Grain-free Dairy-free Mini Spice Cakes

Grain-free Dairy-free Mini Spice Cakes

Even though I managed to bake up a really yummy recipe for grain-free dairy-free mini spice cakes with a maple cardamom glaze, they never got posted over the past two weeks because life has been a little crazy! But I’m excited to share the recipe with you because it’s not only grain and dairy-free, it’s also moist and delicious. I’ve added a little Maple syrup cardamom glaze that finishes it off with a touch of sweet spice. Perfect for fall with a cup of tea.

GF DF Mini spice bundt cake

My crazy past two weeks all started when my daughter called me at work ten days before her due date. ‘Anything happening?’ I asked. ‘Well maybe,’ was her reply, ‘contractions are 3 minutes apart!’ With a seven hour ride ahead I certainly wanted to know if it was the real deal. Within an hour they were on their way to the hospital and we were on the long road trip over. Three hours into our drive my beautiful new granddaughter was born! There is certainly no greater joy than having a precious child enter this world. We are very thankful to God for her safe arrival! One of my favorite images I snapped on my phone was my two-year old grandson kissing his new baby sister for the first time.

Beautiful Grandbabies

I love being a grandparent, I only wish I lived closer. The days flew by and I found myself tearing up when it was time to leave. My next visit can’t come soon enough. We arrived home to my grain-free dairy-free mini spice cakes that had sat on the counter a little too long. It’s a bummer when you have to throw away such yummy food, and especially expensive gluten-free food! I wish I would have thought to put them in the freezer before I left, but preserving spice cakes was the furthest thing from my mind at the time. Something happens with almond flour and perhaps maple syrup, I’m not quite sure, but when they are about five to seven days old, they get long wispy strings, almost like spider web threads, that come out when you pull them apart. That is usually a sure sign they are a little past their prime. It is good to keep them in the refrigerator or freezer if you want them to last a bit longer.

Grain-free Dairy-free Mini Spice Cakes Pin

Grain-free Dairy-free Mini Spice Cakes

Serves 6-8
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Dairy-free, Paleo
Meal type Dessert
Need the perfect taste of autumn? Curl up with a blanket, a cup of chai tea and these grain-free dairy-free mini spice cakes with maple cardamom glaze.

Ingredients

spice cake

  • 1 1/2 cup Almond Meal (extra fine)
  • 1/2 cup Coconut Flour
  • 1/3 cup Pure Maple Syrup
  • 1 1/2 tablespoon Dark Molasses
  • 1 cup Almond Milk
  • 2 Large Eggs
  • 1/2 cup Coconut Oil (melted)
  • 2 1/2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda

glaze

  • 1/3 cup Pure Maple Syrup
  • 1/2 teaspoon Cardamom
  • 1 tablespoon Coconut Oil

Directions

spice cake
Step 1
Preheat oven to 350 degrees.
Step 2
In a large mixing bowl add two eggs, melted coconut oil and dark molasses. Whip on medium high.
Step 3
In medium bowl add all dry ingredients, almond flour, coconut flour, baking powder, baking soda, and spices. Mix until all ingredients are well blended.
Step 4
Add dry ingredients to egg, coconut and molasses bowl. Slowly add almond flour while mixing. Mix until all ingredients are fully incorporated.
Step 5
Pour batter into non-stick sprayed mini bunt cake pan or muffin tin.
Step 6
Bake in a 350 degree oven for 20-30 minutes or until center comes out clean when inserting a toothpick. Do not over bake or cakes will be dry.
Step 7
Remove from oven and allow to cool before adding glaze.
glaze
Step 8
Place ingredients for glaze (maple syrup, cardamom & coconut oil) into a bowl and whip until coconut oil is smooth and no lumps remain.
Step 9
Pour a tablespoon of glaze over the top of each mini spice cake.

 

 

 

Crisp Apple & Prosciutto Endive Bites

Endive Appetizer

I was supposed to be on vacation this week but then I got walloped, hit from the side, totally broad-sided, whatever you want to call it, the flu came on me like an unwanted guest. Chills, fever, cough, sore throat, ear ache, you name I got it! And it wasn’t going away anytime soon. I am into day nine and finally starting to emerge. It’s a good thing you can’t catch this bug via the internet, because I wouldn’t wish it on my worst enemy! Well, I really don’t have enemies, but you get my drift. I am finally feeling better, actually like I have a new lease on life! I will never take my health for granted. Ever.

