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Healthy Lunchbox 2012: The Ultimate Collection

September 10, 2012 By 18 Comments

Over the last 31 days, dozens of bloggers have brought you their very best Healthy Lunchbox ideas, tips and recipes.

While I had the pleasure of opening the series with a week’s worth of simply beautiful healthy lunches that included everything from planned-overs to lettuce wraps, it was what came over the days that followed that really thrilled me.

While no two healthy lunchboxes may be the same, there were similarities with many of the lunches shared over the last month.

First, Healthy Lunchboxes should include options.

I love this organizing system presented to us by Jessica from Allergic to Air, quick and easy and even includes a weekly treat, such a great tool!

Next, Salads.

While we know we should get our greens, even the healthiest eaters sometimes struggle to get them in!

Struggle no more! With so many options that are beautiful and delicious, how could you?

Israeli Chickpea Salad with Mustard Greens from Feed Me Phoebe

 

Salad in a Jar  (with a Topaz Dragon Ginger Dressing) presented by Janet from The Taste Space – Steam, Bake, Boil, Shake!

Not Your Average Midwest Tuna Salad by Kate from Eat, Recycle, Repeat

A Salad for All Seasons from Naomi Devlin Straight Into Bed Cake Free and Dried

And most recently, Mediterranean Tuna Salad by Melissa Joulwan from The Clothes Make the Girl

 

Use your planned over’s to turn your salad into a complete meal like this one by Shannon from Enjoying Gluten-Free Life

 

Of course, Healthy Lunchboxes are best when they come in cute packages!

 

Bento Boxes by Dawn Allen from Cuter than Gluten

 

A grown-up bento by Alta from Tasty Eats at Home

Sistema lunches by Lexie from Lexie’s Kitchen

 

Healthy Lunchboxes also include better, healthier yet more allergy-friendly (sometimes pre-packaged even ) choices, too.

 

Shirley, Gluten-Free Easily’s entire post is filled with great advice from an experienced mom perspective!

Stacy and Matt offer up  products and power lunches by The Paleo Parents

Use Rudi’s Gluten-Free Tortillas to make these tasty wraps  from Cooking with Elise

 

Picking a better nut (or nut-free butter) by Tasterie

Gluten-Free and dairy-free quesadillas from Lexie’s Kitchen.

 

 

Healthy Lunchboxes also mean something warm!

 

Slowcooker Paleo Eggplant Parmesan in a thermos on your way out the door is quick, warm and hearty!

 

And everyone loves a good chicken soup, like this Gluten-Free West Lake Soup from Brian, the East Bay Celiac

 

Healthy Lunchboxes also include wraps of all kinds!

 

Pizza Wraps from Tessa the Domestic Diva

 

Just one of the 10 (yes, TEN) very different yet extremely delicious wraps Heather, the Gluten-Free Cat shared with us!

Lunchbox Crepes by Paula from Live Free, Gluten Free

 

Crepes for kids and grown-ups alike by Mary from Sweet Roots

 

 

J’s Spicy Lettuce Wrap by Janie, I am J the Blog

 

Pancakes for Dipping and Rolling by Naomi Devlin from Straight Into Bed Cake Free and Dried

 

And finally, Healthy Lunchboxes even include dessert, every now and then!

 

 

Just one of three recipes by Susan from Real Kids Eat Spinach

 

Grain-free waffles by Dawn from Cuter than Gluten

Peachy Coconut Streusel Muffins

Little Chef’s Gluten Free Back to School Cookies by Gluten-Free Gigi

 

Gluten-Free, Nut-Free Vegan Chocolate Chip Cookies by Maggie from She Let Them Eat Cake

 

Chocolate Nut Butter Oat Cookies by Shirley, Gluten-Free Easily

Maple Chai Oat Bars by Jessica from Allergic to Air

Adopt a Gluten-Free Blogger cookies, recipes from Jenni the Urban Poser

Grain-free Honey Graham Dips by Alta from Tasty Eats at Home

 

Fudgey Yumminess by Kate from Eat, Recycle, Repeat

 

Really, this roundup is a mere overview of the brilliance that came our way this month. Please visit each of the lovely posts and their respective bloggers and be sure to thank them for making this year’s Healthy Lunchbox just that much easier!

Love to you all! xo

 

For those of you seeking more Healthy Lunchbox ideas, pull up a chair to this year’s Food Network Back to School Communal Table! Enjoy!

Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies

Made by Michelle: Almond Butter and Banana Sandwiches

Chez Us: Healthy Tuna Salad

Napa Farmhouse 1885: Back to School Roasted Chicken Legs

Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad

Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette

Adult options:

This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches

Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup

Haute Apple Pie: Edamame Hummus

Feed Me Phoebe: Deviled Egg Salad Sandwiches

Creative Culinary: Margarita Watermelon

Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios

 

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Healthy Lunchbox 2012: Kate from Eat, Recycle, Repeat

September 7, 2012 By 4 Comments

My friend Kate from Eat, Recycle, Repeat loves to help others. To her, food is about more than what we eat, it is how we treat the earth and thereby treat our bodies in the process. 

 

I love her statement, “I believe that what we put into this earth directly affects and impacts our health, so I enjoy foods that are environmentally-conscious: sustainably-raised and harvested, free of pollutants and toxins, and mutually beneficial for individual and earthly well-being.”

 

Today, Kate takes her earth-friendly balanced lifestyle and applies it towards her Healthy Lunchbox, a beautiful lunchbox indeed.

 

Thanks, Kate! xo

_____________________________________________________________

 

Wherever I go, my personal belongings bulge with homemade herbal tea (de-caffeinated tea is a rarity in Japan), reusable water bottles, and a packed lunch or dinner. It’s a necessity in a country unfamiliar with food allergies. Even so, I find the small effort of packing a lunch every day is a great investment in future belly happiness, as well as peace of mind.

I’m only responsible for one person, though, but with three brothers and one sister, I can imagine what moms are going through if they have to pack many lunches. I spent a year packing lunches for my 9 year old brother, and while I’m no expert, I got a glimpse of the challenges of packing an allergy-friendly, kid-appealing lunch that will actually get eaten and not brought home barely nibbled on. I refused to pack lunches for my teenage brother, though, who was always running out the door in the morning with a banana and something else totally insufficient to quell his superhuman appetite. I tried to encourage him to pack as much of his lunch as possible in the evening, to avoid the morning rush.

Of course I’m not smart enough to follow my own advice, but I wake up early enough in the morning to get something prepared and get out the door with at least my hair combed, or at least in a ponytail! I have a few tools that can make packing a lot more efficient and enjoyable, but I’ve basically accepted that I am the food bag lady. Happy but unfashionable.

 

Set Yourself Up for Success:
- Make your lunch, or several parts of it, the night before. If you’re rushed in the mornings, you don’t want to add to the stress!

Use Some Great Tools:
- collapsible silicone lunch box
- re-usable snack pouches
- glass jars for layered salads
- bamboo utensil set

- reusable tea mugs, tumblers, and water bottles

Ever since I saw it on Pinterest, I’ve become a huge fan of salads in jars. This works best with sturdy vegetables that can be pre-packed and won’t bruise if prepared ahead of time. That way in the morning, you can grab a jar and go! When you want to eat it, you can add your favorite dressing and shake! It adds a little extra fun to your normal lunch routine.

 

 

This jar has cabbage, okra, cucumbers, and broccoli. I’d also love to add some pickled red onion in there. Sauerkraut would work well too if you didn’t have cabbage.  The smaller jar contains some basil from my window garden, pureed with garlic & olive oil.

 

Another salad that I enjoy, and one that kids might enjoy too, is the salad in a boat idea. By hollowing out a cucumber, using a spoon to remove the seeds, you can fill in the middle with tuna salad or lunch meal slices (I prefer Applegate), and then cover with the other half of the cucumber to keep things relatively mess-free. You probably want to avoid tuna salad if your school or work is really hot or doesn’t have good refrigeration. But the sky is the limit for fillings! I imagine most sandwich filling ideas would work well here, except for PB & J!

 

 

Not Your Average Midwest Tuna Salad

Makes 2 servings

 

1 BPA-free can of tuna

¼ Avocado

1-2 Tbs olive oil

3-4 small dill pickles or one larger pickle

3-4 leaves of basil, chopped

 

optional:

hard-boiled egg

two slices of bacon, chopped

 

Chop the pickles into small pieces, and cut the basil into thin strips. Combine all ingredients and mix well. Serve in a cucumber boat or over a bed of lettuce. Serve with chopped hard-boiled egg or bacon as a garnish, if desired.

 

For some portable treats, check out my Fudgy Sweet Potato Truffles or Uncool Fudge at Eat, Recycle, Repeat!

 

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July Adopt a Gluten-Free Blogger Round-Up!

August 6, 2012 By 9 Comments

I had such a great time hosting July’s Adopt a Gluten-Free Blogger event and can’t thank Sea enough for giving me this opportunity! I hope her dissertation is progressing well and look forward to seeing more sweet images of her and toddler Yum before their trip is through.

Did you see the number of adoptions this month? What I enjoyed most were the number of new-to-me and long-time-favorite bloggers who participated and bloggers who were adopted.  So many gluten-free sites to love!

