Sunday, March 31, 2013

Happy Easter! and a Berry Crisp Recipe



I hope you all enjoyed a nice Easter. Here is a recipe for berry crisp that I made today. It is a favorite of my kids so I wanted to make this for them today. All of my gluten eating guests enjoyed this as well. This berry crisp is gluten free, dairy free, and has no refined sugars. I served this with vanilla ice cream.  Non-Dairy Almond Dream Vanilla Ice Cream or So Delicious Dairy Free Vanilla Bean Coconut Milk Ice Cream

This recipe was adapted from this recipe.

Ingredients

For the berries
3 bags mixed berries unthawed (I used wild blueberries, raspberries and blackberries 1 bag of each)
2 tablespoons coconut palm sugar
1/4 cup Bobs Red Mill gluten free all purpose flour or brown rice flour
2 tablespoons fresh lemon juice

For the crumb topping
3/4 cup Bobs Red Mill gluten free old-fashioned oats
3/4 cup Bobs Red Mill gluten free all purpose flour or brown rice flour
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons Earth Balance buttery spread or grass fed butter if you can use dairy

Directions
Preheat oven to 375 degrees. In a bowl, mix together the berries, coconut palm sugar, flour and lemon juice. Stir to combine and pour into a 9 inch pie plate. In another bowl, combine all crumb ingredients except for butter and stir together. Add in your butter and pinch together with your finger tips until crumbs form. Sprinkle this mixture on top of the berries and place into preheated oven for 45 minutes. Berries should be bubbly and crumb should be lightly golden brown.


Thursday, March 28, 2013

Quinoa Salad



Many years ago, I use to make this amazing pasta salad which consisted of some kind of pasta,
tomatoes, black olives, cheese, and bottled dressing. I know, me using a bottled dressing is crazy! I've recreated this dish to be much more healthier and tossed the bottled dressing idea. Here's a great dish to bring to any lunch, dinner or BBQ.

Benefits of Quinoa
Quinoa is a complete protein containing all nine essential amino acids. Quinoa contains almost twice as much fiber as most other grains. Even though it is called a grain, it is actually a seed. Quinoa contains Iron, lysine, magnesium, riboflavin (B2) and manganese.

Ingredients
1 cup quinoa
2 cups water
1/2 container of grape tomatoes halved
1/2 cup black olives halved
3 ounces of goat milk chedder cubed
handful of fresh parsley chopped
juice of a lemon
2 tablespoons olive oil
sea salt and pepper to taste

Directions
Put quinoa and water in a medium saucepan and bring to a boil. Reduce heat and simmer covered for 10 minutes. Remove from the pot and let cool completely. (you can refrigerate it to speed up the process). In a mixing bowl, mix together the tomatoes, olives, cheddar, parsley, lemon juice and olive oil. When quinoa is cooled, mix together with the tomato mixture. Season to taste with sea salt and pepper.

Sunday, March 24, 2013

Spaghetti Squash with Dairy Free Pesto


Spaghetti squash is a great alternative to pasta. It is great for anyone watching their carbs or on a grain free diet. This dish is so simple to make and very satisfying. My kids enjoyed this dish very much and asked for seconds. They were asking for more "spaghetti" so I knew they had no idea that they were eating squash.

Nutritional benefits of spaghetti squash
-1 cup has only 42 calories and 10 carbs
-It contains manganese, potassium, magnesium, calcium, copper, iron, phosphorus, sodium, zinc and selenium.
-1 cup contains 2 grams of fiber

Ingredients
1 spaghetti squash
1/2 cup of dairy free pesto (recipe first posted here)

Directions
Cut squash lengthwise. Be very careful, sometimes it is hard to get through the skin. Scoop out seeds and fibers and place cut side down on a baking sheet. Bake at 350 for about 25 minutes or longer depending on the size of your squash. Do not overcook, otherwise it won't come out like spaghetti, it will be more mushy. When done, let cool enough to handle. Hold each side and scrape with a fork until all the flesh has been removed. Transfer "spaghetti" to a bowl and top with pesto. Stir to combine and serve warm.

Chocolate Soft Serve "Ice Cream"



Ice Cream is by far the most popular dessert in my house. We can eat it every day but I know that would not be good. Recently I have been limiting my daughter's consumption of dairy because when she has more than a bite or so she develops this terrible cough that keeps her (and all of us) up all night. She has been so good about cutting out the dairy, but I know she loves ice cream. I have found a good coconut milk ice cream at Trader Joe's, but there is a good amount of sugar in. This ice cream satisfies that ice cream craving in a much healthier way. Using bananas as a base (first tried here), this is a very creamy frozen treat that is actually good for you so you won't feel bad if you make it very often like we do ;)

This recipe is adapted from this recipe from Detoxinista.

Ingredients
3 frozen bananas
4 tablespoons raw cacao powder (more or less depending on how chocolatey you like it)
3 tablespoons maple syrup
2-3 tablespoons almond milk (or rice milk or water)

Directions
Blend all ingredients in a blender (I use a Vita-Mix). Serve immediately for a soft serve ice cream or freeze for a little to firm up a bit and then serve.

I've never froze this overnight so i'm not sure how hard it will get for longer periods of time in the freezer. It usually doesn't last that long in our house and we never have leftovers!

Friday, March 22, 2013

Fish Tacos



We love tacos around here, we usually make bean or chicken tacos. Tonight, I was originally making salmon but my son wasn't in the mood for it. To get him to eat the salmon I made it into these fish tacos which ended up to be so good that I had them too. Now I think we have a new favorite meal! This is a great way to get kids to eat salmon, which is so good for them.

Ingredients
2 salmon portions (skin on)
1 avocado cut into chunks
handful of cherry tomatoes halved
small bunch of fresh cilantro chopped
hot sauce (optional, leave off if you don't like it spicy)
wedge of lime
corn tortilla shells

Directions
Preheat broiler and place salmon on a baking sheet skin side down. Brush with olive oil and sprinkle with salt and pepper. Broil salmon for about 8 minutes until cooked through and browned on top. Remove and let cool enough to handle. Place corn tortillas into the oven at 425 for 1-2 minutes to get crispy. Layer salmon, avocado, tomato and cilantro into taco shell. Add hot sauce on top and a squeeze of lime.

Saturday, March 9, 2013

Gluten Free Blueberry Crumb Muffins



A special treat for my daughter is bringing her to the health food store and letting her pick out a gluten free muffin. There are only a few places that I can go where she can pick out something right from the counter and it is good for her to eat. This was becoming a weekly thing, so I knew I had to create these muffins myself. They make many flavors, but blueberry seems to be her favorite. I created these blueberry crumb muffins, that are not too sweet and are gluten, dairy, soy, corn, and nut free. 

Makes 12 muffins

Ingredients for the Muffin
2 cups of gluten free flour mix
1/2 cup evaporated cane sugar
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoons baking powder
1 teaspoons baking soda
2 eggs
1/2 cup safflower oil
1/2 teaspoon vanilla
1 cups rice milk (if you can eat nuts almond milk works also)
1/2 cup blueberries (preferably fresh, otherwise your batter will turn blue)

Ingredients for the crumb topping
1/2 cup gluten free flour mix
4 tablespoons coconut oil
1/8 cup sugar
1 1/2 teaspoons cinnamon
3/4 teaspoons vanilla
Pinch of sea salt

Directions
Preheat oven to 350 degrees and line a muffin tin with paper liners. In a bowl combine all the crumb ingredients and mash with a fork until crumbs form. Set aside.

In a large bowl combine the flours, starches, sugar,  xanthan gum, salt, baking powder and baking soda and stir together. In another bowl whisk the eggs, oil, vanilla and milk until combined. Add the wet ingredients to the dry and stir together. Stir in the blueberries. 

Spoon into muffin tins. Spoon crumb topping on each muffin and press lightly into the top. Bake for 30 minutes. 

Sunday, March 3, 2013

Tuscan White Beans



This is a great meal all by itself or as a side dish. It is packed with nutrition from all the veggies and beans. This is a great vegetarian dish. This dish can be spicy or mild depending on your preference. Enjoy!

Ingredients
2 cans or cartons of canellini beans
2 small zucchini chopped
1 onion chopped
2 cloves of garlic minced
1 yellow bell pepper chopped
1 red bell pepper chopped
2 small carrots chopped
small handful of fresh parsley
celtic sea salt
red pepper flakes (as much as you like depending on how spicy you want it)
3 tablespoons olive oil

Directions
Heat the olive oil in a large pan. Add the zucchini, carrot, onion, garlic and bell peppers and cook until softened. Add the beans and cook until beans are heated through, about 20 minutes. The sauce will begin to thicken. Add the parsley, salt and red pepper flakes and stir to combine.

Friday, March 1, 2013

Pear Romaine Juice



This is one of my newest combinations and it is so good. My kids don't eat much lettuce, and this is a good way to get it to them! There are many benefits to eating Romaine Lettuce.

Romaine lettuce is 17% protein, one head has about 200mg of calcium and 44% RDA of Omega-3 essential fats, 167% RDA of vitamin C, 6mg of iron, and is rich in B-vitamins: Thiamine (B1) – 38% RDA, Riboflavin (B2) – 32% RDA, Niacin (B3) – 12% RDA, Pantothenic Acid (B5) – 18%, Pyridoxine (B6) – 36 %, Folate (B9) – 213%, contains 20 ounces of water, 33% RDA of copper, 22% RDA of magnesium, 42% RDA of manganese, 27% RDA of phosphorus, 33% RDA of potassium, 5% RDA of selenium and 13% RDA of zinc!

Ingredients for 2 large juices
4 pears
1 large head of romaine lettuce
2 limes with rind

Directions
Put all ingredients through a juicer and enjoy!