I managed to get back into the kitchen today and pull together a quick appetizer (I actually ate it as my lunch and it was delicious!) Crisp Apple & Prosciutto Endive bites are a perfect appetizer for a last-minute gathering with friends. over a glass of wine and they come together in under fifteen minutes. Pair them with one of my favorite summer wines, a crisp glass of Sauvignon Blanc.

Crisp Apple & Prosciutto Appetizer

This crisp apple & prosciutto appetizer is a taste of deliciousness in every bite!

Before I caught my nasty bug I did get a change to enjoy a weekend with my beautiful daughter and her family for a baby shower. My little granddaughter, Grace, is due the first part of September…AND I CAN’T WAIT!!! Until you’re a grandparent, you’ll never know, but it truly is THE BEST stage in life. And I hope all my kids give me lots of them! We showered her with all kinds of sweet little girlie things. This is one Nana who is going to have a hard time resisting all those ruffles and bows for her granddaughter!

Baby Shower1Little Grace is a miracle baby because my son-in-law’s cancer doctor told them they would not have children again. Little did he know, the power of prayer is a mighty thing! We are over-joyed with anticipation for this precious one to arrive. And on a side note: my son-in-law has been cancer free for almost two years now!

Endive Appetizer Ingredients

These ingredients mixed with a honey-lemon vinaigrette are the makings for a perfect appetizer.

Well, back to the appetizer. There are relatively few ingredients in these quick Crisp Apple Prosciutto Endive Bites. And if you are looking for ingredients on hand, some substitutes could easily be made. For example, pear for the apple, walnuts for the pecans, goat cheese for the Gorgonzola (especially if you are dairy-free). Here is a link to some other great Quick & Easy Gluten-free Appetizers.

Gluten-free in the News

Endive Appetizer Pin

Crisp Apple & Prosciutto Endive Bites

Serves 12-16
Prep time 15 minutes
Dietary Gluten-free
Meal type Appetizer, Lunch
Need an easy gluten-free appetizer in under 15 minutes? Crisp Apple & Prosciutto Endive Appetizer bites are quick & easy; perfect for that wine party!

Ingredients

  • 2-3 heads Belgium Endive (leaves separated)
  • 1 Medium Crisp Apple (such as pink lady, honey crisp or granny smith)
  • 5 thin slices Prosciutto (chopped)
  • 1/2 cup pecans (chopped)
  • 1/2 cup Gorgonzola (crumbles)
  • 1/4 cup Lemon Juice (fresh squeezed)
  • 1 tablespoon Honey (raw)
  • Salt & Pepper (to taste)

Directions

Step 1
Separate and wash endive leaves. Choose 12-16 of the most uniform in size. Set aside.
Step 2
Chop apple into tiny pieces, almost diced. Place in a medium size bowl.
Step 3
Chop prosciutto and pecans into small pieces and add to apple.
Step 4
Add Gorgonzola to mixture. Toss all ingredients gently until well blended.
Step 5
In a small bowl combine lemon juice and honey. Whisk together and pour over all other combined ingredients. Gently toss to fully incorporate.
Step 6
Add a dollop of mixture to each endive leaf.
Step 7
If you don't want your endive leaves to lay slightly on their side, then gently cut a small slice from the underside rib to help them lay flat.

 

Has Monsanto Met its Match?

MR YUK

I’ve had the flu all week, so no recipes to share because I didn’t feel like cooking, but I did peruse the internet a bit and found some articles to comment on; they’re worth a read.

