Chicken And Roasted Vegetables (Paleo/ Gluten Free)

With spring upon us, I like to get back to healthy, delicious comfort foods that don’t pack on the pounds. Healthy cooking and eating.  Try this chicken with roasted vegetables.

1 medium sized sweet potato- peeled and chopped
1 red onion- chopped
4 pieces chicken- skin removed
2 Tbsp. olive oil
2 Tbsp.  apple cider vinegar
2 tsp. basil

Chicken & Roasted Veggies

Preheat oven to 400 degrees.

Mix oil, vinegar, and basil together.
Place chicken into the baking dish and arrange vegetables around chicken.
Drizzle oil/vinegar mixture over chicken and vegetables.

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Cook uncovered for 35-40 minutes or until chicken is cooked through and vegetables are
fork tender. Stir vegetables after approximately 20 minutes.

Chicken and Roasted Veggies

Makes four servings. Serve with a salad.

Vinaigrette Dressing/ Marinade (Paleo/ Vegan/ Gluten Free)

 Let’s face it, a simple vinaigrette dressing is a must for salads, marinating meat or even just pouring a little into a stir fry or on top of roasted veggies! It just adds so much flavour!! 

Vinaigrette Dressing

Vinaigrette Dressing/ Marinade (Paleo/ Vegan/ Gluten Free)

1/3 c. Raw Apple Cider
1/3 c. lemon juice
1/2 c. olive oil
2 cloves garlic-minced
1 tsp. dry basil (or 1 Tbsp freshly chopped)
1 tsp.maple syrup (optional)
1/4 tsp. xanthan gum (optional, but it helps keep the dressing together)
sea salt and pepper to taste
Mix together in glass jar, shake well and store in the refrigerator for up to two weeks. Makes just over one cup. Shake before using.

Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)

I can not seem to keep these muffins in my house very long. I guess that is a compliment to the chef.
One of my friends tried them and said that each mouthful was tantalizing. She told me that she savored every bite, tasting all the different flavours. I said that when I finish my cook book she can write my recipe reviews.

Morning Glory Muffins

One thing I can say is that I have never tasted a better morning glory muffin.
I hope that you agree… Let me know.
Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)
1 c. gluten free flour mix
1/2 c. sorghum flour
3/4 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. palm sugar (or other granulated sugar)
3 tsp. ground cinnamon
1/4 c. ground flax
1/2 c. chopped walnuts
1/2 c. raisins
1/2 c. unsweetened shredded coconut

3 eggs
1/3 c. coconut oil (melted)-(or other mild oil)
1/2 c. unsweetened apple sauce
2 c. shredded carrots
1 c. grated apple

Preheat the oven to 400 degrees.
In a medium size bowl, whisk together flours, gum, baking powder, baking soda, sugar and cinnamon. Then add walnuts, raisins, and coconut.*   Set aside.

In another bowl beat together eggs, coconut oil, apple sauce, carrot and apple. Add wet ingredients to dry. Stir until just mixed. Spoon batter into greased muffins tins.

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You can either make 12 larger muffins or 16 smaller ones. Bake muffins for 15-18 minutes or until toothpick comes out clean.

Enjoy a nice muffin and a warm cup of tea!

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They freeze well!!
*If you don’t like raisins or coconut or want to change the nuts, go ahead. Mix and match.

*If you don’t like or can’t have flax you change it to sunflower seeds or chopped nuts.

Shared On: Food On Friday, Mix It Up Monday

Simple BBQ Sauce (Paleo/ Refined Sugar Free/ Vegan)

You have changed the way you eat. You are eating far healthier than you used to. Then there are condiments. Most can not be consumed by people with food allergies/intolerances. This bbq sauce not only tastes great, but it’s also sugar free.  Everyone needs a great BBQ Sauce! This one is quite, easy and delicious!!

Simple BBQ Sauce

Simple BBQ Sauce (Paleo/ Refined Sugar Free/ Vegan)

13 oz. can of tomato paste
13 oz. water
3 Tbsp. raw apple cider vinegar (I use Bragg’s)
2 Tbsp. maple syrup or raw honey if not vegan (or desired sweetener)
3 cloves garlic- minced
1/4 c. fresh minced onion or 1 tsp. dried
1 tsp.  sea salt

Put all ingredients into sauce pan; cook over medium heat for 15 minutes.
Store in glass jar in the refrigerator for up to 2 weeks. Can also be stored in the freezer.

Also try my Honey Garlic Sauce

Shared On: Allergy Free Wednesday, Waste Not Want Not, Gluten Free Wednesdays

Basil Pesto ( Dairy Free/ Vegan/ Paleo)

Two flavours that I absolutely love together are basil and garlic! They seem to enhance the flavour of so many recipes. After I had to be dairy free, I realized that Pesto was definitely something that I would figure out how to make. Now I enjoy it all year round!

