Date-Nut Quick Bread

“I’ve heard it said that when you die you enter a room of bright light, and that you can smell bread baking just around the corner.” ~ Rick Bass

Looking for a bread that’s light, moist and with a little sweetness to it? Then this is your baby. Make a schmear or just pat a dab of butter on top – this ones definitely a keeper. If less carbohydrates are desired, reduce the quantity of dates and make up for the difference with the sweetener of choice. And for kids, you can switch out some of the dates with raisins. Enjoy 🙂

WHEAT FREE DATE NUT QUICK BREAD

Ingredients

1 1/3 cup almond flour/meal
1/3 cup ground golden flaxseeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp sea salt
3/4 cup pitted dates, chopped
1/2 cup chopped almonds or pecans
2 eggs
1 egg white
1/4 cup butter, coconut oil, or extra light olive oil, melted and cooled (I used butter)
1/2 cup buttermilk
2 tsp EVOO (for extra moistness)

Directions

Preheat the oven to 350°. Grease an 8 1/2 inch by 4 1/2 inch loaf pan.

In a large bowl, sift together the almond flour, flaxseeds, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add the dates and pecans or almonds to combine.

In a small bowl combine egg white, eggs, butter or oil, and buttermilk and beat lightly to break up the yolks. Add the EVOO and mix together. Pour the egg mixture into the flour mixture and mix thoroughly, just until moistened. Spoon the batter into the loaf pan and bake for 40 minutes or until a wooden pick inserted in the center comes out clean and the bread is firm yet springy to the touch.

Thai Chicken – Wheat and Gluten Free

“If there is anything we are serious about, it is neither religion nor learning, but food” ~ Lin Yutang

Have a taste for something with a bit of a kick? Then here’s a dish that’s got what you’re looking for. It’s full of your favorite Thai flavors and … it’s quick and easy to make (30 minutes tops to prep and cook on your stove top).

And I know that Thai/Asian foods are usually served over white rice, but to keep with the wheat and gluten free theme, this dish can be served with either faux rice (cauliflower), shirataki noodles, or my favorite – spaghetti squash. Enjoy 🙂

Thai Chicken

Ingredients

1 cup light coconut milk
2 tbls minced peeled fresh ginger
1 tbls paprika
1 tbls soy sauce
1 tbls Asian fish sauce
2 minced garlic cloves
1/4 tsp red pepper flakes
4 skinless chicken breasts (halved)
2 tbls basil or cilantro
1 tsp Asian sesame oil
1 tbls brown sugar
1/2 tsp salt

Directions

In the sesame oil, brown chicken for 3 minutes on each side. Set aside.

In medium pot bring coconut milk, ginger, paprika, soy sauce, fish sauce, garlic, and pepper flakes to a boil. Cook – stirring occasionally over medium-high heat until flavors are blended and mixture thickens slightly, about 8 minutes.

And the heated milk sauce to the chicken, reduce heat to medium low and simmer, covered, until almost cooked through, about 10 minutes. And basil, sugar and salt, return to boil. Reduce heat and simmer, uncovered, stirring occasionally, about 2 minutes.

Mmmm – good !

Simply Delicious Basic Bread

“What must you break apart in order to bring a family close together? Bread, of course” ~ Jodi Picoult, The Storyteller

This basic bread is by far the best loaf I’ve made so far – moist, flavorful … absolutely perfect. And I believe the secret was that I added a little EVOO to the mix, only because I worried it would be too dry. Nice call on my part.

And for future reference – there are a couple other variations for this bread that you may want to try (I haven’t yet, but as soon as I do a picture will be posted). You can either:

• Add 2 tsp cinnamon, another 3 tablespoons of xylitol, and 1/2 to 3/4 cup raisins for cinnamon raisin bread.
• Add garlic powder to the flour and grated Parmesan or Romano cheese sprinkled on top for garlic bread.
• And orange peel, additional cinnamon, ground nutmeg, and clove for a spicy orange bread.

