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 3:42 am

Labels: fall cuisine, sides, Thanksgiving.

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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 2:58 am

Labels: Allergy-Free Wednesdays.

4 Comments

  • jodi stewart November 27, 2013 at 3:27 am

    Hi Amber! Thanks so much for highlighting my Maple Banana Bread! And thank you for hosting! I’ve linked up Gluten Free Nanaimo Bars this week. Have a fantastic Thanksgiving!

    Reply
  • Cassidy Stauffer November 27, 2013 at 2:09 pm

    Hi Amber, this week I finally shared my buttermilk biscuit recipe! Thank for hosting, have a fantastic week!!!!

    Hugs,
    Cassidy

    Reply
  • Phoenix Helix November 27, 2013 at 2:44 pm

    Happy Thanksgiving, Amber!

    Reply
  • gfe--gluten free easily November 27, 2013 at 3:14 pm

    Hey Amber–Love those last two highlights! My kind of treats! This week I’m linking up the Top 50 Desserts from All Gluten-Free Desserts … All the Time. A fun way to celebrate its one-year birthday and I always love seeing what AGFD readers find the most popular. 🙂 And I’ve linked up the Top 20 Bread Machines Recipes (plus other info and tips on bread machines). That’s the latest post in my Bountiful Bread Basket series. It’s fun and delicious to pull all the expertise from the gluten-free+ blogging world and put these roundups together! 😉

    Thanks to you and all the AGFD hostesses for tirelessly hosting this event, dear! Happy Thanksgiving!

    xo,
    Shirley

    Reply

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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 least…and 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 factory…you 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 on: Whole Food Fridays, Fat Tuesdays
Posted by Amber at 11:41 pm

Labels: beauty, homemade beauty products, homemade remedies.

9 Comments

  • Emily Sunwell November 24, 2013 at 12:32 am

    Amber this is awesome! Just pinned it. And you are such a dear for including the part about lemons. xo

    Reply
    • Amber November 30, 2013 at 11:34 pm

      Thanks so much, Emily!!

      Reply
  • Laura November 25, 2013 at 5:03 pm

    I love homemade beauty products and natural toxin-free deodorant. I can’t wait to try this Amber. I love the addition of glycerin to it to make the skin super soft!

    Reply
    • Amber November 30, 2013 at 11:35 pm

      Hi Laura. I think you will love this deodorant. I can’t tell you how empowering it is to make homemade products that work and that are good for you…and the environment. So awesome. 🙂

      Reply
  • sandi July 6, 2015 at 5:43 pm

    What about antiperspirant? I am in Texas, and it is HOT 6+ months a year. I sweat without antiperspirant. Any additional ingredients to block the sweat? (Yes, I know sweating cools the body. :))

    Reply
    • Amber July 8, 2015 at 5:16 pm

      No sorry, but good question! My issue is odor…not sweat. I found this article that might help with the sweat issue! 🙂

      http://www.fitnessmagazine.com/beauty/skin-care/stop-sweat-tips/

      Reply
  • Sherry September 30, 2015 at 12:50 pm

    Is there another substitute for baking soda(allergic to it)

    Reply
    • Amber September 30, 2015 at 7:15 pm

      Not that I know of. I would google it and see what you can find. Baking soda by nature is a natural odor neutralizer…not sure what will work the same??

      Reply
    • Mickey January 20, 2016 at 11:53 am

      Sherry, baking soda sensitives are very common. It turned my underarms into an angry, itchy, painful leathery skinned mess. And my skin isn’t really sensitive. And it doesn’t just go away after you stop the exposure. Just Google it! Some very common alternatives are arrowroot powder and tapioca starch/flour. Probably very finely milled rice starch too. (There are others too, but just off the top of my head)
      Good luck!
      Thank you Amber, for sharing the love and helping to make the lives of other people better!

      Reply

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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).
{affiliate links in post} 
Shared on:  Busy Monday, Sweet Sharing Monday, Melt in your Mouth Monday, Mix it up Monday,  Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Foods Fridays, Raw Foods Thursday, Wellness Weekend, Lunchbox Love Friday,  Allergy-Free Wednesdays 
Posted by Amber at 5:21 am

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

20 Comments

  • Gabby @ the veggie nook November 21, 2013 at 5:31 pm

    I never liked caramel apples because of the awful way the caramel coating stuck to my teeth. This caramel looks perfectly wonderful though and I would gladly bite into your version 🙂

    Reply
    • Amber November 21, 2013 at 10:09 pm

      Oh I so agree. I get flashbacks from when I had braces. “DON”T eat the sticky caramel…ahhhhh.”

