When it comes to smoothie bowls I like mine heavy on the granola and packed with flavor, and this Tangerine Cranberry Pecan Smoothie Bowl checks both off the list! (This post is sponsored by Back To Nature)
What’s in This Bowl?
Amazingness, that’s what: Fresh squeezed tangerine juice (or orange juice) frozen mango, pineapple and shredded carrots with just a dollop of creamy vanilla yogurt. Then I top it off with coconut shreds and Gluten Free Cranberry Pecan Granola from Back to Nature, because it’s Non-GMO Project Verified and USDA Certified Organic, both are very important to me!
I Don’t Just Keep The Crunch on The Top!
The thing that makes a smoothie bowl better than a classic smoothie served in a glass, is the texture and crunch! So I like to not only place the granola on the top, but stir it into the smoothie even before I add toppings. That way I get that yummy ‘bite’ in every bite! See where to buy Back to Nature products near you. I found mine at Sprouts.
So Simple and Made in About Three Minutes!
I have to say the best thing about eating smoothie bowls for breakfast, besides the taste, is how quickly you can blend them up and how easy they are to clean up after! Rushed in the morning? Smoothie bowls are the answer! Getting the kids off to school? Smoothie bowls to the rescue! Need a healthy breakfast but don’t want to cook? Yup. Smoothie. Bowls.
The Recipe: Gluten Free Tangerine Cranberry Pecan Smoothie Bowl!
Huevos Rancheros rates way up there on my list of favorite breakfasts. When my diet shifted way more towards Paleo/Whole 30 I missed this classic Mexican breakfast. Luckily I have no need to miss it anymore because I came up with a way to keep this recipe grain and dairy free. Introducing Whole 30/Paleo/Keto Huevos Rancheros! This post is sponsored byTomorrow Sleep: Makers of optimal sleep products engineered with 100 years of research for your best tomorrow. Click and get $100 off your mattress!
So How Do I Make Huevos Rancheros Paleo, Whole 30 and Keto Friendly?
Zucchini, that’s how! Instead of using a tortilla as a base I use a delicious and easy to make zucchini fritter. Then I top it with a fried egg and serve with Pico de Gallo and guacamole. It’s a great way to work more veggies into your morning meal. And just look at that crispy fritter under that cute heart shaped egg. I offer two choices for the fritter: you can grate your own zucchini or if you want to make this meal even easier, use store bought spiraled zucchini and just give it a rough chop!
Make Your Own Guacamole and Pico de Gallo…or Don’t!
When it comes to food my motto is “make it from scratch unless it’s just as good and just as healthy store bought”. So if you have a local grocery store that carries delicious Pico de Gallo and fresh guacamole, go for it. If not, you can make mine <— easy recipes
A delicious grain and dairy free version of the classic Huevos Rancheros. You can use store bought pico de gallo and guacamole or use the links provided in blog post to make mine. You can also grate the zucchini yourself using a box grater or food processor or buy pre-spiraled zucchini at the store and give it a rough chop!
Pico de Gallo or salsa (store bought or use links above to make your own)
guacamole (store bought or use links above to make your own)
2 Tablespoon almond flour (or your favorite grain free flour)
If making you own pico and guacamole, do that first, set aside
Use a food processor or a box grater to grate zucchini. (Another option is to buy or make spiraled zucchini and give a rough chop)
Place zucchini in a bowl lined with paper towels, sprinkle zucchini with sea salt and pepper and allow to rest for a few minutes.
Chop chives and whisk one egg in a little bowl
Use paper towels to squeeze out any extra moisture in zucchini then return zucchini to bowl and discard towel
Use a fork to stir in egg , almond flour and 1 tablespoon chives until well combined
Heat a large pan on high heat for two minutes, add enough olive oil to coat pan and allow to heat for 30 seconds
Use a spoon to scoop zucchini mixture into pan, making two 5" fritters. Use back of spoon to flatten and spread fritters into a circle. If needed turn heat to medium. Cook each side for about 3-4 minutes or until golden brown
While fritters cook, heat a smaller pan on high heat for two minutes, add oil and wait 30 seconds for oil to heat
Gently crack eggs into pan, tuen heat down to medium and fry until whites are set and yolk is runny (or to your liking)
Season with sea salt and pepper
Remove fritters from pan, top with eggs, garnish with pico de gallo, guacamole and remaining chives. Serve!
The word that comes to mind as I begin to describe this Salted Caramel Pecan ‘No Churn’ Ice Cream is…decadence. This ice cream is so rich, creamy and delicious it almost seems impossible that it is made without an ice cream maker! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
SO HOW DOES “NO CHURN” ICE CREAM WORK? And More Recipes…
Well, it’s easy. You use a hand mixer or stand mixer (or even a whisk!) to whip up fresh organic whipping cream, sweetened condensed milk, vanilla etc… then add any additions you like! In this case I used salted caramel and pecans. Then pour into a container, cover and freeze for at least four hours. Yep, that’s it. What you end up with is amazingly creamy, delicious ice cream, and no ice cream maker needed! For more ‘no churn’ recipes, check out my “Vanilla Bean”, my “Orange Shortbread Cookie” and on our sister blog Cook with Me Darling our “Blueberry Swirl!”
