Recipes ~ Updated February 22nd

"Italian" Meatloaf and Homemade GF Gnocchi

Ok, so I did not make the sauce from scratch, but we buy this amazing marinara sauce from Costco that we use for everything! Its "Maria's White Linen Sauce". It is made with simple ingredients, tomatoes, garlic, olive oil, basil. So good. Anyways ... here are the recipes:

Meatloaf

 

1 lb ground chicken

1 lb extra lean ground beef

1 egg + 1 egg white

1/4 c ground GF oats

1/2 - 3/4 c finely chopped spinach

1/2 c marinara sauce

salt + pepper

 

Mix ingredients in a bowl until combined. Do not overmix. The least you actually mix the meat, the more tender and 'flaky" it will be.

Form two loaves on a cookie sheet. Top with more marinara sauce. Bake at 375 F for 30 min. and at 400 F for another 20 min.

Serve with more sauce. Tastes like a meatball in loaf form!

 

Gnocchi (still a work in progress)

*First attempt; Needs some xanthan gum or GF all purpose instead

 

2 cups of finely mashed or riced boiled russet potatoes peeled

3/4 c brown rice flour

2 egg yolks

salt

 

Add egg yolks to cooled potatoes. Add flour and salt. Mix well to form a dough. Knead until smooth.  It should not be sticky.  Divide into 4. Roll each out into a 1 inch snake on a lightly floured surface. Cut small portions off and place on a lightly floured cookie sheet.

Boil water. Drop each dough piece into the water. Remove with a slotted spoon as soon as they rise (float). This can take seconds. I recommend boiling the gnocchi in batches.

Serve with butter, cheese sauce, pesto, or my fav ... Maria's sauce!

 

 

Paleo Muesli Scones

I made these scones my sister told me about from: http://elanaspantry.com/muesli-scones/

Very yummy morning snack! Easy to make!

These are what mine looked like. Recipe says it makes 16 ... I only made 10 out of the dough because they are pretty small.

 

My Version of "Lasagna"

 

Since lasagna isn't quite the same gluten and dairy free, I have had to play around with ingredients to add flavour. I use brown rice lasagna noodles and alternate layers with thinly sliced sweet potato. I also use ground chicken, garlic, spinach, and mushrooms.  Make sure to use lots of extra sauce to help the noodles cook, otherwise they get hard (weird). I will also top mine off with some avocado before I eat it to add the element of creaminess that is missing without cheese.  This may not be traditional, but lasagna means layers, and this has many delicious layers!

 

*For those of you who like Daiya cheese or any other non dairy cheese, you could add that also. 

 

Butternut Squash Soup w Cranberry Coulis

~ from my sister Carrie

1 med butternut squash
1 apple, peeled and cored
1 small sweet potato, peeled and cubed
4 cloves of garlic
4 fresh sage leaves, chopped
5 cups of chicken/turkey broth
Salt
Pepper
4 tbsp of olive oil
2 tbsp of cardamom
1 tsp cinnamon

Preheat the oevn to 375. Place peeled veg, squash, and garlic onto a baking sheet and drizzle w olive oil. Generously salt, pepper and sprinkle with sage. Toss to coat everything. Roast fro 45min to an hour. Toss everry 25 min
In a large pot, place all the roasted veg and garlic. Cover with broth. Simmer for 30 min, stirring occassionally. Using a hand belnder, blend all contents til smooth right in the pot. Simmer for another 30 min. Add cardamom and cinnamon. If too thick, add more broth or water.
Serve with a dab of coulis.

Coulis:
1 cup of fresh cranberries
3/4 c of water
1/4 of apple cider

In a small saucepan, heat cranberries and water on high til they boil. Turn down heat to med and simmer fo 10 min or until cranberries burst and can be easily mashed w a fork. Take off heat and allow to cool. Once cooled, use the hand blender to puree into a thick paste. Add cider to sweeten and thin the consistency.

Hummus Dip 

This snack tastes guilty, but is very healthy and packed with fibre, protein, and other nutrients. Use can use your favourite hummus (I like roasted garlic by PC), top with sliced green olives, fresh basil, chopped red pepper, etc.  You may like some feta or other veg, its up to you.  Use cucumber slices as your "chip" or alternate cukes with some seed crackers (like Mary's); pretzels work well too.  Its a great afternoon snack or a side to your sandwich at lunch.

