clean eating for home cooks
Recently my mom gave me an old family recipe she had found called “WWI 1918 Poor Man’s Cake.” Due to the scarcity of dairy and eggs, during World War I, this recipe was developed out of necessity. I’m not really sure who invented this […]
There are certain recipes I cook almost once a week, mostly because I have them memorized, but also because everyone in my family loves them (including my three-year-old!). My week-night, go-to recipes are ones I can usually prepare within an hour and with some […]
One of my favorite comfort foods is meatballs! I found a great recipe for Swedish meatballs and adapted it to be gluten and dairy free. I challenge you to make them and see if you can tell the difference between these and a traditional dairy and gluten-filled version.
I like to serve these with a super-simple boiled potato for a side-dish. If you use a thin-skinned red or gold potato you don’t need to peel them! But, if you’re not a big fan of gravy, you can make a mashed potato side dish to go with this and serve with some lingonberry jelly or whole cranberries. Either way, you’re going to have a great fall or winter meal.
I substituted the traditional bread crumbs for a slice of Udi’s brand gluten free bread, diced. (A great way to make use of the heel of the loaf). The milk was easily replaced with coconut milk (but if you only have Almond milk it will work great too). Versatile coconut oil works great to replace the butter in this recipe as well.
Swedish Meatballs Ingredients
2 Tablespoons coconut oil
2/3 Cup Gluten Free Bread, diced (I like Udi’s brand)
½ Cup Almond or Coconut Milk (sweetened or unsweetened is fine)
1 Pound Ground Beef
¼ teaspoon Black Pepper
a dash Nutmeg (optional)
½ Cup Onion, minced
2 teaspoons Salt
Gravy Ingredients
2 Cups Water
½ teaspoon Salt
¼ teaspoon Pepper
¼ Cup White Rice Flour
Instructions
Melt 1 Tablespoon of coconut oil in a large non-stick skillet over medium heat. Add diced onions with a dash of salt and sauté for about 5 minutes until golden.
Mix the ground beef, diced bread, almond or coconut milk, salt, pepper and cooked onions into a mixing bowl until well-combined. Shape into small meatballs (about ½ Tablespoon each)
Melt 1 Tablespoon coconut oil in the same large non-stick frying pan, cook the meatballs on all sides until brown (no pink in the middle). Shake the pan occasionally to cook them evenly. (You may need to do two batches so you don’t over-crowd them in the pan and steam them instead of fry them).
To make the gravy: mix the water, salt, white rice flour and pepper in a bowl. Pour the mixture over the meatballs in the frying pan over medium/high heat, stirring constantly. Cook until you reach the desired thickness of gravy (approx. 8 mins). If it’s too thick, add about ½ Cup more water and stir.
Serve and enjoy!
Inspired by allrecipes.com “Swedish Meatballs (From a Swede!) by Linda T.
When I was a kid, the very first thing I learned to make myself were chocolate chip cookies. I used the old tried and true recipe directly from the Nestle toll house chocolate chip bag. My mom usually had all of the ingredients on-hand, so, […]
I remember my mom making banana bread almost every week when I was a kid. Of course it would be gone about half a day later, my family loved it! Being gluten and lactose intolerant, I missed banana bread! I have tried a lot of […]
I really love this recipe, not just because I love potatoes, but because they are easy to prepare and make a great side-dish in a pinch. This recipe is such a versatile side that it can be served with all different kinds of main dishes, not just for tapas. Sometimes I make these with gluten free/ diary free sausages, chicken, steak or baked tofu.
The spices I included in the recipe are ones I already had on-hand in my spice collection. Feel free to substitute or omit certain spices if you don’t have them. The reason I believe these are successful is the smoky chipotle spice. You could substitute a smoky paprika instead, which is a more traditional Spanish spice. I have a sensitivity to Bell Peppers and sometimes too much paprika bothers me a bit. In my opinion, Spanish cooking seems to have a bit more smokiness to it.
Patatas Bravas
3 Tablesoons Extra Virgin Olive Oil
6 (med/ large sized) Yellow Potatoes
1 teaspoon Salt
½ teaspoon Chipotle Chile Pepper Powder
1 teaspoon Garlic Powder (not Garlic Salt)
1 teaspoon Chili Powder
¼ teaspoon Cumin
½ teaspoon Onion Powder (not Onion Salt)
¼ teaspoon Turmeric
Instructions:
Preheat the oven to 400 degrees F.
Cut the potatoes into approximately 1 ½ inch cubes. In a mixing bowl, toss cubed potatoes with olive oil until coated. Mix all the spices and salt into a small bowl then add to the potatoes. Stir with a spatula until coated with spices.
Spread the spiced potatoes in a single layer on a baking sheet (with sides). Bake for 20 minutes, then stir/ flip the potatoes then continue baking for 20 minutes or until the potatoes are soft in the middle and crispy/ brown on the outside. Enjoy!
I love Spanish tapas but I don’t love feeling bad (for days) after eating them. So, I decided I should come up with a gluten and dairy free alternative to make at home. I like this recipe because it is pretty simple and doesn’t require […]
Being gluten and lactose intolerant, it is really difficult the buy cookies at the store. If you do end up buying something, it is usually dry or tasteless (not to mention expensive!). When you decide to buy a package mix you never know if it […]