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!

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!