Category Archives: AIP

Monday, September 28, 2015

Perfectly Whipped Sweet Potatoes

Fall where are you! It’s hitting the mid 90’s again this coming week (insert big eye roll here). I am yearning to wear my sweaters and boots! Soon…soon. Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet. But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD. My kids loved it! My daughter said, “Mommy, what’s in here…it tastes like pie.” I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas. Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up. I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it! They are seriously delicious. Look out fall…I’m coming for ya. Continue reading →

Posted by Amber at 9:35 am

Labels: ACD, AIP, GAPS, holidays, Paleo, sides, Thanksgiving, thanksgiving side dishes, vegan, vegetarian, winter cuisine.

5 Comments

[email protected] September 30, 2015 at 8:09 pm
I want some too! Roasting always brings out the most amazing flavor in sweet potatoes. I have never whipped them, I will have to try!
Reply
- Amber October 2, 2015 at 8:07 am
  Oh Tessa…you will love this!
  Reply
GiGi Eats October 2, 2015 at 5:59 pm
This sounds like utter HEAVEN in my mouth!!!!

Reply
- Amber October 2, 2015 at 7:03 pm
  Nailed it! These sweet potatoes are amaze-balls. 🙂
  Reply
Emily @ Recipes to Nourish October 19, 2015 at 11:36 am
Yum! I love whipped sweet potatoes and your recipe sounds delicious! Thanks for sharing it with us over at Savoring Saturdays. Hope you’ll come back and join us again 🙂
Reply

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Thursday, May 1, 2014

Honey Kissed Mint Watermelon Salad

It’s warming up here in these parts. A heat wave is moving through right now and pushing temps into the 90s. Therefore cool, refreshing dishes are in demand. It will drop back down to cooler temps next week, and let’s hope May is nice and mild. May is usually our last month of decent weather before the searing summer heat blankets our region. But it’s all good. I love the summer and I’m no stranger to hot, dry heat. As a child I grew up in the desert near Death Valley (in Southern California) – so bring it on. I was at Costco the other day and found organic, fair-trade mini seedless watermelons. Awesome-sauce! They are super delicious and so sweet. I’m thinking this would be a great dish for any summer gathering.

Continue reading →

Posted by Amber at 8:29 am

Labels: AIP, GAPS, Paleo, raw, salads, SCD, sides, summer cuisine.

18 Comments

Megan | Allergy Free Alaska May 1, 2014 at 1:18 pm
This sounds and looks so refreshing, Amber! It’s rare that we get affordable watermelons up here (the bigger ones generally go for around $13), but I’ll have to check out Costco the next time I’m in town (it’s an hour away) for the smaller ones. Thanks for the tip there, and thanks for the beautiful recipe! Off to pin and share! 😉
xoxo,
Meg
Reply
- Amber May 1, 2014 at 1:29 pm
  Thanks Megan! Whoa, that’s expensive for watermelons! Yikes. Yes, try Costco. I hope they have some you can enjoy. Enjoy the rest of your week.
  Reply
Cassidy @ Cassidy's Craveable Creations May 2, 2014 at 5:40 am
This looks so refreshing! The health food store I shop at has had large seedless watermelons for $3!!! I’ll have to buy another one for this recipe, we love watermelon 🙂

Reply
- Amber May 2, 2014 at 11:10 am
  Thanks Cassidy! What a deal. few years ago we grew watermelons. It was very exciting. We will have to do that again soon – just trying to find a good spot in the yard (here in the new house). Have a great weekend friend. xo
  Reply
Deborah Davis May 2, 2014 at 2:34 pm
Hi,
I just hopped by from Raw Foods Thursday to see what you were making with my favorite fruit: watermelon! What a light, refreshing salad you have created. I can’t wait to make this. Feel free to hop by and share your delicious, plant-based recipes with us at the Plant Based Potluck Party Link Up (http://urbannaturale.com/share-the-food-fun-at-the-plant-based-potluck-party-link-up-10/)
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- Amber May 2, 2014 at 3:24 pm
  Will do, Deborah! Thanks.
  Reply
Laura @ the gluten-free treadmill May 2, 2014 at 4:14 pm
This looks so fresh and delicious!
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- Amber May 3, 2014 at 9:07 am
  Thanks Laura!
  Reply
[email protected] Food Mom on a Budget May 3, 2014 at 9:22 am
This looks soooo good! Just perfect for summer. I’d love for you to link up to Savoring Saturdays this week!

