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 🙂
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.
Chebe bread mix is very versatile. My boyfriend loves pizza pockets so making a gluten free version seemed natural.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
3/4 Cup Light Mozzarella Cheese Shredded
1 Cup Parmasan Cheese
1/2 Tablespoon Garlic Powder
1 Cup Pizza Sauce
Start by making the dough mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the parmesan cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 10 equal pieces. Line a baking sheet with parchment paper and by hand try to make a flat rectangle / oval shape out of the dough. On top of one half the rectangle place ½ a tablespoon of sauce and a pinch of mozzarella cheese. Fold over the side with no topping and seal the edges. *Hint: Do not over stuff or have sauce on edges, otherwise pockets won’t seal well.
Place each pocket on the baking sheet. Bake at 375 degrees for about 15-20 minutes until they start to brown. Remove and let cool before removing from tray.
You can also freeze the pocket for a quick and easy after school lunch. Just reduce cooking time to 10 minutes. Freeze in an zip-lock bag. When you’re ready to re-heat place each one on a foiled sheet and bake at 400 degrease for 10 minutes.
Another great chebe mix recipe.Great for breakfast or lunch. Fun for kids to make and eat.
1 Package Cinnamon Bun Chebe Mix
3 Tablespoons Peanut Butter
1 Cup Jelly or Jam
Start by mixing Cinnamon Bun Chebe Mix with peanut butter, eggs and milk. Separate and roll the dough into 16 individual oval pieces. Place each piece on a lined backing sheet. Bake at 375 degrees for 12 – 15 minutes until they start to brown. Allow to cool and serve with your favorite jelly or jam.
I am a huge fan of chebe bread mixes. I love what the company stands for and how they are willing to support camp celiac in any way. All of the mixes they make are amazing. Really easy and unique to play with. My next few posts with be a new set of chebe recipes I came up with.
I always loved lunchables as a kid making this fun to come up with.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
2 Cups Light Mozzarella Cheese – Shredded (Divided into two separate 1 cup portions)
1/2 Tablespoons Garlic Powder
1 Cup Pizza Sauce
10 Pepperoni Chopped Small
Start by making the bread mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 16 equal balls. Place the balls on 2-3 baking sheets lines with parchment paper and well spread out. Gently push down each ball to form mini pizza rounds. Sprinkle all the rounds with garlic powder and bake at 375 degrees for about 15-20 minutes. Remove and let cool.
While bread is baking, you can prepare the remaining ingredients. Split the tomato sauce into four ¼ cup portions and place in containers that can travel. Do the same with the cheese and pepperoni. Once the mini pizza crusts are complete, place four in four separate containers along with a sauce, cheese and pepperoni container along with a small spoon. Keep in a cold lunch box and once lunchtime comes around you can make your own mini pizzas.
On occasion I like to make a special sweet breakfast like a waffle or french toast. Maple syrup or whip cream is always am option but I wanted to make something a bit more exciting. This is similar to a whipped topping a bit more creamy, zesty and full of flavor.
3 Cups Sour Cream
3/4 Cup Powder Sugar
1 tsp Vanilla
Juice of half an Orange
Zest of an Orange
1 1/2 Cup Heavy Cream
Start by mixing sour cream, 1/2 cup powder sugar, vanilla and juice of the orange together. Mix really well until combined. In a separate bowl whip heavy cream by hand using the remaining 1/4 cup powder sugar as you go to help hold the peaks. Once cream is whipped and fluffy slowly fold into soup cream mix. Serve with zest of the orange in top.
Serve immediately or even freeze for a killer ice cream treat.
The perfect summer time side is cold, light and fresh. Tomatoes are now in season and I can’t get enough.
1 Gluten Free Crusty Roll like a kaiser or 1/2 a baguette (my favorite is Sweet Christine’s Bakery kaiser rolls which are gluten free, egg free, dairy free and nut free. Find online at http://onlinebakery.co)
2 Large Fresh Tomatoes
2 Tbs Parm Cheese
3 Tbs Yogurt Based Creamy Caesar Dressing
Start by cutting the roll in half and lightly toasting each side on the grill. Once browned remove and cut in to cubes then set aside. Now cut tomatoes in half and gently remove the seeds. Dice tomato into bite size cubes and place in large bowl. Now add parm cheese and dressing to tomatoes. Mix gently by hand. Finally add bread cubes and combine. Serve with and grilled item. Enjoy!
My nut free pesto recipe is very popular at the cafe. We recently started making some fun club sandwiches and needed a good spread. With a vitamix this is super easy and comes out great!!!
3/4 Cup Canola Oil
1 teaspoon mustard
1 tsp Lemon Juice
1 pinch Salt
2 Tablespoon Pesto (my nut free recipe)
Start by placing the egg, lemon and mustard in the blender and blend well. Next add the salt and continue to mix. Now with the blender running slowly add the oil from the top in a small stream. After a minute or two the mixture will lighten and start to thicken into an yellowish white color. Last add the pesto and continue to blend for 30 seconds. Pour into a quart container and allow to cool in the fridge for a few minutes.
Being gluten free I am always talking about how finding good finger foods is a challenge. In the paleo world this is even harder. I love making various canapés on baguettes for different catering events but wanted to come up with a paleo version.
1 Avocado (peeled, cut in to half and seed removed)
Juice of 1/2 lime
4 oz Package of Sliced Lox
Start by coating each avocado half with lime juice. This helps prevent it from turning brown. Then slice each half into about 6 equal slices. Now separate the lox and wrap each slice of avocado with a piece of the lox. Place each one nicely on a plate and serve chilled. Keep in mind avocado’s will brown quickly so prepare this dish immediately before serving.