Mini Oatmeal Cake

After trying the one minute cookie recipe from holisticallyengineered.com I was inspired to make this mini cake. This turned out great and there's so many possibilities to change the flavors. This can be eaten as a delicious dessert or yummy breakfast. 

Ingredients:

1 tablespoon coconut oil

1 tablespoon honey

1 egg yolk

1/4 cup almond flour

1/4 cup gluten free oatmeal

Possible add ins

-1 teaspoon each of almond butter and preserves

-Cinnamon and chopped apples

-Raisins

-Chocolate chips

Directions:

-Mix the coconut oil, honey and egg yolk together in a bowl

-Add in almond flour and oatmeal and mix well

-Mix in your favorite "add in". I used almond butter and apricot preserves

-Put mixture into a small ramekin or microwave safe mug

-Microwave for one minute on high

-Enjoy!

Homemade Chicken Soup

Ingredients:

1 whole uncooked roasting chicken (cleaned)

1 zuchini sliced 

1 yellow squash sliced 

1 yellow onion chopped 

3 large carrots chopped 

6 celery stalks chopped

3 cloves of garlic smashed 

A few sprigs of dill

2 32 oz contsiners of gluten free chicken broth

Salt and pepper to taste

Directions:

Place chicken, legs side up in large stock pot. 

Add the remaining ingredients into pot. 

Fill the pot with water until the chicken is completely covered. 

Bring the soup to a boil for two minutes, then cover and reduce heat to a simmer. 

Let simmer until chicken is cooked through (about an hour)

Once chicken is cooked, remove from the soup and place on a dish to cool to the touch

Remove the pot from the heat. 

Once cooled, remove as much chicken as you can from the bones and place chicken pieces back in the soup

Enjoy!

Stuffed Yuca Pancakes

Ingredients:

• 3 cups chopped yuca, peeled (about one yuca root)
• 2 tablespoons of your favorite cooking oil, I used one tablespoon of grapeseed and one tablespoon of olive oil
• 1/2 teaspoon black pepper
• 1 teaspoon tony sacheres
• 1/2 pound grass fed ground beef
• 1/2 cup carrots finely diced
• 1/2 cup onion finely diced
• 1/2 cup zuchini finely diced 

1. Preheat oven to 375
2. Boil the yuca in a pot of water for approximately 15 minutes or until fork tender (be careful to not overcook)
3. While yuca is cooking, saute carrots, onion and zuchini 
4. Once browned add ground beef and seasonings and cook until no longer pink
5. Remove meat mixture from heat and set aside and drain excess fat
6. Once yuca is fork tender, drain and transfer cooked yucca to a food processor 
7. Pour in 2 tablespoons cooking oil into food processor with yuca and blend on high or until well combined and smooth
8. Remove the yuca dough from food processor
9. Allow to cool in the fridge for about twenty minutes
10. Divide the dough into 12 portions
11. Wet hands with water to prevebt the dough from sticking 
12. Take your small handful, roll it into a ball then flatten it into a “pancake” 3-4 inches in diameter, do not make it too thin
13. Take a spoonful of the meat mixture and place it in the center of your dough (about a tablespoon)
14. Next place another dough pancake on top and seal edges 
15. Repeat until all 6 pancakes are made 
16. Bake for 15 minutes on a parchment lined cookie sheet
17. Heat frying pan and coat with cooking oil or nonstick cooking spray 
18. Remove baked pancakes from oven and fry on both sides or until browned
19. Enjoy!

Gluten Free Mexican Rice Casserole

My kids love rice and beans and when my husband and I decided to try being vegetarian for a month, we all ate a lot of it! My kids especially like the flavored rice packets but those are full off sodium and some have added food coloring as well. I found if your pantry is stocked with the right spices it's easy to make your own flavorful rice at home.  I usually make a huge dish with rice to eat on all week. 

Gluten Free Mecican Rice Casserole

5 cups cooked Brown rice

3 cups Black beans

4 eggs

1 cup shredded cheese (I used vegan pepper jack)

10 oz tomato paste

1 tablespoon chili powder

1/2 tablespoon cumin

1 teaspoon kosher salt 

1 teaspoon smoked paprika

1/2 teaspoon oregano 

1/2 teaspoon cayenne pepper 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Directions:

Preheat oven to 400

Mix rice and beans in a large bowl. 

Mix the remaining ingredients and spices in a small bowl. 

Combine all ingredients together and pour into a greased 9x11 oven safe pan. 

Cover pan with foil and bake for 40 minutes at 400. 

Eat all week!

Monday eat a portion of your casserole

Tuesday scoop a cup of the rice and beans into a bowl and add chicken and avacado on top 

Wednesday spoon some of the rice and beans into a tortilla and add beef or for a yummy vegetarian option, fried plantains. 

Thursday make a big salad with your favorite veggies, spoon some of the leftover rice and beens on top and add plain greek yogurt and salsa instead of dressing. 

