Tag Archives: Dairy Free

Lemon Garlic Dill Tilapia

With warmer weather finally here, my recipe rut that I was in seems to be thawing out. I apologize for not posting much lately. I also feel happier and ready for lighter dishes that don’t seem so appealing during the cold weather. This fish dish is a great spring dish that goes great with a rice  or quinoa dish and various vegetables including spinach as pictured below or asparagus. I made this on one of the nights that my husband had work and had the leftovers the next day for lunch. Very flavorful and tender without being unhealthy. Hope you enjoy this as much as I did, here is the recipe:

Lemon Garlic Dill Tilapia – Serves 4

Ingredients:

  • 4 fresh or frozen then thawed Tilapia filets (mine were about 4 ounces each)
  • 1/4 of a teaspoon of garlic powder
  • 1 teaspoon of dried dill
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of sea salt
  • Extra virgin olive oil cooking spray or extra virgin olive oil
  • 1 lemon sliced into wedges for serving with the fish

Directions

  1. On medium-high heat, heat up a large pan.
  2. Mix garlic powder,  dried dill, black pepper, and sea salt together in a small bowl to make your seasoning mix.
  3. Coat each side of the fish lightly with this seasoning mix and then with cooking spray or olive oil.
  4. Once the pan is fully heated (about two to three minutes depending on your stove),  arrange your seasoned tilapia in the pan.
  5. After about three minutes, very gently move fish in the pan to prevent the fish from sticking to the pan.
  6. Cook fish for another three to four minutes and then gently flip each fish filet.
  7. Cook four to five more minutes, or until lightly golden brown.
  8. Squeeze lemon over the fish and enjoy.
Served over seasoned spinach in this picture.
Shown here served over seasoned spinach sauteed in extra virgin olive oil.
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Easy Sloppy Joes

This is a recipe I formulated to be similar to the sloppy joes that my grandmother has made for our family. It also is one that my husband asks me to make at least once a month and can be eaten a few different ways. While you can eat this on a gluten free roll or bread, my favorite way to eat this is over brown rice. I also sometimes serve this with veggies and oven baked fries and eat it on its own. Here is the recipe:

Easy Sloppy Joes – Serves 4 to 6

Ingredients:

  • 1 pound of lean ground beef
  • 1/2 cup of diced onion
  • 1/3 cup of ketchup
  • 1/4 cup of barbecue sauce
  • 1 tablespoon of dark brown sugar
  • 1/2 teaspoon of black pepper

Directions:

  1. Place ground beef and diced onion into a large pan.
  2. Season ground beef and diced onion with black pepper.
  3. Brown ground beef and onion on medium heat, should take about 5-7 minutes.
  4. Drain the excess fat using a strainer and place ground beef and onions back into the pan.
  5. Stir in remaining ingredients and simmer covered for about 15-20 minutes, stirring occasionally.
  6. Once the sloppy joes are at a consistency that you like, serve and enjoy! If they end up too sloppy, simmer the sloppy joes uncovered for a few minutes.

Easy Sloppy Joes

Chili Lime Chicken

Was trying to come up with a new chicken recipe to serve for dinner. At my house we mostly eat chicken for our meat since eat healthy food at home most of the time, chicken is cheaper than many other meats, and my husband is allergic to fish and shellfish. This chicken is great on its own with or without the cheese served with rice and veggies or can be used in Mexican style dishes such as chicken fajitas, chicken tacos using corn tortillas, in homemade chicken enchiladas, or as part of a homemade burrito bowl. It has flavor, but is mild in terms of spiciness.

Chili Lime Chicken – Serves 4

Ingredients:

  • 4 boneless, skinless chicken thighs or breasts
  • 2 Tablespoons of chili powder
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of sea salt
  • 1 lime
  • 1/4 cup of shredded cheddar cheese (optional)
  • Cooking spray

Directions:

  1. Preheat oven to 400 degrees.
  2. Coat both sides of the chicken with chili powder, sea salt, and pepper.
  3. Spray a small baking sheet with cooking spray.
  4. Squeeze lime over the chicken.
  5. Bake chicken in the oven until chicken is heated through , about 20 minutes.
  6. Flip each chicken piece and top each piece of chicken with 1 Tablespoon of sharp cheddar cheese if using cheese.
  7. If using cheese, bake for 5 more minutes or until cheese is melted.
  8. Serve and enjoy!