The xylitol is an optional ingredient. Whether to add it or not is up to you. However by adding the xylitol, it adds a nice browning effect to the bread surface. Enjoy 🙂 and bon appetit

Basic Bread

Ingredients

1-1/4 c blanched almond flour
1/4 c + 2 tbls garbanzo bean (chickpea) flour
1/4 c ground golden flaxseeds
1-1/2 tsp baking soda
1/4 tsp sea salt
5 eggs, separated
1/4 c butter, melted
1 tbls buttermilk
1 tbls xylitol or 4 drops liquid stevia
1 tbls EVOO

Directions

Preheat the oven to 350°. Grease an 8″x4″ loaf pan.

In a large bowl, combine the almond flour, garbanzo bean flour, flaxseeds, baking soda, and salt, and set aside.

In a mixer, blend the egg yolks, butter, buttermilk, and xylitol or Stevia. Now you can add the EVOO. Add the dry ingredients and mix until blended.

In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks forms. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pan for 10 minutes. Remove and cool completely on a rack. Simply delish

All Purpose Baking Mix

All Purpose Baking Mix

This mix is used to make a variety of breads and baked goods recipes – loaf breads, flatbreads, rolls, scones, muffins, and cookies. So keeping a supply of this mix on hand will save you a lot of time when you decide to create the breads and other recipes.

Ingredients

4 c almond meal/flour
1 c ground golden flaxseeds
1/4 c coconut flour
2 tsp baking soda
1 tsp ground psyllium seed (optional)

Directions

In a large bowl, whisk together all of the above ingredients. Store in an airtight container, preferably in the refrigerator.

How To Ripen An Avocado FAST !!

As I was preparing to make “avocado deviled eggs” for my teens high school fundraiser, I discovered the avocado’s that were purchased a few days ago were still hard and undoubtably not ready for prime time. Yikes, so not cool and no way was I changing up my menu plans.

So as I frantically searched for ways to quickly ripen the avocado’s (I needed them stat and had no time to wait for them to ripen in a brown paper bag), I came across two ways this could be achieved.

One – Oven Bake (which only takes about 10 minutes to ripen).
Two – In the Microwave (which should only be used as a last resort because they will lose their taste).

I used the oven method and would highly recommend this way because it worked like a charm. And the proof is in the pudding – just look at this oh so ripe avocado. And if that doesn’t convince you, then just check out the deviled eggs I made this afternoon. Yeah, ok. I know the pic isn’t all that good, but believe me – the eggs got rave reviews. Here’s the recipe – AVOCADO DEVILED EGGS.

Enjoy and I hope this information comes in handy for you.

Oven Method

1 – Preheat oven to 200 degrees.

2 – Wrap the avocado in aluminum foil; place the fruit on a cookie sheet or pan and bake for 10 to 15 minutes.

3 – Remove avocado and unwrap from the foil. Lightly press with your thumb and if it has a little bit of give, then it’s ready to use. Don’t over bake or it will become mushy.

Microwave Method

1 – Prick the avocado several times with a fork on all sides of the fruit.

2 – Line a microwave safe plate with a paper towel, paper or cloth napkin, or paper bag and place the avocado on top.

3 – Place the dish in the microwave and cook on medium power for 30 seconds.

4 – Check the avocado. If it still isn’t soft enough to eat, place it back inside and go another 30 seconds. Continue microwaving in 30 second increments until the avocado is soft enough to be edible.

New Orleans Gumbo

“Oh, I never order gumbo when I go out. I already know that mine’s the best” ~ Housewife, Vermillion Parish

This recipe can serve as the basis for any number of variations, such as substituting shrimp for the chicken. (and if you noticed, this recipe has pretty much the same ingredients as in the Jambalaya – but without the jalapeño pepper and spinach). Both are easy breezy to make (45 minutes tops) and are super delish!! Serve it up with a side dish of salad, a slice or two of homemade wheat free bread, and call it a meal.

Catch y’all later 🙂

New Orleans Gumbo

Ingredients

2 tbls EVOO
1 lb sliced andouille sausage
1 lb boneless, skinless chicken breast cut into cubes
3 cups chicken stock, divided
2-3 tbls coconut flour
1 lrg, finely chopped onion
2 minced garlic cloves
1 lrg chopped, green pepper
1 tsp Cajun Seasoning Mix
1 can (14.5 oz) diced tomatoes

Directions

In a large skillet or sauce pan over medium-high heat, heat the oil. Cook the sausage and chicken, stirring occasionally for seven minutes, or until lightly browned. Reduce the heat to medium. With a slotted spoon, transfer the sausage and chicken to a bowl, leaving the liquid in the skillet, and set aside.

Pour 1 cup of the chicken stock in the skillet or saucepan. Stir in the coconut flour, 1 tablespoon every 30 seconds, until the desired thickness is achieved. Add the onion, garlic, pepper, and seasoning mix. Cook, stirring occasionally, for three minutes or until the vegetables begin to soften.

Return the reserved sausage and chicken to the skillet or sauce pan, along with the tomatoes with their juices and the remaining 2 cups chicken stock. Cover and cook for eight minutes, or until the chicken is cooked through and the vegetables are softened.

It’s An Egg and Nutty Bread Breakfast

“One should not attend even the end of the world without a good breakfast” ~ Robert A. Heinlein

Cooking breakfast shouldn’t be a chore nor should there be any sort of drama involved. Seriously, who wants to have to cook up a meal first thing in the morning when its takes forever and a day to prep, cook, and then clean up? Certainly not me. And yes I know, breakfast is the most important meal of the day. After all wasn’t it I who quoted “Eat breakfast like a king, eat lunch like a prince, and eat dinner like a pauper?” I still most definitely believe that. But it doesn’t mean one (meaning ME), has to prepare a three coarse meal at 7-8-9:00 in the morning. No one should. So in my house, the easier and quicker the breakfast, the better.

So on that note, check out the simple meal we had this morning. Two eggs (our protein), piled on top a slice of pepper jack cheese (our dairy), on top of the Hearty Nutty Bread I made a couple of days ago, and let’s not forget that succulent slice of cantaloupe – perfect.

And viola, my men are happy and off to school and work on a full tummy. And mama’s got the whole morning to herself to do …. hmmm, lets see what kind of trouble I can get into today. Haha – just kidding. Bon Appétit

Eggs On Top Hearty Nutty Bread

Ingredients

2 eggs (organic if you can)
dab of coconut oil
2 slices of pepper jack cheese (or any cheese you prefer)
2 slices Hearty Nutty Bread – click for recipe
cantaloupe

Directions

Do I really need to tell you how to fry up a couple of eggs on the stove top? I hope not – enjoy 🙂

Cauliflower “Mashed Potatoes”

“Green Eggs and Ham was the story of my life. I wouldn’t eat a thing when I was a kid, but Dr. Suess inspired me to try cauliflower” ~ Jim Carrey

Just to set it straight, potatoes contain none of the grain we are trying to avoid on this wheat belly diet. However because they have the potential to cause extreme blood sugar rises and many of the spuds sold today have been genetically modified, it does make some of us a bit concerned. But rest assured – you can still enjoy the “mashed potato” consistency by recreating the dish with some “healthy as heck” cauliflower. It’s easy breezy to make and has that same yummy flavor (no – even better) as moms good ol’ mashed potatoes.

Enjoy

Cauliflower Mashed Potatoes
Serves 2

Ingredients

1 lrg head cauliflower, cut into florets
2 tbls sour cream
2 tbls butter
Parsley

Directions

Place a steamer basket in a large pot with 2 inches of water. Bring to a boil over high heat. Place the cauliflower in the basket and steam for 20 minutes or until very soft. Remove from the heat and drain.

In a blender or food processor (or mash by hand) combine the cauliflower, sour cream, and butter. Blend until smooth. Mix in the parsley

Cajun Turkey Burgers

“Man who invented the hamburger was smart; man who invented the cheeseburger was a genius” ~ Matthew McConaughey

Pressed for time? How about a quick and easy dish that even your kids will enjoy? Cajun (cut it back for the kiddies) turkey burgers that can be on the table in 15 minutes, especially if you already have the Cajun seasoning pre-made and in your spice rack. Serve topped with your favorite cheese (I used pepper jack), sliced tomato, a sliver of avocado, all nicely laid on a bed of romaine lettuce. Mouth watering yes?

And knowing that one burger just wouldn’t cut it for my Mr. Big, this dish also included a Caesar Salad and a leftover side (chicken removed) of creamy quinoa and broccoli casserole. Simply delish of a meal, super quick and easy to make, and very filling.

Enjoy and Ciao for now 🙂

Cajun Turkey Burgers

Ingredients

1 lb ground turkey
3 tsp Cajun seasoning mix (see spices and mix section for recipe)
1 tbls hot-pepper sauce (optional)
2 tbls EVOO or coconut oil

Directions

In a large bowl, combine the turkey, seasoning mix, and hot pepper sauce (if desired) and mix thoroughly. Form 4 burgers.

In a large skillet over medium heat, heat the oil until hot. Cook the burgers for 8 minutes, turning once, or until a thermometer inserted in the center registers 165 degrees and the meat is no longer pink. Remove from heat, place cheese on top of burger so it melts.

Super easy breezy 🙂

Creamy Chicken, Quinoa, and Broccoli Casserole

“…cassoulet, like life itself, is not so simple as it seems” ~ Paula Wolfert

Casseroles. Who doesn’t love a good casserole? My mom used to make them for a quick dinner dish when I was young. But never before did she make one with Quinoa, and probably because this tasty grain wasn’t around back in the days. Fast forward to today and quinoa is the new grain of the year. I just wish I lived close enough to her to reciprocate dinner dishes and turn her on to this awesome new discovery.

Anyways, check out this scrumpt-ulicious recipe. Whip it up for tonight’s meal, serve it up with a nice Caesar Salad, and call it a day. I’m all about simplicity and this just happens to be one of those dishes.

And just a little bit on Quinoa and the Wheat Free Diet. Yes it is a non wheat grain. But it is also a grain that will increase blood sugar and insulin, and will in fact stall any weight loss you are trying to achieve. With that in mind, that’s not to say never eat quinoa again. Just eat it in moderation and watch your portions. Simple as that.

Ciao for now 🙂

Creamy Chicken Quinoa, Broccoli Casserole

INGREDIENTS

2 cups reduced sodium chicken broth
1 cup milk
1 teaspoon poultry seasoning
½ cup almond flour
2 cups water, divided
1 cup uncooked quinoa
1 pound boneless skinless chicken breasts, cut into strips
2 teaspoons seasoning (I used 21 organic seasoning)
¼ cup shredded pepper jack cheese (any kind will work)
3 cups fresh broccoli florets
splash of EVOO

INSTRUCTIONS

Preheat the oven to 400 degrees and generously grease a 9×13 baking dish. In a pan on the stove top, heat the EVOO and stir fry chicken breast strips until no longer pink.

Sauce:

Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

In a large bowl, mix the above sauce with one cup water and quinoa. Pour the mixture into the prepared baking dish. Lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Cover with foil and bake for 30 minutes.

While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

Check the casserole mixture by stirring it around and if needed, cover and bake for an additional 10 minutes. When the quinoa is done, add the broccoli and a little bit of water (up to 1/2 cup) until its creamy and smooth. Top with the cheese and bake, uncovered, for 5 minutes, or just long enough to melt the cheese.