Low-Carb Taco Casserole

Happy Taco Thursday & Happy New Years Eve!! 

I can't believe it's almost 2016! This year has flown by so quickly! I read that Carrie Underwood is performing at New Years Rockin' Eve, so I might tune in to watch her sing! I'm not sure I can stay awake until midnight though; I'll probably end up falling asleep!

Since it's New Years Eve, I figured I would post a healthy recipe that's perfect to serve at a party. You can eat this by itself, serve it with gluten-free tortillas, or crispy tortilla chips! This dish is so colorful and full of delicious flavors. 

Let's get to cooking!

Low-Carb Taco Casserole (serves about 8)

• 2 lbs ground chicken
• 4 bell peppers, medium diced 
• 1 yellow onion, diced 
• 1 cup small trio-colored tomatoes, halved
• 2 cups mexican cheese blend
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt & pepper, to taste
• olive oil to grease pan
• cilantro, to garnish

Preheat your oven to 400 degrees.

Heat olive oil in a large pan over medium-high heat. Once hot, add onions and saute for about 3 minutes, or until translucent. Add in bell peppers and cook for another 4 minutes, or until slightly softened. Add in ground chicken and brown, stirring constantly. Now add in halved tomatoes. Season with spices, salt, and pepper. Once everything is cooked, transfer into a casserole pan, and sprinkle on cheese blend. Place in oven for about 25 minutes, or until cheese is melted.

Serve with tortilla chips or tortillas! Enjoy!!

-Juliet

Chicken, Spinach, & Mushroom Gluten-Free Casserole

This casserole is so delicious; it's cheesy, full of flavor, and warming on a cold winter night. The last few days we have had cold weather, so a healthy and easy-to-make casserole is the perfect weeknight dinner! 

I use brown rice pasta in this casserole. Brown rice pasta is a nutritious & gluten-free pasta alternative! The texture is perfect, not mushy or dry at all! This pasta is easy to prepare, and is sure to please everyone! Nobody will be able to tell that it's free of gluten!! 

Onto the recipe!

Chicken, Spinach, & Mushroom Gluten-Free Casserole (serves 4-6)

• 1 lb chicken breasts, cubed
• 2 cups sliced baby bella mushrooms
• 5 cups baby spinach
• 14 ounces organic mushroom soup
• 1 cup light coconut milk
• 2 cups mozzarella cheese, shredded
• 16 ounces brown rice spiral pasta 
• 2 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon cayenne pepper
• salt & pepper, to taste
• 1 tablespoon coconut oil
• fresh parsley, to garnish

Preheat your oven to 400 degrees. Grease a 8*11 casserole dish with coconut oil.

Bring a pot of salted water to a boil. Once boiling, add brown rice pasta and boil for about 15 minutes, constantly stirring. Once it has finished boiling, drain in a colander and rinse until cold water (so the pasta doesn't stick.) Set aside.

Heat 1 tablespoon of olive oil in a large pan over medium high heat. Once hot, add chicken breasts to pan and season with salt, Italian seasoning, cayenne pepper, and pepper. Cook for about 8 minutes, or until chicken is almost fully cooked. Add in minced garlic, mushrooms, and spinach. Cook for another 5 minutes, or until vegetables are softened and chicken is fully cooked. Pour in mushroom soup, coconut milk, and brown rice pasta. Let simmer on medium heat for about 4 minutes. 

Once the pasta mixture is finished simmering, remove from stove and pour into casserole dish. Sprinkle mozzarella cheese all over the chicken. Bake in oven for about 20 minutes, or until cheese is bubbly and slightly golden. Top with fresh parsley. Enjoy!!

-Juliet

Leftover Turducken with a Mushroom Sauce

Happy Saturday!! I hope you all had a Merry Christmas!!

This year for Christmas dinner I made a turducken! It turned out amazing! The meat was so flavorful and perfectly cooked! I served it with a vegetable salad, risotto, and a banana flour gravy (you can find the recipe on my roasted goose recipe!)

This dinner is super simple to make and taste delicious! The mushroom sauce using banana flour makes the leftover turducken even more flavorful then it was the night before! You definitely won't mind eating leftovers when you make it with this savory mushroom sauce! Even if you didn't roast a turducken for Christmas dinner, you can use any other leftover roasted poultry/meat in this recipe! 

Let's get to cooking!

Leftover Turducken with a Mushroom Sauce

• As much leftover turducken you have, chopped
• 2 cups sliced mushrooms 
• 2 tablespoons olive oil
• 3 cups chicken broth
• 3 tablespoons wedo banana flour
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning
• salt and pepper, to taste

Heat olive oil in a large saucepan over medium high heat. Once hot, add in sliced mushrooms. Saute for about 5 minutes, or until softened. Add in banana flour and quickly stir until well combined. Add in chicken broth, cayenne pepper, Italian seasoning, salt, and pepper. 

