Sunday, March 29, 2015

Spaghetti Squash With Artichokes and Kale


Finding a delicious, pasta substitute is wishful and often disappointing. But that does not mean there are not healthy and satisfying ways to enjoy that pasta texture and taste. Spaghetti Squash is equally as satisfying and can be substituted into almost any pasta recipe. Additionally, if you desire you can eat the noodle like strands straight from the squash itself! This "Spaghetti Squash With Artichokes and Kale" recipe is a sure way to get your kids excited not only about squash but veggies as well!


SPAGHETTI SQUASH WITH ARTICHOKES AND KALE


Recipe: Makes about 6 servings

Ingredients:
  • 1 medium spaghetti squash
  • 2 cloves garlic, minced
  • 1 jar artichoke hearts; quartered and drained
  • 3 cups fresh kale, deveined and torn into bite sized pieces
  • 1 tablespoon olive oil
  • 1 can diced tomatoes, drained
  • 2 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
Preparation:
  1. Preheat oven to 350 degrees. Cut the squash in half lengthwise, scoop out the seeds and fibers and pierce a few holes near the ends.
  2. Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. 
  3. Bake in the oven for about an hour or until the skin gives easily and the inside is tender.
  4. Once the squash is cooked; cool for 10 to 15 minutes. Then take a fork and scrape out the squash flesh little by little. It will naturally separate into spaghetti like strands.
  5. Transfer to a baking dish.
  6. Sauté the minced garlic in the olive oil until it is softened. Add the tomatoes, basil, kale, artichokes and oregano to the garlic and simmer for 10 to 15 minutes.
  7. Spoon the mixture on top of squash strands.
  8. Return to the 350 degree oven to warm. 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 Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday, Gluten Free Fridays, Melt In Your Mouth Monday, Motivation Monday, Hearth and SoulWeekend Retreat, Inspirational Monday

Sunday, March 22, 2015

Passover Holiday GF/DF Honey Cake

The Passover Holiday is a time for gluten free gluttony! A goldmine of gluten free products are available. Even non observant consumers have caught on to the benefits of Passover as a time for people who are gluten intolerant. While Passover is an important Jewish holiday for the observant, it has also become a great time for anyone to find gluten free products in special Passover aisles. Like others, I look forward to and stock up on so many of the Passover products offered in my local market, however there is still one dessert that I like to make every year from scratch. That is my special Holiday Honey Cake which has now become a family favorite.



GF/DF Passover Holiday Honey Cake



Recipe: Yields 3 standard loaves or 1 large bundt cake
Ingredients:



  • 3-1/2 cups gluten free flour  Note: I used the Bob's Red Mill brand which is a favorite of mine.
  • 1 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups palm sugar
  • 1/3 cup molasses
  • 3 eggs
  • 1/4 cup applesauce
  • 1/3 cup coconut oil
  • 1 cup honey
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
Preparation:
  1. Preheat oven to 350 degrees. Use three 8 by 4 1/2 inch loaf pans or 1 bundt cake pan. Grease pan(s) well and coat with flour. 
  2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon and salt. Mix in the palm sugar and set aside.
  3. In a mixer, beat the eggs. On low speed, beat in molasses, applesauce, coconut oil, honey, orange zest and vanilla extract. Slowly mix in the dry ingredients until incorporated. The batter will be thin.
  4. Pour the batter into the prepared pan(s). Bake until cake tester inserted into the middle of the cake comes out clean and the cake springs back when you touch it. For the bundt pan, bake for 50 to 60 minutes; and 45 minutes for the loaf cakes.
  5. When ready, remove the cake pan from the oven. Let the cool for  at least 10 minutes prior to inverting onto a serving plate. Honey cake is best made at least one day in advance, to give the flavors time to develop.
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, March 15, 2015

Double Chocolate Chunk Paleo Cookies


Deep, dark and rich, these "Double Chocolate Chunk Paleo Cookies" are for true chocolate lovers! Crisp and light on the outside, chewy gooey on the inside- yum! Definitely the best gluten free chocolate cookies I have ever made and so quick and easy to make. You will find yourself making this recipe over and over again as they will not last very long in your house. Consider making a double batch like I do!






