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Where I’ve Been and a Christmas Giveaway for you!

December 9, 2012 By 28 Comments

I’ve been a bad blogger lately.

Life has gotten in the way. I have been exhausted and needing to spend my attention elsewhere and so, my blog has had to take an unannounced break.

Even with this my followers continue to grow.

For that, I owe each and every one of you a tremendous amount of gratitude.

So beyond work, children, science fair projects, church, meetings, traveling and life…what have I been up to?

Well, if you follow me on Instagram or Twitter, you have probably noted my repeated use of the hashtag #elf4health.  You may have even noted the Elf4Health image in my side bar over to the right.

Because I am aiming to keep up with my healthy habits this season but not quite ready to do another Whole30, I jumped on board when my friend Elle announced that she and Lindsay, the Lean Green Bean, were hosting this event.  Elf4Health is like a ginormous support group filled with fun challenges to help keep us on the right track throughout the holiday season.

Most of these challenges have been fairly on-track with my day to day habits anyway… share a healthy snack, make your own dressing, add weights to your routine, etc etc.  But there was one that I really hesitated to join in on. In fact, I almost skipped it all together.

Seriously, a huge part of me didn’t even want to think about participating in this challenge.

The idea of not only walking out of my house without make-up was that terrifying to me.

Seriously.

But I did it.

Not only did I leave my house without make-up; I did it on a day when I was hosting a staff development day on my campus. A day when I would see teacher friends and trainers who only see me once every few months. A day when I would stand in front of my entire district and offer a welcome to them and members of our corporate office.

And before I did that, I posted a picture of my nude face online. (Crazy, right?)

I was sure someone amid this group would have something to say about my nude face.

But you know what?

They didn’t.

Not only that, but I received several compliments about the amount of weight I have lost (2 dress sizes in the last 4 months) and I was told that I looked “fresh and happy.”

Seriously!

By that evening, dozens of people had seen me online and in person without a drop of makeup on and not one negative comment.

Not even from my children.

I even went out with my husband that night…without having to ‘put on my face’ it was the quickest date night prep ever.

Then my friend Lindsay made a compilation of all of the beautiful make-up free Elf’s who had happily joined in on the challenge (several going to much bigger events than I) and I understood what a liberating thing this was.

I let my make-up free adventure carry over through Saturday and most of Sunday. I did put on a bit of eye shadow for church, but have remained make-up free otherwise.

:) Boy this has been fun!

 

This week I have created a menu for my family (something I know I should do but rarely accomplish), I am ready to drink lots of water tomorrow, clean out my fridge on Tuesday, eat two servings of veggies before dinner (that’s an easy one!), treat a co-worker to a healthy treat on Thursday and workout with a buddy on Friday.

It’s not too late for you to join in on the fun! Simply fill out the form on this page and you’re in!

Who knows, maybe we’ll even be buddy elves in the third round! (I would LOVE that!)

 

And while I don’t have a recipe to share with you this evening, I do have a gift for one lucky reader!

This will be especially handy for someone making a transition into the gluten-free world.

Following my Celiac diagnosis, shopping became treacherous. Hours upon hours reading labels and trying to discern if those “natural ingredients” were worth trying or not.

While my shopping habits have changed and packaged foods are rarely a concern, there are still times when I need to know if a product is truly safe for my family.

When in doubt, I turn to my Triumph Dining Gluten-Free Grocery Guide.  This handy dandy book has saved me countless hours over the years, and I have no doubt it will save you, too.

So tonight, one lucky reader will have the opportunity to receive a free copy of The Essential Gluten-Free Grocery Guide to help them through this holiday season and beyond.

To enter, please leave one comment for every action completed below:

1. “Like” And Love it, Too! on Facebook, leave a comment saying that you did.

2. Follow And Love it, Too! on Twitter, leave a comment saying that you did.

3. Subscribe to And Love it, Too! by E-mail and leave a comment saying that you did.

4. Join the Elf4Health Challenge (tell them Sunny from And Love it, Too! sent you!) and tell me which up-coming challenge you think will be most fun and which one you believe would be most challenging in a comment.

5. Sign up for the Triumph Dining Newsletter and leave a comment saying that you did, below.

Entries will be received until Friday, December 14, 2012 at 11:59pm CST. Here’s to a healthy and happy holiday season! Best of luck to you all! xoxo

Filed Under: Holidays, Other Tagged With: ,

Culinary Creativity, a review and a giveaway!

September 26, 2012 By 28 Comments

If you followed the Healthy Lunchbox 2012 series, undoubtedly you are familiar and slightly enamored with my friend Dawn Allen’s bento boxes.

I mean seriously, how cute is she?

Recently, Dawn wrote a cookbook that goes way beyond the bento.

Way beyond.