Stir sauce until slightly thickened, then add in chopped leftover turducken. Cook for about 8 minutes, until sauce has thickened and turducken is hot. Plate and top with freshly ground pepper.

Enjoy!!

-Juliet

Crispy Banana Flour Fried Eggplant

Hey y'all, Happy Wednesday!! 

I can't believe it's only one more day until Christmas!! I'm so excited; I've been making all sorts of different recipes that are perfect to serve at a holiday party; these crispy fried eggplant slices are the perfect appetizer or side dish! They are crispy, cheesy, and full of flavor!

Not only do these fried eggplant slices taste amazing, they require minimal ingredients and are ready within a few minutes! 

Onto the recipe! 

Crispy Banana Flour Fried Eggplant (makes about 18 fried eggplant slices)

• 1 eggplant, sliced into 1/2 inch slices
• 1 cup gluten-free breadcrumbs
• 1/4 cup wedo banana flour
• 1/2 cup blend of mozzarella, Parmesan and Asiago cheese
• 2 eggs, whisked
• olive oil, to fry
• salt and pepper, to taste 

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.

Place breadcrumbs, banana flour, and whisked eggs in separate bowls. Dip eggplants slices in banana flour, then egg, and then coat in breadcrumbs. Once all eggplants are breaded, add enough olive oil to coat a large pan over medium high heat. Once oil is hot, add eggplant slices. Fry for about 2-3 minutes per side. Remove fried slices from pan and place on baking sheet, top with a pinch of cheese, salt, pepper, and place in oven to stay hot, melt cheese, and get extra crispy.

Once all eggplant slices are fried, let cool, and then devour!!! Enjoy!!!

-Juliet

Roasted Goose with Banana Flour Gravy

Happy Monday!!

Last night, I roasted a goose for the first time; my family and I thought it was really good! It's like a duck, but more gamey. Before I roasted it, I coated it with spices and stuffed it with garlic, which made it so flavorful and delicious!! This goose did not take long to cook, so it does not have to be in the oven all day.

The banana flour gravy I made to serve with the roasted goose was SO delicious!! It tasted amazing; it was one of the most delicious gravies I've ever made!! The trick to having no clumps of flour in your gravy, is to whisk the gravy constantly while you are pouring the flour.

Let's get to cooking!!!

Roasted Goose with Banana Flour Gravy

• 13 pound goose
• 1/4 cup fresh thyme (plus more for gravy)
• 1 teaspoon coriander
• 5 whole garlic cloves, peeled
• salt and pepper, to taste
• 4 cups chicken stock
• 3 1/2 tablespoons wedo banana flour
• 1/4 teaspoon cayenne pepper

Preheat your oven to 350 degrees. Pat goose dry with paper towels. Place in roasting pan. Score the fat on the goose (it helps make skin crispier.) Season with salt, pepper, coriander and fresh thyme. Stuff inside of goose with garlic. Place in oven for about 2 hours, or until internal temperature reaches about 170-175*F.

Once the goose has finished roasting, take out of oven and let it rest for about 20 minutes or so. While the goose is resting, we are going to make the gravy! Heat 3 tablespoons of goose fat in a saucepan with banana flour. Whisk flour in with goose fat until it makes a rue. Add in chicken stock, salt, pepper, thyme, and cayenne pepper. Whisk every few moments on medium-low heat until thickened.

Carve goose, and serve with gravy! Enjoy!!

-Juliet

Banana Flour Ginger-Molasses Cookies

Happy Saturday!! Hope y'all are enjoying the weekend!! 

I'm a cookie monster; I absolutely love all kinds of cookies. Chocolate chip, s'mores, oatmeal, sun butter, macaroon, these ginger molasses cookies, and much more!! These ginger molasses cookies are bursting with delicious flavors! The spicy ginger and sweet molasses taste amazing together! Not only do these cookies taste amazing, they look beautiful as well!! 

Banana flour makes these cookies light and delicious! Banana flour is a flour made with green unripe bananas. The flour does not taste like bananas, so it works so well in many recipes! It works just like wheat flour, but is gluten free!!

Onto the recipe!

Banana Flour Ginger-Molasses Cookies

• 1 cup brown rice flour
• 3/4 cup wedo banana flour 
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 pinch of salt
• 1/2 cup raw cane sugar (plus more to roll cookie dough in)
• 1/2 cup pure molasses
• 2 tablespoons coconut oil, melted
• 2 tablespoons grass-fed butter, melted
• 2 eggs

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk together brown rice flour, banana flour, baking powder, ground ginger, cinnamon, and salt in a large bowl.

