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Well Fed Review, Country Captain Chicken and a Giveaway!

March 31, 2012 By 34 Comments

A   couple of weeks ago I decided to float around in the “Your Recommendations” section of Amazon.

Amid the number of books Amazon thought I might be interested in was one that, while it had been floating around on my list for a while, I had never really taken the time to dig deeper into.

I’m not certain what inspired me to look inside that day.

Maybe it was the simple cover.

Maybe it was the title. I mean, I do like to eat.

Maybe it was the fact that I had just signed on to the weight-loss contest going on at work and finally decided it was high-time for me to make the total switch to a paleo-focused lifestyle (versus the heavy dabbling I have been doing for more than a year now).

Whatever it was, from the moment I finally dug into Well Fed: Paleo Recipes for People Who Love to Eat, I was hooked.

Up until that time, the name Melissa Joulwan was still foreign to me.

Undoubtedly some of you are reading this and thinking “seriously, how could you not know Melissa?”

In the two days between placing my Amazon order and receiving her book, I began to wonder the same thing.

Like me, Melissa is a Texas transplant who grew up in a food-centered home.

Like me, Melissa struggled with weight throughout her childhood, avoided P.E. as best she could and secretly desired to be fit enough to someday follow our dreams through the military, but we were too embarrassed and overwhelmed to ask for the help we needed to get there.

In time Melissa found her way to health and happiness, a story she shares not only in the opening pages of Well Fed, but also on her seriously fantasmic blog The Clothes Make the Girl.

Within 24 hours of having Well Fed in my hands, I knew this book was going to be my new love.

Free of processed foods, grains, legumes, soy, sugar, dairy, alcohol, white potatoes and vegetable oils, Well Fed offers everything I needed to take that final jump into the paleo way of life without feeling the least bit deprived.  Approved by the authors of Whole9, Melissa and Dallas Hartwig (who also wrote the forward for Well Fed), there is no doubt this book offers nothing but the best of the best.

I know what you are thinking…how can you go without everything listed above and still be well fed?

Take a look at this preview over on The Clothes Make the Girl and be sure to download the free 30-page sampler while you are there.

See the Meatza Pie?

The Ginger-Lime Grilled Shrimp?

What about this Velvety Butternut Squash?

Now tell me your mouth isn’t watering.

With such beautiful food, such simple recipes made from real-food that is easy to find, how could you feel deprived?

After feeding my family for several days using Melissa’s recipes, I did something I have never done before…

I requested a copy of her book for you.

You see, this gluten-free, celiac awareness and whole-food lifestyle has blessed me with many wonderful blogging friends.  A number of my friends have written cookbooks, and in turn have privileged me with copies to review.

But to reach out to someone who I had never even conversed with was something I never felt bold enough to do.

It’s just, this book is that good.

Really.

With a resounding “yes”, Melissa not only has graced me with a copy of her beautiful book to giveaway, she has offered a lovely recipe to share.

The Country Captain Chicken is every bit as good as it looks.  Rich with exotic seasonings topped with sweet raisins, delicately roasted almonds and delightfully rich, wonderfully crunchy bacon, this is a recipe I look forward to making time and time again.

Once you have recovered from the deliciousness below, be certain to scroll down and see exactly how you can enter to win your own copy of Well Fed.

:) Enjoy!

 

Reprinted with permission from Well Fed: Paleo Recipes for People Who Love to Eat. Copyright © 2011 by Melissa Joulwan.  Published by Smudge Publishing, LLC. Photo Copyright © 2011 by David Humphreys.

 

Blue Ribbon Country Captain Chicken

my mom’s award-winning version of a southern classic

 

In 1971, wearing a groovy vest-and-pants outfit she sewed herself, my mom won first prize in the Pottsville Republican’s annual Share-Your-Recipe contest. In the photo of the award ceremony at the swanky Necho Allen Hotel, she is clearly the hippest looking lady in the crowd. And she bucked tradition with her Country Captain Chicken recipe, too, omitting tomatoes and accessorizing with a sprinkle of bacon and almonds.

 

Food historians wage an ongoing battle about the origin of Country Captain Chicken, which seems appropriate. The name most likely refers to a British sea captain who carried the exotic flavors of the East to Britain and the American South sometime in the 18th century.

 

 

PREP 20 minutes

COOK 45 minutes

SERVES 6-8

 

INGREDIENTS

3 strips of sugar-free, nitrate-free bacon (optional)

2 pounds boneless, skinless chicken thighs

salt and black pepper, to taste

1/2 tablespoon coconut oil

4 medium onions, thinly sliced (about 4 cups)

3 large bell peppers (red and/or green), thinly sliced

3 cloves garlic, minced (about 1 tablespoon)

3 tablespoons raisins

1/2 cup chicken broth

2 tablespoons curry powder

3 scallions, green tops only, thinly sliced

3 tablespoons sliced almonds, toasted*

* To toast almonds, cook over medium-high heat in a dry skillet until browned, about 2-3 minutes.

 

 

DIRECTIONS

Preheat the oven to 350 F.

 

Cut the bacon crosswise into 1/4-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel.

 

Season the chicken generously with salt and pepper. Add the coconut oil to the bacon fat in the pan, and reheat the skillet, about 3 minutes. Add the chicken in a single layer, smooth side down. Don’t crowd the pan and don’t annoy the chicken! You want it to form a crisp, brown crust, so place it in the pan and leave it alone, about 4 minutes per side. You may need to cook it in batches or be daring (!) and get two pans going at once. As the chicken browns, place it in a single layer in a 13X9 inch pan.

