Tag Archives: grain free

Coliflor Con Pollo

22 Nov

Greetings, friends!  I’ve been AWOL for awhile- just so busy!  Happy changes are a-comin my way, though… I have a new job and don’t even have to leave Pittsburgh, which I really thought was going to happen for a minute there! 🙂

Just a quick announcement… I’ll be taking this blog in a new direction- I’m not making videos anymore.  Well, not often, unless there’s something that’s really technique-heavy.  To be honest, the time and planning that goes into creating and posting videos is just not jiving with my life right now and I don’t feel they’re absolutely necessary.  I’m going to continue with the recipes and photos –> fingers crossed for a new camera for Christmas!

Oh, and, I came across Christopher Boffoli’s portfolio while looking for tips on how to take better food photos.  It’s totally whimsical and absurd and I love it.

On to my Nom-Tastic recipe of the week!  ‘Cause I know you’re going to have tons of leftover turkey!  This is a great way to use up leftovers of all sorts- ham is essential- mine was pulled from the freezer while making room for some cowshare! I wish I could give credit for this recipe- I pulled the original (with rice) from some foodie site and passed it to my mom before trying it myself.  She froze some for me (it freezes well) and it was really good, so I tried it myself.

Coliflor Con Pollo

  • 1 recipe cauliflower rice (or what you have on hand!) – or 3 c. leftover rice
  • 3 c cooked chicken (or leftover turkey), shredded or cut into chunks
  • 1 c frozen peas
  • 1 c chopped ham (or 3/4 c chopped bacon, fried and crumbled)
  • 2 T butter or bacon fat
  • 1 onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp saffron (optional)
  • 2 green onions, chopped
  • 1 large tomato, chopped and drained
  • 2 c cheddar cheese, grated
  • 8-10 green olives, sliced

METHOD:

Heat 2 T of butter (or bacon fat if you are using bacon) in a large skillet. Add the diced onion, and once it begins to soften add the saffron and salt and stir thoroughly.

Transfer to a large bowl and combine with the cauliflower, peas, ham, green onion, chopped tomato, and chicken pieces.

Pour mixture into a 9 x 13 Pyrex baking dish.  Cover with the grated cheese and olives and bake for 25-30 minutes, until it is heated through and the cheese is
bubbling.

Banana breakfast muffins (gluten free! coconut flour! low fat!)

27 Sep

As I mentioned in my last post, I took the plunge and bought myself a Costco membership.  It’s a bit of a drive for me so I’ve only been there once, which is good because I blew through $200 like nobody’s business on that first trip.  Granted, I did pick up a lot of “junk” for zee boyfriend.  Costco has great prices on meat and some packaged stuff, but for fruits and veggies and such (I’m a human calculator to the point of being a little obsessive compulsive) the savings are negligible. Oh well, lesson learned a little late… I don’t think I’ll be renewing next year.

There’s something about the combination of fluorescent lighting, giant warehouse, and “DEALS DEALS DEALS” that put me into sort of a trance and I made a lot of – no, exclusively impulse buys.  Somehow I ended up with 16 cartons of egg whites.  How Jenny Craig of me!  But let me explain myself.  If you’ve ever cooked with coconut flour you know the recipes call for an absurd amount of eggs.  I’ve never had much success coconut flour recipes, not being a fan of dense, soggy, cardboardy baked goods. That is, aside from my microwave chocolate cake, which calls for egg whites and turned out terrible the one time I used a whole egg.  So I set out on a mission to make the perfect coconut flour muffin.

SUCCESS, my friends! I started with this recipe and substituted whites for half of the eggs, then cut back a single whole egg, then to none at all.  Guess which one was best?! While my yolk-less muffins rose beautifully, they were still a bit soggy and oily- so I cut back on the oil until I achieved perfection!  I’ve been tweaking the basic recipe all week with different add-ins and will continue to post my best concoctions until, well, I’m sick of muffins. Which will be NEVER.

