Tag Archives: Gluten Free

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

 

Kale Salad with Cranberries and Cashews

Cranberry Cashew Kale Salad with Mustard Vinaigrette

This is a delicious salad any time of year, but it is particularly good, in my opinion, in Autumn! The crunch of the cashews, and the chewiness of the dried cranberries, along with the savory scallions and tangy mustard maple dressing is the perfect balance of sweet and zesty!

Kale Salad with Cranberries and Cashews

1 Bunch of Lacinato Kale (also known as dinosaur kale)

1/3 Cup of Dried Cranberries (fruit juice sweetened if available)

1/3 Cup of Raw Cashews

2 Scallions (thinly sliced)

1 Tablespoon of White Balsamic Vinegar

Mustard Maple Dressing:

1/4 Cup of Olive Oil

1 Tablespoon of White Balsamic Vinegar

1 Tablespoon of Dijon Mustard

1/4 Teaspoon of Sea Salt

1/8 Teaspoon Black Pepper

Directions:

Wash and strip the stems from the kale. Tear the kale leaves into bite sized pieces and add them to a medium salad bowl. Pour over 1 tablespoon of white balsamic vinegar and massage the kale leaves with your hands. The vinegar and massaging will help break down the fibers in the kale and make them tender, about three minutes will do.

Add in the cranberries, cashews and sliced scallions.

Whisk together the Dressing ingredients, and pour over the kale salad. Toss and serve!

Delicious Kale Salad with Cranberries, Cashews and a Maple Mustard Dressing. Gluten and Dairy Free

Apple Maple Coffee Cake with Maple Glaze

Apple Maple Coffee Cake with Maple Glaze Paleo

I’m sitting in my kitchen this morning listening to the rain pour down outside. It is really pleasing and cheerful after such a long hot and humid spell. It feels so refreshing after the oppressive heat. The air is cooler and more invigorating. I am envisioning everything getting washed fresh to bring in the new season.

Apple Maple Cake Grain Free Moist and Delicious

Because it is September, and the apples are in season, my mind always wanders to baked apples, warm cinnamon, cloves and spices.

What better way to welcome in the cooler weather than a coffee cake filled with delicious softly baked apples.

Whole Apple Maple Coffee Cake - Whole top View

Ming always gets frisky in the cooler weather, so we will be doing more outside walks. In the heat she just plops down and refuses to budge. Fawn pugs do have a double coat, which must be terribly hot. I can only imagine if I were wearing not one, but two coats in the hot weather, what I would do. Here she is in her beautiful new collar and leash from Pack Leashes. We always get her a brand new spiffy collar after Summer, and I found this company recently that donates 4 pounds of dog food to a no kill shelter with every purchase, plus their leashes are guaranteed for life! Gotta love that! You can get 20% off your purchase from me when shopping with them by using the code MINGANDLILY at checkout.

ming

I’ve recently been busy in my sewing room making quilts. In this case they are two panda quilts, one is finished, and I am almost done with the second. I’ve been sewing since I was in middle school. I made one of my prom dresses in high school, then when my husband and I bought our first home, I made window treatments, pillows, table runners and other home decor. When we had our little girls, I sewed them dresses and Halloween costumes and stuffed animals. Then a nice women in our town introduced me to quilting, and I found a whole new avenue that I really loved. Two years ago I opened an Etsy Shop, Porcupine Craft Studio.  You can visit if here: Right now I have many different bags available, and my daughter Jessica makes greeting cards using quilling art. The quilts will go in the shop in the next couple weeks. I find time to sew in the evenings, and I  find it relaxing and an enjoyable creative outlet.

Here’s my latest quilt.

Apple Maple c

Back to the Apple Maple Coffee Cake! It is perfect for a rainy day or a sunny autumn day. This recipe is grain free, dairy free and nut free. I topped it with a creamy coconut butter maple frosting which is spread over the baked apple top. The cake is baked with the apples in the bottom, which makes them perfectly soft.

Apple Maple Coffee Cake with Maple Glaze

Preheat the oven to 350º degrees F.

