Ingredient-Challenge Monday

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

November 12, 2012 By SunnyB 18 Comments

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

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

Not so, I say!

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

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

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

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

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

Enjoy!

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

Ingredients

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

Instructions

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

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Ready to share your magnificent mushroom recipe?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free. Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods. As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

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

Link it up and have a wonderful week! xoxo

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

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

November 11, 2012 By SunnyB 3 Comments

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

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

Yeah, me either!

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

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

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

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

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

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

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

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

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

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

And trust me, they are all simply amazing!

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

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

Deal? Deal.

So are you ready for this month’s challenge?

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

Undoubtedly, you are too.

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

So this month’s challenge is…

Mushrooms.

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

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

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

xoxo

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

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

October 8, 2012 By SunnyB 14 Comments

With cold mornings and a plentiful squash harvest, my mouth has been watering at the thought of pumpkin bread, pumpkin pies and more; but sometimes I just want something warm and sweet that will satisfy my pumpkin craving without taking a lot of time.

This Pumpkin Spice Steamer is a delicious solution to those sugar-laden and dairy-filled drinks popping up at local coffee shops all over. Only, this drink is 100% dairy-free, 100% natural and not an ounce of refined sugar to be found.

While I chose to use the honey gifted me by my friend Shirley Braden from Gluten-Free Easily to sweeten our batch, please know that palm syrup, agave nectar, maple syrup or even stevia alone are all great ways to sweeten this drink.

Because the puree does cause this drink to thicken over time, it is suggested that you drink this shortly after it is made. If you are not serving a crowd (like I do!), feel free to cut the recipe in half, or even ¼ for you and your love or just an extra large serving on your way out the door!

My entry into this month’s Ingredient Challenge Monday, I hope this drink warms you from within and look forward to seeing what Winter Squash recipe you have to bring! xo

Pumpkin Spice Steamer (Dairy-Free, Refined Sugar-Free)

Ingredients

4 c Unsweetened Coconut or Almond Milk (homemade is best)
2 cans Full-Fat Coconut Milk
1 c Pumpkin Puree (canned or home roasted)
½ c Honey (Palm Syurp, Maple Syrup, etc)
4 tsp Cinnamon
2 tsp Ginger
1 tsp Allspice
1 tsp Nutmeg
Stevia to taste (optional)

Instructions

In large sauce pan or small Dutch-oven, whisk together all ingredients except stevia and slowly heat up over medium-high heat. Once light simmer has started, add in stevia, 5 drops at a time, until ideal sweetness has been achieved. Serve right away.
Makes 8-10 servings

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Ready to share your Winning Winter Squash Recipe?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

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

Link it up and have a wonderful week! xoxo

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

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

October 7, 2012 By SunnyB 4 Comments

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

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

And boy oh boy were there some great options!

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

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

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

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

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

Thank you, Heather!

Berry Almond Crunch by Heather, the Gluten-Free Cat

Ingredients:

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

Directions:

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

2. Spoon into bowls and enjoy.

Makes 2 snacks or 4 small desserts

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

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

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

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

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

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

Ingredient-Challenge Monday: Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

July 9, 2012 By SunnyB 19 Comments

Happy Ingredient-Challenge Monday, everyone!

I hope you are brimming with excitement…if the recent entries are any indication; I cannot wait to see what you have for us this month.

I don’t know about you, but I have had a great day!

Yes, I know it’s Monday, but this really was a great day.

Why you ask?

My husband, sons and I all began our day with an intense cardio workout at the gym. Only recently have we started all working out together, for a long time it was me working out alone, and I was okay with that…but more recently we decided to make a move that would get us all out the door together. We manage to get up and out the door by 5am together, and our boys are awake and ready without mom or dad having to say a word!

How many 13 year olds do you know who will do that? Especially during summer break?!

Shortly after we got home, my husband updated his facebook status to this:

“I’ve lost 11 pounds in 14 days. Maybe this crazy diet my wife has me on isn’t so bad.”

As you may recall, my husband agreed to join me on my second Whole30, his first.

And he has stuck with it, stopped himself from making poor food decisions and recently told his boss not to purchase lunch for him at their company meeting this Friday, saying that he would rather bring something that is ‘totally safe’ for him right now than have to worry about what a restaurant is going to do.

