Category Archives: Gluten Free

Creamy Lemon Garlic Dressing

This is a wonderful paleo dressing – great for salads, on roast chicken or as a dip! On Thursday I’ll post a recipe for Kale Chicken Avocado salad with this dressing! 🙂

Creamy Lemon Garlic Paleo Dressing

Ingredients

1/2 c olive oil
juice from one entire lemon
1 garlic clove (large)
1 tbsp maple syrup
1 tsp dijon mustard
1/4 c walnut pieces
pinch of sea salt
pinch of pepper

Directions

Add all items to a food processor (or use an inversion blender) and blend until smooth
Refrigerate till ready to use

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-creamy-lemon-garlic-dressing/

Mashed Potatoes

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What says comfort food like hot mashed potatoes with very simply some melted butter, salt and pepper..! Mashed potatoes are incredibly easy to make. And you can do so much with them. Mix in some fresh or roasted garlic, sour crème or milk, finely chopped chives or green onions, bacon bits and cheddar cheese. The combinations are endless! The secret to good mashed potatoes however is simple.. it lies in the quality and type of potatoes. I’ve found red potatoes and gold potatoes to be excellent options for mashed potatoes.

Ingredients

2 lbs potatoes
dash of salt
Butter and/or other favorite toppings

Directions

Peel potatoes (if desired), chop in 1″ pieces
Cover potatoes with water in pot and bring to boil
Cook until knife inserts in a potato easily
Pour off water and let cool a bit
Use an inversion blender to mix, adding butter and other toppings as desired

Paleo Apple Crisp

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I was inspired by Lauren’s recent Apple Pie post and wanted to make a gluten free and paleo version!

This is a delicious paleo version of a classic apple crisp. Instead of flour and oats, you use almond meal which pairs beautifully with the apples. So yummy topped with some cold coconut milk.

Ingredients

2 cups blanched almond flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup coconut oil or butter (melted)
¼ cup honey
1 tablespoon vanilla extract
6 large apples, peeled and diced (I like Granny Smith apples)

Instructions

In a large bowl, combine almond flour, cinnamon and nutmeg
In a smaller bowl, combine oil, honey and vanilla
Stir wet ingredients into dry
Place apples in a glass baking dish
Crumble topping over the apples
Cover with tinfoil and bake at 350° for 50 minutes on low rack
When apples are soft and their juices bubble, remove cover and bake 10 more minutes to turn golden brown
Serve warm with coconut milk

Inspired and modified: http://cavemanstrong.com/2010/09/apple-crisp/

Shepherd’s Pie

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This is some serious comfort food – perfect for this dreary January weather – juicy ground beef and spices are tossed with vegetables and topped with golden and buttery mashed potatoes! 🙂

Ingredients

2 pounds Yukon gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1/2 cup milk
Salt and pepper, to taste
2 teaspoons olive oil
1 onion, finely chopped
3 carrots, finely chopped
3 cloves garlic, minced
1 pound ground beef
1 tablespoon tomato paste
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Preparation

Preheat oven to 375° F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain; run through a food mill, ricer or mash. Stir in butter and milk; season with salt and pepper. Keep warm.
Heat oil in a skillet over medium heat. Add onions, carrots and garlic; cook, until soft, about 7 minutes. Add ground beef and cook until no longer pink, 8 to 10 minutes. Drain the fat.
Stir in tomato paste, peas, and parsley; season with salt and pepper.
Transfer meat mixture to an ovenproof dish. Spread potatoes over the top and crosshatch with a fork. Bake until golden, 30 to 35 minutes.

Super Mom Tip: Make days to weeks in advance and freeze! When ready, defrost in fridge overnight and bake per directions above.

Thanks to PCC Natural Markets and note that this recipe has been modified from the original.

Scandinavian Shrimp Pie

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Scandinavian shrimp pie – a delicate blend of flavors – eggs with cream cheese, chopped fresh dill, and a golden toasted cheese topping!

Ingredients

1 frozen pie shell (I use a gluten free version)
1 1/2 cups cooked shrimp (I get small salted frozen shrimp)
1/4 cup (2 oz) cream cheese, softened
3 eggs
1 cup milk
1/2 cheese (mozzarella, parmesan, Havarti or fontina work well)
2 Tbsp chopped fresh dill

Directions

Beat eggs, add cream cheese and milk and beat until well blended
Put shrimp in pie shell, sprinkle with dill and pour egg/milk mixture over
Top with cheese
Bake at 375 for ~50 minutes or until knife inserted in middle comes out clean

Hot Artichoke and Crab Dip

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We just had our annual Iron Chef party – the challenge was to use ONE of the following ingredients in a dish: crab, chocolate or cranberries. I picked crab and made this dip. Guess who won the iron chef challenge!? Yep, that’s right – Hot Artichoke & Crab Dip! 🙂

This dip is everything you would expect from a hot creamy artichoke and crab dip – plus more! The 1/2 tsp cayenne adds a fabulous kick. Spicy but not too spicy. If you’re not into spice and heat – omit! Definitely not recommended for kids, but a wonderful “grown up” dish. I served this with cucumber and red bell pepper slices, but toasted baguette or pita would be great if you prefer!

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 1/2 cups cooked crabmeat
3/4 cup grated Parmesan cheese + 1/4 cup for topping
1/3 cup chopped green onion + 2 tsps for garnish
1/3 cup chopped red bell pepper + 2 tsps for garnish
1/2 tsp ground cayenne pepper

Serve with

1 hot house cucumber, sliced (for dipping)
1 red bell pepper, sliced (for dipping)

Directions

Preheat oven to 350 degrees F (175 degrees C)
Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic and cayenne. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper. Transfer the dip to a 9-inch pie dish and sprinkle top with rest of cheese.
Bake in the preheated oven until topping is golden brown and dip is hot, ~30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Avocado Toast with a Soft Boiled Egg…

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Avocado toast is just about everywhere, and for good reason. It’s DELICIOUS and good for you too!! You can keep it pure, or mix it up. That’s one of the things I love about food and fashion. You can get inspired by others, and then make it your own. I got this idea from Frugal Feeding‘s Avocado Puff Tart recipe. My mouth started watering the minute I saw it…

We got some yummy artisan bread at the Sunday Farmer’s Market, and I just new I wanted to make a variation of his recipe using it. I had some tomatoes that were on their last legs, so I diced them up, soft boiled some eggs, and dinner was served! SO easy and delicious-total win!!Ingredients

Loaf of bread (any kind will do-can even use gluten free!)
Avocado (amount varies on how many people you are going to feed)
Tomatoes
Soft Boiled eggs (I did one per slice of toast)
Chili Pepper Flakes
Salt and pepper to taste

Directions

Slice up some bread.
Mash up the avocado in a bowl and season with a little salt and pepper.
Dice up the tomotoes
Soft Boil the eggs. Bring a pot of water to boil. Drop eggs in and let them cook for 8 minutes. Drain water, and immediately cover with cold water to stop them from cooking further.
Pile everything on the bread and sprinkle with chili flakes (optional).Enjoy!

Apple Tartlets

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It’s definitely apple season! Pick a favorite cooking apple (Granny Smith apples are wonderful), make this easy crust, and voila – easy paleo dessert. Add a scoop of vanilla ice cream for some totally-non-paleo goodness! 🙂

The recipe calls for apple juice – this is the only sweetener. I thought the apples might be too tart – but they are perfect. Even without the ice cream, this is a yummy dessert!

These Upside Down Apple Tartlets are inspired from Elana’s Pantry (with some minor modifications).

Crust

2 cups blanched almond flour
dash sea salt
¼ cup coconut oil, at room temperature
1/2 tsp vanilla essence

Filling

6 large apples, peeled, cored and sliced, and cut into ¼-inch slices (I like Granny Smith Apples for baking)
1 cup apple juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons arrowroot powder (What’s arrowroot? That’s what I said! It’s a natural thickener – a starch extracted from arrowroot. Read more on Wikipedia.)
1 tablespoon ground cinnamon

Directions

Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet (you could also make one large pie/tart if you prefer – just use an ~8″ round or square baking dish and crumble or lay the crust on top)
To make the crust, pulse together almond flour and salt in a food processor, then add coconut oil and vanilla and pulse until the mixture forms a ball
Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
Transfer apples to Mason jars so that each one is overfull and divide remaining juice from the bottom of the bowl between the jars
Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour and roll out to about ¼-inch thick and remove top sheet of parchment
Use top of a wide-mouth Mason jar to cut out 8 circles of dough
Place one on top of each apple-filled Mason jar
Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
Serve the tartlets hot out of the oven with coconut whipped cream or ice cream 🙂

Gluten Free Pumpkin Waffles

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Love the Gluten Free Waffles we posted last week? Here’s a pumpkin version! 🙂

Ingredients

1 cup rice flour or a gluten free flour mix
1/4 cup cornmeal (omit if you are corn free and add another 1/4 cup of the rice flour back)
1/2 cup potato starch (NOT Potato Flour)
1/4 cup tapioca flour
2 teaspoons baking powder
1 tsp cinnamon
dash of salt
1/4 cup melted butter or coconut oil
2 eggs
1/2 cup pumpkin puree
1 1/2 cups buttermilk (regular milk works, too)

Directions

Mix the wet ingredients in one bowl and the dry ingredients in another
Combine and mix
Add more liquid if you need to thin the batter (water, milk or more pumpkin)
Scoop in portions onto waffle iron and cook
Serve with butter & sugar & cinnamon, maple syrup & whipped cream & toasted pecans, or other favorite toppings

Gluten Free Waffles

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Need a great staple waffle recipe? Having a hard time finding a good gluten free version? Here you go! This is a great gluten free waffle recipe. To quote Adam, “how are these so good?” I think that about sums it up.

I have a little Norwegian waffle iron – makes beautiful hearts that were a huge hit with the kids! Scandinavians like to serve waffles for dessert with strawberry or raspberry jam and sour cream – or with a large scoop of ice cream! Shown below with whipped cream, some powdered sugar and raspberries!

Ingredients

3/4 cup rice flour or a gluten free flour mix
1/4 cup cornmeal (omit if you are corn free and add another 1/4 cup of the rice flour back)
1/2 cup potato starch (NOT Potato Flour)
1/4 cup tapioca flour
2 teaspoons baking powder
dash of salt
1/4 cup melted butter or coconut oil
2 eggs
1 1/2 cups buttermilk (regular milk works, too)

Directions

Mix the wet ingredients in one bowl and the dry ingredients in another
Combine and mix
Scoop in portions onto waffle iron and cook
Serve with butter & sugar, jam & sour cream, maple syrup, fresh fruit, powdered sugar or other favorite toppings

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