Butternut Squash Chips {SCD, PALEO, GFCF, GRAIN-FREE}

 

 

Butternut Squash ChipsBUTTERNUT SQUASH CHIPS :
These are a great for anyone! But, when it has been weeks since you have tasted a potato and you are really craving the crunch of a carb – These little chips of wonder hit ALL the right spots!! I swoon.

Oh, and fried in duck fat, I mean … let us take a moment to hang on that thought…

SCD-compliant. Butternut Squash. Duck Fat. Party. My mouth.

 

Oh, life is good.

 

Paleo Cinnamon Apple Bundt Cake

Bundt Cake

Cinnamon-Apple-Nutbutter Bundt Cake

1 1/2 cup cashew meal (or other nut or seed flour)

1/2 cup arrowroot flour

1 teaspoon baking soda

2 pastured eggs

1/3 cup raw organic honey

1/3 cup organic unsweetened applesauce

1/2 cup + 2 tablespoons non-dairy milk

3 tablespoons oil

2 teaspoons organic cinnamon
Toppings:
1/3 cup Cashew Butter Mixed with 2 tablespoons honey and 1/2 teaspoon vanilla extract

Fresh Organic Apple, finely diced

Directions:
In a large mixing bowl, sifted together with a fork or a whisk all of your dry ingredients. Add in the wet ingredients for the cake and mix to combine.

Transfer to a silicone bundt cake pan. Bake for 38-42 minutes at 375 degrees.

Let cool for 10 minutes or so before turning the bundt out onto a cake platter.

In a separate dish, mix your nutbutter and honey and vanilla extract. Transfer it to a piping bag or a zip-top bag with the corner cut off and pipe your thick drizzles onto the cake. Finish off with a sprinkling of fresh diced apple and a sprinkle of cinnamon.

 

Gluten Free Cornbread (Egg-Free Version)

The EGG-FREE version:

Gluten-Free, Dairy-Free, Egg-Free Cornbread

1 cup organic stone ground corn meal
3/4 cup garfava flour
1/4 cup arrowroot
2 tablespoons tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon real salt
1 cup non-dairy milk
2 tablespoons oil + 2 for the pan
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or honey

Preheat over to 400 degrees.

While the oven is preheating, pour 2 tablespoons of oil into your iron skillet and place it in the oven. Now mix your batter.

Start with the dry ingredients, mixing them all together in a medium size bowl. Next, add your wet ingredients and stir until you have a lump-free batter. It will be gritty, but should not have lumps. Carefully remove the hot skillet from the oven and add your batter to the oiled skillet. Return the skillet to the 400 degree oven and bake for 18-20 minutes, or until golden brown.

When done, turn the pan out onto a cutting board or plate. Cut and serve.

Sauerkraut & Kielbasa

Oktober Feast

This is by far one of my favorite meals that my mother passed down to me.  I honestly have no idea where this recipe originated from, But it is a favorite and it has transitioned wonderfully into my gluten-free, whole-food kitchen! I made a few changes to the original recipe, like making sure that our kielbasa is nitrite free and humanely raised without any hormones or additives and buying naturally fermented sauerkraut of making my own from scratch. I also add apple to mine, which my mom never did. But, for the most part,  it is the same meal & this remains a staple during the fall and winter at our house.

1 large jar naturally fermented sauerkraut (recipe below)
About 2 cups cubed organic potatoes (* FOR SCD use celery root/celeriac instead of potato)
1 large organic apple, cubed
1 tablespoon cold-pressed olive oil 1 organic onion (small to medium)
2 cloves garlic, minced
2 teaspoons Real Salt
1 package (4 links) Applegate Farms Pork Kielbasa* (or your favorite nitrite free kielbasa)*
1-2 cups filtered water

*For SCD, look for a kielbasa that is free of nitrites and has no sugar. You can find some here.

Heat oil in a large dutch-oven over medium heat.  Add in your onion and garlic and cook until soft.  Add in the sauerkraut, potatoes, and apple pieces. Season with about a teaspoon of real salt and add in about 1 cup of water, stirring to combine all of the ingredients.
Cover and continue cooking over medium heat for about 10 minutes. Lower heat to medium-low, adding more of the water of you need to. Recover  and continue cooking for 30-45 minutes, or until the potatoes are cooked through. Check on it about every 10 minutes to be sure more water isn’t needed.

This has always been one of my favorite fall one-pot dishes. Growing up, my mom always served this dish with steamed rye bread. Since Rye is not a gluten-free grain, try pairing this gluten-free meal with some Udi’s Millet & Chia bread.

Tip:  If you don’t eat pork, try the Applegate Farms Chicken & Apple Sausage instead.

