Category Archives: sides

Monday, September 28, 2015

Perfectly Whipped Sweet Potatoes

Cover2

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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Monday, September 21, 2015

The Perfect Coconut Rice

First Pics for blog

I love rice!  For a while I stopped eating it when I was exploring different diets, such as the SCD and Paleo.  Luckily, rice (white rice in particular) agrees with me so I eat it often.  My friend Eileen from Phoenix Helix has a great post all about white rice.  It’s worth the read to gain more information about how rice interacts with the body.  Something important I always do when preparing rice is soak and rinse.  This is especially important when preparing brown rice because it helps leach out the arsenic that occurs naturally in all rice, but in higher amounts in brown. Continue reading →

Posted by Amber at 4:50 pm

Labels: sides, vegan, vegetarian.

4 Comments

  • Emily @ Recipes to Nourish September 21, 2015 at 9:14 pm

    We are big white rice fans in our home too, especially my husband and Tiny Love.

    Reply
    • Amber September 21, 2015 at 10:00 pm

      Yay! So good. I totally crave it.

      Reply
  • Tessa@TessaDomesticDiva September 22, 2015 at 7:35 pm

    This almost exactly like I do our rice too, we just use avocado oil usually….and my kiddos go nutzo over it over any other method or style of rice. Usually I add a couple of tablespoons of lemon or lime juice too. Of COURSE we do something else the same….(;

    Reply
    • Amber September 23, 2015 at 7:54 pm

      Of course we do girl! 🙂 We know how to rock it in the kitchen.

      Reply

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Thursday, May 1, 2014

Honey Kissed Mint Watermelon Salad

textIt’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
  • 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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Wednesday, November 27, 2013

Perfectly Moist Crock Pot Stuffing (gluten and dairy free)

For many years now I have not been too happy with my holiday stuffing (downright disappointed actually).  Arg.  It was totally my favorite Thanksgiving side as a kid and every year I’m bewildered at my fruitless attempts at a dish that seems like a no-brainer.  Hey, cooking is my thing, what’s going on here?? Why is it soooo dry!   Ahhhhh.  Finally this year it dawned on me.  The stuffing I loved as a kid was stuffed and cooked inside a turkey.  Oh right!  It was always so moist and creamy, never, ever dry!  Since I won’t be stuffing a turkey (because I don’t cook a whole turkey, I buy turkey parts, okay more on this later) anyway, stuffing a turkey is not an option so I had to figure out a way to recreate that uber moist stuffing.  So I turned to my crock pot.  And you know what my friends, it totally worked.  I experimented last week and I was over the moon with how moist and delicious the stuffing turned out.  Finally after all these years.  I ate so much my stomach hurt, but it was worth it.  So, if you’re like me and LOVE that good ole’ stuffed turkey stuffing texture than give it a go in your crock pot.  Or just stuff a turkey, whatever works.  I like using the crock pot too because it frees up space in my oven.  Sweet!  
Perfectly Moist Crock Pot Stuffing

Ingredients: 

–7 cups homemade dried bread cubes/crumbs 
-2 tablespoons coconut oil
-1 medium yellow onion, chopped 
-1 1/2 cups chopped celery
-2 cups chopped mushrooms
-1 apple, peeled and chopped 
-2 cups chopped sausage of choice (optional) 
-1 tablespoon fresh sage (or 1 1/2 teaspoon dried)
-1 teaspoon poultry seasoning
-2 teaspoons garlic granules 
-2 teaspoons of salt
-Few turns of the pepper grinder (roughly 1/2 teaspoon) 
-4 cups broth
-1 egg (this makes the stuffing very moist and almost souffle like- which I LOVE)
–1 cup dried cranberries and/or 1/2 cup chopped walnuts (optional) 
How To:
1. In a pot add the oil, onion, celery, mushrooms and teaspoon of salt.  Saute until soft (5 – 7 minutes).  Add in the sausage and saute with the veggies for an additional 3 – 5 minutes.  
2.  Turn off the heat and add in the chopped apple and optional dried cranberries/walnuts.  Mix.
3.  Now add in the fresh sage, poultry seasoning, 1 teaspoon of salt, pepper and mix.
4.  Add in all the bread cubes.  Mix.
5.  In a separate bowl beat the egg, then add it to the mixture and mix well.
6.  Add in the 4 cups of liquid (or as much liquid as it takes to soak up all the bread, don’t add too much or it will become soup).  
7.  Add everything to a 5-quart crock pot and cook on medium/low for 2 to 4 hours (mix it around after about 2 hours).  I like to remove the lid and allow to cook for an additional 1/2 hour to an hour.  You should have some nice crunchy browning on the sides and a soft, moist, souffle-like middle.  Mix it around before serving. 8.  Let me know if you try this and how it turns out for you!

