Dairy Free Vanilla Bean Ice Cream

It's chilly and rainy here, but that doesn't stop me from making ice cream!!  This vanilla bean ice cream is so versatile and can be jazzed up so many ways.  Feel free to add in nuts, fruit, chocolate chips, nut butters, etc.  I think its perfect plain and simple.

I have a no sugar option below using Swerve.  I actually prefer the taste of this over the real honey, but those sweeteners cause liquids to become rock hard in the freezer.  If you plan to eat the ice cream straight from the ice cream maker, it's not a problem.  It's really not a problem at all if you let it thaw out before serving straight from the freezer.

I don't include this in the recipe, but you could make this a high protein treat.  I would add 1/4 cup vanilla egg white protein to this.  Add it as the very last step and run the mixture through a blender to remove protein lumps.  I'm sure any protein powder would work, I would suggest only use a vanilla, strawberry or chocolate flavored one.

Recipe: Dairy Free Vanilla Bean Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 1 cup vanilla unsweetened milk, non-dairy*
• 1/2 tsp vanilla bean powder (2-3 beans)
• 4 egg yolks
• 1/4 -1/2 cup sweetener (honey, palm sugar, coconut nectar or for no sugar use Swerve)
• 1 tbsp vanilla extract

Instructions

1. Combine cans of coconut milk, non dairy milk, and vanilla beans in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
2. Once milk begins to simmer, turn heat down to low
3. In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
4. Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
5. Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won't be using an ice cream maker or anxious for it to cool)
6. Place cold mixture into ice cream maker and follow directions
7. Store in an airtight container

Quick notes

*I prefer to use the So Delicious Vanilla Coconut Milk with no sugar

Enjoy!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Butter Chocolate Chip Cookies

I just read that tomorrow is National Chocolate Chip Day.  So in honor of this very important day, I thought this was the perfect opportunity to post my Almond Butter Chocolate Chip Cookie Recipe.  For about a week now, there has been a bottomless jar of cookies on the counter.  I made this recipe so many times and so many different ways until I got what I wanted!  It's a horrible thing to have to keep taste testing cookies until you get the recipe perfected...especially cookies that have chocolate chips in them!

Here's a couple of the things I learned.  I wanted a crisp but moist in the middle cookie and thought I could achieve that with the combination of butter or coconut oil combined with palm shortening.  I originally tried this with eggs and decided it was too cake like and that the shortening should be sufficient to hold it together.  When I tried it without the eggs, it seemed too oily and just not almond buttery enough.  Throughout this process I was using a combination of granulated sugar (lakanto) and honey (I was using the Xylitol honey from Nature's Hollow) and this was adding to the problem of undercooked cookies on the inside.  I finally realized the answer, get rid of the honey and use all "dry" sweeteners.

The other problem was the cookies weren't spreading at all once I increased the almond butter.  This should not have been happening since I was using mostly butter and a bit of shortening.  I decided to eliminate the shortening since I certainly didn't need to keep the cookies from spreading too much.  There is something to baking with fats and the amount of saturated to unsaturated fats you use matters and affects the outcome.  With a crispy, chewy cookie in mind, I needed to reduce some saturated fat(butter, coconut oil or shortening).  The end result was well worth the wait!!

Recipe: Almond Butter Chocolate Chip Cookies

Ingredients

• 2 cups Honeyville Almond Flour
• 1/2 tsp sea salt (omit if almond butter has sea salt in it)
• 1/2 tsp baking soda
• 2 tbsp grass-fed butter (Kerrygold) or coconut oil, softened* (I used butter)
• 1 egg
• 1/2 cup almond butter*
• 1 tsp vanilla extract
• 1/3 -1/2 cup coconut palm sugar (I used half Swerve and half palm sugar)*
• 1/3 cup dark chocolate chips or chunks

Instructions

1. Combine the flour, salt and soda and set aside
2. Cream the egg, almond butter, butter or oil and sugar. Add in the vanilla and mix well
3. Add the flour mixture to the egg mixture and mix well
4. Fold in the chocolate chips
5. Using a cookie scoop or your hands, place balls of dough onto a parchment lined cookie sheet
6. Press each dough ball down with the palm of your hand
7. Bake at 350 for 10-12 minutes or until brown
8. Let cool and store in an air tight container

Makes about 18 cookies

Quick notes

*I prefer fresh grind almond butter. If using jarred, stir well or pour off the oil.

*Do not completely melt the butter or oil, this will create very oily cookie dough. They will be fine once they cook, but dough will seem too wet.

*You can certainly try making these with part honey, just realize they will be dough like in the middle.

Many peanut butter cookies are flourless so they really taste like peanut butter.  I wasn't trying to replicate that idea with almond butter.  I wanted to use the almond butter for added flavor.  You probably wouldn't even know its in these since the base is almond flour.  Feel free to try peanut butter instead, it may be more noticeable in this recipe and who doesn't love chocolate and peanut butter together!

Kate's Healthy Cupboard - Gluten Free Recipes

Kale Chips

One of my favorite greens and one of the most nutrient rich greens...Kale!!!  I figured I better post a vegetable recipe before I post anymore sweet treats.  I need to get better about providing more savory recipes and more vegetable ideas, but I really enjoy baking and not to mention taste testing those recipes.  I love kale chips and all, but the cookies I'm perfecting are far more exciting!!

