Dutch Baby - A Paleo blast from the Past!

Hello Everyone! Hope all is well with you.

Sunday mornings I usually spend some time doing food prep for the week. Which I usually have to do again on Wednesdays...............5 people go through a lot of food. This morning one of the things I made was my Paleo Dutch baby. I made a full batch and I'll eat it for breakfast for a few days!!!

I started making this last spring. My mom used to make a similar "breakfast" when we were growing up and I had an overwhelming craving for this comfort food. Honestly, I didn't think it would work without the dairy and flour BUT I WAS WRONG. I was gladly wrong this time.

I've made this several times now and it works without fail.

It puffs up like crazy in the oven (its doesn't stay like that for long once you remove it except around the edges). Everyone enjoys watching it "grow". Not going to lie, its pretty cool.

Starting September 1st I have gone back to a full Paleo diet. Not an 80/20 Paleo diet. Full Paleo. No diary, no grains, no lentils. I've had very few cheats and only by accident or because I was stuck. I'll do an update post one of these days but I was getting frustrated with my mood issues, sluggish digestion, general energy and skin. It wasn't rock bottom but I knew I should be feeling much better than I was.

So far I can report that I am definitely feeling a lot better. My stomach is very happy with me (an almost immediate and remarkable change in my digestion - those damn grains do not agree with me) and my skin has started improving. I will have to go through a few cycles before I can conclude on my mood and energy but after one month I definitely have more bounce in my step.

I let myself slip into some bad habits. Taking bites of my kids food, having a piece of cake for special occasions (there are a lot of special occasions during summer), drinking decaf coffee (I actually started having some pretty severe bladder issues with that slip) and just generally being pretty loose with the food rules I know work for me. I know it will annoy some people - they will say.......just live a little, enjoy life, enjoy food. Use moderation.

But I really just don't feel good when I eat certain foods - mainly grains and dairy. My system can't handle it. I have moments when I feel frustrated and sad that I'm "weak".  But when I take care of myself I actually feel pretty darn fantastic. I'm fitter at 40 than I was at 20. I sleep better. I rarely have stomach aches. So I just have to accept it and keep working to stay on track.

Which means food prep on Sundays and lots of good food in the week ahead....................

PS - for the record, I haven't given up paleo sweets (mainly dark chocolate) which I know would probably really help my cause but I decided to ease back into things. But my cravings have improved even without trying.......................improved, not eliminated. Its a start.

Dutch Dutch Baby - Paleo

by MamaChanty

Prep Time: 5 minutes

Cook Time: 25 minutes

Keywords: bake breakfast arrowroot powder canned coconut milk coconut flour egg

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Ingredients (serves 4 (large portion))

• 2 - 3 Tbs coconut oil (I actually think 2 is plenty but added a bit extra for kicks)
• 8 eggs (I use large, organic)
• 1 cup milk (I used 50% full fat coconut and 50% unsweetened cashew)
• 1 tsp vanilla
• 1/3 cup arrowroot starch
• 1/4 cup coconut flour
• 1/2 tsp fine sea salt
• 1 tsp Truvia or sweetener of choice

Instructions

Preheat oven to 425 degrees.

Once oven is preheated I put the coconut oil in a 9 x 13 glass pan and let it melt in the oven. Whiles its melting, I blend ALL the other ingredients together. Pour the batter into the glass pan.

Be sure to watch your dutch baby cook. Its fascinating to see how it PUFFS up like crazy. I cook for about 25 minutes.

I take it out and let it cool a bit before I cut into about 8 pieces.

I like it drizzled with a little bit of maple syrup. Yum. Yum. Yum.

Reheats very nicely for left-overs.

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Mama's Chocolate Hemp No-Bake Macaroons

Hey Folks, super excited to share this recipe with you.

My kids love them and I took them on my girls weekend to get a second opinion. They got unanimous approval from 11 other mama's. So you know they must be good.  Plus it is so easy. Hello - no bake. Its summertime - who wants to turn on the oven. 

Being full of super foods doesn't hurt their standing either. Hemp. Check. Coconut oil. Check.

I was on a fully grain free diet for a LONG time. But, I have recently re-introduced some grains and am coping okay with them. I generally avoid them early in the day (or my blood sugar gets right out of whack) and their role in my diet is pretty limited. But I'm always trying new (or old) things. I'm not a slave to one particular diet - I just try to figure out what my body is, or is not, responding to at any given time. And trust me, it changes with the seasons, stress, weight, etc. A constant guessing game. 

In the past, when my adrenals where in bad shape, and my blood sugar was crazy low, I couldn't have handled this little snack. But these days, I can indulge in a few oats now and again. As long as I've had a good dose of protein for breakfast and my blood sugar is stable. 

And, oh lordy, am I enjoying these!  Hope you do too! These girls sure did.........

Mama's Chocolate Hemp No-Bake Macaroons

by MamaChanty

Prep Time: 10 minutes

Cook Time: 5 minutes

Keywords: raw dessert dairy free gluten-free vegan hemp seeds oats

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Ingredients (3 dozen)

Dry Ingredients

• 2 cups quick rolled oats (GF if necessary)
• 1 cup hulled hemp hearts
• 1 cup shredded coconut (I used fine)
• dash of salt

Wet Ingredients

• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil
• 1/4 cup butter or vegan buttery spread (if dairy free)

Other

• 1/2 Tbsp vanilla extract
• 6 Tbsp cocoa powder
• 3/4 cup organic cane sugar
• 3 Tbsp Stevia (or adjust sweetener)

Instructions

In a bowl, combine dry ingredients. In a separate saucepan, add almond milk, coconut oil, butter, cocoa powder and sugar. Stir over medium heat until it comes to a low rolling boil. Let boil, stirring regularly, for about 5 minutes. Remove from heat and add vanilla (it will bubble up). Pour cooked mixture over dry mixture and mix thoroughly. Scoop packed 1 Tbsp spoonfuls onto a piece of wax or parchment paper. It may stick a bit so you have to work slowly/patiently.

Let stand until cooled completely. Enjoy!

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Fall is Here........and so is a Silkken Pumpkin Pie Slice - Grain fee and Vegan

Hey Folks!

I know I haven't been around much lately. Sorry. I've been focused on getting the family back into a routine with back to school (and activities) and doing a lot of self care. Yoga, yoga and more yoga. Dry brushing. Steam room. Massages. Chiropractor. Supplements. Adrenal pills. Magnesium oil. Clean food. Ya-da, ya-da, ya-da. Its all very time consuming.

But its working. After a VERY rocky monthly cycle (beginning of September) when I had been trying to go off my adrenal support, I think I have things back in balance. Thank goodness. I was really not a fan of Crazy/Grumpy/Moody/BrainFog MamaChanty. This month was MUCH better, not perfect, but better.

In the meantime, I continue to have to feed my family and satisfy my never ending hunger.

So I have been doing some baking and continue to experiment with Silkken tofu. I love this stuff - low calorie, high protein, creamy, non-dairy. What's not to love. Yeah - I know all about the phytoestrogens and negativity surrounding soy. I don't go crazy on the stuff and I always stick with non-GMO/organic so I think its okay in moderation.

Anyway - with Fall here and those gigantic pumpkin pies tempting me at Costco I thought I better come up with a pumpkin pie alternative for Thanksgiving. And every weekend. And sometimes for breakfast. Its high protein. Its okay.

This recipe is super easy. And guess what. Costco is now carrying Silkken tofu at a crazy cheap price. So no excuses...........try it. You will be pleasantly surprised.

Vegan Grain Free Silken Pumpkin Pie

by MamaChanty

Prep Time: 10 minutes

Cook Time: 70 Minutes

Keywords: bake blender dessert candida-diet friendly dairy free gluten-free vegan almond flour pumpkin silkken tofu

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Ingredients (1 8" pie)

Crust

• 1/2 cup shredded unsweetened coconut, ground fine (I use my coffee grinder)
• 1/4 cup almond flour
• 1 Tbsp ground golden flax
• 2 Tbsp coconut flour
• dash fine sea salt
• 1 Tbsp sweetener (I used Truvia)
• 4 Tbsp Coconut oil
• 2 Tbsp unsweetened almond milk
• 1/2 tsp ground ginger or pumpkin pie spice

Pie Filling

• 1 14 ounce can pure pumpkin puree
• 1 12.3 ounce package of Silken tofu (firm) - Non GMO/Organic
• 1 1/2 Tbsp pumpkin pie spice (more if you like it spicy)
• 4 Tbsp sweetener of choice (I used 2 Truvia and 2 Maple Syrup) - add one more if you wish
• 1 Tbsp arrowroot
• 1 tsp vanilla extract

Instructions

Preheat oven to 425 degrees.

Mix together all dry ingredients. Add coconut oil and almond milk and combine until crumbly. Press into a 8 inch glass pie pan or 8" square baking dish.

Bake in oven for 6 minutes.

In the meantime, put all the filling ingredients in a high powered blender (or food processor). Pulse/blend until fully combined.

Pour into pie shell.

Bake for 25 minutes at 425. Reduce heat to 350 degrees and bake for another 30 - 35 minutes.

Remove from oven and let cool to room temperature before putting in fridge to chill before serving.

Serve with whipped coconut milk.

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Red Velvet Brownies - Vegan and Gluten Free with Beets and Black Beans

Hello everyone.

I'm finally back with a recipe.

I have been busy enjoying my summer and dealing with the roller coaster that is my life with adrenal fatigue and Candida. I've had to go back to a strict "grain-free and very low sugar" diet so I can't actually eat these brownies anymore. Tear. But I'm feeling much better so it is worth it.

But if you can handle some non-glutenous grains then I say go for it..........I enjoyed them while I could and now its time for someone else to enjoy them.

I'll be back with an update on how my battle with adrenal fatigue and Candida is going soon. In the meantime hope you are all enjoying your summers...............

Vegan and Gluten Free Red Velvet Brownies with Beets and Beans

by MamaChanty

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake blender dessert vegan sugar-free low-carb almond flour black beans coconut flour beets cake

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Ingredients (16 small squares)

• 1/2 cup almond flour
• 1/2 cup GF quick oats
• 1/2 cup organic coconut flour
• 1/4 cup unsweetened cocoa or cacao powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsweetened non-dairy milk (I used almond)
• 2 Tbsp oil (melted coconut oil or grape seed oil)
• 2 Tbsp pure pumpkin puree
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2/3 cup cooked & shredded beets (I used ones that had previously been cooked and frozen)
• 1/4 cup black beans drained and rinsed
• handful non-dairy chocolate chips (more if desired)

Instructions

Preheat the oven to 375 degrees F.