 

In the same pan, without draining any remaining fat, sauté the onions, peppers, garlic, and raisins until the vegetables just begin to soften, but are not cooked through. Spread them on top of the chicken and return the skillet to the stove.

 

Pour the chicken broth into the hot skillet and use a wooden spoon to scrape up any brown bits. Add the curry powder to the pan and stir until the sauce begins to thicken, about 2 minutes. Pour the sauce over the chicken and wrap the pan tightly with aluminum foil.

 

Bake 35 minutes, then remove the foil, increase the heat to 400 F, and bake an additional 5-10 minutes. Before serving, sprinkle with scallions, bacon, and almonds.

 

 

So are you ready to win your own copy of Well Fed: Paleo Recipes for People Who Love to Eat?

Leave a different comment for each action below, up to seven entries per person.

1. Visit The Clothes Make The Girl, download the free 30-page PDF sampler and tell me which recipe you want to try first, and why.  If you try it, be sure to come back and let us know how well you enjoyed it!

2. “Like” And Love it, Too! on Facebook and leave a comment saying you did.

3. “Like” The Clothes Make the Girl on Facebookand leave a comment saying you did.

4. Follow @andloveittoo on Twitter and leave a comment saying you did.

5.  Follow @melicious11 on Twitter and leave a comment saying you did.

6. Help us get the word out about this giveaway by posting about it/sharing the link on your Facebook status (be sure to include @And Love it Too) and leave a comment back here saying you did.

7. Help us get the word out about this giveaway by Tweeting about it/sharing the link (be sure to include @andloveittoo in your tweet) and leave a comment back here saying you did.

Giveaway ends Friday, April 6 11:59pm CST. So many ways to enter :) Best of luck to you all!

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

Papaya Lime Coconut Muffins

March 25, 2012 By 16 Comments

I’m sorry I have been so quiet this past week.

Truth is my family and I have eaten a lot of whole-food this week with very few inspirational recipes.

The best meals are those that don’t require recipes though, right? ;)

Oh, I do have a couple of special just-waiting for that right moment recipes under my belt; but with Easter quickly approaching, I am doing my best to perfect a few Eater-related, gluten-free, dairy-free refined sugar-free but still as good as you remember recipes for you to enjoy.

Then my friend Shirley Braden announced her March Muffin Madness event and I knew I had to find a way to participate.

I love muffins. Blueberry, strawberry, raspberry, lemon, banana, banana chocolate chip and more.

I must say muffins were one of the top things I missed when going gluten-free.

Knowing that Shirley is going to have something amazing and never heard of before recipes for her event, a classic blueberry muffin just wasn’t going to do.

So I took a look around my kitchen to see what inspiration I might find.

Because we are so close to Mexico and the tropical produce that comes with, this time of the year our stores are brimming with bright, beautifully exotic fruits that make you dream of days on the beach just by cutting in.  Naturally, my kitchen is well stocked with these luscious fruits waiting to be devoured.

Of these, the papaya fruit has to be one of my favorites.  Beautiful coral pink hues and lightly sweet, squeeze a little time juice on and you have created a paradise for your mouth.

These muffins highlight what I consider to be the best of the best in regard to paradisiacal delights; papaya and lime with coconut and banana, naturally sweet and no sugar needed.  Like having the ultimate fruit salad in one easy-to-carry high-protein package; these muffins may not plump up like the glutinous cousins you so fondly remember, but don’t let their flattened package fool you, these are every bit as pillowy sweet as a muffin should be.

Enjoy!

Print
Papaya Lime Coconut Muffins

Ingredients

  • 6 ounces Papaya, peeled and seeded
  • Zest of 1 lime
  • Fruit of 1 lime (remove the pith and use the entire fruit, not just the juice)
  • 1 large, very ripe banana (about 4 oz)
  • ½ c Coconut Flour (unsifted, 2.75 oz)
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • ½ c Coconut Oil
  • ½ c Unsweetened Coconut Milk
  • 1 tsp Vanilla
  • ½ c Shredded Coconut, unsweetened

Instructions

  1. Preheat oven to 350f. Generously grease or line 12 muffin tins, set aside.
  2. Add all ingredients to blender in the order listed.
  3. Blend until ingredients are fully incorporated, tampering as needed.
  4. Scoop ¼ scant cup of muffin batter into each prepared tin.
  5. Bake for 45-50 minutes or until muffins are golden and the centers are firm.
  6. Allow muffins to cool in the tin, they should be moist but not mushy and will firm up as they cool.
  7. Makes 12 servings.
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It’s that easy!

Don’t forget to enter for your chance to win a copy of Paleo Parents new cookbook, Eat Like a Dinosaur today!  Entries close at 11:59 tomorrow, March 26, so be sure to leave your comment here to win.

Also, stop by BeBesty.com every Thursday to see a combination of new and not previously published recipes with the occasional oldie but goodie from yours truly.  Register and comment here by midnight tonight (March 25) for your chance to win a $50 Visa gift card, tell them SunnyB sent you ;)

This recipe is also connected with: Wellness Weekends

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

Eat Like a Dinosaur and Yummy Egg Pie

March 10, 2012 By 6 Comments

If you are a regular visitor of the gluten-free blogging world, it is likely you have heard a lot of buzz about the new cookbook from Paleo Parents titled Eat Like a Dinosaur.

