Tuesday, September 16, 2014

Chocolate Avocado Frosting; GF/DF/Soy Free


As we all know avocados and chocolate are both good for you. Avocado with its healthy fat and chocolate its antioxidants. Although the combination seems a little unusual it actually works well together to make a really thick and rich chocolatey frosting. Additionally, this is a great way to add a healthy fat and frosting to a dessert. This recipe for CHOCOLATE AVOCADO FROSTING is so simple and easy to make! You just throw a few ingredients in a food processor and presto you have an amazingly sinful and decadent chocolate frosting! You will absolutely love this! 



CHOCOLATE AVOCADO FROSTING



Recipe: Makes enough frosting for one single layer cake.


Ingredients:

  • 2 perfectly ripe avocados
  • 1/2 cup good unsweetened cocoa powder Note: I used "HERSHEY'S COCOA" Natural Unsweetened (100% Cacao).
  • 1/2 cup maple syrup
  • 1/4 cup dark chocolate mini chips (optional)
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut oil
Preparation:
  1. Place all the ingredients in a food processor and mix together, stopping to scrape down the sides once or twice. Stir in the chocolate chips, if desired. 
  2. The frosting is ready to spread immediately but you can refrigerate it if you think it needs to firm up. Add a little water if it is too thick. 
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesday
     Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http://,
     Gluten Free Wednesday's ; DIY Tuesday 

Sunday, September 14, 2014

GF/DF AND GRAIN FREE PUMPKIN SOUFFLE

Watch out, pumpkin pie and make room for this GF/DF and Grain Free Pumpkin Souffle! This dessert is delicious even without a caloric crust. Of course this makes a fantastic brunch or breakfast as well, as it is light and flavorful and a great source of high quality protein. Additionally, feel free to change this recipe up by eliminating the cinnamon, clove, nutmeg and maple syrup and replacing them with savory spices like sage, black pepper, and a bit more sea salt to make this a savory side dish.



PUMPKIN SOUFFLE


Recipe: Yields 4 servings

Ingredients:
  • 1 cup canned pumpkin puree
  • 4  whole eggs
  • 1/4 cup coconut oil, melted
  • 2 tablespoons almond butter
  • 5 tablespoons maple syrup
  • 1/2 vanilla extract
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground clove
  • pinch of sea salt

Preparation:

  1. Preheat the oven to 350 degrees F.
  2. Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and vanilla extract together until well combined.
  3. Sift the coconut flour, baking soda, cinnamon, nutmeg and clove into the wet ingredients and continue to whisk until well combined.
  4. Pour into oven safe ramekins (Either 4 separate 1 cup portions or larger size souffle dish to be shared.)
  5. Bake in the center of the oven for 25-35 minutes or until the entire souffle puffs up and the center no longer appears wet.
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesday, Fat Tuesday
     Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http://,
     Gluten Free Wednesday's ; DIY Tuesday 

Tuesday, September 9, 2014

Chocolate Rice Pudding With Paleo and Sugar Free Options

This Chocolate Rice Pudding is a quick and creamy dessert made rich with a blend of chocolate and coconut milk with just the lightest hint of orange zest. I used "arborio rice" for this particular recipe as it lends itself to a creamier texture as it is a high starch italian grown grain shorter and fatter than other short grain rice. Additionally for those of you following a Paleo diet I have given an alternative to substitute out the rice. So delicious you will find yourself eating this for breakfast!



CHOCOLATE RICE PUDDING





Recipe: Serves 4 to 6
Ingredients:
  • 1 cup Arborio rice Note: For those following a Paleo diet please see my basic "Cauliflower Rice Recipe" to use as a substitute for arborio rice.
  • 4 cups water
  • 1 1/2 teaspoons orange zest 
  • 1 15 oz can coconut milk
  • 1 tablespoon vanilla extract
  • 3/4 cup dark chocolate chunks Note: I like the "Enjoy life" brand as it is gluten, soy and dairy free
  • 8 drops Vanilla Creme Sweet Drops to taste Note: If you prefer you can use 1/2 cup of sugar or equivalent amount of regular Stevia.

Preparation:
  1. In a heavy, medium saucepan, combine the coconut milk, vanilla, rice*, sugar, and orange zest.
  2. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. 
  3. Add the chocolate chunks and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
  4. Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours. 
*Preparation if you are using the "Cauliflower Rice": Rice the cauliflower and place it into a large skillet with about 1 teaspoon of oil cooking over medium high heat 10 to 15 minutes until edges just barely turn golden. Set aside and do not recook it in Step 1 above. Add the cauliflower rice to the milk mixture in Step 3 above.


    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

Sunday, September 7, 2014

Easy Basic Paleo Cauliflower Rice


Rice, as we know it, is a huge staple in so many peoples diets that it is not the least bit surprising that Paleo cooks have come up with a way to substitute it. One of the most effective ways is using cauliflower that has been chopped up until it is the size and consistency of cooked rice. Although this recipe is for a basic plain Cauliflower Rice, once you have a supply of this on hand you can use it in so many different ways while cooking. I have recently used this recipe as an alternative for rice in my post for an absolutely delicious Chocolate Rice Pudding, but feel free to use it in making fried rice, sushi, or as a side dish with a little olive oil and garlic. 

CAULIFLOWER RICE




Recipe:

Ingredients:
  • One large head of white cauliflower
Preparation:
  1. Chop the cauliflower up in either a food processor or by hand with a grater until it resembles rice.
  2. Cook it over low heat on the stovetop until it is hot, mixing occasionally. 
  3. Remove from the heat and let sit for a few minutes. Enjoy and use in recipes as you would rice.