In a food processor or blender (I used my Ninja), blend the almond and coconut flours, oats, cacao powder, salt, and baking powder. It should basically turn into a flour.

Add in the milk, vanilla extract, oil, pumpkin puree and maple syrup, and blend until fully combined.

Add in the cooked beetroot and the beans and blend until the mixture has formed a thick batter.

Remove the blade and stir in the chocolate chips or just toss them on top after pouring in pan.

Pour the batter into an 8 x 8 baking dish lined with parchment paper. I just cut a square to fit the bottom and didn't worry about the sides as I greased the pan first. Smooth the top with a spatula.

Bake in the oven for 25 minutes or until the top is fully cooked. Let cool. I dare ya to wait. Although we really liked these a bit warm with some toppings (coconut cream, cool whip, berries).

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Goat Cheese Stuffed Figs with Candied Walnuts and Balsamic Glaze - Dairy-Free & Gluten Free

Ha, ha, ha. I could barely type the name of this recipe (or say it for that matter) without cracking up. I'm such a redneck under it all that it just seems way too sophisticated for me. I'm such a fraud.

But I have to say that this was a delicious appetizer and I felt like such a grown up serving these (I know I'm 37 but I still feel like I should sit at the kids table).

I bought the figs at Costco. And then started experimenting because I have never cooked or baked with a fig in my life.

Success.

The combination of sweet figs, nutty walnuts, creamy goat cheese and balsamic vinegar is just to die for. And you can prepare it and then refrigerate it so you can relax when guests arrive to play the part of super sophisticated, calm and cool hostess. Or maybe you can - I'm frazzled most of the time no matter how prepared I think I am. If only I still had a shot of home-brew at parties I'd be a bit more zen......until I got crazy. That's why I don't drink anymore. That and it was poisoning me.

But I still like a good party. And a good appetizer. So here's a new one for the rotation. Hope you enjoy! Serve it with some red wine if you want to really endear your girlfriends..............or some home brew if you want to impress your redneck friends.............or some rooibos tea if you want to keep it clean like me!

Goat Cheese Stuffed Figs with Candied Walnuts and Balsamic Glaze

by MamaChanty

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Keywords: bake appetizer snack vegetarian Dried figs Goat cheese Walnuts

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Ingredients (20 stuffed figs)

• 20 dried figs (I used Golden Delicious Calimyrna figs from Costco)
• 20 tsp soft unripened Goat cheese
• 20 walnuts (full pieces)
• 1 Tbsp Earth Balance (or other non-dairy butter replacement)
• 1 Tbsp organic palm coconut sugar (or sweetener of choice)

Glaze

• 1/2 cup balsamic vinegar
• 1 Tbsp organic EVOO
• 1/2 Tbsp organic palm coconut sugar (or sweetener of choice)

Instructions

To prepare figs

The figs may be quite flattened when they come out of the bag. I formed/plumped them up with my fingers so they were full. Then I cut off the top stem and make a small incision (butter knife width) at the top of the fig. I put the top of the knife in the fig and wiggled it around to make a cavity for the goat cheese to go in. I used a knife to stuff the goat cheese into the fig.

To prepare the candied Walnuts

In a saucepan, melt Earth balance and then add walnuts and sugar. Fry over medium heat for about 3 minutes until the walnuts are cooked through and a bit crunchy.

To prepare the Balsamic glaze

Bring the balsamic vinegar to a low boil over medium high heat and then reduce heat to a low simmer. Using a whisk, stir the vinegar frequently until it starts to thicken (about 3 - 4 minutes). Add EVOO and sugar and continue mixing until sugar is dissolved. Remove from heat.

Assemble and Bake

I put the stuffed figs into a small glass casserole dish and topped each one with a candied walnut. I then drizzled with the balsamic glaze. When you are ready to serve, bake the figs at 325 degrees for about 15 to 20 minutes or until warned through. Serve and enjoy!

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Dairy & Gluten Free Potato Perogy Filling - Cheesy with a few Polka's on the side!

Hey Folks.

I took a bit of a "break" from blogging but I'm back.

We were busy on a mini-vacation and then had a "Ukrainian weekend". My daughter wanted the theme of her 5th Birthday party to be "Ukrainian". Who am I to complain? And then we had my daughters' first ever Ukrainian Dance Recital.

So I have been busy. And so HAPPY! For those of you that don't know me well - the idea of spending the weekend immersed in Ukrainian music, food and dance is kinda my thing.

I'll share a couple of pictures from the party just for kicks. We love theme parties.

But the key to any good party is the food. And unfortunately the staple of the Ukrainian feast is the good ol' perogy. The cheesy, wheaty, inflammation-inducing perogy.

