Tag Archives: gluten-free

Fall Sheet Tray Salad ~*Cranberry Bog Blog*~

16 Nov

IMG_2106Every few months I get a package with a Cranberry Bog Blogger Recipe Challenge. I usually receive a few ingredients and a recipe, but for this month the challenge was turned around and I had to come up with my own recipe using the ingredients in my mailer.

Fall Cranberry Bog Blogger Challenge: We’ve provided a few ingredients you may not typically think of when serving cranberries – and we challenge you to use them all in one cranberry-inspired holiday dish! Show us your chops by making a main course, side dish or dessert that includes the surprise ingredients you’ll find in your package arriving in the mail this week.

The ingredients: cannellini beans; whole berry cranberry sauce; quinoa; sage

I worked with what I know best, the warm grain salad. This time, I made a sheet tray style salad. Continue reading →

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Fairytale Pumpkin Soup with Shiitake “Bacon”

9 Nov

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Tis the season for pumpkin soup! My friend Lizzette gave me a ~*fairytale pumpkin*~ (look it up) the other week and it was almost too beautiful to eat. But, because I don’t like to waste food, I hacked the pretty pumpkin into quarters and scooped out the seeds, cleaned and roasted the seeds and baked the pumpkin quarters with olive oil until super soft. Tip: whenever you make a winter squash or pumpkin soup, the flavor is so much better if you have time to roast the squash/pumpkin instead of boil it.

This fairytale pumpkin was absolutely gorgeous outside and inside. The inside flesh was a kind of vibrant orange that almost looked fake. Stunning. Continue reading →

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Honey Nut Whipped Macadamia Cream ~*Recipe ReDux*~

22 Oct

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This month’s Recipe ReDux theme is nuts!

We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!

I am here to tell you that it is okay to put whipped cream in your oatmeal…well, whipped macadamia “cream.” Since macadamia nuts, like cashews, are very buttery and fatty, they blend up into a rich cream. Unlike making nut milks, making a nut cream uses the entire nut without discarding any nut pulp, so you get the creamy texture and the beneficial fiber all in one. Continue reading →

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Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

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This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading →

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(Black Bean) Brownies! Take 2

11 May

IMG_1731Oh, how I love a good brownie. Let me count the ways…This will be my fifth blog post about brownies (sixth if you count blondies), and my second recipe for black bean brownies (see the first recipe here).

These super fudgy chocolate cookie squares contain a whole can (1 1/2 cups) of black beans. And guess what else? The brownies are made without butter, eggs, or flour. WHAT?! How can they possibly be good? They are not good, they are great, and here is why.  Continue reading →

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