Pumpkin Gingerbread w Cream Cheese Frosting

I made this on the fly yesterday while I was waiting for my husband Anthony to get home and it was fabulous.  And we're talking best-dessert-of-the-year fabulous.  I have this gingerbread recipe that I love so much but I haven't been able to make anything come close to it since going Paleo.  This finally does it some justice.  With the perfect blend of spices and some added crystallized ginger for an extra bite, this bread almost has the consistency of a brownie.  With or without the added creamy sweetness of a traditional cream cheese frosting, everyone is sure to love this little cake!

Anthony's new favorite.  Better hurry up and make it before your New Year's diet starts

Ingredients:
1c pumpkin puree (I used Trader Joe's Organic Canned Pumpkin)
1 + 3/4c almond flour
2 large eggs
1 + 1/2tsp baking powder
1/2tsp baking soda
1tsp pure vanilla extract
1tsp ground cinnamon
1 + 1/2tsp ground ginger
1/4tsp ground cloves
1/4tsp salt
1/2c pure molasses
1/4c pure maple syrup
1/4c crystalized ginger, chopped finely

For Frosting:
1/2c butter at room temperature or softened
8oz full fat cream cheese at room temperature or softened
2tsp pure vanilla extract
2tbs heavy cream or full fat coconut milk
3c confectioners sugar
1/2c toasted chopped walnuts (optional)

Directions:
1. Preheat your oven to 350F.  Line an 8x8" baking pan with nonstick foil or parchment and butter it.  Set aside.
2. In a small saucepan, boil molasses and maple syrup.  Remove from heat and cool slightly.
3. In a large bowl, mix pumpkin, almond flour, baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt.  Pour in molasses mixture and mix well.
4. Make sure it's not too hot (you don't want to cook the egg) then add 2 eggs and beat by hand until well incorporated.  Stir in crystallized ginger.
5. Pour evenly into the prepared pan and bake at the center of a preheated oven for about 25-35 mintues or until it looks similar to a cooked brownie... more firm on the outside and firm but softer in the center.  A toothpick should come out clean and the center shouldn't be too wet.  Cut it a bit with a knife if you have to... this doesn't cook like a cake but more like a brownie.
6. Cool completely before frosting.
7. To make the frosting, beat cream cheese and butter with an electric mixer.  Add vanilla and cream and beat again.  Finally, beat in sugar until combined then turn to high and beat until smooth and creamy.
8. Spread evenly over the cake with a knife or a spatula and sprinkle with walnuts if desired.  Serve at room temp or chilled.  Enjoy!

Sausage & Egg Casserole w Apple Cider Braised Bacon

This is what I made for my family visiting from out of town on Christmas morning.  It is rich and decadent; perfect for a special occasion.  It does take a bit of time to prepare so I don't imagine you would want to make this on a Monday morning (but perhaps I'm wrong).  But it is an impressive breakfast for company or just a relaxing weekend morning at home.  This recipe makes a large 9x13" casserole and my family ate the entire thing Christmas morning... some going back for second and third helpings.  The bacon, well, let's face it:  It tastes like candy.  That didn't' last past the first serving.  I served the whole thing with a large bowl of fresh cut pineapple and freshly brewed coffee.  The perfect celebration meal.  Enjoy!

My favorite breakfast

Egg Casserole Ingredients:
(Total Time to Make: about 45 minutes)
2lb Italian sausage (I used my favorite "healthy" sausage: Trader Joe's Tomato Basil Chicken Sausage with No Antibiotics No Preservatives and No Nitrates:  See this post for a picture)
1 yellow onion, diced
2 garlic cloves, minced
2tsp butter or oil
1/2c oil-packed sun dried tomatoes, drained and chopped
6 large eggs, preferably organic or omega-3 enriched
3 large egg yolks
1c heavy whipping cream (omit if you are sensitive to cream or butter)
1/2tsp salt

Apple Cider Braised Bacon Ingredients:
(Total Time to Make: about 2 hours)
1lb package bacon (I buy Preservative and Nitrate free Oscer Myer Uncured Bacon at Walmart or the Commissary)
1c apple cider
2tbs pure maple syrup

Directions:
1. First get that bacon started.  It has to braise in the oven for over an hour.  Preheat your oven to 325F.  Place bacon on an 8" square baking dish covered with nonstick foil (for easier cleanup).  Then bring cider and maple syrup to a boil in a saucepan over medium high heat.  Pour over bacon, cover with foil, and bake in the oven for about 45 minutes.  Turn the bacon over and bake another 45 minutes.  Remove foil, and let bacon cool in liquid.
2. To finish bacon, drain the liquid back into a saucepan and bring to a boil.  Boil until the liquid is reduced to a glaze (about 1/3c).  Toss bacon in the glaze gently and cook in a nonstick skillet over medium heat until deep brown and caramelize (about 3-5 minutes per side).  The bacon will tear easily but don't worry about it.  No one will care much.  It's that delicious.
3. While your bacon is braising in the oven but just about done, make your casserole.  First, heat a large skillet over medium high heat with a bit of butter or oil.  Add garlic and onion and saute, stirring frequently, until onion is soft. 
4. Then squeeze the meat out of the sausage casings into the pan.  Cook, breaking up the meat with a spatula or wooden spoon, until all of the sausage is brown.  Add the chopped sun dried tomatoes and cook a bit more (maybe 3 more minutes to get everything incorporated).
5. Pour the sausage mixture into the bottom of a 9x13" glass casserole dish.  Spread evenly along the bottom.  Preheat your oven to 375F.
6. In a large bowl, beat 6 eggs plus 3 egg yolks.  Whisk in heavy cream and salt.  Pour the egg mixture over the sausage casserole evenly.  Place in the center of a preheated oven and bake until the top is golden brown and a knife inserted into the center comes out clean, about 20-30 minutes.  Let stand 5 minutes before serving.
7. Serve the sausage egg casserole with cider braised bacon, some fruit, and coffee or tea.  Enjoy!