Home-Made Naturally Fermented Sauerkraut

2 ½ pounds of cabbage; green, purple, or a combination of the two.
1 tablespoon Real Salt
1 quart-sized glass canning jar

Finely shred cabbage. Start by placing a couple of handfuls of the cabbage into your jar and sprinkle just a little of the Real Salt in. Using the back of a wooden spoon, pound your cabbage to release some of the juices. Continue with a couple of handfuls of cabbage and a sprinkle of salt, tamping each layer down and repeating over and over until your jar is filled.
Place the lid on loosely and let your jar rest for 30 minutes to an hour, allowing the juices to
come out of the cabbage and form a brine ( If you still need extra brine, mix ½ teaspoon of Real Salt to ½ Cup of filtered water. )
Open your lid and press down on the cabbage to see how much brine the cabbage made. There should be enough liquid to completely cover the cabbage, and you will want the cabbage to stay moist as it soaks up the liquid during the fermentation process.
Tightly screw on your lid. You will let the jar sit at room temperature for 3 weeks*. After 3 weeks, check your jar by opening the lid and checking to see if there are little bubbles on top. Re-lid and then place in the refrigerator to continue fermenting to your taste. You can eat it at this point, or let it sit for longer to let the flavor come out even more.
*Tips:  -You may have to gas (open the lid of) the jar occasionally as it ferments. If you press the top of the lid and it doesn’t give at all, simply open and reapply the lid.  -Do not use unfiltered tap water. Be sure it is filtered.

Fluffy Pancakes {gluten-free, grain-free, dairy-free}

Fluffy Grain free Pancakes

Next weekend, on his very special Halloween birthday, our littlest monster will be turning two. Scary!!!  Today, we decorate, so we have a big day of fun in store. That means we need a big, protein-packed breakfast to kick off the fun.

These little, golden, rounds of yumminess are very close to the “real-deal” pancakes, with the added benefit of a high protein count and a grain-free status. They check all the allergy-friendly boxes at our house and were the perfect treat for my three little breakfast goblins this morning.  Honestly – the best texture on a gluten free pancake that I have been able to accomplish, ever! I will definitely pull this treat out of my trick bag again!

Fluffy Grain Free Pancakes

1 cup garfava flour
1/2 cup arrowroot powder
1/2 teaspoon baking soda
1 egg
1 cup non-dairy milk
2 tablespoons honey
1 tablespoon oil
1 teaspoon pure vanilla
Pinch of salt

Whisk together your dry ingredients. Add in the wet ingredients and stir until your batter is smooth.

When cooking your cakes, look for bubbles in the CENTER of your cake to indicate readiness to flip. If you undertook these, they will be gummy in the center.

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Enjoy with your favorite pancake topping!

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Elderberry Gummy Bears

Elderberry Gummy BearsI don’t know where you live, but here in North Texas, it went from summer to fall seemingly over night this past weekend! The winds came through, the cooler temperatures kissed our skin, and, unfortunately, the fall allergies rushed the field.

It is the best of times and the worst of times, this FALL, this AUTUMN! I absolutely love this season, but for some reason, it just does not love me back most of the time. I have definitely been feeling the effects and have some kiddos with some runny noses, too, so this morning, after I had my two school goers shuffled off to their school,  I decided to load up on artillery for the onslaught of the allergy season!

I started my morning by juicing some carrots, apples, and fresh ginger.

Then, I made some Elderberry Gummy Bears! If you haven’t read about the benefits of elderberry, they are abundant for this season. To list a few:

~ a very powerful antioxidant
~ anthocyanin levels make it anticarcinogenic
~ more vitamin C than oranges
~ antiviral
~high ORAC
~improves the coordination of the immune system

This article is worth the read and gives all the proper props to Elderberry!

Recipe:

1/2 cup Elderberry Concentrate
1/2 cup organic pomegranate juice
2 tablespoon organic lime juice
3 tablespoons grass-fed gelatin (I used Great Lakes, the orange bottle)

Simply mix all the ingredients together in a small sauce pan and then heat just to almost a boil/low boil and remove from heat. I like to let mine cool down for 5-10 minutes before transferring to my molds. Refrigerate until set.

You can use any silicone mold for these, or even a glass dish and then simply cut into squares. I found my bear molds on Amazon.com.

These are certainly the most expensive$ gummy bears I have ever made, but I know that my kiddos will be so happy to chomp these down, and I will be equally as happy knowing that they will be getting such great nutritional benefits from this healthful & protective treat.   ~Happy Fall~

Easy Gluten Free Tapioca Rolls {Pao De Queijo}

These little pop-up rolls are always fun for us. I have to admit, I posted them last year on my Facebook group and got some not-so-positive feedback. I have tried them time and time again since, and all I can say is ” TO EACH HIS OWN!” 🙂 We still love them here. So, I hope that you get a kick out of these super easy favorites for our family.
Gluten Free Tapioca Rolls

The first idea for this recipe came from a Brazilian restaurant by us. We were penalty surprised to fin out that the little cheesy rolls they brought to the table were gluten free! Bonus!  So, in just a couple of questions, I found out that they use yucca and that these little chewy golden puffs were called “Pao De Queijo”.  When I make them in my house, I put cheese in half of the batch and leave cheese out of the other half for my gluten & dairy-free girl. She would pop one in her mouth all day log if I let her. But I don’t 😉 In fact, we only do breads like these on occasion.

 

Just five ingredients:

1 1/2 cup tapioca flour
1/3 cup oil (I have used avocado oil and coconut oil and both work)
2/3 cup milk (I use almond milk, usually)
1 teaspoon Real Salt
1/2 cup grated cheese (mild, like a raw white cheddar, a queso fresco, or I have even used a Swiss)

You can mix this together in a blender or, I typically just use a mixing bowl and a whisk, mixing first my flour and salt together in the bowl and then adding my wet ingredients and mixing until smooth with a wire whisk. The batter will be very runny.

Pour into mini-muffin tins and bake in a preheated 400 degree oven for 16-20 minutes. The kids love to watch them puff up. They become a crusted over on the outside and kid of hollow on the inside for the ones without cheese. The are chewy and just simple.

I hope you enjoy this easy gf recipe!

~Eat happy

Strawberry Lemon Avocado Tarts {no bake, grain free, honey & fruit sweetened}

Lemon Avocado tarts

I saw this delicious looking post on Instagram for these avocado tarts, and I thought I would put my own spin on them. They were definitely a treat both to our plates AND our palates. Look at these gorgeous pops of color!

For the “Crust”:
I cup almond meal
1/2 cup pitted dates
2 Tablespoons boiling water (careful!)
Zest of 1 lemon

For the Filling:
2 ripe avocados
1/4 cup lemon juice
1/4 cup raw honey
Zest of 1 lemon

For the TOPPING: I did half with fresh kiwi & half with crushed Freeze-Dried Organic Strawberries. The strawberry variety was my favorite! So yummy, and so healthful! Hope you enjoy!

Fruit Pizza {Grain Free, Dairy-Free, Paleo}

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Fruit Pizza ~ Grain & Dairy Free

 

 

This fourth of July, I was really in the mood for some cream cheesy, fruity flavor/ I LOVE the look of fruit pizzas, they are so beautiful, so I went with this:

Basic Grain-Free Cookie

1 cup almond butter (any nut butter should work)
1 egg, preferably from a pastures & happy hen
1/3 cup honey or maple syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract (optional)

Preheat oven to 350 degrees.

I prefer to use my food processor for this recipe. Simply mix the ingredients together and then transfer to a parchment or silpat-lined baking sheet. Make one large circle with the dough. Bake for 14-15 minutes.

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For the Cream:
{ Approximate Measurements…I wish I could give you exact measurements, but this was one of my
“keep adding til it’s right” kind of deals. I will gladly try it again!1 🙂 and post exact measurements once I get them figured out.}

1 cup cashew meal (you can use cashews, I just had cashew meal on hand, it was mealed raw cashews)
1/2 cup water* + hemp milk
1 tablespoon lemon juice
1 teaspoon lemon extract
3 tablespoons maple syrup
Zest of 1 lemon

Place your almond meal in a high-powered blender (I have a Vitamix). Add in your water,I started with 1/2 cup of water, but I continued to add a little hemp milk at a time until I got the perfect texture, then added a little more maple until I got the sweetness I wanted. I will probably add more lemon next time.

Once the cookie was finished baking, I let it cool slightly, then simply turned it over onto a round serving platter and peeled off the silpat. I put a layer of the cream on top of that and then decorated with fresh fruit! So Yummy! Happy Fourth of July to us ~ fireworks in our mouth 😛
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Basic Gluten-Free Crepes

I have been making gluten free crepes ever since we started our special diet many years ago. For me, I seemed to have more consistent success with the crepes than I did with gluten-free pancakes, so they became my go-to. :). No complaints from my crew, or from me! Crepes are one of my favorites!

1 cup Bob’s Red Mill Gluten Free All-Purpose Flour
1/2 cup almond milk
3/4 cups water
2 eggs
2 tablespoons coconut oil, liquid measure
1 tablespoon Enter-G Egg Replacer Powder {yes, both eggs & the powder}*
Pinch of salt
1/2 teaspoon pure vanilla extract (opt.)

Thoroughly whisk all ingredients together; I like to use a spouted Pyrex mixing bowl, or sometimes I use the blender, too. As long as all the batter is thoroughly mixed and no lumps remain, you will be good to go.

Heat a flat skillet or a crepe pan (mine crepe pan is made by STAUB and is one of my very favorite pans n my kitchen!). Most crepe pans will have a non-sticking surface, either a chemically derived one or, like in my case, a seasoned cast iron surface. I start with a very very thin layer of oil, just to make sure the pan is well greased. If there is too much oil, the batter won’t stick to the pan and can slide back out in step three below.

My preferred method for making the crepes is to
Step 1: over pour some better into the hot pan
Step 2: roll my wrist to quickly cover the bottom of the pan
Step 3: dump the access back into the batter bowl, leaving behind just the thin layer that sticks to the pan.

This system has worked great for me! Bon apetit!  Fills with ANYTHING YOU LIKE! 😀
Crepes with Strawberries and Coconut Nectar Crepes with honey & strawberries & peaches