Almond & Coconut Brownies (grain free, gluten free, & dairy free)

I am not eating any grains at all and am feeling so much better. I found this amazing brownie recipe on a grain free blog. The recipe called for coconut oil so I added some unsweetened coconut to give it more flavor.  Coconut oil is a great substitute for butter. Coconut products can be expensive. I bought a big 32 oz container of coconut oil months ago and I am slowly using it up. It is cheaper to buy a big container. I buy unsweetened coconut at Winco in the bulk foods section.  These taste so good that I ate half the pan.

Ingredients

2/3 cup honey
1/2 cup melted butter or coconut oil (I used coconut oil)
1 Tbsp. vanilla extract (I used burbon vanilla)
3 eggs
1 cup almond flour (I used honeyville grain almond flour)
1/2 cup cocoa (I used Hersheys)
1/4 tsp. baking soda (this can be omitted)
1/4 tsp. sea salt (omit if using salted butter)
2/3 cup shredded unsweetened coconut (optional and my add in)
Method

Heat oven to 350 degrees F. Mix honey, butter, vanilla and eggs until smooth. (If omitting baking soda, beat eggs until foamy before adding in other wet ingredients.) Add almond flour, coconut, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.

Cool on a wire rack at least until sides pull away from the edge of the pan before cutting.


http://grainfreefoodie.blogspot.com/2012/01/almond-flour-brownies.html

Gluten Free Basic White Sauce

Basic White Sauce

Can be used for gravies, sauces, creamed or scalloped dishes

Ingredients

• 4 tablespoons butter
• 1 1/2 cups milk
• 1/4 tsp salt
• 1/8 tsp white pepper
• 2 1/2 tablespoons sweet rice flour
• 1/4 cup milk

Directions

• Over low heat melt butter in 1 1/2 cups of milk with salt and white pepper. Using a small cup, making a paste with the sweet rice flour and 1/4 cup milk. Then, slowly add to the heating mixture. Stir over head until thickened 

Note

• I personally have not made this recipe but a friend was asking for it. I got the Sweet Rice Flour at Honeyville Grain and the recipe is on the package. 

Vegan Pesto

I received fresh basil from bountiful baskets and the first thing I thought of was pesto. However, I am not eating any dairy and pesto usually calls for cheese. I found the following recipe and it was amazing. 

Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup nuts, such as almonds, pine nuts or walnuts (I use raw almonds)
• 5 cloves garlic
• 1/3 cup nutritional yeast (I use Bragg's) 
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper (I omitted)

Put in a food processor or vitamix and blend until a paste forms. Serve over pasta or as a pizza sauce. I used it as a dip for my roasted cauliflower. 

http://vegetarian.about.com/od/morerecipes/r/Veganpestorec.htm

Stir-Fried Chicken with Creamed Corn ~ Amanda Hesser

I was looking at recipes using leftover chicken and found this in THE ESSENTIAL NEW YORK TIMES COOKBOOK by Amanda Hesser. I was hesitant to even make it, but the results were amazing. We loved it and I've cooked it for friends and they love it as well.

Ingredients:

1 pound boneless chicken (breasts or thighs) cut into 1/2 inch chunks (I also have used leftover chicken)
2 tablespoons soy sauce (use gluten free)
1 tsp Asian sesame oil
1 tablespoon sherry, rice wine, sake, or dry white wine (I use sherry)
2 tablespoons neutral oil (I use olive)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 small chile, seeded and minced (or crushed red pepper flakes to taste)
One 15 oz can creamed corn
1 cup corn kernels (fresh, frozen or canned)
Chopped cilantro for garnish

Instructions:

1.Mix the chicken with the soy sauce, sesame oil, and wine in a small bowl. Put the oil into a deep skillet or wok, and turn the heat to high.
2. Drain the chicken (I don't do this). When the oil is hot, add the chicken to the skillet and cook undisturbed until the bottom browns, about 2 minutes. Stir ones or twice, and cook 2 minutes longer.
3. Turn the heat down to medium-low. Add the garlic, ginger, and chile and stir; 15 seconds later add the creamed corn and corn kernels. Cook, stirring occasionally until heated through, 3-4 minutes. Garnish with cilantro and serve over rice or quinoa.

Garlic Ginger Bok Choy

Elana has a section on her website titled "cooked veggies." Today I got Bok Choy from Bountiful Baskets (www.bountifulbaskets.com) and had to figure out what to do with it.  Check them out as they are expanding and may be available in your area.  It is great being part of a coop and saving money on fruits and vegetables.  It is exciting to see what kind of produce you bring home and to find recipes for specific vegetables. 