Red Wine Braised Mushrooms

For Christmas, I made these mushrooms to go along side my famous Bourguignon Style Pot Roast.  I used one of my favorite Cabernet Savignons' and I suggest you do the same.  The rich red wine paired with a lot of butter and a bit of beef stock reduces into a ridiculously delicious dark glaze.  Even guests who stated they "hate" mushrooms gave these babies a try and loved them.  They are hands down the most delicious mushrooms I have ever eaten.  These would also be wonderful piled on top of a steak or other large hunk of beef.  Yes, they do take a long time to prepare but they are oh-so-worth-it.  Enjoy!

The most rich and delicious mushrooms I have ever eaten

Ingredients:
4.b whole white button mushrooms
1 bottle dry red wine
2c beef stock
2 sticks butter
1tsp worcestershire sauce
1tsp dill
1tsp black pepper
4 cloves garlic, peeled and minced
salt, if needed

Directions:
1. Wash the mushrooms and throw them in a large stock pot.  Add the wine, beef stock, butter, worchestershire sauce, dill, garlic and black pepper.  Stir.
2. Bring to a boil over medium high heat.  Cover and simmer on low for about 3 hours.  Remove the lid and continue to boil, uncovered, for another 3 hours or until all liquid is absorbed and mushrooms are saturated in flavor (you may need to stir occasionally to keep garlic from burning but I pretty much left them alone).
3. Salt if needed (mine didn't need any).  Serve straight from the pot or spoon into a serving bowl.  These won't last long but if they do they are even better the next day!

Coconut Pineapple Sponge Cake

My inlaws came out to visit for Christmas this year and I know my father in law loves anything with coconut and pineapple.  For him, I made this amazing cake.  It is a delicious grain-free cake recipe using fresh pineapple as a filling and topping for this moist coconut sponge cake.  Originally I served this chilled which was a mistake.  The cake is much tastier at room temperature.  You could store it in the refrigerator and them bring to room temperature before serving, but of course mine didn't last that long.  It was gone within 24 hours.  So tasty.  Enjoy! 

Fresh coconut and pineapple makes all the difference in the world in this moist tender cake

Ingredients:
3/4c coconut flour
1tsp baking powder
1/4tsp ground sea salt
6 eggs, yolks and whites separated
1c extra fine baking sugar
1tbs vanilla extract (do not use imitation vanilla)
1 large pineapple, cored and finely chopped
3/4c extra fine baking sugar
1/2c water
1/2tsp unflavored gelatin

Frosting:
1c butter at room temperature
2 1/2c confectioner's sugar
2tsp vanilla extract
2tbs full fat coconut milk
1c shredded sweetened coconut

Directions:
1. Preheat oven to 375F.  Line 2 - 8 inch cake pans with greased parchment or nonstick foil.
2. In a large bowl, mix together coconut flour, baking powder and salt.  Set aside.
3. Whisk yolks in a small bowl with vanilla.  Set aside.
4. Use an electric mixer and beat the egg whites in a large bowl until frothy.  Add 1c sugar and continue to beat until whites are shiny and hold stiff peaks (this could take a while, be patient and check them by turning off the mixer and pulling it straight up.  If the peaks hold the whites are done).
5. Fold in yolks gently into the whites.  Then gradually sift the flour mixture into the egg mixture and fold gently until completely combined.  Divide batter into the 2 pans and evenly spread with a spatula.
6. Bake 10-20 minutes or until the tops are golden and a toothpick comes out clean.  Allow to cool completely and then remove from pans.
7. Meanwhile, make the pineapple filling:  In a large saucepan, bring pineapple, 3/4c sugar, and water to a boil over medium high heat.  Reduce heat to a steady simmer and cook for 20-30 minutes or until the liquid is reduced and looks like syrup.  Stir in 1/2tsp gelatin.  Boil a few more minutes until dissolved.  Remove from heat and cool a bit.  Then place mixture into a food processor and blend until it is thick and pulpy but not completely smooth.  Transfer to a bowl and chill until at room temperature or a bit cold.
8. To make the frosting: Use an electric mixer to beat butter and powdered sugar until grainy.  Stir in vanilla and coconut milk.  Beat again on high until thick, creamy, and a bit fluffy.

Finished product; yum!

9. To make cake:  Place the first layer of cake on a cake stand or serving plate (place it upside-down).  Spread with about 3/4c pineapple mixture leaving a 1/2 inch border around the cake.  Top with the second layer turned upside-down so that the bottom of the cake faces up.  Press down gently.  Start at the top and spread a thin even layer of frosting over the top of the cake and then move to the sides.  Go through and put a second thicker layer over the entire cake.  Make a wide shallow indention on the top of the cake so that a ridge forms all along the top edge.  Press the shredded coconut onto the top and sides of the cake and spread about 1/2c of pineapple filling into the top indention.  See picture for what final result should look like.
10.  Serve at room temp for best result.  Enjoy!

Individual Paleo Cran-Apple Tarts

These little tarts are a wonderful dessert for a holiday party or a treat at home.  Because they are made individually in cupcake liners, you don't have to worry about cutting slices from a tart.  A great grab-and-go snack or dessert, they certainly got the approval from my family this holiday season and I think they will get the approval from yours.  I made a cran-apple cinnamon topping for them, but you could do cran-orange or straight cranberry (just add orange juice or water plus sugar in place of the apple juice).  A hint of cinnamon gives them a warm flavor and a splash of lemon juice makes them taste extra fresh.  To turn this treat into a special breakfast, add a bit more sea salt to the crust mix before  baking and they end up tasting like toast and jam.  However you make them, they are sure to be a hit.  Enjoy!