 

 

 

Kitchen Sink Soup

I am the queen of Kitchen Sink Soup, which means  that I can make soup from whatever I can find in my fridge or cupboard (e.g., potatoes, chicken, peas, celery, sweet potato, etc.). Tonight's soup was: celery, carrots, chicken, left over turkey stock, mushrooms, spinach, and baby pasta "o's" made of corn, basil, and salt and pepper to taste. Yummo!

Don't be shy ... make your own kitchen sink soup!!

 

One Bowl Carrot and Apple Muffins

I made these last night! Super easy and very delicious! I did not use the amounts of sugar that this recipe called for, and I'm so glad as they are sweet enough.  I only used 1/2 c of maple syrup and I used a real egg instead of the flax egg. Adding an egg doesn't make this vegan, but I am not a vegan!! Just dairy and gluten free!

See the recipe below @:

 http://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf/

 

 

 

Grilled Pork with an Overnight Marinade

*A friend gave me this recipe, I am not sure of the origin

Marinade:

2 tbsp. of Dijon mustard

1 tsp. sesame oil

3 cloves of garlic, minced or crushed

1/2 cup of maple syrup

salt/pepper

1 1/2 lbs. of pork tenderloin

 

Place the pork in a shallow dish or Ziploc bag. Salt and pepper the meat.  Mix the ingredients and pour over the pork. Marinate overnight, turning or shaking the meat in the marinade to coat.

Grill the pork on low-med. Reserve the marinade to boil and use to baste the meat while grilling or as a sauce to pour over the meat. It cooks in about 20 min or so.

I usually make two small tenderloins so that I have dinner for two nights in one week and there is often enough for lunch as well. :)



 

Pumpkin Pie Squares

(Adapted from Chatelaine's Classic Pumpkin Pie)

I love everything fall and pumpkin! The sweet smells, crisp air, cozy family time, beautiful colours ... Makes me crave pumpkin pie! Here is my delicious pumpkin square recipe for fellow pumpkin pie lovers!

Crust:

1 1/2 cups of GF graham cracker crumbs

2 tbsp. maple syrup

1/4 cup coconut oil

dash of sea salt

1/3 cup chopped walnuts or pecans

• Combine the ingredients well and press into a baking dish (9 x 13 or 8 x 8 for a thicker crust)
• Bake at 375 F for 15 min.  Cool.

Filling:

1 3/4 pure pumpkin puree (425 mL)

1 cup maple syrup

3/4 cup coconut milk

2 eggs beaten

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp sea salt

• Whisk together all the ingredients.
• Pour over the cooled crust.
• Bake at 425 F for 15 min. Reduce heat to 350 F and continue to bake for 30 - 40 min. The centre should be firm and a toothpick should come out clean.  Ensure that it is really firm so that it can easily be made into squares and hold its shape. Cool.
• Top with DF whip (coconut whip, cool whip, nutri whip, etc)

~ Enjoy!!

Easy Enchiladas

*Crockpot dinner? Yes please!

I am a fan of recipe instructions, and not exact measurements etc.  Most of the time I don't have all the ingredients and I like to have some creative license when I cook.  Everyone has different tastes, so being able to modify a "recipe" is important. This is THAT kind of recipe ...

• Pour crushed tomatoes or favourite tomato sauce in the bottom of the crockpot, enough to coat (maybe 1 inch)
• Place 4 *chicken breasts inside, season with salt, pepper, cumin, chili powder (whatever spices you like). Add onion, or garlic if you'd like also. *chicken can be bone-in or boneless.
• Cover the chicken with more tomato sauce and add 1-2 cups of chicken broth. Make sure the chicken is completely covered.
• Cook the chicken on low in your crockpot all day.  By dinner time it should be easily shredded with a fork. If you have bone-in chicken, be sure to remove all the bones.
• Fill small corn or flour tortillas with the shredded chicken and place in a baking dish, seam side down.
• Use the left over sauce in the crockpot to pour on top of the rolled tortillas. If you can eat dairy, top with shredded cheese and bake at 375F for 10 to 15 min.  Or skip the cheese and do the same.
• Serve with fresh cilantro and sliced avocado. Some people like sour cream too, if dairy is tolerated.
• Good the next day too!

 

My Favourite Banana Muffin Recipe

For years I have been making this recipe and perfecting it along the way. It was based on Janet and Greta Podleski's "Sweet Home Alabanana" from "Eat Shrink and Be Merry", but I have made it gluten and dairy free!





