Beet, Carrot, and Apple Salad

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 lime, juice and zest
  • 1 orange, juice and zest
  • 2 Tbsp. sherry vinegar
  • 3/4 extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 lb. beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 granny smith apple, cored and cut into matchsticks
  • 1 turnip
  • 1 bunch flat leaf parsley, stems removed

Directions:

  1. In a large bowl, mix orange juice and zest, lime juice and zest, and vinegar. Slowly whisk in the olive oil and season with salt and pepper
  2. Layer beets, carrots, apple, and turnip in bowl (salt and pepper if desired)
  3. Toss with dressing before serving

From the kitchen of Sally B.

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Sides, Vegetables

Gluten-free, Dairy-free Carrot Cake

December 23, 2011 By Leave a Comment

Ingredients:

  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 cup grated carrot
  • 1 tsp. vanilla
  • 2 1/4 cup gluten-free baking mix
  • 1 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1/2 cup walnuts

Directions:

  1. Beat oil, eggs, and sugar
  2. Add other ingredients and pour into cake pan
  3. Bake at 350 for 20-25 minutes
  4. Top with favorite frosting

A birthday treat!!

From the kitchen of Shirl H.

Filed Under: Dairy-free, Desserts, Gluten-Free, Recipes

Gluten-free Coconut Flour Pancakes

December 16, 2011 By Leave a Comment

Ingredients:

  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tbsp. coconut milk
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. pure maple syrup (optional)

Directions:

  1. Mix all ingredients together with a hand mixer (you can also whisk).
  2. Heat a little coconut oil in a pan and pour 1/8 cup batter onto hot griddle.
  3. Cook 2 minutes on each side and serve.

 This recipe is from Make It Paleo Cookbook

Filed Under: Breakfast, Dairy-free, Gluten-Free, Recipes

Morning Glory Muffins

October 24, 2011 By Leave a Comment

At last…a gluten-free cousin of the wildly popular muffin originated by the Nantucket Morning Glory Café

Toss together in a large bowl:

  • 2 cups Gluten Free Pantry Muffin and Scone Mix
  • 1/4 teaspoon ground nutmeg
  • 1/8 to 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 to 4 Tablespoons chopped raisins or dried currants
  • 1/4 cup shredded dried coconut (preferably unsweetened)
  • 1/4 cup chopped pecans or walnuts (optional)

Combine well in a medium bowl:

  • 2 whole eggs, lightly beaten with a fork
  • 6 Tablespoons vegetable oil
  • 2 Tablespoons frozen orange juice concentrate, thawed
  • 1/2 cup whole milk (alternative milk may be used)
  • 1/2 teaspoon gluten-free vanilla extract

Stir wet mixture into dry ingredients, combining thoroughly. Add 1/2 cup shredded raw carrots and 1/3 cup canned crushed pineapple, well drained. (Note: May substitute grated raw apple, or a combination of both. Traditional Morning Glory Muffins use both, but excess damp add-ins or pineapple that is not well drained gives too wet a muffin and a loaf that is difficult to slice.)

For muffins: Bake 15 to 16 minutes at 350 degrees. Or bake in a 4×8-inch lightly greased loaf pan; bake 45 to 50 minutes at 350 degrees or until cake tester comes out clean.

From Nantucket Morning Glory Cafe

Filed Under: Breakfast, Dairy-free, Gluten-Free, Recipes

Gluten-free, Egg-free Crustless Pumpkin Pie

October 24, 2011 By Leave a Comment

Ingredients:

  • 1 cup pecans
  • ½ cup pumpkin seeds
  • 2 Tbsp. butter
  • 1 can organic pumpkin
  • ¼ cp. Almond milk or coconut milk
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon

Directions:

  1. Combine pecans and pumpkin seeds in a food processor. (They don’t have to be completely ground.
  2. Melt 2 Tbsp. of butter and mix with nuts. Cover the bottom of a glass dish. (I used a small 4X8 dish; a pie pan would work as well.
  3. Mix the pumpkin and the milk. You do not want the mixture to be runny, just enough to make it spreadable.
  4. Add nutmeg and cinnamon
  5. Spread pumpkin mixture over nut mixture and bake at 350 for about 20 minutes.

Alterations:

  • You can add an egg to the pumpkin mixture if you’d like to make it more traditional
  • You can swap out the butter to make it dairy-free
  • You can add some agave or stevia if you would like it a little sweeter All measurements are approximate. I typically don’t measure things.

From the kitchen of Angie.