Banana Muffins
Raspberry & Coconut
Makes 8

Ingredients:

  • 1/2 c. coconut flour (I like Bob’s Red Mill)
  • 1 t. baking powder
  • 1 t. cinnamon
  • 1/8 t. salt
  • 1.5 c. egg whites (equivalent to 6 whole eggs)
  • 1 T. oil (melted coconut oil, butter, or macadamia nut oil all worked for me)
  • 2 ripe bananas
  • 1 t. vanilla
  • 1 dropper full liquid stevia (optional)
  • 1/2 c. chopped walnuts (optional)

Directions:
1. In a food processor or medium bowl, combine dry ingredients- coconut flour, baking powder, salt, and cinnamon.
2. Add all other ingredients aside from walnuts and blueberries, if you’re using them.  Process in food processor or mix with hand blender until there are no lumps- I use my Cuisinart hand mixer.  Fold in walnuts (or berries or chocolate chips…).
3. Pour batter into lined muffin cups. Bake at 400 degrees F (205 C) for 20- 25 minutes.

 

Nutritional Stats (per muffin- without nuts): 94 calories | 3 g. fat | 11 g. carbs | 3 g. fiber | 6 g. protein

Zucchini comfort “noodles”

5 Sep

Can I get a collective “booooo” to a rainy Labor Day weekend? Fall is definitely on its way and there’s a new recipe that’s going to be in my regular rotation this winter! It’s from The Clothes Make the Girl and is warm, comforting, delicious, and “cheesy” despite being dairy- free.

Comfort Noodles
Serves 1

Ingredients: (very slightly modified from the original recipe)

  • 1 medium zucchini, spiralized or julienned
  • ~ 1/4 teaspoon sea salt
  • 1 tablespoon almond flour or almond meal
  • 1/2 teaspoon coconut oil
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 eggs, scrambled
  • 1 t. dried parsley
  • salt & pepper, to taste

Directions:

See the original recipe.  I promise, it’s not complicated.  Took me 10 minutes, tops, to prepare.

Summer squash “corn”bread

27 Aug

I’m SWIMMING in summer squash! Usually I just slice it in half-moons, roast it with a little olive oil and eat it as a side or throw it on top of salads for weekday lunches. Craving pizza for lunch, I had the idea to make a “crust” of squash puree, coconut flour, and egg- it didn’t hold together well but it tasted almost EXACTLY like cornbread! I LOVE cornbread! So I whipped up another batch in bread form. OMG was it good with a schmear of pastured butter and a side of the best gazpacho ever!

Summer squash “corn”bread
Raspberry & Coconut

Ingredients:

  • 1 yellow squash
  • 1/4 c. coconut flour
  • 1 egg
  • 1 t. baking powder
  • 1/4 t. salt
  • Fresh or frozen corn kernels- completely optional!

Directions:

Finely grate your squash- you can do this by hand or use a food processor with a grating blade (the same one you’d use to grate Parmesan cheese).  Do NOT puree it!

You’re going to have to drain as much water as possible from the grated squash. Grab a handful, squeeze it over a trash can or sink, and plop it down on a cookie sheet. Repeat. Spread the squash over the cookie sheet and cover with a clean towel. Press the towel down to soak up the “juice.” Wring it out and repeat. I think it took me 5 or 6 times to get it right.  You want it to be firm and mold-able, like cookie dough.

It’s perfect when you can do this…


Squashasaurus!

Mix your squash with the other ingredients in a separate bowl. Spread the “dough” in a small, greased bread pan, and bake at 350 for 45-55 minutes. Let it cool to room temperature before slicing- as you can see, I was too impatient and it crumbled. STILL fabulous, though!  Especially smothered in Kerrygold!

Quick n fluffy 48 calorie chocolate shake

18 Aug

Craving a chocolate shake but don’t have any gelatin prepared in advance?  I’ve perfected the art of “quick setting” gelatin in a shake using ice and a blender!   I daresay it’s better than the original recipe, but it’s also lighter and fluffier- if you’re craving something more substantial check out the original gelatin shake recipe.

The shake I made in the demonstration video was absolutely perfect!  It takes a bit of tweaking to get it just right- too much gelatin, you’ll get fluffy mousse that’s delicious but has to be eaten with a spoon, too little, your shake will be runny, too much ice and you’ll have more of a slushie than a shake.  Also- my experience adding fats (avocado/ almond milk) has not been good, as these seem to “un-fluffy” the “fluffyness.”

