Category Archives: fall cuisine

Monday, November 16, 2015

Roasted Turkey with Garlic, Thyme, and Lemon w/ Paleo Gravy


I’ve been hosting Thanksgiving dinner for several years.  Because I enjoy cooking and can plan and multitask like no one’s business, Thanksgiving is totally doable for me.  And I love that I can make it all gluten, dairy, and cane-sugar free, and everyone always, every year, raves about the food.  They can’t tell my stuffing is gluten free, or that the sweet potatoes aren’t swimming in cane-sugar, or the gravy is Paleo (gasp)!  So when I started hosting the thought of roasting an entire turkey was completely unappealing.  I mean, yes, it looks lovely, but it takes so long and it just made more sense (to me) to buy turkey parts and roast them to their appropriate doneness (as we all know, white meat cooks differently than dark meat).  I’ve also noticed that turkey legs are really popular and I like having more than two available.  I’ve really enjoyed preparing turkey this way and my guests seem to enjoy it as well.  Perfectly moist breast meat and perfectly moist dark meat?!  Yes please.  I wanted to share my method with you in case you were feeling a little overwhelmed by the whole bird. By the way, brining turkey is a necessary step to that delicious, moist meat…so don’t skip it!  Gobble-gobble.   Continue reading

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Labels: fall cuisine, grain free, main dish, Paleo, Thanksgiving.


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Monday, November 2, 2015

Easy Gluten Free Pumpkin Bread


I was so excited to finally make some pumpkin bread last week!  It’s been so darn hot here that baking felt quiet unappealing.  This year I made my own gluten-free flour mix, and it worked great for this recipe – yay!  If any of you fine folks out there have been following me since I started blogging four years ago, you will know that baking has been a journey for me.  I have been experimenting for a couple of years now and I’m happy to say that baking no longer feels like a burden or chore, rather, it’s something I enjoy.  It goes to show you that practice makes perfect, err, practice makes comfortably okay.  Ha ha.  Baking is never perfect, right.  I hope you enjoy this recipe.  I’ve made it several times with both my gluten-free mix and the suggested flours in the notes section of the recipe.  It’s been well received by family and friends.  So enjoy…and happy fall. Oh and it rained today!  So cozy and wonderful.  So happy.  xo   Continue reading

Posted by Amber at

Labels: Breads, fall cuisine, fall treats, gluten free, holidays, Pumpkin, Thanksgiving.


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Sunday, January 4, 2015

Orange Kissed Apple Pie


When I was a little girl I loved helping my Gramie make apple pie.  She did not play around when it came to the apples. She piled them apples a mile high in a huge mound and placed the crust on top.  When the pie cooked the apples settled and there was at least a 4 inch space from apples to the top of the crust.  I will always remember how cool it looked.  When she broke into the pie, the crust fell nicely onto the apples.  What I loved most about her apple pie, however, was the filling.  She made it thick and gooey. The liquid ran all over the place.  The apples were tart yet sharp with sweet cinnamon flavor.  I loved extra scoops of the apple pie liquid on my ice cream which was the ultimate flavor combo.  We remember those we love through food.  When I taste my apple pie it takes me right back to her kitchen – standing there next to her oven, smelling the cinnamon and drooling for that flaky crust.  I’m happy to say I’ve perfected my version of her apple pie with a dairy, gluten, and cane sugar free spin. It’s comforting to smell, taste, and physically enjoy a memory.  Food has a way of bringing us closer to those we have lost, and really, then, suddenly they don’t feel so far away. Continue reading

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Labels: allergy-friendly, dessert, fall cuisine, holidays, pie, summer treats.


