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Baked Spaghetti with Zucchini Noodles

March 13, 2013 By 5 Comments

Recipe development is an interesting thing.

No doubt we all go about it in our own way, but for me it starts with a memory, a craving or a challenge from a friend or follower.

Yep, I have been known to turn my kitchen upside down to help someone reconnect with an old food love in a new, healthier, gluten-free/dairy-free way.

Have ideas? Send them my way!

Sometimes, especially when I am just trying to satisfy a food craving, I simply gather up ingredients based on past experience, throw them together and continue to play and tweak until everything seems ‘just right.’

The problem with this?

When I hit the nail on the head, I may know what I put in it but I am left with no clue as to how much so when it comes time to write the recipe down, I might as well be starting from scratch.

This happened with the recipe I am sharing today.

The creamy, nut-free mozzarella topping was developed when I decided to whip up some baked spaghetti for my family.

While I use this in its liquid form for this recipe, I can tell you that the mozzarella refrigerates well and becomes solid as it does. It is shredable and meltable, but what I love best about using it on this baked spaghetti with zucchini noodles is the fact that it browns and bubbles so nicely.

Not stretchy like traditional mozzarella, the flavor combination of this sauce with the tomato sauce is so wonderful, you’ll appreciate it all the same!

If you are in need of a completely autoimmune friendly version, I strongly recommend checking out this tomato-free marinara sauce.  Heidi’s recipe was a god-send when I was doing a nightshade elimination and works wonderfully as a meat sauce.

If you are looking for a vegan version, simply leave out the meat! So much goodness packed in already, one doesn’t require the meat to make this a meal.

Want to change things up? Leave out the meat sauce altogether. The mozzarella sauce makes a mean alfredo and is perfect when paired with chicken and broccoli.

Also, while I use my handy dandy vegetable slicer to turn my zucchini into noodles, you can just as easily make noodles by slicing your zucchini in to strips either by hand or by mandolin. Whatever you do, have fun!

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Hungry yet?

Enjoy!

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Baked Spaghetti with Zucchini Noodles

Ingredients

    noodles
  • 1 med-large zucchini or two med-small zucchini
    • meat sauce
  • 1 lb ground beef*
  • 1 Tbs coconut oil
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • ¼ c basil (fresh is best)
  • ¼ c oregano (fresh is best)
  • 1-28 oz can organic, fire-roasted crushed tomatoes
  • Salt and Pepper to taste
    • mozzarella topping
  • ½ c shredded coconut, unsweetened
  • ¼ c unflavored gelatin*
  • 2 Tbs lemon juice
  • ½ tbs onion
  • ½ tbs garlic
  • 1 tsp oregano & basil
  • 2 c filtered water
  • 1 tsp smoked sea salt (to taste)

Instructions

  1. Prepare noodles by slicing zucchini to desired shape. Dry-roast these to help remove some of the liquid from the plant. Be careful not to caramelize the zucchini, just sweat them enough to remove some of the liquid. Drain if needed.
  2. Prepare meat sauce by sautéing the garlic and onion in the coconut oil until lightly caramelized. Add in ground beef and cook until brown. Toss in oregano and basil and then stir in crushed tomatoes. Salt and pepper to taste.
  3. For the mozzarella topping, combine all remaining ingredients in blender. Blend on high-speed until completely smooth.
  4. Set oven to broil.
  5. Layer meat sauce over noodles and pour mozzarella topping over meat sauce, gently spreading to ensure even coverage.
  6. Broil in oven for 4-5 minutes or until topping is lightly golden (I like mine a little darker).
  7. Slice through the dish like lasagna and serve warm.
  8. Makes 4-6 servings.
  9. *To make vegan, omit the beef and replace gelatin with agar agar. While I have not tested measurements on this recipe, generally speaking 1/4 c gelatin = 3 tbs agar agar powder or 1/2 c + 2 Tbs agar agar flakes. If you do a vegan version of this, please let me know what measurements work for you!
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Looking for more comfort food ideas? Be sure to change out the gluten as appropriate, but there is plenty of comfort food inspiration in this weeks Comfort Food Feast!