Filed Under: Dairy-free, Desserts, Egg-free, Gluten-Free, Recipes

Thai Coconut Fish Sticks

August 17, 2011 By Leave a Comment

Gluten-free, Egg-free, Dairy-Free

Ingredients:

  • 1 1/2 to 2 pounds halibut, skin removed and cut into “sticks” (you can use whichever fish you like.  White fish works the best)
  • 1/4 cup sweet rice flour
  • 5 to 6 Tbsp. water
  • 1 tsp. Thai Kitchen red curry paste (it’s gluten-free)
  • 1 tsp. salt
  • 2 cups shredded unsweetened coconut
  • Coconut oil for cooking

Peanut Dipping Sauce:

  • 1/4 cup creamy organic peanut butter
  • 1/2 cup water (more if needed)
  • 2 to 3 Tbsp. fresh lime juice
  • 1 clove garlic, crushed (optional)
  • 1 tsp. Thai Kitchen red curry paste
  • Salt to taste

Directions:

  1. Rinse the fish, cut into “sticks.” In a separate bowl whisk together the sweet rice, water, red curry paste, and salt.
  2. Begin heating a large 11 or 12-inch skillet over medium heat. You want your skillet to be hot when adding the fish.
  3. While your skillet is heating, place the fish into the rice flour/water mixture and coat evenly. Then add the shredded coconut and mix it with the fish to coat, using your hands to press the coconut into the fish sticks.
  4. Add about 3 to 4 Tbsp. of coconut oil to your skillet. Make sure the oil spreads out quickly. This means your pan is hot enough. Add the fish sticks. (If making several batches, you may need to add more coconut oil) Cook for 2 to 3 minutes on each side. Use tongs to flip them. You may need to cook yours shorter or longer depending on the thickness of the fish. The fish sticks will continue to cook after you remove them from the pan. You can check for doneness by breaking apart the thickest stick with a fork.
  5. To make the peanut dipping sauce, whisk all ingredients together in a bowl. Add more water to desired consistency. Add salt to taste.

Alterations:

  • For a vegan version of this recipe (if you tolerate soy) try cutting extra firm tofu into sticks and marinating them in a mixture of brown rice vinegar, red curry paste, and tamari.
  • The sweet rice flour mixes well with the Thai flavors but feel free to use whatever flour you like.

Adapted from NourishingMeals.com

Filed Under: Dairy-free, Egg-free, Entrees, Gluten-Free, Recipes

Sweet Potato-Turkey Meatloaf

August 17, 2011 By Leave a Comment

Ingredients:

  • 1 lg. sweet potato, peeled and cubed
  • 1 lb. ground turkey
  • 1 lg. egg
  • 1 sm. sweet onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cp. Ketchup
  • 2 tbsp. Dijon mustard
  • ¾ cp. Gluten-free bread crumbs
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350 F. Lightly grease a 2 quart baking dish
  2. Bring a pot of salted water to a boil. Add sweet potato and cook until soft, about 10 minutes. Drain and mash or ship until smooth. (You can bake the sweet potato if you prefer)
  3. In a large mixing bowl, mix ground turkey with egg, sweet onion, garlic, ketchup, mustard, and bread crumbs. Season to taste with salt and pepper. Add the sweet potatoes and stir until evenly combined. If mixture seems to wet, add more bread crumbs. Use hands to shape into a loaf and place in prepared baking dish.
  4. Bake in preheated oven for 1 hour. Slice to serve.

Alterations:

  • You can substitute (or omit) the egg if you are unable to have them.
  • You can use barbeque sauce in place of the ketchup. This will give the recipe a little kick.
  • You may need to cook it a little longer, depending on how ‘wet’ the mixture was prior to baking. Just keep your eye on it.

Serves: 4

Adapted from allrecipes.com

Filed Under: Dairy-free, Entrees, Gluten-Free, Recipes

Lentil Soup

August 17, 2011 By Leave a Comment

This is a hearty soup that I came up with.
The lentils are nutty and the spices are very warming.
It is a gluten-free and dairy-free recipe. 

Ingredients:

  • 1 tbsp. of olive oil
  • 1 tbsp. garlic, minced
  • Organic veggie stock (the boxed kind, not sure how many oz)
  • 1 cp. sliced carrots
  • Sliced green onions (use however many you would like)
  • 1/2 tsp. onion powder
  • 1/2 – 1 tsp. basil
  • 1/4 tsp. sage
  • Pinch of rosemary
  • 1 cp. lentils (i used red and black, just to mix it up a bit)
  • 1 cp. frozen spinach
  • A few artichoke hearts (from a jar, chopped)

Directions:

  1. Heat olive oil in a pot. Add garlic and vegetable stock. Bring to a boil.
  2. Add carrots, onions, spices, and lentils. Cover and boil until tender.
  3. Add spinach and artichoke hearts.
  4. Cook until spinach is heated

From the kitchen of Angie

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Soups
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