b.good - healthy, local, delicious and gluten free

b.good is a restaurant we fell in love with on a recent trip to Portland and Wiscasset Maine. We visited the Portland store at least three times in our five days in Maine. The other two days we were in Wiscasset.

The Portland, Maine store employees were friendly and helpful in keeping our food gluten free and so delicious. The six of us tried just about every gluten free item on the menu from burgers to salads to kale and quinoa bowls. Everyone absolutely loved everything. Especially awesome are the kids meals. We loved it so much it just didn't seem worth the bother to look up other safe restaurants.

The photo on the right is our last visit up in Maine. Loved the brick and the photos of the local farmers.

So the wait for the Raleigh store seemed ever so long. But open it did last week!

Chris, Joe and I went on Friday for lunch. This was their second day open and the line started clear across the restaurant. We obviously were not the only people anxiously waiting for them to open. The line moved quickly and the young man taking our order was friendly and capable. He quickly told us the couple of items we couldn't have and assured us the rest were safe.

The look of the Raleigh store is fresh and new and the farmer photos are local to our area. I was happy to later hear that JMF Photography took their photos.

We ordered and found a spot at the counter in front of the window to sit.  While I all but stopped drinking sodas years ago, at b.good I indulge with their outstanding Maine Roots soda. My family loves lots of their flavors but I always get the root beer. It's just like what we had growing up ages ago - creamy and perfect.

The guys' burgers and my chicken sandwich were perfect. The toppings are fresh and local, as are the burgers and chicken breasts. The veggie patties are house made and vegan (but not gluten free).

But the fries are amazing. If you're gluten free you know what a big deal safe gluten free fries are but at b.good you can get sweet potato or regular fries. Both are absolutely awesome.

The next day Marc, Marie, Aiden and I ran in for lunch. We arrived just before the doors opened and by the time they did open there was another family waiting with us. Several others filled tables before long.

The crowd Friday at lunch was definitely a work crowd and the Saturday lunch crowd was mostly young families. Steve Woodward, the owner said he was pleased with the lunch turnout but also pleasantly surprised by the dinner crowds, many of whom live in the apartments above the restaurant. How convenient would it be to just pick up dinner and take it right upstairs?? It seems a perfect location for everyone.

Marc and Marie ordered burgers and I ordered the spicy avocado lime kale and quinoa bowl.  It was my first b.good bowl and I ordered it as a healthy and maybe lighter choice. It was such a great combination of fresh veggies with a very spicy and flavorful sauce that I have a new favorite. So fresh and satisfying.

One thing I really love about b.good is their kids meals. Our sweet Aiden loves to eat and Marie and Marc feed him real, whole foods. The kids meals at b.good live up to their requirements and Aiden loves them.

Saturday he enjoyed a bunless turkey burger (freshly grilled and juicy) and a side of veggies. He loved the tomatoes, mushrooms, carrots and kale.

Aiden - so happy and busy with his kid's meal.

It's so nice to be able to walk into a restaurant and know that we can all enjoy healthy, local and delicious food without a worry about gluten. I can't recommend b.good highly enough.

Happily shared on Gluten Free Wednesdays at Gluten Free Easily!

Double Chocolate Peanut Butter Brownies

For the last year I have been making Elana Amsterdam's brownie recipe. It is so perfect in taste and texture and since calls for an entire jar of almond butter it's got a good protein to carbohydrate balance for us. Everyone who tries it likes it, it is simple and fast to make so I haven't tried another in all that time. I usually cut the honey a bit and the end result is still sweet and delicious. They also tend to stay moist and pack well without getting crumbly, unlike some I've made with gluten free flours.

Elana's Pantry is such a great resource and while I have given many of my cookbooks away, I hold on two of Elana's. They are carefully written and everything I have tried has turned out perfectly.

Yesterday I used peanut butter and upped the cocoa for a little change. While the almond butter gives a mild flavor in the original recipe, the same amount of peanut butter really jumps out. The extra bit of cocoa seemed to balance it nicely. I like to sprinkle mini chocolate chips on top to dress them up a bit instead of mixing them in the batter.

Because almonds are a high salicylate food making Elana's recipe with almond butter is Feingold stage 2, this peanut butter variation makes them a Feingold stage 1, gluten free, casein free treat.

