You are here: Home / Archives for Dairy Free

ICM July Winning Recipe: Berry Almond Crunch by Heather, the Gluten-Free Cat and Challenge-Ingredient Announcement!

October 7, 2012 By 4 Comments

I can’t believe we haven’t had an Ingredient Challenge Monday since July, but with the Healthy Lunchbox Series overlapping the 2nd Monday in both August and September, missing those months just couldn’t be helped!

That being said, with Bountiful Baskets offering blueberries in bulk this summer, I enjoyed the extra time to review and re-review every recipe offered in July’s Ingredient Challenge Monday.

And boy oh boy were there some great options!

Janet’s Blueberry Salmon Teriyaki Spinach Salad was a definite winner, especially with my fish eater. He may not care for green stuff, but he loves fish and this dish was a great way to get him to eat both! Make certain you use either GF-Tamari Soy Sauce or Coconut Aminos to keep it safe!

Tessa won me over with her Raw Dark Chocolate Mousse, which is Paleo friendly  and really easy to make!

But through the final days of summer, there was one recipe my family requested several times over.

This Berry Almond Crunch from my friend, Heather the Gluten-Free Cat is super simple, lightly sweet and a great alternative to ice cream; when my husband or children insisted something cold and sweet was in order, I was happy to oblige by sharing a bit of this easy dish with them.

What loved most about the July ICM entries was how simple many of them turned out to be. Evidence that the best recipes don’t have to be complicated, we hope you enjoy this dish as much as we have.

Thank you, Heather!

Berry Almond Crunch by Heather, the Gluten-Free Cat

Ingredients:

  • 2 c. frozen mixed berries
  • 1/2  c. raw almonds
  • 1 T. honey or agave nectar

Directions:

1.  Place all ingredients in the food processor and pulse until chunks stick together when scooped with a spoon.

2.  Spoon into bowls and enjoy.

Makes 2 snacks or 4 small desserts

 

So are you ready to see what challenge I have for you this month?

With a change of season, the fall harvest well on its way coupled with Halloween right around the corner, winter squash of all shapes and sizes are filling the market.

Among my favorites, of course, are Hubbard Squash, Pumpkin and Kabocha (or green pumpkin).

Recently my Squash Lady introduced me to Australian Butter Squash, which looks like a pumpkin but has a lot more flesh and cooks up without any of the string that pumpkins tend to have.  After canning 6 quarts of squash yesterday, I believe I have found my new favorite pumpkin pie solution.

So whatever your favorite winter squash may be, have fun! Get creative and link in tomorrow when I reveal my entry into this month’s Ingredient Challenge Monday! xoxo

Filed Under: Dairy Free, Desserts, Other, Paleo, Raw, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Grain-Free Spinach Pie

October 3, 2012 By 6 Comments

I have mentioned previously about my visit to the Dallas Gluten & Allergen Free Expo in early September and how I had the opportunity to meet some amazing people and learn about some fantastic products.

Among all of the new and exciting items, there were some familiar brands and some familiar faces along with them.

One individual I had the opportunity to speak with was Dick Reed, the founder of Chebe.  In our visit I explained that while the products I have been able to try of theirs were wonderful, I earnestly had no idea that chebe had such a wide selection as the stores in my little town only carry one or two of their items at any given time.  Because I make so much of our food from scratch, and because a majority of the chebe items our town has includes dairy, I suppose I just had never taken the time to dig deeper into their product.

Dick smiled at me kindly and offered to see what he could do about getting me some samples.  Within a week, I was thrilled to receive two big boxes filled with chebe mixes.

First, things I did not realize about chebe:

  1. All but one mix is naturally dairy free (although all of their frozen products do contain milk).
  2. EVERY chebe product is not only gluten-free, they are also soy, potato, yeast, MSG and grain-free.

That’s right…these handy dandy little box mixes are grain-free!

The main ingredient?  Manioc flour, otherwise known as tapioca flour.

To keep our samples dairy-free, I simply left out the optional 1 cup of shredded cheese and used coconut milk in place of water or milk in the basic directions as listed on the box.

My husband raved over the pizza crust, which he says was crunchy on the outside and chewy on the inside (just like the ‘real’ stuff, he says.) Shown here with Diaya cheese, this is as close to take-out my family has had in a long time.

Of all the items I was able to whip up with our chebe mixes though, I do believe this Spinach Pie was at the top of everyone’s favorite’s list.

Because the crust is more of a calzone versus a puff pastry, I hesitate to call these spanakopita, although the taste, texture and feel of the filling is very much in line with its traditional dairy-filled cousin.

Any extra filling you may have is great as a pizza topper, as filling in an omelet or even heated and served with hot vegetable noodles.

May this recipe bring back memories of spinach pockets and fill your belly with all the joy it has brought to ours.

Enjoy!

 

Print
Grain-Free Spinach Pie

Ingredients

    ’Ricotta Cheese’
  • 1 c Raw Almonds, soaked 12-18 hours, peels in tact
  • 1 c Water
  • 1 Tbs Lemon Juice
  • 1 Tbs Olive Oil
  • 1 Tbs Dried Basil
  • 1 tsp Minced Garlic
  • ½ tsp Salt
    • Filling
  • 10 oz Fresh Spinach, chopped
  • ½ c diced onions
  • ½ c fresh parsley, chopped
  • ½ c fresh dill, minced
  • 1 c ‘Ricotta Cheese’
  • 2 eggs
    • Crust
  • 1 box Garlic-Onion Breadstick Mix (http://www.chebe.com/Products/Dry-Mixes/Chebe-Garlic-Onion-Mix.aspx)
  • 2 Tbs Olive Oil
  • 2 Large Eggs
  • ¼ c Coconut Milk

Instructions

  1. Prepare ‘Ricotta Cheese’ the day before you plan to serve your Spinach Pie. After raw almonds have soaked 12-18 hours, rinse and use blender to mix 1c water, lemon juice, olive oil, dried basil, minced garlic and salt. Blend on highest setting until smooth.
  2. Pull cheese cloth or very clean pillow case taught over large bowl, securing with rubber bands. Pour ‘cheese’ mixture over the cloth, cover, refrigerate and allow all liquid to slowly drip off cheese for 6-8 hours or until ready to make spinach filling.
  3. Preheat oven to 375f.
  4. Using a large food processor, mix spinach, onions, parsley, dill, ‘cheese’ and eggs together until well incorporated. Set aside.
  5. Mix together crust per the chebe standard directions on the box. Divide dough into 6 equal pieces. On parchment lined cookie sheet, flatten each ball as thinly as possible, paying attention and filling any holes that may appear.
  6. In the center of each dough ball add approximately 1/8-1/4 c spinach filling. Bring dough edges together and secure around spinach filling.
  7. Bake at 375f for 25-30 minutes or until lightly brown.
  8. Makes 6 servings
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/grain-free-spinach-pie/

Now that you know how we like to enjoy our fall spinach harvest, be sure to stop by chebe  and order your favorite dairy-free mixes (which includes all dry mixes except the Original Cheese Bread), then be sure to stop by this week’s Food Network Fall Fest for more spectacular spinach splendor. xo

Jeanette’s Healthy Living: Skinny Hot Spinach Dip
Feed Me Phoebe: October Evening Lentil Soup With Spinach
Cooking With Elise: Baby Spinach Salad With Cranberries, Spiced Pecans and a Maple Vinaigrette
Virtually Homemade: Three Onion Dip With Spinach
HGTV Gardens: Garden-to-Table: Spinach
Napa Farmhouse 1885: Whole-Wheat Pasta With Spicy Spinach and Peanut Butter Pesto
Thursday Night Dinner: Spinach Ice Cream
Cooking Channel: Fresh Spinach in Indian Recipes
Daily*Dishin: Spinach-Sausage Saute With Pan-Fried Gnocchi
Delicious Lean: Spinach Leaf Roll Ups
Bacon and Souffle: Baby Spinach Pizza With Sopressata and Sriracha
FN Dish: Stuff It With Spinach

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: , , , , , , , , , , ,

Coconut Flour Apple Crumble (nut-free)

October 2, 2012 By 8 Comments

When Phoebe invited me to her Virtual Viewing Party and All-American Potluck, the first thing that popped into my mind was apple pie.

I mean, besides hot dogs, what is more American than apple pie?

Only, I am not a huge fan of apple pie.

Don’t ask me why, I am not 100% certain; I just know that even before being diagnosed with celiac disease, apple pie was never really my thing.

What I do love though is a good apple crumble. Laced with cinnamon and just the right amount of crunch, a good apple crumble always seems to hit the spot.

This dish makes enough for a party.  Feel free to half the recipe and bake it in a smaller pan if you must (9X9 square should do), but I love desserts that can feed the crowd and this one is no exception.

Grain-free, nut-free, egg-free and refined sugar-free, you’ll only find good stuff here. Eat it up! xo

 

 

Print
Coconut Flour Apple Crumble (nut-free)

Ingredients

    Filling
  • 3lbs Apples (organic is best, I prefer Cortland’s for baking)
  • ¼ c Coconut Oil
  • ¼ c Palm Syrup (Honey, Agave or Maple Syrup would work well, too)
  • 1 Tbs Cinnamon
  • ½ Tbs Nutmeg
  • ½ tsp Cloves
  • ¼ tsp Sea Salt
    • Topping
  • ½ c Coconut Flour
  • 1 c Coconut Flakes
  • ½ c Palm Sugar (Turbandino or other non-refined dry sugar, just not in liquid form)
  • ½ c Coconut Oil
  • 1 tsp Cinnamon
  • ¼ tsp Sea Salt

Instructions

  1. Preheat oven to 350f.
  2. Prepare 13x9 in baking pan by greasing generously with coconut oil, set aside.
  3. Prepare apples by washing, coring and slicing each, placing wedges into large mixing bowl. Carefully drizzle ¼ c coconut oil, palm syrup, 1 Tbs cinnamon, nutmeg, cloves and sea salt over apple slices, mixing with hands to ensure even coating throughout.
  4. Spread slices evenly throughout pan, set aside.
  5. Prepare topping by mixing coconut flour, coconut flakes, palm sugar, coconut oil, cinnamon and sea salt in medium sized mixing bowl, stirring until an easy crumb is created.
  6. Sprinkle topping evenly over seasoned apple slices.
  7. Bake at 350f for 20 min or until slices are lightly tender and the topping is golden brown.
  8. Serve as-is or with your favorite non-dairy vanilla ice cream.
  9. Makes 8-10 servings
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/coconut-flour-apple-crumble-nut-free/

 

 

Be sure to join the rest of this All-American Potluck and enjoy these amazing dishes:

Feed Me Phoebe: Kitchen Sink (Gluten-Free) Mac n’ Cheese
Cooking With Books: Apple Pie Shortcake
The Naptime Chef: Baked Mac & Cheese with Marinara
Creative Culinary: Spiked Apple Crisp
Sarcastic Cooking: Grilled Cheese Sandwiches with Bacon and Tomato
Umami Girl: All-American Macaroni and Cheese
Flavia’s Flavors: Pumpkin Doughnut Holes
The Promise 365: Grandma Mary’s Baked Beans
Women on Fire: Red, White, and Blue Muddle Sunrise
One Hungry Mama: Dulce de Leche Apple Pie
Mother Would Know: Basil, Sundried Tomato and Goat Cheese Pasta
Ronaldo’s Cucina: Cuban-Inspired Ground Beef
Chef Pippa Calland: Deviled Eggs
Stan Frazier: Shrimp Scampi
Sweet Dreams LA: Fuji Apple Bread Pudding with Southern Whiskey Butter Sauce
Chef Robin Bodwin: Bread and Butter Jalapenos
Rawstachio: Elvis Sandwich 2.0
Chef Cody Utzman: Grilled Rib Eyes with Olive Oil Smashed Potatoes and Sweet Corn Salad

 

This post is also being shared with: September 2012 GFE Virtual Gluten-Free Support Group

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

September 13, Blogiversary and Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

September 13, 2012 By 16 Comments

September 13th may not mean a lot to most, but to the many who have been diagnosed with celiac disease, September 13th is a day just as important as most any other holiday.

You see, September 13th has been designated as National Celiac Awareness Day by the United States Senate, and “whereas the majority of people with celiac disease have yet to be diagnosed,” those of us who are lucky enough to have been identified want to help raise awareness and enable millions who are still unidentified to find their way.

Why September 13th?

As I explained in my inaugural blog post, September 13th is the birthday of Samuel Gee, the doctor who is credited with being the first person to find a link between celiac disease and diet.

Frankly, I owe my life to Dr. Gee.  Quite literally.

It was September, 3 years ago, when I was diagnosed with celiac disease.

For several years before that, I had been ill.  So extremely ill that my once morbidly obese build had dropped to a frightening 113 pounds.

At 5’ 11”, 113 pounds is thin. Too thin.

It didn’t matter how much I ate or how high in calories my food was (think junk food), I couldn’t keep most food down and what little food I could keep down went right through me.

I was starving to death.

Oddly enough, the sudden drop in weight was not the only symptom I had, nor was it the first.  In fact, I was just as symptomatic when I was morbidly obese, my symptoms had simply magnified when the weight began to drop.

When you read my own living with celiac story, there is no doubt that my life has improved since being diagnosed with celiac.

It is also no coincidence that And Love it, Too! made its debut two years ago today, September 13, 2010.

From the beginning I knew that informing friends, but especially my family about celiac disease was going to be an important part of this venture.  Opening my site on this day made perfect sense, and so it is.

As promised last year on my first blogiversary, and because my site opened with a cake, the name itself has been inspired by cake, it is my plan to celebrate this day with a new cake, every year!

A true southern classic, this Pineapple Upside Down Cake has been years in the making!

Really, it took me years to figure out how to make this cake gluten-free, dairy-free, refined sugar-free but just as delicious as the stuff my aunt Teena used to make.

My aunt Teena (whose specialties included bread and butter pickles, mustard greens, pinto beans and upside down pineapple cake) always said the key to a good pineapple cake was the cast iron it was cooked in and the caramel that coated the outside.

Having tasted upside down pineapple cakes from all over the US (prior to cd diagnosis), I do believe she was right.

Even without the gluten, grains, sugar and butter that filled my aunt Teena’s cakes, I do believe she would be proud of the recipe I am sharing tonight.

Regardless of all it is missing, this cake is spot-on and truly the perfect dish to be sharing with you this special day.

Enjoy!