Excited to know that every recipe is 100% gluten-free and dairy-free, I was honored to have the opportunity to review Culinary Creativity: Let your restrictions set you free.

As explained on her cover, Culinary Creativity has over 110 recipes from breakfast to dessert without gluten, dairy, soy, cane sugar, nightshade or baker’s yeast.  105 of these recipes can also be corn free, and many of them are naturally grain-free or can easily be converted to grain-free.

Dawn does a fantastic job of listing alternative ingredients that work well in her recipes, for instances when you are either sensitive to a specific ingredient or have little or no access to the items she chooses.

While we have been able to try a couple of Dawn’s recipes since receiving her book, I am far from finished in my experimenting and look forward to trying things like her plum ketchup and her banana bread which is naturally grain-free and looks positively delicious!

Of the recipes we have tried, there was one that really stood out for me.

Maybe it’s because I have been aching for a bit of goat cheese (the upcoming holidays make me miss that most!), maybe it’s because it is such a simple yet delicious recipe…any way you look at it, this Herb Crusted Soft Cheese has quickly become a favorite in my home.

Use it as a vegetable dip, over crackers or spread a dollop on your smoked salmon and fried egg breakfast (my favorite) and you have a delicious addition to any meal.

Because we do not use rice milk, I can tell you coconut milk works fine in its place.  That being said, this is a beautiful recipe and I am grateful Dawn is letting me share it with you tonight.

Herb Crusted Soft Cheese (pg 110-111, Culinary Creativity)

2 tablespoons finely chopped parsley

2 tablespoons finely chopped dill

2 tablespoons finely chopped chives

2 tablespoons finely chopped walnuts (optional)

¾ c raw cashews

½ cup water

½ cup rice milk

1 teaspoon agar agar powder

¾ cup canned coconut milk

¾ teaspoon salt

1 teaspoon rice vinegar

 

For the herb mix, combine the parsley, dill, chives and walnuts in a small bowl.  Find two storage containers to use as molds for the cheese, each about 4-5 inches in diameter (round or square, plastic or glass). Sprinkle on fourth of the herb mix in the bottom of each.

Grind the cashews to a powder in a blender (or coffee grinder or food processor).

Combine the water, rice milk, and agar agar in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer for 5-7 minutes, whisking frequently. Add the coconut milk and whisk for 3-4 minutes. Pour the contents into the blender or food processor with the cashews, salt and vinegar. (It is necessary to blend this while it is warm before it solidifies, but use caution when blending hot food). Blend until mixture is completely smooth. Allow the liquid cheese to cool for about 5 minutes and then transfer half the cheese into each prepared container. Sprinkle the remaining herbs over top of each.

Refrigerate for a few hours until solidified.

Serve chilled with toast or crackers.

 

Are you ready to have your own copy of Dawn’s fabulous book?   Now through October 6, 2012 you can receive a discount of 15% off the cover price by using promo code: sunny0926 over at dawnallen.net.

What a great deal!

Even better though? How about a free copy?!?

Dawn has offered to send one lucky US or Canadian And Love it, Too! reader a copy of Culinary Creativity!

To enter, simply do any of the following (one entry for every action completed as listed below, please be sure to comment on each action separately):

1. Follow And Love it, Too! on Facebook, comment below

2. Follow Cuter than Gluten on Facebook, comment below

3. Follow And Love it, Too! On Twitter, comment below

4. Visit the photographic Culinary Creativity Table of Contents on Dawn Allen.net and tell me which photo (using the page number as a reference) intrigues you most, comment below.

All entries must be received by September 29, 2012 at 11:59pm CST. Winner will be announced on September 30, 2012.

Good luck to all of you!

xoxo

Filed Under: Other Tagged With: , , , , , ,

Well Fed Review, Country Captain Chicken and a Giveaway!

March 31, 2012 By 34 Comments

A   couple of weeks ago I decided to float around in the “Your Recommendations” section of Amazon.

Amid the number of books Amazon thought I might be interested in was one that, while it had been floating around on my list for a while, I had never really taken the time to dig deeper into.

I’m not certain what inspired me to look inside that day.

Maybe it was the simple cover.

Maybe it was the title. I mean, I do like to eat.

Maybe it was the fact that I had just signed on to the weight-loss contest going on at work and finally decided it was high-time for me to make the total switch to a paleo-focused lifestyle (versus the heavy dabbling I have been doing for more than a year now).

Whatever it was, from the moment I finally dug into Well Fed: Paleo Recipes for People Who Love to Eat, I was hooked.

Up until that time, the name Melissa Joulwan was still foreign to me.

Undoubtedly some of you are reading this and thinking “seriously, how could you not know Melissa?”

In the two days between placing my Amazon order and receiving her book, I began to wonder the same thing.

Like me, Melissa is a Texas transplant who grew up in a food-centered home.

