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/

Wednesday, August 21, 2013

Summer Love

I love Summer.  

I spend as much time outside as possible so its hard for me to justify spending a lot of time in the kitchen creating new recipes.  So if i t ain't broke, don't fix it.  Below are some pictures of recipes I have gotten from other fantastic blogs.  Some are recipes that I have expanded on or tweaked to meet my creative or dietary needs.  :)  I really am loving my Paleo diet lifestyle.  I truly don't even miss break of pasta anymore at all.  Not to say that it wasn't tough to get over the starchy, sugary, serotonin laden hold they had over me.  It was tough.  But I am soooooo much healthier and feel soooooo much better eating a Paleo diet. 
In all of the recipes that call for almond flour I only use Honeyville brand almond flour. Be sure to use the flour and note if you try to substitute with almond meal you will not get the same consistency you are hoping for. Almond meal has a grainy texture.  You will have tiny bits of almonds in your baked goods. Some of you might like that but if you are looking for a flour substitute always get almond flour not meal. 
Here are some of my favorite blogs that I follow religiously:
Real Sustenance
Against All Grain
Urban Poser
The Gluten Free Homemaker
Civilized Caveman 
These are some of the recipes I've made from the Against All Grain blog and the Real Sustenance Blog.  These ladies have it all together and their recipes never fail.  Right now I have more pictures of Real Sustenance recipes but look out because I recently received my Against All Grain Cookbook and I have many, many pages marked.  Buy the Against All Grain Cookbook here.

Real Sustenance Strawberry Shortcake Monkey Bread Cupcakes

Real Sustenance Grain Free Thick Crust Pizza (mine made as Buffalo Pizza) 

Real Sustenance Strawberry Chocolate Chip Powdered Donuts

Hopefully as I continue blogging the picture quality will get better.  We just bought a new camera so I'm trying learn.  So much stuff to do and work a full time job also.  Too bad I have to work so I can have fun in my kitchen.

Below is a picture of my packing for our family vacation.  I took my favorite mixes with me so I didn't have to be left out of any of the yummy meals we made.  This little extra bit of prep time was well worth it.  In fact I've decided to make a couple of these for those busy work nights when I just feel too tired to cook.  I made notes on the baggies of what wet ingredients needed to be added. and the cooking instructions and TA-DA I have food that will nourish me and not make me ill at my fingertips. 

I hope you try some of the recipes above.  They are delicious and husband approved and being husband approved means a lot in my household.  

Vacation Paleo Mixes packed up and ready for the road.

Thursday, August 15, 2013

Venison Meatloaf Muffins - Paleo - Gluten and Egg Free

Meatloaf is one of our all time favorite meals, especially now that I know how to make it Gluten Free and Paleo. Replacing the bread in my gluten free, paleo meatloaf has taken a lot of trial and error. (More error than success). We always make our meatloaf with ground venison. Our entire family hunts whitetail deer here in Illinois so we use a lot of vension meat in our homes.

Venison Meatloaf Muffins @ www.sheshesglutenfree.com

Now don't get all sad and weepy because we hunt deer. The deer in our area are highly overpopulated. In fact our family farm looses fields of crops year after year to the deer herd. I'm not joking. Plus the meat is very lean and good for you. So if you come to my house and you are getting served a dish with what looks like ground hamburger 99% of the time you will be eating ground venison. You've been warned. LOL
I love using my muffin (cupcake) pan for these because they cook in about 15 min and your meal is ready to go.

Raw meat doesn't look so great photographed does it?

Venison Meatloaf Muffins
2# of ground Venison meat (you can use all hamburger or a combo or ground pork or turkey)
1# of ground Hamburger (venison is lean and needs some fat added to it for moisture.)
2 Celery stalks - small diced (my secret ingredient - I love the slight crunch)
1 medium onion - chopped or diced
1 large garlic clove - diced
3 Tb Tomato Paste
1/4 Cup Coconut Flour
4 Chia Eggs
Coconut Sugar (optional)
2 - 12 cup muffin (cupcake) pans

Heat your oven to 350 degrees

Combine all the ingredients together except the Coconut sugar. Mix well. Using regular muffin pans (mine are 12 muffins to a pan and not non stick). Here is where I add the Coconut Sugar. This create a sweet dripping sauce after the meatballs are cooked that is absolutely devine poured back over the meat after baking. Sprinkle the coconut sugar into the bottom of each muffin well. This takes approximately 1/2 to 1 tsp of coconut sugar.

