Monday, May 30, 2016

Crispy Gluten-Free Fried Cod with a Dijon Aioli Sauce

This dish is absolute perfection! 

I was actually going to title this recipe "The Most Perfect Fried Cod," because it seriously is one of the BEST fried cod fish I've ever made! The coating is super crispy, and the cod did not dry out at all! Even though the fish is perfect by itself, the dijon aioli is a great component that adds amazing flavor and a slight spiciness to the dish. I could honestly eat this every single day!!

Let's get to cooking!

Crispy Gluten-Free Fried Cod with a Dijon Aioli Sauce (serves 4)
  • 4 cod fillets
  • 1/2 cup WEDO banana flour 
  • 1 cup gluten-free breadcrumbs
  • 2 eggs
  • 1/2 cup coconut milk
  • 1 teaspoon paprika 
  • 1/2 cup mayonnaise 
  • 1/4 cup lemon juice
  • 2 tablespoons dijon mustard
  • pinch of cayenne pepper
  • salt and pepper, to taste
  • avocado oil, to fry
Whisk together mayonnaise, lemon juice, dijon mustard, cayenne pepper, and salt in a small bowl. Set aside. 

Dry cod fillets. Season with salt, pepper, and paprika. Whisk together eggs and coconut milk. Coat cod in banana flour, then dip in egg, then coat in the gluten-free breadcrumbs. Repeat until all cod fish are breaded. 

Heat avocado oil in a large pan over medium high heat. Once hot, add all four cod fillets. Fry for about 4 minutes per side (you will know the fish is done when it starts flaking.) 

Serve cod over salad, top with aioli, garnish with a fresh lemon slice, and enjoy!


Friday, May 27, 2016

Chocolate Peanut Butter Chia Pudding

Happy Friday! 
Yes, it is finally Friday! The weather today is sunny and 85 degrees! Today is the perfect day to make this chia pudding, since it is no-bake and super quick & easy to make! It will give you a boost of protein, resistant starch, antioxidants, and fiber. Along with all of the health benefits, this chia pudding is so delicious! 
Onto the recipe! 

Chocolate Peanut Butter Chia Pudding
  • 1/2 cup chia seeds
  • 3 cups almond milk or coconut milk
  • 1/3 cup chocolate protein powder
  • 1/3 cup powdered peanut butter
  • 2 tablespoons cacao powder
  • 2 tablespoons WEDO banana flour
  • 1 tablespoon raw honey
Whisk together almond milk, raw honey, chocolate protein, peanut butter, cacao powder, and banana flour in a large bowl. Add in chia seeds and stir. Wrap bowl and place in fridge for about 15 minutes to thicken. After it has thickened, scoop into bowls, top with a dollop of peanut butter & chocolate chips! Enjoy!

Tuesday, May 24, 2016

Blueberry-Blackberry Banana Flour Hand Pies

Happy Tuesday!!

Summer is almost here, and I am SO excited about it! It is finally starting to get warmer outside! After enjoying the beautiful weather we have had the past couple of days, I decided to make a fresh gluten free pie! The blackberries and blueberry filling is super flavorful, and the banana flour pie crust is absolute perfection; you won't be able to tell it's gluten free!
Onto the recipe! 

Blueberry-Blackberry Banana Flour Hand Pies 

Dough Ingredients;

  • 1 cup all-purpose gluten-free flour blend
  • 1/3 cup WEDO banana flour 
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon salt
  • 1/3 cup melted butter
  • 3/4 cup almond milk (coconut works too)
  • 1 large egg
Filling Ingredients; 

  • 1 cup fresh blueberries 
  • 1 cup fresh blackberries
  • 1/2 cup water 
  • 1/3 cup coconut sugar (cane works too)
  • 1 teaspoon lemon juice
  • zest of 1 lemon
First, we are going to make the dough. Whisk together dry ingredients in a bowl, then add in melted butter, milk, and egg. Whisk until thoroughly combined. Knead for about 3 minutes, then roll into a ball, wrap in plastic wrap, and place in fridge for at least 1 hour to chill. Chilling helps make the dough easier to roll out.

Now we are going to make the blueberry blackberry filling! Heat blueberries, blackberries, water, coconut sugar, lemon juice, and lemon zest in a large saucepan over medium heat. Stir until it comes to a slow boil, then reduce to medium-low heat and let reduce until slightly thickened.

Heat avocado oil in a fryer at 350 degrees.

Remove dough from fridge and start rolling into a rectangle on a floured surface. Using a cup, cut out dough into circles. Place about 1 tablespoon of filling onto circle of dough, then top with another piece of dough, and seal using a fork. Repeat until all hand pies are made.

Once the fryer is hot, add in a couple of hand pies. Fry on each side for about 3 minutes, or until golden. Remove, let cool, sprinkle with organic powdered sugar and devour! Enjoy!!


