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Baked Spaghetti with Zucchini Noodles

March 13, 2013 By 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!

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Hungry yet?

Enjoy!

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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

  1. 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.
  2. 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.
  3. For the mozzarella topping, combine all remaining ingredients in blender. Blend on high-speed until completely smooth.
  4. Set oven to broil.
  5. Layer meat sauce over noodles and pour mozzarella topping over meat sauce, gently spreading to ensure even coverage.
  6. Broil in oven for 4-5 minutes or until topping is lightly golden (I like mine a little darker).
  7. Slice through the dish like lasagna and serve warm.
  8. Makes 4-6 servings.
  9. *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: , , , , , , , , , , , , ,

Not Your Momma’s Meatloaf

February 20, 2013 By 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.

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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.

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Enjoy!

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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

  1. Preheat oven to 375f.
  2. In large mixing bowl, mix together ground beef, pork and chopped mushrooms using your hands to ensure even mixing.
  3. 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.
  4. 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.
  5. Bake at 375f for 1.5-2 hours or until bacon is cooked thoroughly and meat has reached an internal temperature of 170f.
  6. Allow loaf to rest 5-10 minutes before slicing.
  7. 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: , , , , , , , , , , , ,

Zuppa Toscana (Dairy-Free, Gluten-Free)

January 28, 2013 By 4 Comments

I’ve mentioned a number of times how much I love Bountiful Baskets (http://andloveittoo.com/?s=bountiful+baskets); not only have they reduced our produce costs by hundreds of dollars, every month…I have also been introduced to a number of fruits and vegetables previously unknown to me!

Most recently, we received several heads of something called Salad Savoy (http://www.saladsavoy.com/saladsavoy.htm). Having no clue what this vegetable was, I turned down the opportunity to grab a couple of extra heads in favor of doing a bit of discovery first.

I have been kicking myself ever since.

I should have grabbed more while I had the chance!

To my surprise these beautiful green, white and purple leaves are not some simple salad green. This vegetable is described as being somewhere between cauliflower and kale. The flavor is light and delicious, steams well with a squeeze of lemon and a touch of garlic, cooks like kale, freezes well.

While flipping through Bountiful Basket (http://www9.bountifulbaskets.org/?page_id=18) ideas and suggestions, a number of people suggested using Salad Savoy in an Olive Garden-type Zuppa Toscana.

With a sick husband at home and cool winter nights, making a large batch of a nice hearty soup sounded like a perfect idea.

Using a pre-mixed batch of my auto-immune friendly paleo apple sausage (http://andloveittoo.com/autoimmune-friendly-paleo-apple-sausage/) helped make this soup quick, easy and over-the-top delicious.

Enjoy!

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Zuppa Toscana (Dairy-Free, Gluten-Free, Whole30, Paleo Autoimmune Protocol Friendly)

Ingredients

  • 2 tbs coconut oil
  • 2 large sweet potatoes, cubed
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 2 lbs autoimmune-friendly paleo apple sausage
  • 12 oz uncured sugar-free bacon, diced
  • 1 qt chicken broth (I use homemade)
  • 1 qt water
  • 4 c kale or salad savoy, stems removed and cut into large chunks
  • 1 can whole-fat coconut milk

Instructions

  1. In large dutch-oven, melt coconut oil over medium-high heat. Add in cubed sweet potatoes, diced onions and minced garlic cloves. Cook until onions become translucent but not caramelized. Crumble in sausage and diced bacon, continue to cook until bacon and sausage has browned. Add in chicken broth and water, bring to full boil over medium high heat then reduce heat to medium and allow soup to simmer for 20 minutes. Mix in kale or salad savoy and coconut milk. Serve hot.
  2. Makes 10-12 servings
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Autoimmune-Friendly Paleo Apple Sausage

January 12, 2013 By 8 Comments

To my readers on Facebook who were expecting this recipe earlier today, my apologies. An impromptu date with my husband took priority, although I am excited to be able to get this recipe to you tonight.

I first created this sausage back when I did my first Whole30 and needed something that was quick yet nutritional, easy to put together yet delicious, and would last all week long.

Because my initial recipe included both eggs and nightshades, I have adjusted and played with this recipe until it met the needs of an autoimmune protocol while still meeting all of the requirements above.

If your system does not allow for seed-based seasonings, I can tell you this recipe is positively delicious without the caraway or fennel; even so, I still prefer the licorice and floral undertones these seasonings offer and didn’t want to leave these out for those who can have them.

