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

October 7, 2012 By 4 Comments

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

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

And boy oh boy were there some great options!

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

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

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

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

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

Thank you, Heather!

Berry Almond Crunch by Heather, the Gluten-Free Cat

Ingredients:

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

Directions:

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

2.  Spoon into bowls and enjoy.

Makes 2 snacks or 4 small desserts

 

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

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

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

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

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

Filed Under: Dairy Free, Desserts, Other, Paleo, Raw, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Grain-Free Spinach Pie

October 3, 2012 By 6 Comments

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

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

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

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

First, things I did not realize about chebe:

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

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

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

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

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

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

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

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

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

Enjoy!

 

Print
Grain-Free Spinach Pie

Ingredients

    ’Ricotta Cheese’
  • 1 c Raw Almonds, soaked 12-18 hours, peels in tact
  • 1 c Water
  • 1 Tbs Lemon Juice
  • 1 Tbs Olive Oil
  • 1 Tbs Dried Basil
  • 1 tsp Minced Garlic
  • ½ tsp Salt
    • Filling
  • 10 oz Fresh Spinach, chopped
  • ½ c diced onions
  • ½ c fresh parsley, chopped
  • ½ c fresh dill, minced
  • 1 c ‘Ricotta Cheese’
  • 2 eggs
    • Crust
  • 1 box Garlic-Onion Breadstick Mix (http://www.chebe.com/Products/Dry-Mixes/Chebe-Garlic-Onion-Mix.aspx)
  • 2 Tbs Olive Oil
  • 2 Large Eggs
  • ¼ c Coconut Milk

Instructions

  1. Prepare ‘Ricotta Cheese’ the day before you plan to serve your Spinach Pie. After raw almonds have soaked 12-18 hours, rinse and use blender to mix 1c water, lemon juice, olive oil, dried basil, minced garlic and salt. Blend on highest setting until smooth.
  2. Pull cheese cloth or very clean pillow case taught over large bowl, securing with rubber bands. Pour ‘cheese’ mixture over the cloth, cover, refrigerate and allow all liquid to slowly drip off cheese for 6-8 hours or until ready to make spinach filling.
  3. Preheat oven to 375f.
  4. Using a large food processor, mix spinach, onions, parsley, dill, ‘cheese’ and eggs together until well incorporated. Set aside.
  5. Mix together crust per the chebe standard directions on the box. Divide dough into 6 equal pieces. On parchment lined cookie sheet, flatten each ball as thinly as possible, paying attention and filling any holes that may appear.
  6. In the center of each dough ball add approximately 1/8-1/4 c spinach filling. Bring dough edges together and secure around spinach filling.
  7. Bake at 375f for 25-30 minutes or until lightly brown.
  8. Makes 6 servings
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Now that you know how we like to enjoy our fall spinach harvest, be sure to stop by chebe  and order your favorite dairy-free mixes (which includes all dry mixes except the Original Cheese Bread), then be sure to stop by this week’s Food Network Fall Fest for more spectacular spinach splendor. xo

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

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

Coconut Flour Apple Crumble (nut-free)

October 2, 2012 By 8 Comments

When Phoebe invited me to her Virtual Viewing Party and All-American Potluck, the first thing that popped into my mind was apple pie.

I mean, besides hot dogs, what is more American than apple pie?

Only, I am not a huge fan of apple pie.

Don’t ask me why, I am not 100% certain; I just know that even before being diagnosed with celiac disease, apple pie was never really my thing.

What I do love though is a good apple crumble. Laced with cinnamon and just the right amount of crunch, a good apple crumble always seems to hit the spot.

This dish makes enough for a party.  Feel free to half the recipe and bake it in a smaller pan if you must (9X9 square should do), but I love desserts that can feed the crowd and this one is no exception.

Grain-free, nut-free, egg-free and refined sugar-free, you’ll only find good stuff here. Eat it up! xo

 

 

Print
Coconut Flour Apple Crumble (nut-free)

Ingredients

    Filling
  • 3lbs Apples (organic is best, I prefer Cortland’s for baking)
  • ¼ c Coconut Oil
  • ¼ c Palm Syrup (Honey, Agave or Maple Syrup would work well, too)
  • 1 Tbs Cinnamon
  • ½ Tbs Nutmeg
  • ½ tsp Cloves
  • ¼ tsp Sea Salt
    • Topping
  • ½ c Coconut Flour
  • 1 c Coconut Flakes
  • ½ c Palm Sugar (Turbandino or other non-refined dry sugar, just not in liquid form)
  • ½ c Coconut Oil
  • 1 tsp Cinnamon
  • ¼ tsp Sea Salt

