This Week's Gluten & Dairy Free Bites

I would have NEVER thought I could do this... NO DAIRY... AND... BREADS & GRAINS (Gluten)!  Thank you Tammy Credicott, you are a dream and have made this a fun and delicious transition! Here is some of my favorites from her book "Make Ahead Paleo" Get it here and also a few creations of my own!

Chocolate Chip Banana Bread with Cinnamon Sugar Topping

 







 

1. Preheat oven to 350 degrees

2. Combine the following ingredients: 1 1/2 Cups Almond Flour, 1/3 Cup Coconut Flour (sifted), 1/3 Cup arrowroot Starch, 1tsp baking soda, 1tsp, cinnamon, & 1tsp Sea Salt.

3. In a separate bowl combine 4 eggs, 4 very rip bananas (if using frozen put in the microwave and mash), 2 tsp vanilla extract, & 1/3 cup Coconut Milk. 

4. Blend wet ingredients with hand mixer

5. Add in dry ingredients and blend then add (1) cup of chocolate chips

6. Grease 9" x 5" loaf pan and pour in batter

7.  Top bread with 2 tsp coconut sugar, 3/4 tsp cinnamon, & 1TBSP almond flour

8. Bake 55-60 minutes

Best Snack Ever- Cinnamon & Cocoa Almonds

 

These amazing bites can curb any craving! So delicious and so easy to make!  Thanks Tammy!

 

1 tsp Cinnamon

1/4 tsp arrowroot starch

2 tsp + 1 tsp later

1/2 tsp sea salt

2 TBSP Pure Maple Syrup

2 Cups Raw Almonds

 

 

1. Mix dry ingredients together in a small bowl and set aside

2. Put Maple Syrup in another bowl

3. In a skillet, toast the almonds over medium-high heat tossing constantly

4. Mix toasted almonds in with maple syrup

5. Sprinkle Dry Mix on almonds and toss

6. Place Almonds on baking sheet to cool

7. Once cool, put zip bag and sprinkle with 1 tsp of cocoa powder and a little extra salt-shake bag

8. Store in airtight container, or freeze until ready to use

 

Tammy's Gluten & Dairy Free English Muffins

 



 

1. Preheat over to lowest setting

2. Line a large baking sheet with parchment paper and place 8 English Muffin rings on paper.  (I didn't have these so I used a regular muffin tin)

3. Mix together 1/3 cup warm water, 2 tsp honey, & 2 tsp dry yeast. Set aside for 5 minutes until frothy

4. Combine in a large bowl the following: 3/4 Cup Almond Flour, 3 TBSP Coconut Flour (sifted), 1/3 cup Arrow Root Starch, 1/3 Cup Tapioca Starch, & a pinch of Sea Salt

5. Add the following to the yeast mixture: 2 eggs, 1 TBSP Olive Oil, 1 tsp Apple Cider Vinegar and blend together with a hand mixer

6. Spray muffin rings or muffin pans with olive oil and scoop in batter till about 1/2 full (this will rise)

7. Let muffins sit in over for about 10 minutes at low heat so that they can rise

8. Leaving the tray in over after the 10 minutes increase oven temperature to 350 degrees

9. Bake for 20-25 minutes

10. Let cool and store in airtight container in fridge or freeze and thaw in the microwave for 30 seconds

 

The consistency reminds me more of a corn muffin than an English muffin and although they are good when paired with something I personally wouldn't eat them plain.  I like to heat up and then add fresh strawberries for breakfast!  YUM!

 

 

 

 

 

 

My New Staple... Cauliflower Rice

 

This stuff if absolutely amazing!  It's a great substitute for rice, couscous, quinoa, etc.

This week I've been eating it as a side or topping my main entrée with it but it would be great by itself as well.  Maybe with some sautéed carrots, onions, and olive oil.  YUM!

 



 

1. After washing a head of cauliflower use a cheese grater to finely grind it down

2. Sauté with a yellow onion and olive oil or coconut oil in a pan stirring occasionally

3.  Cover and cook on low heat for about 5-10 minutes or until it is softened but not mushy

 

 

The next two recipes were created out of laziness!  Those days you know you need to make dinner but don't feel like it.  As long as you have these ingredients on hand you can whip this up before you leave the house in the morning!

 

Crock Pot Pesto Chicken

 

 

 

1. Throw 3-4 frozen or thawed chicken breasts in the crockpot

2. Pour about 1/2 cup of vegetable or chicken broth on top

3. Top the chicken with pesto- I use the container from Trader Joe's

4. Cut up a handful of Cherry or Roma Tomato's to throw in

5. Add approximately 5-6 garlic clove pieces

6. Cover and cook on low- If meat is frozen cook for 5-6 hours if not I would do 4-5 hours

 

 

 

 

 

 

 

 

Fruit Salsa Crockpot Chicken

 

 

 

 

 

1. Throw 3-4 frozen or thawed chicken breasts in the crockpot

2. Pour a jar of Trader Joe's Pineapple Salsa or Peach Salsa, or combination of both on top

3. Add 3/4 cup of Frozen Mango pieces (Also from Trader Joe's)

4. Dice up fresh cilantro and sprinkle on top

5. Cover and cook on low- If meat is frozen cook for 5-6 hours if not I would do 4-5 hours









 

 

 

Here's to Left Overs:

Take Chicken and Combine with Sliced Avocado & Tomatoes and drizzle with fresh squeezed lime juice! Perfect for lunch the next day!

