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Wednesday, July 26, 2017

Easy Taco Pie (gluten free)

I was just thinking about this recipe I used to make when my kids were little...( I used Bisquick for a lot of things back then).....It was this Taco Pie...now that my kids are grown I still have Taco Tuesday every week if they can make it....I was trying to think of other things I could make and thought of this recipe, now that Bisquick makes a gluten free version I thought I would try it again.....I am sure you could use other g- free mixes like Pamela's for this also.....Well this was a big hit, my son in-law loved it, so I am sure I will be making it again!....I didn't add the green chilies this time but may try next time to see how they like it...Well here is what I did...Enjoy!!
 
 
INGREDIENTS
 
1 pound lean ground beef
1 small onion (optional)
1 package g-free Taco seasoning
small can green chilies (optional)
2 Eggs
1 Cup Milk
1/2 Cup Baking mix (Bisquick or Pamela's)
 
3/4 Cup Shredded Cheddar Cheese
 
*Top with*
 
shredded lettuce
chopped tomatoes
sliced black olives
 
*Garnish with*
 
Sour cream
Salsa
 
 
DIRECTIONS
Preheat oven to 400
 
1. Spray 9 inch Pie Plate...Cook  beef and onion until browned...stir in seasoning (drain if needed)....Spoon into pie plate add chilies if using
 
 
2. In a small bowl whisk eggs, milk and baking mix until smooth
Pour into pie plate
 
Bake 25 minutes then top with cheese and continue baking until melted
 
let stand 5 minutes before topping with lettuce, tomatoes and olives
Garnish with salsa and or sour cream
 
Here are the mixes that can be used
 
 
 

Wednesday, June 14, 2017

Hearty Cabbage-Veggie Soup

I have posted a cabbage soup recipe before, but this one is a little different.....I pretty much included everything but the kitchen sink!....I made this a little heartier.... And in this recipe I made a massive amount because I was distributing to some ailing family members so you could definitely cut this in half if you don't need this much....or you could make this much and eat it all week or distribute to friends or family who would appreciate some!....I also used Swiss chard because I love it, but you could substitute with spinach if you like....Here is what I did....Enjoy!
 
 
INGREDIENTS
 
6 Carrots (diced)
6 Celery Ribs (diced)
2 Sweet Potatoes (diced)
1 large onion (diced)
1 head of Broccoli (small florets)
1 head Cauliflower (small pieces)
3 Zucchini (diced with skin on)
1 bunch Swiss Chard (chopped)
1 head Cabbage (chopped)
2 cans Petite diced tomatoes
2 cans Kidney beans
2 -32 oz. boxes Chicken Broth
1 Knorr  chicken bouillon cube + 2 cups water (I added for extra flavor, but not necessary)
2 - 32 oz. Jars Pasta Sauce (garden veggie or tomato basil)
salt and pepper to taste
 
DIRECTIONS
 
Add the carrots, onion , celery and sweet potatoes to pot with olive oil
Saute about 10 minutes and then add all of the rest of the ingredients
Bring to a boil and then simmer until veggies are tender
 
 
 


Thursday, May 18, 2017

Low Carb Keto/Gluten Free Bagel's

I can't even remember the last time I ate a bagel with cream cheese.....It had always been one of my favorite things too.....so when I saw that you could actually make a bagel out of cheese and almond flour I had to give it a try!....I have to say I was kind of skeptical, but when the first batch I made turned out really good, (the next day it was good toasted with cream cheese on it) I made another batch the next day and decided to make them Everything bagels which I also loved...I could pretty much put that seasoning on a piece of cardboard and wouldn't mind eating it!...I also decide to try making some bagel stix out of some of the dough and I love the way those turned out too...so the choice is yours...with this recipe I made 4 of each. after baking you can keep in a container with a lid or a large Ziploc. For the next day you can slice and toast in the toaster or even pop in the microwave to reheat a few second to enjoy it warm again...Or how about even making a pizza bagel out of it....All I know is I think I will be making these a lot now....Other topping options could be whatever you want...like just toasted sesame or kosher salt or dried onion or garlic alone or just poppy seed!...Have fun with it and finally get to enjoy a guilt free bagel.....Here is what I did...Enjoy!!
 
