Saturday, December 26, 2015

No Bake Carrot Bars with Coconut Frosting

2-2.5 cups shredded carrot (about 4-5 medium/large carrots)
1 cup walnut pieces
1 cup whole almonds
1 cup whole pitted dates (packed)
1 cup rolled oats (not instant) 
1/2 cup raisins 
1/4 cup dried pineapple pieces (or more raisins)
scant 1/4 cup maple syrup 
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp nutmeg
pinch salt

1 can coconut milk (not lite) - refrigerated overnight
1 tsp vanilla
1-2 tsp syrup 

In a food processor combine shredded carrots, walnuts, almonds and dates. Process until you have a crumbly mixture. Add the oats, raisins, pineapple, syrup and spices until everything is well mixed. 

Line a square pan with parchment paper. Press the mixture into the pan and refrigerate or freeze while you make the frosting. 

For the frosting: Open cold can of coconut milk and scoop out the solid white part - leaving the water - into a bowl. Add vanilla and syrup and beat with a hand blender until fluffy. 

Top cold carrot bars with cold coconut whip and enjoy! 

Thursday, December 24, 2015

Roasted Red Pepper Pasta

12 oz Pasta of choice
2 red bell peppers - cut in half, seeds and stems removed
2-3 TBSP olive oil
2 shallots - finely chopped
4 cloves garlic - finely chopped
1.5 cups unsweetened dairy free milk of choice 
sea salt and black pepper
2-3 TBSP nutritional yeast 
*Large pinch red pepper flakes optional
1.5 TBSP cornstarch or arrowroot powder

Heat oven to 450 degrees and roast peppers on a baking sheet about 20-30 minutes. Cover in foil for 10 minutes to steam and then remove charred skin (peel off). Set aside.

Cook pasta according to directions, drain and toss with olive oil. Cover and set aside.

While peppers are roasting, heat 2 TBSP oil in a large pan over medium high heat. Saute onion and garlic about 3 minutes until golden and soft and season with a generous pinch of salt and pepper. Transfer to a blender with roasted peppers, milk, nutritional yeast, red pepper flakes and cornstarch. Blend until creamy and smooth - seasoning to taste with salt, pepper and yeast - be generous! Once blended, return to skillet over medium heat to thicken. Reduce heat to low when it begins to simmer and simmer to desired consistency.

Add a bit more olive oil to the noodles along with some salt and pepper - toss and then add to sauce. Toss to coat.

Serve with parmesan, red pepper flakes and fresh chopped basil or parsley. Add some meatballs for a more hearty meal! 

Wednesday, December 16, 2015

Shrimp Fried "Rice"

1 TBSP olive or coconut oil
1/2 large onion - finely chopped (or 1/2 bunch green onions - chopped)
2 cloves garlic - minced
8 oz raw shrimp (or more if you like) - peeled and deveined
2 medium carrots - chopped
1/2 cup peas
1/2 bell pepper - finely chopped
*2 cups cooked cauliflower rice
2 eggs - beaten *optional
salt and pepper to taste
coconut aminos or soy sauce *optional

Heat oil in a league pan over medium-high heat, add onion (skip this step if using green onion) and garlic to pan and sauté 3-4 minutes.

Add the shrimp, carrot, peas and bell pepper - cook 3-4 minutes and add cauliflower rice. Clear a spot in the middle of the pan and add eggs - scramble until cooked and then combine with other ingredients.

Season to taste with salt, pepper and soy sauce/aminos.

*Cauliflower rice: cut cauliflower head into florets and pulse in a food processor until they resemble the size of rice. Steam in a pot over medium heat with 1/2 cup water and salt, pepper and garlic powder to taste - until all water is absorbed.

Tuesday, December 8, 2015

Cinnamon Pumpkin Bites

  1. Ingredients:
  2. 1 3/4 cup gluten free oat flour (or blended oatmeal)
  3. 1 T pumpkin pie spice
  4. 1/2 cup pumpkin puree
  5. 1 tsp vanilla
  6. 1/4 cup nut butter
  7. 1/4 cup sweetener of choice (i used honey)
  8. 1/4 cup dairy free milk of choice 
  9. cinnamon/sugar

    Combine dry ingredients in a medium bowl. In a separate bowl combine the nut butter and sweetener -heating if needed to make a more stirrable consistency. Add pumpkin and milk and then stir into dry ingredients. Add extra milk if needed, 1 T at a time - dough should be stiff enough that you can roll it into balls. 

    Roll into bite sized balls and coat in either cinnamon sugar mixture, powdered sugar or just cinnamon. I don't like using refined sugar so I did just cinnamon. 

    Keep in the refrigerator and enjoy! 

Monday, November 16, 2015

Butternut and Beef Stew

1 tsp olive oil
1 1/2 lbs lean meat (beef or venison) cut into small cubes
1 medium onion - chopped
1 bell pepper - chopped
4 cloves garlic - crushed or minced
2 medium tomatoes - chopped (or 1 can diced tomatoes, not salt added)
1 cup low sodium beef broth
salt and pepper to taste
2 cups cubed butternut squash

Heat oil in a large pot over medium-high heat. Add meat, stirring frequently, until browned.

Add onion and bell pepper, stirring frequently, 4-5 minutes until onion is tender.

Add garlic - cook 1 minute.

Add tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat to low-medium and cook, covered, for 40 minutes.

Add squash, cook 8 - 12 minutes, stirring occasionally, until broth is thickened and meat is tender.

Serve topped with fresh cilantro, flat leaf parsley, sour cream or cheese.

Wednesday, November 11, 2015

Turkey Chili #2

2-3 tsp olive oil
2 lbs lean ground turkey
1 large onion - chopped
2 bell peppers - chopped
4 cloves garlic - finely chopped
2 tsp cumin
1 rounded TBSP chili powder
1 tsp salt
1/2 tsp cayenne pepper (or to taste)
2 (15oz) cans black or pinto beans - drained and rinsed
2 (15oz) cans diced tomatoes - no sugar added, low sodium (not drained)

Heat oil in a large pot  over medium-high heat.

Add turkey, bell peppers, onion and garlic to pan; cook, stirring occasionally, until turkey is no longer pink.

Add seasonings and stir. Add beans and tomatoes. Bring to a boil, (add water if needed) Reduce heat to low and let simmer 15 to 20 minutes.

*Serve with chopped fresh cilantro, sour cream, chopped green onions or tortilla chips!

Monday, June 22, 2015

Sun-Dried Tomato Mozzarella Chicken Pasta

3-4 oz chopped or minced sun dried tomatoes in oil
3 large garlic cloves - minced
1 lb boneless skinless chicken breast cut into small tenders
1 cup half and half (or full fat coconut milk)
1 cup shredded mozzarella cheese
*1 cup sliced mushrooms (optional)
8 oz pasta of choice
1/4 tsp red pepper flakes
1/4 cup fresh basil - roughly chopped
1/2 cup reserved pasta water
salt to taste
*2 cups fresh baby spinach (optional)

In a large pan over high heat, sauté garlic and sun-dried tomatoes (mostly drained from oil), for 1 minute. Remove to a bowl reserving oil. Add chicken tenders, season with salt and paprika. Cook over high heat on each side for 1 minute - remove to bowl with garlic and tomatoes.

Cook pasta to al dente, reserving 1/2 cup pasta water and rinse with cold water to stop cooking.

Reduce heat to medium-high and add garlic, tomatoes, chicken, milk, *mushrooms and cheese to pan and bring to a gentle boil. Reduce to simmer and cook, stirring constantly, until cheese is melted. Add cooked pasta, basil, red pepper flakes *spinach and reserved pasta water to pan. Cook until such is creamy and spinach is wilted.

Season to taste with salt and more red pepper flakes if needed.

Wednesday, June 10, 2015

Paleo Tortillas

2 eggs-whisked
1 cup full fat coconut milk
1 TBSP olive oil
3/4 cup tapioca flour
3 TBSP coconut flour
1/4 tsp salt

In a bowl combine the eggs, milk and oil.

In a separate bowl combine the flours and salt.

Pour wet ingredients into dry ingredients and combine well.

Heat a little olive oil or butter in a pan over medium heat. Pour a 1/3 cup of batter in the center of the pan and swirl to spread out a little. Cook 2-3 minutes until lightly browned. Flip and cook 1-2 minutes. Remove to a plate lined with paper towels.

