My Big Fat Grain Free Life

Simple Pork Chops (gluten free, grain free)

2012-02-22T16:42:00.000-05:00

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.

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.

After years of therapy, heart-to-hearts with my friend, "Master Chef" (see Chicken with Mushroom Wine "Cream" Sauce), and serious munching on applewood smoked bacon, I've gotten over my porkyphobia. :@)

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.

After tasting Roasted Leek and Mushroom Pork Chops, from The Tasty Alternative, I became a pork chop fanatic.

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!

I'm sharing this on Allergy Free Wednesday's Blog Hop.

Ingredients:
4 pork chops, (THICK, center cut, bone in - very important)

For Brine:
1/2 onion, sliced
4 garlic cloves, smashed
4 bay leaves
1/2 cup kosher salt
1/2 cup honey
8 cups water

Instructions:
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.)

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.

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.

Move skillet to oven. Remove chops when internal temp reaches 145F. (They will continue to cook.)

Coffee Chip Ice Cream (Dairy Free, Refined Sugar Free)

2012-02-15T07:17:00.000-05:00

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.

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.

I've posted this on Allergy Free Wednesdays Blog Hop.

Ingredients:

1/2 cup raw cashews

1 cup filtered water

1 can full fat coconut milk (I like Thai Kitchen brand)

1/3 cup honey

2 teaspoons vanilla

1/3 cup freshly ground coffee (I used decaf)

1/2 cup chocolate chips (optional - I use Enjoy Life)

Instructions:

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.

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.)

Once steeping time is up, strain through fine mesh strainer. Dump out grounds and strain a second time.

Process mixture in ice cream maker according to your manufacturer's directions.

Either eat immediately (will be soft serve) or freeze in a container for about two hours.

NOTE: 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.

Peanut Butter Date Balls with Chocolate Chips (Dairy Free, Gluten and Grain Free, Refined Sugar Free)

2012-02-08T09:43:00.001-05:00

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.

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.

I've added this post to Allergy Friendly Lunchbox Love and Allergy Free Wednesday Blog Hop. Hop on over there to see other delicious allergy free recipes. Enjoy-

Ingredients:
2 cups blanched almond flour (I use Honeyville)
1 1/2 cups pitted dates (soaked first if too dry)
2 tablespoons ghee or coconut oil
1 cup freshly ground peanut butter
1/4 teaspoon salt
1/2 cup allergy free chocolate chips (I use Enjoy Life)

Instructions:

Coarsely chop dates in food processor. Add all other ingredients except chocolate chips and process until well ground and mixed.

Dump mixture into a bowl and mix in chocolate chips by hand. Using a melon scoop, scoop into balls and roll.

Banana Cake (grain free, gluten free, dairy free, refined sugar free)

2012-02-06T17:54:00.002-05:00

She likes it! Hey Mikey!
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!

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.

Just an aside - I love this banana bread toasted and slathered with butta...mmmmmm

This is linked up to the Allergy-Free Wednesdays Blog Hop and Allergy Friendly Lunchbox Love.

My kiddos LOVE bananas. In fact, we have to buy them every few days because they eat so many.

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.

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.)

Wrong! After tasting it she said - with a look of disdain on her face- "It's tastes like banana bread."

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.

This cake tastes even better the next day. Store it in the fridge and enjoy!

Banana Cake (grain free, gluten free, dairy free)

Ingredients:

1 1/2 cups cooked navy beans, drained and cooled (*See note)

3 eggs

1 teaspoon apple cider vinegar

1 tablespoon vanilla

1/4 cup honey

1/4 cup coconut oil, liquified

2-3 ripe bananas, mashed

1 1/2 cups blanched almond flour (Honeyville Grain)

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

Instructions:

Preheat oven to 350F. Grease 9" round baking pan. Line bottom with parchment paper.

In a food processor, process beans, eggs, apple cider vinegar, vanilla, honey and coconut oil.

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.

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.)

Stuffed Zucchini Boats (Grain Free)

2012-02-01T09:42:00.000-05:00

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.

I'm posting this recipe on one of my favorite health blogs, The Tasty Alternative, which is one of five blogs hosting the Allergy Free Wednesday Blog Hop.

Check out the yummy ~~pley-tho-rha~~ plethora (C'mon, haven't you seen The Three Amigos?) of allergy free recipes!

Enjoy!

Ingredients:

4 large zucchini or 8 baby zucchini

2 tablespoons extra virgin olive oil

1 sweet onion, diced small

2 garlic cloves, minced

1 cup grape or cherry tomatoes, quartered

1/4 cup white wine (I use Chardonnay)

1/4 cup almond flour

1/2 cup grated Pecorino Romano cheese

salt and pepper, to taste

Instructions:

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.

Meanwhile, toast almond flour at 300F. (Be careful because it will burn easily.) Set aside to cool.

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.

Add almond flour and Romano cheese and stir. Fill prepared zucchini with mixture. Sprinkle a little extra Romano on top.

Bake for about 15-20 minutes. Then, broil zucchini until tops are nice and brown.

Honey Mustard Glazed Salmon

2012-01-23T10:37:00.000-05:00

I was fumbling in the freezer the other day looking for some dinner inspiration, and came across a couple of salmon fillets waaaaaay in the back - quite lonely and forgotten. I defrosted them in the fridge and threw this meal together in a snap.

It got rave reviews from my kiddos and I wanted to pass it onto you. I served it with baked sweet potatoes (a treat for us as it's not SCD compliant) and some sauteed baby bok choy.

We're all salmon fans, but I think this recipe would work with any fish. If you try it on a different type of fish, please let me know how it turned out in the comments section below. Enjoy!

Ingredients:

4 salmon fillets

4 tablespoons course grain mustard (I used Boar's Head deli style)

4 tablespoons honey

4 tablespoons extra virgin olive oil

2 tablespoons Worcestershire (you can omit to make SCD compliant)

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

Instructions:

Rinse salmon fillets and pat dry. Place fillets in gallon-sized zip-top plastic bag.

Whisk together next 7 ingredients. Pour over fillets. Remove air from bag and zip closed. Marinate for 30 minutes in the fridge.

Remove salmon from bag and place on baking sheet. Drizzle marinade on top of each fillet. Broil until glaze has browned, flip, then drizzle with more marinade and broil other side until fish is flaky and glaze is nicely browned.

(I think this would be yummy served with Apple Mango Salsa...)

Iced Coffee (dairy free, refined sugar free)

2012-01-16T14:22:00.000-05:00

I want to thank a couple of friends (Marti and Charlotte) for telling me about the Pioneer Woman's post for Perfect Iced Coffee. LIFE SAVER...

As you might have read, we have a newborn in the house - thus the need for Mommy to have a little go-juice to help me get through the day. (Can someone please tell me when newborns sleep through the night?)

Anyhoo, P-dub makes two gallons of this delightful nectar, but I scaled it down to one gallon. In addition, too much caffeine gives me a whopping headache, so I used two-thirds decaf coffee to one-third regular. I prefer to use a decaf that doesn't use chemicals to remove the caffeine. If a coffee is labeled "organic" you can be pretty sure it's safe from being chemically processed, but I would contact the company and read labels to be certain. I found out that the Fresh Market Decaf Blend, one of my favorites, uses a water process to remove the caffeine.

Here's my version of P-dubs Perfect Iced Coffee. Though it lacks half-and-half and sweetened condensed milk (sigh), I think it's pretty good and, at this stage in my life, a gift from the Lord to help me get and/or keep moving.

Onward and upward! I think I hear laundry calling...

Iced Coffee (dairy free and refined sugar free)

Ingredients:

3 oz. regular freshly ground coffee (I used The Fresh Market Blend)

6 oz. decaf freshly ground coffee (again, TFM blend)

1 gallon (4 quarts) filtered water

Instructions:

Place ground coffee into a large container or pitcher. Add water. Allow to brew at least 8 hours or overnight.

Strain through a small sieve lined with paper towels (I'm all out of cheesecloth.)

I use either cashew milk or cashew cream and agave nectar and/or stevia to sweeten. Enjoy!

(P-dub says this keeps for about a month in the fridge.)

The Package Has Been Delivered!!

2012-01-09T11:11:00.000-05:00

Meet our new little bundle of joy!

BIG F A T waiting...

2012-01-09T09:55:00.000-05:00

Today is pretty monumental. We're supposed to bring home our little bundle as soon as it's "official". (BIG F A T sigh)

This all seems very surreal to me. It's been a 5 1/2 year wait and I almost don't know what to do with myself. Did I get too used to waiting?

Will I remember how to do all of this baby stuff? It's been awhile and I'm (ahem) a little older than last time. Oh, and I happen to love sleeping...

All that off my chest, we're VERY excited and appreciate your thoughts and prayers during all of this. I'll keep you posted as I can.

I want to mention a wonderful dinner I tried yesterday. We've been running back and forth to the hospital so much, I've not been able to share a meal with my kids. I saw this wonderful recipe for Roasted Leek and Mushroom Pork Chops from Amber at The Tasty Alternative and really, really wanted to try it.

I threw it together at lunchtime yesterday and snarfed it down before leaving for the hospital to see the baby. This meal came together quickly, only took 20-30 minutes to cook, AND was delish.

Amber posted the recipe with a yummy-looking applesauce. I didn't try it, (sorry Amber) but just peeled some organic Braeburn apples, threw them in a pot with some water and cooked them up. At the end, I sprinkled cinnamon and stirred.

These chops will definitely be one of our regulars for dinner.

My BIG F A T Life...

2012-01-06T14:37:00.000-05:00

I'm feeling a little Deja vu right about now. See this post to be brought up to speed. (See Part II and Part III for the BIG F A T skinny.)

So, I'm up on the labor and delivery floor waiting for our third child to be born by someone else - a very brave someone else.

I'm not going to blog about food today...except to say that dairy free Vegan Mint Chocolate Chip Ice Cream from The Tasty Alternative would calm my nerves. I must also say that I have an extremely patient husband who listened carefully while I just took a full five minutes to explain how to order and fix my iced coffee from Panera.

I'm at a loss for words today...which, you've probably already guessed...is very rare for the likes of me. We're waiting with anticipation, hope, excitement and yet, at the same time, are guarding our hearts.

Thank you for your thoughts and prayers.

Chicken with Mushroom Wine "Cream" Sauce (grain free, gluten free, dairy free)

2012-01-02T15:22:00.000-05:00

Do you have foodie friends? You know, the kind of friends you call to ask cooking questions and tremble every time you have them over for dinner?

Well, I have them too. A dear friend (from my young, single days) married a really nice guy (who I consider to be a friend now too, although he probably wouldn't sing 80s songs and tap dance with me like his wife would.)

Anyway, this guy is a fabulous cook. In fact, I call him every Thanksgiving for help and last minute tips. EVERY Thanksgiving. (sheepish grin) He's been known to answer the phone, "Turkey Hotline. How can we help you?" True story.

So, our friends invited us over for dinner and made this delicious pan seared chicken with a mushroom sherry cream sauce that was TDF (to die for). My husband is still talking about it.

I just had to try and recreate it using cashew milk in place of the heavy cream. Also, Sherry is not SCD compliant, so I replaced it with Chardonnay and a touch of honey for a slight sweetness. Though the honey seems out of place, trust me on this one - it mimics the Sherry deliciously.

It's a simple meal that comes together quickly, but tastes like you slaved all day. Simple enough for a weekday meal and special enough for company. I hope you enjoy!

Chicken with Mushroom Wine "Cream" Sauce (grain free, gluten free, dairy free)

Ingredients:
8 chicken breast halves
sea salt and pepper
extra virgin olive oil
16 oz. baby bella or button mushrooms, quartered
2 cloves garlic, minced or pressed
1 cup white wine (Chardonnay)
1 1/2 cups cashew milk
1-2 teaspoons honey (optional)

Instructions:
Preheat oven to 350F. Make chicken into cutlets by slicing them in half lengthwise. Place on a parchment or aluminum foil-lined cookie sheet. Salt and pepper the chicken on both sides.

Heat a large saute pan on medium heat. Once hot, add a few glugs of olive oil. Fry the chicken, browning on both sides, but not cooking through. Remove chicken to 9x13 glass pyrex dish. Set aside and continue browning chicken in batches. When finished, place glass baking dish in oven for about 20 minutes, or until juices run clear.

Meanwhile, make sauce: In the same saute pan, add mushrooms and stir. If pan is dry, add a little more olive oil. Saute for a few minutes until golden brown. Remove pan from heat. Add garlic and stir for 30 seconds. Return pan to heat and add wine. Stir well and reduce until most of the wine is evaporated.

