Month: February 2016

Slow Cooker Cabbage Casserole (Paleo/ Gluten Free/ Dairy Free)

Everyone has busy schedules! You’re working, driving kids to school, activities, going to appointments. For some reason, everyone needs to be fed every day…. Three meals every day. Many times it’s hard to fit everything else into the day let alone cooking as well.

That’s why I love using a slow cooker. It only takes a few short minutes to get everything prepped, then you throw it into your slow cooker, set it and forget about it! It does the work while you are busy with everything else going on in your life.

Slow Cooker Cabbage Casserole

Slow Cooker Cabbage Casserole (Paleo/ Gluten Free/ Dairy Free)

1 lb. ground beef

1 lg onion- diced

1/2 large cabbage-cut up

1 medium carrot- shredded

28 oz. can diced tomatoes

1- 5 oz. can tomato paste

1 Tbsp. apple cider vinegar

1 tsp. ground mustard

1/2 tsp. ground nutmeg

1/2 tsp. sea salt

1/2 black pepper

Saute ground beef until all the pink is gone. Mix all ingredients together in a big oval crock pot. Put on low for 10 hours.

There will be lots to feed a hungry crowd or you can divide into freezer/ oven safe baking dishes; cover and freeze.

Slow Cooker Cabbage Casserole

When cooking defrosted put oven to 350 degrees for 30 minutes.

Shared On: Allergy Free Wednesday, Savoring Saturdays

Apple Maple BBQ Sauce (Paleo/ Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

I’ve had enough of winter! Is anyone else with me on this one? I collect snowmen that I leave out long after Christmas. I find that I really enjoy looking at their cute little smiles. Well, I’m over it. Those little guys are all going away for another year.

I know that this winter hasn’t been too bad but I’m still tired of it. I really shouldn’t complain because we have had much less snow and milder temperatures than other years. I am really looking forward to the even warmer temperatures and new life that spring brings! Okay, I have ranted enough. I’m done now…

Apple Maple BBQ Sauce

I really enjoy making different sauces to go into my dishes! At Christmas time, I was looking for a different flavour for my meatballs. I wanted sweet and tangy. This sauce is both of those! It also goes great with pulled pork or on any meat that you’re serving.

Apple Maple BBQ Sauce

Pictured on Pulled Pork

Apple Maple BBQ Sauce (Paleo/ Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1 1/2 c. red onion- diced

1 1/2 c. apple- diced

1 Tbsp. olive oil

2-5 oz. cans tomato paste

2 c. water

1/3 c. maple syrup

2/3 c. apple cider vinegar or lemon juice

1/2 tsp. nutmeg

2 tsp. mustard powder

sea salt to taste

In a medium size pan saute onion, apple in olive oil on medium heat. Saute for about 10 minutes until tender. Let cool slightly, then pour into a blender. Blend until smooth. Add remaining ingredients and blend.

Keep in a covered container in the fridge for up to two weeks. Can also be frozen.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Homemade Cashew Milk (Paleo/ Vegan/ Dairy Free)

So there are many things that I make at home that I’ve not posted on here. I make canned salsa, sauerkraut, coconut milk, fermented vegetables, pickles and many other things…

When I talk about things that I’ve made, my friends and co-workers always ask me if it is or when it will be on my site. They don’t like me saying that I wasn’t planning on posting ‘that’. So I am going to be adding some of these recipes that I’ve been making for years. That way everyone can enjoy them!

As for cashew milk… I used to buy different alternative milks- almond, coconut, cashew. Once I looked at the ingredient label. It was full of many things that I couldn’t pronounce. Then I started experimenting with my own nut milks. I didn’t really enjoy the almond milk, although I didn’t enjoy the store bought that much either. I loved the coconut milk. Yes I will post it soon… I do still but the canned high fat coconut milk for ice creams.

How to make Cashew Milk

When I started making cashew milk, I was in love! It After playing with the consistency and finding what I enjoyed the best, I was hooked. I no longer buy my milks, I simply make it.

Homemade Cashew Milk (Paleo/ Vegan/ Dairy Free)

1 c. raw cashews (preferably organic) (soaked for at least four hours)

3 c. filtered water

1 Tbsp. maple syrup (optional)

Drain cashews. Put into high powered blender. Add 3 cups of water. Blend on high for 2-3 minutes. If you have a Vitamix your won’t need to strain it. If your blender is not as powerful, then just strain out the little bits.

Store in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays, Gluten Free Fridays

Chocolate Turtle “Cheese” Cake (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Grain Free/ Refined Sugar Free)

Valentine’s Day is Sunday…. What does everyone see at Valentines but chocolate. Yes every woman LOVES chocolate. Okay there may be some that don’t but I certainly don’t know any…

We all love to receive chocolates on Valentine’s, but if you have many different food allergies it can be difficult for your man  to buy you any. It is also pretty much impossible for us to go out and enjoy a dessert in a restaurant. Yes we can go out for a meal will some adjustments, but unfortunately not dessert.

Raw Turtle :Cheese" Cake

That is perfectly alright! Although I do miss having a dessert that someone else has made (yes I even make my own birthday dessert other than my daughter making me apple crumble), I love coming up with new recipes. The first time I made this one was for my hubby’s birthday back in December. It is so delicious every time that I make it!!

