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Coconut Milk Yogurt At Last! [Dairy Free] [Soy Free] [Vegan] [Low Carb]
2008-04-29 13:51:00 Alas, the coconut milk yogurt has materialized in my kitchen! Sorry for the ridiculously long wait, but as I mentioned previously in my Ginger Sea Bass post, we were waiting on the probiotic and then went to GA for vacation after my exam and blah blah. Yo don't care, right? The yogurt is here in all of its gluten free, dairy free, soy, nut, corn, yeast, yadda yadda free glory!! I am really sorry I am a month late, Seamadien :) Can you forgive me? I am loving your spinach pie and that St. Pats pot pie looks intriguing...Anyways, back to the coconut yogurt and why I chose Christian from Stephen's Recipes for my adoption way back when. I have a very strong connection to family (at least in my mind, don't ask my mom :) ) and I admire someone who has children and not only devotes their love and energy to them, but also sets aside time to blog about allergen free living for the rest of us! Christian has a sense of humor (see the taste warning at the blog header) and is committed to pro...
Ginger Sea Trout Asian-Style Soup [Low Carb] [Low Fat]
2008-03-31 22:46:00 Sorry all for the long delay between posts, we've been busy bees trekking back and forth to Atlanta for Easter and wedding planning. Nothing like a great relaxing post-prelim break of driving furiously all around North Carolina and Georgia. If you've never been to Atlanta and like pain, I recommend I-285 during rush hour -- perfect meditation time! What else are you going to do for a 2 hour (10 mile) journey across the dry, cracked pavement? Anyways, Easter was great and family visits home were more than worth the trip (I'm not just saying that because our families read the blog... no way, ha).I hate the girly details in wedding planning though. I still think jeans and hiking up the Appalachian Trail is a great wedding. God can hike, right? I might need to check on that before I pack my favorite washed denim $3 thrift store jeans. Weddings, I have come to realize, are complicated beasts. Do you know how difficult it is to find inexpensive sundresses or casual bridesmaid dr...
Quick'n Tangy Broccoli Soup [Vegan] [Low Carb] [Low Fat]
2008-02-25 18:57:00 1 lb. fresh broccoli (try to get stalks with as much floret head as possible. Less stem is better!)2 c. low sodium organic vegetable broth (Pacific brand is gluten, dairy free, and vegan)1 to 1 1/2 c. organic lite coconut milk1 c. water1/4" chunk fresh ginger root7 cloves fresh garlic5 t. nutritional yeast2 T. extra virgin olive oilSeasonings:turmericfreshly ground cuminrosemary, to tastesea salt and pepper1/2 fresh lime, peeledOptional:2 T. organic hemp protein powderOnce all of your ingredients are in order, start by washing your fresh broccoli and chopping off a few of the florets to reserve for later. I used these florets at the end for garnish and texture.Fill your Vita-Mix (or other blender) with the vegetable broth, coconut milk, water, garlic cloves, jalapeño, olive oil and seasonings. The beauty of easy blender soups like this is that you can just throw the veggies in whole; no chopping required. This is a time saver we can all appreciate. I put the garlic and pepper on...
Easy Roasted Chili Salsa [Vegan] [Low Carb] [Low Fat]
2008-02-10 22:54:00 These past few months, Jon and I have been quite busy. From plodding through our degree programs and planning our wedding, finding a time to sit down, relax, and write to you has been a blessing seldom received. Rest assured, we've still been cooking and have plenty recipes stored away! Lately, we've focused on the often-requested, though rarely shared, weekend meals to last the week. Recipes for roasted-quinoa porridge, David's coconut guacamole, roasted tomato hummus, and cinnamon flax butter adorn our more recent list of recipes yet-to-be-posted. The Omega-3 packed cinnamon flax butter was delicious on our Sunrise Cinnamon Raisin Biscuits. We traded a batch of our roasted tomato hummus for two of Pete's Kombucha SCOBY's, for which Pete said:That was very likely the best hummus I've ever tasted. I had to control myself to not eat the entire tub... With those SCOBY's, we started brewing our own kombucha. [My addiction was becoming a tad too expensive .. :) ]One thin...
Coconut Lime Seared Salmon [Paleo] [Low Carb]
2008-02-05 02:57:00 At a junction between the Superbowl and Super Tuesday, I thought I'd send you a delicious salmon recipe of ours and a little reminder: Don't forget to vote tomorrow (Feb 5th)! Before heading out to vote, please consider the once-in-a-lifetime candidate for president, Ron Paul. Thanks - enjoy :)4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skinlemon juicesqueeze lime juicesea salt and pepper4 T. organic virgin coconut oil (or olive oil) for fryingSeasonings:driedsprinkle- dill and lemon seasoningCoconut Lime Sauce:1 can organic coconut milk1/3 c. lime juicepeel of fresh lime, grated for zesthandful organic no-sulfur shredded coconut (extra for garnish)slices of fresh lime, garnishPrepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld.Coat your grill with olive oil (spr...
Turkey "Chili" Cabbage Soup [Paleo] [Low Carb]
2008-01-29 21:33:00 It's still January, our national soup month, and it is a bit warmer outside (in the 40's now), but since we've been on a soup binge I thought I'd squeeze this last one in. I bet everyone is sick of my soup and turkey already :) Bear with me just a bit longer here and maybe even try your hand at your own chili-soup concoction. If you don't do meat, I have just stolen my old red cabbage soup and veggie soup "recipes" (they all have similar ingredients and I don't do recipes- anyone else's or my own), so don't feel oppressed by all the recent turkey food. Cabbage is delicious in its own right. My soup archive is here if you do so dare to venture into soup-land.Anyways, I decided that this sad package of ground turkey I had in the bottom of the fridge deserved a privileged place on my soup extravaganza list. This was inspired by both my shivering body (last week it snowed ?!?) and Melissa's latest bison chili post. I have been building on top or alongside many of Meli...
