I think this recipe might be paleo. I’m not too sure since I don’t follow that diet, but I’m pretty sure it falls under a lot of “healthy” categories (low sugar, low carb, etc). It tastes kind of healthy too. I typically don’t go for “healthy” tasting recipes, but some of my friends do and they loved this recipe, so I’m adding it in case you like healthy cookies too. The taste grew on me, but I have a pretty big sweet tooth and I would normally eat cookies with more sugar. With that said, those of you who avoid refined sugar might just love this recipe. Plus, it is helping me get rid of the large amounts of coconut flour currently in my possession. I have had trouble finding recipes that sound good and that don’t call for eggs. So, there are many reasons to try this recipe -just don’t expect it to be as sweet as the other dessert recipes I have posted :-).
1/2 c. coconut oil
1 1/2 tsp dried mint or fresh mint or more (optional)
1/2 c. honey
1/4 c. cocoa powder (The original recipe calls for carob powder but I would only do that if you’re allergic to chocolate. The taste is NOT the same.)
1/4 c. golden flaxmeal plus 3/4 c. water
1/8 tsp salt
1 c. coconut flour
1/2 c. shredded coconut (I used the sweetened kind, but you could use unsweetened if you don’t want the sugar.)
1 1/2 tsp vanilla
Optional step: Heat coconut oil over low heat. Turn off the heat and add mint leaves and allow to steep for 10-30 minutes.
Directions: Mix flaxseed and water first. Stir all ingredients together, including coconut oil and flaxseed mixture. Preheat oven to 375 degrees and bake for 10-12 minutes. After baking, I rolled some of them in powdered sugar to sweeten them up, but you could skip this step.
This recipe makes me think of Forrest Gump. I’ve been trying to expand my horizons and include more types of meat in our diet. Realizing I hadn’t used much shrimp, I was trying to think of ways to incorporate it and this is the part of the long list of shrimp uses that I remembered from the movie. So here it is: shrimp scampi.
1 package of gluten free spaghetti (I used HEB brand.)
2 1/2 T. olive oil (not extra virgin)
3 T. butter* (I used SmartBalance to make it dairy free, but I think you could leave this out and add olive oil instead if you didn’t want to use fake butter.)
4 cloves garlic, minced
1 lb peeled and deveined large shrimp, thawed if pre-frozen
1/4 tsp black pepper
1 1/2 tsp salt
4 tsp dried parsley
1 T. fresh parsley
1/4 c. freshly squeezed lime or lemon juice (I used lime because that’s what I had)
1/4 tsp. dried lemon peel or zest of half a lemon
1/4 lemon, thinly sliced in half rounds (I forgot to do this so it is not pictured)
1/8 tsp red pepper flakes
Cook spaghetti noodles according to package directions. Heat oil and butter over medium low heat being careful not to burn the butter. Add the garlic and stir for one minute, then add the thawed shrimp, black pepper, salt, and dried parsley. Cook until shrimp is pink, about 5-10 minutes. Remove from heat and add the fresh parsley, lime/lemon juice, lemon zest, and red pepper flakes. Stir in the drained spaghetti noodles and then add in the lemon slices.
*If you can eat real butter, I would use it. I only use fake butter because my body doesn’t tolerate dairy well. It’s usually better to use the real food if you can.
Original recipe: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3.html
This recipe is ridiculously easy. I made it a few weekends ago for some young kids and they gobbled it up, so it is kid-friendly too. If they don’t like the spices on it, they can easily pull off the skin and just eat the chicken underneath. This has become one of my go-to meals when I don’t have a lot of time or when I can’t think of anything new to do. I hope it makes your life easier too :-).
2 tsp salt
1 T. paprika
2 tsp chili powder (Make sure it’s gluten free- I’ve heard that it’s sometimes not. McCormick is gluten free for sure.)
1 tsp onion powder
1 tsp thyme
1/2 garlic powder
1/2 tsp black pepper
4 lbs chicken drumsticks, skin on
Loosely crumple aluminum foil and place it on the bottom of your Crockpot (see picture below). This holds the drumsticks out of the liquid so they get a nice texture as they cook. Combine all other ingredients and mix well. Roll drumsticks in the spice mixture and place on top of the crumpled foil in the Crockpot (or any other slow cooker). If you have any leftover spices at the end, sprinkle it over the chicken in the Crockpot. Put lid on crockpot and cook on low for 6-8 hours. Mine is done in 6, but it shouldn’t hurt it to cook it for 8, even 10 hours. I used to leave this in the crockpot while I was teaching at school. Do not remove lid while it is cooking as you will release steam and slow down the cooking process. Discard the juice in the bottom unless you want it for something. Serve over rice and with a side of vegetables. This is also a good meal if you are taking food to someone- it’s easy to make and easy to transport.
Foil crumpled in bottom of crockpot.
How the chicken should look when it is cooked.