Makes about 6 tortillas.

Hawaiin Pork Salad

For the pork
2-3 lb pork shoulder
4 garlic cloves - peeled
1 yellow onion - sliced
1 tsp garlic powder
salt to taste

For the salad
Romain lettuce - chopped
1 red bell pepper - chopped
1 cup sliced button mushrooms
1 TBSP fat - butter or lard
2 cups pineapple - diced
1/2 cup pepperoni - diced
*3 green onions - diced (optional)

Place the pork in a crock pot on top of sliced onions. Poke 4 holes in the pork with a knife and press the peeled garlic into the holes. Season with salt and garlic powder. 

Cook on low for 8-10 hours. You don't need any liquid, the fat from the pork will keep it moist. 

When the meat is cooked - drain of fat and shred with 2 forks. 

Sautee mushrooms in fat over medium high heat until golden.

Assemble salad and top with any dressing you like or none at all! 

Chicken Avocado Burritos

2 cups cooked, shredded chicken - seasoned with salt, pepper and *mustard (optional)
1 cup shredded cheese (I used mozzarella)
1 avocado - diced
4 TBSP chopped cilantro
4 large tortillas
sour cream

Mix together chicken, cheese, avocado and cilantro.

Spread about a tablespoon of sour cream in each tortilla and add 1/4 of chicken mixture - form into a roll.

Heat butter in a large pan over med-high heat and cook rolled tortillas on each side until golden.

I ate mine dipped in a little ranch dressing!

Tuesday, March 24, 2015

Banana Bread Pancakes

2 cups whole wheat flour (or a combo of GF flours - I used rice, oat and all purpose gluten free flours)
2 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar (or maple syrup)
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup milk (or dairy free alternative)
1 TBSP vanilla
3 large, ripe bananas
2 TBSP melted butter

In a large bowl whisk together flour(s), baking powder, salt, cinnamon and nutmeg.

In a separate bowl mash bananas with milk, vanilla and sugar/syrup. Add to dry ingredients and stir to combine - mixture will be dry. Add melted butter and combine well.

The mixture was thick and I had to sort of spread it out with a spatula in the pan. Cook 2-3 minutes on one side and about 2 on the other over medium heat.

Easy Chicken Pad Thai

For the sauce
1 1/2 TBSP tamarind paste
1/4 cup fish sauce
1/2 tsp chili sauce
1/3 cup packed brown sugar (or 1/4 cup maple syrup)
black pepper

Whisk together tamarind with 1/2 cup warm water - mix in remaining ingredients.

For the noodles
8 oz Thai rice noodles
2 large boneless, skinless chicken breasts cut into thin 1-inch slices
1 tsp cornstarch
3 TBSP soy sauce
oil of choice - for stir frying
4 cloves garlic - minced
red pepper flakes to taste
2 cups fresh bean sprouts
1/4 cup chicken stock
1/2 cup sliced carrots
1 cup shredded cabbage (green or red)
1/4 cup cilantro leaves
1/4 cup sliced scallions
roughly chopped peanuts (or cashews)
lime wedges

Soak/cook noodles according to package directions - do not overcook as they will be stir-fried later.

In a medium bowl whisk together cornstarch and soy sauce. Add chicken pieces to bowl and toss to coat evenly.

In a large pan or wok, heat 2 TBSP oil over medium-high heat. Add garlic and red pepper flakes, stirring constantly for about 30 seconds. Add chicken to pan (including liquids) and cook, stirring frequently, until chicken is no longer pink. Add 1-2 TBSP chicken stock at a time to the pan while you are cooking the chicken to prevent it from drying out (you may not use all 1/4 cup).

Add noodles and prepared sauce to pan. Bring the sauce to a boil while gently folding in noodles. Continue cooking 1-2 minutes and then add bean sprouts - cooking 1 minute more.

Transfer to a serving dish and garnish with carrots, cabbage, cilantro, scallions and nuts. Serve with lime wedge.

Easy Pea Soup

1 TBSP butter
1 small onion - roughly chopped
4 cups low sodium chicken broth
4 cups fresh or frozen peas (hulled if fresh)
2 tsp honey
salt to taste

Melt butter in a large pot over medium-high heat, add onion and sprinkle with salt. Saute until soft, about 5 minutes.

