Grain Free Brownies

Grain Free Brownies

Serves 16
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Allergy EGG
Dietary DAIRY-FREE, GLUTEN-FREE, VEGETARIAN
Meal type DESSERTS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
Website Edward & Sons

Ingredients

  • 1/3 cup ghee or coconut oil (melted)
  • 6 Large pasture-raised eggs
  • 1 cup palm sugar, coconut sugar, succanat or rapidura
  • 1/2 cup cocoa powder (sifted)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut flour (sifted)

Note

These gluten-free, grain-free brownies are more of the cake type.  I've substituted a low-glycemic sugar (palm sugar, coconut sugar, succanat or rapidura) for regular sugar.  Make these an occasional treat, not an everyday snack or dessert.

Directions

Step 1
Preheat oven to 350F. Grease an 8" x 8" baking dish.
Step 2
Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.
Step 3
Whisk eggs and vanilla together. Mix with dry ingredients.
Step 4
Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.

FAVORITE THANKSGIVING DISHES

Thanksgiving day

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FAVORITE THANKSGIVING DISHES

At a minimum, these dishes are all gluten-free and dairy-free. Some are even suitable for the GAPS/SCD diets.

Nov 25, 2013 - mariarickerthong.com - 217
Green Bean Casserole Redux

This is a "clean" version of the traditional Thanksgiving casserole.

Nov 25, 2013 - mariarickerthong.com - 235
Orange-Cranberry Sauce

My kids gobbled up this sauce! Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Nov 25, 2013 - mariarickerthong.com - 186
Grain-Free, Dairy-Free Pumpkin Pie

I love Danielle Walker's recipes from Against All Grain. This is her GAPS/SCD version of pumpkin pie. It's also gluten-free and dairy-free. I love the use of cardamom in the spices!

Nov 25, 2013 - mariarickerthong.com - 253
Dairy-Free Whipped Sweet Potatoes

I use hannah yams instead of sweet potatoes in this dairy-free dish because they're creamier and not as sweet as regular sweet potatoes. This dish is a nice side dish at any time but is particularly nice during the holidays.

Nov 25, 2013 - mariarickerthong.com - 218
Wild Rice and Shiitake Stuffing

If you're looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dish.

Nov 25, 2013 - mariarickerthong.com - 202
Brussels Sprouts with Chestnuts

What's more wintry than chestnuts? They make the perfect compliment to Brussels sprouts in this savory dish.

Nov 25, 2013 - mariarickerthong.com - 204
Wild Mushroom Soup

"Yum!" is what I wrote in my notes when I made this soup the first time. This one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the Natural Gourmet Institute in New York, NY.

Nov 25, 2013 - integrativenutrition.com - 191
Gluten Free Holiday Guide

Whether you follow the gluten-free diet, know someone who does, or you're just interested in maintaining your health this holiday season, you're going to love these tasty treats!

Dairy Free Sweet Potatoes

Dairy Free Sweet Potatoes

Serves 8
Prep time 10 minutes
Cook time 1 hour, 50 minutes
Total time 2 hours
Dietary DAIRY-FREE, EGG-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 4 Large sweet potatoes (I prefer hannah yams. They're creamier and not as sweet as sweet potatoes.)
  • 1/4 cup coconut oil or ghee
  • 2 tablespoons coconut milk
  • 1/2 cup applesauce (preferably homemade)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1 teaspoon sea salt
  • 2 Large apples (peeled, cored and sliced into 1-inch slices)

Directions

Step 1
Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.
Step 2
Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.
Step 3
Transfer mixture to baking dish and bake for 10 minutes.
Step 4
Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.  One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.  Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.

Paleo Lettuce Wraps

Paleo Lettuce Wraps

Serves 8
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Allergy SOY, TREE NUTS
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO
Meal type APPETIZERS, MEATS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT

Ingredients

  • 2lb ground chicken
  • 1 cup cashews (soaked overnight, rinsed, drained, dehydrated and chopped)
  • 8oz water chestnuts
  • 1/2 Medium onion (small dice)
  • 1 clove garlic (minced)
  • 1 " ginger (grated)
  • 2 tablespoons sesame oil
  • 5 tablespoons tamari soy sauce
  • 2 tablespoons cashew butter
  • 3 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1/2 teaspoon chili powder
  • 1 head butter lettuce

Directions

Step 1
Saute onion in oil. Add chicken and cook until no longer pink. Add cashews, water chestnuts, garlic and ginger.
Step 2
Mix remaining ingredients in a bowl. Add to chicken mixture and simmer until sauce is thickened. Serve hot or cold on lettuce leaves.

You can still have taco night with these Paleo lettuce wraps! Just substitute butter lettuce leaves for tortillas, and there you go.

 

My Best Gluten Free Dairy Free Recipes

My Best Gluten Free Dairy Free RecipesBelieve it or not, making simple and satisfying meals from scratch doesn’t have to be hard.  Here are some of my favorite gluten free dairy free recipes.

In addition to all of them being gluten-free and dairy-free, you’ll find that many of them are also GAPS, SCD and Paleo-legal.  You’ll find that eating well can also be delicious!

