Recipes

Coconut Flour Apple Crumble (nut-free)

October 2, 2012 By SunnyB 8 Comments

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

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

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

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

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

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

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

Coconut Flour Apple Crumble (nut-free)

Ingredients

Filling

3lbs Apples (organic is best, I prefer Cortland’s for baking)
¼ c Coconut Oil
¼ c Palm Syrup (Honey, Agave or Maple Syrup would work well, too)
1 Tbs Cinnamon
½ Tbs Nutmeg
½ tsp Cloves
¼ tsp Sea Salt

Topping

½ c Coconut Flour
1 c Coconut Flakes
½ c Palm Sugar (Turbandino or other non-refined dry sugar, just not in liquid form)
½ c Coconut Oil
1 tsp Cinnamon
¼ tsp Sea Salt

Instructions

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

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

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

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

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy Free, Sugar-Free, Vegan

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

September 13, 2012 By SunnyB 16 Comments

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

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

Why September 13^th?

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

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

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

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

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

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

I was starving to death.

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

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

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

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

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

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

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

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

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

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

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

Enjoy!

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

Ingredients

Caramel & Fruit Coating

20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
¼ c Coconut Oil
¼ c Palm Syrup
¼ tsp Sea Salt
7 Red Cherries, pits removed

Cake

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

Instructions

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

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

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

Love to you all! xo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: Cake, Casein Free, Celiac Awareness, Corn Free, Dairy Free, Dessert, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

Healthy Lunchbox 2012: Slowcooker Paleo Eggplant Parmesan

August 29, 2012 By SunnyB 6 Comments

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

Well, sometimes lunch needs to be a prequel.

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

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

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

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

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

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

Take it, love it, and savor it.

I know I did.

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

Slowcooker Paleo Eggplant Parmesan

Ingredients

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

Sauce

3 ½ lbs Tomatoes
1 large onion
¼ c Olive Oil
2 Tbs Garlic Powder
2 Tbs Dried Basil
1 tsp Salt
½ tsp Pepper

Instructions

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

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

Feed Me Phoebe: Grilled Eggplant Baba Ganoush

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

From My Corner of Saratoga: Ratatouille Fresh From the Garden

Big Girls Small Kitchen: Homemade Baba Ganoush

Made by Michelle: Eggplant Zucchini Muffins

Cooking With Elise: Stuffed Eggplant

Virtually Homemade: Layered Ratatouille la Ratatouille

Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip

HGTV Gardens: Garden-to-Table: Eggplant

Thursday Night Dinner: Eggplant Flatbread

Healthy Eats: Going Meatless With Eggplant

Devour: Giada’s Rigatoni With Eggplant Puree

Cooking With Books: Sriracha and Honey Eggplant Rice

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

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Other, Paleo, Recipes, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Grain Free, Healthy Lunchbox, Main Dish, Paleo, Soy Free, Sugar-Free, Summer Fest, Vegan, Whole30

Healthy Lunchbox 2012: Peachy Coconut Streusel Muffins

August 15, 2012 By SunnyB 17 Comments

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

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

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

These muffins are no exception.

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

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

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

Peachy Coconut Streusel Muffins

Ingredients

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

Streusel

¼ c Unsweetened Shredded Coconut
2 Tbs Pumpkin or Sunflower Seeds
1 ½ Tbs Coconut Oil
1 tsp Ground Cinnamon

Instructions

Preheat oven to 350f. Line or grease 12 muffin tins, set aside.
In medium bowl, whisk together eggs, palm nectar (or sweetener of choice), coconut milk and vanilla extract. Set aside.
In large bowl, blend together coconut flour, baking soda, grain-free baking powder and salt.
Slowly mix in wet ingredients into dry ingredients and mix until smooth.
Fold in peaches.
Scoop batter by ¼ c into each tin.
Make streusel by grinding shredded coconut, pumpkin or sunflower seeds and cinnamon in coffee grinder until seeds are almost flour like. Add in coconut oil and mix with a fork until mix resembles large cookie crumbs.
Sprinkle an even amount of streusel onto each muffin.
Bake for 20-25 minutes or until firm.
Makes 12 muffins.