A salty-tangy-sweet dessert

Ingredients:
2 + 1/3c almond flour
1/3c butter, melted
2tbs maple syrup
1/4tsp ground sea salt (more if desired)
1-12oz package fresh cranberries
1c apple juice or fresh apple cider
1/2c sugar (optional) ... you could also use 1/4c agave syrup or pure maple syrup
2 cinnamon sticks
2 tsp fresh lemon juice

Directions:
1. Preheat oven to 350F.  In a medium sized bowl, mix melted butter with almond flour, maple syrup and sea salt.
2. Line a 12-cup cupcake pan with cupcake liners.  Using about 2tbs of crust dough, press down into the cupcake liners until you have a firm crust along the bottom and around the edges (you want a large indent so that the filling fits nicely into the middle).
3. Bake in the oven until the crust is deep golden-brown, about 10-15 minutes.  Check on them every 5 minutes and if they start to puff up, use a small spoon to press them back down.
4. When golden and toasted, take them out of the oven and out of the pan completely.  Let them cool to room temp.
5. Meanwhile, make your filling.  Place 1 package cranberries, 1c apple juice, 2 cinnamon sticks, 2tsp lemon juice and sweetener of your choice (sugar, maple syrup, or agave) into a medium sauce pan.  Turn to high heat and bring to a boil, stirring occasionally.  Turn down heat to medium and simmer until all the cranberries have popped and the sauce has thickened (it will thicken even more when it cools).  This takes about 15-20 minutes.  Let cool about 15 minutes, stirring occasionally, until its thick like jam.
6. Using a spoon, scoop about 2tbs of cranberry mixture in the center of each tart.  Place the tarts on a tray and refrigerate until cold.  Serve cold or at room temp.  These will store in the fridge for a week.  Enjoy!

Paleo Gingerbread Sticks

Yum!  Yum!  Yum!  These are the most amazing little cookie sticks I have ever eaten.  I made these for my family as a Christmas treat and everyone wanted extra to take home with them.  These little guys are perfectly crunchy-chewy with warm ginger-cinnamon flavors and a hint of extra crunch from the raw sugar sprinkled on top.  Making paleo gingerbread has been a challenge (I have had many failed attempts) but I assure you this recipe, if followed exactly, is the ultimate paleo gingerbread cookie.  Two pieces of advice:  make sure you boil the molasses as it does something to caramelize the flavors in the cookie and make sure you refrigerate the dough for at least an hour so that it's very cold and hard (this makes it easier to roll out and keeps it from getting sticky).  If you are having a hard time working with the dough, use about a teaspoon or two of rice flour and dust it on the parchment paper or over the ball of dough before pressing it out.  This will make it a bit easier to work with.  Enjoy!  Enjoy!  Enjoy!

The perfect holiday treat!

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs hydrogenated palm shortening (try Spectrum Organic brand)
1tbs full fat coconut milk
3c almond flour
1/2tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves
1/2tsp salt
1/2tsp baking soda
2-3tbs natural turbinado sugar
1-2tsp white or brown rice flour (optional)

Directions:
1. In a small saucepan, heat molasses, pure maple syrup and palm shortening until boiling.  Remove from heat and stir in coconut milk.
2. In a large bowl, mix almond flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda.  Pour in the hot molasses mixture.  Stir well.
3. Place bowl of dough in the refrigerator until very cold and hard, about an hour or two. (If  you don't chill it properly, the dough will be too sticky to work with and you will have a big mess on your hands.  I know this from experience)
4. When the dough is about chilled, preheat your oven to 350F.  Take out the dough.  Place a large piece of parchment paper on a cutting board.  Sprinkle with brown or white rice flour if desired (this makes it a little easier to work with but isn't completely necessary).  Place the dough on the parchment sheet.  If the dough seems sticky, add another tsp of rice flour sprinkled over the top of the dough.  Add another parchment sheet on top.  With a rolling pin, roll out the dough until it's about 1/4" thick (try to roll it into a rectangle the best you can.  Cut the edges and save them for later in the fridge).  You want the dough and parchment sheet to fit on a baking sheet.
5. Using a pizza cutter (or sharp knife if you don't have one), cut the rectangle into thin strips.  Don't worry if they aren't all exactly the same (if you want to be more exact, you could use a ruler with a pizza cutter to make sure they are perfectly straight).  Then slide the rectangle and parchment onto a baking sheet.  Sprinkle with a few tablespoons of turbinado natural cane sugar.
6. Bake for about 10-13 minutes, or until the edges are brown the the middle seems to be firming up.  Immediately remove from oven and slide the parchment sheet onto a cutting board.  Working very quickly, before the cookies cool and harden, use a clean pizza cutter to retrace the cuts of strips of gingerbread.  When cool enough to handle, gently break them into sticks.
7. Reduce the oven heat to 200F.  Place gingerbread sticks back on a parchment lined baking sheet, sprinkle with a bit more turbinado sugar if desired, and bake for another 5-10 minutes.  Remove from heat and cool completely (this second baking makes them a bit more crunchy so they will stand up in a cup.  If you want yours softer you do not need to put them back in the oven).  Remove and cool completely before serving.  You can store these at room temp for about a week (if they last that long).

