Month: August 2013

Peaches and “Cream” Ice Cream (Paleo/ Dairy Free/ Refined Sugar Free/ Vegan Option)

Peach season is in full swing and it is still very warm in Southern Ontario…. Hmm, what to make?  Well of coarse, Peaches and “Cream” Ice Cream!! 🙂

Peaches and Cream Ice Cream

Peaches and “Cream” Ice Cream  (Paleo/ Dairy Free/ Refined Sugar Free/ Gluten Free/ Vegan Option)

1- 400 ml. can of high fat coconut milk

3 c. sliced peaches (reserve 1/2 c. if you would like chunky ice cream)

1/4- 1/3 c. honey- depending on desired sweetness (maple syrup for vegan)

2  tsp. vanilla

2 tsp. ground cinnamon (optional)

Refrigerate the can of coconut milk overnight. (No you can’t skip this step- believe me, I have tried)

Place all ingredients into food processor or blender, except the reserved peaches.Blend until pureed.

Then blend mixture in frozen ice cream maker ** for twenty minutes. Just before time is up add an additional 1/2 c. of cup up fruit.Will be consistency of soft ice cream.  For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.

Peaches & Cream Ice Cream

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours,.

For more great ice cream recipes why not try Chocolate Chunk Ice Cream, Vanilla Ice Cream or Strawberry Ice Cream. In and Out of the Kitchen, Tasty Tuesday

Shared On: Gluten Free Round Up , Make Your Own Monday, 5 Ingredient Mondays, Home and Garden Hop, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Wellness Weekend, Real Foods Friday, Foodie Friends Friday, Swap N’ Share, Food on Friday, Raw Foods Thursday

Zucchini Pesto Lasagna with Cashew Cream ( Paleo/Gluten Free/ Dairy Free/ Vegan)

It is the time of year when the gardens are overflowing! I love it! I wanted a fresh allergy free dinner idea…

Zucchini Pesto Lasagna w Cashew Cream

You don’t have to worry about spending tons of money on fresh vegetables. If you are lucky, you can go into your back yard and pick your vegetables 🙂 Even if you don’t have a garden of your own, there are plenty of farmers markets to buy fresh, local produce.

When I was thinking of what else to to with zucchini I had many ideas bouncing around in my head. Yes I have said it before. When I get new ideas about recipes and foods, it’s like there is a ping pong ball bouncing around my head 😀

Anyway… As I said, I was thinking about what else to do with zucchini. I have already used zucchini as a pasta, cutting it into ribbons and julienne. I was going to make a traditional lasagna (well as traditional as it gets with allergies), when I thought of using zucchini ribbons as the noodles. Then I thought about adding pesto into the mix. What doesn’t taste better with pesto?

Zucchini Pesto Lasagna with Cashew Cream

This is a great recipe as a lunch, dinner or as a side!

Zucchini Pesto Lasagna with Cashew Cream (Paleo/ Gluten Free/ Dairy Free/ Vegan)

One batch of: Basil Pesto and a batch Cashew Cream

1 medium size zucchini- cut thin into ribbons

1 large onion- sliced

1 large size carrot- julienne

1 large pepper- sliced

1 Tbsp. coconut oil or olive oil

1 tsp. dried basil

In a medium frying pan, add oil, onion, carrot, and pepper. Saute for approximately ten minutes on medium low heat, stirring frequently. Stir in dried basil and take pan off heat when vegetables are soft.

To assemble lasagna use a 9″ by 13″ baking dish.

Start with 1-2 tablespoons of prepared pesto spread all over the bottom of the dish.

Then a single layer or zucchini ribbons.

Followed by 1/3 of sauteed vegetables.

Then 1/3 of your cashew cream.

And 1/3 of your pesto. Repeat each step two more times, ending with pesto.

Prep-Zucchini Pesto Lasagna

Bake uncovered at 350 degrees for 30-40 minutes or until zucchini is fork tender, but not mushy.

Zucchini Pesto Lasagna

***Freezing this does work beautifully. Freeze raw and just cook from defrosted.

Shared On: Gluten Free Fridays, Wellness Weekend, Whole Foods Fridays, Real Food Friday, Gluten Free Round Up, Make Your Own Monday, Mix It Up Monday, In and Out Kitchen Party, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Paleo Party, Savory Saturdays

 

Quinoa and Vegetable Salad (Vegan/ Gluten Free)

We just got back from five days of camping! My hubby and I had a wonderful time away!
For two of the days, it was only the two of us and we had no agenda at all! It was great 🙂
When going away or staying at home, I love to have this salad made up ahead of time!
It tastes great and lasts in the fridge or your cooler for four days. You may also like Cranberry Cashew Quinoa Salad with Maple Citrus DressingMexican Quinoa Salad and Brushetta Quinoa Salad.
Quinoa & Vegetable Salad

Quinoa and Vegetable Salad (Gluten Free/ Vegan)

1 c. quinoa (uncooked)
1 Vegetable Bouillon Cube (optional) – I use McCormick or homemade stock
1 c. cherry tomatoes
1/2 c. cucumber- diced
1/4c. red or green onion- diced
1/4 c. red pepper- diced
1/2c. broccoli- diced
1/3-1/2 c. Vinaigrette Dressing
Sea Salt and pepper to taste
** For added protein add 1/3 c, each of pumpkin seeds and sunflower seeds- optional
Cook quinoa with 2 cups of water (or stock) adding bouillon cube, for 15 minutes or until water is absorbed. Let sit five minutes, stir with fork and let cool.
After cooked quinoa is cooled, add diced vegetables and dressing, and mix together in a medium size bowl.
** I mix and match vegetables according to what I have on hand at the time.
Veggie and Quinoa Salad

 

Shared On: Swap N’ Share Sunday, Mix It Up Monday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Free Wednesdays, Gluten Free Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Whole Foods Friday

Chocolate Zucchini Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Zucchini, zucchini and more zucchini!!! I have made so many different recipes lately that have zucchini in them. I thought that I should share one!

It is still such great weather! This summer has been wonderful for swimming, camping, bbqs, and just being able to enjoy visiting with friends and family outside.

With summer in full swing, there is so much fresh produce out there to be eaten. I planted zucchini, and the plants are growing well, but the bunnies keep stilling the flowers 🙁

Thankfully, I have family and friends with an over abundance.  So now I am crazy for Zucchini!!

Now what to make with it all….Let’s start with yummy chocolate zucchini cake! You can top it with my Chocolate Sweet Potato Frosting with extra yumminess!!

Chocolate Zucchini Cake

Chocolate Zucchini Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

1 1/2 c. gluten free flour mix
1/2 c. sorghum flour
1 tsp. xanthan gum
1/2 c. cocoa
1 tsp. baking soda
1 1/2 tsp. baking powder
1 c. palm sugar (or desired granular sugar)
2 eggs
1/2 c. coconut oil
1 1/2 c. almond milk (or desired milk)
2 tsp. vanilla
2 c. grated zucchini
1 c. chopped dark chocolate (dairy free)
1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees

Whisk together flours, xanthan gum, cocoa, baking powder, baking soda, and palm sugar. Set aside.
In another bowl, mix together eggs, canola, almond milk, and vanilla. Add wet ingredients to dry and mix well. Stir in zucchini. Pour your batter into a greased 9’by13′ pan. Sprinkle chopped chocolate and walnuts on top.

Bake for 40-45 minutes, or until tooth pick comes out clean.
I cut this into slices and store it in the freezer for those time that company unexpectedly show up, or when I would like to enjoy a piece.

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Sweet Potato Bacon Hash (Gluten Free/ Dairy Free/ Egg Free/ Paleo)

When I was younger, I’m talking my 20’s and 30’s, I never ate breakfast. I survived on a pot of coffee for the morning, then ate a decent lunch. I had found that when I ate, what I thought was a healthy breakfast, I would be starving by 10 am and eating the entire rest of the day none stop. What I didn’t realize at the time was that most commercial cereals are definitely not healthy.

The past few years, before my food allergies, I had started eating breakfast much more. I was eating more protein, still carbs, and eggs. When I found out that I had food allergies, I knew I that needed to eat breakfast, but what? Most of the time I would have leftovers, smoothies or omelettes. As long as I had a good amount of protein, I would be satisfied for many hours.

You may remember that I went in for more food allergy/sensitivity testing(IGG). I knew there were more foods that were affecting me. One of the things that tested relatively high was eggs. (I am still putting them in some of my baking, but no longer having them on their own) I was quite concerned on what else I could have for breakfast. When I am not working on the weekend, our Sunday morning breakfasts and some week days would consist of bacon or ham, hash browns, and of course eggs.

Well, come on… Another thing I have to give up? Not that I was Ever a big egg fan. As a child, I wouldn’t eat them. As an adult I would only eat them scrambled or in a omelette that was filled with veggies. I knew that they had lots of protein and would help me stay filled up for longer.

I decided that I had to make a new kind of “omelette” so to speak. The first time I made this, I just had many sauteed vegetables to eat. Pretty good, but it was lacking in the flavour and definitely in the protein. The second time, I had had some left over bacon in the fridge and decided to throw that in. Oh my goodness!

Bacon really does make everything better!! A new breakfast for me and you as well, was created! I have made this so many times over the past month. My husband is going to wonder where all there bacon is going… Ha ha ha, don’t tell him okay. It will be our little secret! :-X

I have posted the pictures of my breakfast on my Facebook site and was asked for the recipe, so here you are. I hope that you enjoy it as much as I do.

This serves two as a main breakfast.

Sweet Potato Bacon Hash

Sweet Potato Bacon Hash (Gluten Free/ Dairy Free/ Egg Free)

6 slices bacon- chopped

1 small sweet potato- diced small

1 medium onion- diced

1 pepper- diced (red, green, yellow or mix them up)

1 small zucchini- diced

1 Tbsp. coconut oil or extra bacon fat

In a medium frying pan, cook bacon until just under desired doneness, over medium low heat.(it will cook more in the pan with the veggies) Remove bacon and cut into bite sized pieces.

Drain bacon grease but save it for later. Add sweet potato to pan and 1/4 cup of water, cover with lid and let steam for approximately five minutes. After the five minutes, drain excess water. Add oil or reserved fat, onion and peppers to sweet potato. Saute for approximately ten minutes over medium low heat.

Add in bacon and zucchini. Saute for an additional five minutes or until desired tenderness.

Sweet Potato Bacon Hash 2

Enjoy your breakfast and save the second helping for the next day or if you are feeling generous you can share it 🙂 Either way, enjoy my new favourite breakfast!!

Other Breakfast Ideas that you may Enjoy:

 

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