Category Archives: appetizer

Thursday, January 23, 2014

Fresh Cabbage & Herb Spring Rolls with Sunbutter Honey Dipping Sauce

About a month after I started blogging I posted a recipe for baked spring rolls and they were my favorite food for months. I made them over and over again…until like most things I make over and over again…I became satiated (and over it). I haven’t really made spring rolls in a while. Last month (in December) I was looking for a recipe to bring to a holiday party. I thought, “What would everyone like, carnivores and vegetarians alike?” So I made some raw spring rolls and wowza they are fun to make and super yummy. I forgot how much I enjoy stuffing those little rice wrappers. And the sauce, oh the sauce! The sunbutter honey dipping sauce that accompanies these little rolls has such a delightfully complex flavor. Sunbutter is a great sub for peanut butter in traditional peanut-based sauces. Definitely give it a try.

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Posted by Amber at 6:58 pm

Labels: allergy-friendly, appetizer, sauces, spring cuisine, summer cuisine, vegetarian.

22 Comments

Heather @Gluten-Free Cat January 23, 2014 at 8:57 pm
I love these, Amber! Yours turned out picture perfect. Mine always seem to tear and I get all frustrated with my clumsy fingers. I think that means I need more practice. Thanks for the inspiration and the recipe. Great idea to add grated ginger!
Reply
- Tessa Domestic Diva January 24, 2014 at 1:37 am
  Heather, I think you might be soaking your wrappers too long. They should still be a tad crunchy when you remove them….they continue to soften and absorb moisture once removed….try that!
  Reply
- Amber January 24, 2014 at 1:40 am
  That’s good advice, Tessa. But I soak mine for a long time and they are very pliable and don’t break. I’m thinking the brand might be factor? At any rate, we all find what works best, right. 🙂
  Reply
- Heather @Gluten-Free Cat January 29, 2014 at 11:02 pm
  I’m going to try advice from each of you! My wrappers are never crunch when I wrap, so I’ll try a short soak time. And I do believe a brand change could help as well. Thank you both!
  
  (Amber, I’m featuring these at Raw Foods Thursdays tomorrow. Thank you so much for sharing them!)
  Reply
Emily @ Recipes to Nourish January 23, 2014 at 11:17 pm
I wish I had some of these now, yum! They look delicious Amber. I hope all is well. This weather has been crazy here, beautiful, but we sure need rain.
Reply
- Amber January 24, 2014 at 2:12 am
  Hi Emily. Thanks! And yes, poor dry central valley. But oh my is it no beautiful!! I so wonder what the spring will bring? Curious. Wish there was some snow for us to play in though. Maybe in the spring. 🙂 Hugs to you.
  Reply
Laura January 24, 2014 at 12:29 am
I am drooling over this dipping sauce Amber…sharing this fantastic recipe now!
Reply
- Amber January 24, 2014 at 2:12 am
  Thanks Laura. You would love it! So good.
  Reply
Gabby @ the veggie nook January 24, 2014 at 12:35 am
mmm I can’t remember the last time I made rice paper rolls. I am totally craving these now! Except I’ll probably do the pan fried version because it’s frigid here!
Reply
- Amber January 24, 2014 at 2:13 am
  Thanks Gabby. I love the pan friend version….soooo good! I’m with ya girl. Hugs.
  Reply
Tessa Domestic Diva January 24, 2014 at 1:39 am
I have all my goodies for making spring rolls this week too! I know we both adore them…..and you’re photography skills are really improving, nice work! You have a good eye!
Reply
- Amber January 24, 2014 at 2:10 am
  Thanks Tessa, you’re sweet. I feel the same about your blog…your photographs are amazing…magazine worthy! Sniff, sniff, look how far we’ve come. Ha ha. Hugs.
  Reply
Cassidy Stauffer January 24, 2014 at 2:32 pm
My family doesn’t really like rice wrappers (even though I do), but I love your idea of browning these in coconut oil! Thanks for the recipe, I can’t wait to try it!
Reply
- Amber February 1, 2014 at 3:52 am
  Yes! They taste great that way. Just be sure to double wrap the rolls! Hugs.
  Reply
Vicky January 24, 2014 at 6:40 pm
These look wonderful Amber, it’s a long time since I ate a spring roll and the sauce – wow!
Reply
- Amber February 1, 2014 at 3:52 am
  Thanks Vicky!
  Reply
Sarah O. January 29, 2014 at 6:07 pm
Yum these look so good!
Reply
- Amber February 1, 2014 at 3:52 am
  Thanks Sarah.
  Reply
Sheryll Ziemer January 31, 2014 at 6:04 pm
I can’t see a Pinterest tab……do you have one?
Reply
- Amber February 1, 2014 at 3:51 am
  No. But I am doing a blog redesign and will have one on there. Keep an eye out for the new blog…coming soon! Thanks.
  
