Category Archives: Gluten Free

Vanilla Cake with Cashew Frosting and Strawberries | Paleo

I made this for Maya’s birthday, which was back in…..

OCTOBER!

Sigh…

Poor thing’s birthday is right in the midst of my busiest time at work!  She still got the cake she requested, but I never had time to blog it!

I used Paleo Grubs “Famous Vanilla Cake” and only made a few changes.  Everyone LOVED it, and no guilt either!

Ingredients

For the cake
  • 4 eggs
  • 4 tbsp raw honey
  • 5 tbsp coconut flour
  • 5 tbsp almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract or seeds from one vanilla pod
For the filling
  • 1 3/4 cups raw cashews, soaked for at least 4 hour and drained well
  • ¼ cup coconut oil, melted
  • 1/3 cup honey
  • about 1/3 cup water
  • ½ tsp lemon juice
  • seeds from one vanilla pod
  • ⅛ tsp sea salt

Directions for Frosting

  • Original recipe says to make the filling a day ahead.  I made mine the day of, but made it first and chilled it while I was making the cake.
  • Place all the ingredients except water in a high power blender and blend until smooth. Add the water, a tablespoon at the time until the filling become silky and you get your desired texture.Having a cute assistant adds even more sweetness 😉 . Ok, that was bad…but true! 🙂
  • Transfer the filling to a bowl, cover with plastic wrap and chill overnight or for a few hours like I did 🙂

Directions for the cake

  • Preheat oven to 350.
  • Original recipe says to line two 8 inch spring-form pans with parchment paper, but I just greased two 8 inch cake pans really well and they popped right out.
  • In a large bowl or food processor cream the eggs with honey.
  • In a separate bowl combine flours with salt and baking soda.
  • Add the dry mixture into the wet mixture and add vanilla extract or seeds from vanilla pod.
  • Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted.

For visual reference.  The dough will be more dense. And it won’t rise much after cooking.

  • Remove cakes from the oven and set aside to cool completely.
  • After the cake is cooled off, smooth half of the frosting on top of one cake layer, and layer sliced strawberries.
  • Place 2nd layer on top and spread a thin layer of the frosting on top and place strawberries with the top cut off around the cake.
  • Scoop the rest into pastry bag or you can use a ziploc bag with the tip cut off.  Squeeze onto cake for decoration!

ENJOY!dit-elle-Lauren

Goodness Knows Bars (a healthy snack bar!)

How many of you moms get asked about 87 times a day if your kid(s) can have a snack??

How many times are they TRULY hungry?  About 3… haha.

For me.  I really try and feed Maya good healthy meals, and I try and limit snacks to small things here and there in between.

SO..when Goodness Knows contacted me and asked me if I wanted to try their bars, I was all in!

They are portioned out bars!!!  AKA…you don’t have to give out the entire bar if you don’t want to.  Great for the kids that ask for a snack and then only take a few bites.  That is NOT Maya, but I know a lot of kids are that way.  The 4 portions totally save you on wasted food!

Did I mention they are all Non GMO, No Artificial Sweeteners, and Gluten Free?!

You can totally tailor it to your kids need.  You can say…”You can have TWO bars!”

Or…”Three!”  Or “FOUR!”

And this is done for me!  I don’t have to break a part of the bar off for her.  I just give her a square! I’ve been keeping these in my purse in a little baggie, and it’s been super helpful to just give her a square here and there!
Clearly, she loved these!! Thank you SO much Goodness Knows for sending us yummy bars to try!  They were a HIT!

By the way.  I kept these hidden from my husband and teenage son until we could try them and photograph them.  Afterwards, they were asking if it was ok to have some, and my teenager said “These are really good! I could eat about 20 of them!”  He’s 6′ 4″ and 17…. 🙂

The Huz liked them too!

SO…suffice to say, they are now a crowd pleaser in my multi age/multi opinionated family!!

*** While these were given to us, all thoughts and opinions are my own! ***

Cold Slow Cooker Chicken With Mango, Avocado, Spinach, Tomatoes, Peppers, and Quinoa

Yes, that’s a mouthful of a title, but it’s a flavor explosion in your mouth too!!

I tend to forget about my slow cooker in the summer, because…hot!  BUT…the biggest reason I use my slow cooker is because of it’s convenience factor.  THAT is needed all year round!

The other day, I knew I’d be running around all day and wouldn’t be getting home until right around dinner time.  Slow cooker to the rescue.