Double Chocolate Peanut Butter Brownies
Preheat oven to 325 degrees

16 ounces     Organic Creamy Peanut Butter
1 1/4 Cups.   Honey (yes, 1 and 1/4 Cups)
3/4 cup        Cocoa
2 large.         Eggs
1 teaspoon   Vanilla
1 teaspoon    Baking Soda
1/2 teaspoon Himalayan or Sea Salt
1/2 cup         Enjoy Life Chocolate Chips

Mix everything together except the chocolate chips. I use my KitchenAid and it takes just moments. Spread into an un-greased 9 x 13 baking pan and bake. In my oven it usually takes 35 to 40 minutes.

Enjoy!

This recipe happily shared on Gluten Free Wednesdays at Gluten Free Easily.

Feingold information can be found HERE.

Friday Finds - Lovely Candy

With Easter just around the corner I wanted to do a quick post on these wonderful candies. Lovely Candy Company makes the candies pictured and a few other tempting flavors. What is pictured is what I have been able to find locally at Target but they are in many more stores according to their website. I love being able to pick up a bag so conveniently. 

I don't post a lot of products because my family feels better when we keep processed and packaged food to a minimum and eat a whole food based diet. Treats like these are an exception to the rule. Lovely Candy is gluten and GMO free and uses rbst free dairy in their caramels. The fruit chews are vegan. I feel good about the quality and I love each flavor we have tried.

Since they are individually wrapped they would be perfect for putting in plastic eggs for an egg hunt or Easter basket. The individual wrapping also slows me down a wee bit keeping me from inhaling the bag instantly!

As I said, we've all loved every flavor. My sons used to love a certain fruit chew years ago - one we gave up when we went dye free - I had hoped these would be a good replacement. Not really. They are so much better than what we remember those other candies tasting like that it seems wrong to compare them. Both caramels are chewy and creamy and delicious. 

Try them and let me know how you like them. I'd love to hear your all natural and gluten free Easter ideas, too!

Enjoy!

March Muffin Madness With Gluten Free Easily!

I am so excited to be a part of Shirley Braden's March Muffin Madness over at her amazing site: Gluten Free Easily.

Every day this month Shirley has been featuring a different muffin recipe from various gluten free bloggers. It's been so fun to check out each recipe - they are all so different and they all look delicious. Check them all out and be sure to comment on her posts as she has some amazing prizes lined up!

And spend some time on Gluten Free Easily. I've told many friends that I wish I'd known of it when we first went gluten free. Not only does Shirley have dozens of her own wonderful recipes, she features lots of other bloggers on GFE Facebook page and her all dessert site: All Gluten-Free Desserts All the Time!

Shirley will be featuring one of my very favorite, high protein muffins, my Sneaky Chocolate Peanut Butter Muffins.  My family cannot taste the sneaky ingredient and I love that they're getting extra nutrition.

Now, go! Check out March Muffin Madness and all the wonderful muffin recipes! Enjoy!

Gluten Free Cashew Chocolate Chip Cookie Bars

My awesome friend Laura recently gave me a head's up that Trader Joe's is carrying now carrying bags of Cashew Meal. She knows I use TJ's almond meal in so many of my breads, muffins and cakes as it's a high protein, gluten free and grain free flour. Baking treats with more protein seems to help us to metabolize them better without nasty sugar highs and lows. However, a lot of my Feingold friends cannot use almonds as they are a higher salicylate food.

(Speaking of Feingold friends, Candy has an interview with Cindy Harrell who, among other things puts the Feingold Food List together. Check it out for a great, quick overview of the program which we joined in 2005. We found Joe's migraines were triggered by food dyes and by following Feingold we've relieved a host of other issues.)

Other nuts can be used very successfully in baking. You can grind your own nuts and I've done that making the delicious Leah's Pecan Paleo Bread and my own Pecan Pie Muffins! Purchasing specialty nut flours online is easy but they're pricey and waiting for delivery isn't always convenient. Trader Joe's charges $4.99 a pound now - that's less than half what my online source charges.

Cashews are a wonderful choice because their mild taste won't overpower other ingredients and TJ's cashew meal has a really fine texture and bakes to a nice consistency. Coconut sugar gives a nice brown sugar flavor and has many nutritional benefits. I've made these with coconut oil and with butter and both were very well received. The butter made for a slightly softer bar than the coconut oil version. I've used flax meal rather than eggs and if you use coconut oil you'll have yummy gluten free, casein free, grain free and vegan bars. The best part is they come together in about five minutes.

Gluten Free Cashew Chocolate Chip Cookie Bars

Preheat oven to 400 degrees and grease a 13 x 9 pan.

