Gluten Free Apple Spice Bread

 Gluten Free Apple Spice Bread

    I love making apple desserts! I do enjoy pumpkin spice, but apple has and always will be my go to. This bread is so good with a cup of coffee and even better the second day. The oat flour in the recipe adds a great texture and flavor that you don't get with using just gluten free flour. I like to cut it into individual slices and keep it in the freezer so I have a treat to offer guests (mostly my little sis) when they come over!

Gluten Free Apple Spice Bread

Ingredients

1 Cup Bob's Red Mill Gluten Free Flour

1 1/2 Cups Gluten Free Oat Flour *see note 

1 1/2 Cups coconut sugar

2 tsp baking powder

1 tsp cinnamon

1 1/2 cups apple chopped into small pieces 

1 egg

1 cup almond or coconut milk

1/3 cup coconut oil melted

1 tsp vanilla extract

Topping

2 TBSP coconut sugar

1/4 tsp cinnamon 

Directions

1) Pre-heat oven to 350 and line a bread pan with parchment paper or grease with coconut oil.

2) Using a whisk mix together the egg, coconut sugar, coconut oil, milk, and vanilla in a large bowl until incorporated. 

3) Stir in the gluten free flour, oat flour, baking powder, and cinnamon just until combined. You don't want to overmix gluten free flour or it will become tough.

4) Gently stir in the apples.

5) Pour into the prepared baking dish and sprinkle with the topping.

6) Bake for 40-45 minutes until a toothpick comes out clean. Depending on the depth of your bread pan it may take even longer. Mine took about 45 min.

7) Cool the bread for at least 15 minutes before slicing. 

Enjoy!

This will keep at room temperature for 4 days wrapped tightly but also freezes in slices really well!

*note- to make gluten free oat flour blend oats until a very fine texture, similar to almond flour in a high speed blender. You also can buy oat flour, Bob's Red Mill and Thrive Market have gluten free oat flour. 

You can use all Bob's Red Mill gluten free flour in this recipe and it will still turn out great but I really like the taste and texture better with a mix of the two flours. 

* Subs- you can sub brown sugar for the coconut sugar, and butter for the coconut oil.

* I have also made this bread with cardamom as a 1 to 1 sub for the cinnamon and it tasted great! When I'm in a LPR flare I can't handle cinnamon but do just fine with cardamom so feel free to try it if you love cardamom as much as I do! 

Dairy Free Cheeseburger Soup

 Dairy Free Cheeseburger Soup

This soup is one of my favorite things to eat on a chilly fall night. The little tang from the mustard in the soup gives it that cheeseburger flavor, and blending the veggies makes have a great texture! You can sprinkle a little dairy free cheese on top, So Delicious Brand is my favorite for their ingredients and taste! I love to freeze this soup in individual servings using my "souper cubes" to heat up for a quick lunch! 

 Dairy Free Cheeseburger Soup

Serves 4 ( you can double the recipe to feed a larger crowd, )

Ingredients 

1 lb ground beef

1 cup peeled and diced carrots

3 cups diced russet potatoes 

4 cups chicken broth

2 tsp salt divided 

1/2 tsp onion powder

1 tsp dried parsley 

2 tsp yellow mustard ( mustard from a bottle not mustard powder)

note: the salt may need to be adjusted based on if you are using low sodium chicken broth, this recipe was made using Pacfic Brand Organic Chicken Broth that has a medium salt level. If you double the recipe double everything but the salt, start with the 2 1/2 tsp and add more if needed. 

Directions

1) In a large dutch oven or soup pot over medium high heat add the ground beef and 1 tsp salt. Brown the meat for 5-6 min until cooked through and remove to a dish.

2) In the same pot add the diced carrots, russet potatoes, chicken broth, onion powder, and 1 tsp of salt. Bring to boil and then reduce to a simmer. Cook for 15-20 minutes or until the potatoes and carrots are cooked until fork tender. 

3) Stir in the yellow mustard and dried parsley. Remove two cups of the soup and puree in a high speed blender for one minute until smooth. 

4) Add the puree and the ground beef back to the soup pot and simmer on low for 5 minutes. 

5) Taste and adjust salt if needed. 

Serve with a sprinkle of dairy free cheese, and chopped pickles if you want! 

Enjoy!

This will keep for 3 days in the refrigerator and also freezes really well in individual servings. 

Chimichurri Sauce and Marinade

 Chimichurri Sauce and Marinade 

     The first time I had Chimichurri was in Miami. I grew up going to Miami because that's where my dad was from and where my grandparents lived. It wasn't until I was a teenager that I started to understand the rich food culture Miami had. I would go to the grocery store just so I could explore all the local brands. I loved seeing things like fresh empanadas in the bakery case, and isles full of all sorts of marinades and sauces I had never heard of. Soon I had to make sure I left room when I packed for Miami to bring some of those precious shelf stable sauces home with me. Once I ran out I would start to look up recipes for how to make them on my own. I have always thought Chimichurri was such an easy way to add TONS of flavor to meat and chicken. When I had to stop eating acidic food a few years ago to heal my vocal chords, I forgot all about one of my favorite condiments. I made it recently and was so happy to add it back into my life! Chimichurri is a specialty of Argentina and Uruguay. It's made from lots of fresh parsley, olive oil, and vinegar. I like to use a mix of parsley and cilantro, while not as traditional I have seen many recipes made this way and I like the flavor of the mix of herbs. If you don't like cilantro feel free to use all parsley! 

