gluten free

Quinoa Enchilada Casserole

Need an easy, healthy weeknight meal?! We love using Alanna’s  Santa Barbara Soups  pre-packaged mixes for dinner. This week I experimented with the Quinoa Enchilada Casserole and it was delicious! They are healthy, non-perishable, easy to prepare meals that you can eat completely on their own or add your own twist! They are vegan, gluten free, dairy free and soy free (unless you choose to add cheese and sour cream like I did). We love supporting our local friends, farmers and vendors!

Need an easy, healthy weeknight meal?! We love using Alanna’s Santa Barbara Soups pre-packaged mixes for dinner. This week I experimented with the Quinoa Enchilada Casserole and it was delicious! They are healthy, non-perishable, easy to prepare meals that you can eat completely on their own or add your own twist! They are vegan, gluten free, dairy free and soy free (unless you choose to add cheese and sour cream like I did). We love supporting our local friends, farmers and vendors!

First, I sautéed shiitake and cremini mushrooms in a little coconut oil, salt and splash of balsamic at the end.

First, I sautéed shiitake and cremini mushrooms in a little coconut oil, salt and splash of balsamic at the end.

Then I prepped the fresh veggies and garnishes. I chose cilantro, jalapeño, radish, baby bell pepper, scallion, sour cream, avocado, a lime wedge and mango salsa. You could also grill chicken, steak or shrimp to add protein!

Then I prepped the fresh veggies and garnishes. I chose cilantro, jalapeño, radish, baby bell pepper, scallion, sour cream, avocado, a lime wedge and mango salsa. You could also grill chicken, steak or shrimp to add protein!

Then I added the contents of the package (quinoa, sweet potato, beans, corn, and seasoning) to 3 cups of water and 1 tablespoon of olive oil and bring to a boil. Once boiling, simmer for approximately 15-20 minutes.

Then I added the contents of the package (quinoa, sweet potato, beans, corn, and seasoning) to 3 cups of water and 1 tablespoon of olive oil and bring to a boil. Once boiling, simmer for approximately 15-20 minutes.

I uncovered and stirred, then added some shredded cheddar and mozzarella cheese and topped with shaved jalapeños. I baked it in the oven with 1/4 cup of water for about 15 minutes until the cheese was bubbly.

I uncovered and stirred, then added some shredded cheddar and mozzarella cheese and topped with shaved jalapeños. I baked it in the oven with 1/4 cup of water for about 15 minutes until the cheese was bubbly.

Serve the casserole with toppings of your choice!

Serve the casserole with toppings of your choice!

By Alyssa Potter

Print Friendly and PDFPrint Friendly

Paleo Sea Salt Brownies

This recipe was adapted from our dear friend Laurel over at  http://blog.sweetlaurel.com  , not only is she the sweetest person you will ever meet... she is an amazing paleo baker!   Ingredients   1 cup maple syrup  2 large eggs  1 lb freshly ground almond butter  1/4 cup coconut sugar  2 tablespoons date butter  2 tablespoon  vanilla extract   1/2 cup raw cocoa powder  1 teaspoon baking soda  1/2 teaspoon fine sea salt  2 pinches flaky sea salt for topping   Instructions   Preheat oven to 350.  Line a 9x9 baking dish with parchment paper and spray with coconut spray, set aside.  In order shown, place all ingredients into a high speed blender and blend until cocoa is fully incorporated.  Pour/scrape batter out of blender and into prepared dish, sprinkle with desired flaky sea salt.  Bake for 35 minutes.  Once baked, pull out of oven to completely cool before removing from pan to cut.            

This recipe was adapted from our dear friend Laurel over at http://blog.sweetlaurel.com , not only is she the sweetest person you will ever meet... she is an amazing paleo baker!

Ingredients

1 cup maple syrup

2 large eggs

1 lb freshly ground almond butter

1/4 cup coconut sugar

2 tablespoons date butter

2 tablespoon vanilla extract

1/2 cup raw cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 pinches flaky sea salt for topping

Instructions

Preheat oven to 350.