      I think you would like this simple combination, Gabby. Cashew butter is amazing.

      Reply
  • Tessa Domestic Diva November 21, 2013 at 10:01 pm

    You have gotten a light for taking pictures! They look great! I think this would awesome as a dip for apples as an after school snack, yum!

    Reply
    • Amber November 21, 2013 at 10:07 pm

      Ha ha. No light my friend, well, light from the sun! I have a west facing window that lets in some nice light in the late afternoon. When I can I try to capture that nice light. And my daughter is eating her apples and “caramel” right now (early release this week) – and mommy scarfed one down this morning (so good). It’s a lovely combination indeed.

      Reply
  • Heather @Gluten-Free Cat November 21, 2013 at 10:31 pm

    Oh Amber…so delicious and so beautiful! I can’t believe three little ingredients will make such a divine caramel sauce! Brilliant! I am definitely going to have to whip up a batch to dip apple slices. I’m a little to klutzy to manage an apple on a stick! 🙂 Thanks for sharing at Raw Foods Thursdays!

    Reply
    • Amber November 22, 2013 at 2:05 am

      I think you will LOVE this recipe, Heather! Let me know if you make it.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen November 22, 2013 at 12:43 am

    I actually think about this recipe all the time and have yet to make it. I’m gonna change that very soon! It sounds amazing friend! xoxox

    Reply
    • Amber November 22, 2013 at 2:06 am

      Ha ha…thanks Sarena Hope your fall is going great. Happy Thanksgiving to you.

      Reply
  • Laura November 22, 2013 at 12:54 am

    Divine recipe my friend…can’t wait to make this! And I agree with Tessa, glowing light and gorgeous pictures as always 🙂

    Reply
    • Amber November 22, 2013 at 2:06 am

      Thank you sweet friend.

      Reply
  • Emily Sunwell November 22, 2013 at 9:58 pm

    YUM!!! Awesome recipe Amber! Pinning and sharing this one.

    Reply
    • Amber November 22, 2013 at 11:54 pm

      Thanks Emily!!!

      Reply
  • Lauren November 22, 2013 at 11:05 pm

    Yum Amber, this looks delicious! I love caramel, but cannot have cashews. 🙁 I’ll have to try it with Sunbutter sometime. I bet this would be a great layer in any raw dessert! 🙂

    Reply
    • Amber November 22, 2013 at 11:56 pm

      Hi Lauren, yeah, almonds are totally out for me, but I can do the cashews. Sunbuttter would work. And yes, I’ve got some idea rolling round in the bean about how to incorporate this into raw desserts. 🙂

      Reply
  • Megan Ancheta November 23, 2013 at 7:39 pm

    Amber!
    These seriously look so amazing! Where do you get your cashews from? Do you buy them locally in CA? I need to find somewhere to get them from that’s affordable. Generally it’s over $12 a pound for cashews here, which is why I never buy them. 🙁 I’ll have to check out Amazon, but I was still curious if you’ve found them elsewhere.

    Been thinking about you… how have you been feeling? I’ve strayed from the grain and sugar free (stevia only) band wagon and need to get back on. I can really tell a difference in how I feel.

    I hope you and the family have a wonderful Thanksgiving!! We are headed to my parent’s house, which is an hour away (food, dog and all). I’m looking forward to it. 😉
    Hugs and love to you!
    xo
    M

    Reply
    • Amber November 27, 2013 at 5:20 am

      Hi Megan,

      Well, cashews are pretty expensive here too! Organic cashews are over $12 per pound here if you can believe it. If I find them anywhere cheaper online I will shoot you a message on FB!

      And thank you for asking about my health. I’m doing much better than the beginning of the month. I was in a horrible flare that took forever to get under control (it felt like forever) – many pitiful days in bed. I ate a strict AIP diet and it helped bump be out of it. Sometimes I just have to wait for my hormones to change (often they are the culprit to flares). I feel so much better when I am grain free. And I don’t really eat that much sugar, as I’m not a sweet tooth. I do notice I get a little off when I eat too much honey or maple syrup, it’s like the candida flares up and I need to tame it down again. But I am feeling pretty great these days…and oh how I treasure the days. This recipe agrees with me (thankfully) It’s so satisfying.