Spokane, WA Sues Monsanto Giant

What do you think of when you hear the word Monsanto? I think of the Mr. Yuk sticker I placed on anything that was poisonous as my kids grew up. They knew not to touch it, they knew the contents could harm or kill them. Monsanto is a giant and about the largest Mr. Yuk you can find. They are poisoning our food, poisoning our children all for the sake of the almighty dollar. Similar to the story of David and Goliath, where a small boy fights a giant with a sling shot and wins, so I cheer on the city of Spokane, WA, fighting against this global giant. They filed a lawsuit against Monsanto, alleging the company sold chemicals for decades they knew were a danger to environmental and human health. Toxic polychlorinated biphenyls (PCB’s), used in products such as fluorescent lighting, insulation, insecticides, to name a few, were banned in the 70’s, but the estimated cost of the environmental clean-up is over $100 million, and that is what the city of Spokane wants covered. Since the ban of PCB’s Monsanto turned its efforts toward agriculture. How many years will it take for cancer and other harmful diseases to take such a spike before the food industry or we, the people, manifest an outcry? Eating clean and eating organic is the start to better health. Click here to read my WHOLE 30 adventure. Read the full article on Spokane vs. Monsanto here: Spokane, WA Sues Monsanto

Reading Labels for Gluten

Did you know that the Food and Drug Administration does not require manufacturers to disclose all gluten in foods? Only wheat is disclosed, which leaves out barley, rye, kamut, spelt, and triticale, which makes label reading a bit like detective work. Click here to know how to clearly read gluten-free labels: How to Identify Gluten on Food Labels.

A Gluten Sensor That Identifies Gluten in Your Food

Did you know that graduated students from MIT have created a pocket-size sensor that will detect if there is gluten in your food? The little unit, known as NIMA, is a slick little device that uses a test strip to dip in your food. Once the test strip is placed into NIMA, it analyzes it for gluten. If it shows less than 20ppm, eat with the level of caution you normally do when dining out. The unit will cost around $150 but may be worth it by keeping your mind and body at ease knowing the food you are eating is safe. NIMA is not on the market yet, but you can join their wait list here: 6SensorLabs

NIMA

 

 

 

 

Gluten-free Blackberry Plum Tart

Tart Title

Making a gluten-free blackberry plum tart was not what I originally had planned for my weekend, camping in the wilderness was, and you don’t make tarts in the wilderness, well at least not this gal. But at the end of Saturday, this is what I had created.

Precooked GF Tart

Gluten-free Blackberry Plum tart ready for the oven.

My husband and I had experienced a long work week and were looking forward to a few days away in the mountains of Idaho. We hooked up our trailer and were off to enjoy some peace and quiet, enjoy time around a campfire, and come back focused and refreshed for another week. We picked out our campsite and set off to enjoy a little time down by the river.

ElkRiver

Enjoying the great outdoors.

We watched as a beaver gathered sticks and paddled across the water, a mother duck keeping a close eye on her ducklings as they swam in a row, and a large osprey flew among the marsh. It was peaceful and pristine; just what we had hoped for, that is until we returned to camp. A notice was placed at our campsite that all campfires were restricted due to a fire ban. Half the fun of camping is time around the fire roasting marshmallows, and being mesmerized by the flames but the peace and quiet of the forest was still worth it. That is, until our camping neighbors arrived. A family with three young kids, two dogs, and a loud boom box moved in next door. Within moments the beautiful silence of the woods turned into chaos. I think we may have tried to put up with it for the weekend, but when the parents started yelling at their kids and dropping the “F” bomb in every sentence, it was time to go. My heart ached for the three kids, the oldest no older than eight, growing up in a home where the norm is profanity. We stayed the night and packed the trailer up early the next morning. We were back home in time to enjoy the tail-end of the farmers’ market where I bought some beautifully ripe plums and plump blackberries.

Honey Drizzled Plum Tart

Honey Drizzled GF Blackberry Plum Tart

We called a few friends for a last-minute casual dinner party and enjoyed sweet time with old friends. I made a delicious fresh salad with blackberry-ginger dressing, Coconut Sticky Chicken (one of my favorite summer recipes), grilled summer veggies, sweet corn on the cob, and finished it off with a Gluten-free Blackberry Plum Tart and vanilla bean ice cream. So even though we planned a weekend away of solitude in the mountains, in the end, coming back home to enjoy great conversation and laughter with friends was the best medicine for us both.

Blackberry Plum Pin

Gluten-free Blackberry Plum Tart

Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Dietary Gluten-free
Meal type Dessert
Misc Pre-preparable
With only four ingredients in the filling, this gluten-free blackberry plum tart pulls together in no time. Sink your teeth into this ripe and juicy blackberry plum tart.

