Tag: Soy Free

Posted in Dairy Free, Gluten Free, Sugar Free

Sweet Potato Casserole Crunch

Posted on by Annie Eskeldson

Ingredients for Potatoes:

  • 2 Large Sweet Potatoes, peeled, cut, boiled, and drained.
  • 1 cup Monk Fruit Sugar or Swerve
  • 1/2 cup Ghee
  • 1/2 cup milk
  • 2 Large Eggs
  • 1.5 Tsp Vanilla

Ingredients for Topping:

  • 2 cups Chopped Pecans
  • 1 Cup Swerve Brown Sugar
  • 1/2 cup Ghee (or coconut oil)
  • 1/2 cup Coconut Flour

Directions:

  • Peel and cut the sweet potatoes into cubes. Bring to a boil for a few minutes.
  • When a fork can be inserted into the potatoes, remove from heat and drain.
  • Put them into a large mixing bowl and mash them with a fork.
  • Add all the Potato ingredients and mix well with a fork or hand mixer.
  • Put into a large casserole dish and smooth the top.
  • Place all the Topping ingredients together in a sauce pan and melt together.
  • Put them on top of the smoothed over Potatoes.
  • Bake the potatoes with the topping at 350 degrees F for about 20-30 minutes, depending on your oven. Be sure to check so that the topping does not burn.
  • Enjoy!

Dishing on this Dish: This is a royal hit at my house. My family loves this dish. If you have a large enough casserole dish, think about doubling it because it will disappear fast!

Posted in Snacks

Easiest Keto Crackers Ever

Posted on by Annie Eskeldson

Ingredients:

  • 1 Egg
  • 2 Tsp Pink Himalayan Salt or Redmond Salt ( or to taste)
  • 1 Tsp Black Pepper (or to taste)
  • 1 3/4 Cup Almond Flour – Finely ground variety

Instructions:

Preheat oven to 350 degrees.

  1. Whisk egg, salt, and pepper together.
  2. Add the almond flour and stir with a spoon until crumbly.
  3. Knead the dough together with your hands until you get a nice, smooth ball.
  4. Place between two pieces of parchment paper (approx18x 13 size – or half size professional baking pan.)
  5. Roll out the dough, very thin. It will be about 1/16 of an inch. For crisp crackers that bake evenly and quickly, be sure to roll them thin. It should take up most of the 18 x 13 parchment paper.
  6. Use a pizza wheel to cut lines lengthwise and then crosswise to get squares/rectangles.
  7. Use a fork to gently pierce each square for more even baking.
  8. Bake for 10 minutes at 350 degrees.
  9. After the first ten minutes, pull the pan out and check for any lightly browned crackers. They are done and will be around the edges. You can go ahead and remove them from the pan onto another plate to cool. Put the other crackers back in the oven for two minutes. More crackers should be done at this time, just use a spatula to remove them onto the cooling plate. Put in for another two minutes. Continue in this way until all the crackers are removed. If you have a really good quality convection oven, this may not be necessary. 10-12 minutes and they may all be evenly cooked. Often, however, the baking isn’t completely even, so it’s better to check them and remove the finished ones, moving from the outside to the inside. These crackers are so good, they are worth the effort!

Dishing on this Dish: Crackers are so expensive anymore! It’s driving me crazy. Here is an awesome recipe that works like a charm, tastes great, and is keto as well!

What’s in the Cupboard: I made these with eggs but I see no reason why chia eggs or egg alternative wouldn’t work just as well. If you try it, let me know how they turn out.

Posted in Dairy Free, Dessert, Flour Free, Gluten Free, Soy Free

Breakdance Brownies

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 heaping cup Gluten Free Oats
  • 1 cup total any combo of honey and maple syrup
  • 1/4 cup coconut sugar or desired sweetener
  • 1.5 tsp Sea Salt
  • 1.5 tsp Baking Soda
  • 1/4 heaping cup cocoa
  • 3.5 cups cooked, drained, and rinsed Black Beans
  • generous 1/2 cup Coconut oil (melted)
  • 1 Bag Enjoy Life Chocolate Chips (save for stirring in last)

DIRECTIONS

  • Put Oats into food processor and pulse for a bit if oats are Old Fashioned. Otherwise, just add Quick Cooking Oats.
  • Add all other ingredients EXCEPT Chocolate Chips and process until well mixed.
  • Stir in Chocolate Chips
  • Put into 9 x 13 baking pan lined with Parchment Paper
  • Bake at 350 degrees for 25 minutes
  • Allow to cool fully before eating.

WHAT’S IN THE CUPBOARD

You can use either Old Fashioned Oats or Quick Cooking Oats for this recipe. Just give the Old Fashioned Oats a few pulses to grind up the larger oats first. You’ll want to add this ingredient first so that you can pulse it without anything else being in the food processor. You can use a substitute for the Chocolate Chips, but don’t omit them.

