Month: November 2014

Creamy Tomato Soup (Dairy Free/ Paleo/ Vegan)

Cooler weather is definitely here. Some parts of the country have had significant snow falls already.As the weather turns cold, my thoughts go to soup to warm me up. Some times I have all day to left a soup simmer. Other times I don’t. This soup can be ready in less that a half hour, which is great when you’re in a hurry. Or when you are cold from shoveling…

Creamy-Tomato Soup-Dairy Free

So simple to make and you can have great homemade soup on the table in 15 miinutes!

 

Creamy Tomato Soup (Dairy Free/ Vegan/ Paleo)

1 Tbsp. olive oil/coconut oil (or desired oil)

1 small onion- finely diced

1 clove garlic- minced

2 tsp dry basil

1-28 oz. can crushed tomatoes-or 2 1/2 c. fresh crushed

2 c. water or vegetable stock

1/2 coconut milk ( or desired milk)

1 Tbsp. maple syrup-optional

sea salt and pepper to taste

In a medium size pan, saute onion in oil over medium low heat. Stirring occasionally, add garlic. Let cook two more minutes. Add basil, tomatoes, and water. Let cook for 15 minutes. Add coconut milk and salt and pepper to taste. If too thick then add more coconut milk.

Tomato Soup-Dairy Free

Shared On: Mostly Homemade Mondays, Real Food Recipes, Fat Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays, Foodie Friends Friday, Real Food Fridays, Healthy Vegan Fridays

 

Coconut Cranberry Delight (Gluten Free/ Grain Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Paleo/ Egg Free)

With Christmas coming, you might be looking for a special dessert to serve to your guests. This combines the flavours of coconut, the sweetness of maple syrup as well as the tartness of cranberries for not only a delicious but yet healthy dessert.

Coconut Cranberry Delight- Paleo

Coconut Cranberry Delight (Gluten Free/ Grain Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Paleo/ Egg Free)

Base:

1 c. dates- pitted

1 1/2 c. almond meal

1/3 c. coconut oil

1 Tbsp. coconut flour

Filling:

2 c. cranberries

1/2 maple syrup

2 tsp. coconut flour

1/2 c. unsweetened coconut

Preheat oven to 350 degrees.

Soak dates in boiling water for 10 minutes. Set aside.

In a food processor, put in drained dates, almond meal, coconut oil and 1 Tbsp. coconut flour. Pulse until combined. Press into greased 9″ by 9″ baking dish leaving some up the sides to hold in filling.

Then in the food processor, add cranberries, maple syrup and 2 tsp. coconut flour. Pulse until just combined. Pour into base. Top with coconut.

Coconut-Cranberry Delight

Bake for 40 minutes. Serve warm or cold. For an special dessert top with Whipped Coconut Cream or Vanilla Ice Cream.

Shared On: Real Food Recipes, Mostly Homemade Mondays, Tasty Tuesdays, Fat Tuesday, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friends Friday

Pumpkin Streusel Muffins (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

Fall has so many yummy flavours doesn’t it? One of which is pumpkin. I have never been a fan of pumpkin pie… Yes throw the stones now, but I’m not… I do however like Pumpkin Cake. I also love pumpkin muffins. This time I decided to make them of so much nicer with no eggs and a lovely streusel topping.

 

Wait until you see what i do to them in an upcoming post….

Pumpkin-Streusel Muffins

Pumpkin Streusel Muffins (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

Muffins:

1 c. gluten free flour mix  (mine or a store bought mix)

1/2 c. sorghum flour (or 1/2 c. more gf flour mix)

3/4 tsp. xanthan gum

1 c. palm sugar (or desired granular sugar)

1/2 c. ground flax

4 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1 tsp. baking soda

1/3 c. coconut oil

2 c. pumpkin puree (not pumpkin pie filling)

1 Tbsp. lemon juice

1/2 c. milk alternative (I use coconut milk)

Streusel Topping:

1/2 c. gluten free flour mix

1/2 c. palm sugar

1/3 c. coconut oil (softened)

2 tsp. pumpkin pie spice

Preheat oven to 400 degrees

To make streusel topping, mix flour, sugar, coconut oil and spices together in a small bowl. Set aside.

In a medium size bowl whisk together, flours, xanthan gum, sugar, flax, spices, baking powder and soda.

In another medium size bowl stir together, coconut oil, pumpkin, lemon juice and milk. Add in dry ingredients and stir until mixed.

Scoop batter into greased 12 muffin tins and 12 mini muffin tin approximately half way. Then divide the streusel topping over all of your muffins.

Bake minis for 10-11 minutes and regulars for 20-22 minutes or until toothpick comes out clean. Loosen them while still warm or else the topping will harden and it will be harder to remove them from the tins.

PumpkinStreusel Muffins

Freezes well.

Shared On: Real Food Recipes, Tasty Tuesday, Fat Tuesday, The Southern Special, Tasty Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesday, The Yuck Stops Here

Pumpkin Pie Spice

To me, the cooler air, leaves falling and the smell of cinnamon cooking says fall. Better than just cinnamon is Pumpkin Pie Spice. The mixture of cinnamon, ginger, nutmeg, cloves and allspice mixed into anything pumpkin is delicious! Just sprinkle it into your coffee for a festive feel.

Pumpkin Pie Spice

Pumpkin Pie Spice

4 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground nutmeg

2 tsp. ground allspice

2 tsp. ground cloves

PumpkinPie Spice

Mix together and keep in a sealed bag or covered jar for up to 6 months.

Homemade Hamburger Helper (Gluten Free/ Dairy Free)

Let’s face it, Hamburger Helper was a staple growing up. Who didn’t love the convenience of opening up a box and almost everything being done. I even did this when my kids were small.

I think back now and realize that it may not have been the best choice I could have made. Now I wouldn’t even dream of making a boxed meal. Let alone the fact that my allergies wouldn’t permit it. It really doesn’t take much more time to make it from scratch and definitely tastes much better. You can make it a little different each time by switching up pastas and adding in different veggies.

Try this quick and easy meal tonight!

Homemade Hamberger Helper w Goat Cheese

Homemade Hamburger Helper (Gluten Free/ Dairy Free)

1 lb. ground beef, turkey or chicken

1 medium size onion-diced

1 clove garlic- minced

added veggies if desired *

2 tsp. mustard powder

1 tsp. smoked paprika

1 tsp. cumin

1/2 sea salt

1/2 tsp. black pepper

2 1/2 c. gluten free pene pasta (or desired pasta)

1 1/2 c. milk alternative (I use coconut milk)

2 c. water

1/2 c. goat cheese (or desired cheese)***** Check changes for dairy free

In a large skillet over medium heat, brown ground meat. Stir in onions and added veggies if adding any, let cook for five minutes. Add in garlic, spices, water and milk. Stir thoroughly. Stir in pasta and cover. Cook for 11-13 minutes or until pasta is to desired texture. Add in crumbled goat cheese and stir thoroughly.

Homemade Hamberger Helper w Goat Cheese

*You can add up to 2 cups of desired veggies if you would like, ex: zucchini, peppers, broccoli, cauliflower, etc.

***** To make completely dairy free, use 1/2 of Cashew Cream instead of goat cheese. Still a fantastic flavour!

Shared On: In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesdays, Gluten Free Wednesday, Real Food Friday, Foodie Friends Friday, Gluten Free Fridays, Real Food Recipes

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