Seriously, this man is awesome.

The only aspect of the Whole30 he has not been sold on? No weighing in during the entire 30 day process, hence the facebook mention above…

But you know what? If that is the one shortfall he has on this program, I can live with it.

So after all of this, I went in to work for a while.

Yes, even teachers work during the summer.

While I was there, one of my co-workers asked me what I was doing to “lose so much weight,” and earnestly was hoping for some insight and direction.

Now keep in mind, I have no idea how much I have lost. The last time I was weighed was for our campus weight loss challenge back in May where I learned just 11 days in to my first Whole30 that I had dropped 9 pounds (yes, I broke the weigh-in rule my first go-round, too). And frankly, we don’t own a scale and there is no way I am hopping on one that is stationed in middle of our gym…no way.

Really though, it doesn’t matter…I feel better, my clothes fit better, and now other people are noticing!

I don’t know why that matters, but it does.

Anyhow…this has really been a great Monday for me; I hope you can say the same about yours.

Now, on to our Ingredient Challenge for July!

As announced yesterday, this month I am challenging you to share your favorite blueberry recipe.

Why blueberries?

Well let’s start with the fact that one cup, one whole cup of blueberries has only 84 calories. In these 84 calories, you’ll also get 14% of your RDA in fiber, 24% in Vitamin C, and a good dose of Vitamin A, Calcium and Iron. More importantly though, blueberries are rich in anti-oxidants (http://www.nutrition-and-you.com/blueberries.html), so not only will you stay thin and healthy by eating blueberries, you’ll stay young as well!

Sounds like my kind of fruit.

Before I share this recipe, I will say I feel a little guilty over the simplicity of this dish.

My kids suggest that I make a blueberry cobbler, but the main recipe I use has already been shared with you.

My oldest daughter shouted, “MAKE SOME OF YOUR SORBET, MAMA!” To which I said, “I’ve already shared that one, too.”

Then my husband spoke up and said, “make some more of that creamy berry thing you made the other day, that was really, really good.”

Now how could I resist?

So for this Ingredient Challenge Monday, I am proud to share with you the creamy berry thing my husband loved so much.

Enjoy!

Very Berry Fruit Bowl with Spiced Whipped Coconut Cream

Ingredients

1 can Whole-Fat Coconut Milk (I prefer Thai Kitchen)
2 c Fresh Blueberries
8 Strawberries
1 Nectarine, or Peach, really any stone fruit would do well in this recipe.
¼ c Unsweetened Coconut Flakes
¼ tsp Cinnamon
2 pinches of Cardamom
1 tiny pinch of Sea Salt

Instructions

First, refrigerate your coconut milk for several hours, overnight is best. Frankly, I always have at least one can of coconut milk in my fridge, just in case.
Place your whipping bowl in the freezer and allow it to chill while you prepare the fruit and the coconut flakes.
Preheat medium sized cast-iron or any other dry skillet over medium-high heat. Let this warm while you prepare your fruit, you’ll be back to it in just a moment.
Prepare fruit by rinsing, drying and slicing strawberries and nectarine. Divide into two bowls and add one cup of blueberries to each. Gently toss fruit together and set aside.
Pour ¼ c coconut flakes into warm skillet, spreading evenly over the pan. Stir gently until flakes are golden in color. Remove from heat and set aside. Resist the urge to take a bite, once you start on these it is nearly impossible to stop.
Remove whipping bowl from freezer and prepare your whipping tool of choice (I prefer my stand mixer for this). Remove coconut milk from refrigerator, open and remove the firm cream from the coconut water below. Sprinkle in cinnamon, cardamom and the tiny pinch of sea salt. Whip cream until desired consistency is achieved. If the cream is too liquidy, return bowl to freezer for 5-10 minutes, check and either return if still too runny or whip once firm but not frozen.
Top each bowl with ½ spiced whipped coconut cream, sprinkle ½ toasted coconut flakes on to each bowl. Serve immediately.
Serves 2

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Are you ready to share your beloved blueberry best?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

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

Link it up and have a wonderful week! xoxo

This recipe is also shared with: Wellness Weekends, Slightly Indulgent Tuesday

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Nut Free, Paleo, Raw, Side Dish, Soy Free, Sugar-Free, Vegan, Whole30

Ingredient Challenge Monday Featured Recipe- Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat and ICM Challenge-Ingredient Announcement!