Kale is full of carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress. The key flavonoids are kaempferol and quercitin and there are  45 others!  With the addition of high doses of vitamin C, vitamin A, and manganese, kale is certainly a smart choice to battle against cellular oxidation.  Kale also acts as a natural anti-inflammatory, it provides omega-3 fatty acids that helps regulate the body’s inflammation. Many other health aspects of Kale include, the high fiber content that can possibly lower cholesterol, the isothiocyanates from glucosinolates (whatever that is) found in kale can aid in both phases I and II of the body’s detoxification process and Kale is very high in Vitamin K.  Vitamin K can help strengthen our bones, prevents calcium buildup in our tissues that can lead to atherosclerosis, cardiovascular disease and stroke.  And there's more...Kale contains high levels of vitamin A and C, both of which are effective antioxidants that boost immunity.

So do I have you convinced to either try kale or eat more of it yet?  Kale chips are an easy way to enjoy kale and believe it or not, most people find them addicting.  I could eat the entire batch and the best part is, I don't feel a bit guilty about it!!  The options are endless  as to how you could season these chips.  I am pretty simple and just enjoy olive oil and sea salt, but feel free to get creative.

Recipe: Kale Chips

Ingredients

• One bunch of Dino Kale, washed and dried
• 1 tbsp extra virgin olive oil or melted coconut oil
• sea salt to taste

Instructions

1. Tear the Kale into pieces (they will decrease in size as they cook so don't tear them too small)
2. Combine the kale and oil in a bowl and massage the kale with the oil so each piece is oiled
3. Spread single layer onto a parchment lined cookie sheet
4. Bake at 350 for about 6-8 minutes or until a hint of brown
5. Let cool completely before storing. Do not pile on top of each other to cool, they will retain moisture and become soggy
6. Store in a glass container

There are quite a few types of organic kale including red, green curled and lacinato better known as dinosaur kale.  I prefer to use the dino kale for chips because the leaves are flatter and easier to get oil onto.  I do love the curly green kale sauteed or steamed with a little oil and sea salt.  There are so many ways to spice up kale chips and steamed kale.  I like toasted sesame oil with a bit of red pepper flakes and sea salt on my steamed kale.  Another option is to use a bit of raw apple cider vinegar in this kale chip recipe to make salt and vinegar chips.

Kate's Healthy Cupboard - Gluten Free Recipes

Plantain Tortilla Chips

I am so excited about this recipe!  This would have been the perfect Cinco de Mayo recipe, but I am a few days late.  I was attempting crackers and loved the result, but realized they tasted like corn chips so I had to make another batch that looked like chips (bummer, I have to eat another batch).

I was once a tortilla chipaholic, it was bad!  I think when going gluten free, that was the only thing I could have that was cracker like so I turned to that bag quite often.  I have chosen to no longer eat corn as of a year ago, so to create a replacement that is grain free...gets me excited!

There are many reasons why I have chosen to give up corn, most importantly because it's a grain.  Sorry folks, it is not a vegetable, it is a grain.  A grain that is one of the number one GMO foods out there.  It can cause intestinal distress much like gluten and cause silent inflammation just like gluten.  That's all I need to hear to quite eating something.  Now if only someone would tell me dark chocolate does the same thing!!!  I need an intervention...but it's so darn good!

I have been into plantains for a while now and am waiting on the arrival of plantain flour!!!   What the heck is a plantain, a big banana?  Plantains tends to be firmer and lower in sugar than bananas. Bananas are almost always eaten raw, while plantains tend to be cooked either when green or unripe (starchy) or overripe (sweet).  They are a good source of potassium, fiber and starchy carbohydrates (perfect for endurance athletes).

Plantains are a staple in tropical regions of the world, much the same way as potatoes are here.  They have a pretty neutral flavor, the unripe fruit is typically cooked by steaming, boiling or frying.  I buy or make plantain chips myself that are just sliced plantains that have been roasted or baked.  They satisfy the crunch, but this recipe is even better and partners up well with guacamole or fresh salsa!

Recipe: Plantain Tortilla Chips

Ingredients

• 3 unripe (green) plantains, peeled*
• 2 tbsp refined coconut oil
• 1/2 tsp sea salt
• coarse sea salt to sprinkle

Instructions

1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don't seem very moist, wet on the fresh slice side)
2. Add the plantains and oil to a food processor and combine until smooth
3. Once all the lumps are gone, add the sea salt and quickly combine
4. Place the mixture on a sheet of greased parchment paper the size of your cookie sheet
5. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that)
6. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer
7. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet
8. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others.  Make sure to cook them long enough or they will be chewy instead of crunchy
9. Remove cookie sheet and let chips cool
10. You may need to re-cut the chips or you can break them along the cut lines
11. Store in an airtight container, glass is my favorite

Quick notes

*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don't worry if you cut into the plantain, it won't matter. Peel one section at a time, it should come off pretty easily.

Unripe (green) plantains can be hard to find.  I prefer the green for their no sugar content and they have less moisture in them.  I have had the best luck going to Sprouts or Sunflower Market and asking if they have any unripe green plantains in the back, they usually do.  Asian markets carry them as well and they are always green there since they go through so many of them.  Whole Foods sells them but they tend to be very yellow and brown, it can be hit or miss there.

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Kate's Healthy Cupboard - Gluten Free Recipes

Raw Coconut Cookie Bites

In case you haven't noticed, I like making sweet treats!!  I was recently told I should open a gluten free bakery...and the idea keeps crossing my mind!!  I love the creative side of making treats and have always enjoyed baking, even as a kid.  Once you have to eliminate gluten in your diet, traditional baked goods are not an option.  That's a good thing in the sense that it makes you eliminate processed junk and goodies with added sugar, but it's a bad thing when you have a sweet tooth!

I am a person of balance and if I want something sweet, I will eat something sweet.  It's when we tell ourselves we can't have something that that something becomes our battle constantly and something we tend to over eat.  I allow myself a Double Chocolate Gooey Brownie, a Grain Free Cinnamon Roll or a Chocolate Peanut Butter Protein Ball when I feel like it and will have no regret!  So I will continue to create sweet treats that are far better for you than just about anything you can buy off a store shelf.  I try to always include a healthy fat or protein source in my sweet recipes to make any sugar/insulin response that much less.  Many times I also suggest safe alternative sweeteners to decrease the sugar content in a recipe.  You can read more about those on my Ingredients Page or shop for them in the Amazon store link.

With that said, here is a yummy treat if you are a coconut fan!!  This raw coconut cookie recipe is sweetened with fruit only, packed with healthy fats and gives an option to add extra protein to them.

Recipe: Raw Coconut Cookie Bites

Ingredients

• 3 cups Medjool Dates* (de-pitted)
• 1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
• 4 tbsp coconut creme/butter*, softened
• 2 tbsp virgin coconut oil, softened*
• 1 1/2 cups raw almonds
• 1/3 cup vanilla egg white protein (optional but adds some vanilla flavoring to the cookies)

Instructions

1. Once the dates have soaked for a couple hours, add them to a food processor along with the coconut creme/butter and coconut oil (add protein at this time)
2. Process until mixture is well combined and creme and oil are fully melted
3. Add in the coconut and blend until consistency is doughy and moldable
4. Add the almonds at this time and blend until almonds are well incorporated
5. Pack the dough into balls, you may need to press firmly
6. I prefer to store in the refrigerator in an airtight container. The coconut creme and oil will harden when cooled and allow for a harder ball

Quick notes

*You can find Medjool Dates in the produce section of most grocery stores or the bulk section of Whole Foods. Don't forget to de-pit them!!

*You can find Coconut Butter at most Whole Foods or Vitamin Cottage or Coconut Creme online at Tropical Traditions

*Make sure to use Virgin Coconut Oil, not Refined or Expeller Pressed, you want the coconut flavor!

Kate's Healthy Cupboard - Gluten Free Recipes

Strawberry Lime Sorbet

It's warming up again and I have been busy experimenting with the ice cream maker!!  I love my Cuisinart, it's so easy!  We had one as a kid that was this huge, noisy wooden thing.  I have seen similar versions today that you have to put ice all around it and rock salt and whatever else it entails...too much trouble!  Now I know why it was only used for special occasions, like twice a year.  The Cuisinart is small, quick and inexpensive for a delicious easy treat.  It's something you could easily get in the habit of pulling out every night during the summer.  Good thing all my recipes are lower in sugar and dairy free (except when dark chocolate is added)!

The first round of this sorbet made us all pucker up a little too much!  I added more strawberries and took down the lime juice and it seems to be perfect...in our opinion.  Feel free to add more strawberries or simply leave out the lime but we think the tart compliments the berries well.  This is very refreshing and reminds me of a daiquiri, I think it would be excellent with a little rum stirred in and umbrella on top!

Recipe: Strawberry Lime Sorbet

Ingredients

• 4 cups frozen strawberries
• 1/4-1/3 cup lime juice
• 1/2 cup water
• 1/2 tbsp lime zest
• 1/8-1/4 cup honey*

Instructions

1. Throw everything into a high powered blender (I used a Vitamix) and blend until smooth
2. The consistency may be perfect as is to serve or for a more frozen treat, run it through an ice cream maker
3. Store in an airtight container in the freezer and let it sit our for about 15 minutes before serving

Quick notes

*I used Nature's Hollow Honey made with Xylitol to lower the sugar amount

Kate's Healthy Cupboard - Gluten Free Recipes

Roasted Red Pepper & Basil Turkey Burgers

Ground turkey can be tricky to fix for the serious meat eater.  It tends to be a bit boring for them!  I think it may be due to the fact that it can be a drier meat if overcooked and doesn't have a ton of flavor to someone that is used to eating ground red meats.

When purchased from the meat counter, you will almost always get the very lean breast.  Since it is so lean, it tends to dry out very easily.  I personally prefer the taste of the lean over the 85% lean that you can typically find prepackaged.  Either one will work for this recipe or you can go with ground turkey thigh if you prefer.

Recipe: Roasted Red Pepper & Basil Turkey Burger

Ingredients

• 1 lb ground turkey
• 1 egg
• 1 tbsp olive oil
• 1/4 - 1/2 cup onions, diced
• 1/3 cup roasted red peppers
• 3 - 4 garlic cloves, minced
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp sea salt

Instructions

1. Whisk the egg in a bowl
2. Add the turkey, onions, oil, peppers, spices and herbs into a bowl and pour the egg into the mixture
3. Combine all of the ingredients with hands
4. Form into patties (may seem a bit wet but should stay together)
5. Heat an oiled skillet over medium heat
6. Once the skillet is hot, add the patties and cover
7. Bake for 5-7 minutes. Flip the burgers and bake another 3-4 minutes or until done

Serves: 4

Serve plain, wrapped in lettuce or topped with avocado!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Cherry Chocolate Chip Ice Cream

It could reach 90 degrees tomorrow in Denver and it's still April!  When it's that hot, ice cream is on the menu around here!!!  Its only going to get warmer, so there will be plenty of cold treat recipes coming your way!!

I have so many ice cream ideas and wasn't sure what to try first!  The challenge is that to make it dairy free, the main ingredient is full fat coconut milk.  Coconut milk tends to have a coconut taste to it and I want to hide that in most of the flavors.  It's a hard thing to do and most of you will still taste a bit of it.

This Dairy Free Cherry Chocolate Chip Ice Cream recipe was VERY well received by my mom's husband...who I would consider an ice cream addict!  He said he could easily eat it in place of the real deal.  It's not as creamy, but don't you worry, I have plans to make some of the other flavors a bit creamier tasting.  Besides, once you add all the goodies, like the chocolate chips, nuts, nut butters or fruit, you have forgotten it's dairy free and realize how good it really is!!

I bought an ice cream maker last year and love it!!  I have the Cuisinart ICE-21 that can be used for ice cream, sorbet, and frozen yogurt.  It's so easy and quick to use!  It can be found online or at Bed, Bath and Beyond for a very reasonable price, plus you can use a 20% off coupon on it!  It's worth it!  I used it for this recipe but I think you can just freeze this in a bowl and have a similar experience!

Recipe: Dairy Free Cherry Chocolate Chip Ice Cream

Ingredients

• 1 can full fat coconut milk
• 1/3 cup unsweetened vanilla coconut or almond milk from carton
• 10 oz bag frozen cherries
• 1/4 cup honey
• 1/4 tsp vanilla beans
• 1 tbsp vanilla extract
• 1 cup dark chocolate chips or broken chocolate bar pieces or Enjoy Life Dairy Free Chips for complete dairy free option

Instructions

1. Combine all of the ingredients except chocolate in a Vitamix or high powered blender
2. Blend until completely smooth
3. Transfer mixture to ice cream maker and follow the machines instructions.  If you don't have an ice cream maker, pour into an airtight container
4. Add in the chocolate pieces when there's about 5 minutes left in the process or stir into mixture before freezing if you do not have an ice cream maker

Notes:

Ice cream will be like soft serve from the ice cream maker.  If you want it harder, place in the freezer until desired consistency is reached.  Store in an airtight container and let it sit out for about 15 minutes before serving.

Kate's Healthy Cupboard - Gluten Free Recipes

Maple Vanilla Cashew Butter

As I have mentioned before, I have a slight, ok major addiction to Justin's Nut Butters.  I have realized that I can not buy a jar of it until I am sure I can eat it in moderation.  It seriously tastes like frosting, have you tried the Vanilla Almond Butter flavor yet?  I keep hoping he will come out with a cashew butter, but he hasn't.  Cashews tend to be a sweeter nut and I think they would be a great addition to his line, especially a chocolate cashew butter...yum!!!

Instead of waiting on him, I created my own!!  I tried to make it a bit less addictive but it's still pretty darn good.  It's a perfect addition to sliced apples or spread on top of the Grain Free "Wheat" Crackers, Grain Free Honey "Wheat" Crackers or just by the spoonful!

Recipe: Maple Vanilla Cashew Butter

Ingredients

• 2 cups roasted unsalted cashews*
• 3 tbsp refined coconut oil, melted
• 3 tbsp maple syrup
• 1/4 tsp vanilla bean powder or 1-2 vanilla bean pods (substitute vanilla extract to taste)
• 1/2 tsp celtic sea salt
• 1 tbsp coconut palm sugar, powdered*

Instructions

1. Place the nuts in a food processor or Vitamix blender and blend until smooth and creamy
2. Add in all the remaining ingredients and blend until combined
3. Store in a glass jar in the refrigerator. It will harden a bit so remove a few minutes before serving if you want it softened

Quick notes

*I buy raw cashews and roast them on a dry cookie sheet in the oven at 450 for about 5 minutes. You can certainly buy them roasted.

*Run the coconut sugar through the Vitamix or coffee grinder before hand to powder it. I may work to skip this step but the cashew butter may be a bit gritty. I actually like that!

Variations

For a lower sugar option, you can use Nature's Hollow Xylitol Maple Syrup and Lakanto in place of the coconut palm sugar.

Feel free to try this with any nut or a combination of nuts!

Kate's Healthy Cupboard - Gluten Free Recipes

Taro Chips

What the heck is Taro?  Taro root is a staple in Asian and African cultures. These root vegetables can be used in place of potatoes in most dishes and have a slightly nuttier flavor. They are high in fiber, vitamins C, E and B6, as well as copper, potassium and manganese.

I first found these in the chip aisle that I no longer frequent.  The brand Terra makes root chips of all sorts and varieties.  You have probably seen their sweet potato chips, beet chips and mixed root chips.  I love them all, but they are fried in vegetable oils.  Not a fan of that for numerous reasons including the high amounts of omega 6's (pro-inflammatory) and the fact that any health benefit is destroyed with the heat of frying that oil.