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Thursday, November 28, 2013

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

I adore am obsessed with pumpkin pie! I can easily eat it for breakfast, lunch, or dinner.  My recipe uses sugar (from dates and honey), so you can feel good about eating it at any time of the day. I’ve been making this pumpkin pie recipe for a few years now and I think it’s quite delicious.  My family loves it too.  It’s a tasty alternative to traditional pumpkin pie, but trust me, you won’t miss that condensed milk and all that cane-sugar. My favorite squash to use for pumpkin pie is the kabocha squash.  Kabocha is a hearty squash with a thick creamy meat and is VERY sweet (and take a sniff of the raw flesh next time you buy oneit smells JUST like a cucumberI kid you not).  Kabocha creates such a substantial pie filling.  Give it a try if you can – they are found next to the other squash.  Wishing everyone a very happy Thanksgiving – see ya in December.
Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)
  • 1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
  • cream from 1 can of full fat coconut milk
  • ¼ cup honey
  • 2 eggs
  • 7 large soft Medjool dates (optional)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 extra egg for crust (this is an optional step)
  1. Soak dates in warm water for at least 2 hours before making this recipe.
  2. Preheat oven to 400 degrees
  3. To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
  4. Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
  5. Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
  6. Remove pie from baking sheet and allow to cool on a cooling rack.
-If you don't want to make fresh baked squash, this is a great organic brand and can be found at any store.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.
Vanilla Bean Coconut Whipped Cream Topping
  • Cream from 1 can of full fat coconut milk
  • ½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
  • 3 tablespoons honey
  • 1 teaspoon vanilla, maple syrup,or coconut nectar.
  • 1 vanilla bean cut in half and scraped out
  1. In a blender (high speed preferably) add all the above ingredients and blend until smooth.
  2. Transfer to a bowl and refrigerate for 2 to 4 hours.
  3. Mix well before serving.
To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening. Open the can and scoop out all the coconut cream. Do not add in the water found at the bottom of the can.
Pie Crust Options:
1.  Paleo Pie Crust 
2.  Coconut Flour Pie Crust 
3.  Gluten Free Whole Grain Pie Crust 
4.  Gluten Free Vegan Pie Crust (this is the pie crust pictured in this post)   
{affiliate links in post}
This recipe was shared on the following link parties:  Allergy-Free Wednesdays, 
Posted by Amber at

Labels: dessert, fall cuisine, GAPS, nut free, Paleo, SCD, Thanksgiving.


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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


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!

*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

Labels: fall cuisine, sides, Thanksgiving.

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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

-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.  

*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

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


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Thursday, October 24, 2013

Pumpkin, Banana, Cranberry Muffins (gluten free, dairy free, cane-sugar free, nut free)

I’ve been thoroughly enjoying all this baking.  My house always smells awesome.  No longer relying on store bought baked goods, we always have a muffin recipe on the ready for breakfast, snack, dessertanytime.  I’ve been learning a lot about gluten free, dairy free, cane-sugar free baking along the way.  I’ve limited myself to just a few gluten free flours to make things easy (brown rice, millet, and sorghum) and using only tapioca for the starch.  I have learned that psylum husk is a good sub for xanthan gum, and that coconut milk and applesauce keep egg-based baked good nice and moist.  There are so many gluten free flours to explore.  This is the fun of it – if think about it, compared to gluten baking, there are so many MORE possibilities with gluten free.  I have one more muffin recipe to share (chocolate of course), then I will start my vegan baking adventure.  Lastly, I will spend some time with grain-free, egg baking, then grain-free vegan baking.  
I hope you enjoy this fall inspired muffin recipe.  
Pumpkin, Banana, Cranberry Muffins


-2 eggs room temperature 

-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil 
-1/4 cup applesauce 
-3 tablespoons full fat coconut milk 
-1 teaspoon vanilla
-10 drops stevia

-100 grams sorghum flour (3/4 cup + 2 tablespoons) 
-100 grams brown rice flour (3/4 cup) 
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries

How To:

Preheat oven to 350 degrees 
1. In a medium bowl, mix together all the dry ingredients (except the cranberries).  
2. Next, in a large bowl, add in the eggs, banana, pumpkin, coconut sugar, coconut oil, coconut milk, applesauce, vanilla, and stevia.  Beat on medium with a hand mixer for 30 seconds.  
3.  Add in the dry ingredients.  Mix gently to incorporate then beat on medium with hand mixer for 15 seconds.  Hand mix in the cranberries.
4.  Fill batter to near the top of the muffin cups, add little pumpkin seeds for garnish.    
5.  Bake for 16 minutes.  
6.  Remove muffins from tin and cool on rack.  
Makes 12 muffins

*For wet ingredients use a 1 cup glass Pyrex for measuring. 
*For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*I use these large baking muffin cups.

 Ethan just LOVES to help mommy bake!! 
And lastly on my list here to share before I move on to vegan baking are these chocolate cupcakes
Here is a recap of my gluten free/dairy free/cane-sugar free recipes: 

Shared on: Whole Food Fridays, Lunchbox Love, My Meatless Mondays, Fat Tuesdays, Slightly Indulgent Tuesdays 
Posted by Amber at

Labels: breakfast, fall cuisine, muffins, nut free, snacks.


