-2 1/4 cups homemade marinara sauce or THIS is my favorite store brand (it’s in a glass jar, organic, and salt free)
Category Archives: allergy-friendly
Zughetti with Mushroom Fennel Pasta Sauce (SCD/GAPS/Paleo)
Raw Nutrient Dense Key Lime Pie Creamsicles (also makes a tasty pudding) SCD/Paleo/GAPS
Ingredients:
-1 can (1 1/2 cups) coconut milk this or this
-1 cup fresh spinach
-1 avocado
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice
How To:
1. Add the above ingredients to a blender and blend until well incorporated. Fill popsicle molds and freeze at least 4 hours.
2. I like these popsicle molds which are made with toxic free plastic.
Notes:
*Please adjust the sweetness to your preference. Taste test before and add more as needed.
*You can also add in some protein powder of your liking for additional nutrition.
*A banana with 1/4 cup water would add in another fun flavor combination to these pops.
Labels: allergy-friendly, dessert, GAPS, Paleo, SCD, snacks, summer treats.
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My Favorite Chicken Salad ~ With Apples and Fresh Tarragon
Ingredients:
-2 cups shredded chicken*
-1/2 cup dill pickle, small chop
-1/2 cup celery, chopped
-1/2 cup peeled apple, small chop
-1/3 cup diced red onion
-1/3 cup mayo ~ here or here , vegan or homemade vegan
-1 teaspoon Dijon or stone ground mustard (optional)
-1/2 teaspoon garlic granules
-1/4 teaspoon salt (or to taste)
-1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried
How To:
1. To a bowl add in the above ingredients and mix.
2. Best if made 4 – 6 hours before serving.
Notes:
*The best way to “shred” chicken is in a food processor. Simply add in the two cups of chicken and give it a whirl. Personally, I like to cook chicken in the crock-pot, this makes it shred naturally. So I use leftover crock-pot chicken for my chicken salad. You could also used cubed chicken, it’s really up to you.
*There are endless possibilities with chicken salad. Here are some of my other favorite add-ins: sliced grapes, sweet yellow or red peppers, cucumber, hard boiled egg, radish, green onions, fresh dill, cashews, mango, slivered almonds, walnuts, kalamata olives, bacon, curry spice, or dried cranberries. Go crazy folks.
Labels: allergy-friendly, dairy free, gluten free, lunch, snacks, summer cuisine.
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Just Right Coconut Blueberry Muffins (gluten free, dairy free, nut free, cane-sugar free)
Notes:
*Due to the high coconut content in these muffins, they will stay moist at room temperature, but if they get cold, they will become stiff. It’s warm here in my neck of the woods (high 80s to mid-90s).
*When baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I only use these large baking muffin cups.
Labels: allergy-friendly, breakfast, cane sugar free, dairy free, dessert, gluten free, nut free, snacks.
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Mini Strawberry "Cheesecakes" ~ Inspired by Chef Amber Shea
Notes:
*To make sunflower seed flour, simply add about 2 cups raw sunflower seeds to a food processor and blend until well ground and BEFORE it turns into sunflower seed butter. I used sunflower seed flour as the base, as almond flour is difficult for me to digest. But I’ve made this recipe with almond flour too, and I actually prefer the taste of the almond flour. So I would go with the almond flour if you can digest it.
Labels: allergy-friendly, cane sugar free, dairy free, dessert, gluten free, raw.
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Enchilada Lasagna with Homemade Enchilada Sauce (gluten and dairy free)
Etc…
Here is the top.
At this point, pour on your enchilada sauce
Chocolate Chip Banana Muffins (gluten free, dairy free, cane-sugar free)
Ingredients:
Wet
-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia
Dry
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can’t use xanthan gum, try 1 teaspoon of psyllium husk instead).
-1/2 teaspoon salt
-1/2 cup Enjoy Life mini chocolate chips (optional, these contain cane-sugar). I like mine with chopped walnuts.
How To:
Preheat oven to 350 degrees
1. In a bowl add in the banana and mash it around for a bit with a fork until it’s a wet mixture. Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2. In another bowl, add in the dry ingredients (except the chocolate chips) and whisk everything together until everything is well incorporated.
3. In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer. Mix until everything is well incorporated. The batter will be somewhat think.
