Living on the go and being gluten free is always a challenge. I always have granola bars stocked up just incase. Finding something that is all natural, gluten free, high in protein and taste good can be hard.
I received a case of Grab the Gold snack bars to try and I loved them. Taste like an oatmeal cookie combined with a peanut butter cup. With 11 grams of protein it is super filling. A bar that both kids and adults will love. It all fits its a cute bright gold package.
Wanna give them try? Grab one here: http://shop.grabthegold.com/sample—grab-the-gold—1-gluten-free-snack-bar-p14.aspx
Looking for more then a sample? Get a case at a great price here: http://shop.grabthegold.com/grab-the-gold—12-gluten-free-snack-bars-p56.aspx
Indian food is so good. I have been trying to come up with easy slow cooker recipes that are creative and I figured an indian dish would be great. This recipe is simple, gluten free and paleo.
3 Tablespoons Fresh Grated Ginger
3 Tablespoon Tikka Masala Spice
1/2 Can Coconut Milk
1 Tablespoon Honey
1 tsp Salt
1 tsp Red Pepper Flakes
1- 15oz Can Crushed Tomatoes
Start by slicing onion thin and placing in slow cooker. Add ginger, tikka masala spice, coconut milk, honey,salt, red pepper flakes and tomatoes to slow cook. Mix together well. Slice chicken thighs into large chunks and add to mixture. Took on low for 7 hours stirring occasionally if possible. After the 7 hours remove the lid, mix and turn heat on high to help sauce thicken a bit. Serve hot!
I always had a fun with persimmons. They come out for a bit in the fall a bit expensive but look really cool. They are kind of similar to a tomato with bright orange color and sweetness of a sweet potato.
1/4 Cup maple syrup to
2 tablespoons olive oil
Pinch of salt
Start by washing the persimmons and cutting off the top. Slice each into six even pieces and throw them into a bowl. Now add maple syrup olive oil and salt to the bowl. Toss together well by hand. Spread out on a foiled baking dish. Bake at 425 degrees for about 30 minutes. The outsides will start to brown and get crispy. Serve hot!
Note: persimmons have a puckering quality. Which means once prepared they can create a very dry mouth feeling that takes time to get used to. One way to avoid this is by soaking the slices in salt water for 5 minutes and then rinse before you add the maple syrup or any of the ingredients.
I recently went on a trip to Hershey Park. I learned a lot about chocolate in this great class they offered. I felt inspired to develop a chocolate recipe that was guilt free and easy to make. My next attempted this will be a Paleo version for now try this one out it’s really good.
1/2 Cup Chocolate Coco Powder
1/3 Cup Can’t Believe It’s Not Butter Light
4 tablespoons Maple syrup
1 tablespoon almond milk
Start by mixing Cocoa powder, maple syrup and butter together in a bowl. Mix gently trying to add a bit of air to fluff up the mix. Finally add the almond milk and stir a few more times. Pour into any size mold, I like a rectangle small glass baking dish. Place in freezer and let it sit for about 30 minutes. Cut out squares and enjoy. Store any leftovers in the freezer.
Chili season is now in full swing. A warm easy dinner great for weeknights or game night. I wanted to come up with the crockpot version that was completely Paleo. No beans or rice needed for this version.
1 1/2 pounds ground beef or ground turkey
1 large onion chopped
2 tablespoons olive oil
1 can crushed tomatoes
2 medium sweet potatoes peeled and chopped
1/2 tablespoon sage
1/2 tablespoon oregano
2 tablespoons honey
1 tsp salt
1 tablespoon chipotle powder
3/4 tablespoon chili powder
2 teaspoons Worchester optional
1/3 cup apple cider
Start by browning onions and meat on a large pan with the olive oil. Once browned drain fat off and pour meat into the crockpot. Add crushed tomatoes, chili powder, chipotle powder, oregano, sage, salt, honey and Worcestershire sauce. Mix well. Now add sweet potato and apple cider mix again gently. Cook on low with a lid for about eight hours. Serve hot!
I drink a green smoothie almost everyday changing the recipe all the time. With a smoothie bar at work I have plenty of things to play with. William-Sonoma is doing a “not your typical smoothie project”. They asked me to share a heathy smoothie recipe that was a bit out side the box. My favorite smoothie fit the request perfect and I decided to share. This smoothie recipe is gluten free, paleo, nut free and vegan.
1 1/3 cup coconut milk
1/2 cup frozen spinach
3/4 cup frozen mango
2 tablespoon sunflower butter
Simple place everything in blend and blend very well. Using frozen fruit and spinach is the trick to making the smoothie smooth and creamy. With frozen ingredients their is no need for any ice. My favorite blender is a vita mix and it tends to be the best at blending frozen fruit. Sunflower butter adds the protein you want in a smoothie with a unique flavor. Sunflower butter seems to be a bit more subtle in flavor then other nut butters.
Williams-Sanoma has a great line up of blenders. Check them out here http://www.williams-sonoma.com/shop/electrics/blenders/
While trying to cut all junk out of my diet I am learning more and more how regular soda and diet soda are terrible for you. I have a soda stream and I am always trying to come up with new soda recipes that are healthy and delicious. Using fruit is easy and fun but I wanted to come up with something that’s more like cola and acceptable on the Paleo diet. Maple syrup like honey is Paleo approved as an all natural sweetener. When using in moderation it works great in many recipes. The most important thing is to make sure it’s all natural maple syrup. Yes the the expensive kind from the store. The only ingredient should be all natural maple syrup and grade B is the best.
16oz Soda Water or Seltzer
3/4 Tablespoon maple syrup
Simply pour soda water in a wide glass. Add maple syrup and stir gently with a spoon. The more syrup you add the thicker it will get so depends on the sweetness level you want. I like it just lightly sweet. Serve cold and enjoy!
Finding grab and go items that are safely gluten free and delicious is getting easier. I recently received some samples of Gluten Free Corn-dogs from Foster Farms. It must have been at least 10 years since I have had a real good corn dog. These guys did a great job. A wonderful juicy chicken dog that snaps when you bite into it. The dog is wrapped in a light slightly sweet and salty corn batter. Golden brown on the outside, holds together really well and the best part is that its on a stick :). This a great item to keep around for an after school treat, fun dinners or even a mid-night snack.
At 180 calories and 7 grams of protein a piece. Only 6 grams of sugar and 2.5g of fat.
You can prepare them a few different ways according to the box. The oven seemed to work the best. Heating in the microwave is fine and it tasted great but the crust will crack a bit. I also put them on the top rack of my BBQ which worked well too.
Preheat oven to 350° F
Frozen heat for 18 minutes
Thawed heat for 10 minutes
Microwave: On high
Frozen heat for 48 seconds
Thawed heat for 30 seconds
For best results, flip corn dogs halfway through cooking
Cook at 350° – 375° F
Frozen heat for 9 minutes
Thawed heat for 3 minutes
5 lucky readers will win a voucher for a FREE BOX. This is what you need to do:
– “like” the Foster Farms Facebook page
– “like the guilt free foodie cutie page”
– leave a comment on this post about what is your favorite condiment to serve with a corn-dog…..get creative :)
I recently returned from Vermont and I now have a new found love for Maple Syrup. The real pure stuff. For a long time I have been buying the sugar free low cal stuff but more and more I learn how bad the artificial stuff really is. Plus real maple syrup is paleo friendly and delicious. I have been finding uses for it well beyond pancakes and french toast. I love using it in coffee and with savory items. Try this dressing on any salad and you will amazed.
1/4 Cup Balsamic (the higher the quality the better)
1/4 Cup Olive Oil
4 Tablespoon Real Maple Syrup (Grade B is best)
1 inch of Salt
Place everything in a bowl and whisk well. Store in an airtight container. Serve tossed with any salad.
At the cafe I am always looking for new ways to spike up a sandwich. Last weekend I was playing around with some seasonal peppers.
2 Red Peppers ( or one jar roasted peppers drained)
8oz Cream Cheese
1/4 Cup Parm Cheese
1 Tablespoon Honey
1 Teaspoon Salt
To Roast Peppers:
Start by roasted whole peppers on the grill or in the broiler until black. Remove peppers from heat and let them cool. Remove the burnt skin hand. Do not rinse. Remove the stem and seeds. Slice peppers into strips.
Place roasted pepper in food processor. Add cream cheese, parm cheese, salt and honey. Blend in food processor well.
Remove and chill in refrigerator for 20 minutes to firm up. Serve on sandwich with turkey or grilled veggies. Also works great as an appetizer on toasted bread or crackers.