Month: April 2014

Sauteed Onions, Peppers and Sausage Sweet Potato (Paleo/ Gluten Free/ Dairy Free)

Do you remember the time before you had allergies/intolerances? The time when you would walk up to the street sausage vendor and buy a sausage topped with sauteed onions and peppers.

Mmmm, oops day dreaming again… So unless you want to have a major reaction and feel like ultimate garbage, you are not going to do that. Here is a simple yet absolutely tasty way to rectify the situation.

Combing sausages, sauteed onions and peppers on top of a caramelized baked sweet potato is the key!

I hope you enjoy it as much as I do!

 

Sauteed Onion Pepper Sausage Sweet Potato-Paleo

Sauteed Onions, Peppers and Sausage Sweet Potato (Paleo/ Gluten Free/ Dairy Free)

2 sweet potatoes- medium to large

1 large onion- peeled and sliced

1 large pepper (any colour)- sliced

2 sausages- sliced

1 tsp.olive oil- or desired oil

sea salt and pepper to taste

Preheat over to 400 degrees

Wash sweet potato and cut length wise. Brush cut side with olive oil and and top with black pepper. Place cut side down onto parchment paper lined baking tray. Bake for 40-55 minutes or until potatoes are soft when pricked with a fork.

Sauteed Onions Peppers Sausage Sweet Potato

During the last 15-20 minutes of cooking, place cut sausages into a skillet on medium heat cooking thoroughly, approximately 8 minutes. Drain much of the fat if desired,  leaving at least a tablespoons worth. Add in onions and peppers and saute for 6-8 minutes until veggies are soft.

Sauteed Onions Peppers Sausage-Sweet Potato

When sweet potatoes are cooked take out of the oven and either smash down the flesh a bit or remove some of the potato and reserve for a different dish.

Top your sweet potato with sausage, onion, pepper mixture. Sea salt and pepper to taste.

Sauteed Onions Peppers and Sausage Sweet Potato

 

Makes four servings.

Shared On: Get Him Fed , Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Fat Tuesday, Mostly Homemade Mondays, Tasty Tuesday, The Southern Special, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Real Food Fridays, Whole Food Fridays, Foodie Friends Friday

 

Strawberry Rhubarb Crisp (Grain Free/ Gluten Free/ Egg Free/ Dairy Free/ Refined Sugar Free/ Vegan Option/ Paleo)

Spring is here! With spring comes rhubarb!! I was looking in my freezer and I had a couple of my friends give me so much rhubarb (mine didn’t want to grow) last year, that I still have quite a bit.

I thought, what better dessert to make than strawberry rhubarb crisp. I have made this dessert, probably ten times in the past couple of months and have still not tired of it at all. Yes it’s that yummy!!

I wanted everyone to have it in the back of their mind when all of our wonderful rhubarb is coming in nice and full. It is fantastic warm, room temperature or cold. Breakfast, lunch or dinner 😉

PaleoStrawberryRhubarbCrisp

 

Strawberry Rhubarb Crisp(Grain Free/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan Option/ Paleo)

For the Crust:

1 c. almond flour/meal

1/2 c. tapioca starch

1/3 c. ground flax

1/3 c. raw honey or maple syrup for vegan

1/3 c. coconut oil- melted

1 tsp. ground cinnamon

For the Filling:

8 c. chopped rhubarb (if frozen- defrost and drain)

1 c. chopped strawberries (if frozen defrost and drain)

1/4 c. tapioca starch

1/2 c. raw honey or maple syrup if vegan

Preheat oven to 350 degrees.

In a medium size bowl, mix all of the crust ingredients together and set aside.

In the 9″ by 13″ baking dish that you are going to bake your crisp in, add in defrosted, drained fruit, as well as the 1/4 c. tapioca starch and 1/2 c. honey or maple syrup.  Mix well. Make sure your dish has at least two inch side. The fruit rises as it cooks, then settles back down.

Crumble topping over the top of fruit mixture. Bake for 45-50 minutes or until fruit is cooked through.

Paleo Strawberry Rhubarb Crisp

 

Freezes quite well!!

Paleo-StrawberryRhubarb Crisp

 

 

You can serve it with Whipped Coconut Cream or Vanilla Ice Cream

Shared On: Real Food Recipe Round Up ,Motivational MondayMostly Homemade MondaysIn and Out of the KitchenFat TuesdayAllergy Free Wednesday  , Waste Not Want Not  Gluten free Wednesdays , Tasty Tuesday , Gluten Free Fridays, Real Food Friday, Whole Food Fridays, Foodie Friends Friday, Healthy Vegan Fridays

Supreme Cinnamon Swirl Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

 

Do you ever walk through the mall past one of the Cinnabon places and wish that you could go in and just have one and not feel absolutely awful?

I do… My most favourite treat that I would buy for myself (before food allergies), was a cinnamon bun.

I have made several attempts at cinnamon buns, although eatable were not good enough to post. I think its because I can’t have the yeast. Okay enough being sorry for myself…

Fast forward to this fantastic cake. Full of layers of cinnamon and glaze… mmm.

It is sure to satisfy your cinnamon craving!!

And just think how much healthier it would be for you… 🙂

 

Supreme-Cinnamon Swirl Cake

Cinnamon Swirl Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Batter:

2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more of gluten free flour mix)

1 tsp. xanthan gum

1 1/2 c. palm sugar (or desired sugar)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 Tbsp. cinnamon

1/2 c. coconut oil(melted), or any mild oil

4 eggs

2 c. milk alternative of your choice

2 tsp.vanilla

1 tsp. lemon juice

Preheat oven at 350 degrees.

In a medium bowl whisk together flour mix, xanthan gum, sugar, baking powder, baking soda, and cinnamon. Set aside.

In another bowl mix together oil, eggs, milk, and vanilla. Add flour mixture. Beat slowly for 30 seconds, then scrape down sides of bowl. Beat on medium speed for two minutes. Pour batter into greased 9″ by 13″  or 10″ by 12″ pan.

Topping:

1/2 c. coconut oil- melted (or butter if dairy is tolerated)

1 c. palm sugar (or desired sugar)

1 Tbsp. cinnamon

Mix together topping and drop by spoonfuls over cake.

Cinnamon Swirl Cake

 

Swirl topping through the cake bake with the tip of a knife. Bake for 35-40 minutes or until toothpick comes out clean when you test the cake.

 

 

Glaze:

1/2 c. palm sugar (or desired sugar)

2 Tbsp. milk of choice (I have used coconut and almond milk)

1 tsp. vanilla

 

Put sugar and milk into a small pot. Heat, stirring constantly on low just until sugar is dissolved.

Remove from heat and stir in vanilla. Pour all over cake.

Supreme Cinnamon Swirl Cake

 

Cut and enjoy!!! Make approximately 20-24 servings.

More cakes you may enjoy:

Vegan Apple Spice Cake

Pumpkin Cake with Cashew Icing

Chocolate Zucchini Cake

Caramel Kissed Flourless Chocolate Cake

Almond Cake

Chocolate Cake

 Shared On:

Real Food Recipe Round UpMix It Up MondayMostly Homemade Mondays, Kitchen Link Party, Waste Not Want NotGluten Free Wednesdays , Allergy Free Wednesdays , Gluten Free Fridays ,Whole Food Fridays

 

Taco Seasoning (Gluten Free)

Are you tired of sodium and gluten filled mixes? Half the ingredients you can’t even pronounce. It can can very frustrating! I have been making my own homemade mixes for years. Like my “Shake and Bake” Chicken mix as well as my “Hamburger Helper” mix.

I haven’t posted too many of my mixes because I frankly hadn’t thought about it until I received an email asking for some. I will continue to add my convenience foods to my growing list of recipes. I hope you enjoy my gluten free, sodium reduced, chemical free Taco Seasoning.

Gluten Free Taco Seasoning

Taco Seasoning (Gluten Free)

2 tsp. ground cumin

1 tsp. mustard powder

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cayenne pepper (more if desired)

1/2 tsp. chili pepper flakes

1/2 tsp. sea salt (or salt and pepper to taste)

1/2 tsp.black pepper

Mix all ingredients together and add to one pound of browned ground meat along with 1/2 cup water. Cook until water is absorbed.

 

 

Cashew Cranberry Quinoa Salad with Maple Citrus Dressing (Gluten Free/ Dairy Free/ Vegan Option)

April can be a wondrous time of year with flowers blooming, grass turning green and everything coming alive. Hmm, this year everything is taking its dear sweet time. That is probably because Mother Nature has been in a grumpy mood and has blanketed us with winter up until the last week.

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

This time of year vegetables are not in season and can get quite expensive. It can be a bit difficult, as well as costly to be able to have a great salad for lunch. The combination of crunchy nuts and vegetables along with the sweet tangy flavour of the dressing brings this salad alive.

There are flavours for everyone!  I have brought this salad to gathering and everyone loved it!!

 

Cashew Cranberry Quinoa Salad With Maple Citrus Dressing

This is a deliciously, hearty salad that is great as a side or a meal.

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

 

Cashew Cranberry Quinoa Salad with Maple Citrus Dressing (Gluten Free/ Dairy Free/ Vegan Option)

Salad:

1/2 c. red quinoa**- uncooked

1 medium carrot- peeled and shredded

2 c. mixed chopped vegetables (I have used broccoli, cucumber, peppers)

2 green onions/scallions- chopped (or diced red onion)

2/3 c. raw cashews (desired nuts or omit if nut allergy)

1/2 c. raw sunflower seeds (or other seeds)

1/3 c. dried cranberries

Optional if not vegan- 1 1/2 c. chicken- cooked and shredded

Maple Citrus Dressing:

1 lemon squeezed (approx. 2 Tbsp.)

1 lime squeezed (approx. 1 Tbsp)

2 Tbsp. maple syrup (or raw honey if not vegan)

2 Tbsp. olive oil (or desired mild oil)

1 tsp. sea salt (or to taste)

Rinse and cook quinoa as per directions and set aside to cool.

Mix all your vegetables except for your cashews into your cooled quinoa and mix.

Whisk together dressing and pour over salad. Mix well. Makes 6 cups of salad without the chicken. If adding chicken add now. Add cashews just before serving for optimum crunchiness.

Store sealed container in the fridge for up to 3-4 days.

Quinoa Salad With Chicken

** You can absolutely use regular quinoa. I just thought that the red looked pretty.

Other Salads You May Enjoy:

Quinoa and Vegetable Salad

Tomato Basil Rainbow Salad

Brushetta Quinoa Salad

Mexican Quinoa Salad

Broccoli Salad

Shared On: Real Food Recipe Round Up , Motivational Monday, Mix It Up Monday, Fat Tuesday, In and Out of the Kitchen, Waste Not Want NotGluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Real Food Friday, Healthy Vegan Fridays, Foodie Friends Friday

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