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

November 21, 2012 By 4 Comments

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

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

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

May your holiday be filled with joy.

xoxo

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

Ingredients

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

Instructions

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

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

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

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , , ,

Paleo Green Bean Casserole

November 14, 2012 By 29 Comments

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

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

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

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

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

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

That is until I was diagnosed with Celiac.

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

I know these onions in a can are highly processed.

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

But they taste so good!

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

But you know what?

I did it.

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

Only, there is nothing bad about these.

Heck, they are even fried in healthy coconut oil.

And aren’t they beautiful?

 

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

Nobody will ever miss the canned stuff.

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

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

xoxo

 

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

Ingredients

    Fried Onions
  • 1 large onion, sliced very thin (I prefer red onions, yellow onions will work as well)
  • ¼ c coconut flour
  • ¼ c arrowroot starch
  • 1 tsp salt
  • 1 c coconut milk
  • 1 c coconut oil for frying
  • 2 lbs green beans (fresh or frozen)
  • 2 tbs coconut oil

Instructions

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

 

Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack

Cooking With Books: Spiced Couscous and Walnut Salad

Mooshu Jenne: Honey Bacon Potato Pops

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

Big Girls, Small Kitchen: Super Seeded Cornbread

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

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

Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing

Sweet Life: Apple Chorizo Cornbread Stuffing

And Love It, Too: Paleo Green Bean Casserole

Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole

Red or Green?: Corn, Peppers and Onion Saute

Simple Bites: Honey Pomegranate Glazed Brussels Sprouts

Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts

What’s Gaby Cooking: Sweet Potato Gratin

The Heritage Cook: Cauliflower Gratin

Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko

Bacon and Souffle: Spicy Carnival Squash

Desserts:

I Am Baker: Pumpkin Bars in a Jar

Add a Pinch: Caramel Pie

Chez Us: Pumpkin Cheesecake With Chocolate Swirls

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

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



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Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

October 24, 2012 By 8 Comments

This is not my prettiest cake by any means, and I thought about remaking it in a number of different pans, but my daughter was so thrilled when she saw the final product that I decided if it was good enough for her, then it was good enough for me.

So many of my projects stem from the creative minds of my children.

After I had pressure canned 6 quarts of squash puree, used some of the leftover puree to make some Pumpkin Spice Steamers for the family, my oldest daughter decided that she wanted a pumpkin cake for her birthday.

She made it clear, however, that she did not want just any ole pumpkin cake… Nope, what she asked for was very specifically a vanilla pumpkin swirl cake, “you know, like the chocolate vanilla marble cakes you make, mommy.”

Now how could I resist that?

Despite the lackluster of the cake itself, my family raved over the result.

And my daughter? A genius for conjuring this up in her head.

Free of grains, nuts, dairy and refined sugar, I hope you enjoy this cake as much as we have.

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Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

Ingredients

    Cake
    Vanilla
  • ½ c Coconut Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Large Eggs
  • 1/3 c coconut oil
  • ½ c Palm Syrup
  • 2 Tbs Vanilla Extract
    • Pumpkin Spice
  • 6 Large Eggs
  • ½ c Palm Syrup
  • ½ c Coconut Oil
  • ½ c Coconut Cream (from a well refrigerated can of whole-fat coconut milk)
  • 1 tsp Vanilla Extract
  • 1 TBS Pumpkin Spice
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder
  • ½ c Coconut Flour
  • ½ c Pumpkin Puree
    • Vanilla Palm Sugar Glaze
  • 1 c Arrowroot Powder
  • 1 c Palm Sugar
  • ¼- ½ c Canned Coconut Milk (full-fat, preferred)
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 375f.
  2. Grease and flour (using coconut flour) bunt pan, set aside.
  3. Prepare vanilla cake by mixing together coconut flour, baking soda and sea salt. Whisk in eggs, coconut oil, palm syrup and vanilla extract, set aside.
  4. Prepare pumpkin spice cake by mixing together eggs, palm syrup, coconut oil, coconut cream, vanilla, cinnamon and pumpkin spice. Quickly whisk in coconut flour, pumpkin puree and baking powder.
  5. Slowly layer each cake ½ c at a time throughout the bunt pan. Use a knife to gently mix the batter without completely incorporating the mix, creating a marbleized look.
  6. Bake at 375f for 35-40 minutes.
  7. Prepare the glaze by adding arrowroot powder, palm sugar and vanilla extract to your blender. Over low setting, slowly drizzle in coconut milk until the glaze has achieved the desired thickness (I used less than ½ cup but more than ¼ cup to achieve this). Set aside.
  8. Remove cake from oven, invert and allow to cool to room temperature. Pour glaze evenly over the top and serve.
  9. Makes approximately 16 servings.
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Need more pumpkin inspiration? Be sure to visit (and enter) this month’s Ingredient Challenge Monday, and check in with my favorite Food Network Fall Fest Bloggers and their delicious inspiration below. Have a wonderful week. xoxo

Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes

Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting

Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage

HGTV Gardens: Garden-to-Table: Pumpkins

From My Corner of Saratoga: Chocolate-Pumpkin Cake

Made By Michelle: Pumpkin Scones

Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas

Devour: 5 Delicious Ways to Use Pumpkins After Carving

Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans

The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream

Thursday Night Dinner: Chocolate Chip Pumpkin Pie

Cooking With Books: Pumpkin-Bacon Brussels Sprouts

FN Dish: Primping Up Pumpkin

Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

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

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

October 8, 2012 By 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

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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

  1. 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.
  2. 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.