Sage Turkey Spaghetti [Low Carb]
2008-01-22 23:48:00 1 lb ground turkey1/2 small green pepper2 small onions, chopped1 28 oz can fire roasted organic (whole) tomatoes1 small can (7 oz) mushrooms, drained1/4 c. dried/dehydrated zucchini slices (or fresh)1 organic carrot, gratedred wine, to taste1 can 15 oz. organic tomato sauce2 T. apple cider/red wine vinegar~1/4 c. pure water (optional, it thins the "tomato-ey" taste a bit)Seasonings:RosemarySageGarl-icCrushed Red PepperSea salt and pepperItalian seasoningextra virgin olive oilfresh basil leaves, choppedIn a food processor, mince the garlic and basil together. If you like a little heat, add a seeded red chili or a jalapeño. Roughly chop the onions and green pepper and set them aside. Open all the cans and drain the mushrooms (or use fresh mushrooms). I used the Saladmaster to finely grate the carrot and set it aside for later.In a large frying pan or electric skillet, add the coconut oil or other safe sautéing oil and turn the skillet to medium heat to melt the coconut oil. As a r...
Easy Seaweed "Egg Drop" Soup [Low Carb]
2008-01-15 16:54:00 This is a really easy, quick soup that I even make for breakfast on chilly mornings. Organic sea vegetable like kelp or dulse provide a wide array of vital minerals and nutrients, especially natural iodine. Iodine is necessary for proper function of the thyroid and has been shown to strongly benefit those with hypothyroidism. Note that too much iodine can actually block the thyroid function, so (as always) use common sense and eat it in moderation.Sea vegetables offer high fiber, iron, calcium, vitamin C, B vitamins (pantothenic acid, riboflavin, folate), zinc, copper, and vitamin K, magnesium and manganese. Many to all of these vitamins and minerals are lacking for Celiacs and others with malabsorption issues. Nutrion Data information for kelp is here, but there are many other varieties of seaweed with fantastic health benefits. A great simple guide to the different kinds of seaweed is at World's Healthiest Foods. Their recipe for shitaki mushroom and seaweed soup is pretty...
Easy Red Cabbage Soup [Vegan] [Low Carb] [Paleo]
2008-01-11 15:43:00 I love the color of this super easy soup, not to mention the vitamin-packed nutrition from the fresh red cabbage. My mother always said that color is the key to health- fresh, colorful veggies are full of vitamins and minerals essential to our health and digestion. Red cabbage is high in Vitamins C, K, and the B vitamins, as well as iron. The World's Healthiest Foods site lists cabbage and describes the detoxifying ability and digestive boost which cabbage gives the body.This is a quick soup which we love and has even been a hit with my sometimes picky family. It makes a great simple appetizer and is very low calorie- served with a nice big green salad and a balanced entree, you're well on your way to a healthy weight loss meal. Melissa, this is my first soup for January "soup month" and I'm looking forward to many more recipes from the whole community (where's your kale and cauliflower one? :) )6 c. water1 whole small organic red cabbage headsea saltpepper2 T. extra virg...
Grilled Balsamic and Molasses Salmon [Paleo] [Low Carb]
2008-01-08 19:28:00 1 large fillet wild caught salmon (1.75 lbs)lemon juice, to tasteBalsamic Molasses Glaze4-5 T. organic unsulfured blackstrap molasses3 T. no-sulfur balsamic vinegar2-3 T. extra virgin olive oilsea salt and pepperdried dilllemon juice to tastegarlic powderlemon pepperPrepare your glaze by combining and stirring all the glaze ingredients in a large bowl. Once mixed, poor the glaze and salmon in a leak proof bag and let marinate over night.Coat your grill with olive oil (spray or otherwise). Grill the salmon for 2-3 minutes per side - we like our salmon rare-medium, depending on freshness. We had this with Cashew Raisin Sprout Salad and some red cabbage, onion, and kale sauteed in virgin coconut oil- yum! The healing power of the Omega 3 fatty acids from the salmon along with the folk remedy miracle blackstrap molasses combine for wonderful flavor and a real health whammy.I've talked about the wonders of blackstarp molasses a little bit in my Vegan Soy Free/Dairy Free Eggnog, but i...
The Paleo-Neo Divide
2008-01-08 03:15:00 American Conservative Magazine with a good article on the rift.On one side: John Derbyshire, Pat Buchanan, Andrew Sullivan, Joseph Sobran, George Will, and Tucker Carlson.On the other: William Kristol, Norman/John Podhoretz, Michael Medved, David Frum, Michael Ledeen, and Michelle Malkin.Is that a difficult choice?
Tangerine and Spinach Omelet [Paleo] [Low Carb]
2008-01-06 22:26:00 After a long, blessed holiday season and New Year, we're back with some seasonal citrus and fresh spinach. I hope the holidays were as great for everyone else as for us; I have been so busy visiting with family that I haven't had much time to sit down at a computer at all. I'll fill everyone in on all the boring details of our Celtic wedding shower which we held on Yule (Winter Solstice) and whatnot later, but for now, let's eat!2 Clementine oranges, peeled & sectioned4 oz. whole organic mushrooms1/2 bag (5 oz) fresh spinach4 free range eggs2 T. extra virgin coconut oil (frying)2 jalapeños (optional)~ 2-3 oz. lite coconut milk (for whipping eggs- optional, can use water)Seasonings:garlic powderrosemary (fresh)curry powder1 T. balsamic vinegar2-4 T. extra virgin olive oilsea salt and pepperTurn your skillet to medium high and add the coconut oil to melt. Add a tablespoon of water (or lite coconut or other "milk" or olive oil) and whisk the eggs in a medium bowl. Wash and ...
Curry Spinach Grass Fed Lamb [Low Carb]
2007-12-17 20:25:00 I am sure there are already a million Indian lamb curry recipes out there, but I just wanted to share ours since this was fantastic. We used some ground lamb from our local grass fed farmers at John Pope's Farm here in the Carrboro area. Tim and Bob are great guys who not only treat their flock well and ensure humane Halal/Kosher slaughter for us, but they are active in local politics. A simple trip to the farmer's market here down the road becomes an adventure in current issues and the problems with farm subsidies and big government intervention, which hurts the small grass fed farmers here. Well, I'll get to the politics of that later, but for now I defer you to the video posted below. On to the oh-so-delicious and healthy hormone and antibiotic free grass fed lambies! :)1 lb. grass fed lamb5 cloves fresh garlic1/2" piece fresh ginger root2 c. frozen chopped spinach2-3 T. extra virgin olive oil1/2 c. organic lite coconut milkSeasonings:sea saltpepper1 T. hot curry powder o...