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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.  TruthfullyI 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 

-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.  

*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

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


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Tuesday, October 8, 2013

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)

Last month I gave a little teaser about this recipe on Facebook.  I’m so excited to finally share!  Angel from Wellness Angel put together a week-long fall inspired blog series.  To kick things off, yesterday Angel shared a wonderful vegan lentil loaf, a must try recipe.  Please visit Angel’s blog when you get a chance – I simply adore her wellness philosophy.

This no-bake pumpkin cheesecake is fabulous.  It’s light, super creamy, and bursting with fall flavors.  I had several traditional eaters test this recipe and they all gave it rave reviews, with the pumpkin flavor and sweetness spot on.  This is my pumpkin pie for the holidays.  No bake means easy peasy and there are minimal ingredients.  It can be made the day before which is always very convenient.  I hope you and your family enjoys this recipe as much as we do.    
No-Bake Pumpkin Cheesecake 
with Vanilla Bean Coconut Cream Topping 
and Pumpkin Seed Crust 


-1 cup raw pumpkin seeds 
-1 cup Medjool dates (about 7 regular size), seeded and chopped 
-1 tablespoon maple syrup* 
-2 tablespoons carob powder 

Pumpkin Filling 
-1 cup raw cashews soaked 4 to 6 hours 
-1 cup cooked plain pumpkin puree 
-1/3 cup maple syrup* 
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract 
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours 
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract 

How To:

In a food processor add the pumpkin seeds and blend for 10 seconds.  Add in the chopped dates and blend with the pumpkin seeds until incorporated.  With the food processor running, add in the maple syrup and carob.  Blend until incorporated.  Press the mixture into baking cups or a spring form pan.

Pumpkin Filling 
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.  
4.  Turn down to low and add in the spices, then continue blending.  
5.  The mixture is ready when it’s creamy and smooth.  
6.  Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.  
4.  Add this mixture to the top of the pumpkin mixture.  Sprinkle with cinnamon (optional).  Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.    

*Vegans use maple syrup or coconut nectar.  SCD use only honey.  Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there).  It’s okay if the coconut cream doesn’t separate well after 3 days.  Just be sure to NOT shake the can.  Gently open the can and pour the coconut cream into the blender.  Stop when you get to the watery part.  The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.  

This recipe also works great in a spring form pan.  
Here is the process
Press crust into baking cups
Fill with the pumpkin mixture 
Then the coconut cream topping 
My kiddos love to help press the crust into the baking cups 
Other “Cheesecake” recipes from The Tasty Alternative 

Raw Strawberry “Cheesecake

Mini Strawberry Cultured “Cheesecakes” 
{affiliate links included}
Shared on: Allergy-Free Wednesdays, Wellness Weekend, Lunchbox Love, My Meatless Mondays,
Fat Tuesdays 
Posted by Amber at

Labels: dessert, fall cuisine, grain free, Paleo.


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Thursday, January 17, 2013

Chicken, Black Bean, and Delicata Squash Enchiladas with Homemade Enchilada Sauce (gluten & dairy free)

Hello friends.  When I wrote this post back in December, we were in the middle of painting our new house.  The Holiday and move came on fast, so this post never made it to the publishing stage.  So, here it is.
Home improvement takes so much time and energy, but it’s so fun to be part of the transformation.  I included some pictures below of our home improvement journey thus far.  But before I talk about this delicious recipe, I want to share with you this awesome paint I found on-lineand lucky for me it’s distributed at one of my favorite eco-home improvement stores in the nearby town of Berkeley.  I love this paint for many reasons, obviously because it’s zero VOC, is free of ozone depleting compounds, formaldehyde  reproductive toxins, and very, very low odor, but also because this company is founded and run by two amazing women, Virginia and Janie – I love nothing more than supporting female driven companies – and companies that are in-line with my eco-friendly, green lifestyle.  You can read about there story here.  Because of these smart, innovative women, folks like me can purchase non-toxic paint for their home and not only spare the air, but spare the health of loved ones.  I personally have enough against me with an auto-immune disease and severe chemical sensitivity.  I can’t tell you how happy and thankful I am for Virginia and Janieand Yolo Colorhouse!!  
Okay, on to the food.  I have been meaning to share this recipe with you since last fall.  So I’m glad to finally get it out there.  It’s a ridiculously easy recipe that you can make your own by adding a variety of ingredients.  And the star of the show is the delicious homemade enchilada sauce, that is so very easy, you will never purchased that canned stuff again!  In my ever evolving efforts to uphold a green, low-waste kitchen, I try to make what I can from scratch.  I hope you will give this recipe a try.  Enjoy! 


