16Jul

Blueberry Muffin Cake

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It’s blueberry season here in Maryland and Elijah, my mom and I ended up going picking this past weekend.  We had a blast picking 8 lbs in less than an hour and Elijah got to eat all he wanted.  The farm we went to was called Frog Eye Farm and they had over 200 blueberry bushes!

I love blueberry muffins – but I don’t always like cleaning muffin tins – so I made a Blueberry Muffin Cake with the berries we picked.  It was yummy and very easy.

Blueberry Muffin Cake with coconut flour (grain-free, gluten-free, sugar-free, dairy-free)

1/3 cup coconut oil

1/4 – 1/3 cup honey

4 eggs

1/3 cup coconut flour

1/4 tsp salt

1/4 tsp baking soda (not GAPS legal -delete for GAPS)

1 cup fresh or frozen blueberries

Steps:

1. Preheat oven to 350 F.

If the coconut oil isn’t melted, gently melt it in a pan on the stove on low.  Combine the eggs, honey and oil together until smooth (make sure the oil isn’t too hot though).  Add the flour, soda, and salt and beat until well blended and there are no lumps.  You can also put everything into a mixer or food processor.

2. Add the blueberries at the end and fold into the batter.  Grease an 8 x 8 pan with coconut oil or butter.  Pour batter into the pan and spread over the bottom of the pan.  Bake for 30-40 minutes, or until it is firm in the center.  Sorry – I don’t remember exactly how long it took.

Enjoy!

15Jul

Veggie Lasagna with egg noodles (gluten-free and grain-free)

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If you are grain-free, this lasagna is just for you!  Or if you’re gluten-free and can’t eat regular rice noodle pasta, this is a great alternative for you to be able to make lasagna again!

I came up with this recipe this past spring and I really love it.  I wanted to try to find something to replace the noodles other than zucchinis to make it taste a bit more like regular lasagna while still being grain-free.  So I ended up using very thin crepes made just from eggs for the noodles.  The result was very good and it was even better the next day after the flavors had melded a bit more.

I did use cheese on the top of the one in the picture.  We are now able to eat a particular brand of raw cow’s cheddar cheese and I am so happy about this!  It’s been so long since we’ve been able to enjoy cheese without reacting to it.  I would say this is mainly due to the healing we have been doing through being on the GAPS diet – hooray!

However, if you can’t eat cheese, I have cashew cheese sauce that works great if you can eat nuts.  It’s in the recipe below.

By the way, if you plan on making this, my tip is to make the egg noodles ahead of time because it gets to be quite a bit to make the noodles, sauce, and veggies all in once sitting…

So, here’s the recipe for you!

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14Jul

it's a wrap, it's a pancake, it's a noodle…

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So what is this post really about?

It’s about these lovely little egg crepes that I make that are great for multiple uses…wraps, pancakes and yes, noodles.

My post following this will be about lasagna and how I use these little egg crepes to make delicious tasting gluten-free and grain-free lasagna…stay tuned!

A few tips:

For noodles: The recipe below is specifically for making the noodles for the lasagna.  They are very thin and quite delicate.  But they work great as noodles for this reason in the lasagna.

For wraps: you will want to use more than 1/8 cup egg batter that is recommended in the recipe below.  I would use just less than 1/4 cup for making one wrap. This will make it more durable.  You can use these for grain- free tacos or any other kind of sandwich topping that needs bread or a wrap.

For pancakes: now these aren’t your regular pancakes.  But my son loves to eat these just with honey and butter.  They are extremely easy because there is only one ingredient.  If you want more of a pancake, you may want to use a little bit more than 1/8 cup egg batter per pancake.  If you’re after crepes, then 1/8 cup should work great.  And you will want to delete the garlic powder.

So, here is how to make them…

Egg Wraps or Pancakes or Noodles (grain-free, starch free, gluten-free and dairy-free)

Ingredients:

8       eggs
¾      tsp salt
¾      tsp garlic powder

(Again, this is the amount you will use for the lasagna.  If you’re making pancakes or wraps, start with 3 or 5 eggs).

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14Jul

The winner of the Cuisinart Ice Cream Maker

Thank you for all who participated in the Cuisinart Ice Cream Maker Free Give-away!  I really appreciate all of your tweets, posts, ice cream recipes and enthusiasm!

