Posts tagged ‘coconut flour’
Yes, yes…YES! Fall is here! The breeze is cool, the morning air is crisp and I was able to break out a jacket this week! With Fall being my absolute favorite time of year, I was ready to jump in the kitchen and whip up some “comfort food”.
Warming you to the core, this white turkey chili is packed with flavor, a bit of heat (if desired). protein and fiber. I garnished my bowl with a large scoop of guacamole, baby spinach (for some extra greens), and a squeeze of lime juice…and I was cuddled up on the couch with a huge grin on my face. Needless to say, I am quite the happy camper :)
Here’s to soup season!
Feel free to garnish your bowl with shredded cheese and/or sour cream/Greek yogurt (if you are not dairy-free), or crush a few tortilla chips over your dish for a little crunch if that makes you happy! This chili keeps well and would be a delicious option for get togethers or Monday night football.
White Turkey Chili
Gluten-free, Grain-free, Nut-free, Soy-free, Corn-free, Dairy-free
1 1/2 Tbsp olive oil, coconut oil, butter, or ghee (use oil for dairy free)
1 1/4 lbs ground turkey (beef or chicken or cubed chicken breast can be subbed)
1 medium onion, diced
4-5 garlic cloves, minced
2 anaheim or poblano peppers, deveined, deseeded and diced
1 jalapeño, deveined, deseeded and diced
2-3 tsp ground cumin
1-2 tsp oregano
1 tsp chili powder
1 Tbsp fajita seasoning
2 Tbsp coconut flour (or other gluten-free flour like arrowroot to help thicken broth)
2 cups low-sodium or homemade chicken broth or stock
4 oz diced green chilis (I used canned)
16 oz sliced mushrooms
2 cups cooked white navy or cannelini beans (if using canned, rinse well and drain)
juice from 1 lime + more for serving
1/3 cup fresh cilantro, chopped
1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
sea salt and pepper to taste
diced avocado or guacamole for serving
leafy greens for wilting (optional) – spinach, kale, collards
shredded cheese (optional, omit for dairy-free)
1. In a medium soup pot or Dutch oven, heat oil/butter over medium-high heat. Add meat and cook for 5-7 minutes until starting to brown, stirring occasionally.
2. Add onions, garlic, both peppers and seasonings to the pan and cook until onions are soft, stirring often, for about 4-5 minutes.
3. Add coconut flour and stir to coat vegetables and meat.
4. Pour in the chicken broth and then add in the mushrooms, green chilis and beans and stir. Let cook for 5 minutes until mushrooms start to cook through.
5. Cover and simmer for 30 minutes to let the flavors meld. Stir in lime juice and cilantro. Let cook for an additional couple minutes. Season with salt and pepper and hot sauce/cayenne (if using) to taste.
6. If adding greens, place in soup pot and let cook for until wilted (2 minutes for spinach, 5-7 for more hearty greens).
7. Serve in bowls and garnish with guacamole or avocado, a squeeze of lime and/or shredded cheese or crushed chips. Enjoy!
Serves about 4-6
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
Hello lovelies! I’ve been MIA lately. Life has gotten in the way but I certainly have NOT forgotten about you :)
I have a fun little treat to share with you today! This recipe morphed from a magic cookie bar into what I am calling a chocolate covered strawberry bar – sounds fancy, and tastes divine…and that’s a winning combo, right?
Most everything I am baking these days seems to involve chocolate and be in bar form, I must really be into the square shape this summer…I will have to analyze what that means later (haha). No matter what shape these are, they are heavenly, decadent and deeeeelicious! The base is a crumbly shortbread and the topping is dark chocolate with a gooey strawberry filling…and it’s all topped off with one of my favorite ingredients — coconut :)
You can always substitute your favorite fruit preserve to change the flavor but strawberry is what I had on hand and it worked beautifully. The shredded coconut on top can be omitted, but I find it adds nice visual appeal and helps absorbs a bit of the preserves below. If you do choose to omit the coconut, consider adding 1 to 2 more ounces of chopped chocolate for good measure and coverage :)
Chocolate-Covered Strawberry Bars (Vegan)
1 1/4 cups almond flour
4 Tbsp coconut palm sugar, powdered (or any granulated sugar)
1/8 tsp sea salt
4 Tbsp coconut oil, melted (butter or ghee can be subbed)
splash of pure vanilla extract
2/3 cup fruit-sweetened strawberry preserves
2 ounces of your favorite dark chocolate, chopped
1/3 cup unsweetened shredded coconut
1. Preheat oven to 350F. Grease or line with parchment paper a 8×8 pan or large loaf pan (this is what I used) and set aside.
2. In a medium mixing bowl, combine dry ingredients (flour through salt). Stir in coconut oil and vanilla until mixture comes holds together when pressed. If not coming together, add a touch more of oil (will depend on what flours are used, I used flours from Nuts.com).
3. Press mixture evenly into prepared pan and bake for 10 minutes until golden brown.
4. Remove from oven and let cool for 1-2 minutes. While crust is still warm, spread preserves over crust then sprinkle with chopped chocolate and coconut.
5. Let cool for 15 minute and then refrigerate until hardened, about 1 hour. Cut into bars and enjoy!
Fresh juicy berries scream summer. Raspberries, blueberries, blackberries – I love them all! I also love spotting a huge container of blueberries at Costco for $5.99…that makes me happy :)
I made this tart for Fourth of July. You can see I was going for the red, white and blue theme. Better late than never, right? While it’s a little late for the holiday, it is still a worthy summer dessert and a delicious addition to a BBQ or get together.
I came across a photo of Fresh Blackberry Tart over at The LowCarbist and couldn’t wait to make my own version! The crust is grain-free and the fruity filling is no-bake, dairy-free, simple and fresh. Yummmmm. Summer berry tart, yes please!
The burst of fresh raspberries and blueberries complemented the nutty almond crust well, which is crumbly like a graham cracker version but with the added bonus of staying-power from protein and good fats :) To top it off (no pun intended, ha), this tart would be extra scrumptious with a big scoop of vanilla ice cream or frozen yogurt…just saying :)
Care to join me for a slice?
1 1/2 cups almond flour (or meal)
3 Tbsp coconut flour
3-4 Tbsp powdered sweetener (palm sugar, xylitol, sucanat, etc)
pinch of pure stevia to taste
1/2 tsp vanilla extract
pinch of sea salt
4 Tbsp coconut oil, butter or Earth Balance, melted
For Berry Filling:
20 oz fresh blueberries
1/3 cup palm sugar, sucanat, xylitol or other granulated sweetener (or more for sweeter filling, depends on ripeness of berries and your taste)
1/8 tsp pure stevia or to taste
1/8 tsp sea salt
6 Tbsp almond milk (or other non-dairy milk or water)
3 tsp lemon juice (lime juice might be good too)
1 tbsp unflavored gelatin powder
1 1/2 Tbsp lemon zest (lime might be good too)
1/2 cup fresh raspberries
1. Preheat oven to 350F.
2. Prepare crust: In a mixing bowl, combine almond flour/meal, coconut flour,sweetener, stevia and salt and stir to combine. Stir in vanilla and coconut oil until mixture starts to hold together when pressed between your fingers. Add more coconut oil if necessary.
3.. Press into a 9-inch pie pan, covering the sides and the bottom evenly. Bake for 10 minutes until golden brown. Remove from oven and let cool.
4. Prepare filling: Wash the berries. Place half of the blueberries in a medium sauce pan on medium heat with milk/water, lemon juice, sweetener, stevia and salt. Let simmer for 5 or so minutes, until berries start to turn red and juice darkens.
5. Add gelatin while stirring mixture and continue stirring until powder is completely dissolved. Add zest, remaining blueberries, 1/2 cup raspberries and stir to coat evenly with juice, then pour into pie crust.
Tip: To avoid clumps, add gelatin a small amount at a time, stirring in each addition in fully before proceeding.
6. Refrigerate for 2-3 hours, or until berries set and pie is cool throughout. Slice and enjoy!
Note: I made a 6 inch tart (pictured) and had leftover filling, so I adjusted the recipe for a standard 9-inch tart pan since that’s what most people have on hand.
I’d love to try this with agar agar for a vegetarian/vegan version…I’ll have to work on that!