Category Archives: GAPS

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

Tessa@TessaDomesticDiva 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/)
Reply
- 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!
Reply
- Amber May 3, 2014 at 9:07 am
  Thanks Laura!
  Reply
Eva@Whole 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!
Reply
Eva@Whole 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
Reply
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
Reply
- 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!
Reply
- 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.
Reply
- 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.
Reply
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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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 one…it smells JUST like a cucumber…I 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)

Author: Amber Husten

Ingredients

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)

Instructions

Soak dates in warm water for at least 2 hours before making this recipe.
Preheat oven to 400 degrees
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.
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).
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.
Remove pie from baking sheet and allow to cool on a cooling rack.

Notes

-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

Author: Amber Husten

Ingredients

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

Instructions

In a blender (high speed preferably) add all the above ingredients and blend until smooth.
Transfer to a bowl and refrigerate for 2 to 4 hours.
Mix well before serving.

Notes

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 5:12 am

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

6 Comments

gfe--gluten free easily November 29, 2013 at 1:30 am
Hey Amber–Happy Thanksgiving, dear! 🙂 This pie looks fantastic! My favorite “pumpkin” pies are always made with squash. Cushaw is my favorite, but kabocha is great, too. 😉

xoxo,
Shirley
Reply
- Amber November 9, 2015 at 10:05 am
  Thanks Shirley! I also love Cushaw. 🙂
  Reply
Cassidy Stauffer December 4, 2013 at 2:06 pm
Hi Amber! What a yummy looking pie! I really should try your recipe with squash, I bet it’s so much better than a can of Libby’s like I normally use! I’m pinning it, and next time I make a pumpkin pie, I’m definitely using this recipe 🙂

Hugs,
Cassidy
Reply
- Amber November 9, 2015 at 10:06 am
  Thanks Cassidy. Let me know if you give it a try and what you think. I heard that it’s difficult to tell the difference, but I have always enjoyed fresh made squash in my pumpkin pie. 🙂
  Reply
Rachael November 25, 2015 at 4:50 pm
I just made this for my mom and myself (we can’t have dairy and stay away from refined sugar as much as possible) for Thanksgiving tomorrow. Looks and smells great! In the directions I didn’t catch to use just the cream of the canned coconut milk, so I added the whole thing. I wasn’t going to add the dates but after my goof and seeing that it helped to thicken it, I decided to try adding it and see if it helped. After all the ingredients were added it was thicker that the regular pumpkin pie I was making for the rest of the family, so was hopeful. It came out puffier that the other one! 🙂 We will see how it truly came out tomorrow!
Reply
- Amber November 27, 2015 at 5:21 pm
  Oh no! Only add the coconut cream from the can of coconut milk. If it’s not solid, then you have to let the can rest for at least 24 hours, then open it carefully, and quickly pour in the first 1/3 of the can (plus a little). You will see as you are pouring that the white turns to water. Stop when you get to that part. Next time just add the coconut cream and it will be so delicious. I am eating a piece right now leftover from Thanksgiving – ha ha. It’s my favorite!!! I love this pie so much. Good luck and try making it again with just the coconut cream. Good luck!! 🙂
  Reply

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Thursday, November 21, 2013

3-Ingredient Creamy Raw “Caramel” (SCD, GAPS, Paleo)

One of my more popular posts and perhaps one of my favorite recipes is my raw “caramel” sauce. I make it quite frequently and practically drink the stuff. I’ve been experimenting with the original recipe in hopes to make a thicker version that would mimic actual caramel so I could spread it or use it in chocolate. Well, with very little effort I made it work just by adding more dates and excluding some of the liquid ingredients. Let me first say that the cashew butter is a must in this recipe. You can make your own or buy the super expensive (albeit super delicious) store brand. Either way, cashew is the way to go. This “caramel” is thick, creamy, and delicious. And it remedies my husband’s sweet tooth like nobody’s business. Great for kids too – check out how fun and easy it is to spread on tart apples. I hope you’ll give this a try. It’s a delightful raw treat.

Creamy Raw Caramel

Ingredients:

-2 cups of Medjool dates – 24 dates (make sure they are fresh and soft)

-1/2 cup cashew butter*

-2 tablespoons honey*

-2 teaspoons vanilla (optional)

How To:

1. Seed the dates and soak the dates in room temperature water for 1 hour (do not soak longer, as they will become too soft and create very thin caramel).

2. After the dates have soaked for 1 hour, drain all the water off and add them to a food processor fitted with the S blade and pulse until broken down and coming together as a paste.