 

Chimichurri Sauce and Marinade

(makes about 1/4 cup, enough to marinate 2 lbs of meat or to be used as a dipping sauce, double the recipe if you want to marinate meat and also have some to serve on the side)

Ingredients

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves 

2 tbsp chopped red onion

3 TBSP olive oil

2 TBSP red wine vinegar

1/8 tsp red pepper flakes 

1/2 tsp sea salt 

1/2 tsp fresh black pepper

optional 1 clove of garlic or 1 tsp garlic infused oil

Directions

1) Place all ingredients in a food processor and pulse 10 times or until all ingredients are roughly  chopped.

You also can use an immersion blender for about 10 seconds but the mixture will be a finer texture.

How do you use Chimmichurri?

Serve Chimichurri alongside grilled steak and chicken kebabs as a dipping sauce or drizzle it over the meat for lots of flavor! It's so good you will want to put it on everything! It's also great on eggs and any type of cooked veggie. 

Chimichurri makes a great marinade. Rub the mixture over 2 lbs of chicken or steak cut into 1 inch pieces for kebabs and let marinate for at least 6 hours before grilling. 

Enjoy!

The chimmichurri will keep in a sealed container for 3 days in the fridge. 

Gluten Free Greek Yogurt Blueberry Muffins

Gluten Free Greek Yogurt Blueberry Muffins

     These are the best gluten free muffins! My husband, son, and dad all love blueberry muffins. I tweaked a recipe I had made before to make these protein filled muffins a little healthier. Brian, my husband will tell me the truth about gluten free baked goods and he LOVES these. The muffins are especially great right out of the oven when the top is crunchy and the center is warm. I love to serve them with a little butter spread on top. The addition of greek yogurt makes for a great texture and added protein, almost 6 grams per muffin!

Gluten Free Greek Yogurt Blueberry Muffins

Ingredients 

3 TBSP melted butter

2/3 cup coconut or maple sugar, plus 2 teaspoons for sprinkling 

2 large eggs

1 tsp vanilla extract

1 1/4 cup greek yogurt 

1 3/4 cup Bob's Redmill Cup for Cup Gluten Free Flour ( the blue bag)

1 cup fresh or frozen blueberries (2 tsp gf flour to coat blueberries) 

1/2 tsp baking soda

1/4 tsp sea salt 

Directions

1) Pre-heat oven to 375 and line a 12 serving muffin tin with liners

2) In a large bowl whisk the melted butter, 2/3 cup sugar, and vanilla for 1 minute until combined.

3) Add the greek yogurt and eggs and whisk until well combined. 

4) Measure the gluten free flour, salt, and baking soda on top of the wet mixture. Stir with a spatula making sure the mixture is well combined. 

5) In a small bowl combine the blueberries and 2 tsp of gf flour. This will help the blueberries to not "bleed" when you mix them in and also help them not sink to the bottom of the muffins when baking.

6) Gently fold the blueberries into the muffin mixture. If you are using frozen blueberries you will want to do this very gently and only a few times so that the blueberries don't start to streak the batter. 

7) Divide the batter evenly between all 12 muffin tins. Sprinkle the 2 tsp of sugar over the tops of the muffins, this makes them have a crispy, sweet top. Bake for 17-20 minutes until a toothpick comes out clean. Some gluten free flours take longer to bake than others so watch them closely, add a minute at a time if they are not cooked through. 

8) Allow to cool for 10 minutes and enjoy!

These will keep for 4 days at room temperature in a sealed container or freeze for 3 months. 

This recipe was adapted from Skinnytaste Yogurt Chocolate Chip Muffins 

 

Peanut Dipping Sauce and Dressing

 Peanut Dipping Sauce and Dressing 

   

  I love dips and sauces, I always have. I feel like they make a dish. Over the last few years because of health issues most store bought sauces contain ingredients I can't have, and most homemade versions have vinegar, which is also a no-no for me. Vinegar is what makes dressings acidic and makes them so good! I have experimented for awhile with a peanut sauce that tastes just as good as the versions that contain rice vinegar, but is safe for those who can't have vinegar. I LOVE this sauce. I dip spring rolls in it, I drizzle it over chicken, I thin it out a little and use it as a salad dressing. I make a batch of this each week and keep it in the fridge for an easy way to add flavor to a meal. 

Peanut Dipping Sauce and Dressing 

Ingredients 

1/4 cup creamy peanut butter

1 TBSP maple syrup

3 TBSP coconut aminos 

1 TBSP toasted sesame oil

1-3 TBSP of water depending on use for the sauce 

( optional, 1 TBSP of fresh cilantro or green onions, I wanted to make a sauce with ingredients I always have on hand but if I have some fresh herbs to add it makes it even better!)