Like me, Melissa struggled with weight throughout her childhood, avoided P.E. as best she could and secretly desired to be fit enough to someday follow our dreams through the military, but we were too embarrassed and overwhelmed to ask for the help we needed to get there.

In time Melissa found her way to health and happiness, a story she shares not only in the opening pages of Well Fed, but also on her seriously fantasmic blog The Clothes Make the Girl.

Within 24 hours of having Well Fed in my hands, I knew this book was going to be my new love.

Free of processed foods, grains, legumes, soy, sugar, dairy, alcohol, white potatoes and vegetable oils, Well Fed offers everything I needed to take that final jump into the paleo way of life without feeling the least bit deprived.  Approved by the authors of Whole9, Melissa and Dallas Hartwig (who also wrote the forward for Well Fed), there is no doubt this book offers nothing but the best of the best.

I know what you are thinking…how can you go without everything listed above and still be well fed?

Take a look at this preview over on The Clothes Make the Girl and be sure to download the free 30-page sampler while you are there.

See the Meatza Pie?

The Ginger-Lime Grilled Shrimp?

What about this Velvety Butternut Squash?

Now tell me your mouth isn’t watering.

With such beautiful food, such simple recipes made from real-food that is easy to find, how could you feel deprived?

After feeding my family for several days using Melissa’s recipes, I did something I have never done before…

I requested a copy of her book for you.

You see, this gluten-free, celiac awareness and whole-food lifestyle has blessed me with many wonderful blogging friends.  A number of my friends have written cookbooks, and in turn have privileged me with copies to review.

But to reach out to someone who I had never even conversed with was something I never felt bold enough to do.

It’s just, this book is that good.

Really.

With a resounding “yes”, Melissa not only has graced me with a copy of her beautiful book to giveaway, she has offered a lovely recipe to share.

The Country Captain Chicken is every bit as good as it looks.  Rich with exotic seasonings topped with sweet raisins, delicately roasted almonds and delightfully rich, wonderfully crunchy bacon, this is a recipe I look forward to making time and time again.

Once you have recovered from the deliciousness below, be certain to scroll down and see exactly how you can enter to win your own copy of Well Fed.

:) Enjoy!

 

Reprinted with permission from Well Fed: Paleo Recipes for People Who Love to Eat. Copyright © 2011 by Melissa Joulwan.  Published by Smudge Publishing, LLC. Photo Copyright © 2011 by David Humphreys.

 

Blue Ribbon Country Captain Chicken

my mom’s award-winning version of a southern classic

 

In 1971, wearing a groovy vest-and-pants outfit she sewed herself, my mom won first prize in the Pottsville Republican’s annual Share-Your-Recipe contest. In the photo of the award ceremony at the swanky Necho Allen Hotel, she is clearly the hippest looking lady in the crowd. And she bucked tradition with her Country Captain Chicken recipe, too, omitting tomatoes and accessorizing with a sprinkle of bacon and almonds.

 

Food historians wage an ongoing battle about the origin of Country Captain Chicken, which seems appropriate. The name most likely refers to a British sea captain who carried the exotic flavors of the East to Britain and the American South sometime in the 18th century.

 

 

PREP 20 minutes

COOK 45 minutes

SERVES 6-8

 

INGREDIENTS

3 strips of sugar-free, nitrate-free bacon (optional)

2 pounds boneless, skinless chicken thighs

salt and black pepper, to taste

1/2 tablespoon coconut oil

4 medium onions, thinly sliced (about 4 cups)

3 large bell peppers (red and/or green), thinly sliced

3 cloves garlic, minced (about 1 tablespoon)

3 tablespoons raisins

1/2 cup chicken broth

2 tablespoons curry powder

3 scallions, green tops only, thinly sliced

3 tablespoons sliced almonds, toasted*

* To toast almonds, cook over medium-high heat in a dry skillet until browned, about 2-3 minutes.

 

 

DIRECTIONS

Preheat the oven to 350 F.

 

Cut the bacon crosswise into 1/4-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel.

 

Season the chicken generously with salt and pepper. Add the coconut oil to the bacon fat in the pan, and reheat the skillet, about 3 minutes. Add the chicken in a single layer, smooth side down. Don’t crowd the pan and don’t annoy the chicken! You want it to form a crisp, brown crust, so place it in the pan and leave it alone, about 4 minutes per side. You may need to cook it in batches or be daring (!) and get two pans going at once. As the chicken browns, place it in a single layer in a 13X9 inch pan.

 

In the same pan, without draining any remaining fat, sauté the onions, peppers, garlic, and raisins until the vegetables just begin to soften, but are not cooked through. Spread them on top of the chicken and return the skillet to the stove.

 

Pour the chicken broth into the hot skillet and use a wooden spoon to scrape up any brown bits. Add the curry powder to the pan and stir until the sauce begins to thicken, about 2 minutes. Pour the sauce over the chicken and wrap the pan tightly with aluminum foil.

