Roasted Fennel & Rainbow Carrot Soup

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

This soup is SO delicious and perfect for the winter season! It is so creamy and rich, but contains no dairy! Not only is the soup delicious, it is healthy for you as well! Rainbow carrots contain so many nutrients, including vitamin A, vitamin C, antioxidants, and potassium. You will feel rejuvenated and ready to seize the day after you enjoy this warming soup! 

Onto the recipe!

Roasted Fennel & Rainbow Carrot Soup

• 2 fennel bulbs, quartered and sliced (reserve fennel fronds for garnish)
• 20 ounces rainbow carrots, medium diced
• 1 quart chicken stock
• 2 shallots, diced
• 4 garlic cloves, diced
• olive oil 
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• coconut cream, to top soup (optional)

Heat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, toss carrots and fennel with olive oil. Season with salt, pepper, and cayenne, Roast for about 30 minutes, tossing once halfway through.

While the vegetables are roasting, we are going to make the stock! In a large pan, add about 1 tablespoon of olive oil of medium-high heat. Once hot, add shallots and garlic, Saute for about 3 minutes, or until translucent. Add in chicken stock and let come to a rapid boil. 

Time to blend! Add half roasted vegetables and half stock in a blender and blend until creamy. Ladle soup into bowls, top with coconut cream, and fresh fennel fronds. Enjoy this yummy and healthy soup!

-Juliet

Gluten-Free Gingerbread Muffins

Happy Thursday!! Only 2 more days until Christmas! I absolutely love this time of the year, and all of the festivities, such as getting together with the whole family, and cooking & baking tons of food! These gluten-free gingerbread muffins will be a hit at your holiday party! They are perfectly light and fluffy. 

Onto the recipe!

Gluten-Free Gingerbread Muffins (yields a dozen muffins)

• 1 cup gluten-free all purpose flour blend (I use Namaste brand)
• 1/3 cup zuvii banana flour
• 3/4 cup pure cane sugar (coconut sugar works too)
• 7 tablespoons grass-fed butter, melted
• 3 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract
• 2 tablespoons molasses
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• gluten-free granola, to top (check out my granola recipe!)

Preheat your oven to 375 degrees. Line a 12-count muffin tray with muffin liners. 

Sift together the all purpose flour, banana flour, cane sugar, allspice, and ground ginger in a small bowl.

Whisk together eggs, milk, and molasses in a large bowl. Quickly whisk in the melted butter. Now mix in the dry ingredients until well-combined. Divide evenly among the 12 muffin liners. Top with a sprinkle of gluten-free granola. Bake for about 20 minutes, or until golden-brown and a toothpick comes out clean. Enjoy!

Have a Merry Christmas!!

-Juliet

Cabernet Sauvignon Braised Short Ribs topped with Sprout Salad over Cheddar-Chili Polenta

Happy Monday!! This elegant dinner has so many different flavors that go so well together- you will fall in love when you first taste it! The short ribs braised in Cabernet Sauvignon are fall off the bone tender, the polenta has a perfect amount of spiciness, and the sprout salad adds a fresh and nutty flavor (thanks to the bean sprouts!) 

Let's get to cooking, shall we?

Cabernet Sauvignon Braised Short Ribs topped with Sprout Salad over Cheddar-Chili Polenta

For the short ribs;

• 8 short ribs (dredged in gluten-free flour & seasoned with salt and pepper)
• 1 750 ml bottle of Cabernet Sauvignon 
• 1 cup vegetable stock
• 4 shallots, diced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For the polenta;

• 2 cups cornmeal
• 10 cups water
• 1 teaspoon sea salt
• 1 teaspoon chili powder
• 2 tablespoons grass-fed butter
• 1/2 cup sharp cheddar cheese, shredded

For the sprout salad;

• 1/2 cup bean sprouts
• 1/2 cup radish sprouts
• 1/4 cup alfalfa sprouts
• 1 tablespoon olive oil
• pinch of sea salt
• pinch of black pepper

Preheat your oven to 375 degrees. Heat olive oil in a large dutch oven over medium-high heat. Once hot, add in short ribs and brown on each side for about 3-4 minutes. Remove short ribs from dutch oven and set aside. Add shallots, rosemary, and thyme to the pan. Saute for about 3-5 minutes, or until fragrant. Add short ribs back to pan and deglaze the pan with a whole bottle of Cabernet Sauvignon. Let wine come to a boil and reduce almost halfway. Season with salt and pepper. Now add vegetable stock to pan, let come to a slow boil, then cover pan with lid. Place in oven for 3 1/2 hours.

When the short ribs have less then an hour of cooking time to go, it is time to start making the polenta! Bring water and sea salt to a boil in a large pot over high heat. Once boiling, whisk in cornmeal. Reduce heat to low, cover, and cook for about 45-50 minutes, stirring every 8-10 minutes. At the 45 minute mark, stir in butter, chili, and cheddar cheese.

Once your short ribs have finished, along with the polenta, it is time to toss the sprout salad together! Toss bean sprouts, radish sprouts, and alfalfa sprouts together in a small bowl with olive oil, sea salt, and black pepper.

Serve short ribs over polenta, and garnish with fresh sprout salad. Enjoy!

-Juliet

Banana Flour Peppermint Bark Brownies

Happy Tuesday! I hope your week is going amazing! I can't believe that we only have 18 more days until Christmas! I got to put my tree up over the weekend (while listening to country Christmas songs,) so it's definitely beginning to look like Christmas!!