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

xoxo

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

Jeanette’s Healthy Living: Peach Blackberry Arugula Salad

Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter

Heather Christo Cooks: Peach Coconut Pancakes

Ingredients, Inc: Easy Peach Pie

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

Dishin & Dishes: Peach Lacquered Chicken Salad

Big Girls Small Kitchen: Easy Peach Limeade

Napa Farmhouse 1885: Fresh Peach and Coconut Cake

Daily*Dishin: Caramelized Grilled Peaches

Delicious Lean: Smokey Peach Chipotle Grilled Chicken

Thursday Night Dinner: Peach Shortbread

Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing

I Am Baker: Cilantro Peach Salsa

Zaika Zabardast: Donut Peach Quesadilla

Daydreamer Desserts: White Peach Margaritas

Cooking Channel: 4 Savory Uses for Peaches

Healthy Eats: What to do With Overripe Peaches

FN Dish: Peaches Move to the Big Kids’ Table

Filed Under: Dairy Free, Desserts, Gluten Free, Healthy Lunchbox, Main Courses, Paleo, Recipes, Side Dishes, Sugar Free, Vegetarian Tagged With: Corn Free, Dairy Free, Dessert, Food Network, Gluten Free, Grain Free, Healthy Lunchbox, Main Dish, Paleo, Side Dish, Soy Free, Summer Fest

Roasted Red Pepper Paleo Hummus

August 8, 2012 By SunnyB 20 Comments

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

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

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

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

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

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

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

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

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

xoxo

Roasted Red Pepper Paleo Hummus

Ingredients

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

Instructions

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

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

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

Cooking With Elise: Roasted Red Pepper Hummus

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

Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce

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

Delicious Lean: Peppery Kung Pao

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

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

Thursday Night Dinner: Black Bean and Sweet Pepper Salad

Cooking Channel: 5 Stuffed Pepper Favorites

HGTV Gardens: Garden to Table: Peppers

Sweet Life Bake: Rajas de Poblano con Elote y Crema

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

Healthy Eats: Peppers for Breakfast, Lunch and Dinner

FN Dish: Meat and Peppers

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Snack, Soy Free, Sugar-Free, Summer Fest, Vegan, Whole30

Roasted Garlic, Basil and Tomato Paleo Tart

August 1, 2012 By SunnyB 20 Comments

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

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

Quartered tomatoes are the perfect side with our morning breakfast.

Marinara sauce is one of the greatest inventions ever.

Ever.

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

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

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

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

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

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

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

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

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

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

My children’s only complaint?

That there wasn’t more to go around.

No worries.

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

Roasted Garlic, Basil and Tomato Paleo Tart

Ingredients

Crust

2c Blanched Almond Flour
1 Tbs Italian Seasoning or Dried Basil
½ tsp Sea Salt
2 Tbs Coconut Oil
1 Tbs Ground Flax Seed (I self-grind)
3-4 Tbs Hot Water

Filling

2 heads of Fresh Garlic, roasted (directions below)
3-4 tsp Olive Oil
1 oz fresh Basil, stems removed + some for garnish
¼ tsp Salt
¼ tsp Pepper
2 Tbs Olive Oil

Instructions

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

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

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

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Grain Free, Main Dish, Paleo, Side Dish, Soy Free, Sugar-Free, Summer Fest, Vegan, Whole30

Growing Up Isn’t So Bad, Peter Pan Squash Spiced Oven Fries

July 25, 2012 By SunnyB 25 Comments

Today on FoodNetwork Summer Fest, food and garden bloggers are joining up to highlight the vibrant staple: Summer Squash.

Oddly enough, the title “Summer Squash” has less to do with the time a squash is grown or harvested and more to do with the sustainability of a squash.

