Cinnamon Apple Sauce

I had surgery recently and a friend brought me this delicious apple sauce!!  I had to get the recipe!  She used sweet apples so it didn't even need any added sugar - awesome!  Perfect for fall!

Enjoy!
Kirsten

CINNAMON APPLE SAUCE

5 pounds of sweet apples
1 tablespoon cinnamon

1)  Peel apples, slice and place in a pot with 1/8 inch of water in the bottom.

2)  Stir cinnamon into 1/4 cup of water until well combined, then pour over the apples.

3)  Cook on medium heat until the water starts to boil, then reduce to low and cook for about 30-45 minutes, until soft and mushy.

4)  Mash with a potato masher and serve warm or store in fridge until ready to eat.

NOTES:

~I used McIntosh apples that were a little on the mealy side to begin with and they worked great, except they were a little tart for my taste, so I did add about 1/4 cup of sugar.  If you use a sweeter apple, you won't need to add any sugar!

~I did not have to cook it for the full 30 minutes, maybe because my apples were very soft.  Also, they practically mashed themselves!  I did mash it a little, but I like to leave it a little on the chunky side so it's not like baby food.

~This is a great gift and looks beautiful in a mason jar with a circle of pretty fabric cut out for the lid!

Paleo Coconut Pecan Breakfast Bars

I made these for a dessert actually, and I thought they were delicious!  They aren't overly sweet, so as a breakfast bar, they would be awesome.  You can really taste the banana and the coconut behind that.  I love the texture.  I will definitely make these again!

Enjoy!
Kirsten

PS: The recipe comes from mommayoungathome.com via Pinterest.


PALEO COCONUT PECAN BREAKFAST BARS

Coconut Oil
2 eggs
1 banana
1/4 cup honey
1/2 teaspoon vanilla
1/3 cup coconut flour
1 cup unsweetened shredded coconut
4 tablespoons coconut milk
1/2 cup chopped pecans

1)  Preheat oven to 350F.  Use the coconut oil to grease an 8x8 pan.

2)  Crack the eggs into a medium size bowl and quickly whisk them up.

3)  Mash the banana and add to the bowl with the eggs, along with the honey and vanilla.

4)  Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.

5)  Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.

6)  Spoon the batter into the pan and smooth it out.  Sprinkle the chopped pecans over the top.

7)  Bake for 20-25 minutes.  Keep an eye on them - when the edges are golden brown and the center is firm, they are done!

NOTES:

~Freezing these is a cinch!  Simply wait for them to cool, cut them to the desired size and store them in an airtight container or freezer bag.

Easy-Breezy Bread & Butters

I got this recipe from my friend Carolyn.  I can't believe how easy it is and how delicious these taste!  I've never even been a big bread and butter pickle fan, but these have changed my mind!

Enjoy!
Kirsten


EASY-BREEZY BREAD & BUTTERS

1 pound small cucumbers (such as Kirby or Persian), ends trimmed, cut into 1/4 inch thick rounds
1 large shallot, thinly sliced (about 1/2 cup)
1 cup distilled white vinegar
6 tablespoons honey
1 1/2 teaspoons kosher salt
1 cup water

1)  In a large bowl, toss the cucumbers and shallot; pack tightly into 2 pint size canning jars.

2)  In a small sauce pan, bring the white vinegar, honey, salt and 1 cup water to a boil, stirring until the honey and salt dissolve.

3)  Pour the vinegar mixture over the cucumbers and shallot, making sure the vegetables are completely submerged.  Screw on the lids.  Let stand at room temperature for 24 hours.

4)  Refrigerate at least 3 days before eating. (The pickles are best eaten within 3 weeks.)

Scrambled Egg Muffins

I had a brunch at my house recently and I tried this recipe.  They were quick, easy, healthy and delicious!!  Not to mention gluten-free!

Enjoy!
Kirsten

PS: The recipe comes from Allrecipes.com


SCRAMBLED EGG MUFFINS

1/2 pound gluten-free bulk pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup cheddar cheese

1)  Preheat oven to 350F degrees.  Lightly grease 12 muffin cups or line with paper muffin liners.

2)  Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.

3)  Beat eggs in a large bowl.  Stir in onion, green pepper, salt, pepper and garlic powder.  Mix in sausage and cheddar cheese.  Spoon into muffin cups about 2/3 full.

4)  Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

NOTES:

~I used grass-fed Chorizo instead of the pork sausage.  I am making them again today and I am using bacon.  You can use whatever type of gluten-free meat you want.  Just cook the meat ahead of time, then add to the mix.

~I used onion powder instead of garlic, since I am allergic to garlic.

~I omitted the cheese, since I cannot have dairy anymore, but you could use Daiya cheese or if you are lucky enough to be able to eat dairy, use whatever cheese you like!  It might be delicious with some pepper jack, to spice it up a bit!

~You can also play with the veggies and use whatever you like!  Some other ideas are mushrooms, asparagus, tomatoes, spinach and broccoli!

~Of course you can make this meatless too by leaving out the meat and replacing it with more veggies!

Perfect Oven-Roasted Brussel Sprouts

If you're like me and you HATED (with a passion) brussel sprouts when you were a kid, you have to try them now!  A friend turned me onto them recently and I absolutely LOVE them!

I'll be honest, they make your house STINK like cabbage, but to me, it's worth it!  My kids complain, but they don't have to eat them!

Enjoy!
Kirsten

PERFECT OVEN-ROASTED BRUSSEL SPROUTS

Brussel sprouts
Olive Oil
Kosher Salt

1)  Wash the brussel sprouts and cut them into halves or quarters if they are large.

2)  Place them in an even layer on a large baking sheet and drizzle with a good amount of olive oil.

3)  Sprinkle evenly with kosher salt.

4)  Bake at 400 degrees for about 20-25 minutes or until tender.

NOTES:

~It's not an exact science, so there are no amounts for this recipe!  I like to buy bagged brussel sprouts from Trader Joe's and I usually use two bags when I make them.  They keep nicely and reheat well, so I refrigerate the leftovers in a glass container for up to a week.

~You can adjust the salt to your liking or try different seasonings, like garlic salt.

My Favorite Berry Smoothie

This is a delicious smoothie with just a few ingredients!  You are going to love it!

Enjoy!
Kirsten

MY FAVORITE BERRY SMOOTHIE

1 cup unsweetened plain kefir
1 cup frozen mixed berries
1 medium size banana
1 teaspoon Truvia

1)  Place all ingredients in a blender and blend well.

2)  Pour into a glass through a fine mesh strainer to separate the seeds.

NOTES:

~I used Lifeway brand kefir.

~I used a blueberry, black berry, raspberry blend from Costco.

~I freeze my over ripe bananas and use them for my smoothies.  Just remove from the freezer and microwave for about 30 -60 seconds, then rip the stem off and squeeze the banana into the blender.  It will be runny, that's okay!

Parmesan Chicken Salad

Another creation I came up with yesterday to take to a church BBQ!  I had a rotisserie chicken in the fridge, so I used the meat and came up with this super yummy chicken salad!  I didn't measure anything, so I'll make my best guess on the amounts!

Enjoy!
Kirsten

PARMESAN CHICKEN SALAD

3 cups cooked chicken, chopped or shredded
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/2 cup slivered almonds
1/4 cup shredded parmesan cheese
1/2 cup red grapes, halved

1)  Mix the chicken, mayo and mustard until well combined.

2)  Stir in the almonds and parmesan.

3)  Fold in the grapes.

4)  Serve plain, on crackers, bread or lettuce wraps.

NOTES:

~As I said, I guessed on the amounts I used.  When I make it again, I'll measure and change the amounts if necessary, but this is my best guess.

Creamy Ranch Hummus

My friend Carolyn made this recipe recently and we gobbled it up, it was so fresh and delicious!  I loved the creaminess of it.  It didn't have that thick "beany" texture that hummus usually has.  I bet kids would love this for dipping veggie sticks!  What a great way to get them to eat some veggies!

Enjoy!
Kirsten

CREAMY RANCH HUMMUS

4 1/2 cups canned garbanzo beans, drained and rinsed
1 3/4 cups buttermilk
1 cup chopped chives
1 1/2 tablespoons dried dill
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 cup finely grated Parmesan cheese
1 tablespoon salt
Juice of 1 lemon
Olive oil, for drizzling

1)  Place all the ingredients in the food processor.  Combine until smooth, and adjust seasonings to taste.

2)  Drizzle with olive oil and serve with chips, veggies or pita wedges.

NOTES:

~She did not use the oil for drizzling and it was great, so I would say the oil is optional.

Rice Vinegar Asian Salad

Just finished tossing this together for dinner tonight.  Going to serve it with some Tilapia.  It was one of the easiest recipes I've ever made.  It was done in no time and it's healthy and delicious!  I'm not sure if my kids will like it, but I know my husband will!  It would make a great snack!  Crunchy, tangy, a little spicy, and fun to eat with chop sticks!

Enjoy!
Kirsten

PS: The recipe comes from Allergy-Proof Recipes for Kids, by Leslie Hammond and Lynne Marie Rominger.

RICE VINEGAR ASIAN SALAD

1/4 cup rice vinegar
2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger or 1 teaspoon ground ginger
2 teaspoons olive oil
2 teaspoons honey
1 - 16 oz. bag prepared coleslaw cabbage
Cayenne or black pepper to taste
1/4 cup sliced scallions
1 tablespoon toasted sunflower seeds

1)  In a large bowl, mix together vinegar, vegetable oil, ginger, olive oil and honey.

2)  Stir in cabbage mixture, pepper, and scallions until thoroughly coated.  Toss in sunflower seeds and stir.

NOTES:

~I did use rice vinegar, but if you don't have it, this recipe would be delicious with apple cider vinegar too.

~I'm not a big fan of vegetable oil and most canola oil is GMO.  I would recommend something healthier like safflower oil.  I'm wondering if peanut oil would give it a nuttier flavor maybe?

~When it was done, I thought it was too tart, so I added an extra tablespoon of honey!  Play around with it until you are satisfied!  Even with the tablespoon I added, it was still pretty tart.

~I used 1/4 teaspoon of ground cayenne pepper and I thought it was just the right amount of spice.  For my kids, I might use a little less.

~I toasted the sunflower seeds by placing aluminum foil on a baking sheet, spraying it with non-stick cooking spray and baking them at 375F for 5-6 minutes.  When you can smell them, they are done!  Let them cool before throwing them into the salad.  Also, I used more than a tablespoon, probably more like 1/4 cup.

Zucchini Muffins

I got this recipe from my friend Laura a while back and had never tried it, until yesterday.  I changed the recipe to make it gluten-free, but other than that, I pretty much stuck to the recipe.  They were the perfect texture, nice and soft, but my first reaction was that they needed more SWEETNESS!  The sugar in the recipe is very low, but I thought that might be good to post for people who are trying to cut down on their sugar.  I have been eating them for breakfast over the past couple of days and they really are delicious!  I think once you start cutting sugar out of your diet, you get used to things without it.

I was thinking about tweaking the recipe and maybe adding banana or a little honey to keep it natural, but sweeten it up just a bit.  If you add the raisins, that would help sweeten them up too, I just didn't because I do not like raisins!  So play around with it.  Either way, they are a delicious treat!

Enjoy!
Kirsten

ZUCCHINI MUFFINS

1 1/2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon xanthum gum
2 tablespoons, plus 2 teaspoons sugar
1 teaspoon vanilla
4 tablespoons water
2 tablespoons, plus 2 teaspoons vegetable oil
4 eggs
2 cups zucchini
1/2 cup raisins (optional)

1)  With a mixer, beat the sugar, vanilla, water, oil and eggs until well blended.

2)  In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and xanthum gum.

3)  Add to the wet mixture and mix well.

4)  Fold in the zucchini and raisins.

5)  Fill muffin cups 3/4 full and bake at 350F for about 15-18 minutes or until a toothpick inserted in the center comes out clean.

NOTES:

~I used the gluten-free flour blend from the "Recipes for Gluten-Free Kids" cook book.  It's listed on my blog under the Gluten-Free Flour Blends tab.

~This recipe makes 1 dozen muffins.

~If your zucchini is watery (mine was because it had been frozen), drain it before adding it to the batter.  If you don't want to drain it, you could just omit the 4 tablespoons of water in the recipe and just dump it in!  Either way would work I'm sure.

Tomato Cucumber Salad

This is one of my favorite recipes and it has come in handy this week, since I am doing a two-week elimination diet.  I had it as a snack last night after dinner.  It's fresh, tangy, crunchy and of course, gluten-free!

Enjoy!
Kirsten

TOMATO CUCUMBER SALAD

3 tomatoes, chopped
2 large cucumbers, peeled and chopped or sliced
1/2 a large onion, peeled and sliced into strips

Dressing:

3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon oregano
1/8 teaspoon salt

1)  Place the cucumber and onion in a medium sized glass bowl.

2)  Add the tomatoes and toss.

3)  Make the dressing by combining all dressing ingredients in a small bowl and whisking until combined.

4)  Pour the dressing over the veggies and toss.

5)  Add salt & pepper to taste.  Refrigerate for at least an hour to let the flavors combine.

NOTES:

~I recommend using Roma tomatoes because they are meatier with less excess juice.

~You can alter the amount of veggies you use.  If you like less tomato, great, more onion, perfect.  This is a very flexible recipe that you can tailor to your personal preferences!

~I like to add a sweetener to cut the tang of the vinegar a little.  You could use honey, agave, cane sugar or stevia.  I usually add some stevia to mine, so it has the sweetness without the calories.

~This salad is also delicious if you replace the oregano with dill.

~If you like a little "heat", add a couple of pinches of cayenne or red chili pepper.

Chocolate Muffin in a Mug

This is one of my favorite breakfast recipes!  It only takes a couple of minutes to throw together and it's super yummy, filling and healthy!

Enjoy!
Kirsten

PS: The recipe comes from the Trim Healthy Mama Book/Cookbook by Serene Allison & Peal Barrett

CHOCOLATE MUFFIN IN A MUG

1 egg
Dash of vanilla
1 1/2 tablespoons golden flax meal
1 1/2 tablespoons almond flour
1 heaping tablespoon unsweetened cocoa powder
2-4 teaspoons Truvia
1/2 teaspoon aluminum free baking powder
1 tablespoon coconut oil (it's okay if it's in solid form, you don't need to melt it)

1)  Crack the egg into a coffee mug and whisk it well with a fork.

2)  Add the remaining ingredients and stir vigorously until well mixed.

3)  Microwave for 1 minute.

4)  Turn onto a plate and cut in half (so it doesn't roll around).

5)  Top with non-fat Greek yogurt and berries or just eat it plain!

NOTES:

~I make-up little snack baggies with the dry ingredients ahead of time, so when I want a muffin, I just put the egg, vanilla and coconut oil in the mug, add the baggie mixture, stir and microwave!  Easy peasy!

~I also like to throw in some unsweetened coconut for a little variety.

~My favorite way to eat this is to add a little Truvia to my non-fat Greek yogurt, put that on top of the muffin and then top with strawberries and blueberries.  You'll think you're having dessert, but without all of the calories!

~Make sure you rinse your mug right away or you'll have a tough time getting it clean!

 

 

 

 

Banana Breakfast Cookies

Cookies for breakfast!  Say no more, I'm all over that!  These cookies have no sugar, except for what's in the chocolate chips and the coconut (if you use sweetened coconut) and they are super moist, totally delicious and very simple to make!  Oh, and did I mention, they are gluten free - and dairy free if you use dairy free chocolate chips!

My friend Carolyn and I made them this morning and we were pleasantly surprised with the end result!

Enjoy!
Kirsten

BANANA BREAKFAST COOKIES

3 large ripe bananas, well mashed (about 1 1/2 cups)
1/4 cup coconut oil, warmed just a little so it isn't solid
1 teaspoon vanilla
2 cups gluten free rolled oats
2/3 cup almond meal
1/2 teaspoon sea salt
1 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup chocolate chips

1)  Preheat the oven to 350F.

2)  In a large mixing bowl, mash the bananas, then add the coconut oil and vanilla and mix well.

3)  Add the oats, almond meal, salt and baking powder and mix well.

4)  Stir in the coconut, walnuts and chocolate chips until combined.

5)  Form the dough into 12 balls on a parchment-lined baking sheet and flatten them a little bit.  Bake for 14-16 minutes.

NOTES:

~I ended up adding more chocolate chips when I made them, probably almost 1/2 cup, but they would still be delicious with less.

~I also decided to make my cookies smaller, if you only make 12 cookies, they are going to be huge.  I made about 26 cookies and mine were about 2" in diameter.  They were cooked perfectly after 12 minutes, but if you make them bigger, they will need more time to cook.  I think next time I will do something in between.

 

Watermelon Salsa

This is one of my favorite salsa recipes!  Especially for summer!  Serve it with sweet potato chips or regular tortilla chips, or eat it right out of the bowl - it's that good!

Enjoy!
Kirsten

WATERMELON SALSA

4 cups diced seedless watermelon
1/2 cup small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
1 jalapeno pepper, seeded and finely diced
1 tablespoon olive oil
1/2 teaspoon Kosher salt

1)  Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl.  Toss with the olive oil and salt.  Serve with chips.

Mary's Apple Pancake

When I had the flu recently, my friend Mary brought me this delicious apple pancake.  I didn't have much of an appetite, but this really hit the spot.  It's total comfort food!  I don't think my kids would like it, at least not at their young age, but I thought it was absolutely delicious and I know when they are older, they are going to love it!  It's perfect for a cold winters morning!

Enjoy!
Kirsten

PS:  The recipe comes from my dear friend Mary Rotrekl, who took such good care of me when I was sick!  Look for another recipe from Mary - Home Made Chicken Noodle Soup - yummy!

MARY'S APPLE PANCAKE

4 tablespoons butter

7 eggs

1 tablespoon coconut flour

¾ cup ground nuts (Mary used a combination of almonds and walnuts)

1/8 cup granulated coconut palm sugar

½ teaspoon salt

1 cup milk

3 apples, peeled, cored, sliced (Mary used Honey Crisp, but Granny Smith would be good too)

Cinnamon & sugar mixture:  1/8 cup cinnamon and 1/4 cup granulated coconut palm sugar

1)  Preheat oven to 350F.  Place butter in 12" round pan with 3" high sloping side. Heat in oven for 3 minutes to melt butter. Tilt pan to spread butter evenly over bottom of pan. Set aside.

2)  In mixer, beat eggs slightly (not until foamy). Blend in coconut flour, ground nuts, coconut palm sugar and salt. Gradually add milk, beating until smooth.

3)  Fill pan with apple slices. Pour batter over apples. Bake for 30 minutes.

4)  Remove from oven. Turn upside down onto a cookie sheet. Spoon cinnamon-sugar evenly over top. Return to oven, baking another 30 minutes.

NOTES:

~You could substitute another gluten free flour for the coconut flour.

~You could substitute another sugar for the coconut palm sugar.  Regular granulated sugar would be fine.

~You could easily make this dairy free by using Almond Milk instead of cow's milk.

~Use whatever type of nuts you like, pecans would be great too.

Black Bean and Corn Salsa

Yummy, yummy, yummy, is all I can say!!  Perfect for Mexican night!  Cilantro, lime juice, cumin, some of my favorite flavors wrapped up in one delicious dish!

Enjoy!

Kirsten

BLACK BEAN AND CORN SALSA

1 can corn with red & green peppers, drained

1 can black beans, drained & rinsed

1/2 cup red onion

1/4 cup cilantro

2 tablespoons lime juice

1 teaspoon cumin

2 avocados - chopped (optional)

1)  Combine all ingredients - except avocados.

2)  Let stand in refrigerator for at least an hour.

3)  Add avocados just before serving.

4)  Serve with tortilla chips.

Sunbutter Crunch Granola

I just made this today for the first time and it was AWESOME!!!  My oldest son loves granola, but had been eating the Quaker brand, before going gluten-free.  There are some delicious gluten-free granolas that you can buy at the store, but they are super expensive, so I was looking for a more reasonable option to make at home.  This has a slight peanut buttery flavor from the Sunbutter and a natural sweetness from the honey and the salt rounds it out perfectly.  It's also gluten and dairy-free.  I hope my son likes it as much as I do!

Enjoy!
Kirsten

PS: This recipe comes from Carol Kicinski's blog:  simplygluten-free.com


SUNBUTTER CRUNCH GRANOLA

1/4 cup creamy Sunbutter
1/4 cup honey
2 teaspoons pure vanilla extract
2 cups certified gluten-free rolled oats
1/2 teaspoon kosher salt

1)  Preheat oven to 325F.  Spray a cookie sheet with gluten-free non-stick cooking spray.

2)  Combine the Sunbutter and honey in a large, microwave-safe bowl.  Microwave for 30 secons or until the Sunbutter has melted.

3)  Stir in the vanilla, salt and oats.  Make sure all the oats are coated with the Sunbutter mixture.

4)  Spread in an even layer on the prepared cookie sheet and bake for 20 minutes, stirring once or twice while baking.  Let cool.  Mixture will become crunchy as it cools.

NOTES:

~Sunbutter is a spread made from sunflower seeds.  They will carry it in most natural food stores.  I got mine at Woodman's.

~I used Bob's Red Mill gluten-free oats

~When you spread the mixture onto the cookie sheet, keep it all together in the middle of the sheet, don't allow "straglers" or those lone pieces will burn.

~ I set my timer for 7 minutes, stirred, another 7 minutes, stirred again and then cooked for another 6 minutes before taking it out of the oven and then stirred it one last time.

Banana Oatmeal Bars

These are a delicious and healthy snack for you and your kids!  I know a friend gave me this recipe, but I didn't write down who it was, so I'm sure someone will fess up after seeing it on my blog!  It doesn't get much easier than this - only 4 ingredients!!

Enjoy!
Kirsten


BANANA OATMEAL BARS

2 very large (or 3 medium) ripe bananas, mashed
1/2 cup chopped pitted dates
1/4 cup chopped walnuts
2 cups quick oats (not instant)

(Optional:  1/4 cup unsweetened applesauce to add more moisture)

1)  Preheat oven to 350F.

2)  Mix ingredients together in a large bowl.

3)  Press dough into a lightly greased 9x9 baking pan.

4)  Bake for 30 minutes.  Cool on wire rack then cut into bars.

NOTES:

~I store them in an airtight container in the refrigerator

~You could also use pecans instead of walnuts

Fudge Babies

One of my friend's used to have a cookie exchange every year and one year, my friend Ginger brought these awesome little chocolate balls of goodness!  They are simple, healthy and delicious!  Oh, and it's a sneaky way to get your kids to eat nuts and dates!!

Enjoy!
Kirsten


FUDGE BABIES

1 cup raw walnuts
1 1/2 cups pitted dates
1 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder

1)  Chop/blend all ingredients in a blender or food processor.

2)  Roll into little balls.

Makes 24-30