Chili Lime Chicken

Tuna Burgers

This will be the first fish/seafood recipe on this blog.  This is a cross between a crab cake and a salmon burger. These can be eaten like a crab cake with aioli or tartar sauce or like a burger using tuna melt fixings like cheese and tomato on a gluten free bun or lettuce leaves. I don’t cook a lot of seafood or fish at home since my husband is very allergic to all fish and seafood. However,  I make these and some other seafood/fish dishes when he is not home. I do enjoy seafood and fish, but don’t eat either of these more than a few times a month due to my husband’s allergies and the fact that most seafood and fish is expensive. I also converted these into a gluten free and paleo friendly recipe using almond meal from Trader Joe’s in place of the bread crumbs. These are budget friendly for a fish dish though and are easy to make, enjoy!

Tuna Burgers – Makes 2 large burgers or 4 smaller burgers

Ingredients:

  • 4oz can of tuna
  • 1 egg
  • 1/3 cup of almond meal or almond flour
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of black pepper
  • 1/8 teaspoon of salt
  • 2 Tablespoons of extra virgin olive oil or olive oil cooking spray
  • Optional: 2 slices of mozzarella or cheddar cheese

Directions:

  1. Mix tuna and egg together in a medium sized bowl until both ingredients are completely mixed together.
  2. Add almond meal/flour, onion powder, garlic powder, black pepper, and salt and mix them completely into the tuna mixture.
  3. Coat a medium sized pan with extra virgin olive oil or olive oil cooking spray.
  4. Form 2 tuna patties and fry them in a large pan on medium heat for 10 minutes, flipping halfway through.
  5. Add a slice of cheese to each patty if using cheese after flipping the tuna patties halfway though.
  6. Serve and enjoy on your plate, cut into bite sized pieces for a salad, on romaine lettuce leaves, or on a gluten free hamburger bun with the condiments of your choice.

Tuna Burger

Berries and Cream Protein Smoothie

With the cold weather continuing and the holiday season being over, I have been trying to eat healthier and have also been getting tired of winter. This smoothie was my temporarily getaway from winter this morning. As someone that was born in the Spring, once the holidays are over, I look forward to Spring and wish for the rest of winter to be gone. Since fresh berries are very expensive in the winter and aren’t very fresh, I used frozen berries and milk in this smoothie. Frozen berries are often cheaper this time a year, I get mine from Trader Joe’s. I also used vanilla protein powder to give it the “cream” effect and to make me full longer. Just be sure to check the protein powder you buy for gluten, some brands are not gluten free. I used Designer Whey vanilla, which is gluten free and is sweetened with Stevia. This is perfect for a light breakfast or shared with someone as a snack or healthy dessert. Here is the recipe:

Berries and Cream Protein Smoothie – Makes 1 large smoothie or 2 smaller smoothies

Ingredients:

  • 2 cups of frozen mixed berries (my frozen blend had strawberries, blueberries, raspberries, and blackberries)
  • 1 1/2 cups of milk (any kind of milk will work)
  • 1 scoop of vanilla protein powder

Directions:

  1. Place frozen mixed berries and milk in the blender and puree until everything is blended together and all chunks of fruit are completely smooth.  Feel free to add additional milk if you want your smoothie to be thinner.
  2. Add vanilla protein and blend until protein powder is completely blended with the smoothie mixture.
  3. Serve and enjoy!

Mixed Berry Protein Smoothie

Sugar N Spice Baked Apples

I have noticed that many people have a preference for salty or sweet when it comes to snacks. I am more of a sweets person and often like to have something sweet for my evening snack/dessert after dinner.  However, eating cookies, cake,  candy, and other sweet treats are not something I want to be eating everyday for health reasons. On an average night I usually do healthier desserts like these baked apples. Baked apples are perfect for a healthier dessert that is delicious and takes care of that sweet craving. I have been making these for several years now in the fall and winter months when apples are in season and are cheaper to buy than most other fruits. These are great on their own or served with vanilla ice cream, vanilla yogurt (regular or Greek works), or whipped cream.