Gift Idea:  Take a handful of sticks and tie them with a ribbon or twine for holiday gift-treats

Dark Chocolate Peppermint Flourless Cake

This flourless dark chocolate cake has a rich peppermint-chocolate icing that is absolutely irresistible.  I added crushed candy canes and sprinkled them on top for the holidays, but the decoration is optional of course.  You could also dust the top with powdered sugar and arrange an assortment of berries on top and serve with fresh whipped cream.  Rich, moist, and surprisingly light, this cake is sure to make any chocolate lover's dreams come true.  This cake is perfect for the holidays because it is so decadent, but is also gluten free, grain free, and guilt free.  Hey, it is the holidays after all!  Live a little!

So good Anthony snuck a piece before I could even get a picture!

Ingredients:

A little slice of chocolate heaven

1 1/2c almond flour
1c semisweet chocolate chips (I used Ghirardelli 60% cocoa)
3/4c fine granulated bakers sugar
6oz butter (1 1/2 sticks), room temp or softened
6 large eggs, whites separated
1/8tsp salt
1tsp lemon juice
1/2c heavy cream
1tsp pure peppermint extract
1c semisweet or dark chocolate chips
3 or 4 candy canes, crushed (optional)
Berries & Whipped Cream for serving (optional)

Directions:
1. Preheat oven to 375F.  Adjust a rack to the upper third.  Line the bottom of a 9" spring form pan with nonstick foil.  
2. Place 1c chocolate chips in the top of a small double boiler over simmering water (I used a glass bowl over a small saute pan filled with 2" of water).  Stir until almost melted.  Remove from heat and continue to stir until completely melted and smooth.  Set aside until just barely warm.
3. In a large bowl, warm butter slightly in the microwave if it's cold.  Add 1/2c sugar and beat using and eclectic mixer until the butter and sugar is soft and smooth.  Add egg yolks and beat until smooth (scrape the sides of the bowl to ensure it's all mixed in well). 
4. On low speed, add the melted chocolate until mixed.  Then add the almonds and beat until fully mixed.
5. Place the whites in a large separate bowl.  Add the salt and lemon juice.  Beat with the electric mixer (with clean beaters), starting on low and increasing gradually.  When the whites barely hold a soft shape, add in the last 1/4c sugar.  Then, on high, continue to beat until stiff peaks form (lift the beaters and if a straight point stays where the beaters are raised, they are done).  Try not to overbeat.
6. Stir 1 large spoonful of the egg whites into the mix.  Then in 3 parts, fold in the remaining egg whites.  Do not thoroughly mix until the last addition to keep from handling more than necessary (you don't want the egg whites to fall or the cake will be too dense).
7. Pour into prepared pan.  Level the batter and bake in the top third of the oven for 20 minutes.  Then reduce temperature to 350F and bake an additional 30-45 minutes.  The cake should come out clean when a toothpick is inserted.  The top of it may be cracked or sunk in a bit, this is all fine.
8. Remove and loosen pan.  Take out of pan completely and let cool on a plate.  Line the bottom of the cake with strips of parchment or foil so it's easy to frost.
9. To make the frosting, heat cram in a medium sized saucepan over medium high heat.  When it starts to bubble, stir in 1c chocoalte chips and 1tsp peppermint until smooth.  Turn off heat and stir occasionally until slightly thick.
10.  When the icing is barely warm (about 10 minutes later), pour over the cake and spread with a spatula.  Spread a bit over the sides.  Remove the foil.  Sprinke the top and sides with crushed candy canes if desired.  Store in the fridge.  Enjoy with berries and whipped cream or all by itself.

 

Moroccan Carrot Salad

Using carrots as the star of the show, this is a fresh take on a regular salad.  This delicious tender-crisp salad is packed full of Moroccan flavors and colors.  I made this for Thanksgiving day and it was a hit.  The best part is that you can make it up to 2 days in advance, without the pistachios or the cilantro, and then throw the rest of it together right before serving.  It also makes great leftovers.  Fun for adults and kids alike, I think everyone will enjoy a bowlful of this on the table.  Try it and let me know what you think!

A bright colorful salad.  Perfect for the holidays or family dinners at home.

Ingredients:
2lb baby carrots, cut in half
1/2c craisins
3tbs fresh lemon juice
2tbs orange juice
1 cloves garlic, mashed (or use a bit of garlic powder instead)
1/2tsp cumin
1/2tsp paprika
1/2tsp cinnamon
1/4tsp cayenne
3tbs extra virgin olive oil
1/3c chopped cilantro
1/2c roasted and salted pistachios, shelled

Directions:
1. In a large saucepan, boil water.  Then add carrots and boil until crisp-tender, or about 5 minutes.  Add craisins during the last few minutes of cooking.  Drain and rinse.
2. In a bowl, mix together lemon juice, orange juice, garlic paste, cinnamon, paprika, and cayenne.  Season with salt and pepper then slowly whisk in olive oil.  Taste and adjust seasonings as needed.  Can be kept in the fridge a few days ahead.
3. Toss salad with cilantro and pistachios just before serving.

Maple Cinnamon Sweet Potato Puree w Toasted Pecans

Oh for the love of sweet potatoes.  My husband eats sweet potatoes every single day.  Usually I make easy mashed sweet potatoes but for Thanksgiving day, I went the extra mile and made especially decadent sweet potato puree with toasted pecans on top.  The result was a hearty, creamy, comforting side that we all decided was worth the extra steps to make.  So for a quick weeknight meal this might not be your choice (see here for a faster sweet potato recipe) it will certainly win over a crowd.  I think I will make them again for my family on Christmas Day.  Enjoy!

A bowlful of deliciousness!