3. Add in the cashew butter and blend.

4. Drizzle in the honey and optional vanilla

5. Blend until everything is well incorporated and the mixture is thick and creamy.

6. Eat as is or store in refrigerator.

Notes:

*For the cashew butter, use homemade or this store brand is quite delicious.

*Cannot have cashews, try sunflower seed butter – it will completely change the flavor (just FYI). Almond butter might work, but it has a much different texture, so the final product will not be as creamy (probably thin and gritty). Sorry if you cannot have dates, I don’t have any subs for the dates.

*In place of the honey, vegans use grade B maple syrup, coconut nectar, yacon syrup (or 10 drops of stevia).

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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, Whole Foods Fridays, Raw Foods Thursday, Wellness Weekend, Lunchbox Love Friday, Allergy-Free Wednesdays

Posted by Amber at 5:21 am

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

20 Comments

Gabby @ the veggie nook November 21, 2013 at 5:31 pm
I never liked caramel apples because of the awful way the caramel coating stuck to my teeth. This caramel looks perfectly wonderful though and I would gladly bite into your version 🙂
Reply
- Amber November 21, 2013 at 10:09 pm
  Oh I so agree. I get flashbacks from when I had braces. “DON”T eat the sticky caramel…ahhhhh.”
  
  I think you would like this simple combination, Gabby. Cashew butter is amazing.
  Reply
Tessa Domestic Diva November 21, 2013 at 10:01 pm
You have gotten a light for taking pictures! They look great! I think this would awesome as a dip for apples as an after school snack, yum!
Reply
- Amber November 21, 2013 at 10:07 pm
  Ha ha. No light my friend, well, light from the sun! I have a west facing window that lets in some nice light in the late afternoon. When I can I try to capture that nice light. And my daughter is eating her apples and “caramel” right now (early release this week) – and mommy scarfed one down this morning (so good). It’s a lovely combination indeed.
  Reply
Heather @Gluten-Free Cat November 21, 2013 at 10:31 pm
Oh Amber…so delicious and so beautiful! I can’t believe three little ingredients will make such a divine caramel sauce! Brilliant! I am definitely going to have to whip up a batch to dip apple slices. I’m a little to klutzy to manage an apple on a stick! 🙂 Thanks for sharing at Raw Foods Thursdays!
Reply
- Amber November 22, 2013 at 2:05 am
  I think you will LOVE this recipe, Heather! Let me know if you make it.
  Reply
Sarena Shasteen - The Non-Dairy Queen November 22, 2013 at 12:43 am
I actually think about this recipe all the time and have yet to make it. I’m gonna change that very soon! It sounds amazing friend! xoxox
Reply
- Amber November 22, 2013 at 2:06 am
  Ha ha…thanks Sarena Hope your fall is going great. Happy Thanksgiving to you.
  Reply
Laura November 22, 2013 at 12:54 am
Divine recipe my friend…can’t wait to make this! And I agree with Tessa, glowing light and gorgeous pictures as always 🙂
Reply
- Amber November 22, 2013 at 2:06 am
  Thank you sweet friend.
  Reply
Emily Sunwell November 22, 2013 at 9:58 pm
YUM!!! Awesome recipe Amber! Pinning and sharing this one.
Reply
- Amber November 22, 2013 at 11:54 pm
  Thanks Emily!!!
  Reply
Lauren November 22, 2013 at 11:05 pm
Yum Amber, this looks delicious! I love caramel, but cannot have cashews. 🙁 I’ll have to try it with Sunbutter sometime. I bet this would be a great layer in any raw dessert! 🙂
Reply
- Amber November 22, 2013 at 11:56 pm
  Hi Lauren, yeah, almonds are totally out for me, but I can do the cashews. Sunbuttter would work. And yes, I’ve got some idea rolling round in the bean about how to incorporate this into raw desserts. 🙂
  Reply
Megan Ancheta November 23, 2013 at 7:39 pm
Amber!
These seriously look so amazing! Where do you get your cashews from? Do you buy them locally in CA? I need to find somewhere to get them from that’s affordable. Generally it’s over $12 a pound for cashews here, which is why I never buy them. 🙁 I’ll have to check out Amazon, but I was still curious if you’ve found them elsewhere.

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

I hope you and the family have a wonderful Thanksgiving!! We are headed to my parent’s house, which is an hour away (food, dog and all). I’m looking forward to it. 😉
Hugs and love to you!
xo
M
Reply
- Amber November 27, 2013 at 5:20 am
  Hi Megan,
  
  Well, cashews are pretty expensive here too! Organic cashews are over $12 per pound here if you can believe it. If I find them anywhere cheaper online I will shoot you a message on FB!
  