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

 



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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

 

 

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

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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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

 

Filed Under: Healthy Lunchbox, Other Tagged With: , , , , , , , , , , , , , , , , , , , ,

Healthy Lunchbox 2012: Janie from I am J the Blog

September 3, 2012 By 3 Comments

Have you met my friend, J? Janie, otherwise known simply as “J” is a girl after my own heart.  Despite challenges given to her from birth (Cerebral Palsy, surgeries, lifetime stomach issues), J has gone on to find her way through undergraduate and graduate school, two masters degrees and a teaching certification.  One busy girl!

Recently, J revealed her site: I am J the Blog where she shares information on living a gluten, dairy, nut, chocolate and caffeine free life.

I am so happy that Janie volunteered to share some of her story with us, as well as her delicious lunch recipe below, which includes an amazing salsa verde recipe she and her mom crafted together (and given that I am a huge salsa verde addict, I am always happy to add another recipe to my list!).

Thank you for joining us, Janie! xo

___________________________________________________

 

I am so honored to be a part of the Healthy Lunchbox Series. I thank Sunny for emailing because it came at the right time. I’ve been having a lot of issues with dairy and her email gave me the confidence to confront my dairy demon and banish it! I have been strictly gluten free for months now but now to add dairy free has been an exciting experience as well as one that has lead me to an even stronger support system of friends and family.

To make everything gluten free is a piece of gf cake but to make it dairy free too? Challenge accepted! I enlisted the help of my Mom for the first part. She makes amazing salsa and I honestly have never made time to make it until now. It’s amazing how much your diet changes encourage you to take control of your eating. I am not a baker or cook but I am learning each and every day to not only love the process but to be creative and love healthy food. As a student, I have a lot on my plate and I am usually on the go so I need something I can setup quickly. I like lunches on the go to be simple so here is my Spicy Lettuce Wrap!

J’s Spicy Lettuce Wrap

Please adjust this recipe to fit your needs!

Part 1: Mami’s Green Salsa-Medium Hot

My mom and I experimented with this. Don’t worry though, mom didn’t do a thing! Like the big girl that I am I did all the work and my mom did all the guiding! Hehe! You may want to make this a day before. It lasts about a week.

 

Ingredients

  • 10 Tomatillo (reduce to 6 for the really caliente version)
  • 3 Serrano Chile
  • Salt-to taste
  • Cilantro-a small handful
  • White Onion-6 to 8 small pieces
  • 1 ½  Tablespoons Water (used when blended)

Method

  1. Fill a deep saucepan or pan of your choice half way (or little more than that depending on the size) with water and bring to a boil.
  2. Wash all of the tomatillo and remember to take off the tomatillo leaves before using.
  3. Cut off the ends of the chile and throw away. Wash the chile as well.
  4. Once the water is boiling add the tomatillo as well as the chile to it. Check it every so often. The tomatillo needs to be peeling and looking like it’s becoming really soft and kind of mushy. The chilies get softer as well. It took around 20 minutes for me. It may be less or more time for you.
  5. After that, get your blender out and put in the tomatillo, chilies, salt, cilantro, onion and the 1 ½ tablespoons of water and blend to your desire.

Tips

  • Place your sauce in a bowl of your choosing but don’t cover it until it gets cool. Once it cools, you can store it in the fridge.
  • Use within 5 to 7 days. It really depends on you and how you see your salsa is doing.
  • To wash the veggies, you can fill up a bowl with water, put in your veggies and sprinkle baking soda on them. Let them soak for around 2 minutes. Next, take them out of the water and wash them off with water and you’re ready to go!

Part 2: J’s Spicy Lettuce Wraps

This part is all based on how much of each ingredient you want.

Ingredients

Method

  1. Wash all the veggies.
  2. Cut your desired amount of tomato in small pieces and place it inside each of the Romaine Lettuce Wrap. (I used three wraps and small pieces of tomato)
  3. Use a spoon to put a small amount of salsa inside each wrap.
  4. Next, spread Wholly Guacamole or cut pieces of your fresh Avocado in it.
  5. To end, place one piece of the Applegate Farms Turkey Bacon on top of the existing ingredients and you’re done! Roll up or eat like a salad!

Tips

  • You can use Applegate Farms Herb Turkey Breast Slices instead or in addition to the bacon.
  • What I did was to transport is:
    • Pick a reusable “lunch box” and put the wraps with tomato only on the bottom .
    • Next, fold a piece of wax paper and put bacon in the middle and place it on top of the wraps.
    • You will then put a napkin on top of that.
    • Finally, put a little container of salsa and the Wholly Guacamole along with utensils on top, cover with lid and you’re ready to go!
    • I like to drink Steaz in Super Fruit as a beverage along with some Smart Water.

Sides

I didn’t include sides on here but some good ones are:

  • Carrots and all sorts of other veggies
  • Grapes and other easy to transport fruits
  • Tostadas including Tortilla chips

 

 

 

Optional with Fresh Avocado and Applegate Farms Herb Turkey Breast (right)

 

If you have any questions you can email me! Thanks for reading and I hope you enjoy!

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