4. Add in the chocolate chips and stir by hand.
5. Fill muffin cups 3/4 full with batter. The muffins will rise quite a bit here, so don’t over fill them. This recipe makes 12- 14 muffins (depending on how full you make the cups).
6. Top muffins with chopped walnuts and coconut sugar
7. Bake for 18 minutes on the middle rack.
8. Remove the muffins from the muffin tin and allow to cool on a cooling rack.
Notes:
*When baking, I suggest following the weight of the ingredients exactly (even the banana). This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I only use these large baking muffin cups.
Labels: allergy-friendly, breakfast, cane sugar free, dairy free, gluten free, snacks.
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Healthy Sunflower-Hemp Seed Granola Bites – A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)
- 4 ounces seeded Medjool dates (7 dates), soaked for 3 hours*
- 3 tablespoons honey (vegans, maple syrup is a great sub here)
- 3 tablespoons cashew butter
- 3 tablespoons melted coconut oil
- ¼ cup full fat canned coconut milk
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 1½ cups gluten free oats
- ½ cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- -1/2 cup mini chocolate chips or dried cranberries
- Preheat oven to 350 degrees
- To a food processor, add soaked and drained dates, honey, cashew butter, coconut oil, vanilla, and salt. Blend for 90 seconds. While the food processor is running, drizzle in the coconut milk. Blend until everything is well incorporated.
- In a bowl, add the oats, chocolate chips, sunflower, hemp, and chia seeds. Mix.
- Add the wet ingredients from the food processor to the dry ingredients. Mix well and let sit for 5 minutes.
- With a spring scoop, make little balls and place on a baking sheet with a non-stick surface. Make sure to really pack the mixture in the scoop. Use your hands if necessary. Get a little dirty. It's fun.
- Bake for 15 minutes. Allow to cool for a few minutes then transfer the bites to a cooling rack.
- Makes 24 granola bites. I recommend making two batches at a time. Enjoy.
*Please soak dates for the time recommended. I cannot guarantee the same results if the soaking time is not as noted in directions.
Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, snacks.
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Delightful Vegan Double Chocolate Cake (free of: gluten, dairy, eggs, nuts, soy, and cane-sugar) – with a VIDEO
Ingredients:
Dry Ingredients (please see notes below about weighing flours)
-1/2 cup (55 grams) garbanzo/fava bean flour
-1/2 cup (60 grams) (1/2 cup) sorghum flour
-1/3 cup (40 grams) (1/3 cup) tapioca starch
-1/2 cup (50 grams) raw cacao powder
-1 tablespoon + 1 teaspoon GF baking powder
-1 teaspoon baking soda
-1/4 teaspoon (1 gram) xanthan gum
-1/4 teaspoon salt
Wet Ingredients (please see notes below about measuring wet ingredients)
-1/2 cup room temp maple syrup (I recommend grade B)*
-2/3 cup room temperature unsweetened applesauce
-1/2 cup liquid coconut oil
-2/3 cup hot water (just before it starts to boil)
-1 tablespoon vanilla
-1/2 teaspoon liquid stevia
How To:
1. Preheat oven to 350 degrees
2. Prepare cake pans by oiling and dusting with flour (I use coconut oil or grapeseed and sorghum flour for dusting – or you can use parchment paper, but I prefer the oil/four method. I DO NOT recommend using a glass pan. If you do use a glass pan use baking parchment paper for the bottom to prevent sticking. A regular non-stick cake pan is recommended and I’ve only made this recipe in non-stick pans.
3. In a large mixing bowl, combine dry ingredients
4. In a separate bowl, combine wet ingredients
5. SIFT dry ingredients into wet ingredients and mix until well combined (do not over mix). The batter will become thick, this is normal. Scoop batter into cake pan and spread out with silicone spatchula. Tap down pans to even out batter.
6. Baking instructions:
-For two 9″ cake pans filled with one batch of batter, bake for 20 minutes (or until a toothpick comes out dry). You may need to bake 3 to 5 minutes longer in the wet, winter months. Check at 20 minutes and continue on from there.
-For one 9″ cake pan filled with one batch of batter, bake 20 – 25 minutes (or until a toothpick comes out dry). Bake up to 28 minutes in the wet, winter months. Check at 20 minutes and go continue from there.
