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.

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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.

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