And Love it Too!

Cream of Mushroom Soup (Gluten-Free, Dairy-Free, Paleo, Vegan Option)

November 12, 2012 By SunnyB 18 Comments

With the holidays upon us, there are some staples that one cannot live without this time of the year.

Unfortunately, allergies, food sensitivities and auto-immune syndromes can often lead to feeling like we have to miss out on many of our favorite foods.

Not so, I say!

With the exception of baklava, there are few must-have recipes that I have not been able to replicate in some way shape or form that meets our new and improved way of life.

From sweetened condensed milk to my mother’s Toll House Pie, if a there is a food-memory worth stirring, I am determined to make it happen.

Tonight’s recipe stems from the need to revamp another, larger, traditionally gluten and dairy-filled holiday dish.

As easy as it is delicious, and one of those base items, perfect for everything from crockpot to casserole dishes, yet wonderfully delicious on its own; I have no doubt this is a recipe you will turn to time and time again.

My entry into this month’s Ingredient-Challenge Monday, may this Cream of Mushroom Soup bring you warmth and satisfaction.

Enjoy!

Cream of Mushroom Soup (Gluten-Free, Dairy-Free, Paleo, Vegan Option)

Ingredients

8oz fresh mushrooms (sliced or diced, my family prefers diced)
¼ c diced onions
2 cloves garlic, minced
3 Tbs coconut oil
1 Tbs coconut flour
1 c chicken or vegetable broth (I prefer homemade)
1 c whole-fat canned coconut milk
1 Tbs arrowroot powder
1 Tbs water
Salt and Pepper to taste

Instructions

In large saucepan, sauté mushrooms, onions and garlic in coconut oil over medium-high heat. Once softened, add in coconut flour and stir until lightly golden. Mix in broth and coconut milk, bring to a light boil, stirring frequently.
In a small bowl, make a slurry with the arrowroot powder and water. Add slowly to the soup until ideal thickness has been achieved. Season with salt and pepper to taste.
Serve warm.
Makes 2-4 servings.

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Ready to share your magnificent mushroom 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

Filed Under: Dairy Free, Gluten Free, Holidays, Main Courses, Paleo, Recipes, Side Dishes, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Main Dish, Nut Free, Paleo, Side Dish, Soup, Soy Free, Sugar-Free, Vegan, Whole30

October ICM Winning Recipe and the November Challenge-Ingredient Announcment!

November 11, 2012 By SunnyB 3 Comments

Is it just me, or as this year goes on, do the months seem to get shorter?

Can you believe tomorrow is Ingredient Challenge Monday-November?!?

Yeah, me either!

Even with more than 30 days to sample all of the wonderful Winter Squash recipes in October’s Ingredient Challenge, it just did not seem like enough time to narrow down my favorite!

I loved all of the savory options like the Hazelnut Roasted Kabocha Squash (LOVE LOVE this squash!), Cucumber and Avocado Collard Wrap from Janet at The Taste Space; and this Stuffed Acorn Squash from my friend Heather, The Gluten-Free Cat. I’m even taking some of this garlic-roasted butternut squash and kale salad with pomegranate, also from Janet, to work with me this week. Super nutrient-packed and delicious, I hated to miss out on the leftovers!

I was surprised that there weren’t more dessert type recipes, especially with the holidays coming up; though I was grateful that the two desserts entered were both cold. Despite the early cold spell we had more than a month ago, our temperatures have still been lingering in the upper 80’s and lower 90’s.

Maybe that explains why I’m still not ready for the holidays…it’s just too darn warm!

Anyhow…I loved the creamy 4 ingredient pumpkin soft cream from my friend Kate at Eat, Recycle, Repeat, and this creamy pumpkin-cranberry smoothie from my friend Tessa, the Domestic Diva has become our go-to treat for a healthy solution to those not-so-healthy cravings.

Jam packed full of seasonal beauty, loaded with pumpkin, apples, cranberries and a hint of cinnamon; loaded with healthy fats and delicious protein, Tessa’s Creamy Pumpkin-Cranberry Smoothie is our choice for the October Featured Recipe!

Only, after much discussion on the internet and with bloggers like The Paleo Parents, I have made the conscientious decision to no longer post the winning recipe directly to my site.

Even though by participating in the Ingredient Challenge Monday these ladies all agreed, should their recipe be selected, I could post their recipe to my site. Yet by doing so I may prevent some of my readers from visiting their site.

The last thing I want to do is inhibit anyone from visiting any of these fantastic creations at their origin.

So please, take a moment to visit these amazing recipes.

And trust me, they are all simply amazing!

Tomorrow will begin another round of the Ingredient-Challenge Monday and I will continue to make your recipes and share my thoughts when you do! I will still select a winning recipe and share our photo of your creation…then I will send my readers to learn more about your amazing creation on your website!

I hope this helps generate plenty of traffic for you, and more entries into the challenge (meaning more recipes to try, too!) for me.

Deal? Deal.

So are you ready for this month’s challenge?