Well let me tell you, this book is worth buzzing about.

I was honored to work with Stacy and Matthew, the paleo parents, back in August, when they privileged me with a guest-post and some amazing Healthy Lunchbox ideas.  So when I received a message that they wanted to share their cookbook with me, I jumped at the opportunity!

While this book is loaded with lots of wonderful tips, ideas and suggestions to help get your kids involved in preparing meals, easy to read allergy labels and great recipes; it was the opening story that really got my kids excited.

You see, Stacy and Matthew’s story is not too far off from our own.  While only two of my five children have food sensitivities and allergies, three out of seven of us (including me) physically cannot eat the way we used to. Like us, the Paleo Parents have managed to heal physical ailments and behavioral issues through changes in their diet.  So, the idea of eating habits have changing dramatically and impacting lives in a positive way is something they can all relate to.

My children were very excited to read a story, presented from the child’s view, which is very much like their own story.

And you know what?

Because every recipe in Eat Like a Dinosaur is naturally gluten and dairy-free, we can enjoy each and every one of these special creations!

How exciting is that???

Tonight, Victory Belt Publishing has given me the honor to share one of our favorite recipes (so far) from Eat Like a Dinosaur.

This egg pie is the perfect solution for a healthy breakfast, or a lovely addition to an easy dinner.  Choosing to pair this with a simple salad and a light drizzle of my easy vegan ranch dressing this meal is not only beautiful, it is filling and healthy as can be.  Most importantly, it is delicious enough that even my pickiest eater went back for more.

I have no doubt you’ll be going back for more, too.

Enjoy!

Reprinted with permission from Eat Like a Dinosaur: Recipe & guidebook for gluten-free kids. Copyright © 2012 by Stacy Toth and Matthew McCarry. Published by Victory Belt Publishing Inc.

 

Kale, Bacon, & Black Olive Egg Pie

Ingredients

1/3 lb nitrate-free bacon

2 c kale, chopped

1 c black olives, chopped

8 eggs

¼ tsp black pepper

1 prebaked pie crust (p. 207) (optional)*

 

Instructions and How Kids Can Help (every recipe has a cute little hand-print next to each direction where kids can help, as identified with the bullet-point. I love this part of the book! Getting your kids involved in the kitchen is essential to their health and development.)

Cook bacon in frying pan over medium heat until crispy, about 10 minutes.

Remove bacon from the pan and crumble when cooled.

  • Add kale to pan with bacon fat, tossing frequently; cook until softened, about 3-minutes (do not allow to wilt entirely; it will cook more in the pie).
  • Add crumbled bacon and olives to pan with kale, cook 2 minutes until warmed through and well combined.
  • Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not.
  • Beat eggs in bowl with pepper.
  • Pour egg mixture over vegetables.
  • Cover edges of pie crust with aluminum foil or pie crust protector.

Bake in 350-degree oven for 25-30 minutes; remove once the top becomes a light golden brown.

Serves 6-10 slices.

*To obtain the pie crust recipe, purchase your copy of Eat Like a Dinosaur here

 

:) Are you ready to receive your own copy of Eat Like a Dinosaur? Inspired by the recipe above, Shea and I are featuring the beautifully in-season, perfectly green vegetable, kale for this month’s Ingredient-Challenge Monday posts!

Starting Monday, March 12, you will not only have the opportunity to win a feature spot on each of our blogs; we will also share exactly how you can enter to win your own copy of Eat Like a Dinosaur!

Until then, sleep well and dream of yummy kale creations.

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Side Dishes Tagged With: , , , , , , , , ,

Smoked ‘Cheddar’ Bacon Soup

January 26, 2012 By 5 Comments

This month’s Go Ahead Honey, It’s Gluten-Free event is focused on foods that bring healing to your mind, body and soul.  Hosted by Maggie over at She Let Them Eat Cake , this is a great opportunity to start the New Year off with some amazingly delicious and wonderfully healing recipes.

 

As mentioned in my Cranberry-Orange Wassail post from last week I have been battling a head-cold and thus, have been loading up on yummy healing foods to help me move past this as quickly as possible.

 

After a long week loaded with church events, school events and personal events, my body finally gave in Sunday morning.  My loving husband and wonderful children left me be and I managed to rest for a whopping 48 hours thereafter.

 

When I finally mustard the will to get out of bed, I knew I wanted something warm and soothing…oddly enough, the first thing that came to mind was not my easy egg drop soup, which is generally my go-to get-better-quick solution, no…I wanted cheddar bacon soup.

 

Cheddar bacon?  Yummy, but not something someone on a dairy-free diet normally desires.

 

So, my creative mind began to flow.

 

How can I accomplish this in a way that is safe for my family, positively delicious, really cheesy yet nutritious enough to push me past this bug that weighed me down so firmly?

 

Then I remembered, I had a stash of roasted squash in my freezer.  That would do the trick!

 

After much tinkering, I was glad to come up with a solution that killed my craving and helped me return to work and my family happy and healthy as ever (if you don’t count the sniffles that just won’t go away)…

 

To match the needs of this month’s event…this soup is loaded with healing ingredients:

 

Squash: Winter squash is known for carotene properties and offer a protective effect against many cancers, heart disease and type 2 diabetes.  This recipe would work well is pumpkin, acorn, Hubbard or butternut squash, though I used roasted pumpkin in mine.