You do not need to add any oil to the muffin pans as the fat from the hamburger will keep them form sticking.

Now make your mini meatloafs by either rolling them in your hands or using an ice cream scoop. Do not overfill your muffin wells. If you overfill them the grease will spill over making a real mess in your stove. (I know from experience) Add your meatloaf mixture to each of the muffin wells. You should need 2 muffin tins and have 24 mini meatloaves when completed.

If you are a ketchup person nows the time to add a little ketchup to the top of your meatloaves. I do not use ketchup if I am using coconut sugar on the bottom. This time I made a pan with coconut sugar and a pan with ketchup.
Add Ketcup either before or after baking, it's up to you.

Bake for 14-18 minutes at 350 degrees. The meatloaf muffins will be golden brown and the fat from the hamburger should be bubbling. Remove the muffin tins from the over and allow to cool about 10 minutes before serving.

These meatloaf muffins are just as good the next day as left overs.

This recipe can also be made in a standard loaf pan if desired it just takes longer to bake (about an hour). The beauty of using the muffin pans is the speed in which they cook and are ready to eat.

Severe these beauties up on some mashed potatos or same "faux potatos" (mashed cauliflower would be yummy) and drizzle the coconut sugar drippings over your plate and enjoy!

 I hope you enjoy these as much as we do.

Wednesday, August 14, 2013

Vintage - Pink Pyrex Mixing Bowls - Love

I love my vintage Pyrex mixing bowls.
I just found these pink beauties last weekend while shopping at a resale shop, or if you're more sophisticated than that an antique shop.  Either way about it is their old, their used and now their mine.  :)  Pink Pyrex is hard to find around here and especially complete items, like this set of 4 bowls or bakers that still have the original lids.  So when I found these last Saturday I was on cloud 9.  And i've already washed them and put them to use in new recipe development.  Come back to see what these sweet finds help me create.

Aren't they cute?  That's rhetorical buy the way.  LOL right now they are holding some precious goodies from our home garden.  Green and Yellow Zucchini, Cucumbers, and Tomoatos.  We got our garden in late this year so our veggies are just now cranking out their fruits. I love my home garden.  I know exactly what has been used on these crops and God willing we'll have enough to store for the winter. 

So the next time your out and about "antiqueing" and you see some pink pyrex you can think of me and how thrilled I would be to see them on the shelves.

I'll be back soon with a couple of new recipes for everyone. 

Tuesday, August 6, 2013

Vacation - Memories for a lifetime

What is there in the world if you don't have family?  This is a rhetorical question because I don't know the answer to this.  We just experienced our first ever whole family vacation and celebrated our parents 49/50th Anniversary in Yellowstone.  I will never be able to thank my mother enough for coming up with the idea.  It took a lot of planning but was worth every minute. 

On top of Rendezvous Mountain.
We all stayed in one huge house and cooked breakfast and suppers most days to save on expenses.  We a whole bunch of fun things together.  We went on a chuck wagon ride where a steak meal was provided along with a real cowboy singing to his guitar.  We went to rodeo.  Some of us went white water rafting and the others took a scenic float trip down the Snake River.  We rode a tram to the top of Rendezvous Mountain and probably the most fun thing we did was we hired a private bus tour of the lower portion of Yellowstone.  I cannot even begin to put into words how amazing our bus tour was.  Our guide was fantastic and everyone, young and old enjoyed his information.  I'll get his information and post it here. 

So what does the only Gluten Free/Paleo person do for meals with a group of 15 mouths to feed.  She packs everything she could need but within reason. 

I made my own trail mix with almonds, pecans, walnuts, cashews, brazil nuts, coconut chips and dark chocolate to have to snake on.

For the meal I was responsible for I served Pork Chops with Green Beans and Baked Potatoes.

For Breakfast I pre-mixed my favorite pancake recipe from Real Sustenance Extra Fluffy Coconut Flour Pancakes.  Just leave out all the wet ingredients and write them and the directions on the front of your baggie and you are ready for vacation. 

My Paleo pre-mixes ready to go on vacation.
I also packed a pre-mixed pizza crust and pre-mixed biscuit recipes just in case someone got the urge to order pizza one night I wouldn't be forced to choose to eat only veggies or stress my intestinal system by eating real totally unhealthy pizza (which still smells amazing to me). 

