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Grain-free Crepes with Apricot Preserves

April 10, 2017 By Becky 26 Comments

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

These grain-free crepes with apricot preserves are the perfect easy but special breakfast for Mother’s Day or any occasion. This post is sponsored by Bonne Maman.

It’s been a while since I’ve posted a breakfast recipe, but I’m making up for it today by sharing these super simple grain-free crepes filled with Bonne Maman apricot preserves. The batter is easy to whip up by hand in just one bowl, and the apricot preserves provide the ideal balance of sweet and tart flavors for the filling. I like to serve these with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh berries, but the crepes and preserves are also great on their own! This is a great recipe to make for a Mother’s Day breakfast in bed or any other special occasion.

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

Bonne Maman preserves are my go-to for filling these crepes and any other time I need fruit preserves–they’re great for adding a hint of sweetness to savory recipes, too! All of Bonne Maman’s products are made with wholesome pantry ingredients and homestyle recipes that have stood the test of time. Their apricot preserves pack even more of a flavor punch than fresh apricots, thanks in part to the brown sugar and lemon juice that are added to the recipe. They’re also gluten free and Non-GMO Project verified. And right now, you can enter Bonne Maman’s sweepstakes to win a 12-piece Le Creuset cookware set, free preserves, and more!

Paleo Potato Hummus with Crudités

March 20, 2017 By Becky 40 Comments

This paleo potato hummus is smooth, flavorful, and ideal for spring get-togethers. No one will guess it’s made with potatoes! This post is sponsored by Potatoes USA.

If you’re looking for a paleo alternative to traditional hummus, I have a treat for you today! This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes. The flavor and texture are so similar to regular hummus, though, that no one will be the wiser. Alongside a platter of vibrant crudités, this super-smooth hummus is sure to be a hit at your next party.

I made this paleo potato hummus for a family gathering a couple of weeks ago and told everyone that it was hummus with a bit of a twist. It was quickly devoured, and no one guessed that potatoes were involved. As someone who doesn’t feel well after eating legumes like chickpeas, I’m thrilled to have discovered this crowd-pleasing, bean-free version of hummus. With olive oil drizzled on top and a sprinkle of paprika, it’s the perfect counterpart to a spread of spring’s freshest veggies.

Easy Gluten-free Vanilla Cupcakes

March 15, 2017 By Becky 61 Comments

When you need a simple but scrumptious spring dessert, look no further than these easy gluten-free vanilla cupcakes! Thank you to my friends at Bob’s Red Mill for sponsoring this post. Their gluten free 1-to-1 baking flour makes this recipe a snap!

It’s snowed twice in Chattanooga in the past three days, but I’m channeling spring with the blush tones of these easy gluten-free vanilla cupcakes. Now that we’ve sprung forward, the warm weather can’t be far behind, right?

Whether or not you’re buried under piles of snow this week, now is a great time to whip up a batch of these babies. They’re easy as can be and made with pantry staples, and are going to be on repeat around here for Easter, Mother’s Day, my birthday (hint HINT), and any old day that needs a sweet ending.

I use Gluten Free 1-to-1 Baking Flour from Bob’s Red Mill for these cupcakes. Bob’s Red Mill’s flours have always been my go-to. I usually bake with a mix of their super finely ground almond flour and tapioca flour, but this flour blend has won me over recently because it’s so convenient. You only need to measure one kind of flour, and it works as a cup-for-cup replacement for wheat flour in all sorts of recipes.

Bob’s has also recently come out with a paleo flour blend that I can’t wait to try in this recipe. And if you don’t follow a gluten-free diet, you can just use their regular flour here!

For these easy gluten-free vanilla cupcakes, I took an old family recipe for “little one-egg cakes” and made just a couple of substitutions: Gluten Free 1-to-1 Baking Flour instead of regular flour and butter instead of shortening. Boom! Easy and delicious vanilla cupcakes. No one will know that these are gluten free!

Cafe Brulot

February 20, 2017 By Becky 6 Comments

This post is sponsored by Cost Plus World Market.

Café brûlot is a fun and dramatic cocktail that will light up your Mardi Gras celebration.

