Recipes

Gluten Free Easy Oven Pancakes

Posted by on May 31, 2014 in Family Health, Food, Gluten Free, Healthy Eating, Recipes | 0 comments

Gluten Free Easy Oven Pancakes

Keine Rafflecopter-ID angegeben. :-( I love cooking, but I love baking even more. My kids are pancake kids lovers. Every. Single. Morning. And while I don’t mind making them, it is time consuming. Tina contacted me asking if she could post on of her recipes on my site. This is one of those breakfast recipes that you throw together in a bowl, mix and put in your casserole dish. These are the type of recipes I love the most. I happily agreed to put one of her recipes up and since this is the last day of Celiac Awareness Month, I wanted to share one of her recipes, Gluten Free Easy Oven Pancakes. Believe me when I say, this is easy! So make these pancakes, sit back and enjoy your morning cup of coffee. Easy Oven Pancakes • 1/2 cup high heat oil (Sunflower, Safflower, Coconut) • 6 eggs • 1 cup almond milk • 2 tsp. vanilla • 1 cup gluten-free flour • 1 tsp. baking powder • 1 tsp. salt Instructions 1. Pour the canola oil into a 13″ x 9″ casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven). 2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out. 3. When the oven is preheated, carefully get the dish out and pour in the batter. Put it back in the oven, and bake for 15 minutes. 4. When the time is up, remove the dish from the oven, cut the oven pancake into squares, sprinkle cinnamon and serve with Grade B maple...

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Chocolate Mocha Pots de Creme (Dairy Free!)

Posted by on May 8, 2014 in Corn Free, Food, Gluten Free, Recipes | 0 comments

Pots de Creme are creamy custards served in tiny cups. I came across this recipe in one of my cookbooks and it sounded and looked delicious. I changed the recipe to make it dairy free by using coconut milk instead of heavy cream and took part of the coconut milk out and used coffee. This made a wonderful dessert to top off our Easter meal, but this is an impressive, easy crowd pleaser. The nice thing is you can make this dessert two nights before and have time to focus on prepping and making your main meal. OR this is so easy to enjoy and satisfy that chocolate craving. I like to use raw cacao as it is richer in chocolate and healthier. What I liked about this dessert is that it has some protein from the eggs, some good fats from the coconut milk so you don’t have to worry about those blood sugar crashes. It is filling and satisfying.   Chocolate Mocha Pots de Créme 2 cups of coconut milk (watch for added thickeners in some canned milks) 1/2 cup of coffee (you can omit the coffee and just use coconut milk) 1/4 cup of Grade B maple syrup 1/4 cup of raw cacao (or unsweetened cocoa) pinch of salt 3 ounces of dairy free chocolate chips or 70% dark chocolate 3 eggs (local and pasture raised is best)   1. Preheat oven to 350 2. Combine coconut milk, coffee, maple syrup, cacao and salt in a sauce pan over medium heat. Cook for about 3 minutes and add chocolate. Stir until the chocolate melts 3. Meanwhile lightly beat eggs in a medium glass bowl. Turn on kettle to begin boiling water 4. Gradually add 1/4 cup of hot mixture to eggs, stirring constantly with a whisk. Then add the egg mixture to the milk mixture in the pan, stirring with the whisk. 5. Pour mixture into eight 4 ounce custard cups. Place the cups in a 13 x 9 glass dish. Add hot water to the pan up to about an inch. 6. Bake for approximately 30-minutes or insert knife until center comes clean. 7. Remove cups from the pan and let them cool completely before placing in the fridge to set over night. Garnish with some chocolate shavings and enjoy!...

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Coconut Chocolate Sunbutter Energy Bars

Posted by on Feb 7, 2014 in Corn Free, Food, Gluten Free, Recipes | 4 comments

I love seeing a recipe that I can challenge especially when it was filled with gluten and refined sugar, I found a recipe in Health Magazine that challenged me and nailed it! I changed the 1/2 c of whole wheat flour to 1/3 c of coconut flour, 1 cup of brown sugar to coconut sugar, peanut butter for sunbutter, canola oil for coconut oil and came up with these filling Coconut Chocolate Sunbutter Energy Bars. Great for breakfast or for snack time at school and they are allergy friendly packed with nutrients! Coconut Chocolate Sunbutter Energy Bars 1/3 cup of coconut flour 1/2 tsp of baking soda 3/4 tsp cinnamon (or 2 drops of cinnamon oil) 2/3 cup sunbutter (or almond butter) 3/4 cup coconut sugar (or 2/3 cup of Sugarless Sugar by Now Brands) 2 large eggs at room temperature 2 TBSP coconut oil 1 tsp vanilla 1 cup of quinoa flakes 1/2 cup of sunflower seeds (optional) – I did not use 3/4 cup of dairy free chocolate chips   1. Preheat oven to 350 degrees and wipe down glass dish with coconut oil 2. In a small bowl, whisk coconut flour, baking soda and cinnamon. In a large bowl mix coconut sugar and sunbutter until well combined. Beat in eggs, oil and vanilla. Stir in flour mixture and add in quinoa flakes. Stir in chocolate chips. 3. Spread in your glass dish. Bake for 20-25 minutes until lightly brown. I did make these two ways, the second time I made these bars I used all of the ingredients in the parentheses instead of the original and both sets were gobbled up in just a couple of days! Now I just need to get more quinoa flakes! Eat and Enjoy!...