    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesday
     Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http://,
     Gluten Free Wednesday's, DIY Tuesday 

Tuesday, September 2, 2014

Fruit and Nut Energy Bars (GF/DF/Soy and Grain Free)

If you are stuck somewhere and need a healthy energy boost, bars can be a terrific option. However, they can also be costly and often include a ton of not only hard to pronounce ingredients but often gluten and whey ingredients as well. After experimenting with and tasting many gluten and dairy free energy bars out there, I realized I could make them at home, saving money, and resting easy knowing where they came from.These GF/DF/Grain and Soy Free Fruit and Nut Bars will not weigh you down, and they will give you the energy you need to tackle your busy day. 



FRUIT AND NUT ENERGY BARS





Recipe: Yields about 24 bars

Ingredients:

  • cup dried fig, chopped
  • 2 bananas, mashed
  • 1/2 cup pitted dates, chopped
  • cup raisins
  • 11/2 cups almond flour
  • cup chopped toasted almond 
  • cup flaked coconut
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup honey
  • 2 teaspoons finely grated orange zest (from 1 medium orange)
  • coconut oil, melted for greasing the baking pan
Preparation:
  1. Heat the oven to 325 degrees. Coat a 13 x 9 baking pan with the melted coconut oil and then line with parchment paper leaving a few inches hanging over the sides of the pan for easy lifting later. Set aside. Stir together flour, cocoa powder and orange zest in a large bowl until evenly mixed. Add almonds, raisins, dates, coconut, bananas and figs and stir to coat.
  2. Pour the honey into a small saucepan and place over low heat. Increase heat to medium and cook, without stirring, until mixture reaches 245 degrees on a candy thermometer, about 6 minutes. Immediately pour over the fruit and nut mixture and working quickly, stir until dry ingredients are coated. Transfer to the prepared pan and, with moistened hands, press evenly into the pan.
  3. Bake until mixture has puffed slightly about 35 minutes.The mixture will be soft and sticky to the touch. Transfer to a rack to cool to room temperature, at least 2 hours. Remove from the pan (by lifting the parchment paper that was hanging over the sides). 
  4. Cut into about 24 squares.
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
     http://www.tessadomesticdiva.com/2014/09/allergy-free-wednesday-133.html This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 

Sunday, August 31, 2014

Colorful Roasted Cauliflower With Oranges and Almonds


Roasted Cauliflower is delicious. Roasted orange and purple cauliflower is even better. I found some beautiful, and not to mention colorful, organic orange and purple cauliflower at the farmer’s market the other day and I was just dying to make something with it. I decided to go ahead and roast it but also thought I would add some oranges to give it a little citric flavor and some sliced almonds for some crunch. I have to say this is so good! No idea why I have not tried this combination before? I think I can eat the entire bowl! 



Roasted Cauliflower With Oranges and Almonds

Recipe:

Ingredients:
  • 1 each whole orange and purple cauliflower (cut into florets)
  • 1 orange; peeled and separated into sections
  • 3 garlic cloves, minced
  • juice from one whole lemon
  • pinch of cumin
  • 2 to 3 tablespoons olive oil
  • sea salt
  • pepper
  • 1/4 cup sliced almonds
Preparation:
  1. Preheat oven to 400 degrees.
  2. Spread out florets in a single layer on a large cookie sheet lined with foil.
  3. Sprinkle the minced garlic and cumin over the florets.
  4. Squeeze lemon juice, evenly coating florets.
  5. Generously drizzle on the olive oil; and toss to coat.
  6. Sprinkle sea salt and pepper over florets (about one teaspoon total).
  7. Bake for 45 minutes (tossing occasionally) or until tender and browned on top
  8. Transfer to a large bowl; add orange segments and sliced almonds and toss gently.
  9. Serve and enjoy!
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
     http://www.tessadomesticdiva.com/2014/09/allergy-free-wednesday-133.html recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 

Tuesday, August 26, 2014

Asian Cabbage Slaw


This Asian Cabbage Slaw recipe is made with the rice vinegar, a little honey, agave nectar, sesame seeds, almonds and some seasoning. Aside from a good dressing, I like my vegetables crisp and refreshing and that is why I prefer this coleslaw over the traditional mayo based ones. I find that using rice vinegar blends perfectly with the vegetables to create a really amazing flavor while preserving the texture and moisture content of the cabbage.



Asian Cabbage Slaw



Ingredients:

  • 1/8 cup rice wine vinegar 
  • 1/8 cup honey
  • 1/8 cup extra virgin olive oil 
  • 1 head chinese cabbage; shredded thin
  • 6 scallions, thinly sliced 
  • 1/2 cup sliced almonds, toasted 
  • 1/8 cup sesame seeds, toasted 
  • 1 to 2 teaspoons organic raw agave nectar, to taste
  • a small pinch of cumin
  • sea salt and fresh ground pepper, to taste
Preparation:

  1. Toss the shredded cabbage and scallions in a large bowl and stir to mix. Drizzle with the olive oil;  enough to coat, but do not drown it.
  2. Sprinkle with vinegar, agave nectar, cumin, honey, almonds, sesame seeds, sea salt and pepper, to taste. Toss to coat.
  3. Taste test to see if it needs a little more more oil, vinegar, or salt and pepper. Adjust the seasoning.
  4. Serve immediately.
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
     http://www.tessadomesticdiva.com/2014/08/allergy-free-wednesday-132.html This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http://