Beat together cane sugar, molasses, coconut oil, and butter in a stand mixer. Add in eggs one at a time. Slowly pour in dry ingredients and mix thoroughly on medium speed.

Pour four tablespoons sugar in a small bowl. Take about one tablespoon of cookie dough, roll into a ball, coat in sugar, place on baking sheet, and slightly flatten. Repeat process and place in oven for about 12 minutes, or until golden brown.

Enjoy!!

-Juliet

Cranberry-Pistachio Gluten Free Biscottis

Hey y'all! Happy Thursday!

These biscotti's are so yummy! If you've never had a biscotti before, it's like a very crispy and crunchy cookie! They taste great by themselves, or dipped in coffee or tea! The cranberries and pistachios give these biscotti's a great flavor and beautiful colors! 

I used all-purpose gluten free flour and banana flour to achieve a great texture and flavor in these biscotti's! Banana flour always makes everything so perfect; nobody will be able to believe that these are gluten free!! When my brother tasted these, he gave a thumbs up right away; if he thinks something tastes awesome, it probably does taste pretty awesome!!

Cranberry-Pistachio Gluten Free Biscotti's

• 2 cups all-purpose gluten free flour blend 
• 1/4 cup wedo banana flour
• 2 teaspoons baking powder
• 1/2 cup raw cane sugar or coconut sugar
• 3/4 cup chopped pistachios
• 3/4 cup dried cranberries
• 4 tablespoons grass fed butter, melted
• 4 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 eggs
• pinch of salt
• tapioca flour, for dusting surface

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together flour blend, banana flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, sugar, butter, coconut oil, and vanilla extract. Add dry ingredients into the bowl with wet ingredients. Mix until thoroughly combined. Fold in cranberries and pistachios. 

Dust counter with tapioca flour. Separate dough into two and roll into a ball. Roll each ball into the shape of a rectangle, about 1/2 inch thick. Transfer rolled out dough onto parchment paper lined baking sheet and bake for about 30 minutes, or until cooked and golden. 

After it is out of the oven and slightly cooled, transfer to a cutting board and slice lengthwise slices, about 1/2 inch. Place back in oven, cut side down, for another 8 minutes. Flip and cook for another 8 minutes, or until golden and crispy! Enjoy!!

-Juliet 

Gluten & Grain Free Tortillas

You can make so many different meals using tortillas; you can make tacos, quesadillas, wraps, or even pizza!! The best part is, you only need 6 ingredients to make these gluten/grain/dairy free tortillas! Plus, these are relatively easy to make! 

The texture of these tortillas are awesome, nobody will know that they're gluten free! They don't crack when you bend them, and are soft with a crispiness on the outside! Since it's Taco Tuesday, you should definitely make these tortillas tonight for dinner!! 

Let's get to cooking! 

Gluten & Grain Free Tortillas (makes 8 tortillas)

• 1 cup tapioca flour
• 1 cup amaranth flour
• 2 tablespoons shortening
• 1 teaspoon xantham gum
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup warm water

Whisk together tapioca flour, amaranth flour, xantham gum, baking powder, and salt in a large bowl. Stir in shortening and warm water. 

Dust your counter with  tapioca flour. Roll dough into 4 inch round circles. You should roll out about 8 tortillas.

Heat a pan over medium heat with a teaspoon of coconut oil. Once hot, add in tortilla. Cook for about 2 minutes per side, or until golden brown. Repeat process until all tortillas are cooked!

Enjoy!!

-Juliet

Salted Caramel Chocolate Bark

These salted caramel chocolate bark pieces taste SO amazing!! The 80% dark chocolate goes so well with the sweet and salty caramel sauce. Although these taste so decadent and delicious, they are actually pretty healthy! I used 80% dark chocolate, and used coconut milk, and coconut sugar in my caramel sauce! Another plus to this recipe is that you only need 5 ingredients to make it!!

This would be a perfect dessert or snack to serve at a Christmas party, or at any party! Beware, once you try these, it's hard to only have one piece!! :) 

Onto the recipe!

Salted Caramel Chocolate Bark

• 12 ounces 85% dark chocolate
• 3 tablespoons grass fed butter
• 1/2 cup coconut sugar
• 1/2 cup full-fat coconut milk
• sea salt, to taste

Line a baking sheet with parchment paper. Set aside.

First we are going to make the caramel sauce! Heat butter and coconut sugar in a saucepan over medium heat. Once melted and golden, add in coconut milk, and a pinch of sea salt. Simmer on medium low heat until thickened and delicious!

While the caramel continues thickening, we are going to melt the chocolate! Add 85% dark chocolate to a double boiler and melt on low heat, stirring constantly.

Immediately after the chocolate is melted, pour and spread onto parchment paper lined baking sheet. Spread it out so it's not too thick, but not too thin. As soon as the chocolate is smooth, drizzle caramel sauce all over the chocolate. Use a knife to make a design and swirl into the chocolate. Place in fridge for about 2 hours.

Once you are ready to serve the bark, cut into triangles and sprinkle with a little bit of sea salt. Enjoy this decadent treat!!

-Juliet

Sweet Potato Gnocchi

Hey y'all! Happy Thursday!!

I made these gnocchi's for dinner tonight; they are SO delicious!! You won't be able to tell that they are gluten free and grain free!! The taste and texture is so perfect. The ricotta gives these gnocchi's a delicious cheesy taste!!

Not only do these gnocchi's taste amazing, they are super good for you as well!! Sweet potatoes are full of vitamin A, potassium, and vitamin C! These are super simple to make and only require five ingredients!!! 

Onto the recipe!!

Sweet Potato Gnocchi

• 1.5 pounds sweet potatoes, cooked and mashed (about 2 cups mashed)
• 1 cup ricotta 
• 1 tablespoon olive oil
• 1 cup arrowroot flour (tapioca will work as well)
• 1/4 cup wedo banana flour
• pinch of salt
• grass fed butter, to grease pan

Bring a pot of salted water to a boil. 

Mix together mashed sweet potato, olive oil, and ricotta in large bowl. In a separate bowl, whisk together arrowroot flour, banana flour, and salt. Add dry ingredients to the mashed sweet potato mixture and mix until thoroughly combined. 

Dust counter and hands with arrowroot flour. Roll dough into a ball. Take about one tablespoon of dough and roll it into a ball, then press a fork onto it to flatten it. Repeat until all dough is shaped and ready to boil!

Place about eight gnocchi's at a time in the boiling water. Boil for about 4 minutes. Drain in a colander. Repeat process until all gnocchi's are boiled. 

Heat grass fed butter in a large pan over medium high heat. Once hot, add gnocchi's and fry for about 3 minutes per side, or until golden and crispy. Repeat until all gnocchi's are fried.

Enjoy, these are seriously good!!

-Juliet

Cilantro-Lime Turkey Burgers with Guacamole & Salsa on Plantain Buns

I absolutely love plantains! If you haven't tried a plantain before, It's a combination of a less sweet banana, and starchy  potato. When you go to the supermarket and go to the banana section, you'll notice very green looking bananas, those are plantains! Plantains do turn yellow when very ripe. I love them fried and dipped in guacamole, and used as a bun for burgers like in this recipe! Since these burgers are mini, they are the perfect lunch or appetizer to serve at a party!

Not only are plantains delicious, they are full of many health benefits! They contain a lot of potassium, fiber, vitamin A, and vitamin C. 

Let's get to cooking!

Cilantro-Lime Turkey Burgers with Guacamole & Salsa on Plantain Buns

Turkey Burger Ingredients:

• 1 lb ground turkey
• 2 tablespoons chopped cilantro
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dijon mustard
• 1/2 tablespoon lime juice 
• salt and pepper, to taste
• 1 tablespoon coconut oil (to grease pan)

Plantain Bun Ingredients:

• 1 green plantain, peeled and sliced 
• salt & pepper, to taste
• coconut oil to coat pan

Toppings:

• 1/2 cup guacamole 
• 1/2 cup salsa
• 1/2 cup shredded grass fed cheddar cheese (optional)

First, we are going to make the plantain buns! Heat enough coconut oil to cover the bottom of a large pan over medium high heat, Once hot, add plantain slices. Fry for about 2 minutes per side. Remove from pan and place on a cutting board. Using the bottom of a plate, and gently smash the plantains. Fry in hot oil again about a minute per side, until golden and crispy. Sprinkle with salt and pepper.

Now we are going to form the burger patties! Mix together ground turkey, cilantro, garlic powder, cayenne pepper, dijon mustard, lime juice, salt, and pepper in large bowl. Form into four small patties. Heat coconut oil in large pan over medium high heat. Once hot, add burgers and lower heat to medium. Cook for about 5 minutes, flip and cook for about 4 minutes, or until cooked throughout and golden. Once they are almost fully cooked, top with cheddar cheese, if using. 

Time to assemble! Place turkey burgers on plantain slices, top with salsa, then guacamole, and top with another plantain slice! Enjoy!! 

-Juliet

Pan Fried Chicken Breasts with Lemon-Garlic Sauce & Beets

Hey y'all! Happy Sunday!

