Category Archives: grain free

Friday, July 13, 2012

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

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

Ingredients:

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

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

-1/4 cup + 1 tablespoon filtered water

-2 tablespoons lemon juice

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

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

How To:

Preheat oven to 375

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

2. Cook bacon and set aside.

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

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

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

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

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

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

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

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

The Breading Ingredients:

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

-2 eggs

Notes:

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

Awesome bacon, but not SCD friendly I’m afraid

This bacon “cheese” is ridiculous. Love it!

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

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

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

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

Posted by Amber at 4:29 am

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

15 Comments

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

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

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

Thanks and have a great rest of your Friday.
Reply
Tessa Domestic Diva July 13, 2012 at 8:09 pm
Oh wow Amber, I will have to try these…and grain free too!! I wish you lived nearer so I could eat YOUR efforts and not have to do it myself!!
Reply
- Amber July 20, 2012 at 1:05 am
  Thanks, Tessa!! Me too.
  Reply
Minnie@thelady8home July 14, 2012 at 3:40 am
Amber, that’s such a brilliant recipe! These are just calling my name. Yummmmmmmm!!! I HAVE to bookmark it.
Reply
- Amber July 20, 2012 at 1:05 am
  You’re sweet Minnie. Thanks so much. They are quite yummy.
  Reply
Laura July 14, 2012 at 3:48 am
These would be such a hit at a party or potluck! Your cashew cheese sounds awesome friend and combined with bacon-heck yes! These poppers are a must try soon
Reply
- Amber July 20, 2012 at 1:06 am
  That’s what I’m thinking, Laura. Perfect for a party.
  Reply
Nicole@Show Off Friday July 16, 2012 at 5:29 pm
Those look so yummy! Thanks for adding so many wonderful things to Show Off Friday!
Reply

Leave a Reply to Lauren @ Empowered Sustenance Cancel reply

Thursday, July 5, 2012

Strawberry Cherry Pie with Cashew Cream Topping (gluten free, grain free, dairy free, cane-sugar free, SCD friendly)

This pie is fantastic. I do believe cherry pie is the greatest thing EVER. I made this for my sweetie pie (my husband) for our 10 year anniversary. He LOVED it and I’m so excited to share it with you (and psst, it’s SCD friendly) hooray! As you might know, us folks on the SCD don’t have a lot of options in the thickening department. Gelatin (while not my first choice otherwise) is great at thickening desserts. But fruit does contain natural pectin, so this may thicken up a bit without the gelatin, but won’t hold its shape. For vegans not following SCD, I’ve provided options below.
Enjoy!

Pie Filling Ingredients:
-1 pound seeded black cherries
-1 pound strawberries
-1/4 cup honey (vegans use 1/4 cup agave or maple syrup)
–3 dates, seeded and chopped
-1/4 cup orange juice
-1/3 cup cool water
-1 packet of gelatin which is 1 tablespoon (vegans use guar gum)*

How To:
1. Wash and trim strawberries. Wash and seed cherries (see below for how I seed cherries).
2. To a medium sauce pan, add strawberries, cherries, honey, chopped dates, and orange juice. Bring to a boil and then turn down to a simmer for about 10 minutes.
3. Remove pot from heat. In a small bowl, mix 1/3 cup cool water with 1 packet of gelatin. Pour gelatin into hot berry mixture. Stir to incorporate. You will see it start to thicken up a bit.
4. Pour hot berry mixture into baked pie crust (you will have some leftover, so don’t overfill crust. This leftover mixture makes a tasty jello, so place in a small glass container and store in fridge, when firm, top with cashew cream for a yummy snack).
5. Allow pie mixture to cool at room temperature. When cool, place in fridge and allow to set up for at least 4 hours.
6. Top with cashew cream and serve.

Crust:
-I used this cookie recipe for the crust (omit cacao for SCD and add 2 tablespoons coconut flour)
-It helps to oil the entire glass pie dish, line the bottom with wax or parchment paper, then push in the dough. Poke some holes in the bottom of the crust before baking. Bake 375 for 12 minutes. See notes for additional crust recipes.

Cashew Cream Topping:
-2 cups cashews soaked for 4-6 hours
-1/4 cup coconut oil
-1 1/2 tablespoons vanilla
-1/3 cup honey (vegans use agave or maple syrup)
-3/4 cup liquid + more to blend up properly (you can use date sweetened water, nut milk or just plain water for the liquid).
-2 tablespoons vegetable glycerine (optional)
-1 teaspoon lemon flavor (optional)

How To:
1. In high speed blender, blend above ingredients. Add the initial 3/4 cup liquid and blend. Add more liquid until a soft, creamy texture is acheived.
2. Transfer into glass storage and place in fridge for at least 4 hours (this mixture will thicken in the fridge)
3. Top pie

Notes:
*As a general rule, if a recipe calls for 1 packet of gelatin, vegans can substitute 3/4 teaspoon of guar gum. This resource says to replace gelatin with guar gum at a ratio of 1 part guar gum for every 5 parts gelatin (e.g., 1/2 teaspoon guar gum will replace 2 1/2 teaspoons gelatin).
*Additional SCD crust recipes: (1) Honey Gram Cracker Crust, (2) Dan’s Awesome Pie Crust, (3) Vegan Raw Pie Crust, (4) Deep Dish Pie Crust

I use one of my stainless steel straws to seed the cherries – they pop right out!

Serve with coconut vanilla bean ice cream (SCD friendly)

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Tastetastic Thursdays, Real Food Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Simple Living Friday, Show Off Friday, Friday Food, Fight Back Friday Fresh Bites Friday, Potluck Party Friday, Recipe Box Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays,

Posted by Amber at 4:01 am

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, SCD, summer treats.

25 Comments

Gabby @ the veggie nook July 5, 2012 at 9:09 am
I just LOVE that you used a cashew cream as the topping! I’m not a big pie person but oh my goodness, I can’t imagine why not when I’m looking at this! Next time an occasion calls for pie, I’ll be coming here for the recipe 😉
Reply
- Amber July 6, 2012 at 6:28 am
  Awe, thank so much Gabby! You made my day.
  Reply
Heather @Gluten-Free Cat July 5, 2012 at 4:14 pm
Are you kidding me? I haven’t even tasted it yet, and this is already my new favorite pie! Love the combination of cherries and strawberries. And the cashew cream sounds like a dream!!! Happy anniversary! Ours is in 4 days, and guess what I’m making for my guy! Thanks for the inspiration!!
Reply
- Amber July 6, 2012 at 6:29 am
  Thanks Heather. I appreciate your enthusiasm. And the cashew cream is really tasty (and so creamy). Man oh man I love me some cashews. And thanks for the sweet wishes. You also have a wonderful anniversary.
  Reply
Mel July 5, 2012 at 5:06 pm
Num! And gorgeous photographs!
Reply
- Amber July 6, 2012 at 6:30 am
  Many thanks Mel.
  Reply
Laura July 5, 2012 at 9:16 pm
I officially have a twin-you! I JUST took a strawberry cherry crisp out of my oven to cool to celebrate my anniversary tonight. If I didn’t just make it, I would totally make this amazing pie. I absolutely love your cashew cream topping-I want to dive right in and eat it now!
Reply
- Amber July 6, 2012 at 6:31 am
  Yes indeed Laura! It’s official. We are just waaay too much alike. I checked out your crisp and it looks amazing. Love! And happy anniversary to you too.
  Reply
gfe--gluten free easily July 5, 2012 at 9:35 pm
I think your blog is quickly becoming The Tasty Alternative Pie! You’ve given us so many beautiful pies and tarts, Amber. This one is stunning. I knew that going SCD would not hold you back one little bit, and I was right! 😉

xo,
Shirley
Reply
- Amber July 6, 2012 at 6:34 am
  Hi Shirley,
  
  Oh well now you are just too sweet (I was going to say sweet as pie)…he he, snort.
  
