Friday, January 30, 2015

Dairy Free Colorful Coleslaw


The word “coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage and sla, salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America. However, my family enjoys it so much that we do not reserve it exclusively for those warm weather months. We have coleslaw at least once a week, usually with fish or chicken. This recipe is for a Dairy Free Colorful Cole Slaw made with homemade (df) mayonnaise, cumin, lime and celery salt giving it a wonderful tangy flavor and crunchy texture. Additionally, it is ridiculously simple to prepare! You and your family will love this one!



Dairy Free Coleslaw

Ingredients:
  • 1/2 cup dairy free mayonnaise; See "Homemade Mayo Recipe"
  • 1 tablespoon olive oil
  • zest of 1 lime, finely grated
  • 1/4 cup lime juice
  • 1/3 cup chopped fresh dill
  • 1 tablespoon sugar (optional)
  • 1 teaspoon celery salt
  • 1/2 teaspoon toasted cumin seeds (can substitute this with 1/2 teaspoon ground cumin)
  • salt and freshly ground black pepper
  • 1 small head each of napa cabbage and purple cabbage, shredded
  • 1 large carrot, grated 
  • 1 small red onion, diced


Preparation:
  1. Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots and onions, and toss to coat in the dressing. Season with salt and pepper. 
  2. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
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 Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat, Inspirational Monday


Sunday, January 25, 2015

Paleo Zucchini Bread With Optional Walnuts

This recipe is for a moist and delicious Paleo Zucchini Bread flavored with walnuts (optional) and cinnamon. This bread is so good my family gobbles it up as quickly as I can make it! Additionally, it freezes really well, so it would be my recommendation to make at least two loaves. It will also keep in the refrigerator for weeks, so enjoy!




Recipe: Makes 1 regular or 2 mini loaves

Ingredients:
  • 11/2 cups almond flour
  • 11/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 11/2 cups grated zucchini, water squeezed out*
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1 banana, mashed
  • 1 tablespoon coconut oil, melted
  • 1/2 cup chopped walnuts
* Tip for removing excess water from the zucchini: Once your zucchini is shredded, you need to remove the excess liquid, and zucchini has a lot of it. What I did was place a couple paper towels down on the counter, putting the grated zucchini on top, and then placing another paper towel on top of the zucchini and squeezing until no more liquid will come out. Use more paper towels as needed, but be sure to squeeze until the zucchini feels as though there is no more water in it.

Preparation:
  1. Preheat oven to 350 degrees and grease either one standard or two mini bread loaf pans.
  2. Combine dry ingredients in a small bowl and set aside.
  3. Combine wet ingredients excluding zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
  4. Add zucchini and mix until combined.
  5. Pour dry ingredients into wet ingredients, add walnuts and mix until incorporated.
  6. Pour batter into a standard size loaf pan (9 x 5 x 2 1/2) or two mini loaf pans.
  7. Bake for 32-35 minutes until a toothpick comes out clean.
  8. Remove from oven and let cool for 5 minutes.
  9. Transfer bread out of loaf pan and cool on a wire rack.
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 WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat, Inspirational Monday

Sunday, January 18, 2015

Roasted Cauliflower With Kale

Kale seems to be the new "go to" salad! Found on many restaurants menus these days, with a host of variations. Most recently, I dined at a local restaurant pairing it with cauliflower and it was so good I decided to make my own rendition of such. So here is my version of Roasted Cauliflower with Kale which is great both as a salad or a side dish with dinner.



Roasted Cauliflower With Kale





Recipe:

Ingredients:
  • 1 head of cauliflower (about 4 cups)
  • olive oil
  • 1 bunch of kale, (any type, about 4 cups), cut into thin strips across the stem
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon dijon mustard
  • salt and pepper to taste
  • 1/4 cup hemp seeds
  • additional lemon slices for garnishing
Preparation:
  1. Preheat oven to 400 degrees.
  2. Cut cauliflower into florets, and then toss in olive oil, enough to lightly coat all the florets. Layer evenly on a roasting pan and sprinkle salt and pepper on top for seasoning. Place in oven and roast until tender, about 35-40 minutes. (It’s nice to get a bit of brown color around the edges.) 
  3. Place the kale strips into a large bowl. Add a generous amount of olive oil and a pinch each of salt and pepper. Using your hands massage the leaves until the kale becomes tender and wilted (the volume in your bowl will reduce by about half). Add the lemon juice and dijon mustard, using your hands to work it all together. Taste and adjust with more salt and pepper for desired flavor. 
  4. Toss in the roasted cauliflower and hemp seeds. Serve at room temperature and enjoy!
  5. Store any leftover salad in an air tight container in the refrigerator.
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 WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation Monday, Hearth and Soul,Weekend Retreat, Inspirational Monday

Sunday, January 11, 2015

Oven Baked Crispy Green Beans....Healthy GF Snack!!

They are easy to whip up, satisfying, and not at all bad for you; as a matter of fact they are actually good for you. I am talking about "Crispy Baked Green Beans.... a Healthy Snack (GF/DF)".  They provide all the fun of regular fries, but none of the calories and fat!  Although my kids do not generally care for green beans, this recipe had them not only enjoying them, but reaching for seconds. Just like French Fries, you cannot eat just one!



