Tuesday, March 20, 2018

Gluten Free Chocolate Chip Cookies


SERVES: 16 (1 cookie each) Prep Time: 15 min. Cooking Time: 12 min.

Ingredients
  • ¼ cup extra-virgin organic coconut oil melted
  • ½ cup coconut sugar
  • 1 egg yolk
  • 1 tsp. pure vanilla extract
  • 1 cup gluten-free all-purpose flour
  • ¼ tsp. baking soda, gluten-free
  • ¼ tsp. baking powder, gluten-free
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ cup dark chocolate chips (I like Ghiradelli 60% cocoa chips - but the Fixate recipe calls for 70% or higher)


Directions
  1. Preheat oven to 325º F
  2. Combine oil and sugar, mix
  3. Mix in the egg yolk and vanilla
  4. In a separate bowl, mix the flour, baking soda, baking powder, and salt 
  5. Add flour mixture to the oil mixture
  6. Stir in chocolate chips
  7. Roll into 12-16 balls.  You will need to press the dough together so it sticks.
  8. Bake for 10 to 12 minutes, or until golden brown.
Recipe very very slightly adapted from Fixate Cookbook (Amazon) (Beachbody)


Tuesday, March 13, 2018

Vegan Chili

This is a recipe that keeps on giving.  My friend Claire made this for a birthday celebration with friends.  We all immediately asked for the recipe.  I've made this for my family, for friends, for new parents, and am always asked for the recipe. 
This was originally an instant pot recipe, but I don't have one so I adapted for my crock pot.  It worked beautifully.  For instant pot instructions, follow the link to the original recipe below.
Here it is!  Enjoy!
Ingredients
  • 2 Green peppers diced
  • 1 yellow onion diced
  • 2 tsp crushed garlic (4 cloves)
  • 1 Tbsp chili powder
  • 1/2 Tbsp paprika
  • 1 Tsp cumin
  • 2 tsp salt
  • 3 cups vegetable broth
  • 4  (15 oz) cans crushed fire roasted tomato
  • 2 (15 oz) cans black beans
  • 1 (15 oz) can canneli beans
  • 1 (15 oz) can kidney beans 
  • 1 (15 oz) can corn
Optional:
  • 1/2 jalapeno minced
  • 1/2 cup quinoa
  • 1/2 Tsp red pepper flake
  • Cilantro diced

Instructions
  1. Saute onions and garlic in 2 Tbsp oil until translucent.  
  2. Turn off heat, add spices to warm
  3. Pour onions, garlic and spices into crock pot
  4. Drain and rinse beans and corn.  Add to crock pot 
  5. Add the remaining ingredients
  6. Cook on high for 5 hours
  7. Serve over rice
Adapted from Show Me The Yummy


Monday, February 5, 2018

Corn Casserole - gluten and refined sugar free

Ingredients:

  • 1 cup milk (cow or substitute)
  • 5 Tablespoons cornstarch
  • 2 Tablespoons maple syrup
  • 3 eggs, beaten
  • 1 14.75-ounce can cream corn
  • 1 15.25-ounce can whole kernel sweet corn, drained
  • ¼ cup butter or butter substitute
Directions:
1. Preheat oven to 350 degrees.
2. In a saucepan, mix together the milk and cornstarch over low heat stirring continuously for 5 minutes.
3. Add all the other ingredients (in order) and stir until the mixture thickens.
4. Bake in casserole dish for 45-55 minutes (when bubbly and brown).

Vegan Tagine

Thank you Amanda for sharing this recipe with me.  It is fantastic!