First, my friend Shannon from Enjoying Gluten-Free Life adopted Caitlin from Roost and used this as her chance to give some of Caitlin’s recipes a try.  I have to admit, these Harvest Cake Muffins look fantastic and make the idea of turning on my oven, even in this West Texas summer heat, seem worthwhile.

Delish!

Next, Dawn from Cuter than Gluten adopted Amber from The Tasty Alternative and made her Chewy Granola Bars.

Of course, now that I am sitting here in a hotel room away from home for a week of work-related training sessions, I am kicking myself for not making a batch of these to bring with me!  Hop on over to Dawn’s page and take a look at the little house Dawn’s daughter made from her Granola Bars, so fun!

Then I so honored when my friend Heather, the Gluten-Free Cat chose to adopt me this month! Heather made my Strawberry Mojito Sorbet  and says she loved it.  I love her brilliant idea to freeze individual scoops of sorbet on a cookie sheet for future use, so smart!

After that, Alta from Tasty Eats at Home adopted France from Beyond the Peel and made this gorgeous Chipotle Corn and Zucchini Salad.  With a mix of sweet, spicy and a hint of mint, this salad sounds devine!

Of course, Alta didn’t stop sharing her Beyond the Peel wishes from there…I mean, how could you with recipes like this Healthy Almond Butter Banana Fudge?  Oh my!

Alta is hosting the August Adopt a Gluten-Free Blogger event, so be sure to check back with her for more over at Tasty Eats at Home!

After this, Heather from Rise & Shine Life adopted one of my Ingredient-Challenge Monday regulars, Tessa The Domestic Diva, and had a really difficult time choosing a recipe to share (who could blame her?!).  Heather finally zeroed in on this Creamy Pumpkin Breakfast Cereal, yum!

Heather says she is a bit of a pumpkin-holic…a girl after my own heart.  :) I’m so glad she shared Tessa’s cereal with us.

Next, Mary from Sweet Roots adopted Christina from Dandelions on the Wall where she made both these Gluten Free, Raw, Vegan Chocolate Macaroons and this Spanish Style Rice in the Rice Cooker.

Mary says these recipes were easy and delicious, and they certainly look to be!  Those macaroons certainly have me swooning!

In a fun twist, when Christina heard that Mary was adopting her, Christina chose to adopt Mary from Sweet Roots in return! (Fun!)  Christina made Mary’s Refreshing Garbanzo Bean Salad.

There is something about cucumber and mint that scream refreshing, and from the looks of it, this salad is no exception.  I am so glad these ladies joined in with us!

Next, Paula from Live Free, Gluten Free adopted Megan from Allergy Free Alaska and made two fantastically frozen treats!

These Fudgesicles and Orange Cream Popsicles are both dairy-free and refined sugar-free and I cannot wait to give them a try! (From the looks of it, neither could Paula’s boys). Yum!

And the adoptions kept rolling in when Tessa, The Domestic Diva adopted one of my favorite cookie makers, Jenni from The Urban Poser.  Tessa made Jenni’s Perfect Grain-Free Chocolate Chip Cookies and shared them with her family, her neighbors and of course, herself and says everybody loved them!

I mean, they are the perfect grain-free chocolate chip cookie…how could you not love them? ;)

Then my friend Shirley from Gluten Free Easily joined us with her lovely adoption of Brittany from Real Sustenance.  With this, Shirley gave me another oven temptation with Brittany’s Nut (or Seed) Butter Banana Chocolate Chip Muffins.  I mean seriously, is there a better combination than banana and chocolate?

I.think.not.

Shirley also went on to make Brittany’s Grain-Free, Thick Crust Pizza which she says is extremely filling.  :) I love it when our foods trigger the full feeling the way they should! All in all, Shirley seems like she had a great time with her adoption. :)

 

Finally, I was thrilled to not only host this month’s event, but to also be able to adopt a woman I consider to be my friend, mentor and inspiration for keeping it simple.  As you read, Shirley from Gluten-Free Easily certainly meets that description very well for me.

My family has loved every one of Shirley’s recipes that have graced our table, this Bacon Chicken and these Brazilian Un-Cheese Rolls/Biscuits are certainly no exception.  In fact, my children have already asked me to make both of these items again. They loved them that much. Seriously.

:) While July came and went too quickly, this event made every moment worthwhile.  I am so happy you have all stopped by and paid a visit, and hope you’ll take a moment to adopt your favorite blogger with Alta  later this month.

Have a wonderful Monday! xoxo

Filed Under: Gluten Free, Other Tagged With:

Adopt a Gluten-Free Blogger, Ricki Heller from Diet Dessert and Dogs

June 26, 2012 By 6 Comments

I was so excited when Shannon from Enjoying Gluten-Free Life contacted me to let me know that the sign-up for this month’s Adopt A Gluten-Free Blogger was ready to go because there is one blogger I have been waiting to adopt but always seem to either miss the sign-up date (darn day-job distractions ;) ) or when I do get to sign up, she is already taken.