http://www.wholefoodmomonabudget.com/2014/05/savoring-saturdays-13.html
Reply
- Amber May 3, 2014 at 5:38 pm
  Thank you for the invitation. I’ll hop right on over…
  Reply
Laura @ Gluten Free Pantry May 3, 2014 at 3:36 pm
This does look super refreshing. I’m dreaming about Summer and warmer weather 🙂

Reply
- Amber May 3, 2014 at 5:37 pm
  Thanks, Laura. Are you still in cool temps? I thought you would be warming up about now. I think you will love this dish! Have a great rest of your weekend.
  Reply
Eileen @ Phoenix Helix May 7, 2014 at 6:15 pm
Hi Amber. I picked this as one of my featured favorites at this week’s Paleo AIP Recipe Roundtable. You’ve got me salivating for summer. It’s still a month or two away here, but I’m making this recipe as soon as the watermelons ripen!
Reply
- Amber May 7, 2014 at 6:51 pm
  Yay! Thanks Eileen Always an honor to be featured. Thank you!
  Reply
Deborah Davis May 7, 2014 at 8:52 pm
Hi Amber,
Thank you so much for sharing this healthy and delectable watermelon salad recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!
Reply
Raia May 8, 2014 at 7:48 pm
This sounds wonderful, Amber! Thanks for sharing it at Savoring Saturdays!
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[email protected] Food Mom on a Budget May 9, 2014 at 2:06 pm
You will be featured at Savoring Saturdays when it goes live at 7pm tonight. Thanks so much for sharing your recipe. It looks absolutely wonderful!
Reply
- Amber May 9, 2014 at 4:08 pm
  Awesome!! Thank you.
  Reply

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Monday, January 27, 2014

Nightshade Free Roasted Veggie Pasta Sauce (SCD, Paleo, AIP, GAPS)

To the average person pasta sauce is a pretty healthy choice. But if you suffer from an auto-immune disease and trying to decrease pro-inflammatory foods, tomato-based pasta sauces can be quite aggravating on the system. Some folks find great success and relief by eliminating nightshades from their diets. What are nightshades you ask? Good question. Nightshades are the following foods: Potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, pimentos, paprika, tobacco, goji berries, ground cherries, and cayenne peppers (and more). See this post by the Paleo Mom with a complete list of all nightshades.

Continue reading →

Posted by Amber at 6:04 am

Labels: AIP, GAPS, main dish, Paleo, sauces, SCD.

29 Comments

gfe--gluten free easily January 27, 2014 at 7:38 pm
“Swoon to the moon” … LOVE that! And this dish definitely looks swoonworthy! Thanks for discussing nightshades. I know I have issues with them. That’s one reason that AIP helps so many. Great post and recipe, Amber. 🙂