Basil Pesto

Basil Pesto ( Dairy Free/ Vegan/ Paleo)

2 c. basil leaves (I have gone half parsley)
3 cloves garlic
1/4 c. pine nuts or walnuts
1/4-1/2 c. olive oil

Put basil, garlic cloves and pine nuts into the food processor; pulse, adding olive oil a little at a time.
Add enough oil for paste consistency.

I freeze in ice cube trays; then keep in a ziploc bag. ( Have a separate tray because it will take on the garlic flavour)
Then I just use a cube or two in recipes.
* I have used half basil and half parsley and it works great.
*I have usually use walnuts in place of pine nuts; much less expensive and tastes fine.

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Shared On: 5-Ingredient Mondays, Raw Foods Thursday, Healthy Vegan Fridays

Simple Shortbread (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Shortbread is an easy to make treat, that can look like you spent hours making many different kinds, when you didn’t. If you are having a nice cup of tea with a friend, you would still like to be able to put out a simple, yet satisfying treat.

Shortbread can be made up several ways. I have made it simple and healthy. You can put you own unique twist on it.

Simple Shortbread

Simple Shortbread (Gluten Free/ Dairy Free/ Egg Free/ Vegan/ Refined Sugar Free)

1 3/4 c. gluten free flour mix
1 tsp. xanthan gum
1/2 c. palm sugar (xylitol or other granular sugar)
1 c. coconut oil (or butter if tolerated and not vegan)
1 tsp. vanilla
**Toppings
Preheat oven to 350 degrees.

Cream coconut oil, sugar and vanilla. Whisk together flour xanthan gum. Add flour mixture to creamy mixture. Blend thoroughly.
Press into a 9″ by 13″ pan.

**Here’s the fun part. You can leave in plain, press an almond or other nut into each 2″ by 2″ square, top with chopped nuts, dark chocolate, or chopped dry fruit. Press nuts or fruit in a little.

Bake for 20 minutes for softer, 25 minutes for crispier squares. Let cool them cut into 2″ by 2″ squares.

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**If desired you can melt one ounce of dairy free chocolate and drizzle over squares.

Makes approximately 30- 2″ squares. Freeze well 🙂

Cinnamon Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free)

Cinnamon is a wonderful flavour!! It is also full of health benefits!

Isn’t it wonderful that it can make foods taste so delicious and be healthy for us.

You can take this cinnamon loaf to anyone house, and they would never know that is was gluten free. I remember the first time I took this over to a friend’s house. She couldn’t believe that I could eat it, because she thought that it was a regular loaf. She was pleasantly surprised!

Cinnamon Loaf

 

Cinnamon Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free)

Topping:
2 Tbsp. palm sugar (or other granular sugar)
2 tsp. cinnamon
2 tsp. unsweetened apple sauce

Loaf:
2 c.gluten free flour mix
1 tsp. xanthan gum
1 c. palm sugar (or other granular sugar)
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon

1 c. butter milk**
1/4 c. coconut oil (melted) –  or other mild oil
1/4 c. unsweetened apple sauce
3 eggs
2 tsp. vanilla

Preheat oven to 350 degrees
Mix topping ingredients together in a small bowl and set aside.

Mix dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Then mix dry ingredients into wet and beat for about two minutes. Pour into greased loaf pan. Sprinkle topping on top of batter, then using a knife swirl in topping giving a marble effect.
Bake for 50-60 minutes or until toothpick comes out clean when testing loaf.
Let sit in pan for about 15 minutes before removing loaf from pan. Let cool on rack.

**To make buttermilk, put 1 Tbsp. lemon juice into cup and add enough almond or rice milk to make 1 cup.

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Chocolate Cream Pie (Paleo/ Gluten Free/ Grain Free/ Dairy Free/ Vegan/Refined Sugar Free)

So today I decided that I really wanted Chocolate Cream Pie. Now for me to do this I would not only have to figure out a crust, but also figure out the pudding for the filling. Oh my goodness. It turned out great!
I even had it before my dinner… Tee Hee(don’t tell)
I didn’t even wait to make my coconut cream to go on top the first piece.

Chocolate Cream Pie

Chocolate Cream Pie (Paleo/ Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

Crust:
1 1/2 c. almond flour
1 Tbsp. coconut flour
1/2 c. palm sugar (or desired granular sugar)
1/2 c. coconut oil (melted)

Preheat your oven to 325 degrees

Stir almond flour, coconut flour and palm sugar together. Mix in coconut oil.
Press into 9 inch pie plate. Bake for 16-18 minutes or until starting to brown on the edges.
Take out and let cool.

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Chocolate Filling:
2 c. plus 2 Tbsp. coconut milk
3/4 c. palm sugar
1/3 c. cocoa
1/4 tsp. sea salt
2 Tbsp.  tapioca starch
2 tsp. vanilla

In a small bowl, mix together the 2 Tbsp. of coconut milk and the corn starch; set aside.
Whisk sugar, cocoa and salt together in a medium sauce pan. Whisk in the 2 cups of the coconut milk.
Put pan on medium/low heat, continuously whisking. (Believe me if you stop, you’ll get lumps)
As your mixture starts boil, add in corn starch mixture. Let pudding thicken, then remove from heat. Whisk in vanilla.
Pour chocolate filling into baked pie crust. Put into the refrigerator for at least two hours to cool.

