Food Network

Baked Spaghetti with Zucchini Noodles

March 13, 2013 By SunnyB 5 Comments

Recipe development is an interesting thing.

No doubt we all go about it in our own way, but for me it starts with a memory, a craving or a challenge from a friend or follower.

Yep, I have been known to turn my kitchen upside down to help someone reconnect with an old food love in a new, healthier, gluten-free/dairy-free way.

Have ideas? Send them my way!

Sometimes, especially when I am just trying to satisfy a food craving, I simply gather up ingredients based on past experience, throw them together and continue to play and tweak until everything seems ‘just right.’

The problem with this?

When I hit the nail on the head, I may know what I put in it but I am left with no clue as to how much so when it comes time to write the recipe down, I might as well be starting from scratch.

This happened with the recipe I am sharing today.

The creamy, nut-free mozzarella topping was developed when I decided to whip up some baked spaghetti for my family.

While I use this in its liquid form for this recipe, I can tell you that the mozzarella refrigerates well and becomes solid as it does. It is shredable and meltable, but what I love best about using it on this baked spaghetti with zucchini noodles is the fact that it browns and bubbles so nicely.

Not stretchy like traditional mozzarella, the flavor combination of this sauce with the tomato sauce is so wonderful, you’ll appreciate it all the same!

If you are in need of a completely autoimmune friendly version, I strongly recommend checking out this tomato-free marinara sauce. Heidi’s recipe was a god-send when I was doing a nightshade elimination and works wonderfully as a meat sauce.

If you are looking for a vegan version, simply leave out the meat! So much goodness packed in already, one doesn’t require the meat to make this a meal.

Want to change things up? Leave out the meat sauce altogether. The mozzarella sauce makes a mean alfredo and is perfect when paired with chicken and broccoli.

Also, while I use my handy dandy vegetable slicer to turn my zucchini into noodles, you can just as easily make noodles by slicing your zucchini in to strips either by hand or by mandolin. Whatever you do, have fun!

Hungry yet?

Enjoy!

Baked Spaghetti with Zucchini Noodles

Ingredients

noodles

1 med-large zucchini or two med-small zucchini

meat sauce

1 lb ground beef*
1 Tbs coconut oil
3 cloves garlic, minced
1 small onion, finely diced
¼ c basil (fresh is best)
¼ c oregano (fresh is best)
1-28 oz can organic, fire-roasted crushed tomatoes
Salt and Pepper to taste

mozzarella topping

½ c shredded coconut, unsweetened
¼ c unflavored gelatin*
2 Tbs lemon juice
½ tbs onion
½ tbs garlic
1 tsp oregano & basil
2 c filtered water
1 tsp smoked sea salt (to taste)

Instructions

Prepare noodles by slicing zucchini to desired shape. Dry-roast these to help remove some of the liquid from the plant. Be careful not to caramelize the zucchini, just sweat them enough to remove some of the liquid. Drain if needed.
Prepare meat sauce by sautéing the garlic and onion in the coconut oil until lightly caramelized. Add in ground beef and cook until brown. Toss in oregano and basil and then stir in crushed tomatoes. Salt and pepper to taste.
For the mozzarella topping, combine all remaining ingredients in blender. Blend on high-speed until completely smooth.
Set oven to broil.
Layer meat sauce over noodles and pour mozzarella topping over meat sauce, gently spreading to ensure even coverage.
Broil in oven for 4-5 minutes or until topping is lightly golden (I like mine a little darker).
Slice through the dish like lasagna and serve warm.
Makes 4-6 servings.
*To make vegan, omit the beef and replace gelatin with agar agar. While I have not tested measurements on this recipe, generally speaking 1/4 c gelatin = 3 tbs agar agar powder or 1/2 c + 2 Tbs agar agar flakes. If you do a vegan version of this, please let me know what measurements work for you!

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Looking for more comfort food ideas? Be sure to change out the gluten as appropriate, but there is plenty of comfort food inspiration in this weeks Comfort Food Feast!

The Cultural Dish: Pasta Carbonara

The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)

Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto

Red or Green?: Spicy Italian Sausage and Peppers Pasta

Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens

Jeanette’s Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce

Dishin & Dishes: Skillet Gnocchi

The Heritage Cook: Macaroni and Cheese for Everyone

Devour: Low-Key Lasagna

Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon

Cooking With Elise: Scallops and Linguini

Big Girls, Small Kitchen: Swiss Chard Lasagna

FN Dish: The Most Satisfying Pasta Dishes

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Vegan Tagged With: Casein Free, Cheeze, Comfort Food Feast, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Grain Free, Main Dish, Nut Free, Paleo, Soy Free, Vegan

Coconut Flour Country Biscuits

February 27, 2013 By SunnyB 8 Comments

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

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

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

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

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

Right?