1 lb.   Cashew Meal
1 cup Coconut Sugar
6 T.   Golden Flax Meal
1 cup Water
3 T.    Coconut Oil or Butter, softened
1 T.    Gluten Free Vanilla
1 t.     Baking Soda
dash   Salt
1 cup  Mini Chocolate Chips - I use Enjoy Life

Mix together everything but the chocolate chips. The batter will seem very wet until the water is absorbed by the flax meal. When well combined mix in the chocolate chips. Pour batter into pan and bake for approximately 30 - 40 minutes or until set in the middle and as golden brown as you like. Enjoy!

Friday Finds - Pamela's Whenever Bars

Pamela's Whenever Oat Chocolate Chip Coconut Bars have called my name many times in many different stores for a while but on a visit to Harmony Farms a couple of weeks ago I finally grabbed a box. I had really tried not to give in because I knew I'd have another Pamela's addiction. Pamela's pancake and bread mixes are always in my pantry. Everyone - gluten free or not loves them. As predicted, these are absolutely amazing. The Oat Chocolate Chip Coconut flavor is perfect. Moist, chewy oats and the perfect balance of chocolate and coconut - two of my favorite flavors.

This morning Joe had to get his wisdom teeth out and we had to leave really early. My Joe is a breakfast guy so leaving without eating wasn't easy for him and I didn't want to eat in front of him. I stuck some into my bag for Chris and I to eat after Joe went back to surgery.

Lots of coffee and one and a half bars later I'm still going strong. While the bars aren't big they are really satisfying. They're a great size to keep in your bag or backpack for those times you get stuck out longer than you expect and can't find something healthy and gluten free. I'll be picking up another box (or two) today.

And please don't forget about The Raleigh Gluten and Allergen Free Wellness Event next month. So many favorites will be there.

25 and Counting at Tamishii Sushi And Spoons

Fuzzy but happy shot, thanks to Dan. 

Saturday night we celebrated our 25th anniversary much the same way we spent our very first date so many years ago and so many miles away. I honestly cannot believe how fast time has flown - in fact it only occurred to me we were celebrating 25 a few weeks prior to our anniversary. Time really does fly when you're having fun and are so blessed.

We were able to sneak away for a weekend at the beach. Nothing helps us connect like long walks on the beach away from phones,computers and responsibilities. Chris found this sand dollar as we walked. They my sentimental favorite and the first one we've found since our 20th anniversary beach trip.

Since this was a BIG anniversary, we indulged and bought folding travel bikes a couple of weeks ago. Best anniversary gift ever. They fold up in minutes and fit in the hatchback and are ready to ride just as quickly. My only request was a the silly basket and bell on mine. Otherwise they are identical and since the traditional 25th anniversary gift is silver we figure the chrome spokes fit the bill there. The rides, even the one that ended with us being drenched by rain on Sunday morning, were such a fun addition to our beach days. It's so much easier to park away from the hustle and bustle and bike up to quieter spots. Neither of us sits well for very long and biking up and down new streets was so much fun.

That first date of ours so many years ago was a sushi date and so was this one. I had done a search of gluten free restaurants in the Wilmington area and found a sushi spot that looked good. Neither Chris or I could remember the name of it so we did another search and this time Tamishii Sushi and Spoons caught our eye. Chris made an early reservation, not for a senior early bird meal, but to have time to talk to the chef prior to any rush and check about gluten and food dyes. I loved that thoughtful gesture.

We ended up getting there very early and because it was graduation weekend it was quieter than usual and we had the friendly staff all to ourselves for quite a while. We sat at the sushi bar and found that Chefs Mark and Josh were knowledgeable about gluten and because they make a point to use sustainable seafood and really fresh ingredients we had lots of great, safe options.

As dyes cause severe headaches I asked about the wasabi and found it did have food dye but no worries, I had brought my own and we were there early enough to unobtrusively sneak it into the gluten free tamari.

Dan, our waiter, was as careful as Mark and Josh about gluten. He brought out a complimentary appetizer of  edamame hummus served with fried strips of eggroll wrappers with a spoon for me to try the humus. It was a pleasant sign of things to come. Really flavorful and so nicely balanced.

Our first order were "spoons" - lots of spoons. There are several different options on the menu and most were gluten free. Seeing these shots makes me wish I'd pulled my camera out of my bag rather than using my phone but bear with me please.

Each spoon has a fish or shellfish combination of different vegetables, herbs and/or seasonings. Each of them was delicious - can you see the spoon in the very front? That's their classic Tartare - check out the two thin slices of yellow fin tuna with a sliver of avocado a sprig of cilantro. Tasted as wonderful as it looked.

