Tag Archives: GF

Organic Carrot and Chicken Soup

This has become a family favorite and I want to share it with you.
I started making this when we learned that our daughter had leaky gut syndrome. This was keeping her sick even after being gluten free for 2 years. The recipe I started with was the basis for the Specific Carbohydrate Diet.
I have made it so many times and customized it along the way. I’m sure you will appreciate the the final product.

Grocery list for wonderful soup:
6-8 skin on chicken thighs(depending on size)
1 lb chicken sausage(I use organic from Sunworks)
8-10 good size carrots(for the soup in the picture, I found thumbelina carrots for a change)
2-3 cups of chicken stock(I prefer to make my own)
1 1/2 yellow onion
1 handful of fresh cilantro
1 handful fresh parsley
Sea salt and ground pepper to taste

This soup is purposely sparse on spices, to aid in healing, but adjust it to your tastes.

Peel carrots and cut 3/4 into large pieces and the remaining carrots into bite sized pieces. (You will need to easily pull out larger ones so that you can blend them up.)

Cut onion into larger pieces.

In a large pot, place chicken, carrots, onion, cilantro, parsley and chicken stock. Salt and pepper to taste. Top with water and slow boil for 3 hours. While soup is boiling, brown chicken sausage and break into small pieces.

After 3 hours, the carrots are very soft(great for easy digestion). Separate the chicken and vegetables from the stock. If you have an immersion blender, then blend the large pieces of carrot and some of the onion to create a more cloudy soup. If you are blending in a blender or Vitamix, put vegetables and some stock into the blender and slowly blend until smooth and creamy. Pour into the stock and stir into a nice soup. Carefully remove all bones and skin from the chicken thighs.(I then use the skin and bones again to make chicken stock)

Cut chicken into small pieces and prepare to put back into the soup.  Add the browned chicken sausage at this time. You have a portion of carrots and onions to put back into the soup. Continue to simmer on low and season to taste.

This makes enough soup for a few days and it makes a great school lunch item. You can freeze the soup and if stored correctly, it will be good for quite some time. It usually doesn’t last that long though.

 

 

 

Coconut Milk Yogurt Review

Going dairy free, grain free a few years ago, I had tried to make coconut milk yogurt soon after making the switch. FAIL! I tried it twice and failed both times. Yucky grey mold. (insert blechk face!)I had given up and my Yogourmet sat silently on the shelf waiting for the next opportunity to give it another go. Thanks to Danielle Walker and her recipe, I felt confident enough to give it a go.

I tried another recipe that didn’t use gelatin when I failed and that may have been the difference for me. You will have to try it for yourself and see.

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Ingredients needed:

2-14 oz cans of coconut cream/milk

3 tbls unflavoured gelatin

2 tbls honey

1-50-billion IU probiotic capsule or 1 dairy free probiotic yogurt starter kit

  1. Place 1/4 cup of the coconut milk in a bowl. Sprinkle the gelatin over it and set aside to bloom for 10 minutes.photo 3
  2. Heat the remaining coconut milk in a saucepan over medium heat until it reaches 150 degrees F, about 10 minutes.photo 2 (2)
  3. Remove from heat and whisk in the softened gelatin and the honey until dissolved.
  4. Allow milk to cool to 110 degrees F, then whisk in the contents of 1-50 billion IU probiotic capsule or the yogurt starter.
  5. Pour the mixture through a  mesh sieve into sterilized jars and screw on the lids.
  6. Place the jars in a yogurt maker and ferment for 18-24 hours, or ferment in a dehydrator without the trays on 120 degrees F for the same time.photo 1 (3)
  7. The yogurt will still be liquid and the coconut cream may have separated at this point. Place the jars in the refridgerator for 4 hours to allow the gelatin to set and the yogurt to thicken. Once set, whisk vigorously to blend the yogurt or pulse in a blender a few times for an ultra-smooth consistency.

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Travel to Disneyland With Family Food Issues

I imagine that we are like many of you with food issues…not able to travel easily. Since learning of our family and Celiac disease(3 years)we have only really travelled once.
I have wanted to take the family for this trip for quite some time, but only recently have I felt confident enough to make it happen. We have worked hard at learning what we can and cannot have and some easy all-satisfying recipes that I thought we could take with us.
We finally made it all come together and surprised the kids with the trip!
We really had the time of our lives! If you learn that food doesn’t have to get in the way and fun is foremost, you can do it too! It is important to live and be “normal”, for the whole family.
I hope that I am able to share with you, some tools and tips that you can use, so you too can have a little fun and not be paralized by the food issues that you and your family have.