These banana flour peppermint bark brownies will definitely have you feeling the holiday spirit! The brownies have the perfect chewy and fudgy texture, along with the most perfect crust. The peppermint bark pieces are not only on top of the brownies, they are actually part of the brownie batter as well! I melted the peppermint bark & dark chocolate chips and mixed it into the batter. If you absolutely LOVE chocolate and mint, you will fall in love with this recipe!

Onto the recipe!

Banana Flour Peppermint Bark Brownies 

• 1 cup WEDO banana flour 
• 1/4 cup cacao powder 
• 1 teaspoon baking powder
• 1 cup organic cane sugar (coconut sugar would work too)
• 1 egg 
• 1 pinch of sea salt
• 1/3 cup milk (dairy or non-dairy)
• 1/2 cup grass-fed butter, melted (you can use shortening or coconut oil as a dairy-free sub)
• 1/2 cup dark chocolate chips (I use Enjoy Life Brand)
• 1/2 cup chopped peppermint bark
• peppermint bark pieces, to top brownies

Preheat your oven to 375 degrees. Grease an 8*12 baking pan with coconut oil. Top with parchment paper.

Melt chocolate chips and peppermint bark together. In a medium sized bowl, whisk together banana flour, cacao powder, cane sugar, and sea salt. In a separate bowl, whisk together egg, milk, and melted butter. Whisk in melted chocolate. Add wet ingredients to dry and whisk until thoroughly combined.

Pour brownie batter into baking pan and bake for about 25 minutes, or until a toothpick comes out clean. Top brownies with peppermint bark pieces, and bake again for about 2 minutes, or until chocolate is melted. Let cool for at least an hour, then slice into squares and enjoy!

-Juliet

Pomegranate-Ginger Glazed Chicken Thighs with Roasted Butternut Squash & Jasmine Rice

Happy Saturday! I hope you all are enjoying the weekend! I can't believe today is December 3rd, time is flying by so quickly! 

This dinner is so flavorful and so healthy for you! The delicious glaze is made with coconut aminos, which is a soy-free alternative to soy sauce, along with pomegranate juice, fresh ginger, garlic, shallots, and raw honey! I garnished this dish with fresh pomegranate arils- they are beautiful and so flavorful!

Let's get to cooking!

Pomegranate-Ginger Glazed Chicken Thighs with Roasted Butternut Squash & Jasmine Rice (serves 4)

• 1 lb boneless & skinless chicken thighs
• 1/2 cup pomegranate juice
• 1/2 cup coconut aminos
• 1 tablespoon minced fresh ginger
• 3 cloves of garlic, minced
• 2 shallots, minced
• 2 cups cubed butternut squash
• 1 cup jasmine rice
• 1 tablespoon grass-fed butter
• olive oil
• salt and pepper, to taste
• fresh pomegranate arils, to garnish
• fresh parsley, to garnish

First we are going to start cooking the rice, since it takes about 45 minutes to cook. Add 1 cup of rice, 1 1/2 cups of water, and 1 tablespoon of grass-fed butter to a pot and bring to a boil. Once boiling, cover with lid and let simmer on low for about 40-45 minutes.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss butternut squash with olive oil, salt, and pepper. Place on baking sheet and bake for about 30 minutes, or until tender.

In a small bowl, whisk together pomegranate juice, coconut aminos, ginger, garlic, shallots, and some pepper. Heat about 2 tablespoons of olive oil in a large pan over medium-high heat. Once hot, add chicken thighs and season with salt and pepper. Cook on each side for about 5 minutes. Add sauce to pan, let come to a boil and reduce. 

Once the rice has finished, fluff with a fork. Time to start plating! First scoop a cup of rice onto the plate, then top with chicken, sauce, fresh pomegranate arils, and parsley. Serve with a side of the roasted butternut squash. 

Enjoy this delicious & healthy dinner!

-Juliet

Gluten-Free Apple Pie

Happy Tuesday! 

Since we are almost into December, I figured I'd wrap up the month of November with a pie recipe! This gluten-free apple pie is so blissful! The crust is perfectly crispy and flaky- you won't be able to tell it's gluten free! The apple filling has the perfect sweet and spicy ratio. 

On a side note, how cute is the pie crust?! The fall shapes add a festive finishing touch to this delicious gluten-free pie! Shout out to a good friend who gave me these adorable pie cutters! 

Onto the recipe!

Gluten-Free Apple Pie (makes 1 6-inch pie)

Crust Ingredients;

• 1 3/4 cup all-purpose gluten free flour blend
• 1/4 cup WEDO banana flour
• 3/4 cup water
• 1 egg
• 1/2 cup + 2 tablespoons shortening
• 1/4 teaspoon sea salt
• 1 tablespoon raw sugar

Apple Pie Filling Ingredients;

• 4 granny smith apples, peeled and medium diced
• 2 tablespoons WEDO banana flour
• 2 teaspoons apple pie spice
• 3/4 cup coconut sugar (cane works too)
• 1 cup water
• 3 tablespoons coconut oil (butter works too)
• egg wash, to brush pie crust (1 egg yolk whisked with 2 tablespoons water)
• cinnamon-sugar topping 

Preheat your oven to 375 degrees. Grease a pie crust with coconut oil.