Further up was my favorite spoon. It's hard to really have a favorite when all of them were so good but the Demarisco really stood out. It was a spoonful of scallops and shrimp roasted corn, manzano peppers (HOT!), shallots and cilantro. As hot as the peppers were you could still taste each and every fresh ingredient.

The rolls were really tasty. We chose two to share- the Firecracker Roll and the Fantasy Roll.

Because the wasabi sauce has regular soy sauce in it we ordered the Firecracker Roll without it and can testify it was still plenty fiery! Just the right amount of heat for us. I was excited to have this roll because so many rolls that say "crab" really use faux crab that has not only wheat but food dyes. This was real, fresh and amazing.

The Fantasy Roll was a little different than anything I'd ever ordered while out for sushi. The scallops, tuna and salmon were combined with charred pineapple, a mango citrus sauce, toasted coconut and scallions. Delicious and cooling between bites of the Firecracker Roll.

Chefs Mark and Josh were both young but experienced sushi chefs and made the dinner interesting and fun. Tamishii has a traditional sushi bar look with a hip twist - at least from my perspective - and is very inviting. It was a nice spot to linger and enjoy good food and good company before another long walk by the water.  Not only would I highly recommend you try it, but we've already planned a July visit.

GF Raw Macaroons & Tea With Pattie

Pattie was coming by for a quick cup of tea in the garden this morning and I wanted to make something quick but special. It also needed to be light and healthy. I remembered some amazing raw macaroons my friend Laura had made a while back and decided to try to recreate them. Since my guys are gone on a road trip I purposefully made a small batch so that I wouldn't have too many left over to gorge on. These may not be exactly like Laura's but we really enjoyed them. The almond extract is a stage 2 Feingold ingredient but you can skip it and they will be delicious. Not only are these treats gluten free but they are also casein free and vegan. Perfect for so many of our friends' diets these day.

If you have everything on hand you can be eating them in minutes. Store them in the fridge and they will melt in your mouth.

I've just shared them over at Gluten Free Cat's Raw Thursdays! Gluten Free Cat is one of my favorite gluten free blogs and one of my Link Loves.

Raw Macaroons

Make 8 but can easily be doubled or tripled.

1 1/2 Cups Shredded Coconut

3 Organic Medjool Dates (if not very moist, soak in water for a few minutes)

3 Tablespoons Coconut Cream Concentrate, Coconut Butter or Coconut Manna depending on brand

1 Tablespoon Coconut Oil

1 Teaspoon GF Vanilla Extract

1 Teaspoon GF Almond Extract

In a food processor combine all ingredients, except the shredded coconut and mix until the dates are completely pureed. Add coconut and process just long enough to mix. You want a bit of texture.

Scoop into one tablespoon balls either rolling by hand or using the tablespoon to shape.

Store in the fridge until ready to serve.

Enjoy!

Easter Blessing and a Sweet Treat!

Happily shared on Gluten Free Wednesdays April 12, 2014!

I was beyond blessed to celebrate Easter with the people I love at Bobby and Bev's beautiful house. Bev invited our Feks and it was so fun to see the kiddos enjoy meeting all the pups and dipping their toes in the cold pool water!

And what a treat to have an entirely gluten free Easter meal thanks to Trevor! Yep, another one bit the dust and we gluten free family members are growing. Trevor apparently tipped the scales in our favor!

Everyone brought awesome gluten free goodies to share. Since we've also got some vegetarians our salads and sides have been changing and getting better with each gathering. Yay Carmen and Dev! Quinoa, black rice, pesto, spinach and  beets - those wouldn't have seen the table even a couple of years ago but we had several delicious salads lined up to choose from.

Chris' favorite was the potato salad Marie made with tiny potatoes and Dijon mustard. I couldn't decide between the pesto quinoa salad or the beet salad - they were so, so good.

There was still ham and Bev's scalloped potatoes and homemade mac and cheese for the purists in the group. Gabby's beachy fruit salad made a first time appearance to rave reviews.

The dessert table was smaller but awesome - mom's gluten free chocolate cupcakes with her amazing dark chocolate frosting, Carmen's cheesecake with blueberries and blackberries swirled in, Aunt Leora's Coconut Pie sprinkled with chocolate chips and some super simple chocolate crispy rice treats.

Hoppy Easter!

The crispy rice treats are a variation of a treat the wonderful Shirley Braden of Gluten Free Easily posted on Facebook a few days ago. The original Easter Chocolate Crackle from The Gluten and Dairy Free Bakehouse were made in Easter molds and look so pretty.

