Tag Archives: dairy-free

Morning Glory Muffins

Morning Glory Muffins

A few weeks ago, I went on a church women’s retreat at the Jersey shore. If you think this sounds like a nice quiet time with sweet calm ladies…you’ve never been on a church women’s retreat before. Women get CRAZY when they’re on these things!

And they eat tons of junk food.

So, in self defense against the piles of cookies and brownies and candy that I knew would be there, just taunting me with their easy accessibility, I made these muffins to bring along. I knew they were a) delicious, b) something I could eat besides the piles of junk food I knew would be there, and c) something others would enjoy too. They’re naturally sweet with shredded apples and dates, and satiating with the fats from almond flour and coconut oil. They’re also really nutritious because of all of those things plus shredded carrots! So I made a triple batch and packed them up, putting a note on the container explaining that they were grain/gluten/dairy/sugar free (with just a tiny bit of honey) for those who would care about that. I knew there would be others there who couldn’t eat gluten, and that they would be glad to know these were safe.

If you ever wanted to know what happens when you put a note like that on a container of perfectly good muffins, I’ll tell you: It sends people running for the hills. Seriously. I witnessed people reading that note and scrunching up their noses as though they were confronted with a tub of grubs or something. Some people even physically recoiled! I overheard one woman say, “Are those supposed to be healthy or something? Anything that’s healthy can NOT be good!” The other women laughed appreciably and emerged with fist fulls of brownies instead.

Isn’t that so sad? It’s horrible that we’ve been conditioned to believe that healthy food tastes bad, and that we can’t both be satisfied with tasty goodies AND be nice to our bodies at the same time!

I blame the low-fat craze. (Really. It’s all their fault.)

The few gluten intolerant people there loved them though. LOVED them. Because they are, in fact, delicious. And so they talked about them to other people (who looked at them like they were crazy) and said, “No, really! You need to try them, they’re great!”

And so, one by one, people started to try them out. And one by one people were astounded that – yes! – these healthy things actually tasted good! Wonder of wonders!

By the end of the second day the entire triple batch was gone. Every single one.

(But the woman I overheard saying that healthy food can never be good? She never did try one and stuck to the cookies and brownies. I guess you can’t win them all!)

I have no idea why these are named Morning Glory Muffins. I didn’t make it up. This is a recipe that anyone in the Paleo crowd will be very familiar with, as they seem to be something of a darling in the Paleo world. There are probably a hundred different variations on the recipe. I took a couple and combined elements I liked from each of them to make the ones that got so eagerly gobbled (after the initial reluctance) on the retreat.

There’s a lot of shredding that happens in this recipe. Because of that, it really helps if you have a food processor so that you don’t have to do all of it by hand. But you could do it by hand if you wanted. You needed the workout anyway, right?

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Buckwheat PB Krispies

Buckwheat Peanut Butter Krispies

Way back in the beginning of this whole thing, back when I was just starting to try to figure out how to live this diet and was flirting with lots of different flours and grains, I got a huge bag of buckwheat groats from the bulk bins at Whole foods. I think I had some sort of idea of putting the groats in my blender and turning it into flour. Because a $30 Oster blender can TOTALLY do that. Yeah.

So, this huge bag of groats has been sitting in my freezer for months, just waiting for me to figure out what to do with them.

Well…I figured it out.

These babies are so good. They are – as the name says – perfectly crispy and crunchy. It’s the first thing everyone says when they have one, and I think it’s what makes them so good. There’s this creamy, sweet peanut butter surrounding all that crispy goodness, and then – as though that wasn’t enough – they’re topped with a thin layer of dark chocolate.

Oh, yeah.

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stew

Boozy Irish Stew

I almost didn’t want to share this recipe, because it’s very similar to the Hungarian Beef Stew recipe I shared in the fall. I took this recipe, combined it with my mother’s Hungarian goulash recipe, and got Hungarian Beef Stew! So, there really are only a few differences between that and this.

BUT…It’s so good. And maybe you wouldn’t have thought of this variation of the recipe on your own, and you’d miss out on the goodness? I couldn’t have that on my conscience. I just couldn’t. So I’m sharing it!

And just in time for St. Patrick’s Day too! What could be better?

So. Get yourself some stew meat, or a chuck roast that you cut up. Heat some olive oil in a large pan or dutch oven and brown the meat. When it’s mostly browned, add in the chopped onion and garlic and cook for about 5 minutes. Stir in 1/4 cup of whole grain spelt or whole wheat flour.

cooking beef

Add the beef stock, tomato paste, thyme, and bay leaves.

And this is where it gets good: an entire bottle of Guinness (or another dark stout ale) and 3/4 cup of red wine. Don’t be afraid of the alcohol content. Yes, alcohol is inflammatory, but it all cooks out so no worries!

Guinness

Turn down heat to medium-low, cover, and simmer for at least an hour, stirring occasionally. The longer and slower it cooks, the more tender the meat will be!

After an hour, melt butter in another large pot, and when hot, add in the potatoes and carrots. You can really use as much as you want. The more vegetables you use the further the stew will stretch – something that comes in handy when you’re using more expensive (but healthier) grass-fed meats! Continue to sautee until they’re nice and browned and caramelized.

stew

Besides the alcohol, this step is probably the most important one that makes this stew so good! So don’t skimp on the browning!

When the vegetables are golden – after about 20 minutes – add them in to the stew. Cover, and allow to simmer until the vegetables and beef are very tender (about 45 minutes).

stew

Dish into bowls, and eat! It’s great with some yeasty rolls (whole grain, of course.)

So now you know what you’re eating on St. Patrick’s Day, right?

stew

Boozy Irish Stew
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Several Tbsp olive oil
  • 1½ lb stew beef in 1 inch pieces
  • 1 large onion, chopped
  • 6 large cloves garlic, minced
  • ¼ cup whole grain spelt or whole wheat flour
  • 6 cups organic beef stock
  • 1 bottle Guinness beer
  • ¾ cup red wine
  • 1 small can tomato paste
  • 1 Tbsp dried thyme
  • 2 bay leaves
  • 2 Tbsp parsley
  • ½ stick (4 Tbsp) butter
  • 3 + lb potatoes cut into ½ inch pieces (peeled if not organic.)
  • 2 + cups ½ inch pieces carrots (peeled if not organic)
  • Salt and Pepper
Instructions
  1. Swirl enough olive oil to cover the bottom of a large pan. Heat the pan over medium-high heat, and when hot add in the beef. Brown on all sides, and then add in the onions and garlic and cook for about 5 minutes.
  2. Sprinkle on the flour and stir in.
  3. Stir in the beef stock, beer, wine, tomato paste, and spices.
  4. Turn the heat down to medium-low and simmer, stirring occasionally, for an hour.
  5. Heat the butter in another large pot until frothy, and then add in the potatoes and carrots. Sautee until they're browned and caramelized, about 20 minutes.
  6. Add the vegetables in with the meat, cover, and simmer for about 45 minutes, or until the vegetables and beef are all very tender.

 

(Shared on Food Renegeade’s Fight Back Friday and Kelly the Kitchen Kop’s Real Food Wednesday.)

schnitzel

Wienerschnitzel

Every time I hear about schnitzel, the first thing I think of is this scene from “Hoodwinked.” (you might need to reload the page and disable any ad-blockers to see it.)

“Schniiiiiiiitzeeeeelllll!” “Ooooo, the Schnitzel Man!” (We think this is hilarious. I don’t care what that says about us.)

And the second thing I think of is my husband.

Not that my husband resembles a schnitzel or anything. I think of him because schnitzel is his all-time favorite meal, having grown up eating it because his mother is German. His birthday was on Saturday, and so, as usual, he requested Wienerschnitzel and Spaetzle for his birthday meal. Along with asparagus and lemon cake and strawberries. Mmmmm. I have to say, it was an easy request to fulfill!

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My mother and youngest niece were visiting too, so it was a great day with some of my most-loved people!

You might not know what Wienerschnitzel is. (pronounced VEE-ner-shnit-zel) The name is all exotic and complicated sounding, but schnitzel is nothing more than breaded and fried meat.

Every culture has their own version of fried meat, and this is Germany’s. I’d never had it before I married into the family, but now I can say that it’s most definitely one of my favorites too! We always call it “wienerschnitzel” when we make it, but technically wienerschnitzel is made with veal. (“Weiner” = veal.) We usually make what should be called Hühnerschnitzel, actually, which is chicken, but for some reason we always call it Wienerschnitzel. I have no idea why. I do it because my in-laws do it, and most people don’t know the difference anyway.

(Correction: 3-12-13 My mother in law informed me that Wiener does NOT mean veal, like I (for some reason) thought. It just means someone from Vienna. Kalbsfleish does. So it’s perfectly okay to call it Wienerschnitzel I suppose!)

Whatever meat you use, the technique is the same. And you can call it whatever you want. 

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iced tea

(Slightly) Sweet Fresh Iced Tea

This recipe is really a no-brainer. A lot of my recipes are, though, like the smoothies, and the popcorn, and the cardamom milk. They’re not so much recipes as…ideas.

But, ideas is the whole reason I have this blog! To give people ideas about what to eat – or drink – when they go on a diet like this. Sometimes all you want is someone to give you a list of things and to say, “Here. This is what you can eat! Go!”

So, you can add this one to your list of “Things I Can Drink.” You know, along with water, and milk, and…water. Yeah. The list of drink options on this diet isn’t very long. Which is why it’s nice to have this in your repertoire!

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three meat chili

Hearty Three Meat Chili

I found this chili recipe at How Sweet It Is about a year or so ago – back when I could actually still eat most of the food on her site. She cooks with sugar a lot, so I can’t really ever make her desserts, but her main-meal dishes are really good – and this is one of them! In the first week that I was on this diet, before my body got used to burning fat for energy instead of glucose, I was starving constantly and needed to eat huge amounts of protein to stay full. I made a giant pot of this chili and it was a life-saver! So, this is a great recipe to keep in mind for the start of this diet, or for generally having protein-heavy meals on hand.

It is, by far, the absolute best chili I’ve ever had in my life. You will die of happiness when you eat it. I love it so much that – get this – I DIDN’T CHANGE ANYTHING IN THE RECIPE! I know! It’s shocking! I always change something. But not this time. It’s that good.

There is ground beef. And chuck roast. And pork roast. And chili peppers. And dark ale. Need I say more? 

Now, this reads like a fairly involved recipe. After all, it involves three cuts of meat. But, as with any chili, it’s not really that big of a deal: it’s just throwing a bunch of stuff in a pot, after all. Don’t be intimidated. And if there are things you don’t like, or want to add, go ahead. Don’t like beans? Leave them out. Love beans? Add a can of cannellini beans too. Whatever. Chili’s easy like that.

And the only thing I want to make sure to highlight is that, for the beer, using a dark ale like Guiness is best. She just says to use beer, but the flavor from dark ales really is best in stews and dishes like this! Also, her recipe makes an ENORMOUS pot of chili, so feel free to cut it in half. Or make the whole thing and freeze half for the future!

So, go make this chili and prepare to be impressed! Find it here. 

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We ate it recently with some crusty whole wheat sourdough rolls from Trader Joes. (They’re delicious, by the way, if you have a Trader Joes near you!)

 

herbed corn

Herbed Corn

I found this recipe many years ago in Taste of Home magazine, and it’s been a family favorite ever since.  All that’s involved is sticking a bunch of stuff in a pot and heating it up – it’s that simple. The dill is what makes it especially delicious, I think. Once you try this you’ll never have just plain old corn again!

There’s really not much else to say about this! I wanted to put it on here because it’s such a great staple vegetable dish that I thought you’d all enjoy!

herbed corn

Herbed Corn

  • 6 cups frozen corn (I like Trader Joe’s Organic Sweet – delicious!)
  • 1/4 cup water
  • 6 Tbsp butter
  • 2 Tbsp minced fresh parsley
  • 2 tsp salt
  • 1 tsp dill weed
  • 1/2 tsp garlic powder
  • 1/4 tsp marjoram
  • 1/4 tsp thyme

Combine all ingredients in a saucepan and cook until corn is hot and butter is melted. Stir together well and serve!