OVEN BAKED CRISPY GREEN BEANS 





Recipe:

  • Ingredients:

  • 1 pound fresh green beans, washed and trimmed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika

Preparation:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the green beans with the olive oil. Add the salt, pepper and paprika and toss well to coat.
  3. Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes. Cool slightly before serving.
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!

Saturday, January 3, 2015

Healthy Cucumber Dill Salad

This Healthy Cucumber Dill Salad recipe has two main ingredients: cucumber and onions. But it’s the dill that really makes it special. You cannot beat this winning combination for a refreshing salad that smells as good as it tastes! The traditional version of this salad is a lot higher in calories as it typically uses sugar and sometimes cream. Instead this recipe uses a small amount of olive oil and vinegar. This salad is refreshing and tangy and a perfect salad to start off a healthy New Year!



HEALTHY CUCUMBER DILL SALAD




Recipe: Makes 6 servings

Ingredients:

  • 1/3 cup white vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons dill, fresh and chopped
  • 2 cucumbers, sliced thin
  • 1/2 small yellow onion, sliced
  • pepper to taste 
  • 1 teaspoon salt (optional)

Preparation:

  1. Slice the cucumber and onion into a large bowl.  Drizzle with vinegar and olive oil. Add dill, salt and black pepper. 
  2. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is).
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 Wednesdays, Full Plate Thursday
Gluten Free Wednesdays, Fat TuesdaysReal Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayInspirational Mondays, Hearth and Soul,Weekend Retreat

Sunday, December 28, 2014

GF/DF Mud Pie

Mud pie is a chocolate-based dessert pie traditionally made with a crumbly chocolate crust and topped with ice cream. My healthier GF/DF rendition is made with a walnut, date and cocoa crust, with a dairy free chocolate filling and finally topped off with coconut cream. This easy GF/DF Mud Pie is the perfect make ahead holiday or any day dessert.


GLUTEN FREE/DAIRY FREE MUD PIE



Ingredients:
Crust:
  • 1 1/2 cups raw walnuts
  • 1/3 cup unsweetened cocoa or cacao powder
  • 1 (packed) cup pitted dates, soaked for 10 minutes in warm water and drained
Filling:
  • 12 ounce Daiya cream cheese alternative
  • 2 cups Enjoy life chocolate chips or chunks
  • 1/2 cup full fat coconut milk 
  • 1 teaspoon vanilla extract
Preparation:
Crust:
  1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it resembles a fine meal. Remove and set aside.
  2. Place soaked dates in the food processor and process until small bits remain and it is sticky. Add back in the walnut/cocoa meal and process until well combined.
  3. Transfer to a glass pie pan lightly oiled with coconut oil. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides of the pie dish. Put in the freezer to set.
Filling:
  1. Melt the chocolate chips over a double boiler or in the microwave. Once melted, work quickly to add to a blender along with the cream cheese alternative, vanilla extract and coconut milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
  2. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until firm. For easiest serving and longer storage, freeze.
  3. Serve and top with coconut whipped cream. (Note: SO Delicious now makes a fabulous coconut whipped topping sold in the frozen food section of Whole Foods which is a great alternative to making your own coconut whipped cream.) This pie will keep in the fridge for several days, or freeze for up to a few weeks, covered tightly.
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, December 21, 2014

Easy GF Pizza Crust

Just because you do not eat gluten does not mean you cannot eat one of the world’s greatest foods- Pizza! Crisp and chewy, this Easy Gluten Free Pizza Crust is a wonderful base for all your favorite toppings. This recipe makes two 10 inch pies and is perfect for two to three people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top when you need them next time.


Gluten Free Pizza Crust


Recipe: makes 2 medium size crusts

Ingredients:
  • 3/4 cup gluten free all purpose flour mix Note: I used the Bob's Red Mill brand.
  • 3/4 cup tapioca flour
  • 2 tablespoons of your favorite non dairy milk
  • 1 teaspoon unflavored gelatin powder
  • 1 teaspoon salt
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 2 packet active dry yeast  NoteI like the Fleischmann's brand. This is not bread machine or cake yeast.
  • 1/2 teaspoons honey 
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons cider vinegar
  • 1/2 cup lukewarm water (hot water will kill the yeast!)105-108F (Use a candy thermometer and test the temp; too cold won't activate yeast, too warm will kill yeast. If the temperature is off too far either way, your crust will suffer.)
  • Extra tapioca flour for rolling the pizza dough
Preparation:
  1. Preheat oven to 400 degrees. 
  2. Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
  3. Add honey, vinegar, olive oil and gradually add water.
  4. Mix on high speed for 3 to 4 minutes. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand does not do a thorough enough job.
  5. Scrape the thick dough on to parchment paper on your work surfaceliberally sprinkling with tapioca flour.
  6. Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
  7. Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the parchment paper to prevent it from sticking.
  8. Carefully transfer parchment (with dough) onto a baking sheet and place on top of preheating oven for 10-15 minutes, no longer as you are not looking for a rise like you would from a loaf of yeast bread, so do not expect significant changes to the dough. 
  9. Bake crust 8-10 minutes, remove from oven, add sauce and desired toppings and dairy free cheese, and return to oven to melt cheese and heat toppings, baking an additional 7-10 minutes, or until bubbly. Another option is to cool par baked crusts, wrap and freeze for convenience and use at a later time.
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!