Tag Archives: Eeeeeats

Cranberry-Orange English Muffins – Grain Free

Cranberry Orange English Muffins Gluten Free Dairy Free

Reducing your grain consumption or eating grain free, whether for health reasons, or because you are eating a lower carb diet, doesn’t mean you have to be without English Muffins!!!

English Muffins, I have missed you so!

Cranberry Orange English Muffins are one of my favorites! You can make these English Muffins in a little over 30 minutes. They are like a warm hug. Slather them with your favorite spread. The ones shown here are topped with American Spoon Blueberry Spoon Fruit. They always list allergens on their jams, spreads and products, and almost everything is gluten free.

This recipe makes 4 English Muffins. To make these a Cinnamon Raisin English Muffin, substitute raisins for the cranberries, omit the orange zest, and add 1/2 teaspoon of cinnamon. Cranberry Orange English Muffins Grain Free

Cranberry-Orange English Muffins – Grain Free

Preheat your oven to 350° F.

Spray four English Muffin Rings with cooking spray and place them on a parchment lined cookie sheet. I used Avocado Oil Spray.

Ingredients:

1/2 Cup of Coconut Flour

2 Eggs

1/4 Cup Avocado Oil or Olive Oil

4 Teaspoons of Ground Flax

2 Tablespoons of Fresh Orange Juice

1/2 Teaspoon of Orange Zest

1 Tablespoon of Honey (may substitute maple syrup)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Powder (here is my recipe for corn free baking powder)

1/4 Cup of Dried Cranberries (I used apple juice sweetened)

Directions:

Beat together eggs, honey, orange juice, orange zest and avocado oil until creamy. Add in the coconut flour, ground flax, sea salt and baking powder. Beat until thickened. Fold in the cranberries.

Fill the four English Muffin Rings evenly. Using the back of a wet spoon, smooth the batter to the edges of the rings evenly. Re-wet the spoon as needed. No sticking this way!

Mist the tops of the English Muffin batter lightly with more cooking spray. Bake in your preheated oven for 20 minutes, or until the edges are turning golden brown and the center are baked through. Remove from the oven, and cool for five minutes. Remove the rings. If they stick a bit, run a knife around the edges. Cool completely. Split the English Muffins carefully with a bread knife. Enjoy!

Cranberry-Orange Grain Free English Muffins

Toasted Coconut and Dark Chocolate Ice Cream

Toasted Coconut and Chocolate Ice Cream.jpg

I have this slight obsession with toasted coconut ice cream with chocolate bits. There is this extraordinary ice cream shop where we vacation every Summer, and they have the Best ice cream……..Toasted Coconut is my favorite. It’s been around for years, but since becoming dairy intolerant, I haven’t chosen to partake. It is their #2 best seller. Of course, the ice cream has dairy (It is gluten free) which totally does not agree with me, and I don’t want to spend my vacay time with a belly ache and bloating because I couldn’t resist.

Toasted Coconut and Dark Chocolate Ice Cream

So, I was thinking “Dang Girl, aren’t you a food blogger and recipe developer?” Me to self, “Well, Ya”…… So, I made my own, getting as close as possible. This is a recipe to replicate my favorite Vacay Ice Cream without the refined sugar and dairy. It’s delicious, it’s got some crunch, and a whole lot of yum factor!

Toasted Coconut and Dark Chocolate Dairy Free Ice Cream Gluten Free

Toasted Coconut and Dark Chocolate Ice Cream

1 Cup of Dang Coconut Chips (this kind, already toasted for you)

1/3 Cup of Dark Chocolate Chips (I used Enjoy Life)

1 Can of Full Fat Coconut Milk, chilled

1/4 Cup of Pure Honey (local tastes best)

1/4 Cup of Coconut Butter, Softened

1 Teaspoon of Pure Vanilla Extract

1 Tablespoon of White Rum (I used Bacardi it’s Gluten Free)

1 Tablespoon of Grass Fed Collagen

1/8 teaspoon of Sea Salt

Directions:

In a mini food processor, process your coconut chips until they are fine in texture. Lay them out in a single layer on a parchment lined sheet. In a small microwave safe bowl, melt the chocolate chips for 30 seconds at a time until smooth and creamy. Stir them with a fork in between 30 second increments until they are completely melted and creamy. Drizzle the melted chips over the coconut. Toss the coconut and chocolate with forks on the sheet to coat about 75 percent of the coconut. Let sit for a couple hours at room temperature until it has solidifying and can be broken into bits with your hands.

chocolate coconut

Once your coconut chocolate bits are ready, you can make your ice cream.