Fluffy Chocolate Shake
Raspberry & Coconut
48 calories / 0.7 g fat/ 3.5 carbs/ 1.8 fiber/ 7.1 protein

  • water*
  • 1 T. gelatin
  • ice
  • 2 T cocoa powder
  • generous pinch of salt
  • stevia
  • 1 t. vanilla

*let the gelatin “flower” in 2/3 c. water before microwaving 30-45 seconds.  Add the rest after pouring the mixture over ice, as demonstrated below.

Salisbury Steak

13 Aug

Here’s one of the first videos I made and never got around to posting before summer hit- but it’s 10 degrees from chilly right now and a perfect time for something a little more substantial than traditional summer fare!  It actually snowed yesterday!  Batman is filming downtown- super fun to watch but super annoying to commute through.

Anyway- quickie post, as I’m out of town for a bit.  I’ll update with a recipe recap on Monday, but for now you’ll have to make do with the video!

Peach (or apple)-Pecan Muffins

7 Aug

Part 3 of my “What to do with crappy peaches” experiment. These were super moist, adapted from a gluten-free banana bread recipe- so if you don’t like moist baked goods, don’t try them. The flavor was great and I thoroughly enjoyed them, but the boyfriend was all “ughhh these are mussshhyy.”

Peach-Pecan Muffins
Raspberry & Coconut
Makes 4

Wet ingredients:

  • 1 egg
  • 2 T. melted coconut oil
  • 1 egg
  • 1 puree’d peach or 1/2 c. applesauce

Dry Ingredients:

  • 3 T. coconut flour
  • 1/8 t. salt
  • 1/4 t. baking soda
  • 1/4 t. cinnamon
  • 1/4 c. pecans

Preheat oven to 350.  Whisk together the wet ingredients, then add dry ingredients, mixing well.  Fold in the pecans.  Bake in paper-lined muffin tins for 30-40 minutes, until the center no longer “gives” when poked.

Peach (or apple) Cupcakes

7 Aug

Part 4 of my “What to do with crappy peaches” experiment. Boyfriend’s favorite, and a close runner-up to the cookies, IMHO. I used frozen raspberries for a little zing to complement the subtle peach flavor.


Peach Cupcakes
Raspberry & Coconut
Makes 10

Dry Ingredients:

  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Wet Ingredients:

  • 1 puree’d peach or 1/2 c. applesauce
  • 3 eggs, gently beaten with a fork
  • 1 T honey
  • 3 T coconut oil or butter
  • 1 teaspoon vanilla extract

Mix-ins:

  • 1 cup of fresh or frozen raspberries

Preheat oven to 375 degrees.  In a medium size bowl, mix dry ingredients with a fork until all lumps are gone.  In a separate bowl, whisk together the wet ingredients.  Add wet to dry and mix well, then gently fold in the berries.

In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin.  Bake for 30-40 minutes, until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin.

Optional: frost with coconut butter, allowing the warm muffins to melt the “frosting” so it cools as a hard shell.  These are best enjoyed at room temperature, and like most coconut flour baked goods, better the next day!

Spicy Summer Collard Greens

3 Aug

Collard greens are so, so good for you and so, so yummy when cooked just right- 30 to 45 minutes seems to be the sweet spot. I also whipped up Son of Grok’s BBQ sauce, threw it in my crockpot with frozen chicken tenderloins, let if cook on “low” all day, and enjoyed this tasty supper after work. Anyone know a good recipe for coconut flour cornbread?

 

Spicy Summer Collard Greens
Raspberry & Coconut
Serves 4-6

Ingredients:

  • 1/4 to 1/2 package bacon
  • 1 red onion, chopped
  • 2 jalapenos or 1 t. red pepper flakes
  • 2 bunches collard greens (about 10 cups or so), chopped and stems removed
  • 2-3 cloves garlic, minced
  • 2 T apple cider vinegar

Preheat a  large pot over medium-high.  Chop bacon into bite-sized pieces (it will shrink during cooking) and fry until almost crispy.  Remove bacon bits from the skillet and set aside.  Add onions, jalapenos, and garlic to the hot grease, give them a toss, and cover with collards.  Cover the pot and let steam for 3-4 minutes.  Season with salt and pepper, then add vinegar and 3 T.water.  Mix well and simmer over medium-low for 30-45 minutes, stirring occasionally, then add bacon bits before serving.

Chocolate milk shake with GELATIN!!!

31 Jul

Here’s another recipe using my basic gelatin prep method.  Watch and learn, my friends!

 

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