The best thing you can do for a Gluten Free vacation is make sure you take care of you.  Never count on others to remember your dietary needs.  You might not like their choices if they did anyway.  Throw in a couple of treats so you don't feel deprived, where it's your favorite GF candy bar and making some cookies to take with you for your own little piece of indulgence, try to plan for this so you don't go down a slippery slope of gluten laden snacks.  I made a double batch of my Paleo Chocolate Zucchini Bread for just that occasion, and I had plenty to share.  Recipe here.

Almost the whole family

Thursday, April 25, 2013

Paleo Blueberry Lemon Breakfast Bars - Simple and Delicious

Brittany Angell's site Real Sustenance never fails to lure me into trying her recipes.  Breakfast has really sucked since going Gluten Free and now progressing into the world of all things Paleo.  On top of that having a sensitivity to eggs has made life and cooking more challenging.  This recipe is Gluten Free, Grain Free, Dairy Free, Egg Free and could be Sugar Free if you need it to be.

Blueberry Lemon Breakfast Bars

I will admit I had my doubts whether this would be really as tasty as other proclaimed it to be because it is so simple.  But as my mother has always told me the simple recipes are always the best.  I did add another Tablespoon of almond milk to mine but you can eyeball that and determine if the mixture will stick together.  Also, be sure to read the WHOLE recipe.  I was in such a hurry to make it I skimmed over the part about using the Food Processor and I added my blueberries right into the whole mix and started mixing by hand.  My breakfast bars came out fine and I believe my bicep is firmer than it was before as it took quite a bit of mixing to get it all incorporated.

For her absolutely fabulous recipe please go to her site here.

Tuesday, January 22, 2013

Lemon Coconut cupcakes - Gluten Free n Paleo

So I've been doing a lot of baking with coconut flour and absolutely loving the flavor and texture it brings to baked goods.  It is however a huge  moisture HOG.  If you are using coconut flour be sure to let your mixture rest for about 7-10 minutes so you can make sure the thickness will work for whatever you are making.

I made these cupcakes for my Mom's birthday and they were a hit.  There is something enticingly exotic  about lemon flavor in the middle of winter, well it is for me anyway.  I think my brother had at least four cupcakes, he was in heaven.  You can skip the lemon extract if you like since you are adding lemon juice but we LOVED it with both the lemon extract and lemon juice and did not feel like it was overkill at all.

Lemon Coconut Cupcakes
2 1/2 c Almond Flour (not almond meal)
1/2 c   Coconut Flour
1/4 c   Coconut oil, melted
1/2 c   Honey
   3      eggs
 2 t     Vanilla
2 1/2 t Lemon extract.
1/3 c  Lemon juice (about the juice from one lemon)
1/2 c  Almond Milk
pinch of salt
1/2 t    Baking Soda

Makes: 12 cupcakes

Preheat your oven to 350 degrees.  In one bowl combine all your dry ingredients and mix together.  In another bowl combine the oil, honey, eggs, vanilla, lemon extract, and lemon juice all together until well combined.  Add the wet mixture to the dry mixture and combine.  Now let the entire mixture sit for at least 7-10 minutes.  When you come back see how thick the mixture is. 

If it is very stiff start drizzling in the almond milk until you have a mixture that can easily be put into a muffin pan, see the picture above.  Mixture is very thick.  In all the batches I've made I've added between 1/4 c to the whole 1/2 c of almond milk it just depends.  Keep in mind this mixture was not completely  "pourable" for me even with the milk.  I used an ice cream scoop to fill the muffin cups 2/3 full.  If your mix is almost pourable without then milk then I would exclude the milk, use your best judgement. 
See picture below, mixture is much smoother and easier to work with.

These cupcakes were not done cooking yet at this stage.

Bake for 15-20 minutes at 350 degrees until a toothpick inserted in the middle comes out clean.  Don't let them get to brown.  Because you are cooking with almond flour they will tend to brown easier.  When the cupcakes are done remove from the oven and let them cool on a wire rack.

Once completely cool add your choice of icing or frosting and serve.

I ended up filling half of mine with a basic lemon curd recipe I found on line and it was amazing.  In fact I'm not sure which cupcake I like more, the one with the lemon curd filling or the one without.  Even my icing went on really well which is not my strong point.  They almost looked like flowers and I wasn't even trying.  Now that I've typed this all up I am craving Lemon cupcakes...  off to the kitchen.

This recipe and more like it are posted at  the following sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free

Allergy Free Wednesdays at Whole New Mom