Recipe: Makes 12 to 14 cookies

Ingredients: 
  • 1/3 cup extra virgin coconut oil 
  • 2/3 cup coconut palm sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut flour, sifted
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 2/3 cup dark chocolate chunks Note: Enjoy Life brand chocolate chunks and chips are gluten, soy and dairy free.

Preparation:
  1. Preheat oven to 350 degrees F. Using a standup mixer, mix together coconut oil and coconut palm sugar. 
  2. Slowly add one egg at a time to the mixture.
  3. Add  the vanilla, coconut flour and cocoa powder; mixing until combined well.
  4. Add baking soda and salt; continuing to mix. 
  5. Fold in the chocolate chunks.
  6. Line a baking sheet with parchment paper. Drop the cookies by spoonfuls onto the cookie sheet leaving at least 2 inches between each as these cookies will spread out very thin and almost double in size. 
  7. Bake for 12 to 14 minutes.
  8. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.
  9. A good trick to keeping these cookies nice and crispy (because coconut flour based cookies tend to soften quickly) is to put the cooled cookies in the freezer. When you are ready to eat them pull them out and enjoy immediately. The frozen cookie will be crispy and not hard.
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 SoulWeekend Retreat, Inspirational Monday

Thursday, March 5, 2015

Creamy (GF/DF) Tomato Soup


Creamy tomato soup is like the little black dress of soups! It's a comforting lunch or dressed up with simple garnishes, it makes a sophisticated start to a dinner party. This is a quick and easy recipe for real homemade both gluten and dairy free Tomato Soup like no other you have had before. So warming and delicious! Love this soup!



GF/DF Tomato Soup



Recipe: Yields 6 to 8 servings

Ingredients:
  • 2 tablespoons olive oil 
  • 1 large sweet onion, chopped
  • 4 cloves garlic, coarsely chopped
  • 2 28 ounce cans diced tomatoes 
  • 1 bay leaf
  • 1 teaspoon coconut sugar
  • 11⁄2 cups vegetable stock 
  • 1 cup unsweetened coconut milk
  • 2 tablespoons minced fresh basil
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar 
  • 1/2 teaspoon baking soda which lessens the acidity from the tomatoes
  • salt and pepper to taste
  • gluten free croutons for garnishing (optional)
Preparation:
  1. In a large colander placed over a bowl to catch the liquid, drain the tomatoes, pressing on them to extract as much liquid as possible. Add vegetable stock and set aside.
  2. In a large soup pot that is already hot, heat the oil over medium heat. Add the onions, and saute until just about translucent, about 4 minutes. Stir in the garlic and saute for 1 minute more. Add 2/3 of the drained tomatoes, the bay leaf, the coconut sugar, and the tomato paste. Cook about 10-15 minutes, until the mixture is very thick and sizzling.
  3. Slowly add the remaining diced tomatoes and liquid, stirring constantly while adding. Add the balsamic vinegar, baking soda, and salt and pepper to taste. Simmer the mixture for 5-7 minutes.
  4. Discard the bay leaf. Working in batches, or using an immersion blender, puree the soup until smooth. Add back to the pot and stir in the coconut milk. Serve warm and garnish with croutons, if desired. 

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 Monday, Hearth and Soul,Weekend Retreat, Inspirational Monday

Sunday, February 22, 2015

GF/DF Buttermilk Biscuits

Crispy on the outside and flaky on the inside, these "GF/DF Buttermilk Biscuits" come together quickly. Be sure, however, not to overwork the dough. Even though there is not any gluten present to toughen things up, working the dough as little as possible ensures that the biscuits stay light and fluffy. These biscuits are a real treat; even better than the ones my mom used to make when I was a kid growing up! 


GF/DF Buttermilk Biscuits


Recipe: Yields 8-10 biscuits
Ingredients:

  • 3 2/3 cups of gluten free flour mix Note: I like the "Bob's Red Mill" all purpose baking flour for this recipe
  • 1/4 cup honey
  • 4 teaspoons baking powder
  • 4 eggs
  • 1 teaspoon salt
  • 1 cup cold butter substitute, cut into small chunks Note: I like the 'Earth Balance" in the red packaging which is gluten, soy and dairy free
  • 1/4 cup almond milk mixed with 1/3 cup non dairy yogurt and about 1/2 teaspoon of vinegar. Note: This is a non dairy substitute for buttermilk. If dairy is not a problem for you feel free to use 2/3 cup of the real thing.