First, we are going to make the crust! Sift together flour blend, banana flour, sea salt, and sugar. Add shortening and mix until crumbs form. Mix in egg and water. Kneed the dough for about 2 minutes, or until it becomes pliable and soft. Roll into a ball. Separate dough in half. Roll one ball of dough until it is about 1/4 inch thick, and then transfer into the pie crust. Roll out the rest of the dough and cut into fall themed shapes. Set aside while we make the apple pie filling!


In a large bowl, toss chopped apples with banana flour and spices. Heat coconut oil in a large pan over medium-high heat. Once hot, add apples and cook for about 5 minutes, tossing occasionally. Once the apples have softened, add in sugar and water. Stir, let come to a boil, and reduce until the filling thickens, about 5-7 minutes.

Pour apple pie filling into crust. Top with shaped pie crust cutouts. Brush crust with egg wash, then sprinkle with cinnamon and sugar. Wrap the edges of the pie with tinfoil, then bake in the oven for about 45-50 minutes, or until golden brown. Serve by itself, a la mode, or with fresh whipped cream. Enjoy!

-Juliet

Crispy Pork Chops with Roasted Fennel, Radishes, Shallots, & White Wine Sauce

Happy Saturday! I hope you all had a great Thanksgiving!

This healthy dinner is not only delicious, but pretty simple to make as well! First, you coat the pork chops in gluten-free breadcrumbs and then bake till crispy, then roast sliced fennel, radishes, and shallots, and then you make a simple white wine sauce! You will surely impress your guests with this elegant dinner!

Let's get to cooking!

Crispy Pork Chops with Roasted Fennel, Radishes, Shallots, & White Wine Sauce

• 1 lb thin pork chops (boneless)
• 1 cup gluten-free breadcrumbs
• 2 eggs, whisked with salt & pepper
• 2 fennel bulbs, quartered and sliced (reserve fronds for garnish)
• 5 radishes, sliced
• 3 shallots, sliced
• 2 tablespoons of olive oil (to coat veggies)
• salt and pepper, to taste

For the white wine sauce;

• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1/2 cup vegetable stock, mixed with 1 tablespoon of cornstarch

Preheat oven to 375. Season pork chops with salt and pepper. Drop in egg mixture, then coat in breadcrumbs. Bake in oven for about 35 minutes, or until fully cooked.

Toss sliced fennel, radish, and shallots in olive oil. Season with salt and pepper. Place vegetables on a parchment paper lined baking sheet. Bake for about 25 minutes.

Time to make the white wine sauce! Heat olive oil in a saucepan over medium heat. Once hot, add in shallots and garlic. Saute until translucent. Whisk in white wine and let reduce slightly. Now whisk in vegetable stock. Let come to a boil and thicken slightly. Season with salt, pepper, and a few minced fennel fronds.

Plate crispy pork chops with roasted vegetables and white wine sauce. Garnish with chopped fennel fronds. Serve and enjoy!

-Juliet

Banana Bread Cupcakes with a Peanut Butter & Chocolate Swirl Buttercream

Happy Monday!! Here's to a great week! Only two more days until Thanksgiving!!

Start your week off by making these delicious gluten-free banana bread cupcakes with a peanut butter & chocolate swirl buttercream! You will have a hard time believing these cupcakes are free of gluten; the texture and flavor is spot on! If you love chocolate, peanut butter, and bananas, then you will fall in love with this treat!

Onto the recipe!

Banana Bread Cupcakes with a Peanut Butter & Chocolate Swirl Buttercream

For the cupcakes;

• 1 cup all-purpose gluten free flour blend
• 1/2 cup WEDO banana flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 8 tablespoons grass-fed butter, melted
• 1 cup pure cane sugar (coconut sugar works too)
• 1/2 cup milk (both dairy and non-dairy work)
• 3 large very ripe bananas, mashed
• 3 eggs
• pinch of salt

For the peanut butter buttercream;

• 2 sticks (14 tablespoons) of grass-fed butter, softened at room temperature 
• 1 cup peanut butter
• 2 cups organic powdered sugar

For the chocolate buttercream;

• 2 sticks (14 tablespoons) of grass-fed butter, softened at room temperature
• 2 1/2 cups organic powdered sugar
• 5 tablespoons cocoa powder
• 1/2 teaspoon vanilla extract

Preheat your oven to 350 degrees. Line two 24 count cupcake pans with cupcake cups.

Mix flour blend, banana flour, sugar, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix together mashed bananas, eggs, melted butter, and milk. Add wet ingredients to dry and mix until thoroughly combined. Scoop about 3 tablespoons of batter into each cupcake holder. Bake for about 20-25 minutes, or until a toothpick comes out clean. While the cupcakes are cooling, we are going to make the frosting!

First we are going to make the peanut butter frosting. Beat butter in a stand mixer on high speed until fluffy, about 2 minutes. Add in peanut butter and mix again for another minute or so. Add in powdered sugar and mix until creamy. Place frosting in bowl, wrap, and put in fridge until ready to frost.

Time to make the chocolate buttercream! Beat butter in a large mixture for about 2 minutes on high speed, until light and fluffy. Add in powdered sugar, cocoa powder, and vanilla extract. Mix again until well combined.

When you are ready to frost the cupcakes, get out a cup and a piping bag. Fill one side of the piping bag with the chocolate buttercream, and the other side with the peanut butter frosting. Pipe onto all of the cupcakes and serve! Enjoy!

