gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Stuffed & Grilled Pork Tenderloin
We had a bit of a catastrophe last night…
Stuffed & Grilled Pork Tenderloin
1 Pork Tenderloin, organic if you can find it (which more often than not, splits in two loins upon opening)
About 1 Cup of Chopped Organic Spinach
About 1/4 Cup Chopped Organic Red Onion
About 4-5 Organic Crimini Mushrooms, Chopped
2 Large Organic Cloves of Garlic, Diced
About 1/2 Cup of Goat or Sheep’s Milk Cheese Grated or Crumbled, use your favorite
Organic Olive Oil
Himalayan Salt
Freshly Ground Pepper
Bragg’s Organic Sprinkle
Skewers (lots)
Butterfly the tenderloin pieces. Mine ended up being kind of a disaster, they were not cooperative. Chop and dice the vegetables and garlic. Layer on top of the tenderloin. Drizzle with olive oil. Salt and pepper generously. Sprinkle grated cheese on top. If you’re able to roll your tenderloin, roll it closed and secure with the skewers. I wasn’t able to so I just closed mine up like a taco, worked fine. Drizzle with more olive oil, season again generously with salt and pepper and the Bragg seasoning.
Heat grill to 375 degrees and grill until done. About 10 minutes on each side. I like mine pink (or medium rare), you can grill it longer of course, but not too long!
Remove from grill. Let it rest about 10 minutes and slice. Serve with roasted, seasoned, potatoes.
Chocolate Pots De Creme
Chocolate Pots De Creme
I adapted the Food Network’s recipe for Chocolate Pots De Creme to fit my allergen needs. I love how versatile coconut milk can be. This pudding turned out incredibly creamy and rich.
1 -10 ounce Bag of Dairy Free Mini Chocolate Chips (Enjoy Life)
3 Cups of Full Fat Coconut Milk (Native Forest Unsweetened Coconut Milk-Classic)
6 Large Organic Egg Yolks
5 Tablespoons of Coconut Sugar
1/2 teaspoon of instant coffee or espresso granules (I use decaf)
1/4 teaspoon of Sea Salt
Place the chocolate in a blender. Whisk the milk, 3 cups of coconut milk, egg yolks, coconut sugar, coffee granules, and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Let it sit for about 3-4 minutes. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
For the Coconut Milk Whipped Cream:
Two cans of Full Fat Coconut Milk (I used the Native Forest) Refrigerated for at least 2 hours
2-3 teaspoons of Coconut Sugar
1 1/2 teaspoons of pure vanilla extract
Open the cans of coconut milk carefully and scoop out ONLY the solid coconut at the top of each can into a mixer fitted with a whisk attachment. Mine went about 1/3 of the way into the can. (Save the coconut water for smoothies!) Turn the mixer on medium high and whip until it starts getting thick. Add the sugar and vanilla and whip until the sugar is melted, maybe one minute or less. I put leftovers in the fridge and it remained set up and hadn’t separated at all the next day when we had a second helping. This is perfect for making ahead when having guests.
Ginger Molasses Chocolate Chip Cookies
Ginger Molasses Chocolate Chip Cookies
This recipe was adapted from gourmandeinthekitchen and is gluten-free, dairy free, and paleo.
*Preheat oven to 350 degrees, makes 15 cookies
1 Cup of Organic Cashew Butter (or any nut butter)
3 Tablespoons of Unsulphered Molasses
2 Organic Eggs
2 1/2 teaspoons of Freshly Grated Ginger (peeled)
3/4 Cup of Coconut Sugar
1/4 Cup of Coconut Flour
1 teaspoon of Baking Soda
1 1/4 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Allspice
1/2 teaspoon of Iodized Sea Salt
2 Grinds of Fresh Pepper
1/2 Cup of Dairy Free Mini Chocolate Chips
Mix the cashew butter, molasses, eggs, and ginger in a stand mixer until fully combined and smooth. In a medium bowl whisk together the sugar, flour, soda, cinnamon, allspice, sea salt, and pepper. With mixer on low, mix the dry with the wet ingredients just until combined, scrape down sides. Add the chocolate chips and beat on medium high for 10-15 seconds until combined.
Drop dough by rounded tablespoon onto parchment covered baking sheets. 7-8 per sheet. Bake for 6-8 minutes until edges are just barely beginning to turn golden. Cool on cookie sheet for 5 minutes and transfer to cooling rack.
Pumpkin Spice Buckwheat Bake
Pumpkin Spice Buckwheat Bake
The texture reminds me a little of carrot cake. Dense but not too dense, a nice crumb, but doesn’t fall apart the minute you touch it like many grain free items. And for you non-grain purists, please remember that Buckwheat is related to sorrel and rhubarb and comes from the seeds of a flowering plant. It is not a grass and is therefore, not a grain. A fantastic option for grain free eating.
The night before you want to make the buckwheat bake:
2 1/2 Cups of Organic Buckwheat Groats, ground into flour
3 Cups of Filtered or Bottled Water
1 1/4 to 1 1/2 teaspoons of Sea Salt
1/2 Cup of Organic Walnuts, chopped
Grind the buckwheat groats in a high-speed blender until it turns to flour, pour it into a large bowl and add 3 cups of water, sea salt, and chopped walnuts. Stir to combine and cover with plastic wrap.
The next morning:
Preheat oven to 350 degrees.
