Monday, August 29, 2016

Enjoy life foods treat Giveaway (Valued at $25)


Enjoy Life Foods Back to School Giveaway!
Basket of Enjoy Life Products worth $25



My favorite part of the Enjoy life is that they are all certified gluten free and free of the top 8 allergens. They are also Non-GMO and some are even vegan as well!



Enjoy Life has a lot of great grab-and-go options for back to school and I will be using some of them in my Son’s lunch boxes.  (I can’t believe he is starting kindergarten already!)



The winner of this contest will be chosen at random via Rafflecopter and will receive the prize of a $25 Enjoy life basket full of goodies.  This will be running 8/29/16-9/1/16 Good luck everyone!!




Enter Here:
a Rafflecopter giveaway

Saturday, August 27, 2016

Banana Bread (Gluten Free, Dairy Free)


Gluten Free
Dairy Free
Banana Bread



Grandma Olga made the best banana bread.  I mean she still does but I can’t eat it anymore. I have to say though mine is pretty good. In GF/DF world I think my banana bread is definitely on Grandma Olga status.




Banana Bread is something that is hard for me to resist. It can serve as breakfast, snack or dessert. My kids love it too but they prefer everything shaped like a muffin so they resist the bread at first. (I am working on a chocolate chip banana muffin right now!)




My Husband loves it packed in his lunch box and I love a big fat slice with my morning coffee. It is great for lunchboxes or fast breakfasts in the morning. Make a double batch on Sunday and keep one in the freezer or fridge to last you through the entire week.







Ingredients:



3 Ripe Bananas


1 Tsp. Xanthan Gum

1 tsp. Baking Soda

½ Cup Sugar

1/3 Cup Coconut Oil

1/3 Cup Applesauce

1 Egg

1 Tsp. Vanilla

2 Tsp. Cinnamon

½ Tsp. Nutmeg

Dash of Salt

Optional: Nuts of your choice





Directions:

Preheat oven to 350 degrees. With your stand mixer cream: Eggs, Sugar, Vanilla, Applesauce and Bananas. Beat well on medium for 2 minutes. Add in the coconut oil and allow it blend in. Add cinnamon, nutmeg, salt and then turn off to pour in GF All Purpose Flour. Turn back onto the stir setting and add xanthan gum and baking soda. Beat on medium 2-3 minutes scraping down the sides halfway through. Bake about 50 minutes or until toothpick comes out clean.



Thursday, August 25, 2016

Enchilada Sauce (Gluten Free, Corn Free)


Enchilada Sauce
Gluten Free, Dairy Free, Corn Free


This sauce is, E-V-E-R-Y-T-H-I-N-G!!! When you smother your burritos, nachos, enchilada’s and bean dip with the sauce you will be taken to another place, a place of deliciousness allergy free dreams. This sauce will transform your recipes.




For too many years I was using can enchilada sauce. I don’t think life really began until I started making my own sauce- Life Changing is the correct term.




I also love to make homemade bean dip for gatherings and I smother my refried beans in this sauce and there is never a bite left.




This recipe is a double batch or just enough if you having a gathering and need to make a large tray of enchiladas.


I like to separate it into 2 portions. I use for dinner and I let the other one completely cool and then I freeze it in a freezer bag. It is so convenient to just pull out that bag of enchilada sauce, let it thaw and heat it to use on burritos or in a meal. It makes for a perfect and fast week night dinner.




If you make my Chicken Salsa and then have one of these pre-made, your dinner prep will take like 4 minutes. It will taste like you have been cooking all day though.


So do yourself a favor and make this sauce and freeze some because you will be happy you did!!




Ingredients:

1/3 Cup plus 2 Tbsp. Avocado Oil

2/3 Cup Tapioca Starch

2/3 Cup Chili Powder of your choice (this can really change the flavor, use one you love!)

¼ Cup Cumin

1 Tbsp. Granulated Garlic

Salt and Pepper to Taste

6 Cups Broth (Chicken or Vegetable)

2 Cups Tomato Sauce

2 Tbsp. Dried Oregano



Directions:



Heat your pan and add the oil. Sift in the tapioca starch, chili powder and cumin. Stir well and add the granulated garlic. You should start to form a paste, reduce heat to medium low and add the tomato sauce, stir vigorously. Add one cup of broth at a time and stir while pouring it in (4 Cups). Keep stirring and allow it to start to thicken and then add the other 2 cups (one cup at a time while continuing to stir). Taste it and add your salt and pepper at this point. Let it continue to cook another 5 or so minutes stirring every minutes. Turn off heat and add oregano and stir. Serve hot. Enjoy!







Get 50% off your first Gluten Free Love With Food box, and get a year subscription to Good Housekeeping included!