In a blender, blend the coconut milk, honey, coconut butter, vanilla, collagen, salt and white rum. The rum makes the ice cream softer. Add it to an electric ice cream maker and churn. At the end of churning time, add the coconut chocolate bits. This will be the last few minutes. Let the machine incorporate the chocolate coconut bits.

Serve!

Toasted Coconut and Dark Chocolate Ice Cream that is Dairy Free Crunchy Chocolatey Deliciousness!

Best Cranberry Chicken Salad – My All Time Favorite Chicken Salad

Best Chicken Salad Paleo Gluten Free

This is my family’s favorite chicken salad recipe. It has two kinds of onions in it, dried cranberries, crunchy celery, high quality mayonnaise and a little white pepper! It is requested, especially in the Summer, when I have guests coming to stay.

Best Chicken Salad So Yummy

The Wild Sweet Peas are profuse this year Up North! I couldn’t resist including some in this post! They are carpeting the fields and roadsides this time of year and are extra gorgeous this Summer!!!

Sweet Peas

Cranberry Chicken Salad

6 Boneless Chicken Breasts

1 Cup of Finely Diced Celery

1/2 Cup of Dried Cranberries (I use apple juice sweetened like these)

1/2 Cup of Diced Red Onion

1/2 Cup of Sliced Scallions

Sea Salt to Taste

1/4 Teaspoon of White Pepper

1 1/2 Cups of High Quality Mayonnaise (I used Primal Kitchen Avocado Oil Mayo here)

Directions:

Preheat your oven to 400° degrees F. Lay the chicken breasts on a rimmed baking sheet, and brush them with olive oil, and sprinkle with salt and pepper.

Bake the breasts in your oven for 30 minutes or until they just reach 165° degrees F. You don’t want dry breasts! Set aside to cool.

Chop and prep the celery, onions and scallions. When the chicken is cool, chop it into nice bite sized pieces on the smaller side.

Best Chicken Salad Recipe

This is a large recipe perfect for a potluck or picnic! It also keeps well in the refrigerator for three days.

12 Servings.

Best Cranberry Chicken Salad Healthy and Delish

Mermaid Vibes Salad

Mermaid Vibes Gluten Free Salad

Get your mermaid tail ready and dig into this Mermaid Vibes Salad, because Summer is almost here!

This light and seasonal salad will delight your inner mermaid and free spirit without weighing you down!

Mermaid Vibes Salad

Ingredients:

1 Head of Living Butter Lettuce

1 Carrot, Sliced on the diagonal with a Mandolin slicer or thinly sliced

1/2 an English Cucumber, Sliced on a diagonal with a Mandolin or thinly sliced

1/2 a Chioggia Beet, peeled and shaved with a Mandolin or very thinly sliced

Broccoli Sprouts

Watercress

Avocado, sliced

Brown Rice Wraps

Seaweed Salad (Purchased or Use My Recipe Below)

Mermaid Dressing (Recipe Below)

Directions:

Whisk up your Mermaid Dressing and set aside.

Cut the Brown Rice Wraps into sixths and toast the wedges in the oven at 350º degrees F. until just crisp.

Take your prepared salad ingredients and lay two handfuls of roughly torn butter lettuce in the bottom of your dish. Now, artfully arrange your toppings, and drizzle with Mermaid Dressing. Dig in! This is a highly nutritious, light, and absolutely delicious salad!

Mermaid Dressing

Ingredients:

2 Tablespoons of Full Fat Coconut Milk

2 Tablespoons of Olive Oil

1 Tablespoon of White Balsamic Vinegar

1 Teaspoon of Raw Honey

1/4 Teaspoon of Ground Tumeric

1/4 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1 Pinch of White Pepper

Directions: Whisk Thoroughly. Refrigerate.

Seaweed Salad

1/2 of a 1.76 oz. package of Wakame Seaweed (like this)

3 Tablespoons of Rice Vinegar

3 Tablespoons of Coconut Aminos

2 Teaspoons of Raw Runny Honey

1 Tablespoon of Sesame Oil

1 Teaspoon of Freshly Grated Ginger Root

1/4 Cup of Finely Shredded Carrot

1/4 Teaspoon of Sea Salt

2 Scallions, Thinly Sliced

Directions: Briefly Rinse your Dried Wakame Seaweed. Then, soak it in a bowl of warm water for five minutes. While the seaweed is soaking, whisk together the rice vinegar, coconut aminos, honey, sesame oil, ginger root and salt. Stir in the carrots and scallions until blended. Pour over the seaweed and toss. Keep Refrigerated.

