gluten free Archives - Page 23 of 30

Banana Chocolate Chip Muffins + Pure Indian Foods Grassfed Ghee

February 11, 2014 By Becky 5 Comments

I had a snow day last Wednesday, and spent the morning making these banana chocolate chip muffins. They’re a worthy project for any morning, unexpected day off or not. Here are some reasons to give these muffins a try: they’re gluten-free, grain-free, nut-free, and lactose-free, they’re high in protein, they’re sweetened mostly (or entirely) with fruit, and they’re delicious. Oh, and they have chocolate in them!

Baking with just coconut flour requires a lot of eggs, but the finished muffins don’t taste eggy. They’re moist and bursting with chocolate chips, and they have a subtle banana flavor. Unlike many muffins that are packed with sugar and low in protein, eating a couple of these makes for a pretty balanced breakfast in terms of protein, carbs, and healthy fats. That means they’ll keep you full for longer, but they still taste like treats.

Saag Paneer

February 10, 2014 By Becky 12 Comments

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It’s easy and fun to make your own saag paneer at home! It’s especially delicious with rice or paleo flatbread.

Have you ever made your own cheese? I made some ricotta last year, and wanted to try my hand at paneer. Fresh cheeses like paneer and ricotta are easy to make at home, and totally worth it. All you need is milk, a lemon, some cheesecloth, and a little patience.

Saag paneer has been my favorite Indian dish for years, and I’m so glad I finally made it myself. The creamy spiced spinach studded with chewy bits of paneer is totally addictive, and my major Indian takeout/delivery habit is all saag paneer’s fault (oh, and Eat24–you guys didn’t help, either). This homemade version is just as good as my local restaurant’s, and the paneer is far superior: it’s meltingly tender, with a wonderfully creamy flavor. It’s a little labor intensive to make the paneer and the saag on the same day, but it was a perfect project for a Sunday afternoon. Next time I might try making a big batch of paneer, stashing some in the fridge, and freezing the rest. That way I can make saag paneer happen on weeknights!

Why Whole30?

February 8, 2014 By Becky 6 Comments

via Wordle

During my Whole30, a lot of people mentioned to me that they thought it was a really great idea, and that they’d love to do it themselves . . . BUT they didn’t have the willpower, wouldn’t be able to give up cheese, couldn’t drink coffee without milk, were way too addicted to sugar, etc.

That’s interesting, because I think all of those are reasons that people SHOULD do a Whole30! A month without cheese? Sure, a tough concept for some, but in the grand scheme of things, infinitely doable. Coffee? I’m a former latte-lover who always used to drink a big mug of half milk, half coffee, and I discovered I like mine better bulletproof (with coconut oil + ghee). You never know until you try it! And sugar addicts? This program is FOR YOU, I promise. If you think you can’t “slay the sugar dragon”, think again. You can do it, and you’ll feel better, lose more weight, have more energy, and fuel your body more efficiently when you do. Plus, why not prove to yourself that you CAN go without these things if you set your mind to it? It feels great to show yourself what you can do.

Cherry Clafoutis (Gluten free, Grain free)

February 1, 2014 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cherry Clafoutis (Gluten free, Grain free)

This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.

I really missed baking during my Whole30. As soon as my 30 days were up, I wanted to bake something with dairy (the first food I’m reintroducing) that was still gluten-free and on the lighter side. I’ve found that it’s much easier to make gluten-free versions of baked goods that call for a relatively small amount of flour as compared to the other ingredients. So when I came across this classic cherry clafoutis from Saveur, which only calls for 3/4 cup flour, plus 6 eggs and over a cup of milk, I figured it would be a good candidate. Guess what? I was right.

30 Whole30 Recipes (Whole30 Day 30!)

January 31, 2014 By Becky 9 Comments

It’s the very last day of my Whole30! I feel great, and I’m ready to start reintroducing some foods to see how I tolerate them, starting tomorrow with dairy.

