tag:blogger.com,1999:blog-17867052696144400722024-02-19T19:01:53.714-05:00My BIG FAT Grain Free LifeHow intestinal problems caused us to plunge (no pun intended) into grain free and specific carbohydrate eating. The recipes on this blog will also be free of gluten, refined sugar, soy, corn, and casein (mostly). I do hope, however, you will not find them to be taste free.Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-1786705269614440072.post-29458788294587780792013-05-16T16:08:00.002-04:002013-05-16T16:08:32.175-04:00New Blog!Hello All-<br />
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Just wanted to let you know my blog has moved to <a href="http://mybigfatgrainfreelife.com/" target="_blank">my BIG FAT grain free</a> life which is a (dot) com. (Movin' on up...)<br />
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All of my recipes are outlined on a "Recipes" tab with links. In addition, I've been following an autoimmune protocol for my own health and have a new tab called "AIP" which outlines my meal plans (and attitude) throughout the process.<br />
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I hope you can join me!<br />
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Thank you for reading...<br />
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JenJenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com0tag:blogger.com,1999:blog-1786705269614440072.post-52478461437444484112012-10-31T21:26:00.000-04:002012-10-31T21:26:23.886-04:00Changes Afoot!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">So much has happened in the last few weeks! We have 12 new additions to the family - CHICKENS! You must understand, that for moi to have chickens is quite a feat. I'm a city girl. City girls don't have chickens. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I started warming to the idea of fine feathered friends after buying delicious farm fresh eggs from a local farmer (now a friend). She also raises the sweetest goats you've ever seen! Yes, goats can be cute. Who knew! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">So, this farmer friend, known affectionately around here as "the goat lady" (she corrected me with "goat diva") kept telling me how easy it was to raise chickens. My first thought was "get to know me" but I started warming to the idea. My hubby (also city folk) went out to her farm, saw her set up and seemed to get bitten by the farming bug...well, chicken bug.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcnMDPELFyKyDPvJhfitzMPpS2sZB2yEMlnJ1fSf-znUbBLAhWohANOR7geSodtNcgxYXnoLe8Kgkm-VeMEaw89nN7iA0gzHdZsXex8tfyZX-I6SnAQVDMjEpRGQ8OBZpDbTBY9h62Ovp/s1600/P1030097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcnMDPELFyKyDPvJhfitzMPpS2sZB2yEMlnJ1fSf-znUbBLAhWohANOR7geSodtNcgxYXnoLe8Kgkm-VeMEaw89nN7iA0gzHdZsXex8tfyZX-I6SnAQVDMjEpRGQ8OBZpDbTBY9h62Ovp/s640/P1030097.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">So, 12 girls later with four more on the way this week, we are official.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">More changes are also afoot! I'm moving the blog to Word Press and bought the (dot) com to my BIG FAT grain free life. We'll have this site still up, but I hope you will check out the new and improved site!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Thanks so much for staying tuned and being so supportive! </span></span></div>
Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com2tag:blogger.com,1999:blog-1786705269614440072.post-46761183922329938092012-10-23T22:20:00.001-04:002012-10-25T21:19:26.087-04:00Shrimp-Stuffed Portobellos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nR69a5JI885HnDV9HgQpeuFxdC9NzU9mBT27iJj0pikPPW8a2bKw8upGDc1BnLPTNb6pjGs6ZA1rWlrVRmQeJV4_x77KogZGJKpxcS5CjvVoSJP0_WY_U_Qy_5sbaLW5Yf1RqPx69aQT/s1600/P1020908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nR69a5JI885HnDV9HgQpeuFxdC9NzU9mBT27iJj0pikPPW8a2bKw8upGDc1BnLPTNb6pjGs6ZA1rWlrVRmQeJV4_x77KogZGJKpxcS5CjvVoSJP0_WY_U_Qy_5sbaLW5Yf1RqPx69aQT/s640/P1020908.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Lately, I've had this <a href="http://www.urbandictionary.com/define.php?term=hankerin%27" target="_blank">hankerin'</a> for shrimp...and mushrooms. I'm in the south, can't I talk that way? It's rather fun. So, anyhoo, this recipe came to me at the grocery store one day...during the hankerin'. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">I bought the ingredients and went to work. All I can say is - that evening, we feasted.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">I hope you enjoy the feast! This recipe has been shared on <a href="http://www.thetastyalternative.com/2012/10/allergy-free-wednesdays-week-40-october.html" target="_blank">Allergy Free Wednesdays</a> and <a href="http://vegetarianmamma.com/glutenfreefridays-11-link-up-your-favorite-glutenfree-recipes/" target="_blank">Gluten Free Fridays</a>.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><i>Mangia!</i> </span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></i><br />
<b><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">For Marinade:</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons coarse mustard</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon honey</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup balsamic vinegar</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup extra virgin olive oil</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>For Mushrooms and Filling: </b></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">6 portobello mushrooms</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">2-3 tablespoons olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced or pressed</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large ripe tomato or 2 plum tomatoes, diced</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup Chardonnay</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">about 4 handfuls (or is it hands-full?) of spinach</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">2 pieces of <a href="http://mybigfatgrainfreelife.blogspot.com/2011/08/yummy-grain-free-bread.html" target="_blank">Yummy Grain Free Bread</a>, toasted</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Pecorino Romano cheese, grated (if tolerated)</span></span><br />
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Instructions:</span></span></span></i><br />
<b><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Prepare vinaigrette:</span></span></span></b><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">In a small bowl, whisk together mustard, honey and balsamic vinegar. While whisking, slowly add olive oil in a steady stream. This will allow vinaigrette to emulsify.</span></span></span><br />
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<b><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Prepare mushrooms:</span></span></span></b><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Carefully remove stems and set aside. With a small spoon, scrape out the "gills" of the mushroom. Then wash and pat dry.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Marinate mushrooms in the vinaigrette for about 15 minutes (or more - whatever your time allows). </span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Remove mushrooms from marinade and grill <span style="font-size: large;">or broil </span>on both sides for several minutes. Set aside.</span></span></span><br />
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<b><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">For filling:</span></span></span></b><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Chop shrimp and set aside. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Wash mushroom stems and chop. Heat a saute pan to medium. Once hot, add olive oil. Next, add stems, chopped tomato, and spinach. Saute for a several minutes until tomato is soft and liquid is evaporating. Add garlic and saute for 30 seconds or until fragrant. Next, add Chardonnay. Continue to saute until liquid is reduced. Finally, add shrimp and continue to saute until shrimp are pink and fully cooked (don't overcook). <span style="font-size: large;">Salt and pepper to taste. </span>Set aside.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Pulse the grain free bread in a food processor, or just crumble with hands. Add the grated Romano cheese and about 1-2 tablespoons of olive oil. Toss with a fork.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Line a baking sheet with parchment paper. Place grilled (or broiled) portobellos on baking sheet. Stuff mushrooms with shrimp filling. Sprinkle breadcrumb mixture on top.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Place stuffed portobellos under broiler and broil until golden brown. Eat immediately - or while warm. </span></span></div>
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<br />Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com4tag:blogger.com,1999:blog-1786705269614440072.post-72463823933974737132012-10-16T22:02:00.001-04:002012-10-16T22:17:40.200-04:00Aunt Nettie's Chicken Salad with Roasted Red Peppers and Garlic (grain free, dairy free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2Q_es1VEC3Z55fnL4WY9uU2VvY3ltdXpTO6Fk14tEN_wrOXJssjLnx3CfYXfucewFgjA_phXcHyYeU1ZebeLnQvdIpfrp-DNBzuCGL0a2QGe4rhFN5ootiwT8dYsd8XjoyZyWSIN1icO/s1600/P1030091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2Q_es1VEC3Z55fnL4WY9uU2VvY3ltdXpTO6Fk14tEN_wrOXJssjLnx3CfYXfucewFgjA_phXcHyYeU1ZebeLnQvdIpfrp-DNBzuCGL0a2QGe4rhFN5ootiwT8dYsd8XjoyZyWSIN1icO/s640/P1030091.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">I mentioned in my previous post on <a href="http://mybigfatgrainfreelife.blogspot.com/2012/05/apricot-chicken-salad-with-blanched.html" target="_blank">Apricot Chicken Salad</a>, that I don't usually like traditional chicken salad "dripping with mayo". I spoke of my dear Aunt Nettie's recipe for chicken salad made with roasted red peppers, garlic, parsley and olive oil. (I'm salivating now...)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">After obtaining hearty permission from my cousins on the matter, I am sharing this delicious family recipe with you. My cousin Luanne's response to my request for permission to post this recipe was...and I quote..."Make the people happy!" </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">With that in mind, here's the recipe. And I hope, from the bottom of my heart, that it does it's job - and makes you happy.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><i>Mangia! </i></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">(This post was shared on <a href="http://www.thetastyalternative.com/2012/10/allergy-free-wednesdays-week-39-october.html" target="_blank">Allergy Free Wednesdays</a> blog hop. Check out all of the GREAT allergy free recipes!)<i> </i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-ir9eJXJs15s1faoZAZrc4lcklRdMO1LFsSbPqyPdqebGXOIRqRnN-FBj8cG391ccUWPQ3A2cTH6iYE5hVnvkvPOCd9cREjkLYdWHrBMJc7_pdG3HXUeMAWbLVuNrgaqa4wZ1lpirZKY/s1600/P1030093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-ir9eJXJs15s1faoZAZrc4lcklRdMO1LFsSbPqyPdqebGXOIRqRnN-FBj8cG391ccUWPQ3A2cTH6iYE5hVnvkvPOCd9cREjkLYdWHrBMJc7_pdG3HXUeMAWbLVuNrgaqa4wZ1lpirZKY/s640/P1030093.JPG" width="640" /></a></div>
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<b><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Aunt Nettie's Chicken Salad with Roasted Red Peppers and Garlic</span></span></b><br />