      Have a great Thanksgiving and safe travels. Sounds like quite the car full – haha!!

      Hugs to you too friend.

      Reply
  • Heather Pace November 27, 2013 at 4:02 am

    Yummy Amber these are incredible!!!

    Reply
    • Amber November 27, 2013 at 5:20 am

      Thanks Heather! 🙂

      Reply
  • swirlsandspice.com November 27, 2013 at 2:48 pm

    Yum! I’ve used almond butter in a similar recipe, but I love that yours uses honey to sweeten it instead of brown sugar!

    Reply
    • Amber January 25, 2014 at 9:38 pm

      Indeed! It’s very rich and so delightful! I hope you give it a try.

      Reply

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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 1:40 am

Labels: Allergy-Free Wednesdays.

6 Comments

  • Lauren November 20, 2013 at 3:39 am

    Thanks for hosting Amber! I hope everything is going well with you! 🙂

    Reply
  • Megan Ancheta November 20, 2013 at 5:19 am

    Hi Amber,
    This week I’m sharing two older recipes: Gluten & Dairy Free Dinner Rolls and my Guilt-Free Pecan Pie Cookies (Paleo & vegan). Hope you guys are having a great week. Thanks for the party! 😉
    xoxo
    M

    Reply
  • Cassidy Stauffer November 20, 2013 at 2:25 pm

    Hi Amber! Thanks for highlighting my dessert roundup! This week I shared my paleo no-bake pecan pie bars and a roundup of main dishes and sides.

    … I’m so happy you like my biscuit recipe, It’s one of our favorites too 🙂

    Many Hugs Back,
    Cassidy

    Reply
  • Phoenix Helix November 20, 2013 at 2:37 pm

    Thanks for hosting again! Have a beautiful week.

    Reply
  • gfe--gluten free easily November 20, 2013 at 3:09 pm

    Hey Amber–I’ve linked up my latest creation, Flourless Triple Nut (or Seed) Brownies. They’re simple to make and taste great, yet free of so many allergens. 🙂 I was making these brownies when I should have been doing a Thanksgiving post. 😉 Thanks for hosting, dear!

    Shirley

    Reply
  • jodi stewart November 20, 2013 at 7:03 pm

    Hi Amber! Thanks so much for hosting. I’m planning on participating more regularly than I have been. 🙂
    I’ve linked up gluten free, dairy free banana bread and gluten free pumpkin pie cheesecake in a jar.
    Have a great week!

    Reply

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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)
a Rafflecopter giveaway

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 8:00 pm

Labels: giveaways.

57 Comments

  • GlutenFreeHappyTummy November 15, 2013 at 9:07 pm

    coconut oil…..nature’s perfection:)

    Reply
  • cjcloser November 15, 2013 at 9:16 pm

    So sweet of you to share! I would make some quick breads as Christmas gifts — I have so many pinned!

    Reply
  • Anonymous November 15, 2013 at 11:27 pm

    I’d make some delicious coconut oil white chocolate cookies…for a special treat! hdahms at hotmail dot com

    Reply
  • Kristen November 16, 2013 at 1:04 am

    I love coconut oil now — I use it for everything from stir frys to baking!

    Reply
  • Anonymous November 16, 2013 at 12:14 pm

    I use Coconut oil in many things. It is yummy to fry eggs in.

    Reply
  • Dyanne November 16, 2013 at 2:03 pm

    Chocolate!!

    Reply
  • Sue D November 16, 2013 at 2:09 pm

    I like to make granola with coconut oil.
    slrdowney at hotmail dot com

    Reply
  • Kat Cline November 16, 2013 at 3:19 pm

    I cook almost everything with coconut oil!!