July 8, 2012 By SunnyB 4 Comments

Months that begin on a Sunday or a Monday seem to mess with me. Here it is, July 8 and it’s already the second week of the month.

What does that mean?

That means tomorrow is Ingredient-Challenge Monday!

And I almost forgot.

Before I go on and tell you what ingredient we will be playing with this month, I would first like to brag a little about the spectacular recipes we had the opportunity to try last month!

First, these Vegan and Grain Free Strawberry Shortcake Push-Pops are simply amazing. Even though Danielle was our first entry into the Strawberry Ingredient Challenge, I was pretty certain her recipe would take the cake (pun intended).

And while Danielle did not win our featured recipe spot this month…she was a very close, I almost had to feature two recipes these were so good, winner.

I’m not certain I could select a third recipe to feature. Maybe it’s because we love strawberries so much, or maybe it’s because all of the recipes were just.that.good. But really, my family enjoyed everything from this Anti-Aging Strawberry Energy Smoothie to this Fresh Strawberry Pie in a Chocolate Crust (oh my!).

But even with several desserts on the list, it was the salads that won us over. (weird but true)

This Asparagus, Strawberry and Basil Salad with Mosto Cotto was very filling and brimming over with summer time flavor. If you have never tried Mosto Cotto, Janet gives a link where you can purchase your own…as far as balsamic’s go, this is one of my favorites.

I was surprised by the joyous response my children gave when a second strawberry salad graced our table.

I like to include fruits, nuts and all sorts of flavors when I make salad, but there was something about the addition of big, fresh strawberries in each of these salads that made my children smile.

That being said, this Strawberry Arugula Salad with Sweet Cilantro Honey Dressing is a definite winner!

From the coolness of the cucumber to the delightfully green dressing, there is so much to love about this salad. For once though, I favored a little less garlic than this recipe called for (I am usually a double or nothing type garlic girl). For my children, especially, 2 cloves of garlic seemed to do the trick, although 4 cloves not only intensifies the flavor, it adds a bit of unexpected spice that will please most grownups.

Two or four, I am pleased to present you with this month’s Ingredient-Challenge Featured Recipe.

Thanks, Heather! xoxo

Strawberry Arugula Salad with Sweet Cilantro Honey Dressing from Heather, The Gluten-Free Cat

Salad ingredients:

4 c. arugula
1 c. sliced strawberries
1 c. chopped cucumber
1 avocado, sliced
1 whole strawberry, fan cut

Dressing Ingredients:

1 c. cilantro
1 c. olive oil
2 T. honey (or agave nectar)
4 cloves garlic

Directions:

1. Place all dressing ingredients in a mini food processor or Vitamix and blend until smooth.

2. Place arugula in a bowl and layer strawberries and cucumbers on top.

3. Fan the avocado slices on top of the salad.

4. Fan cut the whole strawberry and place on top for decoration.

5. Drizzle entire salad with dressing.

Serves 4-6

Now that you have enjoyed Heather’s delightful recipe, are you ready for this month’s challenge??

With so many summertime options, I really had a difficult time narrowing down one ingredient to play with. I mean really, watermelon would be great, then there is basil, oh and eggplant or maybe zucchini…but no, when I went through the list of options with my family, it was unanimously decided that blueberries need to be our featured ingredient for the month.

So get ready, break out those aprons and prepare to send your most fabulous gluten-free and dairy-free blueberry recipes my way!

I will have my own blueberry recipe with linky posted late tomorrow, July 9^th, and I look forward to seeing you then!

xoxo

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Raw, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Main Dish, Nut Free, Paleo, Raw, Side Dish, Soy Free, Vegan

Ingredient-Challenge Monday: Strawberry Mojito Sorbet (Fruit-Juice Sweetened, Vegan, Raw, Paleo)

June 11, 2012 By SunnyB 20 Comments

Welcome to Ingredient Challenge Monday!!

As announced yesterday, this month I am challenging you to bring your best strawberry recipe to the table.

