-1/2 teaspoons salt
Category Archives: gluten free
Grain Free Spanish "Rice" (SCD Friendly)
Labels: dairy free, gluten free, grain free, SCD, sides, vegan, vegetarian.
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Radicchio with Fennel and Apple Topped with Fresh Orange Juice
This recipe fit the bill on a cold and rainy Tuesday. The warm fennel and apples were savory and cozy, wilting the radicchio just enough, with buttery toasted walnuts, a burst of tart from the cranberries and a splash of fresh orange juice. Love. I ate two HUGE bowls for lunch and more with dinner (added in some SCD legal chicken apple sausage).
Ingredients
-I head of radicchio, cored, sliced and washed
-2 navel oranges
-3 fennel bulbs, sliced
-2 large red apples, peeled and sliced (I used Fuji)
-1 cup walnuts
-1 cup dried cranberries (sugar free and sulfur free)
-1/4 teaspoon salt
-Oil of choice
Serves 4
How To
1. In a large sauté skillet, add a drizzle of oil, salt, and fennel and sauté on med heat for about 5 minutes, or until slightly tender. Add apples and walnuts and continue to sauté on med/low until apples are just tender. Remove from heat.
2. Build your salad.
3. To a plate, add a few handfuls of radicchio. Top with warm fennel and apple sauté, cranberries, and serve with 1/2 an orange. Use the orange as the “dressing.”
Labels: ACD, dairy free, gluten free, grain free, salad, sides, vegan, vegetarian.
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Pineapple Coconut Cupcakes
Ingredients
-1/2 cup shredded unsweetened coconut (40 grams)
-6 drops liquid stevia
3. Add in the oil, applesauce, vanilla, stevia, and pineapple chunks, incorporate, then add in the water, incorporate.
4. Add the dry ingredients to wet and incorporate.
5. Immediately add batterer to baking cups – yields 12.
6. Bake for 20 minutes
7. When done, cool on rack
Notes:
*I highly recommend using these baking cups – they are great for nonstick! I And I use them over and over. They are also biodegradable.
*These cupcakes don’t rise much, so you can fill to the top of baking cup.
*I greatly dislike a dry cupcake. And so I’m happy to report that these are incredibly moist.
*Do not let the batter sit after mixing, as it starts to thicken and froth. So after you mix the dry with the wet, immediately fill your baking cups and bake.
*The little boy mentioned above can have coconut (no tree nuts). I read that in 2007, the FDA classified coconut as a tree nut. But I do believe coconuts are actually seeds, but can also be described as a fruit and nut. This is a good read on the matter.
Ingredients
-1 can full fat coconut milk (I use this brand for its superior coconut cream)
-1/2 teaspoon vanilla
-2 tablespoons Grade B maple syrup
-4 drops stevia (or to taste)
-Natural yellow food coloring
-1/4 teaspoon thickener of choice (optional)
To make the whipped topping place 1 can of full fat coconut milk in the coldest part of your fridge for at least 3 days (the longer the better). I have a bunch in there so I just take one out as needed. Work quickly and remove just the coconut cream from the top of the can. Add to bowl with above ingredients. Mix with hand mixer until incorporated. Frost your cupcake, or place topping in the fridge until you’re ready to use. You could certainly omit the thickener if your coconut cream is working for you. Every can of coconut milk is different. I’ve made some very substantial toppings without thickener, and some really needed it.
Labels: allergy-friendly, dairy free, dessert, gluten free, muffins, vegan.
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Baked Apple with Cranberries (Crumble): My SCD Friendly Breakfast This Morning!
-1 teaspoons vanilla
Notes:
*Vegan option: substitute maple syrup or agave for honey, or any other vegan sweetener of choice.
Labels: breakfast, dairy free, dessert, gluten free, grain free, SCD, vegetarian.
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Veggie and Sun Dried Tomato Turkey Burgers
Ingredients
-1 1/2 pounds ground organic free-range turkey
-1 medium zucchini, peeled and grated
-1 medium carrot, peeled and grated
-1/4 cup chopped sun dried tomatoes (I used marinated)
-1/4 cup onion, diced (I used a shallot)
-3 tablespoons oil (I used organic olive oil)
-2 tablespoons gluten free Worcestershire sauce or Coconut Aminos (omit both if SCD, and add extra 1/4 teaspoon salt)
-2 teaspoon garlic granules (or 1 clove garlic, minced)
-1/4 teaspoon salt
-A few grinds of fresh pepper
How To
Preheat oven to 400 degrees
1. Add ingredients to a bowl and mix.
2. Form into patties.
3. Bake for 25 minutes (or until internal temp reaches 180 degrees).
4. Dress with favorite burger night fixins’.
Makes 6 medium patties or 4 large patties
Notes:
*Double the above recipe and freeze the remaining patties for another dinner. Great for those late night sport or dance practices!
Sun Dried Tomato and Artichoke Heart Pasta (SCD/GAPS/Paleo)
Labels: ACD, dairy free, gluten free, grain free, main dish, SCD, vegetarian.
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Chicken "Zoodle" Soup (SCD Friendly)
This nice cold weather called for some nice warm soup. Chicken noodle was in order, but I wanted to make it SCD. So I turned to my fellow SCD blogger, Jen, from My Big Fat Grain Free Life. Check out her blog when you get a chance, lots of great SCD recipes. She makes a chicken “zoodle” soup (the zoodles obviously being zucchini in place of the noodles). So awesome! I made my usual chicken soup recipe and added in those delicious zoodles. My kids thought they were so fun too. My son declared, “Noodles,” like he was just presented with a prize or something. Hooray for fun dinners. If you’re looking for a fun way to replace traditional noodles, give zucchini a try (see here).