  Here is my Pinterest page:
  http://www.pinterest.com/amberattta/
  Reply
Stress Eater February 21, 2014 at 4:27 am
Oh my goodness. These were incredible! Super easy and delicious, and the sauce,,, oh that sauce! Pretty sure I at more of the sauce with my spoon than on the rolls… Even had my 7 year old help with the rolling part, which was…. interesting. LOL – totally worth the fun. Only thing I did different was use shredded coleslaw mix (cabbage, red cabbage, and carrots) instead of doing it myself… yup, I’m lazy! Thanks for the incredible recipe, and for introducing me to Coconut Aminos… new favorite thing for my kitchen!
Reply
- Amber February 21, 2014 at 4:38 am
  Your comment put a smile on my face tonight! I love it. Thanks for sharing. And I totally agree…the sauce!!! So simple yet so delicious. And great tip with the pre shred veggies. Hey..anyway you can get your veggies is a win! Great job. And we also just love coconut aminos. Thanks again. Be Well. –Amber
  Reply

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Thursday, August 29, 2013

Snack Time: Sophisticated ~ Prosciutto Wrapped Figs w/ a Drizzle of Honey

While getting ready for a most recent play date, I thought it would be fun to give the mommies a little snack time treat, something a little…sophisticated. As I packed the usual homemade treat, apples, and carrot sticks for the kiddos, I also began wrapping some gorgeous figs with freshly cut prosciutto. A quick bake in the oven, with a little drizzle of honey, and perhaps the easiest and most delicious snack was born. I had a strong craving for something sweet and savory and this beyond satisfied. I was also quite pleased when my mommy friend raved about the flavor combination. They were delightful. I’m obsessed. I hope you will give these a try.

Prosciutto Wrapped Figs w/ a Drizzle of Honey

Ingredients:

-10 fresh Black Mission Figs

-1/3 pound fresh cut prosciutto (if you have it in your deli…it’s cheaper to have it cut than buy it packaged)*

-Drizzle of honey

How To:

1. Preheat oven to 400 degrees

2. Wash, dry, trim off the stem, and slice the figs in half

3. Remove the prosciutto from the fridge and layer them on top of one another

4. Cut down the middle to make two rows of prosciutto

5. Begin rolling up the figs in the prosciutto

6. Bake for 12 minutes

7. Allow to cool for about 10 minutes, then lightly drizzle with honey

Makes 20 little individual servings and best served at room temperature

Notes:

*Green Kitchen Tips: for the prosciutto, take a glass container (such as a Pyrex or glass lock n’ locks) instead of having the prosciutto cut and put into paper packaging. Use Carebags instead of plastic bags for the figs.

*Utilize the deli! I don’t think people use the deli for fresh cut meats. I never buy packaged meat, as it’s cheaper to have it sliced in the deli, and I then have the green option of bringing in my own container and thus using less paper and plastic waste. Deli’s will generally have prosciutto – go for a locally made variety (cheaper than the stuff from Italy too).

*Proscuitto drys out fast, so try and use it shortly after you buy it. It will last longer if stored in an airtight container.

Shared on: Slightly Indulgent Tuesdays Allergy Free Wednesdays,

Posted by Amber at 11:39 pm

Labels: appetizer, GAPS, Paleo, SCD, snacks.

6 Comments

Jen August 30, 2013 at 1:51 am
YOU ARE TALKIN’ MY LANGUAGE SISTA!!! I adore figs – with prosciutto? FIG HEAVEN has just happened. I used to take fresh figs, put a dollop of goat cheese on top. Roast in oven until slightly warm. Then, top with a toasted walnut. Drizzle with warm honey. OHHHHHHHHHHH MYYYYYYYYYYY WOOOOORRRRRRDDDD.

These look awesome Am –

XXXXOOOO
Jen
Reply
- Amber September 11, 2013 at 2:18 am
  Ha ha, I thought you would like this one, Jen!! You will LOOOOVE These. They are so delicious and addicting. My husband was going nuts for these. Please try them if you can eat figs and let me know what you think!!!
  Reply
Laura August 30, 2013 at 8:31 pm
What an incredible combination Amber! I adore figs and have never tried them with prosciutto-a MUST TRY!
Reply
- Amber September 11, 2013 at 2:18 am
  Thanks, Laura. Please try these and let me know what you think!! 🙂
  Reply
Beyond The Peel September 6, 2013 at 10:36 pm
I love this combo. Totally my type of snack! Sweet and salty. Such a lovely flavor sensation. I love the simplicity of it all as well.
Reply
- Amber September 11, 2013 at 2:19 am
  You’ll love these, France. I hope you make them one day. 🙂
  Reply

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Friday, July 13, 2012

Breaded Jalapeno Poppers Stuffed with "Cheese" and Bacon (dairy free, gluten free, grain free)

In college I ate A LOT of jalapeno poppers. They were my favorite finger food. Scott and I would buy those deliciously unhealthy frozen ones filled with cream cheese and deep fried in lard. But oh man did they taste awesome with a tall glass of Guinness. I haven’t thought much about poppers in years, but a few weeks ago I decided my cashew “cheese” would taste fab stuffed in a pepper – and why not throw some bacon in there too. Or keep them vegan, both ways are fun. This “cheese” spread is outrageous. It makes a great spread on gf toast, stuffed in celery, and I’ve used it as a “cheese” in grilled turkey and cheese sammies for the kids. If anything, just try the filling. But I think you’ll really like these tasty popper alternatives to the gut-busting traditional version. These would make fantastic appetizers for your next allergy-friendly shindig! Serve with a cold glass of gluten free beer.

Ingredients:

-15 to 30 jalapeno peppers – quantity really depends on the size of the pepper, so you be the judge. Twenty medium sized peppers should do ya.

-1 cup cashews soaked for at least 4 hours (I soak mine for 8)

-1/4 cup + 1 tablespoon filtered water

-2 tablespoons lemon juice

-1/4 teaspoon garlic granules, onion granules, salt, and Italian Seasoning (the Italian Seasoning is optional but I love these herbs and think they taste great with the cashews).

-4 to 5 strips of bacon (1/3 cup)

How To:

Preheat oven to 375

1. With careful, patient hands, hollow out the jalapenos. I place all the jalapenos in a large bowl of water. Wash, keep them in the water, and hollow out each one. I rinse each one off after I hollow to remove any remaining seeds.