Notes:
*If you use a larger or smaller crock pot, adjust the time accordingly.  With a larger pot, cook for shorter time.  With a smaller pot, cook longer.  
*If you don’t have a crock pot, simply put the mixture into a covered dish and bake in the oven at 375 degrees for 50  – 60 minutes.  
Get the homemade bread cubes/crumbs HERE 
{affiliate links in post} 
Posted by Amber at 3:42 am

Labels: fall cuisine, sides, Thanksgiving.

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Monday, August 5, 2013

Asian Chicken with Sweet Orange Cabbage Salad (Paleo, gluten free, soy free)

You all know I love cabbage.  I LOVE it.  Many things upset my digestion, but cabbage has always been okay (crazy right).  Did you know that cabbage juice is used for those of us with IBD flare ups (especially helpful for colitis)?  Have you heard of this?  You simply run the raw cabbage through a juicer and drink six ounces four times per day.  It’s also touted to heal ulcers.  So my friends, if you are in a flare and nothing is pulling you out, try the cabbage juice.  You might need a chaser…so also juice some fresh apples and mix together (if need be).  Okay, back to the food, this is perhaps one of my favorite dishes.  I love the Asian flavors along with the warm baked chicken and cold cabbage.  The fresh squeezed orange juice creates a nice sweet and sour touch.  I hope you enjoy this recipe as much as my family.  So easy to make. Oh and I’ve included my other cabbage recipes at the end of the post for ya! 
Asian Chicken with Sweet Orange Cabbage Salad 
(gluten free, soy free, paleo)

Ingredients:

-2 pounds boneless skinless chicken breasts 

The marinade
-1/4 cup coconut aminos 
-2 tablespoons honey
-2 tablespoons sesame oil
-1 teaspoon garlic granules (or fresh)
-3 tablespoons fresh squeezed orange juice
-1 teaspoon fresh ginger (zested)
-1/2 cup chopped green onions
The Salad
–1 pound red cabbage
-1 pound savoy cabbage (a sweet, tender cabbage that I love)
-1 1/2 cups sliced red onion

The Salad Dressing  
-3 tablespoons coconut vinegar (or apple cider vinegar)
-2 tablespoons + 2 teaspoons sesame oil
-2 tablespoons honey
-1 teaspoon garlic granules
-1 teaspoon ginger (zested)
-1/4 teaspoon salt 
-1 tablespoons sesame seeds
-1 large segmented orange for garnish 
-1/2 cup green onions for garnish 

How To:
1.  Combine all the marinade ingredients in a small bowl, mix.  
2. In a glass Pyrex baking dish combine the chicken and marinade. Allow the chicken to marinate for at least an hour (I do about 3). After the chicken has soaked up this yummy goodness, preheat an oven to 400 and put the glass Pyrex with the chicken right into the oven and bake for 30 minutes (or until internal chicken temp is at least 180 degrees).  I cover the Pyrex baking dish with a baking sheet while the chicken cooks, but this is not necessary.   
3.  For the salad, thinly slice both cabbages.  Wash and spin dry.  Place the cabbage in a large bowl.  Add in the sliced onions.  
4.  Make the dressing, including everything from the coconut vinegar to the salt.  Mix and pour over the cabbage.  
5.  Mix the cabbage dressing well.  The cabbage will shrink down by half (it wilts quickly with liquid and salt). 
6.  Garnish with oranges, green onions, and sesame seeds.
Serves 4

~Other cabbage recipes by The Tasty Alternative~

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Fat Tuesdays, Slightly Indulgent Tuesdays
Posted by Amber at 3:17 am

Labels: chicken recipes, main dish, Paleo, sides, summer cuisine.

4 Comments

  • Lisa August 5, 2013 at 1:46 pm

    Yum, this looks delicious! Thank you for sharing!

    Reply
  • gfe--gluten free easily August 6, 2013 at 1:34 am

    This dish looks fabulous, Amber! I only started eating cabbage after going gluten free, and now I love it! I admit that I have not yet progressed to kimchi, sauerkraut, or drinking cabbage juice, but I do love it raw in salads and smoothies,and cooked in soup. 🙂

    xo,
    Shirley

    Reply
  • Megan Ancheta August 7, 2013 at 1:38 am

    Amber,
    This looks fantastic!! I’m always looking for/trying to come up with recipes to use cabbage in. I’m really excited to try this soon. Thanks for sharing! Off to pin now… 😉
    xoxo,
    Meg

    Reply
  • Jen August 8, 2013 at 2:55 am

    GURRRRRL – You always know how to make my mouth water!