    Reply
  • Beth November 16, 2013 at 5:58 pm

    If I win, I will make these:
    http://livinghealthywithchocolate.com/desserts/paleo-coconut-fudge-2168/

    Reply
  • https://www.facebook.com/sharktoothsavage November 16, 2013 at 7:22 pm

    If I win I will be making a healthier me 🙂 the beginning of my journey with coconut oil

    Reply
  • Stephanie November 16, 2013 at 7:25 pm

    Trying to make dietary changes on a tight budget might be the most challenging part of getting healthy. We’ve been using inferior coconut oils for all of our low heat cooking needs and I eat it by the tablespoon to address specific health issues. I’ve been wanting to try Tropical Traditions and see for myself if it’s worth switching and would be thrilled to win a jar. Thanks so much for the opportunity.

    Reply
  • [email protected] November 16, 2013 at 7:39 pm

    COOKIES!!!

    Reply
  • Deb King November 16, 2013 at 7:49 pm

    fudge

    Reply
  • Sheila November 16, 2013 at 7:49 pm

    I love coconut oil and use it for so many things including baking, skin moisturizer, diaper cream for my sweet baby… and always looking for more ideas 🙂 I would so love to win this bottle of coconut oil!

    Reply
  • Anonymous November 16, 2013 at 7:51 pm

    If I win I will make some body lotion Johnna D.

    Reply
  • Sunflower November 16, 2013 at 8:07 pm

    I use coconut oil in almost literally everything… this would be such a great help! Thanks for the giveaway@

    Reply
  • Anonymous November 16, 2013 at 8:18 pm

    I would use the coconut oil for baking as well as my skin. Thanks for the giveaway.

    Reply
  • Anonymous November 16, 2013 at 8:25 pm

    I would make some grain-free pumpkin zucchini bread…..yum!!!

    candiloohoo@excite.com

    Reply
  • briita November 16, 2013 at 8:33 pm

    roasted carrots

    Reply
  • eclairre November 16, 2013 at 8:48 pm

    muffins

    Reply
  • Debra Lee November 16, 2013 at 8:51 pm

    I cook everything in coconut oil!

    Reply
  • Heather McClees November 16, 2013 at 9:07 pm

    I would most definitely make my favorite recipe using coconut oil, which is a healing elixer I use to soothe my hormones and my muscles. I use 2 tbsp. raw cacao, 1 tsp. maca powder, stevia and 1 tbsp. coconut oil, all heated in unsweetened almond milk. It is so delicious and the perfect alternative to coffee! Thank you for this giveaway!

    Reply
  • Anonymous November 16, 2013 at 9:27 pm

    I would make raw cookies and use it for baking.

    Reply
  • Pamela Hutchins November 16, 2013 at 9:37 pm

    Skin care products with essential oils, and try and fix this thyroid issue, they say coconut oil helps…

    Reply
  • Grace S. November 16, 2013 at 9:55 pm

    Baking for the holidays!

    Reply
  • Nicole November 16, 2013 at 10:28 pm

    If I win, I’ll make some maple coconut fudge with my coconut oil!

    Reply
  • Annie1 November 16, 2013 at 10:34 pm

    If I were lucky enough to win, I would use this for as much of my Christmas baking as I could! I’ve switched to using coconut oil in my baking and it works perfectly and enhances the taste!

    Rafflecopter Name is Anne Taylor

    Reply
  • Natures Naturals November 17, 2013 at 12:23 am

    I will be making ‘Dream Sleep EO Blend/Coconut Oil Salve’…generously applying this to the soles of feet @ bedtime gives me the best sleep ever.

    Reply
  • Heather November 17, 2013 at 3:48 am

    I think the first thing I would make are some cookies – paleo chocolate chip – Yum-O!

    Reply
  • Anonymous November 17, 2013 at 4:20 am

    I’m brand new to Coconut Oil. I’m placing my first order today. One of my providers suggested to try this for my health to see if it will help. I’d like to try making some smoothies, muffins and fudge.

    Reply
  • BethElderton November 17, 2013 at 5:36 pm

    I’d use it plain/raw in smoothies and use it in frying, too.
    bethelderton59 at gmail dot com

    Reply
  • Amy November 17, 2013 at 5:46 pm

    I would use the coconut oil to make home-made Mounds bars! YUM!

    Reply
  • Amy November 17, 2013 at 5:46 pm

    I would use the coconut oil to make home-made Mounds bars! YUM!

    Reply
  • Paige November 17, 2013 at 6:35 pm

    I would use it as a hair treatment and for raw, vegan smoothies, granola, protein pancakes, mugcakes, making tortilla chips, and so much more!!!