 

The Cultural Dish: Pasta Carbonara

The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)

Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto

Red or Green?: Spicy Italian Sausage and Peppers Pasta

Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens

Jeanette’s Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce

Dishin & Dishes: Skillet Gnocchi

The Heritage Cook: Macaroni and Cheese for Everyone

Devour: Low-Key Lasagna

Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon

Cooking With Elise: Scallops and Linguini

Big Girls, Small Kitchen: Swiss Chard Lasagna

FN Dish: The Most Satisfying Pasta Dishes

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

Coconut Flour Country Biscuits

February 27, 2013 By 8 Comments

Biscuits are one of those cherished southern foods my grandfather was an expert at. Learning how to make these dairy-free proved to be a mild challenge…making them gluten-free?  Difficult to say the least.

My largest challenge came after discovering that I am sensitive to nuts.

Over the last several years I have played with dozens of gluten-free recipes, most of them grain-free but all of them containing nuts.

So when Food Network asked bloggers to post their favorite biscuit recipe, I knew I wanted to create something that was not only nut-free but also auto-immune friendly.

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No matter the allergy, we all deserve to enjoy a flaky, golden biscuit every now and then…

Right?

:) Perfect with your favorite homemade jam, a drizzle of honey or even your favorite gluten-free and dairy-free gravy; I hope these biscuits fill your belly and satisfy your craving…wherever you are!

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Coconut Flour Country Biscuits (Gluten-Free, Dairy-Free, Egg-Free, Vegan, Paleo)

Ingredients

  • 1 can whole-fat coconut milk
  • 2 Tbs lemon juice
  • 2 c coconut flour
  • 2 tsp cream of tartar
  • 2 tsp baking soda
  • 1 ½ tsp sea salt
  • ½ c palm shortening
  • 9 Tbs palm shortening

Instructions

  1. Pre-heat oven to 450f.
  2. Mix together coconut milk and lemon juice, set aside.
  3. In a large mixing bowl, blend together coconut flour, cream of tartar, baking soda and sea salt. Cut in ½ c palm shortening using a pastry knife or metal whisk, mixing until small crumb has formed. Slowly blend in coconut milk/lemon juice blend ¼ c at a time until dough is soft and moist but not sticky. Add in remaining 9 tbs of palm shortening, folding in 3 tbs shortening at a time. Do not overwork dough. Even though there is a lack of gluten, you want the dough to remain together but somewhat flaky…if you overwork the dough, you’ll end up with coconut hockey pucks instead of nice, flaky biscuits.
  4. Roll or pat dough onto lightly floured surface until approximately 1 inch thick, or however thick you wish your biscuits to be, I generally like ours to be between 1 – 1 ½ inch thick. Cut biscuits into 2 inch circles using a biscuit cutter…or, if you have children who like to misplace your biscuit cutter like mine, whatever 2-inch metal or glass kitchen tool you have handy. My ¼ c metal measuring cup worked perfectly for us.
  5. Place each biscuit on to parchment lined cookie sheets and bake at 450 f for 15-18 minutes or until golden brown. Serve warm.
  6. Makes approximately 20 biscuits
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This recipe is also linked to: Eat, Recycle, Repeat’s Virtual Whole Foods Pot Luck

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

Not Your Momma’s Meatloaf

February 20, 2013 By 9 Comments

Meatloaf.

Love it or leave it, undoubtedly your mom had some version of meatloaf that would occasionally grace your table growing up.

I’ve had many guests through the years raise an eyebrow when I offer them a dinner of this traditionally dry, often unpleasing hunk of meat…these same guests seem surprisingly pleased when they take their first bite into a flavorful, moist and juicy slice that has the tendency to turn their memories of meatloaf upside down.

In my pre gluten-free lifestyle, my secret ingredient included pre-seasoned croutons. More recently, I discovered almond flour to be a great replacement for the traditional bread crumb; although after my most recent Whole30, following the auto-immune protocol where I also eliminated eggs, nuts and nightshades, I discovered (much to my surprise) that I am slightly sensitive to nuts.

I suspected that I suffered a sensitivity to nightshades and quite possibly was sensitive to eggs as well…not once did I suspect nuts would be the issue.

Alas, I have no trouble with nightshades. Tomatoes, peppers and eggplant all sit well with me…

Eggs are still as delicious as ever and amazingly do nothing to upset my gut or my skin.

But when I reintroduced nuts, my acne flared slightly and my tummy gave me some trouble.

Nothing like dairy, and certainly nothing like gluten…but the sensitivity is undoubtedly there.