    XO
    Jen

    Reply

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Wednesday, June 26, 2013

Healthy and Hearty Summer Salad with Homemade Honey Balsamic Vinaigrette

Salads are a MUST make dish this week here in Northern California.  There is a heat wave coming through pushing us up into the triple digits for several days.  Today is gorgeous and so we are taking advantage of this mild weather and heading to the Farmer’s Market tonight for some dinner and fun.  Yesterday I made a big batch of honey balsamic vinaigrette in preparation for the heat and the many salads I have planned to make.  My kids always gobble up their greens with this sweet and tangy dressing.  Also a great drizzle for roasted potatoes, veggies, chicken, etc.  I think we all need a good go-to balsamic vinaigrette recipe.  I hope this one makes it into your kitchen soon.  
Summer Salad with Homemade Honey Balsamic Vinaigrette 

Salad Ingredients:
-9 ounces fresh greens (I used 3 ounces each of: dinosaur kale, arugula, and baby spinach)

-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds 
-Fresh herbs for garnish (I used parsley and tarragon) 

Vinaigrette Ingredients:
-1/2 cup balsamic vinegar 
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules 
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard

How To:
1.  To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans.  Blend on low for 10 seconds.  
2.  Keep the blender running on low and drizzle in the oil very slowly.  
3.  Then add in the mustard.  Blend on medium-high for 10 seconds.
4.  Adjust salt and other flavors to taste.

Notes:
*I’ve included two links above to the products I use.  I buy them in town, but I wanted to give you an example of what I am using. 

Shared on: Raw Foods Thursday, Wellness Weekend  Fat Tuesday
Posted by Amber at 11:10 pm

Labels: Paleo, raw, salads, SCD, sides, summer cuisine, vegetarian.

5 Comments

  • France@beyondthepeel June 28, 2013 at 1:45 pm

    Gorgeous salad Amber. My husband calls these dinner salads and though he didn’t know what to make of them at first, he really enjoys them now. I love all the vibrantly healthy colors here! I love the bigger batch salad dressing.I’ll be able to use it all week long.

    Reply
  • Lauren July 3, 2013 at 12:29 am

    Yum! I’m eating so many salads lately, so this recipe comes at a great time. I didn’t know you were in Northern CA…I used to live in Portland and just love that region. 🙂

    Reply
  • Gabby @ the veggie nook July 4, 2013 at 3:52 pm

    This salad sounds amazing Amber- my favourite salad combinations always include apple and a mustard dressing!

    Reply
  • GlutenFreeHappyTummy July 5, 2013 at 3:52 pm

    oh my gosh Amber that salad looks SO GOOD!! i love the mix of crunchy ingredients! yum! Hope you had a great 4th of july!

    Reply
  • 50+ Homemade Gift Ideas For Summer | Rock It Like A Mom April 26, 2015 at 2:07 pm

    […] Homemade Honey Balsamic Vinaigrette Dressing […]

    Reply

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Thursday, May 9, 2013

Kalamata Olive and Sweet Pepper Macaroni Salad (gluten free & vegan)

Confession: I LOOOOOVE macaroni salad.  I love it goopy or dry, with hard boiled eggs, chicken, hot peppers, bacon, or veggies…and whatever else you want to throw in there, I’ll eat it.  I find macaroni salad just delightful.  And it’s a must for me to eat macaroni salad along side baked beans (and chicken of course).  The beans must be hot, the macaroni salad nice and cool, chop that chicken up and mix everything together so you get a flavor blast of every bite.  Mmmmmm.  So awesome together. It’s the whole summer food vibe that brings back wonderful memories of camping and backyard barbecues.  But there is just something magical about that macaroni/baked bean/and chicken combo that screams summer.  Rock your macaroni salad however you like – it’s a versatile dish.  The macaroni recipe I am sharing today is a crowd pleaser (and bonus…it’s vegan and gluten free).  I made it last weekend for a family gathering and it was a hit. Summer arrives early for us here in Northern California and I am already deep in a macaroni salad state of mind.  I hope you get a chance to enjoy this recipe…or perhaps it will inspire you to make your own version of this classic summer dish.  Salud. 
Ingredients:
-3 1/2 cups dried gluten free Tinkyada elbow pasta* 
-1 cup small chop sweet orange or yellow pepper
-1/2 cup small chop dill pickles 
-1/3 cup chopped green onion
-1/3 cup chopped celery
-1/3 cup chopped kalamata & green olive mix, or just kalamatas 
-1/2 cup soy free vegenaise mayo OR make your own
-1/4 teaspoon garlic granules (or more, just be careful with the spice factor if serving to chidlren)
-1/2 teaspoon onion granules 
-1/4 to 1/2 teaspoon salt (to taste – remember the olives are salty)
-3 tablespoons oil 
-1 tablespoon apple cider vinegar OR coocnut vinegar 
-1 to 2 teaspoons dried parsley
-optional: juice from pickle jar to taste