Milk chocolate and crispy rice is a combination Joe loves so I made a quick batch when I read Shirley's post. I couldn't find my molds so just spread the mixture out on a parchment lined baking sheet. We broke of delicious hunks of candy and devoured it in no time.

Easter morning after I popped Leora's Coconut Pie in the oven I made them again. This time I used a larger amount of crispy rice cereal and scooped the mixture into a mini muffin pan (thanks Shirley!) filled with paper liners with a cookie scoop.

Joe loves the ratio of crunch to chocolate and says they remind him of his old favorite Kit Kat bars. We haven't had a Kit Kat since 2005 when we joined Feingold and began avoiding food dyes and additives so I can't really vouch for the accuracy of that opinion. But he loves these and that's what is important.

So, here's all I did to make these treats:

Line 18 mini muffin wells with paper liners.

Melt one package Ghirardelli Milk Chocolate Chips over very low heat in a skillet.

When melted through, add two cups of Crispy Rice Cereal, I used Erewhon's. Stir quickly to cover all the cereal.

Using a 2 tablespoon cookie scoop or spoon, fill each liner evenly.

Chill about fifteen minutes to set.

Serve and store at room temperature. We haven't had any last beyond the next day so I can't tell you how long they will keep.

I think this recipe has a lot of potential for easy variations, too. Next time I'll cut the crispy rice in half and add some coconut. Dried fruit, nuts and/or seeds could all by good. Of course dark chocolate would be delicious, too.

Enjoy!

November Gratitude - Day Twenty Seven

I am ever so thankful for God's traveling mercies today and always. My amazing hubby travels by air on a weekly basis and I am so grateful that each and every week he makes it home safely. Today my Feks flew home from a long and busy visit with family and while their trip home was squishy at times, they made it here safe and sound.

I put together these muffins to drop by as an excuse to get some hugs from my Ev & O and I had to check out O's very first manicure thanks to her Auntie E! Her tiny little nails were different shades of blue and pink - just adorable! 

These muffins are a vegan version of my Sneaky Chocolate Peanut Butter Muffins. Just like the original, butternut squash is the sneaky ingredient - all that nutrition but you can't tell it's there. The flavor is very much like a chocolate peanut butter cup. 

This time I used finely milled golden flax seed and water instead of eggs. They baked up a little differently than the egg version. Surprisingly to me, they took much longer to bake and look a little flatter than the original recipe - in fact they rose and then collapsed a bit but they taste nearly identical. Joe said he liked them better this way!

The muffins call for baking soda and apple cider vinegar which may sound funny.  The chemical reaction between them give the muffins those wonderful tiny bubbles and soft texture of regular flour baking.  If you’re Feingold Stage 1 you can substitute any approved white vinegar.

I really don't think they need the chocolate chips if you're out - they're plenty chocolaty as is.

Vegan Sneaky Chocolate Peanut Butter Muffins

Preheat oven to 375 and line muffin tins with 16 papers.

Mix together with stand mixer or food processor until creamy:

1 16 ounce jar all natural Peanut Butter

1 can 15 ounce Butternut Squash Puree (or two cups home cooked and pureed)

½ cup Cocoa Powder

1/3 cup Organic Cane Sugar

4 tablespoons Finely Milled Flax Seed (I used golden)

2/3 cup Water

1 teaspoon Vanilla

1 ½ teaspoons Baking Soda

1 teaspoon Apple Cider Vinegar

Stir in:

1 cup miniature vegan Chocolate Chips (I used Enjoy Life)

Spoon evenly into 16 muffin tins and bake for approximately 25 minutes.  They will feel soft but not squishy and won’t get a browned crust at all.  Mine collapsed just a bit right before they were done. Let cool a few minutes before removing from tins - they'll firm as they cool.

Enjoy!

November Gratitude - Day Nineteen

My handsome, healthy guys. Love them so.

Today I am thankful for The Feingold Association. We joined the summer of 2005 due to Joe's yellow 5 induced migraines. I was hopeful I would be able to help Joe avoid all dyes and the headaches and migraines that went with them.

Avoiding artificial dyes, preservatives and flavors are only a part of the program but I really thought that was all we would need. But as I read more about the program and spent time on the members' board I realized we needed to try the whole program. That meant starting at stage 1 and removing fruits and vegetables with high salicylates. Apples, berries, grapes and oranges are a few favorites we gave up for a while.