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></i><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large red bell pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups cooked chicken, shredded</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1-2 cloves of garlic, minced or pressed (guess how much I use?) </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh parsley, finely chopped (flat leaf if you can get it but curly works too)</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">extra virgin olive oil</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper, to taste</span></span><br />
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Instructions:</span></span></i><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Line oven rack with aluminum foil. Turn oven on to broil. Place red pepper on foil and roast until the skin turns black. Using tongs, rotate pepper so it chars on all sides. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove from oven and place in a bowl with foil (or a cover of some kind) on top. Allow the pepper to sit as the steam loosens the skin. Once cool enough to handle, peel pepper and pull out the stem and seeds. If you must, give a light rinse in a bowl of cold water just to get the seeds off. Dice pepper.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, add chicken, diced pepper, garlic and parsley. Add olive oil to taste (liberally) and salt and pepper. Give a stir with a large fork. Adjust olive oil and seasonings. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">This chicken salad is better the longer it sits. Enjoy it atop spring greens or on a slice of <a href="http://mybigfatgrainfreelife.blogspot.com/2011/08/yummy-grain-free-bread.html" target="_blank">Yummy Grain Free Bread</a>. </span></span><i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></i></div>
Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com6tag:blogger.com,1999:blog-1786705269614440072.post-33475366216212057622012-10-02T21:07:00.000-04:002012-10-02T21:09:15.285-04:00Baked Sausage with Butternut, Red Peppers and Onion (grain free, dairy free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJ6DJVBu5eUwlasS697HjZIEoLiGpAqa-k_XupexuYRjp5DuIeSl8kJiGNcczfRIqGQpCQZuL_f0fhcgNIi6zg8eW80IBge2lGSKiBwTZRhqanqSdRUVwKKuvb5n2k1m9KnmtEhMIFnIZ/s1600/P1030078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJ6DJVBu5eUwlasS697HjZIEoLiGpAqa-k_XupexuYRjp5DuIeSl8kJiGNcczfRIqGQpCQZuL_f0fhcgNIi6zg8eW80IBge2lGSKiBwTZRhqanqSdRUVwKKuvb5n2k1m9KnmtEhMIFnIZ/s640/P1030078.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">After recent musings of favorite recipes from my childhood, I began getting a craving (hankerin') for Italian sausage baked with potatoes and red peppers, which is a dish my mom used to make. I can smell it baking now... </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I decided to try the recipe tonight using butternut squash in place of the white potato and Italian chicken sausage in place of pork sausage. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I was pleased with the result (though truthfully, I miss white potatoes) and thought I'd share it with you. Another plus? This dish is an easy meal with little prep time.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">What are some of <i>your</i> favorite childhood meals? </span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Ingredients:</span></span></span></i><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">1 small butternut squash, peeled, seeded and cubed</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">2 medium onions or one large, chopped</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">3-4 plum tomatoes, coarsely chopped</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">2 red peppers, seeded and coarsely chopped <span style="font-size: small;">(I used a few handfuls of the mini sweet peppers)</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">2-3 garlic cloves, minced or pressed (guess how many I used?)</span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">extra virgin olive oil</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">1/4 cup water</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">salt and pepper, to taste</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">4-6 links of mild Italian sausage <span style="font-size: small;">(I used chicken, not pork - turkey sausage tends to be too dry)</span> </span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">fresh chopped basil, optional </span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Parmesan, grated (optional - or use Pecorino Romano)</span></span></span></span></span><br />
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Instructions:</span></span></span></span></span></i><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Preheat oven to 375F. Toss the first five ingredients into 9x13 baking pan (ceramic or glass). Drizzle with olive oil. Add salt and pepper to taste then toss. <span style="font-size: large;">Add 1/4 cup water to pan.</span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Bake for 25-30 minutes. Place sausage links on top. Then bake another 20-30 minutes or until sausage is fully cooked. </span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Top with chopped basil and grated cheese (if tolerated). </span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><i><span style="font-size: large;">Mangia! </span></i> </span></span></span></span></div>
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<br />Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com3tag:blogger.com,1999:blog-1786705269614440072.post-9412184317041280842012-09-24T19:34:00.000-04:002012-10-02T21:09:31.283-04:00Baby, Baby, Baby, Baby Oh-Oh Baby....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharTtuWuF7tV5XuG0UbU3OIdzCHA8XgJcUpj1NResQSrF1EOon7NW5CiXqO93-irPavKUNeK4NzZJZ4qWXJsYSAxU202LRV0qbDTDgbdzOk9EG4jI3kGmy5h1JmcP0K1-ceN-ePlt0hcpk/s1600/P1030011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharTtuWuF7tV5XuG0UbU3OIdzCHA8XgJcUpj1NResQSrF1EOon7NW5CiXqO93-irPavKUNeK4NzZJZ4qWXJsYSAxU202LRV0qbDTDgbdzOk9EG4jI3kGmy5h1JmcP0K1-ceN-ePlt0hcpk/s640/P1030011.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">You'd have be a Karen Carpenter fan, either listen to retro music or be born in the 1970s to get the humor behind my post title...</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Since my BIG FAT life is centered around a little 8 1/2 month old diva right now, I thought I'd do a little post about what I'm up to my elbows in - baby food! <span style="font-size: x-small;"> </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">In an attempt to save some time, I'm taking an hour or two each week to make a big batch of baby food. I try to make something orange (either butternut squash or steamed carrots) and green (steamed green beans, spinach and/or Swiss Chard), and then mix them together at feeding time. These cute little two-ounce containers I got from Babies R Us make it a pinch to freeze ahead AND they're BPA and Phthalate free. <span style="font-size: x-small;"> </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">My recipe-ish follows at the end of this post. PLEASE don't let these recipes take the place of your pediatrician's recommendations for your kiddos. My baby tolerates cashew milk well, but ask your doctor before giving ANY nut milks to your babies...(whew, I feel better now).</span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Butternut Squash Baby Food</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><i>Ingredients: </i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">1 butternut squash</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">couple of spoonfuls (or is it spoons-ful?) of ghee</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">cashew milk</span></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Instructions:</span></span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Preheat oven to 375F. Line oven rack with aluminum foil. Prick squash in several places. Bake until a knife or fork easily slides into squash.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Remove squash and carefully cut in half. Scoop out seeds. Scoop squash innards (love that word) into food processor. Process with ghee and enough cashew milk to desired thickness.</span></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Spinach/Swiss Chard Baby Food</span></span></b></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Ingredients:</span></span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">large package spinach</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">2 bunches Swiss Chard</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">extra virgin olive oil </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">ghee</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">cashew milk</span></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Instructions:</span></span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Wash and coarsely chop spinach and Swiss Chard. Heat a saute pan to medium. When hot, add a few swirls of olive oil. Add spinach and Swiss Chard and stir. Cover pan and allow to steam until soft. Keep checking so it doesn't get too dry. Add water if needed.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Drain greens in a colander and press with the back of a wooden spoon. Add to food processor along with 1-2 scoops of ghee and cashew milk to desired consistency.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><i>Mangia baby! </i></span></span></div>
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<br />Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com0tag:blogger.com,1999:blog-1786705269614440072.post-36513794228129083582012-09-17T20:34:00.000-04:002012-10-02T21:09:54.139-04:00Not Your Mother's Ambrosia (dairy free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRkgGs84w4NWaYYDdg8vtZSwhrJC8atZdqgtdN9do9eRAAVnAMFU9TqZNj1LMrlhZ-svjGL3qBp1XKcXW46E8kzMpwUYzTF6-kyTDBRfVmVi8sOTvlRBJpqgYCMAP24s0ploheulHBWIb/s1600/P1020734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRkgGs84w4NWaYYDdg8vtZSwhrJC8atZdqgtdN9do9eRAAVnAMFU9TqZNj1LMrlhZ-svjGL3qBp1XKcXW46E8kzMpwUYzTF6-kyTDBRfVmVi8sOTvlRBJpqgYCMAP24s0ploheulHBWIb/s640/P1020734.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I mean no disrespect to any mothers or grandmothers out there in regard to my post title today. I'm just not a traditional <a href="http://en.wikipedia.org/wiki/Ambrosia_%28fruit_salad%29" target="_blank">ambrosia</a> person. For me, the name alone conjures up a vision of canned fruit mixed with "whipped topping" (what IS that stuff anyway?) and sugar-laden flaked coconut - not exactly healthy. (I believe during my childhood I had versions made with instant pudding...) </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The following recipe is my BIG FAT version of ambrosia. </span>Lately, I've been a little obsessed with this dessert. It's so simple to make and refreshing. I've served it to a variety of guests who all gave it the thumbs up. One friend even thought the sauce was yogurt-based. But don't worry - it's completely dairy free.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">As an aside, I have to apologize, yet again, for not posting very often. Baby is 8 1/2 months old now. She's <span style="font-size: large;">crawling, </span>pulling up, walking around the house while holding onto anything she can get her hands on, and taking up all of the energy I ever thought I had. (She's worth it though...)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">With that in mind, is it just me, or have you ever had one of those days when you think you're doing pretty well keeping all the plates spinning? I mean things are crazy-busy in life, but you've got it ALL under control, baby. You're showered, hair done and makeup on. In fact, you haven't looked THIS good since you sported big hair and acid wash jeans back in 1992. Not bad for an old lady. Kids are taken care of, house is clean. You got it goin' on!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I had one of these days recently. In the midst of it all, I decided to run to my local health food store for some grocery shopping. I mean NOTHING could break my stride on this day, people! After strolling around the store, shopping, and getting an almond milk chai tea latte from the familiar coffee barrista in the store, I get in the car and realize I've had dried baby food stuck to my pants the WHOLE time.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Yeah. I still got it... </span></span></div>