How To:
1.  Boil and rinse the pasta.  
2.  Add in all the ingredients listed above to prepared pasta.  Mix well.  
3.  It is my STRONG recommendation that you make this at least 12 hours ahead of time.  Store in a covered glass container in the fridge.  Macaroni just gets better as it sits with all the flavors.  It’s also my suggestion to remove the macaroni salad at least 30 minutes before serving and add in some additional liquid if necessary (such as, more mayo, pickle juice, vinegar, oil, etc).  I like to add in some additional oil and mayo
Serves 6 – 8 (if used a a side dish). 

Notes:
*Tinkyada is my favorite pasta brand.  To make, bring nearly a gallon of water to a rapid boil.  Add in some oil and a touch of salt.  Then add in the dried pasta and stir, continuously until the water starts to again rapidly boil.  Now you can leave it alone until the pasta is soft. I find that stirring continuously in the very beginning helps the pasta from sticking together.  Test pasta 15 minutes later for doneness. Now this is an important step…brown rice pasta must be rinsed. So I rinse with cool water until the pasta is cool and clean of excess starch.    
Here are the kiddos enjoying their macaroni salad with a turkey and avocado sandwich with a side of crisp lettuce and fresh blueberries. 
Yum! 
I made Megan’s Paleo breaded chicken recipe last week and it was amazing!  The perfect accompaniment for baked beans and my macaroni salad (and yes, after I took this picture I dumped that bowl of baked beans all over the plate).  I’m a dedicated food mixer.  
Shared on: Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Wellness Weekend, Healthy Vegan Friday, Pure Ella Potluck Party Friday
Posted by Amber at 6:48 am

Labels: gluten free, sides, summer cuisine, vegan, vegetarian.

7 Comments

  • Cassidy Stauffer May 9, 2013 at 1:19 pm

    What a yummy recipe! … and your kids are sooo cute 🙂 This seems like a good make-ahead recipe to take to a covered dish, I’ll keep this recipe for sure!

    XO,
    Cassidy

    Reply
  • Tessa Domestic Diva May 9, 2013 at 7:54 pm

    slurp! I love me some mac salad too…might just have to make some tonight and bbq!

    Reply
  • Laura May 9, 2013 at 10:31 pm

    Saving this for a neighborhood Memorial Day BBQ we are having. Can’t wait to make it!

    Reply
  • Ricki May 9, 2013 at 11:39 pm

    Sounds like my kind of pasta salad, Amber! And love the addition of olives here. Yum!

    PS Looking forward to our next meeting with Don this Sunday! 😉

    Reply
    • Amber May 9, 2013 at 11:47 pm

      Thanks Ricki. 🙂

      I as impressed with the drama in last week’s episode! I feel like so much is culminating right now. Very entertaining episode. I hope they continue this story line on Sunday, but I think we will see a switch to Betty.

      See you over at WW. 🙂

      Reply
  • Sarena Shasteen - The Non-Dairy Queen May 10, 2013 at 12:45 pm

    I have actually never had macaroni salad before. I’m not a fan of mayo, so I’ve never tried it. I think I need to make a version without. This sounds and looks amazing! I’m off to check out that chicken recipe too! I bet my guys would love that!

    Have a great weekend my friend! xoxo

    Reply
  • Gabby @ the veggie nook May 12, 2013 at 3:17 am

    I love macaroni salads too, but I didn’t used to! I think I didn’t like the commercial deli prepared ones, all that mayo was so overwhelming! But lighter homemade versions like this are exactly my thing. Lovely recipe 🙂

    Hope you are having a good weekend!