Ingredients

Optional

  • vanilla ice cream

tart crust

  • 1 1/4 cup Gluten-free Multi Purpose Flour (I used King Arthur)
  • 1 tablespoon Sugar
  • 2 teaspoons corn starch
  • 1/2 teaspoon psyllium husk powder
  • 1/2 teaspoon salt
  • 6 tablespoons Cold Butter
  • 1 Large egg (room temperature)
  • 2 teaspoons fresh lemon juice (or vinegar)

tart filling

  • 8 Medium plums (ripe)
  • 24 Large blackberries
  • 1/3 cup sugar
  • 1 tablespoon honey (raw)

tart filling (Optional)

  • freshly ground black pepper

Directions

tart crust
Step 1
Lightly grease a tart pan with removable bottom plate.
Step 2
Whisk together the flour blend, sugar, cornstarch, psyllium husk powder, and salt.
Step 3
Cut the cold butter into cubes, and work the cubes into the flour blend with a pastry cutter. Flour mix should be crumbly & resemble small pea-size chunks.
Step 4
Whisk the egg and lemon juice or vinegar together until frothy. Mix into dry ingredients. Blend until dough ball forms. Add a tablespoon or two of cold water if needed to form ball.
Step 5
Shape into ball, cover with plastic wrap, and refrigerate for at least 1 hour. Allow the dough to rest at room temperature 15 minutes before rolling.
Step 6
Place dough into tart pan and mold crust evenly on the bottom and sides.
tart filling
Step 7
Preheat oven to 425 degrees
Step 8
Slice plums in half and remove pit. Top prepared crust evenly with sliced plums.
Step 9
Place blackberries over plum filling.
Step 10
Sprinkle 1/3 cup sugar over the fruit.
Step 11
Season with a few grinds of black pepper if desired.
Step 12
Bake tart until crust is golden brown and fruit is soft, approximately 25-30 minutes.
Step 13
Drizzle with honey just before serving.
Step 14
Top with a scoop of vanilla ice cream if desired.

 

Helping Hands with Wedding Appetizers

Helping Hands

When my dear friend informed me her caterer could no longer create the cocktail event appetizers for her daughter’s outdoor wedding just a week before the event, due to a family emergency, I tried not to panic along with her. I know how stressful weddings can be because I have married off two of my children. It is most certain that something, whether big or small, will go wrong somewhere along the line. Learning to stay calm when that something does occur is a whole other animal. But my sweet friend was calm; I was the one panicking for her, at least on the inside. So of course I must help with a solution and the only solution I could think of was to do them myself. How many guests? How many appetizers? How hard could this be? Pinterest became my friend. I quickly sent her several options and had her choose her favorite four appetizers. Five hundred hors d’ oeuvres, no problem!

 

Cantaloupe & Proscuitto

First up was cantaloupe, prosciutto, and chopped fresh tarragon. If you haven’t tried this combination, it’s a must for a quick and easy appetizers. The sweetness of the cantaloupe along with the saltiness of the prosciutto is a perfect match. This recipe came from the Simply Delicious website. Her recipe called for parsley but I substituted French Tarragon, which is a perfect complement to cantaloupe.

Blackberry Appetizer

Next would be blackberry, basil & mozzarella on a skewer. I decided to place them in a pin wheel style for added aesthetics. Placing a sliced strawberry in the middle helped hide all the ends of the skewers. I found this recipe on Butter with a side of bread’s website.

Cucumber & Tomato Appetizer

Next up were bite-size cucumbers with herb cream-cheese and tomatoes. Not only do these taste delicious but they look pretty too. I used English cucumbers and peeled the skin off about every half-inch leaving a beautiful stripe of contrasting light and dark green stripes. This recipe came from Bake a Bite.

I also made a delicious dip that received so many compliments and I was asked several times for the recipe. The problem with giving the recipe is the fact that I started with a basic recipe and embellished it with so many different herbs and spices (but of course never wrote down what I was adding or the amount of ingredients). Someday I will have to try to recreate it so I can share it with you. But for now, it remains Bethany’s exclusive wedding dip.

The wedding was absolutely breathtaking and everything seemed to go off without a hitch. It took numerous helping hands to accomplish this, but then again, that’s how a wedding should be; many friend’s and family lovingly joining together to witness the beautiful union of two people who are passionately in love.

