Dairy-Free Crock Pot Butternut Squash Soup

I've been on a bit of a roll with soup lately. My old crock pot unfortunately died, and we picked up a new one...so of course, I've been inspired to use it!

Overnight I made a delicious crock pot soup, and I'm happy to share the recipe here! It's gluten-free, and dairy-free. It's got a subtle hint of cinnamon and is absolutely belly and heartwarming.

Butternut Squash Soup

4 cups chicken broth
1 butternut squash: peeled, seeded, and diced (pieces don't have to be of equal size)
2 carrots, diced
1 large yam, peeled, and diced
1 yellow onion, diced
2 tablespoons coconut oil
1 tablespoon cinnamon
salt and pepper, to taste

Simple ingredients! Just dump them all in a Crock Pot, stir, and cook on low for 8-10 hours. Once finished, blend up with a hand blender.

Enjoy!

Crock-Pot Mango Coconut Chicken Curry

Absolutely delicious, and a wonderful lunch to bring to work! This makes a crock-pot full!

Ingredients:

12 boneless, skinless chicken thighs
1 tablespoon coconut oil (if you don't have this, go ahead and use butter)
1 can coconut milk
2 cups diced carrots
1 zucchini, quartered, then diced
2 tomatoes, diced
2 mangos, skinned and diced
2 bell peppers, colours of your choice, diced
1 1/2 tbsp medium curry powder
1 tbsp grated ginger
1/4 cup cilantro (I used freeze dried)
1 tbsp cumin
1 tsp onion powder
salt, and pepper to taste

Instructions:

Toss it all in your crock-pot or slow cooker, and stir.
Cook on low for 9 hours. No need to stir!

Roasted Chestnuts

It's that time of year (in Vancouver anyways...) that the roasted chestnut vendors scatter the streets downtown. Those difficult to peel, but delightful and filling bites are such a treat when you're doing your Christmas shopping, but have you ever considered making them at home? I sure hadn't...until I saw raw chestnuts on display at my local No Frills.

This is a super easy recipe that takes about 40 minutes. When shopping at the grocery store, pick the large round chestnuts with a smooth glossy shell. Keep them in the fridge until you're ready for them. From my research, they should last in the fridge about 2 weeks...but I wouldn't keep them that long.

Instructions:

1. Preheat the oven to 350 degrees F.

2. Hold the pointy end of the chestnut from your forefinger to the flatter end with your thumb. Make a thin slice across the rounded part of the chestnut shell, making sure you cut through the shell part (but don't go too deep). Use a serrated knife, versus a smooth blade.

3. Toss the chestnuts into a pie pan, making sure there's only one layer (don't stack them)

4. Bake for 35 minutes.

5. Enjoy!

Perfect Pork Loin Rub

If you haven't already discovered this, Costco sells the BEST pork loins. They come in packs of 5 or 6 in the fresh meat section, so you can pack them up and freeze them, cooking only one at a time.

Tonight I made a perfect pork loin rub, adapted from an online recipe I found to accommodate my allergies. It's sweet, with a hint of heat that can be adjusted by the amount of crushed peppers you add! This recipe is enough for one pork loin.

I rubbed this mixture onto the pork loin only minutes before wrapping in tin foil and baking at 350 degrees for 50 minutes.

Enjoy!

Ingredients: (I measured very loosely, so play a little with this recipe to develop your favourite blend!)

1 tbsp brown sugar
1/2 tsp coarse black pepper
1/2 tsp Himalayan salt
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp thyme

Shake it up! Rub it on!

Creamy Curried Potatoes and Swiss Chard

I am all about the Thai curry. It makes me feel all warm and fuzzy inside, like I'm tucked underneath the covers with a burning fireplace in the background. I have no idea why this image comes to mind...it's totally not what I'm sure most people think of when they eat Thai food. It's just...comforting!

Tonight I made a wonderful and SUPER EASY side dish that takes very little preparation.

Read what Super Foods Magazine had to say about Swiss Chard!

Ingredients:
Approx 20 baby red potatoes, sliced
2 leaves (and stems!) of swiss chard, roughly chopped
1/2 small yellow onion, chopped
1 cup coconut milk
1 1/2 tablespoon green curry paste
1 tablespoon coconut oil


Add the coconut oil to a large pan, and heat for a minute or two on medium heat.
Add the potatoes and onion and stir occasionally for the next 10 minutes.
Add the coconut milk, and continue to stir occasionally for 5-10 minutes, or until most of the coconut milk has been absorbed.
Add the curry paste, and swiss chard. Cover.

Once the swiss chard is tender (about 5 minutes), you'll be done! Season with S&P!

Coconut Crusted Chicken with Spicy Peach Dipping Salsa

I apologize for the hiatus...this happened last summer, too. I've been very busy (as summers seem to go...), but also haven't really had much worth blogging about until now!