2. Cook bacon and set aside.

3. In a food processor, add drained cashews, water, lemon juice, and spices. Blend until well incorporated. Chop up the bacon into little pieces and the add to the food processor. Blend until well incorporated.

4. With a pastry bag (with no tip) pipe in cheese bacon.

5. Do not fill completely, as the cashews cheese expands quite a bit when it’s baked. I leave a little room on the end.

6. Mix together breading (almond flour, salt and garlic grans). Beat the eggs in a separate bowl.

7. Dip each pepper in the egg, then roll round in the breading. You can do this twice for extra thick breading. Be sure to coat and bread the opening of the pepper. This will help the cheese stay in place.

8. Line a baking dish with parchment paper and place each breaded pepper on the paper (say that 5 times fast)!

9. Bake for 30 to 40 minutes, or until the breading is slightly browned.

10. Serving size will depend on the size of the pepper. I’ve made one batch with 20 (big ones) another batch had 30 (smaller ones).

The Breading Ingredients:

Mix together: 1 cup almond flour, 3/4 teaspoon salt and garlic granules. Add more as needed

-2 eggs

Notes:

*The breading is not essential, but makes them taste more like their traditional cousins. The most time consuming part of this recipe is hollowing out the peppers, the remainder is pretty simple. Just please be careful with the peppers. And don’t touch your face under any circumstances. Bad news.

Awesome bacon, but not SCD friendly I’m afraid

This bacon “cheese” is ridiculous. Love it!

Here are some breaded bacon stuffed mixed with naked vegan stuffed ready for the oven (the first time I made these I didn’t line the baking dish, I recommend this step).

Just out of the oven (the middle popper was double breaded)

See how the “cheese” pushes out. This is fine, still tastes great, but if you egg and bread over the opening, it helps to hold the stuffing in place (and don’t over stuff).

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Scratch Cookin’ Tuesdays, Keep It Real Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Friday Foodie Fix

Posted by Amber at 4:29 am

Labels: appetizer, dairy free, gluten free, grain free.

15 Comments

Angela @ HomeCookedHealthy July 13, 2012 at 4:09 pm
What a GREAT idea for these. I do a similar cheese that we slather on EVERYTHING. We’ve come to like it better than regular cheeses. Love that it’s made from cashews so it lasts so much longer in the fridge. Thanks for sharing this great idea. Can’t wait to use it for the next party.
Reply
- Amber July 13, 2012 at 7:18 pm
  Well, hello to another cashew cheese lover! It’s the BEST, no. For me, it’s such a treat. I LOVED cream cheese and haven’t had it in years, so this is such a great sub. And it really does taste like cheese to me. Let me know how they turn out for you.
  Reply
Jen July 13, 2012 at 4:22 pm
Oh my! These look AWESOME! So making these. Thanks for sharing!
Reply
- Amber July 13, 2012 at 7:16 pm
  Thanks Jen.
  Reply
gfe--gluten free easily July 13, 2012 at 6:35 pm
These look amazing, Amber! Will be sharing! 🙂

xo,
Shirley
Reply
- Amber July 13, 2012 at 7:16 pm
  Thanks sweet Shirley. 🙂
  Reply
Lauren @ Empowered Sustenance July 13, 2012 at 6:44 pm
Wow–these look delicious! And they look like they got so crispy in the oven! You mentioned that this bacon is SCD illegal–do you have a favorite brand of SCD safe bacon? Where do you find it? Thanks so much for a fantastic recipe!
Reply
Amber July 13, 2012 at 7:15 pm
Hi There Lauren,

Thanks for your sweet message. Unfortunately, the bacon is not SCD legal. I’ve yet to find legal bacon. But if I come across any, I’ll be sure to share it over here in the comments.

Thanks and have a great rest of your Friday. 🙂
Reply
Tessa Domestic Diva July 13, 2012 at 8:09 pm
Oh wow Amber, I will have to try these…and grain free too!! I wish you lived nearer so I could eat YOUR efforts and not have to do it myself!!
Reply
- Amber July 20, 2012 at 1:05 am
  Thanks, Tessa!! Me too. 🙂
  Reply
[email protected] July 14, 2012 at 3:40 am
Amber, that’s such a brilliant recipe! These are just calling my name. Yummmmmmmm!!! I HAVE to bookmark it.
Reply
- Amber July 20, 2012 at 1:05 am
  You’re sweet Minnie. Thanks so much. They are quite yummy.
  Reply
Laura July 14, 2012 at 3:48 am
These would be such a hit at a party or potluck! Your cashew cheese sounds awesome friend and combined with bacon-heck yes! These poppers are a must try soon 🙂
Reply
- Amber July 20, 2012 at 1:06 am
  That’s what I’m thinking, Laura. Perfect for a party.
  Reply
[email protected] Off Friday July 16, 2012 at 5:29 pm
Those look so yummy! Thanks for adding so many wonderful things to Show Off Friday!
Reply

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Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually). So I decided to make a few of my own white bean recipes. These dips are full of flavor and super creamy – my favorite combo. If you’re a dip lover like me, then please give these recipes a try. For SCD, omit coconut aminos. See notes.

Dip #1

Classic Style

Ingredients:

-1 1/2 cups prepared white beans*

-1/4 cup fresh squeezed lemon juice

-3 tablespoons oil (I use walnut oil)

-2 tablespoons tahini (optional, but worth it)

-1 teaspoon garlic granules (or 1/2 clove garlic)

-3 tablespoons coconut aminos

How To:

1. Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.

2. Blend until incorporated.

3. Drizzle in oil while blending

4. Store in glass container in fridge.

Notes:

*I soak white beans for 48 hours, rinsing 2-3 times. You certainly don’t need to soak this long, but I think it’s worth it. After the beans are properly soaked, boil in filtered water until tender.

*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

Dip #2

Karazy Kalamata

Ingredients:

-1 1/2 cups prepared white beans*

-3 tablespoons fresh squeezed lemon juice

-3 or 4 tablespoons oil (I use grapeseed)

-2 tablespoons tahini (optional, but worth it)

-1/2 teaspoon garlic granules (or 1/2 clove garlic)

-3 tablespoons coconut aminos

-1/2 cup pitted kalamata olives

How To:

1. Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).

2. Blend until incorporated.

3. Drizzle in oil while blending

Notes:

*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

Dip #3

Simple Spinach

Ingredients:

-1 1/2 cups prepared white beans*

-1/4 cup fresh squeezed lemon juice

-3 or 4 tablespoons oil (I use grapeseed)

-2 tablespoons tahini (optional, but worth it)

-1 teaspoon garlic granules (or 1/2 clove garlic)

-3 tablespoons coconut aminos

-1/2 to 1 cup fresh spinach (I like one cup in there)

How To:

1. Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).

2. Blend until incorporated.

3. Drizzle in oil while blending

Notes:

*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.

Looking for some additional homemade cracker recipes?

Well look no further…

THIS should get you started!

__________________________________________________
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania Ruth’s Real Food 101 (Mondays), Traditional Tuesdays , Fat Tuesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays

Posted by Amber at 5:38 am

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

16 Comments

Danielle May 15, 2012 at 3:13 pm
Thanks for using my cracker recipe! Aren’t they addicting? Those dips all look amazing!
Reply
- Amber May 16, 2012 at 3:40 am
  Thanks Danielle,
  
  Yes, I ate ALL of them like a crazy person. I just couldn’t stop. I kept thinking, does Danielle have this problem? They are super, super awesome. I’ve made them several times. Thanks for a great recipe.
  Reply
Amber Shea @Almost Vegan May 15, 2012 at 3:45 pm
Oh gawd, I LOVE white bean dip/hummus…and olives…I’m hungry now!
Reply
- Amber May 16, 2012 at 3:40 am
  Thanks Amber. You always make me laugh! I love it.
  Reply
Vicky May 15, 2012 at 4:30 pm
They look really good Amber, I make one with spinach too – it turns the dip a lovely colour!

Did you find out if coconut aminos is definitely legal?
Reply
- Amber May 16, 2012 at 3:43 am
  Hi Vicky,
  
  Thanks for chiming in about the coconut aminos Vicky!! I need you looking out for me. I just love the stuff – so such a bummer it’s a mystery food. We do need to work on getting a scientist though don’t we! That will settle everything. I’ll work on that. 🙂
  Reply
hännah @ dishesanddishes May 16, 2012 at 12:53 am
This dips look wonderful. I loved your lentil hummus so much that I’m definitely going to try one of these soon. Thanks!
Reply
- Amber May 16, 2012 at 3:38 am
  Thank you Hannah! I’m so glad to hear you enjoyed the lentil hummus. It’s one of my favorites. I have to say though, the white bean & kalamata dip is a real crowd pleaser. Several friends taste tested it and LOVED it. I’m making a big batch for my daughter’s soccer game next week to share with everyone. 🙂
  Reply
gfe--gluten free easily May 16, 2012 at 6:12 pm
Your dips rule, Amber! I think it would be great to have this trio of dips for a party or even a simple supper. 😉

xo,
Shirley
Reply
- Amber May 18, 2012 at 6:10 am
  Thanks so much Shirley! 🙂
  Reply
Kelli Becton May 18, 2012 at 3:48 am
thank you for linking up with kids in the kitchen! we’re so proud to have you – this looks yummy and healthy!
Reply
- Amber July 11, 2015 at 8:38 pm
  My pleasure. 🙂
  Reply
Maggie May 22, 2012 at 6:45 pm
Yummy dips Amber – thank you so much for linking to your inspiration 😉 I can’t wait to try yours! White beans are quickly becoming a fave of mine!
Reply
- Amber July 11, 2015 at 8:38 pm
  Thanks Maggie. I love the creaminess of the white beans. So delicious. 🙂
  Reply
Mollie Frances June 24, 2012 at 2:17 pm
Hi! I linked to these recipes in my post for Greek Layer Dip. I can’t wait to read more of your blog!
http://www.thealmondflower.com/2012/06/greek-layer-dip-naturally-gluten-and.html

Mollie
TheAlmondFlower.com
Reply
- Amber July 11, 2015 at 8:39 pm
  Thanks so much!
  Reply

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Tuesday, March 27, 2012

Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)

I’ve been on a HUGE Brussels sprout kick lately, sauteing them up for lunch, or as a side dish for dinner. They are so delicious. I like to keep mine very simple – some salt and fresh lemon juice does the trick my friends. Ah, the perfect springtime food! Please try this one for me.

Curious about these cute little greens? See here for their history, nutritional info and more.

Ingredients

-1 lb of Brussels

-1/2 cup leeks (optional, but worth it)

-1/4 teaspoon salt (or to taste)

-1/4 cup fresh squeezed lemon juice

-Fresh ground pepper to taste (optional, but worth it)
-2 tablespoons oil of choice (I use grapeseed)

How To
1. Add oil, leeks and salt to a large saute pan. Sauté on medium heat until wilted and soft (about 5 minutes).
2. Trim, slice and wash the Brussels. Add to leeks and sauté on medium heat.
3. When Brussels are slightly wilted turn off heat and add in lemon juice and mix. I like my Brussels with a bit of crunch (not mushy).
4. Serve warm or room temp (or cold). Garnish with fresh ground pepper.
Serves 4

Shared on: Cowgirl Up Mondays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, GFE April Virtual Support Group.

Posted by Amber at 2:46 am

Labels: ACD, appetizer, Paleo, SCD, sides, vegan, vegetarian.

16 Comments

Megan @ MAID in Alaska March 27, 2012 at 5:38 am
Amber!
I love your pictures. I want to grab a fork and try to eat out of your bowl! 🙂 I’m printing this out and putting it in my must-make folder!
Hugs,
Megan
Reply
- Amber March 28, 2012 at 4:58 am
  Hello Sweet Megan,
  
  Thank you so much. I do hope you enjoy it as much as we do. So easy, so delish!
  
  Hugs,
  –Amber
  Reply
Gabby @ the veggie nook March 27, 2012 at 10:33 am
Oh this looks so good! I love brussel sprouts!!
Reply
- Amber March 28, 2012 at 4:59 am
  Thanks Gabby! Me too. Glad to meet another Brussels lover!
  Reply
Vicky March 27, 2012 at 6:20 pm
Simple but perfect in every way! I love brussels sprouts!
Reply
- Amber March 28, 2012 at 4:59 am
  Thanks Vicky.
  Reply
Adrienne @ Whole New Mom March 27, 2012 at 6:52 pm
I’ll be trying this for sure! Thanks, Amber!
Reply
- Amber March 28, 2012 at 4:59 am
  Please let me know how you like them, Adrienne. 🙂
  Reply
THE FARMHOUSE PORCH March 27, 2012 at 8:38 pm
Those BS’s look scrumptious!!! Thanks for linking up! Now following
Linsey
Reply
- Amber March 28, 2012 at 5:00 am
  Hi Linsey. Thanks so much. Really love your sweet blog. I’m going to pop over and spend some time looking around. 🙂
  Reply
- THE FARMHOUSE PORCH March 31, 2012 at 6:08 pm
  Thank you so much for linking up to “Cowgirl Up!”. I really appreciate your participation. See you next week!
  
  ♥Linsey
  Reply
Laura March 27, 2012 at 11:02 pm
Yum! Brussels Sprouts with a punch-love it!
Reply
- Amber March 28, 2012 at 5:00 am
  Thanks friend. 🙂
  Reply
gfe--gluten free easily March 28, 2012 at 11:52 pm
Oh, these sound so good, Amber! I love lemon pepper anything! 🙂

xo,
Shirley
Reply
- Amber March 30, 2012 at 4:04 pm
  Thanks Shirley! Me too! 🙂
  Reply
Miz Helen March 31, 2012 at 5:02 pm
We just love Brussels Sprouts and your recipe looks delicious, I love the addition of the leeks. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Reply

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Monday, March 19, 2012

Beet Pickled Eggs

I nearly cried over these eggs, the smell alone actually made me very emotional. Why? Well yes they are super good, but I was overcome with emotion due to the warm, loving memories these eggs brought rushing back. So I was nineteen years old the last time I ate one of these eggs. It was with my beloved Gramie, whom I speak of often here on this blog. She made these ALL the time for me growing up. So the last time I ate one of these gorgeous, perhaps unconventional eggs, was fifteen years ago in my Gramie’s kitchen where we sat and salted these delicious pickled purples, laughing about something I’m sure (she was a born prankster, had a killer sense of humor – very early on I was exposed to the likes of George Burns, Groucho Marks, Jack Benny, Lucille Ball, Milton Berle, etc.), hence my current love of comedy. I digress…

I didn’t have Gramie’s recipe here for these eggs, however, I’m elated over my attempt – pretty spot on. Oh these eggs. It’s hard to describe the flavor, I think they are simply delicious. They are so easy to make. Fun for a spring celebration. If you’re feeling adventurous, I encourage you to try. You won’t be disappointed…and Gramie will smile knowing people are making her famous purple eggs!

Ingredients:

-6 peeled hard boiled eggs (or more, I would say up to 12, and pickle a tad longer)

-4 medium red beets, peeled and cut (use raw, not cooked)

-2 cups raw apple cider vinegar

-2 cups filtered water

-1/2 teaspoon salt

How To:

1. Combine all the ingredients in a glass bowl

2. Cover and pickle in fridge for 36-48 hours

3. The longer these pickle the deeper the color penetrates the egg

4. When ready to eat, simply slice open and serve with a touch of salt or make them into deviled eggs

Notes:
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.

I made deviled eggs with my pretty purple huevos.

They were outrageous!

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Cowgirl up Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter Thursdays, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday

Posted by Amber at 4:32 am

Labels: ACD, appetizer, SCD, sides.

24 Comments

Tessa Domestic Diva March 19, 2012 at 7:26 pm
Oh Amber, these look WAY too fun not to try and after your story, even better! I can picture you two hamming it up with ink fingers and lips…Can you re-use the pickling liquid to make it go further than 6 eggs do you know?
Reply
Amber March 19, 2012 at 11:33 pm
Hi There Tessa,

Great question! I added some additional information in the post, thanks for the prompt. So yes, absolutely. I would say up to 12 eggs, and if you’re doing more, add in one more beet. You could certainly do more than 12 – the beets are so powerful; I say, do as many as you need. And I would suggest pickling a little longer with more eggs in there, perhaps up to 72 hours. The longer the better. I had a hard time waiting 48 hours though. 🙂
Reply
- Tessa Domestic Diva April 13, 2012 at 3:40 am
  I loved these, so darn pretty. I only had one beet, and it dyed everything perfectly fyi!
  Reply
- Amber April 13, 2012 at 4:18 am
  Oh Tessa, I’m so happy you loved them! They are a special recipe. I’m sure they were so pretty.
  Reply
Holly Elliott March 20, 2012 at 3:11 pm
Wow they are gorgeous! I must try this. I’m assuming you peel them first? These would be just lovely for Easter. Maybe I would use fewer beets or more eggs to make the color more pastel. The dark purple is just amazing and I bet they taste spectacular.

PS – I found your blog on Traditional Tuesdays. 🙂
Reply
- Amber March 20, 2012 at 6:11 pm
  Hi There Holly, nice to meet you.
  
  I so agree, they are such a beautiful color. And yes, definitely peel, I am going to add that into the post too. If you just add in a few beet slices it will turn the eggs a pretty light pink pastel color. Remove eggs when the color looks right to you. You can definitely play around with different color intensities. So fun! 🙂
  Reply
- Holly Elliott March 21, 2012 at 12:52 am
  Thanks! I’m going to have to add beets to the grocery list now. 🙂
  Reply
Shay March 20, 2012 at 3:43 pm
I love these! When I was pregnant I ate them all the time…and I have forgot about them. Just looking at the pictures made my mouth water! Thanks for sharing! New Follower on Facebook! You can visit me at http://raisingdieter.blogspot.com/

Shay
Reply
- Amber March 20, 2012 at 6:14 pm
  Hi There Shay,
  
  Thanks so much. Funny, I craved eggs like mad when I was pregnant too. I would destroy a plate of deviled eggs in nothing flat. Ha ha.
  
  Off to check out your blog…
  
  Hugs,
  –Amber
  Reply
Shay March 20, 2012 at 3:44 pm
Following by email!
Reply
- Amber March 20, 2012 at 6:11 pm
  Awesome!
  Reply
Kathleen at Providence Farms March 20, 2012 at 10:01 pm
I love it!! I’ve never eaten a beet. I guess now is a good as time as ever. I can’t wait to try this. Thanks for sharing.
Reply
Amber March 20, 2012 at 10:13 pm
Wow! That’s impressive. In college I remember meeting a girl who never had a mango – she blew my mind (because I love mangos).

Sounds like you are interested in trying beets, so good luck. I happen to love beets, just something about them really appeals to me; plus I ate them a lot as a child so I’m accustomed to the flavor. But I know many people who disdain them. Sort of like cilantro…or liver I guess. You either love it or hate it. Do try golden beets though if you get a chance. They are mild and delicious. 🙂

Be Well,
–Amber
Reply
Vicky March 21, 2012 at 1:49 am
These eggs look so pretty! BUT I haven’t been able to eat eggs for several years unless they’re mixed in as an ingredient. BUT nevertheless I can admire their awesomeness!
Reply
Amber March 22, 2012 at 12:14 am
Hi Vicky,

Thanks! It’s funny how our bodies change. I went egg free for a long time, as they really bothered my gut. And now I have to really watch how many I eat at one time (I tend to go overboard) and later pay the price!

Hugs,
–Amber
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Anonymous March 23, 2012 at 6:23 am
Love you post. I grew up eating beet pickled eggs and I have been making them for almost 40 years, the recipe was passed down from my grandmother. It was something we all looked forward to around Easter. My children and now the grandchildren love them as well. My Mom always added some cinnamon sticks and a few whole cloves and a little sugar. I have adapted it by using honey to be GAPS legal.
Charlotte
Reply
- Amber March 23, 2012 at 9:37 pm
  I have to say, it has been so fun meeting folks that share my love for these eggs! Really makes me happy. I will definitely be making these for our spring celebration as well. They are just too fun.
  
  Have a great weekend!
  Be Well,
  –Amber
  Reply
Loke March 23, 2012 at 3:24 pm
i make pickled eggs all the time because have abundance of eggs from my chickens…didn’t know how to color them…thank you…going to add beets on next batch! Thank you!
Loke
Reply
- Amber March 23, 2012 at 9:38 pm
  You’re very welcome. And the fun thing is you can change the color by increasing or decreasing the soaking time. I do hope these work out for you!
  Reply
Heather April 9, 2012 at 2:23 am
These look amazing!! I have never pickled anything, much less eaten a pickled egg, but I am SO making these this week!

Happy Easter 🙂
Reply
Amber April 9, 2012 at 2:27 am
Thanks Heather!

Please let me know if you like them. I’ve been craving them lately. Think I’ll make these this week too!

Have a great week. 🙂
Reply
JC April 30, 2013 at 2:55 pm
Wow! They look amazing! Can’t wait to try because I LOVE pickled eggs.
I wonder if anyone knows of a way to pickle these the natural way (ie: with salt and whey and not vinegar).
Reply
Monique September 29, 2015 at 7:08 pm
I just love this recipe!!!!! I love pickled eggs but since I have tried your recipe I can’t stop eating the pickled beets along with the eggs!!!!!!! Thank u so much for sharing!!!!!!!
Reply
- Amber September 30, 2015 at 7:14 pm
  Thank you so much! What a nice comment. So fun to find someone else who loves pickled eggs. Yay!!!!
  Reply

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Monday, October 31, 2011

Lemon Walnut Stuffed Avocados (SCD Friendly)

I simply adore avocados. So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.

These would make such cute appetizers. You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.