We found Joe did so much better with this new healthier way of eating and surprisingly found he (and I) reacted to some of the stage 2 items we tested back in. We also found we both strongly reacted to cinnamon and he was sad to know maple syrup caused problems for him, too. These last two items are not typically problematic to Feingold members but because we'd kept a food diary we were able to track foods and reactions. Like many other Feingold members we both react to chemical scents. Artificial air fresheners, stinky laundry detergents and perfumes can be tough. But keeping our house free of scents seems to help us deal with other scents better.

We kept our house Feingold safe - all for one and one for all - but Chris and Marc ate what they wanted to out side of the house when Joe was not with them. Marc had things like Butterfingers and Kit Kats and movie popcorn and sodas at work and when out with friends. He was convinced for a long while none of it bothered him. But he finally realized there was a correlation between his headaches and feeling cranky and junk food. So he started eating better on his own.

I'll be honest and say right up front that Feingold was not easy at first and was not our total answer. For many people it is and that is a wonderful blessing.

For us Feingold was the springboard improving our health and we took things beyond Feingold considerably.  I don't know that I could have gotten to this point without Feingold and the amazing members board. Many of the members that helped me are still there helping others.

We no longer consider our diet to be the Standard American Diet. We eat a more plant based, whole food diet with emphasis on naturally gluten free foods and limit our sugar and meat consumption greatly. We consume as many organic foods as possible to lower our exposure to chemicals. These changes have evolved over years in baby steps.

Lots of research into supplementation, incorporating applicable aspects of Body Ecology Diet, Gut and Psychology Syndrome, Specific Carbohydrate Diet and The Westin A Price Foundation and then addressing yeast overgrowth have made a huge difference.

Feingold has been wonderful for our family and I am thrilled to pay my membership dues each year and volunteer some of my time. I am always happy to answer questions and help anyone get assimilated because I of the great moms who were there when I needed them.

Good health and happy kids - that's a lot to be grateful for.


Thanks for this pic Gabby!

Joe's First Sermon Calls for Donuts!

Happily shared at Gluten Free Wednesdays at Gluten Free Easily!

Wednesday night Joe was given the opportunity to speak to his youth group on Titus, chapter 1. He's been studying and writing this sermon for a while. While it didn't go exactly as he hoped he'll be continuing with chapter 2 next week and is looking forward to it. He knows what went well and what needs to be improved. I love Joe's outlook on life and his ability to adapt and adjust. There was something really powerful about that night. A peace knowing that my little Joe is now a young man who has a heart for God. It is all I can ask for because with a heart like Joe's everything else will fall into place in life.

When Joe was little one of his favorite things were little donuts. Needless to say, allergies to dyes, preservative and artificial flavors made most donuts out of bounds.

Then we made healthier eating a priority, later went gluten free and continued to lower our sugar intake considerably leaving sugary treats like little powdered sugar donuts a thing of the past.

I wouldn't go back to the way we ate prior to Feingold but there are times you just want a sentimental treat.

So I made donuts while Joe preached that sermon because a first sermon needs celebrating. I wanted something "Joe" and had found a petite donut pan with wells for just a dozen tiny donuts - perfect for occasions like this.

Making and sharing a dozen teeny donuts makes it not quite so decadent. I made white donuts glazed with milk chocolate and dark chocolate donuts dusted with powdered sugar. Each batch took just a couple of minutes to mix and less than fifteen minutes to bake. It was very reminiscent of Easy Bake Oven baking. =D

The glaze was still warm when Joe walked in with Marc and Marie after church. We enjoyed donuts and I enjoyed hearing about his night.

Joe's Little Donuts - makes one dozen tiny donuts
Heat oven to 400 degrees - grease petite donut pan with coconut oil

In a mixing bowl add:
1/4 Cup Coconut Flour
3 Eggs
1/4 Cup Coconut Oil, softened or melted
1/3 Cup Organic Cane Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Powder
dash Sea Salt

Beat until well incorporated and fluffy. Divide into each donut well evenly - each well held approximately one tablespoon. Bake for 15 minutes or until very slightly golden brown. Cool slightly. 

Meanwhile, make your glaze. In a small pan over very low heat add:

1/2 Cup All Natural Milk Chocolate Chips (like Ghirardelli)
1/2 teaspoon Coconut Oil Stir constantly until melted and creamy.

Swirl the donuts one at a time into the chocolate glaze on the flatter side to get more coverage. Let set and cool for as long as you can wait.

Chocolate Variation:  Add 1/4 cup cocoa to batter and bake exactly as above.  I used only 1 1/2 teaspoons of powdered sugar to garnish and dusted the rounded side instead.

Enjoy!

Pecan Pie Muffins

Ever since I made Leah's Pecan Paleo Bread I've wanted to do more baking with pecan meal. Originally I was just going to process some pecans and use them in one of my usual almond meal recipes but as I was pulling out my ingredients I spied my coconut flour. Thinking it might make a lighter crumb than pecan meal alone I decided to experiment a bit. The combination made for a high protein and delicious muffin. Subbing pecans for almonds also makes these muffins Feingold Stage 1, gluten free, dairy free and grain free. 


I decided to substitute honey for the usual organic sugar to give the muffins more of a pecan pie flavor.  I've been cutting sugar back even more lately in my baking and cooking and I think these are just sweet enough.  If you have a sweet tooth you can add a bit more honey or a handful of chocolate chips.


Next time I make them I'll use my whoopie pie pan and fill them with my Coconut, Chocolate & Pecan Spread for a healthy but decadent tasting treat.

Preheat oven to 400 degrees

Line muffin tin with 12 paper liners

8 ounces Pecan Pieces
1/2 cup Coconut Flour

6  Extra Large Eggs

3 Tablespoons Coconut Oil

1 Tablespoon  Vanilla (I make my own so I know it’s gluten free)

3 Tablespoons Honey

½ teaspoon Sea Salt

1 teaspoon Baking Soda

In a food processor, chop pecans until they resemble a coarse crumb.  Add pecan meal and all other ingredients into mixing bowl and mix until just blended.

Divide into prepared muffin liners and bake for approximately 15 to 20 minutes or until lightly browned and firm to the touch.


Enjoy!

Leah's Pecan Paleo Bread

Last night I was able to make this recipe from my friend Leah's Practicing Joy blog. Check out her blog and try it soon. This was my breakfast this morning. Pecan Paleo Bread and a couple of slices of yummy Gouda. Absolutely delicious together!

While I really love this recipe made with almond meal it's incredible made with pecan meal.  Pecan meal is a snap to make in your food processor - just be sure to pulse it until until you have a soft meal but not so long you end up with pecan butter.  Almonds are a stage 2 food in the Feingold world - meaning they are higher in salicylates.  Pecans, however, are a stage 1 or lower salicylate and perfect for people with a salicylate sensitivity.

Right out of the oven you will notice a beautiful dark rye bread color.  I sliced into it while it was still hot and it was great plain and with a little smear of butter.  Joe likes the almond version but really enjoyed this. I think the texture is more delicate than the almond version.  The pecan flavor is mild and wonderful paired with cheese.

So after all the sampling I've done it's time to leash up Elle and take her for an extra long walk to the park today! Elle will thank you Leah!

Enjoy

Vanilla Glazed Walnuts with Sea Salt

Here's a just sweet enough and slightly salty treat that is delicious and nutritious.  A jar full would make a great last minute gift, too.

I love these nuts on Greek yogurt, oatmeal and even tossed on top of a mixed green salad.  A handful with a cup of tea is a great afternoon pick me up.

Vanilla Glazed Walnuts with Sea Salt

In a medium saucepan over medium heat melt

1/4 cup Butter

1/3 cup Organic Cane Sugar

When it starts to simmer add:

3 cups of Shelled Raw Walnuts

1/8 teaspoon Ground Vanilla Beans

1/2 - 1 teaspoon Sea Salt

Stir constantly until walnuts brown slightly.  Scrape the sugar and butter mixture up from the bottom of the pan as you stir.  

Remove from heat and stir occasionally as the mixture cools.  When completely cool store in an air tight jar.

Enjoy!

Sneaky Chocolate Peanut Butter Muffins

This is my new love – a healthy muffin that tastes like a peanut butter cup! Using butternut squash is the sneaky part. Years ago when we were beginning our journey to better health I found this recipe on Pecan Bread.  It was fast and full of protein so it made me happy – it tasted like a regular banana muffin to my family so they were happy.  It was an easy recipe to adapt depending on what type of nut butter I had on hand and what type of fruit or veggie was handy.  Carrot pulp straight from the juicer was actually a favorite – they were just like little carrot cakes.  I made dozens of them in all shapes and sizes and flavors and eventually just stopped making them and forgot about them.

Today I checked out the Pecan Bread site for a friend and saw my old favorite.  I realized it was the perfect base recipe for an idea I had been playing with.  I wanted to sneak butternut squash and all the vitamins and minerals it contains into a muffin.  I also wanted a peanut butter cup flavor but not an overly sweet muffin.  These came out exactly as I’d hoped.