You see, summer squash like zucchini, yellow squash, bulan and ball squash as pictured here all have thin, edible skins and will only maintain their edibility for a few weeks after they are picked. Wherein winter squash like pumpkin, butternut, spaghetti squash and Hubbard squash have thick rinds and are able to keep for months at a time; hence, they are perfect for winter storage.

Of course, as it is with all vegetables, the sooner they are eaten after they are picked, the better the nutrient retention will be.

Still, when preparing food storage or planning meals, it is good to know how long you will be able to keep vegetables like these.

Today though, I would like to talk to you about my friend Peter Pan.
No, not the boy who refused to grow up…

Rather Peter Pan the squash. Peter Pan squashes are light-green scalloped squashes that are typically harvested when they are a mere 2 ½ to 3 inches across. Among the smaller of the summer squashes, it is said that their name comes from their refusal to ‘grow up’ like it’s sister squash, Patty Pan, which is golden in color and generally twice as large as Peter Pan squash is at harvest.

I told my kids that between the funny shape and light-green color, they look like something Peter Pan would wear and that must be how they got their name.

Meh. You decide.

Oddly enough, I had never eaten a Peter Pan squash before one of my dear Farmer’s Market vendors introduced me to them this year!

Goodness knows how I love to play with my veggies so I asked her what she does with them.

“Fries,” she said, “these make the perfect oven fries.” Then she continued “but I love to cover mine in an egg and flour batter so I don’t know what you’ll do with them.”

To which I smiled and said “oh, I’ll figure something out.”

That is what I do after all, isn’t it?

But you know, she is right. These precious little squash bake up to be some of the tastiest oven fries I have ever enjoyed.

The perfect mixture of grown-up savory yet maintain childlike undertones with just a hint of cinnamon and cocoa, great for children of all ages I hope you enjoy these Peter Pan Oven Fries as much as we do.

Peter Pan Squash, Spiced Oven Fries

Ingredients

3 lbs Peter Pan Squash (about four squash)
1 ½ tsp Smoked Paprika
1 tsp Ground Cinnamon
1 tsp Cocoa Powder
1 tsp Sea Salt
½ tsp Smoked Cayenne (I get mine from a local FM vendor, regular cayenne would work well, too)
3 Tbs Olive Oil (not evoo)

Instructions

Preheat oven to 425f.
Clean squash but leave skins intact. Slice squash in half and remove seeds with a spoon. Cut squash into fry-sized pieces and place in large mixing bowl.
In small bowl, mix together smoked paprika, cinnamon, cocoa powder, sea salt and cayenne. Set aside.
Drizzle cut squash evenly with olive oil, sprinkle spice mixture evenly on top and mix the squash with your hands to ensure even coverage. I recommend using gloves for this step if you have sensitive skin, that cayenne can sting!
Spread spiced covered squash over parchment lined cookie sheets, ensuring they are in one thing layer—anything more will leave them soggy and nobody wants soggy fries.
Bake for 15-20 minutes or until golden brown and crisp.
Remove from oven and serve.
Makes 6-8 servings

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Be certain to stop by all of today’s FoodNetwork Summer Fest featured recipes for more fantastic ideas on how to use your summer squash today! xo

Jeanette’s Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry

Cooking With Elise: Orange Summer Squash Bread

Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon

Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche

Made By Michelle: Pattypan Squash and Tomato Frittata

Cooking Channel: Our Top 5 Favorite Squash Recipes

Daily*Dishin: Summer Squash Confetti Salad

Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts

Napa Farmhouse 1885: Summer Squash Chips

Ingredients, Inc.: Summer Squash and Kale Sauté

Thursday Night Dinner: Summer Squash Medley

Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip

Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders

Healthy Eats: Summer Squash Any Way You Slice It

FN Dish: Cheesy Summer Squash

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Farmer's Market, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Snack, Soy Free, Sugar-Free, Summer Fest, Vegan, Whole30

Plum Pickin’ Pineapple Jam

July 18, 2012 By SunnyB 12 Comments

This time of the year our pantry and refrigerator is overloaded with all kinds of delicious produce.