Ingredients:
1c raw pecans
5 or 6 large sweet potatoes, scrubbed clean
3tbs extra virgin olive oil
1/2c butter (more to taste)
1/4c pure maple syrup (more to taste)
1tsp ground cinnamon
salt to taste

Directions:
1. Preheat your oven to 350F.  Place your pecans on a baking sheet and place in the center of a preheated oven until fragrant, about 8 minutes.  Remove and let cool, then coarsely chop.
2. While the pecans are roasting, coat the outside of your potatoes with olive oil.  When the pecans are done, place the sweet potatoes in the oven and bake them until easily pierced all the way through with a fork (1-2 hours depending on their size).  Remove from the oven and let cool slightly.  Then peel.
3. In a large food processor, process peeled potatoes, butter, maple syrup, cinnamon and salt until thick and very smooth.  Add butter, syrup, and more salt to taste.  Serve hot topped with toasted pecans and sprinkled with sea salt and cinnamon.

Garlic Roasted Brussel Sprouts w Bacon

Brussel sprouts get a bad rap.  I used to think that I hated them but I've come to realize I only hate them when they are cooked incorrectly.  Boiled brussel sprouts with butter are disgusting.  But roasted brussel sprouts with garlic and olive oil are delicious.  So delicious that they remind me of a potato chip (no, I'm not kidding).  When you cook them so that the edges are deep brown or black they have a similar flavor to roasted kale, not the boring strange chewy flavor of boiled cabbage.  Throw in some fresh lemon juice, a bit of onion, and some crumbled bacon and you have yourself the perfect side.  I served mine on Thanksgiving day but these would also be great at Christmas or any other special occasion.  I might even make them again for dinner tonight.  Yes, they are that good.  Just give them a try!

One of my favorite vegetable sides.  I'm not kidding!

Ingredients:
1lb brussel sprouts, washed, trimmed, and cut into quarters
1/2 onion, diced
6 slices bacon, nitrate and preservative free
3tbs extra virgin olive oil
1tbs minced garlic
1/2tsp thyme
freshly ground sea salt
freshly ground pepper
1tbs fresh lemon juice

Directions:
1. In a large skillet, cook bacon slices over medium heat until cooked and crisp, turning halfway through.  Remove and place on a paper-towel lined plate.  Crumble when cool.
2. Throw out all but about 1 or 2tbs bacon grease.  Cook onion and garlic until slightly wilted over medium heat, stirring frequently.
3. Place brussel sprouts in a large bowl.  Pour in bacon grease cooked garlic and onion.  Toss with olive oil, thyme, salt and pepper.
4. Preheat your oven to 425-degrees.  Spread the brussel sprouts evenly over a foil-lined baking sheet for easy cleanup.  Roast until sprouts are tender and deep brown on the edges, about 35-45 minutes, rotating pan half way through.  Take out of the oven and toss with a hint of lemon juice and crumbled bacon.  Serve warm.

Wine Brined Turkey w Gluten Free Gravy

Ah, I can't believe it's almost Christmas and I don't have my Thanksgiving recipes up yet!  So sorry about that.  The holidays have been nuts this year.  I made a delicious tender, juicy, brined bird without the added sugar.  That's right.  I used wine instead of sugar to tenderize my T-day bird.  With 24 hours of soaking, the turkey sucks up all the salt and flavor in the brine.  It helps to tenderize and flavor every inch of meat.  Then, before I cooked it, I let it sit out at room temp for about an hour and stuffed it with lemons and more fresh herbs.  The result was perfection and the leftovers only lasted 2 days at most.  A delicious recipe for the holidays. Remember to start your prep 1 day ahead.  Enjoy.

A delicious holiday bird for the whole family

Brine Ingredients:
Water, several quarts
1 1/2c coarse sea salt
6 bay leaves
2tbs whole coriander seeds
2tbs whole black peppercorns
1tbs whole fennel seeds
1 bottle white wine (I used Sauvignon Blanc)
1 whole thawed turkey (15-20lbs), pat dry (neck and giblets removed)

Other Turkey Ingredients:
1/4c butter
3tbs fresh rosemary plus 3 full sprigs
3tbs fresh sage
1tbs freshly minced garlic
1 lemon, cut in 1/2
5 sprigs parsley
1/2 onion, cut in chunks
salt pepper

Gluten Free Gravy Ingredients:
2tbs butter
2tbs brown or white rice flour
juices from the cooked turkey
salt to taste

Directions:
1. Brine your turkey:  In a large pot, bring 1qt water to a boil.  Add the salt, bay leaves and spices.  Bring to a simmer until all salt has dissolved.  Let cool to room temperature.
2. Line a large container with a plastic oven-roasting bag to help minimize clean-up.  I used a bag in a large cooler.  Add the turkey, the dissolved salt & spice mixture and then the bottle of wine.  Add water until the bag or container is full or the turkey is fully submerged. Refrigerate 24 hours.  If it doesn't fit in the fridge (mine didn't), fill the outside of the bag with ice in a cooler and change out the ice when it melts to keep the turkey cold.
3. The next day:  Discard the brine.  Pat the turkey dry. Set in a roasting pan at room temp for at least 1 hour.
4. Prep the turkey for baking:  Preheat the oven to 375-degrees.  Place the oven rack on it's lowest position.  Generously salt and pepper the inside cavity of the bird.  Then stuff it with 1/2 of a lemon, onion chunks, rosemary & parsley sprigs. 
5. In a small bowl, melt 1/4c butter.  Stir in 3tbs chopped rosemary and 3tbs chopped sage.  Stir in minced garlic, 1/2 of a lemon (juiced), and some salt and pepper.  Loosen the skin of the bird and rub the butter mixture all under the skin.  Use the leftover to rub over the top of the skin.  Then salt and pepper the whole thing one last time.
5. Bake in the oven, basting with its own juices every 30 minutes until the thigh comes out 165 degrees.  This took my 15lb bird about 2 hours (the larger the bird, the longer it will take).  If the breast becomes too brown, you can cover it with foil at the end to stop the browning.
6. When the turkey is done, take it out of the oven and let is rest while you make the gravy.
7. Make the gravy:  In a large saute pan, heat 2tbs butter until melted and bubbling over medium high heat.  Add rice flour and stir constantly until the butter is fully absorbed and the flour turns golden brown.  Then slowly add the pan juices from the turkey, whisking constantly.  Turn down the heat until the gravy is at a low simmer.  Add juices until it reaches its desired consistency.  Add salt and pepper to taste.
8. Serve the carved bird with gluten free gravy on the side if desired.  Enjoy!