Friday, May 20, 2016

Cranberry-Pistachio Chocolate Bark

Happy Friday!!
This cranberry pistachio chocolate bark is the perfect treat to make to start the weekend off right! This chocolate bark has the perfect balance of sweet and salty. Not only is it super blissful, it is pretty healthy for you as well! The chocolate is 70%, so it doesn't contain all that much sugar. Cocoa contains antioxidants, and magnesium. Chocolate lovers rejoice!! 

Onto the recipe!

Cranberry-Pistachio Chocolate Bark

  • 3 cups 70% dark chocolate chips 
  • 1 tablespoon coconut oi1
  • 1/2 cup chopped pistachios 
  • 1/2 cup dried cranberries 
  • pinch of salt 
Line a baking sheet with wax paper. Set aside. 

Heat chocolate chips, coconut oil, and salt in a saucepan over medium-low heat. Continuously stir until completely melted. Pour onto baking sheet and spread out using a spatula. Immediately top with cranberries and pistachios. Place in fridge for about 2 hours, or until solid. Cut into triangles and devour! Enjoy!!


Monday, May 16, 2016

Quinoa Fruit Salad with a Mint Balsamic Vinaigrette

Happy Monday!
This quinoa fruit salad is full of so many flavors and is so light and refreshing! Quinoa is gluten-free, contains protein, potassium, and vitamins. I want to eat this salad everyday! It is perfection! 
Let's get to cooking!

Quinoa Fruit Salad with a Mint Balsamic Vinaigrette 
  • 2 cups red quinoa
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 1/2 cup kiwis, chopped
  • 1/2 cup raspberries
  • 1/4 tablespoons balsamic vinegar
  • 1 tablespoon avocado oil
  • 1 bunch of mint, roughly chopped
  • salt and pepper, to taste
Whisk together balsamic vinegar, avocado oil, mint, salt, and pepper in a small bowl. Set aside. 

Bring 4 cups of salted water to a boil in a pot. Once boiling, add red quinoa, stir, and reduce to medium-low heat and let cook for about 12 minutes. Stir occasionally.

Once the quinoa has finished cooking, transfer to a large bowl. Once it has cooled, add in fruits, and vinaigrette. Mix until thoroughly combined.  Wrap bowl and place in fridge until ready to serve. Enjoy!


Friday, May 13, 2016

Dairy-Free Hot Chocolate Ice Cream

Happy Friday!!!
Every weekend should start off with ice cream! This hot chocolate ice cream is super creamy and chocolaty, but is completely free of dairy! This ice cream is pretty healthy for you, since it contains coconut milk; coconut milk is highly nutritious, it contains vitamins, fiber, and calcium. Also, you do not need an ice cream maker to make this, it is no-churn!

Onto the recipe!!

Dairy-Free Hot Chocolate Ice Cream

  • 1/2 cup dark chocolate chips
  • 2 tablespoons cacao powder
  • 2 cups full-fat coconut milk
  • 1 cup coconut cream
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini marshmallows
Heat coconut milk, coconut cream, and dark chocolate chips in a double boiler over medium heat. Whisk continuously until it comes to a slow boil. Whisk in coconut sugar, cacao powder, and vanilla extract.

Once the ice cream mixture has cooled, place in a bread pan or container (I used a WEDO banana flour container) and place in freezer for about 4 hours. After four hours, scoop out ice cream, place in a bowl or cone, top with marshmallows, and eat! Enjoy the weekend!!


Tuesday, May 10, 2016

Chocolate Covered Strawberry Banana Flour Cake

Happy Tuesday!
Oh my goodness, this cake is perfection! It is perfectly sweet, fluffy, and not dry at all! This cake is not only gluten free, but grain free as well! WEDO banana flour is the best gluten free flour ever. I was so amazed after I took the first bite; I want to eat this cake everyday! 
Onto the recipe! 

Chocolate Covered Strawberry Banana Flour Cake (makes 2 small layer cakes)

Cake Ingredients: 
  • 1 cup WEDO banana flour 
  • 1/2 cup cacao powder
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 cup cane sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk 
  • 1/2 cup sour cream
  • 3 large eggs
  • pinch of salt
Strawberry Simple Syrup Ingredients: 
  • 1/2 cup cane sugar
  • 1 cup water
  • 1/4 cup strawberry liquor 
Strawberry Frosting Ingredients: 
  • 2 8-ounce packages cream cheese, softened
  • 1 cup organic powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup beet juice
  • 1/4 cup strawberry jam
  • 1 cup dark chocolate chips 
  • 1 tablespoon coconut oil 
  • chocolate covered strawberries, to garnish 
Preheat oven to 375 degrees. Grease an 8*8 cake pan with coconut oil. Whisk together banana flour, cacao powder, coconut sugar, cane sugar, salt, and baking powder in a large bowl. Whisk in eggs, buttermilk, sour cream, and vanilla extract. Continue whisking until well combined. Pour into cake pan and bake for about 30 minutes, or until a toothpick comes out clean.'

Now we are going to make the strawberry simple syrup! Heat sugar and water in a pan other medium heat. Once the sugar is dissolved, remove from heat and let cool completely. After the simple syrup is cooled, add in strawberry liquor. Set aside. 