xo,
Shirley
Reply
Adrienne @ Whole New Mom January 27, 2014 at 9:24 pm
Pinned! Love it.
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Lauren January 28, 2014 at 6:33 pm
What a great recipe! Both me and my daughter are a bit sensitive to tomatoes, so this would be a great alternative to try (and it’s so vegetable heavy!). 🙂
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Megan Ancheta January 29, 2014 at 12:00 am
Thank you, thank you, thank you for developing this recipe! I’ve attempted to come up with a nightshade free sauce and have failed (epic-ly). I can’t wait to try this! Since going mostly grain free I’ve found I can handle tomatoes and potatoes a little bit better, but sometimes it’s just nice to have a nightshade free alternative!
xoxo,
M
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Heather @Gluten-Free Cat January 29, 2014 at 12:22 am
I don’t have any problems with tomatoes, but forget the tomatoes when I could have all that goodness roasted and made into a sauce! Wowza, lady! This sounds incredible!!
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Dawn Allen January 29, 2014 at 7:09 pm
Amber, thanks for mentioning my book! I am once again trying to reinvent my diet now that I know how allergic I am to mold. Sadly I can’t eat any vinegar (and about 35 other delicious foods!). It is amazingly difficult to make tasty sauces without acid (I think I am allergic to citrus too). This sauce recipe reminds me to “try again” to make something to put on my zucchini noodles.
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Vicky January 29, 2014 at 10:39 pm
Such a lovely tasty sauce Amber and your post has reminded me I still haven’t bought my spiralizer. I’m going to try to persuade my husband to add his Amazon Christmas voucher to mine so I can order one, your noodles look gorgeous!

Butternut squash is becoming a vital ingredient in our kitchen at the moment since it works perfectly in sauces. I wouldn’t miss the tomatoes if someone served this dish to me, a stunning combination of flavours, yum!
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GiGi Eats April 15, 2014 at 10:31 am
I got myself a spiralizer a few weeks ago, and now I wonder how I ever lived without it! It’s such an amazing invention! I need to use it with butternut squash ASAP 🙂
Reply
- Amber April 15, 2014 at 11:29 am
  Totally! I freaking love this tool It’s so fun. I spiralized an apple the other day and my kids thought it was magical.
  Reply
Cassidy @ Cassidy's Craveable Creations April 20, 2014 at 7:12 am
Hi Amber! I’ve recently noticed that night-shades bother me too 🙁 I always thought it was grains, but even “zoodles” with red sauce still bothers me. I’ll have to give this a try, it’s looks really yummy!!! I don’t know if I can totally give up all nightshades yet, but I’m definitely going to start watching it.

Thanks so much for the recipe, have a great week!!!

xo,
-Cassidy
Reply
Rachele April 26, 2014 at 3:45 pm
This sauce is delicious! After following your directions precisely, I somehow forgot to add the apple cider. I’m not sure what it adds, I just know that this is fantastic, even with my omission!! I added this to ground bison and sautéed onions and served it over spiralized zucchini. My husband asked how I made the sauce red. He hates beets but continued eating even after I told him. Thank you!!
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- Amber April 26, 2014 at 4:31 pm
  Yay! Thank you for the comment. So glad your family enjoyed the sauce. My family loves it too. The apple cider vinegar adds a little element acid to the sauce (mimics the acid found in tomatoes), but is not completely necessary, obviously for a successful recipe. Thanks for letting me know it still tasted great without. I love that your husband ate it even though he does not like beets. And the ground bison sounds amazing in there!
  Reply
Julia May 15, 2014 at 9:36 pm
OMG!!! This is so good. I and super allergic to nightshades and I was craving some pizza. Because I cant have yeast, or tomatoes I made this and put in on some yeastless Naan bread that I made. It was so good. I did forget about the celery and I didn’t measure any of the veggies. Before when I made spaghetti sauce I would puree veggies in it anyways. So it tasted a lot like my sauce.
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- Amber May 16, 2014 at 11:09 am
  Hi Julia,
  