Instructions

  1. Preheat oven to 350f.
  2. Prepare 13x9 in baking pan by greasing generously with coconut oil, set aside.
  3. Prepare apples by washing, coring and slicing each, placing wedges into large mixing bowl. Carefully drizzle ¼ c coconut oil, palm syrup, 1 Tbs cinnamon, nutmeg, cloves and sea salt over apple slices, mixing with hands to ensure even coating throughout.
  4. Spread slices evenly throughout pan, set aside.
  5. Prepare topping by mixing coconut flour, coconut flakes, palm sugar, coconut oil, cinnamon and sea salt in medium sized mixing bowl, stirring until an easy crumb is created.
  6. Sprinkle topping evenly over seasoned apple slices.
  7. Bake at 350f for 20 min or until slices are lightly tender and the topping is golden brown.
  8. Serve as-is or with your favorite non-dairy vanilla ice cream.
  9. Makes 8-10 servings
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Be sure to join the rest of this All-American Potluck and enjoy these amazing dishes:

Feed Me Phoebe: Kitchen Sink (Gluten-Free) Mac n’ Cheese
Cooking With Books: Apple Pie Shortcake
The Naptime Chef: Baked Mac & Cheese with Marinara
Creative Culinary: Spiked Apple Crisp
Sarcastic Cooking: Grilled Cheese Sandwiches with Bacon and Tomato
Umami Girl: All-American Macaroni and Cheese
Flavia’s Flavors: Pumpkin Doughnut Holes
The Promise 365: Grandma Mary’s Baked Beans
Women on Fire: Red, White, and Blue Muddle Sunrise
One Hungry Mama: Dulce de Leche Apple Pie
Mother Would Know: Basil, Sundried Tomato and Goat Cheese Pasta
Ronaldo’s Cucina: Cuban-Inspired Ground Beef
Chef Pippa Calland: Deviled Eggs
Stan Frazier: Shrimp Scampi
Sweet Dreams LA: Fuji Apple Bread Pudding with Southern Whiskey Butter Sauce
Chef Robin Bodwin: Bread and Butter Jalapenos
Rawstachio: Elvis Sandwich 2.0
Chef Cody Utzman: Grilled Rib Eyes with Olive Oil Smashed Potatoes and Sweet Corn Salad

 

This post is also being shared with: September 2012 GFE Virtual Gluten-Free Support Group

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

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September 13, Blogiversary and Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

September 13, 2012 By 16 Comments

September 13th may not mean a lot to most, but to the many who have been diagnosed with celiac disease, September 13th is a day just as important as most any other holiday.

You see, September 13th has been designated as National Celiac Awareness Day by the United States Senate, and “whereas the majority of people with celiac disease have yet to be diagnosed,” those of us who are lucky enough to have been identified want to help raise awareness and enable millions who are still unidentified to find their way.

Why September 13th?

As I explained in my inaugural blog post, September 13th is the birthday of Samuel Gee, the doctor who is credited with being the first person to find a link between celiac disease and diet.

Frankly, I owe my life to Dr. Gee.  Quite literally.

It was September, 3 years ago, when I was diagnosed with celiac disease.

For several years before that, I had been ill.  So extremely ill that my once morbidly obese build had dropped to a frightening 113 pounds.

At 5’ 11”, 113 pounds is thin. Too thin.

It didn’t matter how much I ate or how high in calories my food was (think junk food), I couldn’t keep most food down and what little food I could keep down went right through me.

I was starving to death.

Oddly enough, the sudden drop in weight was not the only symptom I had, nor was it the first.  In fact, I was just as symptomatic when I was morbidly obese, my symptoms had simply magnified when the weight began to drop.

When you read my own living with celiac story, there is no doubt that my life has improved since being diagnosed with celiac.

It is also no coincidence that And Love it, Too! made its debut two years ago today, September 13, 2010.

From the beginning I knew that informing friends, but especially my family about celiac disease was going to be an important part of this venture.  Opening my site on this day made perfect sense, and so it is.

As promised last year on my first blogiversary, and because my site opened with a cake, the name itself has been inspired by cake, it is my plan to celebrate this day with a new cake, every year!

A true southern classic, this Pineapple Upside Down Cake has been years in the making!

Really, it took me years to figure out how to make this cake gluten-free, dairy-free, refined sugar-free but just as delicious as the stuff my aunt Teena used to make.

My aunt Teena (whose specialties included bread and butter pickles, mustard greens, pinto beans and upside down pineapple cake) always said the key to a good pineapple cake was the cast iron it was cooked in and the caramel that coated the outside.

Having tasted upside down pineapple cakes from all over the US (prior to cd diagnosis), I do believe she was right.

Even without the gluten, grains, sugar and butter that filled my aunt Teena’s cakes, I do believe she would be proud of the recipe I am sharing tonight.