    Reply

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Sunday, May 5, 2013

Chickpea and Sweet Potato Medley (gluten free, dairy free, vegetarian)

Well hello fabulous you!  How is your weekend?  I am up in gorgeous Northern California – we are up visiting family this weekend (which is only about a 2 1/2 hour drive north of us from here in the Sacramento Valley).  My awesome-possum sister is visiting from New York!  I’m close with my brother too…we all enjoy spending time together and laugh uncontrollably quite often.  My brother lives close by here in California and my little 8-month old nephew is the cutest thing EVER (see for yourself below)…I just want to eat him up with two scoops of ice cream.  He’s just precious and he loves playing with his cousins.  Okay, so back to the food.  I’ve had some time this weekend to finish up this post with an Indian inspired recipe I’ve been making for a few months and very excited to share with you.  It’s a sweet dish that’s full of wonderful spice and flavors.  Great on its own, as a side, with rice (I serve it with boiled millet) or with with a meat (such as lamb or chicken), also GREAT for potlucks or such gatherings.  Enjoy.  
Ingredients:
-1 cup chopped yellow onion
-2 cups peeled chopped carrots 
-2 cups peeled and chopped sweet potatoes 
-3 cups soaked and boiled garbanzo beans (or 2 cans garbanzos)
-2 cans salt-free chopped tomatoes*
-1/2 cup dried Turkish apricots (small chop)
-3/4 cup canned coconut milk 
-2 tablespoons honey (vegans use maple syrup or coconut sugar)
-3 tablespoons of oil
-1/2 teaspoons salt
Spices
-2 teaspoons garlic granules
-1 teaspoon salt
-1 1/2 teaspoons ground turmeric
-1/2 teaspoon ground cumin 
-1/4 teaspoon ground coriander 
-1/4 teaspoon ground cardamon 
-A few turns of the pepper grinder 
-Optional 1/4 teaspoon ground ginger

How To:
1.  In a large pot add 3 tablespoons of oil, 1/2 teaspoon salt, and the onions.  Saute for 3 minutes.  Next add in the carrots and sweet potatoes and saute for 5 minutes.
2.  Next add in the garbanzo beans, tomatoes, apricots, coconut milk, and all the listed spices.
3.  Bring to a boil for 2 minutes.  Turn down to low, gentle simmer and cover for 30 minutes (stir once in a while).  After 30 minutes, remove the lid and continue simmering on low for another 30 minutes allowing some of the liquid to thicken.  Before serving, you want to make sure all the veggies are soft and cooked through and the garbanzo beans are soft.  Keep on low heat until ready to serve, or reheat thoroughly before serving.  
Serves 4 to 6 (depending on the serving size – this can be served as meal or as a side dish).

Notes:
*I like this brand for canned tomatoes for off season cooking.   If making this dish in tomato season, use 3 cups fresh chopped heirlooms or small slicers – these have lots of juice.
And here is my sweet, adorable, practically edible nephew
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday,  My Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Pennywise Platter Thursdays, Wellness Weekend, Whole Food Fridays, Healthy Vegan Friday, Fresh Bites Friday, Show  Off Friday, 
Posted by Amber at 5:37 pm

Labels: dairy free, gluten free, main dish, sides.

15 Comments

  • Laura May 5, 2013 at 8:45 pm

    Delicious dish Amber. I love sweet potato, but rarely combine ith with chickpeas-super yum! And gorgeous picture of you and your nephew!

    Reply
    • Amber May 9, 2013 at 4:44 pm

      Thanks Laura! 🙂 A couple of readers have made this dish and loved it…always nice to get a positive receive review. I hope you you try it one day. I know you will love it.

      xo

      Reply
  • Vicky May 6, 2013 at 12:28 am

    This looks delicious! I love the colours, it looks so very warming!

    The children are adorable, beautiful photos!

    Take care

    Vicky xo

    Reply
    • Amber May 9, 2013 at 4:44 pm

      Thanks Vicky. Yes, I agree that the colors are so very pretty.

      Reply
  • Nicky @ Pink Recipe Box May 6, 2013 at 8:15 am

    Yum! I love chickpeas and this sounds fabulous. Pinning! 🙂

    Reply
    • Amber May 9, 2013 at 4:44 pm

      Thanks Nicky.

      Reply
  • Chaya May 6, 2013 at 2:22 pm

    Interesting combination, one I think will go over well, in my family. Thanks for sharing.

    Reply
  • Megan Ancheta May 7, 2013 at 6:49 am

    This dish sounds hearty and wonderful – AND you look absolutely stunning my dear! Your nephew is positively adorbs. 😉 Thank you for sharing the pictures!
    Hugs,
    Megan

    Reply
    • Amber May 9, 2013 at 4:45 pm

      Thanks Meg. It’s definitely a meal on it’s own and VERY filling.

      Reply
  • Gabby @ the veggie nook May 7, 2013 at 4:06 pm

    This looks so wonderful Amber! I love hearty stews, especially with chickpeas!

    Also, you and your nephew look amazing 🙂

    Reply
    • Amber May 9, 2013 at 4:45 pm

      Thanks Gabby.