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<b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Not Your Mother's Ambrosia (dairy free)</span></span></b></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Ingredients</i>:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cantaloupe melon, seeded and cut into chunks</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/3 to 1/2 of a pinapple, cut into chunks</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">grapes, halved<span style="font-size: large;"> (eyeball it)</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2-3 oranges, peeled, sectioned and sections cut into thirds</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 cup pecans, lightly toasted and chopped</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">shredded unsweetened flaked coconut (optional)</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>Sauce</i>:</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">1/2 cup raw cashews, soaked 3 hours</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">1/4 cup water </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">2 tablespoons coconut milk</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">2 tablespoons honey</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;">1 teaspoon vanilla</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><i>Instructions</i>:</span></span></span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">If time permits, make sauce in advance and refrigerate.</span></span></span></span></span></i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><i> </i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">For
the sauce, drain cashews and pour into a high-speed blender. Add
coconut milk, honey and vanilla and process until very smooth. </span></span></span></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Place in a sealed container (I use a pint-sized glass canning jar.)</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">In a large bowl, toss together all of the fruit ingredients. Pour on the sauce and mix. Top with toasted pecans and shredded coconut to taste.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><i>Mangia!</i></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span> </span> </span> </span></span></div>
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Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com3tag:blogger.com,1999:blog-1786705269614440072.post-6493269429701505832012-09-06T21:11:00.002-04:002012-10-02T21:10:15.413-04:00Pizza Night! (again)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fKYqMS1HkZEPln6PFEvbOq2AvCqMA8uIeACYeKbGnx77bY2xCXMy6-amBIb-s6C7f-Lfqdiv04fKggTXHnQLzU3vY6wSpESZEIyyjUiQjm1ifpyMRlpXodLXeaRvmGm5udfDNOt8TAKX/s1600/P1020903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fKYqMS1HkZEPln6PFEvbOq2AvCqMA8uIeACYeKbGnx77bY2xCXMy6-amBIb-s6C7f-Lfqdiv04fKggTXHnQLzU3vY6wSpESZEIyyjUiQjm1ifpyMRlpXodLXeaRvmGm5udfDNOt8TAKX/s640/P1020903.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">We've been on a little Friday night pizza kick lately, perchance because eating grain free doesn't afford much pizza-roo in the diet. Pizza happens to be this girl's favorite (along with about 87 of my <i>other</i> favorite dishes). So I like food, okay?? </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I sincerely hope that two back-to-back grain free pizza reviews isn't a blogging faux pas, but I had to share another incredible crust - this time from <a href="http://www.againstallgrain.com/" target="_blank">Against All Grain</a>. This girl is nothing short of a culinary genius. Her blog makes my mouth water (<a href="http://www.againstallgrain.com/2012/08/27/strawberry-shortcake-cupcakes/" target="_blank">strawberry shortcake cupcakes</a> - for instance) and also makes me wonder what in the world I'm doing with a grain free blog. Seriously. But I digress.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">The topping I chose for this pizza is one of our favorites. I use leftover or rotisserie chicken, refined sugar free <a href="http://mybigfatgrainfreelife.blogspot.com/2011/09/just-peachy-barbecue-sauce.html" target="_blank">BBQ</a> sauce and raw sharp cheddar. Once it's out of the oven I toss on some chopped fresh cilantro. It's easy peasy to throw together for a yummy, laid back family night...</span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></i></div>
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<br /></div>
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<a href="http://www.againstallgrain.com/2012/08/07/meat-lovers-pizza/" target="_blank"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Pizza Crust</span></span></a></div>
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<a href="http://mybigfatgrainfreelife.blogspot.com/2011/09/just-peachy-barbecue-sauce.html" target="_blank"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Just Peachy BBQ Sauce</span></span></a></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">cooked chicken, diced small </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">raw sharp cheddar (if tolerated - but it would still be good without)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">fresh cilantro, chopped</span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Instructions:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Follow the instructions for the Pizza Crust. After par-baking the crust, spread the BBQ sauce on. Next, toss on the diced chicken and cheddar. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake again as instructed. Once out of the oven, top with fresh cilantro. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Mangia!</span></span></div>
Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com0tag:blogger.com,1999:blog-1786705269614440072.post-39783591833077293792012-08-06T08:57:00.001-04:002012-10-02T21:10:30.647-04:00Recipe Review: Cauliflower Pizza Crust (grain free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-STdxGc4YLtwUyRTcp-RuhUcmz0fVFspbtRa6qvi5JHjbgqnn9bspEuLPyWyAMh_bWer4FGT4z-fNbjfvomOx0iDICglgZFyK7tOsybY89MZ74hFBgBSI5if8oNfNhRD00EnzQsKv4Ky/s1600/P1020751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-STdxGc4YLtwUyRTcp-RuhUcmz0fVFspbtRa6qvi5JHjbgqnn9bspEuLPyWyAMh_bWer4FGT4z-fNbjfvomOx0iDICglgZFyK7tOsybY89MZ74hFBgBSI5if8oNfNhRD00EnzQsKv4Ky/s640/P1020751.JPG" width="640" /></a></div>
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<span style="font-size: large;">I don't expect anyone to believe me at first when I tell you that this pizza crust - made mostly of cauliflower - tastes great. I don't expect you to believe me for the obvious: CAULIFLOWER don't-a make-a no pizza crust. (my ancestors are turning over in their Italian graves). </span></div>
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<span style="font-size: large;">But I also imagine you wouldn't believe me because of...well, ME. I mean, I'm out there. I know this about myself. (Admission is the first step to recovery...) I'm "big fat" about things that are exciting to me. You know, I use <b>ALL CAPS</b> about things that excite me: "<b>THIS IS WONDERFUL</b>!" "<b>IT TASTES AMAZING</b>!" </span></div>
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<span style="font-size: large;">That being said, I AM truthful, I don't give compliments out freely about things that I think are just marginal. But, things I love are <b>IN BIG FAT BOLD CAPS BECAUSE I ABSOLUTELY ADORE THEIR FABULOUSNESS!</b> Get the picture?</span></div>
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<span style="font-size: large;">This is precisely the reason (one of the reasons) I married a mild mannered non-Italian, who I lovingly refer to as "the cracker". He's low-key, laid back...you know, vanilla. But, this is why his opinion on food (and other things) matters so much: you can believe him. He's not over the top. Nor would he be characterized as a "foodie" (crackers tend to like cracker food) but his opinion on food is thought out and honest.</span><br />
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<span style="font-size: large;">So, pizza night. I miss it terribly. And I miss my favorite pizza joint, Pompeii Pizza (coal fired crust...sigh). My daughter misses it too. Then, I saw this lovely picture of "<a href="http://glutenfreehappytummy.com/2012/07/21/cauliflower-pizza-party-a-graduation-gf-v-bed-scd/" target="_blank">pizza</a>" from <a href="http://glutenfreehappytummy.com/" target="_blank">Gluten Free Happy Tummy</a> wherein the crust is made from cauliflower. Her pics made my mouth water. I just couldn't believe it. Until I tried it. </span><br />
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<span style="font-size: large;">I bought a couple of backup pizzas for hubby and son because I just knew they wouldn't go for the grain-free cauliflower-pizza thing I was trying for daughter and me. Well, once it came out of the oven, my son was like, "Hey, can I try that? It looks good!" After one bite he exclaimed, "Wow! It IS good!" in utter disbelief - which, I admit, I shared. </span><br />
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<span style="font-size: large;">Then, hubby wanted to try it, after which he uttered the same exclamation, "WOW! This IS good!"</span><br />
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<span style="font-size: large;">So, in short, I wanted to pass it along to you. My toppings are listed below:</span><b><span style="font-size: large;"> </span></b><br />
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<b><span style="font-size: large;">Cauliflower Pizza (who knew!)</span></b><i><span style="font-size: large;"> </span></i><br />
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<i><span style="font-size: large;">Ingredients:</span></i><br />
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<span style="font-size: large;">1 <a href="http://glutenfreehappytummy.com/2012/07/21/cauliflower-pizza-party-a-graduation-gf-v-bed-scd/" target="_blank">Crust</a> (I doubled to make two pizzas - PLUS I added some grated Parmesan to the "dough")</span><i><span style="font-size: large;"> </span></i><br />
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<i><span style="font-size: large;">Toppings:</span></i><br />
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<span style="font-size: large;">homemade <a href="http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe/index.html" target="_blank">pesto</a> (or good quality store bought - *See note below)</span><br />
<span style="font-size: large;"><a href="http://mybigfatgrainfreelife.blogspot.com/2011/08/roasted-tomatoes.html" target="_blank">roasted tomatoes</a> (zapped in food processor or blender)</span><br />
<span style="font-size: large;">arugula</span><br />
<span style="font-size: large;">Pecorino Romano, grated</span><br />
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<i><span style="font-size: large;">Instructions:</span></i><br />
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<span style="font-size: large;">*NOTE on PESTO: <i>I love Ina Garten's recipe. My only change is using 1 1/2 cups of Pecorino Romano instead of 1 cup Parmesan. It stores well in a glass container with a layer of oil on top.</i></span><br />
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<span style="font-size: large;">This is pretty simple. Just do the crust as she says (adding Parmesan if desired). Pre-bake as directed. </span><br />
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<span style="font-size: large;">Then, peel top layer of parchment off. Schmear with pesto. Dollop roasted tomatoes on top and schmoosh around a bit. Top with a bunch of arugula (it will wilt down) and then the Pecorino Romano (or Parmesan if you prefer).</span><br />
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<span style="font-size: large;">Then, bake as she directs. The crust should get nice and crispy on the edges.</span><br />
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<i><span style="font-size: large;">NOTE: I'm going to experiment to see if pre-baked mini pizza crusts can be frozen (stacked in parchment) and then removed and topped for an easy lunch. Wouldn't that be awesome?</span></i><br />
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<span style="font-size: large;"><i>Mangia!</i></span><br />
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<span style="font-size: large;"> </span><i><span style="font-size: large;"> </span></i><br />
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<br />Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com4tag:blogger.com,1999:blog-1786705269614440072.post-86535724825648613512012-07-31T21:54:00.000-04:002012-10-02T21:10:41.970-04:00Time to come out of the closet...<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">
<span style="font-size: large;">l started this blog to encourage other people struggling with bowel diseases (or those cooking for family members living this struggle), by adding some recipes to the grain free or SCD recipe pot. </span><br />
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<span style="font-size: large;">My intention was not to philosophize, vent, or brood about life (although I can occasionally heave a deep sigh over not having a flaky pastry in quite awhile). I realize I can't change the world with a blog or be a voice that many will hear. My intention has just been to offer recipes and share my love of food... while being myself. (A little whacky but still a babe with great hair - JUST KIDDING.)</span><br />
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<span style="font-size: large;">My readership has grown (thanks for reading, Mom) and I feel it's time to get a little personal. Maybe my musing is due to a SHOCKING birthday which passed back in January (at which time we were also blessed with our third child). I'm sleeping a little better now and my thoughts have caught up with me.</span><br />
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<span style="font-size: large;">The sad truth is: I'm old and <strike>am trying not to</strike> don't care what everyone thinks anymore. Does anyone else out there get terrible back, leg and hip pain from all of the standing in the kitchen? I mean, seriously, it's plagued me for years. I've tried all kinds of different shoes, hoping more support would help, but it all ended with going to bed in throbbing pain and four ibuprofen...</span><br />
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<span style="font-size: large;">About a year ago, I finally found a solution I could live with, though I wanted to keep it as hush-hush as possible. Why? Because I'm vain. That's just the truth. I don't want to admit I'm old, having aches and pains, AND I don't want to admit the solution.</span><br />
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<span style="font-size: large;">That said, I'm coming out of the closet people. Please don't judge me.</span><br />
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<span style="font-size: large;">I. WEAR. BIRKENSTOCK. SANDALS. Not the cute clogs that famous chefs wear, mind you. The sandals. Wow, getting that off my chest...hasn't helped me a bit. I'm still embarrassed. </span><br />
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<span style="font-size: large;">In fact, I refer to them as "my ugly shoes". On occasion, I bellow from the kitchen, "Kids! Will you please run and get my ugly shoes?". They know just the contraptions I'm talking about, too. </span><br />
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<span style="font-size: large;">At first, I thought, "I'll wear them in secret. No one has to know about it." But, then come friends popping by (I forget I have the shoes on) OR trips to the store where I've actually forgotten to change shoes, only to realize it after it's too late. My husband got quite a chuckle watching a greeter at Wal-Mart do a double-take at my shoes as I walked by. AT WAL-MART!?! - Where people shop in pajamas and slippers!?!</span><br />
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<span style="font-size: large;">I will say this though: back, hip and leg pain gone. I'm not a spokesperson for Birkenstocks and get no kickback whatsoever for posting this. But the shoes have helped me tremendously. Can't someone get with the Birkenstock peeps and offer design suggestions like an espadrille heel with a little <a href="http://www.merriam-webster.com/dictionary/grosgrain" target="_blank">grosgrain</a> ribbon or something? After all of the "<a href="http://www.tv.com/shows/what-not-to-wear/" target="_blank">What Not to Wear</a>" shows that have gone around, you'd think we'd have the technology to do that.</span><br />
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<span style="font-size: large;">I'll end with saying I'm so thankful not to be in excruciating pain anymore. But I still won't wear them in public if I can help it...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_8308P-me81qVcuio-a9_K024orEv_F7ZyNqxbGYIutiMMtGms8AJ0zmE9EfyfD9g_a4ZwRdyiNKXIcal7vEs3VlFA7CNxKRRfIQ4BLwFx60cHk4ANFoIjPLD6G4l4WMNH5h4_p3gRmP/s1600/P1020708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_8308P-me81qVcuio-a9_K024orEv_F7ZyNqxbGYIutiMMtGms8AJ0zmE9EfyfD9g_a4ZwRdyiNKXIcal7vEs3VlFA7CNxKRRfIQ4BLwFx60cHk4ANFoIjPLD6G4l4WMNH5h4_p3gRmP/s640/P1020708.JPG" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">So I have fat Italian feet, what of it?</span></span><br />
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<br />Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com6tag:blogger.com,1999:blog-1786705269614440072.post-48172770823164185322012-07-31T15:41:00.002-04:002012-10-02T21:10:56.675-04:00Zoodles with a Roasted Tomato Pesto Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErVaBPP1SdVRZqpg0ot1RYAs4IxxkaqV3Yxe2V0PNhE-NzhD1ni3tHm43WpDBaqNu_6vnUytBE2aV-5PQF7LYOLA0zEuIgS8VZPrzlAc15dkndusj4mJFTe5kpnWXKmt3RFPlGzrdxe1w/s1600/P1020632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErVaBPP1SdVRZqpg0ot1RYAs4IxxkaqV3Yxe2V0PNhE-NzhD1ni3tHm43WpDBaqNu_6vnUytBE2aV-5PQF7LYOLA0zEuIgS8VZPrzlAc15dkndusj4mJFTe5kpnWXKmt3RFPlGzrdxe1w/s640/P1020632.JPG" width="640" /></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">This may not look like much in the picture, but it's bursting with yumminess! In fact, we have an 8-year-old guest staying with us who flipped over this dish and announced, "That's the first time I've ever had seconds!" I think I've finally made it, people. If only my kids were as impressed with my cooking...</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I served this as a side dish, but it would also be great tossed with grilled chicken and eaten as a main meal. </span></span><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Zoodles with a Roasted Tomato Pesto Sauce</span></span></b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>Ingredients: </i></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">5 large zucchini, made into zoodles</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/2 cup <a href="http://mybigfatgrainfreelife.blogspot.com/2011/08/roasted-tomatoes.html" target="_blank">roasted tomatoes</a>, chopped</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 clove garlic, minced</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">pepper</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/4 cup good quality basil pesto</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">basil, chopped (to taste)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">pepper</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Pecorino Romano, to taste</span></span><br />
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Instructions:</span></span></i><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Prepare
zucchini: to make zoodles - trim and wash zucchini. Holding the
zucchini firmly in one hand, use a <a href="http://astore.amazon.com/mybifagrfrlib-20/detail/B00032RZWG" target="_blank">julienne tool </a>to slice noodles down
the length of the zucchini. Stop when you get to the seedy part.</span> </span><span style="font-size: large;"> </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Bring a large pot of water to boil. </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Meanwhile, have a large bowl of iced water ready in the sink. </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">When water on stove is boiling, drop in zoodles and cook for 1-2 minutes. Drain and submerge into iced water to stop the cooking.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Drain zoodles and set aside.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat a large saute pan to medium high. Add olive oil and minced garlic. Stir for a few seconds. Add tomatoes, zoodles and pesto. Toss to combine. Add pepper and taste to adjust seasonings. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Serve with a sprinkle of fresh basil and Pecorino. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>Mangia!</i> </span></span></div>
<br />Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com0tag:blogger.com,1999:blog-1786705269614440072.post-59422791714658325832012-06-28T16:47:00.001-04:002012-06-28T16:47:43.216-04:00Summer Squash Tian (grain free, gluten free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9ebkprNIo5M4I_xlhnpIUKE2uq7nmjxa8yJWngLZlCdtDHwCO5FQOnrGx8mWzP1RYVFsDD25jdf2yL1WwOQ3uFrr372_y_-Mh7JCXf2nRehwEs8OZWXBJ9m-WEQ_BrrANhy0SfJByykR/s1600/P1000712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9ebkprNIo5M4I_xlhnpIUKE2uq7nmjxa8yJWngLZlCdtDHwCO5FQOnrGx8mWzP1RYVFsDD25jdf2yL1WwOQ3uFrr372_y_-Mh7JCXf2nRehwEs8OZWXBJ9m-WEQ_BrrANhy0SfJByykR/s640/P1000712.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">A "tian" is a layered vegetable dish that is baked together and usually topped with bread crumbs. It is, in my humble opinion, absolute <b><i>perfection</i></b>. I could eat it every day for the rest of my life...</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This tian has no breadcrumbs, but uses blanched almond flour instead. The crumb mixture also includes Pecorino Romano cheese, which, as I've said in previous posts, is a sheep's milk cheese that doesn't tend to bother people with lactose or casein issues.</span></span></div>