  Thank you for your comment! So glad you enjoyed the sauce. It’s one of our favorites too!! I love that you used it as pizza sauce. What a great idea. That gives me an idea to do a nightshade free pizza sauce now!! Be Well, –Amber
  Reply
Elizabeth May 19, 2014 at 4:07 pm
This looks and sounds wonderful. Can this be made ahead and frozen for later use? Also, my mom is very allergic to garlic. Is there a substitution I can use? Thanks
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- Amber May 20, 2014 at 8:28 pm
  Oh yes. I usually make two batches and freeze one batch for the next week. I fill up a glass container that fits the amount I like to freeze (you could also use large mason jars). Remember to remove it the night before you use it. It takes a good 24 hours to thaw in the fridge. And as far as the garlic goes…what do you usually use in place of garlic? I would probably suggest extra onion (like a shallot), or a fennel bulb. Maybe even get some celery salt. I think the key is to find something that has a strong presence (like garlic) to add back in that level of flavor. Good luck and let me know what work for you. Thanks!
  Reply
Laurie May 20, 2014 at 4:33 pm
THIS SAUCE IS AWESOME!!!! Thank you so much for inventing it and sharing it! I am on day 30 of my whole30 and it is wonderful to find an AIP approved sauce! I ate it with ground turkey and sweet potato spaghetti, felt like a perfect Italian meal! 🙂 Great job!
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- Amber May 20, 2014 at 8:23 pm
  Thank you for sharing!! I’m so glad you enjoyed the sauce. It’s the only sauce I eat now, as nightshades really bother me. Yay! So glad you enjoyed a nice Italian meal. I love it.
  Reply
Becky October 11, 2014 at 3:26 pm
Thank you so much for the recipe- I made it this morning and am super happy with how much it resembles tomato based sauces. I have two kiddos who have autism spectrum diagnoses- they making great gains as we figure out the foods that bother them. Thanks for helping us avoid nightshades!
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- Amber November 17, 2014 at 7:55 pm
  Oh wow! That is so great. We also love this sauce. I’m so glad your kiddos are doing well. That is so awesome!!
  Reply
Kerry January 28, 2015 at 9:17 am
I’m allergic to carrots – are they a necessary part of the recipe, can I substitute with another root veg, or can I just omit them?
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- Amber June 24, 2015 at 7:35 pm
  Yes, always sub if you are allergic to any food found in recipes. Try another root veggie to replace contents. Or yes, just omit. Good luck!!
  Reply
Anna Kate October 8, 2015 at 6:53 pm
This is DELICIOUS. Superb recipe.
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- Amber October 10, 2015 at 5:06 pm
  Yay! Thank you so much. Glad you enjoyed it.
  Reply
Ann January 12, 2016 at 6:58 am
Hi Amber, I made your sauce last night. The flavor is fantastic! However mine turned out with a really heavy texture, like tomato paste. How can I thin it out a bit so it’s more like sauce. I was thinking of reheating it with some chicken broth. What are your thoughts? Thanks so much for sharing!
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- Amber January 14, 2016 at 5:17 pm
  Hi There. You’re right on…add any liquid you like to thin out. Good luck! And thank you for sharing your thoughts on the recipe.
  Reply
Mara February 6, 2016 at 10:27 pm
Bless you for this sauce recipe! Excited to try it. I have the same spiralizer that you have!! Haven’t used it much but excited to start again! So glad you came up first in my nightshades alternative search!
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- Amber February 12, 2016 at 5:51 pm
  Hi Mara. Thanks for your feedback. It’s so good! You will enjoy it I am sure. Good luck. 🙂
  Reply
Alison October 20, 2016 at 6:48 am
Thank you for this recipe! How long will it keep in the refrigerator?
Reply

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Monday, January 6, 2014

Avocado Grapefruit Hemp Smoothie (full of protein and nutrients)

I feel so fortunate to have such great friends in my life. I was thrilled to receive so many homemade treats this holiday. Me, Scott and the kiddos spent time with our friends, visiting each family with homemade goodies in hand – chatting, laughing, and catching up. And to my delight, we always left with a little something special: homemade applesauce, homemade beer, homemade fig & honey jelly, homemade chocolate, spiced nuts, homemade chap stick, organic pears, fresh picked plump grapefruits. It was very special. I was particularly intrigued by all the grapefruits. I have been juicing and enjoying them in a variety of ways. Most notably in my morning smoothie. I wanted to share my concoction with you, as I think it’s quite delicious. It’s a smoothie just the way I like it – thick and creamy (not icy or too sweet). This is a nice pick-me-up first thing in the morning (as I’m not a coffee drinker) but love to make a little something to sip on. If you get your hands on some grapefruits, try them in a smoothie. I’m hooked. See HERE for a list and description of the most common grapefruits. My favorite for smoothies (hands down) is Pomelo.