This month I am honored to adopt Ricki Heller from Diet Dessert and Dogs.

What can I say about Ricki?  Well first, despite our differences (she’s vegan, I’m not), we have sooooo much in common.

Ricki and I are both educators.  She teaches at a University, I teach at a K-12 school.

Ricki and I both have spouses who eat differently than we do.  I’m grain-free, my hubby is not.  Ricki is vegan, her hubby is not.  Regardless, we love them, they love us and we make our dietary differences work.

Ricki has dogs, I have dogs.

And lastly, Ricki and I both love our salad, but still leave plenty of room for dessert (have your cake and love it…diet dessert…yeah, you get the picture).

Because of these similarities, I must admit that I had a very difficult time determining which recipes I wanted to share with you.  I have tried many of Ricki’s recipes and have loved every one of them. Heaven’s knows her Raw Chocolate Fudge-Topped Brownies are reason alone to put Ricki on your follow list!

Of all her recipes, there is one that has truly become a staple in our home.

About a year ago Ricki shared an ‘almost instant’ grain-free breakfast cereal that looked very similar to one of my beloved childhood favorites—cream of wheat.  I remember being so excited about this recipe and so grateful that I had everything on hand to make it that I had whipped up our first bowl within minutes of her post being published.

Since then, this Easy No-Cook, Grain-Free Breakfast Porridge has graced our table at least once a week, every week.  Really. It is that good.

With so many great recipes, I couldn’t stop at just one.  If you have been over to the In My Gluten-Free Kitchen series at Celiacs in the House, in the recent tour of my own Gluten-Free kitchen you may have noticed my ‘fruit counter’ with a big, beautiful watermelon on it.  This time of the year we eat at least 1-2 watermelons a week, so when Ricki shared this Watermelon-Basil Cooler I knew I wanted to try it!

Just fancy enough to be served in a grown up glass, this cooler certainly hit the spot.  If you have never enjoyed the taste of basil and watermelon together, this is a great way to start!

Thanks for hosting this month’s event, Shannon.  And thank you, Ricki, for being you! xoxo

Do you have a blogger you would like to adopt?  There is still time to sign up for June! And Shannon made certain there is an opportunity for all of you to join in, blog or not.  Hurry! Don’t miss your chance.

I hope you will all join me for next month’s Adopt a Gluten-Free Blogger which will be hosted right here at And Love it, Too!  xoxo

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Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

February 5, 2012 By 10 Comments

A short while back I was contacted by Cara, the mastermind behind Fork and Beans, a lovely Gluten-Free and Vegan that I have fallen absolutely in love with, regarding her Valentine’s Day Bake-Off.

Given that many of my recipes, especially my dessert recipes, are naturally vegan…this contest seemed right up my alley.

 

Early on I knew my creation needed a special touch…

 

Something I hadn’t done before…

 

Something I have been craving for a loooong loooong time, but haven’t been able to produce just yet.

 

So, in the weeks that followed Cara’s request I set out to create a sugar-free vegan white chocolate that would knock your socks off.

 

Unfortunately, this creation took longer than expected.

 

Wayyyyy longer.

 

So here I am, just under the wire…but I did it!

 

Tonight, as my submission to the Fork & Beans Valentine’s Day Bake-Off, I am proud to share these lovely Red-Velvet Truffles with you.

 

You may recognize part of this recipe, as I simply halved my recipe for Red Velvet Fudge, opting to leave the coconut behind and cover this luscious treat with the sugar-free white chocolate you see below.

Sugar-free, raw and free of every major allergen, this is one treat you can confidently share with everyone you know.

 

Happy Valentine’s Day!

 

 

