Tuesday, October 15, 2013

Sweet Potato Hash - Paleo and Gluten Free

Hash ---- I love Hash.  Hash at our house is a fancy way to use up left overs.  Left overs you say, ick, I don't like leftovers.  Nonsense!  If the original version was delicous the remaining portion will be just as good.  Hash can be made of anything that suits your fancy.  If you have food leftover from last nights meal and are in a hurry this is a perfect way to use.  Or you can start from scratch and that's what I did with this recipe for Sweet Potato Hash.  My favorite way to make hash is with leftover roast beef with potatos and carrots.  Ooooh I'm making myself hungry.  This recipe is naturally gluten free - Bonus! It's also Paleo, Grain Free, and can be Dairy Free is you use Ghee. So onto the Sweet Potato Hash recipe:

1 pound of sausage (we use turkey sausage)
2 large Sweet Potatos chopped ( approximately 4 cups )
1 medium onion chopped
3 stalks of celery chopped
1 granny smith applie chopped
3 T Butter or Ghee
1 1/2 - 2 cups of chicken broth
1/8 tsp garlic powder
1 T sage
salt and pepper to taste

First peel and chop the sweet potatos because you will want to par boil the potatos so they don't take as long to cook with the celery and oninons. Depending on the size of your chopped potatos this could take 10-15 minutes. You want them to still be firm but starting to soften. They will continue to cook when you add the rest of the ingredients.

Next, or in a seperate pan, brown the sausage. Drain the sausage on some paper towels after browning.

Now add the onions, celery, sweet potatos, apple and butter or ghee to a large pan and cook until just barely softened. Next add the chicken broth. Finish the cooking of the vegetables and add the sausage to the pan and the spices.

If you want the broth to thicken you can save 1/4 cup of broth and add 2 tablespoons of your favorite starch (tapioca, corn, or potato starch )together and mix well before adding to the heated broth, vegetable and sausage mixture. This is the way we prefer our hash.

Once the vegetables are cooked thru you have your Sweet Potato Hash ready to serve.

Some of the best ways to serve hash is with mashed potatos but you could use mashed cauliflower or parsnips as well. Or you could serve it in a bowl with some of my Coconut "Love" Muffins to help sop up the broth.

Use the recipe as a guide but feel free to add whatever you have left over from last nights meal as your recipe. It's really that easy. For example if your using left over beef roast then use beef broth instead of chicken. You simply can't go wrong. This is now one of our new favorite go to recipes for a cool fall day.

See this post and many more like it at the following linkup sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Gluten Free Wendesays at The Gluten Free Homemakers Gluten Free Wednesdays
Whole New Mom - Allergy Free Wednesdays at Whole New Mom's site
Nourishing Treasures - Make Your Own! Monday link-up 9/30

Tuesday, October 1, 2013

Pumpkin Spice "Bulletproof" Coffee

Pumpkin Spice "Bulletproof" Coffee

Fall is officially here y'all so why not start adding a little pumpkin to your coffee. This Pumpkin Spice Bulletproof Coffee came from a desire to add better carbohydrates to my diet (Since going the Paleo route) and because I love the coffee that can be purchased at Starbucks but what nutritional value could that possibly have? I must confess I love Pumpkin in anything (at least as far as I know now)

Bulletproof coffee is not my concept or idea.  This credit must go to Dave Asprey and this is a link  to his recipe and his story of how this deliciousness came to be.  I have been absolutely amazed at how great I feel drinking this coffee with either Grass Fed Butter (which is really just whipped cream folks) or some high quality coconut oil like Tropical Traditions Gold Label Virgin Coconut Oil.


Here is my take on this yummy fall goodness.  Enjoy.