Avocado Grapefruit Hemp Smoothie

(click the links provided below for where to purchase)

Ingredients:

-1 cup fresh squeezed grapefruit juice

-1/2 cup full fat coconut milk

-1/2 ripe avocado

-1 medium ripe banana

-1 tablespoon raw hemp seeds*

-1 tablespoon grass fed gelatin or vegan pea protein powder

-1 tablespoon sweetener of choice* (or 15 drops stevia)

-4 ice cubes (made from this silicone tray)

-Handful of spinach (optional)

How To:

1. Add all of the above ingredients to a blender and blend until smooth and creamy. Drink immediately or save in the fridge.

Notes:
*Hemp is Paleo, I referenced a trusted site, The Paleo List, (yes it’s permitted).

*AIP & SCD, omit hemp seeds – they are not permitted.

*For sweetener I like raw local honey or coconut nectar.

{affiliate links in post – thank you for supporting The Tasty Alternative}
Shared on: Whole Food Fridays, Wellness Weekend , Gluten Free Wednesdays

Posted by Amber at 7:34 pm

Labels: AIP, drinks, GAPS, green drinks, Paleo, SCD, smoothie.

13 Comments

Anonymous January 6, 2014 at 8:19 pm
This sounds delicious. One question. I can’t have hemp seeds because I am on Specific Carbohydrate Diet. Any suggestions for a substitution or could it be omitted altogether without changing the taste.
Thanks,
Reply
- Amber January 7, 2014 at 12:52 am
  Good question. I also loosely follow SCD, and luckily hemp seeds do not bother me. But for those on a strict SCD, just leave them out. They are just in there for some extra nutrients. You could use the pea protein though, as peas are legal on SCD and there is nothing else added to the brand I have linked. I’ve read that those with IBD need about 30% more protein than the average person…that’s why I like to start my day with a protein kick.
  
  Hope this helps. 🙂
  Reply
Gabby Ouimet January 7, 2014 at 2:41 am
Sounds like you had a wonderful holiday Amber 🙂 I love homemade gifts, they are the best! This year, my resolution is to have at least 50% of all gifts I give homemade. I have so much fun doing it and people always seem to love them more!

Love the sound of this smoothie. I’m not a big grapefruit person but I bet I could get behind the grapefruit-banana-avocado combinaton 🙂

Happy New Year my dear!
Reply
- Amber January 11, 2014 at 12:18 am
  Thanks Gabby! And Happy New Year. I agree, homemade gifts are the best. And I think you would enjoy the mild flavor of grapefruit in this smoothie. It’s a nice one.
  Reply
Megan | Allergy Free Alaska January 7, 2014 at 6:47 am
This sounds lovely, Amber! I’m looking forward to trying it… I love hemp seeds! And they are so good for you.

What an amazing bunch of friends you have! Homemade goodies are so special… and it sounds like you made out like a bandit! 😉

Our Christmas was good, just a little unusual this year. I ended up getting sick and so did the girls. We cancelled our Christmas plans and just hung out at home. It was incredibly relaxing and we watched a ton of Christmas movies we’ve never seen. It was fun (besides the sick part).

Been thinking of you lately… I hope you are feeling well and in good health. Lots of love from Alaska!
M
Reply
- Amber January 11, 2014 at 12:20 am
  So many of our friends and family caught that flu going around! I’m so sorry. But I’m glad you made the best of it – sounds super cozy. I too hope you’re feeling well (besides that virus) and your health is keeping up. I hope the winter months aren’t too difficult for you. I
  