      Reply
  • Miachel @ Spiced Curiosity May 7, 2013 at 4:53 pm

    Yum yum! I love the sound of this.
    Where would you suggest buying Turkish apricots?

    Reply
    • Amber May 7, 2013 at 5:01 pm

      Hi Miachel,

      I purchase the dried Turkish apricots in the bulk section of my local Natural Foods Coop. I find they are much softer than traditionally dried apricots, but either will work. Just make sure you can find unsweetened and unsulfonated! 🙂

      Reply
  • Chaya May 8, 2013 at 1:17 am

    I had to come back to tell you, I made this, tonight and everyone flipped over it. It is delicious. I ended up without the carrots. The sweet potatoes filled the pan. Other than that, I followed the recipe and was a huge success. I hope to post it tomorrow at Bizzy Bakes.

    Reply
    • Amber May 8, 2013 at 3:38 am

      Hi Chaya,

      You’re so awesome for dropping me a note here on how it turned out for you! So great. I look forward to checking out your post. It warms my heart to know your family enjoyed it. It’s also a favorite in this house. My 6 year old daughter especially loves it.

      Be Well,
      –Amber

      Reply

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Friday, January 25, 2013

Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)

Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoes…my favorite variety).  And so my kids have been asking for mashed potatoes quite often since.  As much I do really loves potatoes, I know they are not the healthiest choice.  Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function.  Now I can attest to this first hand.  Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation).  If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed.  If you’re interested, you can read more about nightshades here.  So I use celery root A LOT as a sub for potatoes.  A while back I made Jill’s celery root fries, and LOVED them.  And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative.  One thing you will notice is celery root has a creamy, velvety texture.  I just love this.  Not as starchy as potatoes.  So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it).  I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections.  I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish.  Enjoy!


Ingredients:
-4 large celery root, peeled and small chop (5 to 6 pounds)
-4 tablespoons oil + 1/3 cup olive oil (must be olive oil, or another rich, creamy oil)*
-1 teaspoon + 3/4 teaspoon garlic granules
-3/4 teaspoon salt (or to taste) 
-Pepper to taste  
-Omit paprika if avoiding ALL nightshades 

How To:
Preheat oven to 400 degrees
1.  Peel and small chop the celery root.  Add celery root to your favorite roasting dish (I recommend 13×9 inch pan or larger, I use a glass Pyrex), along with 4 tablespoons oil and 1 teaspoon garlic granules.  Toss all ingredients well and make sure the celery root is well coated with oil.  Roast in a 400 degree oven for 60 minutes* (you will want browning to occur for maximum flavor).  Move the celery root around after about 25 minutes of roasting. 
2.  After the celery root is well roasted, allow to cool for about 10 minutes.
3.  Add the roasted celery root to a food processor.*  Pulse a few times to get things incorporated.  With the food processor on, drizzle in the oil.  Please use more if the mash is not creamy enough for you.  But start with 1/3 cup.  
4.  After you add the oil, add in 3/4 teaspoon salt, 3/4 teaspoon garlic granules, and pepper.  Blend until all the ingredients are well incorporated (see notes).  
5.  The mixture should be creamy, velvety and warm.  
-Serve immediately.  Serves 4 – 5 (depending on serving size).  Top with optional paprika. 

Notes:
*I honestly recommend olive oil as the oil in this dish, as it adds a creamy, buttery flavor that is difficult to emulate with a light oil. 
*It’s important to roast the chunks until they are very tender, this will ensure it whips up in the food processor.
*I have a fairly small food processor, so I put all the roasted chunks in at first, add the oil, salt, garlic granules, and pulse until everything looks incorporated, then I take half of it out, and whip in two batches to make sure everything is smooth.  If you do not roast the celery root long enough or over pack the pan, you will have a chunky mash.  
Whipping it up in a food processor works really well.  
I have had no success trying to do it by hand.  

Coming soon…out of this world lemon garlic chicken gravy (SCD).  Seriously, SOOO good! 

Shared on: Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday, Sweet Saturday, 
Posted by Amber at 1:36 am

Labels: dairy free, grain free, Paleo, SCD, sides.

14 Comments

  • Laura January 25, 2013 at 8:33 pm

    That looks like real mashed potatoes Amber-wow! I am looking forward to trying this. I haven’t used celery root much. I also didn’t even know paprika was a nightshade. I always learn so much from you!

    Reply
    • Amber March 6, 2013 at 6:38 pm

      Thanks, Laura. This is by far one of my favorite side dishes. I hope you will give it a try one day. I know you and your family will love it.

      Reply
  • Cassidy Stauffer January 25, 2013 at 11:23 pm

    I have never used celery root! Can’t wait to make this, thanks 🙂

    Reply
    • Amber March 6, 2013 at 6:38 pm

      I think you’ll really like it Cassidy. Let me know what you think. 🙂

      Reply
  • Gabriela @ Living a Renaissance Life January 27, 2013 at 10:42 pm

    Oh wow! I’m pretty excited by this celery root concept. I’ve recently gotten into rutabagas (mainly because the word “rutabaga” is so much fun to say out loud) and parsnips. I must try roasting up celery root now! And I can’t wait for that lemon garlic gravy! Thanks for sharing. 🙂

    Reply
    • Amber March 6, 2013 at 6:39 pm

      Yes, that lemon garlic gravy is coming soon. Next week I will post it for sure. 🙂

      Reply
  • France@beyondthepeel January 30, 2013 at 10:46 pm

    I love the recommendation to roast it first. I bought some to make a mash, but haven’t made it just yet. This recipes comes just in time and I will try your method.

    Reply
    • Amber March 6, 2013 at 6:39 pm

      Roasting just imparts so much wonderful flavor. I hope you’ll give this a try. It’s so creamy and delicious.

      Reply
  • France@beyondthepeel January 30, 2013 at 10:47 pm

    Ps, I didn’t get a choice growing up either and I attribute that to my love of just about anything!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      I love that, France. 🙂

      Reply
  • Gabby @ the veggie nook January 31, 2013 at 7:15 am

    this is so intriguing Amber! I have been avoiding potatoes recently but I miss my mashed potatoes so much! I will have to try this!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      Give this one a try for sure Miss. Gabby..you will love it!

      Reply
  • Cindy Gordon January 31, 2013 at 11:03 pm

    Dare I say that I have never eaten celery root. This looks and sounds amazing! Thanks for linking it up at Gluten Free Fridays!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      Hi Cindy,

      Well how fun to have a new food to try. 🙂

      Reply

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Friday, November 16, 2012

Easy Homemade Gluten Free Bread Cubes for Stuffing (gluten free, dairy free)

 Homemade bread cubes are so simple to make!  I hope you give it a try this Holiday.  This is a great idea too if you are having a difficult time locating GF bread cubes at the store.  Also great for salads – you can really have fun with the ingredients.   

Ingredients:
-One 18 ounce bag of gluten free bread
-1/4 cup oil (I used grapeseed) 

-2 teaspoons poultry seasoning
-1 teaspoon garlic granules 
-1 teaspoon onion granules 
-1 teaspoon dried parsley 
-1 teaspoon salt
-5 turns of the pepper grinder

How To:
Preheat oven to 325 degrees

1. Cut bread into preferred cubes (small, med, or large).

2.  In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper.  Toss until incorporated.  

3.  Drizzle in oil and mix very, very well until all the cubes are coated with oil.

4.  Transfer the mixture onto 2 baking sheets (or whatever you have on hand…I used my stainless steel baking sheet and a glass Pyrex).  Make sure each bread cube is touching the baking surface.  Do not layer the cubes, as they will not toast properly if they are on top of each other.  

5.  Transfer bread cubes to oven and toast for 20 minutes.  After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes.  After the total 35 minutes of toasting, check some of the LARGEST cubes for texture.  If they are still soft, then toast for an additional 5 minutes.  Keep checking for texture, being careful to not burn the smaller cubes.  Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut).  If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).  

Notes:
*Please adjust seasoning to your bread weight.  If the bread you purchase weighs more, then add in slightly more seasoning and oil.  And remember to always add your seasoning, salt, and pepper to taste.  Upon making any recipe, always test for spice level.  We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.    

This bread cube recipe will fill an 8×8 Pyrex (with other stuffing fixins’) and serves 4 to 6 (depending on portion size). 
Shared on: Whole Foods Friday, 
Posted by Amber at 5:32 pm

Labels: dairy free, fall cuisine, gluten free, sides, thanksgiving side dishes.

8 Comments

  • Dana Visak November 16, 2012 at 7:38 pm

    Hi Amber ~ This sound really great but I have a quick q. What all do you put in your final stuffing dish? In that last pic, I see what appears to be black olives and perhaps sautéed onions and celery. I know it’s all personal preference but I was just curious what you did there. And did you use any additional seasonings? I’ve never made my own stuffing and I absolutely LOVE stuffing but have only had Stove Top (believe it or not). Stove Top with added cranberries, toasted pecans and sautéed mushrooms. Heavenly but not as healthy as I’d like. Thanks so much in advance for your time. 🙂

    Reply
  • Amber November 16, 2012 at 8:04 pm

    Hi Dana,

    Great question! I am still working on the recipe, but I can tell you what I did if you want to try. I didn’t use enough liquid, so I found it dry, although my husband loved it…but I am very particular about stuffing and hold my standard high against my Gramie’s recipe (the texture was so very moist and delicious). So I am trying to replicate that. I am going to share what I used for the seasoning and other fixins’ and then my recommendations below!

