Gluten Free

Share the Love with Vegan Carrot Cake Coconut Macaroons

November 7, 2012 By SunnyB 16 Comments

I have some of the greatest friends in the universe.

Really.

So when my beautiful friend Shea from Dixie Chik Cooks asked if I wanted to participate in the Kitchenaid’s Pass the Plate event through BeBetsy, I did not hesitate to say ‘yes!’ even before I knew exactly what it was.

What I have learned since is that this wonderful event not only encourages friends to share with friends, but every time one of these lovely plates is registered and passed, Kitchenaid will donate $5 to Susan G. Koman for the Cure ®.

I’ve yet to meet a woman who has not been touched, in some way by this disease.

For me? My dear great-grandmother, to whom I was extremely close, passed away during her second battle with breast cancer. Two of my aunts have fought and won their battle against the disease. Numerous friends and their family members have also battled this disease, some battles won, some battles lost.

…And the day Shea contacted me, one of my students came to me in tears after learning that her mother was just diagnosed, for a second time, with breast cancer; four years after she had been given a clean bill of health.

Yes, breast cancer touches us all.

So what do you do when offered such a great gift to benefit such a great cause?

Well you make some amazing cookies of course!

One dozen of these macaroons have been sent, along with the Cook for the Cure plate to my friend Heather, the Gluten-Free Cat. I have no doubt that Heather will find the most perfect way to share the plate from here…

Like little cakes melting in your mouth, these macaroons are sure to delight anyone you chose to share them with! Filled with cancer-fighting ingredients, no doubt these cookies are the perfect way to pass this message on.

xoxo

Vegan Carrot Cake Coconut Macaroons with Maple Cream Glaze

Ingredients

Macaroons

2c shredded, unsweetened coconut
1 ¼ c canned coconut milk (whole fat)
½ c finely grated carrots
½ c chopped walnuts
½ c maple syrup (honey works well, too)
2 Tbs coconut flour
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp vanilla extract
1/8 tsp nutmeg
1/8 tsp salt

Maple Cream Glaze

½ c raw cashews, soaked 1-3 hours
3 Tbs canned coconut milk
¼ c maple syrup
¼ c arrowroot powder

Instructions

Preheat oven to 360f.
Using stand mixer, combine shredded coconut, 1 ¼ c coconut milk, carrots, walnuts, ½ c maple syrup, coconut flour, cinnamon, ginger, vanilla extract, nutmeg and salt.
Scoop macaroon mixture by the tablespoon onto parchment-lined cookie sheets. Bake for 18-20 minutes or until the top is lightly golden while the middle is still soft. Allow cookies to cool completely on the sheet.
Prepare Maple Cream Glaze by draining soaked cashews and placing them in your blender. Add in remaining coconut milk, maple syrup and arrowroot powder. Blend until completely liquefied and transfer to pastry bag. Cut a very small hole at the end of the pastry bag, drizzle glaze over the cookies, using a zig-zag pattern to create the look you desire. Store cookies in an air-tight container at room temperature for 48-72 hours or refrigerate for up to 1 week.
Makes approximately 36 cookies.

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Need more creative carrot concoctions? Check in with my fellow FoodNetwork Fall Festies for more great ideas!xoxo

Feed Me Phoebe: Root Vegetable and Black Bean Chili

Napa Farmhouse 1885: Roasted Carrots With Chile and Agave

Haute Apple Pie: Healthy Carrot Cake Muffins

Virtually Homemade: The Silver Palate’s Carrot Orange Soup

From My Corner of Saratoga: Copper Pennies aka Glazed Carrots

The Heritage Cook: Maple Roasted Carrots, Apples and Onions

Made By Michelle: Carrots and Caramelized Onions

Thursday Night Dinner: Braised Carrots

HGTV Gardens: Garden-to-Table: Carrots

FN Dish: Best Carrot Sides for Thanksgiving

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan Tagged With: Casein Free, Cookies, Corn Free, Dairy Free, Dessert, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Paleo, Soy Free, Sugar-Free, Vegan

Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

October 24, 2012 By SunnyB 8 Comments

This is not my prettiest cake by any means, and I thought about remaking it in a number of different pans, but my daughter was so thrilled when she saw the final product that I decided if it was good enough for her, then it was good enough for me.

So many of my projects stem from the creative minds of my children.

After I had pressure canned 6 quarts of squash puree, used some of the leftover puree to make some Pumpkin Spice Steamers for the family, my oldest daughter decided that she wanted a pumpkin cake for her birthday.