    Reply
  • Brittanie November 18, 2013 at 2:20 am

    Enter me please. I love cooking with it.

    Reply
  • Ann Gunn November 18, 2013 at 2:52 am

    I use coconut oil for all kinds of things. I cook eggs with it. I make banana bread. I swish it in my mouth to do “oil pulling”. I put a spoonful in my tea. I use it in smoothies and shakes and many other ways.

    Reply
  • Julie November 18, 2013 at 2:52 am

    I would make a coconut chocolate energy treat I saw on wellnessmama.com.

    Reply
  • Unknown November 18, 2013 at 6:00 am

    If I were lucky enough to win this I’d make German Chocolate Fudge Babies, followed by my Coconut Brownies then maybe top it off with some Dark Chocolate Joyous Almond Candies.

    Reply
  • miss sarah November 18, 2013 at 9:37 am

    I have been wanting to start cooking with Tropical Traditions oils forever! The first thing I would make is a batch of biscuits!

    Reply
  • Pat Baker November 18, 2013 at 12:58 pm

    Plenty of Skinny Chocolate and I NEED it every day in my hot tea! Love my coconut oil mmmm.

    Reply
  • Michele November 18, 2013 at 2:28 pm

    I just started paleo and we use this for everything. it really changes simple things like eggs. I notice they cook much nicer without it leaving a dried up rim around the pan.

    Reply
    • Michele November 18, 2013 at 2:30 pm

      edited to add: I haven’t quite figured out all the ways to sign in yet to enter. I’d like to just use a simple email and name but I had to sign up under my google account which is different than my email that I used for rafflecopter and the one I use to sign up for newsletters. email is vamomto3girls (at) yahoo

      Reply
  • momdecker November 18, 2013 at 3:50 pm

    I would love to make some cookies with it

    Reply
  • alan & krysten November 18, 2013 at 7:20 pm

    I love to make healthy snacks for my kids with coconut oil- smoothies, energy bars, cookies etc.

    Reply
  • ZuZu November 18, 2013 at 8:38 pm

    Saute onions, bake everything, add it to drinks and use as lotion.

    Reply
  • Anonymous November 18, 2013 at 10:52 pm

    I use coconut oil as my oil of choice in any of my baked goods. I haven’t tried Tropical Traditions gold label oil, and so I might be more selective with what I make with that, if I win it. Who knows? I might just eat it straight out of the jar!

    Reply
  • Derrick Johnson November 18, 2013 at 11:07 pm

    I would make some brownies if I won.

    Reply
  • Anonymous November 19, 2013 at 2:11 am

    Paleo fudge… yum!

    Reply
  • LindaS November 19, 2013 at 3:51 am

    Tropical Traditions coconut oil is by far the best I’ve ever had! I use it for everything and now baking time is here . . . 🙂

    Reply
  • Emily November 19, 2013 at 6:08 pm

    I use it in many things, but mostly in smoothies and popcorn!

    Reply
  • Tammy November 19, 2013 at 9:17 pm

    Everything! 😉

    Reply
  • Jayme Myers November 20, 2013 at 12:46 am

    Chocolates!

    Reply
  • Eligonma November 20, 2013 at 11:59 pm

    I would make banana bread.

    Reply
  • MariaElena Camacho November 21, 2013 at 3:32 am

    Glazed coconut cakes

    Reply
  • Sanni November 21, 2013 at 6:35 pm

    veggie stir fry and any baked goods. i heard it is also good for your hair. hot oil treatment. thank

    Reply
  • Dorca Mateo November 21, 2013 at 7:57 pm

    I would make coconut cookies.

    Reply
  • Kristen November 21, 2013 at 8:32 pm

    I’ll make granola.

    Reply

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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 1:04 am

Labels: Allergy-Free Wednesdays.

6 Comments

  • Phoenix Helix November 13, 2013 at 3:04 am

    Thanks for hosting again! Have a great week.

    Reply
  • Megan Ancheta November 13, 2013 at 3:05 am

    Miss Amber-
    Thank you for highlighting my pie crust recipe! This week I’m sharing my Mom’s Amazing Gluten Free & Vegan Apple Pie. Just in time for Thanksgiving!

