Tag Archives: nut free

Maple Soda

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.

Ingredients:
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!

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Maple Balsamic Dressing

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.

Ingredients:

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.

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Good Morning Cloud

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.

Ingredients:
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.

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Mexican Shrimp Cocktail

Mexican shrimp cocktail is a bit different then tradition ship cocktail you find in a seafood restaurant. It is more like a cold soup. It can be served as an appetizer or meal with a few fun sides.

Ingredient:
1 lb Shrimp
1 1/2 Cups Clamata Juice
1 Avocado Diced
1/2 Red Onion Diced
1/3 Cup Ketchup
1 TBS Mustard
1/4 Cup Traditional Bottled Cocktail Sauce (or 1 TBS horseradish)
1/2 Cup Cilantro
Salt and Pepper to taste

Start by coating the shrimp in salt and pepper. Cook the shrimp off quickly on a hot pan until pick. Once shrimp are done remove from pan and cool in fridge. Now, in a separate whisk together clamata juice, ketchup, mustard and cocktail sauce. Then add onion, avocado and cilantro and mix it all together. When shrimp is cool, add to bowl of sauce and combine. Serve cold and enjoy!

 

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Sun Butter Cookie

Everyone loves my no flour peanut butter cookies. I bring them to every party I do. Working at a bakery I have become very aware of the high number of nut allergies. I decided to try and make a cookie recipe that has no flour and no nuts. An easy solution when you are in need of a gluten free treat.

Ingredients:

1 Cup Sunflower Butter

1 Egg

1 tsp Baking Soda

1 tsp Salt

1 Cup Sugar

1 tsp Vanilla

1 tsp Cinnamon

Mix all the ingredients in a large bowl. Roll the dough into about 14 one inch balls. Place each ball on a foiled cookie sheet. Bake for about 12 minutes in a 350 degree oven. Watch them, they can burn really fast.

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Cilantro Chutney

Chutney makes for an incredible dipping sauce for any meal. Full of flavor that pops. Chutney recipes can be creative. This one is easy to whip up in a crunch.

Ingredients:

1 1/2 Cups Fresh Cilantro

1 Clove Garlic

1 inch cube ginger grated

1/2 tsp salt

1 Tbs honey

1 small thai chili or half a jalapeño

Juice of 1 lime

2 Tbs Water

Place everything in a small food processor and blend until a paste forms. Feel free to keep out chili if you want to keep it mild.

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Sloppy Joe Pie

I had a pound of ground meat and wanted to do something different. I played around with a few ideas and I was craving my famous sloppy joes recipe. This was a great spin, easy to make and an fun kid fav.

Ingredients:

Filling-
1 lb ground meat. ( I like lean beef but you can use anything)
1 Onion Chopped
2 Cloves Garlic Chopped
16 oz Crushed Tomato
2 Tbs Bbq Sauce
1 Tbs Worcestershire Sauce
2 Tbs Mustard
1 Tbs Honey
1 tsp Salt
1 tsp Pepper

Topping
1 Cup Corn Meal
1/2 Tapioca Flour
3 Egg
1/4 Cup Almond Milk
2 Tbs Honey
1 tsp Baking Soda
2 tsp Balsamic
1 tsp Chili Powder
1/2 tsp Salt
2 Tbs Butter (room temp)

Start with the filling by sautéing onions and garlic in a large well greased pan. Once brown add ground meat, salt and pepper. Cook over medium heat for about 5 minutes until mean is almost full cooked. Add tomato, honey, mustard and Worcestershire. Cook for another ten minutes until liquid starts to reduce. While the meat cooks, move to the topping. In a large bowl mix together the corn meal, tapioca, salt and baking soda. Once mixed add the remaining wet ingredients. Allow the mixture to sit for a few minutes.
Once meat is done pour as an even layer into a square casserole dish. Then pour the topping on top slowly and evenly. Topping will seem a bit fluid but it will come together.

Bake at 375 degrees for 30 minutes until top is golden and firm.

Enjoy!

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Spicy Chimichurri Sauce

I played with a recipe like this when I was taking culinary classes awhile ago. I love cilantro on everything and making a good sauce with it is a great solution. I used it on chicken but your can try steak or even fish. This is a great budget friendly party favorite.

Ingredients:

4 Cups cilantro

2 Clover Garlic

1 Tbs Olive Oil

2 Tbs Cider Vinegar

2 Tbs Red Wine (or 1 Tbs Honey)

1 Lime Juiced

1 tsp Salt

1 tsp Pepper

3/4 Jalapeño Seeded and Diced

Place all your ingredients in a food processor or bender and pure well. Store in fridge in an air tight container.

For an easy meal I marinaded 3 pounds of boneless, skinless chicken thighs in half the sauce. The broiled them on each side and served with extra sauce.

 

 

 

 

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Bacon Brussel Sprouts

I did not start liking brussel sprouts until I was older but now I can’t get enough. I love cooking them up different ways to get brussel sprout haters to fall in love with them. This time I had some bacon around and I figured everything is better with bacon. 

Ingredients

4 Cups Brussel Sprouts (cleaned and raw)

3 Pieces of Bacon

1 Tbs Cider Vinegar

1/4 Cup Water or Wine

Pinch Salt and Pepper

Start by cutting up bacon into small pieces and toss onto a hot pan. Slowly brown the bacon to render fat. While bacon cooks slice brussels in half. Once ready toss brussels into pot with salt and pepper. Mix and cook covered over medium heat mixing every few minutes. After a few minutes add water or wine and continue to cook until Brussels are fork tender. Then remove cover add vinegar and cook till liquid is gone. Serve hot as a side to any protein.

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Split Pea Soup

After the holidays my freezer tends to fill up with random leftovers. I found a ham hock and was inspired. This is a super easy soup in the slow cooker.

Ingredients-

6 Cups Water – Will need more later

1lb Bag Dry Split Peas

2 Bullion Cubes (gluten free, all natural)

3 Carrots Diced

1 Ham Hock or Smoke Turkey Neck

1 Pound Diced Ham

1 tsp Garlic Powder

Salt

Pepper

Start by rinsing peas and pour in the slow cooker. Add carrots, garlic powder, salt and water. Mix well and then add ham hock. Place lid on top and cook on low for 10 hours. Remove hock and mix well, pea should easily combine.  Take meat off hock and toss in soup.  Add more water if needed to get consistence you want. Finally add the remaining meat and heat on high for 30 more minutes. Enjoy!!!!

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