BLT Side Salad

Everyone needs a simple salad recipe on hand at home.  This is a side salad that I made for Thanksgiving Day and I can assure you there were no leftovers.  I used the concept of a BLT sandwich using crumbled bacon, spinach, and cherry tomatoes.  Then I added a warm balsamic-bacon dressing and tossed the whole thing right before serving.  The result was a quick, tasty salad that looks elegant and is guaranteed to impress.  This salad is dressed up enough for the holidays but simple enough for a family dinner night at home.  Bacon really does make everything better!  Enjoy.

A perfect side salad for Thanksgiving, Christmas, or any time of the year!

Ingredients:
1lb organic spinach
1 pint cherry tomatoes, sliced in half
6 slices nitrate-free uncured bacon
3 shallots, minced
1tsp minced garlic
1/4c balsamic vinegar
2tsp dijon mustard
2tbs extra virgin olive oil
freshly ground salt & pepper to taste

Directions:
1. Place spinach and cherry tomatoes in a large bowl.
2. Heat a large skillet over medium heat.  Fry up your bacon, flipping as it cooks on one side until both sides are deep brown (about 10 minutes).  Place bacon on a plate lined with a paper towel to soak up the extra grease.  Crumble when cool.
3. Pour out all but about a tbs of bacon grease.  Add the shallots, garlic, and olive oil back to the saute pan with the bacon grease.  Cook on medium or medium-high until the shallots are soft and the garlic is golden brown.  Pour in your balsamic vinegar and stir in your dijon then turn off heat.  The balsamic will reduce a bit.  Stir well and season with salt and pepper to taste (if you like your dressing sweet, you can add a bit of honey here).  Let cool slightly (but still warm).
4. Pour dressing over salad.  Toss well.  Serve immediately.
Note:  If you make too much dressing, it keeps well in the fridge for up to a week.  Just reheat in the microwave before tossing with the remaining salad prior to eating.

Paleo Apple Pie Tart

It's that time of year again and I couldn't wait to indulge in some traditional holiday desserts.  Last year for  Thanksgiving I made a wonderful Paleo Pumpkin Pie, but this year I wanted to try something different.  I realized, while looking back at my collection of recipes, that I hadn't attempted a grain-free apple pie before. So I made one.  And it's wonderful.  In fact, it might be my favorite dessert yet.  Although it is more of a tart than a pie, I doubt anyone will care.  With apples in season, I didn't need to add much sugar (I mean honey) to make this pie taste wonderful.  I made an almond crust from scratch and topped the whole thing with Vanilla Bean Coconut Ice Cream (try Soy Delicious brand).  Delicious!  Enjoy!

A wonderful dessert for the holidays or anytime at all!

Ingredients:
2c raw almonds
1/3c butter, melted
2tbs pure maple syrup
pinch salt
4-5 apples, cored & peeled, sliced thin (use what's in season; think crisp and tart-sweet; I used Pink Lady)
1tbs lemon juice
2tbs tapioca flour
2tbs honey
2tbs dark brown sugar
1tbs ground cinnamon
1/3c dried cranberries

Directions:
1. Preheat your oven to 350-degrees.  In a large food processor, process raw almonds until they resemble a fine flour.  Then add melted butter, maple syrup and a pinch of salt.  Pulse until it resembles a mixed ball of dough.
2. Press the crust mixture into the bottom of a tart pan.  Take your time, press well and evenly along the bottom and sides of the tart pan.  Alternatively, you could line a pie tin or pan with foil and then press along the bottom.
3. Place the crust into the center of a preheated oven and bake until golden brown, about 12 minutes (check on it and press down if any air-bubbles arise and lift the crust out of place).
4. Let crust cool completely.
5. Prepare your apples.  In a large bowl, mix lemon, tapioca, honey, and cinnamon.  As you are peeling and slicing your apples, toss them immediately into the mixture to keep them from turning brown.
6. When the crust is cool, carefully arrange your apples into your tarte or pie.  Pour any remaining sugar syrup on top.  Sprinkle desired amount of dried cranberries on top.
7. Cover the whole tart with foil.  Place in the center of the oven and bake for about an hour (check starting at 45 minutes... it's done when the syrup is bubbling and the apples are easily pierced with a fork).  Remove foil and cook about 5 minutes longer to really brown the crust.
8. Remove the pie and let cool slightly.  Cut using a sharp pizza cutter or a knife.  Serve with coconut ice cream while hot.  Enjoy!
Note:  This pie can be stored, covered, in the refrigerator for up to a week.