  I’ve never been much of a baker, but this kind of baking I can do. It was so good, I’m craving those delicious cherries.
  Reply
CassidyS July 5, 2012 at 10:31 pm
Wow! Everything about this pie looks amazing! I especially love the cashew cream topping. I have to make this

Love,
Cassidy
Reply
- Amber July 6, 2012 at 6:34 am
  Thank you sweet Cassidy!
  Reply
homecookedhealthy July 5, 2012 at 11:45 pm
Fantastic idea! Will certainly try this subing stevia for the honey. I have a recipe similar to your cashew cream cheese that I use on raw fruit pizzas – so good!
Reply
- Amber July 6, 2012 at 6:35 am
  Hi there,
  
  Stevia would work great! The berries are so sweet, I debated on even adding any sweetener.
  Reply
Chaya July 6, 2012 at 12:33 am
This is a beauty. I could go for a piece right now.
Reply
- Amber July 6, 2012 at 6:36 am
  Thanks Chaya. Wish I could hand you one through the screen!
  Reply
France@beyondthepeel July 6, 2012 at 3:46 pm
MY anniversary is in 5 days! What a great idea and I love the cashew cream. Happy anniversary and what a lucky man:)
Reply
- Amber July 6, 2012 at 4:55 pm
  Thanks France! Happy anniversary to you too.
  Reply
Vicky July 6, 2012 at 4:09 pm
Gorgeous Amber, what a fantastic dessert for celebrating 10 years together! Congratulations x
Reply
- Amber July 6, 2012 at 4:54 pm
  Hi Vicky,
  
  Thanks so much!
  
  I’m quoting your FB suggestion regarding options for for vegans/vegetarians:
  
  “This looks awesome Amber..I’d just boil down some of the fruit until they become like jam and omit the gelatine then add back in some softened whole fruit!”
  Reply
- Vicky July 7, 2012 at 9:25 am
  Thanks Amber – vegetarians on the SCD miss out on jelly
  Reply
Jenilyn -Holistic Fertility Coach July 7, 2012 at 2:32 am
What a great idea to use the stainless steel straw to remove the cherry pits. I’ll have to give it a try.
Reply
Heather Pace July 8, 2012 at 2:06 pm
This pie looks fantastic!!! I have a bundle of strawberries from the farm and lots of cherries too… think i need to make this!
Reply
Chaya July 9, 2012 at 10:34 pm
Thanks for sharing this on My Meatless Mondays and your other two posts. I had to come back to this one because I love the cashew topping.

My grandson was visiting and we were discussing how this is now a delicious possibility and he reminded me, he is allergic to cashews. That is a downer.

I guess, I make this for the other kids. It looks super.
Reply
Carole July 10, 2012 at 9:09 pm
Wow! Super post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in some bacon and scrambled egg rolls. Enjoy.
Reply

Leave a Reply to Lauren @ Empowered Sustenance Cancel reply

Sunday, June 17, 2012

Happy Father’s Day Chocolate Tarts (grain free, dairy free, cane-sugar free, paleo))

Something a little sweet and a lot healthy for my special husband on Father’s Day.

To the best man I know. To the love of my life. Thank you for being you, and for being the most amazing father to Sky and Ethan. You’re adored and loved more than you’ll ever know.

Ingredients:

For the chocolate filling

-3 cups cashews, soaked for 6-8 hours

-5 dates, soaked in 1 1/2 cups filtered water for 4 hours

-1 cup date water (or a little more until smooth texture is achieved)

-1/4 cup honey (use agave or maple syrup for vegan)

-1/4 cup coconut oil

-1/4 raw cacao (or more to taste)

-1 tablespoon vanilla

-Grain free crust*

How To:

1. Drain and rinse cashews.

2. Add cashews with other ingredients to high speed blender.

3. Blend on high to create a nice, smooth texture – use tamper if needed to move the mixture around (add a little more date water if needed). Blending this in a food processor will yield a gritty texture. I’m not sure how a regular blender would work, please leave a comment below if you blend in a regular blender (meaning, not with a high speed). The mixture should be thick and smooth.

4. Scoop chocolate filling into crusts and decorate with your favorite fruits or other choice toppings.

5. Transfer to fridge and allow filling to set up (at least 4 hours).

Notes:

*This crust was inspired by Amy from SS&GF.

For the crusts I soaked 2 cups of walnuts for 8 hours, then roasted. I blended them in a food processor with 3 soaked dates and 2 tablespoons of coconut oil. Then I baked the crusts at 375 for about 15 minutes (not the best crust to remove from tart pan, it sort of falls apart, but still super tasty). I’ll keep trying. The walnuts might not have been completely dried and I may need to add less oil.

*Here are some additional crust recipes: (1) Grain Free Pie Crust from Elana’s Pantry, (2) Grain Free Crust from My Life in a Pyramid, (3) Grain Free Pie Crust from The Food Lovers, (4) Grain Free Honey Graham Cracker Pie Crust from Against All Grain, (5) Grain Free Pie Crust from Cooking Gluten and Dairy Free

Serve with homemade nut milk, such as hazelnut

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Wellness Weekend, Simple Living Friday, Show Off Friday, Friday Food, Fight Back Friday, Fresh Bites Friday,

Posted by Amber at 6:15 pm

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, summer treats.

14 Comments

France@beyondthepeel June 17, 2012 at 7:29 pm
Gorgeous dessert and healthy. I’ll definitely give this filling a try.
Reply
Vicky June 18, 2012 at 12:12 am
These look awesome Amber, your husband is one lucky man! I love the way you’ve decorated them, they look heavenly!

I’ll be sharing and pinning this for sure!

Hope you had a wonderful Father’s Day!

Vicky xx

P.S. Any left?
Reply
glutenfreehappytummy.com June 18, 2012 at 12:33 am
Such a sweet post:) and wow Amber, what delicious tarts! Those look so fabulous and creamy! what a treat for your husband:) i bet he (and your kids!!) loved them. Gorgeous photos, as always:)
Reply
Barb @ Frugal Local Kitchen June 18, 2012 at 11:25 am
I’m seeing a lot about using dates as a sweetener as I learn more about the Paleo Diet. I need to track them down. Do you get yours through Amazon or somewhere else?

I pinned this for a local coop that I’m working with.
Reply
- Amber June 18, 2012 at 3:35 pm
  Hello Barb,
  
  Thank you. Dates are a great sweetener indeed. I purchase mine at my local natural foods coop (in bulk).
  
  Have a great week.
  
  Be Well,
  –Amber
  Reply
Minnie(@thelady8home) June 18, 2012 at 3:56 pm
This really looks so heavenly delicious!!!!
Reply
gfe--gluten free easily June 18, 2012 at 5:08 pm
Stunning!! I thought I hated dates for years, because I’d only had bad products made with dates. Then I discovered the wonders of Medjool dates and making recipes using them. Amazing. Love the healthiness yet “decadence” of these, Amber. Bet your hubby was a happy man!

xo,
Shirley
Reply
Mary Hudak-Collins June 18, 2012 at 5:19 pm
Oh, I can tell that this was something that didn’t last long. I could eat one of those tarts right off of my screen! Thank you for sharing this week in our recipe hop ☺
Reply
Janae Wise June 19, 2012 at 10:07 pm
How do you make your hazelnut milk? Those tarts look scrumptious!
Reply
- Amber June 19, 2012 at 10:38 pm
  Hi There Janae,
  
  Great question. I do have a link up there in the post. Just click on Hazelnut milk, or you can follow the link below for all my nut milk recipes:
  https://thetastyalternative.com/p/how-to.html
  
  Have a great day.
  