-Juliet

Dairy-Free Eggnog Pumpkin Pie

Happy Wednesday! I hope you all have been having an amazing week!

Thanksgiving is right around the corner! I am so excited to start cooking so much food! This eggnog pumpkin pie is SO scrumptious- the eggnog adds a fun twist on traditional pumpkin pie! Another plus to this pumpkin pie is that it is free of dairy and gluten! 

Usually in a pumpkin pie, you use sweetened condensed milk. I created my own dairy-free condensed milk by mixing dairy-free eggnog and organic sugar together in a saucepan, and letting the mixture come to a slow boil and reduce. The end result is a delicious eggnog condensed milk, that is free of dairy!

Onto the recipe!

Dairy-Free Eggnog Pumpkin Pie

For the graham cracker crust;

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup WEDO banana flour
• 6 tablespoons melted coconut oil
• 1 tablespoon coconut sugar 
• 1/4 teaspoon pumpkin pie spice

For the eggnog condensed milk;

• 1 cup dairy-free eggnog (I used So Delicious brand)
• 1/2 cup organic cane sugar (coconut sugar would work as well)
• pinch of sea salt

For the pumpkin pie filling;

• 1 1/2 cups pumpkin puree
• 1 cup dairy-free eggnog condensed milk (read instructions above) 
• 2 large eggs
• 1 teaspoon pumpkin pie spice 
• 1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Grease a 9-inch pie pan. Mix together graham cracker crumbs, coconut oil, spices, and sugar in a small bowl until crumbs form. Press into greased pie pan and bake for about 9 minutes. Remove from oven and let cool.

Mix together pumpkin puree, and eggnog condensed milk in a stand mixer until well combined. Add in condensed milk, pumpkin pie spice, and cinnamon. Mix again until filling is thoroughly combined and creamy. 

Pour pumpkin pie filling into crust, and bake for about 50 minutes, or until center is set and crust is golden. Let cool on kitchen counter, then place in fridge for at least 4 hours. Enjoy!

-Juliet

Grain-Free Potato & Sausage Thanksgiving Stuffing

I can't believe Thanksgiving is only two weeks away! I am so excited to eat all of the yummy food! The food being served at the Thanksgiving table can be not only delicious, but healthy for you as well! This sweet potato stuffing is just as good as traditional bread stuffing, if not better! You get all of the scrumptious flavors, minus the gluten. 

Onto the recipe!

Grain-Free Potato Thanksgiving Stuffing 

• 2 purple potatoes, medium diced
• 2 russet potatoes, medium diced
• 2 sweet potatoes, medium diced
• 5 stalks of celery, thinly sliced
• 1 cup sliced mushrooms
• 1 yellow onion, diced
• 1 lb pork sausage
• 5 tablespoons grass-fed butter
• 1/2 cup no sugar added dried cranberries (re-hydrate in a bowl with about 1/4 cup water)
• 1 tablespoon turkey seasoning
• olive oil, to coat potatoes
• salt and pepper, to taste
• fresh thyme

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss potatoes with olive oil, salt, and pepper. Roast for about 30 minutes, or until fully cooked and crispy.

Heat butter in a large cast iron pan over medium-high heat. Once melted and hot, add in onions, mushrooms, and celery. Season with a little bit of salt, pepper, and turkey seasoning. Once onions are translucent and the celery and mushrooms are cooked, add in pork sausage and continue cooking until pork is completely cooked. Add in cranberries and season with turkey seasoning. Now add in roasted potatoes and continue frying to make the potatoes crispier. Serve with fresh thyme and devour! Enjoy!

-Juliet

Simple Gluten-Free Eggnog French Toast

Happy Tuesday! This eggnog french toast is the most perfect meal to make for breakfast, lunch, and even for dinner! 

Traditionally, eggnog is made with milk, cream, sugar, and whipped eggs. But the other day when I went to the supermarket, I found a dairy-free nog made by So Delicious Dairy Free, that uses coconut milk instead of dairy milk! It is SO tasty! You won't be able to tell that it contains no dairy! It made the french toast super creamy and filled with notes of spices like nutmeg. 

Onto the recipe!

Simple Gluten-Free Eggnog French Toast (serves 4)

• 8 slices of gluten-free bread (I used Canyon Bakehouse)
• 2 large eggs
• 1/2 cup dairy free eggnog
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon 
• coconut oil, to grease pan
• pure maple syrup, to top *optional*

Whisk together eggs, eggnog, nutmeg, and cinnamon in a large bowl. Add in slices of bread and let soak for about 2 minutes.

Heat about 1 tablespoon of coconut oil in a cast iron pan over medium heat. Once hot, add in slices of eggnog soaked bread and fry on each side for about 3 minutes, or until golden brown and crispy. Serve with pure maple syrup, and enjoy!

-Juliet

Three-Bean, Three-Meat, & Three-Pepper Chili

This chili is a great dinner to make on a chilly fall/winter night! It is full of protein and healthy fats. The ingredients include three different types of beans, meats, and peppers! It is perfectly spicy, and has delicious seasonings including paprika, oregano, and cumin. 

Onto the recipe!

Three-Bean, Three-Meat, & Three-Pepper Chili 

• 1 lb ground pork
• 1 lb ground beef
• 1 lb ground chicken
• 6 cups chicken stock
• 4 jalapeno peppers, diced
• 2 poblano peppers, diced
• 4 bell peppers, diced
• 1 yellow onion, chopped
• 32 ounces crushed tomatoes
• 1 (15-ounce) can red kidney beans
• 1 (15-ounce) can pinto beans
• 1 (15-ounce) can black beans 
• 1 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon cumin
• 1/2 tablespoon oregano
• salt and pepper, to taste
• *optional* cilantro, radishes, lime wedges, and sour cream, to garnish

Time to start making this delicious, protein-packed chili! Start by heating about 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add in onions. Saute until translucent, then add in all three peppers. Season with salt and pepper. Once the peppers have slightly softened, add in ground beef, ground pork, and ground chicken. Season with more salt, pepper, paprika, cumin, oregano, and garlic powder. Once the meats are browned, pour in chicken stock, and crushed tomatoes. Reduce heat to medium. Let come to a boil, stirring occasionally. Add in all three beans and continue simmering for at least 20 minutes. Serve with a dollop of sour cream, chopped cilantro, a lime wedge, and sliced radishes. Enjoy!

-Juliet

Sesame-Ginger Marinated Duck Breasts with Roasted Carrots & Broccoli

Happy Tuesday and Happy First Day of November! I can't believe we are already into November- September and October flew by so quickly! 

This recipe is super simple to make, and super healthy for you as well! The sesame-ginger marinade for the duck is complete perfection. It contains coconut aminos (a soy-free alternative to soy sauce,) fresh ginger, garlic, sesame oil, raw honey, and sesame seeds. 

Let's get to cooking!

Sesame-Ginger Marinated Duck Breasts with Roasted Carrots & Broccoli

• 4 duck breasts (skinless)
• seasoning blend (1 tsp black pepper, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1/2 tablespoon sesame seeds)
• 1 cup coconut aminos
• 1/4 cup raw honey
• 4 cloves of garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon sesame oil 
• 1 tablespoon sesame seeds
• 1 cup carrots, sliced into matchsticks
• 1 cup broccoli
• salt and pepper, to taste
• avocado oil, to grease pan

Season duck breasts with seasoning blend. In a large bowl, mix together coconut aminos, raw honey, sesame oil, ginger, garlic, and sesame seeds. Add duck breasts to bowl, cover, and place in fridge for at least 4 hours. 

Preheat oven to 375 degrees. 

Toss broccoli and carrots in avocado oil, and season with salt and pepper, to taste. Place on a baking sheet and bake for about 20 minutes, or until carrots are tender and broccoli is slightly crispy.

Time to cook the duck breasts! Heat about 2 tablespoons of avocado oil in a large cast iron pan over medium-high heat. Once the pan is hot, add duck breasts and sear on each side for about 4-6 minutes, or until the duck reaches a medium or medium-rare doneness. Serve duck with extra sauce, and roasted vegetables. Enjoy!

Dirty Chai Latte

Happy Saturday!! I hope you all are having an amazing weekend! 

Since it's been pretty cold outside lately, I figured I'd post this warming chai latte recipe! Not only is it so delicious, it is healthy for you as well! Coconut milk is used instead of dairy milk, and raw honey is used instead of processed sugar. What makes this chai latte "dirty" is the combination of chai tea and espresso! It is the best of both worlds! 

Onto the recipe!

Dirty Chai Latte (makes 2 servings)

• 2 chai tea bags
• 2 shots of espresso (3 ounces)
• 1 cup of full-fat coconut milk
• 3 tablespoons raw honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg

Steep the 2 chai tea bags in a small pot holding 2 cups of boiling water. Remove tea bags, and whisk in 2 shots of brewed espresso, 2 tablespoons of honey, cinnamon, ginger, and nutmeg. Pour in two coffee mugs. Now, froth the full-fat coconut milk with 1 tablespoon of honey. Pour coconut milk over the dirty chai tea, sprinkle with more cinnamon, and enjoy!

-Juliet

Butter Poached Shrimp in a Lemon Buerre Blanc Sauce

Happy Tuesday! I hope your week is going amazing!!

If you haven't ever poached shrimp in butter before, I highly recommend you trying it! I used Kerrygold grass-fed butter, and oh my goodness- it was complete perfection! The shrimp was so flavorful and perfectly cooked! The lemon buerre blanc sauce is a match made in heaven with the poached shrimp; it adds a great tangy and creamy component to the dish! 

Shrimp poaching in butter = a beautiful sight!

Let's get to cooking!

Butter Poached Shrimp in a Lemon Buerre Blanc Sauce (serves 4)

Poached Shrimp Ingredients; 

• 20 shrimp, cleaned
• 1 stick of grass-fed butter 
• 2 cups of water
• 1/4 teaspoon sea salt
• pinch of black pepper
• 1 sprig fresh thyme

Lemon Buerre Blanc Sauce Ingredients; 

• 1 shallot, finely minced
• 1/4 cup chardonnay
• 1 tablespoon lemon juice
• 2 sticks of grass-fed butter, cut into small cubes
• 1/4 teaspoon sea salt
• 1 pinch of black pepper
• chopped fresh chives, for garnish

We are going to start out by making the lemon buerre blanc sauce. Heat minced shallot, chardonnay, and lemon juice in a saucepan over medium heat. Season with salt and pepper. Once the liquids have absorbed by about fifty percent, remove from heat and whisk in chunks of butter, until emulsified and creamy! Set aside while we make the shrimp.

Heat butter, water, salt, and thyme in a large dutch oven or pot over medium-high heat. Once it starts to lightly boil, add in shrimp, cover, and cook for about 2-3 minutes per side, flipping once. Season with a little bit of salt and pepper. Remove shrimp from pot, serve with lemon buerre blanc sauce, garnish with fresh chives, and serve! Enjoy!!

Gluten-Free Creamy Chicken & Dumplings Soup

Gluten-free chicken and dumplings; let's take a moment to appreciate this. This classic, creamy, and flavorful dish is absolutely delicious and will make your day amazing! I highly recommend you making this for dinner tonight, it will not disappoint! 

I can't believe how well the dumplings turned out! They are light, fluffy, and so yummy! Although this soup does take a little bit of time and attention, the end result is so worth it! 

Let's get to cooking!

Gluten-Free Creamy Chicken & Dumplings Soup

Soup Ingredients;

• 1 lb cubed chicken breasts (lightly coated in gluten-free flour, salt, and pepper)
• 1 cup diced carrots
• 1 cup diced celery
• 1 large yellow onion, diced
• 22 ounces full-fat coconut milk
• 6 cups of chicken stock
• 3 tablespoons WEDO banana flour or any gluten-free flour blend
• 1 teaspoon turmeric 
• 3 tablespoons grass-fed butter
• 3 tablespoons olive oil
• salt and pepper, to taste

Dumpling Ingredients;

• 1 1/2 cups gluten-free all purpose flour blend
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon raw cane sugar 
• 1/2 teaspoon sea salt
• 1/2 cup milk (coconut or dairy)
• 5 tablespoons grass fed butter (cubed and cold)

Heat olive oil in a large pan over medium-high heat. Once hot, add in seasoned chicken breasts and fry for about 5-7 minutes, or until golden brown and fully cooked.

Melt butter and olive oil in a large dutch oven over medium-high heat. Once hot, add in celery, carrots, and onions. Saute until translucent and vegetables are softened (about 10 minutes.) Season with salt, pepper, and turmeric. Whisk in flour to create a roux. Whisk in stock and bring to a complete boil. Now add in coconut milk, cooked chicken, season with more salt and pepper, and let come to a boil.

Time to make the dumplings! Whisk together flour, baking powder, baking soda, cane sugar, and sea salt in a large bowl. Mix in butter until crumbs form, then stir in milk. Make rounded tablespoons of the dough, and drop into boiling soup. Cover, reduce heat to medium-low, and let simmer for about five minutes. Time to serve this delicious dinner! Enjoy!

-Juliet

Gluten-Free S'mores Hand Pies

Everything about s'mores just screams the fall season- plus, the combination of ooey gooey marshmallows, creamy dark chocolate, and crispy graham crackers is complete perfection! S'mores tend to be enjoyed by a crackling bonfire while camping, but can be enjoyed at home too! These hand pies taste like the real deal; the pie crust has the perfect crispiness and flakiness! The pie crust ingredients include WEDO banana flour, a G.F. all-purpose flour blend, and pure grass-fed butter! 

Onto the recipe!

Gluten-Free S'mores Hand Pies

• 3/4 cup all-purpose gluten free flour blend
• 1/2 cup WEDO banana flour
• 1/4 cup gluten free graham cracker crumbs 
• 1/4 teaspoon sea salt
• 8 tablespoons grass-fed butter, cubed
• 1/2 cup milk (coconut, almond, or dairy)
• 1 egg
• egg wash (1 egg whisked with 1/4 cup water)
• 1/2 cup organic cane sugar (coconut sugar works too)
• 1 cup corn-syrup free mini marshmallows
• 1/2 cup dark chocolate mini chips (plus 1/2 cup for glaze)
• 1 tablespoon light agave nectar

Preheat oven to 375. Line a baking sheet with parchment paper. Sprinkle flour on a clean surface, and coat rolling pin in flour. 

Blend flour blend, banana flour, graham crackers, sugar, and sea salt in a food processor. Pulse in cubed butter until crumbs form. Pulse in the egg and 1/2 cup milk until dough forms into a ball. 

Roll dough into a 1/4 inch rectangle. Cut out 14 equal sized squares. Fill one square with marshmallows and chocolate. Top with other dough square, and seal the edges using a fork. Brush on egg wash, place in oven, and bake for about 20 minutes, or until golden-brown. 

While the pies are cooling, we are going to make the chocolate glaze! Melt 1/2 cup chocolate chips in a saucepan over medium-low heat with 1 tablespoon of light agave nectar. Once completely melted and slightly cooled, drizzle onto the hand pies, and sprinkle on a little bit of graham cracker crumbs. Serve and enjoy!

-Juliet

Gluten-Free Mini Tiramisu Cakes

Happy Friday!! Start your weekend off by making this classic, elegant, and absolutely delicious dessert!! If you love coffee, you will definitely fall in love with this treat!

You will have a hard time believing that these cakes are gluten-free; the savoiardis (also known as ladyfingers,) have the perfect light & airy texture, thanks to WEDO banana flour! Banana flour is a gluten-free flour made from unripe green bananas. Many of my recipes use this amazing flour - it works in both sweet & savory dishes!

Onto the recipe! 