She made it clear, however, that she did not want just any ole pumpkin cake… Nope, what she asked for was very specifically a vanilla pumpkin swirl cake, “you know, like the chocolate vanilla marble cakes you make, mommy.”

Now how could I resist that?

Despite the lackluster of the cake itself, my family raved over the result.

And my daughter? A genius for conjuring this up in her head.

Free of grains, nuts, dairy and refined sugar, I hope you enjoy this cake as much as we have.

Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

Ingredients

Cake

Vanilla

½ c Coconut Flour
¼ tsp Baking Soda
¼ tsp Sea Salt
4 Large Eggs
1/3 c coconut oil
½ c Palm Syrup
2 Tbs Vanilla Extract

Pumpkin Spice

6 Large Eggs
½ c Palm Syrup
½ c Coconut Oil
½ c Coconut Cream (from a well refrigerated can of whole-fat coconut milk)
1 tsp Vanilla Extract
1 TBS Pumpkin Spice
1 tsp Cinnamon
1 tsp Baking Powder
½ c Coconut Flour
½ c Pumpkin Puree

Vanilla Palm Sugar Glaze

1 c Arrowroot Powder
1 c Palm Sugar
¼- ½ c Canned Coconut Milk (full-fat, preferred)
1 tsp Vanilla Extract

Instructions

Preheat oven to 375f.
Grease and flour (using coconut flour) bunt pan, set aside.
Prepare vanilla cake by mixing together coconut flour, baking soda and sea salt. Whisk in eggs, coconut oil, palm syrup and vanilla extract, set aside.
Prepare pumpkin spice cake by mixing together eggs, palm syrup, coconut oil, coconut cream, vanilla, cinnamon and pumpkin spice. Quickly whisk in coconut flour, pumpkin puree and baking powder.
Slowly layer each cake ½ c at a time throughout the bunt pan. Use a knife to gently mix the batter without completely incorporating the mix, creating a marbleized look.
Bake at 375f for 35-40 minutes.
Prepare the glaze by adding arrowroot powder, palm sugar and vanilla extract to your blender. Over low setting, slowly drizzle in coconut milk until the glaze has achieved the desired thickness (I used less than ½ cup but more than ¼ cup to achieve this). Set aside.
Remove cake from oven, invert and allow to cool to room temperature. Pour glaze evenly over the top and serve.
Makes approximately 16 servings.

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Need more pumpkin inspiration? Be sure to visit (and enter) this month’s Ingredient Challenge Monday, and check in with my favorite Food Network Fall Fest Bloggers and their delicious inspiration below. Have a wonderful week. xoxo

Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes

Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting

Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage

HGTV Gardens: Garden-to-Table: Pumpkins

From My Corner of Saratoga: Chocolate-Pumpkin Cake

Made By Michelle: Pumpkin Scones

Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas

Devour: 5 Delicious Ways to Use Pumpkins After Carving

Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans

The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream

Thursday Night Dinner: Chocolate Chip Pumpkin Pie

Cooking With Books: Pumpkin-Bacon Brussels Sprouts

FN Dish: Primping Up Pumpkin

Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: Cake, Casein Free, Corn Free, Dairy Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

Rainbow Salad

October 17, 2012 By SunnyB 9 Comments

One day, my husband looked at me lovingly and said those five little words many of us never expect to hear:

“Honey, I miss your salad.”

Yes, my salad.

I guess it had been a few weeks since I had made one of my nutrient-packed salads and my husband had a craving.

Now if only I could get my oldest child to say the same thing…

Funny thing is, my salads are never the same salad twice. I rarely focus on what specific ingredients to put in my salad and instead focus on color.

As mentioned way back when in my Rainbow Smoothie recipe, more color = more nutrition.

This time of the year, when greens of all sorts are in season, mixing and matching salads is one of my favorite things to do.

To keep my rainbow strong, I always have some home-dried plums, blueberries and other seasonal fruits on hand that can be difficult to find later in the year but are a must-have when it comes to one of these colorful mixes.

So play with your food! Fill your color palette and enjoy all of the nutrition nature has to provide.

Rainbow Salad

Ingredients in this salad can vary by taste. The goal here is to achieve optimum nutrition and flavor by using as many colors as you can find to include in your salad. Top with your favorite dressing; make a meal out of it by including eggs and/or lean meat!