Garlic Ginger Bok Choy (http://www.elanaspantry.com/garlic-ginger-bok-choy/) 

• 1 ¼ pounds baby bok choy (I used one large one and doubled the recipe)
• 1 tablespoon fish sauce (Taste of Thai is gluten free)
• 1 tablespoon agave nectar or honey (I used honey)
• 1 tablespoon toasted sesame oil
• 1 tablespoon arrowroot powder 
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• 10 scallions, finely sliced
• 2 large cloves garlic, thinly sliced
• 1 ½ inch piece ginger, thinly sliced

1. Slice bottoms off baby bok choy
2. Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
3. In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
4. Make a paste-like slurry dissolving the arrowroot
5. Heat olive oil in a large skillet over medium heat
6. When oil is hot, add bok choy and salt
7. Cook, tossing frequently with metal tongs until slightly wilted (next time I am going to drain the water off after cooking the vegetables)
8. Add scallions, ginger and garlic and stir constantly until fragrant
9. Stir in sauce and quickly mix with vegetables, until thickened
10. Serve right away, while hot

Coconut Bars ~ Elana's Pantry

These coconut bars are amazing and so moist. They taste like cake. Coconut products are not cheap but I think this recipe is worth it. I got this recipe from http://www.elanaspantry.com/. The only thing I did differently was omit the stevia.

Coconut Bars

• 3 eggs
• 1 cup coconut milk
• ⅓ cup coconut oil
• ⅓ cup honey
• 1 tablespoon vanilla extract (I used trader joes bourbon vanilla)
• ⅛ teaspoon stevia (I omitted)
• ½ cup blanched almond flour (I use honeyville grain)
• 1 tablespoon coconut flour
• 1 ½ cups unsweetened shredded coconut
• ¼ teaspoon sea salt

1. Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
2. Pulse in almond flour, coconut flour, shredded coconut and salt
3. Transfer ingredients into an 8x8 pyrex glass dish
4. Bake at 350° for 30 minutes
5. Cool for ½ hour, then place in refrigerator and serve when chilled

Makes 16 bars 24 bars

Roasted Broccoli & Garlic

• 2 heads broccoli crowns cut into florets
• 10 gloves garlic (optional) 
• 2-3 tbsp olive oil
• 1/2 tsp sea salt 

1. In a bowl combine &  toss the broccoli & garlic with olive oil and sea salt
2. Put in an oven safe glass dish 
3. Bake at 350 for 15 minutes

Zucchini Soup

I LOVE THIS SOUP! IT HITS THE SPOT ON A RAINY DAY

ZUCCHINI SOUP

2 zucchinis
1 onion
2 garlic cloves
2 tablespoons of olive oil
Sea salt

Steam the zucchini and onions in steamer. Then put in a blender, add garlic cloves and olive oil. Add water for desired consistency, then blend. Pour in bowl and add sea salt.

http://www.thecandidadiet.com/candida-recipes-soup-snacks.htm

Mashed Cauliflower

I got this amazing recipe from http://www.elanaspantry.com/mashed-cauliflower.
Elana has a picture on her website that looks better than mine so I didn't even post it.

2 heads cauliflower, washed and cut into large pieces
2 tablespoons olive oil (elana writes you can used earth balance natural buttery spread)
1/2 tsp sea salt
4 gloves garlic (my addition to Elana's recipe)

• steam cauliflower until very tender
• puree in a food processor (I used my vitamix) with garlic, olive oil, & salt
• you can reheat in the over at 350 for 20 minutes in a casserole dish (I didn't do this)

Gluten Free Soft White Bread or Rolls ~ Pam

Gluten Free Soft White Bread/Rolls

Ingredients:  In a small bowl combine

½ cup warm water (80-100 degrees)

2 teaspoons sugar

4 teaspoons dry yeast

In a small bowl mix the water and sugar, add the yeast then let it stand for 15 minutes.

Dry Ingredients

2 cups rice flour ( I do 1 ½  white rice flour and ½ brown flour)

2 cups tapioca starch

¼ cup sugar

4 teaspoons xanthan gum

2/3 cups powdered milk

1 ½ teaspoons salt

Combine the above 6 ingredients in a large mixing bowl.

Wet Ingredients

1 ½ cups warm water

4 Tablespoons oil or melted butter

1 teaspoon GF vinegar

3 eggs

Mix the above wet ingredients in a small bowl and beat well.

Directions:

Mix the above dry ingredients in a large bowl, and the wet ingredients in a small bowl. Then add the wet ingredients and the yeast mixture to the dry ingredients.

Beat on high for 2 minutes. The dough will still be quite sticky.

Use 2 small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Or use one 9 x 5 loaf pan and put the rest in 10-12 greased muffin pan holes.

Allow to rise in the pan in a warm place until doubled (about ½ hour).

Bake at 350 for 25 minutes or so. Adjust time depending on size of the loaves. I cook them until the center is about 209 degrees. I usually cover them with tin foil after about 13 minutes to prevent them from getting too dark.  Remove from pan to cool.  Allow to cool before cutting.