    I hope you guys are doing well. It’s dipped down into the single digits tonight, so I’m freezing my buns off! Have a great week!
    xoxo,
    Megan (with a long E) LOL

    Reply
  • gfe--gluten free easily November 13, 2013 at 11:56 am

    Hi Amber–This week I’m linking up my new even healthier pumpkin butter recipe (so easy to make in the slow cooker) and the Top 20 Gluten-Free Dessert Recipes from last month on All Gluten-Free Desserts (so many great choices for Thanksgiving and the holidays–or any day!–there). Love all the highlights. Off to check out the ones I had not seen yet. 😉 Thanks so much for hosting!!

    xoxo,
    Shirley

    Reply
  • Gabby @ the veggie nook November 13, 2013 at 6:35 pm

    Thanks so much for featuring my cupcakes 🙂 The other features look amazing!

    Thanks for hosting another week! Hope you are well xoxo

    Reply
  • Vicky November 13, 2013 at 9:18 pm

    Hi Amber! I brought along my Moroccan Vegetable Burger recipe this week!

    Thank you for hosting, lovely selections!

    Reply
  • Idara Wolf November 14, 2013 at 8:02 pm

    I entered my Raw Vegan Coconut Lime Pie. It has nuts & seeds, but no other major allergies.

    Reply

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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 husband…who 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. 

{this post contains affiliate links}
Shared on:  Busy Monday, Sweet Sharing Monday, Melt in your Mouth Monday, Mix it up Monday,  Allergy-Free Wednesdays, Gluten Free Wednesdays, Slightly Indulgent Tuesdays, Raw Foods Thursday, Lunchbox Love, Whole Food Fridays, 
Posted by Amber at 8:25 pm

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

20 Comments

  • Sarah O. November 11, 2013 at 11:10 pm

    Hey Amber, do they sell carob powder in bulk at the co-op or Nugget?

    Reply
    • Amber November 11, 2013 at 11:40 pm

      Hi Sarah,

      They do indeed. It might say “roasted carob”, and that’s fine too. Any ground carob. I get mine in the bulk section here at the Coop.

      Reply
  • lbechmann November 12, 2013 at 12:30 am

    can you use cocoa powder instead?

    Reply
    • Amber November 12, 2013 at 1:24 am

      Of course you can.

      Reply
    • Becky Scano January 8, 2014 at 4:56 pm

      Why would you want to? Carob is healthy; Chocolate is not. Chocolate includes the toxic ingredients caffeine and a chemical called theobromine.

      Reply
    • Amber January 8, 2014 at 6:47 pm

      Everyone has their own preference.

      Reply
  • Julie November 12, 2013 at 3:23 am

    Looks yummy! Are you using the red can Great Lakes or the green can? They have different gelling properties–

    Reply
    • Amber November 12, 2013 at 4:13 am

      Hi Julie,

      Thanks! And please see my links for the gelatin. It’s the red container. 🙂

      Reply
  • ragdollkitchen November 12, 2013 at 1:41 pm

    This sounds really good! Can’t wait to try it 🙂

    Reply
    • Amber November 21, 2013 at 1:11 am

      Thanks so much!!

      Reply
  • Laura November 12, 2013 at 8:12 pm

    Love this Amber. I’m a huge fan of Great Lakes gelatin and am always looking for new ways to use it to incorporate it into my kids’ snacks. This dessert is a win-win for me, hubby and the kiddos!

    Reply
    • Amber November 21, 2013 at 1:11 am

      Thank you sweet friend. I think your kiddos would totally love this one!

      Reply
  • Heather @Gluten-Free Cat November 20, 2013 at 9:34 pm

    I’m so glad that you share this at Raw Foods Thursdays. I’m featuring it tomorrow!

    Reply
    • Amber November 21, 2013 at 1:11 am

      Thanks so much, Heather!

      Reply
  • Tessa Domestic Diva November 21, 2013 at 9:41 pm

    I love gelatin too…and this looks fantabulous! Your pictures look awesome!

    Reply
    • Amber November 21, 2013 at 9:45 pm

      Thanks Tessa!!!

      Reply
  • Tessa Domestic Diva November 26, 2013 at 4:19 am

    featuring your recipe this week!

    Reply
    • Amber November 26, 2013 at 5:06 am

      Thanks my friend! 🙂

      Reply
  • Emily W December 31, 2013 at 9:06 pm

    I am on Paleo Autoimmune Protocol so haven’t had chocolate in months. This is a wonderful replacement and totally helped fulfill my recent chocolate craving! I’ll be sharing this in my AIP facebook groups.