Add chicken stock and simmer 10 minutes.

Add the peas and cook 1-2 minutes.

Transfer to a blender or use a submersion blender and puree until smooth. Gently reheat, stir in honey and season with salt.

Garnish with sprouts, croutons and parmesan cheese.

Creamy Shrimp & Leek Pasta

short pasta of choice - cooked slightly al dente
2 TBSP butter
2 leeks - white and light green parts only, thinly sliced
salt and pepper
1 lb peeled, deveined, raw shrimp - tails removed
finely grated zest of 1 lemon
juice of half a lemon
3/4 cup heavy cream or canned coconut milk
4-5 cups packed baby spinach
*1/4 cup parmesan cheese (optional)

Heat butter in a large pan over medium heat, add leeks and season lightly with salt and pepper. Sauté 3-5 minutes, until leeks are slightly tender.

Add the shrimp, lemon juice & zest and stir often until shrimp are cooked through. Remove from heat.

Add cream to cooked pasta over medium heat, stirring until slightly thickened. Season to taste with salt and pepper; add shrimp mixture, spinach and *parmesan. Stir to combine until spinach is wilted and parmesan is melted.

Tuesday, February 24, 2015

Gluten Free Farmhouse Loaf

1 3/4 cups all purpose gluten free flour
1 TBSP xanthan gum
1 1/4 tsp salt
1 1/4 tsp sugar
1 TBSP instant yeast
4 TBSP flavorless oil (I used avocado oil)
1 tsp lemon juice
1 egg - beaten
1 1/3 cups lukewarm water

Sift the flour, xanthin gum, sugar and salt into a bowl. Add the yeast, oil, lemon juice and beaten egg.
Add the water and beat well with an electric mixer for about 2 minutes - until smooth.

Preheat oven to 400.

Transfer the dough to an oiled and floured loaf pan, smooth top and cover loosely with oiled plastic wrap. Let rise in a warm place for about 30 minutes - until the dough has reached the top of the pan.

Bake in preheated oven for around 90 minutes - until it has become deep golden and sounds hollow when tapped.

Let cool on wire rack.

Buffalo Chicken Lettuce Wraps

1 1/2 lbs chicken breasts - cut into small thin strips
1/2 cup buffalo sauce
2 cups breadcrumbs
bibb or butter lettuce
1 cup cooked quinoa
diced tomatoes
diced avocado
blue cheese or ranch dressing

Preheat oven to 375 and lightly grease or line a baking pan with foil or parchment paper.

Toss the chicken in the buffalo sauce, cover and refrigerate for 30 minutes (or at least let set for 10).

Place the breadcrumbs in a dish and coat each piece of chicken evenly - arrange on prepared baking sheet.

Bake for 30 minutes.

To assemble the wraps I filled each lettuce leaf with quinoa, avocado and tomato and topped with cooked chicken and some blue cheese (crumbles or dressing).

Banana Oat Muffins

2.5 cups rolled oats
1 cup plain Greek yogurt or dairy free yogurt
2 eggs
scant 1/2 cup honey
2 teaspoons baking powder
2 TBSP ground flax seed
1 teaspoon vanilla
1 teaspoon baking soda
2 ripe to overripe bananas
*chocolate chips, walnuts (optional)

Preheat oven to 400 and grease a muffin pan or line with baking cups.

Process oats in a food processor until it becomes a flour like consistency. Add the rest of the ingredients, minus the chocolate chips and walnuts, and process until smooth.

Stir in chocolate chips and walnuts if desired. Fill muffin tins to the top (they do not puff up while baking) and bake in preheated oven for 18-20 minutes. Cool on wire rack.

Thursday, February 19, 2015

Avocado Date Pudding

3/4 cup pitted dates-soaked until very soft
2 avocados
1 cup milk
1/2 cup almond butter
3/4 cup cocoa
scant 1/2 cup sweetener

Combine all ingredients in a food processor or blender and blend until super smooth.