Paleo Gingerbread Cookies

One thing I truly miss since going paleo over a year ago is gingerbread.  I love the flavors of sweet molasses with cinnamon and cloves.  After several failed attempts at making gingerbread cookies, I finally found a recipe that works.  Perfectly.  They are crunchy on the edges but still chewy on the inside which, to me, is the ultimate challenge of making a paleo gingerbread cookie.  This recipe is not entirely my own, as I adapted it from the book Make it Paleo by Bill Staley and Hayley Mason.  It is a difficult recipe to master so I have 2 very important tips for you:  make sure you bring the molasses to a full boil and make sure you refrigerate the dough before rolling it out.  That's it.  Enjoy!

Yes, I made airplanes and hearts.  Use whatever cookie cutter suits your fancy.

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs palm shortening
1tbs full fat coconut milk
3c almond flour
1/2tsp cinnamon
1/2tsp ginger
1/2tsp cloves
1/2tsp salt
1/2tsp baking soda

Directions:
1. Preheat your oven to 350F.
2. In a saucepan, bring molasses to a full boil.  Stir in maple syrup, palm oil, and coconut milk.  Remove from heat.
3. In a bowl, combine dry ingredients.  Pour wet ingredients in to combine.  Stir well.  refrigerate dough about 30 minutes.
4. Roll out dough between 2 sheets of parchment paper until about 1/4" thick.  Place rolled out dough in the freezer for 10 minutes (this helps keep the cookie cutters from sticking).
5. Cut batter with cookie cutters.
6. Bake cookies in the center of a preheated oven for 10 minutes on a parchment lined baking sheet.  Let cool, enjoy.

Secret Chocolate Cinnamon Almond Clusters

My friends know I like to give these away as gifts and everyone LOVES them.  It is actually a tradition that my mom and I make these around the holidays and we have been doing it ever since I was a kid.  It's actually a 4 step process to make these tasty candies but they are definitely worth it!  I finally decided to reveal the recipe for those of you that want to make them at home.  Remember, the key is to use Dutch Cocoa Powder at the end.  Regular cocoa powder will not work as well because it is much more bitter. 

A family favorite holiday treat

Ingredients:
8oz raw almonds
2.5c sugar
1/2c water
2tsp ground cinnamon
2lb best-quality semisweet chocolate chips (I use Ghirardelli)
2tbs coconut oil (optional)
1.5c Dutch-processed cocoa powder

Directions:
1. Preheat oven to 350°. Place almonds in a single layer on a rimmed baking sheet (or 2 sheets), and toast until fragrant, about 10 minutes, stirring half way through.
2. Then line 3 baking sheets with parchment or nonstick foil.
3. In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize around the almonds (8 minutes).  Pour the almond mixture onto the parchment-lined baking sheet.  Make sure all the almonds are separated. Transfer to the freezer or refrigerator, and chill for 15 minutes.
4. Place the chocolate in a heatproof bowl, and set over a pan of simmering water. Stir until melted (Add 2tbs coconut oil for a subtle coconut flavor). Add the chilled almond mixture, stirring until nuts are thoroughly coated. With a large spoon, scoop out the almonds into clusters and place them on the lined baking sheets.  Alternatively you can place them on the sheets and break up each cluster with a fork for individual coated almonds (but this takes a lot more time). 
5. Place the clusters, or individually coated almonds, into the refrigerator for 10 minutes or until hardened.
6. Place cocoa powder in a large bowl, and add the almond clusters or individual almonds in batches. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

*Original recipe adapted from a Martha Stewart magazine

Healthy Grainless Gingerbread Cookies

I love gingerbread during the holidays so for this dessert I recreated one of my favorite treats using all natural, grain and gluten free ingredients.  These snappy cookies are dairy and refined sugar free as well!  A trick to making these taste crunchy and satisfying is making sure that the dough is pressed down firmly prior to baking.  You can do that by rolling them with a rolling pin or by pressing firmly with your fingers or a spatula.  Otherwise they tend to fall apart (take it from me!).  If you love the flavor of gingerbread, this recipe is for you!

Make yourself some crunchy gingerbread cookies guilt free this holiday season

Ingredients:
1/2c organic non-hydrogenated vegetable shortening (I use Spectrum brand)
1/4c agave or honey
1tsp baking powder
1tsp ground ginger
1/2tsp baking soda
1/2tsp cinnamon
1/2tsp cloves
1/2c molasses
1 large egg
1tbs apple cider vinegar
2c almond flour
1/2c hazelnut flour (can substitute more almond flour if you don't have it)
1/2c coconut flour

Directions:
1. Preheat oven to 350F.  Beat shortening with a hand mixer for 30 seconds until light and fluffy.  Add agave, powder, ginger, soda, cinnamon and cloves and beat until smooth.  Add molasses, egg, vinegar and continue to beat.  Beat in all flours until combined.  Refrigerate your dough for an hour or until hard.
2. You can either roll it out with a greased rolling pin or you can drop the cookies by tablespoonful on a nonstick foil lined cookie sheet and press them down into an 1/8" flat cookie shape.  Make sure you press these down! 
3. Bake in the oven for about 10 minutes or until deep brown and done.  If they look like they are rising, press them down with a spatula in the oven.  Let cool and serve.

Fresh Herb Roasted Turkey with Gluten Free Gravy

In the past I have brined my turkeys for days in a solution of salt, sugar, and spices but this year I really wanted to go all natural without the fuss and just bake it in the oven.  The result was still tender, juicy, and full of flavor from the fresh rubbed herbs.  In fact, this turkey was so delicious I doubt I will ever hassle with brining ever again.  Better yet, I made the most simple gluten free gravy with brown rice flour and everyone raved on how delicious it was (So good that we didn't have any gravy leftover for the next day.)  Turkeys don't have to be tricky to make.  Sometimes simple is better!

