Fall is my favorite time of year for baking and these soft, pillowy, pumpkin cookies do not disappoint. They are sweetened mostly with stevia and have just enough molasses added to give them a really rich flavor. I used Guittard dark chocolate chips but if you want them to be sugar free you can use Lily's brand of stevia sweetened chocolate chips. (I was out of them or I would have used them too!) The pumpkin seeds add a nice crunch. The cookies can easily be made vegan by swapping the egg for a flax egg.
love, love, LOVE Indian food! There is a new Indian restaurant near us and I seriously fantasize about their dhal all the time. With so many delivery services these days, it's easy to order and very tempting. However, sometimes I like to make my own. Lentils are a very inexpensive and filling vegetarian dinner.
I've also been on a candida cleanse and I read here that according to Chinese medicine, the spleen plays an important role in ridding the body of candida. Foods that support the spleen are lentils and starchy vegetables like potatoes, butternut squash, carrots, beets and sweet potatoes. This lentil dish incorporates several of those vegetables along with turmeric, ginger and garlic which are anti-inflammatory and help to kill viruses and fungi including candida. But mostly, these lentils are just delicious! I hope you love them as much as my family does.
I've been making homemade dairy free ranch dressing lately and I had the idea to make a ranch chicken casserole. Originally, I wanted to do a buffalo chicken casserole but I didn't want it to be too spicy for my little girls. A few dashes of hot sauce gave the Ranch Chicken Casserole a nice kick without being too spicy. This casserole is really flavorful and the cauliflower "rice" makes it paleo and whole30 friendly. It makes a big batch so there are plenty of leftovers. Matt and I ate it for lunch several days in a row without complaint!
I just started using shirataki noodles and aside from zucchini noodles, they are my favorite low carb noodles to use. I first read about shirataki noodles in this article on Dr. Mercola's website and I found them at my local grocery store in the refedgerated section. They have been used in China and Japan for a long time and are made from the konjac plant (devil's tongue yam). Shirataki noodles are 97% water, 3% fiber and very low in calories. They have no digestible carbohydrates at all! They also feed the good bacteria in your gut, help prevent constipation and help to lower blood sugar and insulin levels. They take on whatever flavor you add to them which makes them really versatile. Just make sure you don't grab the soy based shirataki noodles.
This stir fry is really delicious and very fast to make. Everything goes into one pan which is my dish-washing husband's favorite kind of meal! My daughter Magnolia loves all of the veggies in this stir fry and she gobbled it up and kept coming back for more. Win-win!
love zucchini season! I use several zucchinis every week usually as a "pasta." I also like baking with zucchini because it makes the baked goods really moist without adding oil or butter. It's a great way to sneak in some extra veggies without your kids noticing! If your kids are like mine, they will not turn down anything chocolate!
I'm always looking for cookie or muffin recipes that my girls will like and that are low in sugar and can be made gluten, dairy and egg free. I found this recipe several months ago and I modified it to fit our dietary restrictions. I've made the sweet potato muffins using brown rice flour and maple syrup per the original recipe and they are delicious. However, since I'm on a no sugar diet at the moment I decided to try them with stevia, buckwheat and quinoa flour which are approved on a Body Ecology diet. They turned out amazing! I also used chia seeds instead of my usual flax for an egg substitute and that worked well too. You can add a small amount of chocolate chips or leave them out. I'm waiting for my sugar free chocolate (sweetened only with monk fruit extract, no sugar alcohols) to arrive in the mail so I was a little bit naughty and used a tiny amount of Guittard dark chocolate chips. I think I got about 2 chocolate chips in my muffin so I don't feel too guilty. If you're not on a candida diet, these would be amazing with raisins too. My little ones love these muffins! They don't last very long in our house.
My love for oat cakes goes back to my gluten eating days in Michigan where I grew up. There is a great little breakfast place called Morning Star Cafe in Grand Haven, Michigan that has the most amazing oatmeal pancakes with dried cherries and a hint of brown sugar. They are to die for! I've spent years trying to recreate them and I finally hit the jackpot!
Biscuits and gravy is one of my husband's favorite dishes to order when we go out for breakfast. I'm always envious of those fluffy biscuits smothered in rich, sausage gravy. I haven't been able to enjoy either biscuits or sausage gravy for a long time due to the large amount of gluten and dairy in the traditional recipe. That is why I am so excited about my No-Buttermilk Biscuits that are grain free and vegan to boot! I decided to give sausage gravy a try with non-dairy milk and it turned out great. Even my southern, biscuits and gravy loving husband approved!
My sister stopped by a few weeks ago after work and stayed for dinner. It was cold and snowy (yes...spring in Colorado) and I was just reheating leftover chicken soup dinner. We started talking about how delicious our mom's homemade buttermilk biscuits were growing up. She always served them with homemade chicken soup. I think she used Martha Stewart's buttermilk biscuit recipe, which is of course not gluten free.