Saturday, October 29, 2016

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!


Tuesday, October 25, 2016

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!!

Friday, October 21, 2016

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!


Monday, October 17, 2016

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!


Friday, October 14, 2016

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!


Tuesday, October 11, 2016

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!

Friday, October 7, 2016

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!!


Tuesday, October 4, 2016

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!!