4 Servings - I like to double this recipe.

Ingredients

  • 5 Tbsp Olive or Sunflower oil
  • 1 Large onion, thinly diced
  • 2 garlic gloves, finely chopped (or 2 tsp chopped garlic)
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 2 tsp cinnamon
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 3 14oz can chick peas
  • 1 26 oz can chopped or crushed tomatoes
  • 4 cups vegetable stock
  • 1 large eggplants (12 oz) diced
  • 8 oz button mushrooms sliced 
  • 3 oz dried apricots
  • Salt and Pepper
To Serve
  • 8 oz cous cous (this is NOT gluten free) or Quinoa (gluten free) 
  • 1 oz sliced almonds
  • 1 tbsp chopped fresh parsley
  • Salt and Pepper
Directions


  1. Heat 2 tbsp Oil in pan.  Add onion and garlic.  Fry over medium heat for 5 minutes until golden. Stir in spices for the last minute.  Set aside.
  2. Heat 2 tbsp oil in pan.  saute mushrooms for 4-5 minutes until browned.  Set aside.
  3. In a different pot, heat 3 tbsp oil.  Add eggplant and saute, stirring over high heat for 5 minutes until evenly browned.  Add Onion mixture, chickpeas, vegetable stock, tomato, apricots and mushrooms to pot. 
  4. Cook for an additional 10 minutes.  
  5. Salt and pepper to taste.
  6. Prepare cous cous and serve with almonds and parsley.

Wednesday, October 18, 2017

Coconut Curry Lentil Soup


This!  All I want to eat these days is this.  Bowl after bowl.  It is so yummy!

Ingredients
  • 1 tbsp coconut (or olive) oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp tomato paste
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp curry powder
  • 4-5 cups vegetable broth (depending on how thick you want it)
  • 1 can coconut milk
  • 600 g diced tomatoes (at least 400 g - add more if you like tomato)
  • 2 cups dry red lentils

Directions
  1. Heat coconut oil
  2. saute onion, garlic and ginger until softened
  3. Add tomato paste, curry, and red pepper flakes and stir until combined
  4. Add in coconut milk, broth, diced tomatoes, and lentils
  5. Bring to boil
  6. Let simmer for at least 45 minutes, but up to 90 minutes, stirring regularly
  7. EAT ALL THE SOUP!
Recipe adapted from Veganela.com

Pumpkin Banana Bread

Ingredients

  • 3 cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • ½ tsp Baking Powder
  • 1-½ tsp Cinnamon
  • ¾ tsp Ginger
  • ½ tsp Cloves
  • ¼ tsp Nutmeg
  • 3/4 cup Sugar
  • ½ cups Light Brown Sugar
  • ⅔ cups Vegetable Oil
  •  Eggs
  • 1 cup pumpkin puree (from can)
  • 4 Medium ripe bananas mashed
  • Optional: Raw sugar, pumpkin pie spice, pumpkin pepitas (for dusting loaf)

Directions

  1. Preheat oven to 350
  2. Combine flour, baking soda, salt, baking powder, cinnamon, gingers, clove, and nutmeg.  Set aside
  3. Beat sugars and oil together
  4. Mix in eggs
  5. Mix in pumpkin
  6. mix in mashed bananas
  7. Fold in flour, 1/2 of the mixture at a time.  Don't over mix.
  8. Fill 12 muffin tins 3/4 full
  9. Use the rest of the batter in a 9x5 loaf pan.  
  10. Optional: Sprinkle the loaf with raw sugar, pumpkin pie spice and raw pumpkin pepitas.
  11. Bake muffins for 30 minutes 
  12. Bake loaf for 60 minutes or until knife comes out clean


Adapted from Tasty Kitchen recipe.

Monday, August 28, 2017

Easy crispy chicken with carmelized lemon, tomato, and olives

This is the tastiest, easiest dinner.  My two older kids won't eat it, but my little gobbles it all up!  I serve over rice.


Ingredients
1 tablespoon oil
2lbs (approx) mix of bone in and skin on chicken.  I've used breasts, thighs, legs, and a combo.  
1 teaspoon Sea Salt
3 lemon cut in half
1 cup pitted black olives
1 pint grape tomatoes
 handful of thyme (about 8-10 stems)

Directions
1. Preheat oven to 450°F.
2. Heat the oil in an oven-proof skillet over medium-high heat. 
3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. 
4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.
5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.
6. Roast for 25 minutes, or until chicken is cooked through.

Adapted from: https://weelicious.com/2012/11/09/roast-chicken-with-caramelized-lemons-cherry-tomatoes-and-olives/