Tag Archives: gluten free

Maple-Balsamic Stir Fry

Final

This beautiful creation came out exactly like I wanted.  Sometimes, I’ve just got a taste that I must create–and this one hit the spot on the first try!

I’m so inspired by many of the one bowl meals I’ve seen on many blogs–and wanted to try my hand at one.  But since I’ve got a sweet tooth and an itching for all things fall, this Maple-Balsamic inspired dish was a perfect solution.

I’d like to say that this recipe serves 2 people, but let’s be honest.  I eat a LOT.  Like, a LOT.  So, this is a one portion meal for me.  Partly because I was lazy & didn’t make anything else.  To make this a full meal–and to make it stretch a bit, next time, I will most likely serve a salad first and add a piece of chicken to my husband’s–and that’s a full meal.

Regardless, it’s very simple to double or even triple this recipe!

A few things about this recipe:

  • Make your brown rice ahead of time and keep it in the fridge to get it very cold.  That helps make for a crispy stir fry.  I usually make a huge bowl of rice at the beginning of the week because Mexican Rice Bowls are always on the menu around here.
  • I use a soy-free Vegan butter made by Earth Balance because my son Beckham can eat it–and it saves me from having to make an extra meal.

Maple-Balsamic Stir Fry
 
Ingredients
Balsamic Roasted Brussels Sprouts:
  • 1 cup Brussels Sprouts, ends trimmed & cut in half
  • 1 t oil
  • 1.5 t balsamic vinegar
  • pinch of salt
Buttered Carrots:
  • 2 large carrots, peeled & chopped
  • 1 heaping t vegan
  • drizzle of maple syrup
  • pinch of salt
Balsamic Glaze:
  • ¼ cup maple syrup
  • 3 T Balsamic Vinegar
  • 2 t Dijon mustard
Stir Fry:
  • spoonful of vegan
  • 2 cups cooked brown rice, cold
  • 1 t sesame seeds, plus more for topping
  • ½ t Sriracha sauce
  • 1 green onion, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Place trimmed & cut Brussels sprouts in a small baking dish.
  3. Add oil, vinegar, and salt.
  4. Stir until combined.
  5. Bake for 25 minutes, stirring halfway through.
  6. Meanwhile, put chopped carrots in a small saucepan and cover with water.
  7. Bring to a boil and boil for 7-9 minutes, stirring occasionally.
  8. In a small saucepan, combine Maple-Balsamic glaze ingredients.
  9. Bring to a boil, and let boil for 3-5 minutes, stirring frequently, until mixture has thickened. Set aside.
  10. Drain carrots, and return to pan. Add the butter, maple syrup, and salt. Stir until combined. Set aside.
  11. In a wok, melt a spoonful of butter.
  12. Add rice, and saute until heated through and crisp.
  13. Add cooked carrots, roasted Brussels Sprouts, sesame seeds, and Sriracha sauce.
  14. Stir until well combined.
  15. Add Maple-Balsamic glaze & stir fry until heated through.
  16. Top with green onion & sesame seeds.
  17. Enjoy!

 


Lentil-Potato Stew

Featured Image 2

I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.

It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these  friends.

That’s how I feel about my soups.  Other people might not get it.  But it brings me joy.

Have a bad day? Make some soup.  Have a great day? It calls for soup.  Depressed? How about some soup and biscuits?

Soups are a part of my regular routine for many reasons:

-They freeze well and make busy nights easy!

-They are cheap.  Really, who doesn’t get excited about that?!

-They are packed full of healthy ingredients.  It’s even easy to sneak in some things like carrots and spinach.

-They give this vegan-like girl some awesome protein.  I can’t lie though, lentils do something special to my digestive system.  Whew!

I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!