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<b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Summer Squash Tian (grain free, gluten free) </span></span></b></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 yellow squash, trimmed and sliced evenly into rounds</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 zucchini, trimmed and sliced evenly into rounds</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">sea salt </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 sweet or red onion</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">olive oil</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 garlic cloves, minced or pressed</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2-3 large ripe tomatoes</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">fresh basil</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup blanched almond flour (I use <a href="http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx">Honeyville</a>)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup grated Pecorino Romano</span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a large colander in the sink, place the squash and zucchini rounds. Salt and give a toss with your fingers. Salt again. Allow to sit for about 30 minutes to draw out the extra water.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, heat saute pan on medium heat. Once hot, add a tablespoon or two of olive oil. Add the onion. Saute until nice and brown, several minutes. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">While onion is sauteing, put a few tablespoons of olive oil in a small bowl. Add the minced garlic. Set aside, allowing the garlic to steep in the oil.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350F. Place onions in bottom of either a round quiche dish or 9x13 pan. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Next, layer the squash and zucchini on top of onions in a sort of fallen-down domino effect. (Make sense? Sorry, I'm no Food Network star.)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Slice tomatoes into thin rounds and top the squash and zucchini. Drizzle the tian with the garlic infused olive oil. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In medium bowl, mix almond flour with Pecorino. Add a tablespoon or two of olive oil and mix with a fork. Sprinkle on top of tian. Bake in oven until top is golden brown and veggies are bubbling, about 45 minutes.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Then, invite me over for dinner... </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com7tag:blogger.com,1999:blog-1786705269614440072.post-71055640342971408472012-06-08T14:13:00.000-04:002012-06-08T14:13:40.862-04:00Perfectly Poached Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFuOD-PVrx-wunXW8nWGMJyOtBMdwcWx5vTpp7KD5OF8hO9SOQ6NSFizhbBBdZFDodXvYvjfWKTfT_EaWkBaz76BIP5JDxbJl1qhfzHV84yOujrZgA4PMSjgESk7fz6bXpU9Ov-zaacJt/s1600/P1000816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFuOD-PVrx-wunXW8nWGMJyOtBMdwcWx5vTpp7KD5OF8hO9SOQ6NSFizhbBBdZFDodXvYvjfWKTfT_EaWkBaz76BIP5JDxbJl1qhfzHV84yOujrZgA4PMSjgESk7fz6bXpU9Ov-zaacJt/s640/P1000816.JPG" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">If the thought of eating a runny yolk disturbs you, then you will have to ignore this post - but please come back!</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Eggs are one of my favorite foods. They are low in calories, high in protein and inexpensive. Dr. Oz explained on his <a href="http://www.doctoroz.com/videos/hair-color-eggs-and-cholesterol-and-facial-hair-waxing">show</a> that even the American Heart Association recommends eating an egg a day.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">On most mornings, my husband and I eat poached eggs on toast (<a href="http://mybigfatgrainfreelife.blogspot.com/2011/08/yummy-grain-free-bread.html" target="_blank">grain free toast</a>, of course). It's our favorite. If it was doused in Hollandaise sauce, it would be even MORE my favorite.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Here's my attempt at a step-by-step explanation of how to make a perfectly poached egg - which, in my definition, means ALL of the white part is cooked and the yolk is runny.</span></span><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span></b><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Perfectly Poached Eggs</span></span></b><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span></i><br />
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ingredients:</span></span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 large eggs</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">about a tablespoon or two of white vinegar (trust me on this)</span></span><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span></i><br />
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Instructions:</span></span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Break eggs into separate small bowls. Next, fill a small saucepan with water. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4Gi2zzTiVzlpxLo4l4fnedxq3xArw5ICmoYNAbnYexoTWf6CwSBMuR2Z9zHdY4ppKilU6D4Bo8AvSnHIS_G_IZkyUiAFQ8Wlzpnnn2LrmnkIYwKK1_1XcqcQckO_ZalwsYyH3uHVeLh5/s1600/P1000806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4Gi2zzTiVzlpxLo4l4fnedxq3xArw5ICmoYNAbnYexoTWf6CwSBMuR2Z9zHdY4ppKilU6D4Bo8AvSnHIS_G_IZkyUiAFQ8Wlzpnnn2LrmnkIYwKK1_1XcqcQckO_ZalwsYyH3uHVeLh5/s640/P1000806.jpg" width="480" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add white vinegar to saucepan. This will cause the egg to hold its shape. Bring water to a gentle, rolling boil. Turn heat to medium when you get to this stage so it doesn't boil too hard.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdA9d3lzWihjhsNef7P86whYJsQsBKQaxJNRds6wqQiB7GYi2vuRKpZz61WBJvvOAl7-hDaj8RoUShe2P1e4WXNjteKoWeq7vXwng4oR0pAxzzki-3Bc_Bn00zTz4nsPa1a_QYQjp4MaQ/s1600/P1000814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdA9d3lzWihjhsNef7P86whYJsQsBKQaxJNRds6wqQiB7GYi2vuRKpZz61WBJvvOAl7-hDaj8RoUShe2P1e4WXNjteKoWeq7vXwng4oR0pAxzzki-3Bc_Bn00zTz4nsPa1a_QYQjp4MaQ/s640/P1000814.JPG" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Gently lower the edge of one bowl into the water, releasing the egg. Do the same with the second egg.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Immediately start the timer. My husband likes his eggs around 4 minutes. I prefer mine right around 4 1/2 to 5 minutes. (This is also based on the fact that the eggs we used to get at our local health food store were HUGE. I've been buying the most wonderful eggs from a local farmer and have lowered my cooking times slightly to adjust to a smaller egg.) </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Once timer is up, remove poached eggs with a slotted spoon and drain on paper towels to remove extra moisture. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Serve on toasted, buttered grain free bread and enjoy!</span></span></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com7tag:blogger.com,1999:blog-1786705269614440072.post-21195189891162385372012-05-30T22:11:00.001-04:002012-05-30T22:11:17.221-04:00"Creamed" Spinach (Dairy Free, Grain Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSajisUFUzSGBhKg77zNtTjduI0bLUWaFpdUNPjv3j4zoDLt5T9fIvXO1-p_vbUnpE2fmuT4_6ZS7avzp4f3uEpvY7xdzfqrX3czi1Mq8NowIHdzw2ea2LkVKewGsVm4ev-Pixk2iSLPIk/s1600/P1020326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSajisUFUzSGBhKg77zNtTjduI0bLUWaFpdUNPjv3j4zoDLt5T9fIvXO1-p_vbUnpE2fmuT4_6ZS7avzp4f3uEpvY7xdzfqrX3czi1Mq8NowIHdzw2ea2LkVKewGsVm4ev-Pixk2iSLPIk/s640/P1020326.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">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.</span></span></div>
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<b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">"Creamed" Spinach (Dairy Free, Grain Free)</span></span></b></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup ghee</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 (16 oz.) containers of fresh spinach, stems trimmed</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 sweet onion, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 cloves garlic, pressed or minced</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper, to taste</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">dash nutmeg</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups <a href="http://mybigfatgrainfreelife.blogspot.com/2011/08/cashew-milk.html" target="_blank">cashew milk</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 to 1 cup Pecorino Romano, grated (optional)</span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">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.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove spinach mixture and place in bowl. Set aside.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In same saute pan, add cashew milk. Stir until bubbly and thickening. Add dash of nutmeg and stir. Add spinach and stir to coat. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Place in shallow baking pan. (I used quiche dish.) Top with Pecorino Romano if desired.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">At this point, place baking pan under broiler for a few minutes until golden and bubbly. </span></span></div>
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<br /></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com2tag:blogger.com,1999:blog-1786705269614440072.post-68641517881218720402012-05-23T16:30:00.000-04:002012-05-23T16:30:26.991-04:00Apricot Chicken Salad with Blanched Almonds (GF, dairy free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbQ3vKzQazYJonxRPjVDnU97Ick5icwNxJvvc8fKCBd_r6btOwRqc_2xQ_1jIZmbqvniFTLZn3BaShJopokFlBQjqzqyV91loaiaJ_jXXJ6b0YZvhDafMIEg2oj1ye_UovIUBEURMM-Zk/s1600/P1020433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbQ3vKzQazYJonxRPjVDnU97Ick5icwNxJvvc8fKCBd_r6btOwRqc_2xQ_1jIZmbqvniFTLZn3BaShJopokFlBQjqzqyV91loaiaJ_jXXJ6b0YZvhDafMIEg2oj1ye_UovIUBEURMM-Zk/s640/P1020433.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">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!)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">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. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">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.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Let me know what you think of it!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Apricot Chicken Salad with Blanched Almonds (GF, dairy free)</b> </span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">5 cups chopped cooked chicken</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 stalks celery, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup red onion, finely diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup unsulfured dried apricots, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup blanched slivered almonds</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">scallions (optional) </span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">For Dressing:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup Soy Free Vegenaise (it's egg free and gluten free too)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon dijon or course grain mustard</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon honey</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon sea salt</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon pepper</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon garlic powder</span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">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). </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a smaller bowl, whisk together dressing ingredients. Pour over chicken mixture and mix well. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Top with scallions if desired. </span></span></div>
<br />Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com5tag:blogger.com,1999:blog-1786705269614440072.post-22034012058395130072012-05-13T19:22:00.000-04:002012-05-13T19:22:35.708-04:00Carrot Cake Muffins (grain free, gluten free, dairy free, refined sugar free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1WmrQWmJgei29eert5KiRdBTTBOcncuzcVwe9gaXliUwJyTDpLmd2SwLAqJexU06QYcU2FeS315GxH-kt2M-z62zbL3Pe6bVmKFE7rGSd0U1RY1FMNs6-QcgZMll03hvS3aPS_3HXmCP/s1600/P1020493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1WmrQWmJgei29eert5KiRdBTTBOcncuzcVwe9gaXliUwJyTDpLmd2SwLAqJexU06QYcU2FeS315GxH-kt2M-z62zbL3Pe6bVmKFE7rGSd0U1RY1FMNs6-QcgZMll03hvS3aPS_3HXmCP/s640/P1020493.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Awhile ago, I posted a recipe review of <a href="http://www.againstallgrain.com/" target="_blank">Against All Grain</a>'s <a href="http://www.againstallgrain.com/2012/03/18/breakfast-cookies-paleo-scd/" target="_blank">Breakfast Cookies</a>, 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!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">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.<b> </b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8z6hqAqZ2YghHjXsSR4o9pnXCIltaRd0k2Uy6uLsXQ0WfzSTp6rVhtWW63rQKvDcE9XJvDzhL1EIdv8O9FJkrh98ityKNLGswFXCupIqJc0iZa120Y7gXbBo22xud2qVKpiaBSO4tUd0U/s1600/P1020495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8z6hqAqZ2YghHjXsSR4o9pnXCIltaRd0k2Uy6uLsXQ0WfzSTp6rVhtWW63rQKvDcE9XJvDzhL1EIdv8O9FJkrh98ityKNLGswFXCupIqJc0iZa120Y7gXbBo22xud2qVKpiaBSO4tUd0U/s640/P1020495.JPG" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Carrot Cake Muffins (grain free, gluten free, dairy free, refined sugar free)</b> </span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">12 Medjool dates (pitted and roughly chopped)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup blanched almond flour</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup almond butter (I prefer freshly ground from my local health food store)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup unsweetened applesauce</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 large eggs</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon cinnamon</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon pumpkin pie spice</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon vanilla</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon salt</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon baking soda</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 1/2 cups grated carrots</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup raisins</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">chopped walnuts (optional)</span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350F. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Place dates, almond flour and almond butter into food processor. Process until everything is pasty and well combined.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the next seven ingredients (through baking soda) and process until smooth.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Next, add grated carrots and raisins and pulse a few times to combine.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Line muffin tins with paper liners. Fill three fourths full with batter. If desired, sprinkle tops with chopped walnuts.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Bake for 20-25 minutes. Makes 20 muffins. Refrigerate leftovers in an airtight container. YUM...</span></span></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com12tag:blogger.com,1999:blog-1786705269614440072.post-6700274005347542452012-04-13T19:36:00.000-04:002012-04-13T19:36:37.091-04:00Garlicky Greens with Zoodles (Zucchini Noodles)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-f6ANNtXxTAFy987Y22vPAgRTQal93CEKuN_37Glnr5eiTuKQfZ7mMfyzH1Uy7AT8Zj8SobHPDku0nDcW3s0muGBe8CRPODAvTudi4FFfG28hYHao8t8I1tqfjSylFFjwZDkj_GrAMsWQ/s1600/P1020423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-f6ANNtXxTAFy987Y22vPAgRTQal93CEKuN_37Glnr5eiTuKQfZ7mMfyzH1Uy7AT8Zj8SobHPDku0nDcW3s0muGBe8CRPODAvTudi4FFfG28hYHao8t8I1tqfjSylFFjwZDkj_GrAMsWQ/s640/P1020423.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I'm musing today about garlic...I know, it's weird, but for me, not so much. I adore garlic. I've <i>always</i> adored garlic - even before I knew it that it's actually one of the best medicinal foods around! </span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Now, pair together lots of garlic with nutrient loaded <a href="http://www.innercook.com/culinary_rx/">kale</a>? You have a marriage made in Heaven. As much as I love kale, both the curly and black varieties, if I'm having an intestinal flare-up, I would substitute a softer green such as Swiss Chard and/or baby Bok Choy.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This recipe was inspired by Williams-Sonoma's <a href="http://www.williams-sonoma.com/recipe/spaghetti-with-garlicky-greens.html?cm_src=SEARCH_FEATURELIST%7C%7CNoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-&cm_re=OnsiteSearch-_-SCHBillboard-_-SEARCH_FEATURELIST">Spaghetti with Garlicky Greens</a> which had my mouth watering.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">We eat this as a side dish, but it would make a great vegetarian dish paired with a salad. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Garlicky Greens with Zoodles (zucchini noodles) (gluten free, dairy free) </span></span></b></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">extra virgin olive oil</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 bunches of kale (either curly variety or black - a/k/a Italian kale and Lacinato kale)</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4-6 cloves garlic, minced or pressed (You know how many I lean toward...)</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">5 large zucchini, made into zoodles</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup white wine (I use Chardonnay)</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">water</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pecorino Romano, grated to taste</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Wash and chop kale. Set aside. Using <a href="http://astore.amazon.com/mybifagrfrlib-20/detail/B00032RZWG">julienne tool</a>, make noodles out of zucchini. Set aside. (See Chicken Zoodle Soup).</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat large skillet on medium. When hot, add olive oil. Add kale and about 1 cup of water. Cover and cook until kale is tender, adding water if it gets dry.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove lid; add garlic and saute. Add wine and stir.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add zoodles and continue to saute, turning with tongs until just tender but not soggy.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Salt and pepper to taste. Serve with Pecorino if desired. </span></span> </div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com2tag:blogger.com,1999:blog-1786705269614440072.post-52641623743415506712012-03-30T21:19:00.000-04:002012-03-30T21:19:17.105-04:00Recipe Review: Breakfast Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr369Kfw9g-ZmgtcM8AvQF05MqTn9v65AXeJNlJbGcnWdEm29fpm_KJcvsfdFqspfT0ovzZzBvB5QKzRSnc9BHc12WhnCytaLTWJ7wnyD5xJHUZpdbw-DKPP_6trjq7xrRRShOa_lOSho/s1600/P1020434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr369Kfw9g-ZmgtcM8AvQF05MqTn9v65AXeJNlJbGcnWdEm29fpm_KJcvsfdFqspfT0ovzZzBvB5QKzRSnc9BHc12WhnCytaLTWJ7wnyD5xJHUZpdbw-DKPP_6trjq7xrRRShOa_lOSho/s640/P1020434.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I came across this recipe for <a href="http://www.againstallgrain.com/2012/03/18/breakfast-cookies-paleo-scd/">Breakfast Cookies</a> from one of my favorite blogs, <a href="http://www.againstallgrain.com/">Against All Grain</a> and I simply had to try them NOW! (Forget waiting for breakfast...)</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I just got them out of the oven and the whole family is snarfing them down. The only substitutions I made are using blanched almond flour in place of the coconut flour and using mostly peanut butter with a little almond butter instead of full-on almond butter.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The result? Delicious. In fact, I think I'll have another... </span></span></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com2tag:blogger.com,1999:blog-1786705269614440072.post-69372918385030315272012-03-26T11:52:00.001-04:002012-03-26T11:55:01.108-04:00Bolognese Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPv0bSffDpQg7FU94JerrRJ4Au5o9ZRAjsFLAkq7zDJaBHWfFdW7HDj6htZFO4QZRaOo-mY4QHAxV7C_brlFGLNKKie8MqWGXIUKu7qt8gzGkT0TAQzGini-hiyqvl70btOamwIncEdBB/s1600/P1020400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPv0bSffDpQg7FU94JerrRJ4Au5o9ZRAjsFLAkq7zDJaBHWfFdW7HDj6htZFO4QZRaOo-mY4QHAxV7C_brlFGLNKKie8MqWGXIUKu7qt8gzGkT0TAQzGini-hiyqvl70btOamwIncEdBB/s640/P1020400.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I'm so sorry that I haven't posted for some time. I forgot how much time a little one (now 11 weeks old) takes up! (But I wouldn't have it any other way.)</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Dealing with food allergies and dietary restrictions can seem overwhelming at times, especially when you consider how much time can be spent in the kitchen preparing food. One purpose for this blog has been to provide meal ideas that are easy for weeknights and even provide leftovers that freeze well. This recipe wins on both counts. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">If you're concerned about fat, you can substitute ground chicken for the ground chuck and use chicken sausage in place of the pork variety. It still has great flavor, though I prefer the meaty flavor and texture that beef and pork give.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I hope you enjoy!</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Bolognese Sauce (dairy free, gluten free)</span></span></b></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 tablespoons extra virgin olive oil</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 onion, diced</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 large carrots, diced</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 stalks celery, diced</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 pound ground chuck</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 pound mild Italian sausage, casing removed </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, minced</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 can San Marzano brand pureed tomatoes (the pureed have no seeds)</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 can water (recipe will explain)</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Chardonnay</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup <a href="http://mybigfatgrainfreelife.blogspot.com/2011/08/cashew-milk.html">cashew milk</a></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pecorino Romano, grated (optional)</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat large saute pan with sides to medium. Add olive oil, onion, carrots and celery. Saute until soft. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add ground chuck and sausage and stir, breaking up with wooden spoon. Stir until meat is cooked through.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove pan from heat and stir in garlic for about 30 seconds. Return to heat. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add pureed tomatoes. Fill tomato can about half way with water, sloshing it around so it gets all of the tomato that's clinging to the can. Add water to pan along with Chardonnay.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Stir well. Tilt cover on top of pan to allow some steam to escape. Turn heat to low (allowing it to simmer) and cook for about an hour.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Next, add cashew milk, salt and pepper to taste. Stir and continue to cook without covering until it's to the desired consistency. (I pretty much serve immediately.) </span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve over <a href="http://mybigfatgrainfreelife.blogspot.com/search/label/Soup">zoodles</a> (zucchini noodles). </span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com3tag:blogger.com,1999:blog-1786705269614440072.post-3148735403511873882012-03-05T11:03:00.000-05:002012-03-05T11:03:42.821-05:00Sauteed Baby Bok Choy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_pB-ay4IlhnDxSqNXgGGMV0JlOYQmMpOwe2PqhRh0CkGXVmYx1Y_j1J4HPegwhadWUiBT4sbHQR4p9oadLKImwMkkROU3U8r2fJfZXV2Pzr89rMKJKWNk3nupcNsZBUmMGQtUaWZ0VZp/s1600/P1020293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_pB-ay4IlhnDxSqNXgGGMV0JlOYQmMpOwe2PqhRh0CkGXVmYx1Y_j1J4HPegwhadWUiBT4sbHQR4p9oadLKImwMkkROU3U8r2fJfZXV2Pzr89rMKJKWNk3nupcNsZBUmMGQtUaWZ0VZp/s640/P1020293.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Baby Bok Choy is my new broccoli. I don't know about you, but broccoli was my every week veggie of choice. Sorry, broccoli, you've been replaced...</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This bok choy is so very tender and simple to make. In fact, I hate to even make this an official "recipe", but here goes - </span></span></div><br />
<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 heads of baby bok choy</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1-2 cloves garlic, sliced, minced or pressed </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">extra virgin olive oil</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span></span><br />
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i><br />
<div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">To prepare bok choy: Cut off end. Pull leaves off and wash well. Layer leaves on top of one another and then roll stack lengthwise. Slice into ribbons. Set aside in colander. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, heat saute pan to medium. When hot, add olive oil. </span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Throw in bok choy and stir. (There should be water clinging to the leaves in order to create steam. If not, add a little water to pan.) Cover and allow to steam for a few minutes. It doesn't take long.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Next, remove pan from heat, throw in garlic and stir. Salt and pepper to taste. Return to heat and cook, stirring until bok choy is tender, but not overdone. (i.e. lost it's color and turned grayish green) </span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">NOTE: I make one head of baby bok choy per person. Enjoy! </span></span></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com2tag:blogger.com,1999:blog-1786705269614440072.post-37001305625597973242012-02-22T16:42:00.000-05:002012-02-22T16:42:17.114-05:00Simple Pork Chops (gluten free, grain free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQLwg2X_MezwMCDyw4QohPKL2zkhPPGzXyYuBPTzYyJlNFJoztf5xBiS7DQjVsCgMZkNxyhV4uw5OJSr-bN7LXFIxBCR5aOtCdUb8bnS2B3OyQBaXgyIOJ0y0cAyCUHzqfXJzFFY0-xNb/s1600/P1020295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQLwg2X_MezwMCDyw4QohPKL2zkhPPGzXyYuBPTzYyJlNFJoztf5xBiS7DQjVsCgMZkNxyhV4uw5OJSr-bN7LXFIxBCR5aOtCdUb8bnS2B3OyQBaXgyIOJ0y0cAyCUHzqfXJzFFY0-xNb/s640/P1020295.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I didn't really want to use this blog as a means of "therapy" or sharing anything too personal, but I think it's time to be real.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I spent many years - most of my life in fact, with a fear, phobia if you will. A phobia of pork. Yes, friends, admission is the first step to recovery. The second step? Facing your fears - i.e. chowing down on some really yummy pork chops.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">After years of therapy, heart-to-hearts with my friend, "Master Chef" (see <a href="http://mybigfatgrainfreelife.blogspot.com/2012/01/chicken-with-mushroom-wine-cream-sauce.html">Chicken with Mushroom Wine "Cream" Sauce</a>), and serious munching on applewood smoked bacon, I've gotten over my porkyphobia. :@) </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In addition, a friend of mine is very good friends with a family who owns a pig farm. She discussed regulations for raising the pigs as well as other kinda gross details I don't want to mention here, but suffice it to say, the risks of taking on new "friends" (parasites) is next to zero due to the strict regulations on pork preparation.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">After tasting <a href="http://www.thetastyalternative.com/2012/01/roasted-leek-and-mushroom-pork-chops.html">Roasted Leek and Mushroom Pork Chops</a>, from <a href="http://www.thetastyalternative.com/">The Tasty Alternative</a>, I became a pork chop fanatic.</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></div><div style="text-align: justify;"><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Here's a recipe for pork chops with my big fat twist. I served this with a quick homemade applesauce that I made by just cooking a bunch of peeled, coarsely chopped apples with some water. Cook covered until soft, then mash with potato masher. Sprinkle with cinnamon. Hope you enjoy!</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I'm sharing this on <a href="http://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-5.html">Allergy Free Wednesday's Blog Hop</a>. </span></span></div><div style="text-align: justify;"><br />
<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> 4 pork chops, (THICK, center cut, bone in - very important)</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>For Brine: </b></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 onion, sliced</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 garlic cloves, smashed</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 bay leaves </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup kosher salt</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup honey</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">8 cups water</span></span><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Prepare Brine: Pour salt and honey into a large bowl. Add water and stir until salt is dissolved. Divide sliced onion, smashed garlic and bay leaves between two gallon sized zip top bags. Place pork chops into bags and then pour brine over the top, dividing brine between the two bags. Seal bags and place in the fridge for several hours. (I do this step in the morning.)</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">When ready for dinner, preheat oven to 325F. Remove chops from the bags and rinse well under cold running water. Use your hands to rub the brine off of the meat. (trust me on this) Then pat dry. Sprinkle with pepper.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat cast iron skillet (or any oven-proof skillet) to medium or medium high. When hot, add some olive oil. Sear chops on both sides just to brown. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Move skillet to oven. Remove chops when internal temp reaches 145F. (They will continue to cook.)<br />
</span></span></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com3tag:blogger.com,1999:blog-1786705269614440072.post-58302137806985702992012-02-15T07:17:00.000-05:002012-02-15T07:17:28.626-05:00Coffee Chip Ice Cream (Dairy Free, Refined Sugar Free)<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0En6-rosjTV0defqMT_KCmy0qAMCWnWZ2cVtMl-bcdT2Qb6R7d9xNUMvvtDxnQPJA93Jx_k0AYgeNehBr6bzdzccWzWv6D5qs63eAfovhpwnrIHI06BTlJ8hQjfFW5yyWZSThrmHIpTbI/s1600/P1020341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0En6-rosjTV0defqMT_KCmy0qAMCWnWZ2cVtMl-bcdT2Qb6R7d9xNUMvvtDxnQPJA93Jx_k0AYgeNehBr6bzdzccWzWv6D5qs63eAfovhpwnrIHI06BTlJ8hQjfFW5yyWZSThrmHIpTbI/s640/P1020341.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I've not been one to indulge in ice cream too often - maybe because most dairy free "ice cream" offerings, in my opinion, aren't really worth the calories. If I DO indulge in the real thang, it's going to be one flavor and one flavor only - COFFEE. In fact, here's a confession for you: when hubby and I were dating, we were known to frequent a certain ice cream chain. My constant choice - I mean every time we went - was coffee ice cream with chocolate sprinkles.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Well, here's my coffee ice cream offering that is dairy free, refined sugar free, creamy and delicious. My kids, like me, love the coffee flavor.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I've posted this on <a href="http://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-4.html">Allergy Free Wednesdays Blog Hop</a>.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup raw cashews</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup filtered water</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 can full fat coconut milk (I like Thai Kitchen brand)</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup honey</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 teaspoons vanilla </span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup freshly ground coffee (I used decaf)</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup chocolate chips (optional - I use Enjoy Life)</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Place first five ingredients into Vitamix or blender and process until very smooth. Cashews will start at a grainy stage and then become smooth, so blend well. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Place ground coffee in separate bowl. Pour cashew coconut mixture over coffee and stir well. Allow to steep 1-2 hours, depending on desired strength of coffee flavor. (I lean toward two hours.)</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Once steeping time is up, strain through fine mesh strainer. Dump out grounds and strain a second time. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Process mixture in ice cream maker according to your manufacturer's directions. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Either eat immediately (will be soft serve) or freeze in a container for about two hours.</span></span><br />
