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the dairy-free & gluten-free kitchen, flourless chocolate almond cake (plus a New Year’s giveaway!!)

December 29, 2011 By 50 Comments

‘Tis the seasons of surprises.

 

Imagine how tickled I was to receive a package from Ten Speed Press with a new cookbook just before Christmas!

Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen is everything this lovely cover cracks it up to be…

 

I mean, seriously, what screams gluten and dairy more than pizza?  And that cheese?  It must be goat’s milk cheese, right?

 

Wrong.

 

This rustic mushroom pizza is topped with Denise’s Creamy Macadamia Pine Nut Cheese… Not an ounce of mammal cheese or casein found in any recipe within this book.

Yayyyy!

While my family and I have enjoyed several of Denise’s recipes since receiving this lovely book, I must say one of the features that impresses me most about this cookbook is the detail Denise offers regarding dairy-free and gluten-free living.

I was extremely pleased to find that Denise takes the time to elaborate on dairy issues including lactose intolerance, milk proteins and allergies.  She goes on to discuss various ways to obtain calcium without eating dairy, the reasons why dairy is important (beyond the bone) and gives a detailed list to help identify potentially hidden sources of dairy in packaged foods.

With nearly as many hidden terms for dairy or casein as there are for gluten…it is important to know what you are getting!

Denise goes on to discuss gluten, celiac disease, and the link between lactose intolerance and celiac disease.  As she does with milk, Denise also gives a very detailed list of pseudonyms we must know in order to correctly identify sources of hidden gluten within our food.

Throughout her introduction section, Denise manages to answer many of the questions I faced when first transitioning into a diary-free, and later a gluten-free lifestyle.

…If you were to purchase this book for no other reason, the detail on dairy-free and gluten-free living alone would make the investment worthwhile.

But then, there are the recipes.

So many beautifully recipes!

Inspiration for every meal of the day, this diary-free and gluten-free cookbook is an excellent choice for anyone who is new to, or an expert at gluten-free and dairy-free living.

Each recipe is clearly marked with a Free of label which allows you to know, at a glance, if the item you are wanting to make has eggs, soy, nuts, sugar or oil (everything is already free of dairy and gluten, so no worries there!).  For those of us who face additional dietary challenges, self-imposed or otherwise, this feature makes selecting the ideal recipe easy, and is just one of the many reasons why I thoroughly enjoy this book.

While there are not any recipes specifically aimed at the Paleo lifestyle, many of Denise’s recipes fit nicely into a Paleo diet or can be easily converted…

Like the flourless  almond cake recipe below.

Oh my is this recipe wonderful!

The cake itself is almost pudding like in texture.  Topped with candy-like almond paste then covered in a luscious chocolate glaze; this cake is rich enough for the heaviest chocolate craving yet light enough to allow even the youngest child to enjoy.

I used equal parts palm sugar in place of the sugar called for in this recipe and was positively pleased at the result.

Perfect for your New Year’s gathering…I hope this recipe helps to fill your home with much joy.

Oh…and don’t forget to enter my giveaway, below. ;)

 

Reprinted with permission from The Dairy-Free & Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day. Copyright © 2012 by Denise Jardine. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo copyright © 2001 by Caroline Kopp

flourless chocolate almond cake

 

Free of      soy*     oil 

makes one 9-inch cake

 

cake

8 ounces semisweet dairy-free chocolate*, chopped

3/4 cup canned light coconut milk

2 teaspoons gluten-free vanilla extract

1/4 cup almond meal flour

6 large eggs

1/2 cup sugar

glaze

2/3 cup canned light coconut milk

8 ounces bittersweet or semisweet dairy-free chocolate*, finely chopped

11/4 cups sliced almonds, toasted (see page 186)

Almond Paste (page 156)

 

 

to prepare the cake: Preheat the oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper, generously grease the paper and sides of the pan, and set aside.

 

In a food processor, grind the chocolate into a coarse meal. Heat the coconut milk in a saucepan over medium-high heat, until it just reaches a boil. Pour the milk over the chocolate in the food processor and pulse until smooth. Transfer the chocolate to a large bowl. Stir in the vanilla and almond meal flour.

 

Using an electric mixer, beat the eggs and sugar on high speed for 4 minutes, or until the mixture has doubled in volume. Fold the eggs into the chocolate mixture until just incorporated. Pour the batter into the prepared pan and bake until a dry crust forms on top but the center is still slightly soft, 20 to 22 minutes. Transfer the pan to a wire rack and allow the cake to cool completely, about 11/2 hours. Refrigerate for 2 hours or overnight to set. The cake will fall as it cools. Before removing the cake from the pan, lightly press down on the top of the cake to compact it further and to even out the crusty top. Remove the sides of the pan. Using the cake pan as a guide, cut out a 9-inch cardboard round and place it on top of the cake. Invert the cake onto the round, gently brush away any large crumbs. The cake can be prepared 1 day ahead if tightly covered and kept at room temperature.