A few weeks ago I went to a girl's night at my friend's place. She served us a delicious recipe similar to this, and I haven't been able to stop thinking about it. Coconut crusted chicken....just thinking about it makes me drool. We had peaches laying around in our fridge, and I thought...coconut....chicken...peaches...yes! I'm going to have it all!

This recipe is extraordinary, and I know I'll be using coconut to crust more than just chicken in the future. We used 2 chicken breasts for this recipe, and ate it for dinner. It would also serve as a fantastic appetizer!

*This recipe contains egg.

Coconut Crusted Chicken with Spicy Peach Dipping Salsa

You will need:

2 boneless, skinless chicken breasts, sliced into strips
1 egg, yolk and white lightly whipped
1 cup (at least) unsweetened coconut (I used unsweetened coconut ribbons from Whole Foods and cut them up a bit smaller to accommodate)

AND

2 peaches, peeled with pits removed
1 tbsp raw honey (optional...if your peaches are really sweet, omit! The peaches I had were not at all sweet)
1/2 tsp red chili flakes


1. Using a hand blender, blend peaches, honey, and red chill flakes until MOSTLY smooth. Refrigerate 30 minutes.

2. Dip chicken strips into egg mixture, then coconut. Cover thoroughly with coconut before placing on a parchment paper lined baking sheet.

3. Once all are complete, bake at 375 for 10 minutes. Flip, then bake for another 5-7 minutes.

4. Allow to rest for 5 minutes prior to serving.


**I managed to save 2 small pieces and a little salsa before they were all devoured...here's what they look like!

Homemade Taco Seasoning

I love tacos. For a long time, I bought those "taco kits" by Old El Paso. They come with the taco shells, some mystery taco spice, and some extra mysterious "taco sauce" (what is that!?). I always threw out the taco sauce...why is it not refrigerated? Something freaky going on there.

In doing some research about the ingredients of taco spice, I learned:

1. One serving size (1/6 of the package), gives you 23% of your daily sodium intake. (woah)
2. Maltodexrin is the number one ingredient. (huh?!)
3. In addition to maltodexrin, there are some extra special ingredients such as: monosodium glutamate, partially hydrogenated soybean oil, silicon dioxide, ethoxyquin (developed by Monsanto, and labelled as 'moderately toxic'), and the ambiguous "natural flavour"

SCARY!

What's all that doing in my spice mix?!!?!

Now, catch your breath...I know that was horrifying. I have the solution

.

Homemade Taco Seasoning. It works the same, it looks the same, it smells the same, but it's MUCH BETTER FOR YOU! (and this version is garlic free)

This recipe will make a lot. Keep it stocked in a jar and add it to your beef, chicken, pork...whatever! It's multi-purpose!

In a large jar, mix together:
1/2 cup chili powder
6 tbsp paprika
1/8 cup onion powder
2 tsp sea salt
2 tbsp ground cumin
2 tbsp oregano
1 tbsp freshly ground black pepper
4 tsp red pepper flakes

Ta-da! Easy peasy.

Cinnamon Maple Candied Walnuts

Tonight I was hit by a major sweets craving. Chocolate was what I was looking for- but there is none in the house...

Instead, I whipped up some ammmmmaaaaazzzzzzzing cinnamon maple candied walnuts- courtesy of Martha Stewart (I mean, it's her recipe!) Ever had a mad cinnamon bun craving? This will seriously satisfy it. It takes like the gooey goodness of the cinnamon bun...the stuff you lick off your fingers. Oh my!

I've discussed my obsession with maple syrup before. It's partly the Canadian in me...but it's also SO GOOD. I lovelovelovelovelovelovelovelove maple syrup. If it's not something you keep in your kitchen- please- do yourself a favour and go buy a bottle of pure goodness! It'll sweeten your soul!

Here's the original link: "Maple-Candied Walnuts"

Superfood Superpower Nut Bars (Paleo Version of the Oat Bar)

I've been doing a lot of reading on the Paleo way of eating, and I think I might give it a try! In the meantime, I've been trying to eat up all the non-Paleo foods in my house (I hate wasting things), and have been buying a whole lot more veggies, fruit, and meat at the grocery store!

Because I'm OBSESSED with my new oat bars, I decided to play around with the recipe to try to make a Paleo version! They turned out great! Give them a try if you're trying to eliminate ALL grains.

If you're also looking to eliminate the maple syrup, I would suggest adding an additional banana to the mix- keep the apple sauce the same- OR use the equivalent amount of canned pumpkin in place of the maple syrup.