Friday go out to eat, you're probably sick of rice and beans by now. ;)

Dessert Spaghetti Squash

I came up with this idea one day when I had a sweet craving but not much in my fridge except for leftover cooked spaghetti squash. Turns out this vegetable makes a delicious dessert!

Ingredients:

1 cup Spaghetti Squash cooked

2 teaspoons coconut oil

1 teaspoon honey

Sea salt

Directions:

I overcooked my spaghetti squash a little so it mushed together easier but it's not necessary. 

Place the spaghetti squash between several sheets of paper towels and let sit for 10 minutes. This will soak up some of the excess water. 

Turn a frying pan on medium high heat and pour the coconut oil into the pan. Let the oil heat up for about two minutes.

Make spaghetti squash balls with about two tablespoons of the spaghetti squash and then flatten them between the palms of your hands. Place the flattened spaghetti squash into the hot coconut oil. Repeat with the remaining spaghetti squash. 

Once browned, flip on the other side (about 5-6 minutes). Once browned on both sides remove from pan and place on plate. 

Drizzle honey on the top and sprinkle with salt. 

These are delicious as is or can be topped with a scoop of ice cream!

Note: These remind me of the texture of a fried plantain.  They won't be crispy all the way through, and may fall apart if enough of the water is not taken out. 

Pictured above topped with coconut milk vanilla bean ice cream and sprinkled with cinnamon. 

Grain Free Crepes

I followed this recipe exactly and filled the crepe with zucchini, chicken, vegan cheese and salsa (pictures above).

It turned out perfectly for my first time making crepes and so delicious!

Recipe at http://livewellnetwork.com/Steven-and-Chris/recipes/Paleo-Crepes/9304914

Ingredients:

• 6 large eggs
• 1 cup unsweetened almond milk or other non dairy milk
• 3 tbsp coconut flour, sifted
• 2 tsp coconut oil, melted, plus 2 tbsp for the pan
• 1/4 tsp sea salt

Directions

1. Whisk together the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.

2. Heat a crepe pan or enameled skilled over the medium-high heat.

3. Place 1 tablespoon of the coconut oil in the pan, swirling to coat the bottom and sides.

4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter. Fill any holes with a drop of batter, making sure the pan is fully covered.

5. Cook for 1 minute, until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out onto a plate.

6. Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.

From Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great, by Danielle Walker

Roasted Acorn Squash with Quinau and Tahini Dressing

Original recipe can be found at http://www.edibleperspective.com/home/2013/11/12/test.html

My version is below. 

Ingredients/Directions:

for the dressing:

• 1/4 teaspoon garlic powder
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 3 tablespoons tahini
• 2-3 teaspoons pure maple flakes or maple syrup
• salt + pepper to taste

for the squash and apples:

• 3 tablespoons unrefined coconut oil
• 1 1/2 tablespoons pure maple flakes or maple syrup
• 1/8 teaspoon cayenne pepper
• 2 medium acorn squash
• 2 crispy apples
• salt + pepper

for the kale and quinoa

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 2 cups chopped kale
• 1 1/2 teaspoons garlic powder 
• salt + pepper to taste
• 1 tablespoon fresh lemon juice

for the dressing: Combine all ingredients and whisk together in a bowl. Taste and adjust salt/pepper/maple syrup if needed.  Set aside.  Store leftovers in the fridge for up to 1 week.

for the squash and apples: Preheat your oven to 400* F.  In a small pan combine the coconut oil, maple syrup, and cayenne over medium-low heat and stir until melted.  Take off the heat.  Slice squash into appx. 1/4-inch round slices, using a large and sharp knife.  Discard ends.  Cut seeds out from each slice and place squash rings on 2 large baking sheets.  Brush the oil mixture over both sides of the squash rings.  Sprinkle with salt and pepper.  Place in the oven for about 30-35 minutes, flipping once halfway through until desired doneness is reached.  A few minutes later slice the apples into 1/4-inch thick slices, removing any seeds/core.  Place on a baking sheet and toss to coat with remaining oil/maple mixture.  Place in the oven during the last 7-10 minutes of squash roasting.  Roast for 7 minutes to maintain a nice crunch.

for the kale and quinoa: Combine quinoa, garlic powder and water then raise heat to medium-high.  Bring to a boil, stir, then reduce heat to simmer and cover for 15 minutes.  Remove from the heat, add kale to the pot, mix and cover again for five minutes. Remove lid and sprinkle with a good amount of salt and pepper and add the lemon juice.  Stir to combine.

to assemble: Place one acorn squash ring on a plate, spoon the quinua on top. Place a few slices of apple on the quinua and drizzle the dressing over the top. 

Visit Beatrice's profile on Pinterest.

Grain Free Doughnuts

I bought coconut flour a few weeks ago just to have on hand in case I came across a recipe that needed it. When my kids wanted a special dessert, I found this coconut flour doughnut recipe that was perfect! The original recipe is at this link http://alldayidreamaboutfood.com/2013/09/coconut-flour-fried-donuts-low-carb-and-gluten-free.html#HAicyKtSix7lq1ro.99

The changes I made are below. 