Walnuts and pecans seem to cause me the greatest upset, though I will be cautious with my use of all nuts from here on out.

So when Food Network brought forth their Comfort Food Feast and meatloaf was on the list, I knew I wanted to perfect an auto-immune friendly version that everyone could enjoy.

Somewhere between my Autoimmune Friendly Paleo Apple Sausage and a more traditional ranch-style meatloaf; weaving the bacon over the top not only makes for a lovely presentation, it seals in the natural juices and ensures a deliciously moist and tender loaf unlike any other.

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Delicious when served with my Bacon-Infused Wilted Spinach this moist, egg-free, gluten-free, nightshade free, nut-free and dairy-free version is far from your momma’s recipe but undoubtedly will become a classic in your home.

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Enjoy!

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Not Your Mamma’s Meatloaf (Bacon-Wrapped Sausage-Spiced Meatloaf. Gluten-Free, Dairy-Free, Nightshade-Free, Dairy-Free, Nut-Free and Egg-Free)

Ingredients

  • 3 lbs ground beef (or 2 lbs beef, 1 lb ground organ meat)
  • 2 lbs ground pork
  • 8 oz mushrooms, chopped
  • 1 large onion
  • 1 apple, cored and sliced
  • 2 Tbs dried sage
  • 2 Tbs caraway seeds
  • 1 Tbs plus ½ tsp garlic powder
  • 1 Tbs fennel seeds
  • 1 Tbs marjoram
  • ½ Tbs allspice
  • 2 tsp smoked sea salt
  • 2 tsp pepper
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 1 tsp dried dill weed
  • ½ tsp onion powder
  • 12 oz sugar-free uncured bacon

Instructions

  1. Preheat oven to 375f.
  2. In large mixing bowl, mix together ground beef, pork and chopped mushrooms using your hands to ensure even mixing.
  3. Using food processor or high-speed blender, blend together onion, apple, sage, caraway seeds, garlic powder, fennel seeds, morjam, allspice, smoked sea salt, pepper, chives, parsley, dill weed and onion powder. Pour herbed mixture over meet and mushroom mixture; continue mixing with your hands until herb mix is completely incorporated.
  4. Using large 2-quart casserole dish, shape meat into preferred loaf shape. Layer bacon slices over loaf, alternating to get desired basket weave. Tuck any loose bacon edges underneath loaf to secure.
  5. Bake at 375f for 1.5-2 hours or until bacon is cooked thoroughly and meat has reached an internal temperature of 170f.
  6. Allow loaf to rest 5-10 minutes before slicing.
  7. Serves 10-12
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Looking for more versions of this beloved comfort food?

Be certain to stop by and visit my FoodNetwork friends over at this week’s Comfort Food Feast!

Jeanette’s Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf
The Cultural Dish: Classic Meatloaf
Red or Green?: Meatloaf With Green Chile
Napa Farmhouse 1885: My Mom’s Meatloaf (Connie’s)
Made By Michelle: Turkey Meatloaf
The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food
Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free)
Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey
Dishin & Dishes: The Ultimate Southwest Meatloaf
FN Dish: For the Love of Meatloaf

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

Strawberry Topped Boston Cream Pie (Gluten-Free, Dairy-Free, Nut-Free, Paleo)

February 14, 2013 By 4 Comments

It might surprise you to learn that my husband and I don’t celebrate Valentine’s Day.

Nope. Never. Not once.

You see, my husband has this thing against a commercially exploited day supposedly designed to tell the person you love that you love them. He believes that love is something to be expressed on a daily basis, that one should surprise and spoil randomly and not have to have a designated day to express love.

Luckily, he follows through this belief in his actions. And even though I do know without a doubt that he loves me; and while I understand where he is coming from, the girl inside of me still wants to be pampered with roses, sweet surprises, dinner dates and all the other things you dream of when Valentine’s is around the corner.

So when we were deciding on the perfect day to schedule our wedding, there seemed to be two main options; 1. Either we get married on my mother’s birthday, February 13th and he could spoil me that day so I’d never feel a loss on Valentine’s or, 2. We get married in March and we do Valentine’s like all of the other couples we know.

Needless to say, he opted for option #1. Given that he asked me to marry him on his mother’s birthday (her suggestion), it seemed only fitting to be wedded on the day of my mother’s birth.