Regardless of all it is missing, this cake is spot-on and truly the perfect dish to be sharing with you this special day.

Enjoy!

 

Print
Upside Down Pineapple Cake (grain-free, dairy-free, refined sugar-free, paleo)

Ingredients

    Caramel & Fruit Coating
  • 20 oz can of Unsweetened Pineapple Slices, juice separated and reserved
  • ¼ c Coconut Oil
  • ¼ c Palm Syrup
  • ¼ tsp Sea Salt
  • 7 Red Cherries, pits removed
    • Cake
  • ½ c Coconut Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Eggs
  • 1/3 c Coconut Oil
  • ½ c Palm Syrup
  • 2 Tbs Vanilla Extract

Instructions

  1. Preheat oven to 350f.
  2. Using a well-seasoned 12” cast iron skillet, slowly melt ¼ coconut oil over medium heat.
  3. Once melted, whisk in ¼ c palm syrup, sea salt and juice from the 20 oz can of unsweetened pineapple slices. Allow sauce to reduce over medium to medium low heat until a thick caramel has been achieved (about 15-20 min). Remove from heat.
  4. Carefully lay 7 whole pineapple slices on the base of the skillet, six half-slices on the sides of the skillet and then drop 1 pitted cherry in the center of each whole slice. Set aside.
  5. Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside.
  6. Using stand or hand mixer, beat 4 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract.
  7. Mix in dry ingredients and blend until no lumps remain.
  8. Carefully pour cake mixture over prepared fruit and caramel.
  9. Bake for 35-40 min or until a toothpick inserted in the center of the cake comes out clean.
  10. Allow cake to cool slightly (10-15 min, still in skillet)
  11. Place large serving platter or cake stand carefully, upside down, over the skillet.
  12. Holding both the plate/stand and the skillet firmly together, quickly flip the skillet and platter so that the platter is right-side up and the skillet is upside down.
  13. Slowly lift the skillet from the platter, ensuring all pineapple slices remain in place and that cake has separated from the skillet intact.
  14. Serve warm or refrigerate until ready to serve.
  15. Makes 8-10 servings
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So many wonderful changes have come over the last two years of sharing my story, my recipes and my life with you, I cannot wait to see the changes and the progress that are yet to come.

Thank you for being a part of this dream!  It is because of you that I continue to do what I do.

Love to you all! xo

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

Healthy Lunchbox 2012: The Ultimate Collection

September 10, 2012 By 18 Comments

Over the last 31 days, dozens of bloggers have brought you their very best Healthy Lunchbox ideas, tips and recipes.

While I had the pleasure of opening the series with a week’s worth of simply beautiful healthy lunches that included everything from planned-overs to lettuce wraps, it was what came over the days that followed that really thrilled me.

While no two healthy lunchboxes may be the same, there were similarities with many of the lunches shared over the last month.

First, Healthy Lunchboxes should include options.

I love this organizing system presented to us by Jessica from Allergic to Air, quick and easy and even includes a weekly treat, such a great tool!

Next, Salads.

While we know we should get our greens, even the healthiest eaters sometimes struggle to get them in!

Struggle no more! With so many options that are beautiful and delicious, how could you?

Israeli Chickpea Salad with Mustard Greens from Feed Me Phoebe

 

Salad in a Jar  (with a Topaz Dragon Ginger Dressing) presented by Janet from The Taste Space – Steam, Bake, Boil, Shake!

Not Your Average Midwest Tuna Salad by Kate from Eat, Recycle, Repeat

A Salad for All Seasons from Naomi Devlin Straight Into Bed Cake Free and Dried

And most recently, Mediterranean Tuna Salad by Melissa Joulwan from The Clothes Make the Girl

 

Use your planned over’s to turn your salad into a complete meal like this one by Shannon from Enjoying Gluten-Free Life

 

Of course, Healthy Lunchboxes are best when they come in cute packages!

 

Bento Boxes by Dawn Allen from Cuter than Gluten

 

A grown-up bento by Alta from Tasty Eats at Home

Sistema lunches by Lexie from Lexie’s Kitchen

 

Healthy Lunchboxes also include better, healthier yet more allergy-friendly (sometimes pre-packaged even ) choices, too.

 

Shirley, Gluten-Free Easily’s entire post is filled with great advice from an experienced mom perspective!

Stacy and Matt offer up  products and power lunches by The Paleo Parents

Use Rudi’s Gluten-Free Tortillas to make these tasty wraps  from Cooking with Elise

 

Picking a better nut (or nut-free butter) by Tasterie

Gluten-Free and dairy-free quesadillas from Lexie’s Kitchen.

 

 

Healthy Lunchboxes also mean something warm!

 

Slowcooker Paleo Eggplant Parmesan in a thermos on your way out the door is quick, warm and hearty!

 

And everyone loves a good chicken soup, like this Gluten-Free West Lake Soup from Brian, the East Bay Celiac

 

Healthy Lunchboxes also include wraps of all kinds!

 

Pizza Wraps from Tessa the Domestic Diva

 

Just one of the 10 (yes, TEN) very different yet extremely delicious wraps Heather, the Gluten-Free Cat shared with us!

Lunchbox Crepes by Paula from Live Free, Gluten Free

 

Crepes for kids and grown-ups alike by Mary from Sweet Roots

 

 

J’s Spicy Lettuce Wrap by Janie, I am J the Blog

 

Pancakes for Dipping and Rolling by Naomi Devlin from Straight Into Bed Cake Free and Dried

 

And finally, Healthy Lunchboxes even include dessert, every now and then!

 

 

Just one of three recipes by Susan from Real Kids Eat Spinach

 

Grain-free waffles by Dawn from Cuter than Gluten

Peachy Coconut Streusel Muffins

Little Chef’s Gluten Free Back to School Cookies by Gluten-Free Gigi

 

Gluten-Free, Nut-Free Vegan Chocolate Chip Cookies by Maggie from She Let Them Eat Cake

 

Chocolate Nut Butter Oat Cookies by Shirley, Gluten-Free Easily

Maple Chai Oat Bars by Jessica from Allergic to Air

Adopt a Gluten-Free Blogger cookies, recipes from Jenni the Urban Poser

Grain-free Honey Graham Dips by Alta from Tasty Eats at Home

 

Fudgey Yumminess by Kate from Eat, Recycle, Repeat

 

Really, this roundup is a mere overview of the brilliance that came our way this month. Please visit each of the lovely posts and their respective bloggers and be sure to thank them for making this year’s Healthy Lunchbox just that much easier!

Love to you all! xo

 

For those of you seeking more Healthy Lunchbox ideas, pull up a chair to this year’s Food Network Back to School Communal Table! Enjoy!

Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies

Made by Michelle: Almond Butter and Banana Sandwiches

Chez Us: Healthy Tuna Salad

Napa Farmhouse 1885: Back to School Roasted Chicken Legs

Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad

Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette

Adult options:

This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches

Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup

Haute Apple Pie: Edamame Hummus

Feed Me Phoebe: Deviled Egg Salad Sandwiches

Creative Culinary: Margarita Watermelon

Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios

 

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Healthy Lunchbox 2012: Melissa Joulwan from The Clothes Make the Girl

September 9, 2012 By 3 Comments

I was first introduced to Melissa Joulwan late one night, when amid a weight-loss contest at work I decided it was high-time to make the final leap into a Paleo-centric lifestyle and wanted a cookbook that would support this effort.

As you know from my March review of Well Fed: Paleo Recipes for People Who Love to Eat, Melissa’s recipes quickly became a staple in our home.

During the two Whole30’s I have completed since March, my children grew to appreciate Melissa as much as I do, as all of her Well Fed recipes are Whole30 approved, so if they wanted to make something from her book, chances were mom would say “yes!”.

Even though Melissa stays busy with her blog, The Clothes Make the Girl and as she works through the rigors of writing her next cookbook, she was kind enough to take a moment and share her Healthy Lunchbox suggestions with us today.

The final installment to our Healthy Lunchbox Series (save the final recap which will be up tomorrow), I am so grateful for Melissa and her beautiful post below.

Thanks Melissa! xo

_________________________________________________________

 

Truth: Restaurant salads always seem so much better than salads made at home.

Here’s why: Restaurants know that the way to make a delightful salad is to jettison the lettuce and arrange beautiful ingredients on a big ol’ plate. At least in my house, I can sometimes get a little lazy about what does into the salad. And who are we kidding? A big bowl of lettuce isn’t the most exciting thing you can cram into your well-deserving mouth in the middle of the day. But a big platter of fresh veggies and irresistible nibbles isn’t boring — it’s exhilarating!

Not only is a composed salad platter simple to throw together quickly, it’s loaded with nutrition and taste satisfaction — and it’s easy to pack the individual components separately, then arrange them just before you’re ready to eat them. And if your day at work or school (or at home) flies out of control, a deconstructed antipasto plate is easy to eat on the run. (Although I don’t recommend that. It’s so much more fun to sit down and savor every bite!)

MEDITERRANEAN ANTIPASTO PLATTER

My go-to is a Mediterranean Antipasto Platter because it instantly makes me feel like I’m on holiday, along the sunny shores of the Mediterranean, enjoying a light lunch before a jaunt along the coast on a scooter (wearing a really cute sundress, giant sunglasses, and a scarf on my hair).

Ahem.

I usually build my antipasto plates around a scoop of tuna salad with homemade mayo, but grilled chicken, egg salad, and chicken salad work equally well. Then I surround the protein with fresh, raw veggies and other little nibbles, like pickles, olives, artichoke hearts, pickled peppers, and a few fresh basil leaves. There’s usually some kind of dipping sauce involved — a little fat makes it easier for your body to absorb the vitamins and minerals in the veggies, plus it tastes so good! And for dessert: lovely fresh fruit. Like this:

Mediterranean Tuna Salad Recipe

Ingredients:
2 cans tuna, preferably packed in olive oil
10 pitted black olives, sliced into rings
2-3 banana peppers, sliced into rings
10 fresh mint leaves or 1/2 tsp dried mint
1 tablespoon lemon juice
salt & pepper to taste
1-2 tablespoons homemade may

Directions:
1. Place tuna in a small bowl and break up with fork.

2. Add everything except the mayo and mix ’til well-blended. Taste to see if you need to adjust the seasonings.

3. Add the mayo and gently stir ’til just combined.

Homemade Mayo Recipe

Ingredients:
1 egg
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp

Directions:
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

NOTE: For more details on making homemade mayo, see this post.

Creamy Italian Dressing Recipe

Ingredients:
2 tablespoons homemade mayo
1 tablespoon vinegar: balsamic, wine, or cider
1 clove garlic, crushed
1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil)
salt & pepper, to taste

Directions:
1. Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork.

2. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a 1/4 teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.

NOTE: I’ve given instructions for making the dressing “to order.” I don’t recommend making a big batch in advance because I think the texture will suffer. Plus, it really takes no time at all to blend together. Your taste buds will thank you.


Plate-Filling Ideas
Choose a few or all of these to build your beautiful plate:

Bell Pepper (raw or roasted)
Broccoli (steamed and cooled)
Carrots (raw or roasted)
Cauliflower (raw, roasted, or steamed and cooled)
Cucumber (raw)
Green Beans (steamed and cooled)
Jicama (raw)
Snap Peas (raw)
-
Artichoke hearts
Olives
Hard-boiled egg
Pickled Peppers
Pickles

OTHER ANTIPASTO PLATE OPTIONS
Why limit yourself to the sunny Mediterranean when there are so many fun places your taste buds can take you? Here are a few more Antipasto Ideas that are just as easy and delicious.

Southwest Antipasto Plate
Serve Firecracker Tuna Salad with bell pepper strips, jicama sticks, carrot and cucumber coins, along with Southwestern Cumin Lime Dressing for dipping.

Asian Antipasto Plate
Serve cold or hot grilled chicken (or rotisserie chicken) with bell pepper strips, snap or snow peas, carrot and cucumber coins, along with Sunshine Sauce for dipping. Bonus if you have some Caramelized Coconut Chips on the side.

Middle-Eastern Antipasto Plate
Serve cold or hot grilled chicken (or rotisserie chicken) with cold steamed green beans, cucumber coins, broccoli and/or cauliflower florets, along with Tahini Dressing for dipping. If you want to invest a little more prep time, you can also round out the plate with gluten-free, paleo dolmas; Lebanese Onion & Parsley Salad, or Baba Ghanoush.

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Healthy Lunchbox 2012: Naomi Devlin from Straight Into Bed Cake Free and Dried

September 9, 2012 By 1 Comment

My friend Naomi Devlin has an amazing profile.  Having trained in London at the London College of Homeopathy, Naomi practices as a homeopath and nutritionist.

In addition to this, Naomi is also the mastermind behind the Go Ahead Honey, It’s Gluten-Free events which began back in 2008 on her blog, Straight Into Bed Cake Free and Dried. As if the Go Ahead Honey, It’s Gluten-Free event wasn’t great enough, from September 2012 through September 2013, GAHIGF is going Primal!  I cannot wait to see all of the grain-free goodness this stirs up!

Naomi’s Low Carb Lunchboxes are a wonderful way to round-out our Healthy Lunchbox Series.  I am so pleased she joined us this year.