Sugar N Spice Baked Apples – Serves 2

Ingredients:

  • 2 apples
  • 1 Tablespoon of dark brown sugar, packed
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of pumpkin pie spice
  • 1 Tablespoon of softened butter or margarine

Directions:

  1. Preheat oven to 375 degrees.
  2. Wash and dry apples. Cut the apples in half and remove the core.
  3. Place apples on a small, non-stick cookie sheet with the cut, flat side facing up.
  4. Mix brown sugar, pumpkin pie spice, and cinnamon together in a small bowl to make your sugar and spice mix.
  5. Spread the top of each apple with butter.
  6. Coat each apple half with the sugar and spice mix.
  7. Bake apples for 25-30 minutes or until apples are fork tender and soft.
  8. Serve on its own or with Vanilla ice cream, vanilla yogurt, or whipped cream and enjoy.

Meatloaf Burger Patties

With the weather cooling down outside, things like meatloaf, casseroles, soups, Chilis, and other warm foods come to mind for meal ideas. This recipe brings the two together and makes meatloaf something you can make for a quick weeknight dinner. I kept it burger consistency while adding meatloaf components to make this burger taste like meatloaf. This burger is also perfect for a easy to assemble meatloaf sandwich.

Meatloaf Burger Patties – Serves 4

Ingredients:

  • 1 pound of ground meat (can use any kind you like, I used 90% lean ground beef)
  • 1 tablespoon of Worcestershire Sauce (check label to make sure your Worcestershire Sauce is gluten free, I used Lea and Perrins Worcestershire Sauce.)
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • Cooking spray or oil (optional, use if using extra lean ground meat)

Directions:

  1. Defrost ground meat before starting your recipe.
  2. Mix Worcestershire Sauce in with ground meat in a mixing bowl.
  3. Add remaining ingredients to ground meat and throughly mix everything together.
  4. Form meat into 4 burger patties.
  5. Cook in a large pan or skillet on medium heat for about 10-12 minutes, flipping patties halfway through. They will be ready when they are lightly browned and the juices run brown and clearish. (If using ground turkey or extra lean ground meat, lightly coat the pan with oil or cooking spray).
  6. Serve on a gluten free bun or gluten free bread with ketchup or on your plate as you would traditional meatloaf. I ate mine on my plate with a baked sweet potato and veggies as you can see below:

Enjoy and feel free to grill or oven bake these if you choose, I bet they would also be great cooked using these methods. Let me know if you try this recipe.

Flourless Peanut Butter Chocolate Chip Cookies

I have had a few successes and some major errors when it comes to baking gluten free desserts. This is the widely shared and used  flourless peanut butter cookie recipe on various recipe websites taken to the next level. I have made that recipe which usually has 1 cup of peanut butter, 1 cup of sugar, and 1 egg. I found it to be a good cookie, but too sweet for me. After a few tweaks and the addition of chocolate chips, I have come up with a moist, delicious cookie that will satisfy every peanut butter and chocolate craving. I made this final, perfected recipe and doubled the recipe to make a large batch of cookies. I brought these cookies to one of my closest friend’s birthday party yesterday. I hope you enjoy these as much as my friends and I did. Perfect to enjoy for a special treat at home or double the recipe for a party or gathering with friends and/or family.

Flourless Peanut Butter Chocolate Chip Cookies – Makes about 2 dozen cookies

Ingredients:

  • 1 cup of peanut butter
  • 1/2 cup of white sugar
  • 1/4 cup of dark brown sugar
  • 1/2 teaspoon of pure vanilla extract
  • 1 large egg
  • 1/2  cup of semisweet or dark chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, mix the peanut butter, brown sugar, white sugar, vanilla, and egg until well combined.
  3. Add chocolate chips and gently mix them in until they are evenly dispersed through the dough.
  4. Use 1 tablespoon of the mixture per cookie and place cookies about 1 inch apart onto cookie sheets. Roll cookie into ball and slightly flatten each cookie with a fork or the palm of your hand (if you over flatten them, they will end up more crunchier and flat instead of soft and chewy).
  5. Bake until golden around the edges or about 10 to 12 minutes. Leave cookies on cookie sheets for about 10 to 15 minutes.
  6. Then gently remove cookies with spatula and put cookies onto a cooling rack or a big plate.
  7. Serve and enjoy when cookies are cooled to room temperature, which will take about 1 hour. These cookies taste best when they are room temperature. Store cookies in a tightly sealed container or Ziploc bag, they will be good for at least a few days.