This recipe also works well with most any type of ground meat. While, because of ease of access and affordability thanks to my local rancher, I typically pair it with grass-fed beef; this recipe is also delicious with ground pork, lamb, chicken or turkey.  Most often I sub ½ pound ground meat for an equal amount of organ meat. Kidney or heart seem to work well, liver is a bit overpowering to us although it is worth playing in that direction if your family enjoys liver.

A great solution for egg-free breakfasts, a delicious addition to most any dinner and a great substitute for the traditional meatball recipe, I hope you enjoy this sausage as much as we do!

xoxo

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Autoimmune-Friendly Paleo Apple Sausage

Ingredients

  • 2 lbs ground meat (as high-quality as you can afford, any combination of beef, pork, turkey, organ, etc).
  • 1 large onion (red or white)
  • 1 apple, cored and sliced
  • 2 Tbs dried sage
  • 2 Tbs caraway seeds*
  • 1 Tbs fennel seeds*
  • 1 Tbs granulated garlic
  • 1 Tbs morjam
  • ½ Tbs allspice
  • 2 tsp sea salt
  • 2 tsp pepper

Instructions

  1. Preheat oven to 400f.
  2. Place ground meat in large mixing bowl, set aside. Using food processor or blender, puree remaining ingredients until approximately the same texture as baby food. Add spice mixture to ground meat and mix thoroughly.
  3. Using your hands, shape the meatballs into golf-ball sized rounds, placing each, evenly spaced, on a parchment lined cookie sheet.
  4. Bake for 15-20 minutes or until sausage is cooked through. Serve warm. Store remaining sausage patties in the refrigerator for 8-10 days or freeze for up to six months.
  5. Makes 2 pounds
  6. *Omit caraway and fennel if your autoimmune protocol does not allow for seed based seasonings
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Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Side Dishes, Sugar Free Tagged With: , , , , , , , , , , , ,

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

November 12, 2012 By 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!

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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

  1. 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.
  2. 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.
  3. Serve warm.
  4. 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: , , , , , , , , , , , , , , ,

Rainbow Salad

October 17, 2012 By 9 Comments

One day, my husband looked at me lovingly and said those five little words many of us never expect to hear:

“Honey, I miss your salad.”

Yes, my salad.

I guess it had been a few weeks since I had made one of my nutrient-packed salads and my husband had a craving.

Now if only I could get my oldest child to say the same thing…

Funny thing is, my salads are never the same salad twice.  I rarely focus on what specific ingredients to put in my salad and instead focus on color.

As mentioned way back when in my Rainbow Smoothie recipe, more color = more nutrition.

This time of the year, when greens of all sorts are in season, mixing and matching salads is one of my favorite things to do.

To keep my rainbow strong, I always have some home-dried plums, blueberries and other seasonal fruits on hand that can be difficult to find later in the year but are a must-have when it comes to one of these colorful mixes.

So play with your food! Fill your color palette and enjoy all of the nutrition nature has to provide.

Rainbow Salad

Ingredients in this salad can vary by taste.  The goal here is to achieve optimum nutrition and flavor by using as many colors as you can find to include in your salad.  Top with your favorite dressing; make a meal out of it by including eggs and/or lean meat!

Ingredients:

16 oz mixed greens (romaine, spinach, kale, etc)

1 c Mixed Nuts (pistachios, cashews, pecans, sliced almonds, etc)

 

To this, add any combination of the following ingredients:

 

Red: Strawberries, Tomatoes, Radish, Raspberries, Beets, Blood Oranges, Cherries, Pomegranate, Red Apples, Red Bell Peppers

Orange: Carrots, Mangoes, Oranges (Clementine’s are delicious in salad!), Apricots

Yellow: Squash, Yellow Tomatoes, Onions, Yellow Apples, Pineapple

Green: Zucchini, Broccoli Cucumbers, Green Beans, Green Apples, Artichokes, Avocado, Celery

Blue: Blueberries, Elderberries

Purple: Blackberries, Onions, Grapes, Dried Plums, Purple Asparagus, Purple Cabbage, Purple Carrots, Purple Figs, Purple Grapes, Purple Peppers, Raisins

 

Serves 4-6

 

So what are your favorite salad ingredients?

 

Today is the last day to vote for the Circle of Mom’s Top Food Allergy Mom Blogger, and while I am nowhere near the top, it would still be an honor to have you vote for me!  Voting is open until 4pm PST, October 17…so please hurry, and please share with your friends! xoxo

Also, don’t forget to stop by my friend Kate’s site, Eat, Recycle, Repeat to sign up and adopt your favorite Gluten-Free Blogger! We want to keep this event strong while Sea is still in Japan finishing her dissertation.

