Mexican Quinoa Casserole (Dairy/Gluten/Soy Free)

This turned out delicious! I changed it up from the original recipe so it fits in our family’s dietary choices.

INGREDIENTS

• 1 cup quinoa
• 10 ouces salsa (original recipe called for enchilada sauce but I could not find it. I may try that next time.
• 1 (4.5-ounce can chopped green chiles, drained
• 3/4 cup frozen corn
• 3/4 cup prepared black benas (either canned or prepared dry)
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded Daiya Dairy Free cheddar cheese, divided
• 3/4 cup shredded Daiya Dairy Free mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

INSTRUCTIONS

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
• In a large bowl, combine quinoa, Salsa or enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
• Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
• Serve immediately, garnished with avocado and tomato, if desired.

Imitation IHOP Gluten Free Diary Free Pancakes

These are insanely good! Elijah and I have been eating the same recipe for almost a year but this is our new “go to” recipe. I adapted it from an imitation IHOP recipe.

1 1/4 c. gluten free  flour (I make my own and its wayyyy cheaper and better!)
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt
1 egg, beaten
1 can full fat coconut milk
2 Tbsp. melted earth blance
1/4 c. sugar
Put a the ingredients in a bowl and mix well. Pour pancakes onto griddle and cook, flip etc until done. you know….like how you would pancakes! Lol. Enjoy!

Pumpkin French Toast Bake

INGREDIENTS

• Cubed bread to overfill a 9x13 casserole dish. Crusty french bread works well but you can use Gluten Free too! Udi’s Gluten Free Hamburger buns would work well!
• 7 large eggs
• 2 cups Almond Milk
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup canned pumpkin
• 5 tablespoons honey or brown sugar
• 3-4 tablespoons brown sugar for topping
• nuts, like pecan or walnuts for topping (optional)

INSTRUCTIONS

1. Coat casserole dish with nonstick spray. Cut bread into 1-inch cubesIn a large bowl, whisk together eggs, milk, vanilla, pumpkin, sweetener of choice and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
2. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
3. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Honey Sweetened Chocolate Chip Cookies (GF DF!)

Ingredients:
1/2 c. honey (I used local honey)
1/2 c. Earth Balance
1 egg
1/2 tsp. vanilla
1 1/2 c. GF Flour
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips

 

Cream honey and butter together. Add egg and vanilla. In small bowl, mix flour, soda, powder and salt together. Add flour mix. Add nuts and chocolate chips. Drop onto cookie sheet and bake at 350 for 12 minutes.

Coffee Cocoa Crusted Crock Pot Roast

HUGE HIT IN OUR HOUSE!!!!! The flavor of this is unbelievable!

Coffee Spice Rub

2 tablespoons coffee grounds

½ teaspoon ground chipotle

1 teaspoon unsweetened cocoa powder

¼ teaspoon cinnamon

½ tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon cumin

1 teaspoon sea salt

Mix all spice rub ingredients together and set aside.

Roast

½ tablespoon coconut oil

2.5 lb beef chuck roast

1 red onion, halved and sliced

¾ cup water

Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot!  Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!.  Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side.  If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast.  You want it to make a nice crust on both sides of the meat.  Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.  Serves 6.

Short Ribs

Ingredients

• f.o.c. (fat of choice)
• ~2 ½ lbs beef short ribs*
• 1 yellow onion, roughly sliced
• 1 carrot, roughly chopped
• 4 cloves garlic, roughly minced
• 1/4 c red wine
• 1 ½ c beef stock
• 1 ½ c water
• fresh rosemary, chopped
• s & p

 

Method

Salt and pepper the short ribs. Heat a saute pan up over medium-high heat and melt a few tablespoons of your f.o.c., tallow would be great here. Sear your short ribs until they’ve developed a nice, brown crust. Place the short ribs in your slow cooker.

Turn down the heat on your saute pan to medium, and add the onion, garlic and carrot. Saute a bit and add the red wine. You’re not trying to cook the vegetables through, we’ll kill them in the crock pot, we’re trying to evaporate most of the wine from the pan. Stir around the vegetables every so often, until most of the wine is gone. We’re just trying to give a touch of flavor to the vegetables, not make everything taste boozy.  Place the vegetables in the slow cooker.

Pour the water and beef stock in the crock pot. Set it on high and let it go until the short ribs fall apart when you pick them up. This will take about 4 hours.

Mushroom Quinoa

INGREDIENTS

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 pound cremini or bella mushrooms, sliced
• 5 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

 

INSTRUCTIONS

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.

Hungarian Goulash–Gluten and Dairy Free

Ingredients

• 3 tablespoons sunflower oil
• 2 pounds mushrooms, sliced
• 2 large onions, halved and sliced (4 cups)
• 2 red bell peppers, chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 2 pounds lean beef chuck, cut into 1 1/2-inch pieces
• 1/4 cup sweet Hungarian paprika
• 3 tablespoons all-purpose gluten free flour
• 2 cups beef stock
• 4 teaspoons tomato paste
• 1 Tablespoon Dill
• 1 Tablespoon Parsley

Preparation

1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).