 

to finish the cake: Roll the almond paste between 2 sheets of plastic wrap to a thickness of about 1/8 inch. Cut out a 9-inch circle, using the bottom of the cake pan as a guide. Place the almond circle atop the cake. Transfer the cake to a wire rack and place the rack over an extra-large bowl. The bowl will be used to catch the excess chocolate glaze.

 

to prepare the glaze and decorate the cake: Set a small saucepan over low heat and melt the coconut milk and chocolate, stirring until smooth. Remove from the heat and cool until the glaze is almost set but still spreadable. Spread the sides of the cake with just enough glaze to even out any imperfections, taking care not to let any crumbs get into the remaining glaze. Slowly reheat the glaze over low heat until it is smooth and just pourable, but not thin and runny. Pour the remaining glaze into the center of the cake and, working quickly, spread it over the top of the cake and around the sides, working the glaze as little as possible. Allow the glaze to cool slightly. Sprinkle the almonds around the outer edge of the top of the cake, forming a 11/2-inch border. Gently press the almonds onto the sides of the cake so they adhere to the glaze. Transfer the cake to a platter and allow the glaze to set for about 30 minutes. Serve at room temperature.

 

 

 

almond paste

 

11/2 cups almond meal flour

3/4 cup sugar

3 tablespoons water

11/2 tablespoons freshly squeezed lemon juice

 

to prepare the almond paste: Place the almond meal flour in a food processor. In a medium saucepan combine the sugar, water, and lemon juice over medium-high heat. Stir the mixture until the sugar dissolves and begins to boil. When it begins to boil, start a timer and boil the syrup for 31/2 minutes, until it reaches the soft ball stage or until a candy thermometer reaches 240°F. (The soft ball stage is the point at which a drop of boiling syrup dropped in cold water forms a soft ball.) With the motor running, begin pouring the syrup into the processor in a slow stream, and process until fully incorporated, about 2 minutes. Spread a piece of plastic wrap on the counter and spoon the paste onto the center. Shape the paste into a log and wrap tightly in plastic wrap. Refrigerate for 1 week to cure or up to a month. To work with the paste, bring it to room temperature before rolling it out.

 

 

toasted nuts and seeds

 

Free of      egg     soy     sugar     oil 

 

to toast nuts: Place the nuts in a large skillet over medium-high heat. Toss them continuously in the skillet until the nuts begin to crackle and turn a light golden color. Transfer the nuts to a plate and spread them in a single layer to cool.

 

to toast sesame seeds: Place the seeds in a small skillet over medium-low heat. Toss the seeds continuously in the skillet until they begin to crackle and pop, 1 to 2 minutes. Transfer the seeds to a plate and spread them out in a single layer to cool.

 

to roast nuts: Preheat the oven to 300°F. Line the bottom of a rimmed baking sheet with parchment paper. Spread the nuts on the prepared pan in a single layer. Bake until they turn a light golden color, 10 to 15 minutes, depending on the size of the nuts. Nuts burn easily, so watch them closely.

 

to store toasted or roasted nuts or seeds: Allow the nuts or seeds to cool completely before you store them or they will become soggy. Store in an airtight container at room temperature for up to 1 week.

 

Before I go… I did say I was going to do a giveaway, didn’t I?

:) Once again, the publishers at Ten Speed Press have honored me with a special giveaway copy of The Dairy-Free & Gluten-Free Kitchen to one lucky winner!

What a great way to start out the New Year!

1) “Like” And Love it, Too! On Facebook, leave a comment below

2) Follow @andloveittoo on Twitter, leave a comment below

3) Post a link to this giveaway on Facebook. Tag And Love it, Too!, and leave a comment below telling me that you did

4) Share this a link to this giveaway on Twitter, mention @andloveittoo, and leave a comment below telling me that you did

5) Tell me what your goals are for this New Year, what inspires you or where you would like to go (professionally, philosophically or in regard to traveling).

Entries will be taken through December 31, 2011 at 11:59pm and winner will be announced January 1, 2012.

Happy New Year! xoxo

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

Harlequin Soup – Gluten-Free/Dairy-Free Style

December 20, 2011 By 2 Comments

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

 

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

 

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

Broccoli.