Thanks Naomi! xo 

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Low Carb Lunchboxes
Over the years we have experimented with varying amounts of carb in our diets and found that, like our primal ancestors, we thrive on lots of plants and animals.
For me, one meal can so easily be replaced with another at any time of day. Soup for breakfast? Fried eggs for supper? Why not? I’m just happy to eat what I like, when I like. I am lucky to be able to eat most of my meals fresh from the kitchen.
For Finn and Nick however, the issue of lunch-boxes can present some challenges. For Nick, how to eat well and not get bored, or how to eat a bowl full of leaves and dressing on the train back from London? For Finn, how to eat well and avoid the incredulous stares of your fellow students as you produce yet more green from your tiffin tin and eat yet another piece of succulent chicken thigh with the skin bronzed and intact.
My solution is to offer a mixture of salads through the shoulder seasons and summer, with days that include sandwiches made from nut bread or pancakes or a slice of juicy frittata. Maybe some egg crepe rolls and dipping sauce or an impromptu cheesecake (recipe below).
When colder weather descends, a wide mouthed flask is unbeatable for Finn. It can contain soup and stew that stay warm right until lunch – perfect for dipping a buttered almond pancake or two.
In the winter, when I make lots of tray bakes, Nick will just fill a jar with a generous portion and heat it up at work. This is brilliant if you have the facilities. The key is to always overcook and freeze anything you’re not going to eat in the next 48 hours. Instant fast food!
I offer you a selection of links for tasty low carb lunch boxes, that won’t raise your blood sugar or have you reaching for a snack bar mid afternoon. Have fun!
Grain Free Breads (more on the sidebar)
Pecan and Apple Bread is perfect for cheese or ham sandwiches, spread thickly with some soft butter or thick yogurt.
Carrot Pulp Bread, uses the leftovers from juicing to make a nourishing loaf that’s pretty versatile.
Banana Bread - for a sandwich that thinks it’s dessert, try a couple of slices of this sandwiched with cream cheese and some extra walnuts.
Pancakes for Dipping and Rolling Stuff Up In


Almond Pancakes - delicious any way if you ask me. Ideal spread with some paté, thick yogurt or creme fraiche. Great buttered and dipped into a hearty soup in winter. Make a ton and freeze, for instant mini pizzas when covered with tomato sauce and cheese (not Heinz ketchup though!).
Pea Pikelets - little fluffy drop scones made with mashed peas, basil and nuts. Can be made with any mashable vegetable and are great hot or cold.
Egg Crepes - the ultimate low carb wrapper for anything you can think of!
Savoury Treats


Aubergine Crostini - throw away the bread and replace it with a slice of griddled aubergine. Melanzane parmigiane – eat your heart out!
Cheesy Crackers - sable, cheesy biscuits. Store them in a high place or they won’t last five minutes!
Courgette Frittata - a succulent, savoury wedge that is totally satisfying. All it needs it a handful of greens to make it a meal.
Fresh Chorizo Sausages - struggling to find sausages that aren’t full of preservatives and cheap meat? Try these little spicy numbers, delicious dipped into something cool and creamy.
Salads


A Salad For All Seasons - you can’t go wrong with a big bowl full of salad for lunch. Pop it in a tiffin tin or tupperware, smothered in a delicious dressing, with some satisfying protein and maybe some seeds in there. Yum!

Cucumber and Poppyseed Salad - cool cucumber, chilli, lime, soy and poppy seeds make this salad incredibly moreish. Great with some cold lamb, roast meat or egg crepe rolls.
Carrotslaw - make with carrot or red cabbage depending on your taste. Use mayonnaise or yogurt, or creme fraiche. Great piled into a gem lettuce leaf with a slither of cold meat or salami.

For soups, stews and broths – check out my sidebar.
Instant Lowish Carb Cheesecake
Per person:
a small handful of raw or unsalted roasted nuts – pecan or hazelnut are the best IMHO.
salted butter
1/2 tsp raw honey
two heaped dessert spoons of Greek or dripped yogurt
half a banana mashed or a small handful of berries lightly squished
In a food processor, grind the nuts to a finish crumb. Add honey and enough butter to make damp crumbs that will press together into dough, but not so much that they are sticky.
press into a dariole mould (or small tart tin, metal ring etc) lined with a scrap of baking parchment.
Spoon in the fruit and top with yogurt.
Chill for a couple of hours and then dig in! Can be semi frozen for an iced version or made in a small round tupperware for a portable dessert.
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Healthy Lunchbox 2012: Kate from Eat, Recycle, Repeat

September 7, 2012 By 4 Comments

My friend Kate from Eat, Recycle, Repeat loves to help others. To her, food is about more than what we eat, it is how we treat the earth and thereby treat our bodies in the process. 

 

I love her statement, “I believe that what we put into this earth directly affects and impacts our health, so I enjoy foods that are environmentally-conscious: sustainably-raised and harvested, free of pollutants and toxins, and mutually beneficial for individual and earthly well-being.”

 

Today, Kate takes her earth-friendly balanced lifestyle and applies it towards her Healthy Lunchbox, a beautiful lunchbox indeed.