So in this week filled with love, sweets for your sweet, happy memories and wonderful surprises; we still have plenty of excuses to celebrate…even if we don’t do Valentine’s Day.

This year, my surprise treat for my husband came in the form of one of his favorite gluten and dairy-filled desserts…only, true to my nature, this one is Paleorific.

Boston Cream Pie comes in many ways, topped with a chocolate glaze or ganache, simply sprinkled with powder sugar, and on a more rare occasion, topped with strawberries and frosting.

My husband’s favorite? The latter, more complicated recipe…but the end result is worth every second.

The added drizzle of chocolate sends this cake up over the top, and the leftover ganache can be used to cover any leftover strawberries for you to enjoy separately. Or together. Whichever you prefer. ;)

Most of this cake can be made up to two days ahead of time, although I recommend making the ganache on the day of.

I know this recipe is up too late for your Valentine’s Day celebration, but why not extend your joy and give this to the one you love this weekend. Or next week, or anytime. Just because. I mean, really, doesn’t the one you love deserve a sweet surprise…Valentine’s Day or not? ;)

Enjoy and happy Valentine’s Day!

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Strawberry Topped Boston Cream Pie (Gluten-Free, Dairy-Free, Nut-Free, Paleo)

Ingredients

    Cake
  • 1 c coconut flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 8 eggs
  • 2/3 c coconut oil
  • ½ c honey or palm syrup
  • 4 Tbs vanilla extract
    • Pastry Cream Filling
  • 2 cups whole-fat canned coconut milk
  • 2 Tbs vanilla extract
  • 6 egg yolks
  • 2/3 c palm or turbinado sugar
  • ¼ c arrowroot powder
  • 1 Tbs coconut oil
    • Glazed Strawberries
  • 1 lb ripe strawberries, hulled
  • ½ c palm or turbinado sugar
  • 4 ½ tsp arrowroot powder
  • ¼ c cold water
  • 1 tbs coconut oil
  • 2 tsp lemon juice
    • Vanilla Frosting
  • 2 cups arrowroot powder
  • 2 cups palm or turbinado sugar
  • ½ c palm oil shortening
  • ¼ c whole-fat canned coconut milk
  • ½ tsp vanilla extract
    • Chocolate Ganache
  • 4 oz dairy-free chocolates (I use Enjoy Life brand)
  • ¼ c whole-fat canned coconut milk

Instructions

  1. Preheat oven to 350f.
  2. Grease and flour two 9-inch cake pans, set aside.
  3. 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 8 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract. Mix in dry ingredients and blend until no lumps remain. Pour ½ cake mixture into each prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10-15 minutes before removing cakes from pan. Refrigerate up to 48 hours until ready to build cake.
  4. In medium sauce pan, prepare pastry cream filling by bringing 2 cups of whole-fat canned coconut milk to a boil over medium heat, set aside. Whip together egg yolks, palm or turbinado sugar and arrowroot powder until light and fluffy. Slowly add in ½ cup hot milk and whip for approximately 60 seconds before mixing in the remainder of the milk. Return egg and milk mixture to saucepan. Add in coconut oil and cook over medium heat, whisking continuously until thick. Remove from heat and cover. Refrigerate at least two hours until ready to build cake.
  5. Prepare glazed strawberries by mixing palm or turbinado sugar, arrowroot powder and cold water together. In medium sauce pan, bring sugar mixture to a light boil over medium heat and add in coconut oil and lemon juice. Quickly add in hulled strawberries and continue to cook, stirring gently to not smash the strawberries, until sauce becomes thick. Remove from heat and allow to cook. Use immediately or refrigerate up to 24 hours until ready to use.
  6. Prepare frosting by mixing together arrowroot powder and palm or turbinado sugar until powdered sugar texture has been achieved. Set aside. Using an electric or stand mixer, cream palm shortening until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add in 3 cups or sugar, milk and vanilla, mixing until light and fluffy. If necessary, slowly add in remaining cup of powdered sugar until you have achieved your desired consistency. Refrigerate up to 48 hours, removing at least two hours before you are ready to build your cake.
  7. Once you are ready to put your cake together, prepare ganache in medium sauce pan by melting semi-sweet chocolates and ¼ c whole-fat coconut milk over medium-low heat, mixing continually until chocolates are completely melted. Set aside.
  8. Build your cake by placing one layer of cake on to serving platter. Spread pastry cream evenly over the first layer then carefully place the second layer of cake over pastry cream, pressing gently to ensure cake is level. Gently clean off sides, removing any pastry cream that has seeped out during the preparation process. Leaving about a ½ inch gap along the edge, arrange strawberries in one large circle first, filling in the center with the remaining strawberries and spreading any remaining glaze evenly over the strawberries.
  9. Fill in the remaining gap along the top edge of the cake with frosting by preparing piping bag with a coupler and a large closed star, open star or french tip. Fill with frosting and decorate as desired.
  10. Carefully drizzle ganache over the cake, creating a zig-zag or checkered pattern. Use as much or as little of the ganache as you please for this step. I ended up using approximately 3/4th the prepared ganache and used the remaining sauce to cover leftover strawberries which we enjoyed at a later time.
  11. Refrigerate until ready to serve.
  12. Makes approximately 8-10 servings
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Zuppa Toscana (Dairy-Free, Gluten-Free)

January 28, 2013 By 4 Comments

I’ve mentioned a number of times how much I love Bountiful Baskets (http://andloveittoo.com/?s=bountiful+baskets); not only have they reduced our produce costs by hundreds of dollars, every month…I have also been introduced to a number of fruits and vegetables previously unknown to me!

Most recently, we received several heads of something called Salad Savoy (http://www.saladsavoy.com/saladsavoy.htm). Having no clue what this vegetable was, I turned down the opportunity to grab a couple of extra heads in favor of doing a bit of discovery first.

I have been kicking myself ever since.

I should have grabbed more while I had the chance!

To my surprise these beautiful green, white and purple leaves are not some simple salad green. This vegetable is described as being somewhere between cauliflower and kale. The flavor is light and delicious, steams well with a squeeze of lemon and a touch of garlic, cooks like kale, freezes well.

While flipping through Bountiful Basket (http://www9.bountifulbaskets.org/?page_id=18) ideas and suggestions, a number of people suggested using Salad Savoy in an Olive Garden-type Zuppa Toscana.

With a sick husband at home and cool winter nights, making a large batch of a nice hearty soup sounded like a perfect idea.

Using a pre-mixed batch of my auto-immune friendly paleo apple sausage (http://andloveittoo.com/autoimmune-friendly-paleo-apple-sausage/) helped make this soup quick, easy and over-the-top delicious.

Enjoy!

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Zuppa Toscana (Dairy-Free, Gluten-Free, Whole30, Paleo Autoimmune Protocol Friendly)

Ingredients

  • 2 tbs coconut oil
  • 2 large sweet potatoes, cubed
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 2 lbs autoimmune-friendly paleo apple sausage
  • 12 oz uncured sugar-free bacon, diced
  • 1 qt chicken broth (I use homemade)
  • 1 qt water
  • 4 c kale or salad savoy, stems removed and cut into large chunks
  • 1 can whole-fat coconut milk

Instructions

  1. In large dutch-oven, melt coconut oil over medium-high heat. Add in cubed sweet potatoes, diced onions and minced garlic cloves. Cook until onions become translucent but not caramelized. Crumble in sausage and diced bacon, continue to cook until bacon and sausage has browned. Add in chicken broth and water, bring to full boil over medium high heat then reduce heat to medium and allow soup to simmer for 20 minutes. Mix in kale or salad savoy and coconut milk. Serve hot.
  2. Makes 10-12 servings
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Pomegranate Balsamic Roasted Brussel Sprouts

January 21, 2013 By 7 Comments

Just over one month ago, I gladly shared the secret that got my children to eat brussel sprouts.

These lemon-infused brussels made it easy to deceive my children into trying more than just one bite and helped them discover that they like brussels.

Only, I don’t like deceiving my children.

And while these brussels defy rule #1 of my previous recipe (shredding), by cutting each brussel in half before roasting, you still manage to prevent gasses and the resulting bitterness from building up in the cooking process.  The remaining rules still stand as you want these slightly undercooked and the acid from the vinegar helps ensure these greens turn from bitter to benevolent!

And while I knew these were fantastic, I was beyond hesitant to introduce these to my family.

To my surprise though, they loved them!

Even knowing exactly what they were eating.

Now powered with two easy and delicious brussel sprout recipes, I cannot wait to find new and exciting ways to continue to encourage my family to enjoy these glorious globes.