Just before the chicken is done, add cashew milk and stir. (If it cooks too long, the cashew milk will over-thicken.) Remove chicken from glass pan and arrange on serving platter. Chicken will have accumulated juices after baking. Add the juices to the sauce and stir to incorporate. Next, add honey and stir well.

Taste and adjust seasonings (including salt, pepper or wine). Pour over chicken and serve.

I'd Like to Thank the Academy....

2011-12-29T19:23:00.000-05:00

Ok, so forgive the title of this post, but you can take the girl out the Thespian Club, but you can't take the Thespian Club out of the girl...

An amazing fellow blogger, Allie, of Souper Douper SCDer, has just graciously chosen me for the Liebster Blog Award!

I don't think I've ever gotten an award before. Wait! I take that back! In my pre-grain-free days I won a pie contest at church and was named reigning "Pie Queen". (A probable self-title, but I did show up next year in a tiara and sash that humbly exhibited this title in silver glitter. True story.)

Anyhoo, the Liebster Blog Award is bestowed upon bloggers who have less than 200 followers in the hopes of broadening their audiences. The nominees, should they choose to accept (but who wouldn't?), then nominate five other bloggers. What a nice way to spread bloggy cheer and encourage support between fellow bloggers. AND, what a great way to learn about others' stories, inspiration and what we all want more of: RECIPES!

I am humbled and honored to be chosen for this wonderful award. Thank you, Allie, from the bottom of my big fat grain free heart.

Reading about the paths that others have forged in educating themselves, planning and preparing gut-friendly foods for themselves and their families has been such an encouragement to me to "keep on keepin' on". I have to admit, it's difficult sometimes. It takes time to plan and prepare foods for specific dietary needs, to resist buying prepackaged foods for quick meals, to think of more ways to be creative with white navy beans...BUT the rewards are priceless.

The five blogs I've nominated for the Liebster Blog Award are listed below. Please check out these creative and inspiring bloggers. You will be blessed and encouraged by doing so.

KateAlice Cookbook

The Gluten-Free 'Dish'

Jenn's Menu and Lifestyle Blog
Funky Food - Feeding Kids Allergic to Food

farmgirldiet

For nominated bloggers:

Here's what to do if you choose to accept your nomination.

1. Link back to the person who awarded you.

2. Nominate five other blogs for the award.

3. Inform the five bloggers by leaving a comment on their blog.

4. Post the award on your blog.

Share the bloggy love!

Pancakes (grain free, gluten free, dairy free)

2011-12-27T20:13:00.000-05:00

"Mommy, will you make pancakes for breakfast?" I hear this request almost every Friday and Saturday (and some weekdays, too) from my kid-lings. They've even been known to ask for pancakes at dinner time!

Once we started eating grain free, I knew I had to come up with some sort of pancake recipe. So I went to work. (i.e. scoured the internet for ideas and then tweaked and tweaked to our liking...) With blanched almond flour and eggs as the base, these pancakes are high in protein, unlike their traditional gluten-loaded cousins.

I hope you enjoy!

Pancakes (grain free, gluten free, dairy free)

Ingredients:

3 cups blanched almond flour (Honeyville Grain)

6 extra large eggs

1/4 cup honey

1 tablespoon vanilla

1/2 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon apple cider vinegar

1/4 cup coconut oil
ghee

Instructions:

Mix all ingredients (except ghee) in a blender or food processor until well combined.

Heat griddle on low to medium low. (I've used both cast iron and stainless steel skillet - but prefer cast iron.) Once skillet is heated, add ghee. Then pour batter. When edges look dry and bubbly, flip carefully.

I've found it's better to cook these on low to medium low heat. Cast iron retains heat very well. I find I have to adjust the burner while cooking these - lowering, then maybe turning up a pinch. If skillet is too hot, the outside will be overdone with a raw middle.

It's really not as tricky as it seems...Enjoy! This makes a lot!

Eggnog (Dairy Free, Refined Sugar Free)

2011-12-24T10:13:00.001-05:00

For me, eggnog is tied to childhood memories of Christmas. My mom didn't allow us to have many sweets growing up, especially sugary drinks. (But she did make up for it in pasta and bread.) At Christmastime, however, I remember indulging in the sweet taste of cold eggnog (eggnog the drink and Baskin Robbins eggnog ice cream....mmmmmm). I looked forward to it every year.

This recipe is based on Alton Brown's Eggnog - which has received rave reviews from hundreds of home cooks. I left out the bourbon, made it dairy free, and used coconut sugar (which has a lower glycemic index) in place of regular sugar.

Please note - there are raw egg yolks in this recipe- so consume at your own risk. To lower the risk of salmonella contamination, I washed the eggs with soap and water and rinsed them well before using. (As one of Alton Brown's reviewers recommended.) In addition, I used organic eggs from my local health food store which should also further reduce any risk.

I think we've found a new family tradition! Speaking of family traditions....I have to share this. We (ok, I) decided it would be fun to string popcorn and cranberries for a make-our-own garland for the Christmas tree. We made a fun night of it with family and friends. We all had a great time and unanimously decided that we had found a new family tradition.

About a week-and-a-half later, my daughter discovered some uninvited guests....

TRADITION ENDED!

Have a very merry Christmas everyone! Look to the Christ - the Messiah "who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him." 2 Corinthians 5:21

Eggnog (dairy free, refined sugar free)

Ingredients:

8 jumbo egg yolks (or 10 large)

2/3 cup PLUS 2 tablespoons coconut sugar

4 cups cashew milk

1 can full fat coconut milk, well shaken (I use Thai Kitchen brand)

2 teaspoons freshly grated nutmeg

1 teaspoon cinnamon

1/2 tablespoon vanilla

honey (optional)

Instructions:

Zap the coconut sugar in a coffee grinder to make it a fine powder.

In a standing mixer fitted with the whisk attachment, whisk egg yolks until they turn a pale yellow. Gradually add coconut sugar and whisk until sugar is dissolved. This is difficult to tell with coconut sugar. I just whisked it for about 5 minutes or so.

Add the rest of the ingredients and mix well. Pour into container that can be shaken. Refrigerate until very cold.

If you'd like your eggnog to be a little sweeter, you can add honey by tablespoons to taste. Shake well before serving.

Here are more eggnog recipes to enjoy:

The Spunky Coconut's Eggnog (dairy free, refined sugar free)

Diet, Dessert and Dogs' Holiday Nog (egg free, dairy free, sugar free, soy free, gluten free, vegan)

Elana's Pantry Vegan Eggnog

Chicken No-Noodle Soup (a/k/a Chicken Zoodle Soup)

2011-12-19T22:56:00.000-05:00

What says "comfort food" when you're sick? For me and mine, it's chicken noodle soup. It has always been my children's favorite comfort food.

With our grain free lifestyle, noodles are out. But, fear not! They've been replaced by something healthier - something I call "zoodles" or zucchini noodles. The first time I made them, my daughter happily exclaimed, "They don't even taste like zucchini! They taste like real noodles!"

DOH! No one around here appreciates whole foods cooking...nor my slaving in the kitchen. Will someone please cue up the musical score from The Godfather while I wallow in self pity?

I first learned about these delicious "noodles" from one of my favorite bloggers, Lexie, from Lexie's Kitchen when I came across her recipe for Ginger Umeboshi Broth and Black Bean Noodles.

I've tried using spaghetti squash as a substitute for noodles. However, though I adore squash in any and every variety, I prefer to grab zucchini when I want the taste of the sauce to shine through, not compete with the squashy flavor of "noodles". (Example: When I make my family's Italian meat sauce recipe - the real thang "meat swuace" - my daughter and I eat it atop zucchini "noodles". Whoa Baby!)

I use this tool to make the noodles, but you can also use a vegetable peeler to make flat ribbons like fettuccini. I personally prefer the spaghetti-like noodles because they don't stick together like the fettuccine kind, but that's just me. It's sooooo easy. Enjoy!

Chicken "Noodle" Soup or Chicken Zoodle Soup (grain free, gluten free, dairy free)

Ingredients:

1 recipe Delicious Chicken Stock (10-12 cups)

2-3 tablespoons extra virgin olive oil

1 sweet onion, diced

2 cups diced carrots

2 cups diced celery

4 medium to large zucchini, made into noodles

1 clove garlic, minced or pressed

salt and pepper to taste

4 cups cooked shredded or cubed chicken

Instructions:
Prepare zucchini: to make noodles - trim and wash zucchini. Holding the zucchini firmly in one hand, use the julienne tool to slice noodles down the length of the zucchini. Stop when you get to the seedy part. For ribbons: do the same as above, only use a vegetable peeler to slice ribbons down the length of the zucchini.

Heat a stockpot on medium to medium high. Add olive oil and then onion, carrots and celery. Saute until starting to become soft. Remove pot from heat and add garlic, salt and pepper. Stir for 30 seconds or until fragrant.

Add chicken stock and bring to simmer. Add zucchini noodles and cook until tender. Finally, add chicken and just heat through.

White Bean Soup with Chicken Sausage, Roasted Tomatoes and Zucchini

2011-12-05T11:58:00.000-05:00

Zoup for You!

I'm a soup person. It's healthy comfort food at its absolute best and quite simple to make. In addition, soup has endless flavor combinations, so it works well for those of us who tire of the same thing over and over.

My family (and an outside taste-tester) loved this soup. I cooked the beans a day ahead and had them ready in my fridge, so it was easy to throw together for dinner.

My kidlings do not prefer chunks of cooked tomato. So, to please their picky palates I pureed the roasted tomatoes. Feel free to chop them if you prefer.

We've hit a cold snap here in sunny Florida - a FRIGID 73F. And so...it's time to make soup.

White Bean Soup with Chicken Sausage, Roasted Tomatoes and Zucchini

Ingredients:

2-3 tablespoons olive oil

4 carrots, peeled and chopped

4 stalks celery, chopped

1 onion, peeled and diced

2 cloves garlic, minced or pressed

1 pound Italian chicken sausage, casing removed (I buy Greenwise from Publix)

1 recipe Roasted Tomatoes, pureed

4 cups soaked and cooked white navy beans

8 cups chicken broth, preferably homemade

2 medium to large zucchini, diced

salt and pepper to taste

fresh basil

Pecorino Romano (optional)

Instructions:

Heat a stockpot to medium high. Once hot, add olive oil and then carrots, celery and onion. Saute until starting to get soft. Next, add sausage, breaking it apart with wooden spoon. Cook, stirring until sausage is cooked through.

Remove pot from heat source and add minced garlic. Stir for a few seconds. Return to heat and then add pureed roasted tomatoes, navy beans and chicken broth. Bring to boil and then turn down to simmer for about 15 minutes.

Just before ready to serve, add zucchini and cook about 5 minutes. Add salt and pepper, taste and adjust seasonings.

Serve with ribbons of fresh basil and a spoonful of Pecorino and enjoy!

(This soup is great leftover and can be frozen easily.)

Delicious Chicken Stock

2011-11-28T08:40:00.000-05:00

I'd like to do a few soup recipes in the upcoming weeks, but wanted to begin by going back to the foundation of soup - the stock.

There was a time in my life when I thought chicken stock meant being armed with a sturdy can opener and a large quantity of cans labeled "chicken broth" neatly stacked in my pantry. I had no idea people actually made their own "broth" or "stock" for chicken soup. Well, I have seen the light!

If you've never made your own chicken stock, and the thought of it makes you roll your eyes, please, PLEASE - try it. Once you do, you will not be able to go back to the dark side. Yes, I said it.

Now listen, I'm not trying to be self righteous here. I realize we're busy as moms. But truly (would I lie to you?) chicken stock is so easy, requires little to no oversight as it cooks, and tastes delicious. It's at least worth a try. I usually make a batch or two of chicken stock and then freeze it so it's on hand any time I want to throw a quick soup together.

There IS a difference in the taste of things made from scratch and things poured out of a can. It's true. The last time I made chicken no-noodle soup, my son kept slurping up the broth and saying, "This broth tastes soooo good. I just want to drink it." Who needs more proof than that?

Delicious Chicken Stock

Ingredients:

1 whole organic chicken (skin removed - at least most of it)

1-2 leeks, green and white parts

1 onion, peeled and cut into 8 wedges

4 celery stalks, coarsely chopped

4 carrots, peeled and cut in thirds or fourths

3-4 cloves garlic

5 bay leaves

small handful of fresh thyme, rinsed and left whole

5 whole peppercorns (optional)

Instructions:

Wash the leeks: slice down the middle of the leeks lengthwise and cut into chunks. Toss leeks in a clean bowl or sink of water and wash off the dirt.