With the holidays quickly at our heels, there are some essential recipes I am trying to perfect.

Undoubtedly, you are too.

Of all the recipes I am working on, one little ingredient kept showing itself as something that I want to use more often but haven’t figured out how to get my family as hooked as I am…

So this month’s challenge is…

Mushrooms.

A good source of fiber and protein, packed with nutrition yet have minimal calories and a negative inflammation factor, mushrooms are a great addition to most any meal.

And trust me, a mushroom recipe that will win my family over is a recipe worth having!

I look forward to seeing what everyone has to share this month.

xoxo

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Paleo, Soy Free, Sugar-Free, Vegan

Share the Love with Vegan Carrot Cake Coconut Macaroons

November 7, 2012 By SunnyB 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

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

Preheat oven to 360f.
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.
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.
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.
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: Casein Free, Cookies, Corn Free, Dairy Free, Dessert, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Paleo, Soy Free, Sugar-Free, Vegan

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

October 24, 2012 By SunnyB 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.

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

Preheat oven to 375f.
Grease and flour (using coconut flour) bunt pan, set aside.
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.
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.
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.
Bake at 375f for 35-40 minutes.
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.
Remove cake from oven, invert and allow to cool to room temperature. Pour glaze evenly over the top and serve.
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: Cake, Casein Free, Corn Free, Dairy Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Soy Free, Sugar-Free

Rainbow Salad

October 17, 2012 By SunnyB 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: Casein Free, Corn Free, Dairy Free, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Main Dish, Paleo, Raw, Side Dish, Soy Free, Sugar-Free, Vegan

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

October 8, 2012 By SunnyB 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

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

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.
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.

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.

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

Link it up and have a wonderful week! xoxo

Filed Under: Beverages, Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Sugar Free, Vegan, Vegetarian Tagged With: Beverage, Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Nut Free, Paleo, Soy Free, Sugar-Free, Vegan

ICM July Winning Recipe: Berry Almond Crunch by Heather, the Gluten-Free Cat and Challenge-Ingredient Announcement!

October 7, 2012 By SunnyB 4 Comments

I can’t believe we haven’t had an Ingredient Challenge Monday since July, but with the Healthy Lunchbox Series overlapping the 2^nd Monday in both August and September, missing those months just couldn’t be helped!

That being said, with Bountiful Baskets offering blueberries in bulk this summer, I enjoyed the extra time to review and re-review every recipe offered in July’s Ingredient Challenge Monday.

And boy oh boy were there some great options!

Janet’s Blueberry Salmon Teriyaki Spinach Salad was a definite winner, especially with my fish eater. He may not care for green stuff, but he loves fish and this dish was a great way to get him to eat both! Make certain you use either GF-Tamari Soy Sauce or Coconut Aminos to keep it safe!

Tessa won me over with her Raw Dark Chocolate Mousse, which is Paleo friendly and really easy to make!

But through the final days of summer, there was one recipe my family requested several times over.

This Berry Almond Crunch from my friend, Heather the Gluten-Free Cat is super simple, lightly sweet and a great alternative to ice cream; when my husband or children insisted something cold and sweet was in order, I was happy to oblige by sharing a bit of this easy dish with them.

What loved most about the July ICM entries was how simple many of them turned out to be. Evidence that the best recipes don’t have to be complicated, we hope you enjoy this dish as much as we have.

Thank you, Heather!

Berry Almond Crunch by Heather, the Gluten-Free Cat

Ingredients:

2 c. frozen mixed berries
1/2 c. raw almonds
1 T. honey or agave nectar

Directions:

1. Place all ingredients in the food processor and pulse until chunks stick together when scooped with a spoon.

2. Spoon into bowls and enjoy.

Makes 2 snacks or 4 small desserts

So are you ready to see what challenge I have for you this month?

With a change of season, the fall harvest well on its way coupled with Halloween right around the corner, winter squash of all shapes and sizes are filling the market.

Among my favorites, of course, are Hubbard Squash, Pumpkin and Kabocha (or green pumpkin).

Recently my Squash Lady introduced me to Australian Butter Squash, which looks like a pumpkin but has a lot more flesh and cooks up without any of the string that pumpkins tend to have. After canning 6 quarts of squash yesterday, I believe I have found my new favorite pumpkin pie solution.

So whatever your favorite winter squash may be, have fun! Get creative and link in tomorrow when I reveal my entry into this month’s Ingredient Challenge Monday! xoxo

Filed Under: Dairy Free, Desserts, Other, Paleo, Raw, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Paleo, Raw, Snack, Soy Free, Vegan

Grain-Free Spinach Pie

October 3, 2012 By SunnyB 6 Comments

I have mentioned previously about my visit to the Dallas Gluten & Allergen Free Expo in early September and how I had the opportunity to meet some amazing people and learn about some fantastic products.

Among all of the new and exciting items, there were some familiar brands and some familiar faces along with them.

