Zuppa Toscana

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield 12 servings

Note: Though this says serves 12, my family of 6 enjoy this recipe so much can finish this off quite quickly.

INGREDIENTS

• 8 slices bacon, diced 
• (I used Trader Joe's nitrate/nitrite free)
• 2 pound spicy Italian sausage, casing removed 
• (I used Trader Joe's natural chicken sausages)
• 2 tablespoon oil
• 4 cloves garlic, minced
• 2 onion, diced
• 8 cups gluten free chicken broth or stock
• 6 russet potatoes, peeled and thinly sliced
• 6 cups kale
• 3 cups heavy cream or dairy free alternative 
• (I used Trader Joe's new coconut cream which doesn't taste like coconut)
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in chicken broth and bring to a boil.
• Add potatoes and cook until tender, about 10-20 minutes.
• Stir in sausage and spinach until kale begins to wilt, about 1-2 minutes.
• Stir in heavy cream until heated through, about 1 minute
• Stir in bacon
• Season with salt and pepper, to taste.

NOTES:

Adapted from The Recipe Critic

http://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/

Fish Taco

pc: SCB

Ingredients

• Corn Tortillas (I get Trader Joe's flat corn tortillas and then fry them in oil)
• 
  
• Fish
• 1 pound fresh cod, bones and skins removed (I use frozen cod from Costco)
• ¼ cup lime juice
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 tablespoon chili powder
• Toppings
• Pico de Gallo
• Avocado Crema
• Shredded cabbage
• Fresh cilantro

Instructions

1. Slice fish into pieces about 4 inches long and about 1 inch wide.  Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours.
2. Preheat your oven to 350 degrees.
3. Remove the fish from the marinade. Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute.
4. Assemble each taco with a piece of fish, pico de gallo, avocado cream, cabbage, and cilantro. Serve with some fresh lime wedges.
5. Enjoy!

Modified from the following Paleo Fish Taco recipe:

http://www.againstallgrain.com/2012/05/03/paleo-fish-tacos/

Avocado Crema Salsa

Ingredients

Dairy-Free Avocado Crema (makes about 1/2 cup)

1/2 cup raw cashews

3 cups water

1 small avocado

1 jalapeno, seeded for a mild flavor

1/8 cup lime juice

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

Directions

Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours.

Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tablespoon more water at a time if it is too thick after blending.

Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.

Pico de Gallo

(makes about 1 cup)

1 medium tomato, cut into chunks

1/4 medium red onion, cut into large chunks

1 tablespoon fresh cilantro

2 garlic cloves, peeled

1/2 jalapeno, seeded

1/2 teaspoon sea salt

Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!

Original recipe found at:

http://www.againstallgrain.com/2012/04/30/paleo-taco-sauces/

Chicken Noodle Soup

Ingredients:

olive oil.

1/2 large sweet onion,

4 carrots diced or sliced

3 stalks of celery

3 cloves of chopped garlic

6 cups chicken stock

3  boneless skinless chicken breast  cut in small strips

1 shredded zucchini

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt plus more to taste

1/4 teaspoon pepper to taste

gluten free noodles

chopped parsley.

Directions:

In soup pot, sauté onion, celery, carrots and garlic in olive oil.

Add chicken stock, boneless skinless chicken breast, shredded zucchini, thyme, sage, basil, cayenne pepper, salt & pepper.  Add water, if needed, to bring to level needed in pot.

Bring to a boil.

Add noodles and cook for the duration of the noodle directions.

Add chopped parsley.

Serve with crackers 

Honey-Lime Roast Chicken

Slightly modified from The Food Network's recipe found here:  Honey-Lime Roast Chicken

Ingredients: 

1 small bunch fresh thyme

Juice of 2 limes

4 cloves garlic, smashed

3 jalapeno peppers, halved, seeded and thinly sliced

1/2 cup extra-virgin olive oil

2 tablespoons honey

Salt

6-8 chicken thighs

Directions:

1. Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

2. Preheat to 425 degrees F. 

3.  Put the chicken, skin-side up, on a foil-lined rimmed baking sheet. Pour the marinade on top and season with salt.

4. Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. 

5.  Transfer to a platter and top with the pan juices.

Article on How Gluten Wreaks Havoc on Your Gut

This is one of the best articles I have read on "why" gluten is affecting more people than ever before (grains are now hybrid and deamidated for convenience sake). It also gives a really good description on what happens in our body when we eat gluten."

This article suggests several tests and I agree with that. I had several tests that hinted there might be something up, but the IgA Antigliadin test was the most conclusive for me. Also I was off of gluten for 30 days and the results were not conclusive when I challenged it back into my diet, but when I was off for 6 months he challenge test was very conclusive... I don't think the 30 day removal test is the best option. My daughter has been off gluten for 5 months and it took about 4 month for her tummy pains to go away... she will challenge gluten next month and we'll see how that turns out.

