Posts tagged ‘berries’

Allergy-Friendly Grain-free Waffles (SRC)

As a child, my mom made these Mickey Mouse waffles that I still remember to this day. The waffle iron was in the shape of Mickey’s face and my favorite part was saving his waffle ears to eat last and filling them up with lots of maple syrup…mmm! A good hearty breakfast is right up with there with pizza and brownies on my “top comfort foods list” and waffles are always included.
Not to mention, the smell of waffles cooking is deliciously intoxicating…how can you go wrong with this bread-like goodness that’s fluffy yet crisp on the edges? Plus, you can pile them with toppings from fruit and chocolate chips to savory options like crumbled bacon, scrambled eggs and/or a smear non-dairy cashew cheese (or shredded cheese). YUM!
Grain-free waffles 1

Allergy-friendly Waffles with eggs

I was assigned Traci’s blog Burnt Apple this month for the Secret Recipe Club, and wow what a fun collection of recipes to search through! Not only does her site contain a delicious repertoire, Traci has a knack for “taking any meal and giving it a healthy makeover.”  Her Healthy Pixie Sticks have me intrigued, photos of her gluten-free Pumpkin Cinnamon Rolls had me salivating and her Dark Chocolate Thin Mints had dreaming if my old favorite Girl Scout cookies with a fun twist.
I ultimately chose these allergy friendly waffles since I’ve been in a bit of a breakfast funk and I was in the mood for comfort food. The fact that you can roll the waffles with a rolling pin to make a “waffle wrap” also caught my attention! These grain-free beauties use half coconut flour and half tapioca starch which boosts the fiber content, making them chock-ful of healthy fats and balanced carbs. 
Grain-free waffles aip1AIP version of Allergy-friendly Waffles without eggs
I opted to make two batches of waffles: I wanted to test each of Traci’s options – trying both the vegan/AIP (auto-immune protocol recipe) version without eggs and the paleo-friendly version with eggs to see what the difference was in the final product. When struggling with my own health and food allergies, I’ve experimented with AIP recipes so I wanted to give them both a shot. I’m so glad I came across this recipe, it’s a winner! I used coconut milk for the non-dairy milk, coconut oil for the fat and I substituted a sprinkle of stevia (to taste) instead of sugar in both recipes but stuck to the original recipe.
The waffles with eggs were delightful! Crisp on the edges, light and fluffy and filling with a touch of sweet🙂 When I made the AIP-version of the waffles, they took much longer to cook in the waffle iron than the batter made with eggs, while delicious the result was more gummy and not fluffy like typical waffles. My bananas has light brown specks on them so I think a greenish yellow banana might be better since it’s more starchy and/or increase the amount of coconut flour by 1-2 Tbsp. I will give these a go again! I might even experiment with plantains instead of bananas since they are more starchy in general. Each batch makes about 8 waffles, so feel free to freeze any extras and just pop them into a toaster oven when you want a quick breakfast!
Grain-free waffles aip2AIP version of Allergy-friendly Waffles without eggs 
Allergy Friendly Waffles  (lightly adapted from Burnt Apple)
Gluten-free, Grain-free, Soy-free, Dairy-free, Nut-free, Seed-free, Sugar-free, Paleo-friendly, Nightshade-free, Vegetarian, Egg-free option, AIP-option, Yeast-free, Vegan Option

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 cup non-dairy milk of choice (cow’s milk can be used if you tolerate but won’t be dairy-free)
  • 3 eggs (AIP use two bananas in place of the eggs)
  • 1 tbsp coconut sugar or sugar or a pinch of stevia*
  • 1 tsp alcohol-free pure vanilla extract
  • 2 tbsp coconut oil or neutral oil (can use melted ghee or butter but will not be dairy-free or AIP)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour or arrowroot flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt

For serving (optional, ideas)

  • Sliced bananas or fresh berries
  • Carob chips or chocolate chips or cacao nibs (not AIP-friendly unless homemade)
  • Maple syrup, drizzle of honey or your favorite jam or jelly
  • Your favorite nut or seed butter (not AIP-friendly)
  • Shredded coconut or coconut flakes
  • Nitrate-free bacon (not vegetarian) or coconut “bacon”
  • Coconut whipped “cream”

Instructions

  1. In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla and butter or oil until smooth. Add in the coconut flour, tapioca or arrowroot flour, baking soda, baking powder, and salt. Stir just until smooth.
  2. Heat waffle iron according to manufacturers instructions. Brush waffle iron with oil or butter. Pour approximately 1/4 cup of batter onto each waffle iron. (You may need to adjust the amount of batter depending on the size of your waffles). Close and cook according to manufacturers instructions.
  3. Remove waffles from iron (if AIP batter is used, you may need a fork to carefully peel the waffles off the iron), serve immediately or allow waffles to cool to room temperature before placing in an airtight container or Ziploc bag.
  4. To make waffle rollups: While waffle is warm, roll with a rolling pin until flat. Fill with bacon, scrambled eggs, veggies, fresh fruit or any other combination you like. Place toppings in a thin strip along the waffle. Roll up and serve.

Yield: 8 waffles

For AIP-friendly version notes: If your bananas are sweet and speckled with brown, you might consider eliminating the sweetener altogether if you prefer more savory waffles. As I mentioned above, when I made the AIP-version of the waffles, they took MUCH longer to cook in the waffle iron than the batter made with eggs. My bananas has light brown specks on them so a more green banana might be better since it’s more starchy or increase the amount of coconut flour by 1-2 Tbsp.

Grain-free waffles 2Allergy-friendly Waffles with eggs 

For other recipes in this week’s reveal, click the link below!

February 21, 2016 at 10:00 pm 7 comments

(Almost) Instant Mint Berry Carob Bark

Do you need a quick sweet fix? I don’t know about you, but I can always use a little treat. How about a healthier treat that satisfies, tastes amazing and you can whip up in 5 minutes? Add the fact that this (almost) instant bark requires minimal ingredients and doesn’t require any baking.

mint berry carob bark1

Mint + Chocolate = a perfect pairing in my mind (Mint Chip Ice Cream anyone)? Add berries to this combo and it’s a definite winner! These recipe is crazy easy, and it’s been stand-by in my freezer for the past couple weeks. Yes, it’s caffeine-free, sugar-free, dairy-free, soy-free, nut-free and TASTY! I even fooled my dad into thinking it was sugar-laden, and he’s a hard one to convince🙂

With all the fresh mint at farmer’s markets and in the stores, I’ve been throwing some into smoothies and bases for ice creams, tossing into chopped fruit and adding to salads for refreshing summer dishes. Next time (probably tonight) I am going to try using finely minced fresh mint in this treat! 
mint berry carob bark 2

(Almost) Instant Mint Berry Carob Bark (adapted from my Make-it-your-own Chocolate Bark)
Grain-free, Gluten-free, Vegan, Dairy-free, Refined Sugar-free, AIP & Paleo Friendly, Candida-Friendly Option, Soy-free, Nut-free, Egg-free

Ingredients
2 1/2 Tbsp softened coconut oil (I used unrefined extra virgin)
3 Tbsp carob powder (or cacao/cocoa powder but won’t be caffeine free)*
pinch of stevia or 1 Tbsp honey, agave or maple syrup or to taste
1/8 tsp pure peppermint oil/extract
1/4 tsp pure vanilla extract, optional
pinch of sea salt, optional (but SO good)
1/3 cup frozen mixed berries, chopped into small pieces (I leave blueberries whole), I use the organic antioxidant mix from Costco

Directions

1. Line a small plate or dish with parchment paper and set aside.
2. In a small bowl, mix the melted coconut oil, carob (or cacao), stevia/sweetener, salt and extracts. Stir well until smooth and well combined. Taste and adjust if you want it sweeter.
3. Spoon the mixture onto the parchment paper into two rounds.
4. Sprinkle the frozen fruit over the mixture and watch it start to freeze. Set it freezer for an additional few minutes to harden and enjoy!

Serves 2 or 1 large, generous portion🙂
Store leftovers in freezer, the frozen fruit will get mushy in the fridge otherwise.

*Carob has a natural sweetness whereas raw cacao or cocoa powder is naturally a bit more bitter so you might need to add more sweetener/stevia to taste for a sweeter bark.

mint berry carob bark 1

July 23, 2015 at 3:33 pm 1 comment

Cranberry Cha-Cha-Chia Muffins (grain-free)

Happy, HAPPY New Year to you all! I hope the holidays were lovely and that 2015 is off to a super scrumptious start for each and every one of you. I’ve been pretty incognito during the “go-go-go” of the holidays this year, so I am now playing catch-up🙂 Serious catch-up.

cranberry chia muffins 2

I’ve cooked more new meals and dishes in the last two months than I have in the past year…I must have caught a bit of a cooking bug in the kitchen, and I’ll ride that as long as I can. Trying new ingredients, taste-testing and experimentation have all been so fun…and sharing food with people who you care about just makes it that much better! cranberry chia muffins single

While I’ve actually been doing cooking than baking lately, I can’t deny my cravings for homemade goodies and sweets….add that to the fact I had half a bag of cranberries waiting to be used up and these muffins were born…or baked. cranberry chia muffins1

Sweet yet tart, light yet filling, these cranberry chia muffins are not only grain-free and refined-sugar free, but they are high in fiber, nut-free and dairy-free. I ate them for breakfast, a snack slathered with melted coconut oil and for a light dessert (when I wasn’t craving chocolate) after dinner. You can make a batch and freeze some if you’d like. Mmmmm muffins….
cranberry chia muffins

Cranberry Cha-Cha-Chia Muffins 
Grain-free, Gluten-free, Refined Sugar-free, Dairy-free, Nut-free

Ingredients

1/2 cup coconut flour
1/4 tsp baking soda
1/4 tsp Himalayan pink sea salt
2 eggs, whisked (room temperature)
1 egg white, whisked (room temperature)
1/2 tsp pure vanilla extract
1/4 cup honey (or you could probably substitute coconut nectar, maple syrup or other liquid sweetener for a different taste)
1/2 cup non-dairy milk, at room temperature (I used unsweetened vanilla almond milk)
2 Tbsp coconut oil (melted butter or other neutral oil could be substituted if you prefer)
2 Tbsp chia seeds
2/3 cup fresh or frozen cranberries, rough chopped

Optional: feel free to add shredded coconut and/or your favorite chopped nuts for a different texture and a flavor variety.

Directions

1. Preheat oven to 350F. Line muffin pan with liners or grease well and set aside OR use silicone muffin cups and lightly grease.
2. In a small mixing bowl, whisk together coconut flour, baking soda and sea salt.
3. In a medium mixing bowl, combine eggs through coconut oil and whisk until well combined.
4. Add wet ingredients to the dry mixture and stir well until batter is smooth and thickens slightly (coconut flour is really absorbent, causing the batter to thicken as it sits). Stir in cranberries and chia seeds and
5. Spoon batter into prepared muffin liners or muffin cups (mine made 10 muffins, depending on the size of your pan or liners). Bake for 22-25 minutes or until lightly browned and cooked through. Remove from oven and let cool, then enjoy!

I stored the muffins in the refrigerator, but these also freeze well.

Makes about 9-11 muffins, depending on your pan or cups; my silicone cups

cranberry chia muffin bite

January 25, 2015 at 2:19 pm 2 comments

Strawberry Bruschetta – 4 Ways (SRC)

It’s nearing the end of summer…the change of seasons is something I always look forward to (especially when Fall is my favorite time of year), yet I still want to hold onto summer for the next few weeks. This recipe accomplishes just that!

Let’s celebrate fresh fruit, bright herbs and zingy balsamic vinegar in this lovely marriage of flavors – Strawberry Bruschetta…and what a bonus for versatility,  this recipe is used in FOUR different ways!

1. Strawberry Bruschetta (basic recipe) – serve over lightly toasted (gluten-free) french bread or gluten-free crackers
2. Strawberry Bruschetta Avocado Boats (snack or appetizer)
3. Strawberry Bruschetta and Hemp Green Salad (side salad, light dinner or lunch)
4. Strawberry Brushetta Inspired Quinoa and Beet Salad (serve as a side or a main dish)

strawberry bruschetta 4 waysI was assigned Julie’s adorable blog, Confessions of a Cooking Diva this month for the Secret Recipe Club and I thoroughly enjoyed reading her spunky posts and searching through her creations from the kitchen! I bookmarked her scrumptious looking Black Bean Burgers, Spicy Chocolate Popcorn and Caribbean Jerk Salmon Tacos for later experimentation…yet I ultimately settled on a Strawberry Bruschetta recipe for several reasons — I purchased a organic strawberries at the local farmers market, I had fresh basil on hand and I had some aged balsamic vinegar from a local oil & vinegar store that I couldn’t wait to use in multiple ways. Bam…what a perfect coincidence.

The simplicity of this recipe really allows the flavors to shine and come through in each bite, and there’s nothing like fresh, quality ingredients to let the food really do the talking for you! I opted to increase the balsamic a bit because I really love acidity and I served this over these raw sourdough sunflower seed crackers for the “bruschetta” portion of this recipe (since I rarely eat bread). After making this recipe, I was inspired to use the dish in multiple ways…talk about fun! Thanks Julie🙂

strawberry bruschetta

Strawberry Bruschetta (basic recipe lightly adapted from Confession of a Cooking Diva
Grain-free option, Gluten-free, Sugar-free, Vegan, Soy-free, Nut-free Option, Vegetarian, Dairy-free
Ingredients

1 pint of strawberries, rinsed and chopped
1 – 2 Tbsp aged balsamic vinegar (I used 2 Tbsp because I like the acidity)
¼ cup fresh basil, julienned or chopped

For serving
1 small loaf gluten free french bread, sliced into thin slices, lightly toasted OR raw grain-free, gluten-free crackers (I used these)

Directions

1. Combine the strawberries, basil and balsamic vinegar in a bowl and mix well.
2. Top each slice of bread or cracker with the strawberry-basil mix.

Makes 2 cups of strawberry-basil mixture.

strawberry bruschetta avocado

Strawberry Bruschetta Avocado Boats 
Grain-free, Gluten-free, Quick & Easy, Vegan, Vegetarian, Nut-free, Soy-free, Dairy-free

Ingredients

1 recipe of Strawberry Bruschetta (listed above)
2 ripe medium size avocados
Sea salt and pepper to taste
Extra drizzle of balsamic vinegar
Fresh squeeze of lemon or lime, optional (if you really like acidity like me and helps to prevent the avocado from browning if making ahead)

Directions

1. Slice each avocado in half and remove the pit/seed.
2. Sprinkle the avocado halves with sea salt and freshly ground black pepper.
3. Squeeze fresh lime or lemon juice over each avocado half (if desired)
4. Top each avocado half with about 1/2 cup of the strawberry bruschetta mixture and drizzle with a little balsamic vinegar and serve!

Makes 4 snacks or appetizers

strawerry bruschetta salad green

Strawberry Brushetta and Hemp Green Salad
Grain-free, Gluten-free, Sugar-free, Dairy-free, Vegetarian, Vegan, Soy-free, Nut-free 

Ingredients

8 cups of mixed greens, baby kale or baby spinach (I use Organic Power Green blend from Costco)
1 recipe of Strawberry Bruschetta (recipe above)
1 ripe avocado, pit removed and diced into small pieces
4 Tbsp raw hemp seeds/hemp hearts (you can sub another nut or seed if desired)
2 Tbsp extra virgin olive oil or avocado oil
sea salt and freshly ground black pepper to taste
Drizzle of apple cider vinegar or more balsamic vinegar and/or lemon juice
1-2 Tbsp Bragg’s liquid aminos (or coconut aminos, tamari or gluten free soy sauce)

Directions

1. Toss all ingredients in a large mixing bowl. Season to taste with sea salt and pepper. If you like more acidity in your dressing, feel free to add more vinegar and/or lemon juice.

*If you eat meat, this salad could be served with grilled chicken or if you eat dairy, feel free to toss in some goat cheese or fresh mozzarella to bulk it up even more. To bulk it up and keep it vegan, feel free to add cooked quinoa, millet or brown rice for a green and grain salad.

Makes 2 large salads or 4 small

strawberry bruschetta quinoa2

Strawberry Bruschetta Inspired Quinoa and Beet Salad
Grain-free, Gluten-free, Vegetarian, Vegan, Dairy-free, Soy-free, Nut-free Option

Ingredients
2 cups cooked quinoa
1/2 recipe Strawberry Bruschetta (above)
1/2 cup cooked beets, diced (I used Love Beets)
3- 4 Tbsp chopped walnuts, pinenuts and/or pecans (or for nut-free, sunflower seeds or hemp seeds)
Aged balsamic vinegar to taste (I used 1 Tbsp)
Drizzle of extra virgin olive oil (I used about 1 1/2 Tbsp)
Squeeze of fresh lemon juice (I used 1/2 lemon)
Sea salt and pepper to taste
Directions
1. Toss all the ingredients in a bowl. Season to taste with salt and pepper. Serve chilled or at room temperature, enjoy!
Serves 2 main dish or 4 sides
strawberry bruschetta quinoa salad
Fore more recipes in this month’s reveal, click the link below!

August 24, 2014 at 10:00 pm 8 comments

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