Tag Archives: gluten free

Overnight Oatmeal Breakfast Cake

24 Jun

This is a super convenient breakfast that my boys love it comes from one of my favorite blogs Barefeet In The Kitchen http://barefeetinthekitchen.blogspot.com/2011/08/cinnamon-spice-soaked-baked-oatmeal.html?m=1 . It’s gluten free, healthy and I do all the work the night before.

Ingredients:
3 C. GF oats
1/2 C. Sugar or Splenda
1/2 C. Raisins or chopped up apples or both, yum
1 1/2 C. Milk or non-dairy alternative I like almond milk you can even use fat free it will still be super good
3 eggs
1/4 C. Oil
2 tsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. nutmeg
Mix ingredients together and pour in a greased 2 quart casserole dish with lid or just a 7×10 pan and cover with Saran Wrap. Put in refrigerator over night. In the morning remove lid, place in cold oven, close door and set temperature for 350 degrees and timer for 40-45 minutes. I like mine a bit browner so 45 is good with me. It bakes as the oven preheats and you get ready for your day. I generally go exercise while it bakes. So easy and tasty.

20130624-093147.jpg

Advertisements

Zesty Lentil Salad

30 May

The lady who brought this fresh salad to our group actually grows a very large herb garden and so she allowed us to partake of it. The fresh herbs combined with zesty lime and Garam Marsala was just excellent. The lentil of course are just bursting with nutrition, fiber and protein so thanks for sharing!

Ingredients:
One bag of lentil cooked in chicken or vegetable broth
1/2 – 1 white onion chopped
1 green bell pepper chopped
1-2 tomatoes seeded and chopped
1/2 C. fresh chopped parsley
1/2 juiced lime
1/2 tsp. Garam Marsala

Cook lentils according to package instructions. Add parsley, lime and Garam Marsala. — Submitted by Reni Erskine

20130530-143700.jpg

Low Carb Cabbage Rolls

17 May

For our Healthy Eats Group this month I found this great recipe on and decided that I could make it better like most recipes start out. I decided to replace the rice it suggested using with steamed and minced cauliflower to reduce the carb content. I also decided to kick it up a notch in terms of seasoning and what do you know it was a hit. My approach to cooking is like an ongoing scientific project and so while the outcome of one test may have been very good I am always looking to one up myself next time which explains my additional suggestions. I am sure there will revamps of this recipe and I will come back and update as needed.

Ingredients
12 cabbage leaves from one large steamed head of cabbage (I like to core the head of cabbage at the bottom and then just peel off 12 leaves. You could also use sheering scissors and just snip them off. I throw them into boiling water for two minutes so they soften but retain their color. I shred the rest to make fish tacos later in the week.)
1 cup of steamed, minced cauliflower or you can just use cooked rice. (An easy way to do cauliflower is to just cut off a third of a head, wash, mince till it looks like rice, measure out 1 1/2 C. Then cook in microwave for 3 minutes – it will shrink to 1 cup.)
1/2 C. onion minced
1 Tbsp. garlic minced
1 1/2 Tbsp. fresh ginger grated
1 1/2 lb. lean ground turkey
1 egg
1/4 C. fat free milk
1 1/4 tsp. pepper or to your preference
1 1/4 tsp. kosher salt
1 tsp. soy sauce
1 tsp. Worcester sauce

Mix all ingredients together until well integrated. Scoop 1/4 C. worth of meat mixture and place in middle of softened cabbage leaf and fold in ends like a burrito, place in bottom of a crockpot. You’ll have 12 -14 cabbage rolls; cover it all with the following sauce:
Sauce
2 (8 oz.) cans tomato sauce
2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 Tbsp. Stevia brown sugar blend (can substitute with 2 Tbsp. regular brown sugar or can leave out altogether next time if I add the following seasonings instead.)
(If avoiding sugar and Splenda you could add the following instead: 1-2 Tbsp. of oregano, basil and 1-2 tsp. garlic powder and one small can of tomato paste.) I may cut the sauce topping in half next time to dry it up a bit. It also helps to not overcook the veggies involved before placing in crockpot.
Cook in crockpot on low for 8-9 hours.
I would serve these rolls on a bed of brown rice with extra sauce for kids but for me I would mince up the rest of the cauliflower until it is rice like and serve it on top of that with extra sauce. To make it even easier to prepare you could make up cabbage rolls night before, keep in fridge and just put it in the crockpot in the morning, cover with sauce and set on low.— submitted by Melissa Campbell

