Home » Kid-friendly Recipes » gluten free » Page 40

Category: gluten free

Green and Yellow Deviled Eggs (Packers Eggs)

Since my husband is from WI and is a huge GB Packers fan…and they were in (and won!) the Super Bowl  yesterday I wanted to make something fun for the occasion. I decided to make yellow and green deviled eggs. I made regular deviled eggs for the yellow. And I added avocado for green. Again, I didn’t really measure anything. I’ll try to give a rough estimate. I only made 4 eggs total. You can increase the recipe for a large group. I ate leftovers for breakfast this morning. Yum! Deviled eggs are good any time of day 🙂

Green Deviled Eggs

2 hardboiled eggs
1/4 – 1/2 ripe avocado
1 Tbsp. mayo (preferable homemade)
salt to taste

Yellow Deviled Eggs

2 hardboiled eggs
2 Tbsp. mayo (preferably homemade)
1 – 2 tsp. mustard
salt to taste

Split eggs in half. Put whites in a serving dish. Put yolks in a food processor (I use a mini processor for such small quantities). Process for a few seconds. Add remaining ingredients. Blend. Adjust to taste. Fill egg whites with yolk mixture. Chill.

*Note – the green eggs will turn color after a while because of the avocado. So don’t make them too far in advance.

Grain Free Salmon Cakes

Yesterday I wanted something light for lunch since I knew we’d have a bigger, snacky dinner. And I’m trying to get more seafood into my diet right now. So I decided to make salmon cakes. I’ve made them before…but a recipe that takes some extra work and prep ahead. I wanted something easy. So I threw these together using what I had on hand. Simple, quick, healthy. And delicious!! All 3 of us liked them. And I’m excited to eat the leftovers. I cooked a couple salmon filets to use in these. You could used canned salmon. I didn’t measure anything. But I’ll try to give rough estimates of what I added.

My daughter LOVES these (and she can be picky about fish). So if you are trying to get your kids to eat more healthy seafood give these a try.

Salmon Cakes
makes ~ 7 cakes

2 (6 oz.) salmon filets, cooked OR 1 (14 oz.) can salmon
1 egg (optional)
1/4 cup mayo (preferably homemade)
1/2 – 1 tsp. Old Bay seasoning
1/2 – 1 tsp. sea salt

1/4 cup – 1/2 cup almond flour and/or coconut flour

Crumble salmon in a bowl. Add egg, mayo and seasoning. Mix well. Form into balls. Roll in flour and flatten slightly. At this point you can cover and refrigerate them (helps to firm them up/hold them together before cooking. and allows you to prep them ahead) or cook them immediately.

To cook, heat a large skillet and add butter, coconut oil, palm shortening and/or lard. Cook salmon cakes in oil/butter for about 5-7 min. per side.

Serve plain or with tartar sauce (homemade mayo mixed with a little sweet pickle relish).

Mexican Layer Dip

I’m sure everyone has their own version of “7 layer dip.” I got a recipe many years ago from my sister called Mexican 8 Layer Dip. I haven’t made it in a long time. But I made some this morning for our Super Bowl dinner tonight. I think I ended up with 7 layers. I’ll post it as I made it. I love this recipe/idea because you can basically add whatever you/your family likes. I was also happy to finally have a chance to use one of my new serving dishes I got for Christmas. It was perfect for this!

Mexican Layer Dip

2 cups shredded lettuce
1 can refried beans
1/2 cup salsa
8 oz. sour cream
1 avocado, diced or guacamole or avocado dip
1 cup shredded cheddar cheese
1/2 cup diced tomatoes
(other possible toppings – sliced olives, diced onion, taco sauce, sliced green onions, sliced mushrooms, diced green chiles, corn)

Layer on platter in order listed. Cover and chill 4-24 hours. Serve with tortilla chips, crackers or raw veggies.

Peanut Butter Ice Cream

Our winter cow share sadly comes to an end next week. So I figured I better squeeze in one more batch of ice cream while we have our wonderful raw cream.

I wanted to try a new flavor and decided on peanut butter. I love ice cream with peanut butter in it!

This turned out great. I added a few chocolate chips too. It’s almost like eating cookie dough in ice cream form. It even looks like it. Yum!!!

Peanut Butter Ice Cream

3 egg yolks (optional)
1/2 cup maple syrup, honey or cane sugar
1 Tbsp. vanilla extract
1 Tbsp. arrowroot
3 cups heavy cream, not ultrapasteurized
1/3 – 1/2 cup peanut butter (natural or homemade)
1/2 cup chocolate chips (optional)

Combine all of the ingredients (except chocolate chips) in a blender. Blend until well combined.

Pour the mixture into an ice cream maker and process according to instructions. During the last minute add the chocolate chips.

Transfer the ice cream to a freezer safe container. Freeze until firm.

Chocolate Ice Cream…Homemade Frosty

I’ve made homemade ice cream quite a few times now. Especially now that we have raw milk and good cream (that I don’t have to pay an arm and a leg for). But I’ve never tried chocolate. So yesterday afternoon I experimented and came up with a recipe. I didn’t make a huge batch since I didn’t have a full 3 cups of cream, but Rebecca really wanted to make ice cream 😛  So we used what we had. I’ll try to adjust quantities for a full recipe. It turned out really well! I intentionally didn’t make it super chocolatey. It’s kind of a light chocolate…and tastes just like a Wendy’s Frosty 🙂  All 3 of us love it. I used cocoa and chocolate extract for the chocolate flavor. You could probably use carob in place of the cocoa…and adjust the extract to get the flavor you like.

Chocolate Ice Cream (Healthy Frosty)

3 egg yolks
1/2 cup maple syrup
2 tsp. vanilla extract
1 – 2 Tbsp. cocoa or carob powder
2 tsp. chocolate extract (adjust to your taste)
1 Tbsp. arrowroot
3 cups heavy cream, not ultrapasteurized, preferably raw

Beat egg yolks in 4 cup measuring cup. Mix in arrowroot until lumps are gone. Whisk in remaining ingrdients. Pour into an ice cream maker and process according to instructions (about 15 – 20 min. in my Kitchen Aid ice cream maker attachment). Transfer to a shallow plastic container, cover and store in freezer.

This is awesome served immediately. It’s like soft serve/like a Frosty. It’s great after it’s been in the freezer for a while too.

Beefy Enchilada Bake

Last night for dinner I tried yet another Heavenly Homemaker recipe. I love Laura’s recipes because they are easy to make, healthy and use a few simple ingredients. This enchilada bake was no exception. Very easy and very good. I almost thought it sounded too simple…that it might be bland. But it was very good! All three of us loved it. And it was very easy to make. Laura didn’t mention what size pan to use, so I just used a 1 1/2 qt. casserole. And I scaled back on the sauce a bit…and had plenty. I don’t have much cheese in the house (our milk farm was out this week!), so I only used 1 cup. But it was still very good. I used up a few old corn tortillas that have been in the freezer for a while and some homemade whole wheat tortillas. Both worked well. This is also a great prep ahead meal. You can prep it in the morning and bake it for dinner. Or you can prep it and freeze it for later. I’ll have to keep this one in mind when I’m prepping freezer meals before baby #2 arrives 🙂  I served it with avocado and homemade salsa. Sour cream would be very good on it too.

Beefy Enchilada Bake

1 lb. ground hamburger meat
3 Tbsp. arrowroot powder or flour (I used 2 Tbsp.)
1/2 cup water (I used 1/4 cup)
1-2 tsp. chili powder (depending on your taste)
salt
3 cups tomato sauce (I used about 2 cups)
8 oz. shredded cheddar cheese
12 corn tortillas (I used 4 corn and 4 whole wheat. This is gluten free if you use just corn.)

Brown hamburger meat. Do not drain grease! Put cooked hamburger meat in separate bowl, salt and set aside. Sprinkle arrowroot powder into the grease and stir (if you do not have enough grease to absorb the arrowroot powder, add 2 Tbps. butter). Keep your burner on medium to high heat. Pour in water and “smoosh” the clumps of arrowroot powder/grease around while you stir the water in. This will thicken and make a gravy. Pour in tomato sauce and chili powder. Stir well until bubbly. This is now your enchilada sauce! (I added some salt and garlic powder to the sauce in addition to the chili powder.)

Cut corn tortillas into one inch strips. Dip tortilla strips in enchilada sauce and coat thoroughly. (I just ripped the tortillas into big chunks and threw them all in the pan and stirred. then I spooned out sauce and tortilla for each layer.) Cover bottom of baking dish with enchilada sauce coated tortilla strips. (I used a 1 1/2 qt. casserole with my quantities listed above. You might need a bigger pan for the full recipe.) Sprinkle 1/3 of the cooked ground beef over the tortillas…then a little cheese. Repeat layers twice more: enchilada sauce coated tortilla strips, meat, cheese. If you have any leftover enchilada sauce, drizzle it over the top.

Cover and bake at 350° for 30 – 40 minutes or until bubbly. (I baked it for about 45 min., then removed the cover and baked another 5 min.)

*I think adding some veggies right into the casserole layers would be good (corn, peppers, onions, etc.). Then it could be an all-in-one meal.

Grain Free Granola (dairy free, egg free, GAPS-legal)

I’ve been cutting back on grains lately to see how that impacts my gut and my fertility. And I recently came across a recipe on Heartland Renaissance for grain free granola. I just finished off my last batch of granola the other day, so it’s time to restock. It helped that I have crispy pecans, walnuts, almonds and pumpkin seeds on hand. So everything was all set to go. I didn’t follow this recipe completely. I never measure anything when I make granola. And I didn’t heat the oil/sugar. My coconut oil is always liquid these days from the heat 😛  I just chopped the nuts together (instread of separately). Then stirred in seeds, dried fruit, coconut oil and maple syrup. Very quick prep! The verdict…awesome! It’s actually better than the versions I’ve been making lately with soaked/dried oats. I’ll just have to remember not to eat too much at once now so I don’t go totally overboard on nuts in one sitting 😛

*Edited 4/7/11 – I tried making an unbaked version of this today. Worked great!! I keep the granola in the fridge, and it’s always hard anyway from the coconut oil. So I figured it wouldn’t change much if I didn’t bake it. I was right. Plus it makes less mess (no pan to clean up) and makes sure you’re not doing any harm to the wonderful crispy nuts 🙂  I only used honey to sweeten it today to make it GAPS legal. I’ll add to the recipe below to reflect this update.

This post is linked to Wheatless Wednesday at Naturally Knocked Up.
This post is linked to the Gluten Free Recipe Parade at Heavenly Homemakers.
This post is linked to Grain Free Tuesdays at Hella Delicious.

Grain Free Granola

2 cups almonds (I used a combo of crispy almonds, walnuts and pecans)
2 cups walnuts
1 cup pumpkin or sunflower seeds
1 cup dried fruit of your choice, chopped into bite size pieces (I used a mix of homemade dried fruit – strawberries, pineapple, blueberries, cherries and raisins.)
1 cup unsweetened shredded coconut
1/3 cup sesame seeds, optional (I didn’t add these.)
1/2 stick butter or coconut oil or combination of both (I have used both. A combo works very well)
1/2 cup brown cane sugar, sucanat, muscovado sugar, honey or maple syrup (I have used maple syrup and honey. A combo of sweeteners works well.)
1-1/2 tsp. vanilla (I didn’t add this, but it would be good)

Preheat oven to 300 degrees Fahrenheit.

In a food processor, place the 2 cups of almonds and pulse a few times until they are chopped up. Some pieces will be much finer than others, which is what you want. Those little, fine pieces will remind you more of what granola is supposed to feel like (i.e. mimics a cereal grain in texture) while the big chunks are welcome as well. Pour almonds into a large mixing bowl. Do the same thing with the walnuts. (I did all the nuts at the same time.) Add the remaining seeds, fruit and coconut to the bowl and mix well.

In the meantime, combine butter/oil, sugar and honey over heat until combined. Take off heat and stir in vanilla.

Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.

Pour the granola out onto a greased (I use silpat), walled cookie sheet and spread out to an even layer. Bake in the oven for 15-20 minutes until you can smell the nuts roasting. When done, remove and allow to briefly cool on the cookie sheet before decanting into your preferred storage jar while still warm, taking care not to allow it to cool completely on the cookie sheet as it can stick.

GAPS-legal Granola (modified, unbaked version)

4 cups any combination of crispy nuts (I have used walnuts, pecans, almonds, hazelnuts, macadamia nuts, brazil nuts and peanuts)
1 cup crispy pumpkin or sunflower seeds
1 cup dried fruit of your choice, chopped into bite size pieces or raisins
1 cup unsweetened shredded coconut
1/3 – 1/2 cup coconut oil or butter or combination of both (dairy free w/o butter)
1/2 cup honey

In a food processor, place the nuts and pulse a few times until they are chopped up. Some pieces will be much finer than others, which is what you want. Those little, fine pieces will remind you more of what granola is supposed to feel like (i.e. mimics a cereal grain in texture) while the big chunks are welcome as well. Pour  into a large mixing bowl. Add the remaining seeds, fruit and coconut to the bowl and mix well.
In the meantime, combine butter/oil and honey over heat until combined.
Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.

Scoop granola into glass jars and let cool. Store in the refrigerator or freezer (for long term storage). Serve right from the fridge or let sit at room temp for a bit to soften. Serve in yogurt/kefir, with milk or plain.

Sauerkraut

Last week I made my first batch of sauerkraut. I finally got around to tasting it today 🙂  Very good! It tastes like pickles to me. I just used the basic recipe in Nourishing Traditions. I used purple cabbage. Very simple (aside from a good arm workout pounding cabbage for 10 min.). Very good. And so great for your gut!! Plus it gets better with age. So it should taste really good in a few months 🙂

Sauerkraut
Makes 1 quart

1 medium cabbage, cored and shredded (I used my food processor for this)
1 Tbsp. caraway seeds
1 Tbsp. sea salt
4 Tbsp. whey, if not available use an additional 1 Tbsp. salt

In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch (2,5cm) below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.

Crispy Pumpkin Seeds

I’ve made plenty of crispy nuts, but yesterday I did my first batch of seeds. I did pumpkin seeds. Yum!!! So salty and crunchy. A great, healthy snack. And a great add in for homemade granola. Same process for making crispy nuts, just different ratios.

Crispy Pumpkin Seeds

4 cups of raw, hulled pumpkin seeds
2 Tbsp. sea salt
filtered water

Mix water, salt and seeds. Soak at least 7 hours (I soaked mine for close to 24 hours). Dry in dehydrator or oven at lowest setting (150) until completely dry and crisp.

Bacon Bowls

Last recipe post for a little bit. We’re heading out tomorrow morning. So today will be church and packing…no new baking/cooking. The last couple days I’ve been trying to do simple meals, use up a few things (like eggs) and not create a bunch of leftovers. I thought it was a perfect chance to try making bacon bowls 🙂  I saw this recipe a while back on The Coconut Mama and thought it sounded like a really fun idea. Especially since Rebecca LOVES bacon. Seriously. I can’t even put it on her plate because she wouldn’t touch her other food. I have to give her a couple little pieces at a time and then make sure she eats some other stuff before giving her more. The original recipe uses them as salad bowls. But I decided to use them for scrambled eggs. So fun! A little bowl made out of bacon to put your eggs in. And so good!! Especially when you have great bacon from a local farm. This is a great meal when you’re trying to get plenty of animal fat and protein in your diet. A great meal for fertility 🙂  Butter, whole milk and fresh eggs then bacan added to it! There are various ways you can arrange the bacon to create a bowl. Some people weave it. Some spiral it. Just do what you like. I laid mine over our 8 oz. pyrex bowls (turned upside down) and used toothpicks to hold it in place. I put them on a baking sheet to catch all the grease. They worked great for eggs. If you’re doing a salad you might want to weave it/use more bacon so there aren’t big holes. I used 4 slices each for the adult bowls and 3 slices for Rebecca’s. That’s all we had. And, yes, Rebecca ate every bite of hers and would have eaten more if there was any 😛  I bet these would be really good with chicken salad. Maybe that will be what I do next…my cashew avocado chicken salad in bacon bowls. Mmmm.

Bacon Bowls

bacon
mold – small bowls/cups/ramekins (upside down), muffin pan (upside down) or tinfoil balls (I personally don’t like to cook with foil, but this will work if it’s all you have or don’t want to have as much clean up afterwards.)
toothpicks
baking sheet

Arrange bacon around bowl/cup/foil and fasten with toothpicks. Place on baking sheet. Bake at 350 for 25 – 45 min.*  Remove with tongs and let cool/drain on paper towel. Fill and enjoy!

*You’ll have to check these once in a while. The cooking time will depend on the thickness of the bacon and how many layers you have. With 3 layers at one spot on my bowls they took about 40 min.