 

Thanks, Kate! xo

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Wherever I go, my personal belongings bulge with homemade herbal tea (de-caffeinated tea is a rarity in Japan), reusable water bottles, and a packed lunch or dinner. It’s a necessity in a country unfamiliar with food allergies. Even so, I find the small effort of packing a lunch every day is a great investment in future belly happiness, as well as peace of mind.

I’m only responsible for one person, though, but with three brothers and one sister, I can imagine what moms are going through if they have to pack many lunches. I spent a year packing lunches for my 9 year old brother, and while I’m no expert, I got a glimpse of the challenges of packing an allergy-friendly, kid-appealing lunch that will actually get eaten and not brought home barely nibbled on. I refused to pack lunches for my teenage brother, though, who was always running out the door in the morning with a banana and something else totally insufficient to quell his superhuman appetite. I tried to encourage him to pack as much of his lunch as possible in the evening, to avoid the morning rush.

Of course I’m not smart enough to follow my own advice, but I wake up early enough in the morning to get something prepared and get out the door with at least my hair combed, or at least in a ponytail! I have a few tools that can make packing a lot more efficient and enjoyable, but I’ve basically accepted that I am the food bag lady. Happy but unfashionable.

 

Set Yourself Up for Success:
- Make your lunch, or several parts of it, the night before. If you’re rushed in the mornings, you don’t want to add to the stress!

Use Some Great Tools:
- collapsible silicone lunch box
- re-usable snack pouches
- glass jars for layered salads
- bamboo utensil set

- reusable tea mugs, tumblers, and water bottles

Ever since I saw it on Pinterest, I’ve become a huge fan of salads in jars. This works best with sturdy vegetables that can be pre-packed and won’t bruise if prepared ahead of time. That way in the morning, you can grab a jar and go! When you want to eat it, you can add your favorite dressing and shake! It adds a little extra fun to your normal lunch routine.

 

 

This jar has cabbage, okra, cucumbers, and broccoli. I’d also love to add some pickled red onion in there. Sauerkraut would work well too if you didn’t have cabbage.  The smaller jar contains some basil from my window garden, pureed with garlic & olive oil.

 

Another salad that I enjoy, and one that kids might enjoy too, is the salad in a boat idea. By hollowing out a cucumber, using a spoon to remove the seeds, you can fill in the middle with tuna salad or lunch meal slices (I prefer Applegate), and then cover with the other half of the cucumber to keep things relatively mess-free. You probably want to avoid tuna salad if your school or work is really hot or doesn’t have good refrigeration. But the sky is the limit for fillings! I imagine most sandwich filling ideas would work well here, except for PB & J!

 

 

Not Your Average Midwest Tuna Salad

Makes 2 servings

 

1 BPA-free can of tuna

¼ Avocado

1-2 Tbs olive oil

3-4 small dill pickles or one larger pickle

3-4 leaves of basil, chopped

 

optional:

hard-boiled egg

two slices of bacon, chopped

 

Chop the pickles into small pieces, and cut the basil into thin strips. Combine all ingredients and mix well. Serve in a cucumber boat or over a bed of lettuce. Serve with chopped hard-boiled egg or bacon as a garnish, if desired.

 

For some portable treats, check out my Fudgy Sweet Potato Truffles or Uncool Fudge at Eat, Recycle, Repeat!

 

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Healthy Lunchbox 2012: Alta from Tasty Eats at Home

September 5, 2012 By 10 Comments

 

My friend Alta from Tasty Eats at Home calls herself an amateur food photographer, but I’d doubt anyone viewing her drool worthy photography would see her photos as amateur. A fellow Texan, Alta is also gluten-free and dairy-free so I love getting to peek inside her lunchbox to see what amazing treats she prepares for herself.

And trust me, you will not be disappointed!  Her recipe is delicious, her bento box is enticing…I am so happy Alta joined us for this year’s Healthy Lunchbox  series!

Thanks, Alta! xo

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When Sunny asked me to participate in this year’s Healthy Lunchbox series, I was both excited and nervous. I am definitely on board with bringing lunches from home. I do it 99% of the time myself, primarily to combat the sometimes cumbersome issue of eating out with gluten and dairy intolerances, but also because I can pack healthier food, and it’s cheaper. But in spite of the fact that I am a stepmom to three teenagers, I don’t in fact pack lunches for them. Never have. Not that I wouldn’t – I most definitely would – but they live with their mom full-time (they’re generally only with us on some weekends, and more in the summer). So I am a bit rusty on the daily grind of packing lunches for school.

However, I’m not unfamiliar with the snacks that go over well with many kids. If given the opportunity, our kids would eat more than their fair share of chips, cookies, candy, sandwiches, pizza, and sugary drinks for lunch. And of course, we all know, the more “fun” the food looks, the better. Bite-sized trumps full-sized any day, and if it’s brightly colored (or comes in a brightly colored package), that’s a definite bonus. And of course, any sweet treat is held in high regard.

The biggest hurdle any parent striving to feed their child a healthier lunch must face is the peer test. “Everyone else” is eating little cellophane-wrapped packages of artificially-dyed chips and crackers, cakes and cookies loaded with preservatives, refined sugars and flours, all of them full of gluten and dairy and devoid of nutrition. But rare is the child that will gladly eat a salad in front of their cheese puff-eating peers and not feel a little “weird.” So the challenge for us as parents? Make food that either can be a healthier version of these “evil” lunchbox staples or make a fun healthy replacement.

Recently I purchased a bento box for my own personal lunchbox, but I truly believe a box such as this can go a long way towards making a healthier lunch seem fun and look inviting. Having little individual compartments for each component not only makes it seem neat and pretty, but it also cuts down on waste (no more plastic bags!), is compact, and keeps everything from getting crushed or squished. I found mine at Laptop Lunches, but there are numerous companies out there selling all varieties of this concept.

To make a bento box as inviting as possible, cutting fun shapes out of the food can really help. I have a few inexpensive vegetable cutters, but even using cookie cutters can be great. A child’s otherwise boring sandwich (on gluten-free bread, of course) is way more fun if it is cut with a fun cookie cutter, and cucumber slices, carrots, melons and other fruit and vegetables are better when made into fun bite-sized shapes. And if there is something to dip? That’s the ultimate fun.

Remember those little graham crackers/cookies that came with a little side of frosting that you could dip the cookies into? These were popular even when I was a kid, and they’re still around today. Cookies and frosting are certainly not healthy lunchbox material, but in the school lunchroom, these were highly-traded treats! Of course, they are full of sugar, gluten, dairy, and who knows what else.

So why not make a healthier version? My version of these graham dippers are grain-free, refined sugar-free, and have a good amount of healthy fats and fiber from the almonds, chia seeds, and coconut flour. And of course, there’s “frosting” to dip the cookies into (with a few sprinkles on top – made with natural dyes, of course) which also provides a good dose of healthy fats and fiber. This little treat is sure to leave them happy, full, and satisfied, without the resulting sugar crash. I call that a win-win situation!

Honey Graham Dippers

1 c blanched almond flour (I used Honeyville)

3 T coconut flour

½ t unflavored gelatin powder

1 t ground chia seeds (I grind whole chia seeds in my coffee grinder)

½ t baking powder (I use an aluminum-free variety that uses tapioca starch instead of corn starch)

¼ t baking soda

¼ t cinnamon

1/8 t salt

3 T coconut oil

1 T blackstrap molasses

1 ½ T coconut milk, warmed enough to be soft

½ t vanilla extract

1 T honey

Preheat oven to 350 degrees. In the bowl of a food processor, combine almond flour, coconut flour, gelatin, chia, baking powder, baking soda, cinnamon and salt. Turn on for a second or two to combine. Add the coconut oil and pulse 5-8 times to incorporate. Add molasses, coconut milk, vanilla and honey and process again until a dough comes together. Scrape out the dough onto a large piece of parchment paper. If dough is really sticky, add a touch more coconut flour to the paper and to your hands, and pat out the dough into a rectangle about 5 inches square. Loosely wrap the parchment paper around the dough and place in the refrigerator for 30 minutes or until the dough is rather firm.

Remove from the refrigerator and unfold the parchment paper. Sprinkle a little coconut flour on the dough and on your rolling pin and roll out the dough to about 1/8 inch thickness. It shouldn’t stick to the pin if it’s cold, but if it does, add a bit more coconut flour. Cut small cookies out of the dough and carefully place on a parchment-lined baking sheet. (I used a small spatula to make the transferring of cookies easier, but they actually stayed in the proper shape pretty well, since they were small and the dough was cold.) Gather the scraps of dough together and re-roll again to 1/8 inch thickness and cut more cookies. Repeat until the dough is gone.

Bake cookies for 10-12 minutes or until lightly browned underneath. Remove and allow to cool on the pan for a minute, then transfer to a cooling rack to cool completely.

Makes 3 ½ to 4 dozen cookies.

Vanilla Cashew Frosting

1 ½ c raw cashews, soaked for 2-3 hours

¼ c maple syrup

¼ c unsweetened almond milk

¼ t stevia

1 t vanilla extract

Pinch salt

1/8 t cinnamon

Drain cashews and place in a blender along with the rest of the ingredients. Blend on a medium-low speed, stopping to scrape down the sides, for 5 minutes or so, or until creamy. Serve with sprinkles on top alongside graham dippers.

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