Print
Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

Ingredients

Instructions

  1. *To obtain coconut cream, I simply refrigerate a full-fat of Organic Thai-brand Canned Coconut Milk and measure off the amount of firm cream I need to make this dessert.
  2. Make Filling: In high-speed blender (I use my Vita-Mix), blend together dates, shredded beet, avocado, cocoa powder, coconut oil, vanilla and 15 drops of the vanilla crème stevia. Tamper as needed and blend until completely smooth. On parchment-lined cookie sheet, measure out 15 small ( ¼ tsp – ½ tsp) dollops of fudge and place in freezer to help quick-set filling.
  3. In medium container, smooth out the remaining fudge and store for future candy making or simply raw-fudge enjoyment.
  4. Make white chocolate: Over low heat, heat cocoa butter just until melted, stirring the entire time to prevent burning. Once melted, remove from heat and whisk in remaining ingredients. The chocolate will appear yellow, it will lighten as it firms.
  5. Once fully incorporated, add 1 tsp white chocolate to each mold. Set chocolate molds in freezer for 10 minutes or until chocolate is firm. Leave the remaining chocolate in stock pot as you will need this to remain soft/liquid for the final step.
  6. After 10 minutes, remove fudge filling and chocolate mold from the freezer. Place small dollop of fudge in the center of each mold, ensuring the filling is not touching the walls of the mold. Cover fudge filling with remaining white chocolate, approximately 1 ½ - 2 tsp in each mold. Return mold to freezer and allow chocolate to set until completely firm, approximately 10-15 minutes.
  7. Remove from mold and serve.
  8. Makes 15 truffles
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Because there is quite a bit of red velvet fudge left at the end of this, I might suggest making more than one batch of white chocolate, or simply covering the fudge in raw, unsweetened coconut  and savoring this on its own.

May you find many sweet reasons to enjoy your holiday.

 

Before I forget, be certain to check back tomorrow and see what Shea from Dixie Chik Cooks and I have concocted for this month’s Ingredient Challenge Monday, and to learn more how you can win a special spot on each of our blogs.

Have a wonderful evening! xoxo

xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

Snowball Cookies (Grain-free, Dairy-Free, Vegan)

December 14, 2011 By 5 Comments

Christmas in our home means warm ovens and full bellies.  Two years into a gluten-free lifestyle, it seems as if I will never quite catch up with the memories this season brings.

Recently, I shared my treasured Chocolate Pecan “Toll House” Pie; previously I have shared newly “tweaked” versions of dairy-free fudge, eggnog, and all sorts of pie.

Just recently though, I realized that my site is missing one key holiday ingredient…

Cookies!

How is it that I have gone this long and not shared any holiday cookie recipes with you?

Fortunately, Food Network is hosting a Cookie Swap as part of their Fall Fest celebration!

What a great opportunity this was to perfect refine, ‘tweak’ and perfect a newly revised grain-free, dairy-free and refined sugar-free version of one of my favorite holiday treats…

“Snowballs!”

Snowball cookies are melt-in-your-mouth pecan sandy-type cookies covered in powdered sugar.

While we always made these during the holidays growing up, as an adult I have come to know these delicious cookies are enjoyed year-round under the names: Russian Tea Cakes, Mexican Wedding Cookies or even Pecan Fingers.

Whatever name you know these by, I hope these nutty delights bring you many reasons to celebrate all year long…

 

Print
Snowball Cookies (Grain-free, Dairy-Free, Vegan)

Ingredients

Instructions

  1. In large mixing bowl, mix together blanched almond flour, arrowroot flour and salt. In separate mixing bowl, cream together palm shortening and palm sugar. Mix in dry ingredients until smooth, fold in crushed pecans.
  2. Refrigerate dough for 30 min – 3 hours (I’m sure longer will be fine, just haven’t tested it past that).
  3. In blender, combine remaining arrowroot powder and palm sugar. Pour into small mixing bowl and set aside.
  4. Preheat oven to 350f. Roll 1 inch balls by hand, placing each onto parchment lined cookie sheet. Bake for 15 minutes and allow cookies to cool completely while still on cookie sheet. (These cookies are crumbly if you remove them while they are still hot yet they hold firmly once room temperature/cool to the touch).
  5. Roll cooled cookies in powder sugar and serve or store in air-tight container in the refrigerator.
  6. Makes 2 ½ dozen.
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For more Christmas Cookie inspiration, pull up your chair and enjoy some of these other Food Network Fall Fest Cookie Swap Creations:

 

What’s Gaby Cooking: Peppermint Bark Chocolate Cookies

CIA Dropout: Walnut Wimpy Balls

Taste With The Eyes: Olive Oil Oatmeal Cookies

Jones Is Hungry: A Cookie for Chocolate Lovers

From My Corner of Saratoga: Gooey Butter Cookies

The Sensitive Epicure: Speculaas Dutch Windmill Cookies

Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge

Virtually Homemade: Chocolate Mint Snowballs

Sweet Life Bake: Polvorones de Chocolate

Daily*Dishin: Cherry Topped Cream-Drop Cookies

FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting

Mooshu Jenne: Biscotti

Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , , , ,

Raw, Vegan, Sugar-Free Red Velvet Fudge

November 30, 2011 By 8 Comments

When Food Network first offered up their Fall Fest calendar, there were a number of ingredients that I was excited to work with…then there were a few that made me think:

“What on earth am I going to do with those?”

This is one of those weeks.

You see, I don’t normally work with beets.

In fact, I can only think of one time I have ever purposely gone out and purchased beets…and that was only because I knew I needed to try this yummy flourless chocolate cake recipe.