  And thank you for asking about my health. I’m doing much better than the beginning of the month. I was in a horrible flare that took forever to get under control (it felt like forever) – many pitiful days in bed. I ate a strict AIP diet and it helped bump be out of it. Sometimes I just have to wait for my hormones to change (often they are the culprit to flares). I feel so much better when I am grain free. And I don’t really eat that much sugar, as I’m not a sweet tooth. I do notice I get a little off when I eat too much honey or maple syrup, it’s like the candida flares up and I need to tame it down again. But I am feeling pretty great these days…and oh how I treasure the days. This recipe agrees with me (thankfully) It’s so satisfying.
  
  Have a great Thanksgiving and safe travels. Sounds like quite the car full – haha!!
  
  Hugs to you too friend.
  Reply
Heather Pace November 27, 2013 at 4:02 am
Yummy Amber these are incredible!!!
Reply
- Amber November 27, 2013 at 5:20 am
  Thanks Heather! 🙂
  Reply
swirlsandspice.com November 27, 2013 at 2:48 pm
Yum! I’ve used almond butter in a similar recipe, but I love that yours uses honey to sweeten it instead of brown sugar!
Reply
- Amber January 25, 2014 at 9:38 pm
  Indeed! It’s very rich and so delightful! I hope you give it a try.
  Reply

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Wednesday, 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

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Thursday, September 19, 2013

Pulled Pineapple Chicken with Cauliflower Tortillas ~ Guest Post for "The Seasonal REAL Food Blog Series" @ Recipes To Nourish

The lovely Emily from Recipes to Nourish is hosting “The Seasonal REAL Food Blog Series” showcasing a diverse collection of recipes from guest bloggers for the month of September. I’m so honored to be part of this series. I adore Emily, her blog, and her philosophy on food. Emily is passionate about healthy, whole, REAL food, and also shares holistic healing and herbal remedies. Be sure to visit Recipes to Nourish. You can also connect with Emily on Facebook and Pinterest.

Put your slow cooker to good use with this

Pulled Pineapple Chicken recipe.

Join me today over at Recipes to Nourish for the entire recipe.

Posted by Amber at 9:12 pm

Labels: GAPS, guest post, main dish, Paleo, SCD.

2 Comments

Emily @ Recipes to Nourish September 19, 2013 at 10:29 pm
Yay!!! So excited about your recipe! I can’t wait to make it Amber. And thank you so much again for being a part of this.

Take care xo
Reply
gfe--gluten free easily September 20, 2013 at 9:11 pm
Those tortillas are amazing and I almost make a chicken dish with pineapple last night. Went with our old favorite Bacon Chicken, but will be trying a pineapple version soon. 🙂 Off to see you recipe. 😉

xo,
Shirley
Reply

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Cauliflower Tortillas

Once upon a time (not too long ago) I received an email from a sweet girl named Lauren informing me about her new blog: Empowered Sustenance. Like me, Lauren has been diagnosed with IBD (Inflammatory Bowel Disease). I was thrilled to learn that Lauren followed a SCD/Paleo diet, used real food to heal and had some awesome nut-free recipes. Well, I’m am sure you’ve heard of Lauren by now. Her blog has rightfully become a powerful source in the grain free, holistic healing blogosphere. I am so very thankful she started blogging. I reference her blog constantly regarding the many topics she covers and recipes she shares. And speaking of recipes, I wanted to share a recipe of hers that I have been making since, well, she published the post: Cauliflower Wraps. Literally the day after her post came out I made her cauliflower wraps and I’ve been making them ever since. Over the months I’ve tried to make my own version, but it became clear that I didn’t need to reinvent the wheel here. Her recipe is perfect and I love it. See below for my slight modifications to the process. I started making smaller versions of her wraps to use as “tortillas.” We are big fans of taqueria night and when I can, I try to follow a grain free diet. Her wraps work absolutely perfect as little tortillas and I actually pile on the ingredients…and they do great. So my friends, take all the “OMG my kitchen smells like a garbage can now from the cauliflower” comments with a grain of salt. It’s not that terrible. So go for it, and be sure to thank Lauren for this awesome recipe.