 

Bake 35 minutes, then remove the foil, increase the heat to 400 F, and bake an additional 5-10 minutes. Before serving, sprinkle with scallions, bacon, and almonds.

 

 

So are you ready to win your own copy of Well Fed: Paleo Recipes for People Who Love to Eat?

Leave a different comment for each action below, up to seven entries per person.

1. Visit The Clothes Make The Girl, download the free 30-page PDF sampler and tell me which recipe you want to try first, and why.  If you try it, be sure to come back and let us know how well you enjoyed it!

2. “Like” And Love it, Too! on Facebook and leave a comment saying you did.

3. “Like” The Clothes Make the Girl on Facebookand leave a comment saying you did.

4. Follow @andloveittoo on Twitter and leave a comment saying you did.

5.  Follow @melicious11 on Twitter and leave a comment saying you did.

6. Help us get the word out about this giveaway by posting about it/sharing the link on your Facebook status (be sure to include @And Love it Too) and leave a comment back here saying you did.

7. Help us get the word out about this giveaway by Tweeting about it/sharing the link (be sure to include @andloveittoo in your tweet) and leave a comment back here saying you did.

Giveaway ends Friday, April 6 11:59pm CST. So many ways to enter :) Best of luck to you all!

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

Eat Like a Dinosaur and Yummy Egg Pie

March 10, 2012 By 6 Comments

If you are a regular visitor of the gluten-free blogging world, it is likely you have heard a lot of buzz about the new cookbook from Paleo Parents titled Eat Like a Dinosaur.

Well let me tell you, this book is worth buzzing about.

I was honored to work with Stacy and Matthew, the paleo parents, back in August, when they privileged me with a guest-post and some amazing Healthy Lunchbox ideas.  So when I received a message that they wanted to share their cookbook with me, I jumped at the opportunity!

While this book is loaded with lots of wonderful tips, ideas and suggestions to help get your kids involved in preparing meals, easy to read allergy labels and great recipes; it was the opening story that really got my kids excited.

You see, Stacy and Matthew’s story is not too far off from our own.  While only two of my five children have food sensitivities and allergies, three out of seven of us (including me) physically cannot eat the way we used to. Like us, the Paleo Parents have managed to heal physical ailments and behavioral issues through changes in their diet.  So, the idea of eating habits have changing dramatically and impacting lives in a positive way is something they can all relate to.

My children were very excited to read a story, presented from the child’s view, which is very much like their own story.

And you know what?

Because every recipe in Eat Like a Dinosaur is naturally gluten and dairy-free, we can enjoy each and every one of these special creations!

How exciting is that???

Tonight, Victory Belt Publishing has given me the honor to share one of our favorite recipes (so far) from Eat Like a Dinosaur.

This egg pie is the perfect solution for a healthy breakfast, or a lovely addition to an easy dinner.  Choosing to pair this with a simple salad and a light drizzle of my easy vegan ranch dressing this meal is not only beautiful, it is filling and healthy as can be.  Most importantly, it is delicious enough that even my pickiest eater went back for more.

I have no doubt you’ll be going back for more, too.

Enjoy!

Reprinted with permission from Eat Like a Dinosaur: Recipe & guidebook for gluten-free kids. Copyright © 2012 by Stacy Toth and Matthew McCarry. Published by Victory Belt Publishing Inc.

 

Kale, Bacon, & Black Olive Egg Pie

Ingredients

1/3 lb nitrate-free bacon

2 c kale, chopped

1 c black olives, chopped

8 eggs

¼ tsp black pepper

1 prebaked pie crust (p. 207) (optional)*

 

Instructions and How Kids Can Help (every recipe has a cute little hand-print next to each direction where kids can help, as identified with the bullet-point. I love this part of the book! Getting your kids involved in the kitchen is essential to their health and development.)

Cook bacon in frying pan over medium heat until crispy, about 10 minutes.

Remove bacon from the pan and crumble when cooled.

  • Add kale to pan with bacon fat, tossing frequently; cook until softened, about 3-minutes (do not allow to wilt entirely; it will cook more in the pie).
  • Add crumbled bacon and olives to pan with kale, cook 2 minutes until warmed through and well combined.
  • Lay vegetable mixture into precooked pie crust if using, or greased pie pan if not.
  • Beat eggs in bowl with pepper.
  • Pour egg mixture over vegetables.
  • Cover edges of pie crust with aluminum foil or pie crust protector.

Bake in 350-degree oven for 25-30 minutes; remove once the top becomes a light golden brown.

Serves 6-10 slices.

*To obtain the pie crust recipe, purchase your copy of Eat Like a Dinosaur here

 

:) Are you ready to receive your own copy of Eat Like a Dinosaur? Inspired by the recipe above, Shea and I are featuring the beautifully in-season, perfectly green vegetable, kale for this month’s Ingredient-Challenge Monday posts!