What you need…

  • 4-5 Chicken Breasts (I actually threw mine in frozen!)
  • 1 Medium yellow onion  diced
  • 2 Tablespoons Olive Oil
  • 1/4 Teaspoon crushed garlic
  • 1/2 Teaspoon Crushed Ginger
  • 1 Cup Organic Mango Nectar
  • 1 Large Mango
  • 1 Large Avocado
  • 1 Cup diced peppers (I used a yellow, orange, and red)
  • 1 Cup Cherry or grape tomatoes.  I used multi colored ones.
  • 4-5 cups baby spinach
  • Salt and Pepper to taste
  • 1 Cup uncooked quinoa

What you do…

  • Put Olive Oil, Garlic, Ginger, and Onion down and mix.
  • Lay Chicken Breasts on top.  Mine were frozen.  I’m sure if they were thawed, they might just be more tender!  BUT…if you don’t have time (as I never do)  you can put them in frozen as an FYI…
  • Pour the cup of Mango nectar (honestly, you could use orange juice too!  It all cooks away…
  • Here’s the odd/specific timing part.  You can totally mess around with this timing depending on when you will be home!  I started this in the morning.  Cooked it on high for 4 hours.   I added the quinoa about 30 minutes before it was done.   Then took the chicken out, chopped it (probably could have shredded it had it been on low for longer!).  I added the chicken back in to soak up a little more juice.
  • While it was still in warming mode, and right before I took it out, I added all the spinach and tossed it around.
  • Then I took it all out and placed it in a bowl to cool for a few hours.
  • Either earlier when it’s cooking or later depending on when you have time.  Dice the mango, avocado, peppers, and tomatoes.
  • Add all the diced fruits and vegetables on top, salt and pepper to taste, and serve!

Enjoy!dit-elle-Lauren

Healthier Hello Dolly Bars

I haven’t had much time to bake lately, much less take pictures and blog about it!  BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!

I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram.  The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.

While they are not as ooey gooey and decadent as the original version, they are really good!  I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!

What you need…

ALMOND CRUST OPTION (she posts an oat crust option too)

What to do…

  • Preheat the oven to 350F and grab a cute assistant 😉

  • For the almond crust, combine the almond flour and maple syrup in a bowl. Mix to create a sticky and clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.

  • Press the crust into an 8x8baking dish  lined with parchment paper (I didn’t have any, so I just greased the pan). Bake for 10 minutes at 350F. Remove from the oven and cool for at least 10 minutes.

  • While the crust is cooling, blend the bananas until smooth.

  • Pour the banana puree on top of the crust.

  • Sprinkle on the chocolate chips, nuts, and coconut. Gently press down until the banana puree rises up covering everything.

  • Bake for 35 minutes at 350F.

  • Cool then chill (she said to do it overnight, but we ate them later that evening!)

    Enjoy!

    dit-elle-Lauren

 

Thai Coconut Chicken Soup (Crockpot | Paleo | Whole 30 )

I’m sure most of the world is feeling the warmth of spring and summer, but…in Seattle, we are NOT-UGH!!  But…while I’m sick of wearing layers upon layers, I never get tired of yummy soups!  Especially easy ones that are practically cooked without me!

This is a recipe that I’ve now done twice because after the first attempt was so well received, I obviously did it again!!  And it was all a fluke of things I just happened to have in my cupboard and fridge-WHOOP!

Ingredients (feeds 4 with leftovers)

  • 4-5 frozen chicken breasts (I’m ALWAYS on the fly.  If yours aren’t frozen, the timing should still work.  It might just mean the meat will be more tender)
  • 1 Can Full Fat Coconut Cream (check labels if you are on Whole30, I used Trader Joe’s)
  • 1 Can Chicken Broth (check labels if you are on Whole30)
  • 1 Tablespoon crushed ginger
  • 1 Tablespoon crushed lemongrass
  • 1 Teaspoon crushed garlic
  • 1 Medium to Large Onion Diced
  • 1/2 Cup Diced Carrots (I used organic Rainbow Carrots, because…duh FUN COLORS! :))
  • If you aren’t on a dietary restriction you could add 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place everything in the crockpot, and you’re DONE!!!I  I always wonder if things look the way they should when I’m throwing things together, so…yes, it should look like this 🙂And then….after you take the chicken out and fork shred it (it will be SO tender!!)

THIS!

  • Unless, you want to add a noodle variation.  When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Another Recipe you might enjoy…

I posted one of my latest crock pot easy healthy dinners last week.

Crockpot Veggie Pasta and Turkey Meat Sauce

Honestly, I was on a crock pot roll lately.  Too much to do, no time to cook, yet I wanted yummy healthy food.  I didn’t have a recipe for either of these meals and both were DELICIOUS!  I’m saying this because a lot of times I see recipes that I like, but I don’t have the time or the ingredients.  THAT is the best part of the slow cooker.  I have taken tried and true recipes that involved multiple pots and hours of time of me in front of the stove, and rolled the dice throwing everything into the slow cooker in the morning.  Guess what?  They’ve all turned out fine!  Are they as amazing as the original?  Sometimes maybe not QUITE as much, but honestly…

It’s pretty darn good!