 
BAGEL INGREDIENTS
 
1 1/2 Cups Almond Flour + extra for kneading
1 Tablespoon Baking Powder
1/2 teaspoon salt
2 Eggs (beaten)
1 Bag(2 cups) Shredded Mozzarella
3 ounces Cream Cheese
(melted butter for topping)
 
EVERYTHING SEASONING
 
1/2 Tablespoon Dried Minced Onion
1 Tablespoon Poppy Seeds
1 Tablespoon Kosher Salt
1 Tablespoon Dried Minced Garlic
2 Tablespoons Toasted Sesame Seeds
1 teaspoon Crushed Black Pepper
 
 
DIRECTIONS
 
Preheat oven to 425 degrees
 
In a bowl mix together the almond flour, baking powder and salt and set aside
In a another bowl beat the 2 eggs and set aside
 
Add the mozzarella and cream cheese to a large glass bowl
 
  Microwave for a total of 2 minutes...stirring after 1 minute
Stir until combined
Then add the flour mixture and the beaten eggs
Mix with hands until incorporated adding more almond flour if sticky
continue kneading until you have a nice dough ball that bounces back
Roll into a long even log and then divide into six pieces
Take a piece and roll into a log then form into a circle/bagel shape and pinch ends together
If making a bagel stick take a piece and divide into 2 and make a log shape
I made 4 bagels and 4 sticks out of my 6 pieces, your choice
 
Place bagels on a parchment lined baking sheet and brush with melted butter then press your seasoning/topping on
 
Bake for 12-14 minutes until golden...mine took 12 minutes
 
Eat warm or slice, toast and top with cream cheese if you like
Store in a container with a lid or a Ziploc
You can also reheat the next day in the microwave for a few seconds to soften
ENJOY!!
 
 
 
 
 
 
 

Tuesday, May 16, 2017

Banana Power Cookies

When you have ripe bananas you have to do something with them, so I decided to try make some cookies, while also making them healthy!....I did add gluten free oats to these but if you wanted to make these Paleo you could omit the oats and replace with more Almond flour and use nut butter of your choice.....These cookies also have coconut, walnuts and I used Enjoy Life brand mini chocolate chips....I also decided at the last minute to add some flax meal to make them more fiber rich.....They turned out really good and would also make a great breakfast on the go snack....Here is the recipe I came up with....Enjoy!

 
 
INGREDIENTS
 
3 ripe bananas (mashed)
2 eggs
3 Tablespoons Honey
1 teaspoon vanilla
3 Tablespoons peanut butter
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups Almond flour
1/2 cup oats
2 Tablespoons Flax meal
1/2 cup chocolate chips
1/2 cup walnuts
1/2 cup coconut flakes
 
Directions
Preheat oven to 350
 
Place bananas in mixing bowl and mash.
Add the eggs, honey, vanilla and peanut butter and mix well
Add the rest of the ingredients and stir
Add by rounded scoops onto baking sheet and bake for 10 minutes
When cool you can place in a tub and refrigerate to last longer
 
 
*****NOTE*****
Here are the chocolate chips I use
 

Tuesday, May 9, 2017

Avocado Tuna Salad

 I have added Avocado to a lot of my recipes, like my egg salad, it is one of my favorite things....So I thought I would try it in my tuna salad, and this may be one of my new favorites!...This was such a light and fresh lunch when I served it in a crunchy romaine leaf and I only used minimal olive oil and fresh squeezed lemon to dress it along with salt and pepper. I also sprinkled some dehydrated cilantro on top, you could also use fresh if you have it on hand......Here is what I did...Enjoy!
 
INGREDIENTS
 
1 can Albacore Tuna
1 Avocado (diced)
1 Tablespoon Olive Oil
1/2 Lemon (juice)
1/4 teaspoon salt(I  use pink Himalayan)
pinch of pepper
 
cilantro (optional to garnish)
Romaine leaves
 
DIRECTIONS
 
Add all ingredients except cilantro to a bowl and gently toss to coat
Add to romaine leaf and sprinkle with cilantro
 
 

Sunday, April 30, 2017

Creamy Citrus Vinaigrette

Every time I go to one my favorite restaurants in Florida, I always order the same thing...and I am not sick of it yet!.....This time after I came home I wanted to try and recreate the salad, which theirs has coconut shrimp, toasted sliced almonds ,mandarin oranges and sprinkles of coconut flakes....They also serve it with a citrus dressing.....This is what I came up with, I thought it turned out pretty close.....I made my salad with grilled shrimp along with the almonds, oranges and coconut flakes with chopped romaine lettuce,....But you can add whatever you like!
Here is how I made the vinaigrette.....Enjoy!

Vinaigrette Ingredients
 
1/2 Cup Orange Juice or more( I squeezed 2 mandarin oranges, mine were juicy, you may need more to get  a 1/2cup)
1 lime (juiced)
1/2 Cup Olive oil
3 Tablespoons Honey
1/4 Cup White Balsamic Vinegar
1/3 Cup Mayonnaise
1/4 teaspoon salt
 
 
Add all ingredients to your Bullet or blender and blend until incorporated
 
NOTE**I added an extra orange that I squeezed so it was a little more than 1/2 cup

Wednesday, April 5, 2017

Garlic-Parmesan Kale Chips

When I am trying to eat healthy the hardest thing always is what to snack on....Plantain Chips are one of my favorites. But when I came across the Kale at the Market I decided to make Kale Chips out of them.....They are so simple to prepare, and for being so healthy for you they can be pretty tasty......You can add what you like to them to season them but for these I added garlic powder and parmesan cheese, along with pink Himalayan sea salt and boy were they good...I could have eaten the whole bowl....When my hubby came home from work and tried them he practically did eat the bowl!..Here are the basics of how I prepared them, You can try them with different seasonings in the future if you like...Here is what I did....Enjoy!
 
INGREDIENTS
 
Kale Leaves
Olive oil
sea salt
garlic powder
parmesan cheese
 
 
DIRECTIONS
Preheat oven to 300 - Bake for 15 - 20 minutes
 
Cut leaves away from middle stalk of Kale
Add leaves to a bowl and drizzle with enough olive oil to lightly coat and toss
Place leaves on a parchment lined baking sheet
Sprinkle leaves with salt, and garlic powder then sprinkle with parmesan cheese
Bake for 10 minutes then check and turn the leaves that are getting crispy
return to oven for 5 to 10 more minutes until  they are all crispy
Enjoy
This is what was left, but not for long!
 
 
 
 


Saturday, March 11, 2017

Carissa's Pineapple upside down CupCakes (gluten free)

Well, I have to tell you when I first saw these Cupcakes being served  and my husband dove into one I was a little jealous!....There was no way I thought they would be Gluten free, but I am so glad I asked.....Yes! they were gluten free, so of course I had to try one...A friend of a friend Carissa had made them, so I started asking her questions of what she did, and she was very nice to let me know how she put them together.....I did not have her exact recipe but I will show you what I did..... they were scrumptious!  So Thank You to Carissa for this idea...I thought these would make a great Easter dessert also.....After making 12 cupcakes I had some batter left, so I filled a tiny loaf pan and a individual bundt pan to make some little upside down cakes to use it up..You can also make these with regular cake mix if you don't need them to be gluten free, still add the pineapple juice instead of water....Here is what I did.....Enjoy!
 
 
INGREDIENTS
 
1 Gluten free vanilla cake mix (I used Betty Crocker)
1 can sliced Pineapple in Pineapple juice (reserve juice)
2/3 Cup of the Pineapple juice to use in place of water for cake mix
Maraschino Cherries
1/2 stick Butter
1/3 Cup Brown Sugar
 
 
DIRECTIONS
 
1. Prepare Cake mix as directed on package (my mix called for 2/3 cup water which I replaced with the juice from the can of pineapple)..set aside
 
2. In a glass bowl add butter and brown sugar and microwave 30-40 seconds and stir
 
3. Spray your muffin tin  and place a spoonful of the brown sugar mixture in each spot...then take a slice of pineapple and cut in half, cut in half again and place one on each side of bottom of pan
 
 
4. Cut a cherry and place in middle of pineapple slices
 
5. Pour cake batter on top filling not all the way to top (about 3/4

 
 
6. Bake according to directions (mine took about 20 minutes)

 
 
7. When done, let cool slightly then place a cookie sheet on top of muffin tin and flip over,
they should remove easily
 
 
 
 
 

Tuesday, February 28, 2017

Clam Chowder Soup (gluten free)

Our family just loves Clam Chowder soup.....But I never really thought  about making it, until I saw a recipe for it and it looked quite simple. My next thought was how do I make it gluten free?.. and will it still taste good?.....So I thought I would give it a try, and I am so glad I did!...I will be making it all the time now. My husband even said it was better than our favorite place we would always get it at. Now if you don't need this to be gluten free just replace the gluten free flour with regular. And I have to tell you the longer this simmers the better it gets. I made it early in the day and then brought to a friends house for dinner ( my gluten free friend loved it)  refrigerating in between. So next time I make it I am thinking I can put it all together and then keep on low in the Slow Cooker....I will keep you posted on how that turns out. Well here is my version of it....You can also add a can of corn to this if you like...I may do that next time...Enjoy!
 
INGREDIENTS
 
4 slices of bacon cut into 1/2 inch pieces
1 medium onion (chopped)
5 ribs celery diced
4 carrots diced
1/3 cup gluten free flour
 salt and pepper
1 teaspoon ground thyme
juice of the 4 cans of clams
1 1/2 cups chicken stock (I used 1 Knorr boullion cube with 1 1/2 cups water)
2 potatoes diced
2 cups half and half or milk (I used half and half)
4 cans minced clams (drained)
 
DIRECTIONS
1. In a colander with a bowl under it drain the 4 cans of clams reserving the juice and set aside
 
2. Slice your bacon then add to your Dutch oven cooking until almost crisp

 
3. Add the onion, celery and carrots cook until translucent
 
4. Add the flour,  salt, pepper and thyme and stir and cook a little more
5.Add the clam juice and chicken stock, then add the diced potatoes
6. Bring to a boil then you will need to simmer this until potatoes are soft
7. Then you will whisk in the cream, next add the clams and stir, simmer a little more. It is ready now or you can simmer until you are ready for it.
 
 
 
 
 
 

Monday, February 20, 2017

Cauliflower Mushroom Risotto

One thing you really miss when you are on a restricted diet is rice and pasta dishes!.....So what do you do?....Well you try and recreate your favorite dishes with things you can have...That is what I did here, This "risotto" is actually riced cauliflower which can be used for so many things......I used mushrooms  (I wanted to use fresh, but only had canned on hand)in this recipe but you can add whatever you like, maybe peas or asparagus. And I used regular milk, but you could use heavy cream or even almond milk.....This recipe is very flexible....You can use it as a side dish or even add some grilled shrimp or chicken for a meal...I will show you what I did.....Here we go......Enjoy!
 
 
INGREDIENTS
 
2 Tablespoons olive oil
2 Tablespoons butter
1 onion diced
1/2 cup mushrooms (your choice) or canned
2 cloves garlic minced
1 cauliflower riced
1/2 cup chicken broth
1/4 cup milk
1/2 cup grated parmesan
salt and pepper
 
 
DIRECTIONS
 
1. Rice your cauliflower and set aside
 
 
2. add olive oil and butter to fry pan then add onion and saute until translucent, add mushrooms
 
3. add garlic and stir and then add the cauliflower
 
 
 
4. add half of the chicken broth and cook for 6-8 minutes stirring
 
5. then add the milk and the rest of the broth and continue stirring until liquid is absorbed
 
6. continue to cook until cauliflower is tender and then add the parmesan cheese and salt and pepper to your taste and more cheese if you like
 
 
 
 
 
 
 

Friday, February 17, 2017

Carrot Cake Muffins Paleo & Gluten free

I am always Gluten Free but when I am trying to be Paleo on top of it I am always looking for something to satisfy my sweet tooth!....And although there is only honey in these to sweeten them they did the trick!...And Carrot cake is one of my favorites so I particularly like these....I also added some Flax meal to make them fiber rich, you can omit it if you like and if you are not a fan of raisins you can leave them out....If you are not restricted you could always add some cream cheese frosting to them!...These are very simple to make..Here is what I did.....Enjoy!
 
INGREDIENTS
 
2 eggs
1/3 Cup Coconut oil (melted)
1/3 Cup Honey
2 teaspoons Vanilla
 
1 1/4 Cup Almond Flour
2 Tablespoons Coconut Flour
2 Tablespoons Flax meal (optional)
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon xanthan gum
1 1/2 teaspoon Cinnamon
1 teaspoon Allspice
2 Carrots (grated)
1/2 Cup Chopped Walnuts
1/2 Cup Raisins
 
DIRECTIONS
Preheat oven to 350
 
In a bowl add the eggs, oil honey and vanilla and beat with a whisk
 
Add the rest of the ingredients and mix well
 
Add batter to cupcake pan with liners
 
 
I filled with my large scoop and got 12 muffins out of this recipe
 
 
Bake for 15-17 minutes

Gut Healing Bone Broth

Ok you may be thinking what is all the rage with Bone broth?.....Well after contracting a couple of auto immune diseases you start to read up a lot on your ailments. In all of my research I kept coming across how good Bone broth is for your immune system...Remember back in the day when you were sick and your Mom or Grandma would make you chicken soup?...Well it turns out they knew what they were doing!...The other benefits are....It can heal your gut (a lot of auto immune diseases come from having a leaky gut) It also can reduce inflammation in your intestines (throw away those Tums!)....It is good for Bone density (which a lot of women lose as they get older).....The collagen from the bones is good for your skin (no need for Botox!)....It is also a detoxifying agent and an immune system booster!....Why wouldn't you want to try this! Alright so how do you begin?...You start out with bones, they can be beef or chicken ...If you use beef bones you roast them in the oven first...For the chicken I used a whole Chicken carcass (I made a whole chicken for dinner and removed the meat)...it is also good to use chicken feet, gizzards and the neck (no livers)...And always use Organic or grass fed bones, this is a must....and using Apple Cider Vinegar helps to extract the nutrients from the bones...I will try to give you step by step instructions on how I make mine. I also make mine in the slow cooker which makes it super simple. I put mine in at 9:00 p.m at night and started jarring it at 11:00 a.m. the next morning so that was 14 hours, but you could brew it even longer if you want. Once I removed all of the bones and vegetables from the broth, I strained it with a cheese cloth lined colander to get a clearer broth. Once I jarred it and refrigerated it the next day I spooned off the layer of fat that collected on the top, also what you want for your broth to do is to gel up...that gel is the liquid gold that is beneficial to your broth, although it may not always gel and it is still beneficial!..I heat this up and add a little Himalayan sea salt and drink it up , but you can use it for soup or any other of your recipes...You can also add whatever herbs you may like ... Here is how I did mine....Ok let's get started!....Enjoy!
 
INGREDIENTS
 
1-2  Organic Chicken carcass (meat removed)  and feet and necks if desired 
4 large carrots wash and leave skin on cut in half
5 celery ribs washed with leaf tips
1 large onion quartered with skin left on
4-5 garlic cloves with skin cut in half
2 bay leaves
Parsley fresh or dried (I used dehydrated)
1 1/2 teaspoon Himalayan sea salt
2 Tablespoons Apple Cider Vinegar (Braggs)
Enough filtered water  just enough to cover bones I used about 8 cups
 
DIRECTIONS
 
1. Place all ingredients in your slow cooker
 
2. Cover and cook on low for 12-17 hours
(this is what it will look like done...mine was 14 hours)
 
3. Remove vegetables and bones
 
4. Pour broth through a cheese cloth lined colander that has a pan under it

 
5. Once you have broth in your pan you can start ladling into your jars

 
 
6. Refrigerate your jars and once all the fat rises to the top (mine was overnight) you can skim it off and enjoy your broth as you like! You can also add more salt or even pepper to it if you want.
ENJOY!!