 

Chicken broth: chicken broth is the go-to secret weapon for moms world-wide.  Having been used as a remedy for the common cold for centuries, scientific evidence now shows that chicken broth helps to clear a stuffy nose by inhibiting inflammation of the cells in the nasal passages.  Now that’s good stuff.

 

Onions contain powerful anti-oxidants and are also natural anti-histamines and anti-inflammatory.

 

Palm oil has been shown to protect against many common health problems and to boost immunity.

 

As far as the bacon…well….the protein in bacon can help you feel full longer and apparently bacon is a good source of choline which can help prevent against heart problems.  While the fat level in bacon keeps me from eating it every day, undoubtedly the high-quality stuff isn’t all that bad for you and well…it tastes good!

 

While there is not an ounce of cheese to be found, this recipe undoubtedly leads to one of the creamiest versions of cheddar bacon soup I have ever enjoyed.  All in all, this soup is loaded with wonderful nutrients meant to help heal your body and warm your soul.

 

May this be just one of many recipes to bring health and happiness to you and your family all year long.

 

Enjoy!

 

Print
Smoked ‘Cheddar’ Bacon Soup

Ingredients

Instructions

  1. Cook bacon until crisp. I prefer to bake mine at 425f on parchment-lined cookie sheets. This has always proved to be the best way to achieve even results. Drain oil and allow to cool.
  2. In medium stock pot, warm palm shortening until melted. Add in onion and garlic, cooking until lightly caramelized. Stir in squash and cook until warm. Add in broth, paprika, salt and pepper. Bring to simmer over medium heat, cook for an additional 15 minutes.
  3. Puree soup by using hand blender or adding in small batches to your Vitamix. or other blender. Return to pot. Crumble bacon into bits. Stir in ½ bacon and canned coconut milk, allow to cook for an additional 5-10 minutes.
  4. Serve warm, using the remaining bacon and added chives for garnish.
  5. Makes 8-10 servings.
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Harlequin Soup – Gluten-Free/Dairy-Free Style

December 20, 2011 By 2 Comments

Today, December 20, 2011, Food Network Fall Fest draws to a close…

 

Last week, we were thrilled to invite you pull up a chair and join us as we shared our favorite holiday cookie recipes.

 

This week, we invite you to join us as we celebrate one last seasonal vegetable…

Broccoli.

 

Now, if you are anything like me, you are thinking “what the heck is so great about broccoli?”

 

I mean, I love the stuff…I love to eat it raw, I love to eat it steamed, I love to mix it in my casseroles, soups and throw it in with my main dish.

 

But really, what are you going to do to get creative with broccoli?

 

;) Fortunately, Fall Fest isn’t just any event…it is a Food Network event where creativity abounds.

 

So as I sat, stuck in a rut thinking “I could share my dairy-free cream of broccoli recipe,” which is good, but not this is the last week of the Food Network Fall Fest kind of good…a friend reminded me of a dish we enjoyed in a restaurant several years ago (long before I had to worry about things like gluten or dairy)…

Harlequin Soup they called it.

Harlequin meaning: in varied colors.

Using two small pitchers, this soup was poured into our bowl right at the table…one side a deep orange, the other a brilliant green.

Separately, they offered different, pleasing flavors…one side creamy with just the slightest twang of salt, the other sweet and zesty, laced with hints of licorice and spice.  Alone each soup was good; together…

Together, they brought forth a new level to savor.

I can understand why one would not wish to make this into one, simple, single soup…not only is the presentation of the two contrasting colors fantastic, but once the colors meld together, well….let’s just say the colors, when mixed, leaves a lot left to be desired.

 

Inspired by Food Network’s own Michael Chiarello, this Gluten-Free and Dairy-Free version of Harlequin Soup is everything I remember it to be…

 

Remember when preparing this dish…serve at the table, pouring both soups simultaneously from separate pitchers.

Also, be certain to have all of your ingredients pre-measured and ready to go…when working two different recipes at the same time, being prepared is essential to guard against mishaps.

Like the beauty that happens when families come together this time of year, this soup is more than a seasonal best…it represents all the joy the holidays bring.

Merry Christmas, everyone!

 

Print
Harlequin Soup – Gluten-Free/Dairy-Free Style

Ingredients

    Harlequin Soup

  • 1 Recipe Green Broccoli Soup
  • 1 Recipe Spiced Squash Soup
  • Fresh chives, finely sliced for garnish

    • Green Broccoli Soup

  • 3 Tbs Extra-Virgin Olive Oil
  • 2 Tbs Minced Garlic
  • 1 Medium Yellow Onion, diced
  • 2 Stalks Celery, diced
  • 2 tsp Thyme
  • 32 oz Gluten-Free Chicken or Vegetable Stock
  • 2 lbs clean and trimmed Broccoli
  • 2 c Packed Spinach
  • Zest of 3 Lemons
  • 1 c Full-Fat Canned Coconut Milk (I prefer Thai Kitchen)
  • Salt and Pepper to taste

    • Spiced Squash Soup

  • For this recipe, you can use any winter squash you wish though pumpkin, Hubbard and butternut work particularly well. To roast, simply cut in half, remove seeds and bake at 350 until completely tender. Because many recipes do not use the entire pulp of the squash, I do not like to season mine ahead of time…any seasoning can be added to the primary recipe and the remainder of the squash can be saved for use in any number of pie, chili or side-dish recipes.