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If you would like to, you can top off your pie with Dairy Free Coconut Cream!

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This recipe is definitely a favourite of mine!

** I have even made this pie and frozen it. It works great as a frozen dessert!!

*** Just moved sites and can’t figure out how to link nicely yet… Please be patient … 🙂 ****

Shared On: http://www.musingsofahousewife.com/2013/04/gluten-free-weekly-menu-04-08-13.htmlhttp://www.nap-timecreations.com/2013/04/tasteful-tuesday-party-few-photos.htmlhttp://simplysugarandglutenfree.com/slightly-indulgent-tuesday-040913/http://www.cookingtf.com/traditional-tuesdays-89/http://poorandglutenfree.blogspot.ca/2013/04/waste-not-want-not-wednesday-25.html?utm_source=Waste%20Not%20Want%20Not%20Wednesday%20link-up&utm_campaign=ef66c78c82-Waste_Not_Want_Not_Link_Up11_11_2012&utm_medium=emailhttp://www.tessadomesticdiva.com/2013/04/allergy-free-wednesday-62.htmlhttp://glutenfreehomemaker.com/gluten-free-wednesdays-4-10-13/,  http://younglivingoillady.com/home/healthy-2day-wednesday-week-96/http://myculturedpalate.com/blog/2013/04/10/tasty-traditions-22/http://vegetarianmamma.com/glutenfreefridays-35-is-live-come-share-your-glutenfree-recipes/http://www.nourishingtreasures.com/index.php/2013/04/08/make-your-own-monday-link-up-48/, Ladies Link Up, Get Him Fed, Foodie Friends Friday

Baked Pasta Zeti With Beef (Gluten Free/ Dairy Free)

I love pasta zeti! I was scrolling through my old recipes and realized that I had not made it allergy free yet. I also want to make it much healthier.

Its still so good! I have taken it to many pot lucks and everyone loves it and it always sounds so fancy.
Enjoy!!

Baked Pasta Zeti with Beef

Baked Pasta Zeti With Beef  (Gluten Free/ Dairy Free)

2 c. dry gluten free penne pasta

Tomato Meat Sauce:
1 lb. lean ground beef
1 medium onion- diced
2 tsp. basil
2 cloves garlic- minced
1- 20 oz. can diced tomatoes
1 5 oz. can tomato paste

Bechamel:
2 Tbsp. Butter or coconut oil for dairy free
2 Tbsp. brown rice flour
1 1/2 c. desired milk alternative
1/2 tsp. ground nutmeg

Cook pasta for 5-7  minutes or until al dente. Don’t over cook the pasta because it is still going to bake in the oven. Rinse and set aside.

In a medium frying pan brown ground beef and drain fat from pan. Add onions and saute for five minutes.
Then add basil, garlic, tomatoes and tomato paste. Let cook for about ten minutes. In a deep 9″ by 9″ casserole dish mix together pasta and meat sauce.

In a small pot on medium heat, melt margarine; mix in flour and let cook for one minute. Slowly whisk in milk and nutmeg. While cooking, whisk and let thicken. Pour on top of meat/pasta mixture.

Put into 325 degree oven for 30 minutes

 

 

 

 

Sweet Beef And Veggie Stir Fry (Gluten Free/ Refined Sugar Free)

I looked in the fridge a few weeks ago trying to decide what to make for dinner…
Isn’t it funny how we have such a struggle trying to decide what to make every day…
My daughter and I would ask each other, what are we making for dinner, and we’d say “Oh ya, that meal that just keeps coming over and over again”. Sometimes it seems difficult to come up with new ideas. You just keep having the same things over and over,

So as I said, I looked in my fridge… What did I have?  Well I had beef, cauliflower, red pepper.
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Hmm, what to make? I could make a regular stir fry, but I wanted something a little different. I decided to play on the sweet side of things a little more.
My husband automatically wanted to add soy sauce to it. I had to tell him to try it first…
He loved it as is!

Now I’ve made this several times. Love it when a plan comes together!

Sweet Beef & Veggie Stir Fry

Sweet Beef And Veggie Stir Fry

1 Tbsp. olive oil
2 Tbsp. apple cider vinegar

1 lb. beef sliced into strips
1 medium onion sliced into strips
1 medium red pepper sliced into strips
1/2 medium cauliflower cut into small pieces
1 carrot cut into thin strips
2 Tbsp. honey
1 tsp. mustard powder
1 tsp. roasted garlic (optional)
salt and pepper to taste
cooked brown rice, pasta, or quinoa

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This delicious meal serves four…

Shared On: Get Him Fed Fridays, Food on Friday

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