 

I have also used both of this salsas many times when cooking seafood!  In tin foil top white fish or salmon with salsa and cilantro and bake in the oven for about 30 minutes!  Also really yummy to sauté with Sea Scallop's to top on a salad!

 

 

 

 

 

 

Mango Maple Pork Chops

 



 

 

1. Salt & Pepper 4-6 Boneless or Bone-In Pork Chops

2. In skillet heat 2 TBSP Coconut Oil, 1 cup Chicken or Vegetable Broth, 1/2 Cup Pure Maple Syrup, 2 TBSP Balsamic Vinegar, 1 tsp Dijon Mustard, 1/2 Cup Olive Oil, Minced or Chopped Shallots,  and (2) Cups of Frozen Mango Pieces

3. Cover on low for about 5 min

4. Add in pork chops and let cook on low turning every 10 minutes for about 40 minutes or till cooked through

5. Top over cauliflower rice

 

* The sauce is SOOO good you'll want to drink it so adding the cauliflower rice makes it even more amazing when it absorbs it!*

 

 

 

Falling for Fall Breakfast Muffins

 



 

1. Preheat oven to 350 degrees

2. Mix 1/2 Cup Almond Flour, 1/3 Cup Coconut Flower (sifted), 1 tsp Cinnamon, 1/2 tsp baking soda, 1/8 tsp ground cloves, 1/4 tsp ground ginger, & a pinch of sea salt

3. In a separate bowl use a hand mixer to whisk 6 eggs, 2 tsp vanilla extract, and 1/3 cup pure maple syrup.

4. Add dry ingredients to the wet and blend with mixer.

5. Take 2-3 carrots (1 cup) and shred with cheese grater

6. Take 1 medium sized (1 cup)  zucchini and shred with cheese grater.  Add to mixture.

7. Finally, add 1/2 cup shredded un-sweetened coconut, 1/4 cup chopped raw walnuts,  1/3 cup raisins or dried cranberries, & 1/4 cup of dried pumpkin seeds.

8. Mix together and pour batter in muffin cups with paper liners filling each one about 3/4 full.

9. Bake for 25-30 minutes & let cool

 

 

This was the first time I made these and although they were still yummy I know some variations I want to try for next time.  I would like to maybe add a banana to sweeten it a little bit.  I'm thinking maybe 4 eggs and 1 banana.  Also, pumpkin puree would be yummy too.  If I were to do that as well as the banana I would do about 1/2 cup of both carrots and zucchini versus the 1 cup of each.  I also would use the dried cranberries over the raisins and maybe a little less pumpkin seeds.  Let me know if you try this before I do!  I have a ton of muffins to eat before I bake them again!

 

 

Omelet Breakfast Muffins

I have had a variation of these for over 2 weeks now every morning.  Super easy and super filling and the best part... I make them in advance!  I have been making 6 at a time just so that they stay fresh tasting. I usually have (2) for breakfast so I make 3 days worth at once.

 



 

1. Preheat over to 350 degrees & spray muffin pan with olive oil

2. Put your favorite Omelet Items in the muffin cups filling each of them to about 3/4's to the top

 

Here are some items combinations I've been using:

*Chopped Bacon (I make in advance and dice into small pieces)

*Diced Onions

* Sundried Tomatoes

*Chopped Spinach

 

*Chopped Spinach

*Diced Tomatoes

*Diced Onions

*Fully Cooked Salmon cut into small pieces

*Mushrooms (Sliced)

If you are using multiple items you may want to mix them together first in a bowl, then spoon them into the individual muffin cups.  This was Salmon, Tomatoes, Red Onion, Spinach, & Mushrooms

 

 

 

 

 

I usually use frozen spinach because it hold up better during the baking process

 

 

3. Once items are in muffin tin pour in liquid Egg Whites filling the tin almost to the top

 

4. Bake at 350 for about 10 minutes or until Egg Whites have solidified

 

5. Store in air tight container and microwave for about 30 seconds prior to each serving

 

 

 Walnut, Goat Cheese, & Beet Salad

 

I cheated with the Goat Cheese on this one but for me, goat cheese doesn't upset my stomach like dairy does so you will see some recipes that include it!

 

Chop up arugula and romaine lettuce and toss with red onions and some mushrooms.  Add in sliced beets (I get the ones from Trader Joe's that are already peeled and prepped in the veggie section) and then goat cheese and some walnuts.  I top with a little salt and pepper, freshly squeezed lemon, and some olive oil and red wine vinegar.

 

Delish!