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My BIG FAT Grain Free Life: May 2012

Wednesday, May 30, 2012

"Creamed" Spinach (Dairy Free, Grain Free)

I came up with this "creamed" spinach quite awhile ago after a craving for it came upon me.  I cannot truthfully say that my kids particularly enjoy creamed spinach, or any spinach for that matter.  But my husband and I loved it.

"Creamed" Spinach (Dairy Free, Grain Free)


1/4 cup ghee
2 (16 oz.) containers of fresh spinach, stems trimmed
1/2 sweet onion, diced
3 cloves garlic, pressed or minced
salt and pepper, to taste
dash nutmeg
1 1/2 cups cashew milk
1/2 to 1 cup Pecorino Romano, grated (optional)


Heat large saute pan on medium to medium low.  Add ghee.  Saute onion until soft.  Add spinach.  Cover.  Continue checking and stiring until spinach wilts but doesn't overcook.  Remove cover.  Add garlic, salt and pepper and stir.

Remove spinach mixture and place in bowl.  Set aside.

In same saute pan, add cashew milk.  Stir until bubbly and thickening.  Add dash of nutmeg and stir.  Add spinach and stir to coat. 

Place in shallow baking pan.  (I used quiche dish.)  Top with Pecorino Romano if desired.

At this point, place baking pan under broiler for a few minutes until golden and bubbly.


Wednesday, May 23, 2012

Apricot Chicken Salad with Blanched Almonds (GF, dairy free)

Chicken salad... the thought of it used to make me gag.  (Please excuse my colorful language and the uncouth picture I just placed in your mind. Ahem.)  Bear with me, I'm Italian and chicken salad dripping in mayo wasn't exactly something I grew up eating. (Although my Aunt Nettie made a killer chicken salad made with olive oil, fresh garlic and roasted red peppers....now THAT'S my kinda chicken salad!)

After living in the South (say-yowth) so long, I've come to enjoy a cracker chicken salad (oops, there I go with colorful phrases again, excuse me), as long as it's not soggy with mayo. 

I love this dish served in a ripe, hollowed out tomato, or scooped on top of a big salad.  It's easy to throw together and makes a nice lunch or light supper.

Let me know what you think of it!

Apricot Chicken Salad with Blanched Almonds (GF, dairy free) 


5 cups chopped cooked chicken
2 stalks celery, diced
1/4 cup red onion, finely diced
1 cup unsulfured dried apricots, diced
3/4 cup blanched slivered almonds
scallions (optional)

For Dressing:
3/4 cup Soy Free Vegenaise (it's egg free and gluten free too)
1 tablespoon dijon or course grain mustard
1 tablespoon honey
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder


Toast slivered almonds in a preheated 300F oven until fragrant and golden brown.  Set aside to cool.  In a large bowl, toss first five ingredients together (including toasted almonds).  

In a smaller bowl, whisk together dressing ingredients.  Pour over chicken mixture and mix well. 

Top with scallions if desired. 

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Sunday, May 13, 2012

Carrot Cake Muffins (grain free, gluten free, dairy free, refined sugar free)

Awhile ago, I posted a recipe review of Against All Grain's Breakfast Cookies, a continued favorite of our family.  After eating these cookies for the umpteenth time, I wondered if I could rework the recipe to make a carrot cake muffin.  One of the things I love about Danielle's Breakfast Cookie is that it relies solely upon dried fruit to sweeten it.  I don't feel guilty for eating them, because they are truly nutritious, high in protein and sooooo good!

After some trial and error, I came up with this recipe for Carrot Cake Muffins.  I hope you enjoy them as much as we do. 
Carrot Cake Muffins (grain free, gluten free, dairy free, refined sugar free) 


12 Medjool dates (pitted and roughly chopped)
1/2 cup blanched almond flour
1 cup almond butter (I prefer freshly ground from my local health food store)

1 cup unsweetened applesauce
4 large eggs
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda

2 1/2 cups grated carrots
1 cup raisins
chopped walnuts (optional)


Preheat oven to 350F. 

Place dates, almond flour and almond butter into food processor.  Process until everything is pasty and well combined.

Add the next seven ingredients (through baking soda) and process until smooth.

Next, add grated carrots and raisins and pulse a few times to combine.

Line muffin tins with paper liners.  Fill three fourths full with batter.  If desired, sprinkle tops with chopped walnuts.

Bake for 20-25 minutes.  Makes 20 muffins.  Refrigerate leftovers in an airtight container.  YUM...

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