The Wedding Table

The Wedding Table

The Wedding Cake

The Wedding Cake

The Wedding Bouquets

The Wedding Bouquets

 

 

 

Charred Tomato & Eggplant Bruschetta

Bruschetta Title

Once again I spent my Saturday morning doing what I love, seeking treasure at my local Farmers Market. New this week, beautiful silky smooth purple eggplants. I wasn’t even sure how I was going to cook it but I knew I had to have one! So when I came up with Charred Tomato & Eggplant Bruschetta, it was a perfect match!

Charred Tomato & Eggplant Bruschetta

Charred Tomato & Eggplant Bruschetta with gluten-free crackers.

Beside the eggplant I came home with a lovely head of lettuce, a few zucchini’s to ‘zoodle’, Rainier cherries, raw honey, and raw milk. And I know what you’re thinking, ‘But you said you were going dairy-free’. Why yes I did. But after talking with Pam from Tourmaline Farms she informed me that a number of dairy issues stem from the feed the cows are fed and farming principles behind the process of producing the milk. At Tourmaline Farms their cows graze on organic alfalfa and kale for optimal nutrition. And she informed me that many people who have dairy issues seem to have intestinal issues with homogenized milk and not raw milk. I spent a fair amount of time with her learning about the benefits of drinking raw milk. Of course there are the issues of e coli and other illnesses derived from drinking raw milk. Pam informed me to know your source, know their practices, trust their practices and this in turn allows you to trust the source.

Farmers Market Treasure

Farmers’ Market Finds

So I may not have you convinced to try raw milk, but you definitely should try this Charred Tomato and Eggplant Bruschetta recipe. I decided to bake the tomatoes, eggplant and garlic in a very hot oven, 500 degrees! This allowed the veggies to cook with a nice charred edge.

Charred Tomatoes

Charred Tomatoes

Once the tomatoes and Eggplant have charred, remove them from the oven, along with the garlic and chop into small pieces, about a 1/2 inch size. This will become the base for the bruschetta. You may want to double this recipe; I definitely wish I had because we ate it all in a matter of a few minutes! Seriously, so delicious!

Charred Tomato, Eggplant, and Roasted Garlic

Charred Tomato, Eggplant, and Roasted Garlic

For the final touches just add in some high quality extra virgin olive oil, chopped basil, chopped black olives, and a little salt and pepper. Then you are ready to sit down with a glass of wine, gluten-free crackers, and this yummy charred tomato & eggplant bruschetta. But I will warn you if you are sharing, you may fight over the last bite!

Charred Tomato & Eggplant Bruschetta Pin

Pin me to your Pinterest board!

Charred Tomato & Eggplant Bruschetta

Serves 2-3
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Dairy-free, Gluten-free, Vegetarian
Meal type Appetizer
Quite simply the best bruschetta! Place a little charred tomato & eggplant bruschetta on a gluten-free cracker or baguette and see if you don't agree.

Ingredients

  • 1 Medium eggplant
  • 4 Large Roma tomatoes
  • 1 garlic head
  • 1/3 cup black olives (diced)
  • 1/4 cup extra virgin olive oil (for brushing eggplant)
  • 2 tablespoons extra virgin olive oil (for bruschetta)
  • 1/2 Medium lemon (freshly squeezed juice)
  • 1/4 cup fresh basil (chopped)
  • salt & pepper (to taste)

Directions

Step 1
Preheat oven to 500 degrees.
Step 2
Tomato & Eggplant Slices
Slice tomato and eggplant in 1/2 inch thick slices. Place slices on a cookie sheet. Brush 1/4 cup olive oil evenly over eggplant. Remove individual garlic cloves and the papery outer covering and wrap garlic cloves in aluminum foil.
Step 3
Place cookie sheet of tomato and eggplant in oven along with foil wrapped garlic. Bake for 45 minutes or until edges start to char.
Step 4
Charred Tomato, Eggplant, and Roasted Garlic
Remove tray and foiled garlic from oven. Chop charred tomato, eggplant and garlic into 1/2 inch chunks. Place in a medium size bowl.
Step 5
Dice black olives and add to bowl. Chop basil and add to bowl.
Step 6
Slice lemon in half and squeeze juice into bowl.
Step 7
Charred Tomato & Eggplant Bruschetta
Add remaining 2 tablespoons olive oil and toss to completely coat. Sprinkle salt and pepper to taste. Enjoy over crackers or baguettes.