Starting Monday, March 12, you will not only have the opportunity to win a feature spot on each of our blogs; we will also share exactly how you can enter to win your own copy of Eat Like a Dinosaur!

Until then, sleep well and dream of yummy kale creations.

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

7 links recap and giveaway winner. Happy New Year!

January 1, 2012 By 13 Comments

A few months ago, I was honored to be selected by Heather the Gluten-Free Cat to participate in a blogging challenge.

 

Unfortunately, at the very time she made this selection I was changing servers and my site was down…for nearly two weeks.

By the time I had everything back up and running, it seemed I had 1001 events to catch up on and before I knew it, the year was drawing to a close and I still hadn’t participated in her challenge.

So this New Years day, instead of a basic recap of the happenings from the year before, I am honored to present to you my 7 links.

For the 7 links event, bloggers must choose posts from their site that best fit the following categories: Most Beautiful Post, Most Popular Post, Most Controversial Post, Most Helpful Post, Post Whose Success Surprised Me, Post That Didn’t Get Attention it Deserved, and Post I am Most Proud of. 

Be sure to visit the Gluten-Free Cat for her 7 links recap, undoubtedly there are some fantastic posts you will be happy to visit.

Without further adieu, I am happy to begin 2012 by sharing my 7 links:

Most Beautiful Post:

Zucchini Lasagna

I consider this post to be my most beautiful, not only because of the lovely recipe and great images captured, but mostly because it is a post where I took a moment to celebrate the beauty of my life.

No particular reason…July 2nd is not a day we celebrate anyone’s birthday, anniversary or holiday…it was just a day that my appreciation for the blessings in my life came through, loud and clear.

That is true beauty.

 

Most Popular Post:

This was an easy selection.  Undoubtedly, my most popular post is my Chocolate Pecan “Toll House” Pie.  This post had the magic formula: Immediate Connection to a Major Holiday Blogging Event, A Fantastic Giveaway and a Lovely Recipe.

I thoroughly enjoyed reading the responses to the entry requirement “tell me about your favorite or most memorable holiday dessert.” So many great ideas, quite a few humorous ones, and a number of requests that have me plugging away, trying to find the answer (magic recipe) for you before next year.

My greatest inspiration comes from you…please keep the requests/comments coming.

 

Most Controversial Post:

Foodbuzz Tastemaker: Rosemary-Garlic Chicken Breasts with Vegetables

While no comments were directly on this post :( , when I shared this link on Facebook, I was surprised how argumentative one reader became over the idea that I would be audacious enough to feed my family frozen vegetables from the microwave.

First: organic is best. I do my best to serve my family fresh in-season organic foods from our local farmer’s market or my own back yard as often as possible.

Second: I do not use the microwave for every meal.  In fact, I can count on one hand how many times my microwave actually gets used every month.

But like many busy families, especially families with two working parents (like mine), we do on occasion need to use our microwave.

Given that we had just moved, still hadn’t fully unpacked our kitchen, had not had the opportunity to restock our refrigerator or cupboards….well frankly, I did what many would do…

I used my microwave to simplify my evening.

Then I shared it with you.

Is it a good recipe?

Yes.

Did my family eat and enjoy it?

Yes.

Did we survive?

Yes.

Are microwaves safe to use?

Do a simple Google search on microwave safety and make the decision yourself.

As far as I am concerned, microwaves are safe on occasion.  They are not my preferred method for preparation, but I am a realist.  More importantly, I am a full-time working mother of five.  I occasionally use my microwave.

Hate me or love me, it is part of the reality that I live in.

:) Thanks for letting me get that off my chest.

 

Most Helpful Post:

Healthy Lunchbox Round-Up

This post was a compilation of greatness from some of my favorite bloggers, the final post of my very first self-hosted blogging event, and the beginning of what I hope to become an annual tradition.

Next year though, I am aiming for an earlier start and more guest bloggers.

Healthy Lunchbox ideas are something we can never have too many of.

What an honor to have these lovely ladies write for us.

 

Post Whose Success Surprised Me:

Vegan Sweetened Condensed Milk

One of my earliest recipes, this post is one of my most referenced recipes by other bloggers.  It also happens to be one of my personal favorites, and I do my best to always have some on hand.

Gluten-free, Dairy-Free, Casein-Free, Refined Sugar-Free, Vegan, Nut-Free too; this recipe meets the needs of so many, and is one I am happy has caught on.

 

Post that Didn’t Get the Attention it Deserves:

This one was the most difficult post to choose…there are so many posts that meet this category.

But then, I may just be a bit biased.

Of all the posts that I wish had gotten more attention, my Easy Vegan Ranch Dressing is at the top of the list.