  • Ingredients

  • 2 Tbs Extra-Virgin Olive Oil
  • 1 Medium Onion, diced
  • 1 Celery Stalk, diced
  • 1 Medium-Large Carrot, diced
  • 1 cinnamon stick
  • 32 oz Gluten-Free Chicken or Vegetable Stock
  • ¼ c Palm Sugar
  • ¼ c Balsamic Vinegar
  • ¼ oz Fennel Seed (approx 1 ½ Tbs)
  • 1 Tbs Sage
  • 1 Tbs Ground Cumin
  • ½ - 1 Tbs Red Pepper Flakes (I like the entire Tbs)
  • 1 Tbs Chili Powder
  • 1 Tbs Cinnamon
  • 2 c Roasted Squash
  • Salt and Pepper to taste
  • ½ c Full-Fat Coconut Milk (I prefer Thai Kitchen)

Instructions

    Green Broccoli Soup:

  1. In large soup pot, heat olive oil over medium-high heat until hot. Add garlic and cook until it begins to turn brown. Add the onion and celery, lower heat to medium and continue to cook until tender, about 15 minutes. Add thyme and stir. Add broccoli, stock and salt and pepper to taste. Bring to boil, cooking uncovered until broccoli is very tender. Remove from heat.
  2. Use hand blender to puree soup, adding in spinach one cup at a time. Add in lemon zest and continue to puree until soup is completely smooth.
  3. Just before serving, return soup to low heat and stir in the coconut milk. Taste and adjust the salt and pepper. Simmer on lowest setting until ready to serve.

    4. Spiced Squash Soup:

  4. In large soup pot, heat olive oil over medium high heat until hot. Add the onion, celery, carrot and cinnamon stick. Sauté until vegetables are soft, but not caramelized. Add in chicken stock, palm sugar, balsamic vinegar, fennel seed, sage, ground cumin, red pepper flakes, chili powder and cinnamon. Bring to boil. Add in squash and simmer for another 10-15 minutes. Discard the cinnamon stick.
  5. Remove soup from heat. Using hand blender, puree until smooth. When ready to serve, return soup to a light simmer, add in coconut milk and serve right away.

    6. Harlequin Soup:

  6. Pour both soups into separate pitchers. Simultaneously, pour both soups into each bowl, forming an almost yin-yang design.
  7. Garnish with cloves and serve hot.
  8. Serves 6
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Warm Winter Chili

December 7, 2011 By 18 Comments

This week, Food Network Fall Fest is working with wonderful winter squash.

Winter squash may be anything from Acorn Squash to Butternut Squash…rinds of beautiful greens yellows and oranges; the flesh from most winter squash is generally orange in color and sweet in flavor.

Recently, my squash lady introduced me to this wondrous monstrosity…

Called a Hubbard Squash, this squash is consistently sweet and can be substituted for virtually any other squash, sweet potato, and today I am going to share with you how it can easily replace tomatoes in one of my favorite, traditionally tomato-rich dishes.

Because the Hubbard Squash gives you more bang for your buck, producing as much as 2-3 times as much flesh/meat as the average pumpkin of the same size, this squash has quickly become one of my favorites and is something I urge you to seek out and enjoy.

Since the Hubbard Squash has a very tough skin, I have found it is actually easier to bake whole, let it sit in the oven until the skin becomes brown and more malleable, meaning you don’t risk your best knives trying to break into this natural beauty.

Beware, though, because there is so much flesh underneath this tough skin, I have had larger squashes take as long as 3 hours to bake at 350f.

Even so, the smell of sweet squash permeating my home is something I can scarcely turn down.

Over the last year, I have shared a number of squash or recipes including: Pumpkin Custard, Creamy Pumpkin Fruit Dip,  Sugar-Free Raw Vegan Pumpkin Pie in a Jar, and then there is my classic, Vegan Pumpkin Pie and Butternut Squash and Pear Soup…all of which can use Hubbard squash in place of the traditional squash found in these recipes.

One thing I noticed, every single squash recipe I have posted (even the soup) highlights the sweet/dessert like qualities of winter squash.

Well you know, squash is something that is a fantastic addition to savory dishes as well.

Isn’t it time I show you how? ;)

This Warm Winter Chili was inspired by a dear friend of mine who can no longer eat nightshades.  When I saw this recipe for Tomatoless “Tomato” Sauce from The Nourishing Gourmet,
my whole concept of what a tomato-free lifestyle would be dramatically changed.

Nightshade foods include: potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, pimentos, paprika, cayenne, and Tabasco sauce. Alkaloids in these foods can impact nerve-muscle function and digestive function in animals and humans…but most importantly, in regard to the Rheumatoid Arthritis my friend battles, nightshades may also compromise joint function.

I knew squash was a great addition to chili…but to make a chili without any nightshade involved? Now that sounded like my type of challenge.

I won’t go into the number of awards I have won for my chili…let’s just say there are quite a few, and when it comes to making chili, I am typically confident in my ability to satisfy the crowd.

Even without tomatoes, hot peppers, paprika, cayenne or Tabasco…I found that by incorporating a few of my ‘tricks of the trade’ into this recipe, I was able to whip up a mild chili that made my family happy.  Cocoa powder and honey are staples of my award-winning recipes…just trust me when I say you need to leaves these ingredients in.

As it is with any chili, the longer you cook this, the better.

1-3 hours stovetop, 4-8 hours in the crockpot…this is the perfect, low allergen meal to come home to at the end of a cold winter day.

May this warm your belly as it has warmed ours.

Have a great day!