Cauliflower Tortillas

Recipe inspired by: Lauren from Empowered Sustenance

Ingredients:

-1 head of cauliflower

-4 eggs

-1/2 teaspoon salt

-3/4 teaspoon garlic granules

-1/2 teaspoon Mexican seasoning/spices (optional)

How To:

1. Cut the cauliflower into florets

2. Add 1/2 of the florets to a food processor and pulse until they are a crumb like texture, then pulse a little further until a fine texture is achieved. Remove the cauliflower and add it to a steamer basket. Add the remaining florets to the food processor and repeat, adding this batch now to the steamer. Add in 3/4 cup water to the pot and steam for 8 minutes.

3. After steaming, the cauliflower will be HOT, so I like to spread it out on a plate to cool.

Preheat the oven to 375 degrees

4. After it has cooled, I use my nut milk bag to squeeze out ALL the water from the cauliflower. THIS STEP WILL MAKE OR BREAK THE TORTILLAS! You must squeeze all the water out as much as your can. I’ve found the less moisture, the better results.

5. Add the cauliflower to a bowl. To the bowl also add in the eggs and spices. Mix well. It will look like a batter. Somewhat thick.

6. Fit some parchment paper on top of two baking pans.

7. Spoon the batter onto the parchment paper. I get about 6 out of this recipe, so three on each pan.

8. The trick is to evenly spread the batter in a circle. And as Lauren states, keep the batter compact – there should be no parchment showing through any area of the tortilla.

9. Bake for 17 minutes. After they bake, I flip mine over and give them another 2 minutes.

10. Remove from parchment and transfer to a cooling rack.

Notes:

*I prefer to make these earlier in the day. I store them in the fridge and simply heat on a pan before I serve.

*I cannot offer any subs for the eggs, and I’ve only made these with eggs.

*The cauliflower is not overwhelming and they don’t taste to “eggy” either.

Shared on: Allergy Free Alaska

Posted by Amber at 4:18 am

Labels: GAPS, grain free, main dish, Paleo, SCD.

20 Comments

Lauren @ Empowered Sustenance September 21, 2013 at 6:54 pm
These look great and thanks for sharing your twist on the recipe! So glad you like these!
Reply
- Amber September 22, 2013 at 5:58 am
  Thanks Lauren. 🙂
  Reply
Anonymous September 21, 2013 at 11:18 pm
What is the oven temperature?
Reply
- Amber September 22, 2013 at 5:58 am
  I added it, thanks for catching that!! :-0
  Reply
Michelle September 22, 2013 at 2:39 am
Any idea if they freeze well for making bulk batches?
Reply
- Amber September 22, 2013 at 5:57 am
  Hi Michelle,
  
  You know, I don’t think eggs freeze well, do they? I’ve never had to freeze anything egg-based. My advice would be to make a batch and try one out in the freezer and see how it works when thawed. Let me know how it works for you!
  Reply
Vered September 23, 2013 at 9:58 pm
They look great. Are they crispy or soft ?
Reply
- Amber September 23, 2013 at 10:13 pm
  Good question. They are soft.
  Reply
Cassidy Stauffer October 1, 2013 at 1:36 pm
Hi Amber! I made these last night and they were delicious! I don’t think I got all of the water out of my cauliflower but we still LOVED them! Thanks for always sharing such wonderful recipes 🙂 It’s hard to find a grain free tortilla that’s not nut based (like mine)!
Reply
Shelly January 13, 2015 at 11:42 am
Any idea if there is a way to make these without eggs? I have autoimmune issues and can’t tolerate eggs. Have been scouring the web for an egg-free cauliflower wrap recipe. 🙂
Reply
- Amber January 16, 2015 at 11:00 am
  That’s a good question. I like to say, there is always a way, but not without some major experimentation. Let me know if you come across anything or have any success experimenting with egg replacements. Be Well.
  Reply
- Sharon March 12, 2015 at 8:46 am
  Shelly, here is a vegan recipe that does not use eggs (chia seeds and flax seeds are good substitutes for eggs). Just take the egg sub and put into this recipe… Hope this helps
  
  http://www.terra-thrive.com/vegan-cauliflower-tortillas/
  Reply
Sharon March 12, 2015 at 8:45 am
Shelly, here is a vegan recipe that does not use eggs (chia seeds and flax seeds are good substitutes for eggs). Just take the egg sub and put into this recipe… Hope this helps

http://www.terra-thrive.com/vegan-cauliflower-tortillas/
Reply
Donna French March 19, 2015 at 5:34 pm
Had a thought about the egg replacement. I read where you can soak chia seeds and use them as egg replacement. Not sure if it is enough to hold cauliflower together or not.
Reply
- Amber June 24, 2015 at 3:51 pm
  Please give it a try and let me know if it works out for you! Thanks for the great suggestion.
  Reply
Cinco de Mayo Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS April 29, 2015 at 6:35 am
[…] Cauliflower Tortillas […]
Reply
Rosalie Hein Vermeire August 20, 2015 at 1:24 pm
any way to make these without egg?
Reply
- Amber August 21, 2015 at 9:19 am
  You can try a making it with a chia or flax egg. Let me know how it turns out for you. Thanks.
  Reply
Marisa Santoyo March 31, 2016 at 10:51 am
how long will these last once made? can you refrigerate?
Reply
- Amber April 3, 2016 at 5:28 pm
  I would say a few days…like most food. We eat them up pretty quick though. 🙂
  Reply