 

 

General Mills Gluten-free Cereals to Hit Market

Gluten-free Lucky Charms

You don’t miss what you’ve never tried. Diagnosed with a severe gluten intolerance at the age of two kept me from trying many foods others have eaten before having to change their diet to gluten-free. I have never tried a croissant or a burrito. Cinnamon rolls were off-limits (but I created a great gluten-free cinnamon roll version that was published in the 2015 February-March edition of Gluten-free & More magazine that my family says rivals regular cinnamon rolls.

Gluten-free Gooey Cinnamon Rolls

I felt honored to be featured in the Feb-March edition of Gluten-free & More’s magazine.

General Mills and other cereal varieties have always been a no-no, but I remember desperately wanting to try my brother’s bowl of Lucky Charms when I was  little girl. That is soon to change. Over the past number of years General Mills has noticed a slow decline in the cereal market. In order to boost sales they introduced gluten-free Chex in 2008. Realizing that the gluten-free market could potentially make up half their sales, they are now changing over all Cheerios to gluten-free, (due out sometime this summer), and have just reported that Lucky Charms will now move over to the gluten-free side later this year.  You can read the full article on General Mills gluten-free cereals here. One of the best changes coming to General Mills is removing all dyes and artificial flavors by the year 2017!

Oats, which is the main grain used in Cheerios and Lucky Charms, is naturally gluten-free. What makes it intolerable to celiacs and those with a gluten intolerance is the cross contamination, either in the fields or in the manufacturing plants. General Mills have made changes to their production facilities in order to assure cross contamination does not occur.  One other main manufacturer that has jumped on the gluten-free wagon is Kellogg’s. They have recently created a gluten-free cereal called Touch of Brown Sugar Gluten-free Special K. As they change over their cereals to gluten-free varieties, it would be nice if they could somehow get rid of the nasty sugar it contains, but as you know, change comes slowly. Click here for an article on the damage sugar does to our bodies.

Special K goes gluten-free!

Special K goes gluten-free!

As advocates for more stringent food regulations continue to push for higher standards from the food conglomerates, companies like General Mills and Kellogg’s will be forced to change or continue to see their profits decline. It is a good thing.

 

Honey-Cumin Savoy Cabbage Salad

Savoy Cabbage Salad with Honey Cumin Dressing

I had a pleasant walk through my farmer’s market this morning perusing all the bounty of delicious organic veggies when my eye caught these luscious looking savoy cabbages. Instantly my brain starts ticking away on what type of salad I could create. A cabbage salad with crisp apple, roasted chicken, slivered almonds, and a tangy, somewhat sweet dressing with cumin and honey sounded good. Add a little olive oil, a bit of rice vinegar, some salt & pepper and sit down to a yummy fresh summer salad.

The Makings of a Savoy Cabbage Salad

The Makings of a Savoy Cabbage Salad

Savoy Cabbage Sliced

Beautiful colors fading from pale yellow to vivid green emerge from a sliced Savoy Cabbage.

Savoy cabbage has a similar look to kale, with its crinkly leaves, which may have you think that the leaves are tough and hard, but you would be wrong. They are as soft as regular cabbage leaves and just as delicious raw. This makes them an ideal candidate for fresh salads, vegetable wraps, or as a decorative leaf for laying fresh fruit, fish, or even rice upon it.

Makings of a Savoy Cabbage Salad

Makings of a Savoy Cabbage Salad

This salad pulls together in less that fifteen minutes if your chicken is already precooked (I purchase rotisserie chicken) . Just a little chop and dice, add the dressing that is made from common items you should already have on hand, such as olive oil, rice vinegar, honey, cumin, and a little salt and pepper. Toss it all together and you’re ready to serve in less than 20 minutes!

Honey-Cumin Savoy Chicken Salad

Honey-Cumin Savoy Chicken Salad

The crinkle in the leaves adds a great dimension of texture to this salad. The crisp apple adds a touch of sweet crunchiness and the honey-cumin dressing adds a hint of Eastern Mediterranean flair. Enjoy!