 

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Warm Winter Chili (Gluten-Free, Dairy-Free, Nightshade-Free, Soy-Free, Paleo)

Ingredients

  • 1 Tbs Olive Oil
  • 5 Cloves Garlic, minced
  • 1 medium yellow onion, diced
  • 1.5 lb Meat (stew beef, chili ground beef, chicken or turkey, ground venison all work well, the better the meat, the better the chili)
  • 2 Medium Beets, peeled and diced
  • 3 c Squash Puree (Pumpkin or Hubbard…I used Hubbard)
  • 4 c Broth (Beef or Chicken)
  • 2 Tbs Balsamic Vinegar
  • 2 Tbs Honey
  • 2 Tbs Ground Cumin
  • 2 Tbs Dry Basil
  • 1 Tbs Cocoa Powder
  • 2 tsp Salt (more/less to taste)
  • 2 tsp Pepper (more/less to taste)
  • ½ tsp Ground Cloves

Instructions

  1. In large stock pan, sauté garlic and onion in olive oil until lightly caramelized. Add meat, sear slightly then add diced beets. Allow to cook until meat is nearly done. Add remaining ingredients and allow to simmer on low-medium for 1-3 hours, or transfer cooked meat/beet mixture into crockpot, add remaining ingredients and set on high for 4 hours or low for 8. Add salt and pepper as needed.
  2. Serves 4-6 people.
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For more winter squash brilliance, please visit:

 

Bay Area Foodie: Delicata Squash Soup

The Sensitive Epicure: Roasted Butternut Squash Soup

Cooking Channel: Kabocha Squash Pasta

CIA Dropout: Stuffed Winter Squash

What’s Gaby Cooking: Quinoa Stuffed Acorn Squash

Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter

Dishin and Dishes: Butternut Squash Bisque With Sage Cream

FN Dish: Simply Roasted Winter Squash

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

Foodbuzz Tastemaker: Rosemary-Garlic Chicken Breasts with Vegetables

November 14, 2011 By Leave a Comment

When the Foodbuzz Tatstemaker program offered to send a coupon through Green Giant for free Green Giant product, I was excited to take part.

I have mentioned many times, on here, on Facebook and Twitter, that the best food is naturally gluten-free.  Fruits, vegetables and minimally processed meats are essential life and a vital part of living a naturally gluten-free lifestyle.  Green Giant vegetables easily fit in to an on-the-go gluten-free lifestyle.

As I mentioned back on my Down at the Farmer’s Market post, my family and I have been in transition as we have been blessed to find a home, within budget, yet large enough to fit our ginormous family.

The thing about moving?
It sucks all of the energy from you.

Really.

That…and once all of your stuff is in boxes, it often takes a lot of prayer and a lot of patience before you can find everything you hold most dear.

My kitchen is no exception to that.

I am still looking for my knives.

Seriously.
Thanksgiving is right around the corner…I need my knives!

Where did those darn things go?

Anyhow…

With this exhausting move, I still need to juggle work, family, and food as I have always done before.

Let me tell you, these Green Giant Valley Fresh Steamers have certainly come in handy for that.

 

Cook them right in the bag, 5-8 minutes in the microwave and voila! A plethora of beautiful, perfectly steamed vegetables awaits.

Keeping things simple, I chose to pair these lovely florets with an easy pan-cooked recipe for rosemary-garlic chicken breasts.

In just over 10 minutes, even the busiest moms can have a perfectly delicious and wonderfully nutritious meal ready to go.

Rosemary-Garlic Chicken Breasts with Vegetables

2 lbs Thin-Cut Boneless, Skinless Chicken Breasts

1 Tbs Garlic Powder

½ Tbs Dried Rosemary, crushed

Salt & Pepper to taste

2 Tbs Extra Virgin Olive Oil

 

Sprinkle garlic powder, rosemary, salt and pepper evenly over each chicken breast, turning to ensure even coverage.  Set aside.

In large sauté or fry pan, heat olive oil over medium-hot burner until just-shy of the smoke point.  When hot, add breasts one at a time, forming one single layer across the bottom of the pan.  Cover to prevent splatter as well as to decrease overall cook time.  Cook for approximately five minutes until golden-brown, turn and cook an additional five minutes or until cooked
through.

Serve with steamed vegetables and enjoy!

Makes 6-8 servings

 

For more information on Green Giant products, please visit their site or a grocer near you.

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

Turnip Pancakes

November 9, 2011 By 7 Comments

I have no doubt that you are looking at the title of this post and are wondering “What in the world are Turnip Pancakes?”

Have you ever had a Potato Pancake?

Turnip Pancakes are a lot like that…only, turnips have fewer calories than potatoes.

Significantly fewer calories.

Turnips have more Fiber, Calcium and Vitamin C than potatoes, yet they are lower in carbohydrates by nearly 40%.

Rich in nutrients with a highly unique flavor…turnips are a fantastic addition to most any meal.

Eat them raw, you will notice they bite like a radish.

Cook them; they closely resemble potatoes with a peppery twist.

The flavors in these Turnip Pancakes rival any potato pancake recipe you can find.  The natural tang from the turnips themselves add a level of flavor found nowhere else.

Top these with the traditional apple sauce and replace sour cream with rich and creamy  Plain Greek Style Coconut Milk Yogurt, you have a delicious, naturally Gluten-Free and Dairy-Free dish that is sure to please everyone you serve.

Enjoy!

Turnip Pancakes

4 c Shredded Turnips (about 5 small-medium)

1 Medium Yellow Onion, shredded

½  Tbs Herbs de Province

½ Tbs Powdered Garlic

½  tsp Salt

2 Eggs, whisked

2 Tbs Olive Oil

 

In large bowl, combine turnips, onion, herbs de province, garlic and salt.  Add in whisked eggs, stirring to ensure even coat throughout.

In large skillet, add olive oil and bring to fry point.  Use a wooden spoon to measure out heaping table spoons of turnip mixture onto skillet. Flatten to approximately ¼ inch.  Cook until both sides have browned and pancake is warm throughout.

Serve with apple sauce and non-dairy plain Greek yogurt, if desired.

Enjoy!

Serves 4

 

:) Don’t forget to place your vote for your favorite Food Allergy Blogs of 2011 over at The Circle of Mom’s.  It would be an honor to have you vote for me! xoxo

Finally, be sure visit these other Turnip inspired Food Network Fall Fest posts for more fantastic ideas!

The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary

Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg

Napa Farmhouse 1885: Turnips, Really?

Purple Cook: Vegetable Biryani With Turnips

Glory Foods: Turnip Greens With Potatoes and Mushrooms

Big Girls Small Kitchen: Creamed Turnips With Their Greens

FN Dish: Simply Roasted Turnips

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

Healthy Lunchbox Round-Up

September 10, 2011 By 4 Comments

Two months ago, as I began to prepare for the up and coming school year, I had an idea.

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

This year, my youngest is in kindergarten.  Couple that with a promotion that has doubled, no, tripled my workload, I knew I needed help.

How do I fill my children’s lunchboxes, all five of my children’s lunchboxes, with food that is both nutritious, delicious and something they will ask for time and time again?

I have no doubt that I am far from alone in this struggle.

So, I asked for help.

On a whim, I reached out to friends, family and my favorite bloggers seeking healthy lunchbox ideas.

Before I knew it, this little idea of mine became a series.  A wonderfully beautiful series.

First, I shared my own secret to making healthy lunchboxes an easy reality.  Planned-over’s are a staple in my home and a great way to fill your lunchboxes with nutritious foods that your children will love. As the initiatory post to this lovely series, it is an honor to offer you two delightfully delicious recipes from The Gluten-Free Asian Kitchen along with a chance to win your own copy.  I am taking entries until 11:59pm, Monday, September 12.  Be sure to stop and enter here for your chance to win!

Next, my friend Emily shared her own recipe for made-from-scratch bagels and white bean hummus.  While I unfortunately cannot partake of her beautiful bagel recipe, I am happy to say her hummus recipe is a fantastic addition to our school lunchboxes.  My kids love using this hummus as a dip for their vegetables.

After that, Stacy from Paleo Parents offered their own lunchbox ideas along with several money-saving tips.  Her delectable dishes have become a staple in my own lunchbox and have given me many new ways to bring whole-foods into my children’s lunchboxes on a daily basis.

…You should know that Stacy and Matthew did not stop their healthy lunchbox contribution with this beautiful guest-post…from this, they have started their own Healthy Lunchbox Challenge and have added to the many ideas already shared here.

I continued sharing my healthy lunchbox ideas with a high-protein, vegetable packed dessert I sent in my children’s lunchbox on the first day of school.  These Yellow Squash Vanilla
Cupcakes are not only healthy, they are wonderfully delicious and a treat I do not mind sending with my kids time and time again.

A few days later, I was tickled pink to share a very special guest-post from the gorgeous Gluten-Free Gigi.  She, too, had a very special treat to share.  These gluten-free, soy-free, dairy-free
and nut-free Chocolate Chip Mini-Muffins are the perfect treat for your food-sensitive child.

Heather from The Gluten-Free Cat’s Guest-Post was the first to give us a different perspective—one from the teacher’s side.  What many do not realize is that teachers are often impacted just as heavily as our children are when we do not feed them the foods they deserve.  As an educator, I can attest to the disruption created by children who are filled with heavily-processed, sugar laden food.  Somehow, Heather captured my emotions perfectly, giving ways we can help our children stay healthy while still letting them be kids.

The most responded to guest-post came from the wonderfully amazing Shirley-GFE, Gluten-Free Easily.  Shirley and I obviously have the same line of thinking…using food you already have on hand to create easy-going yet interesting healthy lunchboxes are at the heart of a Tapas meal. Shirley’s Tapas Approach to School Lunches is not only cleaver; it is a great way to fill your lunchbox every-day.

Food-Network’s Summerfest gave me an opportunity to share one of the more delicious tomato recipes I have ever consumed…This Garlic Tomato Basil & Pesto Bruchetta is jam-packed with nutrition and extremely versatile.  I’d love to hear what ways you have shared this recipe with your own family!

What an honor it is to know that the remarkably talented Ricki Heller from Diet Dessert and Dogs took some time to contribute to this series as well.  Her vibrant collard wraps are so different, filled with color and packed with flavor; you and your children will have no problem devouring these on a regular basis.

Finally, Susan from Real Kids Eat Spinach rounded out this series with a plethora of ideas and a decadent recipe for naturally gluten-free energy bars which, as Susan mentioned, can be made dairy-free by using pumpkin puree in place of the yogurt.  Her positively delicious ideas bring a delightful ending to this first of what I hope to be an annual event.

Thank you to everyone who has stopped to visit.  For all of your ideas, insight and delectable recipes.  Thank you to my guest-bloggers for taking the time to build on this little idea of mine, to make this series a reality.  It is an honor to work with each and every one of you.

Please be sure to check back in on Tuesday.  Not only will I announce the winner of The Gluten-Free Asian Kitchen, I will have a special recipe to celebrate my Blogaversary with you!

Thank you for being here, for making this little dream of mine a reality.

Enjoy the rest of your weekend. xoxo

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

Healthy Lunchbox Guest Post — Ricki Heller @ Diet Dessert and Dogs

September 2, 2011 By 6 Comments

Have you met my friend Ricki Heller?  In addition to being the author of Diet Dessert and Dogs, Ricki is also a full-time professor, a bestselling author, an amazing cook and a lot of fun to chat with!

 

Today, Ricki is a guest-blogger on my page; what a great honor!

 

When discussing the goal for this series, I mentioned that the overall concept is to share different tips, ideas and recipes that can be used in healthy school lunches. With this Ricki hesitated slightly, pointing out that she does not have children of her own (that is, other than her beautiful dogs). 

 

In reality, healthy lunchboxes know no boundaries.  Healthy lunchboxes are important to children and adults alike.  I bring my lunch to work every day.  My boss brings his lunch as well…In fact,
most everyone I work with brings lunch on a regular basis. 

 

Doesn’t it make sense that we could all use some tips for our own lunches, too?

 

Then, Ricki sent me her post, her delightfully colorful photographs, and her tantalizing recipes. 

 

Today, Ricki not only shares how to make your lunchbox a little healthier, she does it in a way that both children and adults will favor. 

 

Enjoy this lovely post written especially for you.

 

Thank you, Ricki! xoxo

 

_________________________

 

 

 

Take-Along Lunch, in the Raw

 

It’s the start of the school year and more than ever moms are thinking about what to pack for their kids’ lunches.  But for those of us on special diets, without kids, or on tight budgets, the notion of toting along a lunch to work is common all year round, and the question of “what to pack for lunch?” is a weekly staple.

 

Since I’m always on the lookout for healthy packed lunches, I was delighted when Sunny asked if I’d like to contribute to her “Healthy Lunchbox” series here on And Love It, Too. There’s nothing like a yummy homemade lunch at the office!

 

One of my favorite quick lunches is collard rolls.  Using a raw collard leaf instead of a tortilla or wrap makes for a simple, healthy and delicious meal. Simply fill the leaf with your add-ins of choice, pile neatly in place, then roll up as you would sushi or a wrap. The collard leaf provides a sturdy, thick wrapper for your veggies and spreads inside; and it won’t get soggy between the time you roll it and when you eagerly bite into it at lunchtime. It’s a fresh, quick way to enjoy a nutritious lunch, as long as you ensure that it contains a good source of protein along with the veggies or sprouts.

 

Of course, if your kids aren’t tickled by the green wrapper (and who wouldn’t be?), simply swap the collard for a whole-grain tortilla, pita, or other grain-based wrap instead.

 

Ricki’s Favorite Collard Wrap

 

Basic Recipe per serving:

 

1-2 large collard leaves, washed, stem removed, and patted dry

About 1/4 cup (60 ml) spread of choice (hummus, nut butter or my favorite, Sweet Potato-Almond Butter Spread, below)

Three or Four of the Following Fillers:

  • 1-2      baby carrots, cut in matchsticks
  • 1/2      tomato, sliced
  • 1/2      green onion, cut in long strips
  • 2-3      slices avocado (optional)
  • 1/4      red pepper, cut in strips
  • 1-2      Tbsp (15-30 ml) sprouts of choice
  • Small handful shredded lettuce

1 Tbsp (15 ml) toasted sunflower, sesame or hulled hemp seeds

Lay the collard leaves flat and spread with half the spread of choice.  Line up half your fillings across the leaf on one end.  Sprinkle with half the seeds.

Starting at the end with the fillings, roll up the collard leaf tightly.  If desired, cut in half for two smaller rolls.  Wrap tightly in plastic wrap or place in a container with other lunch foods.  This will keep at room temperature for 2-3 hours, but it’s preferable to keep it refrigerated if possible. Makes one large serving (2 wraps).

 

Sweet or Savory Sweet Potato-Almond Butter Spread:

I prefer the savory version in collard wraps, but the sweet would work, too, and might be more appealing for kids.  Either way, it’s a great spread to introduce some fiber and a bit more protein into the wrap.

Savory Spread:

1 cup (240 ml) packed sweet potato purée (I bake a sweet potato, peel it and purée it in the food processor)

1/2 cup (120 ml) natural unsalted sunflower seed butter (or another nut or seed butter of your choice)

1 clove garlic, minced

1 tsp (5 ml) freshly squeezed lime juice

1 to 1-1/2 tsp (5-7.5 ml) garam masala, to your taste (or substitute 1/4 tsp/.5 ml ground ginger, 1/2 tsp/2.5 ml cinnamon and a pinch of cloves)

1 Tbsp (15 ml) fresh cilantro or parsley, chopped

 Sweet Spread:

1 cup (240 ml) packed sweet potato purée

1/2 cup smooth natural unsalted almond butter (or another nut or seed butter of your choice)

1 tsp (5 ml) cinnamon

10-20 drops plain or vanilla stevia liquid, to your taste

1/8 tsp (.5 ml) fine sea salt

For both versions: Place all ingredients in the bowl of a food processor and process until smooth and well combined.  Transfer to a clean jar and store in the refrigerator.  Makes about 1.5 cups (360
ml).  Will keep, covered in the refrigerator, up to 5 days.

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