Enjoy!

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Pomegranate Balsamic Roasted Brussel Sprouts

Ingredients

  • 2 c brussels
  • ¼ c balsamic vinegar
  • 1 ½ Tbs coconut oil, melted
  • 1 ½ Tbs coconut aminos
  • arils from 1 large pomegranate
  • Salt and Pepper to taste

Instructions

  1. Pre-heat oven to 400f.
  2. Prepare and clean brussels, cutting off 1/8th inch of each brussel then cutting each in half. Set aside.
  3. In small mixing bowl, mix together balsamic vinegar, coconut oil and coconut aminos.
  4. In large bowl, mix brussels and pomegranate arils. Drizzle mixture with balsamic dressing and toss to ensure even coverage.
  5. Spread brussels evenly over large parchment-lined baking pan and roast for 10-15 minutes until lightly golden.
  6. Serve warm.
  7. Makes 2-3 servings
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Autoimmune-Friendly Paleo Apple Sausage

January 12, 2013 By 8 Comments

To my readers on Facebook who were expecting this recipe earlier today, my apologies. An impromptu date with my husband took priority, although I am excited to be able to get this recipe to you tonight.

I first created this sausage back when I did my first Whole30 and needed something that was quick yet nutritional, easy to put together yet delicious, and would last all week long.

Because my initial recipe included both eggs and nightshades, I have adjusted and played with this recipe until it met the needs of an autoimmune protocol while still meeting all of the requirements above.

If your system does not allow for seed-based seasonings, I can tell you this recipe is positively delicious without the caraway or fennel; even so, I still prefer the licorice and floral undertones these seasonings offer and didn’t want to leave these out for those who can have them.

This recipe also works well with most any type of ground meat. While, because of ease of access and affordability thanks to my local rancher, I typically pair it with grass-fed beef; this recipe is also delicious with ground pork, lamb, chicken or turkey.  Most often I sub ½ pound ground meat for an equal amount of organ meat. Kidney or heart seem to work well, liver is a bit overpowering to us although it is worth playing in that direction if your family enjoys liver.

A great solution for egg-free breakfasts, a delicious addition to most any dinner and a great substitute for the traditional meatball recipe, I hope you enjoy this sausage as much as we do!

xoxo

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Autoimmune-Friendly Paleo Apple Sausage

Ingredients

  • 2 lbs ground meat (as high-quality as you can afford, any combination of beef, pork, turkey, organ, etc).
  • 1 large onion (red or white)
  • 1 apple, cored and sliced
  • 2 Tbs dried sage
  • 2 Tbs caraway seeds*
  • 1 Tbs fennel seeds*
  • 1 Tbs granulated garlic
  • 1 Tbs morjam
  • ½ Tbs allspice
  • 2 tsp sea salt
  • 2 tsp pepper

Instructions

  1. Preheat oven to 400f.
  2. Place ground meat in large mixing bowl, set aside. Using food processor or blender, puree remaining ingredients until approximately the same texture as baby food. Add spice mixture to ground meat and mix thoroughly.
  3. Using your hands, shape the meatballs into golf-ball sized rounds, placing each, evenly spaced, on a parchment lined cookie sheet.
  4. Bake for 15-20 minutes or until sausage is cooked through. Serve warm. Store remaining sausage patties in the refrigerator for 8-10 days or freeze for up to six months.
  5. Makes 2 pounds
  6. *Omit caraway and fennel if your autoimmune protocol does not allow for seed based seasonings
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Sweet Potato Hasselbeck Potatoes

January 9, 2013 By 14 Comments

If you follow me on Facebook, Instagram or Twitter, undoubtedly you have seen some of the photos of the lovely meals my family and I have been enjoying recently.

Funny thing? In addition to our usual grain-free and dairy-free fare; every meal I have made and every meal I have photographed over the last five days has also been free of eggs, nightshades, nuts, seeds, legumes and sugar.

I know that in my previous life my first thought would have been “what are you eating then?”

My answer today? Food! Real food. Really, really good food!

Pictures

Among the things I have made recently, one of the items my family has been most excited about was also one of the more simple sides I have made.

These Sweet Potato Hasselbeck Potatoes are not only visually appeasing, they are soft in the middle have just the slighted crunch on the edge.