Ingredients

2 avocados, firm but soft

For the filling:

-1/2 cup chopped walnuts (soak and dehydrate for better digestion)

-1/4 cup apple, peeled and small chop

-1/4 cup red onion, small chop

-1/4 cup fresh squeezed lemon juice

-1/4 cup walnut oil

-1/2 teaspoon dried basil

-1/4 teaspoon garlic granules

-1/4 teaspoon sea salt (or to taste)

How To

1. In a small bowl, mix lemon, oil, basil, garlic, and salt

2. Add walnuts, onions, and apple

3. Let flavors mingle for a few hours before serving (the longer the better)

4. Add to avocado

5. Drizzle a little oil on the top before serving

In other news…

It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday. My winter garden is loving all this sun and the little sprouts are singing. We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes!

Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps.

These leaves will all be gone soon!

Soaking up their green while we can.

Shared on: Wellness Weekend

Posted by Amber at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, SCD, vegan.

3 Comments

Ricki October 31, 2011 at 2:10 pm
A great way to enjoy avocados! One of my favorite fruits, too. 🙂 Thanks so much for submitting to Wellness Weekend this week! 😀
Reply
Amber October 31, 2011 at 2:23 pm
Thanks Ricki. I’m proud to be a part of the community.

Be Well,
–Amber
Reply
Gina Murphey February 7, 2012 at 3:20 am
This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3
Reply

Leave a Reply Cancel reply

Lemon Walnut Stuffed Avocados

I simply adore avocados. So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.

These would make such cute appetizers. You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.

Ingredients:

-2 avocados, firm but soft

For the filling:

-1/2 cup chopped walnuts (soak and dehydrate for better digestion)

-1/4 cup apple, peeled and small chop

-1/4 cup red onion, small chop

-1/4 cup fresh squeezed lemon juice

-1/4 cup walnut oil

-1/2 teaspoon dried basil

-1/4 teaspoon garlic granules

-1/4 teaspoon sea salt (or to taste)

How To:

1. In a small bowl, mix lemon, oil, basil, garlic, and salt

2. Add walnuts, onions, and apple

3. Let flavors mingle for a few hours before serving (the longer the better)

4. Add to avocado

5. Drizzle a little oil on the top before serving

In other news…

Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps.

These leaves will all be gone soon!

Soaking up their green while we can.

Shared on: Wellness Weekend

Posted by tta_admin at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, raw, SCD, vegan.

3 Comments

Ricki October 31, 2011 at 2:10 pm
A great way to enjoy avocados! One of my favorite fruits, too. 🙂 Thanks so much for submitting to Wellness Weekend this week! 😀
Reply
Amber October 31, 2011 at 2:23 pm
Thanks Ricki. I’m proud to be a part of the community.

Be Well,
–Amber
Reply
Gina Murphey February 7, 2012 at 3:20 am
This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3
Reply

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Sunday, September 11, 2011

Baked Veggie Spring Rolls (gluten free, dairy free, sugar free with soy free option)

What’s better than stir fry? Stir fry wrapped up in a cute little package! What’s a good word to describe more than craving something? I don’t know, but this is how I feel about egg rolls/spring rolls, but alas my weak digestion doesn’t love the trifecta factor, the deep-fried/sodium/gluten factor. So for this month’s Go Ahead Honey, It’s Gluten Free challenge hosted by the beautiful and talented chef, Iris of The Daily Dietribe, I figured why not make a healtheir and gluten-free version of my favorite Asian cuisine: spring rolls. I nearly cried over these. First, because they were hopelessly delicious, and two because I tripped and smashed my toe sprinting to the oven when the timer went off. I also burned my mouth. Yes, I’m that impatient when it comes to taste testing…no control. The true test came at dinner. The verdict: Husband loved them. Daughter loved them. Son loved them. Happy bellies. Happy mommy.

I served these spring rolls with vegetarian fried rice and cold cabbage salad.

Ingredients

-1 small red pepper, julienned

-2 carrots, julienned

-2 celery stalks, julienned
-1 cup shredded cabbage

–Rice noodles, about 2 cups cooked

-2 1/2 tablespoons coconut aminos

-1 tablespoon garlic granules
-2 teaspoons onion powder

-Red Pepper flakes, to taste

-Oil of your choice (GS, sesame, olive, coconut, etc)

-Rice wrappers

How To

1. Saute veggies (carrots, celery, pepper & cabbage) with some oil. Add the coconut aminos, garlic granules and onion powder.

2. Cook the rice noodles. In a large pot, bring water to a boiland add noodles. Drain and rinse noddles.
3. Add cooked rice noodles to veggies. Cook on medium until the flavors meld (you can add red pepper flakes to taste, but I left this out for my kids)

4. Let this mixture cool completely…nice to make this earlier in the day and have it ready to assemble the rolls, but it only takes about 20 minutes to cool

After mixture cools:

1. Preheat oven to 375 degrees

2. Add some filtered water to a flat wide pan or dish and soak the rice paper until pliable. Add the filling and roll – while you are filling one, have another in the water waiting

3. Fill rice wrappers and place on baking sheet. I use my favorite silicone baking mat
4. At this point you can spray the rolls with oil if you so desire, it makes them very shinny. Be forewarned, however, oil sprayed or not, the tips and ends of the rolls get very poky when cooked

5. Bake for 15 minutes. (I didn’t test these any longer than 15 minutes, so I’m guessing they will become crispier if left in longer. I happen to prefer the chewy texture at the 15 minute mark).

6. Walk with caution to the oven, minding chair & table legs, toys and furniture

7. Do not eat these right out of the oven like a wild animal (like moi)

Notes
*You can add just about anything you like to these rolls. Other suggestions include: mushrooms, bamboo shoots, bean sprouts, chicken/pork, onions, cilantro, basil or fennel. Have fun with your food!

*Traditional spring rolls call for oyster sauce, but I couldn’t find any gluten-free brands. The rolls taste absolutely delicious with the coconut aminos.
*I didn’t bother making a dipping sauce for the rolls, they were tasty all on their own. But see comments for suggestions.

*These take a while to cool. Have these out and cooling a good 15 minutes before you eat, 30 minutes if serving to children.

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Whole Food Wednesdays, Lunch Box Love Friday, Allergy-Friendly Fridays

Posted by Amber at 12:17 am

Labels: appetizer, gluten free, snacks, vegan, vegetarian.

16 Comments

Shirley @ gfe September 11, 2011 at 3:32 am
Amber, what an awesome job you did! Gorgeous and great step by step, too. What a wonderful addition to Iris’ theme of Chinese food!

Shirley
Reply
Amber September 11, 2011 at 4:26 am
Hello Shirley~

Thank you for your kind words. I hope others find these as equally delicious. –Amber
Reply
Iris September 11, 2011 at 4:24 pm
Thanks for joining in, Amber! I’m going to make these for dinner tonight!
Reply
Amber September 11, 2011 at 6:00 pm
Hello Iris,

Thank you for your comment…and please let me know how they turn out. I’ll be curious to how others feel about this alternative to traditional rolls. Your blog has certainly been a huge inspiration to me and I’m thrilled to be a part of this wonderful community. Warmly, –Amber
Reply
Jessica @ Dairy Free Betty September 22, 2011 at 7:25 pm
Oh my gosh! I’m glad you found my blog!! These look amazing! I never thought of baking them. I might go make a version right now after I subscribe to your blog!! 🙂
Reply
Amber September 22, 2011 at 8:00 pm
Hi There Jessica~

Thanks for your feedback. I have made these like 4 times this month. They are so easy and very tasty. Please let me know how you like them…and if you add any of your own creative flair. I’m in the process of getting my facebook/twitter/RSS feed all set up, so definitely check back in a week or so. Happy cooking, happy eating. Be Well, –Amber
Reply
Jessica @ Dairy Free Betty September 23, 2011 at 10:47 pm
Hey Amber, I did make them and they were good!!

I just basically made a veggie stirfry, with rice noodles and then baked them and dipped them in a peanut butter/sweet chili dip! So awesome thank you!
Reply
Amber September 24, 2011 at 11:21 pm
Hi There Jessica. I would ask for that dipping sauce if I wasn’t allergic to peanuts. Sounds so yummy. Glad you enjoyed the spring rolls. I’m addicted.
Reply
Tessa Domestic Diva January 8, 2012 at 11:38 pm
then you make your peanut sauce w/ almond butter silly!! Making these tonight to go with my thai chicken soup!
http://tessadomesticdiva.blogspot.com/2011/05/thai-chicken-soup.html
Reply
Amber January 9, 2012 at 1:20 am
See, this is why I need you Tessa! That’s a great idea. I’m so deathly allergic to peanuts, I can’t even be around sunbutter (the packaged variety that is) – it just smells so much like peanut butter…it totally grosses me out! My homemade sunbutter is far better tolerated. I will have to try a dipping sauce with almond butter (or my homemade sunbutter) and I will be sure to let you know if it’s a good substitute.

I’m LOVING your Thai chicken soup Tessa! This will be made soon. Enjoy the rolls. 🙂
Reply
Tessa Domestic Diva January 9, 2012 at 8:18 pm
Ok, just like you, I was SO excited for these that I scalded my fingers in my over-zealouness to eat these! I really adore salad rolls, and this version has even more veggies and is warm!! I used bean thread noodles, lots more tamari than called for, some lime juice, fresh cilantro, and Sriacha for some heat. Ir was SO SO SO good, I already can’t wait to make them again, and will try using shiratake/’miracle’ noodles next time to make these low calorie.yum!…so glad I finally got around to making these! (I am enjoying a steaming bowl of the thai chicken soup now…..
Reply
Tessa Domestic Diva January 9, 2012 at 8:21 pm
ps, I have a proposition for you and couple of other new bloggers..but need a way to communicate w/ all of you simultaneously…would you contact me via my contact me button or message me via facebook with a good email?
Reply
Amber January 9, 2012 at 9:45 pm
Hi Tessa,

I’m so glad you enjoyed the rolls! Your version sounds excellent. The possibilities really are endless. Can’t wait to try your soup!!

Hugs,
–Amber
Reply
Heather January 30, 2012 at 6:10 am
Oh man! I just found your site & have already pinned at least 3 recipes! I’m your newest follower & can’t wait to keep reading!

Blessings,
Heather
Reply
intrepid allergy mum January 30, 2012 at 11:18 pm
Hi Amber
I love the look of these rolls- yummy! Do you think I could used these for a school lunch for my son?
Look forward to some more inspiration and recipes from you!
Best wishes
Charmaine
Reply
Amber January 31, 2012 at 12:09 am
Hello There Charmaine,

Thank you!

My suggestion would be to make these, perhaps for dinner, and give them a trial run with your son. If he seems to enjoy them, then I definitely think these would be a great lunch option. You can fill them with just about anything too. So think about chicken, pork, and other veggies. A few other bloggers have comments above with their baked veggie spring roll recipes. Let me know how they work out for you!

Be Well,
–Amber
Reply