    Let me know if you give it a try. Thanks

    Here is what I used for my first go around (but again, I found it too dry), so next time I am going to use vegetable or chicken stalk (I just used water), an extra cup of liquid (totally 5 cups), baking longer, and covering with a tight fitting lid.

    In large pot, saute:
    1 1/2 cup onion
    3 cups mushrooms
    1 cup celery
    1 cup peeled and chopped apple
    1/2 cup cranberry
    1/2 cup pecans or walnuts
    Add below seasonings in the saute. (Not the water)
    (Saute all of this, but leave out cranberries and walnuts until the final few minutes of saute)

    1/2 teaspoon salt (or more to taste)
    1/2 teaspoon poultry seasoning
    1/2 teaspoon garlic grans
    1 tablespoon fresh sage (optional)

    4 cups liquid (see note above on adding 5 cups)

    Okay, so saute the ingredients with seasoning, add in the cranberries/walnuts toward the end. Then add in all the toasted bread cubes – stir. Start adding in the liquid 1 cup at a time. Add in, then stir, add another, stir. What you want it is a pretty thick and moist mixture (this might or not might take the entire 5 cups, you need to be the judge of the texture).

    Transfer mixture to the Pyrex. Use 8×8 or 7×11 or any baking dish with a lid. Cover tightly and bake at 375 for at least an hour. Check at 1 hour. You can remove the lid and continue baking an additional 10 – 15 minutes to crisp up the top.

    Let me know if you experiment! 🙂

    Reply
  • Cassidy Stauffer November 16, 2012 at 8:38 pm

    Yummy Yummy Yummy!!! I’m definitely going to use your recipe with my grain free cornbread I have saved in the freezer. I think I’ll even use your stuffing recipe you posted above. Thanks so much!!! I can’t wait to try it… pinning it right now 🙂

    Reply
    • Amber November 16, 2012 at 9:05 pm

      Hi Cassidy,

      Oh please let me know how it turns out. I LOVE cornbread stuffing. Hope you have a great Thanksgiving. I always smile when I think about my foodie blogger friends during big foodie Holidays. I could not be happier cooking up a storm and making a perfect mess of my kitchen. Love this time of year, the fall bounty, all the comforting recipes we’ve been eating since children (well, healthy versions that is).

      Hugs to you.

      Reply
  • Dana Visak November 16, 2012 at 8:48 pm

    Ok. THAT sounds incredibly ridiculously awesome! YUM. And I’m telling you now, I WILL be making this. And I can’t thank you enough for taking the time to share all of that with me AND for getting back to me so quickly. You’re awesome. I found your blog approx. 3 weeks ago, through one of the other healthy food blogs I follow (couldn’t tell you exactly which one), but am I so very glad I have found you!!!

    And by the way, made your Pumpkin Pie Bites yesterday and we LOVE them. The Maple Coconut Whipped Cream turned out perfectly (and what a super easy recipe to boot. LOVE it!). So thank you for that as well.

    Happy Thanksgiving to you and yours and I so look forward to trying many of your awesome recipes! 🙂

    Reply
    • Amber November 16, 2012 at 9:11 pm

      Hi Dana,

      Well you just made my day. I have been sitting here with my laptop most of the day sick with a cold and sinus infection (intermittently playing with my son, reading books, making cookies, and blowing my nose) and your comment just put a smile on my face. So glad you are here and finding some new recipes to try.

      So glad to hear the pumpkin pie bites worked out for you. I haven’t made them since last year, so I made some again this afternoon with almond flour. It dramatically changed the texture, and I prefer them with whole almonds.

      Anyway, please let me know how the stuffing works out. I would love a recipe tester on this one! I was going to make it again today with the changes, but I won’t make it to the store in time. Little guy just went down for nap.

      Thanks again for your note today, Dana. You also have a great Holiday and enjoy your Thanksgiving.

      Reply
  • Tessa Domestic Diva November 21, 2012 at 1:56 pm

    yummy seasonings Amber! Happy turkey day!

    Reply
  • Christina @ Direct flight to Sri Lanka February 13, 2013 at 10:43 am

    Thanks for the recipe Amber, Hopefully i will be travelling soon to visit my granny , will make some bread cube and surprise her.

    Reply

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