"Eggplant Caponata" ~ Elana's Pantry

Simple Eggplant Caponata (picture above is mine)
1 medium eggplant, diced into ½-inch cubes (Elana writes to leave the skin on but next time I am peeling it off)
½ cup cherry tomatoes, sliced in half
2 tablespoons kalamata olives, sliced in half (I used a can of whole black olives)
2-4 tablespoons olive oil
¼ teaspoon sea salt

1. In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt
2. Transfer mixture to a 9 x 13 glass dish 
3. Bake at 350° for 35-45 minutes until eggplant is tender
4. Serve

http://www.elanaspantry.com/eggplant-caponata/

Roasted Brussel Sprouts and Garlic

raw brussel spouts
whole peeled garlic


Drizzle with olive oil and sprinkle with sea salt
Bake in oven at 350 for 15-20 minutes

Pork Tacos with Avocado and Fresh Cheese ~ Amy Courter

I love it when people send me recipes. If you have gluten free recipes and a picture, email them to me and I will post them.

Pork Tacos w/avocado and fresh cheese

4 medium red potatoes, cut into 1/2-inch cubes
2 lb boneless pork shoulder - cut into 1" pieces
28oz fire-roasted tomatoes in juice
1 can diced green chilies
1 TBSPN dried oregano
3 garlic cloves, crushed or finely chopped
1 medium white onion, sliced
salt
4 oz. chorizo (optional)
24 warm corn tortillas
1 cup crumbled queso fresco
avocados

Spread the potatoes over the bottom of the slow-cooker and top with pork. In a large bowl, mix tomatoes, chilies, oregano, garlic , onion and 1 1/2 tspn salt. Pour mixture evenly over the meat and potatoes. Cover and cook on high for 6 hours. 

When you are ready to eat, fry chorizo (optional) and sprinke on top of pork and tomatoes mixture. Stir everything together, breaking pork into smaller pieces - right for wrappying in tortillas. Serve with the warm tortillas, crumbled fresh cheese and avocados.

Spaghetti Squash Saute´

Check out what I threw together for my lunch!

Ingredients:
a lot of fresh spinach, 5 grape tomatoes, small spaghetti squash, 3 garlic cloves, 1/2 onion chopped & sauté in olive oil. No salt seasoning added for extra taste (I got mine at Costco but I've seen it in other stores)

The Candida Diet says you can lightly sauté vegetables and to keep garlic raw (nasty) but I believe I followed the Simple Carbohydrate Diet more. I like the idea of combining both.

I feel great today!

Black Bean & Pumpkin Chili ~ Taste of Home

Matt actually liked this recipe from Taste of Home. The picture on taste of home looks better than mine.

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey (I used chicken breast)
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

http://www.tasteofhome.com/Recipes/Black-Bean--n--Pumpkin-Chili

Chick-fil-A: Gluten Free Menu

Wednesday's at the Chick-fil-A in West Valley is "kids night." Kids eat FREE with paying adults (2 kids meals per 1 adult meal). We paid $13.52 for all 5 of us to eat (I budget $20 for 2 weeks in our eating out/entertainment budget). 


Tonight I ordered the Chargrilled Chicken with no bun. Instead lettuce was wrapped around the chicken and tomatoes. I also had the potato waffle fries. Excellent Choice. 


Amanda was amazing. When I told her about Celiac Disease and Gluten, she immediately went to the back to make sure the people who were preparing my order had clean gloves. I always get treated great when I am there but I felt she went above and beyond to make sure everything was done correctly. 

Gluten Free Vanilla Cupcakes ~ gluten free goddess

www.glutenfreegoddess.blogspot.com


These are her instructions from her website. Purple writing is what I did. Non-dairy version in green. 

Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners.

In a mixing bowl, whisk the dry ingredients together: 

1 cup sorghum flour or brown rice flour (I used Bob's Red Miill sweet sorghum flour) (1/2 cup brown rice flour & 1/2 cup sorghum flour)
1 cup tapioca starch 
1 cup organic cane sugar 
1/2 teaspoon sea salt 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon xanthan gum 

Add in: 

1 cup vanilla soy, rice, coconut, or almond milk (used vanilla almond milk) (1% regular milk)
1/4 cup organic free-range eggs, beaten or Ener-G egg replacer (equivalent to one large egg, which I used)
3 tablespoons coconut oil (melt before adding or it will be clumpy) (unsalted butter softened)
1 tablespoon bourbon vanilla extract 
1/4 teaspoon lemon juice 

Beat with a mixer until the cake batter is smooth. Do not over-beat. 

Using an ice cream scoop, plop the batter into the twelve liners (The first time I made these dairy free, I used 12 liners/cupcakes and there was too much batter. When I made them non dairy the second time, I did 18 cupcakes and the cupcakes turned out better) Smooth out the tops with wet fingers. 

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude. (It took me 20 minutes)

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms). 


I used the Pillsbury Strawberry icing (gluten free). I froze the rest of the cupcakes for Kaitlyn's Birthday. I am doing most things ahead of time since I work this weekend.