  Be Well,
  –Amber
  Reply
Cindy June 22, 2012 at 1:50 am
Hello! Stopping by to say hello from the Allergy Free Wednesday linky! Happy to connect with you Cindy
Reply
- Amber June 26, 2012 at 5:01 am
  Hello Cindy,
  
  So nice to meet you!! Thanks for stopping by.
  Reply
christine June 27, 2012 at 9:26 am
I shall have to try these – I have strawberries in the fridge to decorate them with:)
Reply
Nicole@Show Off Friday July 8, 2012 at 5:51 am
Those look perfect. I’m sure he loved them!
Reply

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Friday, May 25, 2012

Lemon Ginger Cookie Chews with Lemon Cream Icing (grain free, low glycemic, vegan)

Something about the combination of ginger and lemon is incredibly pleasing to me. I use it together in many recipes (especially soups, and my mint ginger lemonade, that I look forward to sharing with you next month). And when it comes to cookies, I just can’t think of a better combination. I simply adore ginger snap cookies, but I must admit, I love a soft, chewy cookie. I hope your family enjoys this recipe as much as we do!

Ingredients

-100 grams almond flour* (1 cup)

-15 to 30 grams coconut flour (2 to 4 tablespoons)

-15 grams arrowroot powder (2 tablespoons)

-2 teaspoons ground ginger

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-1 tablespoon ground chia + 3 tablespoons water

-20 grams coconut sugar (2 tablespoons)

-1 teaspoon vanilla

-1/4 cup oil (I use grapeseed)

-1/4 cup yacon syrup

-1 teaspoon lemon zest + 1 tablespoon lemon juice

-1/4 teaspoon lemon flavor (optional)

How To:
Preheat oven to 350
1. In a bowl add chia and water, mix until incorporated. Let rest for a few minutes.
2. To chia add coconut sugar and mix until incorporated. Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor). Mix.
3. In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4. Add dry ingredients to wet, mix.
5. Start adding in the coconut flour until a thick, sticky batter develops. For homemade almond flour, I use 4 tablespoon.
6. This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies). So oil your hands well, and make little balls, then press slightly into cookies. Don’t be afraid of this batter, they will turn out, I promise.
7. Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).

Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix. I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds. The flour made in a high speed blender is much finer than the food processor. I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds. So, I like the Vitamix. I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour. Please let me know if you experiment with other almond flours. If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.
*The coconut cream is totally optional. These cookies are amazing all on their own!
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days). To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening. Blend with hand mixer.

*If you don’t want coconut cream, you can make a cashew cream icing. Soak 2/3 cup cashews for 6-8 hours. In a small blender, add drained cashews, 2 tablespoons sweetener, 2 tablespoons lemon juice, 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, 2 tablespoons oil, and water until desired consistency.

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Made From Scratch Monday Slightly Indulgent Tuesdays, Traditional Tuesdays Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays Make it Gluten Free Tuesdays, Wellness Weekend, Tastetastic Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Friday Food, Potluck Party Back to School Recipes

Posted by Amber at 4:44 am

Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, grain free, low glycemic.

22 Comments

The Cyclist's Wife May 25, 2012 at 5:07 am
I am told none of your tast sweets will ever make it to work, bummer!
Reply
- Amber May 25, 2012 at 5:18 am
  For you…I will send some with Scott. Keep an eye out in June. I would love another taste tester!!
  
  Hugs,
  -Amber
  Reply
glutenfreehappytummy.com May 25, 2012 at 3:03 pm
I’ve never tried lemon and ginger together, but i bet it’s delicious!! i’ll have to try these! they look delicious! thanks for sharing!
Reply
- Amber July 11, 2012 at 1:17 am
  Thanks Caralyn!
  Reply
dishesanddishes May 25, 2012 at 7:28 pm
These look wonderful! I have never used yacon syrup but I’ve seen it crop up in recipes here and there. I’m quite intrigued and want to give it a try!
Reply
- Amber July 11, 2012 at 1:18 am
  I love yacon. It’s slightly expensive, but worth it (in my opinion). It’s extremely good for you and a little goes a long way.
  Reply
Vicky May 25, 2012 at 9:08 pm
These sound lovely but we can’t buy yacon syrup here easily it’s soooo expensive – $30ish!

Lemon and ginger together is awesome, I used to make a ginger & lemon dessert which is out of this world!
Reply
- Amber May 25, 2012 at 9:33 pm
  Oh man Vicky…I should just send you some. It ranges from $8- $12 here! I forgot to add some subs in the notes. Any other sweetener would do! I’ve had a jar of yakon forever and need to use it up. Too bad it’s not legal food.
  
  And I agree, lemon + ginger = love.
  Reply
- Vicky May 26, 2012 at 3:03 pm
  You are the sweetest Amber, thank you! I’ll have a look in Canada later this year! I would like to try it sometime..I can always use dark honey instead!
  Reply
gfe--gluten free easily May 25, 2012 at 10:05 pm
These look incredible, Amber! They say tea time to me! Have a fabulous weekend!

Shirley
Reply
glutenfreehappytummy.com May 25, 2012 at 11:03 pm
Hey Amber! I just wanted to let you know I nominated you for an award! http://foodstoriesblog.com/food-stories-award/ As someone with Ulcerative Colitis, your healing journey with Crohn’s gives me hope. Thank you for your inspiring story and recipes!
Reply
- Amber July 11, 2012 at 1:18 am
  Thank you so much Caralyn!
  Reply
Jen May 26, 2012 at 3:16 am
Amber!! You have outdone yourself! You are talkin my language with lemon and ginger sister. I’m going to try this recipe out on my Memorial Day Cookout. Do you think I could sub an egg for the chia? And could I sub honey for ya on syrup? Hate to change things, but we’re sensitive to flax and chia and I don’t have any ya on on hand! (or coconut flour). I know you can’t guarantee results but I think I’ll try and let you know how it goes. Thanks so much for this!

Jen
Reply
- Amber May 26, 2012 at 4:23 am
  Hi Jen,
  
  Thank you so much. And I’m tickled you are making these for your weekend party. I think you can certainly play around with the ingredients. Yes! Honey would be great, and egg would work, and just add more almond flour (instead of coconut) or arrowroot, tapioca, etc. If you don’t have any lemon flavor, try and use as much zest as you can, a tablespoon would be good and some lemon juice. The ginger really comes through, but the lemon can be subtle, which is why I love the lemon flavor. Good luck experimenting and let me know how they turn out. Have a great weekend.
  
  Hugs,
  –Amber
  Reply
Jen May 27, 2012 at 1:24 am
GIRL!! I did a trial run tonight and we can’t stop eating them!!! My husband was like, “these are goooood”. Here’s the subs I made:

2 cups almond flour
No coconut flour
No arrowroot
Honey instead of yacon
Melted ghee in place of oil

I made the cashew icing. The icing was great, but the cookies are delicious all on their own.

GREAT JOB! This is going to be a staple in our home. You hit a home run, as usual…

Jen
Reply
- Amber May 28, 2012 at 12:40 pm
  Hi Jen,
  
  Your variations sound amazing! You really can’t go wrong with ginger and lemon, right!!
  