20130602-184501.jpg

20130602-184510.jpg

20130602-184523.jpg

20130602-184531.jpg

20130602-184538.jpg

20130602-184554.jpg

20130602-184603.jpg

20130602-184609.jpg

Asian Lettuce Wraps

16 May

This tasty dish was brought to our last health eats meet up by the beautiful Kate Wilson. It is low in carbs since it leaves out the traditional rice or noodles popular with so many Asian dishes. It was also very, very tasty. She got it from the very popular food blog Best Bites it is actually one of my personal favorite foodie sites as well and I had made this recipe previously for my four boys and they absolutely loved it!
Ingredients:
2 tsp. canola oil
4 cloves garlic, minced
1 Tbsp. fresh minced ginger
1 lb. ground chicken (or turkey)
3 oz. mushrooms, finely chopped (8 small mushrooms)
1/2 tsp. kosher salt
4 C. Bagged coleslaw mix or thinly shredded cabbage
1 (8 oz.) can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C. Thinly sliced green onions
4 Tbsp. soy sauce
1 tsp. sesame oil
1 lemon zested and juiced (3-4 Tbsp.)
1/2-1 tsp. Sriracha or other hot sauce optional
1/3 C. Roughly chopped cilantro
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbsp. soy sauce
4 Tbsp. vinegar
3 Tbsp. Water
2 tsp. honey
1-2 tsp. finely minced ginger

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and giner. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Remove any extra liquid from pan. Add cabbage, water chestnuts and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice and hot sauce to taste. Remove from heat and stir in cilantro
To prepare dipping sauce, combine all ingredients and whisk to combine. Serve on lettuce leaf. Top with sauce.

20130516-143126.jpg

Lentil Tacos or Chip Dip your Pick

29 Apr

This dish was brought to the Healthy Eats night by a sweet lady who has gone on a clean eating diet recently and has lost 15 pounds since January although it may have been more since last I talked to her. She found on Allrecipes.com a tasty submission by a Michelle Thomas http://m.allrecipes.com/recipe/222610/tasty-lentil-tacos-2
Lentils are a great nonfat source of protein, lots of fiber and folate all of which can lower cholesterol and help prevent breast cancer. It’s a power house in itself.
Ingredients:
1 C. Onion finely chopped
1 garlic clove, minced
1 tsp. canola oil
1 C. Dried lentils, rinsed
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 1/2 C. Chicken broth or veggie broth
1 C. Salsa
12 taco shells (or chips if for dip)
1 1/2 C. Shredded lettuce
1 C. Chopped tomato
1 1/2 C. Shredded reduced fat cheddar cheese
6 Tbsp. fat free sour cream
In a large nonstick skillet, sauté onion and garlic in oil until tender. Add lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentil slightly. Stir in salsa. If serving as tacos, assemble as usual. Could layer lentils, sour cream, cheese, lettuce, tomatoes as a chip dip. We had the lentils plain with chips which was also good. I thought it would work well layered as a taco salad minus the chips for a lower-carb option. — Submitted by Alicia Wood

20130428-213050.jpg

Gluten Free Mini Corn Dog Muffins

28 Apr

So it was son number three’s birthday today and he really wanted corn dogs. Despite corn being primary in the title most corn bread mix contains wheat and since we are gluten free for now that meant I had to get creative. I recalled seeing a Pinterest post by Iowa Girl Eats http://iowagirleats.com/2012/01/30/super-bowl-recipe-week-mini-corn-dog-muffins/ for these mini corn dog muffins, of course it used flour but then I recalled an easy GF corn bread recipe from the Gluten Free Cooking School http://www.glutenfreecookingschool.com/archives/gluten-free-southern-cornbread/ I decided to alter it a bit and thus this recipe was born.
Ingredients:
1Tbsp. Oil
1 1/4 C. GF white corn meal
1/2 C. Brown rice flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. Splenda or stevia or sweetener
2 eggs
2 Tbsp. apple cider vinegar
2 C. Milk or soy milk
1 package low fat hot dogs, I used turkey dogs

Mix dry ingredients, then add wet ingredients. Blend well. Preheat oven to 400 degrees. Grease or spray wells of mini muffin tray. Spoon corn batter into tin, cut hot dog into one inch pieces, mine made 4-5. Place hotdogs in middle of each muffin well with flat cut side down. Bake 15-18 minutes. Let cool 5 minutes. I had to use a flat table knife to run around each muffin at this point to allow it to release nicely as I pried them out with a fork. I might grease then dust inside with corn flour next time to see if it makes getting them out easier. The kids absolutely devoured them, I ended up making two batches, cooked up the entire package of hotdogs and used all my batter. There was nothing leftover when all was said and done. I let them dip them in ketchup, mustard or ranch.