  Big Hug , –Am
  Reply
Tessa Domestic Diva January 7, 2014 at 6:37 pm
mm, i am intrigued! and i already know we like our smoothies the same way, so will pick up some grapefruit!
Reply
- Amber January 11, 2014 at 12:21 am
  Hey girl, oh, you’ll love this one!! I know it. xoxo
  Reply
Dana V. January 18, 2014 at 8:53 pm
Hey Amber. This sounds WONDERFUL and I plan to make it tomorrow (as I’m out of coconut milk). Quick q. Is this recipe for one serving or two? (I’m thinking one). Just wanted to make sure. Thanks. 🙂
Reply
- Amber January 18, 2014 at 9:57 pm
  Hi Dana,
  
  I would try it with the coconut milk for sure. I have no idea how another milk would taste. But let me know if you try it with a another milk. This recipe makes 16 to 18 ounces.
  Reply
Dana V. January 19, 2014 at 7:51 am
Oh no, I definitely plan to make it WITH the coconut milk—I was just out of coconut milk and had planned to go grocery shopping this evening (hence my needing to wait until tomorrow to make the smoothie). 🙂 I’m sure it would be wonderful with other nut milks as well, but I have a feeling the coconut will make it extra yummy (along with adding some healthy fats). THANKS so much for this recipe … I just know we’re going to love it as were pretty big green smoothie drinkers. 🙂
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Amber January 19, 2014 at 8:46 pm
Oh good! It’s just delightful with the coconut milk. Enjoy!! Oh, and my favorite grapefruit to use (if you can find it) is the Pomelo. 🙂 Have a great rest of your Sunday.
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Dana V. January 20, 2014 at 11:16 pm
I had to tell you … WE ABSOLUTELY LOVE IT! It is HEAVENLY and is now our new favorite!!! 🙂 Wow. What a combination of flavors! Thanks so much Amber and thanks for the tip on the grapefruit. 🙂
Reply

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Monday, December 23, 2013

Cinnamon & Coconut Sugar Dried Apples

I absolutely adore making homemade holiday gifts for friends and family. They are always well received and appreciated. Dried apples were on my list this year to make as gifts and the addition of cinnamon and coconut sugar makes these dried apples so festive and delicious. You could certainly leave the apples plain, but I just love the added spice. As gifts I also like to make homemade greeting cards, coconut ginger granola, homemade almond butter, and homemade lotions (and other beauty products such as facial toner and body spray). Another favorite is the gift of tea. You can get so creative with tea, purchasing loose leaf and fun tea paraphernalia (check out my All Things Tea Pinterest board for more tea ideas).

Happy Holidays to all. I’m signing off until January. Until then, wishing you a restful and peaceful holiday filled with love and laughter.

-Amber & The Tasty Alternative Family

Cinnamon & Coconut Sugar Dried Apples

Ingredients:

-4 pounds of apples (any variety will do, I used Fuji)

-1 1/2 teaspoons ground cinnamon

-1/4 cup coconut sugar

Equipment:

–A good knife or mandoline

–Dehydrator

How To:

1. Wash, peel and slice apples (slice thick for chewy dried apples, slice thin for crispy dried apples). I like to cut out center seeds and the core.

2. Add apples to a large bowl and using hands, toss the apples with the cinnamon and coconut sugar, making sure all the apples are well covered.

3. Transfer apples (in one layer) onto a dehydrator with mesh screens.

4. Dehydrate on 95 degrees for 8 -10 hours (basically, overnight). I encourage you to test out different drying times. For another method, dehydrate on high (140 degrees) for 3 hours, then turn down to 95 degrees and dehydrate until your desired texture.

Notes:

*Yes you can make these in the oven set at a low temperature, however, I have not tried this, so I cannot give any specific directions. If you try it in the oven, please report back and let us know how it goes. I suspect they will be more like apple chips, but you never know.

*If you use a mandoline, the slices will be very thin and almost crispy. Hand slice thicker pieces for that nice chewy fruit dried texture.

The cut apples tossed in the cinnamon and coconut sugar

Here are the apples all dried and ready for the jars

Good morning you pretty little apples.

These dried overnight.

{affiliate links in post}
This recipe was shared on: Wellness Weekend, Paleo Link Party, Whole Food Fridays

Posted by Amber at 2:47 am

Labels: AIP, allergy-friendly, fall treats, Paleo, raw, snacks.