Gluten-Free Mini Tiramisu Cakes

Savoiardi Ingredients;

• 4 eggs, separated
• 3/4 cup all purpose gluten free flour blend 
• 1/4 cup WEDO banana flour
• 1/2 teaspoon vanilla extract
• 1/2 cup organic cane sugar (coconut sugar works too)
• pinch of sea salt

Creme Filling Ingredients;

• 8 ounces marscapone cheese
• 8 ounces coconut cream (heavy cream works too)
• 1 cup organic powdered cane sugar
• 2 tablespoons brewed espresso
• 1 tablespoon tia maria 
• pinch of cinnamon

Espresso glaze ingredients;

• 1/2 cup brewed espresso
• 1/4 cup cane sugar
• 1/4 cup tia maria

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

Beat egg yolks in a large bowl for at least 5 minutes, or until very light in color. In a stand mixer, beat egg whites until stiff peaks form. Beat in vanilla, salt, and cane sugar, Fold egg whites into egg yolks. Sift and mix in flour. Pipe onto baking sheet into ladyfinger shapes and bake for 10 minutes, or until slightly golden and light when picked up. 

While the cakes are cooling, we are going to make the filling and glaze! Beat together marscapone and coconut cream in a stand mixer until fluffy. Beat in sugar. Mix in espresso and tia maria. Set aside.

Mix together espresso, tia maria, and sugar. Let sugar dissolve and let cool in fridge until ready to assemble the tiramisu.

Time to assemble! Place one savoiardi cake on a serving platter, brush with espresso, pipe on cream, and repeat until there are four layers. Top with shredded unsweetened chocolate. Serve with espresso and enjoy!

-Juliet 

Chicken & Apple Stuffed Acorn Squash

It is finally starting to feel like fall! I love when it is sunny outside, but not too hot, nor too cold; just perfect!! This stuffed acorn squash will most definitely warm you up on chilly night! The filling is absolutely delicious; it contains ground chicken, crisp green apples, brown rice, bell peppers, and seasonings like nutmeg, cayenne, and cinnamon! Finally, it is all topped off with freshly grated pepper jack cheese! 

Onto the recipe! 

Chicken & Apple Stuffed Acorn Squash (serves 4)

• 2 acorn squashes, halved and seeded
• 1 lb ground chicken
• 2 apples, medium diced
• 2 bell peppers, medium diced
• 1 yellow onion, diced
• 3 cloves of garlic, minced
• 2 cups cooked brown rice
• 1/2 cup shredded pepper jack cheese
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cayenne pepper
• pinch of salt and pepper
• olive oil, to grease pan 

Preheat you oven to 375 degrees. Brush acorn squash halves with olive oil and season with salt and pepper. Roast for 40 minutes. 

Heat about 2 tablespoons of olive oil in a large pan over medium high heat. Add onions and garlic and saute until translucent. Add in bell peppers, apples, and season with salt and pepper. Once apples are slightly softened, add in ground chicken and cook until browned. Stir in cooked brown rice. Season with salt, pepper, cayenne pepper, nutmeg, and cinnamon. 

Time to assemble! Fill acorn squash halves with filling, and top with a handful of shredded cheese. Bake for about 10 minutes, or until cheese is bubbly and golden. Top with fresh chives and devour! Enjoy!

-Juliet

Grilled Pineapple topped with Dairy-Free Coconut Ice Cream & Rum Caramel Sauce

Happy Friday!! Hope you all had an amazing week!!

When you are eating this dessert, you will feel like you are sitting on the beach and soaking up the sun! Although I love the fall flavors and everything pumpkin, I really love the bright and fresh flavors of summer! The grilled pineapple is next level and taste SO amazing with the creamy coconut ice cream, rum caramel sauce, and toasted coconut. You will have a hard time believing this dessert is healthy and free of dairy!!

Onto the recipe!

Grilled Pineapple topped with Dairy-Free Coconut Ice Cream & Rum Caramel Sauce (serves 4)

For the grilled pineapple;

• 4 fresh pineapple ring slices
• 1 tablespoon rum 
• 1 tablespoon coconut sugar
• 1/4 teaspoon sea salt
• coconut oil, to grease grill pan
• 4 cups of dairy-free coconut ice cream, to top 
• 1/2 cup shredded coconut, toasted

For the rum caramel sauce (makes 2 cups)

• 3/4 cup coconut sugar
• 1/4 cup water
• 1/8 teaspoon sea salt
• 1/4 cup rum
• 1/2 cup + 2 tablespoons of full-fat coconut milk

First we are going to soak the four pineapple slices in rum. Season with coconut sugar and salt. Set aside.

While the pineapple slices are soaking, we are going to make the caramel sauce! Heat coconut sugar and water in a medium saucepan over medium heat. Stir occasionally, and let come to a boil and continue to stir until the sugar mixture slightly caramelizes. Add in rum and let boil for another few minutes. Season with sea salt. Remove from heat and immediately whisk in coconut milk. 

Time to grill the pineapple! Heat about 1/2 tablespoon of coconut oil in a grill pan over medium-high heat. Once hot, add on pineapple slices. Grill on each side for about 3 minutes. Remove from grill and let cool for 4 minutes. Top with a scoop of ice cream, drizzle on caramel sauce, and sprinkle with toasted coconut! Enjoy!!

-Juliet

Gluten-Free Pecan Pie Cookies

You all should make these cookies immediately- they will make your day amazing! It has the best of both worlds; pecan pie and a perfect gluten-free cookie pie crust! You will have a hard time believing that these cookies are not only gluten-free, but dairy-free as well! I use spectrum shortening instead of butter in the pie crust. 

Onto the recipe!