Most recently, with the help of Bountiful Baskets we have received an overabundance of fruits like cherries, peaches, nectarines, plums and pineapples.

So much so that even my large family cannot keep up.

What’s a girl to do? Well preserve them of course!

Freeze them, dehydrate them, jam them, can them, whatever you do, do your best to maintain the natural goodness of these fruits.

This recipe combines the sweetness of pineapple with the tartness of fresh-picked plums. No added sugar, artificial flavor or preservatives, this is a jam you can be proud to serve your family.

The best part? It’s only two ingredients and can be whipped up in minutes, poured into your crockpot and prepared overnight while you are sleeping.

It is that easy.

I suppose it’s not really fair to call this a jam. The texture better resembles a fruit butter, but the process is very jam-like and the flavor reminds me of my great-grandmother’s plum jelly. If you desire a more jam-like preserve, simply create a slurry of arrowroot and water (1 tbs of each should do the trick), remove the reduced pineapple and plum preserves from the crock, cook them over medium heat and add just enough of the slurry to create the jam-like texture you desire.

Because this recipe only makes four half-pints, I prefer to simply keep this in the refrigerator. If you choose to keep yours in the pantry, I recommend a hot-water canning bath. Step-by-step directions can be found here.

Whatever you choose to do with your preserves, I hope they invoke memories of summertime and stories on grandmas lap, just as they do for me.

Enjoy!

Plum Pickin’ Pineapple Jam

Ingredients

3 lbs Ripe Plums
1 lb Pineapple

Instructions

Prepare plums by washing, slicing and removing pits. Leave skins intact. Place plums and pineapple into high-speed blender, ½ batch at a time.
Blend until smooth and pour into 6-quart crockpot.
Set crockpot to cook on high for 6 hours, do not use your lid! It is important to allow the mixture to reduce by at least half (mine usually reduces to about 1/3 once complete), so please leave the lid off to ensure for the best reduction.
Once reduced to the appropriate thickness, fill four half-pint jars and refrigerate or process as directed.
Serve on your favorite gluten-free/paleo bread.

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Be certain to visit the other FoodNetwork SummerFest bloggers to see what other fun dishes you can make with your plums this season!

Ingredients, Inc.: Pork, Plums and Rosemary Kabobs

Virtually Homemade: Grilled Plum Pizza With Goat Cheese

Cooking Channel: Best Plum Dessert Recipes

BGSK: Grandma Esther’s Plum and Walnut Cake

Delicious Lean: Plum Delicious Pork Chops

Daily*Dishin: Roasted Chicken With Plum Chili Salsa

Healthy Eats: 6 Ways to Cook With Plums

Napa Farmhouse 1885: Time for Plum Cobbler?

Thursday Night Dinner: Plum BBQ Chicken

From My Corner of Saratoga: Plum Upside Down Cake

Cooking With Elise: Vanilla Plum Tart

Sweet Life Bake: Plum Pineapple Margarita

FN Dish: Perfect Plum Recipes

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: Breakfast, Casein Free, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Small Batch Canning, Snack, Soy Free, Sugar-Free, Summer Fest, Vegan, Whole30

Ingredient-Challenge Monday: Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

July 9, 2012 By SunnyB 19 Comments

Happy Ingredient-Challenge Monday, everyone!

I hope you are brimming with excitement…if the recent entries are any indication; I cannot wait to see what you have for us this month.

I don’t know about you, but I have had a great day!

Yes, I know it’s Monday, but this really was a great day.

Why you ask?

My husband, sons and I all began our day with an intense cardio workout at the gym. Only recently have we started all working out together, for a long time it was me working out alone, and I was okay with that…but more recently we decided to make a move that would get us all out the door together. We manage to get up and out the door by 5am together, and our boys are awake and ready without mom or dad having to say a word!

How many 13 year olds do you know who will do that? Especially during summer break?!

