Sunday, November 23, 2014

Holiday Green Beans Almondine


Green Beans Almondine is a versatile vegetable side dish. It is quick and simple enough to throw together on a busy weeknight but nice enough to serve to guests. This is a classic American dish and always on my holiday table!



GREEN BEANS ALMONDINE




Recipe:

Ingredients:

  • 1 pound green beans 
  • 1/2 cup sliced almonds
  • 1 tablespoon coconut oil
  • 1 clove fresh garlic; minced
  • black Pepper, to taste
  • 1 teaspoon lemon juice 
  • sea salt, for seasoning water


Preparation:

  1. Bring a large pot of water to boil and season with a generous pinch of sea salt.
  2. Have a large bowl of ice water ready.
  3. In a large skillet melt a tablespoon of coconut oil. Add in the sliced almonds, stirring occasionally until toasted and golden. Remove to a small bowl and set them aside.
  4. Drop the green beans into the salted boiling water for two to three minutes. Immediately remove and plunge them into the bowl of ice water, to retain that bright green color.
  5. Drain and shake off any excess water before placing the green beans in the hot skillet with the coconut oil. Toss and cook the beans for a few minutes to get them hot again. Add the garlic and lemon juice. Season with a generous amount of black pepper and toss, cooking until the green beans are to your liking.
  6. Add the toasted almonds back in to the skillet, toss and serve! 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 Tuesdays, Real Food Friday ,Gluten Free Fridays,
    Melt In Your Mouth Monday, Motivation Monday, Hearth and Soul,
    Weekend Retreat, Foodie Friends Friday

Wednesday, November 19, 2014

PUMPKIN BUTTER WITH A LITTLE SPICE; PALEO


I absolutely adore pumpkin and anything made from or with it! This Pumpkin Butter recipe is a wonderful last minute Thanksgiving treat that is not only delicious and versatile but super easy to make. Not only does this make for an excellent healthy hostess gift, it is an amazingly wonderful spread for toast and muffins. Of course if you are like me feel free to eat it right from the jar! Yum!!








PUMPKIN BUTTER WITH A LITTLE SPICE


Recipe: Yields 36 servings

Ingredients:
  • 2 cans or 4 cups homemade pumpkin puree** 
  • 1/2 cup apple juice 
  • 1 1/2 tablespoons of lemon juice
  • 1 1/4 teaspoons ground ginger 
  • 1/4 teaspoon ground clove
  • 1 cup maple syrup
  • 11/4 teaspoons ground cinnamon 
  • 1/2 teaspoon ground nutmeg
  • chopped nuts of choice (optional)

Preparation:

**Homemade Pumpkin Puree
  1. Preheat oven to 375 degrees. 
  2. Cut whole pumpkin into large chunks (about 5x5 inches). Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, on a foil lined baking sheet. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. 
  3. Place pulp in food processor or blender. Cover and process/blend until smooth. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator for use with recipes.
Pumpkin Butter
  1. In 5 quart Dutch oven combine all ingredients except nuts. Bring to boiling and reduce heat. Cook, uncovered, over medium heat, stirring frequently, for 25 minutes or until thick. Remove from heat; cool.
  2. Ladle into jars or freezer containers, leaving 1/2 inch space on top for freezer expansion. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
  3. To serve, top with chopped nuts 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
    Melt In Your Mouth Monday, Motivation MondayHearth and Soul,
    Weekend Retreat, Foodie Friends Friday

Sunday, November 16, 2014

GF/DF Mini Pecan Tarts


With the holidays right around the corner I thought I would share one of my all time most highly requested family favorite easy to make desserts. This gluten and dairy free recipe for Mini Pecan Tarts is incredibly sweet and delicious and will without doubt be gobbled up quickly, so if you are like me you may want to make a double batch.