A while back I developed a gluten-free, vegan perogy dough. That's the dough I used again and it worked out just fine. Warning: gluten-free dough is not that forgiving. I'm an experienced roller and pincher so I managed to make it work. If you are a newbee to perogies I apologize in advance if you struggle with it. You can always just use this filling with gluten-free lasagna noodles to make a perogy casserole if you aren't a fully-qualified Baba like me. Or look for an alternative gluten-free perogy dough. The one I made was purposefully simple (i.e. few ingredients) so I used an all purpose gluten-free flour blend. If you want to get fancy (and use more flours/ingredients) you might be able to make something a bit more pliable (and forgivable).

Just a couple other tips:

• Obviously, omit the bacon if you want to keep these vegan; 
• Fully cooled and refrigerated filling is MUCH easier to work with than when it is still warm. Don't rush it; 
• After trying it both ways, I found that freezing the perogies raw (if you aren't going to eat them immediately) works better than boiling and freezing them, which I would normally do with wheat perogies; 
• When you are ready to eat them, take them directly out of the freezer and boil them immediately. Make sure you boil them on a LOW GENTLE ROLLING BOIL so they don't fall apart. Be patient and let them cook slowly. When they float to the top let them boil for a couple extra minutes and then drain and serve doused in melted Earth Balance;

These were a big hit with my daughters'. And I think my guests were pleasantly surprised that gluten and cheese free perogies could be so PLEASANT.

There is life after gluten and cheese people. I promise. And parties...............

Really Cheesy - Gluten & Dairy Free Potato Perogy Filling

by MamaChanty

Prep Time: 1/2 hour plus chill time

Cook Time: NA

Keywords: boil entree gluten-free dairy free bacon potato nutritional yeast Ukrainian

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Ingredients (Enough for 4 - 5 dozen perogie)

• 3 Tbsp Earth Balance - or other dairy free butter
• 1/4 cup finely diced white onion
• 3 sliced bacon finely chopped
• 4 cups hot cooked white potatoes (about 6 medium sized potatoes boiled in salted water until tender and then drained)
• 2 Tbsp nutritional yeast
• 1/2 cup Daiya dairy-free shredded cheddar cheese
• 1 Tbsp pumpkin puree
• 1 tsp Herbamare or fine sea salt
• dash of black pepper

Instructions

Peel and boil your potatoes.

While the potatoes are cooking, fry the bacon and diced onion with 1 Tbsp Earth balance until tender. About 4-5 minutes on medium heat.

After the potatoes are boiled and drained, put them back in the pot. Add all remaining ingredients.

Mash together until fully combined and smooth.

Let cook on counter until warm and then put in fridge to cool entirely. This will take a few hours so you may want to do it the night before you are assembling the perogies.

Use the filling with your favorite gluten free perogy dough recipe. Or layer the mixture in between cooked gluten free lasagna noodles and baked for a delicious perogy lasagna.

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Our Ukrainian Weekend - well some of it...........Mommy with her little Uki at her first concert, Avery blowing out the candles on her Matryoska doll cupcake-cake (not my best decorating job but vegan and the kids actually gobbled them up), the little guests with their VINOK's (yep- that was a major glue gun project) - don't they look pretty, the vinok's, and a my creepy decorations - my daughter's face superseded on an old dancing poster of mine. LOL. I love it. She hated it.

We also did a Matryoska doll craft, had a Polka inspired Freeze dance party and ate cabbage rolls and Kulbasa. Mommy did a bad job of getting pictures.

Vegan GF Peanut Flour Chocolate Chip Cookies

When I first went CLEAN I was doing the Wheat Belly Diet. Dr. Davis, of Wheat  Belly fame, uses lots of peanuts in his recipes. So I scoured Winnipeg for peanut flour. And when I didn't find any, I scoured the internet and ordered some on-line.

But then I went PALEO.........and then I went on the Candida diet.........and then I found out my daughter had peanuts on her "no go" list. So the peanut flour just sat there in the freezer.

But I've come full circle. I'm trying not to be scared of food. I don't think a half cup of peanut flour is going to make me so moldy, acidic (etc, etc, etc insert scary word) that I won't survive. I'm trying to be more balanced with my eating. Because the stress you can cause yourself from being insanely strict with your diet can wipe out all the awesome benefits of eating clean.

So I pulled out the peanut flour and decided to make some peanut cookies. If you don't have peanut flour, I don't see why these wouldn't work with almond flour or almond meal. And damn I am enjoying them. They aren't fully PALEO, fully Candida diet friendly, or fully grain-free. But they are full of great "clean" ingredients and they are FULLY VEGAN. I'm choosing to pick my battles.

Gotta run. I feel like eating a cookie!

Vegan & Gluten Free Peanut Chocolate Chip Cookies

by MamaChanty

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Keywords: bake snack dessert gluten-free low-carb vegan chocolate peanut cookie

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Ingredients (15 cookies)

• 1/3 cup unsweetened non-dairy milk (I used almond)
• 1 Tbsp ground golden flax
• 1/2 tsp apple cider vinegar
• +1/2 cup organic palm coconut sugar
• 2 Tbsp coconut oil
• 2 Tbsp Earth Balance (vegan margarine - or replace with more coconut oil)+
• 1 tsp vanilla extract
• 2 Tbsp applesauce

Dry Ingredients

• 1/2 cup All-Purpose Gluten Free Flour Blend
• 1/2 cup peanut flour (or other nut flour)
• 1/4 cup organic coconut flour
• 2 Tbsp arrowroot flour
• 1/2 tsp baking soda
• pinch fine sea salt
• Hand ful of vegan chocolate chips (I used Enjoy Life Mini Chocolate Chips)

Instructions

Preheat oven to 350 degrees.

Line a large cookie sheet with parchment paper.

Mix together first 3 ingredients. Let stand for a couple of minutes.

In a second bowl, whip together oil/butter and sugar. Mix until fully combined and slightly fluffy. Add applesauce and vanilla.

Mix together two separate bowls of wet ingredients.

Add dry ingredients and chocolate chips. Stir until just combined.

Scoop out a heaping Tbsp at a time. Form into balls and then flatten out slightly with the back of a fork.

Bake for 10 minutes.

Remove from oven and let cool before eating. I dare ya!

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Coconut Flour Crepe's with Maple Pecan Glaze

I eat these crepe's, or some version of them, at least once a week.

Its one of the few things that keep me full for several hours. Even a 500 calorie protein shake doesn't fill me up like this.

And my two kids that eat eggs always seem to want to share so they must be pretty good.

Enjoy!

Mama's Coconut Flour Crepe's with Maple Pecan Glaze - Candida Diet Friendly with maple pecan butter glaze

by MamaChanty

Prep Time: 10 minutes

Cook Time: 3 minutes per crepe

Keywords: fry breakfast candida-diet friendly gluten-free low-carb paleo egg coconut flour

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Ingredients (5 crepes)

• 2 Tbsp organic coconut flour
• 1 Tbsp arrowroot powder
• pinch fine sea salt
• 1/2 tsp baking powder
• 4 drops liquid Stevia
• 1 tsp maple (or vanilla) extract - optional
• 3 free run eggs
• 1/2 cup unsweetened almond milk
• 1 Tbsp butter or coconut oil, melted

Instructions

Coconut flour Crepe's

Heat a frying pan to medium heat.

Beat eggs. Add Stevia, almond milk and butter or coconut oil.

Combine dry ingredients.

Add wet ingredients to dry ingredients and whisk together until fully combined.

Let stand for 10 minutes to let coconut flour/arrowroot thicken.

Coat frying pan with coconut oil before frying each crepe.

Pour 1/5 of the butter (about 1/3 cup) into the skillet. Roll around the batter until it covers the entire pan.

Let cook until fully cooked through (approx. 2 to 3 minutes). Flip and let cook on the other side for 1 minute. Don't try and flip too soon or it will fall apart.

Remove and serve with topping of choice.

Pecan/Maple Butter Glaze

1 1/2 Tbsp butter or coconut oil

1 tsp maple extract

1/2 Tbsp unsweetened almond milk

10 pecans

1/8 tsp Guar Gum

Combine first 4 ingredients in a microwave safe bowl. Microwave for 30 seconds. Remove and stir. Add Guar Gum. Stir. Microwave for an additional 20 seconds. Use as a topping on Crepes.

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Gluten Free Low Carb Sundried Tomato & Hummus Chicken Bake - SO EXCITED!

Yep. I spelled Hummus wrong. Yep. I have no time to go back and fix it!

OMG. I'm so excited to share this recipe at #mamaeatsclean. Ha, ha - I'm trying to figure out what a hash tag is used for so had to throw that in??? LOL.

Anyway - back to business. 

I love making a baked chicken recipe. My old favorites used to be Baked Chicken Parmesan or my Lemon Garlic Parmesan Chicken. Both grain free and wicked good. 

But both wickedly full of dairy. And we don't eat dairy anymore. 

So I have been trying to figure out how to get that combination of savory breading with a creamy sauce. And I NAILED IT. 

HUMMUS. 

So simple. Why didn't I think of it sooner. 

I always buy hummus and half the time we don't end up finishing it. Probably because I don't eat grains and hummus is best as a dip. But now I have an new use for it. As a topping for my breaded chicken. 

I used EVOO instead of egg, a grain free breading and no cheese. So safe for all kinds of diets. 

Seriously. This was GOOD. Really good! New family favorite. And I think this will be a great dish to make for Company. To impress Company. Or at least convince them that eating clean isn't horrible:)

Grain, Egg and Dairy Free Sundried & Hummus Chicken Bake - SO GOOD!

by MamaChanty

Prep Time: 10 minutes

Cook Time: 45 - 55 minutes

Keywords: bake entree candida-diet friendly gluten-free low-carb wheat belly chicken chickpeas

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Ingredients (Serves 4)

• 4 Large Chicken Breasts
• 1 Tbsp EVOO

Breading

• 1/3 cup blanched almond flour
• 1/3 cup ground golden flax (I grind it in my coffee grinder)
• 2 Tbsp organic coconut flour
• 1 tsp each - garlic powder, onion powder and fine sea salt
• pepper to taste

Topping

• 1/2 cup prepared hummus (I used roasted red pepper)
• 1 Tbsp butter (or non-dairy alternative)
• 1 Tbsp EVOO
• 2 cloves garlic, minced
• 1/4 cup finely chopped sun dried tomatoes
• 1/4 cup chopped green onions
• 1/2 tsp Herbamare (or fine seas salt)

Instructions

Preheat oven to 375 degrees. Grease a 9 x 13 glass baking dish.

Cut chicken breasts in half to make 8 pieces. Pat chicken breasts dry and then cover with 1 Tbsp EVOO.

Mix together breading ingredients. Dip each piece of chicken in breading mixture.

Place in baking dish.

Mix topping ingredients together. Cover each breaded chicken breast with topping mixture.

Bake for 45 - 55 minutes. Less if your chicken breasts are smaller. Mine were thick so I let them cook longer (and I was busy doing something else) and they were perfectly moist but could have come out sooner. Enjoy.

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Happy Valentine's Day - Celebrating with Heart Shaped Chocolate Vegan Gluten Free Cookies...........that are school safe!

Happy Valentine's Day Everyone! Or Valentine's Week................I'm a bit early.

I had to get some cookies baked for my daughter's Valentine's party as school. Because she unfortunately can not share in all the treats her friends will be bringing. She can't have gluten, dairy, refined sugar, eggs or soy. And of course she can't take nuts to school.

We basically have to pack her separate lunch, snacks, treats, cake, cupcakes - whatever-  every time she goes for a play date, birthday party, school party, etc, etc, etc. She is actually okay with it for now. It doesn't seem to bother her.

Probably because I'm always trying new recipes and making her tasty treats. But man is it time consuming. This is why I can't work full time. Seriously. I spend a LOT of time in my kitchen. Which I love but even I have my limits.

But............she got her first ear infection in well over 2 years this week. In the first 3 1/2 years of her life she had NUMEROUS ear infections. Until we changed her diet. And she stopped having them.

It was a great reminder of how far we have come. And how it is all worth it if it means she is healthy. And happy. Even if its time consuming.

So I will keep baking her special treats. And she won't need to feel different. Just special!

Remember - my recipes are super low sugar. Add more sweetener if you want. Or dip them in melted chocolate to sweeten them up................that can't be bad!

Vegan & Gluten Free Chocolate Cookies with Hemp and Chia

by MamaChanty

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free vegan coconut flour chocolate hemp seeds chia seeds cookie

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Ingredients (18 - 20 medium heart shapes co)

• 1 Tbsp ground chia seeds (I grind it in my coffee grinder)
• 1/4 cup warm water
• 1/4 cup organic coconut flour
• 1 Tbsp Arrowroot powder
• 1/2 cup All purpose Gluten Free Flour (I used Cloud 9 brand from Costco)
• ¼ cup cocoa
• 1/2 Tbsp cacao nibs (optional)
• 1 Tbsp hemp hearts (optional)
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch fine sea salt
• 1/4 cup coconut oil, melted
• ½ Tbsp vanilla extract
• 4 -6 Tbsp pure maple syrup (or more if you prefer more sweetness) - you be the judge

Instructions

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Combine Chia seeds with water and let stand for 5 minutes to gel.

Combine all dry ingredients.

In a separate mixing bowl combine all wet ingredients including Chia gel.

Mix wet and dry ingredients together until just combined. It should form a ball (like dough).

Let stand for 5 minutes. If it seems sticky add some additional coconut flour.

Roll out dough until about 1/8 inch thickness on a piece of parchment paper. Cut shapes out of dough and transfer to lined baking sheet. I just kept reusing the scraps (forming into a new ball and re-rolling out) until there was no dough left.

Bake for about 12 minutes.

Let cool and decorate, dip in chocolate or just eat as is.

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KidsEatClean - Vegan Gluten Free Banana Bread with Chocolate Chips

When I first started eating clean, banana bread was one of the first recipes I re-invented to make it follow my food guidelines. It was a huge success - my kids LOVED it. I LOVED it. We enjoyed many loaves of my Paleo Dark Chocolate Banana Bread.

Fast forward a year. We can no longer eat my Paleo Dark Chocolate Banana Bread. Sniff Sniff.

I've been on and off (mostly on) the Candida diet for most of the past 9 months which precluded me from eating most fruits and sugar. I also found out in the Spring that I have a very strong food sensitivity to banana's. That was hard news to hear. Cruel really.

Around that same time we also found out that my daughter has a strong food sensitivity to eggs. Shoot.

So I had to come up with a new banana bread recipe. Well, once I got over mourning the fact that I would never be eating banana bread again. Ever.

I have made this recipe numerous times now. I just whipped up a double batch to get us through breakfast and snacks for the rest of the week. It looks and smells delicious.

It is egg, gluten and dairy free. And also low in sugar.  And my kids love it.

So even though I resent the fact that I can't eat this I am passing along the recipe. Because I believe kids should EAT CLEAN. And what kids doesn't love a chocolate chip banana bread. Enjoy!

Vegan Gluten Free Banana Bread with Chocolate Chips

by MamaChanty

Prep Time: 10 minutes

Cook Time: 50 - 60 minutes

Keywords: bake bread gluten-free paleo sugar-free vegan almond flour chia seeds chocolate buckwheat flour

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Ingredients (1 loaf)

Wet ingredients

• 2 ripe banana's, mashed
• 1/4 cup coconut oil, melted
• 2 Tbsp honey (or sweetener of choice) 
• 1 tsp vanilla extract

Chia gel

• 1/2 cup unsweetened milk - I used almond milk
• 1 Tbsp ground Chia

Dry ingredients

• 1/4 cup blanched almond flour
• 1/4 cup organic coconut flour
• 1/4 cup light buckwheat flour
• 1/4 cup ground golden flax (I grind in the coffee grinder)
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp cinnamon
• 1/4 cup Enjoy Life mini chocolate chips

Instructions

Preheat oven to 325 degrees. Grease a loaf pan and then line with parchment paper (optional).

Combine ground chia with warmed almond milk. Let stand for 5 minutes to let Chia gel.

Combine wet ingredients including Chia gel.

Combine dry ingredients separately.

Add wet ingredients to dry ingredients and mix until just combined.

Put in greased loaf pan and bake for 50 to 60 minutes until center is fully cooked.

Let cool COMPLETELY before removing from parchment paper and slicing or it will stick.

Let your kids enjoy a low-sugar snack full of clean and healthy ingredients.

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KidsEatClean - Vegan Gluten Free Chickpea Blender Blondies

Well, I guess these are actually blondies.

Well, here I go with the chickpea recipes again. But these were so good that I just had to share the recipe. And document it. Because I have already made three batches so obviously this is going to be a family favorite.

My food processor is broken so I am having to improvise and use my blender for everything. I have a high powered Ninja. And it works just fine. Some starting/stopping/scraping down the sides had to take place but still a quick and easy recipe.

Everyone in the family can eat these. Well, I try to stay away from them myself but not the worse thing I could eat. So I snuck a few.

And remember, our family is on a super low sugar diet. If you want more sweetness, add more sweetness. Adding more sweetener or chocolate chips isn't going to hurt the recipe. Its just a matter of whether its going to hurt YOU?

Enjoy!

Vegan & Grain Free Chocolate Chip Chickpea Blender Blondies

by MamaChanty

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake blender dessert gluten-free low-carb vegan chickpeas chocolate coconut flour cake

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Ingredients (12 pieces)

•  1 1/2 cups chickpeas (1 can, drained and rinsed)
•  3/4 tsp baking powder
•  1/8 tsp baking soda
•  level 1/4 tsp salt
•  2 Tbsp Xylitol and 2 Tbsp Agave (or ¼ cup sweetener of choice)
•  ½ Tbsp vanilla extract
•  1/4 cup ground golden flax
•  1/4 cup sunflower butter (or nut butter if not worried about nut-safe)
•  ½ cup unsweetened applesauce
•  1 Tbsp coconut Flour
•  optional: 1/4 cup Enjoy Life chocolate chips plus some extra for on top

Instructions

Grease an 8 x 8 baking pan with coconut oil. Preheat oven to 350 degrees. Blend all ingredients (except chips and coconut flour) until very smooth in a blender or food processor. If you use a blender you will have to stop several times to scrape down the sides. Mix in chips and coconut flour. Transfer batter into the baking pan. Bake for 30 minutes. They should still be slightly moist. Enjoy!

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KIDSEATCLEAN - Baba Chanty's Clean Gluten, Dairy and Egg Free Perogy Casserole

I've always said that I was a "BABA Before my Time".

I was very young when I started making perogies with my grandma, cheese rolls with my mom.............the list goes on. But the days of us eating dairy infused potatoes wrapped in a wheat dough shell are over. Frankly, we can't eat much of our traditional Ukrainian dishes. Sigh.

But this Baba was planning to feed 20 people for Ukrainian Christmas dinner.

So I needed a Ukrainian inspired dish that was gluten, dairy and egg free. That could be made in advance so I could actually try and visit with my guests. And that could feed a crowd.

A casserole. When all else fails make a casserole.

Perogy casserole is not a new concept. But making it dairy free was a bit of a challenge. We actually still eat butter so our version wasn't technically dairy free but it easily could  be.

This was a complete experiment and I was pretty happy how it turned out. Beginners' luck. It didn't taste exactly like a perogy but it did its job. I will make it again. And my kids liked it.

By the way, I've started a new page "KidsEatClean". A spot to save all the recipes I make for my kids. I don't actually eat most of this stuff. I do it for the kids. And my guests.

Remember, I'm a Baba at heart. We like to feed people........................and we like tradition.

This recipe takes some time to prep. So its great to make all the "layers" the day before and then just assemble and cook when you need it. Its a HUGE casserole so great for a large dinner party or pot luck. 

Baba Chanty's Clean Gluten, Dairy and Egg Free Perogy Casserole

by MamaChanty

Prep Time: 1 hour

Cook Time: 1 hour

Keywords: bake side gluten-free

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Ingredients (9 x 13 pan (large))

• 10 gluten free lasagna noodles (I used brown rice noodles)
• 3 lbs potatoes
• 1/3 cup full fat coconut milk
• 2 Tbsp butter, coconut oil or dairy-free butter replacement
• 2 tsp Herbamare
• 1 tsp garlic powder
• dash white pepper
• 1/2 pound bacon
• 2-3 green onions, chopped

Dairy-Free Cheese sauce

• 2 Tbsp butter or coconut oil
• 2 Tbsp EVOO
• 2 cloves garlic, minced
• 1 Tbsp organic coconut flour
• 1 Tbsp arrowroot
• 1 tsp onion powder
• 1/2 tsp dry mustard
• 1 tsp Herbamare of fine sea salt
• 1 cup unsweetened non-dairy milk (I used almond milk)
• 4 Tbsp pure pumpkin puree
• 3 cups cauliflower florets, small (fully cooked until soft)
• 1 cup unsweetened non-dairy milk (I used almond milk)
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1/4 cup Nutritional yeast flakes

Instructions

I made the mashed potatoes, cheese sauce, bacon and lasagna noodles the day before.  I refrigerated them seperately overnight and then cooked the next day. You could do it all in one day and then just reduce the cooking time if everything is still hot when you assemble.