Some things you should know…I.love.strawberries. I do! In fact, now that they are in season, I have purchased more than 20 pounds of strawberries in the last month alone (no joke!). Some have been frozen, some have been turned in to fruit juice sweetened jam while others have been dehydrated (I have about 3 pounds of strawberries in the dehydrator right this moment) and many have simply been eaten and enjoyed by my entire family.

And you know what? According to The World’s Healthiest Foods this little obsession of mine is a good thing! Especially since I enjoy them most in their purest form.

That being said…I didn’t create this challenge to have you all show me how you eat your every-day strawberries. No, I am hoping to see your most exotic, yet healthy strawberry recipes and look forward to trying each and every one of them!

I must admit, I had an extremely difficult time narrowing down which strawberry recipe I wanted to share with you today.

Given that our temperatures have topped 100+ degrees since we returned home from our vacation, I knew whatever I shared needed to be cold if for nothing else than because I wanted something cold!

To solve this, I whipped up several different recipes that I had been trying to perfect and had my kids chose their favorite (yeah, sometimes it’s good having a food blogger for a mom). Even though I had them test each recipe separately and at different times, even though two of my recipes were very similar and could only be separated by taste, not by sight, without ever discussing it amongst themselves…my kids all selected the same dessert!

I suppose this minty cold concoction is exactly what we all needed today.

For my entry into this month’s Ingredient Challenge Monday, I am proud to present you with my Strawberry Mojito Sorbet!

Enjoy

Strawberry Mojito Sobet

Ingredients

1 c Pineapple Juice
1 Tbs Lime Juice
1 lb Frozen Strawberries
1 c Fresh Mint

Instructions

Place pineapple juice, lime juice and strawberries, in that order, into high speed blender. Blend ingredients together, tampering as needed.
Once smooth, quickly add in fresh mint and blend just long enough to incorporate the leaves, one or two seconds maximum.
Your sorbet should be frozen enough to serve immediately. If you find that it is too soft, simply freeze in a glass bowl, stirring every 30 minutes, until the sorbet is as firm as you like.
Makes approximately 3 cups

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Don’t let the simplicity of this recipe fool you, it is extremely decadent!

Are you ready to share your own strawberry sensation?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

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

Link it up and have a wonderful week! xoxo

This Recipe is also linked to: Wellness Weekend, Slightly Indulgent Tuesday, Allergy Friendly Friday, Allergy Free Wednesday

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Nut Free, Paleo, Raw, Soy Free, Sugar-Free, Vegan, Whole30

May ICM Winner: Coconut Secret Bars from Tessa the Domestic Diva and June’s Challenge-Ingredient Announcement!

June 10, 2012 By SunnyB 7 Comments

First, I want to congratulate everyone who participated in last month’s Ingredient-Challenge Monday, your coconut recipes were simply amazing!

If you haven’t been by to see everything shared, please do…in addition to the several that were linked in, there were two- late arrivals, one from Kate at Eat Recycle Repeat that is vegan, sugar-free, and absolutely worth exploring; and another from Sandra over at Candida Diet Plan that looks positively delicious! I hope these ladies can join us for this month’s challenge as well.

I really had a difficult time narrowing down my favorites this month, which is a great issue to have!

Our three favorites include this Vanilla Sweet Potato and Kale Curry from Janet at The Taste Space, which I made in our crockpot and subbed out the peanuts for cashews but kept everything else the same. Positively delicious both as a side-dish or a main course!

Iris from The Daily Diet Tribe shared her Sugar-Free Lemon Custard, and heaven knows I love me some sugar-free desserts. I didn’t have any kuzu root starch to make her custard with but noted in her comment section that Iris mentioned arrowroot might be a good substitution. For me, this worked perfectly. Creamy and smooth, this is a dessert I will be making again and again!

Finally though, this recipe for Coconut Secret Bars/Homemade Healthy Mounds Bars from Tessa the Domestic Diva proved to be the overall favorite for my entire family. Frankly, unbeknownst to her, Tessa had an unfair advantage as I have been craving Almond Joy’s like crazy for several months now and once I completed my whole30 program, which does not allow for any sweeteners of any type-including stevia, this was the first dessert I opted to make.

So very rich that I could only handle one little square, this recipe was exactly what I needed to kill this long-time craving. My kids not only flipped over this, my husband even proclaimed that these taste just like Mounds bars but couldn’t figure out how given that he knows I don’t use regular sugars. The coconut nectar in the filling sends these bars over-the-top.