The first and foremost issue was finding a hotel that had a full kitchen available. I figured if I had a base, then I can build on that and make most everything work around that. My goal was to find a hotel that was close to the gate, had a pool and a full kitchen. I found all of these at the Tropicana Inn & Suites. They were pretty good to deal with on the phone, as I was trying to arrange groceries as well and needed to have a full sized fridge to keep all of the food.
After a bunch of searching for groceries or online options that we could utilize once in Anaheim, I found an excellent resource with Vons Online Groceries. There were a few other, less desirable, options. VONS offered a great selection of groceries along with organics. As a bonus, the first time you order, the delivery was free! The hotel front desk was willing to recieve the order(if our flight was delayed)but they delivered(1 hour window)just after we arrived.

One of the other thing that I was checking on, was that all utensils were in the room and available. Next time, I would have a list of all the items that I would make and probably take the utensils with us, minus the knives, of course. The room was supposed to have a “fully stocked” kitchen. I guess this means that most of the time, they are used to provide light meals and snacks. I had a hard time rounding up a real knife, as I wanted to slice up some watermelon and cantaloupe. It was a little sad, when I called to the front desk and asked for a knife for my “fully stocked kitchen” and they sent me a pairing knife. Oh well. The Cove(store in motel)was able to lend me a knife so I could at least cut up the big things. Ha ha. Life is good at this stage, so this wasn’t going to get to me.
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Part of my plan was to be as close to Disney as possible. This managed to fit the bill from my research and I was SO right. My thought was, since we have to make and bring our own food, we can have food in the room, when we get hungry and tired for lunch, we can walk back to the hotel. This turned out to be brilliant. Thank you God for the inspiration. This hotel was a 10 minute walk to the park gates.

We also had a shuttle service that would take us directly to our hotel, not like the Disney bus that makes X number of stops on the way to your hotel. It is a smaller company, but with excellent, on time service! They service the 3 airports in the area. Karmel shuttle service.

If you are like us and have to prepare/take food with you, you might really appreciate these tips for travel by air.

Going into the US, we talked to our doctor and had them draw up a letter so that if we got questions about some food we were bringing, that it may assist. We also found that if you bring US fruit that they were less likely to take it away. Nuts, seeds and dried fruit are good airplane options when presented with the typical glutenous airplane snack options.

I originally thought that I might make some food and send it ahead of us, but that turned out to be VERY cost prohibitive! Like $1000, cost prohibitive!! When I called FedEx and they gave me a couple of quotes I nearly fell on the floor of the store I was shopping in at the time. That was when I started looking for grocery stores near the hotel. VON’s really was the way to go.

Here is a summary of our travel/food plan that you can use as a template:

Day 1 of trip started early. I had some fruit, nuts, no grain snack bars and packed those into my carry-on bag. We planned on not being able to find any food until we got to the hotel and got my grocery delivery.(fingers crossed of course) So we packed enough for the 4 of us for the 6-7 hours of travel time. Once we got to the hotel, the delivery showed up right on time and they brought it right to the room. Make sure that you will have enough fridge and freezer space to house all the groceries. I ended up forgetting something and took a taxi to the closest VON’s to get a couple more things. The cab ride was short and costs about $10-12. After picking up the groceries that I forgot, I whipped up a batch of delicious chili, with the grass-fed beef and organic veggies that I bought!

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This gave us lunch and dinner for the next 2-3 days.

Day 2 was the first day to Disney. We started the day with organic scrambled eggs and Applegate bacon, some lovely cut up fruit and some of the grain free muffins and grain free bars that I brought along. We then packed our backpacks and headed to Disney for the first day of adventure.  When we got tired and hungry, we came back to the room, had some lunch and a swim in the pool. It was nice to come back to the room and relax and then go back to the park for some more adventure. Just bring snacks and fruit and you will be all good.

Day 3 was pretty much the same as far as food was concerned, but I placed another online order for groceries with VON’s. That service was a god-send!

Day 4 was much the same with snacks and another batch of chili needed. I did make a longer cab ride to the closest health-food store, Sprouts. This was my kind of store. It was an excellent resource. It was a bit far by cab(about $20 one way)but worth the trip to find good products.

Day 6 was getting back on the plane for trip back to Calgary. I again packed enough fruit, nuts and dried fruit for the 4 of us and 6-7 hours of travel. Don’t plan on bringing any fruit back into Canada as they make you throw it out at the border.

We really had a great vacation. I am so excited and proud that we were able to accomplish this formidable task. I now feel ready and empowered to take another trip in the future.  If you have been thinking that you want and wish for a trip, DO IT! With a bit of planning you can find solutions and make your trip safe for the whole family. Good health to you! Email me if you need any suggestions or encouragement. God bless.

 

 

Review of Blueberry-Chia pudding

I was looking for another recipe for breakfast type things and found this the other day.

Well, I was so excited to try this recipe, I made a batch right away. I really was hoping that I could use some of these lovely ingredients to create something that my children may have another option. With cutting out all grains and sugar, I really thought they would like it. Well as you can imagine, they didn’t even want to really try it:(
I took some to work with me and my co-workers loved it and so did I! I am looking forward to making it again and this time I will relax and not expect the children to even try it again. If you are so inclined, my guess is that you will love it as well. Happy cooking:)

Ingredients
2 cups frozen blueberries
⅔ cup unsweetened non-dairy milk (I used plain almond milk)
5 large dates (soak in hot water beforehand if they are tough)
½ of a frozen banana
½ cup chia seeds
Instructions
Combine the blueberries, milk, dates and banana in a blender; process until smooth.
Transfer blueberry mixture to a medium bowl and stir in the chia seeds. Refrigerate for 30 minutes or up to overnight (stir every 5 minutes during first 30 minutes) until thickened.
Eat!

http://powerhungry.com/2013/07/1862/

CSC(as in KFC)Paleo “fried” chicken thighs

My kids fondly refer to this amazing recipe as Craig’s Squishy Chicken! As with many great recipes, I accidentally found the best way to prepare this.
I was in a hurry one day to make one of my new, favorite chicken dishes. I had been breasding chicken thighs with seasoned almond flour, pan-frying them, then finishing in the oven. This worked fine, but on hot days it is one of the last things I want to do. So, I’m short of time one day that we want to go to the pool.
I quickly assemble the almond flour coating and literally throw the chicken in. I decided to try it all in the oven since I was so short of time.
About 45 minutes later I had a dish full of golden brown, delicious chicken.

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Make your own with this recipe!

I like to make enough for a few days.

2 lbs of the best boneless, skinless chicken thighs
1 cup of almond flour
2 tsp of dry mustard
2-3 tsp of garlic powder
2 tsp of Alaea Red Hawaiian Salt
1 tsp black pepper
1 tbsp of EVOO

Cover chicken in the almond coating and place in an oven safe dish. Drizzle chicken with a little oil.
Bake in oven at 350 degrees for about 45 minutes. When nicely browned take it out and enjoy all the praise. Most people wouldn’t even know this has no grains!

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NomnomPaleo, Lava Flow Ice Pops review

It is hot and the kids are out of school. Great time to have some “popsicles” around for all the fun in the sun!

As you all know it is a challenge to make everyone(kids)happy with any of your food choices, so this is no different. I have tried a few different recipes, but this is MY favorite.

I found, like most things, “you get what you pay for”. So, if you are going to make these or anything like these on a regular basis, buy the best popsicle molds that you can find. You will be thankful that you did and your kids will love you.

For this recipe, I found that the strawberry component was a little watery and I may use it in smaller portions for each of the pops, but once you try it you will find what works for you.

By the way, the adults that tried these said they were very good as well.

I choose to use very ripe bananas, as they give you extra sweetness.  It is difficult to convert some hard-core sugar lovers, but I think these hit the mark.

Here’s what you need to make approximately 8 ice pops (about 3 cups of frozen yumminess)

  • 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
  • 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey (optional)

Here’s how you make ‘em:

Blitz the strawberries in a blender, and transfer the purée to a measuring cup.

Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)

Blitz until smooth.

(If you’re using frozen fruit, you’ll end up with a virgin piña colada!)

Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.20140708-194715-71235428.jpg

Add the piña colada mixture until it reaches ⅔ of the way to the top.

Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.20140708-194811-71291616.jpg

Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.

When the ice pops are frozen solid…

…quickly run them under hot water to loosen them from the molds.

Voila!

 

Lava Flow Ice Pops

 

 

 

Fudge,Easy Raw (Vegan, Paleo)from Detoxinista

Summer.  We have been so busy.  I feel like I haven’t had the chance to do much writing. I have been formulating and have some thoughts in progress. I do hope that if you are reading this you are feeling healthy and happy. I wish you and your family success in everything that you do. Enjoy today.

We were having a family birthday celebration. I really wanted to be able to bring something that everyone could have and enjoy! There are nuts, so make sure that there are no nut allergies before serving.

This really was so easy and it wow’d all of the guests. I even got a request to pack some for home!

I love this recipe and you will too. It is so quick and easy and super satisfying. The only thing I may add the next time I make it(which will be very soon)is that I may add a few course nuts for some added texture.

Easy Raw Fudge (Vegan, Paleo)
makes 16-20 pieces

Adapted from Raw Food, Real World

Ingredients:

1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a dish lined with plastic wrap, for easy removal.

fudge




Easy Raw Fudge(Vegan, Paleo)

 

Steak Bites and Mixed Vegetables

This is a quick and easy solution to the “what to make tonight” question. I picked up a couple of nice steaks but since our BBQ is out of commission I had to find another solution for yummy steak.
Ingredients:
3/4 cups of almond flour
2 good steaks(I like rib)(you can use cheaper cuts for this)
1 medium onion
2 cloves of garlic
1 cup sliced carrots
1 cup broccoli stems and florets

1/2 red pepper & yellow pepper
1/2 cup of diced kale

1-2 tbsp of healthy cooking oil

1 tsp garlic powder

1 tsp dry mustard
1 tsp sea salt
1 tsp ground pepper
1/2 tsp paprika

Preparation:

Dice onion and cook on medium in your choice of healthy fat.
Slice and chop vegetables into small pieces. When onions are soft add crushed garlic and vegetables and cook until almost soft. Set aside and use same skillet for steak bites.

Combine almond flour and spices to make coating for steak bites.
Cut steak into smallish pieces( my kids really eat it when smaller pieces)
Make sure to trim off any unwanted pieces.
Coat in almond flour and spices.
Cook in healthy oil on high to get meat seared.
Cook in smallish batches.
Once all finished, serve on mound of vegetables.
Enjoy!

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Review of Meat Bagels

When my daughter asked me to find a recipe for bagels, I really didn’t think this would be one that I might try. After stumbling across this recipe and seeing the pictures, I envisioned how tasty it might be with a big slice of those Shirley’s Greenhouse tomatoes! Yum!

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I thought this sounded so good and my mouth was watering while I read through the recipe.
This worked out really well. I think that cutting the bagel works better when it has been cooled, so it might be weird to eat it cold, but so worth it.
We loved it and I hope my kids love it too.

Paleo Trail Mix Bar, by Danielle Walker

This is an amazing recipe. I made it for the first time 2 weeks ago and I have had to make 3 batches so far. They are literally eating it up!

Danielle'sbar

Ingredients:

1/2 cup of honey

1/2 cup almond butter

2 tablespoons of coconut oil

1 tsp of vanilla extract

3/4 cup of pecan halves

3/4 cup of cashews

1/2 cup of raw almonds

8-12 smallish pitted dates soaked in hot water for 15 minutes

1/4 cup shredded, unsweetened coconut

1/4 cup of raisins(I used apricots for the latest batch)

2 tablespoons dried, unsweetened cranberries

1/2 cup dark chocolate pieces(optional)

Method:

  1. Line a 9X13 in. baking dish with parchment paper
  2. Place the honey, almond butter, oil and vanilla in a medium saucepan over medium heat. Bring to a boil and then turn down to simmer for 10 minutes.
  3. Meanwhile, place the pecans, almonds, cashews and dates in the food processor and process until the mixture resembles coarse sand. Add the coconut and pulse a bit to combine.
  4. Remove the honey mixture from the stove and stir in the nut mixture. Add the fruit  and chocolate(if desired)of your choice. I will change this depending on what is trending in the house when I am making or what I have on hand.
  5. Spoon this mixture into the baking dish, spreading it out with a spatula.
  6. Place a piece of parchment paper on top and press mixture so it is spread evenly into the baking dish. Pack it down and place in freezer for 2 hours. Remove top parchment paper.
  7. You should be able to cut into 12-16 lovely little snack bars, ready to fill the hungry bellies of your healthy family.

dates

processormixturehoneyalmondbuttersand mixture

http://bit.ly/1l73BVu

This is a very healthy, but tasty recipe that is a nice treat as well.

I always change recipes to suit my situation. So for this one I use apricots, almond butter and no chocolate. It is plenty sweet already and a favorite snack.

I hope that you enjoy these as much as my children do.