This is one of those recipes that my husband has asked me to make time and time again.  Given that he is one of my harshest critics, is welcome to have ‘normal’ ranch any time he wants…the fact that he chooses my vegan, homemade version is saying something.

This is good stuff.  Really good.  You should try it sometime. :)

 

Last but not least, the Post I am Most Proud of:

Blogiversary Celebration, Vegan ‘Samoa’ Cake and Giveaway Winner!

This post is significant for a number of reasons.

First, this post marks my one-year blogging anniversary.  One year. It seems like I have been living this way, blogging my heart out much longer than that…at the same time, my first year flew by.  So many great posts and events, so many happy memories.

Second, the recipe.  I mean really…Caramel, Chocolate, Coconut. Sooooo great.  Grain free and vegan? Yippie!

Mmmmm….I need some cake.

More significantly though, it is in this post where I share what changes my family and I have gone through since the inception of this blog.  My own dietary changes, how going gluten-free has impacted my dairy-free daughter…but most importantly, the impact diet has had on my child with A.D.D.

If you ever questioned the impact food can have on an individual, please read this post.  If you have a relative, friend, or even better, a doctor who thinks you are silly (or even insane) for trying to control physical ailments through dietary changes…PLEASE, share this post with them!

 

Thank you, Heather, for selecting me as one of your five bloggers to share my 7 links.  I apologize it has taken me so long to participate, though I hope it was worth the wait.

Now it is my turn to tag 5 more bloggers.  Undoubtedly you will enjoy hearing from these wonderful bloggers…not all of them are gluten-free or dairy-free, but they are all among my most favorite individuals to follow.

Ricki of Diet Dessert and Dogs

Shea of Dixie Chik Cooks

Stacey and Matthew of Paleo Parents

Wendy of Celiacs in the House

And Stephanie O’dea of Stephanie O’Dea.com and A Year of Slow Cooking

 

Last but not least, I love starting off the New Year by announcing a winner!  Thanks to Random.org for selecting comment #47.

Megan R 

 

 

 

 Submitted on 2011/12/31 at 7:07 pmMy goals this year are.. To   completely cut out dairy and gluten! I have only been two months “clean” and   have had a few dairy splurges… So I will make it a goal to be completely   dairy free and Gluten free! I want to accomplish a lot in 2012 before my husband   deploys overseas! We have lots of traveling to do! Oregon and grand canyon is   on our to-do list before he leaves! I also want to come up with new recipes   and start a blog of my own! Thank you for the opportunity!

Congratulations to Megan R! Please e-mail me at: andloveittoo (at) gmail (dot) com with your full name and address where you would like the dairy-free & gluten-free kitchen to be mailed to.

I am excited for your journey ahead! As the wife of an US Army Veteran, I empathize with your excitement and anxiety.  Please let me know if there is anything I can do to help.  I look forward to hearing from you directly.

Happy New Year, everyone!

Filed Under: Gluten Free Tagged With: , , , , , , , , , , , , , , , , ,

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: , , , , , , , , , , ,

Healthy lunchboxes, a surprise gift and a giveaway

August 15, 2011 By 52 Comments

As many of you know, I am a mother of 5 children; two of whom have special diet requirements and are following a gluten-free, casein-free and shellfish-free lifestyle.

If you follow me on Twitter or Facebook, you have heard me mention that in addition to being a mother, I am also an educator.

Couple these facts with a quickly approaching school year, is it any wonder why healthy school lunchboxes are heavy on my mind?

Reality is, what we feed our children affects them.

Allergies and auto-immune syndromes aside, what we feed our children has an impact on their ability to focus, it has an impact on their ability to succeed.  What we feed our children affects not only their physical growth; it also affects their cognitive ability and thereby is a determining factor in the level of success a child is able to achieve throughout their educational career.

It is painful to watch the number of children who come to school with little more than a pop-tart in their stomach, followed by nothing more than cheese, processed meat and crackers for lunch.  If they are ‘lucky’ they might have some highly processed, sugar laden dessert to go with that packet of highly processed junk.

Yes, I said it…junk.

We are what we eat.

Take what you know about the Standard American Diet and throw in a couple of sugar coated pieces of saturated fat. There you have the standard American student’s packed lunch.

Do you think I am exaggerating?  Volunteer at your child’s school for a week or two and tell me what you see.

Is it any wonder why we, as a nation, are slipping into oblivion?

A few weeks ago I had a fleeting thought, “what if I were to gather tips, ideas and recipes from some of my favorite bloggers, friends and moms?”

Who couldn’t use some great tips and ideas for their children’s lunchbox?  Heck. Who couldn’t use some great tips and ideas for their own lunchbox?

Given that this is the first time I have reached out and asked for guest-bloggers, I am elated at the number of individuals who have jumped on board my humble little project.

