After tasting his first bite of “brinner” tonight my four year old said, “Mom, this is the best dinner ever! You should post this on your blog.” I didn’t know that he knew I wrote a blog and I am not even sure he knows what a blog is. Regardless, any meal my boys regard as blog worthy is truly blog worthy.
I have found a fun new blog that has great clean gluten-free/grain-free recipes, http://www.eatthecookie.wordpress.com. I slightly adapted her recipe for Sweet Potato Waffles and made what the boys and I would agree are the best gluten-free waffles we have had to date.
I served it with some breakfast sausage (Applegate makes a great gluten-free chicken breakfast sausage that tastes like regular sausage) and a green smoothie, which I have been making quite often for my own breakfasts. Recipe for that to come soon, too.
We served the waffles topped with organic cream cheese and a small drizzle of pure maple syrup. Yum!!! Delicious!!
1 c. pumpkin puree (I used organic pumpkin from Trader Joe’s)
1/4 c. unsweetened almond milk (or more if batter is too thick)
2 Tbsp. coconut oil, melted
2 tsp. vanilla
6 Tbsp. coconut flour
1/2 c. tapioca flour
1/4 c. flax meal
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. each cloves, ginger, and nutmeg
In a medium bowl, combine pumpkin, eggs, coconut oil, and vanilla. Mix well. In a seperate bowl, combine dry ingredients. Mix two bowls together and add almond milk.
Allow to sit for 5 minutes. If batter is too thick, add more almond milk, a Tbsp. at a time until desired consistency. The thicker the batter, the more dense your waffles will be. I kept my batter pretty thick and had nice, dense waffles.
Heat waffle iron to a medium heat. Pour batter in and cook until done. This batch made two whole waffles for me.
Top with organic cream cheese and a dash of syrup for an amazing taste! Enjoy!
Husband Rating: Didn’t get one because my husband wasn’t home for this dinner but I think the fact that my 4 year old loved it so much speaks for itself… he rarely loves anything these days! Ahhh, the joys of parenting! 🙂
I’ve been a bit “blah” with breakfast lately. My problem is that while I rarely repeat the same thing for dinner, for breakfast I tend to stick with the same thing over and over again until I get sick of it and then search out the next thing to have over and over again until I get sick of it and so on…
For the last MANY months, I have been having my No “Grain”ola with homemade yogurt (easiest thing to make – I will post how I Do it sometime) and some berries or cut up green apples on top. It keeps me full and is tasty but when you eat it every day for months, it gets old. I also like to make almond flour waffles with the boys but that too can get old day in and day out. So, I polled some Facebook friends for some ideas. Many suggested making a large crustless quiche type dish and eating leftovers throughout the week. I have one such dish on the blog already but thought I would add this one to the mix.
This recipe is a common one. I originally got it from my mother-in-law who calls it her BSF egg dish because she often would make it for her Bible Study Fellowship gatherings. I just call it my favorite simple egg dish. It’s super easy to toss together, bakes up beautifully every time and can be versatile. You can add meat, other veggies like peppers or grated carrots to it, and it still tastes delicious. I have just the very base recipe below. We had it for ‘brinner’ last night and now I have leftovers for the next few days.
This recipe is also easy double or triple and then to freeze. Bake it up and then cut into single serving squares. Freeze the squares in individual bags to take out and microwave or heat in the oven for breakfast another day.
The recipe calls for 1/4 c. flour. I used an all purpose gluten-free mix but I think that you could easily make it grain free by using 1 -2 Tbsp. coconut flour in it’s place. It is a pretty flexible dish and not much can mess it up, in my opinion.
