Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays
Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash (SCD/Paleo)
Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays
Allergy-Free Wednesday Week 91: October 30, 2013
- 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.
______________________________
So without further ado…
May I present you with the most popular submission (most viewed by readers):
Using Real Food to Heal Your Thyroid
From: Real Food Forager
And here are my favorite recipes/posts from last week:
Homemade Chocolate Pudding
From: Recipes to Nourish
Paleo Pillow Cookies
From: Nourishing Charlotte
Easy Pea-sy Cheesy Tuna/Salmon Casserole
From: Gluten Free Easily
*
_________________________________
Win a Copy of Ricki Heller’s New CookBook: Naturally Sweet and Gluten Free + Review
Want to make healthy snacks for your children?
If you answered yes to even one of these questions, then this book is for you.
This is a book devoted entirely to desserts, breads, and treats.
All of Ricki’s recipes are vegan and 100% free of: gluten, dairy, and cane-sugar.
Naturally Sweet and Gluten Free is a wonderful reference. Ricki shares her personal story and relationship with sugar from childhood to present day. She shares her low points and triumphs and her transition to permanent whole-food living without animal products and cane-sugar. Ricki states, “Today I enjoy a whole-food diet filled with delicious foods and no absence of treats.”
If Ricki can do it, so can you! Let Ricki be your guide into a healthier lifestyle, let her show you how to have a positive relationship with the foods so often placed “off limits.” Don’t deprive yourself, celebrate food and celebrate health with Naturally Sweet and Gluten Free!
When reviewing a cookbook, I prefer to test several recipes and provide feedback for my readers, so continue reading for my recipe reviews. And at the end of this post you can enter to win your very own copy of Naturally Sweet and Gluten Free.
Recipe Review
Enter here
Pumpkin, Banana, Cranberry Muffins (gluten free, dairy free, cane-sugar free, nut free)
Ingredients:
wet
-2 eggs room temperature
-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil
-1/4 cup applesauce
-3 tablespoons full fat coconut milk
-1 teaspoon vanilla
-10 drops stevia
dry
-100 grams sorghum flour (3/4 cup + 2 tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries
How To:
Notes:
*For wet ingredients use 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.
*I use these large baking muffin cups.
Allergy-Free Wednesday Week 90: October 22, 2013
- 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.
_________________________________
So without further ado…
May I present you with the most popular submission (most viewed by readers):
Grain Free Chocolate Pumpkin Brownies
From: The Tasty Alternative
And here are my favorite recipes/posts from last week:
Pumpkin Swirl Brownies
From: Ricki Heller
Chicken Burgers with Grilled Pears
(AIP)
From: My Big Fat Grain Free Life
_________________________________
Butternut Squash Coconut Hemp Smoothie
-3 ice cubes*
*AIP & SCD, omit hemp seeds – they are not permitted.
Allergy-Free Wednesday Week 89: November 16, 2013
- 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.
_________________________________
So without further ado…
May I present you with the most popular submission (most viewed by readers):
Healthy Fun Size Snickers Bars
(vegan, grain free)
From: Oatmeal with a Fork
And here are my favorite recipes/posts from last week:
Baked Cinnamon Apple Chips
From: The Healthy Maven
Keep Germs at Bay with Immune Boosting Jam
(grain free, dairy free, cane-sugar free)
From: Whole New Mom
Apple Cinnamon Bars with Vanilla Coconut Frosting
From: Sweetly Raw
*
_________________________________
Last Chance To Purchase The Harvest Your Health Ebook Bundle – Sale Ends Today (71 Ebooks for only $37)
71 ebooks for only $37
- -These sale prices are ONLY for one week, so take advantage NOW!
- -All books are emailed to your inbox. You can download the PDF files on to your computer, or into any e-reader like Kindle, Nook, etc.
- -You can click on each book title to learn more about the book.
- -You will also receive a PDF file with all your coupon codes and directions to sign up for the e-magazines included!
_______________________________
*
Use the links to obtain more detailed information on each specific category or book.
- Paleo Everyday ($8.99) by Heather
- Paleogasm ($30) by Camille Macres
- Paleo Snack Recipes ($17) by Suz Crawt
- Paleo Chocolate ($4.99) by Ben Hirshberg
- Paleo Ice Cream ($5.99) by Ben Hirshberg
- Gluten Free Pancakes ($4.99) by Jolene Sloam
- The Grain Free Lunchbox ($9.95) by Jolene Sloam
- 30 Day Intro to Paleo ($20) by Bill & Hayley Staley
- A Paleo Pumpkin Thanksgiving ($5) by George Bryant
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- Real Food Kids: In the Kitchen plus videos! ($30) by Wardee Harmon & Jami Delgado
Inspiration
- The Paleo Miracle ($19.99) by Joe Salama
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- Bodyweight Overload ($19.99) by Todd
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- 21 Life Lessons from Livin’ La Vida Low Carb ($15) by Jimmy Moore
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Detoxify
- 21 Day Paleo Cleanse ($25) by Neely Quinn
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- Paleo Magazine (12 months – 6 issues) ($29.95) by Cain
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- $30 off a $100+ purchase from PrimalBlueprint.com
Allergy Free Wednesdays Week 88: October 9, 2013
- 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.
_________________________________
So without further ado…
May I present you with the most popular submission (most viewed by readers):
Soft Pumpkin Cookies
(vegan, dairy free)
From: Tessa The Domestic Diva
And here are my favorite recipes/posts from last week:
The Ultimate Roasted Veggie Sandwich
From: Vegan Richa
Pumpkin Doughnuts With Maple Pecan Glaze
(grain free, dairy free, cane-sugar free)
From: Cassidy’s Craveable Creations
Raw Cacao Bites
From: Real Food Forager
*
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No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)
Crust
-1 cup raw pumpkin seeds
-1 cup Medjool dates (about 7 regular size), seeded and chopped
-1 tablespoon maple syrup*
-2 tablespoons carob powder
Pumpkin Filling
-1 cup raw cashews soaked 4 to 6 hours
-1 cup cooked plain pumpkin puree
-1/3 cup maple syrup*
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg
Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract
How To:
Crust
In a food processor add the pumpkin seeds and blend for 10 seconds. Add in the chopped dates and blend with the pumpkin seeds until incorporated. With the food processor running, add in the maple syrup and carob. Blend until incorporated. Press the mixture into baking cups or a spring form pan.
Pumpkin Filling
1. Drain and rinse the cashews.
2. In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.
3. Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.
4. Turn down to low and add in the spices, then continue blending.
5. The mixture is ready when it’s creamy and smooth.
6. Add this mixture to the top of the crust. Then place in the refrigerator.
Vanilla Bean Coconut Cream Topping
1. Drain and rinse the cashews.
2. In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.
3. Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.
4. Add this mixture to the top of the pumpkin mixture. Sprinkle with cinnamon (optional). Place in the refrigerator for at least 2 hours to firm up.
This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.
Notes:
*Vegans use maple syrup or coconut nectar. SCD use only honey. Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there). It’s okay if the coconut cream doesn’t separate well after 3 days. Just be sure to NOT shake the can. Gently open the can and pour the coconut cream into the blender. Stop when you get to the watery part. The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.
Mini Strawberry Cultured “Cheesecakes”
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Shared on: Allergy-Free Wednesdays, Wellness Weekend, Lunchbox Love, My Meatless Mondays,
Fat Tuesdays
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