Best Banana Bread

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My grandmother makes the most delicious banana bread, and I never thought I would ever find a recipe that would come close, especially one that was gluten free and dairy free. Luckily for me, this recipe by Bethenny Frankel gives my grandmother's banana bread a run for its money. I have re-printed Bethenny's recipe below, with some of my own notes added in.

Ingredients

 

1 cup raw sugar (also known as turbinado sugar)

1 cup oat flour ( such as Bob's Red Mill, or Bob’s Red Mill Gluten Free Flour. I prefer oat flour for this recipe but either type will work. You can also make your own oat flour by putting oatmeal in a food processor.)

¾ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup mashed over ripe bananas (2 or 3)

1 tablespoon nondairy butter (softened)

1 egg

1 teaspoon real vanilla extract

(Bethenny's recipe calls for chocolate chips. I left that out of my recipe but I'm sure it would be delicious with the chocolate chips added in).

Preparation

 
1. Preheat the oven to 350 degrees.  
2. Combine the dry ingredients in a bowl and mix. 

 
3. Combine the wet ingredients (including the bananas) in a separate bowl and mix until well combined.

4. Combine the dry and wet ingredients in a single bowl and mix well.
5. Cut a piece of parchment paper to fit the bottom of a loaf pan. Put the parchment paper in the bottom of the pan and spray it with cooking spray.
6. Pour the batter into the loaf pan and cover it loosely with foil.
7. Bake for 30 minutes on the middle rack of the oven.
8. Remove foil, then bake for another 20 minutes, or until a toothpick inserted in the middle comes out almost clean (moist crumbs are fine).

9. Cool completely, then slice and serve.

Basil Roast Turkey Breast

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Turkey is not just for Thanksgiving! You can enjoy a good roast turkey any time of year and experiment with many different flavors. I created this recipe using basil because that was the herb I had on hand, but I think other herbs such as rosemary or thyme would also be delicious. You could even try mixing a few different types of herbs for a more unique flavor.

Ingredients

1 whole bone-in turkey breast, 6-7 pounds
2 small onions
2 cloves of garlic
4-5 fresh basil leaves
2 tablespoons olive oil

Preparation 

1.  Preheat the oven to 450 degrees.
2. Chop the two onions into a few large pieces. Smash the two cloves of garlic with the side of a large knife. Set aside.
 3. Remove the turkey giblets and discard. Rinse the turkey with cool water and pat dry with a paper towel.
4. Salt and pepper the inside of the turkey cavity. Stuff 2-3 basil leaves, one of the smashed garlic cloves, and half of the onion inside the turkey.
5.  Spread the rest of the onions, garlic, and basil leaves out over the bottom of a baking pan. Set the stuffed turkey on the bed of onions and basil.

6. Using a basting brush, cover the entire outside skin of the turkey with olive oil. Salt and pepper the outside of the turkey.
7. Cover the turkey loosely with foil and put in the oven for 15 minutes.
8. Remove the foil and turn the oven down to 325 degrees. Continue cooking the turkey until the skin is golden brown and the internal temperature reaches 165 degrees when a meat thermometer is inserted into the thickest part of the breast. (Generally the total cook time should be 20 minutes per pound. For my 6.33 pound turkey, I cooked it for 2 hours and 5 minutes.).
9. Remove from the oven, cover with foil and allow to cool for 15-20 minutes. Carve and serve.

Three Bean Chicken Chili

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Chili is one of my favorite comfort foods, especially in the fall and winter. What is better than coming home after a cold day to a warm pot of chili simmering in the crock pot? Try this recipe for a lighter version that skips the red meat and cheese but still has all the flavor of regular chili.

Ingredients

 

1 8oz can of tomato sauce
2 14oz cans diced tomatoes
1 4oz can diced green chillies
1 16oz can pinto beans
1 16oz can black beans
1 16oz can kidney beans
10oz package of frozen corn
1 onion, chopped
2 cloves of garlic, minced
1 jalapeno pepper, finely chopped (make sure you wear gloves while chopping peppers!)
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon dried mustard
1 teaspoon salt
1 tablespoon Worcestershire sauce
3 large boneless, skinless chicken breasts

Avocado & cilantro for garnish

Preparation

1. Add all of the canned tomatoes and the green chillies to the crock pot.
2. Drain and rinse all of the canned beans, then add them to the crock pot.
3. Add the frozen corn, onion, jalapeno, and garlic to the crock pot. Stir all the ingredients to combine.    (Note: I did not put any jalapeno seeds into my chili, but if you want a little more kick, try adding the seeds).
4. Add all the spices & the Worcestershire sauce to the crock pot and stir until all the ingredients are well mixed.

5. Place the three chicken breasts on top of the bean mixture. Cover and cook on high for 6 hours (or on low for 10 hours).
6. Remove the chicken breasts, shred them, and return the shredded chicken to the crock pot. Stir the chicken into the bean mixture. Cover and cook on high for another 30 minutes.

7. Serve the chili in bowls, topped with chopped fresh parsley.

I love adding cheese to my chili, but since I am eating diary free I have had to come up with an alternative. I added smashed avocado to my bowl of chili instead of cheese because avocado is a neutral flavor that cuts some of the spicy flavor, the same way cheese or sour cream does. You could also try adding dairy free cheese, or some crunched up tortilla chips to give your chili a little crunch. Enjoy!

Turkey Meatballs with Spaghetti Squash

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Spaghetti squash is one of my new favorite foods. I love experimenting with new ways to prepare it. It's a great substitute for pasta in Italian recipes that is gluten free and lower in calories. For this recipe, I chose to bake it in the over, but it can also be boiled or cooked in the microwave.

The turkey meatballs that I made for this recipe are stuffed with goat cheese, which adds great flavor. However, if you are following a dairy free diet that does not allow for goat cheese, feel free to it leave out and the meatballs will still come out great!

Note: This recipe makes 40 meatballs and feeds 6-7 people. If you cut it in half it would feed 3-4 people.

For the Spaghetti Squash

 

Ingredients

1 large spaghetti squash

Preparation

1. Preheat the oven to 375.
2. Prick the squash all over with a fork to allow steam to escape while it's baking and prevent it from exploding in the oven.
3. Place the squash in the oven on the middle rack.
4. Bake for 1 hour
5. Remove and allow to cool until the skin of the squash is cool enough to handle.
6. Using a large knife, cut the squash in half lengthwise.

7. Scoop out the seeds and discard.
8. Use a fork to pull out the pulp of the squash. The pulp will come out in thin strands that resemble spaghetti.
9. Put the pulp of the squash in a bowl. Cover and keep warm while you make the meatballs. Discard the skins.

Note: You could also make the squash a day or 2 ahead, keep it in the fridge, and warm it up right before you are ready to serve the meatballs.

For the Turkey Meatballs

 

Ingredients

 

2 pounds of ground turkey
1 tablespoon olive oil
2 small yellow onions (or 1 large yellow onion)
1 large yellow bell pepper
3 cloves of garlic
1 medium-sized zuchinni
1/4 cup gluten free flour (I used Bob's Red Mill GF All Purpose Baking Flour but you could also use oat flour)
2 teaspoons of salt
2 teaspoons of Italian Seasoning (or your favorite dried Italian herb, such as oregano or basil)
2 eggs
4oz goat cheese
1 jar of your favorite low-sodium pasta sauce

Preparation

1. Preheat the oven to 350.
2. Using a food processor, finely chop the onion and yellow bell pepper. (You can also chop by hand but I like to use a food processor to make the chopping easier).
3. Pour the olive oil into a large sautee pan and add the onions and bell pepper. Cook for about 5 minutes, then add the garlic and continue to cook until the onions are translucent. Remove from heat and set aside.

 

4. While the onion and pepper is cooking, put the zucchini in the food processor and pulse until finely chopped. Pour in the gluten free flour and process until the mixture is smooth.
5. Put all the ground turkey in a large bowl. Add the onion mixture and the zucchini mixture. Add the salt, Italian Seasoning and eggs. Mix all ingredients together until combined.

6. Spray a cookie sheet with cooking spray.
7. Form the turkey mixture into 2-inch balls and place on the cookie sheet.
8. Using your index finger, make a small imprint in the top of each meatball. Fill the imprint with a small amount of goat cheese.

 9. Put the meatballs in the oven and bake for 15-18 minutes, or until the turkey is fully cooked.
10.  While the meatballs are cooking, warm up the tomato sauce in the microwave or on a sauce pan on the stove.
11. Serve the meatballs over spaghetti squash, topped with pasta sauce. You could also add Parmesan cheese if you like.

 Enjoy this dish next time you are craving Italian food!

Buffalo Chicken in the Crock Pot

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This recipe is inspired by the Crock Pot Buffalo Chicken Lettuce Wraps from Skinnytaste. Skinnytaste is a great site to check out for quick, simple, healthy recipes. I especially love the crock pot recipes. I have tried many of them and they are all delicious.