I am accepting guest-posts through this Saturday, August 20; so if you are interested in joining us, please send me a message at: andloveittoo [at] gmail [dot] com.

 

That being said, I am honored to open this healthy lunchbox series with tip #1:

Use Planned-Over’s

We are all familiar with left-over’s.  Very few people enjoy eating them.

Seriously, why would you? Left-over sounds like something no one wanted to eat in the first place.

Planned-over’s, on the other hand, are something you knew would be so fantastic, you made enough for two meals and planned on serving it again.

Planned-over’s are an ideal way to trim the amount of time it takes to pack your healthy lunchbox.  Planned-over’s are a great way to add variety to your day, to break away from the cold sandwich and juice box routine…moreover, planned-over’s are a fantastic guard against the junk.

What kind of meals make for worthwhile planned-over’s?

There are many.

Less than a week after I made the announcement that I was seeking guest-bloggers for this series, I received a special surprise in the mail.  My friends over at Ten Speed Press honored me with a pre-release copy of an amazing new cookbook: The Gluten-Free Asian Kitchen.

If you are seeking whole-food, positively gourmet yet perfectly simple recipes to fill your day with…this is your book.

As I worked through The Gluten-Free Asian Kitchen, I was pleased to find recipes that reflected special meals from all over Asia.

Unlike the gluten riddled, lard fried, soy sauce drenched and barely recognizable dishes we have grown accustomed to in our Chinese take-out obsession; Laura Russell brings to life the true flavors of Asia.

By using whole foods, fresh, crisp vegetables and vibrant herbs, even the most basic cooks will find pleasure in creating these very simple yet highly gourmet dishes.

Bringing diversity to the gluten-free lifestyle, Laura Russell’s The Gluten-Free Asian Kitchen is a must have for us all.

I am honored to present two recipes which have brought new levels of flavor and excitement to my kitchen.

Far from your typical lunchbox solution, both of these have been recently used as ‘planned-over’s’ for my own lunch, and I look forward to sharing these dishes with my children in their lunches throughout the year.

Reprinted with permission from The Gluten-Free Asian
Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura
B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown
Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.

 

Chicken  and Vegetable Yakitori

serves 4 as a main dish, 6 as an  appetizer

 

11/2  pounds boneless, skinless chicken thighs, cut into 1-inch cubes

6 green  onions, white parts only, cut into 1/2-inch lengths

1 green bell  pepper, cut into 
1-inch dice

1/4  pound cremini mushrooms, wiped clean, halved or quartered if large

2  tablespoons vegetable oil, plus more for oiling the grill

1/2  teaspoon salt

1/4  teaspoon freshly ground black pepper

3/4  cup store-bought GF or homemade  teriyaki sauce 
(page 26), divided

1 teaspoon  grated orange zest (from 1 orange)

12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewers

Thread the chicken, green  onion, green pepper, and mushrooms onto the  prepared skewers, alternating the chicken and vegetables. Leave a bit of  space between each piece to encourage even cooking. Transfer the threaded  skewers to a plate. Brush the oil over the chicken and vegetables and then  sprinkle with the salt and pepper.

Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce.

variations Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three.

heads up

If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead.

Teriyaki Sauce

makes about 3/4  cup

 

1/2  cup mirin

1/4  cup soy sauce or tamari GF

2  tablespoons honey

2 thin slices unpeeled fresh ginger

1 clove garlic, smashed

Pinch of red pepper flakes

 

In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the
ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.

 

Roasted Pork Meatballs

serves 4 as a main dish, 6 as an appetizer

 

11/2  pounds ground pork

8  green onions, white and green parts, minced

7  cloves garlic, minced

2  stalks lemongrass, bottom 4 inches only, peeled and minced, or substitute the grated zest of 2 lemons

3 tablespoons chopped fresh cilantro

11/2 tablespoons sugar

11/2 tablespoons Asian fish sauce

3/4 teaspoon salt

3 tablespoons cornstarch

Nuoc cham (page 27) or Spicy Mango Sauce (page 32), for serving

Lettuce leaves, hoisin sauce GF, Carrot and Daikon Pickle (page 114), and fresh cilantro, for serving (optional)

 

In a large bowl, combine the pork, green onions, garlic, lemongrass, cilantro, sugar, fish sauce, and salt. Stir to combine the ingredients. Refrigerate, covered, so the flavors have a chance to marry, at least 3 hours and up to 24 hours. More time equals more flavor.

Preheat the oven to 425°F. Oil a baking sheet. Stir the cornstarch into the meat mixture. Form the meat into twenty-four 11/2-inch meatballs. (You can form the meatballs several hours  ahead of time. Keep them refrigerated until ready to cook.) Transfer the meatballs to the prepared baking sheet. Cook the meatballs until browned and cooked through, turning once with a spatula, 12 to 15 minutes.

