You are here: Home / Archives for Sugar-Free

Coconut Flour Country Biscuits

February 27, 2013 By 8 Comments

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

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

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

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

005

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

Right?

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

009

 

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

Ingredients

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

Instructions

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

 

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

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

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.

003

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.

011

Enjoy!

007

 

Print
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
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/not-your-mommas-meatloaf/

 

 

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!

007-1

Print
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
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/zuppa-toscana-dairy-free-gluten-free/

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

Pomegranate Balsamic Roasted Brussel Sprouts

January 21, 2013 By 7 Comments

Just over one month ago, I gladly shared the secret that got my children to eat brussel sprouts.

These lemon-infused brussels made it easy to deceive my children into trying more than just one bite and helped them discover that they like brussels.

Only, I don’t like deceiving my children.

And while these brussels defy rule #1 of my previous recipe (shredding), by cutting each brussel in half before roasting, you still manage to prevent gasses and the resulting bitterness from building up in the cooking process.  The remaining rules still stand as you want these slightly undercooked and the acid from the vinegar helps ensure these greens turn from bitter to benevolent!

And while I knew these were fantastic, I was beyond hesitant to introduce these to my family.

To my surprise though, they loved them!

Even knowing exactly what they were eating.

Now powered with two easy and delicious brussel sprout recipes, I cannot wait to find new and exciting ways to continue to encourage my family to enjoy these glorious globes.

Enjoy!

003

Print
Pomegranate Balsamic Roasted Brussel Sprouts

Ingredients

  • 2 c brussels
  • ¼ c balsamic vinegar
  • 1 ½ Tbs coconut oil, melted
  • 1 ½ Tbs coconut aminos
  • arils from 1 large pomegranate
  • Salt and Pepper to taste

Instructions

  1. Pre-heat oven to 400f.
  2. Prepare and clean brussels, cutting off 1/8th inch of each brussel then cutting each in half. Set aside.
  3. In small mixing bowl, mix together balsamic vinegar, coconut oil and coconut aminos.
  4. In large bowl, mix brussels and pomegranate arils. Drizzle mixture with balsamic dressing and toss to ensure even coverage.
  5. Spread brussels evenly over large parchment-lined baking pan and roast for 10-15 minutes until lightly golden.
  6. Serve warm.
  7. Makes 2-3 servings
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/pomegranate-balsamic-roasted-brussel-sprouts/

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

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

011

Print
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
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/autoimmune-friendly-paleo-apple-sausage/

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

Sweet Potato Hasselbeck Potatoes

January 9, 2013 By 14 Comments

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

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

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

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

Pictures

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

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

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

xoxo

003

 

Print
Sweet Potato Hasselbeck Potatoes

Ingredients

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

Instructions

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

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

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

Devour: 5 Ways to Cook Potatoes

Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes

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

Red or Green?: Spicy Baked Sweet Potatoes

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

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

Cooking With Elise: Vavos Stewed Potatoes

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

The Cultural Dish: Garlic and Rosemary Roasted Potatoes

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

Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary

Add a Pinch: Loaded Smashed Potatoes

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

FN Dish: Well-Loved Potato Sides

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

One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

December 28, 2012 By 10 Comments

I love my friends.

I love that anyone who knows me in this little town of ours automatically thinks of me when they see something labeled “gluten-free.”

Because of this, I get periodic recipes e-mailed or texted to me on a regular basis and frankly, many of these turn into inspiration for future recipes or meals.

One of my most popular recipes (both in-house and on my website) is my Molten Lava Cake, so when a friend said she saw a recipe for a minute mug gluten-free lava cake, I was intrigued to say the least.

This recipe from PBS Food is naturally gluten-free but needed some additional tweaking before it was just-right for my grain-free, dairy-free and as refined sugar-free as possible household.

Lucky for me, this week’s Elf4Health challenges include making a mug cake!

What better time to perfect this decadent dessert once and for all? Like an inside-out lava cake, this richly decadent treat is refined sugar-free and high in protein but so sweet no one will ever guess how healthy it really is. With just a 30 second cooking time, you’ll have no trouble making enough to share with your whole family!

Happy New Year!

IMG_20121228_094747

 

Print
One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

Ingredients

  • Adapted from Marc Matsumoto
  • 1 tall ceramic mug
  • 1 tsp coconut oil
  • 1 egg
  • 1 Tbs coconut cream
  • ½ tsp vanilla extract
  • 2 Tbs cocoa powder
  • 2 Tbs Palm Sugar
  • ¼ tsp grain-free baking powder (I use this recipe with arrowroot powder in place of potato starch)

Instructions

  1. Generously grease the bottoms and sides of a tall mug with the coconut oil, set aside.
  2. In a small bowl, beat the egg then whisk in coconut cream and vanilla. Sprinkle in cocoa powder and palm sugar, continually mixing the batter to prevent any clumps. Sprinkle the grain-free baking powder on top and quickly mix together.
  3. Pour batter into prepared mug and firmly tap the mug on a towel-lined countertop to release any air bubbles.
  4. Set your microwave for 30 seconds and closely watch the cake. It’s done when it rises to about double its original height (mine usually takes the full 30 seconds). Cook it too long and you’ll no longer have a rich, velvety cake draped in chocolate sauce, you’ll have a chewy glob.
  5. Serve immediately in the mug or remove immediately onto a separate plate and top with your favorite fruit or whipped coconut cream.
  6. Makes 1 mug
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/one-minute-microwave-lava-cake-grain-free-dairy-free-refined-sugar-free/

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

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

Print
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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/potatoes-au-gratin-gluten-free-dairy-free-vegan-option-noted/

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

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!

Print
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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/cream-of-mushroom-soup-gluten-free-dairy-free-paleo-vegan-option/

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

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

November 11, 2012 By 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

Related Posts Plugin for WordPress, Blogger...
Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes Tagged With: , , , , , , , , , ,
«Older Posts