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Lentil-Potato Stew
 
Ingredients
  • 1 T olive oil
  • ½ medium white onion, diced
  • 1 cup green lentils, rinsed
  • 3 red potatoes, washed & diced
  • 2 carrots, peeled & chopped
  • 2 cloves garlic, minced
  • 2 T tomato paste
  • 1 t dried thyme
  • ¼ t ground coriander
  • ½ t sea salt
  • ¼ t black pepper
  • pinch of cayenne pepper
  • 4 cups vegetable broth
  • 1 cup of water, divided
  • 1 T red wine vinegar
  • 2 handfuls of spinach, chopped
Instructions
  1. Heat the oil over medium heat until hot.
  2. Add onion to the oil and stir until onion is soft (about 5 minutes), being careful not to let the onion burn.
  3. Add the lentils, potatoes, carrots, and garlic.
  4. Saute for another few minutes until vegetables are soft (sprinkle with water if things start to stick).
  5. Add the tomato paste and all spices.
  6. Stir well--until fragrant.
  7. Slowly pour in the vegetable broth and stir.
  8. Bring to a boil, stirring occasionally.
  9. Reduce heat to low and cover.
  10. Let cook for approximately 15 minutes, stirring once or twice.
  11. Add ½ cup water and stir.
  12. Cook, covered, for about 15-20 minutes longer, or until lentils are soft.
  13. Add the remaining water, vinegar, and spinach.
  14. Stir until spinach is wilted.
  15. Serve with a salad and bread!

 


Apple Apple Pies (Gluten-Free & Vegan)

FinalIt’s mid-September, and in the South, that’s game for everything fall.  It might be October or even November before we feel its effect, but we just can’t help ourselves.

The smell of cinnamon, pumpkin everything, holiday décor–it’s just about too much for me to handle!  My old routine was to stock up on those little sugary orange pumpkins with the green stems–and eat about a bag a week.  I’m telling you, I really did have a sugar addiction!

Now, I’ve learned to incorporate REAL foods into my fall routine, and this recipe is just too cute for words.  It has the traditional flavor of Apple Pie, but comes in individual portions and has more apple than crust.  I know, I know, the crust it the best part.  But this recipe helps me have the best of both worlds–the taste of fall and nostalgia AND the promise of something good without the guilt.

These would be extremely cute (and crowd-pleasing) for your next fall get together or dinner club.

Make them soon and pair with some apple cider.  Then call me, and I’ll come over 🙂

Steps:

1.  Cut the top portion off of 4 Granny Smith Apples.

Cut apples

Using a knife and a spoon, carve out the middle, discarding the parts with seeds.  Save the parts that are just apple for a later use.

2. Peel & chop and additional apple and place in small bowl.  Sprinkle the lemon juice on top and set aside.  Then combine spices, sugar, and flour. Stir well.

Sugared Apples

3. Cover the bottom of an 8 x 8 pan with water. Fill the prepared apples with the apple-spice mixture and place in pan.

Filled apples

4. Make the gluten-free pie crust.  Make sure to add more flour if necessary, as well as cover the rolling pin with flour to keep from sticking.  You want the dough to be tough, not oily or wet.

Dough

5. Cut the dough into small strips. Cover the apples in a lattice pattern or however you choose!  Have fun with your creations!

Prepared Apples

6. Cover with foil and bake in a 375 degree oven for 20-25 minutes. Take foil off and bake for an additional 20-25 minutes. When the apples are almost done baking, melt a spoonful of butter (I used Earth Balance Soy Free spread–which is vegan).  Remove apples from oven, and brush tops with the melted butter. Sprinkle coconut sugar and cinnamon on top! Enjoy immediately!

