Author Archives: Amber

Wednesday, November 27, 2013

Perfectly Moist Crock Pot Stuffing (gluten and dairy free)

For many years now I have not been too happy with my holiday stuffing (downright disappointed actually).  Arg.  It was totally my favorite Thanksgiving side as a kid and every year I’m bewildered at my fruitless attempts at a dish that seems like a no-brainer.  Hey, cooking is my thing, what’s going on here?? Why is it soooo dry!   Ahhhhh.  Finally this year it dawned on me.  The stuffing I loved as a kid was stuffed and cooked inside a turkey.  Oh right!  It was always so moist and creamy, never, ever dry!  Since I won’t be stuffing a turkey (because I don’t cook a whole turkey, I buy turkey parts, okay more on this later) anyway, stuffing a turkey is not an option so I had to figure out a way to recreate that uber moist stuffing.  So I turned to my crock pot.  And you know what my friends, it totally worked.  I experimented last week and I was over the moon with how moist and delicious the stuffing turned out.  Finally after all these years.  I ate so much my stomach hurt, but it was worth it.  So, if you’re like me and LOVE that good ole’ stuffed turkey stuffing texture than give it a go in your crock pot.  Or just stuff a turkey, whatever works.  I like using the crock pot too because it frees up space in my oven.  Sweet!  
Perfectly Moist Crock Pot Stuffing

Ingredients: 

7 cups homemade dried bread cubes/crumbs 
-2 tablespoons coconut oil
-1 medium yellow onion, chopped 
-1 1/2 cups chopped celery
-2 cups chopped mushrooms
-1 apple, peeled and chopped 
-2 cups chopped sausage of choice (optional) 
-1 tablespoon fresh sage (or 1 1/2 teaspoon dried)
-1 teaspoon poultry seasoning
-2 teaspoons garlic granules 
-2 teaspoons of salt
-Few turns of the pepper grinder (roughly 1/2 teaspoon) 
-4 cups broth
-1 egg (this makes the stuffing very moist and almost souffle like- which I LOVE)
1 cup dried cranberries and/or 1/2 cup chopped walnuts (optional) 


How To:
1. In a pot add the oil, onion, celery, mushrooms and teaspoon of salt.  Saute until soft (5 – 7 minutes).  Add in the sausage and saute with the veggies for an additional 3 – 5 minutes.  
2.  Turn off the heat and add in the chopped apple and optional dried cranberries/walnuts.  Mix.
3.  Now add in the fresh sage, poultry seasoning, 1 teaspoon of salt, pepper and mix.
4.  Add in all the bread cubes.  Mix.
5.  In a separate bowl beat the egg, then add it to the mixture and mix well.
6.  Add in the 4 cups of liquid (or as much liquid as it takes to soak up all the bread, don’t add too much or it will become soup).  
7.  Add everything to a 5-quart crock pot and cook on medium/low for 2 to 4 hours (mix it around after about 2 hours).  I like to remove the lid and allow to cook for an additional 1/2 hour to an hour.  You should have some nice crunchy browning on the sides and a soft, moist, souffle-like middle.  Mix it around before serving. 8.  Let me know if you try this and how it turns out for you!

Notes:
*If you use a larger or smaller crock pot, adjust the time accordingly.  With a larger pot, cook for shorter time.  With a smaller pot, cook longer.  
*If you don’t have a crock pot, simply put the mixture into a covered dish and bake in the oven at 375 degrees for 50  – 60 minutes.  
Get the homemade bread cubes/crumbs HERE 
{affiliate links in post} 
Posted by Amber at

Labels: fall cuisine, sides, Thanksgiving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Allergy Free Wednesdays Week 95: November 27, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Best Gluten-free Pumpkin Muffins
From: Kitchen Stewardship 

And here are my favorite recipes/posts from last week:

Mood Management with Essential Oils
From: Green Living Ladies

Maple Banana Bread
(dairy and gluten free)
From: Know Gluten 

Salted Cashew Chewy Bars
From: Sandi’s Allergy-Free Recipes 

   *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, November 22, 2013

Chemical-Free Homemade Deodorant

I have but a few words to describe this homemade deodorant, quite simply: it works (for me at leastand my husband).  I didn’t run a marathon with this deodorant so I can’t speak to it’s long-term/heavy duty performance, consider this deodorant for regular day to day use.  For years I’ve put off making my own deodorant (because if you know me in real life I am one of the most skeptical people you will ever meet) and I honestly didn’t think homemade deodorant worked (like, at all).  Okay, let me explain that I am a gal who NEEDS to wear deodorant.  I don’t get super funky, but I honestly need to wear something.  I tried to go o’natural once and it did not go well (for my nostrils anyway).  I personally know people who don’t need deodorant, so there is certainly a spectrum of body odor from nearly non-existent to musky to downright offensive.  Over the years I’ve tried every “natural and chemical free” deodorant out there and still nothing worked the way I wanted it to (no thank you to smelling like a perfume factoryyou might know by now I have a severe chemical sensitivity).  I love proving myself wrong.  This homemade deodorant works BETTER than any store bought brand and I’m thrilled I can add another homemade beauty product to my ever growing list.  For a while now I’ve been on a mission to decrease my exposure to chemicals and have been quite successful thus far.  Curious about the toxicity to any particular ingredient or chemical? Visit the Skin Deep Cosmetic Database.  I’ve been using this site for years to check ingredients and I would be lost without it.  
 
Okay, here is a challenge for you. 
 
 Go grab your shampoo bottle (or for the purpose of this post, your deodorant) and enter the ingredients in the database.  You will receive instant answers.  Be forewarned, you might feel a little panicky about the ingredients, but don’t worry.  Start today, start now.  Empty those bottles, then recycle those bottles, and find chemical-free alternatives.  They do exist, and no, they do not cost a thousand dollars.  Check out my Pinterest board dedicated to all things natural and homemade.  
Chemical-Free Homemade Deodorant 
 
Ingredients:
-4 tablespoons coconut oil here or here 
-2 1/2 teaspoons baking soda* 
-1 teaspoon vegetable glycerin (optional)
-Essential oils of choice (optional) 
 
Buy the 4 ounce glass amber jars HERE
 
HERE is my recipe for homemade body spray (nice to make along with the homemade deodorant)
 
How To:
1.  In a 4 ounce jar add in coconut oil and baking soda and mix until incorporated.  Then add in the vegetable glycerin and mix well.  At this point you can add in some essential oils.  They won’t smell very strong however.  
2.  For a stronger essential oil smell, omit the essential oils from the above recipe.  Rub some of the deodorant on your armpits then add three squirts of homemade body spray directly to each armpit.  The essential oils will be much more potent if you spray on.  
 
Notes:
*The coconut oil is soothing on the skin.  The vegetable glycerin is added for additional moisture, but is an optional ingredient.  The baking soda controls the odor and is not uncomfortable or too gritty, add more if you feel like you need more odor control (another teaspoon or two).  
*I keep this at room temperature.  My husband also uses this deodorant, so this batch is adequate for two adults.
*Read HERE about some of the harmful ingredients in deodorant.  Remember, you put deodorant on your body everyday (often more than once) for your entire adult life.  The toxins do build up and often never leave the body. 
*In the summer your coconut oil might be liquid (like mine), so you can try a different oil that holds up better in warm weather, like shea butter or cocoa butter.  Or just use coconut oil and store in the fridge.  
*My friend Emily from Recipes to Nourish suggests using lemons as a deodorant.  
Here is a list of other homemade beauty products from The Tasty Alternative 
 
Other
 
 
 
Colloidal Oatmeal for eczema and itchy skin
_________________________________________________
Shared onWhole Food FridaysFat Tuesdays
Posted by Amber at

Labels: beauty, homemade beauty products, homemade remedies.