One individual I had the opportunity to speak with was Dick Reed, the founder of Chebe. In our visit I explained that while the products I have been able to try of theirs were wonderful, I earnestly had no idea that chebe had such a wide selection as the stores in my little town only carry one or two of their items at any given time. Because I make so much of our food from scratch, and because a majority of the chebe items our town has includes dairy, I suppose I just had never taken the time to dig deeper into their product.

Dick smiled at me kindly and offered to see what he could do about getting me some samples. Within a week, I was thrilled to receive two big boxes filled with chebe mixes.

First, things I did not realize about chebe:

All but one mix is naturally dairy free (although all of their frozen products do contain milk).
EVERY chebe product is not only gluten-free, they are also soy, potato, yeast, MSG and grain-free.

That’s right…these handy dandy little box mixes are grain-free!

The main ingredient? Manioc flour, otherwise known as tapioca flour.

To keep our samples dairy-free, I simply left out the optional 1 cup of shredded cheese and used coconut milk in place of water or milk in the basic directions as listed on the box.

My husband raved over the pizza crust, which he says was crunchy on the outside and chewy on the inside (just like the ‘real’ stuff, he says.) Shown here with Diaya cheese, this is as close to take-out my family has had in a long time.

Of all the items I was able to whip up with our chebe mixes though, I do believe this Spinach Pie was at the top of everyone’s favorite’s list.

Because the crust is more of a calzone versus a puff pastry, I hesitate to call these spanakopita, although the taste, texture and feel of the filling is very much in line with its traditional dairy-filled cousin.

Any extra filling you may have is great as a pizza topper, as filling in an omelet or even heated and served with hot vegetable noodles.

May this recipe bring back memories of spinach pockets and fill your belly with all the joy it has brought to ours.

Enjoy!

Grain-Free Spinach Pie

Ingredients

’Ricotta Cheese’

1 c Raw Almonds, soaked 12-18 hours, peels in tact
1 c Water
1 Tbs Lemon Juice
1 Tbs Olive Oil
1 Tbs Dried Basil
1 tsp Minced Garlic
½ tsp Salt

Filling

10 oz Fresh Spinach, chopped
½ c diced onions
½ c fresh parsley, chopped
½ c fresh dill, minced
1 c ‘Ricotta Cheese’
2 eggs

Crust

1 box Garlic-Onion Breadstick Mix (http://www.chebe.com/Products/Dry-Mixes/Chebe-Garlic-Onion-Mix.aspx)
2 Tbs Olive Oil
2 Large Eggs
¼ c Coconut Milk

Instructions

Prepare ‘Ricotta Cheese’ the day before you plan to serve your Spinach Pie. After raw almonds have soaked 12-18 hours, rinse and use blender to mix 1c water, lemon juice, olive oil, dried basil, minced garlic and salt. Blend on highest setting until smooth.
Pull cheese cloth or very clean pillow case taught over large bowl, securing with rubber bands. Pour ‘cheese’ mixture over the cloth, cover, refrigerate and allow all liquid to slowly drip off cheese for 6-8 hours or until ready to make spinach filling.
Preheat oven to 375f.
Using a large food processor, mix spinach, onions, parsley, dill, ‘cheese’ and eggs together until well incorporated. Set aside.
Mix together crust per the chebe standard directions on the box. Divide dough into 6 equal pieces. On parchment lined cookie sheet, flatten each ball as thinly as possible, paying attention and filling any holes that may appear.
In the center of each dough ball add approximately 1/8-1/4 c spinach filling. Bring dough edges together and secure around spinach filling.
Bake at 375f for 25-30 minutes or until lightly brown.
Makes 6 servings

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Now that you know how we like to enjoy our fall spinach harvest, be sure to stop by chebe and order your favorite dairy-free mixes (which includes all dry mixes except the Original Cheese Bread), then be sure to stop by this week’s Food Network Fall Fest for more spectacular spinach splendor. xo

Jeanette’s Healthy Living: Skinny Hot Spinach Dip
Feed Me Phoebe: October Evening Lentil Soup With Spinach
Cooking With Elise: Baby Spinach Salad With Cranberries, Spiced Pecans and a Maple Vinaigrette
Virtually Homemade: Three Onion Dip With Spinach
HGTV Gardens: Garden-to-Table: Spinach
Napa Farmhouse 1885: Whole-Wheat Pasta With Spicy Spinach and Peanut Butter Pesto
Thursday Night Dinner: Spinach Ice Cream
Cooking Channel: Fresh Spinach in Indian Recipes
Daily*Dishin: Spinach-Sausage Saute With Pan-Fried Gnocchi
Delicious Lean: Spinach Leaf Roll Ups
Bacon and Souffle: Baby Spinach Pizza With Sopressata and Sriracha
FN Dish: Stuff It With Spinach

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free, Vegetarian Tagged With: Casein Free, Cheeze, Corn Free, Dairy Free, Fall Fest, Food Network, Gluten Free, Grain Free, Main Dish, Paleo, Soy Free, Sugar-Free

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