Mermaid Vibes Salad - For Your Inner Mermaid! Delicious Light Salad that is Gluten and Soy Free. Spa Quality and Healthy!

Grain Free Skillet Monster Cookie!

Grain Free Skillet Monster Cookie - Party Fun!

Fun Food is great for entertaining, and what is more fun that a giant monster cookie made in a cast iron skillet? Make it for your kids and their friends, but don’t forget the adults! They like to have fun too!

Skillet Monster Cookie (Paleo) - Fun Crowd Pleaser

Grain Free Skillet Monster Cookie

Preheat Oven 350º degrees F.

Ingredients:

2 Pastured Eggs

1/2 Cup of Coconut Flour (I Use This)

1/4 Cup of Pure Maple Syrup

1/2 Cup of Ghee, Butter (softened) or Olive Oil, plus 1 Tablespoon for Greasing the Pan

1 Teaspoon of Pure Vanilla Extract (Like This Gluten Free Brand)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/3 Cup of Dried Cranberries

1/3 Cup of Dried Raisins

1/3 Cup of Raw Pecans

1/3 Cup of Dark Chocolate Chips (I use Enjoy Life)

Party Skillet Monster Cookie - Grain Free Delicious and Fun!

Directions:

In an 8″ Cast Iron Skillet, melt the Ghee or Butter and brush up the sides of the pan. If using olive oil just brush around the bottom and sides of the pan.

In a large mixing bowl, beat your eggs and Ghee, Butter or Olive Oil until creamy with a mixer. Add the maple syrup and vanilla and mix thoroughly. Sift together the coconut flour, salt and baking soda. Put the cookie dough into the greased skillet, and spread it evenly to the edges. Now, sprinkle the cranberries, raisins, pecans and chocolate chips on the top and press into the dough evenly.

Place the skillet into the preheated oven, and bake for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and what fun!….A beautiful, decadent skillet cookie! Great for a party or cookout!!!

For extra decadence, top the skillet cookie while still warm with coconut milk ice cream, like this recipe!

Crowd Pleasing Giant Cookie in a Skillet! Grain Free, Paleo with a Dairy Free Option!

Chicken Pizza Paillards

Chicken Pizza Paillairds

Paillards is a French term for pounded or thinly sliced meat. Paillards are quick cooking and tender. For these Chicken Pizza Paillards, I used Primal Palate’s Super Gyro Seasoning Blend. It is my favorite gluten free seasoning blend of Himalayan pink salt oregano, marjoram, thyme, and garlic. This is a fabulous, juicy chicken dish! A quick tip I got from Rachel Ray, buy boneless chicken breasts in bulk for savings, and pound them into paillards and freeze between sheets of parchment. Then when you want to make a quick cooking chicken dinner, you can just pull the amount you want out of the freezer. They thaw very quickly!

Chicken Pizza Paillards

Ingredients:

4 Boneless Chicken Breasts

16 Oz. of White Button Mushrooms, Sliced

6 Tablespoons Olive Oil

Pizza Sauce (I used Muir Glen Organic which has no Sugar Added)

Fresh Basil, Chopped

3 Tablespoons of Aged Balsamic Vinegar (my favorite is 18 year old from Fustinis)

Super Gyro Seasoning Blend

Sea Salt

Directions: Preheat your oven to 350° degrees F. Pound the chicken breasts to about a half inch thick using a meat pounder, and cover the chicken with plastic wrap when pounding to prevent splatter. Slice the mushrooms, and add them to a cast iron skillet with 3 tablespoons of the olive oil. Sprinkle with a generous double pinch of sea salt, and cook over medium high heat for ten to fifteen minutes until nice and golden brown. When they are golden brown, add in 3 tablespoons of aged balsamic vinegar and cook until it has evaporated and infused into the mushrooms. Set aside.

In a large nonstick, oven-safe skillet, add the last 3 tablespoons of olive oil and heat over medium high heat. Season your pounded chicken generously with Super Gyro Seasoning by Primal Palate on both sides. (A nice even coat. The amount depends on the surface area of your chicken. I like to be generous) Add the seasoned chicken to the hot skillet and cook for 4 minutes a side or until golden brown on each side. Now, pop the chicken into the oven for five minutes, or until the center of the chicken reaches 165° degrees. While the chicken is in the oven, heat up the pizza sauce.

Remove the chicken from the oven and top each breast with the hot pizza sauce, 1/4 of the mushrooms and sprinkle with chopped basil.

Enjoy!

Sandra

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