Thursday, September 24, 2015

Dairy Free Pumpkin Spice Bulletproof Latte

This weeks post is a tribute to one of my more popular recipes - Pumpkin Spice Bulletproof Latte.   I've enhanced this recipe with the addition of Brown Butter Ghee.  Oh my!  Where has this stuff been all my life.  Now that it is officially fall there will be lots of this Pumpkin Spice Coffee in my house.  This recipe is dairy free, gluten free, paleo and primal.

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.

Dairy Free Pumpkin Spice "Bulletproof" Latte

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
1 T Tin Star Foods Brown Butter Ghee
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.

What takes this recipe to a whole new level is the addition of the Brown Butter Ghee.  You have to try this stuff.  It is absolutely amazing and I'm using it in all of my baked goods these days.  It adds such a depth of flavor to the drink that you cannot get with plain ghee or coconut milk.

**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

Thursday, September 17, 2015

Cauliflower Pizza Crust - Gluten Free and Paleo

Oh Mah Lawrd!!!  I am a happy gal.  I've been playing with this cauliflower pizza crust recipe for a little bit and I'm calling it DONE.  This cauliflower pizza crust is gluten free, paleo, primal but not AIP (sorry AIP folks, I cannot figure out how to make things work without eggs).  The crust for these directions is super thin so if you want a thicker crust you'll need to adjust your cooking times.
This crust is also dairy free for all of my dairy free peeps out there.  Of course we added cheese as a topping but it's not the driving force that makes the crust hold together.  Another win.

"Ricing" the cauliflower.  This is still too big, so processing some more. 

Why am I adding cauliflower to my pizza crust?  Not something the ordinary person would do but it's all the rage these days.  My goal is to get more vegetables into our diet and not add a bunch funky ingredients.  Living in the Midwest and 25 miles from the nearest basic grocery store items like yucca flour, hazelnut flour, etc aren't available here.   So my recipe includes items that can be purchased at a store in a town of 4,500 people.  

Cooked cauliflower with lots of yummy brown bits.  Be sure to scrape that pan. 

Cauliflower Pizza Crust

16 oz Frozen Cauliflower
11/2 t garlic powder
1 t Italian seasoning
1/2 cup Tapioca Flour
1/4 c Coconut Flour
3 eggs - large size
1 T butter or Ghee

**Additional butter and garlic powder needed - follow the directions.

Squeezing the liquid out of the cooked cauliflower.  This is a must.

  • Preheat your over to 400 degrees and place your pizza stone in the oven so both can pre-heat.
  • Slightly thaw your cauliflower and place half of the bag into your food processor.  Pulse the cauliflower until it appears to be about the size of a grain of rice.  
  • After the first half of cauliflower is processed down to a smaller size dump the contents into a hot (ungreased) skillet.  
  • Pour the last half of the cauliflower into the food processor as you did above.  After it is processed add it to the hot skillet.
  • Cook the "riced" cauliflower for approximately 10 minutes, stirring every minute or so.  
    •  (Cooking the cauliflower not only removes the "raw" taste but also makes it easier to combine with other ingredients and also easier to remove excess moisture)
  • Stop cooking the cauliflower when it is soft and has lots of browned cauliflower pieces.
  • Put the cauliflower into a strainer that has been lined with a tea towel or flour sack towel.
  • Once the cauliflower is cool enough to handle you will want to gather the sides of the towel together and twist the towel to ring out as much excess moisture as possible.  When you think you've removed all the moisture keep going and going.  It will take some patience to remove all the excess moisture.  (If you do not do this well your crust will be very wet and have a poor texture.)
  • Place the cauliflower into a mixing bowl and add the garlic powder (not salt), Italian seasoning, Tapioca flour, and Coconut flour.  Use a fork to combine all the ingredients.
  • Break the eggs into a small bowl and gently whisk them before adding them to the dry ingredients.  Mix the eggs until they are completely combined.  This mixture should now be able to form a ball.  It will be sticky and it will stay together. 

My mixture is more yellow due to my raising my own chickens and their glorious golden yolks. 