They call for baking soda and apple cider vinegar which may sound funny.  The chemical reaction between them give the muffins those wonderful tiny bubbles and soft texture of regular flour baking.  If you’re Feingold Stage 1 you can substitute any approved vinegar.

Sneaky Chocolate Peanut Butter  Muffins

Preheat oven to 375 – prepare muffin tins

Mix together with stand mixer or food processor until creamy:

1 16 ounce jar all natural peanut butter

1 can 15 ounce butternut squash puree (or two cups home cooked and pureed)

½ cup cocoa

1/3 cup organic sugar

4 eggs

1 teaspoon vanilla

1 ½ teaspoons baking soda

1 teaspoon apple cider vinegar

Stir in:

1 cup miniature chocolate chips (I used Enjoy Life)

Spoon into 18 muffin tins and bake for approximately 15 minutes.  They will feel soft and won’t get a browned crust.  Test with a toothpick to be sure.

Enjoy!

Triple Coconut Pancakes with Raspberry Preserves

This morning we had delicious coconut pancakes and I have to share the recipe. They were so easy and so good. I have been playing with some gluten free mixes and flours from Bob’s Red Mill and having a good time experimenting. I used the corn bread mix to make Mexican Pizza and loved it. We had the gf chocolate cake on a special occasion not too long ago and it was a big hit, too.  I pureed a can of black beans and mixed it into that cake mix and no one was the wiser! 

The pancake mix is really good made according to the recipe on the back of the package but today I wanted to dress them up a bit.

Bob's carries a large line of Feingold approved, stage 1 mixes and flours.  The raspberry preserves I used would be stage 2 but could easily be subbed for a stage 1 fruit preserve or even a drizzle of honey.

Triple Coconut Pancakes with Raspberry Preserves

Heat cast iron pan or griddle to medium heat.

2 cup Bob’s Red Mill GF Pancake Mix

1 14 ounce can Coconut Milk

2 large Eggs

2 Tablespoons Coconut Oil, plus more for cooking

¼ cup Shredded Coconut, I used Tropical Traditions

1 teaspoon Vanilla

Mix all ingredients together.  Depending on the type of coconut milk you use you may need to adjust a bit up or down to get the consistency you prefer.  The amounts above were perfect for us. 

Cook as usual, following the directions on the package.  I kept a little more coconut oil in the pan than usual for a crispy on the outside, tender on the inside pancake.

You’ll note this amount of batter should serve eight.  I found it served two plus Joe.

When ready to serve, spread Raspberry Preserves on top and garnish with Shredded Coconut.

Enjoy!

Meatless Monday & Mexican Pizza

One of our favorite grocery stores recently started carrying a gluten free Mexican pizza.  It sounded great to us but found that while some of them were great, others were not so good. They were too spicy for one of us and not flavorful enough for others. We really liked the concept, though, so I wanted to figure out an easy version to be able to make on busy school days.  I have tinkered with a couple of crust versions and this is our favorite.  It holds up to the toppings, is a little crunchy and has a nice corn taste.  We liked it rather thick (as you can see in the picture below) but you can always pat it thinner.

The toppings can be anything you like.  We have done pureed pinto and black beans, grated Colby jack cheese, guacamole, salsa, chopped onion, chopped cilantro, sliced fresh from the garden Jalapeños and hot sauce.  You can be creative and add anything you like.

If you’re starting out on the Feingold program you can make this stage one easily.  Just keep the salsas and peppers off and you will still have a lot of flavor.

Mexican Pizza

Have 2 baking sheets covered with parchment or pizza stones ready

Oven to 425 degrees - makes six individual pizzas.

For the crust:

1 package Bob’s Red Mill Gluten Free Corn Bread Mix

1 Cup Water

2 Eggs

½ teaspoon Cumin

Dash Garlic Powder

Mix everything together for a stiff dough.  Divide into six balls.  Pat each ball into a circle with damp fingers on your parchment lined baking sheet.  Mine were about six inches across. Three crusts fit well on each sheet.

Bake at 425 for 20 minutes.

For the black bean “sauce” just puree one can of beans with a bit of the liquid in the can - add a bit more if the beans are too thick. You want it to be the consistency of pizza sauce. That will be plenty for six pizzas.

Sprinkle your pizzas with your favorite toppings and put back in the oven briefly – five to ten minutes for us. 

Garnish with salsa and guacamole and enjoy!