Original recipe: http://www.creativelydomestic.com/2009/10/slow-cooker-sticky-chicken-drumsticks.html
We had something like this at our wedding. Granted, I was focused on other more important things on the day of the ceremony, but this is the closest re-creation I could come up with. It makes for a pretty side dish!
1 T. olive oil
1/2 red onion, finely diced
1/2 red pepper, finely diced
1 lb frozen corn
1/2 tsp coarse salt
1/4 tsp black pepper
Combine olive oil, red onion, and red pepper in a pan and heat for 5 minutes or until they begin to soften. Add frozen corn, salt, and pepper. Cook until warm (maybe another 5-10 minutes).
Serve as a side.
My brother and I went on a hike for my birthday and I brought this along for our picnic. It’s simple, quick, and healthy. You can toss other things into your salad if you want. This is way more flexible than baking!
1 1/2 c. cooked chicken, cubed into 1/2 inch pieces (can be replaced with more broccoli to make it vegetarian or to turn it into a side dish)
3/4 c. chopped broccoli
1/4 c. raisins
1/8 c. sunflower seeds (You can add more- I just ran out :-).
2 dashes celery salt
2 dashes sea salt
2 dashes black pepper
1/2 c. mayonnaise or to desired moistness (I used Vegenaise so it wouldn’t have eggs.)*
Cook and cool chicken completely. I recommend refrigerating it for a few hours before adding the mayo. Combine all ingredients and stir. This tastes even better if it has sat in the fridge for several hours to let the flavors combine. Happy picnicking!
*Tip: If you can’t eat gluten and you live in a place where people share the jar of mayonnaise, make sure no one’s dipped into it with a used knife so you don’t get cross-contaminated. Most likely they have… To avoid such problems, you could keep a separate jar for yourself and label it so that people know not to dip into it. Also, regular mayonnaise has eggs, so if you’re avoiding eggs, get one of the vegan brands of mayo.
Bacon, bacon, bacon. I bought a pack of three packs of bacon at the store so I am finding all sorts of way to use it up. This is nothing new, but sometimes people get a mental block because of omitting something like bacon. If you have a loaf of bread you can eat, you can easily make a BLT.
2 slices of bread (I used Pamela’s Gluten Free Bread Mix and made the egg free version)
3 strips of bacon, cooked
1/2 tomato, sliced
handful of spinach mix (mine had spinach, swiss chard, and kale)
optional: add a slice of cheese
optional: spread mayonnaise on the bread. If egg free, use a substitute such as Vegenaise.
Make bread according to directions on the package. I used golden flaxseed as the egg replacer. Cut off two slices of bread and top with cooked bacon, tomatoes, spinach, and if desired, cheese and mayo.
I haven’t experimented much with fish but I am wanting to start. Here is my first post about fish! My husband and I loved this salad!
4 oz. salmon, rubbed with salt and pepper
2 strips of bacon (omit if you don’t eat pork)
2 handfuls of greens (mine was spinach, kale, and swiss chard from Costco)
1 tomato, chopped
dill for sprinkling
1 lime wedge
Extra virgin olive oil for drizzling
Rub salmon with salt and pepper. Cook over medium heat until white starts to creep up the sides. Maybe 7-10 minutes. Flip over and continue to cook until fish flakes apart easily with a fork. Remove from heat and set aside.
Cook strips of bacon until browned but not burnt.
To assemble salad, put the spinach mixture on the plate first. Top with tomatoes and crumbled bacon. Place salmon on top of salad and sprinkle with dill. Squeeze lime wedge over everything and drizzle olive oil over all.
Pizza is pretty wonderful. This one kept growing in complexity as I kept finding things in my fridge that would go on it. The best part is, I made too much sauce and I still have leftover bacon, sausage, and cheese, so I’m making it again this week!
Ingredients for making 2 small pizzas (about 8-in):
Pamela’s Pizza Crust- made as per directions on the bag- I used it to make 2 small pizzas (allow for 1-2 hours of rising time)
My Pizza Hut Sauce Copycat recipe
2-3 handfuls of spinach, kale and chard mix or just spinach
1/2 lb of Jimmy Dean sausage, cooked*
1/2 bag of Hormel pepperoni*
1 tomato, sliced thinly
10-15 fresh basil leaves
2-4 strips of bacon, cooked and diced*
1/2 bag of Daiya dairy free cheese
Make Pamela’s Pizza Crust as directed on the back of the bag or use a different gluten free pizza crust as desired. I did what it said and laid out parchment paper and put some cornmeal on it and then pressed the dough out on it. I ended up making two small pizzas. Cook sausage and bacon while dough is rising. Par-bake the crust as directed (about 8-10 minutes). Add toppings. I did it in this order: sauce, sausage, bacon, spinach mix, basil, pepperoni, tomatoes, cheese. Bake as directed on the bag (about 5-10 more minutes).
*Meats may be replaced with other meats or they may be skipped to make it a vegetarian pizza.