Monday, June 3, 2013

Black Bean, Jicama, Red Peppers, Avocado & Lime-Cilantro Dressing

My absolute favorite food is Mexican.
But with my "no dairy" and "no corn" issues,
I can't really go out for Mexican food anymore.
So this wonderful salad gives me that taste 
that I'm missing without cheese or corn.

Black Bean Salad

2 15oz cans organic black beans, rinsed and drained
1/2 large or 1 small jicama, diced into small cubes 
2 red bell peppers, diced
2 cloves garlic, minced
2 tbls minced shallots
2 tsp sea salt
1/4 tsp cayenne pepper
2 tbls organic sugar or coconut crystals
1/2 cup extra virgin olive oil
6 tbls fresh lime juice
1 tsp lime zest
1/2 cup chopped cilantro
2 Haas avocados, diced

Combine all ingredients except avocado in a large bowl and mix well. Cover and chill for a few hours or overnight. Just before serving, mix in diced avocados. 


Wednesday, April 3, 2013

Faux Entemann's Cream Cheese Coffee Cake


*WARNING - this is not a neccessarily "healthy" dessert *

I don't think I've mentioned it before,
but my hubby is now gluten free for health reasons of his own.
He can have dairy and sugar
so I try to bake things he loves 
even if  I can't eat them.
This is one of those recipes.
Sometimes we sit together and reminisce
the things we used to enjoy eating.....
He mentioned the cream cheese and jam coffee cake
that we used to buy that was made by Entemanns.
So I decided as a surprise for him
I'd try to re-create it, gluten free style.
This is what I came up with :)

And according to my hubby and my son,
Entemann's ain't got nuthin' on this baby! :)

"Faux" Entemann's

For the "cheesecake" topping:
1 - 8oz block cream cheese, softened
1/4 - cup organic sugar
1 - large cage free organic egg

For the strussel topping:
2 - Tblsp butter
6 - Tblsp organic sugar
1 - Tblsp coconut flour

For the jam swirl:
1/4 to 1/2 cup jam of choice - depending on taste

For the cake:
1/4 -tsp baking soda
1/4 -tsp sea salt
4 - large cage free organic eggs
1/3 - cup canned organic coconut milk
1/2 - cup grade B maple syrup
1 - tsp g/f vanilla extract
1/2 - cup coconut flour


Using a hand held mixer, blend cream cheese, sugar and egg until smooth and set aside. 
Next, start on the cake. Mix first 6 cake ingredients (except the coconut flour) with a wisk until smooth and well incorporated. Then add the coconut flour and continue to wisk until a smooth batter forms. Pour into a 9 x 9 square cake pan, sprayed with coconut oil or olive oil. 
Drop tablespoons of the cream cheese mixture evenly over the top of the cake batter. Using the back of your spoon, smooth the cream cheese mixture. It won't be perfectly smooth or cover the entire top of the cake and that is just fine.
Heat the jam either in the microwave or stovetop until it can be poured and then pour it over the top of the cheesecake mixture.
Prepare the strussel topping. In a small bowl using a pastry blender or fork, mix the butter, sugar and coconut flour until crumbly. Sprinkle it over the top of the cake.

Bake at 350 degrees for 45 minutes. Allow to cool and then place in the refrigerator for a few hours to set the cream cheese. Keep refrigerated. Enjoy :)




3 Bean Goodness :)

With warmer weather on it's way
I thought I'd share a new family favorite.
It's great for bar-b ques or to take along on a picnic :)
This is so tastey and it just gets better
the longer it "sits".
You can make it ahead of time
and it's super fast and delish!

Three Bean Salad

1 - 15oz can Organic cannellini beans, rinsed and drained
1 - 15oz can Organic kidney beans, rinsed and drained
1 - 15oz can Organic garbanzo beans, rinsed and drained
2 - stalks organic celery chopped fine
1/2 - red onion chopped fine
1 - cup fresh flat-leaf parsley chopped fine
1 - Tblsp fresh rosemary chopped fine
1/3 - cup Braggs apple cider vinegar
1/3 - cup Coconut Crystals 
1/4 - cup Extra virgin olive oil
1 1/2 -tsp sea salt
1/2 -tsp ground black pepper

I dump all 3 cans of beans into a colander and rinse them thoroughly  Transfer them to a large bowl and add the remaining ingredients and mix well. Chill in the refrigerator for several hours or overnight to allow the beans to soak in the flavors. 


Saturday, January 26, 2013

Plenty More In The Kitchen

A big part of this last year for me
has been taking some of our family favorite
recipes and "tweaking" them into something we can actually eat.
"Plenty More In The Kitchen" is one of those recipes.
It can be found in the book Fix it and Forget it, 
Recipes for Entertaining.
The original recipe has corn, elbow macaroni and canned beef broth,
all of which we can't have.
So I replaced those naughty offenders
 and the outcome was pretty darned tasty.....
if I do say so myself :)
You're probably wondering what that amazing looking bread 
is doing on a gluten free recipe blog....
well I'll get to that in a minute.

Plenty More In The Kitchen
(for the slow cooker)
2 lbs grass fed ground beef
1 cup chopped onion
1 tblsp oil
26 oz jar organic spaghetti sauce (check ingredients for your sensitivities)
1 tsp sea salt
2 tsp chili powder
2 tblsp coconut crystals (or brown sugar)
2 15 oz cans cut green beans (drained)
4 cups water
2 tblsp Lea and Perrins Worcester sauce (yes...it's gluten free)
2 - 3 lbs russet potatoes, peeled and cut into bite sized pieces

Brown the beef and onion in oil. Combine all the ingredients into the slow cooker. Cover and cook on high for 1 hour. Turn to low and cook 4 more hours. This makes 12 - 16 servings, so there's "plenty more in the kitchen".

OK....you're wondering about these bread rolls.
 Well, I bought the "Better Batter" all purpose g/f flour mix
 and the recipe is on the side of the box. 
Easy Italian Bread Rolls. 
Only 4 ingredients 
and they are so close to what you remember regular bread to be.
 Pretty amazing. 
Unfortunately I can't eat them because they contain Tapioca,
 but they were a welcome treat for my hubby. 
I cut the remaining rolls in 1/2 and then put them into the freezer. 
That way I could pull one out at a time,
pre-cut because frozen rolls would be impossible to cut. 
Worked great! 
Just popped them into the oven to re-heat them 
and spread a bit of Earth's Balance coconut spread 
(looks and tastes like butter)
 on them and we were good to go!


Tuesday, September 18, 2012

Eggplant Pizza Casserole


*WARNING* -May be habit forming

Ok, so I'll admit. 
I don't know much about eggplant.
When the hubs and I were at Sprouts last week
I wanted to buy an eggplant to broaden our veggie horizons.
I found an amazing recipe on Pinterest
(you can find the original recipe HERE)
and I wanted to try it out.
Neither one of us knew how 
to pick a good eggplant.
So the hubs asked 2 different guys in the produce dept
and neither one had the answer.
So my brilliant hubby pulled out his iPhone
and found the answer on eHow.
So apparently they should be dark purple
very shiny and give to gentle pressure.
When they become dull, they are no longer good.

So, now on to my modified version of this fantastic recipe!
If you make it once,
you'll make it again :)

Eggplant Pizza Casserole

2 - med eggplants
1 lb - Organic grass fed ground beef 
1 - 13.66oz can Organic Thai Kitchen Coconut Milk
2 - 15.5 oz jars Pizza Sauce (check ingredients - I buy Fresh & Easy brand)
3 Tbs - minced chives
3 Tbs - minced parsley
1 Tbs - dried thyme
1 - 2 tsp potato starch or arrowroot starch*
Olive oil

Brown the ground beef in a pan, drain fat and add salt to taste. Set aside. Slice eggplant into 1/4" thick discs. (I like them thin but you could go thicker) Brush both sides with olive oil and brown them in a hot pan. Set aside. Simmer the coconut milk over medium high heat in a small saucepan until slightly thickened, about 10 minutes. *(If not thick enough, add 1 - 2 tsp starch to thicken) Add chives, parsley and thyme. Next take your browned eggplant and place a single layer in the bottom of a 9" by 11" pan sprayed with olive oil. Spoon some of the pizza sauce over the eggplant and a layer of ground beef. Repeat until you have used up all the eggplant, sauce and beef. (about 3 layers) Pour the herb cream sauce over the top and bake at 375 for 25 - 30 minutes. Let it rest a few minutes before serving. This is seriously so delish!!! I couldn't wait for lunch the next day to eat the left-overs! Then I doubled the recipe and made it again for Sunday lunch after church. Everyone loved it! 


Thursday, August 23, 2012

Enchilada Style Stuffed Peppers


Since changing my way of eating I've been craving Mexican food.
Mexican and Italian.....*sigh*

Being gluten free and corn free and dairy free
has pretty much taken my favs out of the picture.
But these stuffed peppers have given me
a little bit of what I miss.

Enchilada Style Stuffed Peppers
4 bell peppers (any color - I prefer yellow or red, but he hubs likes green)
1 lb grass fed ground beef
1/2 medium onion - diced
1 roma tomato diced
1 - 15oz can organic black beans, drained & rinsed
1 - 4 oz can diced green chilies (don't drain)
1/4 cup chopped fresh cilantro
1 - 28oz can enchilada sauce

Cut peppers in half, stem to tip and remove seeds. Brown ground beef together with onions. With grass fed ground beef I never have to drain any fat. (pretty cool) Microwave the peppers for 3 minutes to soften. You can skip that part if you prefer your peppers more crisp. Mix remaining ingredients, except for the enchilada sauce in a bowl. Pour enchilada sauce into a 9" x 13" baking pan. I line mine with aluminum foil to make clean up easier. Place peppers in the pan and divide the meat filling equally into the peppers. Cover the pan with foil and bake at 375 for 30 minutes. Remove foil and bake another 5 minutes. Spoon some of the enchilada sauce over the peppers. YUM

I serve this with guacamole and I add cheese to the tops of the ones my hubby is going to eat.....lucky duck :)

Wednesday, August 22, 2012

Roasted Red Pepper Hummus

If you would have told me a year ago that my favorite snack
would be raw cauliflower and roasted red pepper hummus
I would have doubled over laughing!

Guess what?
I love this stuff!!!
Give it a whirl....
you might just love it too!
Of course you can eat it with flat bread or pita chips,
but I'm watching my carbs and the crunch of the 
raw cauliflower satisfies my need for crunchy goodness :)

Roasted Red Pepper Hummus

1 - 15oz can Organic Garbanzo beans - drained
1 tsp sea salt
1/3 cup tahini
1/4 cup fresh lemon juice
2 cloves shallots or garlic
1/3 jar roasted red bell peppers (about 1 whole roasted pepper)

Place all ingredients into your food processor and blend until smooth.

Refrigerate any leftovers.
I like to keep this in the fridge to snack on during the week.
Hope you like it as much as I do!