Mix and match your seasonings to match the flavor of your meal couplings. With so many options, these will undoubtedly become your favorite potatoes as well.

xoxo

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Sweet Potato Hasselbeck Potatoes

Ingredients

  • 8 small sweet potatoes
  • 5 Tbs coconut oil, melted
  • 2 tsp garlic
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp oregano

Instructions

  1. Preheat oven to 450f. Oil a large shallow glass baking dish.
  2. Peel potatoes and place each on a cutting board. If there is trouble getting potatoes to sit still, cut a ¼ inch slice from the bottom of the potato to help the potato lie flat and not roll, and discard the slice.
  3. Using a very sharp knife, slice each potato crosswise, making ¼ in apart slices and cutting down vertically. Be careful not to slice too deeply, stop slicing approximately ¼ inch above the bottom of the potato.
  4. Run each potato under cold water and flex gently to allow the fans to open.
  5. Carefully brush each potato with melted coconut oil, ensuring some of the oil gets into each crack. Place the potatoes in an oiled baking dish, sprinkle with garlic, salt, thyme and oregano, cover with aluminum foil and bake for 30 minutes. Remove foil and bake an addition 15-20 minutes or until the potatoes turn lightly golden and crispy on the outside with a soft flesh on the inside. Serve warm.
  6. Makes 8 Servings
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Need more potato-rific ideas? Be sure to visit these other FoodNetwork Comfortfest Recipes!

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Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes

Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar

Red or Green?: Spicy Baked Sweet Potatoes

Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions

Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt

Cooking With Elise: Vavos Stewed Potatoes

The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce

The Cultural Dish: Garlic and Rosemary Roasted Potatoes

Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup

Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary

Add a Pinch: Loaded Smashed Potatoes

From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes

FN Dish: Well-Loved Potato Sides

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Dairy-Free, Paleo Friendly Cheddar Cheese (Vegan Option Noted)

January 1, 2013 By 11 Comments

January 1, a new year, a new you.

While many people use this day to mark their new, fresh eating habits; while many of my friends have begun their sugar-detox, juicing or Whole30 plan, my next Whole30 won’t begin until this Friday.

“Why?” you ask?

Well, first off, Thursday is my husband’s birthday. And while Dallas & Melissa would say “don’t let that stop you!”, with my husband’s commitment to do his second Whole30 with me (this is my third!), I wouldn’t dare make him miss a piece of cake on his own birthday.

Only, this time I’m not just doing the Whole30 as I have done it in the past…this time I am following the Whole30 auto-immune protocol.

What does this mean?

Well…in addition to the standard Whole30 which is grain-free, dairy-free, gluten-free, no sugar or sweeteners of any sort for 30 days I will also be night-shade(tomatoes, eggplant, peppers, spices made from peppers), nut, seed and egg free. After 30 days I will slowly reintroduce these foods back into my diet and determine, by how my body processes this food, if I can truly tolerate these foods or not.

I have my suspicions, but time will tell.

I know that sounds like a lot to eliminate, but with the help of Practical Paleo, my friend Melissa Joulwan and her awesome book, Well Fed, and of course my own creative ingenuity, I have no doubt that this will still be a month filled with deliciousness and recipes to share!

That being said, I still have a couple of recipes to master and share before then…

This ‘cheese’ comes to you for a number of reasons.

#1, I love cheese. Before learning that I cannot tolerate dairy or casein, before my daughter was diagnosed with a severe dairy allergy; my motto was “everything is better with cheese.” And while I have learned to live and love food without, every now and then a bit of cheese is exactly what you need.

But this couldn’t just be any cheese…this had to be sliceable cheese…

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And shredable cheese…

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And this cheese had to melt, too! (sorry, no picture, but it does melt!)

#2, and probably the primary reason why I needed to invest time into perfecting this recipe; I was given a challenge to ‘paleocize’ a delicious looking recipe from my friend, Shirley over at Gluten-Free Easily. A challenge I gladly accepted and have been diligently working towards since.

Funny thing is, this isn’t the first recipe I have been inspired to create a recipe so that I can replicate or duplicate one of Shirley’s recipes.

Not only does she have some great ideas, like me, Shirley is dedicated to creating foods that her family loves in a new and better-for-them, gluten-free fashion.  This often means that, while our means may be slightly different, our goals and inspiration can be one and the same.