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Thursday, September 12, 2013

Lemon Garlic Baked Chicken w/ Lemon Garlic Gravy (Paleo, SCD, GAPS)

Any gravy lovers out there? Mmmmm, I LOVE the stuff. I like it thick, creamy, and bursting with flavor. I don’t reserve gravy for JUST the holidays. No ma’am. I like it all year round. I’ve been making this recipe for over a year now and finally sharing it. It’s super easy and adds a little panache to the usual weeknight dinner. Anyone else enjoy gravy year round? I have made this with turkey drippings before and it as fabulous (just a FYI with turkey day right around the corner)….what! Man, I can’t believe it’s already September.

Lemon Garlic Roasted Chicken w/ Lemon Garlic Gravy

Ingredients:

Chicken
-2 pounds boneless skinless chicken breasts
-1 cup chopped yellow onions
-3 tablespoons oil
-1/4 cup filtered water
-2 teaspoons garlic granules (or 2 chopped garlic cloves)
-1 teaspoon salt
-6 to 8 lemon slices
-0.3 ounces fresh thyme with stems (about 7 small stems)

How To:
1. Preheat the oven to 400 degrees
2. Arrange the chicken in a large glass Pyrex baking dish. Add the oil, water, salt, garlic granules, sprinkle the onions around, top with two lemon slices per chicken breast, and fresh thyme.
3. Cover and bake for 35 minutes. Make sure internal temp is at least 180 degrees. I use my stainless steel baking sheet as a cover (I don’t use foil in my kitchen).
4. When the chicken is done, remove each breast from the baking dish and let rest on a plate
5. Now make the gravy

Gravy
-All the liquid from baked chicken (just over 1 cup)
-2 of the baked lemon slices
-1/2 teaspoon garlic grans (or 1/2 teaspoon chopped fresh)
-1/3 cup + 2 tablespoons raw cashews
-Salt and pepper to taste

How To:
1. Remove all the thyme and baked lemons from the baking dish (reserve 2 lemon slices).
2. Pour all the liquid, including all the onions, and the 2 baked lemon slices from the baking dish into a blender.
3. To the liquid add the cashews, garlic, and salt/pepper (if needed).
4 Blend on high for 20 seconds and until smooth and creamy.
5. Add more cashews for thicker gravy, add some water to thin it out.

Notes:
*I use a lot of garlic granules because garlic is not always in season at my Coop. I rely on garlic granules (which I purchase in bulk).

Shown below with the chicken and gravy is

roasted and pureed butternut squash

This gravy also goes GREAT with my

Roasted and Mashed Celery Root

Shared on: Allergy Free Wednesdays , Allergy Free Alaska

Posted by Amber at 5:11 am

Labels: GAPS, main dish, Paleo, SCD.

5 Comments

gfe--gluten free easily September 12, 2013 at 3:30 pm
Wow, this recipe (both parts!) looks amazing, Amber! I admit that the first photo had me thinking more smoothie than gravy despite the sprigs of thyme (hehe), but love the ones with cauliflower puree and chicken, etc. They got my taste buds going! 😉

xo,
Shirley
Reply
- Amber September 12, 2013 at 4:13 pm
  Hi Shirley, that’s funny. That would be one thick smoothie. I don’t have a gravy boat, so a little glass bowl does well for presentation. And that’s actually roasted and mashed celery root! My favorite mashed potato alternative. Soooo delicious!
  Reply
Tessa Domestic Diva September 12, 2013 at 8:52 pm
So making this! I have a couple of tweaks up my sleeve..will report back!
Reply
Pure Ella September 13, 2013 at 2:54 pm
What a lovely comfort-food meal 😉
Mashed celery root??? cool! I can’t wait to try that 😉

I hope all is well! xox ella
Reply
GlutenFreeHappyTummy September 13, 2013 at 8:23 pm
mmm that would definitely add some panache! 🙂 yum!
Reply