For serving, skewer the meatballs with toothpicks and arrange them on a serving platter with the nuoc cham or mango sauce for dipping. Alternatively, using lettuce leaves as wrappers, spread a bit of hoisin sauce on each lettuce leaf and add a meatball, some of the pickle, and a few cilantro leaves.

variation For a juicy, coarse-textured meatball, substitute pork loin, cut into 1-inch cubes, for the ground pork. Toss the cubes with the ingredients in the first step and then freeze the mixture for 20 minutes. Transfer the mixture to a food processor and pulse until the pork is coarsely chopped, about twenty (1-second) pulses. Proceed with the recipe, including the marinating time.

 

heads up

You’ll need to marinate the pork for at least 3 hours  and up to 24 hours. The dish calls for nuoc cham (page 27) or Spicy Mango Sauce (page 32).

You can prepare the nuoc cham up to 2 weeks ahead, or the mango sauce up to 3 days ahead.

Spicy Mango Sauce

makes about 1 1/2 cups

 

1 1/4 cups diced fresh or frozen mango (thawed if frozen)

1/4 cup loosely packed fresh cilantro leaves

2 tablespoons unseasoned rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon vegetable oil

1 jalapeño chile, seeds and ribs removed

3/4 teaspoon salt

 

Combine the mango, cilantro, vinegar, ginger, oil, jalapeño, and salt in a blender. Puree until smooth. The sauce will keep, covered, in the refrigerator for about 3 days.

 

 

Is your mouth watering yet?
If you are tantalized by these beautiful recipes like I was, no doubt you would love to see more.

How would you like to win a copy of The Gluten-Free Asian Kitchen?? ;)   Well, here is your chance!

There are five ways to enter:

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 your secret for a healthy lunchbox; or tell me some of the changes you would like to make in your child’s lunchbox or your own lunchbox this year in a comment below.

Entries will be taken through September 12, 2011 at 11:59pm.

Keep your eyes posted for healthy lunchbox tips, tools and recipes all month long.

I look forward to hearing from each and every one of you.

xoxo,

SunnyB

 

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Other, Paleo, Recipes Tagged With: , , , , , , , , , , , ,

Elana Amsterdam’s New Cookbook: Gluten-Free Cupcakes

April 24, 2011 By 2 Comments

When Elana Amsterdam recently asked if I would like to review a copy of her new cookbook, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour, I felt extremely honored and a tad bit flabbergasted…a bit like Porky Pig; tripping over my tongue in attempt to utter a simple phrase. 

Thankfully, we were conversing over the computer and not in person, so (I hope) my words were a bit more couth and reserved than what was truly going through my head in that moment. 

Even so, when my package from Ten Speed Press arrived Friday afternoon, my enthusiasm and childlike giddiness were unmistakable. 

I have mentioned my addiction to cookbooks previously, and must admit that my husband often chuckles at my tendency to absorb recipe collections as if they are novels waiting to be devoured. 

The thing that truly sets Elana’s cookbook aside from the rest of my collection is her ability to explain why she chooses the ingredients she uses.  Much like the elaboration as to why she chooses to work with almond flour in her first cookbook, Elana offers great detail and tremendous insight into not only her ingredients, but also the equipment she uses to achieve superior results in her cupcake recipes.  It is through educated decisions that we make our best choices; Elana offers us the ability to make better decisions by her detail and candor throughout this delightful edition.

With many naturally dairy-free, and a number of vegan recipes included throughout the Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour cookbook, this is surely something my family and I will turn to time and time again. 

With permission, I am thrilled to share with you one of the many recipes we were delighted to sample this holiday weekend. 

These lime cupcakes, especially when topped with vegan coconut frosting, are delightfully sweet but not overpowering in flavor.  Undoubtedly, you and your guests will sing as you enjoy, “you put the lime in the coconut and mix it all up…”

Sing with me now…

Photo and Recipe Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey

 

Lime Cupcakes

Makes 10

Sweetness: Medium

1/2 cup coconut flour

1/2 cup blanched almond flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup grapeseed oil

1/2 cup agave nectar

2 tablespoons firmly packed lime zest, plus more to decorate (about 3 limes)

Preheat the oven to 350°F. Line 10 muffin cups with paper liners.

In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

 _____________________

Vegan Coconut Frosting

Makes 2 cups

Sweetness: Medium

1/2 cup coconut milk

1/2 cup agave nectar

1 tablespoon arrowroot powder

1 tablespoon water

1 cup coconut oil, melted over very low heat

In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.

In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.

Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.

Chill the frosting in the refrigerator for 1 to 11/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.

Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable.

Be sure to pre-order your copy while you still have time!  Currently offered through my Amazon Shop for just $9.23, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour will be released on 4/26 at the full price of $16.99.  Order your copy today! 

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