9 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, November 21, 2013

3-Ingredient Creamy Raw “Caramel” (SCD, GAPS, Paleo)

One of my more popular posts and perhaps one of my favorite recipes is my raw “caramel” sauce.  I make it quite frequently and practically drink the stuff.  I’ve been experimenting with the original recipe in hopes to make a thicker version that would mimic actual caramel so I could spread it or use it in chocolate.  Well, with very little effort I made it work just by adding more dates and excluding some of the liquid ingredients.  Let me first say that the cashew butter is a must in this recipe. You can make your own or buy the super expensive (albeit super delicious) store brand.  Either way, cashew is the way to go.  This “caramel” is thick, creamy, and delicious.  And it remedies my husband’s sweet tooth like nobody’s business.  Great for kids too – check out how fun and easy it is to spread on tart apples.  I hope you’ll give this a try.  It’s a delightful raw treat.  
Creamy Raw Caramel
 
Ingredients:
-2 cups of Medjool dates – 24 dates (make sure they are fresh and soft)
-1/2 cup cashew butter*
-2 tablespoons honey*
-2 teaspoons vanilla (optional)
 
How To:
1.  Seed the dates and soak the dates in room temperature water for 1 hour (do not soak longer, as they will become too soft and create very thin caramel).
2.  After the dates have soaked for 1 hour, drain all the water off and add them to a food processor fitted with the S blade and pulse until broken down and coming together as a paste.
3.  Add in the cashew butter and blend.
4.  Drizzle in the honey and optional vanilla 
5.  Blend until everything is well incorporated and the mixture is thick and creamy.
6.  Eat as is or store in refrigerator.
 
Notes:
*For the cashew butter, use homemade or this store brand is quite delicious. 
*Cannot have cashews, try sunflower seed butter – it will completely change the flavor (just FYI).  Almond butter might work, but it has a much different texture, so the final product will not be as creamy (probably thin and gritty).  Sorry if you cannot have dates, I don’t have any subs for the dates. 
*In place of the honey, vegans use grade B maple syrup, coconut nectar, yacon syrup (or 10 drops of stevia).
Posted by Amber at

Labels: dessert, GAPS, Paleo, raw, SCD, snacks.

20 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, November 20, 2013

Allergy-Free Wednesdays Week 94: November 20, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Chewy Applesauce Bars
From: Sweet Kisses and Dirty Dishes 

And here are my favorite recipes/posts from last week:

Halloween Parfaits
From: Sweetly Raw

Fall Salad with Roasted Squash Cherries and Walnuts
From: Made to Glow

Fall Recipe Round-Up Fall Edition 
From: Cassidy’s Craveable Creations 

  *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, November 15, 2013

Win a Quart of The Gold Label Virgin Coconut Oil from Tropical Traditions (a $40 value)

I am sure many of you out there have heard of Tropical Traditions coconut oil.  Have you had the opportunity to try this superior coconut oil? If not, or if you’re a dedicated fan, I have a treat for you today.  I am giving away 1 quart of The Gold Label Virgin Coconut Oil to one lucky person.  And just in time for all your Holiday cooking and baking!  Wondering about virgin coconut oil or how to use coconut oil?  Click the links provided for more information. 

I made the switch to baking and cooking with coconut oil several years ago.  I’ve used several brands of coconut oil and nothing comes close to the superior quality that Tropical Traditions offers.  I use coconut oil for many things including homemade lotions for my son’s eczema, baking, raw foods, and cooking.  I urge you to give Tropical Traditions a try.  I have no doubt you will be very impressed with their products.  So enter today to win yourself a quart of the very best coconut oil out there!   

In order to qualify for this giveaway, you MUST subscribe to Tropical Traditions Email Sales Newsletter (this is a mandatory entry).  This will be verified.  

After you subscribe
enter below to win 
(10 possible entries)


Please click HERE to view all the amazing products Tropical Traditions has to offer.  In addition to coconut oil, they sell grass fed beef, organic soy free eggs, organic soy free chicken, coconut water vinegar, coconut flour, shredded coconut, coconut cream concentrate, nontoxic cleaning products, and more!  
Click HERE to visit the healthy buyers club! 

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.” 
Posted by Amber at

Labels: giveaways.