 

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

 

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

 

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

 

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

 

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

Harlequin Soup they called it.

Harlequin meaning: in varied colors.

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

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

Together, they brought forth a new level to savor.

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

 

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

 

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

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

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

Merry Christmas, everyone!

 

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

Ingredients

    Harlequin Soup

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

    • Green Broccoli Soup

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

    • Spiced Squash Soup

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

  • Ingredients

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

Instructions

    Green Broccoli Soup:

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

    4. Spiced Squash Soup:

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

    6. Harlequin Soup:

  6. Pour both soups into separate pitchers. Simultaneously, pour both soups into each bowl, forming an almost yin-yang design.
  7. Garnish with cloves and serve hot.
  8. Serves 6
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Home for the Holidays, Gluten-Free Style: Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

December 2, 2011 By 225 Comments

There truly is no place like home for the holidays.

Whether yours is as high-tech as the one featured above, or as simple and solemn as my humble abode, I have no doubt that this simple little phrase “Home for the Holidays,” conjures images and memories like none other.

Shirley Braden of Gluten-Free Easily was undoubtedly inspired when she named her special holiday event “Home for the Holidays – Gluten-Free Style.”  From November 28 – December 23, 25 bloggers will be sharing 26 gluten-free recipes that mean home and holidays to us.

 

As if that weren’t enough of a reason to celebrate, Shirley has also lined up almost 100 prizes including cookbooks, resource books, apps, magazine subscriptions (print and digital), and other various items essential for gluten-free, whole-food living. There will also be 3 lovely grand prizes, including a top of the line Vita-Mix!

Every time you enter one of our giveaway’s, you are automatically entered to win one of the three grand prizes!!

So just in case you haven’t taken the opportunity to read the previously shared heartfelt stories, or delve into the decadent delights shared up to this point, here is a quick recap for you:

Day 1: Home for the Holidays: Gluten-Free Nutmeg Shortbread Flats Recipe over at Gluten-Free Easily

Day 2: Gluten-Free, Dairy-Free Toffee from The WHOLE Gang

Day 3: Gluten Free(also Dairy Free) Fritters from Adventures of a Gluten-Free Mom

Day 4: Gluten-Free Gingerbread Cut-Out Cookie Recipe from The Whole Life Nutrition Kitchen

And now on to Day 5: me!

The year that I celebrated my first gluten-free holiday was an interesting one.  Still very early in my gluten-free learning curve, the thought of creating or re-creating dishes that would keep my family from feeling deprived was simply overwhelming.

By this time, I had celebrated many holidays away from my family…away from the traditional dishes my mother would always make, away from the traditions of yesteryear and on to traditions of my own.

Because of my daughter’s milk allergy, I had long perfected a dairy-free pecan pie (a southern staple) and was pleased to find that a gluten-free version was just as easy to make. As it is with many pie recipes, creating a gluten-free version simply meant changing the crust.  From there, it was smooth sailing.

Looking back on this first gluten-free holiday of mine, there was one recipe that kept weighing on me.

My mother used to make this amazing chocolate-pecan pie she always called “Toll House Pie.”  For whatever reason, it was not until my first year as a gluten-free person that I even slowed to ask her for the recipe.

Oddly enough, it was the idea that I would never be able to have this pie again that drove me to seek for more.

It took time, but by working closely with my mother, I was able to find the right ‘tweaks’ and create a pie that is identical to the one I remember from my youth.

Always the first of any pie to disappear from the family buffet, this pie pleases even the most gluten-loving individual.

Without further adieu, I am pleased to introduce my Gluten-Free, Dairy-Free, Grain-Free Toll House Pie.

May your home be filled with love and laughter all season long.

Happy Holidays! xoxo

Chocolate-Pecan “Toll House” Pie

 

Print
Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

Ingredients

Instructions

  1. Pre-heat oven to 350f. In large mixing bowl, beat two large eggs. Cream in palm sugar and butter flavor shortening. Add almond flour and stir until smooth. Fold in chocolate chips and pecans.
  2. Pour into prepared crust and bake at 350f for 45-50 minutes.
  3. Makes 1-9 inch Pie
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As part of the Home for the Holidays, Gluten-Free Style, Shirley has lined up the following fantastic prizes to giveway:

Free for All Cooking (1 signed copy)

The Whole Life Nutrition Cookbook (1 signed copy)

Cook IT Allergy Free app (1)

AND

Carol Fenster’s 100 Best Gluten-Free Recipes!

 

To enter for your chance to win one of these great prizes, simply leave a comment below telling me about your favorite or most memorable holiday dessert.

