Category Archives: Gluten Free

Medjul Date Caramel Sauce

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I’ve seen/heard about people making caramel sauce out of dates, and have been wanting to try it out.  I finally did last week, and YUM!!  No refined sugar, just a few ingredients, and super easy.  Pretty much a win in my book!  Oh, and it’s yummy!Blog Caramel Medjul Date Sauce-3Ingredients

  • 8-10 Medjul Dates (pitted)
  • 1/4-1/3 cup Almond Mild (or milk of your choice) Amount depends on the consistency you want and how many dates you used.
  •  1/2 a vanilla bean (inside scraped out).  Could also use pure vanilla extract
  • A few grinds of sea salt

Directions

Place all ingredients in a high speed blender or Cuisinart and blend until creamy.  You’ll need to scrape the sides a few times.  I started out in a Vitamix, but I don’t think I was making enough so it didn’t blend well.  I dumped everything in my Cuisinart and it turned out great!

Maya loved helping me pit all the dates, and of course hitting the pulse button 😉Blog Caramel Medjul Date Sauce-Blog Caramel Medjul Date Sauce-2Blog Caramel Medjul Date Sauce-4You can dip apples in this, spread on toast, or put over ice cream (or banana ice cream!), or put dollops into a cake (THAT is coming on Wednesday-so good!!!)

Blog Caramel Medjul Date Sauce-6Blog Caramel Medjul Date Sauce-5Enjoy!dit-elle-Lauren

 

Coconut Rice Pudding with Mango

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This is great as a chilled summer dessert! Creamy rice pudding, sweetened naturally by milk and cinnamon, topped with chopped mango – a delicious balance of tart and sweet. The dish draws on Indian and Scandinavian flavors, where both cardamom, cinnamon and rice are staple ingredients in a variety of dishes.

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Ingredients

  • 6 cups whole milk (or coconut milk if you prefer)
  • 1/3 cup uncooked basmati rice
  • 1/2 cup full fat coconut milk
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon + more for garnish
  • 2 cups chopped peeled mango (about 2 large mangos)

Directions

  • Combine whole milk and rice in large saucepan over medium heat and bring to a boil, stirring constantly.
  • Reduce heat and gently boil for 40 minutes or until mixture thickens
  • Stir in coconut milk, cardamom and cinnamon and cook for 5 minutes, stirring constantly
  • Spoon~1/2 cup servings into dessert bowls (makes 8 servings)
  • Top with chopped mango and a sprinkle of cinnamon

dit-elle-Esther

Mango Avocado Chicken Salad

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Ok, ok.  Just when you think I’ve posted enough mango avocado salad recipes…here’s another one haha.  I just can’t help myself.  The combination is just so good!!  Maya chowed it down, and asked for 2nds!

If it ain’t broke, don’t fix it right? 😉 Blog Paleo Mango Avocado Chicken Salad-2Blog Paleo Mango Avocado Chicken Salad-4 Blog Paleo Mango Avocado Chicken Salad-3Ingredients

  • 2 Cups diced chicken (I used left over rotisserie chicken, but you could grill up a few breasts seasoned with olive oil, salt and pepper)
  • 1 ripe mango diced
  • 1/2 cup diced tomatos
  • 1 avocado diced
  • 1 1/2 cups diced peppers (I used red, orange, and yellow)
  • 1/4 Cup diced red onion (I omitted this, because Maya is weird about onions, but I think it would be a great addition!)
  • Dressing of choice.  I cheated and used a pre-made poppyseed dressing, but you could use either of these paleo friendly recipes Esther has posted.  Mango dressing here or Creamy Lemon Garlic Dressing here.  Or the Avocado Dressing I posted here.
  • Serve over a bed of butter lettuce.  Arugula or spinach would be great too!

Enjoy!dit-elle-Lauren

Cherry Garcia Smoothie

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I was inspired by Lauren’s recent Healthy Cherry Garcia recipe and decided to make a super easy smoothie version. You really can’t go wrong with frozen cherries, chocolate and coconut milk or other milk base.

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Ingredients

  • 1 cup coconut milk
  • 1/2 cup frozen cherries
  • 1/2 oz or large chunk of chocolate
  • 1 Tbsp chocolate icecream or 1 tsp other sweetener like agave

Directions

  • Blend all ingredients together until smooth
  • Top with some chopped chocolate or chocolate covered almonds

dit-elle-Esther

Costco’s Garlic Pepper Pacific Cod with Mango and Avocado Salsa

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I seriously could eat this salsa on everything!  And…when mangos are in season, we do haha.

I cheated and used Costco’s already marinated cod.  Didn’t feel guilty about it at all, because it’s so yummy!  You could easily grill up any kind of fish with a little oil of choice, garlic, and salt and pepper to taste!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-1Ingredients (for Salsa)

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste
  • As many filets as you need.

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Bake fish according to directions and top with salsa.   EASY PEASEY!!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-2 Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-3

Enjoy!dit-elle-Lauren

Parsley Walnut Pesto

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A great summer pesto when parsley is in season – use to pair with salmon, poultry, or mix into pasta or rice!

Blog parsley walnut pesto

Ingredients

  • 3 cups fresh flat-leaf parsley
  • 1/2 cup chopped walnuts, toasted
  • 3 tablespoons olive oil (or more if desired for consistency)
  • 1 Tbsp fresh lemon juice
  • salt
  • ground black pepper
  • 3 garlic cloves, chopped

Directions

  • Combine all ingredients in food processor – process until smooth.
  • Yields about 12 tablespoons

dit-elle-Esther

Insalata di Arance (Orange Salad)

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I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!

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Ingredients

  • 4 oranges, peeled, sliced in bite size pieces
  • 1/2 small red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Dried red pepper flakes or cayenne pepper, to taste (optional)
  • Pinch of salt
  • 1 handful kalamata olives (or pitted black olives)
  • 1 handful fresh parsley, finely chopped

Directions

  • Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
  • Toss with oranges, fennel, onions.
  • Sprinkle with olives and chopped parsley.
  • Serve and enjoy or make ahead of time and let marinade overnight

Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.

dit-elle-Esther

Mixed Greens with Raspberries, Candied Pecans and Goat Cheese

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It’s the time of year when we start eating every meal outside on our deck – so lovely! Here’s an easy and delicious (and pretty!) salad. 🙂

Blog salad with berries nuts goat cheese

Ingredients

  • Mixed greens (spinach and arugula are great, but really any mixed greens work well)
  • Raspberries
  • Candied pecans
  • Goat Cheese
  • Olive Oil
  • Balsamic or White Champagne Vinegar

Directions

  • Toss greens with vinegar and olive oil
  • Add in raspberries and pecans and toss lightly
  • Top with goat cheese
  • Serve immediately and enjoy!

On the dinner menu: I served this with Herb and Parmesan Baked Salmon and chilled Sauvignon Blanc.

dit-elle-Esther

Healthy Cherry Garcia

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I love anything cherry flavored.  Growing up, I always requested cherry chip cake with cherry icing.  Everyone in my family groaned, and thus said I only requested it so I could eat the whole thing.  While, somewhat true… I mean what kid doesn’t want the whole cake to themselves??  I really did (ok, do…if I let myself make it, which I can’t…) love it!!  I’ve come across other die hard cherry chip lovers in my adulthood.  Don’t knock it til you’ve tried it!!! 🙂

Anywho!  I also love Ben & Jerry’s Cherry Garcia!  YUM.  I’ve been dying to try to make a healthier version.  I succeeded a while back, but was rushed and took horrible pictures.

This week had been hard on both Maya and myself with us both being sick.  She’d been abnormally bipolar.  We’d been stuck in the house without school or other activities we usually do during the week.  I’d been sick too and sleep deprived due to her being sick, so we were both a little stir crazy.  All in all…not a good combination.  SO…a treat was in order for us both!!

Thankfully, I still had most of the ingredients on hand to try the recipe again!  And…I do believe it was even better than the first attempt!Blog Healthy Cherry Garcia Nice Cream-1Ingredients (serves 4-Maya and I shared the above…it’s a pretty large serving ;))

  • 2 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
  • 1 cup frozen cherries
  • 1/3 cup Unsweetened Almond Milk
  • Half of a vanilla bean (slice open and scrape inside out)
  • Garnish with dark chocolate chips, dried cherries, and unsweetened coconut (optional)

Directions

Put frozen bananas, frozen cherries, almond milk, and inside of vanilla bean in a Cuisinart, or blender and pulse until it looks like this (you might have to stop and stir occasionally.  Also, might need to add more Almond Milk depending on the size of your bananas.Blog Healthy Cherry Garcia Nice Cream-2Maya loves to push the pulse button 🙂Blog Healthy Cherry Garcia Nice Cream-3 Blog Healthy Cherry Garcia Nice Cream-4She also likes to get in the way and try eat whatever I’m photographing 🙂 Blog Healthy Cherry Garcia Nice Cream-5Garnish with the dark chocolate, dried cherries, and unsweetened coconut (although, omit this if you are strict on certain diets).Blog Healthy Cherry Garcia Nice Cream-6 Blog Healthy Cherry Garcia Nice Cream-7 Blog Healthy Cherry Garcia Nice Cream-8 Blog Healthy Cherry Garcia Nice Cream-9 Blog Healthy Cherry Garcia Nice Cream-10Enjoy!  We did 😉dit-elle-Lauren

Paleo Lemon Bars

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When life gives you.. lemons? Paleo lemon bars (pure deliciousness) to the rescue! These are a perfect cool summer dessert. Crowd pleasers and a great protein rich, not too sweet, not too tart dessert.

These did not last very long in my house.. just a warning, they are super yummy! 🙂

Blog Paleo Lemon Bars-2 Blog Paleo Lemon Bars-1

Crust

  • 1/2 cup almond flour (or sesame flour if allergic to nuts)
  • 1/2 cup tapioca flour
  • 3 Tbsp raw honey
  • 2 Tbsp ghee or coconut oil (warmed if solid)
  • Zest of 1/2 lemon

Filling

  • 5 large eggs
  • 1/2 cup fresh lemon juice
  • 1 Tbsp tapioca flour
  • 1/2 cup raw honey (warmed if solid)

Directions

  • Preheat oven to 350 degrees
  • Mix almond flour, tapioca flour, raw honey and lemon zest in a food processor until a crumbly dough forms
  • Press into the bottom of an 8×8 glass baking dish
  • Bake for 15 minutes or until golden brown
  • Remove from oven and allow to cool for 20 minutes
  • To make filling, whisk eggs in a medium mixing bowl.
  • In a separate bowl whisk the lemon juice and tapioca flour until fully combined.
  • Whisk lemon mixture and eggs together, being careful to not over-whisk
  • Whisk in the raw honey
  • Pour filling over crust
  • Place in oven and let bake for ~25 minutes or until just set (firm on outside, a little wiggly in center)
  • Remove from oven and allow to cool, refrigerate until set, about 4 hours

Thanks for the inspiration http://www.paleocupboard.com/lemon-bars.html

dit-elle-Esther