Here's the new recipe:

Paleo Fruit and Nut Bars:

¼ cup Goji Berries
1 tsp pumpkin pie spice
1 tsp vanilla extract
¼ cup black chia seeds
2 tbsp roasted sesame seeds
½ cup chopped almonds
3/4 cup hemp hearts
3/4 cup chopped walnuts
½ cup chopped pecans

1 small mashed banana

½ cup unsweetened apple sauce

¼ cup maple syrup (or if you don't want to use this- try the equivalent of canned pumpkin!)

Here's a close up! Look at all that Paleo goodness!

Spicy Turkey Lettuce Wraps

Here's a dinner idea that is not only delicious, but healthy! They're also low-carb- no grains here!
Spicy Turkey Lettuce Wraps

You will need:
lean ground turkey
1 head iceberg lettuce
2 organic carrots, shredded
3/4 cup chopped fresh cilantro
1/2 cucumber, diced
1/2 yellow onion, diced
1 tbsp (or more!) diced fresh ginger
1/2 red pepper, diced

sriracha sauce to taste
pepper to taste
1 tbsp gluten-free tamari sauce

Fry turkey, onion, and ginger over medium heat until the turkey is no longer pink.
Add tamari, red pepper, pepper, and sriracha and continue to fry for 3-4 minutes.

In a large bowl, combine fried mix, carrots, cilantro, and cucumber.

Wrap with iceberg lettuce leaf.
Add more sriracha sauce, if desired!

Superfood Superpower Oat Bars

Tonight I created a recipe for an oat bar filled with healthy seeds, needs, and superfoods! Think protein,  healthy fats, and the added benefits of raw cacao, chia, and goji. Your body will love you.

Absolutely delicious- I hope you enjoy!

You will need:

½ cup roasted pecans, finely chopped

¼ cup goji berries

½ cup raw hemp hearts

2 tbsp raw cacao bits

2 tbsp black chia seeds

1 tsp cinnamon

1 ½ cup rolled oats

1 small mashed banana

½ cup unsweetened apple sauce

¼ cup maple syrup

Roast chopped pecans in a dry pan over medium heat, stirring constantly for about 5 minutes.

Add all ingredients into a bowl, and stir thoroughly.

Line a glass roasting dish with tin foil, pressing into the edges of the pan.

Press mixture into pan--trying to keep even throughout.

Bake at 350 degrees for 30 minutes.

Allow to cool in the pan.

Betty Crocker's Gluten Free Devil's Food Cupcakes.

OH
MY
GOD.


I made these cupcakes for a celebration I'm attending tomorrow, and I don't know if they will make it.
I bought a Betty Crocker Gluten Free Devil's Food Cake Mix a while back and never ended up using it for its intended purpose. Tonight I pulled it out, hesitantly (as I always am with new GF products). Wow

These cupcakes make me cheat a little on other allergies--it requires 3 eggs to bake---but since my egg reactions are so minor, I cheated on this one. Make your own decisions on whether or not you can do this. You know your body!

I followed the recipe on the back, with the following exception:

Instead of 1 cup WATER- I used unsweetened almond milk!

That's the only difference I made! I baked them at 325F(+) for 23 minutes exactly.

I topped them with a classic buttercream icing- again substituting almond milk for milk/cream. Delish!

I'm not kidding when I say this mix is amazing. Pretty sure I (unintentially) closed my eyes the entire time I ate my cupcake. I was that happy.

PS. I'm sorry I didn't take a picture of my completed work for you all to see. I decorated the cupcakes with a tiffany blue icing and they were beautiful AND delicious. I served them to people at this celebration, and one woman came up to me and said "Is this ACTUALLY gluten-free? Because, gluten-free stuff is not this good".

Others, who had no idea the cupcake was gluten-free, complimented me on how delicious they were.

Product Review: Lander's Australian Macadamia Shortbread

So the time may have passed for shortbread...if you only eat cookies during Christmas! I say, cookies all year round!

In my stocking this year I found a box of Lander's Australian Macadamia Shortbread. Boxed gluten-free goods, you say? I'm always skeptical. I waited to open the box for a week or so before one night my sugar craving was so intense I tore open the box hoping to find greatness on the inside.

Sooooooooo yummmmmmmmmy........

I could easily eat 5 of these cookies if I didn't hold myself back. So deliciously buttery, and a texture just like traditional shortbread. They DO contain dairy, so if you're exceptionally allergic to dairy, unfortunately you can't eat them. I'm not sure how much--- I really don't find myself reacting to them at all.

I haven't seen them anywhere except London Drugs. They were sold out at one location, so it appears that others may have discovered the greatness of these cookies. They come in at $4.50 a box. London Drugs carries a fantastic amount of gluten-free goods--from cookies and crackers, to cereal, to flours! It's an awesome place to check out for a little bit of grocery shopping! The London Drugs on Georgia/Granville has a much larger grocery section than the one on Davie/Cardero. I haven't been to others in town.

Chicken Soup for the Soul With a Cold

Last Tuesday I came down with a horrendous cold. They're just so inconvenient, you know? It's putting a serious hamper on my daily activities and production levels!

Since I've been sick, I've been eating Campbell's Chicken and Rice soup like it's going out of style- but I knew there was nothing better for me than homemade.

So tonight- that was my project!
I adapted a recipe from Canadian Living- but it didn't have an essential "get better" ingredient that I wanted to throw in there- GINGER!

Here's my recipe:

Chicken Soup for the Soul With a Cold
*this recipe makes a whole lot of soup- so be ready to put some in the fridge or freezer if you can't finish it all.

3 tbsp extra virgin olive oil
6 boneless, skinless chicken thighs
1 medium yellow onion
4 ribs celery, diced
2 carrots, diced
4 small yukon gold potatoes- peeled and diced
1/2 yam, peeled and diced
1 tbsp dried thyme (use fresh if you have it!)
3 sprigs fresh parsley, diced (I had some in my garden-- use dried if you only have that)
salt and pepper to taste
5-6 cups reduced sodium gluten-free chicken broth
1/2 cup rinsed jasmine rice
1.5 inch piece of ginger root, peeled and cut into very small pieces

Heat olive oil in your largest pot--you will use only this pot for the soup.
Brown chicken thighs over medium heat.
Once browned, remove from pot- chop into small pieces and set aside for later.

Add onion and celery to the pot.
Saute for 2 minutes.
Add carrots, potato, yam, thyme, parsley, ginger, salt, and pepper.
Saute for 3 minutes.
Return chicken to pot.
Stir in broth and 4 cups water.
Bring to a boil- simmer for 5 minutes.

Stir in rice.
Cover, and cook until rice is soft- approximately 15 minutes.

YUMMY!

Update to OMG Bread

Hello!

It's been a while since I posted my OMG Bread recipe- and I've used it plenty of times now. I thought I'd give an update to the recipe, and also just how I make it!

It's gluten-free bread. It's vegan. It's delicious. It's great for toasting. It's great for freezing.

Here is the original posting for OMG Bread.

If you haven't used this recipe yet, you should do it today.
I've tried a number of gluten-free breads from different bakeries...and mine is still one of the best. It's the best for toasting for sure. I don't eat a large amount of bread, so I keep mine frozen and toast a piece or two now and then for a toasty sandwich, or toast spread with maple butter, or natural peanut butter.

I haven't changed anything to the recipe, but added to the most recent loaf I did.

I added:

1/4 cup hemp hearts

1 tbsp dried rosemary

1 tbsp dried oregano

1 tbsp dried thyme

This added a little herby hint to the bread- but it's still the same, delicious stuff!

You can make 2 smaller loafs with the recipe, or one large loaf, as pictured above. Up to you! The larger is best for sandwiches, but the smaller loafs are better for just small pieces of toast, and limiting your carb intake.

Easy Salmon Dinner

Let's talk about butter.

Butter is one of those things that I eat with no problems. I've done some research and while there is casein in butter, it is in very very trace amounts. I've got a casein allergy, but seem to have no issues with it...and margarine is scary stuff. I prefer butter over margarine anyway.

With that in mind...I made a simple, delicious dinner tonight that I wanted to share!

Baked Dill Salmon with Leeks and Red-Skinned Mashed Potatoes.....

Ingredients:
20-30 baby red-skinned potatoes
1/2 cup UNSWEETENED Almond Milk
One generous dollop + 2 tbsp of butter
One salmon Filet (mine was approx 1 inch thick)
2 Leeks
Salt
Pepper
Dried Dill

To prepare:

POTATOS:

Boil a large pot of salted water.
Add 20-25 baby red-skinned potatoes.
Boil the hell out of them until they are easily broken apart with a fork.
Strain.
Mash with 1/2 cup UNSWEETENED Almond Milk, and a generous dollop of butter!
Season with salt and pepper


SALMON:
Preheat oven to 450.
Take 2 leeks and slice the dark leaves and end tips off.
Rinse.
Slice the leeks lengthways.
Rinse again.
Slice the leeks one more time lengthways.
Fan out, and rinse.
Place fanned leeks on a large sheet of tin foil.
Melt 2 tbsp of butter- and pour onto leeks and salmon.
Lightly season salmon and leeks with salt.
Lightly sprinkle salmon with dried dill, and place face down on the buttered leeks.
Close up the tin foil to make a neat little package.
Bake for 16 minutes- DO NOT OVERCOOK SALMON. It is so sad when it is overdone.

I also served the meal with some sautéed mushrooms! Yum!


This was so easy peasy and it was absolutely delicious. No gluten ever!