One of the best things I learned this month is that you don’t have to sacrifice anything in terms of taste & variety when eating really healthy food. The recipes below are all things I would love to eat, and do love to eat, whether I’m in the midst of a Whole30 or not. So, while I do hope I’ll inspire you to try a Whole30 yourself, I know you’ll be able to find delicious recipes here that you’ll want to make regardless of your dietary decisions.

All of these recipes are paleo and gluten-free. Most of them are dairy-free, but some recipes do call for ghee (which is lactose-free). If you can’t have any dairy, you can substitute coconut oil or olive oil for the ghee as specified in the recipe.

Are you planning on trying a Whole30? Or maybe just giving paleo a chance? I’d love to hear your thoughts. Also, feel free to link up to your favorite Whole30 recipes in the comments below!

Vanilla Chai Spiced Ghee + Chai Ghee “Latte” (Whole30 Day 26)

January 27, 2014 By Becky 8 Comments

I am so obsessed with ghee. Ever since I followed Nom Nom Paleo’s instructions and made my first batch, it’s been a staple in my kitchen. First of all, it smells amazing. Second, it’s easy to make. Third, it has a high smoke point, which means it won’t burn like butter does during high-heat cooking. Fourth, it tastes great with everything. And bonus–it’s lactose and casein free.

I’ve even been putting a teaspoon or so of ghee and coconut oil in my morning coffee (inspired by Stupid Easy Paleo). After a short blitz with the immersion blender, it’s foamy like a latte. Delicious. Basically, ghee is saving my Whole30 life.

7 Uncommon Vegetables for your Produce Bucket List (Whole30 Day 25)

January 26, 2014 By Becky 6 Comments

photo credits, clockwise from top left: Jon Sullivan, Christian Guthier, ACW,
ACW, ACW, Radim Dudek, Mgmuscatello

Am I the only one with a produce bucket list? Several months ago I made a baking bucket list, but since I’m in the midst of a Whole30, focusing on my produce bucket list is much more appropriate.

One of my New Year’s resolutions is to try cooking with new vegetables, and I’ve been having tons of fun so far. Some of these vegetables are ones I’ve already tried, but that seem under-appreciated or under-represented in cookbooks, restaurants, and the blogosphere. Others, like romanesco, are ones I’d love to try but am having a hard time getting my hands on.

If you don’t have a produce bucket list, maybe this post will inspire you to start one! I hope it will at least inspire you to pick up one new vegetable and give it a chance in your kitchen this month.

What’s your favorite under-appreciated veggie? Feel free to leave links to recipes you love with these vegetables or others. Also, are there some veggies I didn’t mention that you’re dying to try? I’m always looking to add to my list! Read More…

Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

January 22, 2014 By Becky 9 Comments

It’s Day 22 of my Whole30! I can’t believe it’s been over three weeks. This month really is flying by. I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling. Also, my pants are looser and I’m recovering more quickly from my workouts, with much less soreness.

Yesterday, a big snowstorm came to town. After traipsing home from the train station in the snow, I made this Moroccan beef. It’s almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn’t swimming in liquid. The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint. The garnishes–toasted almonds and fresh cilantro–are highly recommended. I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice–anything that will soak up the delicious sauce. No matter how you serve it, this dish will comfort and warm you on a cold winter’s night.

Fried Okra with Avocado Crema (Whole30 Day 18)

January 19, 2014 By Becky 4 Comments

My mom grew up in Austin, and that’s where I learned to love fried okra. We used to go every year to visit our family, and we always ate at this amazing cafeteria called the Marimont that has now been closed for several years. We would stay for a week, and eat there everyday for lunch. Here’s what I used to get: two or three sides of macaroni and cheese (theirs was the best!), an order of fried okra, and a slice of chocolate cream pie. I miss that place so much!

Fortunately, there are other places to get great fried okra (I recently had some really delicious okra at Tupelo Honey in Chattanooga). However, as far as I know, none of those places are in Massachusetts, and none of them offer fried okra that’s paleo, gluten-free, vegan and fried in coconut oil. I still consider my version an indulgence since it uses a lot of oil, but treats like this are important, especially when you’re doing a Whole30 and can’t have any desserts.