8 Comments

Vicky December 23, 2013 at 9:04 pm
These make wonderful gifts Amber, how beautifully packaged!

Merry Christmas!
Reply
- Amber December 6, 2015 at 9:39 pm
  Thanks Vicky. Happy Holidays. xo
  Reply
Jen December 23, 2013 at 9:18 pm
AM – you are SOOOO talented and beautiful! I love this idea for gifts! Thanks so much for sharing this gem with us.

Very Merry Christmas to you and yours.
XXXOOO
Jen
Reply
- Amber December 6, 2015 at 9:40 pm
  Awe, you’re so sweet. Right back atcha friend. Big hugs.
  Reply
Gabby @ the veggie nook December 24, 2013 at 12:46 am
Wishing you a wonderful holiday my dear Amber 🙂 See you on the flip side 😉
Reply
- Amber December 6, 2015 at 9:40 pm
  Thanks Gabby. You too. 🙂
  Reply
Ricki December 26, 2013 at 7:21 pm
Not only great gifts, but a great snack, too! Thanks for linking up to WellnessWeekend (your recipe is a featured recipe this week!). Hope you had a wonderful holiday, Amber, with your beautiful family! 🙂 xo
Reply
Amber December 6, 2015 at 9:40 pm
Thanks Ricki. Always love sharing on Wellness Weekend. xo
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.

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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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Monday, November 4, 2013

Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash (SCD/Paleo)

Lately, this has been one of my favorite SCD meals. Super easy for dinner and leftovers are fabulous. Have you ever tried eggs with spaghetti squash? Delicious my friends. And I love these meatballs for lunch or even breakfast sauteed in some coconut oil (you’ll get the browning effect you see in the pictures). They are moist and flavorful and packed full of goodies – yes I threw some pumpkin in there. Ha ha. But I’ve also made these with leftover baked butternut squash and delicata squash. Enjoy!

Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash

Ingredients:

-1 1/2 to 2 pounds ground turkey (free range/organic is best if you can find it)

-1 cup peeled and grated carrots

-1 cup peeled and grated zucchini

-1 cup peeled and grated apple

-1/2 cup baked pumpkin or any squash you like (best if not completely pureed)

-1/3 cup diced yellow onion

-1 egg (omit for AIP)

-3 tablespoons homemade balsamic vinegar or a SCD legal brand or coconut aminos (not SCD)

-1 tablespoon garlic granules

-2 teaspoons salt

-1 teaspoon onion granules

-A few turns of the pepper grinder

-1 medium to large spaghetti squash

–Coconut oil

How To:

1. Roast the spaghetti squash. Preheat the oven to 375. The easiest method for roasting a spaghetti squash is to cut the squash in half lengthwise, scoop out the seeds, place the two halves flesh down in a roasting pan (I use a glass Pyrex) and roast for 45 minutes to 1 hour. Checking at the 45 minute mark for doneness. Let cool and use a fork to get out the squash strings.

2. Coat a large baking dish with coconut oil (I use a glass Pyrex).

3. Grate the veggies and apple with a hand grater or food processor (I use the food processor fitted the the grating plate). In a large bowl, add all the meatball ingredients and mix with your hands (this is really the best method).

4. Make golf ball size meatballs and place them on the oiled baking dish.

5. Bake the meatballs at 400 degrees for 25 minutes (or until internal temperature is at least 175 degrees). Remove meatballs from baking dish and let rest for about 5 minutes, then serve. Makes about 20 meatballs.

6. Saute the spaghetti squash. To a large skillet, add 1 tablespoon coconut oil. Add in some spaghetti squash with salt to taste (I also add in garlic granules). Saute until warmed through.

Notes:

*To create the browning you see in the pictures, place the baked meatballs in a large skillet with coconut oil and saute until the browning occurs. It just takes a few minutes. This step is not necessary – they are great baked right out of the oven.

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Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays

Posted by Amber at 8:06 pm

Labels: AIP, fall cuisine, main dish, Paleo, SCD.