Ingredients:

16 oz mixed greens (romaine, spinach, kale, etc)

1 c Mixed Nuts (pistachios, cashews, pecans, sliced almonds, etc)

To this, add any combination of the following ingredients:

Red: Strawberries, Tomatoes, Radish, Raspberries, Beets, Blood Oranges, Cherries, Pomegranate, Red Apples, Red Bell Peppers

Orange: Carrots, Mangoes, Oranges (Clementine’s are delicious in salad!), Apricots

Yellow: Squash, Yellow Tomatoes, Onions, Yellow Apples, Pineapple

Green: Zucchini, Broccoli Cucumbers, Green Beans, Green Apples, Artichokes, Avocado, Celery

Blue: Blueberries, Elderberries

Purple: Blackberries, Onions, Grapes, Dried Plums, Purple Asparagus, Purple Cabbage, Purple Carrots, Purple Figs, Purple Grapes, Purple Peppers, Raisins

Serves 4-6

So what are your favorite salad ingredients?

Today is the last day to vote for the Circle of Mom’s Top Food Allergy Mom Blogger, and while I am nowhere near the top, it would still be an honor to have you vote for me! Voting is open until 4pm PST, October 17…so please hurry, and please share with your friends! xoxo

Also, don’t forget to stop by my friend Kate’s site, Eat, Recycle, Repeat to sign up and adopt your favorite Gluten-Free Blogger! We want to keep this event strong while Sea is still in Japan finishing her dissertation.

Need more ways to enjoy your winter lettuce harvest? Be certain to visit all of my friends over at this weeks FoodNetwork Fall Fest for more!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens

Cooking With Books: “Chopped” Salads

Haute Apple Pie: Roasted Butternut Squash Salad With Warm Bacon Dressing

Dishin & Dishes: Beet Salad With Garlic Vinaigrette

Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza

And Love It Too: Rainbow Salad

Made By Michelle: Bacon, Lettuce and Tomato Sandwiches

Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette

HGTV Gardens: Garden-to-Table: Mixed Lettuce

Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette

Devour: Lettuce (Hold the Salad)

Daily*Dishin: Almond Chutney Chicken Lettuce Wraps

Delicious Lean: Chiffonade of Mixed Greens

FN Dish: Top 12 Lettuce Wraps

Happy Wednesday, y’all!

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Main Dish, Paleo, Raw, Side Dish, Soy Free, Sugar-Free, Vegan

Ingredient-Challenge Monday: Pumpkin Spice Steamer (Dairy-Free, Refined Sugar-Free)

October 8, 2012 By SunnyB 14 Comments

With cold mornings and a plentiful squash harvest, my mouth has been watering at the thought of pumpkin bread, pumpkin pies and more; but sometimes I just want something warm and sweet that will satisfy my pumpkin craving without taking a lot of time.

This Pumpkin Spice Steamer is a delicious solution to those sugar-laden and dairy-filled drinks popping up at local coffee shops all over. Only, this drink is 100% dairy-free, 100% natural and not an ounce of refined sugar to be found.

While I chose to use the honey gifted me by my friend Shirley Braden from Gluten-Free Easily to sweeten our batch, please know that palm syrup, agave nectar, maple syrup or even stevia alone are all great ways to sweeten this drink.

Because the puree does cause this drink to thicken over time, it is suggested that you drink this shortly after it is made. If you are not serving a crowd (like I do!), feel free to cut the recipe in half, or even ¼ for you and your love or just an extra large serving on your way out the door!

My entry into this month’s Ingredient Challenge Monday, I hope this drink warms you from within and look forward to seeing what Winter Squash recipe you have to bring! xo

Pumpkin Spice Steamer (Dairy-Free, Refined Sugar-Free)

Ingredients

4 c Unsweetened Coconut or Almond Milk (homemade is best)
2 cans Full-Fat Coconut Milk
1 c Pumpkin Puree (canned or home roasted)
½ c Honey (Palm Syurp, Maple Syrup, etc)
4 tsp Cinnamon
2 tsp Ginger
1 tsp Allspice
1 tsp Nutmeg
Stevia to taste (optional)

Instructions

In large sauce pan or small Dutch-oven, whisk together all ingredients except stevia and slowly heat up over medium-high heat. Once light simmer has started, add in stevia, 5 drops at a time, until ideal sweetness has been achieved. Serve right away.
Makes 8-10 servings

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Ready to share your Winning Winter Squash Recipe?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free. Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods. As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo

Filed Under: Beverages, Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan, Vegetarian Tagged With: Beverage, Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Nut Free, Paleo, Soy Free, Sugar-Free, Vegan

Grain-Free Spinach Pie

October 3, 2012 By SunnyB 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:

All but one mix is naturally dairy free (although all of their frozen products do contain milk).
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!