Directions

1) Combine all ingredients except for the water in a small jar and mix with an immersion blender until well incorporated. You can also use a whisk but it will be a lot creamier if you use an immersion blender. 

2) If you are using it as a dipping sauce serve as is. 

3) For a salad dressing slowly add one TBSP of water at a time to reach desired consistency. The sauce also will thicken in the refrigerator overnight so you will need to stir it or add a little water or coconut aminos before serving as a dressing. 

ENJOY! 

Keeps for 5 days in the refrigerator in a sealed jar. 

Easy and Tender Corned Beef, Cabbage, and Roasted Potatoes

 Easy and Tender Corned Beef, Cabbage, and Potatoes

   

  One of my favorite meals of the year is on St. Patrick's Day. We have Irish in our background and my mom always made corned beef and cabbage for dinner on the holiday. I looked forward to this meal and making sandwiches with the leftover meat all year long! The first year I tried to make it on my own I felt like my corned beef wasn't as tender as I remember growing up. I experimented with different ways to cook it and found a method that results in tender beef, with a crispy crust. I slowly cook it all day in the crock pot and then finish it under the broiler for a few minutes before serving. The top of the corned beef with slightly charred mustard seeds was always my favorite part. You don't have to be intimidated this year to make your St. Patrick's Day meal, I wrote out step by step instructions that are easy and pretty hands off most of the day! 

Easy and Tender Corned Beef, Cabbage, and Potatoes

Serves 4 with leftover corned beef

Ingredients

3-4 LB Uncured Corned Beef Brisket (Trader Joe's or Whole Foods is a good place to look)

2-3 cups of water

10 small red potatoes cut into eighths

1/2 head green cabbage sliced into 1/2 inch slices

3 TBSP olive oil

1 tsp salt

optional- sauerkraut and whole grain mustard on the side

Directions

1) Place the corned beef in a large crock pot. If your corned beef comes with a spice packet sprinkle it over the corned beef evenly. If it is a brined corned beef ( Trader Joe's is this year) then pour the liquid in the bag over your corned beef. Use 2-3 cups of water to cover the bottom the crock pot and about 1/2 inch up the side of the corned beef with water. This will help to keep it moist and tender as it cooks. Cook on low for 8-9 hours.

2) About an hour before you want to serve the corned beef line a sheet pan with parchment paper and pre-heat the oven to 400. Place the red potatoes that are cut into eighths on one side of the pan, and the slices of cabbage on the other side. Drizzle everything with the olive oil and salt. Use your hands or tongs to gently toss to make sure everything is evenly coated. 

3) Bake the potatoes and cabbage for 45 min until fork tender and slightly browned. 

4) Remove the cabbage and potatoes from the oven and set to broil.

5) Using tongs and a spatula move the corned beef brisket from the crock pot and place it on top of the potatoes and cabbage. Be careful to keep the yummy seasoning on top, especially the mustard seeds!

note- if you don't have high heat parchment you will want to pull the parchment out from under the potatoes and cabbage before you broil or the paper will burn. :)

6) Place the pan in the oven and broil fro 3-5 minutes watching very closely. I like my corned beef to have a slight crust on top. Broiling it will help to cook the fat on top and also brown the spices a little. Make sure to WATCH CLOSELY so it does not burn!

7) Serve with grainy mustard or sauerkraut! 

Enjoy!

The leftover meat is wonderful on a Reuben or in a hash!  

Gluten Free Kodiak Cake Funfetti Donuts

 Gluten Free Kodiak Cake Funfetti Donuts 

     My friend Jess introduced me to the gluten free Kodiak Cakes mix this fall. I was hooked. I had been making my pancake mixes from scratch and sometimes it's just nice to have an easier option. I started baking with the mix and discovered all sorts of fun recipes you can make with just a few ingredients. I saw an idea on Hannah Harvesting Health's instagram for making donuts out of the mix, and decided to make them into funfetti donuts. My son absolutely loves these, in his mind they are a donut since they are shaped like one but they only have a few grams of sugar. If your kids are used to a sweeter breakfast I would serve these with maple syrup for dipping, Judah loves them that way! 

Gluten Free Kodiak Cake Funfetti Donuts 

Makes 6 

( Links to the Gluten Free Kodiak Cakes Mix and Sprinkles are at the bottom of the post)

Ingredients

1 cup Kodiak Cakes gluten free pancake and waffle mix

1/2 cup milk of choice ( we use coconut)

1 egg

1 TBSP gluten free rainbow sprinkles 

Directions

1) Pre-heat oven to 350 and grease the donut pan with coconut oil liberally. 

2) In a medium sized bowl crack the egg and use a whisk or fork to beat it until the white and yellow is mixed.

3) Add the milk, and kodiak cake mix to the bowl and stir until combined, gently stir in the rainbow sprinkles. Do not overmix. 

4) Evenly divide the batter to make 6 donuts.

5) Bake for 10 minutes or until a toothpick comes out clean.

Serve will maple syrup for dipping! 

Enjoy! 

recipe based on a recipe by Hannahharvestinghealth on Instagram

https://www.instagram.com/p/CK1U7yNJx3j/

Gluten Free Kodiak Cake

Gluten Free Rainbow Sprinkles