Whew! I made it and posted on time! Ok, that was just a little side note for myself…I have been internet-less over the past month after moving to a new apartment so I’m quite thrilled to be “connected” again. Plus, I am just in time for another Secret Recipe Club reveal!
This month, I was assigned Bobbi’s Kozy Kitchen and I couldn’t wait to decide to get in the kitchen. Bobbi is a family-loving foodie with a powerful weight loss success story and a long list of delicious recipes that make my mouth water. I immediately knew what I wanted to make. With a name like “Redneck Eggs Benedict”, I couldn’t resist! I love eggs, potatoes and bacon, and the fact that I hadn’t posted a breakfast recipe in awhile made this a win-win in my book.
I decided to use sweet potatoes over the white variety for a little color and added sweetness. I made these grain-free by using coconut flour in lieu of regular gluten-free all purpose flour, which worked out well! Being from Texas, I have an affinity for food with a little spice or a bit of a kick so I also revved up the spice in the potato hash cakes/patties by adding a southwest chipotle spice blend. I also decided to lighten up the sauce and made a quick and easy “faux Hollandaise” by using a combination of Greek yogurt, mayo, dijon, Franks Hot Sauce, tumeric and a smidge of coconut oil. I decided to eliminate the egg yolks altogether so no cooking was required. I decreased the amount of bacon by half and chose to crumble it on top along with the green onions for a garnish…mmmm!
This dish was DELISH! It was filling, very satisfying and had a lovely amount of spice and flavor. While the lightened up Hollandaise may not taste like the traditional version, it is very yummy and you can use it over sauteed veggies, potatoes, asparagus, rice or chicken Thanks to Bobbi for the inspiration!
It’s confession time though: I was talking on the phone mid-poach and I left the eggs in the water for a minute or two too long….so they weren’t “perfect” if you like a really runny yolk BUT the sauce combined with the slightly runny center was still very, very yummy!
Redneck Eggs Benedict (lightly adapted from Bobbi’s Kozy Kitchen)
Gluten-free, Grain-free, Nut-free, Refined Sugar-Free, Dairy-free option
For the Sweet Potato Cake:
1 pound sweet potatoes, peeled and grated (or could use russet)
1/2 onion, finely chopped
2 Tbsp coconut flour (for grain-free) OR 1/3 all-purpose gluten-free flour (use more as needed to bind cakes)
1 tablespoon fresh thyme leaves, copped
1 tablespoon fresh flat-leaf parsley, chopped
2-3 tsp Southwest Chipotle salt-free seasoning (I used Mrs. Dash)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 egg, beaten
2 green onions, greens only only chopped for garnish
1 Tbsp coconut oil, for cooking (or butter, ghee, Earth Balance)
For the Lightened up Hot “Faux Hollandaise Sauce”
1/3 cup plain Greek yogurt or use plain non-dairy yogurt for dairy-free
1/3 cup mayonaise, homemade mayo or Vegenaise
2 tablespoons fresh lemon juice, plus more
1 tsp dijon mustard (optional, I just like the taste)
2 Tbsp melted coconut oil or Earth Balance (for dairy-free) or butter/ghee or a combo (I used coconut oil)
pinch of tumeric (for color, optional)
Sea salt and black pepper to taste
Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
4 slices bacon
8 poached eggs (step by step instructions from Smitten Kitchen)
Sweet or Smoked Paprika for sprinkling
1. Preheat oven to 300 degrees F.
2. Rinse shredded potatoes in cold water and squeeze water out. Pat dry with paper towels. Place potatoes in a large bowl and add the onion, coconut flour, thyme, chipotle seasoning, parsley, salt, pepper, and egg. Mix well and set aside.
3. Heat a large skillet over medium heat and cook the bacon until crispy. Crumble and set aside.
4. Heat 1/2 Tbsp coconut oil in a large skillet over medium heat. Form potato mixture into 8 patties, carefully place them in the heated skillet (4 at a time). Press down with spatula to make sure the patty is firm. Cook for about 5 minutes or until the patty is golden brown. Carefully turn the potato cake with a wide spatula and continue to cook for an additional 5 minutes. Remove the cakes and place them on a baking sheet in a single layer in the oven to keep warm. Repeat for the other 4 patties.
5. Poach eggs, place on paper towel while you prepare the Hollandaise.
6. To make the faux Hollandaise, whisk together yogurt, mayo, mustard, hot sauce and lemon juice in a small bowl until combined. Stir in the melted coconut oil/butter/Earth Balance and whisk well. Season with salt, pepper and more hot sauce if desired.
7. To serve, lay two potato cakes on a plate. Top each cake with a poached egg and pour Hollandaise sauce over the top. Garnish with crumbled bacon, chopped green onions and a sprinkle of paprika. Enjoy while hot!
Serves 4 for a full meal (2 potato cakes each) or 8 small
Where has July gone? It seems as if I blinked and August is staring at me right in the face. But, you know what that means? It’s time for another Secret Recipe Club reveal!
This month I was assigned Karen’s Lavender and Lovage blog… Wow, what an extensive list of recipes and with such beautiful photography! I have multiple recipes saved to make later — including Summer Salad in a Jar, No-Bake Chocolate Peppermint Squares, and Jersey Royal Potato Salad with Three-Herb Mayo. They are all so tempting!
With one chicken breast needing to be cooked combined with a random craving for Chinese food, I decided to make Karen’s Easy Chicken Lo Mein. No doubt I will be making this again and again – it’s a speedy, delicious and nutritious dish that can be adapted to your liking and preferences. Feel free to change up the veggies, protein and noodles for a variation, or use those Shirataki noodles for a low-carb option
I changed up a few things based on my pantry and preferences: I added sesame seeds, increased the mushrooms, substituted gluten free noodles and used coconut oil to make it nut-free. Since I didn’t have chili sauce, I added garlic powder, a squeeze of lemon juice and crushed red pepper flakes in it’s place and threw in fresh sugar snap peas for a little more color. You know what they say, we eat with our eyes
Easy Chicken Lo Mein (adapted from Lavender and Lovage)
Gluten-free, Grain-free option, Dairy-free, Soy-free option, Nut-free, Vegetarian/Vegan option
8 oz gluten free spaghetti or fettuccine or Shirataki noodles, cooked or prepared according to package directions
splash of sesame oil
200g skinless chicken breast fillets, sliced into strips*
splash of coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
1 tsp five-spice powder
1/2 tsp garlic powder + couple shakes of crushed red pepper flakes OR 1 tsp chilli sauce
1-2 tbsp coconut oil (or groundnut oil but it’s not nut-free)
1 large carrot, peeled and finely sliced horizontally or into matchsticks
100g bean sprouts
1/2 large onion, peeled and sliced
4 large spring onions, sliced
4 oz mushrooms, washed and sliced
2 tbsp coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
freshly ground black pepper
squeeze of lemon/lime juice or a splash or rice vinegar (about 1 – 1 1/2 tsp), optional for a little acidity and freshness
toasted or raw sesame seeds for sprinkling (optional)
1. Drizzle prepared noodles with a splash of sesame oil, toss well then set aside.
2. Place the chicken strips in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce.
3.Heat a wok on medium-high and then add the oil; add the chicken and stir fry for 3 to 4 minutes, or until the chicken is browned and cooked through.
4. Increase heat to high and add the carrot and stir fry for a further 2 minutes and add in the onions and cook another 2 minutes.
5. Toss in the bean sprouts, spring onions, snap peas and mushrooms and stir fry for 30 seconds more. Stir in the cooked noodles and season with the soy/liquid aminos, lemon/line juice and some freshly ground black pepper to taste.
6. Spoon the noodle mixture onto a serving plate or in individual bowls and serve immediately. Enjoy
*Variations and Options:
-For Vegetarian/Vegan, substitute the chicken for pressed/cubed tofu OR 1/2 cup edamame OR increase the mushrooms to 8 oz (or a combo)
-Substitute shrimp or beef for the chicken if desired
-Substitute Shirataki noodles for a grain-free option
Summer is finally here and I am feeling the heat! You know what that means — light, fresh and fruity flavors are popping up in recipes around the blogosphere and in magazines like crazy!
I was delighted when the creative and trendy ladies of EDGE Marketing and Design approached me a couple months ago to come up with a “summery recipe” to be featured in their upcoming issue of their magazine. These women are not only spunky, stylish and creative, but they are beyond talented and know how to run a cutting-edge marketing business. They say “yep, we’re small. but we like to make a big difference.” Nicely stated!
I immediately started brainstorming a unique summer treat that would be worthy of making their fashionable publication. I knew I had to stick to my roots and feature a rockin’ gluten free recipe that wasn’t complicated or require strange ingredients.
Bam, it hit me. How about create a dairy-free ice cream recipe that plays off the flavors of the popular lemon poppyseed muffin? Unique yet approachable and oh-so-refreshing, this vegan ice cream will satisfy your sweet tooth but not weigh you down.
It’s free of refined sugars, gluten, dairy, eggs, nuts and soy. Eliminate the optional vodka (though it produces a more creamy end result), and you have a grain-free Paleo treat…and isn’t Paleo all food rage these days?
I also adapted my pie-crust to create a quick grain-free, dairy-free almond shortbread. Simple, easy and delicious. What’s not to like about ice cream and cookies? Dig in and enjoy the flavors of summer!
Dairy-Free Lemon Poppyseed Ice Cream
Gluten-free, Grain-free option, Vegan, Dairy-free, Nut-free, Soy-free, Quick
1 can of full-fat coconut milk
1/4 cup freshly squeezed lemon juice (I used two medium lemons)
1/4 cup agave or your favorite neutral flavored liquid sweetener (honey or coconut nectar)
1 Tbsp gluten free vodka*, optional
pinch of stevia to taste or 1 more Tbsp of sweetener
zest from one lemon
1 Tbsp poppy seeds
lemon zest for serving
Grain-free Almond Shortbread cookies (recipe below), for serving
1. Combine all ingredients in a medium bowl and whisk well until combine.
2. Let chill for 30 minutes to an hour.
3. Pour into your ice cream maker per your maker’s instructions. (I used a Cuisinart 1 1/2 quart ice cream maker and it took about 20 minutes to freeze down).
4. Serve immediately for a soft-serve version or pour into a freezer-safe container and let freeze until hardened. Scoop and enjoy!
Yields 4 cups
*This recipe was tested with Smironoff vodka, but Chopin and Blue Ice Vodka (make sure you buy the blue bottle as it’s potato based) can be used. The vodka allows for a creamier ice cream consistency but feel free to omit if desired.
Grain-Free Almond Shortbread Cookies
Gluten-free, Grain-free, Dairy-free option, Egg-free, Vegan, Quick
2 cups almond flour (I buy mine from nuts.com)
2-3 Tbsp coconut palm sugar or other granulated sweetener
1/8th tsp sea salt
1/4 cup + 2 Tbsp butter, ghee, coconut oil or Earth Balance softened (use oil or Earth Balance for vegan and dairy-free)
2 Tbsp honey or agave (use agave for vegan)
1/2 tsp pure vanilla extract
1/4 tsp almond extract
optional add-in: 1 tsp poppyseeds
1. Preheat your oven to 350F. Line a baking sheet with a silpat mat or parchment paper and set side.
2. In a small bowl, combine dry ingredients until combined. Add wet ingredients and stir until a thick dough forms.
3. Refrigerate dough for 20-30 minutes until chilled.
4. Line your counter with parchment paper and place ball of dough. Roll out to 1/2 inch thickness and cut into rectangles (or roll into a log and cut into slices).
5. Transfer carefully using a spatula to baking sheet and bake cookies for 8-10 minutes. Remove cookies from oven and let cool completely before moving as they are fragile when warm. Enjoy!
Yields 15-16 cookies
Grilling and summer go hand-in-hand. Even though we’ve had some pretty stormy (and sometimes chilly) days here in Montana, I have been determined to fire up the grill and get in the summer groove!
My favorite way to prepare salmon is on the grill and I’ve had my eye out on new ways to enjoy my favorite fish. When I was assigned the lovely Bewitching Kitchen for this month’s Secret Recipe Club reveal, at first I was torn on what I wanted to make. Sally’s blog is chock-full of creative recipes – including Brazilian dishes, ethnic recipes and an extensive list of homemade breads – with about 20 different recipes calling my name! I ultimately opted for her Chipotle-Rubbed Salmon Tacos with a unique salsa for a fresh and grill-friendly flare…YUM! I make a few adjustments based on my pantry and preferences…I increased the lime juice a bit and pumped up the seasoning in the rub by adding some sea salt. I LOVE strong flavors so I upped the amount of vinegar a tad and added lime juice in the salsa, but I’ll even add a fresh herb like cilantro next time for that extra punch. I wound up using a small, peeled typical cucumber (instead of English), honey and coconut sugar in lieu of the white sugar and homemade mayonnaise in place of the yogurt to keep it dairy-free.
A note on the salmon– The fattier the fish, the better in my opinion. I ADORE salmon but sometimes the Sockeye variety doesn’t turn out as buttery and succulent as I was going for. Since I was looking for wild-caught salmon, I wound up using Sockeye instead of Alaskan due to availability.
Chipotle-Rubbed Salmon Tacos
Gluten-free, Grain-free option, Paleo-friendly option, Dairy-free, Nut-free, Soy-free
2 Tbsp yogurt, mayo, or sour cream (use mayo or Vegenaise for dairy-free)
2 tsp fresh lime juice
2 tsp chipotle chile powder
2 tsp finely grated orange zest
2 tsp coconut palm sugar (or other granulated sugar)
1/2 tsp sea salt
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 Tbsp plus 1 tsp extra-virgin olive oil
8 corn tortillas (substitute salad greens or lettuce cups for paleo/grain-free)
1 Tbsp plus 1 tsp extra-virgin olive oil
1 Hass avocado, mashed with a generous squeeze of lime juice
salt and pepper
1 cup finely shredded cabbage
1 Granny Smith apple, cut into 1/4-inch dice
1/2 English cucumber or , cut into 1/4-inch dice
1 ripe tomato, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1/2 small red onion, finely diced
1 jalapeno, deseeded and deveined, finely diced (optional)
1 + 1/2 tablespoons white wine vinegar
1 tsp agave or honey
salt and pepper to taste
fresh chopped cilantro, optional
1. Prepare the salsa by mixing in a bowl the apple, cucumber, tomato, bell pepper, and onion (if using). Add the vinegar and sugar, season with salt, and reserve. It can be prepared hours in advance to intensify the flavors.
2. In a small bowl, mix the yogurt with the lime juice, season with salt and pepper, and reserve. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
3. Heat the tortillas either in a low oven, wrapped in foil, or on top of a flame (my method of choice), until they are softened and heated through.
4. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple- Cucumber Salsa and the cabbage. Drizzle each taco with the lime/yogurt and serve right away.