Looking for an entertaining way to celebrate Mardi Gras at home? Look no further than this café brûlot cocktail. To make this iconic New Orleans drink, brandy and Grand Marnier are infused with citrus peel and whole spices, and then set on fire with a long match. To finish the drink and act as a fire extinguisher, hot chicory coffee is poured in. And although it’s not included in the traditional recipe, I like my café brûlot with a pillowy topping of gently whipped cream. It’s hard to decide whether the pyrotechnics or enjoying the drink itself are the best part of this drink!

See more photographs and step-by-step recipe instructions on Discover, a blog by World Market!

This post is sponsored by Cost Plus World Market. Thank you so much for supporting the sponsors that keep A Calculated Whisk running!

Persimmon Bacon Bites with Rosemary Goat Cheese

December 16, 2016 By Becky 32 Comments

These persimmon bacon bites with rosemary goat cheese are the perfect festive appetizer and only require four ingredients! This post is sponsored by Cavit in partnership with Honest Cooking.

If you’re looking for a craveworthy appetizer to keep your family happy while you finish cooking Christmas dinner or to pass around at a New Year’s Eve party, I have totally got you covered. These persimmon bacon bites are the best app I’ve eaten in recent memory, and are super cute to boot. They pair perfectly with a chilled glass of Cavit’s crisp Pinot Grigio, and the combination is pretty much guaranteed to put even the grinchiest of grinches in the holiday spirit. When you’re snacking on fruit with bacon and herbed goat cheese and sipping on tasty Italian wine, there’s just no way not to feel festive.

I just discovered persimmons this year and they’ve quickly become my new favorite fruit. They taste kind of like a delicious mashup between a mango and a papaya, and I find them incredibly addictive. I used fuyu persimmons here and haven’t had a chance to try other varieties yet, so I recommend finding fuyus for this recipe. They’re the ones that are kind of squat like little pumpkins and are not pointed at the bottom.

When I’m eating a persimmon plain, I like to let it get nice and soft so the insides are custardy and smooth. However, when you’re making persimmon bacon bites, you want to choose persimmons that are still a bit firm so the slices will hold together well. Once roasted, they’ll have that smooth texture of a perfectly ripe raw persimmon with an even deeper sweet flavor. The hint of rosemary in the goat cheese makes these bites taste fresh and seasonal, and the bacon ties everything together both literally and figuratively.

Pressure Cooker Ropa Vieja (Slow Cooker, too!)

December 12, 2016 By Becky 70 Comments

Pressure cooker ropa vieja is a time-saving Instant Pot version of the traditional Cuban beef dish, and is naturally gluten and dairy free. There’s also a slow cooker version! This post is sponsored by Pomí in partnership with Honest Cooking.

Have you tried ropa vieja? Don’t worry about the fact that the name is Spanish for “old clothes”–this is supremely delicious comfort food, with nothing old or ragged about it. To make this pressure cooker ropa vieja, beef is quickly seared, then cooked until tender in an addictive sauce made with Pomí tomatoes, bell peppers, onion, garlic, smoked paprika, and other spices.

Next, capers, raisins, and pimiento peppers are added for pops of color, sweetness, and tart, briny flavor. The result is a dish so soothing and satisfying that Ben and I aren’t even close to being tired of it, despite having eaten three giant batches over the past two weeks.

No pressure cooker? Don’t fret (but I do highly recommend the Instant Pot!). This ropa vieja is just as delicious made in a slow cooker. I was surprised to find the two versions indistinguishable in taste and texture, so it’s really just a question of how much time you have and which appliance you want to use.

I used Pomí Organic Strained Tomatoes for this recipe. They’re similar to crushed tomatoes and provide all the great umami-packed flavor of fresh tomatoes grown in the Italian sunshine. (By the way, I also tested this recipe with Pomí’s chopped tomatoes and they worked great, too!) I love that they’re organic and non-GMO certified.

Pomegranate Roasted Jerk Chicken

December 7, 2016 By Becky 29 Comments

This paleo pomegranate roasted jerk chicken is ideal for those who want a festive holiday main with a bit of a kick. Served with baby potatoes, it’s a complete, one-pot meal. This post is sponsored by Frontier Co-op.