Ingredients for the Cake:

3 Cups of Peeled, Cored and Sliced Apples

1/2 Cup of Maple Sugar

1/2 Cup Plus 2 Tablespoons of Coconut Flour

6 Pastured Eggs

1/4 Cup of Organic Shortening 

1/4 Cup of Coconut Butter

1 Tablespoon of Pure Vanilla Extract

1 Tablespoon of Fresh Lemon Juice

1 1/2 Teaspoon of Baking Soda

2 Teaspoons of Ground Cinnamon

1/4 Teaspoon of Nutmeg

1/4 Teaspoon of Ginger

1/4 Teaspoon of Allspice

1/8 Teaspoon of Cloves

1/4 Teaspoon of fine Sea Salt

Ingredients for the Maple Glaze:

1/2 Cup of Coconut Butter 

2 Tablespoons of Real Maple Syrup

Directions:

Grease an 8″ spring form or cake pan with organic shortening. Draw a round circle on parchment paper using the bottom of the cake pan as a template. Cut out the circle and place it in the bottom of the greased pan.

Place the peeled, sliced apples in the bottom of the pan in concentric circles starting on the outside and working your way in.

apples

In a food processor, add six eggs and the maple sugar. Process until creamy. Add the lemon juice, vanilla extract, coconut butter (soften the coconut butter just slightly for ten seconds in the microwave) and palm shortening, process until creamy. Add the coconut flour, baking soda, salt, and all the spices. Process for thirty seconds, then scrape down the sides of the processor, and process another minute. Scoop the cake batter over the apples and spread evenly over the apples to the sides of the pan.

*If using a spring form pan, I recommend placing it on a cookie sheet to bake in case of leakage.

Bake in your preheated oven for 45 to 55 minutes, or until a toothpick comes clean when poked in the middle of the cake with just a few crumbs on it.

Remove the coffee cake from the oven, and cool on a wire rack for ten minutes. Remove the sides of the spring form pan and cool completely. If using a cake pan, run a knife around the edges of the cake pan, and invert onto a wire rack to cool. When the cake is cooled, you are ready to make the glaze.

This is super simple and delicious. Soften a half cup of coconut butter in the microwave. Do this in ten second increments just until it is soft. Whisk in two tablespoons of pure maple syrup with a fork. Then, spread the glaze evenly over the coffee cake. Now it is all done and ready to serve.

You can absolutely pour this glaze over the cake when it is still warm and serve it that way too! There is nothing better than a warm coffee cake!

Apple Maple Coffee Cake with Maple Glaze. This cake is moist and perfect for Autumn. Grain, Dairy and Nut Free!

Fresh Peach Salsa

This Salsa is light and refreshing, and no cook! I have been taking advantage of the bounty of fresh peaches to make this delightful salsa. It has the zip of red onion, the tartness of pineapple and lime, the juiciness of peaches (so, so good when in season), and the bite of some black pepper!

Fresh Peach Salsa So Fresh and Easy

This comes together in under ten minutes. What’s better than a fresh fruit salsa with no additives or preservatives. The color is gorgeous too!

Fresh Peach Salsa - Nightshade Free

If you are in the cilantro haters camp, substitute fresh parsley. I happen to love it, and it adds a nice salsa flavor, but parsley is good too.

Mixing Fresh Peach Salsa

Fresh Peach Salsa

Ingredients:

1/2 Cup Fresh Pineapple, Diced

1 Fresh, Ripe Peach, Diced

1/4 Cup of Red Onion, Minced

2 Tablespoons of Fresh Cilantro, Chopped

1 Tablespoon of Fresh Lime Juice

2 Teaspoons of Runny Honey

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Black Pepper (Omit for AIP)

Directions:

Add the prepared pineapple, peach, onion and cilantro to a bowl. Whisk together the lime juice, honey, salt and pepper if using. Pour it over the salsa mixture and toss. Refrigerate until ready to serve.

Fresh Peach Salsa Nightshade Free

Superfood Cinnamon Goji Berry Muffins

Superfood Cinnamon Goji Muffins Gluten Free

How’s your August so far? The Summer is flying by, and I have been trying to soak up every minute of it by getting outside as much as possible. I have been taking these Superfood muffins with me! The Goji berries and cinnamon gives them a delicious earthy, whole grain flavor.

Superfood Cinnamon Goji Berry Muffins

My daughter, who is going to be a Senior this year, has her first job over the Summer at a very busy ice cream shop, and we are getting ready for Senior Portraits this month. It’s true, they grow up too fast. It’s been an adjustment for her younger sister, who is the baby of the family, but we have been enjoying Mother/Daughter one on one time.