Gluten-Free Pecan Pie Cookies

Pie crust ingredients;

• 1 1/2 cups gluten-free all purpose flour blend
• 1/4 cup WEDO banana flour 
• 1/2 cup + 1 tablespoon spectrum shortening 
• 1 large egg
• 2/3 cup water
• 1/2 teaspoon sea salt

Pecan pie filling ingredients; 

• 2 cups chopped pecans
• 3/4 cup agave nectar
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon

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

Whisk together flour and sea salt in a large bowl. Add in butter and mix until crumbs form. Mix in egg and water until a dough forms. Set aside.

Heat agave nectar, coconut sugar, coconut oil, and vanilla extract in a medium saucepan over medium heat. Once boiling, remove from heat. Temper egg into sugar mixture. Whisk in cinnamon. Pour pecans into mixture and mix until thoroughly combined and all pecans are coated.

Flour a clear surface and a rolling pin. Roll dough out to about 1/2 inch thick rectangle. Cut into circles and crimp edges using a fork (create a border, to prevent filling from overflowing out of crust.) Spoon about 1 tablespoon of filling into each cookie. Bake for about 22 minutes, or until golden brown. Remove and let cool for at least 4 hours. Enjoy!!

-Juliet

Dairy-Free Pumpkin Spice Coffee Creamer

Happy Friday!! Start your weekend off by making this dairy-free pumpkin spice creamer! Here's to an amazing weekend!! 

You know the fall season is in full swing when you see pumpkin spice coffee creamers lining up in every supermarket's fridge shelves! Unfortunately, many of those creamers are not dairy-free, and use ingredients such as high fructose corn syrup, and artificial flavors. You won't have to miss out on the pumpkin craze any longer- this dairy-free creamer taste AMAZING! It is super creamy and taste so wonderful in a cup of freshly brewed coffee. There are only FIVE ingredients in this creamer!!

Onto the recipe!

Dairy-Free Pumpkin Spice Coffee Creamer

• 11 ounces coconut cream 
• 1/4 cup pure pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/4 cup organic cane sugar (coconut sugar works too)
• 1 teaspoon vanilla extract

Blend all ingredients in a blender. Pour into a creamer container and place in fridge until ready to use. Pour into your cup of coffee, stir, and enjoy!!

-Juliet

White Chocolate-Cranberry Pumpkin Bread Cookies

Happy Wednesday!! I hope you all have been having a great week!! We are almost to the weekend!

Although I love everything about summer- sunny days, warm weather, going to the beach, and much more- I absolutely LOVE the flavors of fall! Pumpkin, apples, and cranberries are just a few amazing flavors of fall. These gluten-free cookies will make your day 100% better; they are SO delicious! The white chocolate chips add the perfect sweetness and twist! 

Onto the recipe!

White Chocolate-Cranberry Pumpkin Bread Cookies

• 3/4 cup gluten free all purpose flour blend
• 1/2 cup WEDO banana flour
• 1 cup organic cane sugar (coconut sugar will work as well)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• pinch of sea salt
• 8 tablespoons grass-fed butter
• 1 cup pumpkin puree
• 1 egg 
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

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

Beat together sugar and butter in a stand mixer until light and fluffy (about 2 minutes).  Add in pumpkin puree and mix until well combined. Scrape down sides. Now add egg and continue to mix on medium-high speed. Sift in all-purpose flour, banana flour, baking powder, baking soda, salt, and spices to the mixer. Mix slowly at first, then turn up the speed and mix until thoroughly combined. Fold in chocolate chips and cranberries.

Place rounded tablespoons of cookie dough on a parchment paper lined baking sheet. Slightly flatten with a cup, then bake in the oven for about 12 minutes, or until lightly golden. Let cool on a drying rack and enjoy!!

-Juliet

Bacon, Mushroom, & Asparagus Flan

This bacon, mushroom, and asparagus flan is so decadent and rich, yet light at the same time! It is super creamy; you will not be able to tell that it is dairy-free! It is full of protein and healthy fats. Coconut milk is super nutritious, as it contains fiber, vitamin C, calcium, and magnesium. This is the perfect meal to make for breakfast, lunch, or even dinner! 

Onto the recipe!

Bacon, Mushroom, & Asparagus Flan (yields 4 ramekins)

• 1/2 pound of fresh asparagus 
• 1 cup diced portabello mushrooms
• 6 ounces of nitrate-free bacon, diced
• 1 1/2 cups coconut milk
• 7 large eggs, whisked
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Preheat oven to 425 degrees. Grease ramekins with coconut oil.

Bring a pot of salted water to a boil. Make an ice bath. Once the water is boiling, add in fresh asparagus and let boil for about 5 minutes. Drain and immediately place in ice bath to blanch. Then, dice the asparagus and set aside.

In large bowl, whisk together the eggs and coconut milk. Season with sea salt, black pepper, and cayenne pepper. Set aside.

Heat up a cast iron pan. Once hot, add in diced bacon and cook until crispy. Add in mushrooms and cook until softened. Season with salt and pepper.

Time to assemble! Pour half off the egg mixture into the ramekins. Top with bacon, mushrooms, and asparagus. Cover with remaining egg mixture, and sprinkle on more bacon, mushrooms, and asparagus. Place ramekins in a baking tray and fill halfway up with hot water. Cover with foil. Bake for about 35 minutes, then uncover and let cook for another 3-5 minutes or until set and slightly golden. Remove from ramekins and serve! Enjoy!

-Juliet