  •  Remove your pizza stone from the oven and add your oil of choice to coat the bottom of the stone.
  • (pre-heating the stone is vital in getting a perfectly cooked crust)
  • Dump the crust mixture onto your greased, hot pizza stone.
  • Using a piece of parchment paper that is bigger than the size of your stone begin pressing the dough out to the edges of the stone.  Be careful not to burn yourself.  
  • Place the pizza dough into the oven and bake for 12 minutes.
    • ** After 12 minutes of baking remove the crust.  Take a stick of butter or ghee, and spread a light layer all over the top of the hot crust, then sprinkle the top with additional garlic powder.
  • Bake for another two minutes.

Look at that crust, edges slightly brown and really thin.

  • After 14 minutes of baking time remove the crust and add your choice of sauce and toppings. 
  • Bake for another 8 - 10 minutes.
  • Remove the pizza from the oven and top with your choice of cheese.  
  • You can place the pizza back in the oven to melt the cheese for 2 min if desired, or simply let it melt on the hot pizza.

The finished product ready to devour.  

TaDa!  Boy that sounds like a lot but it's really not once you do it once.  My next attempt is to cook up some "riced" cauliflower in pre-packed portions so I can skip that part and see how it behaves.  


-- Frozen cauliflower - Why? because it's cost effective and it's easier to maintain a precise measurement than buy using fresh.  Fresh can be used but you'll have to measure out 16 oz of cauliflower.
-- Place your cooked and sliced pizza out a cooling rack.  This helps keep the crust from getting mushy.

I hope that you enjoy this recipe my friends as much as I've enjoyed putting it together for you.

Enjoy Friends.

Wednesday, September 9, 2015

Five Steps to Stay Gluten Free at a Cookout

Over the past weekend I was glutened at a cookout.  It's been three days and I'm still paying for it. The sad thing is I knew all the steps to take to avoid being glutened and I didn't heed any of my own advice.  Then I decided, maybe there are others who haven't laid out a plan to keep from being glutened at a cookout or party.  Here are the steps I should've taken to avoid becoming ill. 

Step 1.  Call the host.  
     If you feel comfortable enough with the person hosting the event call them and explain what gluten is in for various types of food.  This is a fantastic way to spread the gluten free message and help people understand the lifestyle.  Questions to ask them would be as follows:
  •      What will the main course be and how will it be prepared? 
  •      Will the food be marinated?  So many people don't have any idea that there is gluten in soy sauce.
  •      Will the main course be deep fried?  Items that are deep fried are sometimes fried with other foods that are not gluten free.  
  •      Will the main course be covered in batter?  99% of batter will be gluten laden. 
Step 2.  Offer to bring a side dish that is gluten free.
     When you provide a gluten free side dish you know for a fact that you will have a food that you can eat safely.  Again this gives you another opportunity to explain to others about the gluten free lifestyle.
    If the host insists you don't need to bring something bring a dish anyway.  Their best intentions might not be enough to keep you from ingesting gluten. 

Step 3.  Eat something before you go.
     Hunger is the first step to temptation.  If you are overly hungry then you will start to rationalize with your hungry self and convince yourself that the consequences won't be that bad.  This is especially hard if you see one of your favorite gluten filled foods from your past that you always indulged in.  So to avoid these known temptations eat a bit of something before you go so you aren't starving when you are ready to eat.

Step 4.  Keep a gluten free snack handy.
     Don't ever be empty handed.  If you cannot eat something light before you leave for a cookout then make sure you have something close by in case you cannot eat much of what is being prepared.  Mixed nuts are a great snack to keep handy, gluten free bars, dried fruit, or something homemade from home.  

Step 5.  Don't eat the gluten containing food to be kind to the host.
     Being kind to the host is not being kind to yourself.  Depending on your level of gluten sensitivity being kind by eating the hosts food can truly derail your healing and overall well being. Be kind to yourself first, you are completely worth it.

As you can see it's truly easy to remain gluten free while attending a cookout.  A tiny bit of planning can save you days of heartache tummy aches.

What do you do to help remain gluten free while attending cookouts?  Add your comments below.