What’s been your favorite thing so far about this Summer? I hope you are living with an attitude of abundance. There is always something that is good, and having a good attitude can completely change your outlook. Being happy and bright is a habit that can be cultivated until it just comes naturally, just as negative thoughts and attitudes are. Our bodies and health respond to our attitude, moods and beliefs. So, take time every day to do something you love, and also embrace your have to do’s. It really doesn’t serve us at all to moan and groan about having to clean, go to work, grocery shop, etc. Doing it with a good, can do attitude makes life so much better! Cultivate happiness.

So, here is this amazing muffin recipe that promotes health and tastes delicious!

Superfood Cinnamon Goji Berry Muffins

Soak your dried goji berries in water overnight in the refrigerator, or for two hours at room temperature making sure the berries are completely covered with water.

Ingredients:

1 1/2 Cups of Diced Zucchini

3 Eggs

1/2 Cup of Coconut Flour

1/2 Cup of Soaked Goji Berries (Like these), soaked and drained

1/4 Cup of Coconut Sugar

1/4 Cup of Coconut Milk

1/4 Cup of Avocado Oil

1 Tablespoon of Ground Cinnamon

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions:

Preheat your oven to 350° degrees F. In a food processor, add your diced zucchini and process to make crumbs. Add the eggs, and puree. Now, add the coconut sugar, avocado oil, cinnamon, coconut milk and vanilla. Process until creamy. Add the coconut flour, baking soda, and salt, and process for one minute. Finally, add all but two tablespoons of the goji berries and pulse just until combined.

Scoop the muffin batter into 12 muffin cups lined with muffin papers and sprinkle the remaining goji berries on top of the muffins. Bake in your preheated oven 25 to 35 minutes, or until the muffins spring back to the touch. Remove them from the oven, and cool five minutes in the pan before transferring to a cooling rack.

Enjoy!

goji superfood muffins

Grain Free Superfood Muffins! Paleo, Dairy Free deliciousness!

 

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!

Italian Sheet Pan Pork Tenderloin and Vegetables

Italian Sheet Pan Pork Tenderloin Dinner.JPGSheet pan meals are a quick and easy way to get a full meal on the table. This Italian dish has lean pork tenderloins, butternut squash and red cabbage! The tenderloins are tender and juicy, and the secret ingredient that’s not so secret is truffle salt! If you have never used it before, it is a fantastic way to add umami. I am obsessed with it lately! Also, the combination of Three salts……a pink, a smoked, and a truffle salt, all used judiciously, makes this pork crusty and oh so good!

plated pork dinner

You can serve this as a meal in itself! It is Plenty! But, you can also bump it up real fast by adding some cooked leafy greens on the side like the Swiss Chard shown above and some Kelp Noodles! Your choice! Keep going! The recipe is next!

Italian Sheet Pan Pork Tenderloin and Vegetables

Italian Sheet Pan Pork Tenderloin and Vegetables

Ingredients:

2 Pork Tenderloins

1 Small Red Cabbage (shredded by hand with a knife)

1 Medium Butternut Squash (peeled, seeded and cubed)

4 Tablespoons of Olive Oil, divided

1/2 Teaspoon of Pink Salt, divided

1 Teaspoon of Dried Marjoram

1 Teaspoon of Dried Thyme

1 Teaspoon of Dried Parsley

1 Teaspoon of Dried Oregano

1/2 Teaspoon of Truffle Salt (I use this brand)

1/2 Teaspoon of Smoked Salt (here)

1/4 Teaspoon of Pink Salt

1/2 Teaspoon of Onion Powder

1/2 Teaspoon of Garlic Powder

Directions:

Preheat your oven to 400° degrees F. On a Large Sheet Pan, toss the shredded cabbage and cubed butternut squash with two tablespoons of good olive oil and 1/4 teaspoon of pink salt.

Place the vegetables in the preheated oven and bake for 20 minutes. Meanwhile, mix together the remaining herbs, spices and salts, including the second 1/4 teaspoon of the pink salt. Make sure to crush your smoked salt before blending in the other spices, because it is a little chunkier salt. Coat the pork tenderloins with the seasoning you just prepared. In a non-stick skillet, add 2 Tablespoons of Olive Oil. Sautee the pork tenderloins over medium high heat until browned on both sides. Set aside until the twenty minutes have passed for the vegetables in the oven.

Now, add the browned pork tenderloins to the top of the vegetables that have been roasting. Roast an additional twenty minutes, or just until the pork reaches an internal temperature of 145°F. Remove the sheet pan from the oven, and let the tenderloins set for ten minutes before slicing.

Serve!

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