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Gluten/Dairy/Sugar Free Chocolate Tart

I was diagnosed with Candida and leaky gut at the end of last year, and I took a hiatus from blogging to try and figure out my new restrictions. Coconut will now be used a lot more frequently, as the caprylic acid in coconut is a natural Candida killer! For Mother’s Day, I had less than an hour to whip up a dessert, so, of course, I did something totally new. That’s logical, right? Thankfully, it turned out to be FABULOUS, and I don’t use all caps very often, but this recipe deserves them. The original crust recipe, with just a few changes, can be found here, along with another recipe I’d like to try one day. The brownie recipe is a derivative of the common 35 calorie brownie recipe that’s circulating, that is disappointing as a brownie, but works wonderfully as a pie filling. Not only is it delicious, but it’s good for you! Give it a shot; you won’t be sorry.

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Gluten, Dairy, and Sugar Free Chocolate Tart

Crust:

In a food processor, combine until it forms a ball

2 c unsweetened flaked coconut

1/2 c almond flour

1/4 c coconut oil, melted

2 eggs

2 Tbsp coconut flour

1 Tbsp vanilla extract

2 droppers of English Toffee flavored liquid stevia

Press into a 10 inch tart pan with pop-out bottom sprayed with coconut oil- make sure you press a little rim around the edges, as in the picture.

Bake at 350 F for 15-18 minutes (just slightly lighter than golden brown…it will continue baking with the filling)

Once out, turn the heat up to 400 F

Filling:

Throw everything in the blender and let go on high for 1 minute

3/4 c unsweetened vanilla coconut milk yogurt or (if you can handle dairy) non-fat plan greek yogurt

1/4 c unsweetened almond milk

1/2 c unsweetened dutch process cocoa powder (using dutch process makes the flavor much more rich!)

1/2 c old fashioned oats

1/2 c xylitol, Truvia, Swerve, or Sugarless Sugar

1/3 c unsweetened applesauce

1 egg

1 tsp baking powder

2 droppers chocolate flavored liquid stevia

Pour onto tart shell and bake for around 20 minutes, until set. Since this is low fat, you don’t want to overbake it or it’ll dry out.

Let cool and serve with coconut whipped cream; you can even get fancy and put some vegan chocolate shavings on top!

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Baked Honey Garlic Chicken

Chinese takeout without the gluten, grease, and MSG. Does it get any better than this? I took the original recipe and de-glutenized it, and, of course, changed it all around, since I’d rather read a quick sentence and get right to the goods, because let’s be honest…don’t we all just scroll down to the bottom right away to find the recipe? I’d rather my readers be happy than hAngry.

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Baked Honey Garlic Chicken

Preheat oven to 450 degrees F and line a baking sheet with parchment paper (spritz a little olive oil on it too, for good measure)

Cut 1 lb boneless, skinless chicken breasts (defrosted) into 1 inch pieces

Take 1 cup gluten free bread crumbs and season with salt, pepper, granulated garlic, and paprika.

Beat 2 large eggs in a bowl large enough to dip chicken pieces.

Working in batches, dredge the chicken pieces in egg, then breadcrumbs, then deposit onto baking sheet.

Bake until golden brown and crisp, about 15-20 minutes.

While it’s baking, whip up this sauce:

In a saucepan on the stove over med-high heat, combine:

1/3 c. honey

4 cloves garlic, minced

2 Tbsp coconut aminos or tamari gluten free soy sauce

1 Tbsp Sriracha, if you so desire

In a separate small bowl, mix:

1 Tbsp corn or tapioca starch

1/3 c. water

Add to honey mixture in the pot and stir until thickened, about 1-2 minutes.

Add chicken to sauce, toss until coated, and garnish with sesame seeds and green onions.

Serve immediately.