6 - 8 oz of fresh brewed coffee
2 T of Pumpkin Puree
2 T Coconut Cream
1 t Pumpkin Pie Spice
2 T Maple Syrup
1 1/2 T Tropical Traditions Gold Label Virgin Coconut Oil
dash of Cinnamon for the top of the drink

Place all of the ingredients in either a blender or you could use an immersion blender like I do.  If using an immersion blender you will need to place the ingredients in a glass twice as tall as needed.  This extra space will be needed for the whipping and frothing.  Blend all of the ingredients until well combined, approx 1 minute.  If using the immersion blender make sure to push it up and down the full length of the glass and at the end let it blend close to the top of the mixture to help create a nice froth.
**This recipe would also be delicious with some whipped Coconut Cream added to the top.** 

Pour your combined mixture into your favorite glass.  Add a dash of cinnamon to the top and enjoy! 

 I had to take a sip!
SheShe's Gluten Free
See this post and many more like it at the following linkup sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Gluten Free Wendesays at The Gluten Free Homemakers Gluten Free Wednesdays
Whole New Mom - Allergy Free Wednesdays at Whole New Mom's site
Nourishing Treasures - Make Your Own! Monday link-up 9/30

Tuesday, September 24, 2013

Coconut "Love" Muffins Grain Free, Gluten Free, Paleo

I've been working for months on an alternative flour bread/muffin recipe. I finally got an amazing Coconut flour muffin recipe nailed! It took lots of taste testing but it was worth every bite. These Coconut Flour Muffins have been such a favorite of my hubby's that I named them Coconut "Love" Muffins because he loves them so much and the last time I made them for him I labeled the container "Coconut I Love You Muffins"!

He was super surprised because I had left for a week of travel with my job and left him a message saying there was a surprise at home for him, a good surprise. Later in the day I received the sweetest picture message with him holding the box of muffins and a cheesy grin on his face. It really makes my day to see him so happy when I cook for him. And it's easy to want to cook for him because he is so appreciative and supportive.

So onto the recipe:

Coconut Love Muffins

4 eggs
4 T Coconut Oil melted, (I use Tropical Traditions Extra Virgin Coconut Oil)
4 T Honey
1/2 c Almond Butter or Cashew Butter
2 t Baking Soda
2 t Baking Powder
1/2 c Coconut Flour plus 2 tablespoons
1/4 c Almond milk

Preheat the oven to 350 degrees.

Put cupcake liners in a 12 cup muffin pan.

Add the eggs, melted coconut oil, honey, and almond butter to a bowl and blend together thoroughly. Add all the dry ingredients to a separate bowl and combine using a whisk or a fork to combine the dry ingredients.
Add the dry ingredients gradually to the wet ingredients and combine. Then add the almond milk a tablespoon at a time until you get to a 1/4 cup of almond milk. The mixture will be wet but it won't be pourable. You can add another tablespoon or two of milk if the mixture is to dry but be careful of getting it to wet or the mixture will burn before it bakes completely.

Fill each muffin cup 2/3 full of the muffin batter. An ice cream scoop works great for this and helps keep each well evenly filled.

Bake the muffins for 12 - 14 minutes, then check them for doneness by inserting a toothpick in the middle of a couple of muffins, if any batter is sticking to the toothpick the muffin is not done. They should still be pretty moist in the middle at this point.

Place a piece of tin foil like a tent over the the muffins to keep them from getting too brown or even burnt. You just place the foil loosely over the muffins, do not tighten the foil at all, this is why it's called a "tent". :) Now bake for up to 20 minutes total. Watch the muffins closely to be sure they don't over cook. Mine have taken anywhere from 18-22 min to bake.

Look at my happy guy and those moist yummy muffins. Enjoy some delicious muffins that are made with high quality ingredients.

This recipe makes one dozen Coconut Muffins.

This receipe has been posted to the following linkup sites:
My Link tool is broken so please copy and paste the following sites into your internet brower to go see other amazing recipes.

Slightly Indulgent Tuesdays - http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-092413/
Gluten Free Wednesdays at the Gluten Free Homemaker site - http://glutenfreehomemaker.com/gluten-free-wednesdays-9-25-13/
Whole New Mom - Allergy Free Wednesdays site - http://wholenewmom.com/traditional-tuesday/