Flourless Peanut Butter Chocolate Chip Cookies

Recipe Review – Pumpkin Spice Syrup

I made the pumpkin spice syrup this morning from Baker Girl this past weekend. I made mine sugar free with Splenda and substituted the nutmeg, ginger, and cloves with 1 teaspoon of pumpkin pie spice. Came out fantastic and tastes as good, if not better than Starbucks’ Pumpkin Spice. I actually liked it better. Easy and cheap to make, definitely worth a try! Definitely makes a cup of coffee with milk a bit more special and is great for a homemade pumpkin latte or pumpkin chai tea latte. To see the original post, visit http://buddingbaketress.blogspot.com/2011/09/pumpkin-spice-syrup-for-homemade.html. Here is the my slightly modified version of the recipe I made from Bakergirl:

Pumpkin Spice Syrup for Homemade Pumpkin Spice Lattes (makes about 2 cups of syrup)

Ingredients:

  • 1/3 cup pumpkin puree (fresh or canned)
  • 1 cup sugar (I used Splenda)
  • 1/2 teaspoon vanilla
  • 1 1/4 cups water
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Directions:

  1. Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
  2. Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
  3. Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated.
Image of Pumpkin Spice Latte using homemade syrup. This picture is from Bakergirl’s original post.

Cinnamon Almond Cake in a Mug

One of the hardest parts of eating and cooking gluten free for me is dessert. Baking gluten free can be very frustrating. Especially when you are new at gluten free baking. I am still learning how to bake gluten free and I have been gluten free for almost six months. As difficult as baking gluten free can be,  this recipe is very easy to make and other than the almond flour/meal, all of the ingredients are easy to find at your local supermarket. This cake is not only great for dessert with some ice cream or whipped cream, but also on its own for breakfast.

Luckily, if you own a food processor, blender, or coffee grinder, you can easily make your own almond flour, almond meal, and other nut flours at home. For almond flour, you pulse blanched almonds in your blender, coffee grinder, or food processor until ground. Almond meal uses regular almonds and will be less fine in texture than almond flour. When pulsing the nuts, be sure not to over grind the nuts or you may end up with almond butter. Then sift the almond flour into a bowl using a sifter and store for later use. For additional instructions and visuals for making almond flour and almond meal, read this: http://www.pastrypal.com/2010/12/pastry-technique-make-your-own-almond-flour/. This method can be also used to make other nut flours.

Cinnamon Almond Cake in a Mug – Serves 1 to 2

Ingredients:

  • 2 tablespoons of unsweetened applesauce
  • 1 large egg
  • 1/2 teaspoon of pure vanilla extract
  • 1/4 teaspoon of ground cinnamon
  • 2 teaspoons of dark brown sugar, unpacked
  • 1/8 teaspoon of baking soda
  • 1/3 cup plus 1 tablespoon of almond flour or almond meal (I used almond meal from Trader Joe’s)
  • 1/8 tsp of salt

Directions:

  1. Put dark brown sugar, cinnamon, salt, baking soda, and almond flour into a small bowl.
  2. Mix everything in the bowl together.
  3. Add 1 large egg, vanilla extract, and unsweetened applesauce into bowl.
  4. Stir until all ingredients are completely mixed together.
  5. Spoon mixture into a coffee mug. Make sure you use at least a standard sized mug or a bigger mug.
  6. Microwave for 1 minute and 15 seconds to 2 minutes, depending on the wattage of your microwave (I have a 1300 watt microwave and my cake took 1 minute and 15 seconds). After the first 30 seconds, you may have to open the door of your microwave every 15 to 20 seconds for a few seconds due to the cake rising while cooking.
Almond Cake
As you can see, the cake deflates some after being removed from the microwave,

Enjoy! Great on its own or with a scoop of vanilla ice cream, some vanilla or cream cheese frosting, or whipped cream.