  Glad you enjoyed them. Hugs.
  Reply
Laura May 28, 2012 at 5:53 am
Ok we really are sisters (and Tessa of course too!)…lemon ginger cookies-can I eat these ALL right now?! I can’t wait to whip up your recipe this coming week. I think they will be gone in seconds with my kids.
Reply
- Amber June 14, 2012 at 2:53 pm
  Ha ha. Yes. We are all long lost sisters (thank goodness we found each other)!
  
  They don’t last long in my house either. My favorite flavors indeed.
  Reply
kellile@foodtoglow May 29, 2012 at 9:12 am
Great looking recipe and thanks to Jen for the tips on subs. Some of the ingredients are tricky to get here in Scotland (and I have backyard hens for eggs) but the basic premise is a lovely one. Lots to try on your site
Reply
- Amber June 14, 2012 at 2:54 pm
  Hi Kellile,
  
  Thank you. I’m sorry to hear ingredients are hard to come by. My friend Vicki in the UK has the same problem. Jen’s version should be great for you.
  Reply
Jen May 4, 2013 at 8:37 pm
Making these AGAIN and thinking of you and how talented you are! We’re having an end-of-year celebration for a home school co-op at my home and I made these as a special treat.

I’m so sad because I can’t have them on the AIP. BIG FAT PUPPY FACE WITH POUTY LIPS AND BLINKING EYES…Wahhh…

XO
Jen
Reply
Anonymous July 29, 2013 at 1:04 am
Which types of non-stick cookware do you suggest? We avoid Teflon and would appreciate non-toxic suggestions.
Reply

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Friday, May 18, 2012

Chocolate Caramel Chews (vegan, grain free, low glycemic)

Here’s another chocolate recipe, inspired by Ricki. I’m no chocolate making expert – this is all new to me. But can I tell you, I’m having a BLAST experimenting. I’m sure this recipe, like all things, will evolve over time. This latest creation is chocolate stuffed full of ooey gooey caramel. Reminds me of a Caramello (anyone remember those)? I just can’t eat traditionally made caramel (my stomach hurts just looking at those ingredients). But I can tell you in all honesty, this is a very, very tasty alternative. And I feel really good about the ingredients. I just know Scott is going to go crazy over these when he gets home. Can you tell I love surprising my husband with chocolate. I’m working on a few other homemade chocolate recipes: ginger chocolates and bacon chocolates (yes, bacon- I know, crazy, but I hear it’s all the rage). I hope you enjoy these in the meantime. And you can visit here for my chocolate covered strawberries (sweetened with stevia).

Ingredients

Chocolate

-2 ounces cocoa butter, shaved

-1/4 cup cashew butter *

-3 tablespoons raw cacao powder

-1 to 2 tablespoons raw agave (more or less to your sweetness taste, I went with 2)

-1/2 teaspoon vanilla

-Pinch of salt

Caramel
-3 tablespoons yacon syrup
-2 tablespoons coconut sugar
-1/2 teaspoon vanilla
-Pinch of salt

How To:

1. In a small non-stick pan add chocolate ingredients and melt – taking care to not burn. I recommend stirring the entire time. Remove from heat once in a while, continue stirring. Stir to break down the cashew butter. When the mixture looks smooth with no cashew butter chunks, transfer to 1 cup glass Pyrex (with pour spout).
2. Fill each miniature silicone baking cup 1/3 of the way with chocolate.
3. Place in fridge or freezer to set up. (The chocolate will only take a few minutes to set up in the freezer).
4. While the chocolate is setting up, make the caramel. In a small non-stick pan, add the caramel ingredients. Heat ingredients on med/low, and stir the entire time. You want to heat this slowly and dissolve the coconut sugar. Remove from heat when the mixture starts to thicken and stir rapidly, then transfer to a small bowl.
5. Remove chocolate from fridge for freezer. They should be completely solid.
6. Add an equal amount of caramel to each cup, filling to the halfway mark. I use a slightly oiled spoon to get the caramel out of the bowl. It will thicken and get very sticky as it cools. So work quickly. After you’ve filled each cup, the caramel should be firm inside the cups from the cold chocolate.
7. At this point, simply fill the cups with the remaining chocolate and place back in the fridge or freezer. I utilize the freezer.

Notes:
*Because these are made with agave instead of stevia, they melt much quicker at room temperature (and from fingers). They are best out at room temp for no more than 10 minutes. It goes without saying, it’s best to store these in the fridge. The caramel stays ooey and gooey in there too!
*To make cashew butter, add 1 – 2 cups raw cashews to food processor. Turn on and blend until creamy. It will get creamy right after the ball of nut butter forms.

Melting the chocolate:

Caramel Sauce:

Middle layer of caramel:

Sliced open:

The caramel stays nice and chewy in the fridge!

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

Posted by Amber at 1:45 am

Labels: allergy-friendly, cane sugar free, dairy free, dessert, grain free, low glycemic, vegan.

11 Comments

The Cyclist's Wife May 18, 2012 at 5:59 am
Feel free to send some of those to the office!! They look delish!
Reply
Vicky May 18, 2012 at 7:28 am
Yum!
Reply
Kate @ The Cheeky Bite May 18, 2012 at 6:51 pm
Yum! I’ve been wondering how on earth to make a dairy-free caramel, and now I know – can’t wait to try this. (Also been looking for recipes that use yacon in some form, so thanks!)
Reply
Tessa Domestic Diva May 18, 2012 at 6:58 pm
so much fun! I have yet to get some yacon syrup….I am off to order some right now!
Reply
Jenilyn -Holistic Fertility Coach May 18, 2012 at 7:24 pm
Oh my, these look delicious. My favorite candy’s are reese’s peanut butter cups, I always love a healthier way to make my favorite things. I’ll pin it and try it out.
Reply
Adrienne @ Whole New Mom May 19, 2012 at 3:08 am
Yum!!! Can’t wait to try. I am going to try maybe w/ yacon…I wonder about vegetable glycerine…….Yacon is sooooo expensive!
Reply
- Amber May 19, 2012 at 5:18 am
  Hi Adrienne,
  
  Oh, you’ll love them. You don’t have to use yacon. I like it bc it’s grain free and super thick. You could also use brown rice syrup, even maple syrup would work, you would just have to cook it down a bit and perhaps omit the coconut sugar? I don’t know about vegetable glycerine. I’ve never used it in cooking. I agree that yacon is expensive, but I’ve had my jar for months…it lasts a long time, as I only use it a little in ginger cookies and for thick caramel sauces. I try to save in other ways to make room for these more pricey food items. Let me know about your changes and how it turns out.
  Reply
Recipes We Love May 19, 2012 at 11:50 am
Those look good!!!
Reply
gfe--gluten free easily May 19, 2012 at 9:50 pm
Oh my goodness, how divine, Amber! I have yacon syrup and everything else excep cocoa butter. Boo. Will make in the future though. 😉

xo,
Shirley
Reply
Laura May 21, 2012 at 3:43 am
I just finished dinner and now I want to eat these!!! Wow, I need to get some yacon syrup as well. These chews look amazing Amber!
Reply
Anonymous September 3, 2012 at 4:42 pm
These look so good. Normally stuff like this requires too much effort for my busy and exhausting day but I think I’ll try these out.
Reply

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Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies. I’m not sure if you’re familiar with these raw cookies, but you can check them out here. They popped up in my Coop a few months ago. I tried the carrot cake cookies first and was shocked by their deliciousness, but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks). I was successful in making the carrot cookies at home. Naturally, the lemon cookies have been on my mind. So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food. These differ in one respect from the store bought variety, they aren’t a crunchy cookie. They are soft, but equally wonderful. I like them both ways, and I have to tell you, the flavor is spot on. So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)! And you might be able to get that crunch if you dehydrate longer. I made both cookies and balls with this batch. And by the way, my kids…LOVE these. What a super healthy snack. I’m making these next!

