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Dairy-Free, Gluten-Free Creamy Crockpot Fish Chowder (Paleo, Whole30)

May 23, 2012 By Leave a Comment

If you follow me on Twitter or Facebook, you have probably heard me talk about being on the Whole30™ program.

What is the Whole30?  The creators of the Whole30, Dallas and Melissa Hartwig form Whole9life.com sum it up nicely here:

(The Whole30™ is) Whole9’s original program designed to change your life in 30 days.  Think of it as a short-term nutritional reset, designed to help you restore a healthy metabolism, heal your digestive track, calm systemic inflammation and put an end to unhealthy cravings, habits and relationships with food…

In summary, the Whole30™ is a program that brings the paleo lifestyle to a maximum.  But even if you are a vegan, there are ways to benefit the Whole30™ program and the concepts that will help you along the way.

As of today, May 23, 2012 I am on day 16 of the Whole30™ program and loving it.  My only cheat? Weighing myself 11 days into the program.  It was for a work contest and while I had been trying for more than a month to drop a few pounds, I found the most success after diving into this program.  11 days in, 9 pounds down.  I haven’t weighed myself since, but that doesn’t matter as much as how well I feel, how much more sleep I am getting and how focused I am on eating and feeding my family the best foods possible.

This is really good stuff!

Click here to learn more and purchase your own copy of the Whole30 Success Guide.

Now…how does this affect you?

It changes my recipes just a bit.

As you know, I have been focused on a paleo-friendly lifestyle for some time…but this program doesn’t allow for any type of sugar, refined or not, not even stevia for the whole 30 days.

As anyone who has made a transition to a gluten-free or dairy-free lifestyle knows, when you start reading labels, you realize the number of foods that are now off limit seems astronomical.

I thought we were doing well in our efforts to limit sugar intake and then I started really, really reading our labels.

My favorite herbal tea? Has stevia. Stevia isn’t bad, except in the fact that it alters the way we taste our food…and since this is effectively a 30 cleanse, a reset of the body and mind, it is important to eliminate stevia as well…

So I found a different herbal tea.

I knew things like mayonnaise and most sausages had some sugar in them…but I honestly had no idea that even the best bacon on the market has sugar.

Really?  I don’t want sugar with my hickory smoked bacon, I just want good quality bacon!

Luckily, Dallas and Melissa have helped with that as well.  This Whole9 approved bacon from Wellness Meats is not only delicious, it is the perfect complement to the dish I am sharing with you tonight.

Because I plan on sticking to the Whole30 program for much longer than 30 days, you can expect many more Whole30 friendly recipes from me.  While I may have the occasional treat after the initial 30 days is complete, those treats will be fewer and much more far between than they were and undoubtedly I will be far more aware of what I put into my body, thus I hope to help you be more aware of what you put into yours as well.

Being dedicated to the Whole30 does call for some changes…those changes have helped me stay focused on preparing the healthiest meals I can on the limited time our busy schedule allows.  And you know what?   My crockpot has become my new best friend.

Don’t get me wrong, I have used my crockpot fairly regularly for many years…it just seems I am using it every day now.

Knowing that I have a meal ready when I get home is enough to keep us away from the hotdogs, take-out Mexican, etc…

This Dairy-Free, Gluten-Free Creamy Crockpot Fish Chowder is inspired by the crockpot lady herself, Stephanie O’dea, uses tricks from my favorite clam chowder recipe from my restaurant days many moons ago, and is sans shell-fish to make it safe for everyone in my family.

The result?

A home that smelled of fish, but worth every bite.

This soup is so delicious, my 10 year old asked if I could make it again for her birthday…in October. :)

Yes, it is that good.

I like to top mine with Tabasco sauce (a trick I learned from my restaurant customers way-back-when), but it is delicious with or without the added spice.

This recipe makes enough to feed my family of 7 and have some left-over for lunch the next day…feel free to cut it in half, but I imagine this would freeze well for a ‘normal’ sized family and make for deliciously healthy grab-n-go dinners for many days to come.

Enjoy!

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Dairy-Free, Gluten-Free Creamy Crockpot Fish Chowder (Paleo, Whole30)

Ingredients

  • 3lb White Fish (I used frozen wild-caught tilapia, but any white fish should do)
  • 2-32 oz jars of Chicken Broth (I used homemade)
  • 20 Baby Turnips (I snagged these at our local FM, 5 or 6 large turnips should do as well)
  • 2 Medium Yellow Squash
  • 1 Whole White Onion
  • 2 c Baby Carrots
  • 2 Hearts of Celery
  • 2 Tbs Minced Garlic
  • ½ Tbs Crushed Red Pepper
  • 8 Slices of Sugar-Free Bacon, cooked and crumbled
  • 2-cans Whole-Fat Coconut Milk (I use Thai Kitchen)
  • Salt and Pepper to taste

Instructions

  1. Cube fish, add fish and chicken broth to 6-quart crockpot. Chop all vegetables in food processor. Add vegetables, garlic , red pepper and crumbled bacon to crockpot. Stir, cover and set to low for 10 hours.
  2. Once soup has cooked for 10 hours, use immersion blender to partially puree soup; I like to leave a few large chunks so it remains more chowder versus bisque.
  3. Add in coconut milk, salt and pepper to taste.
  4. Serve hot as-is or kick it up a notch with Tabasco sauce.
  5. Serves 12
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Don’t forget to join in on this month’s Ingredient Challenge Monday for your chance to be featured in next month’s Challenge-Ingredient Announcement!

