clean eating for home cooks
Sometimes, on the Plant Paradox (lectin-free) way of eating, it can be a bit daunting to try and serve dinner to your family. I found a great recipe for grain free tortillas online and was inspired to create something new with them. One night I […]
One evening I tried making some biscuits from the recipe on the gluten free Bisquick box. But, the mix included sugar, which made the biscuits taste more like a scone or something. So, I never made them again. I mainly buy the gluten free […]
It is so nice to have a hot meal ready for you when you get home… especially if its healthy and tasty! If this sounds good to you, break out your slow cooker and give this recipe a try!
I like to buy local grass fed beef at a nearby butcher shop. They sell stew meat, steaks and ground beef etc. I wasn’t sure exactly what to do with my stew meat. So, a while back, I quickly threw together some simple ingredients, set my croc-pot and hoped for the best. Well, as it turns out, it was delicious!
Not only is this a simple recipe, but it used the ingredients I had on-hand. Hopefully I can share this with other busy moms who could enjoy an easy, healthy dinner! As always, this recipe is gluten and dairy free!
Ingredients:
2 Pounds Stew Meat
2 Large Yams (Sweet Potatoes) – cut into large cubes
1 Medium Onion – Chopped
2 Cups Water
1 ½ teaspoons Salt
½ teaspoon Pepper
1 Tablespoon Balsamic Vinegar (gluten free)
2 Tablespoons Tapioca Flour (or corn starch) – optional
½ Cup Water – optional
In a large slow-cooker, Place the chopped onion and yams into the bottom. Pour the 2 Cups water and 1 Tablespoon balsamic vinegar over the top and stir.
Place the stew meat on top and season with salt and pepper.
Cook on Low for approximately 5 hours.
Optional: (About 20 minutes before you serve the stew) in a bowl, mix together the ½ Cup water and 2 Tablespoons of Tapioca Flour. Once there are no more lumps, add to the stew and stir-in to combine. This will thicken the stew a bit.
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 […]
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 delicious and relatively-quick homemade chili?
If you like your chili mild, you’ll want to omit the chipotle chili powder. If you like your chili extra hot, double the chipotle chili and/or add some sriracha sauce to taste. I like to serve my chili with my gluten and dairy free cornbread.
Ingredients
I lb Ground Beef (ground turkey, chicken or meatless crumbles works fine too)
1 Can 10.75 ounces Hunt’s tomato puree
1 Can Water (I used the tomato puree can)
2 Cans 15 ounces each, Black Beans – drained and rinsed
1 Cup Onion – chopped
2 Cloves Garlic – diced
1 small Yam (orange sweet potato) – chopped: about ½ “ cubes
1 Cup Frozen Corn
1 ½ Tablespoons Chili Powder
½ Tablespoon Cumin
2 teaspoons Salt (I like Sea Salt or Himalayan Pink salt)
½ teaspoon Chipotle Chili Powder
2 teaspoons Extra Virgin Olive Oil (If you are using lean meat/ substitute)
Instructions
Brown the ground beef over medium heat in a medium sauce pan.
Add, then sauté the onions and yams. (add olive oil if using lean ground beef, turkey, chicken or substitute).
When the yams are fork-tender, add the diced garlic and sauté for a few more minutes.
Add the seasonings: chili powder, cumin, salt, chipotle powder and stir to combine.
Add the tomato puree, water, black beans and frozen corn.
Simmer, covered, on medium-low heat for about 20 minutes, stirring occasionally.
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 […]
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 exactly what is in them. (No nasty artificial colors or additives.)
A while back I found a really simple and delicious recipe from the Hershey’s website for gluten free peanut butter blossoms. They were great all except that Hershey’s doesn’t make a dairy free kiss. So, I set out to find a good substitute. I found that Enjoy Life brand had a gluten and dairy free dark chocolate bar! It was actually pretty simple to just cut each square of the bar in half and the size was perfect for the cookies!
So, this Holiday season you can enjoy some great gluten and dairy free peanut butter blossoms! The recipe is super-simple and easy to make. The most time you will spend is making the little balls to form each cookie.
Ingredients:
5 bars Good Life brand dark chocolate (cut each square in half)
1 Cup Creamy peanut butter
1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
½ teaspoon Gluten Free Vanilla Extract
½ teaspoon Baking Soda
¼ teaspoon Salt
1 Large Egg
1/3 Cup Additional granulated sugar for rolling
Instructions:
Preheat the oven to 350 Degrees F.
Beat/ Stir peanut butter, granulated sugar, brown sugar, vanilla extract, baking soda and salt in a large mixing bowl. Add the egg and mix well
Shape the dough into 36 equal balls (approx. 1 inch). Roll in granulated sugar and place on an ungreased baking sheet.
Bake approximately 8 to 10 minutes or until lightly-browned. Immediately press the half-squares of chocolate into the center of the cookies while they are still on the hot baking sheet (the cookies will crack around the edges). Then remove from the baking sheet and let cool completely.
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 […]