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Coconut Flour Country Biscuits

February 27, 2013 By 8 Comments

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

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

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

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

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

Right?

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

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

Ingredients

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

Instructions

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

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

Not Your Momma’s Meatloaf

February 20, 2013 By 9 Comments

Meatloaf.

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

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

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

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

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

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

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

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

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

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

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

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

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Enjoy!

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

Ingredients

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

Instructions

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

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

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

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

Zuppa Toscana (Dairy-Free, Gluten-Free)

January 28, 2013 By 4 Comments

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

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

I have been kicking myself ever since.

I should have grabbed more while I had the chance!

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

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

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

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

Enjoy!

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

Ingredients

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

Instructions

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

January 21, 2013 By 7 Comments

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

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

Only, I don’t like deceiving my children.

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

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

To my surprise though, they loved them!

Even knowing exactly what they were eating.

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

Enjoy!

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Pomegranate Balsamic Roasted Brussel Sprouts

Ingredients

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

Instructions

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

January 12, 2013 By 8 Comments

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

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

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

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

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

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

xoxo

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Autoimmune-Friendly Paleo Apple Sausage

Ingredients

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

Instructions

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

December 28, 2012 By 10 Comments

I love my friends.

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

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

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

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

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

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

Happy New Year!

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

Ingredients

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

Instructions

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

November 7, 2012 By 16 Comments

I have some of the greatest friends in the universe.

Really.

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

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

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

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

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

Yes, breast cancer touches us all.

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

Well you make some amazing cookies of course!

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

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

xoxo

 

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Vegan Carrot Cake Coconut Macaroons with Maple Cream Glaze

Ingredients

    Macaroons
  • 2c shredded, unsweetened coconut
  • 1 ¼ c canned coconut milk (whole fat)
  • ½ c finely grated carrots
  • ½ c chopped walnuts
  • ½ c maple syrup (honey works well, too)
  • 2 Tbs coconut flour
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
    • Maple Cream Glaze
  • ½ c raw cashews, soaked 1-3 hours
  • 3 Tbs canned coconut milk
  • ¼ c maple syrup
  • ¼ c arrowroot powder

Instructions

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

Feed Me Phoebe: Root Vegetable and Black Bean Chili

Napa Farmhouse 1885: Roasted Carrots With Chile and Agave

Haute Apple Pie: Healthy Carrot Cake Muffins

Virtually Homemade: The Silver Palate’s Carrot Orange Soup

From My Corner of Saratoga: Copper Pennies aka Glazed Carrots

The Heritage Cook: Maple Roasted Carrots, Apples and Onions

Made By Michelle: Carrots and Caramelized Onions

Thursday Night Dinner: Braised Carrots

HGTV Gardens: Garden-to-Table: Carrots

FN Dish: Best Carrot Sides for Thanksgiving

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , ,

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

October 24, 2012 By 8 Comments

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

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

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

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

Now how could I resist that?

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

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

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

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

Ingredients

    Cake
    Vanilla
  • ½ c Coconut Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Large Eggs
  • 1/3 c coconut oil
  • ½ c Palm Syrup
  • 2 Tbs Vanilla Extract
    • Pumpkin Spice
  • 6 Large Eggs
  • ½ c Palm Syrup
  • ½ c Coconut Oil
  • ½ c Coconut Cream (from a well refrigerated can of whole-fat coconut milk)
  • 1 tsp Vanilla Extract
  • 1 TBS Pumpkin Spice
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder
  • ½ c Coconut Flour
  • ½ c Pumpkin Puree
    • Vanilla Palm Sugar Glaze
  • 1 c Arrowroot Powder
  • 1 c Palm Sugar
  • ¼- ½ c Canned Coconut Milk (full-fat, preferred)
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 375f.
  2. Grease and flour (using coconut flour) bunt pan, set aside.
  3. Prepare vanilla cake by mixing together coconut flour, baking soda and sea salt. Whisk in eggs, coconut oil, palm syrup and vanilla extract, set aside.
  4. Prepare pumpkin spice cake by mixing together eggs, palm syrup, coconut oil, coconut cream, vanilla, cinnamon and pumpkin spice. Quickly whisk in coconut flour, pumpkin puree and baking powder.
  5. Slowly layer each cake ½ c at a time throughout the bunt pan. Use a knife to gently mix the batter without completely incorporating the mix, creating a marbleized look.
  6. Bake at 375f for 35-40 minutes.
  7. Prepare the glaze by adding arrowroot powder, palm sugar and vanilla extract to your blender. Over low setting, slowly drizzle in coconut milk until the glaze has achieved the desired thickness (I used less than ½ cup but more than ¼ cup to achieve this). Set aside.
  8. Remove cake from oven, invert and allow to cool to room temperature. Pour glaze evenly over the top and serve.
  9. Makes approximately 16 servings.
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Need more pumpkin inspiration? Be sure to visit (and enter) this month’s Ingredient Challenge Monday, and check in with my favorite Food Network Fall Fest Bloggers and their delicious inspiration below. Have a wonderful week. xoxo

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

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

Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage

HGTV Gardens: Garden-to-Table: Pumpkins

From My Corner of Saratoga: Chocolate-Pumpkin Cake

Made By Michelle: Pumpkin Scones

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

Devour: 5 Delicious Ways to Use Pumpkins After Carving

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

The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream

Thursday Night Dinner: Chocolate Chip Pumpkin Pie

Cooking With Books: Pumpkin-Bacon Brussels Sprouts

FN Dish: Primping Up Pumpkin

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

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: , , , , , , , , , , ,

Rainbow Salad

October 17, 2012 By 9 Comments

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

“Honey, I miss your salad.”

Yes, my salad.

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

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

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

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

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

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

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

Rainbow Salad

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

Ingredients:

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

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

 

To this, add any combination of the following ingredients:

 

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

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

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

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

Blue: Blueberries, Elderberries

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

 

Serves 4-6

 

So what are your favorite salad ingredients?

 

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

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

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

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

Cooking With Books: “Chopped” Salads

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

Dishin & Dishes: Beet Salad With Garlic Vinaigrette

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

And Love It Too: Rainbow Salad

Made By Michelle: Bacon, Lettuce and Tomato Sandwiches

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

HGTV Gardens: Garden-to-Table: Mixed Lettuce

Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette

Devour: Lettuce (Hold the Salad)

Daily*Dishin: Almond Chutney Chicken Lettuce Wraps

Delicious Lean: Chiffonade of Mixed Greens

FN Dish: Top 12 Lettuce Wraps

Happy Wednesday, y’all!

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

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

October 8, 2012 By 14 Comments

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

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

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

Link it up and have a wonderful week! xoxo

 



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