Enjoy the rest of your week!

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Ingredient-Challenge Monday (one day late): Coconut Curry Vegetables and Beef (Vegan Option Noted)

May 16, 2012 By 13 Comments

In addition to the many things I do as a wife, mom, teacher, church-goer, so on and so forth; I recently joined a book club.

Reading is my life so gathering together with a great group of women every six weeks or so to discuss a book, enjoy some food and time away from the kids is much more of a break to me than it is just one-more-thing on my list.

That being said, because our meetings are held on Tuesdays, whatever dish I decide to bring must be quick, ready-to-go and hearty enough to feed both my family and my book group.

When we gather, we do our best to bring dishes inspired by whatever book we have just read.

Our most recent book?

One Year Off: Leaving it all behind for a round-the-world journey with our children by David Elliot Cohen.

The great part about pairing food with a book like this is that it is a free-to-choose opportunity.  I mean, they travel the world, talk about food and culture, people, poverty and riches beyond measure.

Really, truly, anything we brought would have fit.

For me though, one of the more insightful portions of their journey was related to the Cohen’s family’s time in India.  With extensive discussions about the meals they enjoyed, my mouth began to water for curry and vegetables. Oh to be able to scoop them up with a warm piece of naan…

Sigh.

While I have not perfected a grain-free version of naan just yet, this Crockpot Coconut Curry Vegetables and Beef dish did hit the spot.

While this may not be exactly what the Cohen family enjoyed on their trip (the meals they enjoyed in India were strictly vegetarian), this dish is easily made vegan by excluding the beef and adding in two or three more sweet potatoes to the pot.

While you may wish to cut this recipe in half, I must say this is one of those dishes whose leftovers are almost better than the original meal.  Perfect for planned-over lunches or quick heat-n-go dinners, I might recommend you keep this recipe just where it is…even if you aren’t serving the army and a half that I serve every day.

As this is my entry into this month’s Ingredient-Challenge Monday, I do hope you enjoy this meal as much as we have, and don’t forget to enter your favorite coconut recipes on the linky tool below for your chance to be featured in next month’s ICM Challenge Ingredient Announcement! xoxo

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Crockpot Coconut Curry Vegetables and Beef (Vegan Option Noted)

Ingredients

  • Crockpot Coconut Curry Vegetables and Beef
  • 5 large sweet potatoes, peeled and cubed
  • 2.5 pounds Stew Meat (grass fed beef is best) (optional: replace stew meat with 2-3 more sweet potatoes for a vegan dish)
  • 1/3 c Curry Powder
  • 3 Tbs Arrowroot Powder
  • 1 Tbs and 1 ½ tsp Chili Powder
  • 2 tsp Sea Salt
  • ¾ tsp Red Pepper Flakes
  • ¾ tsp Cayenne Pepper
  • 1 Large Green Bell Pepper, cut into strips
  • 2 Large Red Bell Peppers, cut into strips
  • 1 Large Red Onion, Diced
  • 5 Large Carrots, cut into matchsticks
  • 2 cans Whole-Fat Coconut Milk (I used Thai Kitchen)
  • ¼ c Chopped Fresh Cilantro

Instructions

  1. In a large 6-quart crockpot, layer sweet potatoes and stew meat.
  2. In separate mixing bowl, mix curry powder, arrowroot powder, chili powder, sea salt, red pepper flakes and cayenne pepper together. Sprinkle over sweet potatoes and stew meat, mixing until evenly covered.
  3. Layer green bell pepper, red bell pepper, diced onions and carrots over sweet potato and meat mixture; do not stir. Slowly pour coconut milk over vegetables and cook over low heat for 8 hours or high heat for 4.
  4. Mix in cilantro immediately prior to serving.
  5. Serve as-is or over steamed rice (for your gluten-free grain eaters).
  6. Makes 12 servings.
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Ready to enter your coconut recipe?  Please link back to this post and enter the link for your recipe in the linky tool below.

Don’t have a blog?

No worries!  You, too can enter to have your recipe featured in next month’s ICM Challenge Ingredient Announcement!

To enter, simply leave a comment with your complete recipe here.