Smash garlic: Take garlic cloves and smash with the flat side of a large knife. This should break the skin off and make it easy to peel. Leave whole.

In the largest stock pot you have, throw in the chicken, leeks, onions, celery, carrots, garlic, bay leaves, thyme and peppercorns. Fill pot with water to about an inch or two above the chicken.

Turn the heat on medium high. You want to see about one or two bubbles breaking the surface and then turn the heat down to low. You don't want to over boil this stock - slow and steady is the way to a flavorful stock. Turn the timer on for one hour.

Once the timer is up, carefully lift out the chicken and place in a bowl. Keep pot on stove. When cool enough to handle (I never let it cool) cut or pull the breast meat and big chunks of the dark meat off the bone and reserve to use in soup or another recipe. Leave some of the meat on the bones.

Place the chicken bones back into the stock pot and continue cooking on low to medium low heat for another two to three hours.

What you're looking for: The bones after the first hour will probably all still be intact. Between the second and third hour of cooking, the bones should break apart. This is what you want. There's flavor in them bones!

Once the stock is finished cooking, over a large strainer or sieve placed into another pot or large bowl, strain the stock. Press down on veggies to get as much of the goodness and flavor out of them as possible. Discard veggies and bones.

Allow stock to cool and freeze, refrigerate, or use immediately in soup.

NOTE: I use this same recipe for Turkey Soup the weekend after Thanksgiving. We're having it for dinner tonight, in fact...

Cranberry Sauce (refined sugar free)

2011-11-23T15:36:00.000-05:00

It's the day before Thanksgiving, so what am I doing? The same thing you probably are - COOKING (whilst listening to Christmas music).

I LOVE THANKSGIVING!!!

It's one of my favorite holidays. We always have a crowd of friends, family and lots of food. And my motto is "the more the merrier" on all three counts.

One of our longtime Thanksgiving guests is a sweet lady who ALWAYS brings the cranberry sauce. After all these years, she doesn't even have to ask what to bring because the answer is always the same - cranberry sauce!! She makes it herself from a recipe we got long ago from another friend. It's just not Thanksgiving without her cranberry sauce. (Have I stressed this enough?)

Well, this year, our friend is NOT bringing the cranberry sauce because she is at home sick with a terrible cold. I guess we'll have to excuse her. After all, an 86-year-old is allowed to stay home sick once in a awhile...even though we will miss her company AND the cranberry sauce. (My girlie said she is "so fun" and the kids will miss playing card games with her.)

Anyhoo, on a whim, I decided to try my hand at a version of "the sauce" while using no refined sugar. It's extremely easy to make. Let me know if you try it -

Cranberry Sauce (refined sugar free)

Ingredients:

4 cups fresh whole cranberries, rinsed

1 1/2 cups apple cider (made from apples only - no sugar added)

3/4 cup coconut sugar

1/2 cup honey

1/4 cup pure maple syrup (must be pure)

juice of 1 large orange

zest of the same orange

1/2 teaspoon cinnamon

Instructions:

Place everything in a medium saucepan. Bring to a boil. Turn heat down and keep simmering until it thickens. (30-40 minutes? Not too sure - I'm juggling Thanksgiving recipes over here...) It will thicken more as it cools.

Allow to cool and refrigerate.

That's it!

Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free, dairy free)

2011-11-22T08:45:00.000-05:00

Years ago, I came across a recipe for Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel from Tyler Florence of The Food Network that instantly became a Thanksgiving family tradition.

I just revamped it tonight subbing quinoa flakes for the all-purpose flour and coconut sugar for the light brown sugar. It came out of the oven a winner. I hope you think so too.

As an aside, quinoa is not a grain but a seed and though it is not SCD "legal", I find we are able to tolerate it well at this stage of our intestinal health.

HAPPY THANKSGIVING EVERYONE!

Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free)

Ingredients:

8-10 small sweet potatoes

1/2 cup coconut sugar

1/2 cup quinoa flakes (can be found at health food stores)

1/4 cup blanched almond flour (I use Honeyville)

1 teaspoon cinnamon

1/4 teaspoon sea salt

3/4 cup pecan pieces

1/2 cup ghee, room temperature

Instructions:

Preheat oven to 400F. Scrub sweet potatoes and prick with a fork. Bake in oven on parchment-lined baking pan until cooked through (45 minutes to one hour).

Meanwhile, in a medium bowl, combine coconut sugar, quinoa flakes, almond flour, cinnamon, salt and pecans. Add ghee by tablespoonfuls and mix with a fork until well combined.

When sweet potatoes have finished baking, make a slice in the top lengthwise and push ends together to open. Stuff lots of the streusel topping inside. Bake again for 10-15 minutes or until getting brown and bubbly. (Watch carefully so pecans don't burn.)

Pumpkin Spice Cake with Chocolate Ganache (grain free, dairy free, refined sugar free)

2011-11-21T14:04:00.000-05:00

This Pumpkin Spice Cake has become a family favorite of ours, especially of our girlie (for whom we began the grain free and mostly SCD lifestyle). We've served it to friends and family and have gotten rave reviews so far.

I began baking this cake in a traditional aluminum bundt pan which took about 55-60 minutes to bake. I am trying to replace aluminum baking pans one by one, so I recently bought a Princess House bundt pan from Replacements, Ltd. I've found this pan bakes up a cake in 35-45 minutes, so please adjust your baking time accordingly.

My first exposure to grain free baking came through Kelly Brozyna of The Spunky Coconut - author of two wonderful cookbooks, The Spunky Coconut Cookbook and The Spunky Coconut Grain Free Baked Goods and Desserts. This is my version of a grain free cake using cooked white navy beans in place of flour.

As far as the ganache goes - it's a long story and I won't bore you to death. Here's the shortened version: In preparation for Thanksgiving, I have tried - to no avail (yet) - to perfect my beloved pecan pie recipe with adjustments to accomodate our diet. What have I learned? It's difficult to substitute one cup of brown sugar and one cup of maple syrup with healthy ingredients without it tasting....well, different. I've lived in the south long enough to know that pecan pie needs to be saweet - sticky saweet - syrupy saweet. I'll keep at the drawing board in hopes of perfecting it by Christmas - but I'm not making any promises.

Anyhoo, I make a chocolate sauce to serve with my pecan pie....because... well, we like gilding lilies around here. The original recipe is one part melted chocolate mixed with one part heavy cream. On a whim, I thought I'd try my hand at making it dairy free (in the hopes it would make the failed attempts at pecan pie taste better). At least we came up with one winner!   (phew)

I hope you enjoy!

Pumpkin Spice Cake with Chocolate Ganache (grain free, dairy free, refined sugar free)

Ingredients:
3 cups cooked white navy beans (soaked 24 hours, cooked about 2 hours and drained)
6 jumbo eggs
1 cup honey
3 tablespoons vanilla
2 teaspoons apple cider vinegar
1/3 cup coconut oil

3/4 cup blanched almond flour (I use Honeyville)
1/2 teaspoon sea salt
2 teaspoons baking soda
2 tablespoons pumpkin pie spice
1 teaspoon cinnamon

For Ganache:
1 1/2 cups Enjoy Life chocolate chips
1 1/2 cups cashew milk

Instructions:
Preheat oven to 325F. Grease and flour bundt pan. (I use almond flour.)

In food processor, process beans, eggs, honey, vanilla, apple cider vinegar and coconut oil. Scrape sides and process again until smooth.

Meanwhile, in separate bowl, whisk together all dry ingredients.

Add dry ingredients to wet and pulse to combine. Scrape down and pulse again.

Pour into prepared pan and tap pan on counter to remove air bubbles.

Bake according to above instructions and your baking pan.

To make ganache:
In a double boiler, melt chocolate chips. Add cashew milk and stir constantly until well mixed and smooth. (Mixture will start off with "flecks" of chocolate and then become smooth.)

Remove top of double boiler and allow to cool. Mixture will thicken some as it cools.

Leftovers can be refrigerated and end up becoming a thick frosting-like ganache. It can be reheated at this point or whisked and used as a frosting. (As soon as I can come up with a decent grain free vanilla cake, I'm going to frost it with this....mmmmmm.)

Spiced Butternut Squash with Dried Cranberries and Toasted Pecans

2011-11-16T21:09:00.000-05:00

This recipe was inspired by a trip to the deli at my local Whole Foods. They had Thanksgiving-inspired side dishes arranged in their deli cases calling my name. This butternut squash was one of them.

I simply had to try my hand at recreating it. I think it would be a wonderful side dish at the holidays but is easy enough to make any day of the week.

Spiced Butternut Squash with Dried Cranberries and Toasted Pecans

Ingredients:

2 tablespoons extra virgin olive oil
4-5 cups cubed butternut squash

1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cinnamon
1 tablespoon coconut sugar
1/2 teaspoon nutmeg

1/2 cup dried cranberries
1 cup toasted pecan pieces

Instructions:

Preheat oven to 450F. (I like to preheat a large cast iron skillet in the oven so it sears the squash.)

Toss butternut squash with olive oil in a large bowl. In a small bowl, mix together all of the spices. Pour the spices on the butternut and toss to coat.

Place spice-coated squash in preheated skillet. Roast for about15 minutes. Remove from oven and place squash in a large bowl. Add cranberries and toasted pecans and mix well.

Taste. Adjust olive oil and seasonings to suit your taste.

Enjoy.

Black Bean Chili

2011-11-14T10:16:00.001-05:00

This black bean chili is hearty and flavorful without being too spicy. It's also easy to prepare and can be changed around to suit your tastes. For instance, should you prefer a vegetarian version, just forgo the meat and, if you like, add chopped bell peppers, celery and carrots in its place. Back in our pre-grain-free days, I sliced fresh corn off the cob and added it to this recipe. Truth be told - this time around we didn't even miss it.

Black beans are obviously the staple in this chili. However, not everyone can digest this bean, especially during an episode of intestinal inflammation. We have strictly been using white navy beans for the last 6-8 months, as they are easier to digest. Since we have seen such an improvement in our daughter, I thought it time to venture out and try black beans. She tolerated them beautifully but waiting until she was out of intestinal distress and then soaking the beans 24 hours was essential. If you are unsure of your ability to handle them, just substitute cooked white navy beans for safety.

This past weekend this recipe won a chili cook off at our church's fall festival. I had no idea it was a contest but just thought we were signing up to add a pot of chili to the dinner...true story! And to our friend, Andy, who is "not competitive" - there's always next year. ;^)

I love this chili topped with scallions, chopped avocado and SCD yogurt. Though SCD yogurt contains no lactose and the casein is denatured, not everyone can tolerate it, especially at first (my daughter) but if you can (I do fine on it), it's a delicious substitute for sour cream. I hope you enjoy!

Black Bean Chili

Ingredients:

2 (14 oz.) packages black beans, picked over and rinsed
3 cloves garlic, smashed and peel removed

3 tablespoons extra virgin olive oil
2 onions, diced
1 lb. ground beef (hormone free is always best)
1 lb. Italian chicken sausage, casing removed (I use Publix Greenwise brand)

Spice Blend:
3 tablespoons chili powder
1 1/2 teaspoons garlic powder
1 tablespoon onion powder
3/4 teaspoon ground oregano
1 tablespoon smoked paprika
1 1/2 tablespoons ground cumin
1 tablespoon sea salt
1 1/2 teaspoon black pepper

2 recipes roasted tomatoes, diced (optional but highly recommended)
2 (28 oz.) cans crushed tomatoes (I love San Marzano if possible)
6-8 cups chicken broth (homemade or Imagine brand) or water

Instructions:

Prepare beans: Soak beans 24 hours covered in water by a few inches. Drain, then place in large pot and cover with fresh water by another few inches. Drop in the smashed garlic. Bring beans to a boil, then turn down to a simmer. Cook 2-3 hours or until beans are soft. Drain and set aside.

Heat the same stock pot the beans were cooked in (why wash another pot?), to medium. Add olive oil, then saute diced onion until soft.

Meanwhile, mix the spice blend together in a small bowl.

Add ground beef and sausage to the onion and stir, breaking sausage apart with a wooden spoon as it cooks. Add spice blend and stir for about 30 seconds.

Add cooked beans, roasted tomatoes, crushed toamtoes and chicken broth or water and stir to combine. Simmer on low at least 30 minutes to allow flavors to blend.

Taste and adjust seasonings. This chili freezes well.

Creamy Pumpkin Custard with Toasted Pecans (dairy free, gluten free, grain free and refined sugar free)

2011-11-07T16:40:00.000-05:00

Pumpkin pie is, in my humble opinion, a perfect ending to a delightful Thanksgiving Day. I'm all about traditions, so early on in our marriage, I set out to find some favorite holiday recipes destined to become traditional fare.

One of the recipes that made it to family tradition status is Williams-Sonoma's Creamy Pumpkin Pie. It's our absolute favorite because of the wonderful flavor and creamy consistency. However, it's creaminess is attributed to the fact that it's loaded with dairy. With dietary changes afoot, it was a must on my list of family traditions to revamp.

I believe in admitting our failures, so here goes - I can't work out a grain free pie crust to save my big fat grain free life! BUT - I did discover that the pumpkin pie filling could be recreated with the same creamy goodness of Williams-Sonoma's and have absolutely NO DAIRY! Thus, I present to you Creamy Pumpkin Custard with Toasted Pecans served in cute little individual ramekins.

My girlie especially flipped for this recipe and couldn't get enough of it. We've added it to our Thanksgiving repertoire and are looking forward to enjoying it in just a few weeks. We hope you enjoy it too!

Creamy Pumpkin Custard with Toasted Pecans (dairy free, gluten free, grain free and refined sugar free)

Ingredients:

3 cups cooked pureed pumpkin (I use Libby's)

4 jumbo eggs + 1 egg yolk

3/4 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice + one pinch

1/4 teaspoon ground cloves + one pinch

1 tablespoon vanilla

1/2 cup coconut sugar

1/3 cup honey

1 (13 oz.) can coconut milk (I prefer Thai Kitchen brand - regular, not light)

toasted pecans, chopped

Instructions:

Preheat oven to 350F. In a small bowl, mix all of the spices (salt, cinnamon, ginger, nutmeg, allspice and cloves).

Place pumpkin, eggs, spice mixture, vanilla, coconut sugar and honey into the work bowl of a food processor. Process until smooth. Scrape sides of bowl, pulse to combine again, then pour into large bowl.

Pour coconut milk into a separate small bowl and whisk until smooth. Gently stir coconut milk into pumpkin mixture and combine well.

Fill ramekins, mugs, or oven safe tea cups with custard. Place filled cups into a 9x13 pan (it might take two, depending on size of cups) and place pan carefully on oven rack. Pour hot water (just under boiling point) into the pan so it comes up the sides of the ramekins or cups. Be careful!!

Bake for 20-30 minutes or until set but a little wiggly in center. Carefully remove ramekins from water bath and allow to cool completely. Cover with plastic wrap and refrigerate. When ready to serve, top with toasted pecans.

**This custard can be made a few days ahead.

Date Nut Balls (grain free, dairy free, refined sugar free)

2011-11-02T07:49:00.000-04:00

(clockwise from top: chocolate, plain, cinnamon sugar, and unsweetened coconut)

I've been looking for a healthy snack that my kidlings can just pop into their mouths when they're tummies are growling. Something I could make ahead and keep in the fridge, that would also be good for them.

I came across this recipe accidentally. I was actually attempting to make a pumpkin pie crust using these ingredients. The crust didn't bake up well, but I took some of the leftover unbaked dough, rolled it into balls and tested it out on my kids. It was a total hit! They also enjoyed rolling the balls into different toppings.

Date Nut Balls (grain free, dairy free, refined sugar free)

Ingredients:

1 cup hazelnuts

2 cups blanched almond flour (I use Honeyville)

1 1/2 cups pitted dates, coarsely chopped (soaked in water if dry then drained)

4 tablespoon cold ghee

1/4 teaspoon sea salt

Instructions:

Add hazelnuts to a food processor and pulse until chopped. Add all other ingredients and pulse until mixture looks like small crumbs.

Test mixture by giving a small handful a squeeze and seeing if it holds together. If so, it's ready. If not, add a little more ghee or even vanilla extract (1-2 teaspoons).

To make into balls, I use a mini melon scooper with a spring-loaded handle. Pack the scooper and empty into hand. Give a squeeze and then shape into ball with fingers. Give a little roll.

You can enjoy these as-is or with the following variations:

Rum Balls: Add a few tablespoons of rum to the mixture.

Coconut: Roll in unsweetened coconut.

Cinnamon-Sugar: Mix 2 tablespoons of cinnamon with 1 tablespoon of coconut sugar. Roll balls in mixture.

Chocolate: For dark chocolate lovers - roll balls in cacao powder. OR - mix some coconut sugar in with the cacao powder to sweeten it up a bit.

Sausage Dressing (Stuffing) with Apples, Dried Cherries and Chestnuts (grain free, gluten free, dairy free)

2011-10-31T08:42:00.000-04:00

I promised to post some recipes for Thanksgiving. That being said, what is Thanksgiving dinner without dressing? (I don't prefer to stuff my bird, (a little scared to try it) so we call it dressing around here, not stuffing.)

Dressing is a personal thing. It differs as much as people do. Our favorite dressing includes sausage, steamed chestnuts and fruit such as apple and dried cherries.

Taking our new grain free diet into consideration, I thought all was lost this year. After all, how do you make dressing without cornbread or Williams-Sonoma Focaccia Stuffing Mix?

Hopeful, I tried my traditional Thanksgiving Dressing recipe using Yummy Grain Free Bread in place of the usual bread. The results? My husband and I breathed a sigh of relief...Thanksgiving dinner was saved!

Enjoy!

Sausage Dressing with Apples, Dried Cherries and Steamed Chestnuts

Ingredients:

1/4 cup ghee

1 onion, diced

3 stalks celery, diced

1/2 lb. mild Italian chicken sausage, casing removed

1/2 cup apple, peeled, cored and diced

1/2 cup dried cherries

3/4 cup steamed chestnuts (I buy mine at Whole Foods or Williams-Sonoma)

1 teaspoon dried sage
3/4 teaspoon dried thyme
3/4 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon ground rosemary

1 teaspoon garlic powder

4 cups cubed and toasted Yummy Grain Free Bread

1 1/2 cups chicken stock, or more if needed

2 eggs, beaten

Pecorino Romano, grated, to taste if tolerated

Instructions:

Preheat oven to 375F.

Heat large frying pan to medium heat. When hot, add ghee, onion and celery, sauteing until soft. Add sausage and break into bits. Cook sausage through.

Add apples, dried cherries and chestnuts. Saute for a few minutes until apples soften.

Add spices and cook for about a minute.

In a large bowl, mix toasted bread cubes, sausage-apple mixture, chicken stock and eggs. If it seems dry, add more chicken stock.

Pour into greased baking dish. Top with grated Pecorino. Cover with tin foil and bake in over for 30 minutes. Remove foil and bake another 30 minutes.

Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

2011-10-26T21:39:00.000-04:00

I hope you all like this as much as I did. The topping takes pumpkin bread to a little fancier level - perhaps serve it at a tea party, holiday brunch, give as gifts to neighbors, or bring a loaf to my house....:^)

This recipe is almost identical to the Pumpkin Muffins I recently posted. The topping is the only difference.

Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

Ingredients:

1 1/2 cups cooked navy beans, cooled

3 jumbo eggs (see FAQ re: eggs)

1 teaspoon apple cider vinegar

1 tablespoon vanilla

1/2 cup honey

3/4 cup cooked pumpkin (my preference is Libby's canned pumpkin)

1 1/2 cups blanched almond flour (I use Honeyville)

1/2 teaspoon salt

1 teaspoon baking soda

2 1/2 teaspoons cinnamon

1 1/2 teaspoons freshly grated nutmeg

1/2 teaspoon cloves

For topping:

1/2 cup batter

2 tablespoons coconut sugar

1/2 tablespoon cinnamon

1/2 cup pecans, chopped

Instructions:

Preheat oven to 350F. Grease 8"x4" loaf pan and line with parchment. (For pics on lining the pan, see Yummy Grain Free Bread.)

In a food processor, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.

In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined. Add dry ingredients to wet and pulse until combined. Scrape down sides and pulse again.

Place 1/2 cup of batter in a small separate bowl. Add coconut sugar, cinnamon and pecans to reserved batter. Scrape the rest of the batter into prepared loaf pan. Tap pan on counter a few times to bring air bubbles to the surface. Pour topping over batter in pan.

Bake for 30-45 minutes (depending on how many loaves you are baking at a time.)

Pumpkin Muffins (grain free, gluten free, refined sugar free and dairy free)

2011-10-24T17:18:00.001-04:00

Thanksgiving has always been a special holiday at our home. One of our favorites, in fact. I had hoped our grain free, refined sugar free diet would not hinder our enjoyment of our traditional Thanksgiving fare. On the other hand, I didn't want to make our annual menu and bear the weight of putting my daughter's health at risk, not to mention feeling poorly myself from the carb overload.

I've been working up some recipes, many of which are revamped favorites that accommodate our new way of eating. I have been pleasantly surprised and hope you will feel the same.

I tested the recipe below on several people - it got great reviews as being moist and flavorful. You can also bake this up as a pumpkin bread. Directions can be found below.

Pumpkin Muffins (grain free, gluten free, refined sugar free, and dairy free)

Ingredients:

1 1/2 cups cooked white navy beans, cooled

3 jumbo eggs (see FAQ re: eggs)

1 teaspoon apple cider vinegar

1 tablespoon vanilla

1/2 cup honey

3/4 cup cooked pumpkin (sorry purists, I like Libby's canned pumpkin)

1 1/2 cup blanched almond flour (I use Honeyville)

1/2 teaspoon salt

1 teaspoon baking soda

2 1/2 teaspoons cinnamon

1 1/2 teaspoons freshly grated nutmeg

1/2 teaspoon cloves

coconut sugar (optional)

Instructions:

Preheat oven to 350F. In a food processor, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.

Line a muffin pan with paper liners. Fill muffin cups 3/4 full. Then sprinkle the tops with coconut sugar. Bake 20-25 minutes.

For pumpkin bread, scrape batter into 8x4" greased and parchment lined loaf pan. (See Yummy Grain Free Bread recipe for pics on how to line pan.) Bake at 350 for 30-45 minutes, depending on how many loaves you are baking at once. (One loaf took me 30-35 minutes and two loaves took closer to 45)

Life, Baking Pans, and Other Sundry Things...

2011-10-21T07:32:00.000-04:00

I recently enjoyed a wonderful vacation with my family in Black Mountain, North Carolina. It was fun (hiking and apple picking), beautiful (mountains, colorful foliage and cool weather - sigh) AND we found some neat places to go that I wanted to share with you.

I'm baking a lot of grain free things these days and don't normally like to cook out of aluminum. As much as possible, I use glass bakeware, but sometimes have to resort to an aluminum baking pan. While shopping in the charming town of Black Mountain, NC, we strolled into one of my favorite stores, The Common Housefly. Their tagline is "toy store for the food conscious". My kina peeps, know what I mean?

The Common Housefly is a foodie's haven carrying high quality cookware, bakeware, utensils, and lovely loose leaf tea and tea gadgets. While perusing the store, I found this baking pan made by USA Pans and toyed with getting one. It was such a nice and heavy pan and was coated with something, yet not a Teflon-type surface. Low and behold, it's made of aluminized steel (65% of the steel is recycled) and coated with an environmentally friendly silicone that is free of PTFE's or PFOA's. Still having some concerns about aluminum leaching into our food, I contacted the company to ask about it. Michelle of USA Pans told me that the silicone coating - Americoat - provides a protective barrier which would prevent the aluminum from leaching into the food as long as the coating doesn't get scratched. She said it's very important to use silicone utensils to serve out of the pans (I flip my baked goods out.) AND don't use abrasives when cleaning the pan. (There's no need, mild soap and water did the trick quite nicely.)

Anyhoo, I bought the 9" round pan and baked banana cake in it. I wouldn't have believed the difference a baking pan could make! I am absolutely sold. The corrugated bottom of the pan allows air to circulate and bake more evenly than traditional pans. I noticed a huge difference in the texture and color of this banana cake as opposed to any I've made previously. And - I greased the pan, but used no parchment just to see how it would release. The cake released without any problem.

Using grain alternatives in baking can be tricky, yet this pan made it, well, a piece of cake!

OK -onto more lovelies...balsamic vinegar to die for and ICE CREAM! Whilst strolling through the adorable town of Biltmore Village, we found a charming, locally-owned establishment called The Tree & Vine specializing in the most wonderful imported olive oils and vinegars I have ever tasted in my life. I'm Italian and I'm serious. THE BEST. I've been making salad with their traditional balsamic (the fig balsamic was another favorite) and my whole family (except a cute minor that couldn't care less about oil or vinegar) tastes the difference.

We're not only indebted to The Tree & Vine for opening our palates to wonderful oils and vinegars - they also recommended a local ice cream shop called The Hop Ice Cream Cafe that makes out-of-this-world homemade ice cream daily- AND - they make non dairy and even vegan options for people with sensitivities.

Because of our daughter's food sensitivities and tummy trouble, ice cream is simply OUT. To be able to walk into an ice cream shop on vacation and order a delicious, creamy treat that our girlie can have is a wonderful thing. It was a joy to see her eyes light up with excitement and go into dramatics over the deliciousness of this ice cream. (I'm not sure where she gets that...)

The first time we went, she had chocolate ice cream made with coconut milk. I tasted it and am dead serious when I say you could not tell it was dairy free. Our second trip, she chose their vanilla latte ice cream made with almond milk. She could NOT get over this flavor that tasted like a special coffee drink. She was beside herself.

My ice cream of choice? The full-dairy salted caramel...I can't GET OVER THE DELICIOUSNESS OF THIS ICE CREAM!!! (Uh oh.)

Salsa

2011-10-17T20:38:00.000-04:00

Salsa is delicious and sooooo easy to make! I thought my days of salsa were over, since tortilla chips are no longer a part of our diet. (It's ok, I've pulled through.)

Who needs tortilla chips to eat salsa? (Don't answer that.) It's actually great by itself, in place of or on top of salad and served atop carnitas. Our friends from Puerto Rico serve their salsa with cooked shrimp tossed right in - which reminds me...I need to make that!

Salsa

Ingredients:
6-8 ripe plum tomatoes
1/2 cup chopped cilantro
2-3 tablespoons diced red onion
2 small cloves garlic, minced or pressed
1 capful of white vinegar
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1/2 large lemon, juiced
sea salt and pepper to taste

Instructions:

Slice plum tomatoes in half lengthwise. Cut out seeds. Dice tomatoes and toss into a medium bowl. Add the rest of the ingredients and mix well. Taste. Adjust seasoning.

Smoked BBQ Turkey Legs

2011-10-10T11:17:00.000-04:00

Easy...Delicious...~~Cheap~~ Economical.

My daughter loved this so much - she asked me to make it again for dinner the following night.

Don't be intimidated by smoking chips. I buy mine from Walmart (foodies can still shop there) in the outdoor area where grills are sold. I like these smoking chips because they are in small pieces and easy to work with.

This dish would be wonderful served up with Paula Deen's The Lady's Coleslaw recipe. It's our favorite coleslaw - not dripping in mayo, crisp and fresh. I would use a mayo that's "safe" for our diets and substitute honey for the sugar.

I hope you enjoy this as much as we do!

Smoked BBQ Turkey Legs

Ingredients:
turkey legs
extra virgin olive oil
sea salt & pepper

hickory or mesquite smoking chips
Just Peachy Barbecue Sauce

Instructions:

Prepare grill: Take a long sheet of tin foil. Fill the center lengthwise with smoking chips. Wrap up smoking chips and poke large holes in foil. Turn all grill burners to high and place packet of smoking chips on back burner. Allow grill to preheat for 15 minutes. Chips should be smoking.

Rub turkey legs with olive oil. Then salt and pepper on both sides. Place turkey legs on grill. Keep the burner with the packet of smoking chips on high. Turn other burners to low. Close lid on grill and cook for 30 minutes.

Brush with Just Peachy BBQ Sauce. Turn, brush with more sauce, and cook another 30 minutes. Serve with extra sauce on the side.

Carnitas! (Mexican Pulled Pork)

2011-10-05T09:12:00.000-04:00

Have you eaten at Chipotle Mexican Grill? Well, my family and I eat there on a regular basis. My daughter's diet limits eating out a bit, but we have found Chipotle to be consistently delicious (they only use fresh ingredients) and not harmful to her tummy. (We skip the rice in our burrito bowls.)

After having Chipotle's carnitas for about the 57th time, I decided to try and make them at home. I doubt that highly esteemed chef and owner, Steve Ells would make carnitas this way, but I have to say - it has become one of our favorites. Does it mean I will forsake my beloved Chipotle carnitas? No way! But, it is nice to make a big batch at home and freeze the leftovers.

This recipe is easy to make and my husband, especially, oohs and ahhs over it. I hope you enjoy it too. Ingredients are important, so be sure to use good quality pork. I buy boneless pork shoulder roast (a/k/a pork butt, Boston butt or Boston shoulder) from Whole Foods or Fresh Market.

Serve the Carnitas over a heap of cooked white navy beans and top with homemade salsa, guacamole (both recipes to come soon) and lettuce. If you or your peeps can tolerate grain, they'd be good in a flour tortilla OR a delicious grain free version such as The Spunky Coconut's grain free tortillas.

Carnitas! (Mexican pulled pork) gluten free, grain free, dairy free

**This recipe can easily be doubled.

Ingredients:

1 (3-4 lb.) pork shoulder roast (See note below.)

2 teaspoons oregano

1 teaspoon ground cumin

2 teaspoons smoked paprika

2 teaspoons sea salt

1/2 teaspoon pepper

5 bay leaves

1 orange

1 lime

1 onion, peeled and cut into eighths

4 cloves of garlic, smashed

Instructions:

NOTE: This recipe works with boneless or bone-in pork roast. Depending on where you get it, it can have a thick layer of fat on top. If so, trim most of it away, leaving a thin layer. Whole Foods and Fresh Market do a great job of selling it already trimmed.

Rinse pork roast and pat dry. In small bowl, mix all spices together (oregano through pepper). Rub spices on the roast, coating all sides. Place roast in slow cooker and turn on low. (Throw any leftover spices in slow cooker.)

Squeeze lime juice into slow cooker. Squeeze orange juice into slow cooker and throw orange halves in as well. Add bay leaves, onion and smashed garlic.

Cover and cook on low 10 hours. Remove meat from slow cooker - it should be falling apart. Shred into chunks, removing large pieces of fat.

Now, for the sauce....ohhhhh the sauce! Heat a large pot on medium to medium high. Strain the sauce from the slow cooker into the pot, discarding the solids.

Bring to a boil and reduce liquid by about three quarters. This should take around 10-20 minutes if you are boiling it pretty steady. The sauce should be thick enough to coat the back of a spoon or spoonula. (When in doubt, keep reducing.)

Pour sauce over meat and carefully mix together (folding sauce into meat).

You can eat it at this point BUT - the following extra step takes delicious to fabulous and is very easy:

Line a rimmed cookie sheet with tin foil. Place a stainless steel cooling rack into rimmed pan. Spread the meat (with the reduced sauce incorporated) onto the cooling rack. Broil the meat for a few minutes until the edges are crispy. Just a note: WORTH THE EXTRA STEP!

My mouth is watering right now. Enjoy!

White Navy Beans

2011-10-03T19:52:00.002-04:00

White navy beans are easy for my daughter and me to digest if soaked and prepared according to the SCD diet. I throw them into soups, top them with carnitas, and use them in salad and hummus.

Share some of your favorite ways to use white beans by posting in the comments below.

White Navy Beans

Ingredients:

3 cups dried white navy beans (rinsed, picked over and soaked 24 hours or overnight)

2 cloves garlic, smashed
1 (1/2 inch) slice of pancetta, diced
1 onion, diced

Instructions:

Drain beans. In large pot, saute diced pancetta until crispy and fat is rendering. Add onion. Saute until soft.

Add beans, smashed garlic and enough water to cover. Bring to a boil. Turn heat down, but make sure it's simmering.

Cook for about two hours, adding water if necessary. Salt and pepper to taste.

The Lord gives and the Lord takes away...Blessed be the name of the Lord.

2011-10-01T12:46:00.000-04:00

Psalm 34:17-19 (ESV)

The righteous cry out, and the Lord hears,

And delivers them out of all their troubles.

The Lord is near to those who have a broken heart,

And saves such as have a contrite spirit.

Many are the afflictions of the righteous,

But the Lord delivers him out of them all.

I briefly mentioned in a recent post some details of what has been happening in our lives these past three to four weeks.

Long story short, my husband and I have been trying to adopt for several years. We got word about four weeks ago that we had been "picked" by a birth mother who was due in three weeks.

As much as I would have loved for this child to be the newest addition to our family, God had another plan - a plan that yielded many tears, yet one we believe and trust has been ordained by His hand and, therefore, for our good. (Romans 8:28, "And we know that all things work together for good to those who love God, to those who are called according to His purpose.) NKJV

God never promised us a pain-free life. But over and over He states through His Word that He wants to carry our burdens. He wants us to come to Him in prayer and pour out our hearts.

Psalm 55:22 says, "Cast your burden on the Lord and He will sustain you..." and,

1 Peter 5:7 says, "...casting all your anxiety on Him because He cares for you." (ESV, emphasis added)

Matthew Henry states in his commentary on Psalm 55:22:

"Care is a burden; it makes the heart stoop (Proverbs 12:25); we must cast it upon God by faith and prayer, commit our way and works to Him; let Him do as seemeth Him good, and we will be satisfied. To cast our burden upon God is to stay ourselves on His providence and promise and to be very easy in the assurance that all shall work for good. If we do so, it is promised...That He will sustain us, both support and supply us, will Himself carry us in the arms of His power, as the nurse carries the sucking-child, will strengthen our spirits so by His Spirit as that they shall sustain the infirmity. He has not promised to free us immediately from that trouble which gives rise to our cares and fears; but He will provide that we be not tempted above what we are able, and that we shall be able according as we are tempted." Henry, Matthew (2010). Unabridged Matthew Henry's Commentary on the Whole Bible (best Kindle navigation) (Kindle Locations 105983-105989), OSNOVA. Kindle Edition.

I want to thank everyone for their prayers throughout this whole situation and for kind words of encouragement.

Most of all, I would like to thank our Lord and Savior, Jesus Christ, for never leaving nor forsaking us, sustaining us through trials, deepening our faith, girding us up these past months with excellent teaching on the providence of God, (Pastor Carl Robbins, Woodruff Road PCA) and countless other specific ways He has been faithful and merciful to my family and me.

May God be glorified in all things.

Swiss Chard with White Wine and Tomato

2011-09-28T12:03:00.000-04:00

If you're really interested in what's going on in my life right now, see my post from the other day. Still in waiting mode, but we know the Lord has everything under control.

Thank you all for kind and encouraging words, and most importantly, praying for us.

And now, moving on to food...

My BFF and I were traveling to some important destination (ROAD TRIP!) and visited a Whole Foods that served up something along the lines of this recipe. It was so delicious that when I got home, I tried to recreate it.

According to Rebecca Katz, author of "The Cancer Fighting Kitchen", Swiss Chard is "anti-inflammatory and loaded with beta-carotene, fiber and vitamins A and C."

For my daughter and me, personally, it is a soft green that is easy to digest.

Swiss Chard with White Wine and Tomato

Ingredients:

1 bunch of Swiss Chard (either green, rainbow or red variety)

1 tablespoon extra virgin olive oil

1 tablespoon ghee

1/4 cup white wine

1 ripe tomato, diced (or use 4 roasted tomatoes)

1 clove garlic, minced

water, if needed

salt and pepper

Instructions:

Wash chard and chop. Heat large saute pan on medium to medium-high heat. Once heated, add olive oil and ghee. Add onion and saute until soft and getting brown. Add tomato and cover. Steam for a few minutes to draw juice out of tomato.

Remove pan from heat and add garlic. Stir for about 30 seconds. Add white wine and stir. Add chard and cover saute pan. Allow to steam, stirring occasionally. If it's getting a bit dry, add some water.

Chard is done when tender but still maintaining color. Salt and pepper to taste. Enjoy! (Of course you can always throw some Pecorino Romano on top.)

Carrot Beet Salad with Dates and Toasted Pecans

2011-09-26T17:40:00.000-04:00

If you knew what was happening in my life right now, you'd wonder why I was blogging...Sometimes you just have to employ yourself.

My husband and I have been trying to add to our family via adoption and started this process five years ago. We signed with a local adoption attorney a couple of months ago, and just found out that we were "picked" by a birth mother. Oh! And by the way - she's due in three weeks.

So, I've been a little busy nesting, (deep cleaning, preparing food for the freezer, sewing and BUYING BABY STUFF). Yippee!

Well, three weeks have flown by and we're in the waiting room now (been here 4 1/2 hours) and hoping to meet our new little girl soon. There have been tears, prayers and comfort knowing that so many are praying for us and all of the surrounding circumstances.

So, how do you transition from meeting a new little person who is a gift from God and will change your life forever to Carrot Beet Salad with Dates and Toasted Pecans?

I have no idea. I'm losing my mind. But, I hope you enjoy this recipe.

Carrot Beet Salad with Dates & Toasted Pecans

Ingredients:
4 large carrots, peeled and shredded
2 small beets, peeled and shredded
2 small golden beets, peeled and shredded
6 dates, pitted and chopped
pecans, toasted and chopped

Dressing:
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
pinch of:
garlic powder
onion powder
salt and pepper
1/4 cup extra virgin olive oil

Instructions:

Toss shredded carrots, red beets and golden beets into bowl. (I use food processor to shred carrots and beets.)

Meanwhile, if your dates are not soft, soak them in warm water for a few minutes. Once soft, carefully slice in half, remove pit (if not already pitted) and chop into small pieces. Add to carrots and beets.

To make the dressing:

In a small bowl, whisk balsamic vinegar with Dijon mustard and spices. While whisking, slowly add olive oil in steady stream. This will allow oil to incorporate evenly.

Toss carrots, beets and dates with dressing. Serve with toasted pecans on top.

Note: This salad is pretty sweet. The chopped pecans help to cut the sweetness. If it's too sweet for your taste buds, eliminate the dates.

Tuscan White Beans with Shrimp, Spinach, & Roasted Tomatoes

2011-09-21T08:43:00.000-04:00

I threw this together for dinner last night and it was soooo easy! I made the beans earlier in the day, along with the roasted tomatoes (which can be made ahead and frozen or kept in the fridge for about a week), then threw it all together at dinnertime.

If you're not a shrimp fan, you could leave it out altogether or substitute chicken in its place. If you try that, please post in the comments and let me know how it went!

One more thing - I have to admit something to you if you haven't noticed it already....I cook for crowds. It's something my husband and friends have teased me about for years. I can't help it! It's part of my Italian roots. After all, you never know when some hungry person might pop in. That said, this probably makes enough for 6-8 people, easily. My kids LOVED it, ate seconds and we still have a good bit leftover for lunch today.

My son informed me that I need to make this for dinner every week. Nuff said.

Tuscan White Beans with Shrimp, Spinach & Roasted Tomatoes

Ingredients:

1 (16 oz.) pkg. white navy beans, soaked 24 hours or overnight

1 (3/4" thick) slice of pancetta (ask the deli to slice it)

2 cloves garlic, smashed, peeled and left whole

1 onion, diced

3-4 tablespoons extra virgin olive oil

10 oz. fresh spinach

10 roasted plum tomatoes, chopped

2 cloves garlic, minced or pressed

3/4 cup white wine

1 1/2 lbs shrimp, cleaned and deveined (Whole Foods will do this for you at no extra charge. Yippee!)

sea salt & pepper, to taste

1 cup minced fresh basil

lots of grated Pecorino Romano cheese, to serve

Instructions:

Prepare beans - Drain soaked beans. Heat a stock pot on medium to medium-high. Add pancetta and cook until crispy. Add diced onion and saute until starting to get soft. Next, add soaked beans and smashed whole garlic. Add enough water to cover the beans by about an inch or two. Bring to a boil, then turn down to simmer for a couple of hours. You can cook them until the water is almost all evaporated or cook until soft and drain. Set aside.

Heat a large saute pan (very large) on medium to medium high heat. Add olive oil, then spinach and saute until wilted. Remove spinach and set aside.

Add roasted tomatoes, minced garlic and white wine to saute pan. Heat through, simmering well. Add shrimp and cook, stirring, until shrimp start to curl up around the edges.

Next, add spinach with accumulated juices and cooked beans and stir well. Salt and pepper to taste. Stir, and adjust seasonings.

Sprinkle the top with fresh minced basil and serve with Pecorino Romano cheese!!

Coconut Mango Scone

2011-09-19T09:34:00.000-04:00

Scones and a proper cup of tea make me feel like I'm in one of the BBC movies I'm addicted to. A scone and some Jane Austin, Elizabeth Gaskell or Charles Dickens "would set me up forevah." (Spoken by Mrs. Bennett in the REAL "Pride and Prejudice" with Colin Firth and Jennifer Ehle.)

I've been informed that many Europeans pronounce scone "scawn" (rhymes with lawn) but there are some of the upper class who pronounce it "scone" (as in phone) like Americans do. Does this mean we can thereby deduce that Americans...are really classy? Hmmm...

After trying an incredible recipe for Blueberry Scones from one of my favorite bloggers, Nourishing Flourishing, I had to try the recipe with some of my favorite combinations. Here's one of them. May you enjoy your scone...I mean scawn...I mean scone.

Coconut Mango Scones (grain free, gluten free, dairy free)

Ingredients:

2 1/2 cups blanched almond flour (Honeyville Grain)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsweetened coconut
1/4 cup honey

1/4 cup coconut milk

1 teaspoon apple cider vinegar

1 tablespoon vanilla

1/2 cup diced ripe mango

Instructions:

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the first four ingredients. In a small bowl, whisk together the honey, coconut milk, apple cider vinegar and vanilla.

Add wet ingredients to dry and stir to incorporate. Fold in mango.

Drop about 1/4 cup of scone batter onto baking sheet, a couple of inches apart. With moist hands, shape batter into triangle.

Bake for about 15 minutes. These scones taste best eaten fresh. Store leftovers (if you have any) in an airtight container. Reheat in toaster oven.

NOTE: My resident taste testers do not like coconut. I absolutely loved the coconut mango version of this scone, but, just to be sure, I contacted my friend Marti - who is a coconut lover, master baker, and an honest friend. (The kind who will tell you if you have spinach in your teeth...while laughing hysterically.) She loved these scones and heartily recommended I share them with you. Enjoy!

Tabouleh (grain free, gluten free)

2011-09-13T14:30:00.000-04:00

I'm not sure how much of an expert an Italian can be on Tabouleh, but I CAN say I love this stuff! It's light and refreshing and even tastes good along side a ~~mound~~ dollop of White Bean Hummus. I adore Middle Eastern food. Actually, I enjoy a variety of ethnic foods. OK, I just enjoy food.

You probably know that Tabouleh is made with bulgur wheat, which, of course, is a grain not allowed in my big fat grain free life.

Just when despair had set in, I found a recipe in my new, amazing cookbook, Eat Well, Feel Well by Kendall Conrad for Tabouleh without bulgur. She actually explains a brilliant technique of pulsing zucchini in a food processor until it resembles tiny grains of bulgur wheat. Fantastic.

Kendall's Eat Well, Feel Well cookbook contains over 150 mouth-watering recipes that are all SCD compliant. It has given me hope that a restricted diet doesn't have to restrict our taste buds. The book has received rave reviews - even from one of my favorite "Italians" Giada.

Here is my "interpretation" of Kendall's Tabouleh recipe.

Tabouleh (grain free, gluten free)

Ingredients:

2 bunches of curly parsley, washed and trimmed of stems

4 scallions, chopped (green and white parts)

2 cucumbers, peeled, seeded and chopped

6-8 ripe plum tomatoes, seeded and chopped

2 zucchini

juice of 1 lemon

olive oil

sea salt & pepper to taste

Instructions:

Spin parsley in salad spinner to remove excess water. By hand, finely chop parsley. (Not my preference to use a food processor here. It can turn the parsley to mush.) Put parsley, scallions, cucumbers and tomatoes in a large mixing bowl.

Trim ends of zucchini. Cut into large chunks. In food processor fitted with blade, add zucchini and pulse until it resembles fine grains. Add to mixing bowl and toss.

Add fresh lemon juice and olive oil to taste, coating well. Add salt and pepper; taste and adjust seasoning. Cover tabouleh and marinate in fridge for at least an hour.

Herbed Goat Cheese Spread

2011-09-12T09:00:00.001-04:00

This recipe came to me as I eyed some goat cheese that had been in the fridge awhile looking lonely and forgotten. My kids don't eat goat cheese and my girl, especially, does not tolerate soft cheeses well.

I, on the contrary, do - and since no one else in my family likes nor tolerates goat cheese, my motto is "More for me."

Below are some ways to enjoy this spread. Post in the comments and let me know how you might use it.

1. slathered on grain free crackers

2. dolloped on scrambled eggs

3. in an omelet with spinach or swiss chard, tomato and onion

4. in any omelet

5. spread on a piece of gluten free roast beef and rolled up

6. on carrots, celery or any cut up veggie

7. stuffed inside a mushroom cap and baked

8. spread on a sandwich made with Yummy Grain Free Bread

9. the possibilities are endless!

Herbed Goat Cheese Spread

Ingredients:
1 small log goat cheese
2-3 tablespoons cashew milk (or any well-tolerated unsweetened milk)
2 tablespoons finely chopped chives
2 tablespoons finely chopped basil

Instructions:

In small bowl, mix everything together with wooden spoon. Yup, that's it!

Here are some delicious recipes for grain free crackers...

Rosemary Crackers from Elana's Pantry,

Savory Grain Free Crackers by Gluten Free Goddess, and

Cheese Crackers (SCD) from Straight into Bed Cake Free and Dried

"Just Peachy" Barbecue Sauce

2011-09-08T10:18:00.001-04:00

I wanted to re-post this BBQ sauce with an update:

I made a huge batch of it tonight using mangoes in place of the peaches and it turned out really yummy! I canned it for easy storage in my pantry.

We use this BBQ sauce almost on a weekly basis, as it's a shoe-in for an easy meal, so I like to keep it on hand.

Whichever fruit you decide to use, it's imperative that it's ripe. This will make or break the sauce as the recipe contains no refined sugars and heavily relies on the sweetness of the fruit.

I like to slather this BBQ sauce on chicken thighs and broil them for an easy weeknight meal. Here are a couple of other recipes that utilize this great BBQ sauce: World's Best Burgers, Smoked BBQ Turkey Legs

I've been searching high and low for the perfect BBQ sauce that doesn't contain refined sugar or high fructose corn syrup, is sweet and tangy, not too tomatoey and satisfies everyone in my family. (not an easy task)

After checking labels, it became clear I would have to make my own.

We've been enjoying peaches this season and it came to me, "What about a BBQ sauce that has peaches in it?"

Epiphany!

The recipe below is the result. It comes together quickly, doesn't have to cook all day, and tastes great - even without the added peaches. Next time around, I'm going to substitute pureed mango or apricot for the peaches. If you try any substitutions, let me know how it goes!

I used this BBQ sauce last night in World's Best Burgers and it was a hit! Post in the comments and tell me your favorite way to use BBQ sauce.

I store unused sauce in a sealed container or mason jar in the fridge for about a week. I made a quadruple batch yesterday and canned it in 20 pint sized jars and can keep it safely in my pantry for ease of use. Follow the directions for water bath canning from a reliable source. In my case, it was my brother Nicky (the motorcycle riding organic gardener) and the National Center for Home Food Preservation.

"Just Peachy" BBQ Sauce

Ingredients:
1 onion, peeled and cut into eighths
2 tablespoons extra virgin olive oil

6 oz tomato paste
3 tablespoons spicy brown mustard
1/3 cup apple cider vinegar
3 tablespoons Worcestershire
juice of 1 large lemon
1/2 cup extra virgin olive oil
3/4 cup water
1/4 cup honey
1/4 cup coconut sugar
1/4 teaspoon garlic powder
1 tablespoon smoked paprika (I use Badia brand)
1/2 teaspoon salt
1/2 teaspoon pepper

2 cups peaches, peeled and coarsely chopped

Instructions:
Place onion in food processor. Pulse several times until the onion is very fine.

Heat saucepan over medium heat. Add 2 tablespoons olive oil and then onion. Saute for a few minutes.

Add the next 13 ingredients (tomato paste through pepper). Whisk together to mix thoroughly. Bring to a boil, then turn down heat. Keep sauce simmering at a low boil. Cook for about 20 minutes.

Meanwhile, puree peaches in food processor or blender. Once 20 minutes is up, add pureed peaches to sauce and whisk. Continue to cook for about 5-10 more minutes.

Note: See my recipe inspiration by Paula Deen.

Grown-Up Green Beans (Haricots Verts with Tomato, White Wine and Pecorino Romano)

2011-08-29T21:40:00.001-04:00

Haricots verts [ar-ee-ko-vair'], also known as French green beans, are thin, delicate green beans which cook up tender and delicious. Nowadays, it's pretty common to find them at supermarkets (including Costco and BJ's).

My favorite, beautiful, "Italian" Food Network star, Giada de Laurentis, (see my thoughts on Giada's heritage) is the inspiration behind this recipe. Her Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps is heavenly.