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<div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>NOTE: </b> Keep in mind that the quality of ground coffee will affect the quality of the ice cream. I prefer a smoother coffee blend. The Fresh Market Blend is my preferred choice. Also, if your kiddos are going to indulge, you may want to be sure to use decaf.</span></span></div></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com8tag:blogger.com,1999:blog-1786705269614440072.post-9199431473718200052012-02-08T09:43:00.001-05:002012-02-10T18:05:09.589-05:00Peanut Butter Date Balls with Chocolate Chips (Dairy Free, Gluten and Grain Free, Refined Sugar Free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8zOlWsjcPLztyxcrazaQw7OHJJX6bVOQGIzFLX_oq-TDJ7UsYId7ec5Gml-JEh6n0v_aMRXwQyb_jZRW-8AsCF6JymfpO4GFswpxgkWceMCzzAf4gBKpstTRZzkxeTYK5w2S6FYhL17l/s1600/P1020320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8zOlWsjcPLztyxcrazaQw7OHJJX6bVOQGIzFLX_oq-TDJ7UsYId7ec5Gml-JEh6n0v_aMRXwQyb_jZRW-8AsCF6JymfpO4GFswpxgkWceMCzzAf4gBKpstTRZzkxeTYK5w2S6FYhL17l/s640/P1020320.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">My kids are always hungry and looking for something to snack on. They also happen to be peanut butter fiends. So, I threw these together the other day in the hopes they would get eaten. Now, I'm having to make another (double) batch.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">These should be stored in the fridge. You can also roll them in cacao powder if you like. If you're staying away from peanuts, I'm sure almond butter or sun butter could be substituted. If you do that, I'd love to know how they turn out! Please post your variations in the comments section below. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">I've added this post to <a href="http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-20.html">Allergy Friendly Lunchbox Love</a> and <a href="http://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-3.html">Allergy Free Wednesday Blog Hop</a>. Hop on over there to see other delicious allergy free recipes. Enjoy-</span></div><br />
<i><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Ingredients:</span></i><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">2 cups blanched almond flour (I use <a href="http://store.honeyvillegrain.com/">Honeyville</a>)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1 1/2 cups pitted dates (soaked first if too dry)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">2 tablespoons ghee or coconut oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1 cup freshly ground peanut butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1/4 teaspoon salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1/2 cup allergy free chocolate chips (I use Enjoy Life)</span><br />
<br />
<i><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Instructions:</span></i><br />
<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Coarsely chop dates in food processor. Add all other ingredients except chocolate chips and process until well ground and mixed.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Dump mixture into a bowl and mix in chocolate chips by hand. Using a melon scoop, scoop into balls and roll. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzo5RN1HH7PYVkeclZyV_DQ0GlixdPLwaufFRHPgo1LoRUyND2HHpksvyxqbFW6NtXuksPdOEMoX3htCNjzbYM3U9_Ek-Lub7AEigpOjvg_yZGrrDHUQAvnxMz2_Omob-1FwCGRoBxSpX/s1600/P1020312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzo5RN1HH7PYVkeclZyV_DQ0GlixdPLwaufFRHPgo1LoRUyND2HHpksvyxqbFW6NtXuksPdOEMoX3htCNjzbYM3U9_Ek-Lub7AEigpOjvg_yZGrrDHUQAvnxMz2_Omob-1FwCGRoBxSpX/s640/P1020312.JPG" width="640" /></a></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com9tag:blogger.com,1999:blog-1786705269614440072.post-1796865389964746722012-02-06T17:54:00.002-05:002012-02-10T17:55:09.669-05:00Banana Cake (grain free, gluten free, dairy free, refined sugar free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDPbj2at9i2Lho986-JBHsPdKnNoP-COJM-8ynm9LT6J_ROfO0CJOyX1Kkiqsj12sFOQId_ma8NnQYr1c7EB8HHGH6hp5dkbsKy5xIgfCSB8M5Wd8Y39odUlmawqrAE_EP6MB6ENsaS9f/s1600/P1010036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDPbj2at9i2Lho986-JBHsPdKnNoP-COJM-8ynm9LT6J_ROfO0CJOyX1Kkiqsj12sFOQId_ma8NnQYr1c7EB8HHGH6hp5dkbsKy5xIgfCSB8M5Wd8Y39odUlmawqrAE_EP6MB6ENsaS9f/s640/P1010036.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>She likes it! Hey Mikey!</b> </span></span><br />
<b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I wanted to re-post this banana cake to inform everyone that miracles do happen. My daughter has decided that she likes banana bread/cake now. HOORAY!</span></span></b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>I've been making this into loaves (instead of cakes) because they stack better in my freezer, but the original recipe (below) is formulated for a cake pan. Here's a tip: a DOUBLE recipe will make three 8"x4" loaves of banana bread. I hope that helps. </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Just an aside - I love this banana bread toasted and slathered with butta...mmmmmm </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>This is linked up to the <a href="http://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-3.html">Allergy-Free Wednesdays Blog Hop</a> and <a href="http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-20.html">Allergy Friendly Lunchbox Love</a>.</b></span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">My kiddos LOVE bananas. In fact, we have to buy them every few days because they eat so many. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In an effort to get my girly with the food intolerance to eat more, I thought banana bread was a good choice. After all, she adores bananas. It would be a healthy, yummy thing for her (and the rest of us) to snack on. Well, after many attempts, she just.....doesn't....like it, never has (even back in the days of full-on gluten) - never will. Go figure.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Then, I get this great idea! "I'll make banana bread into a cake! Surely if it's called 'banana cake' she'll eat it." (I'm a genius.)</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Wrong! After tasting it she said - with a look of disdain on her face- "It's tastes like banana bread."</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Two words come to mind...TOO and BAD! The rest of us loved it - including outside taste testers. I hope you enjoy this Banana Cake as much as we... well...MOST of us did.</span></span><b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></b><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This cake tastes even better the next day. Store it in the fridge and enjoy! </span></span><b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Banana Cake (grain free, gluten free, dairy free)</span></span></b><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups cooked navy beans, drained and cooled (*See note)</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 eggs</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon apple cider vinegar</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon vanilla</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup honey</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup coconut oil, liquified</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2-3 ripe bananas, mashed</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups blanched almond flour <a href="http://store.honeyvillegrain.com/glutenfreeproducts.aspx">(Honeyville Grain)</a></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon salt</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon baking soda</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon cinnamon</span></span><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350F. Grease 9" round baking pan. Line bottom with parchment paper.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a food processor, process beans, eggs, apple cider vinegar, vanilla, honey and coconut oil.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In separate bowl, whisk together almond flour, salt, baking soda and cinnamon. Add to food processor. Pulse until combined. Scrape down sides, add bananas, and pulse again until well mixed.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pour batter into prepared pan. Bake for 35-40 minutes (Cake is very moist. Do not under cook - I lean toward 40 minutes of baking time.)<br />
</span></span></div>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com14tag:blogger.com,1999:blog-1786705269614440072.post-14214190914634962762012-02-01T09:42:00.000-05:002012-02-01T09:42:17.852-05:00Stuffed Zucchini Boats (Grain Free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTF2pZY-e1JSKhtdXRWhCggN2h6sjKB8iZILzvgl5thltTd6ZzVKogApoglfpkGDpgrKbQVDlWyMGWGflkEf2tR2NykjAGlAOA1Jn76s5LdWbBhyzwfv30myHzJm38EvbC8JloTLUEqW7/s1600/P1020271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTF2pZY-e1JSKhtdXRWhCggN2h6sjKB8iZILzvgl5thltTd6ZzVKogApoglfpkGDpgrKbQVDlWyMGWGflkEf2tR2NykjAGlAOA1Jn76s5LdWbBhyzwfv30myHzJm38EvbC8JloTLUEqW7/s640/P1020271.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This is a nice side dish that I like to prepare when I'm tired of the same ol' veggie thang week after week. It doesn't take a lot of time to prepare and, in my humble opinion, would make a delicious light dinner paired with a big salad.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I'm posting this recipe on one of my favorite health blogs, The Tasty Alternative, which is one of five blogs hosting the <a href="http://www.thetastyalternative.com/2012/01/allergy-free-wednesdays-blog-hop-week-2.html">Allergy Free Wednesday Blog Hop</a>. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Check out the yummy <strike>pley-tho-rha</strike> plethora (<b></b>C'mon, haven't you seen The Three Amigos?) of allergy free recipes! </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Enjoy!<br />
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</div><div style="text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></i></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 large zucchini or 8 baby zucchini</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> 2 tablespoons extra virgin olive oil</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 sweet onion, diced small</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 garlic cloves, minced</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup grape or cherry tomatoes, quartered</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup white wine (I use Chardonnay)</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup almond flour</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup grated Pecorino Romano cheese</span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper, to taste</span></span><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></i></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span></span></i></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350F. Halve zucchini lengthwise and scoop out pulp. I used a grapefruit spoon to do this, but any spoon should work. Chop and set aside pulp.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, toast almond flour at 300F. (Be careful because it will burn easily.) Set aside to cool.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat skillet to medium. Add olive oil and saute onion until soft. Next, add zucchini pulp, tomatoes, garlic and wine. Raise heat to medium high. Stir constantly until almost all of the liquid is evaporated. Salt and pepper to taste.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add almond flour and Romano cheese and stir. Fill prepared zucchini with mixture. Sprinkle a little extra Romano on top.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Bake for about 15-20 minutes. Then, broil zucchini until tops are nice and brown.</span></span></div><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span>Jenhttp://www.blogger.com/profile/09411111279766827620noreply@blogger.com3