Finished Apples

Apple Apple Pies
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Apples:
  • 5 Granny Smith Apples
  • 1 teaspoon lemon juice
  • ¼ cup coconut palm sugar
  • ½ t cinnamon
  • 1 T gluten free all-purpose flour (or regular flour if you aren't gluten free)
Pie Crust:
  • ¼ cup gluten free all purpose flour
  • 1 t coconut palm sugar
  • 1-2 T water
  • 2 T coconut oil, frozen for 10-15 minutes
  • pinch of salt
Topping:
  • spoonful of vegan butter
  • sprinkle of coconut sugar
  • sprinkle of cinnamon
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the tops off of 4 of the Granny Smith Apples.
  3. Using a knife and a spoon, carve out the middle of the apples, discarding any pieces with seeds.
  4. Peel and chop the 5th apple and put in a small bowl.
  5. Stir in the lemon juice to the chopped apple.
  6. Add the sugar, cinnamon, and flour to the apple mixture. Stir until well combined.
  7. Fill the 4 prepared apples with the sugar-apple mixture.
  8. Put enough water to cover the bottom of an 8 x 8 pan and place the four prepared apples inside.
  9. To prepare the crust, put the flour in a small bowl.
  10. Add the frozen coconut oil and using a biscuit cutter or fork, cut it in the flour until the coconut oil resembles the size of peas (like you are making biscuits).
  11. Add the remaining crust ingredients. Start with 1 T of water and gradually add more if necessary. You want the dough to be tough like crust, not wet or oily.
  12. On a flour dusted surface, roll out the dough until flat, dusting the dough and roller as necessary so the dough doesn't stick.
  13. Cut into small strips and place on top of prepared apples in a lattice design or design of choice.
  14. Cover with foil and bake at 375 for 20-25 minutes.
  15. Remove foil and bake for another 20-25 minutes.
  16. When the apples are almost done baking, melt the butter.
  17. Take apples out of oven, and brush butter on top of the crust.
  18. Sprinkle with coconut sugar and cinnamon.
  19. Serve warm with apple cider and your favorite vanilla (vegan or non-vegan) ice cream!

 

 


Chocolate Covered Rice Krispy Treats

Rice Krispy treats are kinda like an American favorite. Or its own food group.  Or a tasty treat with a beautiful shiny blue wrapper that’s pretty much irresistible.

Or–my favorite–homemade rice krispy treats.  Wasn’t it so nice of whoever came up with that recipe to call for less marshmallows than were given in a bag? That meant I could snack, snack, snack while I “baked.”

There’s no surprise here that these probably aren’t very healthy.  Even making them homemade, not so much.  Marshmallows are full of bad ingredients–one of which is an addictive sweetener, High Fructose Corn Syrup, that I gave up over a year ago.

But no fear. I’m all about solutions!

I’ve found a perfect resolution to making these delicious treats without bad ingredients….all thanks to my sweet 6 year old, McCall!

Many of you know that he and his little brother Sawyer both have a rare esophageal disease which limits the foods they can eat.  At one point, McCall could only eat chicken and rice…and you better believe this mama found every RICE product on the market.  Our Amazon bill hasn’t been very light.  But hey, what’s a girl to do?  At least it’s not shoes. (I used to get in trouble for that!)

We found this product called Brown Rice Syrup–and as we transitioned to a clean diet, I saw it used in several recipes as a sweetener.  Since McCall could eat rice, we decided to give it a try–and it’s been working for him!

The addition of this sweetener was HUGE for this sweet boy–because we learned that we could heat it and add rice cereal and make a “McCall” version of Rice Krispy Treats.  “McCall’s” recipe is a little too potent for my taste buds, but I’ve finally found the perfect recipe for the rest of the family.

Unfortunately, our middle son Sawyer (age 3) has no safe foods and survives on a medical formula, but our youngest is blessed with many more foods and is  following an elimination diet free of fish, shellfish, dairy, egg, gluten, peanut, and soy.

Since I have chosen not to give my children (well, Beckham’s the only one who can even have corn) High Fructose Corn Syrup, I tried to find some “healthy” marshmallows for Beckham–which turned out to be another strike out because most healthy versions contain fish.

Ok, there’s lots more to the story, but here’s the gist.  These treats are something Beckham can eat.  They are something I won’t stop eating.  And they are something my non-dessert lovin’ husband grabs four of.

While this recipe isn’t perfectly healthy, it’s a good start to a staple treat in the American diet.  We cannot deny ourselves of all things, right?

This recipe is free of the top 8 allergens (for those who need it), is gluten free, vegan, vegetarian….

And they make Beckham happy.  That’s all the convincin’ I need to get these ingredients out and start cookin’.