2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.

3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.

Dairy Free Creamy Tomato and Chicken Soup

"Creamy" Crockpot Chicken and Tomato Soup
8 frozen skinless boneless chicken breast
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth
1 small can of tomato paste
1/2 jar of your favorite tomato sauce
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Whole Pumpkin Soup

Ingredients
1 whole baking pumpkin, approximately 4-5 pounds,  scooped and rinsed
2 teaspoons vegetable oil
1 tablespoon butter or Earth Balance (for Dairy Free) 
1/2 small yellow onion, diced
1 teaspoon kosher salt
2 clove garlic
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream, condensed milk (goat or cow) or full fat coconut milk (canned) for dairy free
2 ounces goat cheese (optional...I may add this next time)
1 teaspoon fresh thyme leaves

Directions
Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil.Line a casserole dish with foil. Must be large enough to hold pumpkin

Combine the butter, onion, salt, garlic, apples, chicken broth, and dairy option in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. If you are not adding the cheese, bake for 2 hours. 

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.


Original Recipe: http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html?oc=linkback

Vegan/ Gluten Free Mac and Cheese

Macaroni and Four Cheeses

• 1 Tbsp refined coconut oil, melted
• 2 Tbsp salt
• 1 lb GF Pasta
• 2 (10 oz) packages frozen pureed winter squash
• 2 cups almond
• 4 oz vegan shredded cheddar cheese
• 2 oz vegan shredded jack or some other white cheese
• 4 oz vegan cream cheese
• 1 1/2 tsp powdered mustard
• 1/4 cup pulverized pretzels (ground into crumbs in a food processor)
• 2 Tbsp vegan Parmesan cheese

Preheat oven to 375 degrees.  Oil a 2-quart casserole dish and set aside.

In a 4-6-quart pot, combine 3 quarts of water with 1 1/2 tablespoons of the salt.  Bring water to a boil and cook the pasta according to the package directions.

Meanwhile, in a 3-4-quart pot over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted.  Increase the heat to a medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, and the remaining 1/2 Tbsp of salt.

When the pasta is done, drain it, the return the pasta to the pot.  Stir the cheese sauce into the macaroni.  Transfer the entire mixture to the prepared baking pan.

In a medium bowl, combine the crumbs, Parmesan, and coconut oil (if using).  Sprinkle the mixture over the top of the macaroni and “cheese.”  Place the casserole dish and bake for 20 minutes, then broil for 2-3 minutes until the top is nicely browned.

Butterscotch Brownies–Gluten and Dairy/Soy Free!

These are YUMMY! Definitely not CALORIE free but an occasional safe indulgence for those sensitive or allergic to these allergens.

2 cups packed light brown sugar

½ cup dairy-free, soy-free margarine / buttery spread. I use Earth Balance

2 eggs

1 tsp vanilla extract

2 cups Gluten Free Flour Blend

2 tsp  baking powder

¼ tsp salt

1 cup shredded unsweetened coconut

1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.

2. Preheat oven to 350° F. Grease an 8×8-inch pan.

3. Using an electric mixer on medium-high speed beat in egg until sort of creamy. Mix in vanilla.

4. In a separate bowl, whisk together the flour blend, baking powder, and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.

5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.

6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.

Carmel Apple Crisp (Gluten & Dairy Free!)

Casserole Ingredients

5 Granny Smith Apples (peeled, cored and sliced in wedges

1/2 cup coconut oil (melted)

1 cup chopped nuts (I used almonds cause I had them but will probably use pecans next time)

1 cup coconut flour, sifted

1 cup shredded coconut

4 large eggs

3+ tblsp honey

3 tbls of brown sugar (add more if you like it sweeter)

3/4 tsp salt

2 Tbsp Cinnamon

Preheat oven to 350 degrees. Line apples on the bottom of a 9x13 casserole dish making sure they are on one layer deep. Combine all other ingredients and spread over apples. Be sure all apples are completely covered to lock in juices. Bake 40-45 minutes

While apples are baking, make the caramel sauce….

Caramel Sauce Ingredients

1 cup full fat canned coconut milk

1/2 cup honey

2 tbsp brown sugar

2 tbsp earth balance

Combine all ingredients except earth balance over medium heat. Simmer for ten minutes.  Stir and simmer for an additional 5-10 min. Add earth balance.  simmer and stir. Pour about half or so over the apples to moisten. I use the other half to add to each serving. GOES GREAT WITH YOUR FAVORITE DAIRY FREE VANILLA ICE CREAM!

“Creamy” Cashew Dip : Dairy and Gluten Free

 

This yummy creamy was originally labeled as a spreadable dairy free cheese. It doesn’t really taste that “cheesey” to me so I made some adjusted and just make it as a dip and it is super yummy and full of protein and healthy fats!

 

• 1 1/2 cups raw cashews
• 1/2 cup almond milk (to start)
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice

• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

 

Soak cashews for two hours so they blend well. Drain and put in a high power blender. Blend well. You can adjust consistency by adding more almond milk.

Salisbury Steak : Dairy/Gluten Free Option

Ingredients

• 1/4 cup safflower oil
• 1 large onion, grated (about 1 1/3 cups)
• 2 slices white bread – I use Udi’s Gluten Free
• 1/2 cup Almond milk
• 2 pounds ground sirloin
• 2 garlic cloves, minced (1 1/4 teaspoons)
• 1 large egg
• 2 tablespoons chopped flat-leaf parsley ( I use dried)
• 2 teaspoons plus a dash of Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 1 teaspoon cornstarch, plus 1/4 cup for dusting ( I actually use tapioca starch)
• 1 1/2 cups beef broth

 

Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside

Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.

Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.

Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Lemon Chicken

4  chicken breasts
flour to dredge (Optional…sometimes I coat in flour, sometimes I skip this. In the original recipe, you are advised to brown the chicken but I tend to skip this step in favor of saving time)
1/4 cup lemon juice
1/4 cup chicken stock
1 tsp rosemary
1 tsp oregano
3 cloves minced garlic
1 tsp salt
2 tsp pepper
Veggies for bottom of pan(peppers, carrots, onions, mushrooms, etc)

Preheat oven to 375 degrees. cover the bottom of a 9x13 with veggies of your choice. Place chicken breasts on top. If you chose to coat in flour, do this first otherwise just put them on naked. Mix the remaining ingredients together and pour over chicken and veggies. Bake for an hour or until chicken reaches an internal temp of 165 degrees.

Gluten Free Molasses Cookies

1/2 cup coconut oil (buy here)
1/2 cup coconut sugar
1/2 cup blackstrap molasses
1 egg
1 cup almond flour
3/4 cup sorghum flour
1 tsp cinnamon
1 tsp fresh grated ginger (I use those frozen cubes that you can find in the veg section of the grocery store.)
1/8 tsp nutmeg

Combine all the ingredients in a high power blender and mix well. It will be thick so you will have to stop several times and scrape the sides with a rubber spatula.

When it is well mixed, drop small scoops on a cookie sheet lined with silicone mat. Be sure they are about 2 inches apart. Bake at 350 for 12-14 minutes.

Sweet Potato Quinoa Chili

one pound ground turkey

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Completely cook the ground turkey in a separate pan then add to chili and mix. Top with avocado and chopped cilantro. Scrumptious!

Broccoli Chicken Casserole–Gluten Free, Dairy/Soy Free

This is so yummy! I made lots of changes from the original to make it a main course (by adding chicken) and GF/DF/SF. Turned out awesome and I have made it several times.
Ingredients

• 1 lb fresh or FROZEN broccoli, pieces or florets (if using frozen, just make sure to remove any ice chunks)
• 6 tablespoons of Extra Virgin Olive Oil
• 5+ garlic cloves
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup GF Pretzels pulvarized in a food processor to make “bread crumbs” 
• 1 lemon, juice
• 3 tablespoons toasted pine nuts
• 2 pounds chicken cut into cubes

Preheat oven to 375.
Combine all ingredients and toss together. Put in a 9x13 casserole dish. Bake for 45 minutes or until the chicken reaches an internal temperature of 165 degree f.

Kid Chef Peanut Butter Cookies–DF, GF

I want my kids to know how to cook. I love to cook and I love feeding my family yummy and usually healthy foods. I am excited to begin a cooking adventure with Elijah. I believe cooking is a great way to teach following directions, cause and effect, health and wellness and great for quality time together. This is the first recipe Elijah has made. It is simple. Only five ingredients and most of the are healthy. There is sugar but you could easily sub xylitol, stevia or something of the kind. We used organic sugar.  I am working on getting Elijah’s day more structured and school-like and plan to use cooking in his “curriculum” a few times a week.

Ingredients:

1 cup Peanut Butter ( I use natural smooth but you can use whatever you prefer)

1 Cup sugar (I use organic)

1 egg

1 tsp baking sode

a dash of salt…a little more of you use natural peanut butter without salt

Preheat oven to 350 degrees Fahrenheit.

Put all ingredients in a large mixing bowl.  I let Elijah do this. I measure and he dumps.

Using a hand mixer, mix until smooth. Elijah and I do this part together.

Roll into 1 inch balls and hand to child. Let child put them on the cookie sheet and lightly press to flatten. Elijah likes seeing his handprint in the cookies.

Bake for 10 min.

Cool on rack.

Enjoy!

Here are some pictures of our baking session!

Dressed in his apron and ready to bake!

Our step stool makes Elijah the PERFECT height to reach the counter!

Elijah carefully adds ingredients

We use the mixer together

Flattening the cookies after carefully placing them on the cookie sheet.

Anxiously awaiting the cookies as they bake!

A little dress up time as we wait…..

Yummy! Great job Elijah!