I made it, I loved it, I never bought another beet.

I don’t have anything against beets; one might say that I really enjoy them!

Heck, beets are low in calories and they are jam packed with goodness…lots of vitamin C, Iron, Magnesium; packed with fiber and potassium…Nutritionally speaking, beets are something we should be eating on a regular basis.

Their brilliant red hue is like nothing else.

It’s just…well…what do you do with beets anyway?

Fortunately, this week’s Food Network Fall Fest is bound to be loaded with brilliant ideas and ways to incorporate this beautiful vegetable in to your diet.

And here’s mine…

Inspired by Elana’s Purple Velvet Torte, I knew chocolate and beets are a perfect pair.

We are deep in the holiday season, and the red from the beets makes me think: red velvet.

After a week of celebration though, with Thanksgiving and birthday parties galore…I really didn’t want another cake.  Heck, I really didn’t want to turn on my oven.

What I did want, though, was something uniquely different that would be memorable, delicious, and quickly become a treasured classic for my family and yours.

Then I thought…what is my favorite treat?

Fudge!

Soft, melt in your mouth, creamy sweet piece of heaven, no one will ever guess that this dessert is loaded with fruits and vegetables yet has no sugar or dairy, or that it takes only minutes to make.

Because this fudge is free from the traditional sugars that keep regular fudge in that tender-yet-firm stage, I will warn that this is a dessert best served straight from the refrigerator.  It is a bit softer than traditional fudge, but is still firm enough to serve as a finger-food.

While this recipe is like nothing I have made before…it is one that I look forward to enjoying time and time again (that is, if I can keep my husband away from it!).

Happy Holidays!

 

Print
Raw, Vegan, Red Velvet Fudge (Gluten-Free, Dairy-Free, Grain-Free, Sugar-Free, Nut-Free, Egg-Free, Soy-Free)

Ingredients

  • 2 c Dates (about 50), soaked 1 hour
  • 1 c Shredded Beets (about 2)
  • 1 Large Avocado
  • 1 c Cocoa Powder
  • ½ c Coconut Oil
  • 1 Tbs Vanilla
  • 30 drops Vanilla Crème Liquid Stevia
  • 1 c Unsweetened Shredded Coconut

Instructions

  1. Place dates, beets, avocado, cocoa powder, coconut oil, vanilla and stevia into blender. Beginning on low speed, quickly increase to highest blending speed while tampering ingredients down. Continue to process until all ingredients are very smooth, almost pudding like.
  2. Spread fudge evenly into parchment lined square cake pan, top with shredded coconut.
  3. Refrigerate for 20-30 minutes before slicing into squares and serving promptly.
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Enjoy!

For more beet-inspiration, please visit these beautifully red recipes:

 

Bay Area Foodie: Baked Beet Ravioli

Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese

What’s Gaby Cooking: Farro Beet and Herb Salad

My Angel’s Allergies: Roasted Beet and Potato Vinaigrette Salad

Cooking Channel: Garlicky Beet Salad With Walnuts and Dates

The Sensitive Epicure: Simply Sauteed Beets

FN Dish: Top 3 Beet Salad Recipes

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , ,

Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free)

November 16, 2011 By 19 Comments

You may have not yet noticed…but I am a lover of all things pumpkin.

Pumpkin dip, pumpkin with caramel, pumpkin pie….give me some pumpkin candles, pumpkin cookies and pumpkin muffins (gluten-free, dairy-free of course), and I’m a happy girl.

With so many holiday events going on, I knew it was high time for me to find a pumpkin recipe that is simple enough to go together quickly, yet big enough to serve a crowd.

Still…when I was invited to the Food Network Communal Table: Thanksgiving Edition; I wasn’t quite certain what to bring.

I make a mean cranberry sauce, and my dairy-free eggnog is always a hit, then again, I could always put a new twist into my favorite fudge recipes.

Even so, my mind kept returning to my beloved pumpkin and I knew I simply must find a way to create a dish worthy of such an event.

This Pumpkin Custard is not your typical pumpkin dessert…lighter in flavor than most pumpkin pie fillings, free of refined sugar and dairy, topped with a ‘sugar crust’ reminiscent of crème brulee… this recipe goes together easily yet is large enough to satisfy a crowd and gourmet enough to deserve a place on the communal table.

I hope you find many reasons to fill your holiday table with lovely dishes such as these…more importantly though, I pray you find the love, laughter and friendship you so openly deserve throughout the season.

