Sunday, June 23, 2013

Dairy Free Chocolate Chunk Ice Cream from Danielle at Against All Grain


Ice cream is one of my favorite treats. Whenever the warm weather would come, my ice cream maker would come out and make ice cream at least twice a week. I would make all kinds of flavors, but chocolate was always our favorite. Going back to when I ate processed ice cream, my favorite was a flavor from Godiva called Chocolate with Chocolate Hearts. I don't know if the chocolate ice cream was even that good, but the dark chocolate hearts were amazing! My ice cream maker has been taking a break for a while. Since going dairy free I hadn't made too many ice creams. Not that I haven't tried, I have enjoyed some raw ice creams, you can check those our here and here. I also found a coconut ice cream from Coconut Secret and it has a very clean ingredient list. They were good, but nothing satisfied that real rich, creamy chocolate ice cream that use to come out of my ice cream maker quite often. Any time I tried a recipe for dairy free ice cream using coconut or almond milk they never came out that good. Now that summer is here, I was determined to make a real chocolate ice cream so I started searching online for recipes and I came across this recipe from Danielle at Against All Grain. I have to admit, the peanut butter swirl got my attention immediately, even though I ended up leaving out the peanut butter swirl and using 1/2 cup Enjoy life mega chunks instead. The reason for this change was because my husband does not like peanut butter and I didn't feel like making two versions. I sometimes wonder how it is possible for a human being to not like peanut butter!! Unless you are allergic to peanuts or on a paleo diet, I can't understand just not liking peanut butter!! Ok, that rant is over, now back to the ice cream. I was still skeptical about trying another dairy free ice cream, but I did anyway and I must say this is the creamiest, richest, non-dairy ice cream I've ever had. Adding the chocolate chunks, really reminded me of that Godiva chocolate ice cream I used to love. This will be in my ice cream maker many times this summer!

I followed the recipe exactly, except for the following changes.

-I skipped the peanut butter swirl (next time I want to try it with this)
-I added 1/2 cup Enjoy Life Mega Chunks
-I used 1 1/2 cups (1 can) light coconut milk and 2 1/2 cups (1 2/3 can) full fat coconut milk (this was just because I only had 3 cans of coconut milk left in my house and one was light)
-I used 85% Dark chocolate (because that is what I had in the house)

Here is the link to Danielle's amazing recipe--->Recipe




Saturday, June 22, 2013

Tropical Green Smoothie



I love smoothies, they are a quick meal or snack and can pack a lot of nutrition in one glass. I love giving smoothies to my kids for snacks too. I am always trying to come up with nutritious smoothies that also taste great so my kids will drink them. This one passed the test and all my kids loved it! It has a very tropical taste from the coconut and pineapple and is great for sipping outside on a summer day.

Ingredients
1 cup unsweetened almond milk
1/2 cup frozen pineapple chunks
1/2 frozen banana
8-10 green grapes
handful of baby spinach
1 teaspoon chia seeds
1 tablespoon coconut flakes
2 ice cubes

Directions
Mix all ingredients in a blender (I use the Vitamix) and blend until smooth.

Thursday, June 20, 2013

Gluten Free Shrimp Spring Rolls with Soy Free Gyoza Sauce


I have always been kind of intimidated by spring roll wrappers. I thought they were very delicate and hard to work with so I just avoided them. Finally I decided to give them a try and I am so glad I did. Not only do they make a very healthy meal, but they are much more durable and easy to work with then I thought they would be. You can put almost any veggies you want in here, the possibilities are endless! Here is my version with shrimp and veggies with a homemade Gyoza sauce. This sauce is soy free but if you can eat soy you can replace the coconut aminos with soy sauce (use wheat free tamari if your gluten free). Coconut aminos are a great replacement for soy sauce in any recipe or on Sushi rolls too if you are soy free! This sauce taste just like the sauce you get from a Japanese restaurant with dumplings...yum :)

For 8 rolls

Ingredients for the rolls:
shredded lettuce
finely sliced carrot sticks
finely sliced cucumber sticks
16 shrimp boiled and chopped into chunks
8 spring rolls wrappers (You can find these in the Asian section of your supermarket)

Ingredients for the sauce:
1/2 cup coconut aminos
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper flakes
1 minced garlic clove
small chunk of ginger minced (about 1 teaspoon)
1 teaspoon sesame oil
1 tablespoon minced green onions

Directions for the rolls:
Working with one wrapper at a time, dip each spring roll wrapper into a bowl of warm water until it becomes pliable. Lay it on a flat surface and and place sliced carrots, sliced cucumbers, shredded lettuce and some chopped shrimp in the middle of the wrapper. Fold the left side of the wrapper over the filling. Then fold the right side of the wrapper over the filling. Fold the bottom up over the two folded sides and roll until you reach the end. Do this again for each wrapper. Don't be afraid to pull on the wrapper to cover the filling it is more durable than it appears to be.

Directions for the sauce:
Mix all ingredients in a bowl and whisk until combined.



Wednesday, June 19, 2013

Chicken Marsala


I know I am always looking for a new ways to make chicken. I never considered Chicken Marsala, because of the Mushrooms. I am allergic and my husband hates them (I know!!, how does he hate them?? If I could eat them I'd have the ALL the time). I never use to be allergic to them, so I know how good they are, I only became allergic after my third pregnancy. I ate a piece of Gorgonzola which I also loved and my mouth got all itchy. It turned out I was allergic to fungus and mold. I decided that I could still have Chicken Marsala just without the mushrooms and it turned out great. If you can eat mushrooms, just add them in with the garlic and shallots and follow the rest of the recipe the same!

Ingredients
1 pound of chicken cutlets
1/2 cup brown rice flour
1/4 cup olive oil divided
3 tablespoons soy free earth balance divided (any butter or ghee would work too)
1/2 of a medium shallot minced
2 clove garlic, minced
1/3 cup Marsala wine
1 cup chicken stock
Salt and Pepper
handful of fresh parsley

Diretions
Place your flour in a bag and season chicken with salt and pepper. Place chicken into bag of flour seal and shake until chicken is coated. Heat half the oil and butter in a pan over medium heat. Add chicken, and cook, turning once, until golden brown, about 4 minutes per side. 


Move to a plate, and set aside. Add remaining oil and butter to pan and cook shallots and garlic until soft, about 1 minute. Add Marsala and stock and cook, scraping bottom of pan about 3 minutes. Add the remaining flour from the chicken bag to thicken the sauce. Return chicken to pan and cook until heated through. 


Sprinkle with fresh parsley and serve over rice, cauliflower "rice" or quinoa.

Tuesday, June 11, 2013

Vegan, Gluten Free, Soy Free and Yeast Free Creamy Mac and Cheese


Mac and cheese was always a favorite in my house and it was the same when I had kids. Without gluten it was still easy to make a really good mac and cheese dish, see my pumpkin mac and cheese recipe-->here. Now without dairy, this was a little more difficult. I am not a fan of any dairy free cheese product and most of them are soy based anyway, which my daughter is allergic to so that is out of the question. I was surprised the first time I had Daiya mozzarella cheese on pizza and it was actually melted and stretchy like real cheese.
I used the cheddar version for this mac and cheese and it was just as good in this dish as it is on pizza!

Ingredients
1 pound gluten free elbow pasta (I use Tinkyada)
2 cups Rice Milk (any nut milk will also work)
1 package Daiya Cheddar (2 cups)
salt and pepper
fresh parsley chopped

Directions
Bring a large pot of water to a boil and add the pasta. While the pasta is cooking, make the sauce. In a medium saucepan melt the earth balance. Add the milk and cook until heated. Add the Daiya shreds and continue to cook until cheese has melted. Drain pasta and add the pasta to the cheese sauce. Stir to combine. Add salt and pepper to taste. Top with parsley. Serve hot.

Monday, June 3, 2013

Gluten Free Dairy Free Stuffed Shells



I always loved stuffed shells but I haven't had them in a very long time. I've always seen the brown rice pasta shells in stores, but without dairy, that has been pretty much off the list...until now! Using my Marinara Sauce recipe and The Earth Diet's Cashew Ricotta Cheese, these came out amazing!! I used Tinkyada Brown Rice Shells.(A tip for the shells, they cooked a lot longer than the package directions).

For the cheese recipe, go to this link on The Earth Diet ----> Cashew Cheese (I used 1/2 cup water instead of 3/4 because I wanted it to be thicker)

I served these along with a chicken version of these meatballs.

Ingredients
One serving of The Earth Diet Cashew Cheese
One serving of my Marinara Sauce
1 package of Tinkyada Gluten free Shells cooked

Directions
Take each shell and spoon a tablespoon of cashew cheese inside. Fold to close and lay on a plate.



Spoon sauce on top of shells. Serve as is or with a side of chicken meatballs.