Preparation:
  1. Mix together gluten free flour mix, honey, baking powder and salt.
  2. Add in Earth Balance and mix together until crumbly and pea sized.
  3. Add in eggs and buttermilk substitute. Mix until a dough forms (will be slightly sticky).
  4. Cover work surface with additional gluten free flour to make rolling easier.
  5. Roll out dough to 1/2 inch thick.
  6. Fold dough into thirds lengthwise.
  7. Fold dough into thirds crosswise.
  8. Roll out to 1/2 inch thick and repeat process two additional times.
  9. Cut out biscuits using a 2 inch round biscuit cutter or the rim of a glass similar in size, and place on a greased cookie sheet.
  10. Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
  11. Bake in a preheated 400 degree oven for about 15 to 20 minutes or until golden brown. Remove from the oven and let cool slightly in the pan on a wire rack. Serve warm with butter, agave syrup, or preserves. 
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, February 15, 2015

Roasted Peas....Heathy GF/DF Paleo Snack



"Roasted Green Peas" are a common snack food throughout most Southeast-Asian countries, and they are surprisingly easy to make (healthy too). They are so 'nutty' tasting, my children would not believe they were peas! Spicy, crunchy, and fun to munch on, these peas are similar to wasabi roasted peas, but with/ or without spices depending on your taste. As a bonus, they can be stored in a container for weeks without losing any of their flavor or crunchiness. And you do not need to use fresh peas - frozen work just fine. ENJOY!


Oven Roasted Peas




Recipe:

Ingredients:
  • one 16 ounce bag of frozen peas, thawed (Use a paper towel to gently pat them, ensuring they are as dry as possible.)
  • 2 to 3 tablespoons of olive oil
  • 1 tablespoon sea salt 
  • any additional spices that you desire such as garlic salt, cumin or red pepper
Preparation:
  1. Place one of the racks in your oven just one above the middle rung.
  2. Pre-heat the oven to 375 degrees.
  3. In a bowl, combine the peas, oil and salt and any additional seasoning you chose.
  4. Spread the pea mixture in a single layer on a cookie sheet.  Use the back of a spoon or your hand to pat them down.
  5. Bake them for about 40-45 minutes. Check on the peas every 10 minutes and give them a shake so that they all get roasted evenly.
  6. Every oven is different, therefore you may need to bake the peas for a longer or shorter time period depending on it.
  7. After 30 minutes, take one pea out. Cool it off and check if it has turned crunchy.
  8. Keep a watchful eye once you think they are almost done.
  9. Once you are satisfied with the result, take them out of the oven. Cool them in an air tight container 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 WednesdaysFull Plate Thursday, 
Gluten Free Wednesdays, Fat TuesdaysReal Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat, Inspirational Monday

Sunday, February 8, 2015

Naturally Colored Paleo GF/DF Red Velvet Cupcakes

With Valentine's Day rapidly approaching I thought I would try my hand at making "GF/DF (Food Coloring Free) Red Velvet Cupcakes". As you may recall from my Chocolate Dipped Heart Cookies I made last Valentine's Day I colored them naturally with "beet juice" and have once again used beets, in the form of beet puree, to give these delicious and moist cupcakes their rich red color.



Red Velvet Cupcakes

Ingredients: 

 Cupcakes
  • 1 or 2 beets
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 2 tablespoons coconut oil
  • 1/2 cup honey
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
 Frosting:
  • 1/4 cup palm shortening
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Preparation:
  1. Preheat oven to 400 degrees.
  2. Wrap beet(s) in aluminum foil and roast in oven for about an hour, until they are very soft. Allow to cool, then remove peel and puree in a food processor or blender. Measure out about 3/4 cup of puree.
  3. Reduce oven to 350 degrees and prepare a standard muffin pan with liners.
  4. Whisk all dry ingredients in a small bowl.
  5. Combine coconut oil, honey, eggs, vanilla, lemon juice, and beet puree in a separate bowl.
  6. Mix dry and wet ingredients together.
  7. Divide batter evenly in muffin pan.
  8. Bake for 25-30 minutes.
  9. Allow to cool. 
  10. To make the frosting, whip the palm shortening, vanilla and maple syrup together until completely blended. 
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!