Tuesday, February 19, 2013

Apple Crisp

Recipe modified from Clean Food cookbook

I made this recipe for the first time for my brother-in-law's birthday just last month.  I made it again when family came to visit this month for my daughter's production of "Oliver!" and I am wondering "how have I not made this before??"  I have had this wonderful cookbook, Clean Food by Terry Walters, since last Mother's Day, when my very thoughtful sister bought it for me.  Well I am so glad to have discovered it now anyway.

Apple crisp is of course an all-time favorite, and this particular recipe just happens to be guilt-free, as Terry Walters points out.  I switched out the whole wheat flour for brown rice flour the first time, and almond flour the second time.  I prefer the almond flour.  I also changed the oil she uses from canola to coconut oil.  And next time, I will be putting 1/4 - 1/2 cup of pure apple juice into the mixture to moisten it up a bit more.  Although, served with some vanilla coconut milk ice cream, the original is just fine!  My girls will eat it in either form, I'm sure.  As my big babygirl said as she walked in the front door, "Mmmmm!  I smell cobbler!"  So I don't think I can really go wrong either way.  =)
As always, ENJOY!

Serves 8-10


  • 12 organic apples (peeled, unpeeled or both), cored and sliced (of course we prefer honeycrisp or pink lady)
  • 1/4 cup pure maple syrup
  • 2 tsp ground cinnamon
  • 1/3 cup dried currants
  • 1 Tbsp almond flour
  • 2 cups rolled oats
  • 1 cup almond flour (or brown rice flour)
  • 1/2 cup chopped walnuts
  • 1 Tbsp ground cinnamon
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut oil, melted

Preheat oven to 375˙.

To prepare filling, place apples in large bowl.  Fold in syrup, cinnamon and currants.  Sprinkle on flour and gently fold until combined.  Spread mixture into 9 x 13" baking dish. 

To make topping, use the same bowl and combine oats, flour, nuts and cinnamon.  Then add syrup and coconut oil to dry ingredients and mix until crumbly.  Spread topping evenly over apples, cover with foil and bake 30 minutes.  Remove foil and bake an additional 20 minutes, until topping is golden brown .  Remove from oven and serve. 

Wednesday, January 30, 2013

Pumpkin Apple Muffins - Paleo & Gluten-Free

Recipe from fastpaleo.com

I found this recipe on fastpaleo.com during Christmastime.  Then, I had a can of organic pureed pumpkin in the cupboard and it turned out delicious.  This time however, I didn't have pumpkin so I wondered if mashed banana would work out and it did!  I may try using applesauce next time and see how that comes out.  
Now this recipe is not vegan, as it does have eggs in it.  But when we do use eggs, they are local, organic eggs.  The eggs add a nice lighter texture to the muffins.  They are definitely not heavy or dense.  But it does make you want more than just 1 or 2. =)  Enjoy!

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 Tbsp flaxseed meal
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/3 cup maple syrup
  • 1 tsp apple cider vinegar
  • 2 Tbsp coconut milk or almond milk
  • 1 tsp vanilla
  • 1/4 cup coconut oil
  • 1/2 cup pumpkin puree or mashed banana
  • 1 cup of peeled, cored, chopped organic apple (preferably Pink Lady or Granny Smith)

1. Preheat oven to 350˙.
2. Whisk together almond flour, coconut flour, flax seed meal, cinnamon, nutmeg, cloves, allspice,                   baking soda, and salt.
3. In a separate bowl, whisk together eggs, vanilla, coconut milk, coconut oil, maple syrup, and apple cider vinegar.
4. Slowly whisk the flour mixture in with the egg mixture.
5. Stir in pumpkin purée and chopped apple.
6. Pour the batter into lined muffin cups.
7. Bake for 30-35 minutes, or until a knife inserted into the center of a muffin comes out clean.

Thursday, January 24, 2013

Gluten-Free Lentil Gravy & "Biscuits"

Recipe modified from Vegetarian Times Magazine

We found this recipe in our Vegetarian Times magazine and it is oh so yum. We don't ever make biscuits for it, but we use either gluten-free english muffins, or Sami's Millet & Flax toast for a lighter meal.  We eat this for breakfast, lunch, or dinner.  It's a great meal any time of the day!  Enjoy!

Serves 6 - 8
  • Ingredients:
  • 1 cup brown lentils, rinsed and drained
  • ¼ cup grapeseed oil
  • ½ cup finely chopped onion
  • ½ cup diced red bell pepper
  • ¼ cup diced carrot (1 carrot)
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ cup plus 1 Tbs. buckwheat flour
  • 1½ tsp. ground black pepper
  • 1 tsp. smoked paprika
  • ½ tsp. ground yellow mustard seed
  • ¼ tsp. red pepper flakes
  • ⅛ tsp. rubbed (crumbled) sage
  • 2½ cups almond milk
  • ½ cup dairy-free ranch dressing OR (Annie’s Naturals Cowgirl Ranch Dressing if you don't need dairy-free)
  • chopped parsley to top with
  • 4 - 8 gluten-free English muffins or 8-16 pieces of gluten-free toast

  • 1. Bring lentils and 3 cups water to a boil in 2-qt. saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside.
2. Heat oil over medium-high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. 
3. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add almond milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils.
4. Split English muffins. Lightly toast English muffins or Sami's bread.  Place on plates, and top with gravy and chopped parsley.

Wednesday, December 26, 2012

Crockpot Veggie Chili

Picture is in it's raw state before simmering

I have been making this chili for many years but I don't know where the recipe came from.  I just know it's in my recipe box and we love it.  It so easy to make!  Throw it all in the crockpot and let it simmer for the day. BAM!  Dinner is ready.  As always, enjoy!

Serves 4

  • 1 medium zucchini, cut into 1/2" pieces
  • 1 medium red pepper, coarsely chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2-3 cloves garlic, minced
  • 3 tsp chili powder
  • 1 tsp dried oregano, crushed
  • 1/2 tsp ground cumin
  • 2 - 14 oz. cans mexican-style stewed tomatoes (choose BPA-free cans!)
  • 1 - 10 oz. bag frozen organic corn (or 2-3 ears fresh organic corn)
  • 1 - 15 oz. can black beans, rinsed & drained 
  • 1 - 8 oz. jar salsa
  • 1 cup water
  • vegan sour cream to top with
In 3.5 - 4qt. crock pot, combine all ingredients. 
Cover; cook on low heat for 8 hours, or high heat for 4 hours.
Top with vegan sour cream & enjoy!

Saturday, December 15, 2012

Toasted Coconut Muesli

This is one of my favorite breakfasts.
A) Because it's so simple to make. B) Because it's so healthy.  And C) Because it involves coconut.  And I looooove coconut. I found this original recipe in Whole Living magazine, but I have modified it to how I like it. During the summer I use what is in abundance at the time.  I use raspberries often because we have a huge raspberry bush in our backyard.  When I get blueberries from the CSA, I use those.  And during the winter, I buy frozen fruit.  I love the mixed berries, as you can see.  ENJOY!


  • 1/4 cup GF oats
  • 2 Tbsp toasted unsweetened shredded coconut 
  • 1/2 chopped apple of choice (of course Pink Lady is my fav.)
  • 1/4 cup fresh or thawed berries
  • 1/4-1/2 cup almond milk 

Preheat oven to 325˚.  Spread coconut flakes evenly on a baking sheet.  My favorite is my stoneware. Toast coconut for 5-10 minutes, depending on oven, until some is just barely browned.  Stir the coconut after it has been in for a few minutes to ensure even toasting.  Just make sure you keep an eye on it. 

Combine all ingredients in a bowl and enjoy!

Wednesday, December 5, 2012

Hearty Cabbage Soup

I have had some serious stomach issues in the past couple of weeks.  I have a stomach ulcer that was one of the many things that developed 2 years ago when I took that dreadful medication.  I nursed my stomach back to the point where I was not in pain & sick all of the time, and I did it with my diet and the help of probiotics.  I eliminated alcohol, fried foods and other types of triggers.  But, as the season comes around to the holidays, family comes to visit, and there is food and drink to be had, my stomach screams back at me again.  Yes, I have had my share of alcohol since Thanksgiving.  And yes, I have overeaten all of this delicious food.  Eyeballs say yes, body says NO.  And so, I learn my lesson all over again.  So, here I am, barely able to stand up straight for the ulcer that is shooting pain into my stomach, which in turn makes it very difficult to perform every day tasks, let alone take care of my girlies.  I know what I need to do, and what I need to do is not difficult really, I just have to get back into the groove.  Yep, even us healthy eaters fall off the wagon too.

Ok, so I have read that cabbage is a great healer of the gut and I just so happen to have had a whole head of cabbage in the fridge from GreenBeanDelivery.  I made myself a cabbage, carrot and dark berry smoothie for breakfast.  I drank as much as I could because mind you, my stomach is not a happy stomach.  I also read that bananas are great for the stomach, so I ate a banana for snack.  Then I decide to throw a bunch of things together to make a yummy, hearty cabbage soup for dinner.  I just ate some leftovers for lunch today and it is fabulous as leftovers!  My husband really liked it and so did the girls.  I decided to take a leap and threw some raisins into it and everyone loved it.  You however, may not want to.  My sister does not like fruit in her otherwise fruitless food.  But we thoroughly enjoyed the bit of sweetness with savory herbs.  I would also try other types of beans.  Maybe navy beans or adzuki beans.  I just happened to have garbanzo on hand last night.  As always, ENJOY!


  • grapeseed oil 
  • 2-3 white potatoes, diced
  • 1/2 sweet onion, chopped
  • 3 stalks celery, chopped
  • 2 tsp. thyme
  • 1 tsp. oregano
  • 3 cloves garlic, minced or chopped
  • 15 oz. can of diced tomatoes
  • 48 oz. veggie broth
  • 1/2 squeezed lemon
  • 1/2 head cabbage, shredded
  • 1/2 cup raisins (optional)
  • 15 oz. can garbanzo beans, drained & rinsed 
  • salt & pepper to taste
1. Brown the potatoes in grapeseed oil for just a few minutes, then add onion, celery & herbs.  Sauté for another minute or 2 until slightly softened.  

2. Stir in the garlic & diced tomatoes & simmer for a minute.  

3. Add veggie broth & lemon and stir. Let simmer for a minute or so. Add salt & pepper to taste.

4. Add cabbage & raisins.  Let simmer for about 5 minutes, until cabbage is softened but still slightly crisp.

5. Add garbanzo beans for the last minute just to get them warm.  

Easy as pie!

Monday, November 12, 2012

Papa's Potato Soup

This is the potato soup that I grew up on.  The potato soup that we would get so excited over when Dad would make it.  The potato soup that is even better the next day.  The potato soup that made my heart happy and soothed my soul.  This is the potato soup that my Dad passed down to me and my family...and he may not even know it.  And guess what?  Now my girls get excited, and it's still even better the next day, and it still makes my heart happy and soothes my soul, because it brings fond memories of my childhood with my Daddy.

This is not a fancy potato soup.  It is a simple, basic, and in my family, epic recipe. =)  Of course, I have modified it a bit from my childhood potato soup to be gluten & dairy-free, but it still tastes (almost) exactly the same.  I don't think it will ever taste exactly the same unless Dad makes it...because, you know, he puts that thing that only Dads can put in there, Daddy's love.

I hope you enjoy it as much as my family does, and make your own potato soup memories.

Serves about 4-6 (unless, of course you want those tasty leftovers)

  • 1 organic medium sweet onion, diced
  • 2-3 organic celery stalks, chopped 
  • 2 Tbsp grapeseed oil
  • 2 Tbsp Simply Organic All Purpose Seasoning
  • 1-2 Tbsp organic thyme
  • 1 cup almond flour (or other gluten free flour - buckwheat or brown rice)
  • 6-8 organic white potatoes, diced
  • 2 cups unsweetened almond milk 
  • 4-5 cups water (depending on how thick you would like your soup)
  • sea salt & pepper to taste
1. Sauté onion & celery in grapeseed oil a few minutes, until soft & sweetened.
2. Add all purpose seasoning & thyme, sauté for a minute or so to get the seasonings into the veggies.
3. Add almond flour and stir.  Let it sort of brown for a minute.
4. Slowly add in the almond milk and whisk to combine. 
5. Add water and potatoes & let simmer for 15 minutes or so, until potatoes are tender.
6. Blend half the soup with handheld blender or Vitamix then add sea salt and pepper to taste.