P.S. I don’t have a good picture of this one but will work on it! Trust me though, it is pretty and delicious. 🙂
Spinach and Egg Bake
6 eggs (preferably organic, free range)
1 yellow onion, finely chopped
1/4 c. all-purpose gluten free flour (or 1-2 Tbsp. coconut flour)
1/2 c. butter, melted
16 oz. cottage cheese
16 oz. cheddar cheese, shredded
10 oz. frozen spinach, thawed and squeezed of liquid
1 tsp. fresh minced garlic (about 2 cloves)
salt/pepper to taste
Prepare a 9×13 baking dish by greasing with butter. Heat oven to 350 degrees.
In a medium bowl, beat eggs. Add flour and onion and mix until flour is no longer lumpy. Add remaining ingredients and stir until evenly combined.
Pour egg mixture into prepared baking dish. Bake for 45 minutes or until dish is firm and golden on top. Serve hot!
I know I haven’t posted in FOREVER here and I apologize! It has been a crazy busy start to the fall. With training for the half-marathon, working to help coordinate fundraising efforts for aforementioned half-marathon, starting in a new leadership role with my Bible Study Fellowship class, and just your typical adjustments to the new fall routine, I had to let some things go.
But, this meal was too good to not blog about! Seriously… so good. Like, it was one of those meals where as I was cooking it, I kept thinking, “This has the potential to be amazing. I really hope it is.” And, then it really was so good. My husband and I agreed that we would take this meal over going out for dinner any time. That good!
Making gnocchi has been high on my “to-do” cooking list since going gluten-free. I love gnocchi, ever since my husband and I tried it in Venice seven years ago. But, of course, all store bough gnocchi has gluten in it. I had been eying this recipe and even putting it on the menu for several weeks now but just not finding the time or energy to make it. Today, finally I had the time and energy to make it.
Three things I discovered in making this gnocchi:
1) it wasn’t really as hard as I thought even though it was a bit time-consuming
2) it makes a crazy huge batch so I have gnocchi by the tons in my freezer (yay!!!)
3) I was able to include my 2 and 4 year old in the process. Once the dough is made, you need to roll it into long ropes and cut it. Since the dough is much like the texture of play dough, I was able to roll the ropes out and then the boys happily cut the gnocchi up with butter knives. It was so novel for them to be able to CUT that they happily went along with the tediousness of making it.
The rest of the meal was a conglomeration of a few different recipes I looked up. So, without further ado, the recipe for the amazing Sweet Potato Gnocchi with Creamy Gouda White Sauce.
Sweet Potato Gnocchi with Creamy Gouda White Sauce
(Recipe adapted from www.realsustenancecom/grain-free-sweet-potato-gnocchi-glutendairycornsoy-free/)
3 1/2 c. mashed sweet potatoes (about 3 large sweet potatoes)
1 tsp. Xanthan gum
1/2 tsp. sea salt
2 large eggs
5-6 c. almond flour (I used Bob’s Red Mill brand today)
4 1/2 c. Arrowroot powder
*additional flour and arrowroot powder for dusting counter
(Recipe adapted from www.thenoshery.com/2010/11/09/sweet-potato-gnocchi-with-gouda-cheese-sauce/ )
2 c. milk (I used 2%)
1/4 yellow onion
2 cloves garlic, smashed
1 tsp. dried sage
salt/pepper to taste
3 Tbsp. butter
3 Tbsp. all-purpose gluten-free flour mix (I used Bob’s Red Mill G/F all-purpose flour)
1 1/4 c. shredded Gouda cheese
1 lb. chicken breasts
garlic powder/salt/pepper to taste on chicken
2 Tbsp. butter
1 1/2 c. sweet peas
To make the gnocchi:
In a preheated 425 degree oven, bake sweet potatoes in their skin until soft (about 45min – 1 hour). It helps to line your baking sheet with tin foil. Make clean up a snap!
Remove sweet potatoes from oven, cut open and scoop out the middle into a bowl. Mash and let sit until cools to room temperature. To cooled sweet potatoes, add xanthan gum, salt, and eggs. Mix well.
