Month: May 2013

Easy Roasted Sweet Potatoes

This is a simple post and one that I didn’t really plan on posting. I don’t really think about posting easy vegetable side dishes. I did however have some emails, so I will be obliging.

I use sweet potatoes in many different ways… Apple sweet potatoes (which I will post at a later time), Cinnamon Sweet Potato Frosting, Chocolate Sweet Potato Frosting and other recipes I am playing with and by roasting them.

Easy Roasted Sweet Potatoes

Roasting is super easy way to be able to enjoy them whether you are cooking them in the oven or on the barbecue.

2 medium sweet potatoes

1 Tbsp. olive oil

1 tsp. my spice mix or herbs of your choice

Preheat oven to 400 degrees.

Wash sweet potatoes. I leave the peel on, but you can remove if you would like. Chop into one inch pieces. (You can cut them into bigger pieces but the smaller ones seem to caramelize better)

Toss potatoes and olive oil into a bowl and stir so that the potatoes are evenly coated in oil.

Sweet Potatoes

Put into parchment paper lined baking dish. (Believe me, you want the parchment paper. If not the caramelizing causes the potatoes to stick to the bottom of the pan)

Sprinkle on spices. Cook uncovered for 35-40 minutes, stirring twice through the cooking process.

Makes four servings.

Roasted Sweet Potatoes

**If barbecuing, cook on low heat, stirring more frequently, approximately same time. Test doneness with a fork.

Makes four servings.

Shared On: Gluten Free Fridays, Whole Foods Friday, Allergy Friendly Friday, Swap N’ Share Sunday, Mix It Up Monday, 5-Ingredient Mondays, Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays

Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Spring and summer can get pretty busy, but you still need want some nice cookies around 🙂
So if you don’t have time or don’t want to go through the fuss of rolled out sugar cookies, these will work out great for you. All the taste of rolled sugar cookies, but much less work.
Almond Sugar Cookies

Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

1/2 c. coconut oil
2/3 c. palm sugar (or desired granular sugar)
1 egg (Or 1 gel egg **)
1 tsp. almond extract
1 3/4 c.  gluten free flour mix
1 tsp. xanthan gum
1/2 tsp baking powder
1/2 c. almond flour
1/2 c. dark chocolate
Preheat oven to 350 degrees
Cream the oil and sugar together. Mix in egg and extract. In another bowl whisk together flour mix, xanthan gum, and baking powder.
Add dry ingredients to creamed ones and mix well. Roll into small balls and roll into the almond flour and place onto parchment paper lined cookie sheet. Then flatten the rounds down with a fork.
Bake for 9-10 minutes or until cookies are just golden. Let cool.Melt the chocolate in a double boiler. Then you can either dip the cookies into the chocolate or drizzle the chocolate on them.
Keep in sealed container for up to five days. They also freeze well.
** To make gel egg mix 1 Tbsp. or ground chia to 3 Tbsp. water.

Roasted Garlicky Cauliflower Dip (Dairy Free/Vegan/ Nut-Free)

With the summer party/bbq season well underway, veggie dip are always a hit! I enjoy making recipes that everyone will enjoy 🙂

Since I made my Cauliflower Crust Pizza, I have been really playing with cauliflower to make different recipes. I am really enjoying the versatility of it!  Being dairy free, I was getting somewhat frustrated with my options for dips. I have made Chili Cheese Dip andBean Dip as well as flavouring my Cashew Cream several different ways. This is just a new fabulous option!!

I have made this recipe several times and several ways. This is the best dip yet!!

Garlicky Cauliflower Dip

Delicious with raw veggies or with nacho chips. 🙂

Roasted Garlicky Cauliflower Dip (Dairy Free/Vegan/ Nut-Free)

Preheat oven to 400 degrees.

4 c. chopped cauliflower- about 1/2 a head of cauliflower

1/2 c. chopped onion- a medium size onion

1/3 c. olive oil

1/3 c. apple cider vinegar

1 Tbsp. mustard powder

1 Tbsp. dry basil

1/4 tsp. cayenne pepper (optional)

4 cloves garlic- chopped

1 c. cooked white navy beans**

3-5 Tbsp. water

sea salt to taste

Put cauliflower, onion, olive oil, mustard powder and cayenne into a two quart casserole dish and mix thoroughly.

Roast for twenty minutes. Add garlic and stir. Roast for another twenty minutes. Take out and let cool.

After cauliflower mixture has cooled put it in food processor, add beans and pulse. Add one tablespoon of water at a time to make a smooth consistency.

Garlicky Cauliflower Dip 2

Keep in a covered bowl in the fridge for up to five days. Make approximately 6 cups.

** You can use any white cooked bean.

Shared On: Allergy Free Wednesdays, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love, Swap N’ Share Sunday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Friday Finger Foods, Wellness Weekend

Spring Asparagus Crustless Quiche (Paleo/ Gluten Free/ Dairy Free)

Spring has sprung and so has Asparagus!!!

Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well 🙂

This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so versatile that it compliments many dishes…

Spring Asparagus Quiche

Spring  Asparagus Crustless Quiche (Paleo/ Gluten Free/ Dairy Free/ Vegetarian)

1 tsp. olive oil

1 pound asparagus-chopped into one inch pieces

1 medium onion- diced

1 clove garlic- minced

5 large eggs

2/3 c. almond milk ( or desired milk)

1/2 tsp each sea salt and pepper

1/4 c. chopped chives

Preheat oven to 350 degrees.

In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.

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Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.

Add milk, salt, pepper, chives. Stir lightly to combine all the ingredients.

Bake uncovered for 35-45 or until eggs are set.

Asparagus Quiche

Makes six servings.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So one morning I was hungry and didn’t have my usual ingredients to make Smoothie. There are many things that I could have made, but what I really wanted was a cookie… 🙂

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them 🙂

Cranapple Breakfast Cookies 2

Cranapple  Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Tasty Tuesdays, Mix It Up Mondays

Simple Sloppy Joes (Gluten Free)

Now that I have my buns tasting great, it’s back to being able to pick up sandwiches such as Sloppy Joes!!

Simple Sloppy Joes

Sloppy Joes (Gluten Free)

1 lb. extra lean ground beef, chicken or turkey
1 medium onion-chopped
1/2 medium green pepper-chopped
2 cloves garlic-minced
1-7oz. can tomato paste
7oz. water
1 tsp. celery seed
2 tsp. dry mustard powder
2 Tbsp. apple cider vinegar
1 Tbsp. palm sugar ( or desired granular sugar)
sea salt and pepper to taste

In frying pan over medium heat brown meat and drain fat; add onion and green pepper and saute until vegetables are soft; add garlic.
Then add tomato paste, one can of water, and rest of ingredients. Let simmer over low heat for about 30 minutes. Salt and pepper to taste.

Serve on my Hamburger Buns, Egg Free Buns or desired buns… Makes four servings.
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Easy Truffles (Dairy Free/ Egg Free/ Paleo/ Vegan)

I haven’t made Truffles in so long… They are very easy to make. 

You can switch them up with your flavourings and toppings. They look so pretty and fancy sitting in the mini muffin cups that everyone will think that you slaved… 

It will be our little secret just how simple they are to make…

 

 These Truffles are so easy to make and you can enjoy them with whatever flavours and toppings you would like!!

Coconut-Milk Truffles

Easy Truffles (Dairy Free/ Vegan/ Paleo/ Egg Free)

one can coconut milk

dairy free dark chocolate-72%(or higher)

flavouring

topping

Put a can of coconut milk into the fridge overnight.

The next day open the can and scoop out however much hardened coconut cream it has made. Reserve the coconut water for a different recipe.
Measure the coconut cream (I had 2/3 cup)
However much coconut cream you end up with, double that amount of chopped dark chocolate(for mine it was 1 1/3 cup)
Put the coconut cream into a double boiler(I use a metal bowl above a small pot with about an inch of water in the pot)
Simmer the milk until just before boiling.
Remove form heat and add chopped chocolate and one teaspoon of flavouring(I added vanilla, but you could add any flavour)
Stir until your ganache becomes smooth.
Pour into a glass dish and put into the fridge for about an hour until it has hardened.
Now for the messy part. Take about 1/2-1 teaspoon of ganache and roll into balls. Rolls your truffles into whatever coating you’d like. Cocoa, coconut, ground almonds, or you can get really fancy and dip them in melted chocolate.

For 2/3 c. coconut cream, 1 1/2 c. 72% dark chocolate, 1 tsp. vanilla…. I ended up with 26 delicious Classic Dairy Free Truffles.

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 Shared On: Waste Not Want Not , 5-Ingredient Monday, Traditional Tuesdays, Healthy Vegan Fridays

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy!  I found it now 🙂

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry  ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.

Mexican Quinoa Salad (Gluten Free)

With the warmer weather coming we tend to steer more towards salads. Here’s a great one with protein and vegetables.

Mexican Quinoa Salad

Mexican Quinoa Salad (Gluten Free)

1/2 c. quinoa
1/2 vegetable bouillon cube
1- 19 oz. can of black beans
1-10 oz can of niblets corn
1 red onion- diced
1 stalk celery- diced
1/2 cucumber- diced
1/2 red or green pepper- diced
1/4 c. olive oil
1/4 c. Bragg’s apple cider vinegar
1 tsp. cumin
1/2 tsp. chili powder
sea salt and pepper to taste

Cook quinoa with bouillon cube in one cup of water as directed. Set aside to cool.
After cooked quinoa is cool, add diced vegetables. Drain and rinse beans and drain corn; add to salad.
Mix thoroughly.
In a cup mix oil, vinegar, cumin, and chili powder together. Pour over salad and mix.
Add salt and pepper to taste. Makes 6-8 side servings. Will keep covered in the refrigerator for up to 4 days.

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