Chocolate Covered Rice Krispy Treats
 
Inspired by Detoxinista
Ingredients
Treats:
  • ½ cup brown rice syrup
  • ¼ cup coconut oil
  • 2 T soy-free vegan butter, such as Earth Balance (or regular butter if not vegan or have dairy allergies/intolerances)
  • 1 t vanilla
  • ¼ t sea salt
  • 4 heaping cups of crispy rice cereal (We use Erewhon brand)
Chocolate Topping:
  • 1 cup Enjoy Life chocolate chips
  • 2 t coconut oil
Instructions
  1. Put brown rice syrup, coconut oil, butter, vanilla, and salt in a medium saucepan on medium heat.
  2. Slowly bring to a boil, stirring occasionally.
  3. Once rapidly boiling, stir constantly and allow to boil for one minute.
  4. Take the pan off the heat, and stir in the cereal until combined.
  5. Pour into a greased 8 x 8 pan (I used coconut oil on a paper towel to grease).
  6. Using a greased utensil (like a spatula), pat the treats down as tightly as you can to help them get stuck together well.
  7. Place in freezer while you complete the next step.
  8. Put chocolate chips and coconut oil in a small saucepan.
  9. Heat on medium-low/medium until melted, stirring frequently.
  10. Take the treats out of the freezer, and pour the chocolate mixture on top.
  11. Using a greased spatula, spread the chocolate over the treats until even.
  12. Place in freezer for about 10-15 minutes until hardened.
  13. Cut in squares and store in fridge!

 


BBQ Potato Wedges + Garlic Aioli

Ok, y’all–sometimes you just need french fries, right?  For me this journey is about discovery, pleasure, and a full life.  And let me tell you–my life wouldn’t be FULL without good ole french fries from white potatoes.

My go-to meal a few years ago was a Super Size Fry at McDonald’s with four barbeque sauces and a Large Dt. Dr. Pepper.  I’m actually serious.  I even begged friends to bring them to me when I was stuck at home at nighttime with kiddos.  So yeah, things have come a long way!

I love making these fries as a side to homemade burgers (grass-fed beef for the hubby and a veggie-bean patty for me!) or as a way to spice up any plain sandwich.

They’re pretty easy. And they’re tasty–without the crap and oil and heart attack.

I learned a pretty cool trick from my favorite blog Oh She Glows about how to make them crispy–without a ton of oil and without frying–Arrowroot powder!  You can find this little white powder (kind of like cornstarch) at a health food store or organic section of a grocery store.  I like the Bob’s Red Mill brand.  With the leftovers, you can use it to thicken sauces or in anything that calls for cornstarch.

Enjoy!

BBQ Potato Wedges
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Wedges:
  • 3 large russet potatoes (organic best), washed and cut in wedges
  • 2 T grape seed or olive oil
  • 2.5 T arrowroot powder
BBQ seasoning:
  • ½-1 T coconut sugar
  • 1 t paprika
  • ½ t smoked paprika
  • ½ t garlic powder
  • ½ t chili powder
  • ¼ t onion powder
  • ⅛ t cayenne pepper
  • ¾ t sea salt
Garlic Aioli:
  • ½ cup vegan mayo
  • 1 T fresh parsley, chopped
  • 1 t minced garlic
  • 2 T lemon juice
  • ½ t sea salt
Instructions
  1. Preheat the oven to 450 degrees.
  2. Line pans with parchment paper.
  3. Place wedges in a large ziploc bag (I did half at a time--or use two bags).
  4. Drizzle oil over wedges and massage bag until combined.
  5. Pour arrowroot powder in bag and shake vigorously until well coated.
  6. Pour BBQ spices in the bag and shake again until well coated.
  7. Place wedges on pans, making sure the potatoes don't touch.
  8. Put in oven, and bake for 20-25 minutes.
  9. Combine aioli ingredients and place in fridge until ready to eat.
  10. Take pans out of oven and flip the wedges.
  11. Bake another 10-12 minutes until golden and crispy!