26Jun

Paleo zucchini “pasta”

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
4 Comments

 

 

As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti.  So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again. 

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”.  Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes. 

The version we made at home was slightly different, so you can read her original post here and below for our modified version. 

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that?  Food and health in harmony; life is good 🙂

 

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Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”

Ingredients

  • 4 medium zucchini, peeled and sliced into thin noodles
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup fresh chopped mushrooms
  • 4 cups boiling water
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • dash of pepper
  • Garnish with toasted pine nuts and fresh basil

Instructions

  1. Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
  2. Heat olive oil in a nonstick pan
  3. Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
  4. Add tomatoes and remove from heat.
  5. Garnish with toasted pine nuts and fresh basil.

Notes

Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)

http://inspiredeats.net/dairy-and-grain-free-creamy-pesto-pasta-with-spring-vegetables/
Paleo creamy pesto zucchini “pasta”

 

 

 

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22Jun

Allergy-free Roasted Chickpeas

Posted by: Gluten Free Girl Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Recipes Vegan
2 Comments

Sometimes I miss the salty crunch of chips, pretzels or crackers, so when the urge kicks in I turn to these guys; roasted, spicy chickpeas. They’re a tasty, easy to make treat and I typically have all the ingredients in the pantry. I discovered the recipe on What’s Gaby Cooking and I have to admit, I love the warm, spicy, toasty, salty combo! They make a great snack on their own, or as a side dish to your fave main course. 

All you need is 30 minutes, a can of garbanzo beans and some typical household spices. Kick up the heat for those of you with a flair for spicy. Enjoy!

 

 

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Allergy-free, paleo roasted chickpeas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 yummy bowlful

Allergy-free, paleo roasted chickpeas

Ingredients

  • 1 15-oz can Garbanzo Beans
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp paprika

Instructions

  1. Preheat the oven to 400 degree F.
  2. Drain and rinse the garbanzo beans in a large colander. Continue to rinse until all the foamy liquid goes away.
  3. Line the counter with a few sheets of paper towel. Place the drained garbanzo beans on top of the paper towel and let them dry for a few minutes.
  4. Once the beans are dried, place them on a parchment lined baking sheet. Drizzle with olive oil and then sprinkle on the spices. Using your hands, toss the beans around so they are all fully coated.
  5. Place the baking sheet in the oven for 20 minutes and all to roast. After 20 minutes, remove the pan from the oven and give the beans a little shake and then place back into the oven for another 20 minutes.
  6. Season with salt if needed once fully roasted and then serve.
http://inspiredeats.net/allergy-free-paleo-roasted-chickpeas/

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22Jun

watermelon salad with arugula, goat cheese & candied walnuts

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
2 Comments

Sweet, salty, creamy and crunchy. Too good to pass up!

I’ve mentioned how much I like this site, Against All Grain, in the past so today I’m showcasing another of her fab recipes which is perfect for summer! As someone who eats a lot of salads, I can tell you I’m excited to give this one a shot.  The idea of combining the sweet and gritty texture of watermelon with arugula and goat cheese is just too tasty to imagine. So while I head out to the store to grab some watermelon, I wanted to throw this recipe up so you can enjoy it in the meantime. 

 

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watermelon salad with arugula, goat cheese & candied walnuts

Yield: 6 servings

Serving Size: 1 individual salad

watermelon salad with arugula, goat cheese & candied walnuts

Ingredients

  • 6 pieces of watermelon, cut to 1 inch thickness
  • 2 cups baby arugula
  • 2 tablespoons fresh mint, chopped
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • pinch of salt and pepper
  • 1/4 cup crumbled goat cheese (omit Goat Cheese or sub in Vegan cheese for vegan options)
  • 1 teaspoon balsamic vinegar
  • 1/2 cup Spiced Candied Walnuts, roughly chopped

Instructions

  1. Using a large biscuit cutter, or just great circle cutting knife skills!, cut the watermelon slices into round circles. Use a knife to trim off any parts that make the circle uneven so it sits flat on a plate.
  2. In a medium bowl, toss the arugula with the mint, olive oil, lemon juice, salt, and pepper.
  3. Arrange the watermelon circles on a plate, then top each with a small handful of the arugula mixture (roughly 1/3 cup each).
  4. Sprinkle each salad with goat cheese and the chopped walnuts, then drizzle the balsamic vinegar over the tops.
  5. Enjoy!

Notes

* If you’re serving to a larger crowd, or don’t want to take the time to cut the watermelon into rounds, you can use a melon baller to create cute balls or just simply cut the watermelon into chunks and pile it all into a salad bowl.

http://inspiredeats.net/watermelon-salad-with-arugula-goat-cheese-candied-walnuts/

 

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23May

Glutenfreely.com – shop GF online

Posted by: Jennifer Mansfield Categories: Daily Posts Gluten Free Gluten free kids Gluten free shopping
Comments Off on Glutenfreely.com – shop GF online

This relatively new Gluten-free resource hit the market running; it’s owned by General Mills and is their means for distributing information about their variety of gluten-free products which they’ve launched over the last couple years. In fact, in the last three years, General Mills — best known for Cheerios, Betty Crocker and that wheat-filled Pillsbury Doughboy — has put gluten-free labels on more than 300 products already made without gluten, reformulated the recipes of five Chex cereals and introduced gluten-free dessert and pancake mixes. Happy days for those of us raising allergic children!

And as many people continue to wonder, why has the rate of gluten allergies and sensitivities been on the rise? 

“It’s not just that we’re better at finding it,” says Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. “It truly has become more common.”

Comparing blood samples from the 1950s to the 1990s, Murray found that young people today are nearly five times as likely to have celiac disease, for reasons he and others researchers cannot explain. And it’s on the rise not only in the U.S. but also in other places where the disease was once considered rare, like Mexico and India. “We don’t know where it’s going to end,” Murray says. “Celiac disease has public health consequences.” And therefore, it has a market.

And that market is growing. According to a recent Nielsen report on consumer trends, the volume of gluten-free products sold in the past year is up 37 percent. Spins, a market-research-and-consulting firm for the natural-products industry, says the gluten-free market is a $6.3 billion industry and growing, up 33 percent since 2009.
So what do I like about Glutenfreely? Well, for one, they’ve placed a focus on providing delicious, gluten-free products for those with Celiac and/or Non Celiac Gluten Sensitivity and have repurposed their recipes to make them available. While I myself avoid all grains, I’m raising a gluten-free 8 year old who is grateful for gluten-free cereals, protein bars and snacks that go into his lunch box occasionally. If you follow my blog, you know I don’t promote packaged foods, but for the purpose of raising an allergic child, I do think it’s important to keep a sense of normalcy in their lives so that they continue the path of living an allergy-free life. If you ostracize them all the time, they are less likely to follow the diet that will keep them safe and healthy for a lifetime. 

So check out Glutenfreely’s shop here and see what they’re doing to shake up the competition; or rather, to help sell the competition’s products. Yep, believe it or not, General Mills who owns Glutenfreely offers their competitors products in their shop as well. I LOVE that; have to admit – it’s a smart move on their part and I’m sure they are seeing more sales on their GF products in large part to their willingness to align with their competition and offer a comprehensive place for GF eating. In fact, it reminds me of a little idea I’m working on for Inspiredeats as well 🙂

So go ahead, browse and shop with confidence at Glutenfreely.com,  but remember – don’t make these GF items a simple replacement for your gluten-full foods. Stick to the perimeters and eat non-packaged foods as much as possible. And when those moments hit, and  you crave a little something reminiscent of your youth, General Mills has made it clear they will be there with you along the ride to ensure healthy, gluten-free options. 

 

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19May

Frozen chocolate banana bites – vegan

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes DF Desserts GF Desserts Gluten Free Gluten free kids Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
8 Comments

I don’t know about you, but one of the things I tend to crave when the cravings hit (and I should mention that they don’t come very often when you follow the paleo diet) is chocolate. So I was so happy to run across this tasty, guilt free treat to help satisfy those cravings when they hit!

I was browsing some of my fave sites today and ran across a new one so I can’t yet vouch for these, but they look delish and after reading a bit about the site’s owners and browsing their other recipes, I’m pretty excited to give this one a shot! Note that you can make them vegan by using dairy-free dark chocolate – yum!

Head on over to their site and view the orignal recipe here; http://www.neverhomemaker.com/2010/06/frozen-banana-bites.html 

Enjoy!!

 

 

 

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Frozen chocolate peanut butter banana bites

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

  • 2 large bananas
  • 1/4 to 1/3 cup vegan chocolate chips
  • 1/4 to 1/3 cup natural peanut butter
  • Unsweetened coconut flakes

Instructions

  1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
  2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
  3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
  4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
  5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.

Notes

You can enjoy them right after they're made (but they aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream). I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let them freeze overnight.

http://inspiredeats.net/frozen-chocolate-banana-bites-vegan/

 

 

 

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9Apr

Paleo Mayo

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
1 Comment
Paleo Mayo

While following a Paleo diet, one of the challenges that you often here is that people get into a bit of a food rut, and start to feel like they’re living “without” all the time. I think an important key to living, and loving, the Paleo diet is to find a way to incorporate some of your old standby’s that make you happy – think comfort foods, but with a healthy twist! And while some of these foods might be reserved fro your cheat day, this Paleo Mayonnaise recipe will allow you to enjoy your old favorites any day of the week (no cheat day reservation required!). 

Thanks to Paleo Effect for this recipe – it’s a common staple in the Paleo Diet and one that’s handy to have around for tuna salad, chicken salad, coleslaw, etc. While I get the recipe section built out I thought it was a good idea to include some basic staples too. Enjoy!

 

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4Apr

Gluten-free Plantain Wraps With Tangy Black Bean Spread (GF, DF,)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Low glycemic Recipes Vegan
2 Comments

While working on the recipe section tonight I was compiling some kid-friendly, gluten free lunch ideas and I ran across this one I had saved from the Washington Post some time ago. It’s a great option for a cold lunch and the plantains make for a delish and healthy addition with the black beans. Plantains have a heart healthy combo of nutrients, including vitamin B6, vitamin C, potassium and fiber. They also contain resistant starch, which acts as a prebiotic, selectively nourishing the “good gut” bacteria that line the intestinal tract and protect against food borne illness. Yummy and good for us- yay! 🙂

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30Mar

Paleo Mediterranean-style grilled salmon (GF, DF)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Low glycemic Paleo Paleo Recipes Recipes Uncategorized
2 Comments

For today’s Inspired Bite I chose a recipe from The Mayo Clinic which happens to include the nutritional details as well. While I don’t typically concentrate on those aspects as I feel like they work themselves out when you’re following a Paleo or Primal Blueprint lifestyle, I went ahead and included them in case it’s helpful. I love salmon and find it to be an easy, super healthy option packed with healthy Omegas, and while this recipe calls for lemon, I often pair mine with a mango or other fruit based side to complement the salty/fishy flavor.

 Enjoy!

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29Mar

Primal/Paleo Texas Chili

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Low glycemic Paleo Paleo Recipes Recipes
Comments Off on Primal/Paleo Texas Chili

Thanks to Marksdailyapple, and in honor of my home state, I’m posting this recipe I ran across as the timing is just right before Spring sets in and we no longer feel the need for a bowl of warm goodness. So here’s a copy of his notes followed by the recipe. Enjoy!

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23Mar

Paleo “Fried” Eggplant Marinara (on a bed of greens)

Posted by: Jennifer Mansfield Categories: Almond flour recipes Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Low glycemic Paleo Paleo Recipes Recipes
11 Comments

For those of you following a gluten free and paleo diet, the occasional comfort food meal is encouraged, so long as you stick to the healthy Paleo guidelines. So when I saw this post on Cavegirl Cuisine’s site for a gluten free, paleo eggplant recipe, I had to share it. Our version is slightly modified, but you can see her original version here. 

What I love about this recipe is the almond meal which helps the eggplant maintain a crunchy, fried, aspect to it, even though it’s baked.  So you can enjoy this guilt-free, delish version of a formerly unhealthy meal! 

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Paleo “Fried” Eggplant Marinara (on a bed of greens)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Paleo “Fried” Eggplant Marinara (on a bed of greens)

Ingredients

  • 1 medium eggplant
  • 2 cups almond meal
  • 1 cup marinara sauce or fresh diced tomatoes
  • 2 eggs
  • 4 cups of greens (I used arugula)
  • 1T macadamia nut oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Line two cookie sheets with parchment paper.
  3. Peel eggplant and slice into 1/4 inch rounds.
  4. Whisk eggs in a medium bowl.
  5. Place almond meal in another bowl.
  6. Dredge each eggplant round in the eggs and then coat with the almond meal on each side.
  7. Place on the parchment paper
  8. Repeat for all of the eggplant.
  9. Drizzle or mist the oil over the coated rounds.
  10. Salt and pepper lightly.
  11. Cook for 30 minutes.
  12. In the meantime, place a cup of greens on each plate.
  13. Divide the cooked eggplant among the plates.
  14. Put a 1/4 cup of marinara sauce or fresh tomatoes over the top of each serving. Enjoy!
http://inspiredeats.net/paleo-fried-eggplant-marinara-on-a-bed-of-greens/


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21Mar

Paleo ‘Pancakes’

Posted by: Jennifer Mansfield Categories: Blog posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Low glycemic Paleo Paleo Recipes Recipes
1 Comment

For those of us following the Paleo or Primal Blueprint diets, pancakes are a thing of the past, right?

At least, that’s what I thought until I ran across this recipe on Mark’s Daily Apple. It’s definitely more carb-centric than much of what he suggests but as he states many times, those of us following the Primal Blueprint can allow for an indulgence now and then and still keep on track with our goals for health, wellness, weight loss, etc. That said, this is a delish and healthy indulgence and one I’m excited to make again this weekend. I hope you enjoy it too!

 

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Paleo ‘Pancakes’

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 pancakes

Paleo ‘Pancakes’

Ingredients

  • 2 bananas
  • 1 egg
  • 1-2 Tbs almond butter
  • fresh blueberries
  • 1/4 cup walnuts, chopped
  • 1 tsp. coconut oil

Instructions

  1. Mash the bananas, add the egg and mix well.
  2. Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.
  3. Warm the coconut oil in a pan and pour batter into small cakes.
  4. Brown on each side and serve warm topped with fresh blueberries.
  5. Enjoy!!
http://inspiredeats.net/paleo-pancakes/

 

 

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20Mar

Home-made gluten free fruit rollups

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes DF Desserts GF Desserts Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
1 Comment

Ahh, the juicy, sticky, chewy goodness of fruit rollups brings back memories of  childhood –  twisting and pulling it from my teeth after making all sorts of weird shapes with it. Now that I think about it, I’m not sure how it got that pliable quality, and its probably best I dont know!

But, since I’m living Paleo, and trying to keep my son on the Paleo track too, they aren’t something I let him enjoy. So, when I found this recipe I was excited to give it a shot for him, and excited at how simple and clever the idea is!  They take a bit of time to bake, so you’ll have to plan ahead for a time when you’ll be around for a couple hours to let them bake, but they stay good for a couple weeks so go ahead and make a big batch and keep slipping them in your kids lunch boxes and feel good about it!

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