So…before I share my ‘paleocized’ version of Shirley’s Garlic-Cheese Biscuits, I first must share the recipe for the cheese you need to make these with!

This ‘cheese’ not only meets the requirements listed above, it taste delicious, pairs well with fruits like pineapple and grapes and is pretty much everything that someone who can’t eat cheese would want their dairy-free cheese to be.

Except stretchy.  Sorry, without the use of grain or corn-based ingredients like xanthan gum, I haven’t been able to get a stretch into the cheese.

Still, not to pat my own back or anything…this is, hands down, the most perfect grain-free cheese I have had since going dairy-free; even my dairy-eaters couldn’t get enough!

I hope you and your family agree!

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Dairy-Free, Paleo Friendly Cheddar Cheese (Vegan Option Noted)

Ingredients

  • 1 ½ c water
  • 2 Tbs Unflavored Gelatin*
  • ½ c Raw Cashews
  • ¼ c Nutritional Yeast Flakes
  • 3 Tbs Fresh Lemon Juice
  • 2 Tbs Sesame Tahini
  • 3 tsp smoked paprika
  • 3 tsp onion powder
  • 1 ½ tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp cayenne
  • ¼ tsp dry mustard

Instructions

  1. Using palm or coconut oil, generously grease a 1-quart glass or ceramic bowl or casserole dish, set aside.
  2. In small sauce pan, bring gelatin and water to boil for 1 minute. Quickly move this and all other ingredients to blender and allow to blend at highest setting until mix is completely smooth.
  3. Pour sauce into prepared bowl, refrigerate uncovered for 3 hours. Cover and chill overnight. Store in refrigerator for up to 10 days.
  4. Slice, shred, cube, serve.
  5. Makes approximately 2 cups.
  6. *For a vegan version, agar agar can be used in place of the gelatin. While I have not tested measurements on this recipe, generally speaking 2 tbs gelatin = 1 ½ tbs agar agar powder or 5 tbs agar agar flakes. If you do a vegan version of this, please let me know what measurements work for you!
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One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

December 28, 2012 By 10 Comments

I love my friends.

I love that anyone who knows me in this little town of ours automatically thinks of me when they see something labeled “gluten-free.”

Because of this, I get periodic recipes e-mailed or texted to me on a regular basis and frankly, many of these turn into inspiration for future recipes or meals.

One of my most popular recipes (both in-house and on my website) is my Molten Lava Cake, so when a friend said she saw a recipe for a minute mug gluten-free lava cake, I was intrigued to say the least.

This recipe from PBS Food is naturally gluten-free but needed some additional tweaking before it was just-right for my grain-free, dairy-free and as refined sugar-free as possible household.

Lucky for me, this week’s Elf4Health challenges include making a mug cake!

What better time to perfect this decadent dessert once and for all? Like an inside-out lava cake, this richly decadent treat is refined sugar-free and high in protein but so sweet no one will ever guess how healthy it really is. With just a 30 second cooking time, you’ll have no trouble making enough to share with your whole family!

Happy New Year!

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Print
One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

Ingredients

  • Adapted from Marc Matsumoto
  • 1 tall ceramic mug
  • 1 tsp coconut oil
  • 1 egg
  • 1 Tbs coconut cream
  • ½ tsp vanilla extract
  • 2 Tbs cocoa powder
  • 2 Tbs Palm Sugar
  • ¼ tsp grain-free baking powder (I use this recipe with arrowroot powder in place of potato starch)

Instructions

  1. Generously grease the bottoms and sides of a tall mug with the coconut oil, set aside.
  2. In a small bowl, beat the egg then whisk in coconut cream and vanilla. Sprinkle in cocoa powder and palm sugar, continually mixing the batter to prevent any clumps. Sprinkle the grain-free baking powder on top and quickly mix together.
  3. Pour batter into prepared mug and firmly tap the mug on a towel-lined countertop to release any air bubbles.
  4. Set your microwave for 30 seconds and closely watch the cake. It’s done when it rises to about double its original height (mine usually takes the full 30 seconds). Cook it too long and you’ll no longer have a rich, velvety cake draped in chocolate sauce, you’ll have a chewy glob.
  5. Serve immediately in the mug or remove immediately onto a separate plate and top with your favorite fruit or whipped coconut cream.
  6. Makes 1 mug
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