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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.

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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!

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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
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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.

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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

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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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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!

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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
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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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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

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

Lemon Infused Brussels

December 19, 2012 By 3 Comments

There is no doubt that I love my greens.

Kale, spinach, arugula and more! There is scarcely a green that my family won’t eat.

That is, unless you are a brussel sprout.

It wasn’t until going gluten-free that I learned to love brussel sprouts. Before then I gagged at the thought. No matter how they were prepared, I just couldn’t stomach the thought of eating the miniature cabbage like greens.

I don’t remember what drove me to try them again, but I did; and to my surprise I enjoyed every last bite.

Then I began to crave these little globes.

Fresh or frozen, I could easily eat these by the bowlful.

But my family? Notsomuch.

It was not until my school sent me to a week-long summer training in Dallas that I discovered the secret to making brussels edible to even the pickiest eater.

You see, it was on this trip that I had the opportunity to eat at P.F. Chang’s for the first time, ever.

Eh-ver.

And it took only moments for the gluten-free lemon infused brussel sprouts to catch my eye. The moment I tasted these, I knew I found the key to getting my family to enjoy brussel sprouts.

The secret?

Well, there are a couple.

First, shred the sprouts!

By fine shredding the sprouts, gasses are released and there is little risk of the bitter taste that kept me from enjoying these beautiful little greens for many years.

Second, undercook them. Slightly.

By keeping your sprouts slightly crisp, you prevent the sprouts from emitting the unpleasant sulfur that impart the bitter taste and smell that keeps most from enjoying these wonderfully healthy globes.

Third, lemon.

As it is with many greens, just a squeeze of lemon makes all the difference and can take these vegetables from bitter to benevolent!

Today I am happy to share with you my version of the lemon infused brussels my family loves!

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Enjoy!

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Lemon Infused Brussels

Ingredients

  • 4 slices of uncured smoked bacon, cooked crisp and grease reserved*
  • 15-20 brussel sprouts, shredded
  • Juice of ½ lemon
  • Salt and Pepper to taste (smoked sea salt is my favorite for this recipe!)

Instructions

  1. In large skillet, cook bacon until crisp. Remove strips from the pan, reserve the oil and allow the bacon to cool. Add shredded sprouts to hot oil, stir and allow to cook for 2-3 minutes, max. Remove from heat, squeeze lemon over sprouts, add salt and pepper to taste. Crumble bacon over sprouts and serve.
  2. Makes approximately 4 servings
  3. *Make this recipe vegan by subbing omitting bacon and bacon grease, using 1 tbs coconut oil in place but be sure to use smoked sea salt. That hint of smoke sends these sprouts above and beyond!
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If you haven’t already, be certain to enter my 2013 Cookbook Desk Calendar giveaway! You only have until 12:00 pm CST December 20, 2012 to enter so hurry!

Be certain to visit the other FoodNetwork Fall Festies and their lovely recipes below! xoxo

Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette

Cooking With Elise: Perfectly Roasted Brussels Sprouts

Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries

Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes

Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan

Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs

Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays

HGTV Gardens: Garden-to-Table: Brussels Sprouts

FN Dish: Simple Brussels Sprouts Recipes

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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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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

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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)
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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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