I especially enjoy spicy foods in the winter–I’ll take all the warmth I can get when it’s cold outside. This pomegranate roast chicken is perfect for warming up both your kitchen as it roasts and you when you eat it. If you’re spice-averse, though, don’t worry. You can customize the heat level by adding fewer habanero peppers.

The peppers aren’t the only thing bringing heat to this chicken. Spices like cinnamon, allspice, and smoked paprika also have a warming effect. Peppers and spices are combined with a hint of tart sweetness from pomegranate juice, grassy freshness from the scallions, and the savory fragrance of fresh thyme. All of those flavors come together to create a perfect Jamaican jerk paste that’s equally delicious on chicken and potatoes. Roasting the chicken at high heat for the first few minutes and then reducing the heat for the remainder of the cooking time ensures crispy skin and juicy meat.

I created this recipe in partnership with Frontier Co-op, my favorite source for spices and seasonings. Frontier is encouraging everyone to #CookWithPurpose this holiday season and all year long. I care a lot about where my food comes from and how it’s grown, which is why I get most of my produce and meat from local farms that use sustainable practices. It’s important to me to think just as carefully about where our ingredients come from as we do about which delicious dishes to cook up for our families. With spices, though, it can be trickier to know what goes on to get these essential flavorings from farm to table. It’s impossible for me to source things like cinnamon and allspice locally, so I love being able to turn to Frontier Co-op to be assured that I’m getting spices that were grown sustainably and sourced with fair trade practices.

Grain-free Spiced Chocolate Torte

November 30, 2016 By Becky 40 Comments

This grain-free spiced chocolate torte is a great to end a festive dinner. It will satisfy any chocolate lover, but also has a delectable hint of spice.

Thanksgiving is over, and I’m planning to top everything with pomegranate arils from now until the end of the year. This grain-free spiced chocolate torte, of course, is no exception.

I love using warming spices like cinnamon and cardamom to make desserts smell and taste extra festive during the holiday season. However, I’m also a huge lover of chocolate. I didn’t want to choose between my love of chocolate and my love of a little seasonal spice, so I decided to combine the two into a spiced chocolate torte.

This torte has a perfect texture and crumb thanks to a combination of almond flour and tapioca flour from Bob’s Red Mill. Those two flours are my go-to for grain-free baking year round. The almond flour, which is made of whole, blanched sweet almonds, provides the tenderness and richness that every torte needs. And since Bob’s Red Mill almond flour is super finely ground, there’s no need to sift it before using! As an extra bonus, almonds are packed with healthy monounsaturated fats and protein, but are low in carbohydrates (and are naturally gluten free).

Baked Pumpkin Custards with Maple Mascarpone Whipped Cream

October 1, 2016 By Becky 28 Comments

This post is sponsored by Cost Plus World Market.

These gluten-free baked pumpkin custards with maple mascarpone take just ten minutes to prepare, and are the perfect way to end a fall dinner.

Fall is finally here, and it’s no longer taboo to eat pumpkin spice everything! The first thing I like to whip up when the weather turns is these baked pumpkin custards with maple mascarpone whipped cream. The pumpkin custards are scrumptious, perfectly spiced, and super smooth—like pumpkin pie without the tedious process of making a crust. And the maple mascarpone whipped cream is rich and lightly sweetened, with just enough maple flavor in each bite to remind you that you’re eating something autumnal.

These custards are perfect for Halloween, Thanksgiving, or any special fall occasion, especially when baked in these adorable ceramic pumpkin bakers. To make this treat extra fun, I like to pick up a few different toppings to add even more texture and flavor and let each person mix and match to their heart’s content. Here I used crumbled gluten-free gingersnap cookies (leave them out if you’re avoiding rice flour), crystallized ginger chips, and pumpkin pie almonds, but any seasonal candy or cookie is a great bet. Shaved dark chocolate or chopped pecans would be delicious, too!