57 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, November 13, 2013

Allergy-Free Wednesday Week 93: November 13, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Best Gluten-Free Flaky Pie Crust Recipe
From: Allergy-Free Alaska

And here are my favorite recipes/posts from last week:

Paleo Brazil Nut, Lime, & Hemp Power Bars
From: Tessa the Domestic Diva


Vegan & Paleo Pumpkin Cupcakes w/ Cinnamon Icing
From: The Veggie Nook

What Candida Is, 
How to Know if You Have It, 
and How to Ditch It!
From: Whole New Mom

  *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Monday, November 11, 2013

Dairy-Free Banana Carob Pudding with Vanilla Bean Whipped Coconut Cream + Why I LOVE Carob

Last year after I posted my Bottomless Key Lime Pie recipe one of my lovely readers left a comment in the post introducing me to Great Lakes Gelatin.  I was so thankful for this reference, as I was using Knox gelatin up until that point and appreciated this new ingredient.  I’ve since been using Great Lakes to make weekly homemade Jello and to thicken smoothies and puddings (and most all my SCD desserts that need thickening).  Today I am sharing a carob pudding recipe that is the perfect anytime treat for my kiddos (and yes for my sweet tooth husbandwho LOVES this pudding BTW).  It’s smooth and creamy and has a lovely malty flavor from the carob.  We are big carob lovers in this house for many reasons (no caffeine & no theobromine) but for me I love that carob has so many health benefits (please see below for that information).  Pudding is such a great treat anytime of the year and so easy to fill with nutrient dense, whole foods!  
Health Benefits of Carob:
(Information below generated from this site)
Once referred to as locust, carob pods are found mainly in Mediterranean countries. Evergreen carob trees generally can grow wherever citrus or olive trees do, meaning a warm, dry climate. The pod’s fruit is technically a legume. 
 

Antioxidant

Carob is high in antioxidants. A study published in the “Plant Foods for Human Nutrition” journal in March 2011 found that carob germ flour showed not only antioxidant but also cytotoxic activities. The flour has capabilities to attack and target specific cervical cancer cells, the study found. The antioxidant activity helps the body repair free radical damage, which is a process of aging.

Fiber

Plants are naturally high in insoluble fibers, which contain polyphenols. Another study published in “Plant Foods for Human Nutrition” in January 2010 compared two groups of people with high cholesterol. One group took a placebo, while the other consumed approximately 4 grams of carob fiber a few times a day. After four weeks, the group eating the carob fiber had lower total and low-density lipoprotein cholesterol levels.

Gastrointestinal Support

Carob has a binding action within the intestinal tract. This means it helps absorb liquid and aids problems such as diarrhea. Mixing carob powder with pureed cooked fruit or an electrolyte solution is a gentle and natural way to help with diarrhea, notes the University of Maryland Medical Center. Talk to your health care provider before using carob or other herbs to treat diarrhea.
Please see HERE for Carob’s complete nutritional breakdown.  And HERE for another post discussing carob’s benefits.  Dairy-Free Banana Carob Pudding

Ingredients

Carob Banana Pudding:
-1 can room temperature coconut milk here or here 
-1 1/2 cups very ripe banana
-3 tablespoons local honey or grade B maple syrup
-1 teaspoon vanilla extract 
-2 teaspoons grass fed gelatin (see notes for vegan sub)
-1/4 cup carob powder

How To
1.  In a 1 cup glass Pyrex add 1/3 cup coconut milk and 2 teaspoons gelatin.  Whisk together well and let “bloom”
2.  In a sauce pan heat the remaining coconut milk until heated, not boiled (do not boil the milk).  
3.  Remove sauce pan from heat and whisk in the gelatin mixture.
4.  Add all the coconut milk to a blender along with the other pudding ingredients and blend on high for 15 seconds.  
5.  Pour pudding mixture into a bowl or several little jars or glasses.
6.  Transfer to refrigerator and allow to set up for at least 8 hours.  
7.  Top with maple coconut whipped cream or vanilla bean coconut whipped cream (recipe below).  

Vanilla Bean Coconut Whipped Cream:
-1/2 cup soaked cashews (4 to 6 hours)* 

-Coconut cream from 1 can of coconut milk here or here 
-1 teaspoon vanilla extract 
-1 vanilla bean, sliced in half and scraped out 
-2 tablespoons local honey or grade B maple syrup 

How To
1.  Drain the cashews and add to a blender (preferably high speed). Add in the coconut cream, vanilla, vanilla bean, and honey.
2. Using the tamper, move the mixture around and blend until everything is well incorporated, smooth and creamy.  
3.  Transfer to a glass container and store in fridge for 4 to 6 hours.
4.  Remove from fridge and mix.  Fill a pastry bag and top pudding. 