Line a 9x9 baking dish with parchment paper and spray with coconut spray, set aside.

In order shown, place all ingredients into a high speed blender and blend until cocoa is fully incorporated.

Pour/scrape batter out of blender and into prepared dish, sprinkle with desired flaky sea salt.

Bake for 35 minutes.

Once baked, pull out of oven to completely cool before removing from pan to cut.

 

 

 

 

Print Friendly and PDFPrint Friendly

Grain Free Cut-out Cookies

This recipe comes from our dear friend Laurel over at  http://blog.sweetlaurel.com  , not only is she the sweetest person you will ever meet... she is an amazing paleo baker!  The only thing I changed is using ghee or butter instead of the coconut oil, as well as half vanilla extract and half vanilla bean paste.   Ingredients    2 1/2 cups Bob's almond flour    1/4 cup pasture butter (melted)    1/4 cup maple syrup    1/2 tsp sea salt    1/2 tsp baking soda    1/2 tbsp Sweet Laurel grain free vanilla extract    1/2 tbsp vanilla bean paste    Instructions    Put all ingredients into the food processor, pulse until the dough forms 1 large ball.    Line a cutting board with one piece of parchment, put dough on parchment and press down to form a thick disk.     Place a second piece of parchment on top of the dough and roll out dough to desired thickness. I prefer 1/4 " for nice thick cookies.    Put the rolled out dough on the cutting board in the fridge to cool for an hour. Preheating oven 30 minutes in to 350.    Take dough out of fridge and cut into desired shapes and carefully transfer to a parchment lined sheet pan.     Bake for 6-10 minutes (turning halfway) or until they begin to turn golden brown. Allow cookies to cool on sheet pan.    Decorate with your favorite icing!     Notes    When I formed a ball from the dough scraps after cutting, I made sure to work quickly so the dough didn't get too warm. I also put the rolled dough back into the fridge to cool while the first batch of cookies baked.     I have found that these cookies store best in the freezer if you're making them ahead of time.           

This recipe comes from our dear friend Laurel over at http://blog.sweetlaurel.com , not only is she the sweetest person you will ever meet... she is an amazing paleo baker!

The only thing I changed is using ghee or butter instead of the coconut oil, as well as half vanilla extract and half vanilla bean paste.

Ingredients

2 1/2 cups Bob's almond flour

1/4 cup pasture butter (melted)

1/4 cup maple syrup

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tbsp Sweet Laurel grain free vanilla extract

1/2 tbsp vanilla bean paste

Instructions

Put all ingredients into the food processor, pulse until the dough forms 1 large ball.

Line a cutting board with one piece of parchment, put dough on parchment and press down to form a thick disk. 

Place a second piece of parchment on top of the dough and roll out dough to desired thickness. I prefer 1/4 " for nice thick cookies.

Put the rolled out dough on the cutting board in the fridge to cool for an hour. Preheating oven 30 minutes in to 350.

Take dough out of fridge and cut into desired shapes and carefully transfer to a parchment lined sheet pan. 

Bake for 6-10 minutes (turning halfway) or until they begin to turn golden brown. Allow cookies to cool on sheet pan.

Decorate with your favorite icing! 

Notes

When I formed a ball from the dough scraps after cutting, I made sure to work quickly so the dough didn't get too warm. I also put the rolled dough back into the fridge to cool while the first batch of cookies baked. 

I have found that these cookies store best in the freezer if you're making them ahead of time. 