Need more ways to enjoy your winter lettuce harvest? Be certain to visit all of my friends over at this weeks FoodNetwork Fall Fest for more!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens

Cooking With Books: “Chopped” Salads

Haute Apple Pie: Roasted Butternut Squash Salad With Warm Bacon Dressing

Dishin & Dishes: Beet Salad With Garlic Vinaigrette

Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza

And Love It Too: Rainbow Salad

Made By Michelle: Bacon, Lettuce and Tomato Sandwiches

Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette

HGTV Gardens: Garden-to-Table: Mixed Lettuce

Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette

Devour: Lettuce (Hold the Salad)

Daily*Dishin: Almond Chutney Chicken Lettuce Wraps

Delicious Lean: Chiffonade of Mixed Greens

FN Dish: Top 12 Lettuce Wraps

Happy Wednesday, y’all!

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , ,

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!

 

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

Local Oven – Gluten-Free Goodies Worth Talking About!

September 27, 2012 By 12 Comments

Earlier this month I had the opportunity to attend the Gluten & Allergen Free Expo in Dallas, TX.

In addition to finally meeting some of my favorite blogging gals face-to-face for the first time, I enjoyed a weekend filled with food that was amazingly delicious and completely safe for me.

While I did forgo my grain-free ways for the weekend, I was excited to be able to sample so many foods that were completely gluten and dairy free.

Given that I have lived in my small town since before I was diagnosed, it is rare that I can walk in anywhere and feel like I can relax and enjoy some food.

I avoid bread baskets and bakeries like the plague, because really, gluten makes me that sick; it might as well be the plague.

Imagine my joy to be able to not only be near so many baked goods, but to even be able to sample the goods from all around.

Over the next couple of weeks, I am excited to share with you some of the foods and finds that my family and I have enjoyed since my weekend at the expo.

Tonight, I am pleased to introduce you to my newest favorite bakery.

Over the summer, my school sent me to a summer training in Dallas and in my search for local eateries that would be safe for me to visit, one name kept popping up: Local Oven.  Not 100%  certain what this Local Oven place could be, I simply passed over the information on my smart phone and opted for more familiar restaurant names where I knew my gluten-loving friends would be happy to eat as well.

Still, my curiosity was piqued.

When I entered the expo and noticed a familiar logo, I decided it was time to find out more about this Local Oven that had once again appeared in my search for a place to eat the night before I attended the expo.

With several smiling people standing at their table, I was eagerly offered samples of various breads that had I been anywhere else, I would have jumped 10 feet to avoid.

Examining their product, I was pleased to find out that a majority of their items are naturally dairy-free in addition to being gluten-free…

And thus the sampling began.

From hamburger buns to pita bread, not only was this bread beautiful, it was soft in the middle, crispy on the outside and had every bit the taste and texture of the traditional bread.

The day after I returned home, I received an email from Todd Fitzerman, the smiling gentleman who enthusiastically introduced me to every dairy-free product Local Oven had to sample.  When he asked if I would do a review of their products, I was thrilled!

By the end of the week, Todd had sent out a box filled with beautifully gluten-free items and somehow had made certain I had enough to share with my whole family.

When you’re feeding 7 people, including two teenage boys, this is no small feat.

The very night we received our package, my school hosted a dinner. Knowing that the menu included gyros, salad and rolls, I was grateful to have something on hand that my gluten-free children could enjoy without feeling like they stood out from the crowd.

Not only were these onion rolls a perfect match to the glutinous version being served by the school, my children savored them in such a way that their friends were jealous over what they had to eat!

The following week, while my children enjoyed much of their usual fare, I decided to change things up and serve them BLT’s pita style, like my mother used to make me.

When my 10 year old gluten-eating (outside of the home) daughter opened her lunchbox, she exclaimed “A normal lunch?!?”

Don’t get me wrong, they enjoy the foods I send but sometimes all a child wants is to fit in.

Local Bakery has helped them feel like they can more easily fit.

Because their product comes individually packaged, it is easy to use just what you need and not have to worry about whether or not the rest of your product will stay fresh.

Local Oven specializes in providing gluten-free goods to food service organizations including dozens of restaurants and a growing number of schools, and they spend much of their time educating their customers about cross contamination and how to avoid it.

Local Oven products can be purchased at their dedicated gluten-free facility in Carrollton, TX or via online.

Undoubtedly if you are a regular purchaser of gluten-free goods, you’ll be pleasantly surprised to see how deliciously affordable their product is.

Enjoy! xo

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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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