Add one cup of arrowroot powder and one cup of almond flour. Mix well to combine. Continue adding powder and flour one cup at a time. When the dough is ready, it will be firm, not sticky (able to be rolled by hand) and yet not overly dry, much like the texture of play dough. 🙂
Sprinkle the counter with almond flour and arrowroot powder. Begin rolling dough out in sections. Roll dough into rope-like lengths about finger thick. Cut into sections about 1 in. in length. Here is where you can decide how much work you want to do. I started out pressing each square with a fork and rolling it but then shortly gave that up for just making rectangular gnocchi without the fork marks. Totally your decision here. Here is a picture of it both ways.
Place cut gnocchi onto a baking sheet. At this point you can either freeze and store in freezer bags or cook immediate. To cook, simply bring a pot of water to boil. Place desired amount of gnocchi in the water. When gnocchi starts to float, it is ready to remove from the water. It takes about 30 seconds from fresh and 2 minutes from frozen. You can eat it with a sauce as is or take it to the next level and do the following:
Heat 2 Tbsp. butter in a pan. Place gnocchi in a single layer in the pan. Allow to cook for 3-5 minutes before turning. Cook on other side for about the same amount of time until golden and crispy. Ooh, that is a delicious treat and my favorite way to make gnocchi. From there, top with any sauce or eat plain!
In a small sauce pan, combine milk, onion (roughly chopped), garlic (smashed), and sage. Heat over medium heat until just bubbling around the edge, not boiling. Let sit for 10 minutes. Strain and set aside.
Tip: Rinse out the small sauce pan while the milk is sitting to save yourself from having to get out another pan (or in my case, I didn’t have another pan to use and needed this one again).
Melt butter over medium heat. Add flour and whisk consistently for 1 minute. Gradually add warmed milk while whisking continuously. Cook over a low heat for 4-5 minutes until the mixture thickens. Season with salt and pepper. Add shredded gouda and continue cooking over low heat until cheese is melted.
To make the meal as we did:
Prior to making the cheese sauce, cut up the chicken breasts into strips. In a pan, melt 2 Tbsp. butter and add chicken. Season with garlic powder, salt, and pepper to taste. Cook until chicken is no longer pink. Set aside. Cook sweet peas according to package directions (steam or microwave).
Assemble your meal. Place gnocchi on the bottom. Add chicken and peas. Drizzle with white sauce. ENJOY!!!!!
Husband Rating: 9 1/2 out of 10
My husband always does breakfast in the car on the way to work so I am trying to come up with some new healthy ideas for him. I have wanted for a while to try making my own granola bars, protein bars, or larabars. I found this recipe on www.ohsheglows.com and followed it pretty closely. We all think they turned out delicious!!! My husband feels they are a little too sweet for him first thing in the morning. So, it looks like the little guys and I will have to use them for our morning snacks instead! Bummer! 🙂 But that also means I will have to continue my search for the perfect breakfast-to-go for my husband. (BTW, I don’t know what happened but I did not get a good photo of these. They really are delicious… much better than presented in the picture! I promise!)
Homemade Chocolate Larabars
1 1/2 c. raw cashews
1/2 tsp. fine grain sea salt
1 c. pitted medjool dates
1 tsp. pure vanilla extract
2 oz. extra dark chocolate (I used half of an organic 85% dark chocolate bar from Trader Joe’s – though next time I plan to try unsweetened dark chocolate as even this was a bit too sweet.)
In a food processor, place cashews and sea salt. Grind for 30 seconds or until the cashews are finely ground – pea size pieces or smaller.
Chop dates into small pieces (makes for easier blending). Add the dates and vanilla and continue processing until the ingredients begin to stick together. Remove to a bowl.
Break chocolate into smaller chunks and place into food processor. Grind until finely ground. Mix chocolate into cashew/date mixture.
Line an 8×8 glass baking dish with parchment paper. Press mixture firmly into the pan. The more firmly you press it together, the better it will hold together. I found it helpful to put a piece of parchment paper over the top so I could press down without it all sticking to my fingers.
Place in the freezer for about 15-30 minutes. Remove and cut into squares of your desired preference. I made 8 from this batch. Wrap each bar individually in plastic wrap for easy grab-n-go snacks. Store in the fridge or freezer (will last longer in the freezer but can be a bit hard to chew right away from the freezer.)
Food for thought: There are so many variations on the flavors in these. We do have plans to try a few others and I promise to share them. If you have any other combinations/ideas, I would love to hear them!!!
Last night, I had the pleasure of hearing a speaker, Dr. Natalie Gianforte of Maximized Living in Minnetonka, speak with a small group of women about nutritious eating for our families today. (I am not at all affiliated with that clinic, just am really impressed with Dr. Natalie as a speaker and nutrition expert!)She shared so many interesting and enlightening facts about the importance of a whole food diet, reducing/eliminating sugars, increasing healthy fats, and focusing on food made by God, not food made by man. If I wasn’t already before, I now am even more on fire for healthy eating!!! I went through my pantry again today and tossed a bunch of things that now that I have learned more about and do not plan to cook with again. (This included such items as a bottle of canola oil, some old candy that was hiding in a drawer, brown and powdered sugar, among other things.) It felt so good to purge!!! FYI, in that same theme, I am going to be going back through old posts over the next few days and weeding out the ones that are not up to the standard I feel is good for my family now.
Today’s recipe is one that I actually made a few days ago… I wanted to make pizza. My one recipe for g/f pizza crust requires two eggs… out of eggs. The other crust I love to use is my cauliflower pizza crust… no cauliflower. This is when I love google – I searched out gluten-free egg-free pizza crusts and came up with a great recipe. I added some seasonings to it and loved how it turned out. It was a delightful, flaky, thin-crust pizza. We made a traditional pepperoni pizza (using Applegate Natural pepperoni) for the boys and on the other pizza I added some tomatoes, fresh arugula, and fresh basil to the top. (Add the arugula and basil after baking just before serving.)
The crust recipe I adapted came from a blog that I have found to have good recipes. I have used it a few times and from what I have read/cooked from her blog, would recommend it to you. It is www.realsustenance.com. Check it out.
Grain-Free Pizza Crust
3 c. almond flour (I ran out and substituted about 1 c. of hazelnut flour – works fine as long as it is another nut flour)
7 Tbsp. arrowroot powder (or another starch – tapioca or corn)
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. celtic sea salt
2 tsp. baking powder
2/3 c. flaxseed meal
1 c. warm water
1 Tbsp. coconut oil, melted
In a large bowl, combine flour, arrowroot powder, spices, and baking powder. Mix well.
In a small bowl, mix flaxseed meal, water, and coconut oil. Mix until it starts to thicken. Pour into the flour mixture and stir until well mixed.
Cover two pizza pans with parchment paper. Divide dough into two balls and spread thinly over each pizza pan. Because the dough is a bit sticky, I found that if I used a piece of wax paper on top of the dough and pressed it flat, it didn’t get stuck to me or the spatula. Press until the dough is about 1/16th of an inch thick.
Preheat oven to 375 degrees. Bake crusts for 22-25 minutes or until the edges are golden and they are cooked through. Add your favorite toppings. Increase oven heat to 400 degrees and bake for another 10-12 minutes or until toppings are hot.
Food for Thought: This is another pizza recipe where it is easy to make one pizza and freeze the other. Simply bake the crust. Allow it to cool and then wrap it in plastic wrap tightly. Freeze flat. When you are ready to use it, simply unwrap it and place it on the baking sheet. Top and bake at 400 degrees or until everything is hot throughout.
I have had this recipe recommended to me by several people as THE g/f waffle recipe to try. Because it’s my birthday today, I decided to make them for the boys and me for breakfast today. They are SOOOOO good! I enjoyed mine with a little butter and some fresh blackberries and sliced strawberries and the boys had them, of course, with pure maple syrup (their fav.)! I am glad we made a double batch as we ate a ton and yet I still have a few to stick in the freezer for another day. I cut back the amount of honey from the original recipe and added some cinnamon for flavor. Delish!
Almond Flour Waffles
Recipe adapted from www.allrecipes.com/recipe/110926/almond-flour-waffles
1 c. almond meal
1 pinch sea salt
1 tsp. baking soda
1 tsp. cinnamon
3 Tbsp. honey
1 tsp. vanilla
Combine almond meal, salt, soda, and cinnamon in a large bowl. In a separate bowl, whisk together the eggs, honey and vanilla. Mix wet ingredients into dry.
Heat waffle maker. (Ours has a 1-5 temperature setting. I cooked these at a 3 but think I would do them at a 2 next time as they were a little darker than I would like.) Pour about 1 c. batter into waffle maker. Cook until done!
Enjoy with pure maple syrup or fresh fruit and butter.
Finally it seems like the warmer weather will stick around. And so, I feel the need to get grilling again! Forget all this baking and roasting nonsense… let’s get outside! I thought this recipe seemed fresh and summery. We had it with some grilled broccoli and a side salad. I love summer cooking!
P.S. I forgot to take a picture of my meal tonight… but I am sure we will be having this again so I will add the photo in later. 🙂
1 c. lime juice
1/4 c. olive oil
1/4 c. chili powder
2 tsp. cumin
2 tsp. oregano
salt/pepper to taste
4 chicken breasts
Combine first six ingredients and mix well. Place chicken breasts in a shallow bowl and pour marinade over the top. Marinate for at least 3 hours (up to 48 hours). Heat grill to medium heat. Cook chicken about 5-6 minutes per side or until chicken is no longer pink in the middle. Enjoy!
2-3 ripe avocados
1-2 small tomatoes
splash lime juice
splash olive oil
splash red wine vinegar
salt/pepper to taste
optional: jalapeno, seeded and minced
Remove the pit (and save) the pit from the avocadoes. Mash in a bowl. Add tomatoes, lime juice, olive oil, and salt/pepper. Replace pits into the guacamole until just before serving to help preserve the green color.
Husband Rating: 8 out of 10
Food for Thought: This would be an easy marinade to make ahead of time. Combine all the ingredients (including the chicken) and toss in a freezer bag. Just thaw and cook as directed!
This would also be delicious shredded up and eaten as part of a taco or taco salad. The flavor was versatile and not spicy, which was good for my kids!
Ok, I have been completely skeptical of this whole cauliflower pizza crust I had been reading about on various blogs… but, I want pizza and since traditional crusts contain either a) gluten, or b) sugar, I needed to bite the bullet and try it. I am SOOOO glad that I did! It was delicious, nutty, and crisp.
When you make this pizza, you can’t go into it expecting it to taste like a typical pizza crust. My husband likened it to a flatbread pizza (at some fancy pizza shoppe – such a complement!) and as long as that is your expectation, you won’t be disappointed.
I loved that it was so healthy, even sneaking in a few veggies for the boys and that it was completely sugar-free! Amazing!
Disclaimer – it is a bit putzy and is a bit messier than making traditional pizza crusts. However, I was able to get about 4 cups of cauliflower ‘rice’ from one head of cauliflower and was able to make 4 crusts. We ate two of them and I baked and froze two more for future use. You could also, if you don’t have the time to make all the crusts, simply measure out the cauliflower ‘rice’ into freezer bags and save for future pizzas.
Cauliflower Pizza Crust
1 c. cooked cauliflower ‘rice’ (directions below)
2 c. almond flour/meal
6 1/2 Tbsp. arrowroot powder
3 Tbsp. flaxseed meal
1 tsp. baking powder
1 tsp. sea salt
1 1/2 tsp. garlic powder
2 tsp. dried basil
1 1/2 Tbsp. olive oil
Make the cauliflower ‘rice’. Place cauliflower, chopped into pieces into a food processor and chop until it is the texture or rice or even couscous. Place ‘rice’ in a large skillet with a small amount of oil and cook for 5-7 minutes until tender.