Ingredients

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with. I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1. In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.
2. In another bowl, add coconut, well drained sesame seeds, and lemon zest. Mix well.
3. Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well.
4. Form into little cookies or balls.
5. Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more). Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients. I have no idea how these would work in the oven, but please let me know if you try.

Notes:
*I put my dehydrator in the laundry room and just forget about it.
*If making the balls, dehydrate 105 degrees for 12-15 hours. They will be soft and chewy.

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays, Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday

Posted by Amber at 1:38 pm

Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.

35 Comments

Amber Shea @Almost Vegan April 30, 2012 at 2:46 pm
I’ve never had those packaged cookies, but wow, these look great…and they’re nut-free, which means I can have them right now!
Reply
- Amber April 30, 2012 at 8:24 pm
  Thanks Amber. Yes, and it’s hard to find nut-free stuff (especially in raw/living foods)!! These are a super fun treat.
  
  Hugs,
  –Amber
  Reply
gfe--gluten free easily April 30, 2012 at 6:56 pm
I want to come visit and stay for a month. I’ll be sending my list on everything I’d like us to make together while I’m there. 😉 These will be on the list!

You rock, Amber! xo,
Shirley
Reply
- Amber April 30, 2012 at 8:22 pm
  You’re so funny Shirley. Wouldn’t that be a hoot! I would love that so much.
  
  Hope you’re having a great Monday!
  
  Hugs,
  -Am
  Reply
Laura April 30, 2012 at 7:02 pm
These look amazing Amber. I’m a sucker for any treat made with lemon and these are so fantastically good for you-love ’em!
Reply
- Amber April 30, 2012 at 8:19 pm
  Thanks Laura!
  Reply
Anonymous April 30, 2012 at 7:40 pm
What if you don’t have a dehydrator? Can you use a very low setting on an oven?
Reply
- Amber April 30, 2012 at 8:19 pm
  Hello Anonymous. Great question. I haven’t tried this, but if your oven goes low enough, you may be able to “cook” them in the oven. I was interested in keeping them raw, which is why I opted for the dehydrator, but if raw isn’t a concern, I’m sure these would do fine in the oven, perhaps at 200 degrees, just keep an eye on them! If you try this, I would love to hear how they turned out Come on back and leave a comment. Thanks!
  
  Be Well,
  –Amber
  Reply
kellie@foodtoglow April 30, 2012 at 8:14 pm
These look like a must-try, but I will probably do them with orange blossom water as I don’t know if I’ve seen decent lemon extract here in the UK. A bit nervous about the 24 hour dry but I will just trust you on this 😀
Reply
- Amber April 30, 2012 at 8:17 pm
  Hi Kelly,
  
  Please let me know how you like them. You certainly don’t have to dehydrate that long, check the texture ever 3 hours and pull them out whenever you like. And if you add water, you will have to dehydrate longer. In fact, instead of adding water, you may just want to use more lemon zest if you can’t find the lemon flavor. Just a suggestion.
  
  Be Well,
  –Amber
  Reply
Heather @Gluten-Free Cat April 30, 2012 at 10:10 pm
Amber, I love this recipe!! I’ve tried the Go Raw cookies before and love them, but I’ve never bought the lemon cookies. Guess I never will, because your recipe is now at the top of my “must try” list!
Reply
- Amber May 1, 2012 at 5:01 am
  Thanks Heather! Aren’t these cookies the best?! So simple. I love their crunch, but my homemade cookies are quite tasty too, just not as crunchy.
  
  Be Well,
  –Amber
  Reply
The Cyclist's Wife May 1, 2012 at 4:15 am
Looks good! My next kitchen gadget is a dehydrator! I can’t wait to get one!
Reply
- Amber May 1, 2012 at 5:01 am
  Hi Sarah,
  
  Yes, yes! Do get one! They’re too much fun!
  
  Hugs,
  –Amber
  Reply
Kelli Becton-AdventurezInChildRearing May 1, 2012 at 6:33 pm
I am getting one of those dehydrator’s too 😉 thanks for linking!
Reply
- Amber May 3, 2012 at 9:09 pm
  Hi Kelli,
  
  It works really well for now. However, I look forward to upgrading one day! 😉
  
  Be Well,
  –Amber
  Reply
Jennifer Scribner, NTP May 3, 2012 at 8:43 pm
These sound great! I haven’t had that variety, but I love other ones they make. Can’t wait to try these!
Reply
- Amber May 3, 2012 at 9:10 pm
  Hi Jennifer,
  
  I think you’ll really like these. They are pretty awesome!
  Reply
Recipes We Love May 4, 2012 at 9:49 pm
I wil be trying these… look so good
Reply
- Amber May 8, 2012 at 3:13 am
  Thanks! I do hope you like them.
  Reply
Sonia @ Natural New Age Mum May 5, 2012 at 7:50 am
yum…. I bought a dehydrator, but I haven’t used it yet! this sounds like the perfect thing to start with! thank you, Sonia
Reply
- Amber May 8, 2012 at 3:14 am
  So fun!! This is a super easy recipe to make and so fun to dehydrate. Good luck!!
  Reply
Nancy May 8, 2012 at 3:05 am
Do you think you coud substitute sunflower seeds for the sesame seeds? Thanks
Reply
- Amber May 8, 2012 at 3:16 am
  Good question Nancy. I don’t see why not? I’ve only made these with sesame, so please let me know if it works out. Would love to know! Thanks!
  Reply
Anonymous May 24, 2012 at 6:10 am
Can you just eat them without dehydrating them?
Reply
- Amber December 25, 2012 at 11:42 pm
  Sure, allow them to set up in the fridge for a bit for the best results.
  Reply
rachel hildebrandt October 22, 2012 at 10:58 pm
Thank you so much for that recipe!!
Those cookies being my favorite – and my daughter too, I was trying to replicate the recipe to avoid buying them at the store. Imagine how it adds up quick!
My intuition told me to check on the net and yes: I found yours. It helps me with quantities and avoid the several trials! Did you try using lemon oil or was-it not an option?
Thank you!!!

Rachel – CA
Reply
- Amber December 25, 2012 at 11:42 pm
  I There Rachel,
  
  Yes, I do use lemon (flavor) oil – 1/4 teaspoon. I have not tried using lemon juice, as I thought it might be too wet. Lemon flavor/oil is very powerful and yields a fantastic lemon flavor. Good luck!
  Reply
jasminebrownies December 7, 2012 at 6:55 pm
Thanks for the great recipe! These turned out exactly like the Go Raw ones and were so much cheaper to make!