Ingredients:

1 3/4 cups of brown rice flour or GF all purpose

1/2 cup of GF rolled oats (if you can tolerate them, otherwise add quinoa flakes or more flour)

2 tsp baking powder

1 tsp baking soda (on the leaner side)

1 tsp ground cinnamon

1/2/ tsp sea salt

2 eggs (or sub 1 cup applesauce)

1/2 cup pure maple syrup

3-4 bananas, mashed

3/4 cup almond milk

2 levelled tbsp. organic coconut oil

2 tsp GF vanilla

1/3 cup chocolate chips (or sub blueberries)

*1/2 chopped walnuts or pecans optional

• Preheat oven to 350F.  Line muffin tin with cupcake liners.
• Mix all the dry ingredients and set aside.
• Beat/whisk the wet ingredients and then slowly add the dry. Mix by hand just until the batter is completely moistened. Stir in the chocolate chips.
• Fill the liners 3/4 full.
• Bake for 15 min.  Check frequently.  Don't over bake or they will be dry.  Can be stored in the fridge or freezer for freshness.

 

 

Baked Sweet and Sour Chicken

* A family Fav is worth the prep!! see the link below for this awesome recipe:

http://life-in-the-lofthouse.com/?s=baked+sweet+and+sour+chicken

 

Coconut Rice

Easiest recipes ever ....

Make rice, toast some unsweetened coconut, add to rice, mix, and eat!

So simple, so delicious!

* Add a little coconut oil or butter if you'd like :)

 

 

Coconut Fish and Grilled Pineapple Spears

 

Tonight I made one of my favourite dishes ... Coconut fish! It is also delicious as coconut shrimp, and chicken. It is easy to make and a much healthy version than a restaurant.

 

Ingredients:

 

Tilapia filets (or shrimp or chicken)

Egg (beaten)

Cornstarch

Unsweetened shredded coconut

Olive oil (spray)

 

Lightly coat the fish in cornstarch, then dip into egg, and roll in coconut.

Spray a frying pan with olive oil and heat. Gently brown both sides of the fish and place on a baking sheet (also sprayed with olive oil).  Bake for another 10-12 minutes.

*If you are doing chicken, slice the breast in half or cut into "fingers"; bake for 20 min.

**Best served with Thai Sweet Chili Dipping sauce

 

Pineapple spears sprinkled with cinnamon on the BBQ are a delicious side to this dish too! Grill on Med-High to caramelize! Yummy!



 

GF/DF Ice Cream Sandwiches

*Adapted from Chatelaine, August 2011

Since going gluten and dairy free, there are quite a few things that I miss and can't seem to find in stores.  A few years ago I found this recipe in Chatelaine Magazine for homemade ice cream sandwiches and I tried to make them GF/DF.  The result is delicious!! I've been making them ever since and my family loves them too!

As requested by one of my besties ... This one is for you Tanya! ;)

 

This is more like a set of instructions than a recipe:

I used a GF/DF brownie mix and instead of baking it in a 9x9 pan, I spread it thin on a cookie sheet lined with parchment paper (helps to remove the brownie after). When spreading the batter, try to form a uniform rectangle. The batter is thick enough to hold its shape. Bake the brownie according to the instructions on the package, but much less time.  If you bake it for the same length, it will turn out too hard. you want it cooked, but soft and chewy.   Once baked and cooled, cut the brownie into two equal pieces.  Leave on the tray and freeze the pieces for an hour.  Remove and spread your favourite softened ice cream on one of the halves. I love chocolate coconut ice cream by So Delicious. You can use any flavour, add nuts, chocolate chips, sprinkles, etc.  Place the second half of the brownie on top the ice cream and refreeze the whole thing for another hour.  Remove and use a sharp knife to cut into individual squares.  Wrap each one and store in an air tight container in the freezer.  Beware that they wont last long ... you wont be able to resist them!!

 

 

 

The Perfect Salad

This my latest creation! The perfect balance of healthy fat, carbs, and protein. (Left to right: asparagus, homemade pesto shrimp with toasted pine nuts, quinoa with lemon juice and olive oil, chopped tomatoes, diced avocado, and almond stuffed olives).
There was a decent amount of prep but it was fairly easy and VERY delicious and satisfying!! *Prep can definitely be done in advance!! That would probably have been a good idea! ;) Next time!

Pesto:
I don't have the exact measurements, but I used about 3 cups of basil, some almonds and pine nuts, olive oil, and salt.  I blended it in the food processor and tasted as I went along adding more olive oil and salt as needed.

I can't wait to make and EAT this meal again!!