Monday, January 19, 2015

Breakfast Meatloaf

1 1/2 lbs meat (I used ground pork, beef and turkey)
1 TBSP bacon fat
2 flax eggs
2 garlic cloves - minced
1 yellow onion - diced
1 medium zucchini - diced
4 oz mushrooms - sliced
2 celery stalks - chopped
2 TBSP dried parsley
2 TBSP dried basil
1 tsp garlic powder
salt and pepper to taste

Preheat oven to 400 and line a bread pan with parchment paper. Mix together meats and flax eggs - set aside.

Add fat to a large skillet over medium heat along with garlic, celery and onion. Saute until the onions become translucent and add zucchini - cover to help steam.

After 3-4 minutes add the mushrooms and cook, covered again for 4-5 minutes.

Once the veggies are soft, add the parsley, basil, garlic powder, salt and pepper. Mix well and then remove from heat and let cool. Once cool, add to meat mixture and combine well with hands, trying not to squish zucchini.

Press your mixture into prepared bread pan and bake in oven for 40-70 minutes, until cooked through.

Let cool at least 10 minutes.

Monday, January 12, 2015

Citrus Shrimp with Zoodles

1 lb shrimp - cooked, peeled and tails removed
1 tsp garlic powder
1/2 tsp salt
2 TBSP butter
1 very large, or 3 medium zucchini - spiraled or julienned
zest and juice of 1 lime
zest and juice of 1 lemon
1/4 cup olive oil
1/4 tsp salt
3 clementines or cutie oranges - peeled and separated
*1/4 cup basil leaves - roughly chopped (optional)
black pepper to taste

In a small bowl whisk together zests, juices, olive oil and 1/4 tsp salt. Set aside

Add butter to a large pan over medium heat. Add zucchini noodles and saute 2-3 minutes, just until zucchini starts to get tender. Season with garlic powder and salt. Remove to a bowl with shrimp, clementines and *basil. Pour citrus juice mix over the top and gently combine.

Serve as is or refrigerate and serve cold. Add black pepper before serving.

Wednesday, January 7, 2015

Pulled Pork Waffle Sliders


For the pork
2 lb pork butt
1 yellow onion - sliced
1 TBSP garlic powder
1 tsp onion powder
salt and pepper to test

For the mayo
2/3 cup avocado oil
1 egg
1 tsp lemon juice
1 tsp dijon mustard
salt and pepper to taste
1 tsp maple syrup (or more to taste)

For the waffles
2 cups almond flour (I used 1 cup almond, 1/2 cup each of all purpose GF flour & sweet rice flour)
1/2 tsp baking soda
1/2 tsp garlic powder
salt and pepper to taste
3 eggs - whisked (or 1 egg and 2 flax eggs)
1/2 cup canned coconut milk
2 TBSP bacon fat
3 pieces of bacon - cooked and chopped
*water (if needed)

sliced pickles

Place the pork butt in a crockpot. Add the sliced onions and top with seasonings. Cover and cook on low for about 8 hours - until it falls apart. I cooked mine on low for 4 hours and turned it to high for a little over 2 hours.
Once the pork is done cooking, shred it and discard fat.

Make the mayo next (or first) so it can cool in the fridge. Place all the mayo ingredients in a bowl, except the syrup, and blend with an immersion blender until thick. Stir in syrup and refrigerate.

To make the waffle buns, mix together the flour(s), baking soda, garlic powder, salt and pepper. In a separate bowl, whisk together the coconut milk, eggs and bacon fat and add to flour mixture along with bacon pieces. I ended up adding about a 1/2 cup of water to achieve the right consistency.
You want the waffle buns to be smallish so only use about 3-4 TBSP of batter per waffle.

I made my sliders with bacon and pickles and sweet mayo on both waffles.

Friday, January 2, 2015

Apple Oat Pancakes

1 1/4 cups oat flour (or oats ground in a coffee grinder)
1 large egg (or flax egg)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP raw honey or maple syrup
1 cup dairy free milk
2 TBSP greek yogurt or dairy free yogurt
1 tsp cinnamon
1 apple - sliced or chopped

In a bowl, combine the oat flour, baking powder, baking soda and salt. In a separate bowl combine the remaining ingredients except the apple and add to dry ingredients.

Heat a skillet over medium heat and cook batter about 1/3 -1/2 cups worth at a time.

Now you can either add apple pieces to batter before flipping or you can saute the apple in a little butter and cinnamon until tender crisp and serve on top of cakes.