Overnight Oats


Overnight Oats



Waking up to your breakfast already in the fridge and ready for you to eat is a wonderful feeling. Especially when you are already rushing out of the door or you have hungry kids who want something but not a lot of time.



These oats are full of healthy and good-for-you ingredients and taste like dessert. You can also dress them up any way you like. I choose to add shredded coconut, chocolate chips and bananas to the top of mine. Some other great options are blueberries, strawberries, raspberries and cherries. Whatever you have on hand will work.





Ingredients:





Per Serving, these ingredients are for 1 jar of overnight oats so double, triple as needed.


1 Cup Dairy Free Milk (I used Almond)

½ Cup Oatmeal

1Tbsp. Chia Seeds

½ Tsp. Vanilla

Dash of Salt

1 Tbsp. Maple Syrup

½ Tsp. Cinnamon



Directions:

In a jar or container with a lid, add all of the ingredients and stir. Allow to sit overnight and top with your favorite toppings.







Wednesday, August 24, 2016

Chocolate Ice Cream (Dairy Free, Gluten Free)


Chocolate Ice Cream
Gluten Free Dairy Free





This rich, thick and creamy Chocolate Dairy Free Ice Cream is the families favorite dessert any night but especially on a hot day. The entire batch will be consumed by the 4 of us with no problems.




My Daughter and I cannot tolerate dairy so having to switch over to a dairy free ice cream was somewhat difficult for my Husband (He is a lover of milk). He would often not love the ice creams I was making but still eat them (because who can resist ice cream) but when I made this I got a ton of praise and he told me this was the best he had eaten.




It’s very easy to make with easy to find ingredients and will please all ice cream lovers, dairy eaters or not.





Ingredients:

1 Can Coconut Cream

2 Cups Dairy Free Milk

½ Cup Cocoa Powder

1 Tbsp. Vanilla

½ Cup Sugar



Directions:




In a bowl mix all of the ingredients together and pour into an Ice Cream Maker. Allow it to spin for at least 30 minutes. Enjoy!


Pancake Muffins (Gluten Free, Dairy Free)


Pancake Muffins



Sometimes a fork and syrup are just not practical.. If you made an entire batch of Weekday Pancake Batter into these muffins you could give your kids a bag of muffins several mornings in a row. These are also perfect for lunchboxes and snacks at school.



No time in the AM? Bake these beauties the night before and have them packed and ready. Shove them in your face while you are  guzzling your coffee.



Wouldn’t these be beautiful laid out for a brunch?



These are a super fun spin on pancakes for busy mornings when everyone is rushing out of the door! If there just isn’t enough time to sit down at the table these muffins are perfect for the car or walking to the bus stop.



Ingredients:

A Mini Muffin Pan


Mix-ins of choice. I used Chocolate chips, coconut, blueberries and strawberries.



Directions:

Preheat oven to 350. Make your pancake batter. Grease your muffin tin and have your mix-ins ready. Pour the batter into the muffins about 1 ½ Tbsp. of batter per muffin and then sprinkle your mix-ins on top. Bake for 20 minutes or until a toothpick comes out clean.


Tip
If you don't want to use all of the batter for muffins you could save some for Deep Fried Oreo's.

Monday, August 22, 2016

Gluten Free, Dairy Free Poke Cake


Gluten Free
Dairy Free
Poke Cake





Some of my fondest summer childhood memories involve my Grandma Olga’s 7 Up Cake. We had hot Cali summer’s and my birthday was in July so I would always request this cake for my birthday.





Because it is a cold cake with cold pudding frosting, it was so incredibly refreshing and is the perfect summer dessert. This would be a perfect treat for a summer BBQ.



You could use 7 up for this but I am using La Croix because we do not drink soda (I gave that up about 5 years ago when I went GF). I am also using a brand of jello that does not contain food coloring because it affects my Son’s behavior so we avoid it at all costs. This jello molds fast so I had to be ready to pour it into the holes as soon as I poured the hot water in it.





Ingredients:

Vanilla Cake Recipe (I tried this with a box cake and it was horrible! My vanilla cake recipe worked perfect.)

1 Box of Cherry Jello

½ Cup of La Croix or 7 Up



Frosting:


Whipped Coconut Cream



Directions:



Prepare cake and allow it to cool a bit. Poke holes all over the cake. I used a chop stick. For my jello I boiled 1 cup of water and mixed it with the mix and immediately poured it into the holes. I then poured the half cup of La Croix into the holes. Put in fridge and allow the jello to set. The brand I used was set in 2 hours but others might take longer.



Frosting:


Simply mix the coconut whipped cream with the pudding and smother the top of the cake with it. Allow to chill at least for 1-2 hours before serving. This is great to make the night before.


Saturday, August 20, 2016

French Toast (Gluten Free, Dairy Free)


Gluten Free
Dairy Free
French Toast



Oh, the smell of French toast when it is cooking on the stove. The hot coconut oil (man I love the smell of coconut oil) with the cinnamon, nutmeg and vanilla being toasted. The aroma fills the air, my nostrils and the entire home.



As I take a deep breath I cannot help but want to take a taste! Carbs really are not my friend but oh-boy did I indulge in this French toast. The entire house grabbed the French toast sticks and starting shoving them into their faces, while my Husband helped himself to the entire stack of them.



If there would have been leftovers I would have put them in a freezer bag and saved them for weekday morning breakfasts. (I will try to show you next time, I guess I should make more, lol)







Ingredients:



3 Eggs

1/3 Cup Dairy Free Milk (I like Almond, Cashew or Coconut)

1 Tsp. Vanilla

½ Tsp. Cinnamon

¼ Tsp. Nutmeg

8 Slices of Gluten Free Bread

¼ Cup Coconut Oil (Use 1 Tbsp. at a time)



Directions:




Make your egg mixture, eggs, milk, vanilla, cinnamon and nutmeg. Heat 1 Tbsp. of Coconut Oil in a large skillet. Then dip your bread into the egg mixture covering both sides and allowing it to soak up some of the mixture. Fry on each side about 4 minutes or until it is toasted to your liking. Repeat until all of the toast is done. Enjoy!







Friday, August 19, 2016

Meat Sauce (Gluten Free, Dairy Free)


From Scratch
Meat Sauce
Gluten Free



As a young girl my Ex-Step Dad made homemade spaghetti sauce. It was amazing. I remember sneaking in the kitchen while it cooked. (It would slow cook all day) I would dip bread in it and I thought it was sooo amazing.





I made this in the Instant Pot and in 30 minutes I had homemade sauce for our pasta that tasted like it had been slow cooking all day. You can absolutely slow cook it but the instant pot gives you slow cooked results in a half hour or less!





I had always wanted to make my own sauce and I was finally up for the task this week. Let me tell you… I will be using this sauce from now on, exclusively. It made enough for 2 meals so I stuck half of it in the freezer.



This will be your go-to for pasta and lasagna. I will definitely be making my next lasagna with it!




Ingredients:





1 Lb. Ground Beef

1 Tbsp. Avocado Oil

3 Tbsp. Chopped Garlic

1 Onion Diced

2 Carrots Diced (sneak those veggies!)

1 Tbsp. Dried Parsley

1 Tbsp. Dried Oregano

1 Tbsp. Dried Basil

½ Tsp. Thyme

½ Tsp. Marjoram

1 Tsp. Rosemary

1 ½ Tsp. Granulated Garlic

½ Tsp. Pink Himalayan Sea Salt

¼ Tsp. Pepper

6 oz. Tomato Paste

24 oz. Can of Crushed Tomatoes

14.5 oz. Can of Stewed Tomatoes

15 oz. Tomato Sauce

1 Tbsp. Coconut Sugar



Directions:




Either in your Instant Pot (on Sauté mode) or Saucer Pan, heat the oil and add the onion, carrots and garlic. Cook for 1 minute and add the beef. Brown the beef and then add all of the seasonings. Cook for 3 minutes. Turn off the sauté mode and then add all of the tomato ingredients and sugar. Stir well. Put on meat/stew setting and cook. If this is on the stove top you will likely need to simmer at least 4 hours. Or slow cook on low for 8 hours in the crock pot. Enjoy!


Thursday, August 18, 2016

Mint Chip Ice Cream (Gluten Free, Dairy Free)


Dairy Free
Mint Chip Ice Cream




All of those fun flavors and treats become hard to find and when you do they are expensive when you need dairy free.



I have found that making my own ice cream is more cost efficient and so much better for you. I have been trying to recreate all of our family favorites and here is one I wanted to share with you.



This ice cream is not the typical green colored mint chip you might find at the store because there is no food coloring in it. Who needs food coloring?






Ingredients:

1 Can of Full Fat Coconut Cream

2 Cups of Original Almond or Cashew Milk

1 Tbsp. Vanilla

¾ Cup Sugar

1 Tsp. Pure Mint Extract

½ Cup of Mini Chocolate Chips



Directions:



Chill the can of coconut cream overnight. In a bowl mix everything together except for the chocolate chips. Stir until we combined and then add into your ice cream maker and allow it to turn for at least 30 minutes. Add the chocolate chips in for the last 5 minutes. If it is still too soft put it in the freezer for 10-15 minutes before serving. Enjoy!