My hubby and I have had the chance to get out of the house at night for some really pleasant walks. They are doubly pleasant when God brushes the sky in beautiful colors. I took this image the other night not far from our home, just as the sun was setting over the canola fields. We missed the Northern Lights last week, but these colors did not disappoint.

Sunset on the Canola Fields

Sunset on the Canola Fields

 

Honey-Cumin Savoy Chicken Salad Pin

Honey-Cumin Savoy Cabbage Salad

Serves 4-6
Prep time 20 minutes
Dietary Dairy-free, Gluten-free, Paleo
Meal type Salad
One bite of this delicious honey-cumin savoy cabbage salad and you will be instantly transported to the Eastern Mediterranean. A taste of yum in every bite!

Ingredients

Salad

  • 1 head Savoy Cabbage (chopped- approximately 6-8 cups)
  • 1 Medium Apple (Honey Crisp, or Pink Lady- chopped)
  • 1/2 cup Sliced Almonds (toasted)
  • 1/4 cup Sesame Seeds (toasted)
  • 1 Large Chicken Breast (from rotisseri- chopped)

Dressing

  • 1/3 cup Olive Oil (extra virgin)
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Raw Honey
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Sea Salt (ground)
  • 1/2 teaspoon Black Pepper (ground)

Directions

Salad
Step 1
Chop the savoy cabbage and place in a large bowl.
Step 2
Chop the apple and chicken breast. Add to the chopped savoy cabbage.
Step 3
Place the almonds and sesame seeds on a cookie tray and place under the broiler until they just start to turn a light brown. Cool.
Dressing
Step 4
In a small mixing cup add the olive oil, rice vinegar, raw honey, cumin, salt and pepper. Stir vigorously or until all ingredients are completely emulsified.
Step 5
Add the dressing and cooled almonds and sesame seeds to the chopped cabbage salad. Toss and serve.

 

Gluten-free Subway Sandwich

Gluten-free Subway

Oh my, how life is changing! I walked into Subway the other day and was about to order a salad, AGAIN, because that is all you can order at Subway when you have a gluten allergy. But on this particular day, the manager came up to me and asked if I would like to try a Subway sandwich, a gluten-free Subway sandwich! Say what? Of course I was all in!

Gluten-free Subway Sandwich

Gluten-free Subway Sandwich

Making the Sandwich

I was most impressed with their careful attention to making sure the gluten-free Subway sandwich remained gluten-free from start to finish. The same person who begins the sandwich will be the one to finish it. The assembly line of switching hands between two to three servers no longer applies. The server will place a new pair of gloves on, remove the gluten-free Subway sandwich bread from the plastic sealed bag, and place it on a clean protective paper. They are given a list of gluten-free meats & sauces, and all the veggies are in separate, sealed containers to assure no cross contamination has occurred.

Prepackaged Gluten-free Subway Bread

Prepackaged Gluten-free Subway Bread

Tasting the Sandwich

The bread has a soft and airy texture, consisting mainly of egg whites and cornstarch. Not the best of ingredients in my opinion, but the bread did taste good. And if you’re on the road and in a pinch, hitting a Subway for dinner and knowing you have options is a bonus.

A Bite of Gluten-free Subway Sandwich

A Bite of Gluten-free Subway Sandwich

I am not sure all Subways will be carrying a gluten-free Subway sandwich because it is up to each franchise as to whether or not they will carry them. But next time you are in your local Subway, just ask the manager. Get the word out that you would like a gluten-free Subway sandwich and they just might respond!

Gluten & Dairy-free Strawberry Rhubarb Crisp

GF-DF Strawberry Rhubarb Crisp

When I was a little girl my grandmother would make her delicious strawberry rhubarb crisp out of fresh strawberries and rhubarb from her garden. It wasn’t gluten & dairy-free strawberry rhubarb crisp, but back then they didn’t have gluten-free flours and oats like we do today. It was always a bit of a spectacle watching my grandmother garden because she was highly allergic to bees, which I happen to inherit. Even in 90 degree temperatures she would wear long pants with rubber boots, a long-sleeved shirt, bands around her ankles and wrists, and a hat with netting covering the hat tucked into the collar of her buttoned up shirt. If those bees were going to sting her, they were going to have to fight their way through all her protective coverings! Most days one would find her gardening at 5 am before the hot summer days made it unbearable in her bee protective garb. I wish I had a picture to show you, but during the 70’s and 80’s we didn’t have cell phones to snap a quick picture and we often didn’t carry around cameras unless we were on vacation or attending some important event. I’d like to think watching grandma in her garden was an important event, which now it seems it was, but back then it was just a daily occurrence of a woman who loved the good earth and the bounty it produced from the fruit of her labor.