This dinner is so delicious, healthy, and really easy to make! The chicken is tender and juicy, and the sauce is so creamy and flavorful! I use wedo banana flour to thicken the lemon garlic sauce! Banana flour does not have any banana flavor at all, so it works really well in sweet and savory recipes! 

Onto the recipe!

Pan Fried Chicken Breasts with Lemon-Garlic Sauce & Beets (serves 4)

• 1 lb thinly sliced chicken breasts
• 2 tablespoons grassfed butter
• 4 garlic cloves, minced
• 1 yellow onion, chopped
• 1 lemon
• 1/2 cup fresh parsley, chopped
• 1/2 cup chicken stock
• 1/4 cup full fat coconut milk
• 1/2 tablespoon wedo banana flour
• 1 teaspoon Italian seasoning 
• 4 beets, quartered
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• salt and pepper, to taste

First, we are going to make the beets! Mix together beets, olive oil, red wine vinegar, salt, and pepper in a small bowl. Wrap and place in fridge while we make the sauce and chicken.

Next we are going to start making the lemon garlic sauce! Heat 1 tablespoon of grassfed butter in a small saucepan. Once melted, stir in banana flour quickly to make a rue. Add in chicken stock, coconut milk, and juice from 1/2 lemon. Let reduce on low heat while we cook the chicken! 

Heat grassfed butter in large pan over medium-high heat. Once melted, add in onion slices and cook for about 2 minutes until translucent. Add in chicken breasts and minced garlic and season with salt and pepper. Cook for about 4 minutes per side, or until golden brown.

Once the chicken breasts are cooked through, add sauce to pan. Cook for another 2 minutes until chicken is coated in sauce. Plate chicken and beets on dishes, top with fresh parsley and eat!! Enjoy!!

-Juliet 

Cilantro-Chipolte Shrimp Tacos topped with Salsa, Lime Sour Cream, & Queso Fresco

Happy Taco Thursday y'all!!

Tacos are the best! You take an delicious tortilla, fill it up with any sort of meat/fish, top it with a bunch of yummy toppings, and eat!! These tacos are so simple to make; they're the perfect healthy, and delicious weeknight dinner!! 

These tortilla shells are gluten free, grain free, and even dairy free! They taste so good, no one will ever know they're healthy! 

Let's get to cooking!

Cilantro-Chipolte Shrimp Tacos topped with Salsa, Lime Sour Cream, & Queso Fresco

Tortilla Ingredients: 

• 1 cup tapioca flour
• 1 cup amaranth flour
• 2 tablespoons shortening
• 1 teaspoon xantham gum
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup warm water

Shrimp Ingredients:

• 1 lb shrimp, peeled and deviened 
• 1/3 cup chopped cilantro
• 1 garlic clove, minced
• 2 tablespoons avocado oil
• 1 teaspoon chipolte powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 cup lime juice
• salt & pepper, to taste

Lime Cream Sauce Ingredients:

• 1/2 cup light sour cream
• 1/4 cup lime juice
• salt and pepper, to taste

More toppings:

• 1 cup spicy salsa
• 1 cup crumbled queso fresco 

First we are going to make the tortillas. Whisk together flours, baking powder, xantham gum and salt. Mix in shortening and water. Roll into 4 inch round circles. Heat a pan over medium heat with a little bit of olive oil. Once hot, add in tortilla. Cook for about 2 minutes per side, or until golden brown. Repeat until all tortillas are cooked.

Whisk together light sour cream, lime juice, salt, and pepper in a small bowl. Wrap and place in fridge while we cook the shrimp.

Heat avocado oil in a large pan over medium-high heat. Add garlic and cook for about a minute. Add in shrimp, lime juice, and season with salt and pepper. Once shrimp is almost cooked, season with chipolte powder, paprika, cilantro, and dried oregano.

Time to assemble the tacos! Fill tortillas with shrimp, then top with salsa, lime cream sauce, and crumbled queso fresco! Enjoy!!!

-Juliet

Mango-Chicken Curry with Cilantro Brown Rice

I absolutely love curry! It's one of my favorite Thai dishes. It's super simple to make and taste amazing! If I go out to eat at a Thai restaurant, chances are I'm ordering a curry dish! I love the creamy coconut milk and spicy curry flavor. SO good!! 

I had very ripe mangoes that I needed to use, so I thought, why not make a mango curry? The mangoes go so well with the spicy curry paste! It has the perfect amount of sweetness and spiciness. I would eat this everyday if I could!! I could never get sick of curry, it taste so delicious! 

Let's get to cooking!

Mango-Chicken Curry with Cilantro Brown Rice (serves 6)

• 2 lbs chicken breasts, cubed
• 2 cups bell peppers, chopped
• 2 cups spinach
• 3 very ripe mangoes, pureed
• 14 ounces full-fat coconut milk
• 1 tablespoon red curry paste
• 1 teaspoon curry powder
• 1 1/2 tablespoons coconut oil
• 1/4 cup chopped cilantro
• 2 cups instant brown rice 
• salt & pepper, to taste

Bring 2 cups of water to a boil in pot. Add brown rice, reduce heat to low, cover and cook for about 6 minutes. Then uncover and cook for about 3 more minutes, or until water is absorbed. Fluff with a fork and stir in 1 tablespoon chopped cilantro and 1/2 tablespoon coconut oil. Set aside.

While the rice is cooking, we are going to start cooking the chicken! Heat coconut oil in large pan over medium high heat. Once melted and hot, add in cubed chicken breasts. Cook for about 4 minutes per side, or until cooked through. When chicken breasts are almost fully cooked, add in chopped bell peppers, and spinach and cook for another 2 minutes. Season with salt, pepper, and curry powder. Add in coconut milk, mango puree, curry paste, salt, and pepper. Reduce heat to medium-low and simmer until sauce is slightly thickened and boiling.

Time to plate! Add mango-chicken curry to bowl, then top with rice, and garnish with chopped cilantro. Enjoy!!

-Juliet

Banana Flour Cinnamon Rolls

I've always loved cinnamon rolls, they are so yummy!! They're fluffy, buttery, and sugary- what's better?! Of course, they are usually not that healthy or gluten free. I use banana flour and other gluten free flours to replace wheat all-purpose flour; the result is amazing! Banana flour makes everything amazing. It's the perfect wheat flour replacement!! 

Instead of using processed white sugar in these cinnamon rolls, I use coconut sugar!! Coconut sugar is a low glycemic sugar. 

These cinnamon rolls do take time to make, but the end result is totally worth it! Make them this weekend for a special breakfast treat, Christmas morning, or anytime!! They are so scrumptious, everyone will love them!

Onto the recipe!

Banana Flour Cinnamon Rolls 

Dough Ingredients: 

• 1/4 cup wedo banana flour
• 1/2 cup potato starch
• 1/4 cup almond flour 
• 1/4 cup tapioca starch (plus more for rolling out dough)
• 1/2 teaspoon baking soda
• 1 1/2 xanthan gum
• 2 teaspoon baking powder
• Pinch of salt
• 1 large egg
• 2/3 cup almond milk
• 1 packet instant yeast
• 1 tablespoon grass-fed butter
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Filling Ingredients: 

• 1/3 cup grass-fed butter, melted
• 1/2 cup coconut sugar
• 3 tablespoons cinnamon

Sweet Glaze Ingredients: 

• 1/2 cup coconut butter
• 4 tablespoons raw honey
• 1/4 teaspoon vanilla extract

Preheat oven to 325 degrees on bake. Grease a pie pan with coconut oil and lightly flour a pie plate (using tapioca, arrowroot, etc.) Combine yeast packet and coconut sugar in a bowl. Then microwave almond milk and butter. Combine into yeast/sugar mixture and set aside to proof. Then whisk together potato starch, banana flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and salt in a separate bowl.

Add egg, oil, and vanilla into the yeast/sugar mixture. Mix in a mixer for a couple of seconds until well combined and then add in the flour mixture (slowly!) After the mixture is combined, turn the mixer up to medium-high and beat for 2 minutes or so.

Combine softened butter, coconut sugar, and cinnamon in a small bowl.

Place a sheet of plastic wrap on your table and sprinkle with tapioca starch. Roll out dough into a rectangle shape. Spread the filling evenly over the dough. Roll your dough into a log form. Cut the cinnamon roll into about 8 slices, then place cut side down in the greased pie pan. Cover the rolls with a towel in a warm spot and let them rise for roughly 15-20 minutes. Bake for 20-25 minutes until tops are golden-brown and look delicious!

*Optional Sweet Glaze*

Combine coconut butter, vanilla, and honey in a bowl and microwave for 40 seconds until melted. Stir, and pour onto cinnamon rolls immediately after you take them out of the oven. 

Enjoy!!

-Juliet 

Maple Cinnamon Sweet Potato Hash

Who else is so excited for Thanksgiving?! I've been cooking and baking all day today, prepping for tomorrow night!! I made my Green Bean Casserole topped with Fried Onion Strings, Pumpkin Ricotta Gluten Free Cannoli's, this Maple Cinnamon Sweet Potato Hash, and much more!!! I can't wait to eat all of the food and spend time with my family!!! 

