clean eating for home cooks
Every year, at our relative’s Christmas Eve celebration, someone brings massive amounts of this delicious broccoli bacon salad. I just can’t get enough of this stuff. I asked a few people and they weren’t sure who made it. So, I decided I must replicate this at […]
Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your […]
Why not make something exotic for dinner like Thai style noodles? I go through phases of making this dish about once a week. But be warned, it is a major arm workout! I love a good Thai peanut sauce, but when you’re eating out, it’s a little hard to know if its gluten free (plus its more expensive).
Thai cooking is notorious for major amounts of chopping and prep-work. So, don’t get discouraged if it seems like its taking forever. Once you’ve done all the chopping, the cooking part actually goes pretty quickly. Another time-saver I discovered was a spiralizer. I have a hand-held spiralizer that I used to make zucchini and carrot noodles, then I did some quick chops to make them shorter.
Ingredients:
Sauce:
1 Tablespoon Sriracha sauce
½ Cup Peanut Butter (I like Kirkland brand organic creamy style)
½ Cup Gluten Free Soy Sauce
½ Cup Water
3 Tablespoons Brown Sugar
3 Tablespoons Rice Vinegar (or Apple Cider Vinegar)
1 Package Rice Noodles (Medium) 16 Ounces
1 Package Extra Firm Tofu (the firmer the better)
2 Tablespoons Virgin Coconut Oil
3 Cloves Garlic – Diced
3 Tablespoons Ginger – Diced
2 Large Carrots – Spiralized and cut into shorter pieces
1 Large Zucchini- Spiralized and cut into shorter pieces
(optional garnish: fresh cilantro and lime wedges)
Instructions
Soak the noodles in a large bowl, cover with hot water (let the noodles sit and soften while you are doing the rest of your prep-work and cooking)
In a separate bowl, whisk the sauce together: peanut butter, sriracha, soy sauce, water, brown sugar and vinegar. then set aside.
Heat 1 Tablespoon of coconut oil in a large non-stick skillet or wok on med-high heat. Add the garlic and ginger, stir, then add the tofu pieces. Sautee until the tofu is golden.
Add the zucchini and carrot to the pan along with 1 more Tablespoon of coconut oil. Sautee for approximately 5 minutes.
Drain the noodles and add to the pan (along with the tofu and veggies that are already in the pan). Pour the sauce over the noodles and turn up the heat to high. Stir quickly and constantly until the noodles soften and get sticky (the major arm work I was talking about). I like to use large plastic tongs to stir and move/ flip the noodles around.
Garnish with cilantro and lime juice and more sriracha if desired.
This recipe was inspired by a Racheal Ray recipe I saw a few years ago: “Pad Thai with Chicken and Shrimp.”
I’m not sure if the weather is the same for you, but it has been really cold here. My family and I needed some serious warming-up. So, I decided it was time to put together a recipe for something hot. What better than some […]
Its not always easy to make food that is allergy-friendly and something that your toddler will eat. But, I think fries are one of those things that work for everyone at dinner. These sweet potato fries are easy to prepare and make a great side […]
A long time ago, my grandma gave me a cookie recipe book when I was a little kid (before I was gluten and lactose intolerant). This book is called “Homemade Cookies” by Better Homes and Gardens 1989. Over the years, I have made some of the Christmas cookie recipes, but I have grown to love ginger spice. I found a soft ginger cookie recipe that sounded good, but needed my make-over.
This recipe called for raisins, but I think these would be great with some diced crystallized ginger pieces. So, if you’re not really into a stronger ginger flavor, you’ll probably want to stick with raisins. Either way, you’ll enjoy these tasty beauties for the Holidays.
Ingredients:
½ Cup Refined coconut oil (softened)
1 teaspoon Water
1 Cup White rice flour
½ Cup Brown rice flour
½ teaspoon Xanthan Gum
1 Large Egg
½ teaspoon Salt
½ teaspoon Baking Soda
¼ Cup Molasses
½ Cup Granulated sugar
1 teaspoon Ground ginger
½ teaspoon Ground cinnamon
¾ Cup Crystallized ginger (diced) or Raisins
Instructions
Preheat the oven to 350 Degrees F.
Cream the softened coconut oil with 1 tsp of water. Add the egg and beat. Add the sugar, molasses, ground ginger and ground cinnamon, mix.
In a separate bowl, combine the white rice flour, brown rice flour, xanthan gum, salt and baking soda. Blend together.
Slowly add the dry ingredients to the wet ingredients while mixing. Mix until combined, add diced crystallized ginger or raisins and mix.
Drop onto ungreased baking sheet (approx. 1 Tbs) about 1 ½ “ apart.
Bake for 10 to 13 minutes until set.
Cool on wire rack and enjoy!
Recipe adapted from Homemade Cookies from Better Homes and Gardens 1989 ISBN 0 696 01846-2
I would rather bake my own cookies than buy anything from the store when it comes to gluten and dairy free eating. I have been disappointed far too many times by the grocery store offerings. Plus if you make the cookies yourself you know […]
When the weather starts to grow colder, it’s time for some comfort food! Whether you prefer a nice chili, stew or soup, corn bread makes a great addition to your meal. This recipe is something I make quite frequently because it is easy and […]
One of the best parts of celebrating any holiday, is making and decorating cookies. It’s a rare treat to be able to enjoy a gluten and dairy free cookie, let alone a fun cut-out! Halloween is one of my favorite holidays, so, I wanted to be able to make some fun sugar cookie cut-outs! I found some awesome sugar-skull cookie cutters on Amazon.com and decided I had to make this happen. I didn’t spend a lot of time decorating the cookies, I found that some fun orange, purple and black sprinkles on the dough before baking, worked well.
I used parchment paper to roll the cookies out and plastic wrap on top to keep the rolling pin from sticking. The parchment paper is also handy to help move the cookies to the baking tray (it was easier to lift the paper rather than use a spatula). If you find the dough is too sticky, wrap it in plastic wrap and place it in the fridge for about 30 minutes.
Ingredients
2 Cups White Rice Flour
½ Cup Tapioca Flour
¾ Cup Brown Rice Flour
¾ Cup Coconut Oil
1 teaspoon Water
1 Cup Sugar
½ teaspoon Vanilla Extract (Gluten Free)
½ teaspoon Almond Extract (Gluten Free)
2 Large Eggs
1 teaspoon Baking Powder
1 teaspoon xanthan Gum
½ teaspoon Salt
Instructions
Preheat oven to 350 Degrees F., Line baking sheet with parchment paper.
Cream the coconut oil, water and sugar in a mixing bowl.
Add the vanilla extract, almond extract and eggs, mix together and set aside.
Mix all of the dry ingredients together in a separate bowl: white rice flour, brown rice flour, tapioca flour, baking powder, xanthan gum and salt.
Slowly add the dry ingredients to the wet ingredients and mix until combined. Roll onto parchment paper (see notes above for helpful tips/ tricks).
Bake approximately 11 minutes until golden on the edges.
recipe adapted from noshtastic.com
There is just something about Fall and the smell of pumpkin pie baking. I love to eat pumpkin pie, but is not so easy to find a dairy and gluten free version. So, why not just make something a whole lot easier and spend the […]