Cut Strawberries & Rhubarb

The sweet strawberries paired with the tart rhubarb is perfect for a crisp.

I began a journey a few months back to see if I could start cutting down on the inflammation that is present in my body. In fact, new information is now out that links inflammation to heart disease, even over high cholesterol! I especially noticed my glands swelling whenever I drank my morning latte. I’ve been fighting giving up dairy for about a year because quite frankly, I loved my morning coffee with organic whole milk. I loved the creaminess, the froth I could make in my espresso machine, and the fact I could heat it to 165 degrees. Nut milks should only be heated to 130 degrees or they start to burn. If you have ever tasted an almond milk latte and it just didn’t taste right, more than likely the nut milk scalded. So if you are on a dairy-free diet specifically and enjoy a morning cup of brew, ask for your nut milk (almond, soy, coconut, etc.) to be heated to 130. Now back to my journey; I decided to stay off dairy and have for about a month now, and my glands feel like they’re moving toward a realm of normalcy! I have tried many of the alternative milks and have concluded that hazelnut is my favorite substitute. It is slightly sweet and even froths a bit. I still don’t like having to give up dairy but I sure do love how I feel and that’s worth it all!

Preparing the GF-DF Crisp

Not only is this crisp gluten & dairy-free but is refined sugar-free as well!

Naturally going dairy-free means revamping a few of my favorite gluten-free recipes. This crisp originally called for butter and brown sugar. I have substituted coconut oil and coconut palm sugar for a result that was beyond delicious and received rave reviews from a group of ladies I had over a few days ago! I have another gluten & dairy-free recipe that calls for Rhubarb. Click here to check it out!

A Sweet Bite of GF-DF Crisp!

Mm…sink your teeth into a yummy bite of gluten & dairy-free Strawberry Rhubarb Crisp!

If you use Pinterest and enjoy pinning and would like to pin this recipe for a later use, here’s a good image to pin.

GF-DF Strawberry Rhubarb Crisp Pin

Gluten & Dairy-free Strawberry Rhubarb Crisp

Serves 6-8
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Tree Nuts
Dietary Dairy-free, Gluten-free, Vegan, Vegetarian
Meal type Dessert
You won't miss the gluten or the dairy in this delicious gluten & dairy-free strawberry rhubarb crisp. That first bite will have you fighting over the last!

Ingredients

  • 4 cups rhubarb (chopped)
  • 4 cups strawberries (chopped)
  • 1 cup coconut palm sugar (divided)
  • 1 1/2 teaspoon orange zest
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1/2 cup orange juice (fresh squeezed)
  • 1/2 cup gluten-free flour blend ((I used a brown rice, potato & tapioca starch blend))
  • 1/2 cup almond flour (extra fine)
  • 1 cup gluten-free quick oats
  • 1/2 teaspoon sea salt
  • 12 tablespoons coconut oil (softened but not melted)

Directions

Step 1
Preheat oven to 350 degrees
Step 2
In a large bowl, toss the chopped rhubarb and strawberries in 1/2 cup of coconut palm sugar and the orange zest. Dissolve the corn starch in the fresh squeezed orange juice and pour over the fruit. Pour the mixture into an 8x11 baking dish.
Step 3
In a mixing bowl, combine the gluten-free flour blend, almond flour, remaining 1/2 cup coconut palm sugar, salt, and oatmeal. Blend on low speed until fully combined.
Step 4
Slowly add the coconut oil into the flour and mix until crumbles form. Sprinkle crumble topping over the fresh fruit, covering it completely.
Step 5
Bake for 1 hour or until the fruit bubbles through and the top is a light golden brown. Serve on its own or with dairy-free ice cream.

 

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