1 Cup of Organic Ground Flax
1 Cup of Organic Raisins
1 teaspoon of Baking Soda
1 Tablespoon of Baking Powder
1/2 Cup of Coconut Sugar
2 1/2 Tablespoons of Pumpkin Pie Spice
1 1/2 teaspoons of Pure Vanilla Extract
Add everything into the wet ingredients and mix well with a wooden spoon. Spread batter into a 9×13 inch baking dish and cook for 23-29 (it will vary depending on the ingredients you use) minutes, or until knife comes out clean. Serve with dairy free butter and organic, raw, honey.
Grilled Salmon & Vegetable Quinoa
Veggie & Chicken Goat Cheese Melt
Popped it under a 500 degree broiler until the cheese started to bubble…
Fabulous and full of flavor. I served mine with a side of spicy mustard.
Spicy Pumpkin Bread
It’s getting to be THAT time of year again…
Spicy Pumpkin Bread
* This was baked in a 5 cup bread pan which is smaller than an average bread pan
1/2 Cup of Organic Buckwheat Flour
1/2 Cup of Organic Sorghum Flour
1/4 Cup of Arrowroot Flour
1/4 teaspoon of Iodized Sea Salt
2 teaspoons of Baking Soda
1 teaspoon of Baking Powder
1 1/2 Tablespoons of Ground Cinnamon
2 teaspoons of Ground Nutmeg
1/2 (heaping) teaspoon of Ground Cloves
1 Cup of Canned Organic Pumpkin (100% pumpkin, no sweeteners, etc.)
4 Tablespoons of Pure Maple Syrup
2 Organic Eggs
Measure all the dry ingredients into a medium bowl and whisk to combine. In a mixer, measure all of the wet ingredients and mix on medium until thoroughly combined. Add dry ingredients and beat just until incorporated, do not over mix.
Pour batter into a prepared pan and bake at 350 degrees for 35-37 minutes. Allow to cool for 10 minutes in pan and then remove and cool completely before slicing.
Sorghum & Almond Flour French Bread
Grain Free French Bread
1 1/2 Cups of Organic Sorghum Flour
1/4 Cup of Organic Blanched Almond Flour
3/4 Cup of Tapioca Flour
3/4 to 1 teaspoon of Iodized Sea Salt
1 1/2 teaspoons of Xanthan Gum
1 Cup of Organic Unsweetened Almond Milk, warmed
3 Organic Eggs
1 Tablespoon of Organic Unfiltered Apple Cider Vinegar
2 Tablespoons of Organic Olive Oil
1 Tablespoon of Organic Raw Honey
1 1/2 Tablespoons of SAF Instant Yeast
Line a french bread loaf pan with parchment and lightly spray with coconut oil. Set aside.
In the bowl of an electric mixer, add the almond milk, eggs, apple cider vinegar, olive oil, and honey. Mix to combine thoroughly. Sprinkle the yeast on top and set aside.
In a medium bowl measure the flours, salt, and xanthan gum. Whisk to combine. With the mixer on low, slowly add the flour mixture to the wet mixture. Beat on medium for 2 minutes, scraping down sides once.
Spoon batter (it will be very wet and won’t seem like enough), on both sides of bread pan and smooth out into a baguette shape. Lightly spray a piece of plastic wrap with coconut oil and lay over the top of the bread pan. Top with a light tea towel or light dish towel. Preheat the oven to 400 degrees.
Allow to rest on top of stove for 30-35minutes.
Remove towel and plastic wrap and bake for 30-35 minutes or until it is nicely golden and hollow sounding when tapped.
Powerhouse Candybars
Powerhouse Candy Bars
1 Cup of Organic Cashew Butter
1/3 Cup of Raw Organic Honey
1/4 Cup of Organic Coconut Oil
6 Ounces of 70% Dark Belgian Chocolate, chopped
2 Cups of Organic Unsweetened Coconut Flakes
2 Tablespoons of Organic Dried Cranberries
2 Tablespoons of Organic Dried Tart Cherries
1/4 Cup of Dry Roasted Salted Almonds
2 Tablespoons of Organic Raw Pumpkin Seeds
2 Tablespoons of Organic Chia Seeds
1/2 heaping teaspoon of Organic Turmeric
1 teaspoon of Organic Cinnamon
1/4 teaspoon of Organic Ground Ginger
In a medium saucepan melt the cashew butter, raw honey, and coconut oil. Do not boil. Turn off the heat and add the chopped chocolate. Stir until completely melted. Add the remaining ingredients and stir until fully incorporated. Spoon into the prepared dish, smooth, and refrigerate until partially set, 1-2 hours. Remove from fridge and score into about 1 1/2 to 2 inch squares. Return to the fridge to set completely (4 hours or overnight). Run knife along sides of pan and lift chocolate bars out of pan with parchment paper. Using a sharp butcher knife or large knife, cut into bars. Store in the fridge in an airtight container.
Stack between a layer of parchment and store in the fridge.
When In Doubt ~ Go Flourless
Flourless Peanut Butter Chocolate Chip Cookies
1 Cup of Organic Crunchy Peanut Butter (stir it first if the oil is at the top)
1/4 Cup of Raw Organic Honey
1 Organic Egg
1/2 teaspoon of Baking Soda
1/4 teaspoon of Iodized Sea Salt
1/2 Cup of Enjoy Life Chocolate Chips or Dark Chocolate chopped
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl stir all ingredients except the chips until combined. Fold in the chocolate chips. Spoon by heaping Tablespoon onto parchment and bake for 8-9 minutes. Remove from oven and allow to cool and set for 10 minutes. Makes about 12.
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