Archive for gluten-free

End of Summer Succotash

Controversial Post: Corn isn’t technically Paleo, but I allow myself a few ears of sweet corn at the end of the summer for succotash. I definitely don’t eat corn in excess and ALL my recipes are lactose and gluten free.

The flavor of my grandmother’s sweet creamed corn loaded with black pepper is something I haven’t had in 20 years, yet I can still taste it! The sweetness of the corn, shrimp, and onion play well on each other in this dish and it works as a main or a side. I think it would be a fabulous addition to any Labor Day potluck! Try the optional crab meat to amp up the flavor and sweetness even more! Or sprinkle with parmesan to make it more decadent!

End of Summer Succotash (serves 2 as main course, 4 as a side)

You will need 30 minutes and…

– 3 ears of sweet corn

– 1/2 pound of large or jumbo shrimp, peeled and deveined

– 1 small sweet onion

– 1 small zucchini

– 1 heaping Tbsp. Mayonnaise

– cilantro for garnish

– salt and black pepper

– cajun spice mix or make your own with: cayenne, paprika, garlic, oregano & thyme

– 1 jalapeño or fresno chili (optional)

– 1/2 cup of cooked crab claw meat (optional)

  1. Grilling unshucked corn is the best way to retain that sweet flavor! Just a few minutes, rotating the corn, should do it!
  2. While your corn grills, dice your onion and sauté in a pan of butter or coconut oil for 5 minutes or until translucent
  3. Add peppers, zucchini, or any other summer vegetable you need to get rid of! That is the beauty of succotash!
  4. Remove Sweet Corn from the cob and add to your pan, mix everything together and season to taste
  5. I cook the shrimp separately, boiling it for 3-4 minutes until the shrimp is PINK and curled in on itself slightly.
  6. Take your pan off the heat and mix in your cooked shrimp, (crab) & mayonnaise until succotash is creamy and totally combined
  7. Garnish with cilantro and more seasoning!

I hope you all enjoy this dish and enjoy the LAST weekend of SUMMER! I can’t wait to start posting all my fall dishes soon!

Coconut Flour Chocolate Chip Pumpkin Cookies

gluten free paleo chocolate chip pumpkin cookies

Arthur wants some!

Matt loves baking cookies with me, so it was the perfect hurricane activity for us on this blustery weekend. It’s our first hurricane season as coastal dwellers, so we both have a bit of cabin fever by now.

I also wanted to bake something and eat it up before Whole 30 starts on Wednesday. I don’t have much of a sweet tooth, but it’s impossible to resist a fresh, warm cookie! And I do love chocolate.

These cookies are perfect for Celiac and Gluten Free folks. I find that a lot of gluten-free flour mixes have weird after-tastes and a lot unnecessary filler, so I prefer using coconut or almond flour, as a purest.

It’s important to note when baking with Coconut flour, that it does not “rise” or “spread” so you will want to shape your cookies exactly like you want the end result to look! Coconut flour also gives you a soft cookie, not a crispy one. So Matt really likes these cookies for making Ice Cream Sandwiches!

Coconut Flour Chocolate Chip Pumpkin Cookies
Makes 10 cookies

1/2 cup Coconut Flour (I use Bob’s Red Mill)
1/2 cup pumpkin puree (I use target brand- it’s always in stock and has 1 ingredient!)
1 tsp. cinnamon
1/2 cup chocolate chips
1/2 teaspoon baking soda
1/3 cup melted, then cooled butter
1 teaspoon vanilla
1/3 cup molasses/ maple syrup for Paleo or Brown Sugar for Gluten Free
3 cage free Eggs

Preheat oven to 350 degrees.

  1. Combine all Dry ingredients: Flour, Sugar (optional), baking soda, cinnamon
  2. Add wet ingredients: eggs, vanilla, pumpkin, syrup for paleo, cooled liquid butter
  3. Add chocolate chips and stir thoroughly by hand
  4. Roll dough to smooth and then shape cookies by hand, lay onto parchment paper or greased cookie sheet
  5. Bake for 15-17 minutes until bottoms of cookies are a rich golden brown

Enjoy! 

Chocolate Lover’s Pie

sugar free gluten free vegan chocolate pieThis pie is Sugarfree, Gluten Free, and  Vegan! I’m using fewer animal products in my recipes to 1) save money and 2) support a more plant based lifestyle for healthy living and 3) lend my support to local and humanely farmed food by not using factory farm products.

I LOVE dark chocolate. In graduate school I used to eat chocolate every evening after my classes to unwind and because my day was stressful and my diet was so restricted at this time, I could feel the endorphins lighting up and dancing around in my brain after the first bite. I love using 100% cacao in my recipes and I love the health benefits of this treat. I prefer to sweeten it with maple syrup and/or dates, so my sweet concoctions often end up being Vegan!

Check out this recipe and let me know what you think!

You will need 45 minutes and….
For the crust:

1 cup Almond flour
1 tsp. Baking powder
1/4 cup maple syrup
1/4 cup coconut oil or Vegan ‘Butter’ spread (softened)
Combine ingredients in a mixing bowl and use a mixer to incorporate thoroughly. The mixture should be grainy and spreadable in a pie dish when complete.

*My crust is extra dark because I baked the crust in a 350 degree oven for 15 minutes before I baked the pie. I thought this would help it to set. It’s not too done, but the prebake is optional.

For the pie:

3 heaping Tbsp. 100% cocoa powder
1 avocado2 tbsp flaxseed mixed into 2 tbsp water
1 Tbsp. coconut oil
1/4 cup of almond milk
1/2 cup of pure, organic maple syrup

Combine wet ingredients with avocado and blend thoroughly until smooth. Use a spatula to mix in your cocoa powder by hand to avoid losing any powder

Pour dark chocolate mixture into crust and bake on 350 degrees for 30 minutes. Let cool and set for 20 minutes before cutting to serve

12 Meals of Christmas

One of the big changes I’m making to my own daily diet and thus my blog is reducing animal protein and saving those valuable calories and nutrients for local farms, where I’m assured of the quality of life of the animals. This has added a new dimension to my recipe creation, and really challenged me outside of my comfort zone, so I’m excited to share a compilation of mostly vegetarian, and some vegan and pescatarian recipes.

I’ve been training really hard the last few weeks, and I’ve been replenishing with lean protein from wild-caught fish and shrimp, in addition to more carbs than were in my previous diet. These recipes reflect that nutrient shift,  as well as the seasonal quality of the starches and vegetables that I’m using in my dishes. I’m hoping to use the cohesiveness of these recipes {seasonal, varietal, mostly plant-based, healthy alternatives to comfort foods, and still allergen-free} to create a compilation or cookbook as I build on and test out these recipes. All these recipes are also grain, sugar, soy, and lactose free. So over the next 12 days, you can expect the following recipes:

  • butternut squash & sage quinoa
  • sweet potato cheese fries with curried ketchup
  • broccoli cheddar soup
  • Vegan Holiday Truffles
  • twice baked sweet potato with green onions and herbacious compound butter
  • Stuffed mushrooms
  • tart cranberry relish
  • dressed up hearts of romaine
  • SCD/ Paleo Sticky Toffee pudding
  • curried spaghetti squash {with shrimp} and golden raisins*
  • paleo peppermint bark
  • Match stick root veg

I hope you’ll tune in and discover the 12 meals (or desserts)  that you can either enjoy during the holidays or put on the metaphorical “back burner” for next month when you’re trying to reset. And I hope this “plant-based paleo” movement really takes off.

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