Tag Archives: gluten-free

Shakshouka // The lazy gals version…with chicken sausage.

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I was totally intrigued when Esther posted this recipe.  And then of course, I had to try my “lazy gals” approach to it!  And…I added a little more protein, because…teenage boys and all.  It needs to be more filling!  All by itself, I LOVED it!  I served it over veggie pasta, so that it would appeal the masses (teenage boys/toddler girl), but I would have happily eaten it as is, and been totally satisfied and happy!Blog Easy Shakshouka with Chicken Sausage-1Ingredients

(serving size depends on how many you want to feed. I fed 5)

  • One medium size yellow onion
  • Tablespoon crushed garlic
  • 2 Tablespoons Olive Oil
  • Jar of your favorite pasta sauce
  • 8 Chicken sausage (already cooked and diced)
  • Half of a large avocado or one small
  • 5 Eggs

What to do

  • In a sauce pan heat olive oil, garlic, and onions until onions are soft.
  • While those are heating, dice your chicken sausages into bite size pieces.
  • Add to onion mixture once onions are almost done and heat chicken sausages for a minute
  • Add pasta sauce and bring to a boil.Blog Easy Shakshouka with Chicken Sausage-3
  • Make a pocket and crack eggs into the pocket.  Cover and let cook for 6-8 minutes, or until eggs are cooked to your liking.  Garnish with sliced avocado and enjoy!Blog Easy Shakshouka with Chicken Sausage-1dit-elle-Lauren

Paleo Cinnamon Coffee Cake

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Paleo coffee cake? This is gluten and grain free and made with high protein almond meal. It turned out fluffy and perfect and the kids loved it as well. I am working on a version with apples that I will post later. 🙂

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The flowers shown are from my Dogwood tree. Not edible, but they are a gorgeous rosy pink.

 

Ingredients

Cake

  • 2 ½ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil
  • ½ cup honey or maple syrup
  • 3 large eggs

Topping

  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar (or maple syrup again works great)
  • 2 tablespoons ground cinnamon
  • ½ cup sliced almonds (optional)

Directions

  1. Grease a 9-inch round baking dish with coconut oil and dust with almond flour
  2. In a food processor , combine almond flour, salt, and baking soda
  3. Pulse in coconut oil, honey, and eggs
  4. Spread the batter into prepared baking dish
  5. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
  6. Brush topping over cake batter
  7. Bake at 350° for 25 to 35 minutes
  8. Cool and serve

Thanks and inspired by Elana’s Pantry

dit-elle-Esther

Fresh Squeezed Sparkling Orange Juice

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This was our Easter brunch drink, super simple, super yummy. The kids LOVE to help squeeze oranges on our little juicer, so you can make this into a fun kid activity and show them where juice comes from! 🙂

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Ingredients

  • Oranges
  • Sparkling water
  • Fresh rosemary, thyme or mint for garnish

Directions

  • Juice oranges and pour in glasses
  • Top with a splash of sparkling water
  • Garnish with fresh herbs
  • Serve!

dit-elle-Esther

Basil Lime Fruit Salad

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This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!

The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂

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Ingredients

Syrup

  • 1 Tbsp agave syrup
  • 1/2 cup water
  • 1/2 cup packed basil leaves
  • 1 Tbsp grated lime rind

Fruit

  • You can really use whatever fruit your heart and tummy desires including but not limited to –
  • Cubed pineapple (about one medium)
  • Quartered strawberries (about 1lb)
  • Cubed peeled mango (1 or 2)
  • 4 kiwifruit, peeled, halved and sliced
  • Grapes, apples, pears, oranges..

Directions

  • Combine agave and water and bring to a boil.
  • Remove from heat and stir in basil and lime rind
  • Cool and strain through a fine mesh sieve into a bowl. Discard solids.
  • Combine cleaned and chopped fruit and drizzle with syrup right before serving
  • Toss gently
  • Garnish with whipped cream, coconut milk and a mint leaf! 🙂

dit-elle-Esther

Raw “Tapioca” Pudding

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Blog chia tapioca pudding

Ingredients

  • 1 cup (raw) cashews
  • 3 cups water
  • 2 tablespoons agave nectar or honey
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • pinch celtic sea salt
  • ¼ cup chia seeds
  1. Place the cashews and water in a blender and blend on high speed until smooth
  2. Blend in the agave, vanilla, almond extract and salt
  3. Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!) – or just whisk well in a bowl.
  4. Place in the refrigerator overnight
  5. Serve

Serves 4

Thanks Elana’s Pantry!

dit-elle-Esther

Apricot Coconut Chocolate Bonbons

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These bonbons or ‘candy’ balls are very simple to make. Apricot, coconut, orange zest yumminess – AND – you can dip them in chocolate for even more flavorful goodness. Every evening I ask the kids to choose an activity that we do together after dinner. Playtime, go for a walk, do arts and crafts, or do a cooking project.. Last night they chose cooking project! I let them measure, sample, and then we mix everything up, and they helped make these balls. Blog apricot coconut bonbons-1 Blog apricot coconut bonbons-2 Ingredients

  • 1 1/2 cups unsulfured dried apricots
  • 1 cup shredded coconut (unsweetened)
  • 1 tablespoon orange zest
  • 1 tablespoon virgin coconut oil, melted if solid

Raw chocolate

  • 2 tablespoons virgin coconut oil, melted if solid
  • 2 tablespoons raw cacao powder (or regular cocoa)
  • 1 tablespoons pure maple or coconut syrup
  • pinch fine sea salt

Directions

  • Place apricots, coconut, zest and coconut oil into a food processor and pulse until a rough paste forms.
  • Shape mixture into balls and place ‘bites’ onto a plate and pop in the freezer for 10-15 minutes to firm up
  • Combine raw chocolate ingredients in a small bowl until smooth. Remove bites from the freezer and one at a time, quickly dip half into the raw chocolate mixture. It will set instantly. Eat straight away or store in the fridge or freezer in a airtight container.

Source: Thanks MyDarlingLemonThyme for the inspiration! dit-elle-Esther

Strawberry Coconut Bonbons (nut free)

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I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.

You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!

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Ingredients

  • 1 cup coconut cream (full fat, unsweetened, comes in cans)
  • 1 cup raspberries or other berry
  • 1-2 Tbsp agave syrup
  • 1 tsp vanilla

Directions

  • Blend everything on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place into container and return to freezer.
  • They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Chicken with Sun-Dried Tomato & Basil Cream Sauce

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Sound amazing? Look amazing? It is. Chicken is baked in a sun-dried and basil cream sauce.. wow!

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Ingredients

  • 4 chicken breasts
  • 1 Tbsp butter
  • 2-3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste (optional)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

Directions

  • Preheat oven to 400 degrees F.
  • Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
  • Place chicken into baking dish. Cover with sauce and place in hot oven.
  • Bake for about 45 minutes, or until chicken reaches an internal temperature of 175 degrees F.
  • Serve chicken immediately, garnished with basil, if desired.

Thanks DamnDelicious.net for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!

dit-elle-Esther

Banana Almond Raspberry Frosty

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I wanted to make a single serving of Lauren’s pure deliciousness “ice cream” frosty – Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty so here’s the recipe with some minor modifications.

Blog Banana Almond Raspberry Frosty

Ingredients

  • 1 frozen banana
  • 1 Tbsp almond butter
  • 1/2 cup coconut milk
  • 1/4-1/2 cup water (adjust for desired consistency)
  • handful of raspberries for topping
  • Shredded unsweetened coconut for topping

Directions

  • Mix up first four ingredients
  • Garnish with raspberries and coconut shreds

Serve immediately! This totally tastes like ice cream!

dit-elle-Esther

Raspberry Coconut Bonbons

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Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy! Blog paleo ice cream bon bons-5 Blog paleo ice cream bon bons-4 Blog paleo ice cream bon bons-3 Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/2 cup raspberries
  • 1-2 Tbsp agave syrup
  • 2 tablespoons coconut milk
  • 1 tsp vanilla
  • 1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat (optional)

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther