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!


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)

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!
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
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!
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
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!
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
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.