gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Cherry Chocolate Crisps
Cherry Chocolate Crisps
*Makes about 26
10 oz Bag of Enjoy Life Miniature Chocolate Chips (dairy free)
3/4 Cup of Tart Dried Cherries
1 Cup of Gluten Free Rice Chex Cereal
Mini Candy Cups
Melt the chocolate and stir in the dried cherries. Fold in the cereal and drop by teaspoon into miniature paper cups. Allow to set. Store at room temperature.
Mini Peanut Butter Cups
Peanut Butter Cups
*Makes 34
1 1/4 Cups of Organic Crunchy Peanut Butter (no stir)
1/3 Cup of Organic Coconut Sugar
4 Bars (3oz each) Organic 70% Dark Chocolate
34 Mini Candy Cups
In a double boiler or a pan with a bowl over the top (which is how I do it), melt the chocolate. In a small bowl combine the peanut butter and sugar and soften in the microwave for 20 seconds (you can also do it in a pan if you don’t use a microwave).
Spread out the candy cups on a cookie tray, this will make it easy to move them to the fridge or outside to chill between layers.
Drop a small amount of chocolate in the bottom of each cup and chill until set. Then drop a dollop of the peanut butter mixture into each cup. Tap the tray lightly on the counter until the peanut butter levels out (doesn’t have to be perfect). Chill for 20 minutes. Drop a small amount of chocolate on top of each cup and swirl to cover the top. Chill until set and store in fridge in an airtight container.
Epsom Bath Treats ~ 3 Ways
Sore Muscle Soak
2 Cups of Epsom Salt
1/2 Cup of Baking Soda
1 Tablespoon of Sea Salt
10 Drops of Eucalyptus Globulous
10 Drops of Peppermint
5 Drops of Stress Away
1-2 drops of Natural Green Food Coloring
Measure the epsom salts, baking soda, and sea salt into a large bowl and whisk to combine. Add the essential oils and whisk until fully incorporated. Pour 1 Cup into a hot bath and soak for 40 minutes. Rinse when finished.
Peaceful & Happy ~ 2 Ways
2 Cups of Epsom Salt
1/2 Cup of Baking Soda
1 Tablespoon of Sea Salt
Recipe #1 :
10 Drops of Lavender
15 Drops of Joy
Recipe #2
10 Drops of Lavender
10 Drops of Ylang Ylang
5 Drops of Stress Away
Measure the epsom salts, baking soda, and sea salt into a large bowl and whisk to combine. Add the essential oils and whisk until fully incorporated. Pour 1 Cup into a hot bath and soak for 40 minutes. Rinse when finished.
Cold & Flu Soak
3 Cups of Epsom Salts
1/2 Cup of Baking Soda
1 Tablespoon of Sea Salt
8 Drops of Thyme
20 Drops of Lemon
15 Drops of Eucalyptus Globulous
This recipe has an additional cup of epsom salts because of the strength of the thyme essential oil. Measure the epsom salts, baking soda, and sea salt into a large bowl and whisk to combine. Add the essential oils and whisk until fully incorporated. Pour 1 Cup into a hot bath and soak for 40 minutes. Rinse when finished.
Barkin’ Dogs Foot Rub
Barkin’ Dogs Foot Rub
*This recipe filled four 8 oz jars
1 Cup of Cocoa Butter
Cup of Coconut Oil
1 Tablespoon of Extra Virgin Olive Oil
15 Drops of Lavender
1 Drops of Frankincense
10 Drops of Eucalyptus Globulous
8 Drops of Peppermint
In a medium saucepan melt the cocoa butter and coconut oil on medium low. Pour into a bowl and place somewhere cool until it is almost completely solidified. This will take a couple of hours. Don’t let it solidify too much though so keep checking!
Scrape the oils into a stand mixer with a whisk attachment and whip until smooth. Add the olive oil and whip until fully incorporated. Add the essential oil drops and whip until light and fluffy.
Spoon into decorated jars.
Nourish & Calm Body Butter
Nourish & Calm Body Butter
*This recipe makes about 8 cups and will fill four 16 oz mason jars.
2 Cups of Organic Unrefined Coconut Oil (Costco)
2 Cups of Organic Shea Butter (Amazon)
1 Cup of Organic Cocoa Butter (Amazon)
2 Tablespoons of Organic Extra Virgin Olive Oil (Trader Joe’s)
30 Drops of Ylang Ylang
6 Drops of Lavender
6 Drops of Frankincense
6 Drops of Stress Away
10 Drops of Joy
In a medium saucepan melt the coconut oil, shea butter, and cocoa butter on medium low. Pour into a bowl and place somewhere cool until it is almost completely solidified. This will take a couple of hours. Don’t let it solidify too much though so keep checking!
Scrape the oils into a stand mixer with a whisk attachment and whip until smooth. Add the olive oil one Tablespoon at a time until fully incorporated. Add the essential oil drops and whip until light and fluffy.
Spoon into decorated jars.
Grain Free & Dairy Free Pumpkin Pancakes
Grain Free & Dairy Free Pumpkin Pancakes
*Makes about 12 medium to large pancakes
1 Cup of Buckwheat Groat Flour (I grind my own groats in the Vitamix)
1/2 Cup of Coconut Flour
1/2 Cup of Arrowroot
1 teaspoon of Double Acting Baking Powder
1 teaspoon of Baking Soda
2 teaspoons of Coconut Sugar
1/4 teaspoon of Sea Salt
1 Tablespoon of Pumpkin Pie Spice
2 Eggs, separated
2 Cups of Almond Milk (any milk will do, if you use full fat coconut milk you may have to add more)
1/4 cup of Plain Pumpkin Puree
1 teaspoon of Pure Vanilla Extract
Measure all of the dry ingredients into a medium bowl and whisk to combine. Whip the egg whites to stiff peak and set aside. Add the eggs, almond milk, pumpkin puree, and vanilla to the dry ingredients and mix thoroughly. Allow to sit for 2-3 minutes. Gently fold in egg whites.
I served the pancakes with dairy free butter whipped with pumpkin pie spice and pure maple syrup. You could also infuse the syrup with the spices by warming them together on the stove.
Help For Arthritic Hands
Recipe:
10ml Roller Bottles (I buy them on Amazon)
Avocado Oil
Lavender (6 drops in each roller bottle)
Frankincense (4 drops in each bottle)
German Chamomile (3 drops in each bottle)
Valor (4 drops in each bottle)
Cedarwood (3 drops in each bottle)
Copaiba (3 drops in each bottle)
Eucalyptus Globulous ( 2 drops in each bottle)
Remove the rollers from each bottle. Measure essential oils into bottles first, then fill with avocado oil. Replace the roller and the lid and shake well. Rub on each knuckle (or area that is sore). These are concentrated so a little will go a long way.
Essential Oil Benefits:
Lavender ~ Calms nerves, mood balancing, restful sleep, eases dry irritated skin, allergy relief, aids in burn healing, anti-inflammatory, eases sunburn pain.
Frankincense ~ Eases nervous tension, eases anxiety and depression, anti inflammatory, stimulates immune system, eases restless leg, disinfects cuts & wounds, eases arthritis, eases allergies, promotes healthy skin
German Chamomile ~ Eases nervous tension, eases upset stomach, antibacterial, anti inflammatory, promotes sleep, eases muscle tension, promotes skin health.
Valor ~ Calming, eases anxiety, eases joint pain, eases tension headaches, eases snoring, eases sciatic pain and joint pain.
Cedarwood ~ Supports the lymph system, eases anxiety, eases insomnia, antibacterial, eases respiratory issues, aids sleep.
Copaiba ~ Relieves pain, anti inflammatory, aids in digestion, eases joint stiffness, eases aches, antibacterial, aids circulation.
Eucalyptus Globulous ~ Eases muscle aches, cough suppressant, boosts the immune system, anti inflammatory, antibacterial, antiviral, decongestant.
Grain Free & Dairy Free Gingerbread Trifle
Grain Free Dairy Free Gingerbread Trifle
For The Cranberry Sauce:
2 Bags of Fresh Cranberries 8 oz each
3/4 Cup of Coconut Sugar
1/4 Cup Water
Simmer the cranberries until cooked down and thickened. Refrigerate until completely chilled.
For The Gingerbread:
1 1/4 Cups of Coconut Flour
3/4 Cup of Sweet Potato Flour
1 1/2 Cups of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
2 teaspoons of Baking Soda
1/8 teaspoon of Sea Salt
2 teaspoons of Ceylon Cinnamon
1 1/2 teaspoons of Ground Ginger
1 teaspoon of Ground Cloves
6 Eggs
1/2 Cup of Dairy Free Soy Free Butter
2 Tablespoons of Pure Vanilla Extract
1 Cup of Unsulphured Molasses
1 Cup of 100% Full Fat Coconut Milk (I use ArroyD)
*Preheat oven to 350 degrees (I use convection so cooking time may vary) Spray two 8×8 square pans with non stick spray and set aside. This can also be made in 1 8 1/1 x 11 pan or two 8-9 inch round pans.
Measure dry ingredients into a large bowl and whisk to combine. Add the butter (cool not cold), and the remaining wet ingredients. Whisk thoroughly until fluffy and combined.
Divide evenly and bake for 30 minutes. Cool completely.
For The Whipped Cream:
I use chilled Arroy D full fat 100% coconut milk. Tip: I keep four boxes (1 cup each) in my fridge at all times. Pour the chilled coconut milk in a heavy duty mixture with the whisk attachment and whisk until thick and fluffy. Then add powdered sugar and vanilla to your liking and continue to whip until thickened. Coconut whipped cream holds up very well in the fridge for 24 hours. The coconut milk will separate to the bottom a bit, but just simply pour it off.
Layer the trifle and refrigerate for 3 hours before serving. I used mini trifle dishes but this gingerbread recipe will easily make a full trifle. The only thing I would do is add one more bag of cranberries and another 1/2 cup of sugar to the cranberry sauce while simmering.
50 Of My Fall Favorites
Cinnamon Spice Crepes with Coconut Sugared Peaches
Crepes with Sauteed Bananas & Caramel Sauce
Pumpkin Spice Granola with Medjool Dates
Coconut Chai Sipping Chocolate
Sweet Potato Veggie Hash with Egg
Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk
Pumpkin Biscotti with Belgian Chocolate
Grain Free Cinnamon Date Rolls
Grain Free Pumpkin Pecan Coffee Cake
Apple & Cinnamon French Toast Casserole
Apple Cinnamon Pull Apart Bread
Pumpkin Bread with Honey Cinnamon Butter
Spicy Pork Loin Soup & Cheesy Jalapeno Flatbread
Apple Chicken Salad with Pumpkin Seeds and Raisins
Simple Roasted Vegetable Lunch
Baked Oysters with Chorizo & Spinach
Fall Salad with Pomegranate & Clementine
Roasted Tomato, Pepper, & Basil Soup
Ginger Molasses Chocolate Chip Cookies
Apple Pumpkin Upside Down Cake
Grain Free & Dairy Free Double Chocolate Cherry Chip Cookies
This recipe is adapted from James Trenda’s Ultimate Paleo Chocolate Chip Cookie recipe.
Double Chocolate Cherry Chip Cookies
Depending on size, this recipe makes about 18 cookies
2 3/4 Cups Chestnut Flour
1/2 Cup plus 1 Tablespoon of Sweet Potato Flour
1/2 Cup of Arrowroot
1/2 Cup of Cocoa Powder
1/2 teaspoon of Espresso Powder or Instant Coffee Powder
1 teaspoon of Sea Salt
1 teaspoon of Baking Soda
1 Cup plus 3 Tablespoons of Coconut Oil (solid, not melted)
2 Cups of Coconut Sugar
3 Tablespoons of Full Fat Coconut Milk
1 teaspoon of Pure Vanilla Extract
2 Eggs
1 Cup of Dairy Free Mini Chocolate Chips
3/4 Cup of Dried Cherries
Measure the chestnut flour, sweet potato flour, arrowroot, cocoa powder, espresso powder, sea salt, and baking soda into a medium bowl and whisk to combine.
In the bowl of your mixer, add the coconut oil and coconut sugar and beat to combine. Just until it comes together. Add the coconut milk and vanilla. Then add the eggs, one at a time mixing thoroughly. Add the chocolate chips and cherries and mix on medium low until incorporated.
Refrigerate dough for 1 hour. Preheat oven to 35o degrees.
Line baking sheets with parchment and take a spoon full of cookie dough. Flatten it out slightly with your fingers (sometimes it’s somewhat solid from chilling). Bake for 10 – 12 minutes.
gluten free zen 