Avocado Dressing
1 avocado
1 small jalapeno seeded
1/4 c cilantro
the juice of 1 lime
1 green onion
1 clove garlic
3/4 c buttermilk
1/4 c mayo (completely optional)
1/2 tsp cumin seeds toasted and ground( I just used dried ground cumin)
salt and pepper to taste
I grind all chunky ingredients in the food processor then add liquid ingredient and process again until well blended. refrigerate before serving
Our ranch dressing:
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon olive oil
1 tablespoon lemon juice
1 small bunch of chives
1 small handful of parsley leaves
1 small handful of dill
1 clove garlic
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper (white pepper, preferred)
1/4 to 1/2 cup buttermilk
Bennigan's Honey Mustard Salad Dressing
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey
1 TBSP lemon juice plus 1 tsp lemon juice
combine all and refrigerate before serving.
Ranch dressing
1 cup mayo
1/2 cup sour cream
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp ground black pepper
mix all together refrigerate 30 minutes before serving
Thursday, March 21, 2013
Salads.
One of my favorites is a simple salad with baby spinach, sliced almonds, sliced strawberries and a vinaigrette dressing.
Kale Ideas.
- My favorite is in soup. I make the knock off Zuppa Toscana from Olive Garden. It's so yummy in there. Then vegetable soup too. Just sauteed with a little garlic/butter/salt/pepper is good. In smoothies, the baked kale chips, and it's great mixed with rice. Really everything you could use spinach for, you can kale. Oh, omelets too!I totally forgot on pizza too. With some vermont white sharp cheddar. Yummy!
Friday, March 15, 2013
Brussel Sprouts
Brussel Sprouts: I wash, chop off stems and throw in a bag with sea salt, fresh ground pepper and EVOO. Place on baking sheet and bake at 350 for 15-20 minutes. DELICIOUS!!
HomeMade Chocolate Chips
Make your own Homemade Chocolate Chips | Carob Chips Recipe
Makes about 3 cups chips / chunks.
Ingredients
1 cup cocoa butter, palm shortening, or palm oil
1 cup cocoa or carob powder
1/4 cup sweetener, as healthy as possible.
Use raw honey, stevia, maple syrup ect.
( if using stevia: 2 scoops stevia extract powder. Note: 1 scoop = 1/32 tsp. These spoons will help you measure exactly what you need.)
1/2 tsp chocolate extract (optional but extra yummy.)
1/2 Tbsp granulated instant coffee or coffee substitute (optional, but extra nice)
1 t vanilla extract
Method
1. Melt oil over very low heat in a medium pan.
2. Transfer oil to a medium bowl.
3. Add remaining ingredients and mix well. I have used my Bamix immersion blender with great success. You could also put the mixture in a blender, but it will be messier to deal with .
4. Pour mixture into an 8×8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)
5. Chill in fridge or freezer.
6. Use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.
Makes about 3 cups chips / chunks.
Ingredients
1 cup cocoa butter, palm shortening, or palm oil
1 cup cocoa or carob powder
1/4 cup sweetener, as healthy as possible.
Use raw honey, stevia, maple syrup ect.
( if using stevia: 2 scoops stevia extract powder. Note: 1 scoop = 1/32 tsp. These spoons will help you measure exactly what you need.)
1/2 tsp chocolate extract (optional but extra yummy.)
1/2 Tbsp granulated instant coffee or coffee substitute (optional, but extra nice)
1 t vanilla extract
Method
1. Melt oil over very low heat in a medium pan.
2. Transfer oil to a medium bowl.
3. Add remaining ingredients and mix well. I have used my Bamix immersion blender with great success. You could also put the mixture in a blender, but it will be messier to deal with .
4. Pour mixture into an 8×8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)
5. Chill in fridge or freezer.
6. Use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.
Citrus Shrinp
Citrus Shrimp
I made a marinade of fresh squeezed o.j., lime juice, salt, pepper, and raw honey. Tossed them all in there and let it set in the fridge for an hour. Rinsed them, put them on skewers then sprinkled creole seasoning on it and drizzled a little honey. Baked at 350 for about 7-8 minutes. It didn't take long!
We also love baked shrimp scampi with a lemon/butter/dill sauce. So many ways to cook shrimp!
I made a marinade of fresh squeezed o.j., lime juice, salt, pepper, and raw honey. Tossed them all in there and let it set in the fridge for an hour. Rinsed them, put them on skewers then sprinkled creole seasoning on it and drizzled a little honey. Baked at 350 for about 7-8 minutes. It didn't take long!
We also love baked shrimp scampi with a lemon/butter/dill sauce. So many ways to cook shrimp!
Paleo Maple Dijon Chicken with Baked Zucchini
Paleo maple Dijon Chicken with baked zucchini
3-3 1/2pound chicken breast, 1/4c Dijon Mustard, 3tbsp maple syrup, 1tbsp canola oil, 1/8tsp red pepper flakes, 1/2tsp black pepper, zest of 1/2 small lime, 2tbsp finely chopped parsley, plus more for garnish.
Instructions:
1. Finely chop large handful parsley, measure 2Tbsp into a bowl & set remainder aside for garnish. Combine mustard, maple syrup, oil, spices & lime zest into bowl with 2tbsp parsley. Whisk together until well blended. Remove 1-2tbsp of marinade to a separate dish & set aside for later.
2. Add skinless chicken breast to a large freezer bag with remaining marinade, seal bag & massage into chicken until well coated. Refrigerate for at least 1hour or until ready to cook.
3.preheat oven to 400• line baking dish with foil & spray with non stick cooking spray. Arrange chicken breast on baking sheet. Bake for 40 mins. Remove from oven, set oven to Broil & evenly brush remaining marinade over chicken.
4. Broil for 5 minutes
5. Serve with chopped parsley sprinkled over @ Enjoy!
The zucchini- I just take 3 and make fine slices. Spray a pan with mom cooking spray, place zucchini in dish coat with extra light virgin olive oil and season with mrs. Dash table blend. 350 20-30mins. I just put in oven when my chicken has 25mims left
3-3 1/2pound chicken breast, 1/4c Dijon Mustard, 3tbsp maple syrup, 1tbsp canola oil, 1/8tsp red pepper flakes, 1/2tsp black pepper, zest of 1/2 small lime, 2tbsp finely chopped parsley, plus more for garnish.
Instructions:
1. Finely chop large handful parsley, measure 2Tbsp into a bowl & set remainder aside for garnish. Combine mustard, maple syrup, oil, spices & lime zest into bowl with 2tbsp parsley. Whisk together until well blended. Remove 1-2tbsp of marinade to a separate dish & set aside for later.
2. Add skinless chicken breast to a large freezer bag with remaining marinade, seal bag & massage into chicken until well coated. Refrigerate for at least 1hour or until ready to cook.
3.preheat oven to 400• line baking dish with foil & spray with non stick cooking spray. Arrange chicken breast on baking sheet. Bake for 40 mins. Remove from oven, set oven to Broil & evenly brush remaining marinade over chicken.
4. Broil for 5 minutes
5. Serve with chopped parsley sprinkled over @ Enjoy!
The zucchini- I just take 3 and make fine slices. Spray a pan with mom cooking spray, place zucchini in dish coat with extra light virgin olive oil and season with mrs. Dash table blend. 350 20-30mins. I just put in oven when my chicken has 25mims left
Zucchini Bread.
http://www.100daysofrealfood.com/2010/06/25/recipe-zucchini-bread/
* Breakfast idea....Love these! I make them into muffins.
Grain Free Pumpkin Bars.
http://detoxinista.com/2012/09/grain-free-pumpkin-bars/
** I made these tonight. Delicious! I don't do the maple glaze though. They are awesome all on their own!
Tuesday, March 12, 2013
Need more veggies?
Just want to share an idea to get more servings of veggies into your family's diet..... Thankfully Kate loves vegetables so I don't need to "hide" them. But if you need to "hide" them for your kids (or yourself) or if like me you just want to add more servings to your diet.... make 1/2 cup servings of vegetable purees and freeze them individually. I add carrot puree to spaghetti/pizza sauce, cauliflower puree to any type of white cheese mixture (ricotta). I even hide a broccoli puree in a balsamic chicken that I make. :)
Mock Potatoes
Mashed Cauliflower: I cook one bag on Frozen cauliflower. I add 1 garlic clove crushed/minced. 1.5 TB coconut oil, 1/2 cup coconut milk (can), salt and pepper to taste. I microwave or heat the coconut oil/milk/garlic to melt the coconut oil and add it to my food processor. I blend until it looks like mashed potatoes. Then I add chives or green onions at the end.
*note* I make the same thing but add carrots, sweet potatoes, or squash for a twist:) So good! I don't even care for mashed white potatoes anymore.
*note* I make the same thing but add carrots, sweet potatoes, or squash for a twist:) So good! I don't even care for mashed white potatoes anymore.
Oatmeal Rolls
Okay, here's what I like to make and you can pretty much take away and modify to flavors you prefer. I used coconut oil for my binder- it just tastes better. Some use xanthan gum to bind (no taste).
1/4 C dried cherries
1/4 C oatmeal (GF oatmeal, I pre-pulverize it in the food processor so it's like a flour)
1/4 C pitted dates
1/4 C almonds/pumpkin seeds- whatever you prefer to give it that crunch
1/2 tsp cinnamon (I like to use a pinch rather than a full 1/2 tsp)
1 tbsp honey (can omit or replace with 1 tsp coconut sugar)
1/4 C coconut oil, melted (when it chills, it will re-solidify) (can omit)
I mix the oatmeal and melted coconut oil immediately- the oatmeal just needs to soak and bind with the CO.
Honestly, after the cinnamon, you can stop there, but I add the other two for the sweet factor- while I'm working on getting away from the processed crud. I just bought coconut sugar about 2 weeks ago, and feel like I'd replace the honey with that (i love coconut).
Now, put ALL ingredients in the food processor. You'll get a nice, thick blend. Pour onto a wax sheet and begin to make a log. Cut into 1/4 inch slices. I put them in snack bags and freeze them.
They're great frozen, great dethawed... and soooo much cheaper than those organic health bars.
1/4 C dried cherries
1/4 C oatmeal (GF oatmeal, I pre-pulverize it in the food processor so it's like a flour)
1/4 C pitted dates
1/4 C almonds/pumpkin seeds- whatever you prefer to give it that crunch
1/2 tsp cinnamon (I like to use a pinch rather than a full 1/2 tsp)
1 tbsp honey (can omit or replace with 1 tsp coconut sugar)
1/4 C coconut oil, melted (when it chills, it will re-solidify) (can omit)
I mix the oatmeal and melted coconut oil immediately- the oatmeal just needs to soak and bind with the CO.
Honestly, after the cinnamon, you can stop there, but I add the other two for the sweet factor- while I'm working on getting away from the processed crud. I just bought coconut sugar about 2 weeks ago, and feel like I'd replace the honey with that (i love coconut).
Now, put ALL ingredients in the food processor. You'll get a nice, thick blend. Pour onto a wax sheet and begin to make a log. Cut into 1/4 inch slices. I put them in snack bags and freeze them.
They're great frozen, great dethawed... and soooo much cheaper than those organic health bars.
Fudge.
This has been in my personal library for over a year and it is very, very good. It's good if you're trying to get away from traditional sweets (like we are- with hopes to cut out all, eventually).
Anyway, it's dense and another goodie to freeze. I had to double bag them for the freezer because they seemed to get frostbite a bit faster (after a month in storage).
http://www.includingcake.com/
Anyway, it's dense and another goodie to freeze. I had to double bag them for the freezer because they seemed to get frostbite a bit faster (after a month in storage).
http://www.includingcake.com/
Oatmeal Casserole
http://www.littlemissrunshine.com/2012/07/this-weeks-menu-and-urban-nesters-gluten-free-baked-oatmeal-casserole.html
Peanut Butter
14 oz (by weight) shelled peanuts
2 T coconut oil
Agave or honey to taste
Sea salt (especially if using unsalted peanuts)
Zucchini Lasagna!
I cut the zucchini in into 4 or 5 strips. I layered ricatto cheese, green onions, black olives and sauce. Topped with cheese!
I also added garlic, orgegano and onion flakes.
This is a super easy recipe to add whatever you have in the fridge at the time!
Sarah's Coconut Cake
My version (very mild changes)
Ingredients:
1 1/2 cups potato starch (not potato flour)
1 1/2 cups sorghum flour
1/2 cup organic coconut flour
1 1/2 cups coconut sugar (original calls for organic cane sugar)
2 teaspoons xanthan gum
3 teaspoons baking powder
3 teaspoon baking soda
1/2 teaspoon fine sea salt
3 free-range organic eggs, beaten, or egg replacer
1/2 cup light olive oil or vegetable oil
1 14-oz can organic light coconut milk
1 teaspoon lime juice
2 teaspoons bourbon vanilla extract
Instructions:
Preheat the oven to 350ºF. Line two 9-inch cake pans with a circle of parchment paper.
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the eggs, oil, coconut milk, lime juice and vanilla. Beat until smooth. It should resemble a slightly thick and sticky cake batter.
Scoop the cake batter into the two prepared cake pans and spread evenly. Use wet hands, if necessary, to smooth out the tops.
Bake in the center of the oven, side by side for 33 minutes, or so, until firm and springy. A cake tester inserted into the center should emerge clean. Cool on a wire rack.
Make the frosting
FROSTING
1 cup coconut butter (Earth Balance sells a fabulous brand!!) (the original calls for 1 cup dairy-free butter)
1 teaspoon coconut syrup (original calls for pure coconut or vanilla extract)
1 3/4 pound powdered sugar
1/4 cup coconut milk
Flaked unsweetened coconut for topping
Ingredients:
1 1/2 cups potato starch (not potato flour)
1 1/2 cups sorghum flour
1/2 cup organic coconut flour
1 1/2 cups coconut sugar (original calls for organic cane sugar)
2 teaspoons xanthan gum
3 teaspoons baking powder
3 teaspoon baking soda
1/2 teaspoon fine sea salt
3 free-range organic eggs, beaten, or egg replacer
1/2 cup light olive oil or vegetable oil
1 14-oz can organic light coconut milk
1 teaspoon lime juice
2 teaspoons bourbon vanilla extract
Instructions:
Preheat the oven to 350ºF. Line two 9-inch cake pans with a circle of parchment paper.
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the eggs, oil, coconut milk, lime juice and vanilla. Beat until smooth. It should resemble a slightly thick and sticky cake batter.
Scoop the cake batter into the two prepared cake pans and spread evenly. Use wet hands, if necessary, to smooth out the tops.
Bake in the center of the oven, side by side for 33 minutes, or so, until firm and springy. A cake tester inserted into the center should emerge clean. Cool on a wire rack.
Make the frosting
FROSTING
1 cup coconut butter (Earth Balance sells a fabulous brand!!) (the original calls for 1 cup dairy-free butter)
1 teaspoon coconut syrup (original calls for pure coconut or vanilla extract)
1 3/4 pound powdered sugar
1/4 cup coconut milk
Flaked unsweetened coconut for topping
Salad Dressings!
3 parts extra virgin olive oil and 1 part balsamic vinegar, fresh ground pepper, salt and a dash of garlic powder. Simple and delish!
----------------------------------------------------------------------------------
Clean Eating Vinaigrette
(Makes 3/4 cups)
Ingredients:
1/2 cup balsamic vinegar (see above notes)
1/4 cup safflower, grape seed or avocado oil
2 teaspoons prepared Dijon mustard, no sugar added
2 teaspoons dried Italian herb blend
Salt and pepper to taste
Directions:
While your vinegar is boiling, place all other ingredients into a bowl that has a lid. Whisk and let stand.
When vinegar is finished, add to the container, place lid on container and shake well to mix.
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Chicken Nuggets
http://thedomesticman.com/2012/12/27/gluten-grain-and-garbage-free-chick-fil-a-nuggets/
Pancakes.
http://www.nourishingdays.com/2011/11/grain-free-and-dairy-free-fluffy-coconut-flour-pancakes-revisited/
Corn Bread.
1 cup cornmeal
3 cups Pamela’s Gluten Free Baking Mix for GF version
1 1/3 cups honey
2 tablespoons baking powder
1 teaspoon salt
2/3 cup coconut oil
1/3 cup melted butter
4 eggs, beaten
2 1/2 cups whole milk
3 cups Pamela’s Gluten Free Baking Mix for GF version
1 1/3 cups honey
2 tablespoons baking powder
1 teaspoon salt
2/3 cup coconut oil
1/3 cup melted butter
4 eggs, beaten
2 1/2 cups whole milk
Fruit Dip.
okay, the coconut milk whipped cream was a success! Get the Thai brand. The other ones are loaded with ingredients. Make sure the can is chilled. It is unsweetened, so I added a little but of coconut sugar and some cinnamon! YUMMO!!
Take it out of the fridge. Add your sweetener if you like and some cinnamon. Then I used a whisk and just beat it a little. Fluffy and yummy whipped cream. I cut up oranges/strawberries and added the cream for a fruit salad. Incredible!!!
Just make sure it's chilled. Preferably overnight!
Take it out of the fridge. Add your sweetener if you like and some cinnamon. Then I used a whisk and just beat it a little. Fluffy and yummy whipped cream. I cut up oranges/strawberries and added the cream for a fruit salad. Incredible!!!
Just make sure it's chilled. Preferably overnight!
Chocolate.
http://healthimpactnews.com/2012/how-to-make-irresistible-coconut-oil-chocolates/
These taste like little almond joys! We added some almonds to them! Next time I plan to add some coconut shreds!!
SO. GOOD.
Monday, March 11, 2013
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