Maple Balsamic Chicken and Bacon Skewers

June 10, 2016 By Becky 26 Comments

Chicken and bacon skewers are sure to become your next grilling obsession! These easy skewers feature chicken with a maple balsamic glaze, zucchini, summer squash, and peppers woven together with bacon. This post is sponsored by Santa Rita in partnership with Honest Cooking.

Food on a stick is just more fun, right? Especially when there’s bacon involved. These skewers will be the star of your next cookout. Maple syrup, balsamic vinegar, and spices add flavor to the chicken, and the chicken and vegetables are super succulent because they’re nestled in between waves of bacon while they cook. The end result is a skewer with a perfect balance of sweet and salty, with plenty of protein and colorful pops of veggies.

Together with a glass of chilled white wine, these skewers just scream summer, and I recommend Santa Rita 120 Sauvignon Blanc. I absolutely love a good wine that doesn’t break the bank, and this one is perfect. All its citrusy notes make it super refreshing, the perfect counterpoint to a smoky skewer of grilled goodness. I also feel good about this wine because of Santa Rita’s commitment to sustainability–they’re working hard to measure and reduce their carbon footprint and implement technologies that reduce pollution and wasted water. Cheers to that!

Easy Texas Sheet Cake

June 6, 2016 By Becky 20 Comments

When you need grain-free, dairy-free cake for a crowd, this easy Texas sheet cake is here for you! It’s simple to make (no mixed needed!) and impossibly delicious. This post is sponsored by Dream in partnership with Honest Cooking.

This easy Texas sheet cake is perfect for times when you need a cake that serves a lot of people, but is simple and straightforward to make. It’s ideal for feeding folks with dietary restrictions since it’s paleo-friendly and free of gluten, grains, and dairy. And it’s also just the thing for when you suddenly need chocolate cake on a random afternoon and don’t want to wait too long to get your fix. With a chocolate sheet cake, you don’t have to worry about un-molding, stacking, or leveling multiple layers of cake. And since sheet cakes are thin, they cool quickly so you don’t have to wait long to frost them. You can make this whole thing, start to finish, in less than an hour. It’s also just really fun to look at such a vast expanse of cake!

This cake also has the best texture of any paleo-friendly chocolate cake I’ve ever made–it really tastes just like a regular cake! But, like a really good, homemade regular cake–not a store-bought one, of course. I looked to classic, gluten-laden Texas sheet cake recipes for guidance in developing this recipe, and discovered that they are usually made with buttermilk. Buttermilk works together with baking soda to help cakes rise, and also helps create a tender crumb. For this recipe, I made a super simple dairy-free buttermilk replacement using Dream Ultimate Almond Unsweetened Almond Beverage and a little bit of apple cider vinegar.

Samosa Bites with Paleo Raita

January 27, 2016 By Becky 2 Comments

This post is sponsored by the U.S. Potato Board in collaboration with Honest Cooking.

These samosa bites showcase the best part of the classic Indian appetizer—the perfectly spiced potato filling! They’re baked, not fried, and are served with a cooling cucumber raita.

I love Indian food, and am a huge fan of going to Indian buffets for lunch. I actually find it pretty easy to follow a primal diet there–I avoid the breads, of course, but many of the curries, chutneys, and tandoori meats are fine. Indian food uses so many great spices and flavor-packed vegetables like ginger, garlic, and chiles that I never feel like I’m missing out on anything.

Samosas, though, have always been a sticking point. The potato filling is so delicious, especially with some raita on top, but I’ve never been a fan of the heavy, gluten-laden, deep-fried wrappers. Since it’s a little bit uncouth and definitely not in the spirit of paleo to go to a buffet and unwrap a samosa and eat only the insides, I decided to take matters into my own kitchen.

Potatoes are a nutrient-dense food and a great source of healthy carbohydrates since they’re naturally gluten free. They have more potassium than bananas, and a serving of potatoes also gives you almost half of the Vitamin C you need for the day (for more info, check out the Potato Board’s nutritional facts page here). Most people now consider potatoes an integral part of a paleo diet, and as of July of 2014, they’re even Whole30 compliant! (You should have seen how happy I was the day that change was announced. There may or may not have been some dancing involved.)