It was  a close race and unfortunately I can only give one ice cream maker away.  I eventually had to draw out of a hat because it was too close to call and the winner is…

Kirsten H.

Thanks so much Kirsten for participating and I hope you really enjoy the ice cream maker.

I’ll be doing more give- aways in the future so stay tuned!  I hope you all have a great day!

07Jul

Free Cuisinart Ice Cream Maker Give Away!

ice cream maker

Yes, you heard right!  Free Ice Cream Maker!

I have the people at CSN stores to thank for allowing me to give away this wonderful kitchen appliance.  CSN has more than 200 online stores that sell everything from cookware to childrens’ furniture such as twin beds.

And the best news is, even if you’re on a very limited diet, you can still eat ice cream!  There are some great recipes for ice cream that are free of dairy, sugar, and even eggs.  Here are just a few:

Strawberry Vanilla Bean Ice Cream

Another Strawberry Ice Cream

Banana Ice Cream

Coconut Lavender Vanilla Ice Cream

Chocolate Ice Cream

In terms of the recipes with fruit, you can easily use any kind of fruit your heart desires – peaches, mangoes, pears, raspberries, blueberries, etc.  You don’t even have to use sweetener in some of these recipes because the fruit is sweet enough.  I have also made vanilla ice cream with just coconut milk, real vanilla bean and honey, similar to the chocolate ice cream above.  However, I only used 1 can of coconut milk for the vanilla.

How to enter to win (only 1 lucky winner!):

So without further ado, here is how you can enter the contest to win a free Cuisinart Ice Cream Maker:

1)  Leave a comment on this blog post and tell me what kind of ice cream you’d like to make with the ice cream maker.  If you have a link to a dairy free and/or sugar free ice cream recipe, that would be great!

2) Tweet about this post and then come back to this blog post and report about it. Here is the link:  http://www.heartofcooking.com/2010/07/free-cuisinart -ice-cream- maker-give-away/

3) Subscribe to my blog via RSS and tell me you did so on the blog post.

4)  Subscribe to my free Newsletter and receive a free Allergen-Free Menu Planner.  Then come back and tell me you did so on the blog post.  You can subscribe here:  http://www.heartofcooking.com/sidebar/sign-up/

5)  Tell your friends about the free give away and then report back on the blog post.

6)  Post this link on you Facebook page.  Here is the link:  http://www.heartofcooking.com/2010/07/free-cuisinart -ice-cream- maker-give-away/ Then come back and tell me about it on the blog.

7)  Visit the CSN furniture store and then come back and tell me what you dream item to buy would be.  Click here for the link:  twin beds

Logistics:

  • The one person who has the most entries will win the ice cream maker.  If there is tie, I will pick a name out a hat at random.
  • This contest is open to anyone in the United States or Canada.
  • This contest will close at the end of Monday, July 12th.  The winner will be announced on Wednesday July 14th.

That’s it!  I hope you are the one who wins.  This is the exact ice cream maker that I own and it has been great!  It is so very easy to make ice cream in it – it literally only takes about 20 minutes for many recipes!  Good luck!

02Jul

How to be your own personal chef

42-20739268 I recently received an email from someone asking me if it was possible to cook all of the items on my free sample menu planner in one day.  This is basically what I do when I cook for a client as a personal chef – so yes, it is possible to cook up to 5 meals in one day and then refrigerate or freeze them for later.  I gave her some tips but I thought that this is something that a lot of people wonder about but don’t know how to implement.

If you are very busy during the week but have time over the weekend or another day during the week to cook several meals, this may be something that will help you eat healthy throughout the week without a lot of cooking during the work week.

I’ve been a personal chef in the Washington D.C. and Frederick, MD area for over three years so all of these tips are based on experience.  Let me know if you have other ideas – I’d love to hear from you.

Plan ahead:

This is imperative.  You need a plan of action in order to accomplish the amount of cooking that is needed to create 5 entrees and 5 side dishes in one day.  This is the main reason I make my menu planners – so that you don’t have to do the planning!

You can see the different kinds of menu planners I offer for different diets here.

