Tag Archives: food

Starting over

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As many of your who follow me know, I have changed my diet in the last several months.

This blog will be reflecting those changes.

I no longer do product reviews and have removed those I have done in the past.  (If you find one I have missed, please let me know)

Also, I am changing over my recipes.  They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.

Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.

You might also be interested in checking out my new site:

A.J.’s Good Health

Eat well my friends :D

Aunt Jayne’s Gluten Free Honey BBQ Sauce

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INGREDIENTS

1 ½ tbs olive oil

1 cup ketchup (check the ingredients)

1 cup white vinegar

¼ cup molasses

¾ cup honey

¼ cup GF Worcestershire sauce ( See recipe  http://wp.me/prAld-aJ)

1 medium onion, minced

½ tsp paprika

1 tsp minced garlic

½ tsp dried marjoram

½ tsp cumin.

DIRECTIONS

In a large saucepan, over medium high heat, warm the oil.

Add the minced onion and garlic cook until lightly browned.

Add remaining ingredients, stir well  and bring to a boil.

Reduce heat and simmer until thickened.

Remove from heat and cool.

Store in the refrigerator in a container with a lid.

Food Colouring Substitutions

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Those of you who know me at all, know that I HATE additives, preservatives and artificial colours and flavours.

Anyone who has food allergies or intolerance (Which includes most people with Celiac) should be very careful about things like food colourings. (Store bought Red is made from crushed beetles for example)

I just found a site that gives you the how-to on making your own food colourings.  This site has many other wonderful articles.

I hope you will check them out here:  http://www.buzzle.com/articles/natural-food-coloring.html

 

Gluten Free Lemon Bundt Cake

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INGREDIENTS

2 cups NuNaturals More Fiber Stevia Baking Blend

½ cup butter, softened

4 eggs

1 ½ cups Cassava Flour

1 cup brown rice flour

1 ½ tsp baking soda

1 ½ cups almond milk

3 droppers full of NuNaturals Pure Liquid Lemon NuStevia

DIRECTIONS

Preheat oven to 325ºF.

Lightly grease a bundt pan.

Mix the softened butter and Stevia Baking blend until fluffy.

Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients and almond milk alternately, a little at a time.

Add the Lemon NuStevia and beat well.

Pour into the prepared pan.

Bake 45 to 50 minutes.

Test with a toothpick after 40 minutes and again at 45 and 50.

Do not overcook.

Allow to cool about one hour and invert onto a cake plate.

Glaze if desired. (Not recommended for diabetics)

Glaze

1 1/2 cups coconut palm sugar

¼ cup melted butter or non-soy butter substitute.

2 to 4 tbs fresh lemon juice.

Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”

Gluten Free, Sugar Free Chocolate Orange Macaroons

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INGREDIENTS

2 eggs

½ cup NuNaturals More Fiber Stevia Baking Blend

1 tbs cocoa

3 droppers full of NuNaturals Pure Liquid Orange NuStevia

2 cups coconut

DIRECTIONS

Preheat oven to 350ºF

Lightly grease a large cookie sheet.

Beat the eggs.

Add the baking blend and cocoa.

Mix well.

Add the orange NuStevia and beat well.

Add the coconut and mix with a spoon.

Drop by spoonfuls onto the prepared pan.

Bake about 6 minutes.

Allow to cool before removing from the pan.

Gluten Free Nutty Fruit Bars

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INGREDIENTS

1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup coconut palm sugar

1 cup honey

2 eggs

½ cup tahini or sunflower butter or pea butter

DIRECTIONS

Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack

Honey Baked Chicken Breasts

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INGREDIENTS
2 boneless, skinless chicken breasts
3 tbs coconut oil, melted
4 tbs honey
1tsp GF Dijon style mustard
Pinch of curry powder

DIRECTIONS
Place the chicken pieces into the slow cooker.
Combine the coconut oil, honey, mustard and curry powder in a small bowl and mix well.

Place chicken in an oven proof casserole dish.
Pour mixture over chicken pieces.


Cover and cook on low for 1 hour. (Baste about ½ way through)
Serve over brown rice and have a spinach salad on the side.

Serves 2

October Salad

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INGREDIENTS

2 cups chopped baby spinach and romaine (mixed)

¼ cup shredded carrots

¼ cup chopped celery

¼  cup chopped broccoli

¼ cup chopped cauliflower

¼ cup diced peppers (I mixed red, green and yellow)

½ cup cubed mango

½ cup cubed cooked chicken

1 tbs slivered almonds

1 tbs olive oil

1 thick lemon wedge (about ¾ inch thick)

 

DIRECTIONS

Toss together the first 6 ingredients.

Top with blueberries and almonds.

Drizzle the olive oil over top.

Squeeze the lemon wedge all over the surface of the salad.

Enjoy!

September Salad

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INGREDIENTS

2 cups chopped baby spinach and arugula (mixed)

¼ cup shredded carrots

¼ cup chopped celery

¼  cup chopped broccoli

¼ cup chopped cauliflower

¼ cup diced peppers (I mixed red, green and yellow)

5 or 6 large blueberries

1 tbs slivered almonds

1 tbs olive oil

1 thick lemon wedge (about ¾ inch thick)

 

DIRECTIONS

Toss together the first 6 ingredients.

Top with blueberries and almonds.

Drizzle the olive oil over top.

Squeeze the lemon wedge all over the surface of the salad.

Enjoy!

Healthy Gluten Free Veggie Wrap

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The Wrap (makes one)

INGREDIENTS

1 egg

1 tbs olive oil

1 tbs unsweetened applesauce

2 tbs buckwheat flour

½ tsp GF baking powder

1/8 tsp sugar (Stevia/Splenda)

DIRECTIONS

Lightly oil a microwave-safe dinner plate.

In a measuring cup, beat the egg, with a fork, until all one colour.

Mix in the olive oil and applesauce.

Add the remaining ingredients and mix well.

Spread batter on prepared dinner plate so that it is about and 8 inch circle.

Microwave on high for 2 minutes.

Immediately flip it upside down onto a wire rack.

 

The Filling

INGREDIENTS

2 tbs diced green pepper

2 tbs diced red pepper

2 tbs cup chopped broccoli/cauliflower mix

1 tbs Aunt Jayne’s Garlic Lover’s Mayo

1 hand full of mixed greens

DIRECTIONS

Spread the garlic mayo over the entire surface of the wrap.

Arrange veggies in the center.

Roll it up and enjoy!