In a large bowl, combine 1 c. of the cauliflower ‘rice’ and the remaining ingredients and mix until well combines and ends up forming a ball of dough.
Line a baking sheet with parchment paper and press dough into the pan using the back of a spatula.
Preheat the oven to 375 and bake crust for 20-23 minutes or until desired crispy-ness. Remove from oven, top with favorite ingredients and bake for another 12-15 minutes until cheese is melted. Enjoy!
I love the recipe from 100 Days Of Real Food for the Pork Carnitas Tacos with Tomatillo Salsa. I planned to make that for dinner tonight but when I was at Trader Joe’s this week they did not have the pork shoulder that the recipe called for. I decided to try making a variation of the recipe that used turkey breasts instead. The flavor was great but I did overcook them a little too much.
I find it humorous that the boys at their taco fillings actually assembled as tacos using whole wheat tortillas for the first time now that I can no longer eat them! But, I was pleased that everyone seemed to eat the meal well!
Along with the turkey meat, I sautéed an orange bell pepper in coconut oil and served the whole lot on some kale with avocado, tomatillo salsa, and fresh cherry tomatoes.
Shredded Turkey Tacos
2 lbs. turkey breasts
3 tsp. oregano
2 tsp. black pepper
1 tsp. salt
2 tsp. cumin
1 1/2 tsp. fresh minced garlic
1/2-1 c. chicken broth
orange bell pepper
In a small bowl, combine oregano, pepper, salt, and cumin. Rub on the outside of the turkey breasts. Place in a slow cooker. Chop the onion in large chunks and place onions and garlic on top of turkey breasts.
Cook in slow cooker on high for about 2-3 hours, checking occasionally. Add the chicken broth as cooking if the turkey seems to be getting too dry. When fully cooked through, shred the turkey using two forks and serve with whatever topping you prefer.
Husband Rating: 8 out of 10
Food for Thought: I had a ton of turkey leftover. With that I put about half of it into a large freezer bag and am saving it for another meal. I plan to heat it up with a little additional chicken broth for moisture.
Did you know that you can turn tomato sauce into tomato paste? I got home from the store and realized I had forgotten the tomato paste. With two little boys at home, running back out to the store for the one missing ingredient is not a reality. Google to the rescue!!! I measured out the 1 cup of tomato sauce the recipe called for and then pour the rest of the tomato sauce into a small sauce pan. I brought the sauce to a rapid simmer over medium heat and continued cooking for about 7 minutes continuously stirring. After the seven minutes the sauce was reduced by about 2/3 and the correct texture of tomato paste.
But, I digress… This recipe was super simple to put together and turned out pretty good. My family ate it on buns with some parsnip and carrot fries and coleslaw. To make it gluten-free for me, I simply ate mine without the bun, on the coleslaw. It was almost sugar-free (just a bit of agave in it). I thought it was satisfying and tasty, something to make again!
Shredded BBQ Chicken
1 c. tomato sauce
1 small onion, finely chopped
1 1/2 tsp. fresh minced garlic
3 Tbsp. apple cider vinegar
1 1/2 Tbsp. agave nectar
1 Tbsp. tomato paste
1 Tbsp. smoked paprika
2 tsp. dry ground mustard
1 1/2 tsp. chili powder
1/2 tsp. sea salt
2 lbs. boneless, skinless chicken breasts
In the slow cooker, combine all ingredients except the chicken. Stir well together and then add the chicken breasts. Cook on low for 3-4 hours or until the chicken is cooked through. Using two forks, shred the chicken and put it back into the crock pot to keep it warm. Serve hot. It can be frozen and reheated.
Husband Rating: 5 out of 10