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Coastal Wine Spritzer Recipe

Posted by on Dec 31, 2013 in Recipes | 3 comments

I was honored to be on ABC 7 Chicago segment called Healthy Holiday Cocktails on Sunday, December 22, and it inspired me to share one of my recipes that I use to watch those wine calories.  This is a simple recipe and you can use it to replace your sparkling flavored wine or champagne on New Year’s Eve.  What I love about this Coastal Wine from Trader Joe’s is 1.) it is $3.99 per bottle 2.) It comes from an organic and sustainable winery in Paso Robles, CA. (I just happened to visit this winery too back in October 2013). I had some left over  Peach-Pear LaCroix and came up with my Coastal Wine Spritzer Recipe.  Cheers to this healthy cocktail!   Coastal Wine Spritzer 3 oz of Sauvignon Blanc wine by Coastal 1 oz of Peach-Pear flavored LaCroix Water   And that is it folks!  I love that LaCroix has no artificial sugars or colors. It is simple, crisp and clean. It is nice to drink when you are a little tired of just plain old water.  This is especially good on a warm summer’s night sitting with good company!   I hope you will enjoy my special wine spritzer recipe!   *Cling*...

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Cranberry-Pomegranate Salsa

Posted by on Dec 16, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes, Vegan | 1 comment

I have to say, this has been one of my favorite recipes besides my Banana Nut Paleo Granola.  I’ve made this Cranberry-Pomegranate Salsa about eight times a few different ways since December started and each time it has been a hit. Since visiting Pasolivo Olive Oil Farm, I have been in love with their citrus olive oil and have used in a few recipes including my Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks and salad dressings. This recipe does use this olive oil, but don’t worry, I’ll explain how to use my favorite orange juice in this recipe too. For the first time I am doing a wine pairing with this dish! I do enjoy a good glass of wine and appreciate the importance of it also being made organically and sustainably.  My wine pairing is a Pinot Noir from Tolosa Vineyards in Edna Valley located in San Luis Obispo, California.  It is a SIP Certified Wine. Something I learned about on my trip to Paso Robles in October.  This wine really makes the citrus flavor pop out in this salsa.  It really is a wonderful a pairing. I served this in the Christmas Tree Ecofoil tin for a festive chip holder. Ready for this tasty and crowd pleasing recipe? Here it is!!   Cranberry-Pomegranate Salsa 1 bag of cranberries (TJs sells them for $1.99/bag) 1/2 cup of pomegranate seeds 3-4 cloves of garlic (I don’t play games) 3-4 green onions 1 jalapeño (deseed as much as you want, depending on how much heat you like) 1/2 c of cilantro cut up 1/4 c of coconut palm sugar juice of one lime (or 4 drops of lime oil-this really brings out the flavor) 1 T of Grade B Maple Syrup 2 T of Pasolivo Citrus Olive Oil 1 tsp of crushed red pepper 1/2 tsp of celtic salt (this is a very nourishing salt and worth the buy to use all of the time!) Directions: In a food processor (depending how big it is) mix cranberries, garlic, jalapeño, green onions (saving one for slicing). Chop up ingredients in the food processor. You may have to do this in 2 batches if you have a smaller food processor like I do. I love my KitchenAid one. Place into a bowl. Add in chopped cilantro, coconut palm sugar, syrup, olive oil, red pepper and celtic salt.  Dice up one green onion to make the greens pop out more. Serve and enjoy Watch the liquids in this recipe or it will be more like a relish. Which is fine, but it is nice to have the consistency less liquid. My favorite chips is to serve this with White Bean Beanito chips. With some added protein and fiber, you really have a complete and healthy snack eating this salsa. I love this side dish and you will want to make this before they send back the fresh cranberries for the season. In fact, I highly recommend getting yourself a few bags so you can enjoy this as a New Year’s Eve party app!   A big thank you to EcoFoil Pan company for sponsoring this recipe. I hope you enjoy a creative way you can use their eco-friendly pans as a party  platter/dish that makes it fun to...

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Gluten Free Weight Loss Brownies

Posted by on Dec 9, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes | 0 comments

I’ve been making this recipe for quite a few years now and have tweaked it along the way. I swear whenever I eat too many of these, I will lose a couple of pounds…it is too good not to eat so many up! This is why I call these Weightloss Brownies. This is a winner among adults and kids alike. It is naturally gluten free and once you see the ingredients you can see why…it is more of a protein-fiber bomb, but who cares, it is a sweet treat you can feel good about eating and making.  The best part?  It can all be made right in your blender straight into your square glass dish.   Weight Loss Brownies  1 can of garbanzo or black beans (make sure to buy a brand that is BPA-free) Trader Joe’s beans are BPA-free! 3 large eggs (organic or pasture raised) 1/4 cup of coconut palm sugar 1/4 cup of Grade B Maple Syrup 1 tsp of corn free baking powder by Hain’s 1/2 tsp of baking soda 1 cup of dairy free chocolate chips (if you need it to be dairy free) 3 drops of cinnamon oil 3 Tbl of chocolate chips to sprinkle on top of batter Directions: 1. Preheat oven to 350 degrees and grease an 8×8 glass dish w coconut oil 2. Drain and rinse beans and place into the blender 3. Add eggs through baking soda and blend until smooth 4. Melt chocolate chips on stove 5. Mix melted chocolate chips into batter and blend 6. Add 3 drops of Cinnamon oil and mix with spoon 7. Pour batter into glass dish and sprinkle chocolate chips on top 8. Bake in over for 40-minutes Cool and enjoy! Now you can see why I call these weightloss brownies. The beans gives it the fiber to make you feel full, eggs for protein, just enough sweetness with the chocolate chips and the cinnamon oil to help stabilize your blood sugars. You can add 4 drops if you would like, it will taste more like a Red Hot candy. I don’t have to feel guilty with this sweet treat, in fact it is my daughter’s morning snack for tomorrow. And if you don’t think you can fool your kids, just ask my daughter’s class, they gobble these brownies right up and the teacher appreciates the power protein treat. No blood sugar crashes here!...

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