Once the cake has finished baking and is cooling, we are going to make the strawberry frosting! In a stand mixer, mix cream cheese and powdered sugar on medium high speed. Add in vanilla extract, beet juice, and strawberry jam. Mix until well combined.

Once the cake has cooled, cut into 8 round circles. We are going to start layering the cakes! Pour on a little bit of the strawberry simple syrup. Then top with about 1 inch of frosting. Top with another circle, then frost another inch of frosting, then finally add the third layer, and top with frosting. Spread frosting all over to cover the cake. Repeat with second cake.  

Now we are going to cover the cake with a chocolate ganache! Heat chocolate chips in a double boiler over medium low heat. Stir until melted, then add in coconut oil. Continue stirring until chocolate and oil is melted. Pour over cake, then top cake with chocolate covered strawberries. Devour! Enjoy!


Friday, May 6, 2016

Gluten-Free Kentucky Derby Pie

Yes, it is finally Friday!! I have been anxiously waiting to post this recipe! Since tomorrow is the Kentucky Derby, I figured I'd share the recipe today. This pie is absolutely divine, it is almost like a pecan pie and chocolate chip cookie pie combined, which is perfection! This dessert will not disappoint and you will not be able to tell that it is gluten-free!
Onto the recipe!

Gluten-Free Kentucky Derby Pie

  • 1 banana flour pie crust 
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons grassfed butter, melted
  • 1 cup coconut sugar
  • 2 eggs 
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup WEDO banana flour 
  • 1 cup pecan halves
  • 1 cup dark chocolate chips 
  • 1/3 cup bourbon 
  • pinch of salt
Preheat oven to 375 degrees. Make banana flour pie crust and let cool.

Whisk together coconut oil, butter, sugar, eggs, vanilla extract, bourbon, and salt in a large bowl. Add in WEDO banana flour, pecan halves, dark chocolate chips, and stir until thoroughly combined. Pour filling into pie crust and bake for about 40 minutes, or until golden brown. Serve and enjoy!!


Wednesday, May 4, 2016

Bourbon-Bacon Deviled Eggs

Happy Wednesday!
Oh my goodness, y'all; These are the most delicious deviled eggs ever, and are perfect for serving as appetizers for the Kentucky Derby! I am so excited to watch the best 2 minute long race, along with eating all of the delicious food. The spicy and creamy filling goes so well with the sweet bourbon candied bacon! 
Onto the recipe!

Bourbon-Bacon Deviled Eggs
  • 12 large eggs
  • 12 slices of nitrate-free bacon
  • 1/3 cup bourbon 
  • 1/2 teaspoon cayenne 
  • 1 tablespoon coconut sugar
  • 3/4 cup mayonnaise 
  • 1 tablespoon horseradish mustard
  • salt and pepper, to taste
  • scallions, sliced, for garnish 
Place bacon into a bowl with bourbon and let marinate for about 1 hour. 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place bacon slices onto pan, and sprinkle with cayenne, coconut sugar, and pepper. Bake for about 15 minutes, flipping once halfway through. 

Bring a pot of salted water to a boil. Once boiling, add eggs and let boil for about 10 minutes. Once they have finished boiling, drain and peel of shell. Halve eggs and scoop out yolks. Place yolks into a small bowl. Add in mayonnaise, horseradish mustard, salt, and pepper. Whisk together until creamy. 

Time to assemble! Place yolk filling into a pipping bag. Pipe filling into egg white halves, top with piece of bourbon bacon, and scallions. Repeat, devour, and enjoy!

Monday, May 2, 2016

Gluten-Free Muffuletta Vegetable Tacos

Happy Monday!
These vegetable filled tacos are packed with so many delicious flavors and are super light! The cucumber-radicchio salad is so refreshing and adds the perfect crunch to the tacos! In case you do not know what Muffuletta is, it is an AMAZING olive and vegetable salad! It contains kalamata olives, carrots, celery, capers, and more! 
Let's get to cooking!

Gluten-Free Muffuletta Vegetable Tacos
  • 1/2 cup muffuletta
  • 1 bell pepper, sliced
  • 1/2 cup mushrooms, sliced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cucumber, sliced
  • 1 head of radicchio, shredded
  • 1/4 cup feta cheese
  • 6 corn torillas
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • salt and pepper, to taste
First, we are going to make the cucumber-radicchio salad. Mix together sliced cucumbers, radicchio, olive oil, apple cider vinegar, salt, and pepper. Set aside.

Heat olive oil in a large pan over medium-high heat. Once hot, add in onions and garlic. Saute until translucent. Add in bell peppers and mushrooms. Cook until vegetables are softened, about 4 minutes, then add in muffuletta. 

Heat up a grill pan, then when it's hot, add corn tortillas. Grill each side for about 1-2 minutes. Time to plate! Place tortillas on a taco stand, then fill with vegatable filling, cucumber-radicchio salad, and then top with feta cheese! Devour and enjoy!