Step 1:

Make the mashed potatoes. Boil the peeled and cubed potatoes in salted (fine sea salt) water until soft. Drain water. Add coconut milk, butter or oil, Herbamare, garlic powder and white pepper. Mash until potatoes are creamy and whipped.

Step 2:

Slice bacon into small pieces. Fry over medium heat until fully cooked but still tender. Remove from heat. Drain on a paper towel.

Cook the GF lasagna noodles according to package directions. Coat with olive oil and place on parchment paper so they don't stick together if you are preparing in advance of assembling.

Step 3:

Make the cheese sauce. Melt the butter/oil over medium heat. Add garlic and fry until softened. Add coconut flour and arrowroot powder. Stirring constantly. Add spices and yeast flakes. Let simmer for a couple of minutes before adding milk. Add milk slowly as you continue to stir. Let cook for about 2 minutes until the mixture thickens. Add pumpkin puree and cooked cauliflower. Continue cooking for a few minutes until heated through. Remove from heat and let cool. Using a hand mixer, blender or food processor puree the sauce until smooth.

Step 4:

Assemble the casserole in a well greased 9 x 13 glass baking dish.

1st layer - 5 lasagna noodles

2nd layer - mashed potatoes

3rd layer - half the cooked bacon and fresh chopped green onion

4th layer - 3/4 of the cheese sauce mixture

5th layer - 5 lasagna noodles

6th layer - 1/4 of the remaining cheese sauce mixture - spread it evenly so the noodles are fully covered otherwise they will dry out.

7th layer - top with remaining bacon and onion

Step 5:

Bake the casserole at 350 for 50 - 60 minutes. Slice, serve and enjoy.

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Another Chickpea Cookie - Ginger Snaps that are Vegan and Grain Free

If you want your baking to be really sweet then my recipes are probably not for you. Or add more sugar if you must. Just don't be peaved at me if you "waste" a can of chickpeas. I warned you.

I have a love/hate relationship with sweets. They love jumping into my mouth. I hate my addiction to them. I hate what they do to my body.

So I attempt to make "sweets", and I use the term loosely, that are very low carb, refined sugar free and low sugar.

Frankly, this recipe wasn't my favorite. Okay. But not my favorite. My favorite chickpea cookies were the Chocolate Macaroon variety - yum. But I'm a chocolate addict so no big surprise!

So then why am I sharing the recipe?

Because my hubby really liked them. Go figure. He is not normally a big fan of my low sugar baking. But he really liked these.

So I figure I better share. And make them again.

Today my 6 year old told me I 'was the best bakerer ever" and that "I should try to find a job in a restaurant so everyone could love my food". Now that is SWEET. Real sweetness without all the guilt! Love that kid!

Note: If are just here because you got my Christmas newsletter and thought you would check it out to see what the heck I am talking about.... Welcome to my little piece of the internet. And a couple of corrections to my newsletter: hubby apparently got his implants in 2012 - I was off my a year. And I also wanted to mention that Luke loves herbal tea and Talia is scared of kittens (for the record she will pet a snake?). Okay - now my newsletter is done.

Vegan and Grain Free Chickpea Ginger Snaps

by MamaChanty

Prep Time: 10 Minutes

Cook Time: 20

Keywords: bake dessert candida-diet friendly gluten-free vegan sugar-free chickpeas ginger

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Ingredients (16 - 18 cookies)

• 1 can chickpeas (~500 ml) – rinsed and drained well, organic when possible
• 1 tsp baking powder
• 3 Tbsp raw almond butter
• Pinch fine sea salt
• 1 Tbsp vanilla extract
• 1 tbsp coconut flour
• 4 tbsp unsweetened applesauce
• 1 Tbsp ground black chia with 1/4 cup warm water
• 1 tbsp Truvia (more if you don't need to watch sugar as closely as me)
• 1 tbsp Black strap molasses
• 1/2 tsp ground ginger
• 2 tsp pumpkin pie spice (or just use cinnamon if you don't have any)
• 6 drops flavored Stevia (I used liquid hazelnut cream flavored)

Instructions

Preheat oven to 400 degrees.

Add chia seeds to warm water and let stand for 5 minutes for Chia to gel.

Line baking sheet with parchment paper.

Combine all ingredients in food processor. If you don't have one you can use a blender but it will require lots of manual stopping and scraping down the sides.

Pulse until fully blended and chickpeas are fully pureed. It should have a smooth texture.

Drop onto parchment paper in about 2 Tbsp portions. I formed mine into balls and then slightly flattened the top with the back of a fork.

Bake for 18 - 22 minutes.

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