DISHING ON THIS DISH

These are hands down the best brownies you will ever have. If you’re not already breaking out in dance because there is NO FLOUR NEEDED, then you will when you taste the flavor of these moist and fudgy treats. Bonus for the healthy black beans and yes, they taste and look phenomenal. This recipe produces a large 9 x 13 pan of thick, full bodied brownies that are not wimpy, oily, or thin yet have the perfect fudgy texture. I debated on calling these Breakdance brownies because they are fabulous enough to make you dance or Phantom Brownies because they will disappear before your very eyes. Enjoy!

Posted in Gluten Free, Main dishes, Meat, Soy Free, Veggies

Meat, Red Potato, Cabbage Skillet

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1 to 1 1/2 pounds organic hamburger
  • 5 to 6 organic red potatoes, cubed
  • 1/2 to 3/4 head of organic cabbage
  • 2 Tbsp Organic Coconut Oil
  • cilantro, basil, rosemary, salt, pepper (if desired)

DIRECTIONS:

  • Brown hamburger somewhat, then push to one side of skillet
  • Add coconut oil to the other side and melt.
  • Add cubed potatoes and let them fry for a bit, turning every few minutes.
  • Once potatoes are becoming fried somewhat, mix them into the hamburger.
  • Add desired seasonings.
  • Add the cabbage into a huge heap over the hamburger and potatoes.
  • Once the cabbage is starting to steam down a bit, mix it into the potatoes and hamburger.
  • Let the entire mixture cook, stirring when needed, for about 10 to 15 until cabbage becomes soft.
  • Serve over rice, quinoa, spaghetti squash, or spoon into gluten free tortillas.

Dishing on this Dish: During the summer, this is my go to for quick dinners. We spend a lot of time in the pool and when we are done, the kids are starving and I need a nutritious meal fast. You can easily cube the potatoes while the meat is browning, then cut up cabbage while the meat and potatoes are cooking. No time is wasted! Start rice before hand and it should all be done about the same time.

I love that this meal is so flexible! One of my favorites is to spoon this into GF tortillas alongside a side of fresh, home-made guacamole with lemon. Yum! You can also sub chicken for hamburger.

Posted in Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free, Sweets

Summerlicous Strawberry Ice-Cream

Posted on by Annie Eskeldson

INGREDIENTS:

  • 2 cans Organic Coconut Milk, full fat (not lite), refrigerated
  • 2 pounds Organic Strawberries
  • 1/4 cup Organic Lite Agave Syrup (or regular) (to taste)
  • 1/4 cup Organic Coconut Sugar (to taste)
  • 1 tsp Sea Salt (or to taste)

DIRECTIONS:

  • Wash and cut the stems off of strawberries.
  • Combine all ingredients into a blender or food processor.
  • Blend until mixed.
  • Pour into your Ice-Creme Maker and operate according to instructions.
  • Enjoy!

DISHING ON THIS DISH: This ice-cream is simply…summerlicious! So rich and ice-creamy – just like the texture of store-bought ice-cream without any ingredients you can’t pronounce.

As always, sweeteners and amounts are up to you! Even drops of Stevia will work great here. That would’ve probably been my go-to, but I was out!

Keep a couple of cans of full fat coconut milk in the fridge for those surprise days when you find yourself making ice cream. If your cans aren’t cold, no worries! Either toss them in the fridge for a couple hours OR go ahead and mix everything together, then store in the fridge for a couple hours before putting in your ice-cream maker.

This is a pretty big batch, so depending on the size of your ice-cream maker, you may have to do this in two batches or 1/2 the recipe. This recipe easily makes a half gallon.

Posted in Breakfast, Dairy Free, Egg Free, Gluten Free, Meat, Soy Free

SAUSAGE

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 lbs ground, lean, turkey
  • 1 tsp each: rosemary, thyme, sage, basil
  • 1/2 tbsp sea salt ( to taste)
  • 5 to 6 tbsp King Arthur Flour
  • 2 tbsp olive, coconut, safflower, or grapeseed oil (to heat in pan)

DIRECTIONS

  • Mix all the ingredients (minus the oil) well with large spoon or with hands
  • Heat oil in pan ( I use cast iron)
  • Shape all the meat into either links or patties, whichever you prefer
  • Cook on medium low heat, rolling when needed, until done.

DISHING ON THIS DISH: These links are awesome and so much more affordable than buying gluten free ones in a package. They are a huge hit at our house. To reduce time spent cooking breakfast make these ahead of time, the night before. The herbs will have extra time to season the meat. Or if you have left overs, cover and store in the fridge. Use within 3 days. Play around with the herbs and figure out what amounts of each you like best. Enjoy!