We do ask that your recipes stay gluten-free and dairy-free so that our family can give them a try.  If they are Paleo friendly, I will be joyously enjoying your dishes along with my family.

And yes, we do sample each and every one!

I look forward to seeing your coconut creations all month long! xoxo

This post is also connected to: Wellness Weekend

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

April Ingredient Challenge Monday Featured Recipe-Pineapple and Cucumber Guacamole from The Taste Space and ICM Challenge Ingredient Announcement!

May 14, 2012 By 2 Comments

So, I could give you a million excuses why this post is so late…

I mean, this weekend was Mother’s Day weekend, and as the mother of five amazing kids and one superb husband, they spoiled me and took care of me all while keeping me away from my computer (although I did sneak in a couple of hello’s from my telephone ;) ).

It is also the last month of school.  As a teacher this means assessments, finals, state tests and more.

But then, excuses are like armpits.  We all have them and they all stink.

So my apologies for this being late, but I am pleased to announce late this 2nd Monday of the month, we have our April Ingredient Challenge Monday Winner!

All the way from Canada, Janet at The Taste Space was so kind as to link in some of her favorite Pineapple Recipes for our April ICM Challenge.  Of those, this Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino) took the cake.

There are so many things to love about this recipe.  Light and refreshing, this dish can quite literally stand on its own.  I love the simple ingredients, ingredients which I usually have on hand and are safe for everyone in my family.

No need for chips or other grain-filled fried dipping tools, eat it straight up with a fork, alongside your favorite tropical main course, use some fresh veggies (cucumbers and celery work perfectly), whatever you do get ready to enjoy some amazing deliciousness!

Thank you Janet for your wonderful recipe!  I look forward to seeing what you have in store for our next challenge… (be sure to read below for this month’s featured ingredient!)

Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino) From The Taste Space

1 (10- to 12-ounce) cucumber, seeded, and diced (1 cm)
1/2 cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste (I used 1 fresh green chile and it wasn’t spicy in the slightest)
3 tablespoons freshly squeezed lime juice (1 lime), or more to taste
3/4 teaspoon fine salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
1/2 pineapple, peeled, cored, and diced (1 cm) (around 2 cups)
1/2 cup chopped cilantro, divided

1. In a large bowl, combine the cucumber, onion, chiles, lime juice, and salt. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together, being careful not to mash the avocado. Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top.

2. Store in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

Serves 10.

 

Are you primed and ready for this month’s challenge?  Would you like to be featured as next month’s winning recipe?  Well hold on tight and get ready to strut your stuff with this versatile ingredient:

 

 

 

COCONUT!

Coconut oil, shredded coconut, coconut butter, coconut milk, whole coconut…anyway you serve it up, it if comes from a coconut feel free to link it in.

So that my family and I can test your delicious recipe in our own kitchen, we do ask that you keep things gluten-free and dairy-free at minimum. Paleo friendly recipes are preferred but not required (I do have some gluten-free grain eaters in my house).

Keep your eyes open for my entry into this month’s Ingredient-Challenge Monday and the linky tool for you to link in your own coconut related recipes!

Have a wonderful night and “see” you tomorrow. xoxo

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

Unsweetened Vegan Coconut Milk Crockpot Yogurt

April 28, 2012 By 17 Comments

When my daughter was diagnosed with a milk allergy at just 17 months old, I could have never imagined where our food journey was about to take us.

It was just two years prior to that when I learned of my son’s shellfish allergy.

Because my son is severely allergic to shellfish, exposure giving him a full-blown anaphylaxis response; and because I had never ever dealt with a food allergy before his, I figured his immediate and dire reaction was exactly what we should expect with all food allergies.

If only it were so easy.

According to the Mayo Clinic, food allergy symptoms may include:

  • Tingling or itching in the mouth
  • Hives, itching or eczema
  • Swelling of the lips, face tongue and throat, or other parts of the body
  • Wheezing, nasal congestion or trouble breathing
  • Abdominal pain, diarrhea, nausea or vomiting
  • Dizziness, lightheadedness or fainting

These symptoms do not include more severe, anaphylaxis reactions where there may be a constriction and tightening of airways, shock, rapid pulse, dizziness or loss of consciousness; symptoms that require immediate care.

With so many varied symptoms, some that may not reveal themselves for as long as two to three days after ingesting an allergen, it is difficult, if not impossible at times to properly diagnose a food allergy.

When an allergy is diagnosed, especially when it is a food that is commonly enjoyed on a daily basis (milk, wheat, etc), there is often a panic of “what am I going to eat/how am I going to feed my child?”

That is where mommy bloggers like me come in.

Once I began to dig in and figure out what all exactly had milk in it, I immediately felt a sense of panic.

Quickly I learned that I had to not only watch out for the word “milk” on the label, nooo…I had to watch out for key words like: casein, whey and lactose.

After hours and hours of inspecting, dissecting and learning to read food labels, here are just a few things that I learned.

Bread has milk it.

Ham has milk in it.

‘Veggie cheese’ has milk in it.

A number of artificial sweeteners are derived from milk.

Breath mints. Breath mints sometimes have milk in them.

Medication sometimes has milk in it (like that pink amoxicillin pediatricians often prescribe)

Chocolate. Oh my poor baby…do you know how difficult it is to find chocolate that is truly dairy free?

Oh my poor baby.

But then I learned, not all bread has milk in it.  There is plenty of ham that is made without lactose or casein additives.  Vegan cheese is okay for us; ‘veggie’ cheese often is not.  Artificial sweeteners are not good for us anyway, so we just eliminated those…breath mints don’t always have milk in them and when it comes to chocolate, the richest, creamiest and finest dark chocolates are often dairy-free.

I can live with being a chocolate snob. Better yet, I can live with teaching my daughter to be a chocolate snob.

There are certainly worse things in life.

Still, when it comes to every day foods: cheese, yogurt, milk… where do you turn when you have a dairy allergy?

Fortunately for us, it seems the market is finally becoming aware of the growing epidemic food allergies have become.

Instead of being a rarity, we are finding that our difficulties are actually being shared by many in our community, in our country and even throughout the world.

Every day it seems new products arrive which make our world not only easier, but tastier too.

Unfortunately, many of those products come with a big price tag.

Take yogurt for example.

One six-ounce container of dairy free yogurt costs us anywhere from $1.29-$1.60 each.

Each.

We love yogurt.  We love the naturally healing good bacterial provided by yogurt.

We do not, however, love that price.

It did not take me long to determine that making my own yogurt might be a worthwhile venture.

But how?

My friend Stephanie O’Dea, the crockpot lady herself seemed to have the answer.

You see, Stephanie came up with the ingenious idea of making organic yogurt in her crockpot.

A reader of hers even made an allergy-free version of crockpot yogurt.

So I tried it.

I failed.

I tried again.

I failed.

By the fourth or fifth time, I had just about given up.  Just about.

After many, many attempts…I am pleased to say that I, too, have learned to make yogurt in my crockpot.

More than just a cultured milk product (which is very yummy in its own right), I finally managed to make a yogurt my children can sink their spoons into.

With just a few tweaks to Stephanie’s ingenious recipe, I have turned 6 oz of yogurt into 128 ounces of pure gold…

Okay, so it’s still yogurt.  But for a savings of about $30 a batch, it might as well be gold in my book.

Learn how to make your own liquid go…er, yogurt by following the recipe and detailed steps below.

Enjoy!

 

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Unsweetened Vegan Coconut Milk Crockpot Yogurt (Adapted from Stephanie O'dea's. original recipe)

Ingredients

  • ½ gallon Unsweetened Coconut Milk
  • 4 Tbs Agar Agar Flakes
  • 6 ounces (1 container) Plain, Dairy-Free Coconut Milk Yogurt

Instructions

  1. In 4-6 quart crockpot, mix together ½ gallon unsweetened coconut milk and 4 tbs of agar agar flakes. Turn temperature to low, cover and cook for 1 hour.
  2. Remove cover, whisk agar agar and milk mixture until fully incorporated, return cover and let cook for another 1 ½ hours (2 ½ hours total).
  3. After 2 ½ hours, remove cover, whisk agar agar and milk mixture again, return cover and unplug crock.
  4. Allow crock to sit for 3 hours, unplugged with the lid on.
  5. When 3 hours have passed, scoop out 2 cups of the warmish milk/agar mix and put it in a medium bowl. Whisk in the container of dairy-free coconut milk yogurt then dump the bowl contents back into the crockpot. Stir to combine.
  6. Keeping crock unplugged, return lid and wrap a heavy bath towel (or two) around the crock for insulation. Let crock sit for 10-12 hours (overnight is best). In the morning, you will discover your lovely yogurt, milk and agar mix has thickened, although it will not be as thick as the store-bought stuff you are used to. Still, there is no doubt this is yogurt.
  7. If you still want to add more thickness, try adding in ¼ c tapioca starch or arrowroot powder.
  8. You may find bits of agar still floating in the mix, because we add in whole fruits to ours, the few flakes that are left never bother us.
  9. If you must, straining your yogurt can remove any extra agar remnants.
  10. Add in fruit, honey or whatever toppings you please to your velvety white creation.
  11. Have fun, make it your own and eat in good health.
  12. Makes 1/2 gallon.
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Fruit-Sweetened Grain-Free Vegan Cobbler

April 24, 2012 By 3 Comments

“How do you make cobbler without flour?”

(With a smile on my face) “I have my ways.”

Thus began the workroom discussion of how someone like me can still enjoy foods like the rest of you.

Okay maybe not the rest of you, because there is a strong chance that if you are viewing this page it’s because you eat at least somewhat like me…

But what about those who still happily reside in the gluten and dairy-loving world?

Yeah, like them too.

Made from ingredients that can always be found in my pantry and in my freezer,   this recipe goes together as quickly as the classic dump-cake only without all of the added sugars, dairy and grains. Big enough to feed my family of 7 and still have plenty left for company to enjoy, this cobbler has become my go-to dessert for family gatherings, pot lucks or even that unexpected dinner guest you so willingly wish to impress.

From my home to yours, enjoy.

 

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Fruit-Sweetened Grain-Free Vegan Cobbler

Ingredients

  • 12 oz Frozen Red Raspberries
  • 12 oz Frozen Blackberries
  • 12 oz Frozen Cherries
  • 10 oz Frozen Blueberries
  • 2-20 oz Cans of Crushed Pineapple in its own Juice
  • 4 c Almond Flour
  • 1 c Unsweetened Coconut Flakes
  • 2 Tbs Cinnamon
  • 2 tsp Sea Salt
  • 1 tsp Cardamom
  • 1 tsp Nutmeg
  • 1 c Butter-Flavored Palm Shortening
  • 1 c Pecan Pieces

Instructions

  1. Preheat oven to 375. In large 11x15 cake pan, layer raspberries, blackberries, cherries, blueberries and pineapple, spreading evenly throughout pan. Set aside.
  2. In large mixing bowl, blend together almond flour, coconut flakes, cinnamon, sea salt, cardamom and nutmeg. Using pastry knife, cut in palm shortening until small even crumbles have formed.
  3. Sprinkle crumb topping over layered fruit. Sprinkle pecan pieces on top of crumble and bake for 50-65 minutes or until topping is golden brown and lightly crisp.
  4. Remove from oven, serve as-is or top with your favorite dairy-free ice cream.
  5. Serves 10-12
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No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

April 17, 2012 By 7 Comments

Let me start by saying Pinterest is a dangerous site.

Very dangerous.

In addition to losing unimaginable amounts of time, Pinterest can motivate you to do things you might not have done before.

Sometimes this is a good thing.

Sometimes this is not.

These no-bake, refined sugar-free vegan candy bar brownies are the result of a number of Pinterest inspired ideas.

Is this a good thing?

Yes.

Dangerous, maybe…but good none the less.

First, I came across this beautiful recipe for snickers brownies.  Filled with sugar, gluten and dairy, as delicious as this recipe appears, it is one that my family will never be able to enjoy.

Then there is this recipe for raw brownies from Taste Space.  Five ingredients no added sweeteners; and I thought, you know that could work as the base for a gluten-free dairy-free snickers brownie…

Finally, there have been a number of pins showing how easy it is to make marshmallows at home, so I thought I would give this my own spin.

Top everything off with a very easy raw caramel and a from-scratch refined sugar-free chocolate topping, I almost nailed it a vegan no-bake version of that beautiful snickers brownie mentioned above.

Almost.

Through experimentation, a bit of research and a lot of tweaking, I found that making a marshmallow crème that is vegan, grain-free, soy free and refined sugar free is not that easy.

And once you accomplish something close-to…well, it’s not nearly as fluffy as what one would hope marshmallow cream to be.

I did, however, create exactly what I hoped to create…then I failed to take pictures.

What you see here is the remnants of my grain-free, soy-free, refined sugar-free vegan marshmallow crème.

It is fluffy, tasty and very marshmallow-like…but doesn’t hold up quite the same way as the traditional stuff would for the nougat portion of this recipe.

I thought about leaving that portion out, but it is just too good to forget.

That being said, without the nougat portion of this recipe, you would still have some pretty amazing caramel brownies.  Use raw cocoa and this recipe is not simply refined sugar-free and vegan, this recipe would be raw to boot!

So go for it.

Or stick with what I have below for an extra decadent, never forget, mouth-watering candylicious brownie that you will be forever grateful you took the time to make.

What essentially was my birthday gift to myself is now my gift to you.

With nearly two pounds of Mejool dates and a combined total of two-cups of good-quality maple syrup; this recipe is far from economical, but truly worth every penny.

May you find these decadent treats as satisfying as we do.

Enjoy!

 

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No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

Ingredients

    Brownie Layer
  • 2 cups Blanched Almond Flour
  • 1 cup Cocoa Powder
  • ¼ tsp Sea Salt
  • 2 ½ c Medjool Dates, pitted
    • Nougat Layer
  • 1 batch Grain-Free, Vegan Marshmallow Crème (recipe below)
  • ¼ c Butter Flavored Palm Shortening
  • 1 c Palm Sugar
  • ¼ c Full-Fat Canned Coconut Milk (My new favorite is Native Forest)
  • ¼ c Unsweetened Almond Butter (I use homemade)
  • 1 ½ c Pecans or Cashews
  • 1 tsp Vanilla
    • Caramel Layer
  • 2 c Medjool Dates, pitted
  • ¾ c Maple Syrup
    • Candybar Topping
  • 1/3 c Coconut Oil
  • ½ c + 2 Tbs Cocoa Powder, Divided
  • 2 tsp Vanilla
  • ¼ c Maple Syrup
  • 3 Tbs + ¼ tsp Arrowroot Powder
  • ½ c Unsweetened Almond Butter (I use homemade)
    • Marshmallow Crème
  • 1 c Filtered Water (divided)
  • 3 Tbs Agar Agar Flakes
  • 1 c Maple Syrup
  • 1 tsp Vanilla
  • ¼ tsp Sea Salt

Instructions

  1. Line 9x13 cake pan with parchment paper.
  2. Make marshmallow crème by boiling ½ c filtered water. Add in agar agar flakes and continue to boil for another 3-4 minutes or until flakes have completely dissolved. Set aside.
  3. In medium sauce pan, bring remaining ½ c filtered water, 1 c maple syrup, vanilla and salt to a boil over medium-high heat. Using a candy thermometer, allow mix to continue to boil until a temperature of 240 degrees or soft ball stage has been achieved. This will take approximately 8-9 minutes.
  4. Remove sauce pan from heat.
  5. Using stand mixer, combine agar agar base with candied syrup using low/medium speed. Slowly turn mixture to high and continue beating until mixture becomes thick like marshmallow crème (about 10 minutes).
  6. While stand mixer is beating away at marshmallow mix, bring together brownie layer by pulsing together almond flour, 1 c cocoa powder, and ¼ tsp salt. Slowly add 2 ½ c dates, one piece at a time through the feed tube of the food processor while processor is running. Once complete, mix should resemble coarse crumbs but will stick together when pressed.
  7. Press brownie mix into the base of the parchment-lined 9x13 cake pan, spreading evenly to ensure full coverage. Set aside.
  8. Return to marshmallow crème, stopping stand mixer once the mix is light and fluffy (not as thick as traditional marshmallows, but no doubt it is marshmallow crème).
  9. Using medium sauce pan, prepare nougat layer by melting butter-flavored palm shortening over medium heat. Add palm sugar and coconut milk, stirring until dissolved. Bring to a boil and add in the marshmallow crème, almond butter and vanilla, stirring until smooth. Remove from heat and fold in pecans or cashews. Pour evenly over brownie layer, using spatula to ensure even coverage. Place brownies in the freezer until you are ready for the next layer.
  10. Using high-speed blender, combine 2 cups of dates with ¾ c maple syrup and blend until completely smooth and caramel-like. Remove brownies from freezer. Pour caramel on top of nougat layer and spread evenly with a spatula to ensure complete coverage. Return to freezer.
  11. Wash high-speed blender, dry with towel, making certain to remove all water because water could damage the precious final step…creating the chocolate coating.
  12. No one wants to ruin their chocolate coating.
  13. Prepare chocolate coating by adding coconut oil, ¼ c + 2 Tbs cocoa powder, vanilla, maple syrup and arrowroot powder to blender. Mix on medium about 20 seconds then increase to high for about 10 seconds. Add remaining ¼ c cocoa powder and ½ c almond butter. Blend until smooth.
  14. Remove brownies from freezer and carefully spread chocolate mix evenly on top of the caramel layer. Once complete, place brownies in refrigerator for 30 min or until ready to serve. The top should be crisp like a candybar before serving.
  15. Completely remove brownies from pan by lifting parchment paper before cutting. This will make creating uniform squares a lot easier.
  16. Because these are so rich, I recommend cutting them into smaller-than usual brownie bites.
  17. Have some unsweetened coconut or almond milk handy…you’ll want something to enjoy these with.
  18. Makes 24-36 servings.
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This recipe is also linked to: Gluten-Free Wednesdays

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Ingredient-Challenge Monday: Pineapple Bacon Bites

April 9, 2012 By 7 Comments

Welcome to the April Ingredient-Challenge Monday!

As announced yesterday, this month we feature the mouth-watering pineapple as our challenge ingredient.

In spite of its natural sweetness, pineapples are not only low in calories (82 calories per cup of pineapple chunks), they are also a good source of fiber, Vitamin A, Calcium, Iron and Vitamin C.  Most importantly though?  This luscious fruit has a very low glycemic load making it a wonderful way to sweeten almost any dish without the need to add sugar.

The recipe I have to share with you tonight isn’t really a recipe.

My husband tells me it is, but there are only two ingredients.

It does come with a few instructions, so I suppose this counts as a recipe…

But it’s just so darn easy. And delicious.

In fact, of all the things available at our Easter gathering—cupcakes (from Elana’s Pantry none the less), deviled eggs, paleo pizza, veggies, fruits, etc… it was these delicious little bites that won the crowd over.

I have seen pineapple bacon bites floating through the web, yet every recipe I have come across require sugar to be added.

Why?

Pineapple is naturally sweet, and when you cook them pineapple caramelizes into one beautifully candy-like divinity.

It is important to use fresh pineapple for these bites.  The canned stuff just doesn’t hold up.  Trust me, it is worth every last bite.

Without further adieu, I am happy to open this Ingredient-Challenge Monday with this simply delicious almost not a recipe, recipe.

Enjoy!

Print
Pineapple Bacon Bites

Ingredients

  • ¼ Fresh Pineapple, skin removed
  • 1 package (12 oz) high-quality nitrate free bacon (quality makes all the difference)

Instructions

  1. Pre-heat oven to 425f.
  2. Prepare pineapple by slicing into 1-inch by ½ inch cubes, or would that be a prism? Oh, shucks… cut your slices into 1-inch by 1-inch squares that are ½ inch in depth. This seems to be the ideal wrapping size.
  3. Wrap one entire slice of bacon around each pineapple cube.
  4. Lay each bacon-wrapped pineapple on to parchment-lined cookie sheet with the bacon-flap side down.
  5. Bake at 425f for approximately 30 minutes or until bacon is perfectly brown.
  6. Remove pineapple bites from pan and allow to cool on paper towel lined plate, allowing the bacon to crisp and the drippings to dry.
  7. Serve warm.
  8. Makes approximately 13-14 bites.
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:) Now, what is your favorite way to enjoy pineapple?

Link up your favorite recipes by 11:59pm April 23, 2012 for your chance to be featured on the next ICM Challenge-Ingredient Announcement.

Don’t have a blog?  You still have a chance to enter!

Simply leave your recipe in a comment below for your equal-opportunity entry.

Please note that all entries must be linked back to this post and must feature pineapple as a key ingredient. In order for my family to taste-test, your recipe must also be gluten-free and dairy-free…so please make sure your recipe falls under these requirements as well.

We look forward to seeing all of your pineapple goodness!

Happy Ingredient-Challenge Monday!

 

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Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

April 5, 2012 By 2 Comments

Spring is beautifully upon us.  Flowers are blooming, birds are singing.  Children are ready to shed their winter gloom to get outside and play.

Then there is the yard.  Lawns need to be mowed, weeds need to be pulled.

Or do they?

One advantage to living in a drought ridden area is the fact that grass has become faux pas.

Instead of wasting precious resources on frivolous things like having a green lawn, I get to focus on my garden. Watering things that help to feed and nourish my family has always been more important to me than maintaining a lawn, I’m happy to say that decision is now officially socially acceptable in my area.

But then there are weeds.

No matter how little water we have received, weeds always seem to find a way to grow.

There are some plants that I pull without hesitation.

But then there are those plants that are instead put to good use.

Unlike most, I smile when dandelions begin to appear.

Far more than an early sign that spring is on the way, dandelions are food for the soul, good for your liver and delicious to the tongue.

Every part of the dandelion can be enjoyed. Roots can be dried, ground and used as a tea with a similar flavor to coffee; or you can boil the roots and enjoy them like a small potato.  The leaves are delicious either raw or cooked, but they are best if picked before flowers begin to bloom.  And finally the yellow flowers offer a beautiful garnish for the most simple salad, sweet to the tongue, delicious in more ways than one, wow your friends with your gourmet flair and put those dandelions to good use.

In time you may start to see the dandelion for what it is, a gift of nutrition that is free for the taking.

To ease your family into your new love for these delicately delicious delights, mix the greens with more familiar lettuces like in this Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette.

 


Print
Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

Ingredients

    Blood Orange Vinaigrette
  • ½ c Juice from Blood Orange
  • ¼ c Olive Oil
  • 2 Tbs Apple Cider Vinegar
  • 2 Tbs Agave Nectar
  • 1 tsp Rosemary, crushed
  • 1 tsp Thyme
  • ½ tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
    • Salad
  • 2 c Dandelion Greens
  • 2 c Shredded Kale, thick stems removed
  • 10 oz Spinach
  • 1 Blood Orange, Peeled and Diced
  • ½ c Candied Pecans
  • Dandelion flowers for garnish (optional)
    • Candied Pecans
  • ½ c Pecans
  • ¼ c Coconut Palm Sugar
  • ¼ c Water

Instructions

  1. Prepare vinaigrette. In pint-sized mason jar, add juice of blood orange, olive oil, apple cider vinegar, agave nectar, rosemary, thyme, garlic powder and salt and pepper. With lid on jar, shake vigorously then store in refrigerator until ready to use.
  2. Prepare candied pecans. In small non-stick pan, combine pecans, palm sugar and water. Over medium heat, bring mixture to a boil, reduce heat and allow to simmer for approximately 1-2 minutes, stirring constantly until pecans begin to lightly brown and sugar syrup appears dry. Watch closely as the sugar tends to burn quickly. Remove from heat and spread coated pecans over parchment lined cookie sheet. Allow to cool completely.
  3. Prepare salad. In large salad bowl, combine dandelion greens, kale, spinach, diced blood orange, candied pecans and dandelion flowers for garnish (optional). Serve with blood orange vinaigrette.
  4. Delicious alone or with eggs and roasted chicken breast for a complete meal.
  5. Serves 6-8
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This recipe is also connected to: The GFE Virtual Gluten-Free Support Group , Allergy Friendly Friday and Wellness Weekend

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Grain-Free Vegan Candy Creme Eggs

April 3, 2012 By 4 Comments

:) If you follow me on Twitter or Facebook, or even if you stopped by to visit my recent review of Well Fed (don’t forget to enter the giveaway while you are there!) you have heard me talk about my final plunge into the Paleo world.

While most of the recipes I have shared here over the last year have been Paleo or Paleo friendly, I must admit that up until the last few weeks, I was still indulging in things like the occasional rice or potato platter.

Going grain-free has not only been an important adjustment for my gut, limiting my sugar intake (palm, stevia or otherwise) has also been a blessing.

That being said, Easter is this weekend, and while I plan on continuing my grain-free, dairy-free, legume free ways; I will be making treats for others to enjoy including these Vegan Nutty Butter Eater Candies and the beautiful crème eggs I am sharing with you tonight. And while these are sweeter than I can eat on a regular basis because these treats are Paleo-friendly, if I stop to steal a bite I know I won’t be throwing off my whole eating plan.

Because the creme filling is made with palm sugar, it is darker than the store-bought stuff, yet the texture and flavor is spot-on to the candies we so lovingly remember.

Using turmeric to color the ‘yolk’ not only keeps you from having to use unnatural food coloring; the lightly floral flavor from the spice is a nice compliment to the candy itself.

Amazingly these treats come together in just minutes (excluding the refrigeration time to help solidify the filling/make molding these by hand possible), and other than a hand or stand mixer to make the crème creamy, there are really no special tools required.

While the measurements I use makes approximately 15 candy eggs about the same size as the store-bought versions, I could easily see making dozens of miniature versions by dropping the filling measurements from tablespoons to teaspoons or doubling the filling and making just a few giant eggs.

Because the directions below do not require a mold, you are free to measure and shape however your creative nature guides you.

However you choose to enjoy these, I hope this holiday gives you many reasons to celebrate.

Print
Grain-Free Vegan Candy Creme Eggs

Ingredients

Instructions

  1. Blend together arrowroot powder and palm sugar in blender. Set aside.
  2. Using electric mixer, beat together agave nectar, palm shortening, vanilla and salt in large mixing bowl.
  3. Slowly add in powdered sugar. Measure in no more than ¾ c arrowroot and palm sugar mix at a time, blend on lowest setting until completely creamed together to prevent covering the walls with grain-free powder sugar. No matter how much you are tempted, do not go above the lowest setting (take my word on this!). Continue mixing in ¾ c at a time until powdered sugar and agave mix are completely incorporated.
  4. Divide candy crème in half, placing each half in small glass bowl. Mix turmeric into one-half candy crème until fully incorporated. Cover and refrigerate each bowl of candy crème filling for 2+ hours or freeze for 10-15 minutes, depending on when you want to serve your candy.
  6. When candy crème is stiff but pliable, scoop out 1 tbs of egg ‘white’ (okay, it’s light brown, but you know what it’s meant to be ;)) and flatten completely. Scoop out 1 tbs of egg ‘yolk’ and form round ball. Place the yolk in middle of the white then mold the white around the yolk, shaping the filling into the desired egg shape. Place on parchment lined cookie sheet and continue this process until all of the filling has been molded into the desired shape.
  8. Return molded crème to the freezer for approximately 10 minutes or refrigerate until ready to cover with chocolate.
  9. Melt chocolate in the microwave using a ceramic bowl. Set timer for 2-minutes, but remove chocolate at 30 second intervals, stirring each time until the chocolate has completely melted. This will take approximately 1 ½-2 minutes.
  10. Remove crème eggs from freezer.
  11. If eggs flattened slightly during the original molding process, they should be stiff enough at this time to re-shape into the perfect egg (or whatever you would like them to look like). Do this before dredging each egg in chocolate.
  13. Dredge each egg in chocolate until completely covered, allow chocolate to drip lightly from the egg and place on clean parchment lined cookie sheet. Once each egg has been properly covered, return eggs to the freezer and allow them to set for 10-15 minutes or until chocolate shell has completely solidified.
  14. Remove from freezer and wrap in candy wrapper until ready to serve. Serve at room temperature.
  16. Makes approximately 15 eggs.
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Have a Happy Easter!

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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!

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