Chocolate Turtle "Cheese" Cake

Do you have any idea how much of these cakes I have eaten? It is sooo good!

Chocolate Turtle "Cheese" Cake

Pictured with Raw Caramel Sauce

This absolutely delicious dessert will be the highlight of your meal!!

Chocolate Turtle "Cheese" Cake

Chocolate Turtle “Cheese” Cake (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Grain Free/ Refined Sugar Free)

Crust: 

1 c. pitted dates- soaked in boiling water for five minutes

1 1/2 c. pecans (reserve 2 Tbsp. chopped pecans)

Filling:

3 c. raw cashews-soaked in water for at least four hours

1/3 -1/2 c. water

1/2 c. maple syrup (or desired sweetener)

1/2 c. raw cacao or cocoa

1 Tbsp. coconut oil

2 tsp. vanilla

1/4 tsp. sea salt

Cooked Caramel Sauce:

1-400 ml. can coconut milk

3/4 c. maple syrup or desired sweetener

1/4 tsp. sea salt

2 tsp. vanilla

To make crust add drained dates and pecans all except for 2 tablespoons into food processor or blender. Pulse until combined. Press mixture into parchment paper lined 9 ” pan. Set aside.

To make filling, add soaked/drained cashews, 1/3 cup water, maple syrup, raw cacao, coconut oil, vanilla, and sea salt into blender. Blend until smooth adding extra water if necessary. Pour into prepared pecan/date crust. Refrigerate for at least two hours.

To make caramel sauce, stir together coconut milk and maple syrup in a small sauce pan. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 3-40 minutes. Milk will start to thicken, then remove from heat and stir in vanilla and sea salt.If you want to make Raw Caramel Sauce

Chocolate Turtle "Cheese" Cake

You can easily pour all of your caramel sauce onto your “cheese” cake or pour it on piece by piece. Store remaining cake in the fridge for up to five days. If you are going to freeze this, do not add the caramel sauce until serving.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturday, Mix It Up Monday, Gluten Free recipe Fix, Sunday Fitness and Food

Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

I knew that I wanted to make a raw caramel sauce for a while now. I just didn’t realize for delicious and simple it would be. This caramel sauce can be used as a dip for fruit or as a topper for a dessert Use your imagination!

Raw Salted Caramel Sauce

Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

1 c. dates

1/2 tsp. sea salt (optional)

3/4 c. water

1 tsp vanilla or 1/2 of a vanilla bean (scrape insides)

Soak dates in boiling water for five minutes. Drain them and add sea salt, water and vanilla to blender or food processor. Puree until smooth..

Raw Salted Caramel Sauce

Store covered in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday

Roasted Butternut Squash Soup (Paleo/ Vegan/ Gluten Free/ Dairy Free)

We are well into winter and all the cold weather and gloominess that grey skies can bring. You just want to stay in your warm house cuddled up by the fire with a fuzzy blanket, watching a movie. What better way to spend a cold winter’s day than to enjoy some roasted butternut squash soup?

Roasted Butternut Squash Soup

 

This soup is actually really simple to make. You prepare everything and really even before your movie is over, your soup is just about ready.

For those who would like to roast your squash and veggies all on one baking dish, you can go right ahead and well as well as dice your squash. Personally I like to let my oven do the hard work. It is so much easier to scoop the cooked squash out rather than trying to peel and dice it raw. If you do decide to peel and dice than adjust your cooking time accordingly. You’ll probably shave off about twenty minutes in the oven… Which you will spend on the peeling and diced… Get my point?

Roasted Butternut Squash Soup

Let your oven do the work while you’re cuddled up watching a great movie!

Roasted Butternut Squash Soup (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1- 2-3 lb. butternut squash

2 tsp. olive oil- divided

2 medium apples- diced

1 medium onion- diced

2 inches of ginger- peeled and minced

1 tsp. dried thyme

fresh ground black pepper

3 c. vegetable stock (make sure its gluten free if buying)

Preheat oven to 350 degrees

Cut squash in half lengthwise. Scoop out seeds. (I roast mine). Place squash cut side up onto a baking sheet. Brush with one teaspoon of olive oil and sprinkle with black pepper. Put into oven to bake. Bake until you can pierce squash easily with a fork, approximately one hour.

Put diced onion, apple, ginger, one teaspoon of olive oil, and thyme into a medium size baking dish. Stir thoroughly. Bake for approximately 40 minutes or until apple is fork tender.

Pull squash and onion/ apple mixture out of oven when cooked. Let squash cool enough to scoop squash out of skin. Now, if you have an immersible blender  you can put all of your ingredients into a pot and blend until pureed. If you only have a blender, then divide your ingredients in half. Puree half at a time. Put soup into a pot and heat thoroughly. Add sea salt and pepper to taste. Really, I didn’t add any because the soup was so delicious on its own.

Roasted Butternut Squash Soup

 

Store in the fridge in a covered container for up to five days. Freezes beautifully.

Shared on: Allergy Free Wednesday, Gluten Free Recipe Fix, Healthy Vegan Fridays, Gluten Free Fridays, Savoring Saturdays

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