I didn’t have any lemon flavor so I used the juice of 2 lemons.
It was very sticky and hardly stayed together, but what i did was I let them sit in the refrigerator for about a day, and when I took them out I rolled them into balls and dehydrated them like that. After I dehydrated the balls for a bit, I then flattened them once they were harder, and they eventually turned into the perfect and crunchy cookie I was looking for!
Reply
- Amber December 25, 2012 at 11:45 pm
  Oh wow, I am always afraid to use lemon juice! I can imagine these were very sticky indeed, but it sounds like you thought of a great solution and refrigerating them and that did the trick. So great they turned out crunchy…maybe this is the key to getting them to that crunch level. Thanks for your comment – I appreciate you sharing your version and experience. This is always helpful to other readers.
  Reply
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Susan Wheeler May 19, 2013 at 1:17 am
So glad I found your sight. I just found these packaged cookies in Whole Foods but the chocolate ones and have been scouring the web trying to see if anyone has tried to copy it. These little cookies are yum-my and would like to make them. I will try these out. Thanks for posting your recipe.
Reply
Liz Re May 2, 2015 at 9:09 pm
I love these cookies. I hate the expense of buying them. So happy to find these recipes. My favorite is the gingersnaps. Please please please do those next.
Reply
- Amber June 24, 2015 at 3:22 pm
  That’s a great suggestion! I will work on the ginger, as these are my favorite too!! Keep an eye out for those soon.
  Reply

Leave a Reply to Lauren @ Empowered Sustenance Cancel reply

Monday, April 23, 2012

Grain Free Spanish "Rice" (SCD Friendly)

One dish I really miss on SCD is Spanish rice. We are some HUGE taquería lovers in this house, and I have to say, it’s one of my favorite cuisines. I never, ever get tired of it. Once a week we have a fun taquería night with all the fixins’. Rice has been bothering my digestion (so obvious why grains are not allowed on the SCD). So I created a grain free Spanish “rice” dish that was a tasty alternative to the traditional version. It’s made with cauliflower. And while the texture is different, it was pretty simple getting all those great Spanish flavors in there.

Salud!

Ingredients

-2 medium/small heads of cauliflower, cut cored, and washed

-1 small yellow onion, diced

-3 roma tomatoes

-1 green pepper (optional)

-2 teaspoons Mexican seasoning* (use less for children)

-2 teaspoons garlic granules

-1/2 teaspoons salt

-1/2 teaspoon cumin (or to taste)

-Few turns of the pepper grinder

-1/4 cup oil

How To

Preheat oven to 400 degrees

1. Mix above ingredients in your favorite roasting dish.

2. Roast for 25-30 minutes

3. Allow to cool a while (make sure it’s not steaming

for step 4).

4. Put half the mixture in a food processor and pulse a few times. Careful to not over mix, you are simply creating a rice look to the mixture, not a puree. You could probably do this by hand too, so try it out if you don’t want to lug out the food processor.

5. Pulse the remaining half of the mixture until rice-like.

6. Garnish with cilantro and a squirt of lime.

Serve

Notes:

*You can find Mexican or Fiesta seasoning at any grocery store. Or make your own from spices in you bulk foods section.

Served the “rice”

Chicken Mango Fiesta Salad

w/ Vegan Cilantro Lime Sauce

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in the Kitchen Tuesdays , Allergy-Free Wednesdays, Whole Foods Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Pennywise Platter Thursdays, Full Plate Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food, Feed Your Soul Friday, Fight Back Friday, Lunchbox Love Friday Potluck Party Friday, Friday Food Fix

Posted by Amber at 2:56 am

Labels: dairy free, gluten free, grain free, SCD, sides, vegan, vegetarian.

20 Comments

Unknown April 23, 2012 at 3:29 am
This sounds good. Sorry if this is a dumb question but what is “Mexican seasoning”?

Thanks.
Reply
Amber April 23, 2012 at 3:48 am
No worries, that’s a great question. I will put a link up in the post.

Thanks!
Reply
- Unknown April 24, 2012 at 5:00 am
  Thanks Amber! I will give it a try!
  Reply
Vicky April 23, 2012 at 7:18 am
I love cauliflower rice and always on the look out for new ideas! This looks lovely!
Reply
- Amber April 24, 2012 at 4:50 am
  Thanks Vicky! It’s so fun to play around with the ingredients!!
  Reply
The Cyclist's Wife April 24, 2012 at 3:13 am
What a creative idea!
Reply
Amber April 24, 2012 at 4:50 am
Thanks Sarah!
Reply
Laura April 24, 2012 at 5:44 am
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?!
Reply
- Amber April 25, 2012 at 9:12 pm
  Thanks Laura!
  Reply
Carrie @ young living oil lady April 24, 2012 at 3:43 pm
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!
Reply
eryn April 25, 2012 at 6:06 pm
Looks delicious! I’m always happy to find recipes that fit our Paleo diet. I pinned it: http://pinterest.com/pin/91690542383747025/
Reply
- Amber April 25, 2012 at 9:13 pm
  Hi Eryn. Thanks for pinning. I’ll check out your boards for sure.
  Reply
Julie@teachinggoodeaters April 27, 2012 at 2:12 am
What a neat idea! I can’t eat rice and my family loves Spanish rice so this is perfect for us!
Reply
- Amber April 28, 2012 at 12:21 am
  Thanks Julie!
  Reply
Gretchen @gfedge April 27, 2012 at 10:47 pm
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!
Reply
- Amber April 28, 2012 at 12:21 am
  Hi Gretchen,
  
  I love Kalinda’s round-ups! Always such fun recipes.
  
  Have a great weekend.
  
  Be Well,
  –Amber
  Reply
Cara April 27, 2012 at 11:16 pm
We’re such big fans of cauli-rice – this is a great way to prepare it!
Reply
- Amber April 28, 2012 at 12:19 am
  Thanks Cara! Hope you enjoy this version.
  Reply
Kristin Overton August 7, 2012 at 5:26 am
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…
Reply
Amber August 7, 2012 at 5:51 am
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.
Reply

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Thursday, April 12, 2012

Radicchio with Fennel and Apple Topped with Fresh Orange Juice

For a long time there eating anything raw and green was out of the question. And that’s hard for someone who LOVES salad! But since starting medication and eating a (mostly at this time) SCD diet, I’ve had a very peaceful digestion (all you Cronies know what I’m talking about). I’ve enjoyed indulging in salads again from the purples to the greens. However, it should be noted that radicchio is another name for chickory root, which is an illegal food. So, please take caution when eating radicchio if you are on SCD, especially if you’re having symptoms. Wait until you’re clear of symptoms to include this in your diet (and thank you to one of my readers for pointing this out to me! You are awesome).

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).

Call me a salad eaten’ girl again!

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.”

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tuesday Kids in the Kitchen, Whole Food Wednesdays, Real Food Wednesday, Gluten Free Wednesdays, Wellness Weekend , Friday Food, Feed Your Soul Friday , Potluck Party Friday, Summer Salad Sundays, Friday Foodie Fix,

Posted by Amber at 8:39 pm

Labels: ACD, dairy free, gluten free, grain free, salad, sides, vegan, vegetarian.

16 Comments

Vicky April 12, 2012 at 11:41 pm
Apples and Walnuts are lovely in a warm salad, love them! Radicchio and fennel will just compliment the sweetness of the apples perfectly! Such a lovely lunch!
Reply
- Amber April 13, 2012 at 8:46 pm
  Oh I so agree Vicky! Thank you.
  Reply
ella@lifeologia April 13, 2012 at 8:01 pm
Saying hello from Vicky’s blog! This recipe looks so good – glad to have found you 😉
Would love it if you stopped by my Potluck Party:
http://www.lifeologia.com/potluck-party-quick-healthy-meals/
♥
Reply
- Amber April 13, 2012 at 8:46 pm
  Hello Ella.
  