GF/DF Mini Pecan Tarts


Recipe: Yields 9 tarts
Ingredients:
  • ounces cream cheese substitute, softened Note: I used the Daiya brand which is gf/df and soy free.
  • 1/2 cup *coconut spread (butter substitute), softened
  • cup all purpose gluten free flour, sifted Note: I like the Bob's Red Mill brand
  • 1/2 teaspoon xanthan gum if your gluten free flour does not already contain it
  • egg
  • 2/3 cup maple syrup
  • 1/2 teaspoon salt
  • tablespoon *butter substitute, melted
  • 2/3 cup pecans, chopped
  • teaspoon vanilla extract
Preparation:
  1. Preheat oven to 375 degrees.
  2. Mix cream cheese substitute and butter substitute together, stir in gluten free flour and xanthan gum if using. Chill dough in the refrigerator for an hour.
  3. Lightly grease a muffin tin with a little of the butter substitute.
  4. Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups.You need to work fairly quickly while the dough is chilled and still firm so it does not stick to your hands. You can flour your hands a little if necessary if it does begin to stick.This amount of dough should makes 9 little tarts.
  5. Make filling by beating together the egg,1 tablespoon of melted butter substitute, maple syrup, salt and vanilla until smooth. Fold in the pecans.
  6. Spoon filling into the muffin cups, being careful not to overfill. 
  7. Bake at 375 degrees for 15 minutes. Filling should puff up and pecans should look toasted.
  8. Cool slightly. Loosen from muffin tin carefully and finish cooling on a plate. 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 WednesdaysWeekend Retreat,








Tuesday, November 11, 2014

Pumpkin Cupcakes with (Non dairy) Maple Frosting; GF/Grain Grain Free

Pumpkin cupcakes are a great fall or holiday dessert, as they have all the flavors of traditional pumpkin bread but in a lighter, cuter, portable form.These GF/DF/Grain Free Pumpkin Cupcakes are moist and flavorful made with pumpkin puree, ground cinnamon, ginger, nutmeg and allspice and are frosted with a DF Maple Cream Cheese Frosting. Of course if you prefer you can leave the frosting off and eat these yummy cup cakes plain for breakfast as well.






Pumpkin Cupcakes With Maple Frosting


Recipe: Makes 12 cupcakes

Ingredients:

Cupcakes:
  • 2 cups almond flour
  • 1 cup pumpkin puree 
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup honey
  • 1/2 cup non dairy milk  Note: I used coconut milk, but feel free to use whatever non dairy milk you like.
  • 2 large eggs, lightly beaten
Frosting:
  • 2 cups powdered sugar, more if needed
  • 1/3 cup chilled soft non dairy cream cheese Note: I used the "Daiya" brand plain cream cheese alternative
  • 3 tablespoons pure maple syrup
Preparation:

Cupcakes:
  1. Preheat oven to 375 degrees. Line a 12 muffin pan with cupcake liners.
  2. Combine all cupcake ingredients in a blender or food processor. You can mix by hand, but I prefer to blend it. It make the almond flour finer, less grainy and provides a better, smoother texture for the cupcakes. 
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating the pan once. 
Frosting:
  1. Pour the powdered sugar into a clean mixing bowl and add the cream cheese. Start beating to combine the cream cheese and sugar. Add maple syrup a tablespoon at a time, just until the frosting is soft and smooth. You may not need all 3 tablespoons.
  2. Beat on medium-high for a minute or two until the frosting is glossy, fluffy and smooth. Cover and chill as the cupcakes cool.
  3. Use a clean knife to frost the cupcakes.
  4. Sprinkle a little additional cinnamon on the cupcakes.
  5. Chill in the fridge briefly to set the frosting. 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 Fridays, Inspiration Monday, Melt In Your Mouth Monday, Motivation MondayHearth and Soul, Weekend Retreat, Foodie Friends Friday


Sunday, November 9, 2014

Cranberry Raisin Chutney; Paleo


The holidays are right around the corner which means lots of great food! I like to make my guests this delicious, healthy chutney that will be refreshing to their palates. This Paleo Cranberry Raisin Chutney is great on its own, as a condiment with roasted chicken, turkey, pork or ham, or as a dip. Personally, one of my favorite ways to enjoy this is the day after Thanksgiving as a relish on sandwiches made with that yummy leftover turkey!