Giveaway ends 8pm CST Sunday, December 4, 2011. The winners will be announced Sunday, December 4, 2011…and don’t forget, each entry will count as an entry for the three grand prizes!

 

p.s. If you have a blog and want to share your favorite gluten-free recipe that means “home” and “holidays” to you, please feel free to grab the badge for your post (kindly linking back to Home for the Holidays, Gluten-Free Style, of course)!

Good luck and be sure to check out tomorrow’s post from Stacy Toth at Paleo Parents. xoxo

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

Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free)

November 16, 2011 By 19 Comments

You may have not yet noticed…but I am a lover of all things pumpkin.

Pumpkin dip, pumpkin with caramel, pumpkin pie….give me some pumpkin candles, pumpkin cookies and pumpkin muffins (gluten-free, dairy-free of course), and I’m a happy girl.

With so many holiday events going on, I knew it was high time for me to find a pumpkin recipe that is simple enough to go together quickly, yet big enough to serve a crowd.

Still…when I was invited to the Food Network Communal Table: Thanksgiving Edition; I wasn’t quite certain what to bring.

I make a mean cranberry sauce, and my dairy-free eggnog is always a hit, then again, I could always put a new twist into my favorite fudge recipes.

Even so, my mind kept returning to my beloved pumpkin and I knew I simply must find a way to create a dish worthy of such an event.

This Pumpkin Custard is not your typical pumpkin dessert…lighter in flavor than most pumpkin pie fillings, free of refined sugar and dairy, topped with a ‘sugar crust’ reminiscent of crème brulee… this recipe goes together easily yet is large enough to satisfy a crowd and gourmet enough to deserve a place on the communal table.

I hope you find many reasons to fill your holiday table with lovely dishes such as these…more importantly though, I pray you find the love, laughter and friendship you so openly deserve throughout the season.

Happy Holidays

Pumpkin Custard (Dairy-Free, Gluten-Free, Refined Sugar-Free)

4 eggs, beaten

3 ½ c Pumpkin Puree (cooked fresh or pure canned pumpkin)

2 c Palm Sugar, divided

1 can (13.65 oz) Full-Fat Coconut Milk

1 Tbs Vanilla

2 tsp Cinnamon

2 tsp Sea Salt

 

Pre-heat oven to 425f.  In large bowl, beat together eggs.  Slowly add in pumpkin, 1 ½ c palm sugar, coconut milk, salt, cinnamon, and vanilla. Pour mixture in large (2.5L) casserole dish, spreading evenly.  Sprinkle remaining ½ c palm sugar on top of the mixture.  Cook at 425f for 80-90 minutes or until knife, when entered, comes out clean.

Remove from heat and cool completely.  Serve cold.

Makes 8-10 servings.

Now pull up your favorite holiday chair, get your platter ready and enjoy the feast these Food Network bloggers have prepared just for you! xoxo

Cocktails, Appetizers, Soups and Salads:

Sweet Life Bake: Pumpkin Margarita

Easy Peasy Organic: Thanksgiving Ginger Cocktail

Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto

Mooshu Jenne: Green Salad

Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad

Jones is Hungry: Roasted Vegetable Salad

Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe

From My Corner of Saratoga: Curried Pumpkin Soup

Mains:

CIA Dropout: Turkey and Stuffles Roulades With Squash Mash

FN Dish: Alton Brown’s Good Eats Roast Turkey

My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:

Cafe Terra Blog: Cranberry Pumpkin Stuffing

Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes

Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing

The Sensitive Epicure: Oyster Dressing and Gravy

Daily*Dishin: Make-Ahead Mashed Potatoes Supreme

What’s Gaby Cooking: Rustic Herb Skillet Stuffing

Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes

Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

The Cultural Dish: Cranberry Sauce

Desserts:

I Am Baker: Pumpkin Cake

Heather Christo: Pumpkin Vanilla Ice Cream Pie

And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)

Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans

Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie

Daydreamer Desserts: Cuban Diplomatic Pudding

Thursday Night Dinner: Red Wine Chocolate Cake

Napa Farmhouse 1885: Caramel Apple Pie

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

Turnip Pancakes

November 9, 2011 By 7 Comments

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

Have you ever had a Potato Pancake?

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

Significantly fewer calories.

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

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

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

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

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

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

Enjoy!

Turnip Pancakes

4 c Shredded Turnips (about 5 small-medium)

1 Medium Yellow Onion, shredded

½  Tbs Herbs de Province

½ Tbs Powdered Garlic

½  tsp Salt

2 Eggs, whisked

2 Tbs Olive Oil

 

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

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

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

Enjoy!