This is my version. Note below that I give the option of using canned diced tomatoes in place of the roasted tomatoes, but trust me, you'll LOVE the intense flavor and texture that the roasted tomatoes bring to this dish. They are a cinch to make, practically cook themselves, and are easy to keep on hand in the freezer. Would I lie to you??

Grown-Up Green Beans

(Haricots Verts with Tomato, White Wine and Pecorino Romano)

Ingredients:

2 pounds French green beans (haricots verts)

extra virgin olive oil

4 cloves garlic, sliced or minced

1 cup roasted tomatoes OR diced canned tomatoes

1/2 cup white wine
sea salt & pepper

Pecorino Romano OR Parmesan, finely grated, to taste

Instructions:

Wash and trim beans. Drain. In large saute pan with lid, steam until barely tender. You will saute them later, so don't overcook.

Drain again and plunge beans into a large bowl filled with cold water and ice cubes. This will stop them from cooking and keep them a bright green color.

Meanwhile, in same saute pan on medium heat, add a few tablespoons of olive oil. Saute garlic for a few seconds until fragrant. Add roasted or canned tomatoes and white wine. Stir and cook, uncovered, for a few minutes.

Add beans back to pan and stir to incorporate into tomato and wine sauce. Cover and cook for a few minutes until tender. Salt and pepper to taste. Serve with grated Pecorino or Parmesan cheese.

Making the Switch

2011-08-26T10:04:00.001-04:00

Lexie from one of my favorite websites, Lexie's Kitchen, has been featuring people/families every Friday in her series called "Making the Switch" modeled after chef and author Jamie Oliver's Food Revolution on ABC. The families she features have made dietary changes from processed to whole foods.

The stories have been very encouraging and inspiring. I hope our story helps someone out there who might be undergoing similar trials with their little ones...

Honey Mustard Sauce (dairy free)

2011-08-25T12:45:00.004-04:00

This sauce is wonderful schmeared on Chicken Burgers with Grilled Peaches, but would also be nice as a salad dressing, veggie dip, or sandwich spread. Post in the comments and let me know how YOU might enjoy it!

Honey Mustard Sauce

Ingredients:

2 tablespoons canola mayonnaise (or homemade)

2 tablespoons Dijon mustard

2 tablespoons honey

Instructions:
Whisk all ingredients together. Serve immediately or refrigerate.

Chicken Burgers with Grilled Peaches and Honey Mustard Sauce

2011-08-25T12:38:00.018-04:00

After a crazy busy day of chasing my tail, (long story, but thank you "Bobby" at the Honda place for laughing with me - or was it AT me?)

On that note, did you know that the newer Odysseys have this "safety feature" built in that only unlocks the driver door when you put it in park? Safety? - or just a plot to drive busy moms nuts? I learned about this after dropping my van off to have the passenger side lock "fixed" of this nuisance. A little embarrassing to have Bobby walk in and announce to a moderately full waiting room "Mrs. E - there's nothing wrong with your door locks. They're SUPPOSED to do that!")

Anyhoo, I had to cook dinner on the fly last night. I wanted something different, easy and loaded with flavor ('cuz I was hungry and tired). This recipe fell together and we all loved it - Let me know if you try it. I hope you enjoy it as much as we did.

Here's a picture with the Honey Mustard Sauce schmeared on-

Chicken Burgers with Grilled Peaches and Honey Mustard Sauce

Ingredients:
2 lbs. ground chicken (not just white meat - I use Greenwise ground chicken from Publix)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh chopped cilantro
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
6 ripe peaches, halved and pitted

Instructions:
Preheat gas or charcoal grill.

In a large bowl, mix all ingredients together (except peaches) with a large fork. (Don't use hands or it will make the meat tough.)

Carefully peel pitted peach halves. (Try saying that 5 times fast...) Lay each peach half on a cutting board, pit side down. Slice each peach in half again horizontally.

Brush burgers with olive oil. Grill until juices run clear. Grill peaches until warm and starting to have nice grill marks.

Serve with Honey Mustard Sauce.

White Bean Hummus

2011-08-24T11:55:00.001-04:00

I've always LOVED hummus - lemony hummus, garlicky hummus, or red peppery hummus. Even though we can no longer have gluten (nixing pita chips) or corn (nixing tortilla chips) hummus with fresh veggies satisfies my crunch cravings.

If you're not eating SCD and can tolerate chickpeas, I suggest the Ultimate Hummus recipe from one of my favorite sites, Cooks Illustrated.

White Bean Hummus

Ingredients:

4 cups cooked white beans, drained (** See note below.)

2 large lemons, juiced

1/4 cup extra virgin olive oil

1/4 cup sesame tahini

1-2 garlic cloves, minced or pressed (start with 1)

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin (** UPDATE - I'm using 2 teaspoons now and personally like more of the smoky flavor.)

1/4 cup water

Instructions:

In small bowl, mix together sesame tahini and olive oil. Set aside. In the work bowl of a food processor, add beans, lemon juice, garlic, salt and cumin and 1/4 cup water.

If beans were freshly cooked and drained (retaining more water), pulse at this point. If it seems dry, add more water, a few tablespoons at a time, until it moves through the blades well.

With processor running, add olive oil and tahini mixture in a steady stream through opening in top of work bowl. Process until creamy. Enjoy!

NOTE: I keep dried white navy beans on hand at all times to use in soups, hummus and cakes - yes - I said cakes.

** To cook beans, soak 1 1/2 cups of dried navy beans in water to cover and let soak overnight. Drain beans and add to pot with enough fresh water to cover beans about 1-2 inches. Bring beans to a boil then turn down to simmer. Simmer for about 1-1/2 to 2 hours, stirring occasionally. If water evaporates, just add more until beans are tender.

Chicken and Veggie Alfredo (dairy free)

2011-08-23T08:22:00.000-04:00

Though I'm a full-blooded Italian, I didn't grow up eating Alfredo sauce. The only "white" sauce I remember my mom making was what she termed a "White Clam Sauce". It was white in the sense that it wasn't tomato based, but it wasn't a cream sauce.

Well, authentic or not, this Alfredo sauce is delicious. It's creamy without being heavy or greasy. As I've mentioned in previous posts, I use Pecorino Romano cheese frequently as we all tolerate it well. Our pediatrician told us that goat and sheep's milk cheeses are some of the easiest to digest.

Chicken and Veggie Alfredo (dairy free)

Ingredients:
1 gluten free rotisserie chicken, boned and shredded (I use Harvestland found at BJ's - it's gluten and casein free)
2 tablespoons extra virgin olive oil
1/2 red onion, diced

16 oz. white or baby bella mushrooms, washed and quartered

1/2 teaspoon sea salt

1/8 teaspoon pepper
2 carrots, peeled and sliced into rounds
1 large head broccoli, cut into small florets (about 4 cups)
1/2 cup white wine

1 tablespoon ghee
1 1/2 cups cashew cream
1 clove garlic, minced or pressed
1 cup Pecorino Romano cheese, finely grated

Instructions:

Heat large frying pan over medium heat. Once hot, add olive oil and onions and saute for about 5 minutes. Add mushrooms, salt and pepper and saute a few more minutes.

Add carrots, broccoli and white wine. Give a stir and then turn heat up and cover. Steam for several minutes until broccoli is bright green and just barely getting tender. Remove lid and turn heat down. Add chicken to just heat through.

Meanwhile, make Alfredo sauce - don't start too soon or it will thicken too much. Heat saucepan on medium. Once hot, add ghee and garlic. Stir for about 30 seconds, or until fragrant. Add cashew cream and whisk until hot. (It should only take a few minutes.) Add Romano and continue to whisk, until steaming and cheese is melted. Add dash of pepper to sauce and pour over chicken and veggie mixture.

Take off heat (so as not to overcook veggies) and stir to incorporate sauce. Adjust seasonings. Enjoy!

Peanut Butter Cookies (grain free, gluten free, dairy free)

2011-08-22T08:29:00.001-04:00

These peanut butter cookies are delightful. There's so yummy and quick to make, before I know it, I've lost count as to how many I've popped in my mouth. Oops.

Enjoy! ** I've tried these cookies with an update or two. The update will be in bold.**

Peanut Butter Cookies (grain free, gluten free, dairy free)

Ingredients:

2 cups blanched almond flour (Honeyville Grain)

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup honey

3/4 cup freshly ground peanut butter (no additives)

1 extra large egg
1 tablespoon vanilla

1/2 cup dairy free chocolate chips (optional) We like Enjoy Life brand

Instructions:

Preheat oven to 350F.

In large mixing bowl, whisk almond flour, salt and baking soda. In smaller bowl, using hand mixer, mix together honey, peanut butter, egg and vanilla. Add wet ingredients to dry. Mix well with wooden spoon. Incorporate chocolate chips if using.

Scoop onto parchment-lined baking sheet. (I use small spring-loaded scooper for uniformity.) At this point, you can sprinkle the tops with coconut sugar and press down with tines of fork (as in picture) OR you can leave in scooped form and have a more cake-like cookie.

Bake for 7-10 minutes, or just until barely golden.

Roasted Tomatoes

2011-08-19T07:58:00.000-04:00

I Say Tomato....

I absolutely LOVE these roasted tomatoes and though I primarily use them IN recipes, I have been known to eat at least one on a piece of grain free bread every time I make them. (It's YUMMY.)

I basically use these beauties in recipes that call for canned diced tomatoes, or any time I want to have a nice concentrated tomato flavor.

You can chop them up and throw them in soup or toss them in with sauteed veggies like kale or Swiss chard. (recipe to come) I make them in large batches and keep them in the fridge or freeze them. I'd like to experiment and try them in a BBQ sauce recipe - I wonder if I have time for that today...

I'd love you to share a favorite recipe you might use these roasted tomatoes in. If you have one - post in the comments and let me know! I'd love to try it!

Roasted Tomatoes

Ingredients:

several ripe tomatoes (Roma, Beefsteak and Ugly varieties work well but I usually use Roma)
extra virgin olive oil
sea salt

Instructions:
Preheat oven to 325F. Line a rimmed baking sheet with parchment paper. Wash tomatoes and cut them in half horizontally.

Place tomatoes, cut sides up, on the parchment. Drizzle with olive oil and sprinkle with salt.

Roast in oven about 2-3 hours. You're looking for the juices to concentrate and the tomatoes to have a caramelized or roasted look about them.

Allow tomatoes to cool and then store (either whole or diced) in the fridge in a container or zip top bag. They freeze well too - Enjoy!

Apple Mango Salsa

2011-08-18T07:26:00.000-04:00

This Apple Mango Salsa is quick and easy to prepare and tastes great on its own for lunch, as a dinner side dish or atop grilled fish.

Our favorite way to eat it is on top of salmon or mahi rubbed with Miss Jen's Spice Rub and grilled. When we were gluten eaters, we'd wrap the grilled fish and salsa in a flour tortilla.

For gluten free fish tacos, Kelly at the Spunky Coconut has a delicious grain free tortilla recipe.

Enjoy!

Apple Mango Salsa

Ingredients:

2 Braeburn apples, cored and diced (or other firm, crisp apple)

1 ripe mango, peeled and diced

1/4 cup diced red onion

1/2 cup chopped fresh cilantro

3 tablespoons extra virgin olive oil

1 lime, juiced

sea salt & pepper

honey (**optional - see note)

Instructions:

Toss together the apple, mango, red onion and cilantro. Add olive oil and lime juice. Mix well. Salt and pepper to taste.

** Note: If the mango is ripe, I don't think this needs any sweetener. But, if you prefer things a little on the sweet side, whisk lime juice with a little honey (1 TBSP), then whisk in olive oil. Pour over apple and mango mixture.

Roasted Butternut Squash (grain free, gluten free, dairy free)

2011-08-17T07:14:00.000-04:00

We're potato people. Actually, we're carb-o-holics. Isn't admission the first step to recovery? Anyway, going on a diet that eliminates grains, most starches and sugars wasn't easy in the beginning, but it's getting easier - especially with recipes like this one.

I used to make roasted potatoes in my cast iron skillets a LOT. The SCD diet doesn't allow potatoes, but butternut squash is IN, so I dusted off my cast iron, diced up some butternut squash, and gave it a whirl.

The results? We LOVE it - kids and grownups included - and so do non-SCDers (extended family). In fact, last night I served it up to "the folks" and, though everyone was stuffed after dinner, we all kept forking the little chunks left in the pan. C'mon, you know you do that sort of thing too...

If you're following the SCD diet, coconut sugar is not "legal". However, it doesn't bother us a bit, so we use it in small increments, BUT - if you have intestinal issues, or are in the beginning stages of the SCD diet, use it at your own risk.

The good news about coconut sugar is that it has a low glycemic index (GI of 35) and easily substitutes sugar in recipes. Like I said, we use it in small amounts at this time, and love it.

Roasted Butternut Squash (grain free, gluten free, dairy free)

Ingredients:

butternut squash, peeled, seeded, and cubed (about 4 cups)

2 tablespoons ghee (see how to make ghee and save)

2 tablespoons coconut sugar

1 tablespoon cinnamon

1 teaspoon salt

Instructions:

Preheat oven to 450F. Place skillets (or baking pan) in oven and preheat along with oven. (I use two cast iron skillets for this so as not to overcrowd the pans thereby steaming the squash instead of roasting it. You can probably use one long glass or ceramic pan and if you do, post in the comments and let me know how it worked!) Preheating the baking pans will allow the butternut to sear and get a nice exterior.

While ovens and pans preheat, in a small bowl, mix together the coconut sugar, cinnamon and salt.

When oven is ready, put 1 tablespoon ghee into each skillet (or 2 tablespoons into large pan). Toss in butternut squash, being sure to keep it in a single layer. Sprinkle some of the sugar/cinnamon mixture on top (don't use all of it) and leave it alone.

After a several minutes, using a spatula, move squash around, allowing it to brown on other sides. Sprinkle more of the sugar/cinnamon mixture and continue roasting. (I don't use all of this mixture in one recipe. It can be saved in a container and kept in the pantry for next time.)

Squash is done when golden brown and tender.

Cinnamon Swirl Bread (grain free)

2011-08-15T15:03:00.001-04:00

This grain free Cinnamon Swirl bread is, without a doubt, one of our favorites. I have to practically ration it out to my kiddos because they gobble it up. It's great as is or toasted.

The inspiration for this bread came from Erin McKenna's cookbook, babycakes. Erin owns Babycakes NYC, a New York bakery (with locations in Los Angeles and Orlando) specializing in gluten free, refined-sugar free, wheat free, egg free, soy free, casein free and vegan goodies that you will not be able to get over! In this cookbook, she makes an Apple Cinnamon Toastie bread that is unbelievable. I simply HAD to have a grain free version.

When we were eating gluten free (not yet grain free), I bought both of her cookbooks and even went down to her Orlando bakery and indulged in the BEST doughnuts (OK- and cupcakes too) ever (yes, including the white flour versions). I've made a bunch of her recipes (including the doughnuts) and have never been disappointed.

Let me know if you try this recipe!!!

Cinnamon Swirl Bread (grain free)

Ingredients:

4 large eggs, room temperature

1/2 cup almond butter

1/2 cup apple sauce (unsweetened)

1 teaspoon apple cider vinegar

3 tablespoons honey

1 tablespoon vanilla (gluten free)

2 tablespoons olive oil

2 teaspoons cinnamon

1 3/4 cup blanched almond flour (from Honeyville Grain)

1/2 teaspoon salt

3/4 teaspoon baking soda

1/2 tablespoon cinnamon

1/4 cup coconut sugar

Instructions:

Preheat oven to 350F. Grease an 8-1/2 x 4-1/2 loaf pan with coconut oil. Line with parchment paper down the middle, including the long sides. Don't worry about the short sides.

In the bowl of an electric mixer with the whisk attachment, beat eggs until frothy. Add almond butter, applesauce, apple cider vinegar, honey, vanilla and olive oil. Beat well.

In a medium bowl, whisk together almond flour, salt, baking soda and cinnamon. Add to wet ingredients and mix until incorporated.

Remove 1/2 cup of bread batter and place in small bowl. Pour remaining bread batter into loaf pan. Using a spoon, mix cinnamon and coconut sugar into 1/2 cup of reserved batter. Once mixed, pour topping over batter in loaf pan. Using a small spoon, swirl cinnamon topping into bread. Tap loaf pan on counter to remove air bubbles.

Bake for about 45-50 minutes. Allow to cool in pan for about 10 minutes. Run a knife along short sides of loaf pan. Remove bread by gripping parchment and lifting. Allow to cool completely, then slice.

Wrap bread in paper towels and store in zip top bag. This bread freezes well. Enjoy!

Miss Jen's Spice Rub (gluten free)

2011-08-10T17:50:00.001-04:00

Spice, Spice Baby!

In an effort to remain true to my original Facebook post stating that I'd be posting "staples" this week, I wanted to post this gluten free spice rub recipe.

I use this rub primarily on fish, but I think it would be great on chicken too. (Post in the comments and let me know if you use it on chicken or something else. I'd love to know and try it myself!)

The recipe makes a LOT. I make a large batch and store it in a mason jar in the pantry. I presume it would keep about 6 months to a year. I've also given it as gifts in pint-sized jars.

I will be posting a recipe in the near future for Grilled Mahi with Apple Mango Salsa for which I specifically use this rub. I've also crusted salmon filets in the rub and then pan fried in olive oil. Delish....which reminds me... I need to do that again.

Hope you enjoy!

Miss Jen's Spice Rub (gluten free)

Ingredients:
1 cup smoked paprika (usually found in ethnic spice area at grocery stores)
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup sea salt
1-1/2 cup coconut sugar (** see note below)

Instructions:
Mix everything together in a large bowl with a whisk. If the coconut sugar is lumpy, press it with the back of a spoon and mix well.

Store in a jar with a tight-fitting lid.

** Note: Coconut sugar, also known as coconut palm sugar and palm sugar, can be found at health foods stores or online. It has a low Glycemic index and a subtle sweetness. It reminds me of brown sugar, but doesn't contain any molasses. Though it's not SCD legal, (the SCD diet only allows honey as a sweetener) we find it doesn't bother our tummies in the least, especially since we use it in such small amounts.

Yummy Grain Free Bread

2011-08-10T12:04:00.002-04:00

I hope this picture speaks for itself. It's grain free BREAD! I SAID... "IT'S GRAIN FREE BREAD!!" (hooray!)

Did you even know such a thing existed? I didn't - until a few months ago. After much trial and error and my little taste testers' honesty, this is the recipe that passed with flying colors.

The recipe comes together easily and I usually take a day every month-and-a-half or so to make 8 loaves. The recipe doubles so I make 4 double batches. To freeze, store it as directed below and place bags in freezer. It's THAT easy!

I hope you enjoy!

**UPDATE: I just had a bread baking day and was able to triple the recipe in my kitchen aid mixer. I baked the three loaves in one oven with the pans spaced evenly.

Yummy Grain Free Bread

Ingredients:

4 eggs, room temperature

1/2 cup almond butter

1/2 cup cooked butternut squash, pureed (** See note below)

1 teaspoon apple cider vinegar

2 tablespoons honey

2 tablespoons olive oil

1 3/4 cup blanched almond flour (Honeyville Grain)

1/2 teaspoon salt

3/4 teaspoon baking soda

Instructions:

Preheat oven to 350F. Grease 8 1/2 by 4 1/2 glass loaf pan with coconut oil. (The size of the loaf pan matters.) Take a sheet of parchment paper and line the long sides and bottom with it. (Don't worry about short sides.)

In the bowl of an electric mixer using whisk attachment, beat eggs until frothy. (You can also use a hand-held electric mixer.) Add almond butter, butternut squash, apple cider vinegar, honey and olive oil. Beat well.

In a medium bowl, whisk together almond flour, salt and baking soda. Add to wet ingredients and mix until incorporated.

Pour batter into loaf pan. Tap pan on counter to burst any bubbles. (Reflection: We all need our bubbles burst sometimes,huh?)

Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes in pan. Run knife around short edges of pan and lift bread out of pan by gripping parchment.

Once loaf has completely cooled, slice. It can be stored in the fridge wrapped in a paper towel and placed in a zip top bag or storage container.

Today's To Dos.....BREAD!

2011-08-09T17:42:00.000-04:00

I remember my Grandma Agnes making some of the best artisan Italian bread that I have ever put in my mouth. Seriously. She made it all from scratch and on bread baking day the smell wafted through the whole house.

Well, today was my bread baking day! Yippee! That is, grain free bread baking day. Not exactly the same, but we'll take what we can get!

The loaves on the left are regular grain free bread. The loaves on the right are cinnamon swirl bread (both posts to come soon!) I like to bake about 8 or 9 loaves at a time and freeze them so we have bread on hand at all times- I've got three more loaves in the oven! Woo-Hoo!

I hope you will try these recipes once I post them. The bread is low carb, low sugar and high in healthy protein.

Ghee

2011-08-08T08:14:00.001-04:00

I love butter and if you knew how much butter we used to go through in any given week, you'd think I was related to Paula Deen. When our pediatrician, Dr. Julie Buckley, said that casein (a milk protein) was one of the most irritating things to the gut lining - thus the need to eliminate it from our diets - I thought, "OK - We can do that".

When I realized that butter contained casein, I thought, "NOOOOOOOOOOOOOOOOOOOOOOOOOO!" and, in horror, asked out loud, "What about BUTTER?"

Dr. Buckley suggested we use ghee in place of butter. I have to admit, the thought of making such (another) huge change to our diets saddened me - even scared me a little.

But ghee is nothing to be scared of. It's actually clarified butter and is made by heating butter in a pot so that the moisture evaporates, milk solids settle on the bottom and a white froth rises to the top. Ghee is used primarily in Indian cuisine, and is praised, among other things, for being easy to digest.

NOW - I've come to love ghee. It has a high smoking point which makes it easy to saute with. I use it to make eggs, pancakes, saute veggies and in the topping for my grain free peach crisp (post to come).

Ghee can be expensive to buy, but is easy-peasy to make. If you give it a try, post in the comments section and let me know what you think of it.

Ghee

What you need:

1 pound unsalted butter (good to use organic, but I admit I don't)

1 pound salted butter (traditional recipes use unsalted, but I like a mixture of each)

1 large pot

fine sieve

cheesecloth

glass or stainless steel container with pour spout

small container with lid to store ghee (I bought two from Walmart)

cooking thermometer

What to do:

Put salted and unsalted butter in large pot. Place pot on burner, turning heat to medium-low. The butter will melt and a white froth will rise to the top. Skim it off.

It will go through a stage of large bubbles and popping (keep kids out of the kitchen when making it) and then, the bubbles will get really small. This is when you know you're almost done.

Bring the butter up to 225F. Once up to temperature, take the pot off heat. Allow to rest 20 minutes.

Meanwhile, place the sieve into the container with a pour spout. Line the sieve with a double thickness of cheesecloth.

When 20 minutes is up, carefully pour ghee through sieve, allowing froth to be caught in cheesecloth but leaving solids that settled in bottom of pot. Discard solids.

Allow ghee to cool further, then pour in container with lid. Do not place lid on container until ghee is fully cooled or you will add moisture.

Ghee will keep for a long time in a closed container at room temperature as long as utensils used to remove ghee are always clean, and no drops of water get into the container (which could introduce bacteria).

Cashew Milk

2011-08-05T21:09:00.003-04:00

Cashew milk is a staple in our home. I make it every week and use it in smoothies, sauces, quiche, ICED COFFEE (come to Mama!), really any place that milk or half-and-half is called for.

Cashew cream has a thicker consistency - more like heavy whipping cream. I use it in place of cream for sauces like Alfredo (I'll be posting a delicious Chicken and Veggie Alfredo recipe soon.) and popsicles (another future post).

You will find a video tutorial on the Spunky Coconut site for making cashew milk, as well as a great post by Elana of Elana's Pantry.

Cashew Milk

Ingredients:

1 1/2 cups raw whole cashews or cashew pieces, soaked several hours or overnight

~~3 1/2 to 4 1/2 cups fresh water~~ (This seemed more like heavy cream or half and half to me)

4 1/2 to 5 1/2 cups purified water

Instructions:

After soaking, drain cashews and throw in blender. Add fresh purified water starting at 4 1/2 cups. Blend on low then increase to high and blend for several minutes.

The milk starts at a grainy stage, then soon transforms into a silky, milk-like texture. If you like your milk a little thinner, add up to another cup of water and blend again.

I store my cashew milk in a glass container with a pour spout and lid in the fridge for about a week.

Cashew Cream

Ingredients:

1 1/2 raw whole cashews or cashew pieces, soaked in water several hours or overnight

1 1/2 cups fresh water

Instructions:

After soaking, drain cashews and throw in blender. Add 1 1/2 cups fresh water. Blend on low then increase speed to high. Blend several minutes.

Cashew cream freezes well (making it great for popsicles). I usually freeze it in one-cup containers to use later in sauces. It will defrost overnight in fridge.