Cranberry Raisin Chutney



Recipe: Yields about 4 cups

Ingredients:
  • 1 pound fresh or frozen cranberries
  • 3/4 cup raisins
  • 1/2 cup maple syrup
  • 1/4 cup apple juice 
  • 1/4 cup water
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon whole allspice
  • 6 whole cloves
  • 1 cinnamon stick
  • 1/4 teaspoon ground cayenne pepper 
  • 1/4 cup chopped walnuts (optional)
Preparation:
  1. In a 3 to 4 quart pan, combine cranberries, raisins, maple syrup, apple juice and water. Cook over medium heat until berries begin to pop, about 10 minutes.
  2. Stir in ginger, allspice, cloves, cinnamon stick, cayenne pepper and chopped walnuts. Simmer, uncovered, stirring often, until almost all the liquid has evaporated, about 40 minutes.
  3. Let cool, then discard cinnamon stick. Cover and refrigerate for up to 2 weeks. Bring to room temperature 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

Tuesday, November 4, 2014

Brussels Sprouts Roasted With Red Onions in a Balsamic Glaze (GF/Paleo)

This recipe for Brussels Sprouts Roasted With Red Onions in a Balsamic Glaze is one of my favorite "go to" side dish for Fall gatherings. The flavors pair especially well with roasted turkey or pork. The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. This dish will definitely be on my Thanksgiving table again this year! 



Brussels Sprouts and Red Onions With Balsamic Glaze


Recipe: Serves 8 (3/4 cup per serving)


Ingredients:

  • 1 1/2 pounds brussels sprouts, trimmed 
  • 1 tablespoon olive oil
  • 1 1/2 pound red onions, thickly sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup Note: Can be omitted if following the Whole 30 Diet
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
Preparation:
  1. Preheat oven to 450° degrees. Coat a large nonstick baking sheet with cooking spray.
  2. Slice brussels sprouts in half, place on prepared baking sheet. Add oil, 1 1/2 teaspoons of salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.
  3. Meanwhile, combine vinegar, maple syrup and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.
  4. Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just 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, Weekend Retreat,

Saturday, November 1, 2014

GF/DF Mouthwatering Breakfast Blueberry Corn Bread

This mouthwatering warm Homemade GF/DF Blueberry Corn Bread recipe has a secret ingredient to keep it moist and tasty; blueberries! I absolutely love this recipe because you can alternatively use frozen blueberries to serve this year round. This simple melding of flavors is absolutely delicious and not your typical “eat it with chili” kind of cornbread. It is more of a delightful breakfast bread. The blueberries are mixed into the batter along with coarse ground cornmeal, making the texture more interesting, slightly crunchy, and incredibly moist.


GF/DF Breakfast Blueberry Cornbread


Recipe:

Ingredients:

  • 1 cup Bob's Red Mill gluten free corn flour
  • 1 cup Bob's Red Mill course grind cornmeal
  • 1/2 cup palm coconut sugar or turbinado raw cane sugar
  • 6 tablespoons melted Earth Balance Buttery Spread ( the red container is gluten, soy and dairy free) or 4 tablespoons coconut oil; melted
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/4 cups coconut milk
  • 1 tablespoon vanilla extract
  • 1 cup blueberries (fresh or frozen)


Preparation:
  1. Heat over to 325 degrees. Grease a 8 inch square baking pan.
  2. In a large mixing bowl, combine corn flour, cornmeal, salt and sugar. 
  3. In another mixing bowl, beat eggs, milk and vanilla.
  4. Slowly combine the wet and dry ingredients. Add the Earth Balance and stir. Add blueberries.
  5. Pour mixture into the baking pan.  
  6. Bake for 35-40 minutes or until the edges turn golden. Use a toothpick to check that the center is done.
    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,