With that said, I have opted to make my own since I love the taste sop much.  The Taro root is not an easy thing to find, but it has been available at most Whole Foods.  It can always be found at Asian market for less expensive.  They are ugly looking things so do not get intimidated and don't judge a book by it's cover!!!  they can be found in the produce section next to all the other roots and random looking foods you've probably never heard of!  They come in all different sizes, but I think the larger size is best for chips.

The plant is considered toxic when raw so don't think about trying it!  Once you have peeled the skin off with a vegetable peeler, rinse it under water or let it soak.

Recipe: Taro Chips

Ingredients

• Taro Root
• Coconut Oil Spray or coconut oil, melted
• Celtic Sea Salt

Instructions

1. Peel the taro and cut off the ends
2. Rinse or soak the root with water
3. Slice the taro using a mandoline into desired thickness of chip. You can also slice this into pieces as you would a potato
4. Line a cookie sheet with parchment paper and spray it with the coconut oil spray
5. Place the chips single layer on the sheet and spray with oil or brush with melted coconut oil
6. Sprinkle with sea salt and any other seasoning
7. Bake at 400 for 8-10 minutes, flip the chips and bake for about 5 more minutes or until brown
8. Store in an airtight container. I prefer a glass canister

These are the perfect thing to add some crunch back into your life if you have missed it going gran free!  I love them with my Spicy Tuna Sashimi Salad on top!

Kate's Healthy Cupboard - Gluten Free Recipes

Spicy Tuna Sashimi Salad

This is for all you sushi lovers...or for those that want t give it a try!!  I am a huge fan of sashimi, salmon being my favorite.  Sashimi is thinly sliced, raw seafood.  Many different kinds of fresh fish and seafood are served raw in Japanese Cuisine. It can be served plain or wrapped up in a sushi roll.  I prefer it plain topped with a slice of avocado and wasabi or drizzles with Avocado Vinaigrette.

I had the hardest time years ago trying to force myself to try sushi, let alone sashimi!  It is now a favorite and staple in my diet every week.  I would only eat this at a quality sushi/Japanese restaurant or from Whole Foods.  You can find sushi grade salmon and tuna sashimi in the seafood section of most Whole Foods.  If it is fresh, it does not taste fishy at all!!!  I actually think cooked salmon tastes more fishy than raw.  Be sure to buy it the day you plan to eat it or close to the day.

If you like to use wasabi with your sushi, you can buy it powdered.  It is typically found in the asian section and all you have to do is add a bit of water to the powder.  This recipe doesn't call for it, but it is something I enjoy along side my avocado and sashimi.

If you haven't tried sashimi, now is the time!!!  So easy to digest and full of good fats!  This salad has so much flavor you probably won't even know it's raw fish!!!

Recipe: Spicy Tuna Sashimi Salad

Servings: 2

Ingredients

• 8 ounces sushi grade tuna, chopped
• 1 large avocado, chopped
• 3 tbsp macadamia nuts, chopped
• 4 green onions, chopped whites and greens
• 1 1/2-2 tsp hot pepper oil
• 1 tsp avocado oil (could use lite olive oil or coconut oil or omit)
• 2-3 tsp Coconut Aminos
• Sesame seeds

Instructions

1. Roast the nuts in a dry skillet over high heat until slightly brown, let cool
2. Combine the tuna, avocado and onions in a bowl
3. Combine the oils and Coconut Aminos in a bowl, pour over the tuna mixture and stir
4. Top with a sprinkle of sesame seeds and the nuts

Enjoy this with homemade Taro Chips, on cucumber slices, on Grain Free Wheat Crackers or simply plain!

Visit Allergy Free Wednesday for additional allergy free recipes!

Kate's Healthy Cupboard - Gluten Free Recipes

Perfect Hard Boiled Eggs

This may not be a very exciting post for most of you, but it is for me!  I get excited when food not only tastes good, but looks good!

I was not thrilled with the way my eggs looked in the Avocado Deviled Egg recipe, so I had some homework to do!  I want an egg that is fairly easy to peel and the yolk must show no signs of over cooking (gray edges).  I have read a few people's thoughts on how to boil the perfect egg and below is what worked for me.

Some people suggested using older eggs, I used new.  Maybe older would have worked even better, but this method should work either way.  Please keep in mind altitude may play a role.  Water boils faster at higher altitudes but takes longer to cook.  The water doesn't get as hot when it boils here compared to lower altitudes.  With that said, the time may need to be adjusted slightly.  I will try this method next time I'm in AZ and update this post as to what the results were.

Recipe: Perfect Hard Boiled EggsIngredients

• 6-12 eggs, (pastured are the best for you)
• 1/2 tsp baking soda

Instructions

1. Place the eggs in a saucepan, add soda and water until the eggs are fully covered
2. Use a pan large enough the eggs have a bit of wiggle room
3. Place the pan on the stove and bring it to a boil, full boil
4. Once the water reaches a full boil, turn off the stove and place the lid on the pan
5. Let the eggs sit for 12 minutes
6. Place a large bowl of ice and cold water in the sink
7. Remove the eggs from the stove after 12 minutes and immediately rinse with cold water and place them in the ice bath
8. Let the eggs sit for 5-10 minutes

Let me know if you have any other tricks or tips!