Happy Holidays

Pumpkin Custard (Dairy-Free, Gluten-Free, Refined Sugar-Free)

4 eggs, beaten

3 ½ c Pumpkin Puree (cooked fresh or pure canned pumpkin)

2 c Palm Sugar, divided

1 can (13.65 oz) Full-Fat Coconut Milk

1 Tbs Vanilla

2 tsp Cinnamon

2 tsp Sea Salt

 

Pre-heat oven to 425f.  In large bowl, beat together eggs.  Slowly add in pumpkin, 1 ½ c palm sugar, coconut milk, salt, cinnamon, and vanilla. Pour mixture in large (2.5L) casserole dish, spreading evenly.  Sprinkle remaining ½ c palm sugar on top of the mixture.  Cook at 425f for 80-90 minutes or until knife, when entered, comes out clean.

Remove from heat and cool completely.  Serve cold.

Makes 8-10 servings.

Now pull up your favorite holiday chair, get your platter ready and enjoy the feast these Food Network bloggers have prepared just for you! xoxo

Cocktails, Appetizers, Soups and Salads:

Sweet Life Bake: Pumpkin Margarita

Easy Peasy Organic: Thanksgiving Ginger Cocktail

Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto

Mooshu Jenne: Green Salad

Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad

Jones is Hungry: Roasted Vegetable Salad

Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe

From My Corner of Saratoga: Curried Pumpkin Soup

Mains:

CIA Dropout: Turkey and Stuffles Roulades With Squash Mash

FN Dish: Alton Brown’s Good Eats Roast Turkey

My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:

Cafe Terra Blog: Cranberry Pumpkin Stuffing

Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes

Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing

The Sensitive Epicure: Oyster Dressing and Gravy

Daily*Dishin: Make-Ahead Mashed Potatoes Supreme

What’s Gaby Cooking: Rustic Herb Skillet Stuffing

Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes

Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

The Cultural Dish: Cranberry Sauce

Desserts:

I Am Baker: Pumpkin Cake

Heather Christo: Pumpkin Vanilla Ice Cream Pie

And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)

Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans

Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie

Daydreamer Desserts: Cuban Diplomatic Pudding

Thursday Night Dinner: Red Wine Chocolate Cake

Napa Farmhouse 1885: Caramel Apple Pie

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: , , , , , , , , , , , ,

Healthy Lunchbox Guest Post– Gluten Free Gigi

August 24, 2011 By 3 Comments

Today’s Healthy  Lunchbox post comes from the highly energetic, absolutely adorable and simply  wonderful Gluten-Free Gigi. 

 

Because Gigi is  nut-free, our styles vary a bit (as almond flour and nut cheeses are staples in  my home).  That being said, her gluten  free, soy free, dairy free and nut free lifestyle has inspired many great meals  and a number of fantastic goodies in my home (like her oh my goodness I want  more Raw Nut Free Fudge; which is not  just vegan and raw, it is sugar free and filled with natural, whole-food  yumminess and something you will want to make time and time again!).

 

It is an honor to  have an original Gigi creation on my site.
:)

____________

 

 

 

What “The Cool  (Gluten Free, Soy Free, Dairy Free, Nut Free) Mum” Packs in a Lunchbox

 

Having Sunny ask me to contribute a guest post about healthy lunchbox ideas was  nothing less than an honor. “And Love It Too” is one of the food blogs I visit  regularly. It’s kind of like recess to me… A sort of foodie playground where  the friendly (and talented!) kids hang out.

 

I wanted to share a lunchbox treat worthy of Sunny and all the other awesome contributors for this series.

 

I considered my go-to “Sandwich on a Stick”. It’s the ultimate quick fix, but I  wanted to go for something more creative  than skewering deli meats and veggies.

 

I considered my flower-shaped Sunbutter Sandwiches with a hint of my Sugar-free Strawberry Naked Berry Bread Spread peeking through the cutout centers. Then I realized you already know how to use a flower-shaped cookie cutter on the  nut-free version of PB&J.

 

What about a sweet treat?

I only have one school-age kiddo now. She’s 10 and truth is, she doesn’t eat cucumber slices or avocados. She likes apple slices with Sunbutter… Sometimes. She will grab a banana as a
snack… Most of the time. But that’s  OK. When it comes to school lunches, we’re kind of lucky… We homeschool. Our  “cafeteria” is always open and it’s dedicated gluten, dairy, soy, and nut free.

Among the kiddo’s friends, I’m known as “The Cool Mum Who Cooks”. It’s amusing. They  know me for my treats and they visit my website, www.GlutenFreeGigi.com.

One of their most favorite snacks is one I’ve made but I’ve never shared the  recipe… until today! I’ve decided to share it with Sunny, and with you! You  deserve it! It’s Chocolate Chip
Mini-Muffins!

The recipe is one I adapted from a gluten-filled muffin recipe I made for my older daughter during her school years before my kitchen turned gluten free.