For the filling
-2 medium cooked chicken breasts, cubed (or shredded)
-3 medium delicata squash, peeled, cubed, and roasted 
-2 cups prepared black beans (soaked and boiled, preferably)
-One bag room temperature Rudi’s Gluten Free plain Tortillas  

Enchilada sauce
-1 pound green anaheim peppers or gypsy peppers*
-1 medium yellow onion, chopped (about 1 1/4 cups)
-1 cup water
-1/2 teaspoon salt
-1/2 + 1/2 teaspoon garlic granules
-1/2 teaspoon cumin
-2 tablespoons oil
-Optional 1/4 – 1/2 teaspoon chili powder 

How To:
1.  Preheat oven to 400 degrees
2.  Wash and seed your peppers of choice, or what is seaonsal.  Chop peppers in half or quarters.  Add peppers and chopped onions to a small 9×9 glass Pyrex (or whatever you have on hand), and to that dish add 2 tablespoons oil and 1/2 teaspoon garlic granules.  Toss ingredients and roast for 30 minutes.  You want the peppers to start browning a little.  When the peppers are done roasting, remove from oven and set aside. The peppers can be made earlier in the day and set aside for several hours.  When you are ready to make the sauce, simply add the onions and peppers to a blender (I use a Vitamix), along with the 1 cup of water, 1/2 teaspoon salt, 1/2 teaspoon garlic granules, 1/2 teaspoon cumin and optional chili powder.  Blend until well incorporated. 

-I recommend roasting the chicken and squash at the same time with the peppers, in different dishes of course.  For the squash, I drizzle on some oil and add a few shakes of garlic granules.  For the chicken I drizzle on some oil, and add a few shakes of salt and garlic granules. Everything should be done at the same time.  Check the chicken’s internal temp at 30 minutes (needs to be at least 180 degrees), and check the squash for doneness.

3. After your finished with your roasting, turn oven down to 375
4.  Get your room temperature tortillas and start stuffin’.  I lay mine flat then add chicken, squash, and the black beans.  Don’t stuff too full…you want to be able to fold them at least.  Just roll closed, you don’t have to fold down the corners or anything fancy.  
5.  Place tortillas in a Pyrex.  You should fit 8 in there.  Don’t be shy, push them around a bit if you have to.

6.   Pour the enchilada sauce over the tortillas.  Bam, now you have some gnarly enchiladas going on.  Bake COVERED for 30 minutes (I cover with a stainless steel backing sheet – remember, I don’t use foil in my kitchen, so I get crafty and find other ways to cover dishes).  

7.  After 30 minutes, remove from oven, uncover, and allow to cool for about 20 minutes.

-Serve on a bed of fresh romaine lettuce along side fresh avocado, salsa of choice, cashew sour cream, chopped red onion, and a dash of hot sauce.

*I have used three different peppers for the enchilada sauce.  Here’s the breakdown: (1) your basic green peppers yield a very bitter sauce and I do not recommend, (2) Anaheim can be a little spicy if you accidently get a seed in there, but using this variety will yield a more authentic tasting enchilada sauce – I definitely recommend anaheim, and (3) gypsy peppers yield a slightly sweet sauce, I also really love using these. 
*You can also use brown rice tortillas, but you will have to warm with with some oil so they become more pliable.  I have a few pictures of the brown rice tortillas batch below.

Delicata is by far my favorite squash
Gypsy peppers – so pretty
This batch is using Rudi’s Gluten Free plain Tortillas with gypsey pepper enchilada sauce:
This batch is using brown rice tortillas and anaheim peppers for the sauce:  
You can add a little dairy free cheese before you bake 
Anaheim peppers ready for roasting
 Here are some pictures of our December home improvement:
Removed large fireplace to create more space in the kitchen and for the kitchen remodel in a few years…
Prepping floors for new solid wood non-toxic bamboo flooring
Ahhhh, it’s so freakin’ pretty
We had a temporary wall installed where the fireplace used to be.  This will come down when we do the kitchen remodel, but for now it allows us some much needed extra space in the kitchen.
 Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free WednesdaysKeep It Real Thursdays, Pennywise Platter Thursdays,
Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Sweet Saturday, 
Posted by Amber at

Labels: dairy free, fall cuisine, gluten free, main dish, winter cuisine.


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