Shortly after we got home, my husband updated his facebook status to this:

“I’ve lost 11 pounds in 14 days. Maybe this crazy diet my wife has me on isn’t so bad.”

As you may recall, my husband agreed to join me on my second Whole30, his first.

And he has stuck with it, stopped himself from making poor food decisions and recently told his boss not to purchase lunch for him at their company meeting this Friday, saying that he would rather bring something that is ‘totally safe’ for him right now than have to worry about what a restaurant is going to do.

Seriously, this man is awesome.

The only aspect of the Whole30 he has not been sold on? No weighing in during the entire 30 day process, hence the facebook mention above…

But you know what? If that is the one shortfall he has on this program, I can live with it.

So after all of this, I went in to work for a while.

Yes, even teachers work during the summer.

While I was there, one of my co-workers asked me what I was doing to “lose so much weight,” and earnestly was hoping for some insight and direction.

Now keep in mind, I have no idea how much I have lost. The last time I was weighed was for our campus weight loss challenge back in May where I learned just 11 days in to my first Whole30 that I had dropped 9 pounds (yes, I broke the weigh-in rule my first go-round, too). And frankly, we don’t own a scale and there is no way I am hopping on one that is stationed in middle of our gym…no way.

Really though, it doesn’t matter…I feel better, my clothes fit better, and now other people are noticing!

I don’t know why that matters, but it does.

Anyhow…this has really been a great Monday for me; I hope you can say the same about yours.

Now, on to our Ingredient Challenge for July!

As announced yesterday, this month I am challenging you to share your favorite blueberry recipe.

Why blueberries?

Well let’s start with the fact that one cup, one whole cup of blueberries has only 84 calories. In these 84 calories, you’ll also get 14% of your RDA in fiber, 24% in Vitamin C, and a good dose of Vitamin A, Calcium and Iron. More importantly though, blueberries are rich in anti-oxidants (http://www.nutrition-and-you.com/blueberries.html), so not only will you stay thin and healthy by eating blueberries, you’ll stay young as well!

Sounds like my kind of fruit.

Before I share this recipe, I will say I feel a little guilty over the simplicity of this dish.

My kids suggest that I make a blueberry cobbler, but the main recipe I use has already been shared with you.

My oldest daughter shouted, “MAKE SOME OF YOUR SORBET, MAMA!” To which I said, “I’ve already shared that one, too.”

Then my husband spoke up and said, “make some more of that creamy berry thing you made the other day, that was really, really good.”

Now how could I resist?

So for this Ingredient Challenge Monday, I am proud to share with you the creamy berry thing my husband loved so much.

Enjoy!

Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

Ingredients

1 can Whole-Fat Coconut Milk (I prefer Thai Kitchen)
2 c Fresh Blueberries
8 Strawberries
1 Nectarine, or Peach, really any stone fruit would do well in this recipe.
¼ c Unsweetened Coconut Flakes
¼ tsp Cinnamon
2 pinches of Cardamom
1 tiny pinch of Sea Salt

Instructions

First, refrigerate your coconut milk for several hours, overnight is best. Frankly, I always have at least one can of coconut milk in my fridge, just in case.
Place your whipping bowl in the freezer and allow it to chill while you prepare the fruit and the coconut flakes.
Preheat medium sized cast-iron or any other dry skillet over medium-high heat. Let this warm while you prepare your fruit, you’ll be back to it in just a moment.
Prepare fruit by rinsing, drying and slicing strawberries and nectarine. Divide into two bowls and add one cup of blueberries to each. Gently toss fruit together and set aside.
Pour ¼ c coconut flakes into warm skillet, spreading evenly over the pan. Stir gently until flakes are golden in color. Remove from heat and set aside. Resist the urge to take a bite, once you start on these it is nearly impossible to stop.
Remove whipping bowl from freezer and prepare your whipping tool of choice (I prefer my stand mixer for this). Remove coconut milk from refrigerator, open and remove the firm cream from the coconut water below. Sprinkle in cinnamon, cardamom and the tiny pinch of sea salt. Whip cream until desired consistency is achieved. If the cream is too liquidy, return bowl to freezer for 5-10 minutes, check and either return if still too runny or whip once firm but not frozen.
Top each bowl with ½ spiced whipped coconut cream, sprinkle ½ toasted coconut flakes on to each bowl. Serve immediately.
Serves 2

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Are you ready to share your beloved blueberry best?