-For cupcakes, bake 20 – 25 minutes (or until a toothpick comes out dry). Bake a little longer (maybe 2 or 3 minutes) in the wet winter months. When cupcakes come out of the oven, immediately remove the paper cups and cool the cupcakes on a cooling rack.
7. Allow cakes to cool on cooling rack for 30 – 45 minutes
-The recipe in this post will yield 15 cupcakes, or 1 round cake which would be just a single layer (baked in one 9 inch cake pan), or two single layer cakes (which is the double layer shown in the pictures – the batch is obviously split between two 9 inch cake pans).
Ingredients
-2 very ripe avocados
-3/4 cup raw cacao powder
-1/2 cup maple syrup + 10 drops liquid stevia (adjust sweetness to taste)
-1/3 cup melted coconut oil
How To:
1. Mix all ingredients in a food processor until creamy, smooth and well incorporated. Frost cake. This frosting yields enough for two layers (the above recipe baked in two 9 inch cake pans).
Ingredients
-1/3 cup vegetable shortening
-1/3 cup grade B maple syrup (or more to taste)
-1/4 cup liquid coconut oil
-1 tablespoon vanilla extract
-5 – 10 drop liquid stevia (to taste)
-1/2 cup (40 grams) raw cacao powder
How To:
1. Add ingredients to a food processor and blend until well incorporated. Frost cake. This frosting yields enough for one layer of cake (the above recipe baked in one 9 inch cake pan).
2. Place in fridge to firm up frosting if need be.
Recipe Notes:
*I cannot guarantee results of this recipe if flour weights and liquid measurements are not followed exactly. Just sayin…!
*I highly recommend weighing the flours. This will ensure a superior cake. Being off with the flour too much or too little will compromise the texture of the cake. So PLEASE invest in a scale with grams and ounces.
*Please ONLY use a glass Pyrex measuring cup when measuring liquids. Do not use tin measuring cups, as there is a big difference in these measurements. I’ve also included liquid measurements in grams for accuracy.
Single Layer with shortening frosting:
Double Layer with avocado frosting:
Cupcakes with avocado frosting:
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays, Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday, My Birthday Pot Luck Party Friday, Allergy-Friendly Fridays, Sweet Saturday,
Labels: allergy-friendly, dairy free, dessert, egg free, gluten free, vegan.
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Allergy-Friendly Camping Cuisine (with s’mores of course) + Happy Birthday To Me!!
I LOVE camping. I grew up camping – it’s in my blood. My happiest memories in life are of being out in nature, singing around a campfire, playing for hours in a creek, fishing, hiking, lazy afternoon naps in a tent with a cool mountain breeze wafting around me…ahhhh. Thinking about it makes me instantly happy and calm. We took the kids camping last week in celebration of my 35th birthday. We had a great time. I was a busy bee cooking/baking, but over the years I’ve become accustomed to all this preparation. I hope these recipes and food ideas are helpful for your next camping trip (allergy-friendly style).
Labels: allergy-friendly, dessert, SCD, summer cuisine, summer treats.
Gorgeous Amber! I will have to try out your vegetarian version. For my birthday I received an Amazon voucher so I’m off to see how much the spiralizers are – eek! the one you recommend is half the price on your Amazon.com! Still I’ve wanted one for a while and so I think I may invest – your noodles look fantastic!
I agree with Vicky – this looks gorgeous! Totally something I would like to make. (Is it okay to admit I’ve never cooked with a fennel bulb? One of those weird Alaska quirks of mine… I don’t see them very often in our stores.) All the more reason to make this yummy dish!
Hugs!! xoxo
Megan
I am loving all your fabulous dinner idea recipes Amber. I had a spiralizer for veggies back in college years ago. I need to get myself a new gadget and make these awesome zucchini noodles. I also love the sauce and turkey addition. Can’t wait to make it!
Oh goodness gracious. That looks amazing. I too heart zucchini noodles and recipes like this are perfect for the abundance we’re having. Thank you so much for the recipe for the sauce. The fennel sounds like a great addition to the typical tomato sauce. I’m certain it brings it to new heights!
I LOVE this recipe! This would be a great way to satisfy my whole family…meat for the hubby, veggies for me, sauce for the kids. Yay Amber! I will be trying this SOON!
Oh wow, my mouth is watering! I had never even heard of zughetti until now!! Your photos are gorgeous too 🙂