Kate's Healthy Cupboard - Gluten Free Recipes

Green Bean Fries

This is my favorite way to fix string beans.  You can find them as the traditional green bean and also as the rare yellow string bean.  I typically only see the yellow at the farmers markets, but was lucky enough to find them at the Whole Foods in Scottsdale.  I'm not sure what, if there is any, the difference is between the two.  I do know they taste a bit different.  I think the yellow are less beany tasting, less vegetable tasting.  I don't know how to describe the difference.  I prefer the yellow, but seem to think the green might be better for me.  Green beans are much easier to find so I will be sticking to those until some yellow beans pop up at this years farmer's markets.

Recipe: Green Bean Fries

Ingredients

• 1 lb green beans
• Spectrum Coconut Oil Spray or a bit of coconut oil
• Sea salt to taste (or any other seasonings)

Instructions

1. Clean the beans and snap off the ends, towel dry
2. Place the beans on a parchment lined cookie sheet, single layer
3. Bake at 400 for 15-20 minutes until brown. Feel free to turn on the broiler for a minute or two to brown even more

Enjoy!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Cinnamon Rolls

Cinnamon rolls are the perfect treat to serve at Easter brunch or any breakfast...heck I just ate one with lunch!  When your gluten eating mother said they are awesome, you know you have a winner!!  There are so many options for the sweeteners and the frosting in this recipe.  I made a cream cheese frosting and also a dairy free coconut butter/creme frosting as well.  You can't go wrong either way!

I wish I could take full credit for this recipe, but I can only take partial.  Regardless, these are awesome!!!!  This is adapted from Urban Poser's cinnamon roll recipe.  When she posted her recipe last night, I knew I had to try them...as in make them immediately!  I basically used her dough recipe, but the filling and frosting are different than what she suggests.  I was not digging the idea of raisins in my cinnamon rolls and I wanted a different frosting.  I think you will be pleased.

Recipe: Grain Free Cinnamon Rolls

Ingredients

• 3 1/8 cups almond flour (Honeyville)
• 1/4 tsp soda
• 1/4 tsp sea salt
• 2 eggs room temperature
• 1/4 cup refined coconut oil
• 1/4-1/3 cup honey

Filling:

• 4 tbsp pastured organic butter, melted (or melted refined coconut oil)
• 2 tbsp cinnamon
• 3-4 tbsp Lakanto, Wholesome Sweeteners or Coconut Palm Sugar (honey or maple syrup should work too)
• 1/4-1/2 cup pecans. chopped (optional)

Frosting:

• 3 tbsp pastured organic butter, melted (or melted refined coconut oil)
• 5 tbsp cream cheese, softened or melted coconut butter/creme
• 2 tbsp sweetener of choice, liquid or granulated (I used coconut palm sugar)
• 1-2 tbsp coconut or almond milk (optional, depending on how running you want frosting)

Instructions

1. Combine the almond flour, soda and salt in a bowl
2. Lightly beat the eggs, oil and honey in a bowl and add to the flour mixture
3. Mix until a smooth dough forms
4. Place the dough on a piece of parchment paper and roll out to about a 9x13 rectangle (flour the rolling pin with almond flour if dough is sticking)

Filling:

1. Combine all of the ingredients in a bowl and mix well
2. Spread onto the dough covering the entire rectangle
3. Roll the dough as tight as you can, use the parchment paper to help you
4. Cut the dough with a bread knife in about 1 1/2 inch slices or larger if you want larger rolls but you will have to adjust cook time
5. Bake at 350 on a greased cookie sheet for 10-13 minutes. They will start to get brown after about 10, but may still be too soft in the middle. They should be a bit soft and you certainly don't want to over cook them. I love doughy centers in cinnamon rolls so under cooked is best
6. Let cool for 10 minutes before frosting

Frosting:

1. Combine all of the ingredients in a bowl and cream with a hand mixer until smooth
2. Add coconut milk or almond milk until desired consistency
3. Spread or drizzle the frosting over the rolls. I use a ziploc and fill it with the frosting, cut off a bit of the corner and squeeze to drizzle

I think these would be awesome with maple syrup used in the filling and/or the frosting for a maple cinnamon roll.  Let me know what you think!!

Kate's Healthy Cupboard - Gluten Free Recipes

Avocado Deviled Eggs

Deviled eggs may be something you traditionally serve at your Easter brunch.  How about switching it up a bit with Avocado Deviled Eggs.  Who doesn't like avocado! Eggs are a great source of protein and many other nutrients.  These are really an any time of the year great snack!  They are super easy and fulfilling with the heart healthy fat the avocado provides.  You can doctor up the egg yolk and avocado mixture any way you'd like.

Recipe: Avocado Deviled Eggs

Ingredients

• 8 eggs, hard boiled and peeled
• 1 large ripe avocado
• 2-4 tbsp hot sauce
• dash of sea salt
• splash of lime juice

Instructions

1. Slice the eggs lengthwise and remove the yolks
2. Rinse the whites to get any leftover yolk out, pat dry
3. Combine the yolks, avocado, hot sauce, salt and lime juice in a food processor
4. Pulse until almost smooth
5. Spoon the mixture into each egg white half

Quick notes

The amount of hot sauce will vary depending on how hot the sauce is. I used 4 tbsp of The Green from Horsetooth Hot Sauce. (local company sold at Whole Foods and Vitamin Cottage or from their website) It is pretty spicy but I love it. It's a mix of green habaneros, serranos, tomatillos, garlic and onion.

I am determined to get hard boiled eggs to come out perfect!  If you could see the eggs in the back of my picture, you'd say my egg skills need work!!!  Every cookbook seems to think they have the answer.  Our altitude makes a bit of a difference but I am going to figure it out!  If anyone knows the trick, please let me know!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Strawberry Lemon Muffins

Easter is just about here, so it's time to share some brunch recipes with you.  This Strawberry Lemon Muffin recipe is quick and easy (except for the zesting of a lemon) and the muffins can be enjoyed hot out of the oven or a day or two later.  Warm and buttered or simply plain, you can't go wrong serving these at your Easter Brunch!

So often when you see lemon in the title of a muffin recipe, you think poppyseeds or blueberries are involved as well.  I decided to do something different and pair strawberries with the lemon.  I actually made these two different ways, one with lemon and one without.  The consensus was they were both great but the lemon had maybe a bit more flavor.  Feel free to leave out the lemon.  The cooking time may be a few minutes less since some moisture (lemon juice) is taken out.

Recipe: Strawberry Lemon Muffins

Ingredients

• 2 cups almond flour (Honeyville)
• 1/2 tsp celtic sea salt
• 1/2 tsp baking soda
• 2 eggs
• 1/4 cup honey*
• 1/4 cup coconut oil, melted (refined)
• 1 tsp vanilla extract
• 1 heaping tbsp lemon zest
• 1 tsp lemon juice
• 1 cup fresh organic strawberries, sliced

Instructions

1. Combine the almond flour, salt and soda in a large mixing bowl
2. In a different bowl, beat the eggs, honey and oil. Stir in the lemon juice, zest and vanilla
3. Add the dry mixture to the wet, stir until combined
4. Carefully fold in the strawberries
5. Pour batter into lined muffin tin, fill to the top
6. Bake at 350 for 25-30 minutes until tops are golden brown

Makes 6 large muffins

Quick Notes *I used Nature's Hollow Xylitol Honey for a lower sugar option and they tasted great!!!

Store in a tightly covered container, I like to use glass containers.  They should last for at least 5 days at room temperature.

Kate's Healthy Cupboard - Gluten Free Recipes

Asian Chicken Meatballs

I am on an Asian kick!  I have been without soy sauce for so long that everything Asian is sounding so good now that I discovered Coconut Aminos!  It is a great gluten free alternative to soy sauce and has less sodium as well.  I am hooked!

This recipe can be used with regular soy sauce or tamari, but it will have a bit stronger taste I imagine.  Coconut Aminos is a bit sweeter tasting.  The higher sodium content in regular soy sauce will definitely affect the taste as well so proceed with caution!  I suggest dumping the soy sauce for many reason and treating yourself and your family to Coconut Aminos from now on!!

Recipe: Asian Chicken Meatballs

Ingredients

Meatballs:

• 1 lb ground chicken breast
• 1 egg
• 2 tbsp coconut flour
• 1 tbsp fresh ginger minced
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/3 cup green onions, about 1 bunch (save the greens for the sauce)
• 1 tbsp Coconut Aminos
• 2 tsp toasted sesame oil

Sauce:

• 4 tbsp Coconut Aminos
• 1 tbsp toasted sesame oil
• 1/8 - 1/4 cup scallions, chopped
• 1 1/2 tsp toasted sesame seeds
• 1-2 tsp red pepper flakes

Instructions

Meatballs:

1. Combine all of the ingredients for the meatballs in a bowl and mush together
2. Roll the meat into balls and place on a parchment lined cookie sheet (about 15 balls)
3. Bake at 400 for 18-20 minutes

Sauce:

1. Toast the sesame seeds in a dry skillet
2. Combine the Coconut Aminos, scallions, oil, red pepper flakes and sesame seeds in a bowl
3. Drizzle the sauce over the meatballs as soon as they come out of the oven

Quick notes

The meat may seem a bit sticky but the meatballs will set up perfectly once baked.  You may be able to substitute almond flour for the coconut flour.  Coconut flour absorbs more liquid so you may have to play with the amount.

Coconut Aminos are available online or at Whole Foods or Vitamin Cottage in the Asian sections.

Serve with steamed asparagus, broccoli or sauteed greens.  There should be enough sauce running off the meatballs to enjoy with the vegetables.

Visit Allergy Free Wednesday for additional allergy free recipes!

Kate's Healthy Cupboard - Gluten Free Recipes

Gingersnap Cookies

I had a client ask if I could try to make her family's all time favorite cookie into a gluten free cookie with a little less sugar.  Gingersnaps are a favorite in my family as well, so when they approved and her family did too, I knew it was a success!!  These are a bit crunchy on the outside and oh so chewy on the inside with the perfect amount ginger. Gingersnaps are traditionally made with molasses.  Molasses is made from the cane of a sugar plant,  harvested and stripped of its leaves.  Its juice is extracted usually by crushing or mashing, but also by cutting.  The juice is boiled to concentrate it, which promotes the crystallisation of the sugar.

Molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, molasses is a good source of vitamin B6 and selenium.

I choose to use Yacon Syrup in place of molasses in my recipes.  It is a sweetening agent extracted from the tuberous roots of the yacon plant indigenous to the Andes mountains.  I like using it because of its nutritional properties—few calories and low sugar levels.  Yacon is composed primarily of water and about 50% FOS (fructooligosaccharide).   These short chain sugars have a lower caloric value and high fiber content.  FOS can be extremely helpful to the digestive tract as it is considered a prebiotic.  Yacon Syrup is less strong than molasses.  You may need to add a bit more of it in a recipe when substituting for molasses.