-1 medium yellow onion, small chop
-3 cups carrots, small chop
-2 cups celery, chopped
-2 cooked chicken breasts, chopped (great way to use leftovers)
-2 large zucchini, made into “zoodles”
-3/4 teaspoon salt
-3 cloves garlic, minced
(I also add 1 teaspoon garlic granules)
-2 bay leaves
-8 cups filtered water (or any broth, but I used water)
-Oil of choice
-Pepper to taste
How To
1. To pot add oil, salt, and onions and saute for 2 minutes
2. Add celery, carrots, garlic cloves, garlic grans, and saute for 2 minutes
3. Add water, bay leaves, and bring to a gentle simmer; simmer for about 20 minutes, or until veggies are tender
4. Add chicken and zoodles, stir
5. Turn off heat, cover and let sit for about 15 minutes; warm through before serving
Serves 4
Serve with: SCD Crusty Rolls or SCD Hot Cross Buns
Roasted Red Pepper Lentil Hummus (SCD Friendly)
Ingredients
-2 cups cooked green lentils*
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic. Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)
How To
1. To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides. Place the pepper in a glass baking dish, no liquids, just the pepper. Roast until browned (around 20 minutes, if not browned, roast longer). Remove from oven and place a towel over the pepper in the glass dish. Allow to cool. Remove the pepper skin when cooled.
2. To prepare lentils: soak 1 cup green lentils for 6 hours. After the soak, discard water. Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed.
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.
4. Drizzle in oil, add more if needed
5. Store in airtight container in fridge.
Notes
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine. I error here on the side of 6. You can read more Q &A here.
Shared on: Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Full Plate Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Allergy-Friendly Friday, Superfood Sunday
Labels: ACD, dairy free, dips, gluten free, grain free, SCD, vegan, vegetarian.
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Super Simple Super Tasty Marinara Sauce – and a funny for your Monday.
Notes:
*If you are making this sauce for a lasagna, be sure to squeeze all the juice out of the tomatoes before you put them in the pot. A watery tomato sauce will not work well with lasagna.
*Here are a few other veggie suggestions for your marinara sauce.
-Red, green, or yellow bell pepper
–Zucchini
-Mushrooms
-Yellow winter squash
-Roasted cauliflower
-Carrots
-Celery root
-Fennel
-Roasted Parsnips
Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Fat Tuesdays Real Food Wednesdays, Gluten-Free Wednesdays, , Whole Food Wednesdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food Fix
Labels: ACD, dairy free, gluten free, sauces, SCD, vegan, vegetarian.
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Sweet and Sour Chicken Awesomeness
Notes
*If you are avoiding rice, quinoa or millet would be great
*For vegetarians, use tofu or mushrooms in place of meat.
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This sounds good. Sorry if this is a dumb question but what is “Mexican seasoning”?
Thanks.
No worries, that’s a great question. I will put a link up in the post.
Thanks!
Thanks Amber! I will give it a try!
I love cauliflower rice and always on the look out for new ideas! This looks lovely!
Thanks Vicky! It’s so fun to play around with the ingredients!!
What a creative idea!
Thanks Sarah!
YUM! This is an awesome way to get my kids to eat more veggies. I am putting this on my grocery list for tomorrow. I am trying to limit my rice consumption and this alternative sounds so yummy who needs the other stuff?!
Thanks Laura!
Gotta love these recipes, Amber! Thanks so much for linking up with us at Kids in the Kitchen. Can’t wait to see what you whip up next Tuesday! Blessings!
Looks delicious! I’m always happy to find recipes that fit our Paleo diet. I pinned it: http://pinterest.com/pin/91690542383747025/
Hi Eryn. Thanks for pinning. I’ll check out your boards for sure.
What a neat idea! I can’t eat rice and my family loves Spanish rice so this is perfect for us!
Thanks Julie!
I love Spanish rice. Now I can have it low-carb! Thank you and thanks to Kalinda for featuring it on the Wheat Free Meat Free round-up!
Hi Gretchen,
I love Kalinda’s round-ups! Always such fun recipes.
Have a great weekend.
Be Well,
–Amber
We’re such big fans of cauli-rice – this is a great way to prepare it!
Thanks Cara! Hope you enjoy this version.
Finally got around to making this! The best advice I think I can give someone who’s whipping this up is to include as little of the stems as possible.
Rather than food processor-ing the mixture, I set it to stir with the whisk attachment in my stand mixer. The stems didnt break down whatsoever I had to manually sort through it all. I threw the big pieces back in & tried again on a faster setting but they didn’t cooperate. I wonder if there’s a food processor-like blade attachment from Kitchenaid…
Hi Kristin,
Thanks for your feedback.
A food processor really needs to be used for cauliflower – whether raw or cooked, a food processor will grind it properly (stems and all). I have never used a stand mixer.
When using cauliflower raw, a food processor will grind it into little bits of “rice” and for cooked cauliflower, such as in this recipe, a food processor will break it down evenly. It just needs a few pulses. It’s quick.
Another suggestion is to make sure the cauliflower pieces aren’t too big before you roast. I cut mine pretty small.
I hope these suggestions help.
You could experiment further with a food processor and try the cauliflower both ways (raw and cooked).
Good luck.