Notes:
*Omit cashews for AIP – just use the coconut cream 
*Vegans add 3 tablespoons ground chia seeds in place of the gelatin.  If you are a die hard chocolate lover and looking for a vegan chocolate recipe, please see my Chocolate Pumpkin Pudding. Or for a different flavor combination, try my Vegan Raw Persimmon Cranberry Pudding

Posted by Amber at

Labels: AIP, dessert, Paleo, pudding, snacks.

20 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, November 6, 2013

Grab and Go Egg Muffins (guest post from Eileen @ Phoenix Helix)

I’m so honored to have Eileen from Phoenix Helix guest post today.  I’m a huge fan of Eileen’s blog.  Eileen heals Rheumatoid Arthritis naturally with healing foods and holistic remedies.  She is wealth of information.  Here are just a few of my favorite posts from her blog: How to Survive an Autoimmune Flare is one of my all time favorites.  She shares her experience with us on the AIP diet.  And Want to learn how to make your own Kombucha?  Eileen’s got you covered!  Thank you Eileen for joining me today and sharing this awesome (and super easy) recipe.  

Here’s Eileen

I’ve been loving Amber’s series on gluten-free muffins, and she’s been kind enough to let me jump in with a totally different kind of gluten-free muffin. One that’s basically an omelet in muffin form, and a great meal “on the go.”

First, I should tell you a little bit about myself. Like Amber (and many of you), I have an autoimmune disease, and how I eat greatly affects how I feel. For me, it’s rheumatoid arthritis, and I’ve used a blend of the GAPS and Paleo diets to lower my pain by 95%. You can read the details of my story on my blog, Phoenix Helix.
Healing diets are transformative, but they’re also time-consuming, so I love recipes that are easy, delicious, and freezer-friendly. This recipe fits the bill. I’m not the first person to think of this idea. You’ll see lots of variations of egg muffins on paleo blogs. This is my version (so of course, I think it’s the best!) Why? Bacon makes everything better, and the scallions bring great flavor, along with 120 times the antioxidants of regular onions. How’s that for a nutrient-dense breakfast, lunch, or snack?
Grab & Go Egg Muffins 
(Dairy-free, Grain-free, and SCD/GAPS/Paleo –Friendly)

Ingredients:
-8 slices bacon (additive-free)
-1 bunch scallions
-12 eggs
-¼ tsp. salt
-¼ tsp. pepper

Directions:
1. Preheat oven to 350 degrees, and line muffin pan with paper liners.
2. Slice scallions (both the white bulb and dark green stalks). Set aside.
3. In a large skillet, cook bacon over medium heat, to your preferred crispiness. Remove bacon from pan and allow to cool, then break into little pieces.
4. Pour off excess bacon grease from skillet, leaving behind enough to sauté scallions. Sauté the white parts of the scallions for 1-2 minutes.
5. Divide bacon & scallions between the muffin cups (including the uncooked dark green scallion slices).
6. In a large bowl, whisk the eggs, salt & pepper together. Pour into large measuring cup or pitcher for easy transfer to the muffin tins.
7. Bake until muffin centers are solid. (Approximately 25 minutes).
8. These muffins freeze well, and taste good hot or cold. Enjoy!
Makes 12 muffins

Eileen’s blog Phoenix Helix focuses on healing autoimmune disease through diet and lifestyle. The Phoenix represents rising from the ashes. The Helix represents the magic of epigenetics – our ability to change the expression of our genes and therefore our health. Her blog features recipes, research and personal stories about the autoimmune experience.  Keep up with Eileen’s amazing posts on Facebook or follower her via email.
______________________________
Shared on: Slightly Indulgent Tuesdays 
Posted by Amber at

Labels: guest post.

11 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Allergy-Free Wednesdays Week 92: November 6, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
__________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Pumpkin Donuts
From: Allergy-Free Test Kitchen 


And here are my favorite recipes/posts from last week:

Kombucha: Tips & Troubleshooting
From: Phoenix Helix 

Roasted Butternut Squash Dip
From: Gluten Free, SCD, and Veggie

Paleo Animal Crackers
From: Allergy-Free Alaska

  *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *