Tag Archives: gluten-free

Baked Apples with Vanilla Sauce

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Totally delicious melding of flavors: the tartness of baked apples, cinnamon, raisins and toasted almonds.. topped with a sweet and creamy vanilla sauce.. It’s a classic Scandinavian dessert. Comfort food for winter is what I call it! 🙂

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Baked apples

  • 4 apples (Granny Smith work great) – cored
  • 1/3 cup roughly chopped almonds
  • 1/3 cup raisins or dried currants
  • 1 tsp cinnamon
  • water

Directions

  • Core your apples carefully with a pairing knife
  • Toss raisins, almonds and cinnamon
  • Place apples upright in glass baking dish and fill each center with nut/raisin mixture
  • Any leftover nut/raisin mixture can be tossed into the bottom of the baking dish
  • Pour a little water into the baking dish
  • Cover with foil and bake @350 for 45 minutes or until knife inserts easily into apple

Vanilla Sauce

  • 2 cups milk
  • 2 tsp vanilla or 1 vanilla pod
  • 4 egg yolks
  • 2 Tbsp agave syrup or other sweetener
  • 1 Tbsp tapioca or other starch (whisked with some water)

Directions

  • Put all ingredients (including vanilla pod if you are using that, but excluding vanilla essence) in a pot and bring to light boil while stirring to avoid clumps
  • Remove from heat and add vanilla essence (if you are using that)
  • Cool a bit and ladle on to baked apples
  • Delicious hot or cold! 🙂

dit-elle-Esther

Apples & Toffee Caramel Dip

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Go Seahawks!!!!!!!!!! I’m reposting this as an awesome super bowl game day snack. Totally unhealthy, totally delicious. Super easy to make. Enjoy!

This dip pairs especially well with Honeycrisp (or a tarter) apple!

Blog apples caramel dip

Ingredients

  • 1 brick cream cheese
  • 1/4 c. brown sugar
  • 1/4 c. white sugar
  • 2 tsp. vanilla
  • 1 bag toffee chips (like Heath toffee bits)

Mix first four ingredients well and fold in chips. Let chill for at least an hour. This makes very well a day in advance.

Honeycrisp apples are amazing with this dip!

dit-elle-Esther

Kale Salad with Chicken and Avocado

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This is a wonderful paleo salad with Creamy Lemon Garlic Dressing – add chicken and avocado – and call it dinner!

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Ingredients

  • large bunch of kale deveined and chopped finely
  • 1/2c dried black current, raisins or cranberries
  • 1/2c. toasted sunflower seeds
  • 1 avocado, peeled and sliced
  • 2-3 cups of chopped cooked chicken or turkey
  • One batch Creamy Lemon Garlic Dressing

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-kale-salad/

dit-elle-Esther

Creamy Lemon Garlic Dressing

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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! 🙂

Blog garlic lemon paleo 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/

dit-elle-Esther

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.

Blog mashedpotatoes

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

dit-elle-Esther

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.

blog paleo apple crisp (3) blog paleo apple crisp (2) blog paleo apple crisp (1)

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/

dit-elle-Esther

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! 🙂

Blog shepheards pie

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.

dit-elle-Esther

Coconut Apple Pancakes

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Coconut Flour Pancakes with Apples – yum! Even the little tummies in this house were fans! Perfect grain-free and paleo breakfast for a cold winter morning and great way to start off the new year. Happy New Year everyone! 🙂

Blog paleo apple pancakes (2) Blog paleo apple pancakes (1)

Ingredients

  • 4 eggs, room temperature
  • 1 cup coconut milk
  • 1-2 teaspoons vanilla extract
  • 1/2 tablespoon honey or agave
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 1 apple, sliced in very thin boats
  • coconut oil or butter for frying

Directions

  1. In a small bowl beat eggs until frothy, about two minutes (I used a food processor for this – works great!). Mix in milk, vanilla, and honey or agave.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Lay sliced apples on pancakes.
  4. Cook on low to medium heat for a few minutes on each side, until they start to turn golden brown.
  5. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Inspired and modified from the Fluffy Coconut Flour Pancakes on NourishingDays.com.

dit-elle-Esther

Mexican Hot Chocolate

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Merry Merry Christmas everyone!

Feeling chilly? Need a drink after playing in the snow? This Mexican Hot Chocolate will warm you right up! A delicious blend of spices including ginger and cayenne make this a wonderful steamy drink for a cold winter day.

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Ingredients (1 serving)

  • 2 tsps cocoa
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • cayenne to taste (I use about 1/8 tsp, but I like it spicy!)
  • 1 Tbsp agave syrup or honey
  • 1/4 cup water
  • 1 cup milk (or coconut milk)
  • Half ‘n’ half or cream to taste

Directions

  • Mix dry ingredients in a cup
  • Add agave and water
  • Microwave on high for 20 seconds
  • Stir till well blended, add milk and return to the microwave for another minute or until hot
  • Add some whipped cream (optional)

dit-elle-Esther

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!

blog crab artichoke dip

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.

dit-elle-Esther