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

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

Ingredients

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

Instructions

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

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This recipe is also linked to: Eat, Recycle, Repeat’s Virtual Whole Foods Pot Luck

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

Not Your Momma’s Meatloaf

February 20, 2013 By SunnyB 9 Comments

Meatloaf.

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

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

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

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

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

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

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

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

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

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

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

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

Enjoy!

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

Ingredients

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

Instructions

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

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Looking for more versions of this beloved comfort food?

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

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

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Food Network, Gluten Free, Grain Free, Main Dish, Nut Free, Paleo, Soy Free, Sugar-Free, Whole30

Sweet Potato Hasselbeck Potatoes

January 9, 2013 By SunnyB 14 Comments

If you follow me on Facebook, Instagram or Twitter, undoubtedly you have seen some of the photos of the lovely meals my family and I have been enjoying recently.

Funny thing? In addition to our usual grain-free and dairy-free fare; every meal I have made and every meal I have photographed over the last five days has also been free of eggs, nightshades, nuts, seeds, legumes and sugar.

I know that in my previous life my first thought would have been “what are you eating then?”

My answer today? Food! Real food. Really, really good food!

Among the things I have made recently, one of the items my family has been most excited about was also one of the more simple sides I have made.

These Sweet Potato Hasselbeck Potatoes are not only visually appeasing, they are soft in the middle have just the slighted crunch on the edge.

Mix and match your seasonings to match the flavor of your meal couplings. With so many options, these will undoubtedly become your favorite potatoes as well.

xoxo

Sweet Potato Hasselbeck Potatoes

Ingredients

8 small sweet potatoes
5 Tbs coconut oil, melted
2 tsp garlic
1 tsp salt
1 tsp thyme
1 tsp oregano

Instructions

Preheat oven to 450f. Oil a large shallow glass baking dish.
Peel potatoes and place each on a cutting board. If there is trouble getting potatoes to sit still, cut a ¼ inch slice from the bottom of the potato to help the potato lie flat and not roll, and discard the slice.
Using a very sharp knife, slice each potato crosswise, making ¼ in apart slices and cutting down vertically. Be careful not to slice too deeply, stop slicing approximately ¼ inch above the bottom of the potato.
Run each potato under cold water and flex gently to allow the fans to open.
Carefully brush each potato with melted coconut oil, ensuring some of the oil gets into each crack. Place the potatoes in an oiled baking dish, sprinkle with garlic, salt, thyme and oregano, cover with aluminum foil and bake for 30 minutes. Remove foil and bake an addition 15-20 minutes or until the potatoes turn lightly golden and crispy on the outside with a soft flesh on the inside. Serve warm.
Makes 8 Servings

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Need more potato-rific ideas? Be sure to visit these other FoodNetwork Comfortfest Recipes!

Jeanette’s Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce

Devour: 5 Ways to Cook Potatoes

Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes

Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar

Red or Green?: Spicy Baked Sweet Potatoes

Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions

Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt

Cooking With Elise: Vavos Stewed Potatoes

The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce

The Cultural Dish: Garlic and Rosemary Roasted Potatoes

Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup

Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary

Add a Pinch: Loaded Smashed Potatoes

From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes

FN Dish: Well-Loved Potato Sides

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

Lemon Infused Brussels

December 19, 2012 By SunnyB 3 Comments

There is no doubt that I love my greens.

Kale, spinach, arugula and more! There is scarcely a green that my family won’t eat.

That is, unless you are a brussel sprout.

It wasn’t until going gluten-free that I learned to love brussel sprouts. Before then I gagged at the thought. No matter how they were prepared, I just couldn’t stomach the thought of eating the miniature cabbage like greens.

I don’t remember what drove me to try them again, but I did; and to my surprise I enjoyed every last bite.

Then I began to crave these little globes.

Fresh or frozen, I could easily eat these by the bowlful.

But my family? Notsomuch.

It was not until my school sent me to a week-long summer training in Dallas that I discovered the secret to making brussels edible to even the pickiest eater.

You see, it was on this trip that I had the opportunity to eat at P.F. Chang’s for the first time, ever.

Eh-ver.

And it took only moments for the gluten-free lemon infused brussel sprouts to catch my eye. The moment I tasted these, I knew I found the key to getting my family to enjoy brussel sprouts.

The secret?

Well, there are a couple.

First, shred the sprouts!

By fine shredding the sprouts, gasses are released and there is little risk of the bitter taste that kept me from enjoying these beautiful little greens for many years.

Second, undercook them. Slightly.

By keeping your sprouts slightly crisp, you prevent the sprouts from emitting the unpleasant sulfur that impart the bitter taste and smell that keeps most from enjoying these wonderfully healthy globes.

Third, lemon.

As it is with many greens, just a squeeze of lemon makes all the difference and can take these vegetables from bitter to benevolent!

Today I am happy to share with you my version of the lemon infused brussels my family loves!

Enjoy!

Lemon Infused Brussels

Ingredients

4 slices of uncured smoked bacon, cooked crisp and grease reserved*
15-20 brussel sprouts, shredded
Juice of ½ lemon
Salt and Pepper to taste (smoked sea salt is my favorite for this recipe!)

Instructions

In large skillet, cook bacon until crisp. Remove strips from the pan, reserve the oil and allow the bacon to cool. Add shredded sprouts to hot oil, stir and allow to cook for 2-3 minutes, max. Remove from heat, squeeze lemon over sprouts, add salt and pepper to taste. Crumble bacon over sprouts and serve.
Makes approximately 4 servings
*Make this recipe vegan by subbing omitting bacon and bacon grease, using 1 tbs coconut oil in place but be sure to use smoked sea salt. That hint of smoke sends these sprouts above and beyond!

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If you haven’t already, be certain to enter my 2013 Cookbook Desk Calendar giveaway! You only have until 12:00 pm CST December 20, 2012 to enter so hurry!

Be certain to visit the other FoodNetwork Fall Festies and their lovely recipes below! xoxo

Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette

Cooking With Elise: Perfectly Roasted Brussels Sprouts

Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries

Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes

Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan

Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs

Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays

HGTV Gardens: Garden-to-Table: Brussels Sprouts

FN Dish: Simple Brussels Sprouts Recipes

Filed Under: Dairy Free, Gluten Free, Paleo, Side Dishes, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy Free, Vegan, Whole30

Potatoes au Gratin (Gluten-Free, Dairy-Free, Vegan Option Noted)

November 21, 2012 By SunnyB 4 Comments

I do not eat potatoes often; my body just isn’t ready to process that many carbs.

That being said, Thanksgiving only comes once a year and these cheesy, delicious slices are worth a once-a-year indulgence.

One of my favorite Thanksgiving sides, I am pleased to share these with you today.

May your holiday be filled with joy.

xoxo

Potatoes au Gratin (Gluten-Free, Dairy-Free, Vegan Option Noted)

Ingredients

2 lbs potatoes, sliced thin
4 slices uncured, hickory smoked bacon*
2c Pumpkin Puree (I use homemade)
1 can Whole-Fat Coconut Milk
¼ c Nutritional Yeast + enough to sprinkle (I use KAL Nutritional Yeast, it’s safe, vegan and delicious!)
1 tbs garlic powder
1 tbs onion powder
1 ½ tsp smoked sea salt (I purchase mine at the farmer’s market, although this alderwood smoked sea salt is perfect for this dish!)
1 tsp paprika
½ tsp cayenne

Instructions

Preheat oven to 400f. In medium sized sauce pan, cook bacon until crisp. Remove bacon and reserve fat*.
Add in pumpkin puree, coconut milk, ¼ c nutritional yeast, garlic powder, onion powder, smoked sea salt, paprika, and cayenne to sauce pan. Cook over medium-high heat until sauce begins to bubble, remove from heat. Crumble bacon and stir into cheese sauce (optional).
Cover the base of a 2-quart casserole dish with a thin layer of cheese sauce (approximately ¼ of the sauce). Over this, carefully lay 1 layer of thin potato slices (approximately ¼ of the slices), then alternate cheese and potatoes, making sure the top layer is cheese. Sprinkle the top of the casserole with nutritional yeast and place dish in oven.
Bake for 45-50 minutes or until potatoes are fork-tender.
Let sit for 10-15 minutes before serving.
Makes 8-10 servings.
*If opting for a vegan version, replace bacon grease with 2 tbs coconut oil, use smoked paprika and smoked cayenne for an extra-cheesy flavor.

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Need more Thanksgiving inspiration?

Be sure to visit my FoodNetwork Fall Fest Friends and their delicious Thanksgiving recipes below:

Feed Me Phoebe: Five Spice Winter Squash Soup
Chez Us: Roasted Brussels Sprouts
Virtually Homemade: Brussels Sprouts Salad With Avocado and a Tangerine Vinaigrette
Napa Farmhouse 1885: Spicy Twice-Baked Sweet Potatoes
Red or Green?: Bolitas Bean Salad
Devour: Thanksgiving Yam and Sweet Potato Sides That Are Almost Desserts
The Heritage Cook: Gluten-Free Thanksgiving Cornbread Stuffing or Dressing
Cooking With Books: Rosemary and Pear Potato Salad
FN Dish: Old School Sweet Potato Soufflé

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan Tagged With: Casein Free, Cheeze, Corn Free, Dairy Free, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy Free, Sugar-Free, Vegan

Paleo Green Bean Casserole

November 14, 2012 By SunnyB 29 Comments

Growing up, my stepmother always told me she was a horrible cook.

The thing is, I loved her food. Simple meals made at home are still homemade meals. Living in the small town that we lived in, there weren’t many opportunities to run and grab take-out or fast food and so that meant that we made our food at home. In hind sight, I am forever grateful to have grown up with that reality.

She was the one who introduced me to green bean casserole. I loved every aspect of this dish. The creamy soup mixed with crisp green beans, rounded out with a crunchy zing made possible by the extra French fried onion rings she mixed in.

Green bean casserole quickly became a staple at our Thanksgiving feast. Even the year we chose to forgo the Turkey in favor of Prime Rib and Crab Legs, we still had to have our green bean casserole.

Years later, when my daughter was diagnosed with her milk allergy finding a way to make this dish safe for her was one of the first things I did.

And so green bean casserole remained a staple at our feasts, milk or no milk.

That is until I was diagnosed with Celiac.

You see, to me the best part of green bean casserole actually comes from the French fried onions.

I know these onions in a can are highly processed.

I know they are loaded with awful ingredients we should probably never eat.

But they taste so good!

Because it has taken me so long to find a way to mimic those French fried onions to their glorious perfection, my family has had to go without.

But you know what?

I did it.

I nailed a method for making fried onions that allows them to look, taste and feel like those horrible onions in the can.

Only, there is nothing bad about these.

Heck, they are even fried in healthy coconut oil.

And aren’t they beautiful?

This, my Cream of Mushroom Soup and two pounds of fresh green beans = Paleo Perfection!

Nobody will ever miss the canned stuff.

My contribution to this year’s FoodNetwork Thanksgiving Communal Table, I am pleased to share with you this Paleo Green Bean Casserole.

May your holiday memories be filled with joy, laughter and plenty of amazingly good, good-for-you food.

xoxo

Paleo Green Bean Casserole (Gluten Free, Grain Free, Diary Free, Nut Free, Vegan)

Ingredients

Fried Onions

1 large onion, sliced very thin (I prefer red onions, yellow onions will work as well)
¼ c coconut flour
¼ c arrowroot starch
1 tsp salt
1 c coconut milk
1 c coconut oil for frying

1 batch Cream of Mushroom Soup

2 lbs green beans (fresh or frozen)
2 tbs coconut oil

Instructions

Please note that the cream of mushroom soup can be made up to three days in advance and that the fried onions can be made the night before. I’m all about prepping for holiday meals ahead of time…this dish goes together quickly once those two items are prepared.
In large mixing bowl, mix together coconut flour, arrowroot starch and salt, set aside. Pour coconut milk into separate mixing bowl, set aside. Once sliced, separate layers of onions and dredge each layer first through the coconut milk, then through the flour mixture doing your best to ensure even coverage.
Melt coconut oil in large fry pan over medium heat. It is ready for frying when a small piece of onion is dropped into it and the oil bubbles immediately. Fry flour covered onions in small batches, doing your best to keep each ring separate. Use a slotted metal spoon to remove rings once golden. Allow to cool on paper towel lined plate and store at room temperature until ready to use.
To prepare green beans, melt 2 tbs coconut oil in large stir-fry pan and braise the green beans until cooked through.
Using a 2 quart casserole dish, layer ½ green beans, ½ cream of mushroom soup, ½ fried onions. Finish your casserole by layering the remaining green beans, cream of mushroom soup and fried onions, ensuring that the onions cover the top of the casserole evenly. Bake in 400f oven for 15-20 minutes or until heated through and onions are dark gold, not yet brown.
Makes 10-12 servings.

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Now pull up a chair and join us as our friends at FoodNetwork team up with the rest of the Fall Fest bloggers to enjoy this amazing Thanksgiving Feast!

Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack

Cooking With Books: Spiced Couscous and Walnut Salad

Mooshu Jenne: Honey Bacon Potato Pops

Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette

Big Girls, Small Kitchen: Super Seeded Cornbread

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries

Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing

Sweet Life: Apple Chorizo Cornbread Stuffing

And Love It, Too: Paleo Green Bean Casserole

Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole

Red or Green?: Corn, Peppers and Onion Saute

Simple Bites: Honey Pomegranate Glazed Brussels Sprouts

Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts

What’s Gaby Cooking: Sweet Potato Gratin

The Heritage Cook: Cauliflower Gratin

Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko

Bacon and Souffle: Spicy Carnival Squash

Desserts:

I Am Baker: Pumpkin Bars in a Jar

Add a Pinch: Caramel Pie

Chez Us: Pumpkin Cheesecake With Chocolate Swirls

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Fall Fest, Food Network, Gluten Free, Grain Free, Nut Free, Paleo, Side Dish, Soy 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)