 

Print
Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

Ingredients

    Caramel & Fruit Coating
  • 20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
  • ¼ c Coconut Oil
  • ¼ c Palm Syrup
  • ¼ tsp Sea Salt
  • 7 Red Cherries, pits removed
    • Cake
  • ½ c Coconut Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Eggs
  • 1/3 c Coconut Oil
  • ½ c Palm Syrup
  • 2 Tbs Vanilla Extract

Instructions

  1. Preheat oven to 350f.
  2. Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
  3. Once melted, whisk in ¼ c palm syrup, sea salt and juice from the 20 oz can of unsweetened pineapple slices. Allow sauce to reduce over medium to medium low heat until a thick caramel has been achieved (about 15-20 min). Remove from heat.
  4. Carefully lay 7 whole pineapple slices on the base of the skillet, six half-slices on the sides of the skillet and then drop 1 pitted cherry in the center of each whole slice. Set aside.
  5. Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
  6. Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
  7. Mix in dry ingredients and blend until no lumps remain.
  8. Carefully pour cake mixture over prepared fruit and caramel.
  9. Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
  10. Allow cake to cool slightly (10-15 min, still in skillet)
  11. Place large serving platter or cake stand carefully, upside down, over the skillet.
  12. Holding both the plate/stand and the skillet firmly together, quickly flip the skillet and platter so that the platter is right-side up and the skillet is upside down.
  13. Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
  14. Serve warm or refrigerate until ready to serve.
  15. Makes 8-10 servings
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/september-13-blogiversary-and-upside-down-pineapple-cake-grain-free-dairy-free-refined-sugar-free-paleo/

 

So many wonderful changes have come over the last two years of sharing my story, my recipes and my life with you, I cannot wait to see the changes and the progress that are yet to come.

Thank you for being a part of this dream!  It is because of you that I continue to do what I do.

Love to you all! xo

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

Healthy Lunchbox 2012: Slowcooker Paleo Eggplant Parmesan

August 29, 2012 By 6 Comments

You’ve heard me (as well as other bloggers) talk about planned-overs and how they make for great lunches.

Well, sometimes lunch needs to be a prequel.

Sometimes a meal is just too good to wait until dinner…

When cooked overnight in a crock and you have a thermos ready to help keep it warm…

Well, let’s just say that it’s okay to grab some of your favorite dishes before you rush out the door.

This Paleo Eggplant Parmesan is no exception.  Cooked overnight, your home will become fragrant and percolate with  the aroma of Italian herbs and spices.

Trust me, you’ll want to take some with you…

And besides, you deserve a bit of comfort in your mid-day break.

Take it, love it, and savor it.

I know I did.

While the eggplant cooks nicely in the crock, but if you would like a little more crunch, feel free to lightly fry the eggplant in coconut oil before placing the cubes in the crock to finish cooking. And if you are aiming for a vegan version, simply leave out the sausage.  No matter what, this is a delicious dish!

Print
Slowcooker Paleo Eggplant Parmesan

Ingredients

  • Coconut Oil (just enough to grease the crock)
  • 2 Medium-sized Eggplant (about 2.5 pounds)
  • 2 Tbs Olive Oil
  • 1 c Almond Flour
  • ¼ c Italian Seasoning
  • 1 tsp Salt
  • ½ tsp Pepper
  • 2lbs Italian Sausage (I buy mine from my favorite grass-fed beef vendor at the farmer’s market)
    • Sauce
  • 3 ½ lbs Tomatoes
  • 1 large onion
  • ¼ c Olive Oil
  • 2 Tbs Garlic Powder
  • 2 Tbs Dried Basil
  • 1 tsp Salt
  • ½ tsp Pepper

Instructions

  1. Using 6-quart crockpot, grease sides and base generously with coconut oil. Set aside.
  2. Cube eggplant and place in large bowl. Drizzle with 2 Tbs olive oil and set aside.
  3. In separate bowl, mix together almond flour, Italian seasoning, 1 tsp salt and ½ tsp pepper.
  4. Sprinkle almond flour mix over cubed eggplant and lightly toss to evenly coat each cube.
  5. Pour eggplant mixture into crockpot.
  6. Layer Italian sausage over eggplant (you can slice the sausage, but I like to cook mine whole)
  7. Remove tops from tomatoes, slice and place in your food processor or high-speed blender. Blend until smooth. Slice oven in to quarters and carefully add this to the blended tomato. Add in olive oil, garlic powder, dried basil, salt and pepper and blend until smooth sauce has formed.
  8. Pour over sausage and eggplant.
  9. Cook on low for 6-8 hours.
  10. Serve as-is or with a side salad.
  11. Makes 10 servings.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/healthy-lunchbox-2012-slowcooker-paleo-eggplant-parmesan/

 

 

Please be sure to join the rest of the Foodnetwork Summer Fest group for more ways to enjoy your eggplant these final summer days!

Feed Me Phoebe: Grilled Eggplant Baba Ganoush

Jeanette’s Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce

From My Corner of Saratoga: Ratatouille Fresh From the Garden

Big Girls Small Kitchen: Homemade Baba Ganoush

Made by Michelle: Eggplant Zucchini Muffins

Cooking With Elise: Stuffed Eggplant

Virtually Homemade: Layered Ratatouille la Ratatouille

Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip

HGTV Gardens: Garden-to-Table: Eggplant

Thursday Night Dinner: Eggplant Flatbread

Healthy Eats: Going Meatless With Eggplant

Devour: Giada’s Rigatoni With Eggplant Puree

Cooking With Books: Sriracha and Honey Eggplant Rice

FN Dish: Eggplant: Champion of the Meat-Free Meal

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Other, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , , , , , ,

Healthy Lunchbox 2012: Gluten-Free Gigi

August 20, 2012 By 7 Comments

Have you met my friend, Gluten-Free Gigi? Gigi is a scientist turned health specialist and I simply adore and always learn so much from her “A Side of Science” series. 

Gigi was one of the guest-bloggers for last year’s Healthy Lunchbox series where she shared a delicious chocolate chip mini-muffin recipe. 

This year she made me smile when she sent me an e-mail saying “Of course, amid all the veggies and healthy deliciousness, you can count on me to make a cookie. ;) ”

To which I replied, “even the healthiest diets deserve a cookie every now and then. ;) ”

No doubt your healthy lunchbox will deserve one of these grain-free, dairy-free, peanut-free and tree-nut free cookies, too!

Thanks, Gigi! Xo

___________________________________________________

What a happy surprise when I opened an email from Sunny inviting me to be part of her Healthy Lunchbox series again this year! It’s a real honor to join Sunny and her awesome bunch of foodies again. I love seeing how each one makes lunchtime a little healthier.

In my home, because we home school, there is no “lunchbox” and lunchtime can happen at any time.

Sometimes our tummies tell us we need a veggie stir-fry at 11AM. When that’s the case, we take advantage of the “teaching moment”. Learning to put together a healthy, in-season veggie dish with what we have on hand, practicing knife skills (slicing and dicing the veggies) and fine-tuning our cooking techniques are important parts of our home school days.

Other times, we’re caught up in activities and projects (as we have been lately creating a hummingbird habitat in our backyard) and lunch comes late in the day. When that happens, we make up funny names like “linner” or “dunch” for that meal that fits neither into the “lunch” or “dinner” category. One of our favorite hearty late lunches is simple roasted chicken with garlic and lime, cauliflower mashed “potatoes”, and spinach salad with a tangy lime vinaigrette.

Regardless of how erratic our lunch schedule, one thing remains constant. We must have dessert. Every day.

Because we are cookie lovers to the core, we spend a lot of time revamping traditional recipes to fit our gluten-, dairy-, soy-, peanut-, tree nut-free household and to make the recipes just a bit more nutritious.

We each have “our” cookies – recipes developed especially for each of us. We also like creating cookies to mark occasions like our giant tooth cookies we leave for the Tooth Fairy and the autumn leaf cookies we make to celebrate the first day of fall each year. And of course, with each new school year, we create a brand new “Back to School” cookie.

To kick off this school year, my Little Chef (she’s 11) and I developed a new (healthier) version of one of her favorite flavor combos – chocolate and peanut butter!

When we created the recipe, I knew it would be perfect for sharing with you. It fits multiple special diets, is grain free and uses very little natural sweetener.

The recipe is so simple to put together and these substantial little cookies bake up moist, chewy, and delish, yet are sturdy enough for packing into a lunchbox to make the school day a little sweeter!

 

Little Chef’s Gluten Free Back to School Cookies

Grain free, dairy free, peanut free, tree nut free

Ingredients:

1/3 cup sunflower seed butter (I make my own from unsalted roasted sunflower seeds; you can find out how here. You can also substitute any nut or seed butter you like – store-bought or homemade.)

2 Tablespoons organic coconut oil, soft

2 Tablespoons pure maple syrup (or other liquid sweetener of your choice, like honey or agave nectar)

2 eggs

1 teaspoon pure vanilla extract (Look for Rodelle brand grain free vanilla.)

4 Tablespoons tapioca flour

3 Tablespoons coconut flour

Pinch of salt

1/2 cup chocolate chips or chunks (We use Enjoy Life Foods gluten free allergen free chocolate.)

Directions:

1. Preheat oven to 350F. Lightly grease a baking pan or line with parchment.

2. In a mixing bowl, stir sunflower seed butter, coconut oil, maple syrup, eggs and vanilla together until smooth.

3. Add flours and salt. Stir until smooth.

4. Stir in chocolate pieces.

5. Spoon batter onto prepared pan in 1/2-Tablespoon rounds, about 1 1/2-inches apart. Do not flatten.

6. Bake approximately 10 minutes.

7. Remove pan from oven and allow cookies to cool on the pan.

Filed Under: Dairy Free, Desserts, Gluten Free, Healthy Lunchbox, Other Tagged With: , , , , , , , , , , ,

Healthy Lunchbox 2012: Peachy Coconut Streusel Muffins

August 15, 2012 By 17 Comments

When most people think of muffins, they think high-carb, grain-filled, low-nutritional value item.

The last thing I want to feed my children is anything that meets that type of description.