I made an easy avocado crema to go with my okra. If you have extra crema, it would also be great on eggs or as a dip for veggies. Of course, the okra is also amazing plain, with just good coarse salt sprinkled on top!

Mini Quiches with Duxelles & Baby Broccoli (Whole30 Day 15)

January 16, 2014 By Becky 5 Comments

I’ve only been back at school for two days, and I’m already ready for another vacation! On my first day back, I accidentally left my computer at school. Luckily a friend was still on campus and was able to find it and stash it in her locker, so nothing happened to it. I was stuck without it at home, though, which meant I had to break my blogging streak. It was a little disappointing, but I figure it’s more important to keep up the healthy eating than to blog about it everyday, right? Tuesday was the longest day ever with class from 8 to 1:30 and back-to-back sessions in the clinic from 3 to 5. Today, I finally made it into the kitchen.

My Whole30 is officially half over, and I’m so happy to be eating such great food. I have almost no cravings for off-plan foods, although there was one rough evening when I was getting ready to go to dinner at a friend’s and Ben had my favorite kind of pizza delivered. To his credit, he thought it would arrive after I’d left. I was starving and I would have loved a slice of that pizza…but I love having my pants fit better even more. I stayed strong, made it to my friend’s house, and enjoyed a delicious Whole30-compliant meal there. I even managed to sit calmly at the table while everyone else had cake and ice cream!

Pumpkin Soup with Crispy Shallots

January 12, 2014 By Becky 6 Comments

My mom got me a sugar pumpkin to use as a centerpiece for Thanksgiving, and it’s been cheerfully sitting on my windowsill ever since. It still looked perfectly fine to me (turns out pumpkins last 8-12 weeks), so the other day I decided to roast it. If you have a pumpkin kicking around your house, you should, too! Then you can make this soup. Roasting is much better than rotting, which is what will happen if you put off roasting your pumpkin for too long. Why waste a source of delicious food? While you’re at it, roast the seeds, too. I tossed mine with ghee and sprinkled them with garlic powder, salt, pepper, and sage, and they were amazing!

If you already got rid of all your pumpkins, don’t despair. Canned pumpkin is available in stores year-round, and will work just fine in this recipe.

Pumpkin is great, but the real star of this soup is the humble shallot. When you fry shallots for a long time over low heat, they turn a wonderful shade of golden brown and develop an even richer savory flavor. After that, when you let them dry on paper towels, they crisp up. Not like potato-chip crispy, but a wonderful kind of chewy-crispy–and they’re WAY more delicious than potato chips. You may want to make extra, because with a little salt sprinkled on top, they’re pretty much better than bacon.

Orange-Glazed Brussels Sprouts (Whole30 Day 10)

January 11, 2014 By Becky 6 Comments

I’ve made it to Day 10 of my Whole30! It feels good to be 1/3 of the way there, and I am loving eating so many vegetables. I’m not loving being the only one who can’t have any bread when we’re out to dinner, but so far the pros outweigh the cons. I like how the Whole30 forces me to be creative in the kitchen, finding new ways to make meat, eggs, and vegetables extra delicious.

As a kid I never liked brussels sprouts, because I’d only tried the mushy, boiled ones. The first time Ben made me Brussels sprouts, I was totally surprised. I LOVED them. He pan-fried them in a skillet until they were browned and crisp around the edges, and sprinkled them with plenty of Cajun seasoning. It’s a simple technique, but somehow it never tastes as good when I try to make it.

Since I’m not the best at making sprouts Ben’s way, I decided to think of a new way to prepare them. I love roasting vegetables because it’s so easy, and a parchment-lined cookie sheet means minimal cleanup. I was inspired by the huge box of oranges I have to create an easy glaze with fresh orange juice and zest, coconut aminos, and chili paste. The results were so delicious that I ate the entire batch for lunch! The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges.

Someday soon, I hope to use this recipe to convince a new person that they love Brussels sprouts. Maybe it will be you!

If you already love Brussels sprouts, what’s your favorite way to prepare them?