Ingredients

Donuts:
• 1/2 cup Coconut flour
• 1/4 cup honey
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla
• Oil for frying (coconut, grapeseed, etc.)
Coating:
• 1/4 cup unsweetened shredded coconut
• Cinnamon and brown sugar
• Chopped nuts
• Enjoy life chocolate chips

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Instructions

1. For the donuts, preheat oven to 325F and grease a donut pan well.
2. In a large bowl, whisk together the coconut flour, baking powder and salt.
3. Stir in eggs, coconut oil, almond milk, vanilla and honey
4. Mix with a hand mixer until well combined and batter is smooth.
5. Fill wells in donut pan about 2/3 full (you will have leftover batter and will need to do another batch).
6. Bake about 16 minutes, or until set and just barely brown around the edges. Remove from oven and let cool 5 minutes in the pan, then flip out onto a wire rack to cool completely. Repeat with remaining batter (I got 9 donuts out of my pan).
7. 
   
8. In a large skillet, add oil so it is about 1/2 inch deep. Heat over medium heat.
9. Once the oil is hot, add donuts to the pan. Flip after 30 to 45 seconds (they brown quickly), and cook the other side another few seconds. Remove from the pan and quickly dip each side in the topping of your choice, pressing lightly to adhere.
10. Let cool slightly on wire rack (they are really good warm out of the oil!).

Coating:

I took four paper plates and put a different topping in each one. One plate had shredded coconut, one had a mix of cinnamon and sugar,  one had the enjoy life chocolate chips and one had chopped pecans. For the coconut and sugar you can just place the top of the donut into the topping, press lightly, and then put on a wire rack. 

For the chocolate chips, put them in the microwave, on half power,  for 30 to 45 seconds to melt, then dip the doughnut into the melted chocolate. You can add the chopped nuts on too if you'd like. 

 

Gluten Free Tortillas

Not only are these tortillas gluten free but they are also low calorie and hold together better than corn tortillas! They come out thicker than flour tortillas but they have the best taste and texture. 

I found the recipe at this link http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/#comment-11522

Also pasted below with a few of my changes

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste
• 1 Teaspoon of nutritional yeast

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it's riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in cheese cloth and squeeze excess water out as hard as you can. (You're going to want to get out as much water as you can)
4. Place drained cauliflower back in bowl and add two eggs, nutritional yeast, salt and pepper and mix until well combined.
5. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they're done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don't skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Acorn Squash Bowl

This recipe can easily be made paleo or vegetarian. 

Ingredients:

1 acorn squash

1/4 cup cooked brown rice (or riced cauliflower with gluten free soy sauce for paleo option)

1/4 pound cooked ground turkey or ground Italian sausage (omit and double the serving of mushrooms for vegetarian option)

1/4 onion chopped

1/4 cup mushrooms chopped

1/2 small apple chopped

1 egg

1/8 teaspoon sage

1/8 teaspoon rosemary

1/8 teaspoon celery salt

Salt and pepper

Directions:

-Preheat oven to 400

- Spray a cookie sheet with nonstick cooking spray

-Cut acorn squash in half, remove seeds, sprinkle with salt and pepper and place, inside facing down, on cookie sheet 

- bake squash for 15 minutes in the oven at 400

- once squash is removed, turn oven temperature down to 375

-sauté onions, mushrooms and apples together until softened, about 5 to 7 minutes. Season with salt 

- season turkey with celery salt, sage and rosemary 

- combine turkey, with cookies veggies and egg in a bowl. 

- place acorn squash in baking dish with a half ounce of water.

- split mixture between both sides of the acorn squash

- cover with foil and bake at 375 for 25 minutes

- uncover and cook for another 20 to 25 minutes. 

Enjoy!

Gluten free/dairy free pizza

Two weeks into being gluten and dairy free I had a major pizza craving! I searched and found many recipes, most which were cauliflower.  I'm not a fan of the cauliflower mashed "potatoes" so I wasn't sure how this was going to turn out but decided to test a recipe out.  It turned out great! It also inspired me to find more cauliflower recipes, like cauliflower tortillas (blog post coming soon).

I tried the recipe at this link http://ifoodreal.com/cauliflower-pizza-crust-recipe/

The recipe below is the same with a few minor changes. 

• Ingredients:
• 1 head cauliflower 7 - 8" wide
• 1 egg, large
• 1/2 cup vegan shredded cheese (I used Daiya pepper jack)
• 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
• 1/8 tsp salt
• 1/4 tsp freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F and line with a baking sheet or pizza stone with parchment paper.
2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. 
3. Place in bowl and microwave for 4 minutes
4. transfer to a bowl lined with a double/triple layered cheesecloth. Note: The cheesecloth step can be skipped however you will have a soft crust that needs to be eaten with a fork. The flavor will be there but not the texture. However when you're having a lazy day, that is sometimes good enough. ;)
5. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.
6. Increase oven to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
7. Bake for 15 - 20 minutes and remove from the oven.
8. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

I topped mine with pizza sauce, more vegan pepper jack cheese and grilled red bell peppers and purple onions. 

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.