You can get them by signing up below:

Here are the recipes you’ll find in this guide:

  • Cauliflower Pizza Crust
  • Chocolate Avocado Pudding
  • Coconut Flour Bread
  • Coconut-Milk Vanilla Ice Cream
  • Egg-Free Banana Muffins
  • Gluten-Free Baguette
  • Grain-Free Chai and Apple Pancakes
  • Gluten-Free, Dairy-Free, Soy-Free, Egg-Free German Chocolate Cake
  • Paleo Pie Crust
  • Quinoa and Kale Patties
  • Rosemary Crackers
  • Savory Millet Polenta Two Ways

Benefits to Eating Gluten Free Dairy Free Foods

Many people are discovering that cutting out gluten and dairy can have profound benefits for their health.  For starters, both of these foods are very constipating, so removing them can help relieve bloating and constipation.

In addition, gluten and casein can escape the intestines of people with leaky guts.  When they reach the brain, they can activate the same receptors as morphine and heroin, making your child who’s just eaten macaroni and cheese seem as if they are on drugs, acting very spacey and unfocused.  Thus, removing gluten and dairy foods can improve your child’s attention.

Chocolate Avocado Pudding

Chocolate Avocado Pudding

Serves 4
Prep time 5 minutes
Dietary DAIRY-FREE, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type DESSERTS
Misc CHILD FRIENDLY, SERVE COLD
Website TreeHugger

Ingredients

  • 2 Large ripe avocados
  • 2 tablespoons coconut oil
  • 1/3 cup raw, local honey
  • 3 Large dates (soaked in warm water for 15 minutes, chopped)
  • 1/2 cup cacao powder
  • 2 teaspoons vanilla extract
  • 1/2-1 cup non-dairy milk

Directions

Step 1
Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.
Step 2
Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.
Step 3
Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.

WILD MUSHROOM SOUP

WILD MUSHROOM SOUP

Serves 6
Prep time 10 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 25 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type SOUPS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Website Peter Berley

Ingredients

  • 1oz dried porcini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1-1/2lb mixed mushrooms (trimmed and thinly sliced)
  • 1 Medium onion (thinly sliced)
  • 3 cloves garlic (peeled and left whole)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage (finely chopped)
  • 3 cups Roasted Mushroom Stock ((see recipe))
  • 1/2 cup SCD yogurt or coconut milk ((for a dairy-free version, use coconut milk))
  • 1 tablespoon dry red wine (or to taste)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tablespoon fresh parsely or chives (minced)

Note

"Yum!" is what I wrote in my notes when I made this soup the first time.  This one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the Natural Gourmet Institute in New York, NY.

Directions

Step 1
Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.
Step 2
Heat the oil in a wide saute' pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute' for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.
Step 3
Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.

OXTAIL SOUP

OXTAIL SOUP

Serves 8
Prep time 15 minutes
Cook time 5 hours
Total time 5 hours, 15 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO
Meal type MEATS, SOUPS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
From book The Joy of Cooking

Ingredients

  • 2lb oxtail
  • 1 Large onion (diced)
  • 2 tablespoons beef tallow or duck fat
  • 8 cups cold, filtered water or homemade broth
  • 1-1/2 teaspoon sea salt
  • 1/2 bunch fresh parsley (chopped)
  • 1 Large carrot (peeled and diced)
  • 3 ribs celery (diced)
  • 1 bay leaf
  • 1/2 cup tomato pulp
  • 2 teaspoons fresh thyme

Note

I'm not afraid of fat, so I leave it in after browning the meat rather than skimming it off.  Fat makes food taste good!

Directions

Step 1
Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a stock pot.
Step 2
Add in water and salt. Simmer uncovered for 4-1/2 hours.
Step 3
Add in remaining ingredients. Cook for an additional 30 minutes.
Step 4
Season to taste and serve.

 

Amaranth Porridge

Amaranth Porridge

Serves 4
Cook time 30 minutes
Allergy TREE NUTS
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type BREAKFASTS, GRAINS
Misc FREEZABLE, PRE-PREPARABLE, SERVE HOT

Ingredients

  • 1 cup amaranth (soaked overnight, rinsed and drained)
  • 2-1/2 cups cold, filtered water
  • 1 cup berries
  • 4 tablespoons raw, local honey
  • 4 tablespoons walnut oil
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1 teaspoon sea salt

Directions

Step 1
Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed.
Step 2
Stir in remaining ingredients and serve.

This easy-to-make amaranth porridge for breakfast uses an often-overlooked gluten-free grain with a nutty flavor.

Turkey Congee

Turkey Congee

Serves 6
Prep time 10 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 40 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GLUTEN-FREE
Meal type BREAKFASTS, SOUPS
Misc CHILD FRIENDLY, FREEZABLE, SERVE HOT
From magazine Cooking Light

Ingredients

  • 9 cups cold, filtered water or homemade broth
  • 1 cup uncooked long-grain brown rice
  • 2 teaspoons sea salt
  • 1lb fresh turkey wing
  • 1/2 " fresh ginger
  • scallions, white and green parts (chopped (optional))
  • fresh parsley (minced (optional))
  • tamari soy sauce ((optional))
  • fresh ginger (julienned (optional))

Directions

Step 1
Combine first 5 ingredients in a large Dutch oven and bring to a boil over medium-high heat. Cover, reduce heat and cook 1-1/2 hours or until soup has a creamy consistency, stirring occasionally.
Step 2
Discard ginger chunk. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove meat from bones; save bones for making broth at a later time. Chop meat into bite-sized pieces and stir meat into soup. Garnish with scallions, parsley, julienne-cut ginger and tamari, if desired.

This turkey congee recipe makes a creamy, salty, thick porridge that is a traditional Chinese breakfast as well as a tasty gluten-free dish.

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