I hope you enjoy this Ingredient-Challenge Monday winning recipe as much as we have and don’t forget to check below to see what the Challenge-Ingredient for June will be, I look forward to seeing more wonderful creations from all of you!! xoxo

Coconut Secret Bars/Homemade Healthy Mounds from Tessa the Domestic Diva

4 cups unsweetened, grated coconut
1/2 cup softened or melted coconut oil
2-4 tablespoons coconut nectar(Tessa says you could also use real maple syrup, honey, or agave)
Roasted whole or slivered almonds (optional) (I used raw and did ½ with, ½ without)

Coating:
1 1/2 cup dark chocolate pieces (I used Enjoy Live Chocolate Chips, Tessa also says that you can sweeten your own baking chocolate squares-the ones with no sugar. She did a mixture of 6 squares/1/4 cup coconut nectar/40 drops vanilla creme stevia)
1 tablespoon coconut oil

In a food processor (or vitamix), put the filling ingredients and blend until well incorporated and smooth. Taste for sweetness, add more if you like. It is necessary the coconut oil be soft or melted so the mixture blends. Line an 8 x 8 or similar sized pan with waxed paper or parchment. Pour the mixture in and spread around evenly. If you would like to use almonds, now is the time. Press them in! Place the pan in the fridge or freezer to speed the solidifying process. Meanwhile, melt your chocolate with the coconut oil. Once solid, lift the whole chunk out by lifting the paper. Cut into desired shapes. Dip each piece in the chocolate, letting the excess drip back before laying it on A Silpat, parchment, or waxed paper to solidify. Store in an airtight container on the counter or in the freezer. unlike most coconut oil delicacies these are solid at room temp and travel well out of refrigeration.

SHORTCUT?: Tessa has also done these the easy way by spreading the chocolate coating right over the top of the whole pan and forgoing the dipping process!

Are you ready for this month’s challenge?

High in antioxidants, low glycemic-value but very sweet, one of the world’s healthiest foods, strawberries are something we can all use a little more of!

Stay-tuned tomorrow to see my personal contribution to this month’s Ingredient-Challenge Monday and learn how to link-in your own strawberry recipe to win your spot as the next featured ICM recipe!

Have a great afternoon, everyone! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Dessert, Egg Free, Gluten Free, Grain Free, Ingredient-Challenge Monday, Nut Free, Paleo, Raw, Soy Free, Sugar-Free, Vegan

April Ingredient Challenge Monday Featured Recipe-Pineapple and Cucumber Guacamole from The Taste Space and ICM Challenge Ingredient Announcement!

May 14, 2012 By SunnyB 2 Comments

So, I could give you a million excuses why this post is so late…

I mean, this weekend was Mother’s Day weekend, and as the mother of five amazing kids and one superb husband, they spoiled me and took care of me all while keeping me away from my computer (although I did sneak in a couple of hello’s from my telephone ).

It is also the last month of school. As a teacher this means assessments, finals, state tests and more.

But then, excuses are like armpits. We all have them and they all stink.

So my apologies for this being late, but I am pleased to announce late this 2^nd Monday of the month, we have our April Ingredient Challenge Monday Winner!

All the way from Canada, Janet at The Taste Space was so kind as to link in some of her favorite Pineapple Recipes for our April ICM Challenge. Of those, this Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino) took the cake.

There are so many things to love about this recipe. Light and refreshing, this dish can quite literally stand on its own. I love the simple ingredients, ingredients which I usually have on hand and are safe for everyone in my family.

No need for chips or other grain-filled fried dipping tools, eat it straight up with a fork, alongside your favorite tropical main course, use some fresh veggies (cucumbers and celery work perfectly), whatever you do get ready to enjoy some amazing deliciousness!

Thank you Janet for your wonderful recipe! I look forward to seeing what you have in store for our next challenge… (be sure to read below for this month’s featured ingredient!)

Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino) From The Taste Space

1 (10- to 12-ounce) cucumber, seeded, and diced (1 cm)
1/2 cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste (I used 1 fresh green chile and it wasn’t spicy in the slightest)
3 tablespoons freshly squeezed lime juice (1 lime), or more to taste
3/4 teaspoon fine salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
1/2 pineapple, peeled, cored, and diced (1 cm) (around 2 cups)
1/2 cup chopped cilantro, divided

1. In a large bowl, combine the cucumber, onion, chiles, lime juice, and salt. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together, being careful not to mash the avocado. Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top.