My bad for forgetting to snap a picture before Anthony tore into it!

Ingredients:
1 turkey (12-14lbs), thawed, rinsed and patted dry
1tbs chopped fresh rosemary plus a few sprigs
1tbs chopped fresh sage plus a few sprigs
1tbs chopped fresh thyme plus a few sprigs
3tbs minced garlic
5tbs organic butter or oil
course salt and pepper
3 lemons, washed, cut in half, and poked all over with a fork
1/2c chicken stock (more if your pan gets dry)

Gravy Ingredients:
2tbs brown rice flour
2tbs butter
juices from your roasted turkey

Directions:
1. Preheat your oven to 350F.  Place your oven rack on the lowest setting.  Remove giblets and neck from cavity. 
2. In a small bowl, combine rosemary, sage, thyme, garlic, 1tsp sea salt, 1/2tsp pepper and 4tbs melted butter.  Using your fingers, loosen the skin from the turkey.  Spread the rub herb mixture under the skin of the breast and thighs.
3. Season the cavity with salt.  Fill with lemons and leftover spice sprigs.  Place in a roasting pan (or do what I did and buy a $3 disposable aluminum pan).  Pour chicken stock at the bottom of the pan. 
4. Loosely tent with foil (you may need someone to help you with this to make sure it is tented).  Roast 1 hour.
5. Uncover and continue to roast, basting frequently with the pan juices (I did it about every 10-15 minutes), until an instant read thermometer reads 170F at the thickest part of the thigh.  This will take about 2-3 hours more.  You can tent with foil again if the turkey is not done and is browning too quickly and add stock if the pan is too dry.  When done, take out the turkey, cover with foil, and let stand 30 minutes before carving.
6. To make the gravy, in a saucepan or saute pan, heat butter over medium high.  Add brown rice flour and cook, stirring constantly, until browned.  Add all of your turkey juices (strained if there are large pieces of meat in them) to the pan and boil and stir until thickened.  Taste and add salt if needed.  Serve warm.

Cranberry Almond Salad with Champagne Vinaigrette

I decided to mix it up a little with this simple salad.  Typically, I make my Simple Cranberry Walnut Salad for Thanksgiving, but this year I wanted to change it up a bit.  I kept the dried cranberries, but added toasted almonds over a bed of mixed greens with a light Champagne Vinaigrette to finish.  I made the vinaigrette the day before because it tastes even better the second day when the flavors have time to blend.  It was a sweet, light, perfect salad to compliment any meal.

Serve the dressing on the side to keep the salad from going limp

Salad Ingredients:
1 package mixed baby greens or romaine baby blend
1/2c slivered almonds
1/2c dried cranberries

Champagne Vinaigrette Ingredients:
1/2c champagne vinegar (substitute white wine vinegar)
1/2c first cold pressed olive oil
1tbs dijonaisse (substitute your favorite dijon mustard)
1tsp minced fresh garlic
2tbs honey
1/2tsp sea salt
dash white pepper

Directions:
1. Place salad greens in a large salad bowl.  Sprinkle with cranberries and nuts.  (Note:  To toast raw sliced almonds, bake at 350F for 5 minutes, or until lightly browned and fragrant).
2. In a salad jar or large bowl, mix vinegar, dijon, garlic, honey, salt and pepper.  Slowly pour or whisk in oil.  Refrigerate if you are making in advance and bring to room temp before serving.  Lightly toss salad if desired.

Chocolate Almond Cherry Clusters

I have made these little nuggets a million times.  I originally used the recipe from Ellie Krieger's book So Easy, but modified it a bit to make it my own.  These are a hit with every single person I've ever made them for... even my father-in-law-the-ultimate-picky-eater.  I set these out on Thanksgiving Day and they didn't last long.  You will LOVE them.  Enjoy!

Dried Cherries, Chocolate, and Almonds make this the perfect treat

Ingredients:

2c semisweet or dark chocolate chips (I used Ghirardelli 60% cocoa)

2c dried cherries
1c raw almonds
fine sea salt

Directions:
1. Preheat oven to 350F.  Spread your nuts on a baking sheet and bake for about 10 minutes, or until toasted and fragrant.  Let cool (alternatively buy dry roasted unsalted almonds).
2. In a large microwavable bowl, pour in chocolate chips.  Cook for 1 minute at a time, stirring between each minute until chocolate is melted and smooth.  Let cool slightly.
3. Stir in almonds and dried cherries.
4. On a parchment lined baking sheet, drop rounded chocolate almond cherry clusters in mounds.  Sprinkle the tops with a pinch of sea salt.  Place in the fridge for about 20 minutes, or until hard and set.  Then serve and store at room temp.

Bacon Wrapped Dates

I made these delicious appetizers for Thanksgiving and they were a hit!  Simple to make and easy to eat, these are the perfect sweet and salty party treat!  Better yet, they are gluten free and paleo friendly.  Remember you will need about 1 slice of bacon for every 2 dates you make so purchase accordingly.  Happy Holidays!

The perfect party bite

Ingredients:
1 package large pitted Medjool dates
1lb bacon, each slice cut in half (you will most likely use less than a pound)

Directions:
1. Preheat oven to 375F.  Place bacon on a microwavable plate.  Cover with a paper towel and cook on high for 2 minutes (to partially cook them and remove some fat).
2. Wrap each 1/2 slice of bacon around a pitted date and secure with a toothpick.
3. Place on a nonstick foil lined baking sheet and bake for 10-20 minutes per side (until crispy on the bottom, then flip so the whole bacon piece is nice and toasted).
4. Remove, place on a paper towel to cool and then serve warm or at room temp.