Enjoy!dit-elle-Lauren

Crockpot Veggie Pasta and Turkey Meat Sauce

I’ve been on a total crockpot kick lately.  That seems to happen every winter, and before the urge kicks in, I always think…

“Why don’t I use my crock pot more??!!”

Then, I do, and I think…

“Why don’t I use my crock pot more??!!”!!!

Every post I do on my crockpot meals, I wax poetic on the fabulousness of it, but then the spring and summer roll around and I forget about it.  I’m determined to make things all year round!  It’s SO easy, and the smell walking into your home after not being home all day/or even if you ARE home all day…YUM!!!

And I don’t know about where you live, but here in Seattle…spring has NOT sprung, and warm yummy dinners still sound amazing!

So, I decided to try spaghetti and meat sauce.  Total classic.  Total crowd pleaser when you have kids.  Pretty cheap too!  And…it can be healthy and easy!

blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-1 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-2 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-3 blog-crockpot-slow-cooker-gluten-free-paleo-whole-30-pasta-and-turkey-meat-sauce-4

Ingredients (feeds 4 with leftovers)

  • 2 lbs ground turkey. I like to make it heavy on the protein!
  • 1 Can of pasta sauce.  I used a 32 oz jar (check labels if you are on Whole30)
  • 1/2 teaspoon crushed ginger
  • 1/2 Teaspoon crushed garlic
  • 1 Medium to Large Onion
  • 1/2 Tablespoon Italian Seasoning.
  • 1/2 a box of Pasta (again, I go light on this end and used veggie pasta.  You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)

Directions

  • Place Diced Onion, Crushed Ginger, and Crushed Garlic, Ground Turkey (Yes, I put mine in mostly frozen because…no time to dethaw, and it still worked out great!), Jar of Pasta sauce and Italian seasonings in the crockpot, and cook on low for 8 hours or high for 5.
  • When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender.  I think they’d be mushy if you added them in at the beginning, but let me know if you try!  I even added them after the cook time when it was in “warm” mode, and it worked!

Enjoy!dit-elle-Lauren

4 Ingredient Protein Packed Pancakes (gluten free)

These were a total spur of the moment “I have stuff that’s going bad, and I should probably make something!” recipe.

I had made a quinoa dinner earlier in the week that I’ll hopefully post soon (practically a one pot easy meal!)  So…why am I posting this before that?   was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

Because this was that good!!  And more importantly…THAT EASY!  Oh, and should I mention-HEALTHY?!

When it’s a trifecta, I know I should blog it!  Ok, when it’s a trifecta, and I actually take pictures, I know I should blog it 🙂 

What you need… (makes 20 mini pancakes or 10 medium)

  • One overripe banana
  • One cup cooked quinoa
  • 2 eggs
  • 2 tablespoons unsweetened Almond Milk
  • 1/8 teaspoon vanilla extract (optional)

What you need to do…

  • Mash the banana, add everything else, and mix a lot (baby got back! ok, nevermind…)

blog-4-ingredient-protein-packed-gluten-free-pancakes-2 blog-4-ingredient-protein-packed-gluten-free-pancakes-3She’s usually up for being my baking assistant, but not always the willing photography assistant.  Totally understandable since it was first thing in the morning  🙂blog-4-ingredient-protein-packed-gluten-free-pancakes-4 blog-4-ingredient-protein-packed-gluten-free-pancakes-5Above are Tablespoon mini pancakes for Maya, which she’s flipping (and are pictured stacked later)

Below are the 1/4 cup pancakes that I ate (as well as a few of her mini ones :)).
blog-4-ingredient-protein-packed-gluten-free-pancakes-6The mini ones were easier to photograph, and….could she be a better assistant???!! blog-4-ingredient-protein-packed-gluten-free-pancakes-8

Just for kicks, I entered everything into VeryWell.com.  If you eat the entire batch, it’s less than 500 calories and has 20 grams of protein!  Honestly, they were so filling, I ate half the batch myself, and then worked out.  I was totally satisfied until lunch!  Normally, I eat a lot more of-to be honest…processed calories usually, and am not as satisfied.  Lesson to be learned.  But, let’s be real.  This was super simple, easy, and quick to do, but…it wasn’t as quick as grabbing something with no clean up.  I GET IT!  I’ll let you know if they toast well haha.

Nutrition Facts
Serving Size 1 (423g)
Per Serving % Daily Value*
Calories 458
Total Fat 13.6g 21%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 160mg 7%
Potassium 564mg 16%
Total Carb 66.9g 22%
Dietary Fiber 8.2g 33%
Sugars 15.1g
Protein 20.5g

Enjoy!!dit-elle-Lauren