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.

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/

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.

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

  

Coconut Salmon Curry

Ingredients:

1 lb. salmon fillet, skinned and cut in 1” cubes
1 T arrowroot (can use cornstarch)
1 tsp seasalt
½ tsp ground black pepper

Coconut Oil for pan and again to sauté salmon

1 large onion, cut in 1 inch pieces
1 medium red sweet pepper, cut in bite-size strips
1 cup fresh julienned carrots
1 T fresh ginger
1 clove garlic, minced
1-2 tsp curry powder
¼ tsp crushed red pepper (optional)

1 8-oz can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk

2 cups coconut brown rice

Preparation:

In bowl toss together salmon, arrowroot, salt, and black pepper. Set aside.

Coat a large nonstick skillet with coconut oil. Heat skillet over medium-high heat. 

In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder and, if desired, crushed red pepper for about 5-6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

Add coconut oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet and heat.

Serve with and coconut brown rice and asparagus broiled with olive oil, salt and pepper.

GF Double Chocolate Walnut Brownies

Today I was browsing gluten free sites and blogs when I rediscovered The Gluten Free Doctor.  His blog is so full of information I could spend weeks reading as he provides so much information on the digestive system and various problems that relate.  What really got my attention today was the Double Chocolate Chip Brownies recipe that he featured from Elana's Pantry.  I have come across many GF brownie recipes, but haven't been inspired to whip out a batch as I was today.  I had everything on hand, and being able to find ingredients easily or already having ingredients on hand is one of my criteria  for keeping a recipe to try.  I didn't modify this recipe and it was a HIT with my whole family, of which I am the only one living a gluten free life.  All of my recipes that I have shared so far are recipes I have modified to fit the gluten and diary free lifestyle, this is the first one I haven't modified and REALLY wanted to share with others.

Gluten Free Recipe: Double Chocolate Walnut Brownies

 

Ingredients:

½ cup dark chocolate chips 73% cacao
¼ cup coconut flour
½ tsp celtic sea salt
½ teaspoon baking soda
2 eggs
½ cup agave nectar
¼ cup grapeseed oil
1 tablespoon vanilla extract¼ cup chopped walnuts or pecans
⅓ cup dark chocolate chips 73% cacao

Directions:

1. Place ½ cup chocolate chips in Food Processor and pulse until the consistency of coarse sand
2. Pulse in coconut flour, salt and baking soda until combined
3. Pulse in eggs, agave, grapeseed oil and vanilla
4. Pour batter into a greased 8x8 pyrex dish
5. Sprinkle walnuts and remaining chocolate chips over batter
6. Bake at 350° for 25-30 minutes
7. Cool and serve

GF Lemon Ginger Marinated Chicken

Zest from 1 lemon 

1 lemon, juiced (about ¼ cup; use same lemon
     as above)
2 tablespoons Tamari Sauce (gluten-free soy sauce)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
2 tablespoon toasted sesame oil
5-6 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil

8–12 pieces chicken (bone in or boneless)

Additional lemon, sliced thin for serving

1. Remove zest from lemon with a citrus zester, microplane or grater. If you don’t have these tools, use a vegetable peeler to carefully remove the zest. Cut the zest into small pieces.

2. Squeeze lemon juice into a bowl with the zest. Add soy sauce substitute, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.

3. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.

4. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).

Served in this picture with coconut brown rice and green beans broiled with olive oil, salt and pepper.

Gluten Free Waffles

To save time in the morning, mix batter the night before, cover and store in the refrigerator overnight. Stir the batter in the morning while your griddle heats up. If batter is too thick, add more milk. Using an egg substitute isn’t recommended for these waffles.

8 eggs
1/2 C vegetable oil
2 cup coconut milk (alternate plain-flavored rice, soy or almond)
2-1/2 cup rice milk + more if needed for preferred consistency (may use alternative milk)
2 teaspoon vanilla

3 cups brown rice flour
3/4 cup coconut flour
4 teaspoons xanthan gum (I believe you can use Guar Gum in place if corn products are an issue)
2 tablespoon baking powder
2 teaspoon salt

1 mashed banana (optional – the waffle in the picture has banana in it)

1. Beat eggs. Add oil, coconut milk, rice milk and vanilla and mix until well combined.

2. In a separate bowl, mix together flour, xanthan gum, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Batter should be thick. (Optional: Add banana)

3. Pour a small portion of batter into a well-oiled waffle iron and cook until done. Repeat until all batter is used.

Serves 8

Bombay Chicken

3 T grape seed oil (can use butter or oil of choice)

3 boneless chicken breasts

1/2 cup onion 

1/2 teaspoon garlic

1/2 tsp salt

2 T fresh ginger root, minced

1/8 tsp chili powder

1/8 tsp cayenne

1/2 tsp curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)

1 – 1 ½  C gluten free chicken broth

1/3 C coconut milk  (I use Trader Joe's - no additives)

2-3 tsp arrowroot

cooked rice or use coconut rice

Garnish

2 green onions, chopped

1/4 C chopped cashews or almonds (optional)

1/3 C shredded unsweetened coconut (I use Bob's Red Mill)

DIRECTIONS:

Prepare your chicken- cut into one to two inch pieces.

In a heavy, deep frying pan, melt the oil over med heat.  Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Make sure there is space around each piece of chicken for it to brown right.  Remove chicken from pan, but reserve the oil.

Cook the onion for about 3 minutes; add garlic and stir for 1 minute.

Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne and curry. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and arrowroot. Slowly wisk into chicken mixture. Bring the mixture to a boil and thicken the sauce.  Serve with coconut rice and garnish.

3-5 servings

GF Chocolate Cake

Ingredients:

½ C Palm Oil Shortening (can use regular shortening or butter)

1 C Organic Sugar 

4 Eggs

1/3 C Cocoa (I prefer Trader Joe's)

1/3 C Coconut Milk  (I use the green Trader Joe's can)

2 T Arrowroot (can use cornstarch)

1-1/3 C GF Flour Blend (I use King Arthur 1:1 Gluten Free Flour)

1 tsp Sea Salt

1 ½ tsp Baking Soda

1 tsp Baking Powder 

2/3 C Coconut milk 

Directions:

Preheat oven to 350 degrees.  Grease and flour cake pan.

Combine oil and sugar. 

Add eggs, cocoa powder and coconut milk, beating well after each addition.

In a separate bowl combine arrowroot, GF flour, salt, baking soda, and baking powder.  I whisk to blend ingredients.

Add flour mixture to shortening mixture alternately with coconut milk and mix well.

Pour batter into already greased and floured cake pan and bake for 35 minutes or until toothpick comes out dry.

Our family likes this cake without frosting, but if you prefer frosting you can frost with Chocolate Coconut Frosting below when cooled.

Chocolate Coconut Frosting

Ingredients:

6 T Extra Virgin Coconut Oil

2-2/3 C Powdered Sugar
1/2 C Cocoa  (I prefer Trader Joes)
1/3 C Coconut Milk (can use rice milk or other alternative)
1 tsp Vanilla Extract

Coconut (I use Bob's Red Mill unsweetened coconut)

Directions:

Beat coconut oil in medium bowl.  

Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). 

Stir in vanilla. 

Makes about 2 cups frosting.