This is a great gluten free and dairy free fall recipe that you can make and share on football Saturday at a tailgate or at home. All football fans will love it! I made this for dinner last night and my brother liked it so much that when he came back for seconds he stood at the kitchen counter to eat without taking the time to sit down. I took that as a compliment. :-)

Ingredients

2 large boneless, skinless chicken breasts
1 32oz package low sodium chicken broth
1 medium onion, chopped
1 stalk of celery
2 cloves of garlic, diced
1/2 cup Frank's Original Red Hot Cayenne Pepper Sauce (or your favorite hot sauce)

Preparation

1. Place the two uncooked chicken breasts along with the onion, celery stalk, and garlic in the crock pot. Pour all the chicken broth over the chicken and vegetables.
2. Put the lid on the crock pot and cook on high for 4 hours.

3.  After 4 hours, remove the chicken breasts from the crock pot and shred the chicken with a knife and fork.
4. Save 1/2 cup of broth from the crock pot and discard the rest of the broth.
5. Put the chicken back in the crock pot and pour the 1/2 cup of saved broth over the chicken.
6.  Pour 1/2 cup of hot sauce over the chicken and stir until all the chicken is coated with sauce.
7. Cover and cook on high for another 30 minutes. Serve warm.

I turned my chicken into salads, serving the chicken over lettuce with avocado and Daiya Dairy Free Pepperjack Cheese on top.

You could also serve the chicken in corn tortillas or on gluten free bread with dairy free cheese (or regular cheese) and lettuce.

Enjoy and happy fall!

Amazing Chocolate Chip Cookies

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I have mentioned Elana's Pantry on this blog once before, and I am so excited to share my favorite recipe from her site: Chocolate Chip Cookies that are gluten free, dairy free, and vegan! You will be truly amazed at how delicious these cookies are. In fact, I have had people tell me that these cookies are better than traditional chocolate chip cookies. Try these next time you want to make cookies, you will not be disappointed!

Ingredients

2 1/2 cups blanched almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1 tablespoon vanilla extract
1/2 cup agave nectar
1 cup dairy free chocolate chips (I prefer dark chocolate but any type of dairy free chips will work)

Preparation

 

My favorite type of almond flour is from Honeyville Farms. However, if you can't get a hold of the Honeyville brand, Bob's Red Mill also makes almond flour and you can usually find it at your local grocery store. I have found that the Bob's Red Mill brand is not as finely ground and makes for a more textured cookie, but either brand will make a delicious cookie.

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry

1. Form 1-inch balls and press onto a parchment paper lined baking sheet 
2. Bake at 350° for 7-10 minutes
3. Cool and serve

Makes 24 cookies. 

Note: I tried doubling this recipe and the cookies came out a little too greasy, probably because of the oil used. If you want to make a double batch, I would suggest making two single batches separately from each other. In my experience, some recipes don't work well when they are doubled, and this appears to be one of them. Other than that, this is an awesome recipe, I know you will love it!

Berry Blast Smoothie

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I made this smoothie for breakfast today. It is a quick and tasty way to get your day off to the right start.

Ingredients

1 cup coconut milk (or almond, soy, or regular milk)
1 Sambazon Unsweetened Acai Smoothie Pack (I get mine at Sprouts)
1 banana
1 cup fresh mixed berries (I used raspberries, blueberries, and blackberries. You could also use frozen berries)
1 tablespoon natural peanut butter (or any type of nut butter, such as almond butter)
1 tablespoon light agave nectar
Dash cinnamon
Dash Jamaican allspice
Dash xanthum gum (optional - this just makes the smoothie thicker but is not required)
Handful of kale (or any other leafy greens such as spinach)

Preparation

Put all ingredients in a blender and blend until smooth.

This smoothie is not very sweet, which is the way I like it, but some people may prefer a sweeter smoothie. Try experimenting with different types of sweeteners to see what tastes best to you, including agave nectar, honey, stevia, and raw cane sugar (also known as turbinado sugar).

Savory Vegetable Quiche

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One of my new favorite recipe sites right now is Elana's Pantry. She focuses on recipes for people with special dietary needs, including gluten free, dairy free, grain free, and Paleo. I absolutely LOVE her site and will be sharing several of her recipes here in the future. I wanted to use this post as an opportunity to introduce you to her and her great food.

Elana posts numerous free recipes on her website, but I recently purchased one of her cookbooks because I wanted to support her great work. One of her cookbook is called The Gluten-Free Almond Flour Cookbook and it has many recipes that are not on her site. This recipe, her Savory Vegetable Quiche, is one of the most delicious dishes I have made in a while. I won't be able to post the exact recipe here (you will have to check out her book), but I wanted to provide an overview and encourage everyone to start thinking outside the box when it comes to the types of flours we use in our recipes. Almond flour is delicious, it bakes beautifully, and it's packed with protein. Next time you are feeling adventurous I encourage you to give it a try!

The quiche crust is made from a mixture of almond flour, oil, and finely chopped green onions. You mix the dough, place it in a pie plate, and mold it into the plate with your fingers.

While the crust is baking, you prepare the quiche filling. I put eggs, sauteed onions, garlic, mushrooms, sun dried tomatoes, broccoli, and dairy free mozzarella cheese in mine. I think any vegetables would be delicious in this recipe, as would normal cheese, goat cheese, and even some grilled chicken or turkey sausage.

After baking the crust and mixing up the filling, you pour the filling on top of the crust and bake. 

Voila! Amazingly delicious healthy quiche!

Even without the exact recipe, you could make this quiche using a pre-made crust from the store or by using your favorite pastry crust recipe and trying an alternative flour, such as oat flour, almond flour, or coconut flour.  I am going to experiment with a breakfast quiche and I will share my results soon!

Breakfast Power Smoothie

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I eat smoothies almost every day for breakfast. This smoothie has it all: fruit, greens, and protein.  It's also sugar free, dairy free, gluten free, and vegan. Try adding different types of fruit and make your own creation!

Ingredients

1 cup coconut milk (you could also use almond, soy, or regular milk. I enjoy the coconut flavor)
ice (if you like your smoothies cold. I don't always add ice but some people prefer it)
1 banana
1 cup fresh strawberries
1 tablespoon peanut butter (I prefer all-natural creamy peanut butter)
1 tablespoon honey (you could also use agave nectar or any other natural sweetener. This ingredient is optional - you may not need any sweetener, I often make my smoothie without it)
1 handful of kale (or any other type of leafy green, such as spinach or romaine lettuce)
dash of cinnamon
dash of xanthum gum (this is optional but it makes the smoothie a bit thicker)

Preparation

 

Add all ingredients to a blender and blend until smooth.

If you are using ice and your blender is not that powerful (like mine), you may need to crush the ice before adding the other ingredients. You could also put the strawberries in the freezer or use frozen strawberries if you like your smoothies really cold. I have noticed that sometimes frozen berries are cheaper than fresh, and you can usually buy big bags of frozen strawberries at Costco that will last a while.

Make this smoothie and get your day off to a great start!

Gluten Free Pumpkin Mac N Cheese

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Hello and welcome to my blog! Food blogging has been a dream of mine for several years, and I am so excited to finally make that dream come true. I am committed to creating healthful, delicious food that is easy to make and can be enjoyed by everyone, including people with special dietary needs. On this blog I will be sharing recipes that I have made and enjoyed from many sources, as well as recipes I have created myself.

To get things started, I wanted to share a delicious, non-traditional macaroni and cheese recipe that I created several months ago. Macaroni and cheese is one of my favorite foods, but it's certainly not one of the healthiest. This recipe is easy to make, gluten free, and the pumpkin makes it hearty without heavy cream. Admittedly, this is not the healthiest recipe I will be posting on this blog. However, it's a great way to enjoy one of my favorite comfort foods without gluten. It's also perfect for fall and football season! I hope to create a dairy free version of this dish in the future, so stay tuned....

Ingredients

 

8oz package of gluten free macaroni noodles (I used noodles made from Quinoa and corn)
1 cup milk (I used skim milk but any type of milk will work)
2 cups of shredded cheese (I used a cheddar & monterey jack mix)
1 cup Pumpkin puree (I used caned pumpkin)
1/4 cup of Parmesean cheese
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon pepper
1/2 teaspoon Worcestershire sauce
Dash of Tobasco sauce
Thinly sliced green onion for garnish

Preparation

 

1. Prepare the entire box of macaroni according to the package instructions. Strain and set aside.

2. While the macaroni is cooking, heat the milk over medium heat and slowly add the shredded cheese until melted, stirring occasionally.

3. Add the pumpkin and Parmesan to the cheese sauce. Stir until combined. (Note: the pumpkin will cause the sauce to be slightly lumpy. That is ok! This is a non-traditional recipe and will not be as smooth as regular mac and cheese).

4.  Add the salt, mustard, pepper, Worchestershire, and Tobasco to the pot and stir.

5. Add the noodles to the cheese sauce and stir until the noodles are coated.

6. Garnish with thinly sliced green onions and enjoy!