Recipe: Gingersnap Cookies

Ingredients

• 2 1/4 cups almond flour (Honeyville)
• 4 tbsp palm shortening
• 3 tbsp honey (use Nature's Hollow Xylitol Honey for lower sugar option)
• 1 tbsp coconut palm sugar or Swerve
• 1/4 - 1/3 cup yacon syrup or 1/4 cup molasses
• 1 tsp vanilla extract
• 2 1/2 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp celtic sea salt

Instructions

1. Cream the shortening, honey, yacon or molasses and vanilla
2. Combine the flour, ginger, cloves, cinnamon, coconut palm sugar or Lakanto, soda and salt
3. Add the flour mixture to the wet mixture and stir until combined
4. Scoop out the dough onto a parchment lined cookie sheet. (These will spread a tiny bit when cooked. If you prefer a flat cookie, press down with your palm. I pressed down just slightly)
5. Bake at 350 for 8-10 minutes

Makes about 18 cookies

Most gingersnap recipes have you roll the dough in sugar before you bake them.  The goal was to decrease the amount of sugar in these cookies, so I eliminated that step.  We all think they are sweet enough as is.  Let us know what you think!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Artichoke and Sundried Tomato Stuffed Chicken

A delicious way to spice up chicken!  I think chicken is something people tend to get burnt out on.  I know as a kid I felt like that was all we ever ate for dinner.  I have been trying to figure out something to stuff chicken with that did not include cheese.  I know for many of you, cheese makes all things better.  Cheese could certainly be added to this recipe, but I think it's perfect just the way it is!!

This recipe calls for artichoke hearts and sun-dried tomatoes (obviously) and I chose to use non-marinated artichoke hearts and dehydrated sun-dried tomatoes.  You can certainly use jarred hearts that have been marinated and tomatoes that are packed in oil.  They will lend to a bit of a different flavor and will add additional oil to the stuffing.  I opt for adding my own oils and seasonings in recipes so I tend to go for the plain ingredients and doctor it up myself.

Recipe: Artichoke and Sun-Dried Tomato Stuffed Chicken

Ingredients

• 4 chicken breasts or cutlets
• 1 1/2 cups artichoke hearts, drained
• 1 cup dehydrated sun-dried tomatoes
• 1/2 cup extra virgin olive oil
• 4 garlic cloves
• 3/4 cup fresh basil leaves
• 1/2 tsp sea salt (may vary depending on which artichokes or tomatoes you use)

Instructions

1. In a small sauce pan, bring about 2 cups of water to a simmer. Add the tomatoes, cover and remove from heat. (only for dried tomatoes, not jarred)
2. Pound out the chicken breasts or cutlets so they are about 1/4 inch think, set aside
3. In a food processor, combine the artichokes*, re-hydrated tomatoes, basil, garlic, oil and sea salt, pulse until chunky
4. Spread the mixture onto the entire side of each breast. Roll the chicken tight and place a toothpick at both ends to hold it together.
5. There should be some of the mixture left to spread on the top of each breast
6. Place each one on a greased or a parchment lined sheet
7. Bake at 350 for 25-30 minutes

Quick notes

*Don't forget to drain these! I also rinse them well to remove the extra salt that has been added to the liquid. I prefer to add my own sea salt.

Variations

Kalamata olives would be good in this mixture as well!

These are great as leftovers!!  I enjoyed one cold today and loved it!

Kate's Healthy Cupboard - Gluten Free Recipes

Banana Bread French Toast

Going grain free doesn't mean you have to miss out on the glutinous goodies!  They may not have gluten in them, but they certainly aren't lacking in taste!  Baking grain free definitely can be challenging...like making a bread 6 times before it comes out right!  I think I still have 3 loaves of my Banana Bread in the freezer that are a bit too mushy, eggy or fell in the middle.  This french toast recipe works regardless of the moisture level in the bread so I will be eating a lot of Banana Bread French Toast!

I remember as a kid being at Disney World and having breakfast at the Polynesian Hotel.  We ordered banana cinnamon french toast and it was amazing!!!  It was stuffed with bananas and coated in enough cinnamon and sugar to make the bread 2 inched thick!  Since they weren't sweet enough already, we had to eat it with syrup on top!  I can't imagine how overly sweet that would be to me now.  This grain free recipe reminded me of that day and how much my taste buds have changed.  I think most of you will find this french toast sweet enough!

Recipe: Banana Bread French Toast

Ingredients

• 1 loaf Grain Free Banana Bread, sliced
• 2 eggs
• 1/2 tsp vanilla extract
• 2 tbsp non-dairy milk (I used coconut milk)
• cinnamon
• coconut oil for skillet
• 1-2 bananas sliced (optional for topping)

Instructions

1. In a mixing bowl, whisk all of the ingredients
2. Heat an oiled skillet over medium to medium high heat
3. Place a slice of bread in the mixture and wet each side
4. Place on the skillet and brown each side
5. Top with butter (from grass-fed cows), bananas and syrup

Quick notes

Makes about 8 pieces depending on thickness of each slice

This bread is already pretty sweet so go easy on the syrup or use Nature's Hollow Xylitol Syrup for a lower sugar option.  You could also top this with peanut butter or almond butter too!!!

Kate's Healthy Cupboard - Gluten Free Recipes