    Reply
    • Amber January 1, 2014 at 1:05 am

      Hi Emily,

      Thanks for sharing and I’m so glad you enjoyed the recipe. I didn’t know carob was allowed on the AIP! I’m still getting acclimated to all the legal and illegal foods.

      Thanks again and Happy New Year.

      Be Well,
      –Amber

      Reply

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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 3:58 pm

Labels: guest post.

11 Comments

  • Megan Ancheta November 6, 2013 at 8:11 pm

    “Bacon makes everything better…” YES!! I couldn’t agree more with that statement! These little beauties look fabulous, Eileen!

    Reply
    • Amber November 7, 2013 at 3:03 am

      I can’t wait to make these!! They look so amazing and I love how simple they are to make!

      Reply
  • Phoenix Helix November 7, 2013 at 2:28 pm

    Thank you both!!

    Reply
  • Erin Ter Beest November 13, 2013 at 1:26 am

    Visiting from Fat Tuesday. These look amazing and SO simple! I can’t wait to try. It would be nice to have at least a few mornings where I’m not cooking eggs. 🙂

    Reply
    • Amber November 13, 2013 at 4:41 pm

      Hi Erin. I can’t agree more. And I love that Eileen has tested these in the freezer. How great!

      Reply
  • Michelle M November 13, 2013 at 4:39 pm

    These sound great ~ Can’t wait to try them!

    Reply
    • Amber November 13, 2013 at 4:42 pm

      Thanks Michelle.

      Reply
  • Becca November 13, 2013 at 4:40 pm

    They look good and certainly like they would be good hot or cold! Yummy. 🙂

    Reply
    • Amber November 13, 2013 at 4:42 pm

      Agreed. These are the perfect little snack anytime and at any temperature. 🙂

      Reply
  • Poor and Gluten Free November 18, 2013 at 6:38 pm

    These look awesome! Thanks so much to BOTH of you for sharing this on Waste Not Want Not Wednesday.

    Reply
  • Joyce Wheeler November 22, 2013 at 4:48 pm

    Oh I love this, pinning to my breakfast board. Thanks for sharing on Real Food Fridays.

    Reply

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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

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Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
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Posted by Amber at 12:30 am

Labels: Allergy-Free Wednesdays.

6 Comments

  • Megan Ancheta November 6, 2013 at 3:05 am

    Miss Amber!
    This week it’s all about Thanksgiving (for me, anyways)! I’m sharing my Best Gluten-Free Flaky Pie Crust Recipe (vegan) and also my recipe for Gluten & Dairy Free Maple Pumpkin Pie (refined sugar free). Thank you so much for the party!
    Hugs!

    Reply
  • gfe--gluten free easily November 6, 2013 at 3:08 am

    Hey Amber–This week I’m linking up my latest recipe, Pumpkin Spice Bundt Cake, and my latest GFE Virtual Gluten-Free Support Group meeting with another personal journey-to-health story and lots of great ideas for healthy lunchboxes! 🙂 Thanks for hosting, dear. Those highlights look great per usual and I see this week’s recipes are flying in. 😉

    Happy week! xoxo,
    Shirley

    Reply
  • Gabby @ the veggie nook November 6, 2013 at 3:42 am

    Darling Amber!

    I haven’t shared a recipe here in a while but I’m so excited to be back! I’s sharing my Vegan and Paleo Pumpkin Cupcakes (or Muffins) with Coconut Cinnamon Icing. Perfect for the egg-free, grain-free, gluten-free, dairy-free, soy-free and refined sugar-free crowds 😉

    Hope you are well my dear! xoxo

    Reply
  • Phoenix Helix November 6, 2013 at 2:43 pm

    Thanks for highlighting my Kombucha Tips article! Have a great week.

    Reply
  • Vicky November 6, 2013 at 7:34 pm

    Hi Amber, thank you so much for your lovely comment and for highlighting my dip this week, how lovely!

    This week I’ve brought along my bhaji bites!

    Have a lovely week xo

    Reply
  • [email protected] November 6, 2013 at 8:28 pm

    Thanks for hosting! I love your inspiration!

    Reply

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