This sweet potato hash is super simple to make, requires minimal ingredients, and is really healthy!! The maple syrup gives the sweet potatoes such a sweet and rich flavor and caramelization! 

Let's get to cooking, Thanksgiving is almost here!!

Maple Cinnamon Sweet Potato Hash

• 7 sweet potatoes, diced 
• 3 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1/2 tablespoon coconut sugar
• 1 teaspoon cinnamon
• salt and pepper, to taste 

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Heat coconut oil in large pan over medium-high. Once hot, add diced sweet potatoes, season with salt and pepper and let cook for about 4 minutes. Add in maple syrup, coconut sugar, and cinnamon. Fry in pan for another 4 minutes or until sweet potato starts to get soft.

Once sweet potatoes are somewhat soft and caramelized, pour onto parchment paper lined baking sheet and bake for about 20 minutes. Sweet potatoes should be fork tender and golden once finished baking! Enjoy, and have a great Thanksgiving! :)

-Juliet

Homemade Jumbo Crabcakes topped with Cajun Aioli over Sauteed Spinach & Mushrooms

I made this for dinner the other night; my family and I LOVED this meal!! These crab cakes are so perfect. They are perfectly crispy, and full of so much flavor!! I would totally make this every day and probably never get sick of it, they are that good!! 

The cajun aioli is so tasty!! It adds a nice spiciness to the crab cakes. The aioli is also super simple to make and requires few ingredients that you probably have on hand! 

Onto the recipe! 

Homemade Jumbo Crabcakes topped with Cajun Aioli over Sauteed Spinach & Mushrooms (serves 6 or 4 hungry people)

Crabcake Ingredients:

• 32 oz jumbo crabmeat
• 1/2 cup chopped bell peppers
• 2 eggs
• 3/4 cup gluten-free breadcrumbs
• 1/2 cup chopped fresh parsley
• 2 tablespoons mustard
• 2 tablespoons marscapone cheese
• 1 teaspoon paprika
• 1 teaspoon garlic 
• salt and pepper, to taste
• olive oil, to coat pan

Cajun Aioli Ingredients: 

• 1/2 cup mayonnaise 
• juice of 1 lemon
• 1 teaspoon old bay seasoning
• pinch of paprika

Sauteed Spinach & Mushrooms Ingredients: 

• 4 cups spinach
• 1 cup sliced baby bella mushrooms
• 3 garlic cloves, minced
• salt and pepper, to taste
• 1 tablespoon olive oil

Mix mayonnaise, lemon juice, old bay, and paprika in a small bowl. Place in fridge until ready to serve.

Combine jumbo crabmeat, chopped bell peppers, eggs, breadcrumbs, parsley, mustard, marscapone cheese, and spices in a large bowl. Once well combined, shape into medium sized patties.

Coat a large pan in olive oil over medium-high heat. Once hot, add crab cakes and cook for about 4-5 minutes per side, or until golden brown and crispy.

While the crab cakes are cooking, heat 1 tablespoon of olive oil in another pan over medium heat. Add garlic and cook for about a minute. Add in mushrooms and saute until cooked. Once mushrooms are softened, add in spinach and season with salt and pepper.

Once everything is cooked, it's time to start plating! Place sauteed spinach and mushrooms on plate, then top with crab cakes. Drizzle cajun aioli on top and garnish with more parsley, if desired. Enjoy!!

-Juliet

Kale & Spinach Nut-Free Pesto

Pesto tastes awesome on pretty much everything! It taste amazing on gluten-free pasta, pizza, chicken, crackers, and even scrambled eggs! Not only is it so tasty, it's also good for you! Since olive oil is used to make pesto, it's full of heart healthy fats. I also use garlic in my pesto recipe, which helps stabilize blood pressure levels and lower cholesterol levels. 

Traditional pesto is usually made with pine nuts, and parmesan cheese, but I use sunflower seeds and no cheese, which makes this recipe nut-free and dairy-free! And, it taste just as delicious without the pine nuts and cheese! 

Let's get to cooking!! 

Kale & Spinach Nut-Free Pesto

• 3 cups baby kale
• 3 cups spinach 
• 1/2 cup roasted sunflower seeds
• 1/2 cup olive oil
• 4 cloves garlic 
• 1 teaspoon lemon juice 
• 1/4 teaspoon salt 

Add baby kale, spinach, sunflower seeds, and garlic in a food processor. Once combined, add in olive oil, lemon juice, and salt. Puree until well combined, smooth, and creamy. Enjoy!! 

-Juliet 

Sweet Potato Crostini's topped with Honey-Ricotta & Cranberry Sauce

Happy Thursday y'all!! 