 

We enjoyed the recipe so much I decided to work on making it fit our special diet. I substituted alternative flours for wheat flour and eliminated a half cup of  butter, replacing it with applesauce. I kept the sugar in, but reduced the amount called for in the original recipe. I also streamlined the technique. You don’t need a mixer and you don’t need more than one bowl. This is  a “dump & stir” recipe that, if you really needed to, you could whip up for breakfast on a  school morning. Seriously. It’s that simple.

 

So, how do these little muffins taste? Like delicate, soft chocolate chip cookies.  The crumb is light and even, and it is impossible for anyone to eat just one.  The recipe makes a large batch – enough to send a few for a lunchbox treat and  leftovers to share (or freeze)! Later, you’ll be thankful you did!Enjoy!

Gluten Free Gigi’s  Chocolate Chip Mini-Muffins (gluten, dairy, soy, and nut free)

 

Preheat your oven to 350 degrees. Lightly grease mini muffin pan(s). The recipe makes about 30 mini muffins.

 

1 cup white rice flour

1/4 cup sorghum flour

1/4 cup cornstarch (OR tapioca flour for corn allergy)

1/3 cup light brown sugar, firmly packed

1/3 cup white sugar

3/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon fine sea salt

1 egg (OR egg replacer to equal 1 large egg for Vegan)

1/2 cup plain coconut milk yogurt

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup Enjoy Life Chocolate Chips

 

In a mixing bowl, combine first 8 ingredients (all dry ingredients). Stir with a  whisk to combine. Add remaining ingredients and stir until the batter is evenly  mixed. Spoon scant tablespoons of batter into each section of your muffin pan.

 

Bake muffins for 10-12 minutes, until tops spring back when lightly touched, or  until muffins pass the “toothpick” test for doneness.

Enjoy with a glass of non-dairy milk! Store leftovers for up to 3 days tightly  wrapped at room temperature, or freeze for up to 1 month.

 

Make these little jewels this week and I guarantee you’ll become known as a  “cool mum” and be amused by it too!

 

xo,

Gluten Free Gigi

Filed Under: Dairy Free, Desserts, Gluten Free, Healthy Lunchbox, Other, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , ,

Happy New Year, Top 5 Recipe’s of 2010 and Ingredient Challenge Monday! (Whew that’s a post!)

December 31, 2010 By 6 Comments

It’s hard to believe that today is the very last day of 2010.  So many blessings have come my way this year. 

I married the love of my life this year.  Our blended family has fused so beautifully that even my oldest daughter says “mommy, it feels as if you have always been my mommy,” to which I smile and say “that is because, sweetie, I was always supposed to be your mommy.” And so it is. 

I finished my MBA this year…simultaneously (in the very month I completed my final graduate class), I also started a program at our local University that would allow me to obtain my teaching certification. 

Yes, there is a vast difference between Corporate America (where most MBA’s hope to find their success) and the classroom; but I never went into my graduate program thinking I would be CEO of some major corporation.  I am a small business fan. 

More importantly though, I am a family gal.  Teaching allows me to do two things Corporate America never left time for…it allows me to be an active participant in my children’s lives by granting me the same schedule they have, it also allows me the flexibility and freedom to do exactly what I am doing today, to work and build success through my own small business. 

So, I started my own business.  While it is certainly early in the growth stage, this blog, this vehicle for sharing thoughts, ideas, life experience and recipes, is very much a business to be taken seriously.  I am excited at what has come from this blog already…new friendships, new ideas, better health for both my family and yours.

So many blessings, so many more just beginning.

I don’t know that I have been around long enough to do a top 10, but I would like to finish this year by at least doing a top 5 of my favorite recipes from this year…

Thank you for being a part of my journey, part of such a wonderful year!

Top 5 And Love It Too! 2010 Recipes (in alphabetical order):

Butternut Squash and Pear Soup, Share Our Holiday Table

Celebrating Celiac Awareness Day & Strawberry Covered “Sour Cream” Pound Cake

Cheeze Ravioli 

Pecan Pie

Vegan Salted Cayenne Dark Chocolate Almond Fudge    

Monday will begin a new year of recipes, a new year for memories to be made.  My first recipe of the year will be part of the Ingredient Challenge Monday.  To start you off on the right track for the New Year, we (the bloggers involved in Ingredient Challenge Monday) have decided to bring you four different ways to use kale.

 

Not just for soups and salad, kale is a great ingredient that can add nutrition, texture and flavor to many dishes.  Dubbed one of “the world’s healthiest foods”, you can read more information on why this beautiful green must be a part of your 2011 New Year’s Resolution here. 

Check back with any one of these blogs to see what we have for you on Monday.

And Love it Too!

Dixie Chik Cooks

Marci Gilbert

Nutritionella

Until then, have a safe and happy New Year!

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