How Gluten Wreaks Havoc On Your Gut

BY DR. AMY MYERS
MAY 30, 2013 12:00 PM EDT

Unless you’ve been living under a rock, you’ve probably heard the terms gluten intolerance or gluten sensitivity and celiac disease tossed around a few dozen times in the past few years. If you spend a lot of time on MindBodyGreen, you already know that consuming gluten can negatively impact your health. What you might be a little hazy on are the specifics; why exactly is gluten harmful and what’s happening inside your body when you eat that bagel?

Read the rest of the article here...  How Gluten Wreaks Havoc on Your Gut

Paleo Chocolate Cake

Paleo Chocolate Cake

   1 cup creamy roasted almond butter
   2 large organic eggs
   1/3 cup melted organic extra virgin coconut oil
   1/3 cup pure maple syrup
   1/4 cup cocoa powder
   2 teaspoons vanilla
   1/2 teaspoon baking soda
   1/4 teaspoon sea salt

Preheat oven to 350 degrees F. Lightly grease an 8 x 8-inch pan with coconut oil.

Place all ingredients into a food processor or heavy duty blender until combined. Pour into the pan and spread out evenly. Bake for about 30 minutes. Cool, slice, and serve.

We thought this might be more brownie-like if we cooked it with slightly less time.

Original recipe link:

http://www.nourishingmeals.com/2012/03/accidental-chocolate-cake-grain-free.html

Paleo Chocolate Topping

   1 can full-fat coconut milk chilled overnight

   1/4 cup plus 1 tbsp cocoa powder or cacao powder

   1/2 tsp pure vanilla extract

   sweetener to taste (I used maple syrup)

Open your chilled coconut milk and transfer only the thick (fairly hard) creamy part to a bowl or mixer, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener.  Stored uncovered in the fridge, the mixture gets even thicker.

We thought this tasted a little like chocolate ice-cream so thought it would be nice to use in an ice cream maker after blended.  It’s very pudding-like initially.

 Original recipe link:

http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/

Paleo No-Bake Carrot Cake

By Sereina:

I only remember having carrot cake a few time in my life, but for the past year I've been wanting to make one. It had been a long time and I still hadn't made it, so now that I'm dairy-free and not eating sugar I decided to look for a Paleo recipe. I found this on on Google and it is so good! It wasn't till I made it that I realized it was a no-bake recipe. There's no flour and it's sweetened with dates. And the frosting on it? It's made with cashews, yet it tastes so good.

Paleo No-Bake Carrot Cake
via Betty Rawker

Ingredients:

1 cup grated carrot

1 cup raw walnuts

1 cup (about 9) medjool dates, pitted

1 cup shredded coconut
1 teaspoon vanilla extract

1/2 teaspoon Chinese Five Spice seasoning

1/3 cup walnuts, chopped (optional)

Frosting:
1 cup raw cashews
2 tablespoons maple syrup or honey
2 tablespoons coconut oil
2 teaspoons vanilla
1 tablespoon water
pinch of salt

Directions:

1. Put the carrots in a Vitamix for food processor and mix until shredded. Scoop into a large bowl.

2. Puree 1 cup walnuts in the Vitamix for food processor  Add in mejool dates and then blend into a paste. Add to the bowl with the grated carrots.

3. Add the shredded coconut and stir/mash until combined.  Then add the vanilla, five spice, and walnuts, if using them. Mix until well incorporated.

4. Shape the carrot cake with your hands onto a plate. Chill in the fridge for a minimum of 1 hour.

5. Blend all of the frosting ingredients together in the Vitamix for food processor until smooth and combined. Add more water if needed. Chill in the fridge until the cake is done, then frost the cake.

Paleo Snickerdoodles

These cookies don't taste exactly like regular sinckerdoodles, but they're still really good! With the texture, we decided that they're like donut holes. They're really easy to make and the hardest part is letting them chill in the fridge for an hour. The nutmeg almost makes them taste like eggnog, so they'll be really good for the Christmas season too. Recipe found here.

Ingredients:

• 1 1/2 cups of almond meal
• 1 tbs of coconut flour
• 1 egg
• 1/4 cup of honey
• 1/4 cup of melted coconut oil
• 1 tsp of vanilla
• 1/2 tsp of cinnamon + extra for rolling dough in
• 1/2 tsp of nutmeg
• 1/2 tsp of baking soda
• 1/4 tsp of sea salt

Directions:

1. Combine all the ingredients together in a bowl and mix well.
2. Cover the cookie dough and place in the fridge to chill for one hour.
3. Preheat oven to 350 degrees.
4. Roll the cookies into small balls and coat in cinnamon.
5. Use the bottom of a cup or jar to flatten them out.
6. Place cookies on a parchment lined cookie sheet and bake for 10 minutes.