Find the recipes and print: If you want to do your own planning, you’ll want to find about 4 or 5 recipes for main dishes that your family will enjoy.  Some entrees may have a built in side dish – like casseroles or one pot meals.  But if you want additional side dishes, find recipes for these as well and pair them with your entrees for the week.

If you can, print or photocopy the recipes.  If you have sheet protectors, you can use these to protect the recipes.  If you don’t want to photocopy, just place a bookmark in your cookbook.

When looking for recipes, try to find entrees that can be made in 30 minutes or less and side dishes that can be made in 20 minutes or less.  In other words, don’t pick a casserole dish with five different steps for one of your dishes on a cook day.

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30Jun

Beet Noodles

beet-noodles

I believe that almost anything is possible with a few ingredients:

  • creativity and looking outside the box
  • a few helpful kitchen tools
  • amazing abundance of foods that the earth has given us

With these few ingredients, you can really come up with anything no matter how limited your diet is.  I really believe this.  Maybe it’s because the more limited my diet has become, the more I have discovered just how many ways there are to make pancakes, tortillas, noodles and other common food items.

Yes, I know, they are not the “same.”  But I tend to believe that different is good, no matter how crazy it sounds to make tortillas out of just eggs or noodles out of cabbage.

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23Jun

Homemade Almond Flour Tortillas (gluten-free, grain-free, sugar-free)

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A while back I posted recipes for both gluten-free tortillas made with brown rice flour and grain-free tortillas made with almond flour.  I hadn’t taken pictures of any of my tortillas though so I didn’t have any to share.  I finally made a point of photographing my grain-free tortillas so that you can see what they look like.  I also took pictures during the different stages of prep and cooking again so that you can get the full picture!

Also, I am still working on trying to get these more flexible so that they can be used as wraps.  Right now I use them for tostadas (flat tacos).  If I try to fold them for a taco, they usually break and turn into sandwiches.  They are still very tasty, just different from regular tortillas.  I have also discovered that they are more flexible after you have stored them for a day or so in plastic or a container.

Here is the revised recipe:

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17Jun

Vanilla Bean Coconut Macaroons

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Time for dessert!  I was craving coconut macaroons this week so I ended up making some.  I adapted the recipe in Nourishing Traditions and ended up with a yummy starch-free version (the NT recipe calls for arrowroot).

I was also out of vanilla so I used some real vanilla bean that my sister had given to me from her time in Thailand.  I hadn’t used real vanilla bean before she gave me this batch and it is truly a treat!  I had no idea how to use it, but all you need to do is simply cut it in half lengthwise, and the scrape out the little vanilla “balls.”

It looks like dark black caviar but very small.   When I made ice cream with it, I cooked the vanilla bean with the scapings and ice creams ingredients and then discarded it.  For the cookies, I just used the insides of the bean.  You can see the little vanilla specks in the cookies:

macarroon

These are really delicious!  They are moist, chewy, not too sweet, vanilla-e and hold their shape.  In my opinion, a perfect macaroon.  Here’s the recipe:

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16Jun

Grain-free and Gluten-free Tortillas, nature made

cabbageleavesOkay, so if you’re not a cabbage fan, please don’t run off too quickly.  I used to pass this beautiful vegetable by without a glance because I didn’t know how versatile and delicious it is.  Now that my choices are much more limited, I have been forced to eat more veggies and be more creative with them.

…The result – I feel better than I ever had in my life, but that’s another story!

I love the almond flour tortillas that I make for tacos, but they are quite a bit of work, especially if I need to grind my own almond flour.  So lately I have been primarily using cabbage leaves as taco and burrito wraps.  I have one thing to say – easy and delicious.  Plus they are virtually allergen free except for anyone allergic to cabbage.  (not very common)

Here’s the run down:

wheat-free, gluten-free, grain-free, corn-free, egg-free, nut-free, seed-free, sugar-free, yeast-free, dairy-free, casein-free, nightshade-free – you get the idea!

Kid friendly?  My son gobbles these tacos down like there’s no tomorrow.

One thing I want to start doing on my blog is to do more step by step tutorials on how to do certain things in the kitchen.  I am a very visual person as are a lot of people and I know photos help a lot in explaining how something works.  So the last time I made these cabbage tacos, I took pictures every step of the process so that you can see first hand how to make them.

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