Gluten-free

Homemade Greek Yogurt

I wanted to do this as a separate post especially because this is such a popular style of yogurt!  I love the flavor of my homemade so much better than the store bought and besides, it is remarkably cheaper. First of all, if you haven’t read the post on homemade yogurt, that is the perfect place to start. Greek yogurt is a secondary process once you have made a batch of your own regular yogurt. This process produces a thicker, creamier yogurt which I personally use to replace sour cream or cream cheese.  The longer you allow it to strain, the thicker it will be. Directions: 1. Set a strainer over a bowl lined with a coffee filter or cheesecloth or a greek yogurt strainer.  They carry this brand at Kitchen and Company and can also be used to make yogurt cheese. 2.  Empty your homemade yogurt into the strainer and cover 3. Let sit until it is as thick as you want it. I usually let mine sit in the refrigerator for at least 24 hours.  It comes out thick and creamy.  4. What you will have left in the bottom is the whey. When strained, it will keep indefinitely in the refrigerator and can be added to your smoothies, used to make sauerkraut and sourdough bread. Eat up and enjoy your greek yogurt! I use it as a sour cream replacement and also on its own as a filling breakfast or snack. I top with my homemade granola, fresh fruit and raw honey!    Enjoy!!         […]

Herb Roasted Onions

  With fall approaching, I have been turning my attention to more root veggies… like onions! I know that roasted veggies aren’t exactly a new thing, but let me tell you, these roasted onions really took on a life of their own. They became this perfect addition to just about anything. The first time I made them I was having a little gathering at my house and we just took these onions and spread them on bread with some goat cheese. They were so delicate and melted in your mouth good! I always seem to have extra onions around so I love being able to use them up like this!     Marinade Ingredients: ½ C water ½ C white balsamic vinegar or red wine vinegar 1 T raw honey 1 tsp. Herbes de Provence ½ tsp. Sea salt ¼ tsp. Black pepper   Roasting Ingredients: 2 large onions or 4 small onions 4 TBS. butter or ghee     Directions: 1. Combine all marinade ingredients in a bowl and pour into the bottom of an 8×8 baking pan. 2. Slice the ends off onions and cut in half horizontally. 3. Remove skin. 4. Place onion face down in marinade. 5. Marinate covered in the refrigerator for 6 hours or more, flipping onions over halfway through so that marinade is absorbing the onions on both sides.     6. Preheat oven to 400 degrees. 7. Roast in the oven for 1 hour or until golden, turning onions over halfway through. 8. Serve! […]

Mexican Shredded Beef

I love this stove top recipe because it only takes a few hours to make. While I really like the crockpot it’s nice to have a recipe on hand that doesn’t involve getting that out every time. Making shredded beef is much easier than you might think! I make this recipe often at home, it’s so nutrient dense and simple, we love it. One thing I think is key: to mix your own seasoning from really high-quality spices. It makes such a big difference in the flavor! I get my meat from a farm which tastes way better in my opinion. This recipe is so diverse, you can eat it in a taco, enchilada or on some nachos. You can also have it for breakfast over an omelet or huevos rancheros or just on top of a salad. I can’t tell you enough how incredible the flavor is. You’ll just have to make it yourself! This recipe also freezes really well so it’s a great idea to make lots and freeze some for a future meal!   Ingredients: 2 lb. Chuck Roast cut into 4 pieces and rubbed with Mexican blend seasoning 1 large yellow onion, chopped 2 jalapeno peppers, stemmed, seeded and very finely chopped 1 28 ounce can San Marzano whole tomatoes in their juice, or 2 cups chopped ripe tomatoes 1 cup beef stock Avocado oil or rendered pork fat Salt   Mexican Blend Seasoning: 1 tsp. Cumin ½ tsp. Ancho Chili Powder ½ tsp. Chipotle Chili […]

Roasted Spatchcocked Chicken

  So the big question is what is a spatchcocked chicken??  Well, it is a way of cooking chicken by removing the backbone from neck to tail and flattening out the chicken so it cooks in half the time and also cooks evenly.  Basically you are butterflying the chicken! There are so many ways you can prepare this chicken and many different seasonings you can use as well.  I am using some Chimichurri because I find when I make chimichurri I tend to have lots of leftovers so using it as a marinade is a great way of not wasting one bit of this delicious sauce.    Ingredients: 1 whole chicken Salt & Pepper 1 cup Chimichurri sauce or desired seasoning. (link) 1-pint cherry tomatoes   Directions: 1. To butterfly the chicken, take a pair of kitchen scissors and cut up on both sides of the backbone of the chicken to remove it.       2. Clip the chicken wings off as well. 3. Break the breastbone by pressing down the wings and flattening out the bird.     4. Liberally salt and pepper both sides of the chicken and then cover with chimichurri or desired seasoning.     5. Place chicken in a 9×13 baking dish, cover and refrigerate for at least 5 hours. 6. Remove chicken from fridge about 15 minutes before roasting to get the chill off the meat.  It will cook much more evenly when not so cold. 7. Rub the bottom of a cast-iron skillet […]

Kale and Butternut Squash Salad

I know it doesn’t feel like it yet, but Fall is approaching and that means all the delicious root veggies are coming.  Squash is already beginning to appear at the farmers market. I love to buy up plenty each time I go. It lasts a while when stored in a cool, dry place and I can make it later in the week if I need to. Butternut squash is one of my favorites in the squash family because of its sweetness, especially after roasting. This salad really highlights the squash and the salty, smoky bacon is a great balance. The pumpkin seeds provide the crunch and pomegranate seeds are a really fun burst of flavor with every bite. Goat cheese tops it off with rich and creamy texture and also gives you a bit of a tang. Not only is the salad delicious but it is beautiful to look at. We eat with our eyes first and making beautiful looking food is a part of enjoyment! You could add some shredded chicken to this for a great midweek supper or as a side on the weekend when entertaining family and friends. It will be a hit for sure. This recipe will hold up in the fridge for about 4 days so a great make ahead as well. Give it a try! Ingredients:  1 Large bunch of kale, curly or Tuscan, de-stemmed and chopped 1 Butternut squash, peeled, seeded and cubed 4 Slices thick cut bacon ¼ cup toasted pumpkin seeds ¼ cup […]

Crispy Skillet Smashed Potatoes

  Potatoes get quite a bad reputation. They are a whole food, full of nutrition and plant-based so why hesitate? There are so many varieties at the farmer’s market now and believe me…. I will be taking advantage of that. I think this recipe for Crispy Smashed Potatoes might be my favorite! way to eat them. This recipe is super easy and can make a weeknight dinner exceptional.  I pre-boil the potatoes so they are quick and easy to prepare when I am ready to serve them.  Seriously, if you have been cutting potatoes out of your diet it is time for a change!   Ingredients:  2 lbs small red or white potatoes Salt and Pepper  1 T Ghee 1 T Fresh herbs such as parsley, thyme or rosemary     Directions:  1. In a medium saucepan, boil whole potatoes until soft when pierced through with a fork. 2. Drain potatoes and allow to sit out until skins are entirely dry.  (Many times I will boil my potatoes on the weekend during meal prep and then refrigerate until ready to cook them up.) 3. Smash potatoes with a flat metal spatula. 4. Preheat cast-iron skillet or skillet of choice on medium-high heat. 5. Salt and Pepper the outside of the potatoes. 6. Add Ghee to the skillet then crisp up the potatoes on each side until nice and golden brown. (You can add more ghee if desired). 7. Sprinkle with a fresh herb of choice and serve.       […]

Simple Roasted Butternut Squash Soup

I like to make this Butternut Squash soup fairly often in the fall and winter, its a great way to get in lots of veggies and it’s not overly heavy at all! This recipe is so easy to make and freezes very well if you wanted to make a big batch and have more another time. To be honest though, the toppings are my favorite part of this soup, they are so delicious! When you put them all together they are the perfect fall flavors! I just listed a few of my favorites but you could also top with goat cheese, crushed cashews or scallions. Enjoy this easy, delicious and healthy soup recipe! Ingredients: 1 Butternut Squash halved and seeded A drizzle of Olive Oil 1 TBS. Butter 2 shallots 2 cloves garlic 1 inch  fresh ginger 4 cups of Chicken stock Pinch of Nutmeg Salt & Pepper Optional Toppings: Chives Bacon bits Fried Sage leaves Toasted Pumpkin Seeds Homemade yogurt   Directions: 1. Preheat oven to 400 degrees. 2. Drizzle Olive oil over the top of squash halves and sprinkle with salt and pepper. Roast in 400-degree oven for 25 to 30 minutes or until desired tenderness. 3. While squash is roasting, melt butter in a small dutch oven and saute shallots over low heat to caramelize.  Add in ginger and garlic and saute for an additional minute. 4. Remove squash from oven and scoop out flesh and put in blender. Add the sauteed vegetables and process slowly adding chicken stock. […]

Chili Spiced Sweet Potato Fries with Chipotle Aioli

A favorite when eating out is always fries! Kids love them, adults love them and our brains love the instant gratification that comes with refined, fried and salted potatoes.  Enter the homemade sweet potato fry!!  They are baked in the oven with a little seasoning and entirely delicious!!  You can make these for a party or pair with burgers, grilled chicken or a juicy steak!  This recipe includes a quick and easy Chipotle Aioli as well that is out of this world! Sweet potatoes are so good for you and are an excellent replacement for regular potatoes especially if you struggle with elevated blood sugar.  I hope you enjoy this simple recipe that will make any stay at home meal a winner!   Sweet Potato Fries Ingredients: 2 sweet potatoes cut into 3-inch wedges 3 T Olive oil ½ tsp. Chili powder ½ tsp. Salt  ½ tsp. Pepper     Directions:  1. Preheat oven to 425 degrees 2. In a medium bowl toss sweet potatoes with olive oil, chili powder, salt, and pepper. 3. In a single layer, place sweet potatoes on a parchment-lined sheet pan. 4. Roast, tossing frequently for about 18-25 minutes until golden brown.     Chipotle Aioli Ingredients:  ½ C Avocado Oil Mayonnaise 1 tsp. Chipotle chili powder ¼ tsp. Garlic powder 1 tsp. Freshly squeezed lemon juice 1 T double concentrated tomato paste Pinch of salt   Directions:  1. In a small bowl, mix mayo with all the seasoning and taste. Add any additional salt or […]

Gluten-free Vegan Chocolate Chip Cookies

Happy Holidays! We have one more dessert recipe for you. Vegan and gluten-free chocolate chip cookies! It seems like so many people (and their kids) are realizing their bodies don’t do well with gluten so this recipe satisfies a lot of dietary needs. Did I mention these cookies are rich, delicate and melt in your mouth delicious!? My dear friend Madison did an amazing job with this cookie recipe and I’m pretty sure Santa will approve of them! Savor the memory of making cookies with your kids and loved ones. This is the time to be free and allow yourself to enjoy all this season has to offer.   Ingredients: ½ C refined coconut oil at room temperature, creamy and soft and scoopable texture ½ C tahini, nice and thick, not too runny ½ C granulated sugar ⅓ C packed brown sugar ¼ C plant milk 1 ½  tsp vanilla extract 1 ¼ C gluten-free one to one flour 2 T cornstarch ¾ tsp pink Himalayan salt ½ tsp baking powder ½ tsp baking soda 1 ¾ C chopped dark chocolate chips   Directions: 1. Preheat oven to 350 degrees. Using an electric mixer, beat the coconut oil, tahini, granulated sugar, and brown sugar on medium for about 3 minutes until a smooth and creamy mixture is formed. Add the plant milk and the vanilla extract and mix another minute to combine.  2. In a separate mixing bowl whisk together the flour, cornstarch, salt, baking powder, and baking soda to […]

Bacon, Caramelized Onion & Toasted Pecan Salad with Sweet Potato Croutons & Fried Sage

  This salad is one of my favorites and was recently shared by our friends at Fall Line Farms! Most of the ingredients in this salad can be ordered through their online service that allows you to order and pick up fresh farm food locally! The ingredients can be found in the fall and late winter! Now, I don’t want you to get overwhelmed by the ingredients in this salad or the many steps listed to create it. This salad is an entire meal unto itself and if you desire more protein, you can easily add some chicken, shrimp or salmon on top. The salad serves 4 as a side dish or 2 as a main meal. Load it up because of all the flavors together or so heartwarming and delicious! Pay attention to the fact that we will be using several skillets over again. This is important because it creates the layer of flavors that we want and also…it saves on your dishwashing time!!   Salad Ingredients:  4 C Salad Greens of your choice–I love arugula so that is my go-to!  (Spinach or baby kale would be great as well) 1 medium red onion sliced 2 tsp. Ghee ¼ tsp. Herbes de Provence  6 slices of bacon ½ C pecan pieces 1 medium-sized sweet potato 2 T Olive Oil ¼ tsp. Garlic powder Salt & Pepper 15 Whole Fresh Sage Leaves 1 C avocado oil (optional if not using bacon drippings) ¼ C blue cheese, crumbled (optional)     […]