 
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Posted by on October 1, 2014 in Entree

 

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Southwest Salad and Fajita Fish

Last Saturday started off early with a walk to the Farmer’s Market where I picked up raw, lemon-infused honey, fresh baby salad greens, cucumbers, homemade mango-peach salsa (not too sweet! yay!), and some mint for sun tea. It ended at 8:30 p.m. when I finished weeding my garden after cleaning the house all day. I had to quickly think of something for dinner, and this is what I came up with. It’s kinda like fajita fish tacos, minus the taco and a LOT healthier for you.

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Fish:

Line pan with foil and preheat oven to 425 F

2 tilapia (or fish of choice) filets, thawed and patted dry

rub a few dashes of hot sauce and a sprinkle of fajita seasoning onto each

bake 15 minutes

Put two handfuls of fresh baby salad greens into each bowl, then top with:

Beans and corn:

1 can each black beans and kernel corn, rinsed. 

Mix together in a bowl with 1 tsp fajita seasoning

Shred in 3 Tbsp fresh cilantro

Baked fish, cut into squares or strips

Dressing:

1/2 c. olive oil mayo (or vegenaise or plain yogurt [goat, soy, whatever])

3/4 tsp fajita seasoning

1/2 tsp paprika

1 tsp hot sauce

2 Tbsp lemon juice

And a dollop of your favorite salsa.

 

 

 

 

 

 
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Posted by on June 10, 2014 in Entree

 

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The Best of Breakfast

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I recently came across a list of the best healthy breakfast foods and thought: wow, I’ve got a lot of those covered already! The only ones on the list I stay far away from are cottage cheese and whole wheat bread for obvious reasons, and eggs, because unless they’re 100% vegetarian fed and free-range, they make me sick for days. Not worth it!

Those that know me well know that I’m a *bit* of a tea snob. Naturally, seeing green tea on the list made me happy. It’s rich in antioxidants and has 2/3 the caffeine that coffee has, so you get a pick-me-up without the jitters! Brew it for 1-2 minutes with your water at 175 degrees F or you’ll burn it and have that famous bitterness that turns so many off of green tea. Buy loose leaf tea from a quality vendor; organic if possible.

Berries are next and they’re my favorite! I grow raspberries and everyone knows to keep their grubby paws off or face my wrath. They’re low in calories and rich in all kinds of vitamins, minerals and antioxidants. Raspberries, blackberries, blueberries, and strawberries are all fabulous eaten plain, sprinkled on cereal, or in our next item…

Smoothies! I’m a bit of a smoothie fanatic. I’m actually taking part in a 30 day smoothie challenge through Simple Green Smoothies starting April 1st. Check out the link for 5 great tips, and explore their site for amazing recipes and join me in the challenge!

Yogurt. Those of us who can’t have dairy, like me, now have great options through Silk (not my favorite), So Delicious (regular and Greek-style!) and through the homemade vegan recipe on this blog! I like to eat it especially with berries or my super healthy granola recipe, which brings us to the next one on our list…

Cold Cereal; while gluten free Chex is great, I really prefer something a little more wholesome, like the aforementioned granola. It was our secret family recipe until I outed my version a little while ago. It’s a great way to get fiber, flax (omega-3!), protein, and a great energy boost for your day!

While cold cereal is great, I’m a big fan of oatmeal and oats in general. I have a TON of recipes including oats that don’t involve forcing down any goopy, grey mess but still keep you full. Try these recipes to get your day started right!

Cranberry Almond Breakfast Cookies

Granola Fruit Bar

Oatmeal Blueberry Applesauce Streusel Muffins

Peanut butter is the last item on the list, and I have the greatest breakfast EVER for you right here. A peanut butter banana “milkshake”! It seriously tastes like ice cream. It’s base is frozen bananas, peanut butter, and yogurt, so you’re getting lots of potassium and protein, and it’d even be good with a scoop of flax meal, spirulina or maca powder for extra health benefits.

 
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Posted by on March 15, 2014 in Breakfast, Reference, Reviews

 

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