Hot Pumpkin Nog

Being that I am dairy free I have been been craving a yummy egg nog the last few holiday seasons... I am still looking for that, but this recipe sure hit the "nog" craving with the added pumpkin (of which I am pretty much the only one in my family that likes pumpkin).

Ingredients:

2 eggs

2 T Coconut Oil (Organic extra virgin)

2 T Honey (I used organic raw honey)

1/4 tsp salt (I use Himalayan)

1/2 tsp Vanilla Extract

1 tsp Pumpkin Pie Spice (I use Trader Joe’s)

1/2 cup pumpkin (I used canned organic)

 2 cups hot coconut milk (I steamed mine)

Ground Nutmeg (optional)

Put all ingredients into blender in order shown then blend.

Pour into a mug and sprinkle with cinnamon if desired.

Enjoy!

It's yummy cold too!!!

Lemon Chia Seed Muffins

This is a recipe that my daughter, Tiana, and I came up with together.  She is currently challenging both gluten and dairy and I am challenging "all" grains, so this recipe fit for the both us perfectly.  The rest of the family likes them, so they are a hit for all.

Ingredients:

½ C Coconut Flour

½ tsp Salt

½ tsp Baking Soda

6 Eggs

½ Cup Raw Honey (can use maple syrup)

½ Cup Grape Seed Oil (or something similar)

2 T Lemon Zest

Juice of the lemon used for zest

2 T Chia Seeds

Directions:

Preheat Oven to 350 degrees.

Combine flour, salt and baking soda in a medium bowl. 

In a large bowl mix eggs, honey, oil, zest, lemon juice.

Add dry ingredients to wet ingredients, stirring to blend well, removing lumps.

Fold in chia seeds.

Fill muffin cups ¾ full and bake for 15-20 minutes, test with a toothpick for doneness.

Makes about 16 regular sized muffins

***

In case you didn't know...

Chia is very rich in omega-3 fatty acids.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.  Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

Salted Caramel Hot Chocolate (Semi-Dairy Free)

This drink is not dairy free, but if you leave off the whipped cream and caramel sauce, it makes for a good cup of dairy free hot chocolate.  I have come across some dairy free caramel recipes and when I get a chance to try them, I will add them here.  I also have some ideas on a dairy free whipped cream that I hope to test out soon too.

·                                 1 ¾  cup coconut milk

·                                 ¼ cup dark chocolate chips

·                                 1 tablespoon honey

·                                 Whipped cream (see recipe below)

·                                 Caramel Sauce (Trader Joe’s)

·                                 Sea Salt

1.                              In a saucepan bring coconut milk to a boil

2.                              Stir in chocolate chips and honey, mixing until melted

3.                              Pour into mugs

4.                              Scoop on a spoonful or two of whipped cream (recipe below) (not dairy free)

5.                              Drizzle caramel

6.                              Sprinkle a little sea salt on top

7.                              Serve

Serves 2

Whipped Cream

·                                 1  cup heavy cream

·                                 1 tsp vanilla (or more to your taste)

·                                 1 tablespoon honey (or more to your taste)

        Whip until thick and fluffy

Chicken Tortilla Soup

This is a recipe my daughter modified.  It's a huge hit with our family.

Ingredients:

3 chicken breasts

2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoons salt

1 onion

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

One can diced and fire roasted tomatoes with green chili peppers 
     (I get this at Trader Joe's) or fresh cut tomato and diced chile pepper

32 ounces, GF chicken stock

3 Tablespoons tomato paste

4 cups hot water

2 cans (15 Oz. Can) black Beans, drained

3 Tablespoons Cornmeal

5 whole corn tortillas, cut into bit sized strips

Directions:

1. Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Cook on a baking sheet for 25 minutes. Shred the chicken with two forks and set aside.

2. In a large pot, combine onions, red bell pepper, green bell pepper, and the garlic, along with a drizzle of olive oil. Add the leftover spice mix and the chicken, then stir together.

3. Add the tomatoes with chilies, chicken stalks, tomato paste, water, and black beans and bring to a boil. Reduce heat and simmer for 45 minutes.

4. Mix cornmeal with a little water and mix into the soup. Simmer for 30 minutes and add any additions seasonings if needed.

5. Turn of the heat, and let sit for 15 minutes, and stir in tortilla strips 5 minutes before serving.

Can garnish with:

Sour Cream

Diced Avocado

Diced Red Onion

Sals or Pico De Gallo

Grated Montery Jack or Cheese (our family uses TJ's raw cheddar cheese)

Cilantro