Serves 4

 

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

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

The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary

Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg

Napa Farmhouse 1885: Turnips, Really?

Purple Cook: Vegetable Biryani With Turnips

Glory Foods: Turnip Greens With Potatoes and Mushrooms

Big Girls Small Kitchen: Creamed Turnips With Their Greens

FN Dish: Simply Roasted Turnips

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

Healthy Lunchbox Round-Up

September 10, 2011 By 4 Comments

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

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

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

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

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

So, I asked for help.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Enjoy the rest of your weekend. xoxo

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

Heathy Luncbox treat- Yellow Squash Vanilla Cupcakes. Ingredient-Challenge Monday

August 22, 2011 By 2 Comments

This Ingredient-Challenge Monday, Shea and I have selected the beautiful Yellow Summer
Squash as our
challenge ingredient of choice.

This versatile vegetable is far more than an ingredient for
ratatouille,
vegetable casseroles or just one more thing to fry…

Yellow squash is rich in antioxidants, low in calories, mild
in flavor and beautiful in color.  Why
wouldn’t you want to devour this fantastic vegetable on a regular basis?

After Shea and I pin pointed this fantastic ingredient for
this week’s challenge, a friend posted this recipe
for Summer Squash Cupcakes and I knew I needed to find a way to make this
recipe my own.  Squeezing vegetables into
your desserts (like these zucchini brownies),
is one of my favorite ways to increase the nutritional value of many
mouth-watering desserts, and is also a way to ensure my children are getting
their vegetables in ways that they will enjoy.

These Yellow Squash Cupcakes are a perfect addition to my
Healthy Lunchbox Series.

So far, I opened this series with tip #1: Use Planned-Over’s

This was followed by a lovely post from a dear friend of
mine, who offers the suggestion through tip #2: When you can, make it from
scratch.

And most recently, Stacy from Paleo Parents
shared her beautiful guest post
and tip #3: Fun meals + Fun containers = Happy Kids. (There is so much more to
this lively post, if you haven’t visited, please do so now!).

With this, I offer you a way to help even your food
sensitive children become the king of the cool (and healthy) lunchbox; tip #4:
Give them something that even their friends will drool over!

These high-protein cupcakes are the ideal balance of flavor
and nutrition.  Top them with your favorite
nut or sun butter;
this is a treat your kids will ask for time and time again.

 

Print
Yellow Squash Vanilla Cupcakes

Ingredients

  • ½ c Coconut Flour
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Eggs
  • ½ c Coconut Oil
  • ½ c Agave Nectar
  • 1 Tbs Vanilla Extract
  • 1 c Firmly Packed, Shredded Yellow Squash (about 1
  • med-small)

Instructions

  1. Preheat oven to 350f.
  2. Prepare muffin tin by greasing or lining each tin, set aside.
  3. In large mixing bowl, blend together coconut flour, baking
  4. soda and sea salt. In medium mixing
  5. bowl, whisk together eggs, coconut oil, agave nectar and vanilla extract. Slowly mix together wet ingredients into dry
  6. bowl. Fold in shredded yellow squash.
  7. Scoop approximately ¼ cup dough into each muffin tin. Bake for 20-25 minutes or until a toothpick,
  8. when inserted in the center of each cupcake, comes out dry.
  9. Serve as-is or topped with your favorite nut or sunbutter.
  10. Makes 12 cupcakes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/heathy-luncbox-treat-yellow-squash-vanilla-cupcakes-ingredient-challenge-monday/

 

 

Don’t forget to visit my original Healthy Lunchbox post and
enter to win The Gluten-Free Asian Kitchen,
which has quickly become a favorite reference in my home!

Also…Jules Gluten-Free is offering her Back to School with
Jules e-book for FREE
until August 26! Simply enter code 2011BTSebook (case sensitive) at check out
and hit apply.  The value of the item
will drop to $0.00.  Don’t miss out on
this essential addition to your healthy lunchbox lifestyle!

(Thank you, Shirley-GFE for
the info on Jules book!! xoxo)

There are many more Healthy Lunchbox Guest-Posts on their
way. Keep your eyes open for more amazing posts all month long!

Enjoy your week!

Filed Under: Dairy Free, Desserts, Gluten Free, Healthy Lunchbox, Paleo, Recipes, Side Dishes, Vegetarian Tagged With: , , , , , , , , , ,

Healthy Lunchbox Guest Post– Emily Truman

August 17, 2011 By Leave a Comment

As promised, this month is going to be filled
with different ideas, tips and recipes you can use to fill your child’s
lunchbox with healthy, nutritious whole-foods all year long.

Tonight’s post comes from a very dear friend of
mine, Emily Truman.

Emily was kind enough to donate
her talent when Shea and I hosted an online bakesale for natural disaster
victims over at Ingredient Challenge
Monday. She has offered continual feedback and has been a visible support
since the beginning of my blogging career.

I have known Emily for more years than I care to
admit (okay…21. Twenty-one years! Emily…did you hear that?? Where has the time
gone?).

Emily is not a blogger, nor is she gluten-free
or dairy free. Even so, she is a health conscious mom who wanted to share part
of her own journey to provide healthy lunchbox solutions for her children.

Even though I cannot partake in her amazing
homemade bagel recipe…my mind is already turning towards ways I might be able
to make these for my own family.

These look amazing!

I am so happy to share this precious post with
you today. Thank you, Emily. I am so blessed to have you as a friend.

________________

I am a mom of three small picky children and I am constantly
trying to help them make good food choices.

The food tendencies are extremely varied in my house. 3 of us,
including myself, eat very little to no meat and the other two LOVE meat, but
should be limiting it due to health reasons. My challenge each day is to make
something healthy the vegetarians enjoy with enough protein and still be able
keep my meat eaters satisfied.

My other mission in the kitchen is to cut out preservatives. I
like to know what is in my food and how to pronounce it. I love to bake
homemade rolls, tortillas, cookies, etc. because I can control the ingredients,
calories, and portion sizes and there are no preservatives in my homemade food.

My contribution to the healthy lunchbox series is:

Garlic Rosemary Parmesan Bread

Machine Bagels with White Bean Hummus

Garlic Rosemary Parmesan Bagels in the bread
maker (although this recipe could just as easily be made in a stand
mixer.)

These turned out delicious and I used herbs dried from my garden
so the bagels are extra fragrant.

My son loves bagels and cream cheese for his school lunches but
have you tried store bought bagels lately? They taste like chemicals and
preservatives so here is a homemade version with a twist on the traditional
cream cheese topping.

These bagles may be a little labor intensive but if you make a
batch or two on a Saturday, you can pop them in the freezer for the week and
pull one out each day (that is, if they don’t all get eaten the day you make
them!)

Place ingredients in the bread maker according to manufacturer’s
recommendations (mine is wet, dry, yeast)

1 cup warm water

2 Tablespoons honey

1 1/2 teaspoons salt

3 cups bread flour (this can be adapted by substituting whole
wheat flour for up to 1 ½ cups)

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 large or 2 small garlic cloves, crushed with a garlic press

About 1/3 cup freshly grated Parmesan cheese (I would have
probably used more but I ran out)

1 1/4 teaspoon yeast

Turn to dough setting and press start.

When finished, turn out dough on a cutting board and divide in 9
equal pieces. Prepare a couple of baking sheets; you need one for the shaped
bagels and one for boiled bagels. I like to use a Silpat for both but sprinkle
the 2nd baking sheet with some cornmeal.

Take each of the 9 dough balls and roll into a snake.

Then, form into a circle, taking care to pinch tightly (otherwise
they will come apart when boiled). Place them on the baking sheet without
cornmeal. Let the bagels rest while you fill up a pot of water and set it on
the stove to boil.

Preheat the oven to 375.

When the water is boiling, drop a couple bagels in and cook for 45
seconds, flip, and cook for another 45 seconds. Place on the baking sheet with
cornmeal. Repeat until all the bagels are boiled. Brush the bagel tops with
milk and sprinkle with a dash of salt. Bake for 20 minutes until golden brown.

These are begging to be sliced in half and spread with cream
cheese or better yet,

white bean hummus

1 can of white beans, rinsed and drained

1 Tablespoon lemon juice

2 Tablespoons olive oil

1 Tablespoon tahini (sesame seed paste)

½ teaspoon rosemary

1 small garlic clove (or ½ large clove)

pinch of kosher salt

Blend until smooth and well combined in a food processor and
spread on bagels or use as a dip for chips or veggies.

Enjoy!

Filed Under: Healthy Lunchbox, Vegetarian Tagged With: , ,

Molten Lava Cake (Gluten Free, Dairy Free, Grain Free, Soy Free)

July 19, 2011 By 15 Comments

This is not one of those healthy desserts that I so love.  This is one of those “I really need a chocolate fix, and not just any chocolate fix, something over the top” desserts that I indulge on just a few times a year.

When my family and I took the opportunity to turn a library day into a full blown out on the town, let’s take our books and have some lunch then go to a movie day; the restaurant we visited happened to be serving molten lava cake.  The smell of this beautiful, luxurious dish permeated the air and sent my chocolate cravings into a tizzy.  Obviously I could not enjoy what was so readily available…no amount of deliciousness is worth getting horrifically sick over (a lesson I learned early on), but the desire to partake simply would not leave me, no matter how hard I fought it.

The next day, after church and Sunday naps, the overwhelming need to create this dish would not go away.

So I gave in.

And you know what? I was amazed at how easily this came together.

Five ingredients. Well, six if you add the raspberries or strawberries I suggest…but the cake itself only has five ingredients.

Go ahead, splurge.  This quick and easy dessert is so decadent, no one will ever guess how little time you actually spent putting it together.

You’ll be the talk of the town, the queen of the kitchen… the envy of all those around you.

Have your cake and eat it, better yet, have your cake and love it, too. ;)

Molten Lava Cake (Gluten-Free, Dairy-Free, Grain-Free, Soy-Free)

1c Vegan Chocolate Chips

1c Coconut Oil

4 Eggs

¼ c Coconut Flour

¼ c Palm Sugar

 

Preheat oven to 350f.  Grease 4-6oz ramekins, set aside.  In microwave safe large mixing bowl, melt together chocolate chips and coconut oil, 30 seconds at a time mixing between each interval until smooth syrup has formed.  Set aside.  In large mixing bowl, whisk eggs together then add coconut flour and palm sugar, combining thoroughly.  Add in chocolate mix and combine until smooth.

Fill each ramekin ¾ way until all the batter has been evenly divided.  Place filled ramekins on cookie sheet and bake at 350 for 15-20 minutes or until cakes form with soft middles.

It will look something like this:

Allow cakes to cool slightly (5-10 min) before moving to plate.

This time is important for two reasons: 1. the cake will firm up slightly making the transition from ramekin to plate easier, 2. you are less likely to burn your tongue.  Enough said.

Place plate upside down immediately on top of ramekin then flip ramekin and plate so that the two never separate in the process.

Cake will slip easily from the ramekin; too much transfer area will cause the tender, chocolate lava center to escape.  Nobody wants that.

Remove ramekin and top with dairy free whipped cream, raspberries, strawberries or whatever other kind of berry you have on hand…

That, or eat as-is. :)

I thought about doing these in muffin tins.  While the size would be correct, as mentioned above, moving these tender beauties could cause the middle to rupture and the filling to escape.  The first time I made this though, I did a double batch and made it in a large casserole dish.  The cake cooked for about 25-30 minutes.  This turned out well, although the side servings had significantly less gooey yumminess than the middle servings…even so, going this route would be great for large potlucks where you would instantaneously become everyone’s best friend. :-D

UPDATE:

I nearly forgot that this dish fits perfectly into this month’s Go Ahead Honey, It’s Gluten Free  which is being hosted by Diane over at The Whole Gang.  The theme for this month is “It All Ends Here!” which is based on the tag line for the final Harry Potter film.  Not only were
these cakes served at the end of our meal, the film we enjoyed following the lunch that inspired this dessert happened to be Harry Potter. :)   I am beyond pleased to offer this recipe as my submission for this moth’s event. (Thank you, Diane!)

Whatever you do with this, however you chose to enjoy it or whoever you chose to share it with…undoubtedly this cake will become an instant family favorite.

Enjoy!

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

Japan, Autism, and Don’t Forget Your Breakfast! Cookie Bars

April 3, 2011 By 2 Comments

As I take a moment to watch my family, I am overwhelmed with a sense of gratitude.

We have our challenges; learning disabilities, a history of physical impairments (all of which have either been repaired or are treatable in nature), and obvious food challenges…but all in all, I am amazingly blessed. 

Every day I awake to a beautiful family, wonderfully brilliant children, a strong and handsome husband, a humble home that keeps us warm and provides a place to rest.  We have a yard to play in with fertile soil that has provided abundance to fill our bellies and laughter to fill our soul. 

In the eyes of some we may not have much; but to others, we are truly wealthy. 

We have never gone without.  Through our talents, strength, and occasionally the sheer sweat of our brow, we have always been able to find a way to give to others.

I pray we never forget how blessed our lives truly are.

Last month, we watched helplessly as devastating quakes changed the lives of millions.  Many of you shared in my excitement to reach out and help as we could through a wonderful event put on by Sabrina over at The Tomato Tart.  Through this bake sale, more than $8000 has been donated to Second Harvest Japan where your donations will be turned into food to help benefit those with the greatest need.  Given that Second Harvest Japan turns every $100 into $1000 worth of food, this means that more than $80,000 of food will be made available through your donations.  Thank you. 

April marks another cause which is very close to my heart. 

Autism Awareness Month took on a deeper meaning for me when my father married his high-school sweetheart, five years ago.  My father’s lovely bride had two beautiful children of her own who my father quickly adopted, the youngest of whom happens to be autistic.  While I wish we had more time to spend with my adopted siblings, it is because of Cheryl’s experience and due diligence as the mother of a child with special needs that I have not only been able to secure my own  children’s educational rights, but also have learned to appreciate my children’s differences for the gift that they are. 

Since their wedding and my father’s adoption, I have grown very fond of my sweet sister and her magnificent ways.  

Because this blog is dedicated to Gluten Free and Dairy Free living, I have received a number of questions and general inquiries from parents of autistic children.  Gluten free and dairy free living, more specifically, a gluten-free, casein-free diet, has shown to benefit everything from celiac patients (like me) to those affected by learning disorders such as ADD, ADHD, and is gaining recognition as an alternative treatment for autism. 

You may have noted that since beginning my blog, my recipes have made a turn from simply dairy free (which, by definition is a diet free of cow’s milk products) to a casein free diet.  This is in large part because since beginning my blog, not even one year ago, my family has turned to a more restrictive gluten-free, casein-free diet to help relieve symptoms identified in both my dairy free daughter and my son who has been diagnosed with ADD.  I suppose it is time for me to change my “About” page, which identifies their dairy and shellfish allergies, and share a bit more about what has progressed more recently under the Busby roof, though I shall not take opportunity to do that tonight. 

I will say, however, that this month has a lot in store for this little blog of mine.  In addition to projects I have that will benefit my followers in general, I am grateful to be a participant in an event being held by Bob’s Red Mill to raise Autism Awareness.  Please be sure to check back for more details as to where and when you can find my guest post on their page, but in the meantime, be sure to visit BRM for many gluten-free, dairy-free recipes throughout the month.

Without further adieu, I am pleased to reveal what has been dubbed “the best breakfast recipe ever” by my houseful of children.  Inspired by a recipe my children found in their own children’s cookbook, I managed to not only ‘tweak’ this dish to meet our dietary needs, I must say these are a notch above the original on everything from taste to nutritional value for anyone lucky enough to enjoy.

(As you can see, this recipe met my daughter’s qualification for ‘fancy’, so much so that she insisted I use her Fancy Nancy recipe card to jot my notes upon.)  

As the first official breakfast recipe of this site, these breakfast bars are almost like eating oatmeal cookies for breakfast.  Packed with nutritional, high protein almond flour, high fiber chia or flax seeds, delicious fruit bits, and rich blackstrap molasses which is packed with iron, potassium and calcium; there is no guilt in serving these wonderful bits for the most important meal of the day.

A great make-ahead meal, don’t forget your breakfast by keeping these gluten-free, dairy-free goodies on hand!

Enjoy!

Don’t Forget Your Breakfast! Cookie Bars

½ c Coconut Oil, Softened

¼ c Black Strap Molasses

¼ c Agave Nectar

2 Large Eggs (room temp)

2 c Blanched Almond Flour

1 tsp Baking Soda

1 Tbs Cinnamon

2 Tbs Chia or Flax Seeds, whole

1 ½ c GF Granola

1 c Certified GF Rolled Oats

1 c Dried Cranberries

Preheat oven to 350f.  Lightly coat 13×9 inch cake pan with oil and dust with blanched almond flour, set aside.  In large mixing bowl, cream together coconut oil, molasses and agave.  Beat in eggs and set aside.  In medium bowl, mix together almond flour, baking soda, cinnamon and chia or flax seeds.  Blend dry mix with wet ingredients.  Fold in granola, oats and cranberries.  Press batter evenly into prepared cake pan and bake for 15-20 minutes or until edges are lightly golden.  Remove from oven and allow to cool in pan. 

Makes 24 breakfast bars.

Serve with a glass of your favorite non-dairy milk for a delicious on-the-go breakfast treat.

Before I finish this post, I wanted to take a moment to share with you one of my favorite resources for Autism-related information.  The mother of three beautiful children, I have known Rachel since long before her life was blessed with her sweet Dak.  Please take a moment to visit my friends site: Footprints in Time for beautiful pictures, timeless poetry and inspiration that will benefit any parent, blessed to know autism or not. 

Have a great night.

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