Slippery Elm Bark and a Yummy Healing Tea [Vegan]
2007-12-08 03:47:00 Just recently, I discovered slippery elm bark (powder). If you are not aware of it, read on! Slippery elm has a number of amazing benefits (particularly for those with irritable bowels); I am a huge fan!Slippery Elm Bark can be found in the bulk herbs section in your local health food store (or online). I'll give a brief list of the healing properties of the bark and an easy tea recipe which has performed miracles on my digestive track recently. Seeing how many people, especially high stress individuals (that's me!) and Celiacs, have irritated digestive tracks, I thought this information was relevant from Wikipedia and Dr. Karl Smith's informational sites.Slippery Elm Bark, or ulmus fulva, is an herb from the inner part of the elm bark which is usually sold in a finely ground powder. It hails from the elm tree and masquerades under many names: American elm, Indian elm, red elm, moose elm, sweet elm, rock elm, and winged elm.It is a very safe and gentle herb an...
Artichoke Curry Bison Burgers [Paleo] [Low Carb]
2007-12-04 01:32:00 1 lb ground bison (local if possible)1 T. extra virgin olive oil (since grass fed meat is very lean)1 free range egg (optional- some ground flax or psyllium powder keeps it together nicely)1 small jalapeño with seeds3 cloves fresh garlic, minced1/4" piece fresh ginger root, minced2-3 T. extra virgin olive oil1 can quartered artichoke hearts, drained2-3 sliced red onion, garnishSeasonings:sea salt and pepper2 T. crushed red pepperdash hot curry powder (to taste)Ok, I'm going to cheat here and use old instructions on how we make our burger patties. No methodology has changed, so here's the scoop:To make burgers:First mince or finely chop the garlic and ginger in a food processor. In a large bowl, mix fresh or defrosted meat, the minced garlic and ginger, seasonings, olive oil, and egg (if the egg is included).If you're not using egg, you can omit it entirely or add the psyllium powder or freshly ground flax now. If you use flax, be sure to buy whole flaxseed (it is cheapest in b...
Rotisserie Rosemary Lamb [Paleo] [Low Carb]
2007-11-28 18:05:00 semi boneless leg of lab (ours was about 2.6 lbs- try to get well treated, grass fed and local roasts when possible)Seasonings:dried rosemarycayenne pepperhot curry powdercrushed red pepperYou'll need special equipment for this one, of course! I used our baby George Foreman rotisserie which fits a medium to large sized chicken (~6 lbs max). The instructions here are easy: Wash off the raw lamb and mount it on the rotisserie bar. Secure the meat with the rotisserie skewers and mount the assembly into the cooker, as shown below.I mixed all of the seasonings in a plastic bowl and dry rubbed the mixture onto the meat. The fat in the lamb kept the meat moist as the roast rotated. Cook the roast depending on its weight. Our 2.6 lb leg with bone cooked for about an hour. If you aren't sure about exact timing, then err on the side of less done. Charred lamb is never good :)I served this with my Grapefruit and Cranberry Glazed Green Beans and Molasses-Maple Pecan Carrots.
Rosemary Olive Buffalo Burgers [Low Carb] [Paleo]
2007-11-27 04:05:00 Burgers:1 lb ground bison (local if possible)1 T. extra virgin olive oil (since grass fed meat is very lean)1/4 c. pimento-stuffed olives2 large jalapeños with seeds, sliced3 sundried tomatoes, chopped1 free range egg (optional- it holds together fine without egg or gf breadcrumbs)Seasonings:sea salt and pepper2 T. crushed red pepper1 T. garlic powdera few cloves of fresh garlic, minceddried rosemarydash tarragonSides (Optional):fresh sliced tomatofresh collard leaves for "bun"cayenne-spiced sauteed chopped celeryTo make burgers:Slice the peppers and chop the sundried tomatoes. I used kitchen shears to chop my tomatoes. Mix fresh or defrosted meat, the minced garlic, seasonings, olive oil, peppers, tomatoes, and egg (if the egg is included). Pat meat mixture into 4-6 patties and grill 3-5 minutes. Remember that grass fed buffalo meat is very lean and requires significantly less cooking time than normal meat; keep a close eye on it. These cook great on the grill or in a pan wi...
Grapefruit and Cranberry Glazed Green Beans [Vegan]
2007-11-24 03:11:00 1 lb. frozen beans1/2 can (8 oz) organic jellied cranberry sauce (no corn syrup)1/2 c. raw cranberries2 large grapefruits, peeled, sectioned, and choppedsea saltparsleydash crushed red pepperdash garlic saltSteam the green beans until bright green and tender, about 5 minutes. Do not over cook. While the green beans are cooking, peel the grapefruit and remove the seeds. We sectioned the grapefruit and then chopped the individual sections to add to the beans at the end.Once the beans are finished steaming, drain them if necessary. Add the organic cranberry sauce and stir well over low heat. Stir until the cranberry sauce has mixed in like a marmalade and coated the green beans.Add the whole cranberries and chopped grapefruit sections. Sprinkle in the seasonings and mix well. Serve warm. This is a great quick recipe for the holiday craziness which relies on the sweetness of the cranberry (and sauce) as well as the grapefruit for the sweet-tooth appeal. We opted out of marshm...