2. Store in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

Serves 10.

Are you primed and ready for this month’s challenge? Would you like to be featured as next month’s winning recipe? Well hold on tight and get ready to strut your stuff with this versatile ingredient:

COCONUT!

Coconut oil, shredded coconut, coconut butter, coconut milk, whole coconut…anyway you serve it up, it if comes from a coconut feel free to link it in.

So that my family and I can test your delicious recipe in our own kitchen, we do ask that you keep things gluten-free and dairy-free at minimum. Paleo friendly recipes are preferred but not required (I do have some gluten-free grain eaters in my house).

Keep your eyes open for my entry into this month’s Ingredient-Challenge Monday and the linky tool for you to link in your own coconut related recipes!

Have a wonderful night and “see” you tomorrow. xoxo

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: Casein Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Ingredient-Challenge Monday, Nut Free, Paleo, Raw, Side Dish, Soy Free, Sugar-Free, Vegan

Ingredient-Challenge Monday: Pineapple Bacon Bites

April 9, 2012 By SunnyB 7 Comments

Welcome to the April Ingredient-Challenge Monday!

As announced yesterday, this month we feature the mouth-watering pineapple as our challenge ingredient.

In spite of its natural sweetness, pineapples are not only low in calories (82 calories per cup of pineapple chunks), they are also a good source of fiber, Vitamin A, Calcium, Iron and Vitamin C. Most importantly though? This luscious fruit has a very low glycemic load making it a wonderful way to sweeten almost any dish without the need to add sugar.

The recipe I have to share with you tonight isn’t really a recipe.

My husband tells me it is, but there are only two ingredients.

It does come with a few instructions, so I suppose this counts as a recipe…

But it’s just so darn easy. And delicious.

In fact, of all the things available at our Easter gathering—cupcakes (from Elana’s Pantry none the less), deviled eggs, paleo pizza, veggies, fruits, etc… it was these delicious little bites that won the crowd over.

I have seen pineapple bacon bites floating through the web, yet every recipe I have come across require sugar to be added.

Why?

Pineapple is naturally sweet, and when you cook them pineapple caramelizes into one beautifully candy-like divinity.

It is important to use fresh pineapple for these bites. The canned stuff just doesn’t hold up. Trust me, it is worth every last bite.

Without further adieu, I am happy to open this Ingredient-Challenge Monday with this simply delicious almost not a recipe, recipe.

Enjoy!

Pineapple Bacon Bites

Ingredients

¼ Fresh Pineapple, skin removed
1 package (12 oz) high-quality nitrate free bacon (quality makes all the difference)

Instructions

Pre-heat oven to 425f.
Prepare pineapple by slicing into 1-inch by ½ inch cubes, or would that be a prism? Oh, shucks… cut your slices into 1-inch by 1-inch squares that are ½ inch in depth. This seems to be the ideal wrapping size.
Wrap one entire slice of bacon around each pineapple cube.
Lay each bacon-wrapped pineapple on to parchment-lined cookie sheet with the bacon-flap side down.
Bake at 425f for approximately 30 minutes or until bacon is perfectly brown.
Remove pineapple bites from pan and allow to cool on paper towel lined plate, allowing the bacon to crisp and the drippings to dry.
Serve warm.
Makes approximately 13-14 bites.

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http://andloveittoo.com/ingredient-challenge-monday-pineapple-bacon-bites/

Now, what is your favorite way to enjoy pineapple?

Link up your favorite recipes by 11:59pm April 23, 2012 for your chance to be featured on the next ICM Challenge-Ingredient Announcement.

Don’t have a blog? You still have a chance to enter!

Simply leave your recipe in a comment below for your equal-opportunity entry.

Please note that all entries must be linked back to this post and must feature pineapple as a key ingredient. In order for my family to taste-test, your recipe must also be gluten-free and dairy-free…so please make sure your recipe falls under these requirements as well.

We look forward to seeing all of your pineapple goodness!

Happy Ingredient-Challenge Monday!