20130427-220523.jpg

GF Peanut Butter Protein Power Balls

15 Apr

Ingredients:
1 C. Peanut butter
2 Tbsp. honey
1 C. GF Oats
1/4 C. Raisins
2 Tbsp. each of the following: milled flax seed, buttermilk powder, unsweetened chocolate powder, coconut
Mix it all together. Form balls with melon ball tool, pack in Tupperware in freezer. My boys really love these things. I packed a few in a small Tupperware container and put it in my purse for our youngest during church. He was able to pop it in his mouth and not even make a mess. A couple kept him full for the rest of church.

20130414-220147.jpg

Almond Meringue Chocolate Chip Cookies

4 Apr

These are some cookies I’ve been experimenting with for some time now. Tried a variety and liked this combination the best it had a smooth mellow flavor with the almond with a little sweet from the chocolate. They are crisp on the outside and if you pile it high enough chewy and pillowy in the middle.
I’ll let you know all combinations I’ve tried at the end. It’s pretty simple.

Ingredients:
4 egg whites or 2/3 cup liquid egg whites
1/2 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla extract
1 C. Splenda
1/4 C. Semi sweet chocolate chips (optional) still tastes good without

In my kitchenaid mixer I combined egg whites, extract and cream of tartar whip at highest setting until soft clouds form. You can pull beater up and whites will lift with it but then relax a bit. On slower speed gradually add in sweetener, increase speed and beat until glossy but stiff peaks form.
This is where I get fancy and load up my frosting bag and using my largest star tip pipe out thick, tall piles of white cream in rows on a foil lined cookie sheet. Pile it as high as you like it will only taste better for it.
Then I insert a few chocolate chips into each cookie, easing them in at the side of each one. You only need three or four per cookie.
Put in oven that’s been preheated to 250 degrees, bake 30 minutes. Turn oven off but leave cookies in there without opening the door for an hour.
Serve along side your favorite herbal tea or store in air tight container for few days.
I also tried adding in different flavors of sugar free jello mixes instead of extract my favorite was 1 small box of strawberry jello you just add it at the same time you add sugar. It was a combination of sweet and sour. You add chocolate chips just the same.
I also tried doing a chocolate one. Did everything the same as instructed above but folded in 3 Tbsp. chocolate powder at the end, have to be careful not to over mix otherwise it deflates meringue because of the fats in it.
I would also like to try trading out the extract flavors for either 2 tsp. lemon extract or 2 tsp. orange extract or 2 tsp. coconut extract. I’ll have to try those out next.

20130403-215957.jpg

20130404-101019.jpg

Cheesy Carrot Soup (Healthy Soup for Picky Eaters)

3 Apr

This healthy soup recipe was shared with me by a sister in our church who has six young children and this is their favorite soup. You know if that many young children like it, well it has to be good. I’ll have to try it out on my own four picky boys and post pics. later but here it is for now. Enjoy!

Ingredients:

2 cups Chicken broth
2 cups coarsely chopped carrots
2 cups cooked white beans
1 tsp. onion powder
1/2 cup milk
salt, pepper, and/or herbs to taste
1 cup grated cheddar cheese

Bring broth to a boil in a sauce pan, add carrots, beans, and onion powder. Reduce heat and simmer until carrots are tender. Transfer hot mixture to blender carefully, add milk and puree until smooth. Add seasonings. Pour into serving bowls and top with cheese.

*To cook dry beans, use one cup of dry beans to get two cups cooked. Rinse them and cover with water in a pan on the stove. Heat to boiling and let it rapidly boil for 2 minutes. Then take it off the burner and put a lid on it. Let it sit for 3-4 hours. Then drain the water and put new water in and then heat to boiling; reduce heat and simmer until soft (about 1 hour). Make sure they don’t lose too much water or they will burn! — Submitted by Angi Danielson

Thai Pumpkin Soup (from our girls night)

2 Apr

The sweet sister from our church who shared this one is the epitome of health. She says they try to avoid processed sugars in their food and it is certainly working out well for her. This was a delicious thick, creamy soup.
Ingredients
2 Tbsp. olive oil
1 large onion peeled and chopped
1 Tbsp. tomato paste
2 1/2 C. Canned pumpkin
2 Tbsp. ginger
1 garlic clove peeled, chopped
3 C. Chicken broth
1 Tbsp. chopped green chilies
3/4 C. Coconut cream
3/4 C. Coconut milk
1 Tbsp. lemon juice
Salt & pepper to taste
Garnish with cilantro, sour cream and peanuts

Sauté onion in olive oil until soft. Add tomato paste, pumpkin, ginger, garlic and broth. Combine until heated. Place mixture in food processor (or use stick blender) blend with chilies, coconut cream, coconut milk and lemon juice. Salt and pepper to taste. Add garnish as desired. — Submitted by Johanna Wagstaff