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

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.
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.
Preheat oven to 375f.
Using a large food processor, mix spinach, onions, parsley, dill, ‘cheese’ and eggs together until well incorporated. Set aside.
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.
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.
Bake at 375f for 25-30 minutes or until lightly brown.
Makes 6 servings

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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: Casein Free, Cheeze, Corn Free, Dairy Free, Fall Fest, Food Network, Gluten Free, Grain Free, Main Dish, Paleo, Soy Free, Sugar-Free

Coconut Flour Apple Crumble (nut-free)

October 2, 2012 By SunnyB 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

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

Preheat oven to 350f.
Prepare 13x9 in baking pan by greasing generously with coconut oil, set aside.
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.
Spread slices evenly throughout pan, set aside.
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.
Sprinkle topping evenly over seasoned apple slices.
Bake at 350f for 20 min or until slices are lightly tender and the topping is golden brown.
Serve as-is or with your favorite non-dairy vanilla ice cream.
Makes 8-10 servings

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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: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy Free, Sugar-Free, Vegan

Culinary Creativity Winner!

September 30, 2012 By SunnyB Leave a Comment

Using Random.org, April was selected as the Culinary Creativity Winner with the following comment:

April

Submitted on 2012/09/27 at 5:22 pm

Followed on Twitter

To claim your prize, please e-mail your information to: andloveittoo (at) gmail (dot) com

Congratulations, April!

Filed Under: Gluten Free

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

September 13, 2012 By SunnyB 16 Comments

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

You see, September 13^th 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 13^th?

As I explained in my inaugural blog post, September 13^th 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!

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

Preheat oven to 350f.
Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
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.
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.
Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
Mix in dry ingredients and blend until no lumps remain.
Carefully pour cake mixture over prepared fruit and caramel.
Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool slightly (10-15 min, still in skillet)
Place large serving platter or cake stand carefully, upside down, over the skillet.
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.
Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
Serve warm or refrigerate until ready to serve.
Makes 8-10 servings

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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: Cake, Casein Free, Celiac Awareness, Corn Free, Dairy Free, Dessert, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

Healthy Lunchbox 2012: Slowcooker Paleo Eggplant Parmesan

August 29, 2012 By SunnyB 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!

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

Using 6-quart crockpot, grease sides and base generously with coconut oil. Set aside.
Cube eggplant and place in large bowl. Drizzle with 2 Tbs olive oil and set aside.
In separate bowl, mix together almond flour, Italian seasoning, 1 tsp salt and ½ tsp pepper.
Sprinkle almond flour mix over cubed eggplant and lightly toss to evenly coat each cube.
Pour eggplant mixture into crockpot.
Layer Italian sausage over eggplant (you can slice the sausage, but I like to cook mine whole)
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.
Pour over sausage and eggplant.
Cook on low for 6-8 hours.
Serve as-is or with a side salad.
Makes 10 servings.

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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: Casein Free, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Grain Free, Healthy Lunchbox, Main Dish, Paleo, Soy Free, Sugar-Free, Summer Fest, Vegan, Whole30

Healthy Lunchbox 2012: Heather the Gluten-Free Cat

August 27, 2012 By SunnyB 6 Comments

My friend Heather, the Gluten-Free Cat has been a tremendous and positive influence on my blog since early on.

You may recognize Heather from last year’s Healthy Lunchbox Series, or her regular entries in the Ingredient-Challenge Monday, including this ICM Featured Recipe, or last month when Heather chose to adopt me for the Adopt A Gluten-Free Blogger event (I mean seriously, how sweet is she?).

The fact that Heather takes time away from her own beautiful site to contribute so much to mine means more than you’ll ever know.

I am so happy to have her share more of her beautiful healthy lunchbox items with you today.

Thanks Heather! Xo

___________________________________________________

Thank you, Sunny, for hosting this Healthy Lunchbox Series once again. As we’re starting back to school, all lunchboxes seem fresh and new. But it won’t be long before the Lunchbox Doldrums hit. Kids and adults alike will grow tired of the same sandwiches and salads. And when that happens, it’s time to turn to WRAPS!

The great thing about wraps is that they’re easy to pack and hold and fun to eat. But more importantly it’s easy to wrap up great nutrition in a variety of ways.

First, consider the wrap itself. We all have different nutritional needs and dietary restrictions, but these are some gluten-free wraps that I enjoy using:

Brown Rice Tortillas

Corn Tortillas

Rice Paper

Dehydrated Veggie Wraps

Red Leaf Lettuce

Romaine Lettuce

Swiss Chard

Nori Sheets

Beet Slices (slice with mandoline)

Jicama Slices (slice with mandoline)

The list doesn’t have to end there. If it can bend, you can make a wrap out of it!

Next consider the content of your wraps. If you can scoop it, spread it, or layer it, you can put it in a wrap! Try these: