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Stuffed Squash (egg free, dairy free, grain free, GAPS-legal)

Last night for dinner I made stuffed squash. This isn’t totally a new recipe. I made stuffed squash before (and it was awesome!). But I made a grain free version yesterday. So I figured I’d do a new post for it. Same concept, though. Just bake the squash and stuff it with what you like, really. I made ours very filling with lentils, cut up green beans, peas, homemade chicken sausage and bacon. And I topped Justin’s with parmesan cheese. I love that these are a whole meal in one (although I did serve other stuff with them). They do take a bit of work to prep all of the components before assembling. But it’s worth the effort 🙂  I did not add any nuts this time, but pine nuts, pistachios or some other chopped nuts add a nice crunch to it.

This post is linked to Grain Free Real Food Linky Carnival at Real Food Forager.

Stuffed Squash

1 small squash of choice (Buttercup works well)
3 slices bacon, cooked
1/3 cup cooked sausage
1/2 cup cooked lentils
cooked, chopped veggies (I just used some leftovers we had in the fridge. If you are using fresh you can saute them first. Peppers, onions, carrots, mushrooms and celery would all be good).
Seasoning to taste (I used sea salt and garlic powder)
cheese (optional…you can mix it into the fill and/or grate it on top)
nuts (optional)

Cut squash in half. Scoop out seeds. Place on baking sheet. Sprinkle with salt. Cover with foil. Fill bottom of pan with water. Bake at 400 until fully cooked (1 – 11/2 hours). Mix remaining ingredients. Stuff each half of the squash with the filling. Top with cheese if desired. Bake at 350 for 20 minutes.

Ketchup

We eat quite a bit of ketchup. I was making fermented ketchup for a while. Then I got out of the habit when I got pregnant and couldn’t handle anything fermented. Recently I saw a recipe for fermented ketchup on Nourished and Nurtured and thought I should get back into the habit and give a new recipe a try. So I made this at the beginning of the week and let it set on the counter for a few days. We gave it a try yesterday. At first Rebecca said she liked it. Then she seemed unsure. It is good, but I think I will have to still modify it a bit more to our liking. I did adjust as I was making it, so I didn’t follow the recipe 100%. The thing I have a hard time with when making homemade ketchup is the texture. Maybe I’ll try making it in the blender next time. Yesterday I used my immersion blender on this batch. It helped smooth it out a little, but it’s still thicker than boughten ketchup. I think maybe I need a little more liquid and then I can blend it. Anyway, I’m glad I tried it. I’m glad we have a fermented condiment for dipping again. I’ll have to keep experimenting. But this is a good base recipe. I’ll post the original recipe. I didn’t make a full recipe. Just enough to fit in one pint jar. I’ll update later if I come up with some mods.

Fermented Ketchup

three 7-oz jars of tomato paste, preferably in glass jars to avoid BPA

1/4 cup plus 2 Tbsp. raw honey
3 Tbsp. raw apple cider vinegar
3 small garlic cloves, pressed (I just used garlic powder)
6 Tbsp. whey
2 1/4 tsp finely ground celtic sea salt
pinch cayenne pepper (I didn’t add this)

Combine all ingredients in a bowl (if using a quart mason jar, you can save on dirty dishes by mixing this up directly in the jar). Stir well to combine. If using pint mason jars, pour the ketchup into the jars.

Ensure that the top of the ketchup is at least 1-inch below the top of the jar(s).

Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean.

Put lid on jar and leave at room temperature for 3 days; then transfer to the refrigerator.

Grain Free Pumpkin Muffins (dairy free, GAPS-legal)

Continuing with my experimenting in the kitchen yesterday I made some grain free pumpkin muffins to go with our pumpkin soup. What a perfect combo! I used my other grain free muffin recipes as a starting point for this. Then just went for it. Again, I didn’t really measure. I’ll estimate what I used. These turned out great! All 3 of us really like them. I added some cinnamon chips to a few of them (Justin and Rebecca really liked those :). I try not to go overboard with grain free baked goods because of the nuts. But these actually had quite a big of egg and pumpkin. So better than some recipes. I’ll make these again for sure. I did not have time to do the egg yolk/egg white method. I just used a little baking soda. But if I have time I’ll separate the eggs next time.

Grain Free Pumpkin Muffins

1 1/2 cups of nut meal or flour (can be made by grinding crispy nuts in a coffee grinder or food processor. I used almonds, macadamia nuts, cashews and walnuts.)
2 large eggs
1/3 cup of honey
1/4 tsp. of sea salt
1/2 tsp. baking soda
1 tsp. vanilla
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 cup pure pumpkin
1/2 cup cinnamon or chocolate chips (optional)

Preheat oven to 300 degrees. Prepare muffin tins with liners or grease with oil or butter.

To make without baking soda:
In a small bowl beat egg whites until stiff peaks form. Set aside. In separate bowl mix all other ingredients (except chips) until smooth. Fold in egg whites. Fold in chips. Fill muffin cups.

To make with baking soda:
Combine all ingredients (except chip) until smooth. Fold in chips. Fill muffin cups.

Bake for 45 minutes. Makes 9 muffins

Chocolate Sauce (grain free, dairy free, egg free, GAPS-legal)

I’ve been experimenting lately with a new version of hot fudge/chocolate sauce. I love my old recipe…but it has flour and butter. So I can’t eat it. Why do I need hot fudge in the first place? Well, I guess I don’t. But…I use it to take my cod liver oil 😛  I’m a wimp. But just a little chocolate sauce with my chocolate gel CLO makes it so much easier to take. So I’ve been experimenting. And I think I made a batch that is really good…and safe (if you consider cocoa safe for you). I used my old recipe as a starting point. And after some not so successful experiments here is what I came up with/what I like. Added bonus…one more way to get coconut oil in my diet 🙂  This tastes wonderful on mint coconut milk ice cream. As usual, I didn’t measure anything. And I made a small batch since I was experimenting. But I’ll try to estimate quantities. Not the best pictures, but you get the idea.

Chocolate Sauce

1/3 cup cocoa powder
1/3 cup water
1/2 cup honey
1 tsp. chocolate extract
2 Tbsp. coconut oil

Combine cocoa, water and honey in sauce pan. Bring to a boil and cook for about 5 minutes, stirring constantly. Remove from heat. Stir in extract and oil. Mix until well combined. Poor into jar and store in teh refrigerator.

If the coconut oil rises/hardens let the sauce come to room temperature and stir before using.

Mint Chip Coconut Milk Ice Cream (grain free, dairy free, GAPS-legal)

I made one batch of coconut milk ice cream this summer…and it sure was a nice treat for me. But not my favorite flavor. So now I want to experiment with flavors. Yesterday I tried mint chocolate chip. It turned out quite well. It did not taste like coconut milk AT ALL (that’s what I was hoping for). However I did add a bit too much mint flavoring, so it was kind of strong. But still good. I came up with my own recipe and didn’t really measure anything. I’ll estimate what I used. This is a no-cook ice cream (always good). And I added avocado for green color and creaminess. Even Rebecca liked this ice cream (she was not a fan of the chocolate version). So it must be pretty good. I did add a few mini chocolate chips (not GAPS-legal…or healthy). But I figure a few mini chips per dish isn’t a big deal. I ate some last night with hot fudge on top (updated GAPS recipe to come). YUM!!! Very creamy…tastes just like regular ice cream.

Mint Chip Coconut Milk Ice Cream

1 can full fat coconut milk
2 egg yolks
1/2 avocado
1/4 – 1/3 cup honey
1 tsp. mint extract (to taste)
1 tsp. chocolate extract (to taste)
1/2 cup chocolate chips (optional)

Blend all ingredients (except chips) in blender until smooth. Adjust honey, mint and chocolate to taste. Chill in refrigerator (probably not necessary…but helps). Pour into ice cream maker and process according to directions (my Kitchen Aid mixer took about 20 minutes). Add chocolate chips during last minute of mixing. Store in freezer.

Grain Free Lentil Burgers (dairy free, GAPS-legal)

Last night for dinner I made lentil burgers. I didn’t take any pictuers because I hadn’t intended to post a recipe. This isn’t really a “new” recipe. It’s just a modified version of one I’ve made before. But then I thought I’d post it separately so that I remember it. Mostly because these make a great snack! And I’m always looking for new snacks. I made a very simple version of lentil burgers. 3 ingredients. As usual Justin wasn’t thrilled…never is with meatless burgers. But they must have been pretty good if Rebecca ate her whole burger. Scarfed it down before finishing anything else on her plate (even before french fries and brussels sprouts!). Not one complaint about taste or texture. That sounds like a good recipe to me 🙂  I just made a small batch last night, 4 burgers. I ate one as a bedtime snack with pesto. YUM! And so far my tummy seems to handle the lentils well (wasn’t sure since I haven’t had them in a while). These are very healthy. Lentils and eggs both have tons of protein and nutrients. And I cooked them in lard for some extra fat to help absorb the nutrients. I’m glad I tried these again. A big hit for me! Now I just need to make more to snack on 🙂  And hopefully next week I’ll have time make fermented ketchup to dip them in. I call these burgers. You could call them lentil cakes since I don’t actually eat them with a bun. I just top them with condiments and eat them with a fork. Or you could make some nut butter pancakes to use as buns. You can prep these burgers ahead of time and then just cook them when it’s time for dinner.

Lentil Burgers
~ 4 burgers

2 cups lentils (soaked and cooked)
1 egg
1/4 – 1/3 cup almond flour
seasoning to taste (I used salt and garlic powder)
fat for cooking (lard, tallow, coconut oil, butter)

Smush half of the lentils in a bowl. Add remaning lentils, egg, flour and seasoning. Mix until combined. If mixture is too moist add more flour. From into burgers. Cook in hot oil/butter/fat in cast iron skillet over medium heat, about 7 minutes per side.

BLAT Salad With Creamy Bacon Dressing (grain free, dairy free, GAPS-legal)

Last night for dinner we made grilled pizzas and BLAT (bacon, lettuce, avocado, tomato) salads. It was kind of 2 meals combined since I had to adjust meal plans this week. Justin and Rebecca had pizza and a small salad. I had a big salad. I LOVE BLTs. Always have. The taste of bacon and tomato together is amazing. So this salad is a favorite for me. It combines all the flavors of a BLT into a salad. Plus I always add avocado to my BLTs these days. It pairs so well with the flavors. This is a simple salad. And you can really add anything extra you like. I added cucumbers and chicken in addition to the bacon, avocado and tomato. The dressing is also very simple. Since a BLT is traditionally made with mayo, I used my homemade mayo as the dressing. But I added some of the bacon grease/drippings. I think I could eat this just about every day 🙂  A wonderful end of summer meal when fresh tomatoes are in season. This is more of a concept than a recipe, but I don’t want to forget about it. So I’m posting it as a recipe.

BLAT Salad

Lettuce (whatever kind you like…we had green leaf and romaine)
Diced tomato
Cooked bacon, crumbled (grease reserved)
Diced avocado
Any other salad toppings you like (cucumber, chicken, crispy nuts, cheese, croutons, olives, etc.)

Put lettuce in serving bowls and add desired toppings. Top with bacon dressing.

Creamy Bacon Dressing

1/4 cup homemade mayo
1/8 – 1/4 cup bacon grease/drippings
salt to taste

Combine all ingredients and stir until blended well.

Zucchini Cakes (grain free, dairy free, GAPS-legal)

Everyone is posting zucchini recipes these days. And everyone is looking for ways to use zucchini right now…myself included. I recently saw a post on A Mom On A Mission for Zucchini Cakes. Looked easy and GAPS legal. I tried them last night. YUM!! I love them. Justin liked them too. As I expected Rebecca managed the one bite she was forced to try…too stringy for her 😛  No they don’t really taste stringy. She just has issues with it. These are super easy to make and so healthy. They are packed full of zucchini and eggs. Plus I fried them in lard…good way to get more healthy animal fat in my diet. I hope to make these again soon. They are a great snack to have on hand for me. And they would even work as a bread substitute. They would be great topped with pesto or spaghetti sauce. Very versatile. I used almond flour since I’m sensitive to coconut flour. So I increased the flour amount (coconut flour is much more absorbent than almond). Still worked great. I only did about 1/3 of a recipe and got 5 cakes out of it. 3 cups of drained zucchini takes a lot of zucchini 😛  I got about 1 cup from a few small zucchinis. I’ll post the recipe the way I made it. We used this as a side dish with ham and egg muffins. You could easily eat it as a main dish. It’s got protein, fat and veggies. I had the leftovers cold for breakfast today. So good!

Zucchini Cakes
~ 4-5 cakes

1 cup zucchini, shredded with water squeezed out
1 egg
1/4 – 1/3 cup almond flour (or 1/8 cup coconut flour)
Seasoning to taste (I used sea salt and garlic powder.)
Oil for frying (I used lard.)

Shred/grate zucchini (I used a microplane and grated it into a strainer). Squeeze with hands to get out as much liquid as possible until you have 1 cup of packed zucchini. Mix zucchini with remaining ingredients (adjust flour amount get the mixture thick enough). Heat oil in pan (I used a cast iron skillet). Scoop a glob of mixture out of bowl and flatten in pan. Repeat until mixture is gone. Fry until golden on each side. My mixture was quite moist, but they still fried up very nicely. The egg sets when they are fried.

Chocolate Coconut Milk Ice Cream (dairy free, grain free, GAPS-legal)

I LOVE ICE CREAM! It is my all time favorite food. And I haven’t had a serving of ice cream in at least 4 months!! It’s like pure torture. So I finally got around to trying out coconut milk ice cream yesterday. I was apprehensive since I wasn’t crazy about coconut milk the first time I tried it (in a smoothie). I wasn’t sure what flavor to try…something that would mask the coconut taste? I’ve seen plenty of recipes. But when I did a search yesterday the first one that came up was a chocolate version from Cheeseslave. I knew I had to try it. I didn’t think I could do chocolate because of GAPS. But according to Anne Marie it’s ok. Now, really you shouldn’t have it until you’ve been doing GAPS for quite some time and have had a lot of healing. But since I’m still on full GAPS I figured I’d go for it. It was a super simple to make. And the verdict? YUM!!! I have to say it does still have a bit of the coconut flavor. So it didn’t really taste like chocolate. It was almost more like coffee flavored ice cream. Which I’m not usually a huge fan of. But when you haven’t had ice cream in months you get over that very quickly 🙂  Maybe next time I’ll adjust it a bit and add more cocoa or some chocolate extract. Justin liked it too (although he likes dairy ice cream better). Rebecca wasn’t a huge fan. I think because of the coconut flavor. One thing that did strike me about this ice cream was the texture. So creamy. Honestly I like the texture of this better than the dairy based ice cream I make. And it didn’t get rock hard in the freezer. I could actually scoop it easily right out of the freezer.

This was an experiment since both Abram and I can be sensitive to coconut. I’m hoping we both handle it well. It was such a treat last night to have a little dish of ice cream…for me…that I didn’t have to feel guilty about eating. I hope it goes over well and I can experiment with other flavors and recipes. Not that I intend to eat ice cream all the time now. But it sure is nice to have a little treat once in a while. And even if you can eat dairy this is a healthy alternative to regular ice cream since coconut is so good for you. And this does not use any refined sweeteners. Just raw honey.

Chocolate Coconut Milk Ice Cream

3 Tbsp. cocoa powder, organic if possible
1 can coconut milk, full fat
Pinch of sea salt
1/4 cup honey
1 Tbsp. vanilla extract — homemade if possible (must be made with vodka to be GAPS legal)
4 egg yolks, ideally pastured or at least free-range organic (I only used 3 b/c we’re almost out of eggs…still worked great)

Add coconut milk and cocoa powder to medium saucepan on low heat and whisk to combine. Stir in the sea salt, honey and vanilla extract, and whisk until honey is incorporated. Remove from heat. Whisk in the egg yolks. Chill this mixture thoroughly in the refrigerator. Follow the manufacturer’s instructions of your ice cream maker (it took about 25 minutes in my Kitchen Aid ice cream attachment).

Fresh Pea Soup (egg free, dairy free, grain free, GAPS legal)

Now that I’m doing GAPS I’m trying to get more creative with soups since eating chicken or beef and veggie soup all the time gets pretty boring. So recently I started doing pureed soups. Wish I would have done it sooner! So good. Last week I made cold beet soup. Yesterday I made beet, carrot and zucchini soup. I also made fresh pea soup for dinner. I used Ina Garten’s recipe as my base for ratios. But since I can’t have onions (for me or Abram) or dairy and don’t have mint my recipe is just peas and broth 😛  This is about as easy as it gets. And we all liked it. Even Rebecca. She ate her whole bowl!! That is really saying something. She gags on split pea soup. And doesn’t like many pureed foods. Definitely something I’ll make again. It’s a great, light summer soup. You could easily stir in some cooked chicken for more texture/to make it more filling. I added some avocado chunks to my bowl. Next time I think I’ll try pureeing some avocados right in to make it even creamier. The other nice thing is that you can prep this ahead. I made it about an hour before dinner (when I had a few minutes while Abram was sleeping), then just heated it a little more right before serving. I served it with grilled cheese (for Rebecca and Justin) and grain free zucchini muffins. The muffins went really well with it. This would make a great cold soup as well. Make it when you have time and stick it in the fridge until you’re ready to eat! I made a small batch…enough for our dinner and one leftover bowl.

Fresh Pea Soup

2 cups homemade chicken broth
1 (16 oz.) bag organic frozen peas
salt, pepper and garlic powder to taste

Cook peas in broth in medium pan for about 5 minutes. Puree with an immersion blender in the pan or in a regular blender of food processor. Season to taste. Serve warm or cold. You may stir in sour cream or creme fraiche or top with avocado.