Simple Maple-Molasses Pecan Carrots [Vegan]
2007-11-24 03:10:00 6 organic whole carrots2 T. organic maple syrup3 T. organic no-sulfur blackstrap molassesparsley1/4 c. organic whole shelled pecansWash and dry the carrots. You can microwave or steam the carrots for the fastest cooking, although roasting them in the oven is delicious too. I did a quick microwaving of the washed and dried carrots for about 4 minutes on high until they were bright orange and slightly tender. We like our carrots with a tender outside and a little crunch inside, so if you like mushy vegetables, you should cook your's longer.Just before serving, combine the blackstrap molasses and maple syrup in a small bowl along with the pecans. Mix well and drizzle over the hot carrots. Sprinkle over the parsley and serve hot. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Cranberry-Grapefruit Green Beans.Serves: 4-6
Vegan Holiday "Eggnog" [Soy Free] [Low Carb] [Low Fat] [Paleo]
2007-11-20 03:30:00 This "eggnog" is my vegan low fat and low carb substitute for traditional dairy eggnog. I used to drink the Silk Soy Nog, but since I am (mostly) soy free now and avoid added sugar if possible, I had to invent my own nog-like substance. This turned out fantastic and I am really looking forward to using it in my holiday eggnog espresso "lattes" and even as a dessert sauce as well as a great nog substitute. Adjust the molasses and Stevia to your liking. I think this is fairly sweet as is. The sweeteners I used here were Stevia and organic unsulfured blackstrap molasses. Look for the molasses at Whole Foods or your local health food store. It is currently on sale for the season. Unsulfured blackstrap molasses is an excellent source of iron and many other minerals. The sugars in the molasses are only partially digested in the stomach as well, so they do not cause a spike in blood insulin. The leftover sugars slowly digest in the intestine and provide nutrients for the good bact...
Easy Cranberry Greens [Low Carb] [Low Fat] [Vegan]
2007-11-20 02:43:00 2/3 c. fresh raw cranberries1.5 lb fresh kale, washed and torn1/2 c. fresh chopped collards2 T. virgin coconut oil or extra virgin olive oilsea salt and pepperAdd coconut oil (or olive oil) to your pan and turn to medium high heat. I sauteed these in my cast iron skillet which I am using to try and increase my iron intake for my anemia (more on this issue later). Once the oil is melted, add the torn kale leaves and collards to the pan. Sprinkle over the sea salt and pepper while stirring the greens. Saute over medium heat for about 3 minutes until the greens are brightly colored and soft. Add the cranberries and stir. Continue to cook for another 2 minutes or so. Serve hot with a squeeze of lemon juice if desired. These make a great and easy low carb vegan side dish for the holidays.
Coconut Cinnamon Roasted Apples [Vegan]
2007-11-18 01:20:00 2 medium organic apples (I used fuji)~1/4 c. no sulfur organic shredded coconut3-4 T. organic raw (unsalted) pumpkin seeds (unshelled)~5 oz. organic coconut milk (or lite coconut milk or whichever "milk" you prefer. Hemp milk would be a great substitute here.)Seasonings:cinnamon (a lot, it is great tasting and lowers the glycemic index of the apples)nutmegground clovesground gingerIf you have five minutes to chop an apple and sprinkle on your favorite healthy seeds, holiday spices, and shredded coconut, you might try this. First preheat the oven to 400 degrees (350 will work also, but you'll have to bake them longer). Coat a small loaf or other baking pan with nonstick spray.Slice or chop the apples and toss them into the pan. Cover with the raw pumpkin seeds and pour over the coconut milk. Shake on the spices to your liking; I use a ton of cinnamon since it helps improve insulin response, blood sugar levels, and tastes great! Sprinkle over the shredded coconut and place...
Cran-Blueberry Coconut Flour Muffins [Low Carb] [Paleo]
2007-11-14 20:43:00 1/2 c. organic coconut flour~1/4 t. (dash) xanthan gum~1/2 t. non-aluminum baking powderdash sea salt4 packets (single serving) Steviacinnamon3 eggs at room temperature1 T. organic vanilla2 T. organic virgin coconut oil (melted or liquid form) OR ~1/4 c. Earth Balance Vegan Butter*1/4 c. frozen raw cranberries1/4 c. frozen raw organic blueberries1 T. agave nectar~15 T. water, added one T. at a time to adjust consistencySpray muffin tins with nonstick spray and preheat the oven to 350 degrees. In a large bowl combine all dry ingredients. In a seperate bowl add the eggs and whisk well. Add the vanilla and coconut oil (or melted and cooled butter) to the eggs and beat together. Pour the egg mix into the dry ingredients while stirring so the coconut flour does not clump up. Add the Stevia, agave, and cinnamon and continue to stir. Stir in the water one T. at a time and mix until the batter is not thick and sticky. Coconut flour's high fiber content will quickly soak up the moist...
Avocado Sage Mushroom and Turkey Omelet [Paleo][Low Carb]
2007-11-11 23:54:00 Ok, let the leftover turkey recipe bombardment begin! This is the morning-after quick and easy creation which will give you a high protein energy boost for the day. This makes a huge omelet which heartily serves two. If you are cooking for yourself, the leftovers make for a great packed lunch.4 free range eggs, whisked with ~1 t. water~ 3/4 c. chopped, cooked turkey8-10 fresh basil leaves1 medium ripe avocado, sliced or chopped1/2 onion1 large jalapeño with seeds, sliced~ 4 oz. fresh sliced mushrooms~ 2 c. fresh torn kale2 T. organic coconut oil (or more olive oil), for frying1 T. extra virgin olive oilSeasonings:sageItalian seasoninggarlic powderdash crushed red peppersea salt and pepperTurn your skillet to medium high and add the coconut oil to melt. Add a tablespoon of water (or lite coconut or other "milk" or olive oil) and whisk the eggs in a medium bowl. Wash and pat dry the kale and fresh basil. Tear the kale into bite sized pieces. Finely chop most of the fresh basi...
Apricot and Cranberry Biscuits [Vegan][Low Carb Variation]
2007-11-09 17:14:00 10 (~ 1/2 c) no sulfur organic apricots, choppeddash sea salt3/4 t baking soda1/2 t. xantham gum1 T. organic apple cider vinegar1/2 c. organic brown rice flour1/2 c. organic buckwheat flour2 heaping T. potato starch flour1/4 c. organic raw frozen cranberries1/2 c. organic unsweetened applesauce6-7 oz. organic unsweetened apricot jam2-4 T. cinnamonCombine all of the dry ingredients in a large mixing bowl. Use kitchen shears to chop the apricots into about quarters. Add the apricots, whole cranberries, and cinnamon to the dry ingredients. Spoon in the apricot jam and stir the mixture thoroughly. Add the applesauce and give everything a final good mixing.Coat either your baking loaf pan or muffin tins with nonstick spray and spoon the batter into them. Bake at 400 degrees for 15-17 minutes or until the biscuit tops are golden brown and a toothpick comes out clean. Makes 16 fabulous biscuits!Apricot Hunks of Biscuit DelightLow Carb Option:3 no sulfur organic apricots, choppeddash...
Lime Avocado Turkey Veggie Soup [Low Carb]
2007-11-07 16:24:00 Broth Base:~8 c. watercarcass of roast turkey, skin removed~3 T. organic apple cider vinegarAs I mentioned previously, adding the vinegar helps leach calcium from the bones. This is a easy and inexpensive way to get the maximum benefit from your leftovers. It is always better to get your vitamins and minerals from a natural, whole food source rather than pills. Bring the water, bones, and vinegar to a rolling boil in a large stockpot. I boiled my bones for about 45 minutes, but there's no rule as far as I know. If you'd rather reduce the heat and simmer the bones for a longer time, that'd work just as well (I do this with my Grass Fed Beef Bone-Based Soups).Soup Ingredients:1 large ripe avocado3 limes~ 2 c. chopped extra dark and white meat pieces4 large organic carrots1 large bunch fresh collards~1/4 head fresh red cabbage1 large or 2 medium sweet onions~2 c. cooked organic brown rice (I used our leftover Coconut Brown Rice)5 cloves fresh garlic, minced2 large jalapeños wit...
Tarragon and Onion Stuffed Roast Turkey [Paleo][Low Carb]
2007-11-06 00:07:00 We used one ~22 lb. monster of a turkey, some fresh organic carrots, sweet onions, various red and sweet potatoes, and some peppers. Stuff and season as you like with whatever fruits and veggies are in season in your area. You really can't go wrong! This is my preemptive Thanksgiving turkey since the birds are on sale now, we didn't have room in our freezer, and I can't pass up roast turkey. Reader beware that now you'll see turkey, turkey, and nothing but turkey leftover recipes for the next three hundred posts since only Jon and I are chomping down on this feller :) If you have whole cranberries, dates, figs or other fall fruits they'd be great here also, especially in the "stuffing." I didn't do gluten free bread stuffing since we don't really do much bread (we're corn tortilla and seaweed wraps type of folks) and I am lazy. Maybe a future turkey will feature stuffing, no promises though :)1 large turkey (our was ~22 lbs)2 large organic sweet potatoes4 large swee...
Caramelized Cinnamon Walnuts with Pumpkin Seeds [Vegan]
2007-11-04 02:06:00 1-2 T. virgin coconut oil*2 heaping T. organic raw pumpkin seeds (unsalted)2-3 T. organic sugar1 c. organic raw walnuts1 heaping T. cinnamondash nutmeg* You can substitute extra virgin olive oil or vegan butter. If you're sensitive to soy, watch for the soy and flax oil with vegan butter.Spray your frying pan or skillet with nonstick spray and add the coconut (olive) oil. Turn the eye to medium heat to melt the oil and add the walnuts, pumpkin seeds, and cinnamon. Stir and sprinkle over the sugar.As the eye heats and the sugar begins to caramelize, be sure to stir the nuts and make sure the sugar evenly coats the nuts and seeds. Heat while stirring constantly for about 2 minutes until all of the sugar has caramelized and crusted over the nuts. The sugar is considered caramelized when it is melted into a clear golden to dark brown syrup, which is around 350 degrees. If you've never done this before, it is quick and fun to watch. A good website with si...
Cranberry and Red Wine Pot Roast [Low Carb] [Paleo]
2007-11-02 01:54:00 The cooler weather and meat sales must have prompted all of us meat-hungry heathen gluten free bloggers to think the same thing: beef roasts. Our virtual gf goddess Karina just made a fantastic looking beef stew and it seems that there is no shortage of other gluten free (and often dairy free, as this recipe is) roast and stew recipes. Hey, even the veggie-inclined gf bloggers are in full seasonal swing with a plethora of scrumptious cranberry recipes. Check out Melissa's Cranberry Sauce and the Cranberry Apple Turnover at Book of Yum.1 ~3 lb. grass fed beef roast cut of choice~2 c. fresh or frozen raw cranberries2 organic carrots1 large onion2 jalapeños with seeds~1/4 head fresh red cabbage1 28 oz. can organic no salt added whole peeled tomatoes2 c. torn fresh kale leaves1 c. fresh collards~1 c. dry red wineSeasonings:sea salt and pepperrosemaryoreganoItalian seasoninggarlic powdercrushed red pepperdash nutmegOptional Garnish and Toppings:organic no sulfur raisinsdash hot sau...
Bamboo and Artichoke Chicken [Paleo] [Low Carb]
2007-11-01 02:57:00 I always get questions on what I eat for lunch. Specifically, I'm asked for some quick gluten, dairy, nut, corn, soy, egg, blah blah free low carb recipes. This recipe will last me a few more lunches. I'm a multi-task lunch maker; I either make them while preparing dinner or while cleaning up after dinner. Recipes like this are especially easy since I can concentrate on another meal while it cooks.This recipe obviously has meat since I need a higher protein diet, but it is free of all nuts, corn, soy, eggs, red meat, flax, tomatoes, gluten, wheat, and dairy (and many other foods I can't think of at the moment). What you see is what you get :) If you have trouble with "key" ingredients such as onions, please feel free to omit them or substitute whatever you like. Truly, there are no real "key" ingredients! Even this recipe could have chicken completely swapped out for some fresh tuna steaks, mahi mahi fillets, turkey breasts, or try a high protein vegetarian black beans, ...
Flourless Dark Chocolate Espresso Cake [Low Carb] [Paleo]
2007-10-29 23:30:00 This absolutely divine chocolate cake is a birthday gift for Mom and David. Happy birthday guys!! This recipe comes from my somewhat-recent obsession with low carb chocolate desserts and from one of Karina's old Flourless Chocolate Cake recipes. Thank you Goddess! I am really excited to try this ... if there is any left after the birthday folks devour their share :) Karina, I hope you are doing better. I know you can't have this recipe with the eggs and probably not even the vegan butter (?) :(Since I was always one of those kids who failed the basic "read and follow directions" quizzes, I decided to alter Karina's basic recipe to be lower carb. I omitted the organic cane sugar entirely and substituted Stevia, unsweetened pineapple juice, a tad of organic brown sugar for texture, and cinnamon instead. I'll tell you that the batter is fantastic, so I think it will be sweet enough.* I also decided to lump in extra espresso grinds as I blended the batter since fresh es...
Creamy Tomato Butternut Squash and Mushroom Chicken [Dairy Free] [Paleo]
2007-10-26 18:12:00 4 boneless, skinless chicken breasts1 large (27 oz) can low sodium organic whole peeled tomatoes (I used the Muir Glen brand)14 oz (1 can) organic unsweetened "milk" of your choice*3 cloves fresh garlic, minced1/4 c. dehydrated (or 1 lb fresh) portobello and shitaki mushrooms1 medium butternut squash, cooked (with skin)~2 T. dry red wine or cooking sherry (optional)Seasonings:sea salt and peppertarragonItalian seasoningSlow Cooker Directions:Place the chicken and dehydrated mushrooms in the bottom of the cooker. Add the tomatoes with juice, lite coconut milk (or whatever you're using), sherry, and seasonings.Either chop or slice the cooked butternut squash (with skin for extra fiber) with kitchen shears and add it to the slow cooker. If you do not have precooked squash on hand, add it to the bottom of the slow cooker beneath the chicken since it will take longer to cook.Cover and cook on low for 6-7 hours or on high 4-5 hours until the chicken is nice and tender. Serve hot wit...
Zesty Mustard Squash N' Beef [Paleo] [Low Carb]
2007-10-26 04:09:00 This is an improv recipe with discounted end-of-the season yellow squash I found at our local co-op. I just started with the basics (beef, spices) and then added whatever we had lying around, like a small bit of cabbage and some salsa left at the bottom of the jar. (I hate that, by the way; I have this need to use up virtually empty containers). Feel free to adjust the spice - this meal is for me so it is not for the faint of heart.Please see the note at the bottom for great links on the dangers of high fructose corn syrup. I know that doesn't seem related at all to beef and veggies (really it isn't per say), but it is a very common additive in condiments like salsa, ketchup, and mustard. This is a topic near and dear to my heart as I love salsa. In fact, our "quest to health" began just a few years ago by cutting out all HFCS and corn syrup in our diet. You wouldn't believe where this stuff hides! Jon switched to Rudi's organic bread before we were gluten free, sin...
Bison Spinach Pot Pie [Paleo] [Low carb]
2007-10-23 23:32:00 Eugh (my new favorite obnoxious word)! I am still ill; I seemed to have picked up some crud walking around in the cool rain at Yale. My coworkers all seem to have a similar cruddy wipe-you-out-a-Mac-truck-just-h-it-you sniffle too. Running around on that crazy schedule and different diet must have lowered our immune systems enough to catch the crud. Joy. Anyways, since I am at home and feeling crappy, I have been thinking of a few relatively easy recipes that will help heal and get me back on my low carb, dairy, gluten, egg, soy, nut, corn, potato, rice, and tuna-free diet. I have bison in the fridge - which I adore - but I've been getting a bit bored of the usual spicy meat, sundried tomato, collard, red cabbage, and kale sautees for lunch. I racked my brain for Cindy-edible, yummy, healthy, low carb, ground meat meals. I know what you're thinking: "well that ought to be easy, you do it on a daily basis!" Hey, it's hard to get back into the swing of things when you're f...
Asparagus and Basil Soup [Vegan] [Paleo] [Low Carb]
2007-10-14 19:20:00 It was that time of the week again. Last Friday, it was my (Jon) turn to make dinner. As it turned out, I got away with making a soup and putting together some leftovers. Keeping in line with my previous dinner ( Seared Sashimi Tuna ), I got the idea for this soup from Alisa's Asparagus Soup w/ Wild Garlic @ Go Dairy Free. Check out my gluten free, dairy free, vegan low carb, etc asparagus soup below!2 c. low sodium organic vegetable broth2/3 c. dry white wine8-10 fresh basil leaves, chopped4 cloves fresh garlic3/4" chunk fresh ginger~1 lb (bundle) fresh asparagus2 T. extra virgin olive oilSeasonings:1 t. gluten free "It's a Dilly" salt-free dill and lemon seasoningsea salt and pepper2-3 squirts lime juiceOptional:2 T. organic hemp protein powderOnce all of your ingredients are in order, start by chopping the tips (~ 1") off your asparagus. I used these later for garnish and texture. Cut your remaining asparagus into ~ 2" sections. To soften, you're going to steam these s...
Grass Fed Beef Roast [Paleo] [Low carb]
2007-10-13 05:09:00 I know full well how important high quality, healthy meat is and also how difficult it seems to be to find it. Honestly, I hated red meat and would avoid it at all costs since it was always awful and it never seemed worth the money or effort. I wondered why my parents ordered steak at restaurants and paid extra for it- I mean I would pay to not eat the stuff!Over time however I heard more and more about grass fed, organic, no-antibiotic, and hormone free meats. At first it sounded like a great idea but not worth the money, especially for a lowly grad student. However, I was wondering through the Farmer's market one day I thought "Why not just try it?"So we did. I'll never go back- grass fed beef is not only nutritional superior in all ways to conventional meat, but the animals are treated humanely and the quality and taste of the meat is unparalleled. We are avid fans of our local grass fed beef rangers at Baldwin Farms- Mac and his wife really looked after us when we bought...
Grass Fed Beef Stew [Paleo]
2007-10-06 05:21:00 I swear I made this a few nights ago in preparation for tonight's dinner since we're so busy with work and students now. Melissa at Gluten Free for Good also posted a grass fed beef stew a few days ago, so it must be the season! Great minds think alike, eh Melissa? :)1.5 lbs grass fed stew beef (boneless)5 stalks celery1 organic carrot1 c. radishes1 15 oz. can organic diced tomatoes with juice1/2 c. dry red wine (optional)1 large fresh jalapeño with seeds2 medium onions5 cloves fresh garlic, minced1/2" chunk fresh ginger, minced2 T. San-J low sodium wheat free tamari or Bragg's liquid aminos1 t. sea salt2 T. flaked dried sea vegetables (optional; sea vegetables like seaweed are a great source of iodine and minerals which are excellent regulators of the thyroid)Optional (omit for low carb or Paleo):1 large sweet potato, cooked and cut into bite-sized cubesSeasonings:1-2 t. cayenne pepper1 t. crushed red pepper (to taste)rosemaryoreganoCoat the inside of your slow cooker with non...
Homemade "Gazpacho" Marinara [Vegan]
2007-10-02 02:30:00 1 28 oz. can organic diced tomatoes1 28 oz. organic crushed tomatoes1 6 oz. organic tomato paste1 7 oz. can mushroom pieces, drained3 sundried tomatoes, chopped fine2 organic carrots, grated1/2 c. red cabbage, chopped1 jalapeño with seeds, chopped fine1 large onion, chopped3 large stems fresh basil with leaves, chopped fine1/2 c. red wine (optional)6 cloves garlic, minced1/4" thick, 1" radius horseradish, minced1/2" chunk ginger1 c. waterSeasonings2 crushed bay leavesoreganoItalian seasoningcayenne pepperdried rosemaryMix everything together in a large pot. You can cook this immediately or store to let the flavors fuse together. I made this ahead of time so I could store the sauce overnight for a fuller flavor. When ready to cook, turn to medium heat and bring to a boil. Turn the heat to low and cover, letting simmer for 1-3 hours or until the flavors are as you like them. Serve hot (or cold) as its own soup or as a pasta or sauteed vegetable topping. I have used this big bat...
Spicy Bison Meatball and Collard Soup [Paleo] [Low Carb]
2007-10-02 02:29:00 Meatballs:1 lb ground natural bison1/2 small onion, chopped fine2 jalapeño with seeds, chopped finecrushed red pepperchili powderpaprika3 cloves garlic, minced1/4" chunk fresh ginger, mincedCombine all ingredients in a large bowl and mix well. Spray a large pan with nonstick cooking spray and add 2 T. of olive oil to the pan. Preheat the skillet to medium heat (4). Using a large spoon and your hands, form small balls with the meat by rolling the mixture in your palms as shown below.Place 5 meatballs into the pan and cover, reducing the heat to medium low (3). Cook for 2 minutes then uncover the meatballs and flip them gently. Cover and continue cooking for another 3-4 minutes. Promptly remove the meatballs from the pan to prevent overcooking.Soup:1/2 lb. chopped fresh collards1 large grass-fed marrow bone6 c. water3 stalks celery, chopped1 cup frozen broccoli pieces1/2 organic carrot, grated1 green bell pepper, chopped (optional)2 scoops organic hemp protein powder (optional)1/2 sma...
Citrus Salmon
2007-09-30 20:49:00 4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin2/3 c. unsweetened pulp orange juicelemon juicesqueeze lime juicesea salt and pepper1/2" chunk fresh ginger, minced5 cloves fresh garlic, mincedSeasonings:dried or fresh rosemary (I used a mix of both)sprinkle dill and lemon seasoningparsleyoreganofresh cilantro, chopped for garnishCoat a large baking dish with nonstick cooking spray. Place the fresh or defrosted salmon in the baking dish and top with the minced ginger and garlic. Season well, pour over the orange juice, and drizzle the salmon with the lemon, and lime juice. Bake at 350 degrees for 10-15 minutes or until the salmon is done to mostly done (we like it a little undercooked in the center to preserve the enzymes).
Seared Sashimi Tuna
2007-09-25 02:45:00 This recipe is one I'd wanted to make for awhile now, but we were waiting for the tuna to go on sale (It is on sale now at Harris Teeter in case you have one in your area). However, I'd like to make it clear that this absolutely delicious and beautiful, healthy gluten, dairy, nut free low carb dinner came not from me, but from my wonderful fiance Jon. I have been asking him to cook me a meal since he feels intimidated in the kitchen and I feel like the authoritarian kitchen Czar or something :) He not only thought this up independently (he didn't know I had a draft for it already), but he planned and executed the whole thing like a pro! Thank you babe, it was fantastic - and now you can cook more than eggs. The ironic part is I didn't even get a break from the kitchen like I'd wanted: I couldn't bring myself to leave the cozy cubby of our kitchen nook. I just stood and admired him in action.Actually, I (Jon) got the idea from Karen's Seared Tuna with Asian Slaw @ Glu...
Cranberry Citrus Turkey
2007-09-25 02:24:00 1 lb ground turkey2-3 oz. frozen raw cranberries1/4 c. orange juice (we like pulp)2 T. extra virgin olive oilSeasoningssea salt and peppertarragoncrushed red pepperItalian seasoningoreganoonion flakesGarnish1/2 grapefruit, sectioned and chopped (save juice to add later)fresh parsley, choppedSpray a large skillet with nonstick spray and add the extra virgin olive oil. Add the raw ground turkey and orange juice and turn the skillet to medium heat. Season the turkey and then break it up with a spatula as it cooks. After about 2 minutes add the frozen cranberries and continue to stir everything as the turkey cooks. Cook the turkey until it is no longer pink- about 6-8 minutes. Serve hot with the fresh grapefruit sections and parsley as garnish. I served this as part of our harvest feast along with my Vegan Black Bean and Squash Bowl and some of my Low Carb Harvest Pumpkin Pie for dessert.This would have been great with grapefruit juice or some other kind of citrus juice. I will r...
Harvest Pumpkin Pie [Low Carb]
2007-09-24 20:32:00 1 15 oz. can pure pumpkin*1 t. nutmeg1 liberal T. cinnamon1 t. ground ginger2 T. agave nectar1 T. ground flax2 eggscinnamon stick, garnishMix all ingredients in a large bowl until smooth. You can adjust the agave nectar to suit your sweet tooth- this pie is very mildly sweet as opposed to the sickeningly sweet pies which are commercially available. We have "dulled" sweet tooths, however, so you may need to add some natural brown sugar or more agave to give this more of a dessert "umph."Pour the batter into a gluten free pie shell and top with cinnamon sticks; we used our vegan flax pie crust. Bake for about 35 minutes at 350 degrees until a toothpick comes out clean. Serve hot or cold- I served this chilled.I didn't use any kind of milk or milk substitute here since I love the rich pumpkin texture, and I didn't want to introduce too many potential leaky gut allergens since I already used eggs and flax (coconut and almond are on the questionable list for me right now).Per servi...
Flax Pie Crust [Vegan]
2007-09-24 20:29:00 3/4 c. ground flax1/4 c. rice bran1 t. cinnamona few (~ t.) whole cloves1 t. nutmeg1/4 c. organic unsweetened apple sauce1/2 c. waterMix everything thoroughly in a mixing bowl until it becomes a thick paste. Spray an 8" pie plate with nonstick cooking spray. Put the dough in the middle and use your mixing spoon to press the dough into the bottom and sides of the pie plate to form a crust. Bake at 400 degrees for 15 minutes. Let cool completely. We used this as the crust for our Harvest Pumpkin Pie.
Lemon Pepper Salmon and Kale
2007-09-24 01:53:00 1 can drained wild caught salmon4 c. kale, torn into small pieces2 T. extra virgin olive oilSeasoningslemon pepperItalian seasoningpeppercrushed red peppersalt free dill seasoning ("it's-a-dilly")1 T. San-J wheat free tamari (optional, this is already fairly salty without the tamari)Spray a large skillet with nonstick spray and add olive oil and kale. Season kale and saute for about 3 minutes over medium heat until the kale is soft but still bright green. Drain the canned salmon and mash up in a bowl off to the side. Add salmon and stir fry for about 3 minutes until the salmon is heated through. Serve hot with a green salad. This would have been better with some red bell pepper, but we don't have any :(
Spicy Tamari Spinach Seaweed Roll [Vegan]
2007-09-23 16:16:00 2 sheets organic Pacific Sushi Nori (Seaweed wraps)*~1/2 lb frozen chopped spinach1 T. San-J wheat free tamarishake onion flakesshake dehydrated garlic flakesshake crushed red pepper flakespepper1 t. cayenne pepperSpray a large fry pan with nonstick spray and add the frozen spinach and seasonings. Drizzle over the tamari and cover. Cook on medium heat for 5-9 minutes or until the spinach is soft. You can cook it at higher heat or use a steamer, but this is the easiest method for me.Once the spinach is finished, spoon it into the nori seaweed wraps by forming a long stripe of spinach down the left side of the wrap. Use the small amount of wrap on the left side to gently roll the spinach up tightly; the nori becomes taught and elastic when it gets moist from the spinach, so it will be easier to roll than the brittle dry nori sheets. Tuck the ends of the wrap in and slice diagonal, across the middle. Serve hot.*Apparently, these don't sell too well at our local Food Lion. We b...
Flourless Peanut Butter Flax Cookies [Vegan]
2007-09-19 18:27:00 ~ 1/2 lb no salt organic peanut butter1/2 c. natural apple sauce, unsweetened15-20 (handful) unsweetened cranberries1 c. flax seed, ground1/4 c. natural brown sugar1 t. cinnamon1 t. gluten free vanilladash sea saltMix all ingredients in a large bowl until smooth; I recommend doing this quickly since the flax rapidly absorbs the moisture from the peanut butter and applesauce. Once the dough is smooth, spray 2 cookie sheets with nonstick spray and preheat the oven to 350 degrees.Roll the dough into little balls in your palms and place on the pan. Use your (greased) spatula to press the dough down to form a cookie. Bake at 350 degrees for 15 minutes or until brown (slightly more brown- the flax and peanut butter are already brown :) ). Ensure the cookie is sufficiently done by checking that it will not fall apart once cool. Cool cookies then devour. Note: these are not too sweet- they have a nice sweet residual taste. You may wish to add more brown sugar if you like sweet cookie...
Spicy Peach Chicken
2007-09-18 01:11:00 3 boneless skinless chicken breastssplash extra hot hot sauce (we used Kroger brand)pepper4 cloves fresh garlic1/2" piece ginger, mincedparsleyoreganocrushed red pepper1/4 c. low sodium gf free range organic chicken brothTopping1 c. frozen unsweetened peaches1 jalapeño with seeds, chopped1/4 c. red onion, choppedchunky hot salsaSpray a frying pan and place the chicken in it. Add the seasonings, chicken broth, and hot sauce and cook until the chicken juice runs clear. We had very thick breasts so it took ~ 10 minutes for our chicken.Topping: Put the frozen peaches and chopped jalapeno in a microwave safe bowl or pot. Once the chicken is cooked, add remaining chicken juices to the peaches. Heat the peaches until they are warm (we nuked them for ~5 minutes). Once the peaches are warm and soft, carefully (don't burn yourself like me...) remove them from the microwave. Top the chicken with the minced garlic and ginger combination. Continue topping with salsa and the hot peach mix...
Cranberry Salmon Salad
2007-09-17 22:05:00 1 can wild caught salmon, drained1/2 c. frozen/fresh raw cranberries1/3 red onion, chopped1-2 slices white onion, choppedfresh basil, chopped1/2 c. torn fresh kale leavesSeasonings:sea salt and peppergarlic powderoreganoItalian seasoningdried rosemaryparsleydash salt free dill seasoning seasoningDressing:1 T. balsamic vinegar2 T. extra virgin olive oilDrain the salmon and add it to a large bowl. Add the cranberries, kale and seasonings to a bowl and mash them together with the bones, skin and meat.
Mexi Beef with Collards and Kale
2007-09-17 22:04:00 1 lb grass fed beef (We use our local Baldwin Farms beef..so yummy)1 jalapeño with seeds, chopped1 can green chilies, drained2 c. fresh kale, torn into small pieces1 c. fresh collards, chopped2 T. extra virgin olive oilSeasonings:sea salt and peppercayenne peppergarlic powderonion powdercuminpaprikaoreganoSpray- a large frypan with nonstick spray; you can add a little extra virgin olive oil if you'd like since the meat is very lean. Add the meat, drained chilies, jalapeño, and seasonings to the pan and cook on high (this is 5 on our stove for our special pots) about 7 minutes or until the beef is no longer pink. Be careful non to overcook the meat. Add the kale and collards and mix well before serving. If you like your veggies cooked rather than raw, just add them earlier in the process.I am eating a LOT of grass fed beef, wild caught salmon (especially the canned stuff) and some bison these days. These foods offer a great variety of essential vitamins and minerals which Celiac... |
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