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

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

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

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

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

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

Link it up and have a wonderful week! xoxo

This recipe is also shared with: Wellness Weekends, Slightly Indulgent Tuesday

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Nut Free, Paleo, Raw, Side Dish, Soy Free, Sugar-Free, Vegan, Whole30

Ingredient Challenge Monday Featured Recipe- Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat and ICM Challenge-Ingredient Announcement!

July 8, 2012 By SunnyB 4 Comments

Months that begin on a Sunday or a Monday seem to mess with me. Here it is, July 8 and it’s already the second week of the month.

What does that mean?

That means tomorrow is Ingredient-Challenge Monday!

And I almost forgot.

Before I go on and tell you what ingredient we will be playing with this month, I would first like to brag a little about the spectacular recipes we had the opportunity to try last month!

First, these Vegan and Grain Free Strawberry Shortcake Push-Pops are simply amazing. Even though Danielle was our first entry into the Strawberry Ingredient Challenge, I was pretty certain her recipe would take the cake (pun intended).

And while Danielle did not win our featured recipe spot this month…she was a very close, I almost had to feature two recipes these were so good, winner.

I’m not certain I could select a third recipe to feature. Maybe it’s because we love strawberries so much, or maybe it’s because all of the recipes were just.that.good. But really, my family enjoyed everything from this Anti-Aging Strawberry Energy Smoothie to this Fresh Strawberry Pie in a Chocolate Crust (oh my!).

But even with several desserts on the list, it was the salads that won us over. (weird but true)

This Asparagus, Strawberry and Basil Salad with Mosto Cotto was very filling and brimming over with summer time flavor. If you have never tried Mosto Cotto, Janet gives a link where you can purchase your own…as far as balsamic’s go, this is one of my favorites.

I was surprised by the joyous response my children gave when a second strawberry salad graced our table.

I like to include fruits, nuts and all sorts of flavors when I make salad, but there was something about the addition of big, fresh strawberries in each of these salads that made my children smile.

That being said, this Strawberry Arugula Salad with Sweet Cilantro Honey Dressing is a definite winner!

From the coolness of the cucumber to the delightfully green dressing, there is so much to love about this salad. For once though, I favored a little less garlic than this recipe called for (I am usually a double or nothing type garlic girl). For my children, especially, 2 cloves of garlic seemed to do the trick, although 4 cloves not only intensifies the flavor, it adds a bit of unexpected spice that will please most grownups.

Two or four, I am pleased to present you with this month’s Ingredient-Challenge Featured Recipe.

Thanks, Heather! xoxo

Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat

Salad ingredients:

4 c. arugula
1 c. sliced strawberries
1 c. chopped cucumber
1 avocado, sliced
1 whole strawberry, fan cut

Dressing Ingredients:

1 c. cilantro
1 c. olive oil
2 T. honey (or agave nectar)
4 cloves garlic

Directions:

1. Place all dressing ingredients in a mini food processor or Vitamix and blend until smooth.

2. Place arugula in a bowl and layer strawberries and cucumbers on top.

3. Fan the avocado slices on top of the salad.

4. Fan cut the whole strawberry and place on top for decoration.

5. Drizzle entire salad with dressing.

Serves 4-6

Now that you have enjoyed Heather’s delightful recipe, are you ready for this month’s challenge??

With so many summertime options, I really had a difficult time narrowing down one ingredient to play with. I mean really, watermelon would be great, then there is basil, oh and eggplant or maybe zucchini…but no, when I went through the list of options with my family, it was unanimously decided that blueberries need to be our featured ingredient for the month.