4 Comments

Anonymous November 4, 2013 at 8:14 pm
This looks great
Reply
- Amber November 4, 2013 at 8:20 pm
  Thanks!
  Reply
Megan Ancheta November 5, 2013 at 7:33 pm
These sound absolutely wonderful, Amber! I love all the veggies packed into this recipe. Meatballs make perfect “finger food” for kids too – such a bonus they don’t have to know there’s all that good stuff in there! 😉
xoxo,
M
Reply
Cassidy Stauffer November 6, 2013 at 1:31 pm
Another home run Amber!!! I agree with Megan, I love all of the good stuff packed in there 🙂

-Cassidy
Reply

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Wednesday, October 16, 2013

Butternut Squash Coconut Hemp Smoothie

Oh boy, folks, this smoothie is incredible. It’s thick, creamy, and not icy (my three musts in a smoothie). I don’t know about you, but I use pumpkin and butternut squash interchangeably. Truthfully, I find butternut squash is much sweeter than pumpkin and I love it in desserts. It’s fun to mix it up though, as I feel like pumpkins are taking over my life. Ha ha. A delicata would also be great in here! They are perhaps my favorite squash of all! My son slurped this down for his morning snack and off to play. I’m not a coffee drinker, so I like to make smoothies for a little pre-breakfast pick me up. Be adventures and try the many different varieties of squash available this time of year. I think you’ll be pleasantly surprised.

Butternut Squash Coconut Hemp Smoothie

Ingredients:

-1/2 cup filtered water

-1/2 cup full fat coconut milk

-1/2 cup baked butternut squash

-1/2 cup ripe banana (1 medium)

-2 tablespoons coconut nectar (honey or maple syrup)

-1 tablespoon raw hemp seeds (optional)

-1 teaspoon ground cinnamon (more to taste)

-1/4 teaspoon ground ginger (optional)
-3 ice cubes*

How To:

1. Add everything to a blender and blend until the ice cubes are properly crushed. The smoothie should be chilled, but not icy. If you like icy smoothies, than by all means, add in more ice.

Notes:
*AIP & SCD, omit hemp seeds – they are not permitted.

*I use these for ice cubes – I purchase at a store in town, but they can also be found online.

*Use any protein source or powder in place of the hemp, or just omit.

*In place of the ice cubes, freeze the banana (cut up first) over night and add an additional 1/4 cup of water or coconut milk.

*Want to start with pumpkin in your smoothie? Try my Chocolate Pumpkin Hemp Smoothie or Pumpkin Coconut Almond Smoothie.

Shared on: Wellness Weekend, Whole Food Fridays, Whole Food Fridays, Allergy-Free Wednesday, Healthy Vegan Friday Lunchbox Love, My Meatless Mondays, Fat Tuesdays

Posted by Amber at 5:27 pm

Labels: AIP, fall cuisine, GAPS, SCD, smoothie, snacks, vegan.

5 Comments

Vicky October 16, 2013 at 7:21 pm
This looks so nutritious and lush – and what a great idea to use a cinnamon stick as a stirrer (it is a cinnamon stick isn’t it?)
Reply
Laura October 16, 2013 at 8:26 pm
This smoothie sounds delightful and festive Amber!
Reply
Heather @Gluten-Free Cat October 23, 2013 at 9:51 pm
Mmmm. I’m so glad you did share this at Raw Foods Thursdays. I’m always up for the “almost raw” recipes! Thank you, Amber!
Reply
Gypsy Vegan Mama October 26, 2013 at 10:54 pm
This sounds SO delish and I already have all the ingredients on hand! I’m for sure making this tomorrow! Butternut squash is my all-time fav! Thanks so much for sharing!

Dee @ gypsyveganmama.blogspot.com
Reply
Chaya November 4, 2013 at 11:13 pm
I agree with you about butternut squash and pumpkin being interchangeable. I always have butternut squash but not always pumpkin. This sounds soothing.
Reply