  I’m on my way over to your potluck party right now…
  
  Thanks!
  Reply
Laura April 13, 2012 at 8:35 pm
What a delicious and nourishing salad. I could really go for this right about now! I am so happy you are able to enjoy salads again!
Reply
- Amber April 13, 2012 at 8:47 pm
  Thank you Laura! I would bring you a big bowl if I could! Have a great weekend!
  Reply
The Cyclist's Wife April 14, 2012 at 5:39 am
Looks really good!
Reply
- Amber April 14, 2012 at 9:19 pm
  Thanks Sarah.
  Reply
Matt @ FaveHealthyRecipes April 16, 2012 at 2:37 pm
This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a
Reply
Alison April 18, 2012 at 5:44 am
Oh I love lots of “stuff” in my salads. And all the colors in this one are beautiful!
Reply
cooking lady April 19, 2012 at 10:48 pm
Love the pic, lots of healthy things in this salad.
Reply
Kelli Becton-AdventurezInChildRearing April 22, 2012 at 6:02 pm
thanks for linking with KiK – so happy to have you!
Reply
sophiesfoodiefiles April 26, 2012 at 12:09 pm
A divine & tasty good-for-you salad! I love the classic combo of fennel & orange a lot! I love raddichio too! Yum Yum Yum!
Reply
Debbie @ Easy Natural Food June 13, 2012 at 5:33 pm
Yum yum! I love how you semi-cook the apple and fennel first, it makes it look even more mouthwatering! I haven’t tried much fennel before, but this looks like a great way to eat it! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!
Reply
syntk May 21, 2013 at 5:02 pm
This looks like a delicious recipe, and your pictures are great, but I had a terrible flare-up from radicchio. It took me a while to figure out what the problem was – I didn’t see radicchio listed either way on the SCD legal/illegal lists I check, and I very mistakenly assumed it was a kind of lettuce, so therefore, legal. However, radicchio is chicory (I never knew this!), and as such, it’s on the SCD-illegal list. It’s really awesome that you’ve progressed so much on SCD that you digested this with no problems, but since it’s listed as an SCD-friendly recipe, I thought I’d mention that radicchio is not very friendly to those in the early stages of the diet. I was on the diet for a few months without problems.
Reply
- Amber May 21, 2013 at 7:05 pm
  You are so awesome for this note! Thank you. I’ve changed the title to be more accurate and put a note in the post about radicchio. Thanks so much!!!
  
  Be Well,
  –Amber
  Reply
Thanksgiving Meal Plans for 5 Special Diets — Traditional Cooking School by GNOWFGLINS November 13, 2014 at 10:33 am
[…] WAPF and GAPS modifications) Roasted Broccoli with Crispy Prosciutto SCD/Paleo Cranberry Sauce Radicchio with Fennel and Apple Salad Grain-free “White” Dinner […]
Reply

Leave a Reply to Lauren @ Empowered Sustenance Cancel reply

Saturday, April 7, 2012

Baked Apple and Cranberry Crumble

It’s spring planting day today…but before I dive into that I just HAD to post this recipe really quick. So I wanted to start the day off right with a Paleo breakfast, but didn’t have a lot of time and didn’t want eggs. Enough with the eggs! So I literally threw this together with what I had on hand here in my kitchen…and it was AMAZING. Scott’s eyes rolled back in his head when he took a bite, so there you go. And the kids will be eating this for snack today (no fuss with snack time). I’m sure most of my readers will have these ingredients on hand. One thing I’ve learned with Paleo is you MUST get creative with meals, and especially breakfast. Throw those old meal traditions out the window. For breakfast I often eat Paleo legal bread/muffins/rolls, leftovers are a big one (soups, roasted veggies, chicken with fruit, Paleo legal granola with nut milk, eggs of course, mixed with veggies). Point is, be creative and just eat anything you can that makes you body feel good. Get those calories, and please always eat breakfast. Okay, off to play in the mud. Have a great weekend!

Baked Apple with Cranberries (Crumble)

Author: Amber Husten

Ingredients

1 pound of organic green or red apples, peeled and chopped (about 4). I weighed out the apples after peeling and slicing.
1 cup dried cranberries
3 tablespoons fresh grapefruit juice, orange juice, or lemon
3 tablespoons honey
1 teaspoons vanilla
1 teaspoons cinnamon
Pinch of salt
Topping
1 cup room temperature ground almonds, or almond flour (I grind my own here at home. First in the food processor, then with a coffee grinder to created a finer flour)
3 tablespoons room temperature coconut oil

Instructions

Preheat oven to 400 degrees
In an 8x8 glass Pyrex baking dish, mix together the apple cranberry filling
In a separate bowl, with hands, mix ground almonds with the room temperature coconut oil. Break up the coconut oil as much as you can. Then sprinkle on top of apple cranberry filling. You could double this topping, but I had some ground almonds sitting on my counter, so bam, I used them.
Bake uncovered for 20 minutes.

Notes

Vegan option: substitute maple syrup or coconut nectar for honey, or any other vegan sweetener of choice.

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Feed Your Soul Friday, Superfood Sunday

Posted by Amber at 6:30 pm

Labels: breakfast, dessert, grain free, Paleo, SCD, vegetarian.

8 Comments

Jen April 8, 2012 at 2:12 am
This sounds and looks so good Amber! Fruit crisp has always been a favorite of mine. I can’t wait to try this!

Jen
Reply
gfe--gluten free easily April 8, 2012 at 10:18 pm
That looks like perfection, Amber!! Often if we can eat eggs, we tend to “over focus” on those. One can definitely overdo eggs and a light breakfast that still has some protein still works and sounds just right to me. And you know I’m with your husband on the sweetness factor (haha), but I hope one day to have evolved and be more like you. 😉

xo,
Shirley
Reply
Laura April 9, 2012 at 5:02 am
I DO have all of these ingredients on hand! I adore fruit crumbles and anything made with almond flour. This is a must make recipe for me. Thanks Amber!
Reply
Jana April 11, 2012 at 4:13 pm
What a great way to start the day. Perfect for my bible study group. Can’t wait to try it. Thanks for sharing. I am following from the Whole Foods Hop. Really enjoying your site.
Reply
Carrie @ young living oil lady April 13, 2012 at 3:31 pm
I am a huge fan of your blog! I love your desire for healthy living and eating! Your site brings a smile to my face. I would love for you to link up with us at Kids in the Kitchen. Many moms would love to have your recipes! The link for this week: http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-9/
Thank you! Blessings!
Reply
Wendy April 13, 2012 at 7:36 pm
This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!
Reply
Miz Helen April 14, 2012 at 6:41 pm
I would just love waking up to this wonderful breakfast. I just love that warm fruit with wonderful topping. Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Reply
Kelli Becton-AdventurezInChildRearing April 15, 2012 at 5:23 pm
so very inspiring! I can’t wait to try this one 😉 thanks for linking with Kids in the Kitchen!
Reply

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Thursday, March 22, 2012

Sun Dried Tomato and Artichoke Heart Pasta (SCD/GAPS/Paleo)

I’ve been on a total zoodle kick. Today I used them in a dish I usually prepare with brown rice pasta, and the zoodles (adorably named by Jen) were a perfect substitute! And this meal comes together quickly, like 10 minutes- no joke! As someone with IBD, I have a very hard time digesting brown rice pasta (all grains really) which is why I wanted to make it SCD. This dish was very filling and extremely satisfying, and I felt so light and peaceful. No digestive distress. If you haven’t used zucchini yet for the noodle factor, you should because they are awesome.

Salud!

