Category Archives: Gluten Free

Classic Deviled Eggs

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Do you love deviled eggs? This is a classic recipe – a bit art and a bit science – but with the promise of a super delicious appetizer!

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Ingredients

  • Eggs
  • Mayonnaise
  • Chives, chopped
  • Parsley, for garnish
  • Paprika, for garnish

Directions

  • Bring pot with eggs and water to a boil and then simmer eggs for about 15 minutes
  • Peel under cool water
  • Cut each egg in half and remove the yolks into a separate bowl
  • Stir in mayonnaise until desired color and consistency is reached (this is the art part.. you’ll need to try your way forward)
  • Stir in chopped chives
  • Scoop yolks back into egg-whites and top with chopped parsley and a dusting of paprika
  • Refrigerate until ready to serve
  • Enjoy!

dit-elle-Esther

Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken

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My parents bought me a spiralizer for my birthday, and I’m in LOVE!  I can’t wait to make “pasta” out of various veggies, but first, I tried it on some peppers.  It literally took me less than a few minutes to spiralize 3 peppers!  At first, I was just doing it to get them all pre-cut for the week, but then they looked so pretty, I decided to make a little salad out of them for dinner!  Eat as is or add chicken or fish for a delicious meal!Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-1 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-2 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-3 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-4 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-5 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-6 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-7

Ingredients

  • 1 Each of a red, yellow, and Orange Pepper Spiralized (or diced if you don’t have one)
  • 1 Mango cut into 1/2 inch cubes
  • 1 medium avocado cut into 1/2 inch cubes
  • A handful Cherry tomatoes diced
  • 1 shallot diced
  • 4 chicken breasts marinated in the same ingredients used for the dressing. (omit for a delicious vegetarian salad!)

Dressing

  • Juice from 1/2 a lime
  • 2 Tablespoons Olive Oil
  • 1/4 Teaspoon Ginger
  • 1 Tablespoon Rice Wine Vinegar
  • Sea Salt and Pepper to taste

Directions

  • After you spiralize the peppers they will be in one continuous cut.  I loaded them all onto a cutting board and just cut the pile into 4ths.
  • Cut everything else up and toss in a bowl!
  • Put all ingredients for the dressing in a bowl and whisk til blended.  Pour over salad and toss to coat.
  • Serve over grilled chicken (or fish would be yummy too!)  Grilling on medium heat 8-10 minutes per size depending on the size of the breast.

ENJOY!

dit-elle-Lauren

Paleo Chocolate Chip Cookies

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Rich almond meal, butter, maple syrup, chocolate chips.. a delicious combination of ingredients that make a wonderful gluten free, grain free, paleo(ish) cookie! 🙂

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Ingredients

  • 2 cups blanched almond flour
  • ½ teaspoon celtic sea salt (I omitted this and the cookies were great!)
  • ½ teaspoon baking soda
  • ½ cup butter, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup maple syrup
  • ½ cup chocolate chips

Instructions

  • In a food processor , combine almond flour, salt, and baking soda
  • Pulse in butter, vanilla, and maple syrup until dough forms
  • Remove blade from processor and stir in chocolate chunks by hand
  • Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
  • Press balls of dough down gently
  • Bake at 350° for 7-10 minutes
  • Cool for 15 minutes (do not handle prior or cookies will break)
  • Serve

Thanks ElanasPantry!

dit-elle-Esther

Horchata

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Last week I published the Honeydew-Lemongrass Agua Fresca. Another Agua Fresca is the traditional Horchata. You may know it from Mexican restaurants and food stands – it’s the delicious white cinnamon drink served chilled! Made with rice, almonds, sugar and cinnamon, it’s a refreshing drink in a totally different way than the fruit frescas.

Blog horchata

Ingredients

  • 1 cup long-grain white rice
  • 1 cinnamon stick
  • 1/2 cup sliced almonds
  • 4 cups water
  • 1/3 cup sugar, or to taste (I used about 1 Tbsp agave syrup)
  • Ice, for serving

Preparation

  • In a food processor, blend rice and cinnamon until it resembles coarse meal. Transfer to a large bowl and add almonds. Cover with water and refrigerate overnight. (I could not get the rice to break down, and soaked it for about 48 hours.)
  • Transfer mixture to a blender, add sugar and blend until finely pureed. Strain mixture through cheesecloth or mesh strainer; discard pulp. Refrigerate until ready to serve. Stir and serve over ice.

Thanks PCC Natural Markets!

dit-elle-Esther

Return of the Moscow Mule

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What’s all the fuss about anyway? Apparently old fashioned drinks are back in style.. including the Old Fashioned, the Mint Julep, and Moscow Mule.. the latter served in a copper mug filled with ice and topped with fresh mint. Totally refreshing on a hot summer day!

Blog moscow mule

Ingredients

  • Fill mug with ice and add
  • 2 oz. vodka
  • 1/2 oz. lime juice
  • 5 oz. ginger beer (ginger ale was fine!)
  • sprig of mint

Cheers!

dit-elle-Esther

Heirloom Tomato, Nectarine, Goat Cheese, and Arugula Salad with Avocado Toast + Fried Egg (!!)

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I mean, need I say more???  I was inspired to make this salad by the amazing Danielle Kartes from Rustic Joyful Food.  She posted a similar salad on Intagram about 45 minutes before I was supposed to make dinner.  I had everything on hand, but substituted arugula where she used spinach, and then accidentally forgot to put balsamic vinegar on-didn’t need it!!

I paired it with my total stand by when the Huz is traveling (fried egg on avocado toast), and…YUM!!

So easy and refreshing-healthy too!!Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-1Ingredients

Salad

  • Handful of arugula or spinach for however many people you have
  • Nectarine sliced
  • Heirloom tomato sliced
  • Drizzle of olive oil
  • Goat cheese
  • Salt and Pepper to taste

Toast

  • Slice of artisan bread (can use gluten free option if needed)
  • Avocado
  • Eggs
  • Chili Flakes, and Salt and Pepper to taste

What to do…

Layer everything on the salad greens and enjoy-how easy is that?!!

For the toast.  I lightly toast my bread, mash the avocado on with a fork, and then fry up your egg.  I tend to only cook mine for 5-6 minutes (with a lid on), so the yolk is still runny.  There’s something so decadent about a runny yolk…

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Honeydew-Lemongrass Agua Fresca

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Aguas frescas (or Spanish “cool waters”) are made by combining fruits, flavors, sometimes seeds and flowers with a bit of sugar and water to make a light non-alcoholic beverages. They are popular in Latin American countries – and I’ve been trying some recipes since Seattle is back in the close to 90 degree range. This Honeydew-Lemongrass version is totally refreshing!

Don’t have lemongrass? No problem, try a tablespoon chopped basil, mint or tarragon!

Blog lemongrass melon fresca

Ingredients

  • 2 1/4 cups water, divided
  • 1/8 – 1/4 cup sugar (I used 1 Tbsp agave syrup instead, but I like less sweet)
  • 1 stalk lemongrass, lightly smashed
  • 2 pounds honeydew – peeled, seeded and chopped
  • 2 tablespoons lime juice
  • Ice, for serving

Preparation

  • Combine 1/4 cup water, sugar or agave and lemongrass in a saucepan; simmer for 3 minutes. Remove from the heat, cover and steep for 15 minutes. Remove lemongrass.
  • Blend together honeydew, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.

Thanks PCC Natural Markets

dit-elle-Esther!

Tomato, Basil, Mozzarella and Watermelon Skewers

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We’re having another “heat wave” (Seattle doesn’t really know what to do when it’s 80+ degrees (except celebrate perhaps). Get to 90+ though and we start melting). With no air conditioning, we try not to cook and bake much, instead we head to the lake for picnic dinners or grill on our deck. These skewers require no grilling or cooking however and are totally summer, totally simple, and totally delicious.

We had these at a wedding few weeks ago in California. It was the perfect appetizer.

You skewer cherry tomatoes, cubed mozzarella, cubed watermelon and fresh basil leaves. Then drizzle with your favorite balsamic vinaigrette and serve! So easy!

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Ingredients

  • Cherry tomatoes
  • Watermelon, slice into 1″ cubes
  • Mozzarella, cubed
  • Fresh basil leaves
  • Balsamic vinaigrette
  • Skewers (look for bamboo knot cocktail / Hors’ D’oeuvre picks)

 Directions

  • Skewer tomatoes, watermelon and cheese with basil layered in
  • Drizzle with balsamic vinaigrette
  • Keep refrigerated until ready to serve
  • Enjoy!

dit-elle-Esther

Orange Cake

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This is a totally delicious cake! Eat it for breakfast or dress it up for high tea or dessert! You can enjoy this as is for paleo goodness, or add an optional sweet and citrusy glaze to make it even more amazing!

Though I haven’t tried it, Elana (from Elanaspantry.com) says there’s a Starbucks version out there that tastes just like this one.

The one tricky part of this recipe is that you have to boil oranges for 90 minutes. So plan ahead. The oranges are low maintenance while cooking, but keep an eye so you don’t run out of water. As an extra bonus, your house will be filled with a refreshing and natural citrusy aroma! 🙂

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Ingredients

  • 2 oranges
  • 4 large eggs
  • 1/2 cup agave nectar or honey (original recipe says 3/4 cup)
  • 2 cups blanched almond flour
  • 1/4 tsp celtic sea salt
  • 1 tsp baking soda

Glaze (optional)

  • 1 cup powdered sugar
  • 1 Tbsp fresh squeezed orange juice
  • 1/2 orange, thinly sliced for decoration

Instructions

  • Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
  • Place whole oranges (peel and all) in a food processor and blend until smooth
  • Process in eggs, agave, almond flour, salt and baking soda until well blended
  • Pour batter into a greased 9 inch cake pan
  • Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
  • Cool in the pan for 2 hours
  • Make glaze by working orange juice into powdered sugar. You can add more/less liquid to get desired consistency. Pour onto cake and even out with spatula. Decorate with optional orange slices.
  • Enjoy or refrigerate for a few days (if you can keep from eating it up)! 🙂

Thanks for the inspiration Elanaspantry.com!

dit-elle-Esther

Red, White and Blueberry Popsicles

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These popsicles were inspired by our favorite summer ingredients – strawberries, blueberries, coconut milk! This is a great project for kids to help with. Getting molds ready, selecting ingredients, sampling the flavors! Have fun! 🙂

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Ingredients

Red

  • 1 cup strawberries
  • 1/2 cup coconut milk
  • 1/2 tsp vanilla
  • add some water if too thick

White

  • 1/2 cup coconut milk
  • 1/2 cup vanilla ice cream

Blue

  • 1 cup blueberries
  • 1/2 cup coconut milk
  • add some water if too thick

Directions

  • Blend individual popsicle batches and pour into molds in layers. And yes, layers may bleed a little (but this is the quickest way to do this!) and hey, give a pretty marbled effect! 🙂

There is another version using berries/water/honey on Elana’s Pantry that is worth checking out also! http://elanaspantry.com/red-white-and-blueberry-popsicles/

dit-elle-Esther