I have been working on recipe development this week, and I can't wait to share all of the recipes that turned out awesome with you all!! These sweet potato crostini's would be a great appetizer to have on your Thanksgiving table this year! 

This is such a healthy snack that is full of many nutrients! Sweet potatoes are loaded with potassium, vitamins and fiber! The creamy ricotta goes so well with the crispy potato slices, and the honey helps make the cranberries sweeter and less bitter. 

Onto the recipe!! 

Sweet Potato Crostini's topped with Honey-Ricotta & Cranberry Sauce

• 2 medium sweet potatoes, peeled and sliced into 1/2 inch slices
• 1 cup ricotta cheese
• 1/4 cup raw honey
• 1 tablespoon olive oil
• pinch of salt and pepper
• 1 teaspoon basil
• 1/2 cup fresh cranberries
• 1/4 cup dried cranberries
• 1/2 cup water
• 2 tablespoons coconut sugar
• 1 teaspoon fresh orange zest

Preheat your oven to 400 degrees. Place sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for about 40 minutes, or until cooked and crispy.

Whisk together ricotta, raw honey, salt, and pepper. Set aside.

While the sweet potato slices are baking, we are going to make the cranberry sauce! Heat fresh and dried cranberries in a saucepan with water. Once cranberries start popping, mash with a spoon and stir. Stir in coconut sugar and fresh orange zest. 

Time to assemble! Place 1/2 tablespoon of honey-ricotta onto sweet potato slices, and then top with cranberry sauce. Garnish with basil, and a drizzle of honey. Enjoy!!

-Juliet

Gluten-Free Fried Chicken Tenders

Hey there! Happy Tuesday!!!

These chicken tenders are seriously SO good!! I made these chicken tenders for lunch for my brother and I one day. After we tried them, we both said, "these are amazing!" They are crispy, tender, and full of delicious flavors! These chicken tenders are the best, you won't be able to tell that they are gluten-free and dairy-free! 

I used many spices in the flour blend I made, including; paprika, garlic, cayenne, mustard, and more! I fried the chicken tenders in coconut oil, which is a very healthy oil to use! The coconut oil doesn't give the fried chicken tenders any coconut flavor.

Let's get to cooking!

Gluten-Free Fried Chicken Tenders

• 1 lb chicken breasts, sliced into strips
• 1 1/2 cups gluten-free flour blend
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon mustard powder
• salt and pepper, to taste
• 2 cups coconut milk
• 3/4 cup coconut oil, to fry

Add sliced chicken strips into a bowl with coconut milk. Let marinate for about 1 hour.

Whisk together flour, paprika, garlic powder, cayenne pepper, mustard powder, salt, and pepper in large bowl. Heat coconut oil in a large pan. Once oil is melted and starting to get hot, toss sliced chicken strips in flour blend and place in pan. Fry for about 6 minutes per side, or until chicken is fully cooked. 

Once chicken strips are golden and crispy, remove from pan and place on a paper towel lined baking sheet. Enjoy!!!
-Juliet 

Cranberry Lemon Gluten-Free Scones

Good morning!! Happy Sunday!

These scones are so scrumptious!! They have the perfect texture and are so flavorful! You won't be able to tell that they are gluten-free. 

Not only do these scones taste amazing, they look so pretty as well! The fresh cranberries and lemon zest give the scones great flavor and great colors. The coconut sugar balances out the tartness of the cranberries and lemons. 

Onto the recipe! 

Cranberry Lemon Gluten-Free Scones (serves 8)

Scone Ingredients:

• 2 cups all purpose gluten free flour blend
• 2 teaspoons baking powder
• 1/3 cup coconut sugar
• 1/3 cup raw cane sugar
• 1 lemon, zested (save the zest)
• 5 tablespoons grass fed kerrygold butter
• 1/2 cup coconut milk
• 1/2 cup all-natural vanilla yogurt
• 1 cup fresh cranberries

Lemon Glaze Ingredients:

• 1/2 cup organic powdered sugar
• 1/2 cup coconut milk
• 1 tablespoon lemon juice

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. 

Whisk together flour, baking powder, sugars, and lemon zest in large bowl. Add in butter and mix until crumbs form. Stir in coconut milk, juice from lemon, and yogurt. Fold in fresh cranberries. Roll out dough into a 3/4 inch thick circle and place on baking sheet and bake for 25 minutes.

While the scones are baking, we are going to make the lemon glaze! In a small bowl, whisk together organic powdered sugar, coconut milk, and lemon juice. Set aside.

Once the scones are done baking and are slightly cooled, slice into 8 slices and drizzle lemon glaze on top. Enjoy!!

-Juliet