Sun Dried Tomato and Artichoke Heart Pasta

GAPS, SCD, Paleo, Vegan

Ingredients:

-1/2 cup chopped onion (red or yellow)

-1/2 cup pitted Kalamata olives

-1/2 cup chopped sun dried tomatoes (confirm ingredients)

-1 6.5 ounce jar of marinated artichoke hearts (confirm ingredients)

-2 cups fresh organic spinach

-4 medium peeled and trimmed zucchinis

-1 1/2 teaspoons garlic granules (or 3 fresh garlic cloves, minced)

-Oil of choice

-1 teaspoon dried basil

-Optional: red pepper flakes and black pepper

How To:

1. In a large saute pan, add in some oil and heat on medium low

2. Add onions, olives, sun dried tomatoes, artichoke hearts, and garlic granules, and saute for a few minutes

3. Add in spinach and saute until slightly wilted

4. Add in zucchini noodles and saute for just a couple of minutes

5. Remove from heat, add in dried basil and optional red pepper flakes and black pepper, and a few fresh spinach leaves for garnish

Notes:

*I use this gadget to get the zucchini to look like pasta noodles.

*Or this awesome julienne peeler works great too.

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

Posted by Amber at 9:09 pm

Labels: ACD, dairy free, gluten free, grain free, main dish, SCD, vegetarian.

36 Comments

Vicky March 22, 2012 at 9:21 pm
Awesome! I can’t wait to try this!
Reply
- Amber March 23, 2012 at 9:26 pm
  Thanks Vicky,
  
  I thought this one might catch your eye! I know you’ll love it!
  
  Have a great weekend!
  
  Hugs,
  –Amber
  Reply
Nancy @Real Food, Allergy Free March 23, 2012 at 2:43 am
Yum! I have been craving artichokes. I am pinning this one.
Reply
- Amber March 23, 2012 at 9:28 pm
  That’s so funny. I was also craving artichokes and that’s what prompted me to make this dish. Love them! Also just love them in a dip. I am working on a vegan spinach and artichoke dip. I seriously miss this!
  
  Hugs,
  –Amber
  Reply
janet @ the taste space March 23, 2012 at 3:47 am
Zoodles! What a great name! I still call them zucchini noodles, but I think they are a great pasta alternative.:)
Reply
- Amber March 23, 2012 at 9:29 pm
  Thanks Janet! They are too fun – and so yummy
  
  Have a great weekend.
  Reply
Natalie March 23, 2012 at 5:55 am
Oh my! This looks so delicious. I have been loving your versions of zoodles!
Reply
- Amber March 23, 2012 at 9:30 pm
  Thanks Natalie! I hope you get to try them soon. You can really mix them with anything.
  
  Be Well,
  –Amber
  Reply
Easy Recipes Land March 23, 2012 at 5:41 pm
This looks incredible! I plan on making this within the next few days, that’s for sure!

Thank you for the recipe,

Grandma Kat
XOXOXOXOXO
Reply
- Amber March 23, 2012 at 9:31 pm
  My pleasure and please let me know how you like them!
  
  Be Well,
  –Amber
  Reply
- gfe--gluten free easily March 23, 2012 at 9:42 pm
  This looks incredibly good, Amber! And I know exactly what you mean about it being light yet filling and satisfying. Such meals are gifts to our digestive systems and well being.
  
  xo,
  Shirley
  Reply
- Amber March 25, 2012 at 4:28 pm
  Thanks Shirley!
  Reply
Laura March 24, 2012 at 2:00 pm
Absolutely fabulous and super easy recipe Amber! I had that cool gadget back in my college days and loved it. I think a trip to a kitchen store is in order for this weekend to go find a new and improved one. I need to start making zoodles again
Reply
- Amber March 25, 2012 at 4:27 pm
  Hi Laura,
  
  Thanks so much friend! Don’t you just love the Titan! It’s my fave!!
  
  Hugs,
  –Amber
  Reply
Miz Helen March 24, 2012 at 7:26 pm
Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
Miz Helen
Reply
- Amber March 25, 2012 at 4:28 pm
  My pleasure Miz. Helen! Have a great weekend.
  Reply
Gretchen @gfedge March 25, 2012 at 4:22 pm
Thanks for sharing on Ricki’s Wellness Weekend where I found your healthy, delicious recipe.
Reply
- Amber March 25, 2012 at 4:30 pm
  Hi There Gretchen,
  
  Ricki’s link party is one of my absolute favorites! Every recipe is in-line with my cooking style so I just love all the submissions. Thanks for stopping! Have a great weekend.
  
  Be Well,
  –Amber
  Reply
mjskit March 28, 2012 at 1:54 am
What a delicious looking pasta and so simple! Great recipe!
Reply
- Amber March 28, 2012 at 5:03 am
  Thank you!
  Reply
Laura Black March 28, 2012 at 3:24 am
This looks really good. I’ve had zoodles (love the name) in raw dishes, like raw Pad Thai, but not in a vegan dish. This looks wonderful. Thank you.
Reply
- Amber March 28, 2012 at 5:04 am
  Oooo, zoodles in Pad Thai sounds amazing!! I’ll have to try that one. I didn’t even think about Asian Cuisine with these. Thank you for the inspiration!!!
  Reply
Shannon, Food Channel Editor, Momtrends.com March 28, 2012 at 11:27 pm
This looks lovely, and I love the name zoodles too! (Wasn’t there an old jingle that zoodles are animal noodles? Or something like that?)

Thanks for linking up to Friday Food at Momtrends.com!
Reply
- Amber March 30, 2012 at 2:50 pm
  Ha ha, perhaps. I love that name too! Thanks to my blogging friend Jen. So cleaver.
  Reply
Cybele Pascal March 30, 2012 at 5:54 am
Hi, please link back to Allergy Friendly Friday, so I can feature this tomorrow!

all best,

Cybele
Reply
- Amber March 30, 2012 at 2:49 pm
  Oh my goodness, I don’t know how I missed that! But thank you for the reminder.
  Reply
Cybele Pascal March 30, 2012 at 5:57 am
Also, let’s do a link swap? I’m adding you to my blog roll. All best,

Cybele
Reply
- Amber March 30, 2012 at 2:48 pm
  Absolutely!
  Reply
Katie @ This Chick Cooks April 3, 2012 at 2:26 am
Yum! With all those sun dried tomatoes and that delicious combo you’re making me hungry! I’d love for you to share the recipe at Whole Foods Recipe Wednesday!
Reply
- Amber April 13, 2012 at 8:01 pm
  Hi Katie,
  
  Sure thing! Have a great day.
  Reply
Vicky April 13, 2012 at 7:59 pm
Are you artichoke hearts in oil because I can only buy them in water? If so, I’m guessing I will have to add more oil to the mix? What do you suggest?
Reply
- Amber April 13, 2012 at 8:03 pm
  Hi Vicky,
  
  Yeah, they are in oil, but I drain them off pretty good, so there’s not much oil going into the recipe. I would add in a little extra oil from the sun dried tomatoes if you’re needed of some moisture. But I think you’re good.
  Reply
- Vicky April 13, 2012 at 8:18 pm
  My sun dried tomatoes aren’t in oil either – I might marinate the artichokes …thanks.. can’t wait for Sunday dinner!!!
  Reply
- Amber April 17, 2012 at 4:51 am
  Can’t wait to see what you come up with Vicky. I’m sure it will be amazing!!
  Reply
JoKnows April 14, 2012 at 1:55 am
This looks like yummy, savoury goodness! I want to try this.
Reply
- Amber April 17, 2012 at 4:50 am
  Thank you. It’s a winner!
  Reply