The great thing about grain-free cooking is that a majority of flours (nut, seed and coconut) are naturally high in fabulous fiber, protein and nutrients.  Therefore, most anything I make is going to be nutritionally dense, very filling and will provide my family with enough energy to make it through the next meal.

These muffins are no exception.

Mildly sweet and easy to transport, my children love to find goodies like this in their lunchbox.

While not an everyday food, something as nutritional as this is good enough for the main course, delicious enough for a dessert.

Because the skins turn black when they are baked, you may wish to peel yours before dicing.  My children don’t seem to notice the color variation, and keeping the peel means keeping the nutrients… so we ‘suffer’ through the color variance and enjoy every tasty morsel.

 

Print
Peachy Coconut Streusel Muffins

Ingredients

  • 8 large eggs
  • ¼ c Palm Nectar, Honey or Agave
  • ¼ c Whole Fat Canned Coconut Milk
  • 2 Tbs Vanilla Extract
  • 1 c Coconut Flour (4 oz)
  • 1 tsp baking soda
  • 1 tsp grain-free baking powder (I use Kelly's recipe and sub arrowroot for the potato starch)
  • ½ tsp salt
  • 1 1/2 c Fresh Peaches, diced (about 2 peaches)
    • Streusel
  • ¼ c Unsweetened Shredded Coconut
  • 2 Tbs Pumpkin or Sunflower Seeds
  • 1 ½ Tbs Coconut Oil
  • 1 tsp Ground Cinnamon

Instructions

  1. Preheat oven to 350f. Line or grease 12 muffin tins, set aside.
  2. In medium bowl, whisk together eggs, palm nectar (or sweetener of choice), coconut milk and vanilla extract. Set aside.
  3. In large bowl, blend together coconut flour, baking soda, grain-free baking powder and salt.
  4. Slowly mix in wet ingredients into dry ingredients and mix until smooth.
  5. Fold in peaches.
  6. Scoop batter by ¼ c into each tin.
  7. Make streusel by grinding shredded coconut, pumpkin or sunflower seeds and cinnamon in coffee grinder until seeds are almost flour like. Add in coconut oil and mix with a fork until mix resembles large cookie crumbs.
  8. Sprinkle an even amount of streusel onto each muffin.
  9. Bake for 20-25 minutes or until firm.
  10. Makes 12 muffins.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/healthy-lunchbox-2012-peachy-coconut-streusel-muffins/

 

My contribution to this week’s FoodNetwork Summer Fest and the Healthy Lunchbox Series, I hope these Peachy Coconut Streusel Muffins bring as many smiles to your home as they do mine.

xoxo

Be certain to visit all of the perfectly peachy recipes entered in to this week’s Summer Fest!

Jeanette’s Healthy Living: Peach Blackberry Arugula Salad

Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter

Heather Christo Cooks: Peach Coconut Pancakes

Ingredients, Inc: Easy Peach Pie

From My Corner of Saratoga: Grilled Peaches With Caramel-Ginger Sauce and Pound Cake

Dishin & Dishes: Peach Lacquered Chicken Salad

Big Girls Small Kitchen: Easy Peach Limeade

Napa Farmhouse 1885: Fresh Peach and Coconut Cake

Daily*Dishin: Caramelized Grilled Peaches

Delicious Lean: Smokey Peach Chipotle Grilled Chicken

Thursday Night Dinner: Peach Shortbread

Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing

I Am Baker: Cilantro Peach Salsa

Zaika Zabardast: Donut Peach Quesadilla

Daydreamer Desserts: White Peach Margaritas

Cooking Channel: 4 Savory Uses for Peaches

Healthy Eats: What to do With Overripe Peaches

FN Dish: Peaches Move to the Big Kids’ Table

Filed Under: Dairy Free, Desserts, Gluten Free, Healthy Lunchbox, Main Courses, Paleo, Recipes, Side Dishes, Sugar Free, Vegetarian Tagged With: , , , , , , , , , , ,

Healthy Lunchbox 2012

August 10, 2012 By 4 Comments

Welcome to Healthy Lunchbox 2012!

One year ago, I had an idea…

Every year the struggle to fill my children’s lunchboxes with healthy foods they will enjoy seems to become a little more complicated.

To keep things interesting, I asked some of my favorite bloggers for some help.

Thus, the Healthy Lunchbox Series was born.

Last year was the first year all five of my children were full-time students.

This year, with a new dedication to healthy eating, my husband joins the list of lunches that must be packed.

And if you weren’t certain, I too work full-time and bring my lunch to school as well.

That’s a whopping seven lunches every day, and sometimes I run out of ideas!  

To help with this, I once again sought help from a number of fabulous bloggers and am happy to announce that over the next 31 days, dozens of fabulous bloggers will be sharing their secrets to a healthy lunchbox with you!

What makes a healthy lunchbox?

Well, that depends on who you ask.

The government will tell you that a healthy lunchbox should reflect the new MyPlate plan.

I don’t know about you, but I trust the government with my health about as much as I can throw them, collectively.

My pyramid looks a little more like this one from Mark Sisson:

We love to bring sandwich rolls containing uncured meats, tuna, lots of veggies and healthy fats. Hard Boiled eggs, planned-overs and slices of salami make for easy to eat and carry lunches, too.

There is always a side of vegetables and often a side of fresh fruit, although for variety I love to throw in things like these Perfectly Sweet Fruit Roll-Ups.

Most importantly, a healthy lunch is a simple lunch.

These are the lunches I packed for my week away from home.

Planned overs with Shirley’s Bacon Chicken, Farmer’s Market Plums and Cucumbers.

 

Hard boiled eggs, carrots, cucumbers, grape tomatoes and Roasted Red Pepper Paleo Hummus

 

Dixie Chik Bok Choy Tuna Rolls (sans dip), cucumber and grapes from the farmer’s market.

 

Uncured turkey rolls with Melissa Joulwan’s Olive Oil Mayonnaise vegetables, cucumbers and cherries.

 

Columbus Salami, avocado dipped in lemon juice, carrots and cucumbers.

 

The cucumbers serve a double purpose…not only are they refreshing and nutritional, eating cucumber slices after your lunch can help refresh your breath without the need to rely on a chemically-packed piece of gum.

Once I learned this trick, cucumbers became my new best friend. :)

I cannot wait to share all of the amazing lunches my friends have been sending my way.

Be it school or work, I know you’ll find lots of new ideas and tasty ways to be proud of the lunches you are sending every day.

xoxo

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Other, Paleo, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Roasted Red Pepper Paleo Hummus

August 8, 2012 By 20 Comments

I must admit that, when giving up legumes, hummus was not high on my list of things I would miss.

Don’t get me wrong…I love a good hummus. It’s just not one of those things that was on our regular shopping list.  In fact, previously, I might purchase hummus once a year and I might make it once or twice a year on top of that.

So you can imagine that creating a paleo-friendly hummus was not high on my priority list…and it wasn’t. That is until Shirley shared her Brazilian Un-Cheese Rolls/Biscuits where red pepper hummus is a key ingredient.

Couple this with the opportunity to adopt Shirley in last month’s Adopt a Gluten-Free Blogger event, perfecting a red pepper hummus suddenly hit the top of my to-do list.

To my surprise there are a number of paleo hummus recipes available online, but I still couldn’t find one that was just-right for what I needed.

I did find though, that I prefer cauliflower based hummus recipes over nut and squash based recipes.

Isn’t cauliflower amazing? From potatoes to hummus, this vegetable makes a delicious replacement for so many less nutrient-dense foods.  I love it!

My contribution to this week’s FoodNetwork Summer Fest, this recipe is so delicious that once I finalized it, I had to kick my kids out of the kitchen and force them to stop scooping vegetables through this to ensure I had enough to make Shirley’s Biscuits with!

Use this as a dip, a spread or as part of Shirley’s delicious recipe, I hope you enjoy this as much as we do.

xoxo

 

Print
Roasted Red Pepper Paleo Hummus

Ingredients

  • 1 large Red Bell Pepper
  • 1 head Cauliflower, cut into flourets
  • 2 Tbs Olive Oil
  • 2 tsp Ground Cumin
  • 2 tsp Smoked/Regular Paprika (I prefer smoked)
  • ½ tsp Smoked/Regular Cayenne (I prefer smoked)
  • ¼ tsp Salt
  • 3 cloves Garlic
  • ½ c Tahini
  • ¼ c Lemon Juice

Instructions

  1. Broil red pepper in the oven or over open flame until skin is charred and flesh is beginning to become tender, turning often to ensure even roasting. Remove from heat and allow to cool.
  2. Lower/preheat oven to 500f.
  3. In large bowl, mix together cauliflower, olive oil, cumin, paprika, cayenne and salt.
  4. Spread seasoned cauliflower evenly over parchment lined cookie sheet and bake for 25-30 minutes or until golden brown.
  5. Once roasting is complete, peel skin from pepper and place this, the roasted cauliflower, garlic, tahini and lemon juice in blender or food processor. Blend/process on medium/medium-high speed and tamper as needed until ideal texture is achieved.
  6. Remove from blender and serve as-is, with vegetables or in your favorite hummus based recipe.
  7. Makes approximately 2 cups
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/roasted-red-pepper-paleo-hummus/

 

For more pepper persuasion, be sure to visit all of this week’s FoodNetwork Summer Fest bloggers.

Jeanette’s Healthy Living: Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce

Cooking With Elise: Roasted Red Pepper Hummus

What’s Gaby Cooking: Oven-Roasted Peppers With Herbed Breadcrumbs

Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce

Big Girls Small Kitchen: Seared Pepper Tacos With Pintos and Avocado Crema

Delicious Lean: Peppery Kung Pao

Daily*Dishin: Shrimp and Chorizo With Red Pepper Chermoula Sauce

Napa Farmhouse 1885: Spicy Roasted Red Pepper Dip With Baked Corn Tortillas

Thursday Night Dinner: Black Bean and Sweet Pepper Salad

Cooking Channel: 5 Stuffed Pepper Favorites

HGTV Gardens: Garden to Table: Peppers

Sweet Life Bake: Rajas de Poblano con Elote y Crema

Dishin & Dishes: Bacon, Onion and Green Chile “Jam”

Healthy Eats: Peppers for Breakfast, Lunch and Dinner

FN Dish: Meat and Peppers

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , ,

Roasted Garlic, Basil and Tomato Paleo Tart

August 1, 2012 By 20 Comments

This week on FoodNetwork Summer Fest, food and garden bloggers are joining up to share their favorite tomato recipes.

I don’t know about the other Summer Fest bloggers, but for me this was no easy task.  You see, tomatoes are a staple in our home.

Quartered tomatoes are the perfect side with our morning breakfast.

Marinara sauce is one of the greatest inventions ever.

Ever.

Tomato based chili is on our menu at least once a month.

Have you ever had tuna, mayonnaise, fresh dill and tomato chunks together?

Because you should. It’s not only easy, it’s super delicious.

Then there are green tomatoes, which are a southern staple.  We love to coat them in an almond flour mix and ‘fry’ them in the oven.

In fact, when we were given the challenge to bring forth our favorite tomato recipes, I was certain that is what I would share. But that would require green tomatoes and unfortunately my garden hasn’t been producing tomatoes (it’s too hot and they are rebelling), my tomato vendor hasn’t had them nor did any of the local grocery stores…

So instead, today I am pleased to share this Roasted Garlic, Basil and Tomato Paleo Tart with you.

You see, my husband and I just finished his first and my second Whole30, a clean-eating plan created by Melissa and Dallas Hartwig from Whole9Life.  If you have been to my page before, you have heard me talk about this program… if not, you can learn more about it through any number of my Whole30 related posts.

Even with the drastic changes this plan called for (at least in regard to my husband’s eating habits), we have found renewed energy and a commitment to stay as close to this way of eating as possible while allowing for the occasional treat.

This recipe is made with Whole30 approved ingredients, but because it is officially a ‘paleocized’ recipe I’m not certain Dallas would approve of this for the Whole30 plan itself.

That being said, served with a side of grass fed beef meatballs, this made for a perfect day 31 meal.

My children’s only complaint?

That there wasn’t more to go around.

;) No worries.

Don’t let the long list of instructions frighten you, this dish is actually very simple and goes together easily.

Print
Roasted Garlic, Basil and Tomato Paleo Tart

Ingredients

    Crust
  • 2c Blanched Almond Flour
  • 1 Tbs Italian Seasoning or Dried Basil
  • ½ tsp Sea Salt
  • 2 Tbs Coconut Oil
  • 1 Tbs Ground Flax Seed (I self-grind)
  • 3-4 Tbs Hot Water
    • Filling
  • 2 heads of Fresh Garlic, roasted (directions below)
  • 3-4 tsp Olive Oil
  • 1 oz fresh Basil, stems removed + some for garnish
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 Tbs Olive Oil

Instructions

  1. Preheat oven to 400f.
  2. Peel the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut ¼ to ½ inch off the top of the cloves, ensuring each individual clove of garlic is exposed.
  3. Using a muffin tin, place each head into its own section and drizzle a couple of teaspoons of olive oil over each. Cover with aluminum foil and bake for 30-35 minutes or until the cloves are golden and feel soft when pressed. Allow to cool.
  4. Using food processor, make the crust by mixing almond flour, Italian seasoning or dried basil, sea salt, coconut oil and ground flax seed. Slowly add hot water, 1 tablespoon at a time, until the mixture begins to form a ball.
  5. Remove dough from processor and knead slightly, just enough to bring the mix together.
  6. Press dough into tart pan, ensuring even coverage across the bottom of the pan and about ¼ to ½ inch on the sides.
  7. Bake for 30 minutes or until lightly golden.
  8. Prepare basil by washing, removing stems and drying completely. Prepare tomatoes by thinly slicing.
  9. Once tart crust has been baked, prepare garlic by squeezing cloves out of their skin. Mash garlic with a fork and spread this evenly over the entire crust.
  10. Layer basil leaves evenly over the roated garlic and top with layered tomoato slices.
  11. Sprinkle salt and pepper lightly over the entire tart and drizzle with remaining olive oil to ensure even coverage.
  12. Bake the tart for 30-35 minutes or until tomatoes are tender and tart crust is a deeper golden hue.
  13. Top with fresh basil, slice and serve.
  14. Makes 8 servings.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/roasted-garlic-basil-and-tomato-paleo-tart/

 

 

I hope you enjoy this dish as much as we have and look forward to seeing the other tantalizing tomato treats this week from all of the Summer Fest bloggers!

 

Cooking With Elise: Fresh Tomato Sauce
Jeanette’s Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone?
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads

Related Posts Plugin for WordPress, Blogger...
Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , ,
«Older Posts
Newer Posts»