 

 

 

Print Friendly and PDFPrint Friendly

Black Rice Risotto

INGREDIENTS    1 1/2 cups Lundberg black pearl rice    2 tbsp ghee, pasture butter or avocado oil    1/3 cup shallots/diced - sourced from The Farm Cart    3 cloves garlic/diced    1/2 cup white wine    6 1/2 cups chicken stock or veggie stock    1 tsp paprika    1/4 tsp salt    1/4 tsp pepper    OPTIONAL     1 cup finely shredded Organic Pastures cheddar    INSTRUCTIONS    1. Bring broth to a steady simmer in a medium sauce pan.    2. Melt ghee in a large saute pan over medium low heat, add diced shallots and cook until they begin to become translucent.     3. Add diced garlic and black rice to the pan, stirring/toasted the rice for 3 minutes.    4. Pour the white wine into the pan slowly, stir ever minute or so until the wine has reduced.     5. Sprinkle the paprika, salt and pepper evenly over the rice, stir to mix in.     6. Add simmering broth a ladle at a time, stirring the rice every couple minutes until the broth reduces. Repeat this process until all broth has been added and the rice is al dente. Takes anywhere from 45 minutes to an hour depending on how your stove cooks.    Optional    7. Turn off heat, sprinkle cheese over rise and stir to mix in.    Notes    - If you choose not to add the cheese you may need more salt added    - My stove cooks really hot/fast so I actually had the heat on low. You're looking for enough heat to create a mild sizzle when the liquid is added but not too much that you see it sticking or burning on the bottom of the pan.    - I love using cast iron enamel cookware for risotto       

INGREDIENTS

1 1/2 cups Lundberg black pearl rice

2 tbsp ghee, pasture butter or avocado oil

1/3 cup shallots/diced - sourced from The Farm Cart

3 cloves garlic/diced

1/2 cup white wine

6 1/2 cups chicken stock or veggie stock

1 tsp paprika

1/4 tsp salt

1/4 tsp pepper

OPTIONAL 

1 cup finely shredded Organic Pastures cheddar

INSTRUCTIONS

1. Bring broth to a steady simmer in a medium sauce pan.

2. Melt ghee in a large saute pan over medium low heat, add diced shallots and cook until they begin to become translucent. 

3. Add diced garlic and black rice to the pan, stirring/toasted the rice for 3 minutes.

4. Pour the white wine into the pan slowly, stir ever minute or so until the wine has reduced. 

5. Sprinkle the paprika, salt and pepper evenly over the rice, stir to mix in. 

6. Add simmering broth a ladle at a time, stirring the rice every couple minutes until the broth reduces. Repeat this process until all broth has been added and the rice is al dente. Takes anywhere from 45 minutes to an hour depending on how your stove cooks.

Optional

7. Turn off heat, sprinkle cheese over rise and stir to mix in.

Notes

- If you choose not to add the cheese you may need more salt added

- My stove cooks really hot/fast so I actually had the heat on low. You're looking for enough heat to create a mild sizzle when the liquid is added but not too much that you see it sticking or burning on the bottom of the pan.

- I love using cast iron enamel cookware for risotto

 

 

Print Friendly and PDFPrint Friendly

Grain Free Pizookie

Just in time for the 4th of July! One of mine and Nathan's favorite summertime desserts. It is so easy to put together and always a favorite at any BBQ.

Ingredients needed:

1 Log of Cappello's chocolate chip cookie dough

1 16 oz bottle of Organic Pastures raw heavy cream 

1 pack of organic blueberries

1 pack organic raspberries

1 Tbsp Local honey or organic maple syrup

1/2 Tsp organic vanilla extract

Fresh mint (optional)

For the cookie base:

- Preheat oven to 350

- Press cookie dough into a 8" round non-stick pan

- Bake for 10-15 minutes until golden brown

- Take out of oven, set aside to completely cool in the pan

For Whipped Cream:

- Beat the cream until is begins to thicken

- Add honey or maple syrup and vanilla extract, continue beating until peaks   form

Assembly:

- Gently turn the cooled cookie base over to remove from pan *if it is still warm on the bottom, place on wired rack until completely cooled

- Spread desired amount of whipped cream over cookie base *we love our whipped cream so I put a decent amount on and leave a little left over for eating with a spoon 

- Place desired amount of raspberries on top of the whipped cream layer, then top with blueberries

- Garnish with mint

- Slice and enjoy *or just grab a fork and go to down, no-one is judging here

It is best served right away, if you plan on taking it to a BBQ I would say to keep it stored in the fridge or assemble right before leaving! 

Print Friendly and PDFPrint Friendly