TO MAKE YOUR OWN SWEETENED CONDENSED MILK OR NOT, THAT IS THE QUESTION:
This recipe calls for sweetened condensed milk. Making your own is really easy, but of course you can buy store bought if you prefer. There are some really good organic brands out there! That said, this is how easy homemade sweetened condensed milk is to make: Put milk and organic sugar in a pot, bring to a simmer and leave alone for about 40-50 minutes. You can do whatever you want for that 40 minutes, just check on it here or there. Then cool before using in your ice cream. Easy as pie and you can find the recipe here.
The Salted Caramel:
Again you can make your own (I happen to have a tutorial) or you can buy organic salted caramel sauce from the store, which ever you prefer!
The Recipe: Salted Caramel Pecan ‘No Churn’ Ice Cream!
A rich, creamy, delicious homemade 'no churn' ice cream!
1 3/4 cups (14oz) cold sweetened condensed milk (if making your own, see link above in blog post)
2 cups heavy whipping cream, cold
1 teaspoon vanilla paste or extract
7.5 oz salted caramel sauce (store bought or see link above to make your own
1/2 cup candied pecans
Place heavy whipping cream and vanilla paste or extract in the bowl of a stand mixer with whisk attachment (or use a bowl and hand mixer)
Beat on med//high speed until soft peaks form (this usually takes 2-3 minutes)
Add cold sweetened condensed milk and mix again until soft peaks form (2 minutes)
Heat salted caramel just enough to make it pourable, add pecans to caramel sauce and stir
Pour sauce into whipped cream mixture and stir gently
Pour into container, cover and place in freezer
Because caramel is heavier than whipped cream it will somewhat sink to the bottom, there is no way to prevent this, so what I recommend is this: after ice cream has been in the freezer for four hours (or overnight) pull it from the freezer and scoop it into another container, mixing it a little, then put back into the freezer.
Ice cream can stay in the freezer for up to 6 weeks
I recently published a collection of rice bowl recipes, because… well, I love rice bowls! They are such a fun, easy, tasty and laid back meal to make, serve, and eat. But a lot of people, including myself, limit grains. So what’s a rice bowl lovin’ girl to do? Cauliflower rice to the rescue! Cauliflower rice is a revelation and it’s what I use in this 15 Minute Paleo Spicy Shrimp Cauliflower Rice Bowl.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Let’s Talk Cauliflower Rice:
Many stores carry cauliflower already ‘riced’. If you don’t live near a store that does, no problem. You can ‘rice’ cauliflower yourself by removing core, breaking the head into small florets and then pulsing in your food processor until the cauliflower resembles rice. Super quick, super easy! If you don’t have a food processor you can pulse in a blender or grate with a box grater. Saute for a few minutes and top with spicy shrimp, avocado and a perfectly fried egg and you’ve got one amazingly healthy meal!
This tasty Paleo sauce is a simple combination of Sambal Oelek, honey and Dijon mustard. You can adjust the amount of Sambal Oelek to create just the right amount of heat/sweet for you! If you are not familiar, Sambal Oelek is an Asian Chili Sauce. You can find it on the Asian aisle of most grocery stores. If your grocer doesn’t carry it, you can find it here and have it delivered to your door. For my friends that aren’t fans of heat, you can mellow out the sauce with a little coconut milk or cream.
I am in heaven. I just made a big batch of these Whole 30 Potato Wedges with Ranch Dressing and it felt like such a delicious, decadent treat! Crispy home fries dipped in yummy, creamy, herby ranch…life is good! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Those Crispy “Fries”…
I used medium size russet potatoes for this photo, and they are my husband’s favorite. BUT I frequently use sweet potatoes because they are my favorite and because my food sensitivity test showed a reaction white. A combination of sweet and white keeps us both happy! These fries are so easy to make, simply: cut potatoes into wedges, drizzle with olive oil, sprinkle with sea salt and pepper and roast in the oven. The key to getting crispy taters is a really hot oven and placing close to the heating element. Crispy perfection!
That Creamy Ranch!
Who doesn’t love ranch dressing on a salad or for dipping? Unfortunately most store bought brands are loaded with crap artificial colors, flavors, fillers, preservatives etc…we can’t put that into our bodies! I have a homemade version that is delicious and can be made quickly. The creamy texture comes from soaked cashews blended with water. If you eat dairy, you can use straight up buttermilk. Either way, this ranch is totally ‘dip worthy’!
How to Make the Ranch from Scratch:
I start by making a mayonnaise base. It’s really easy but it is important to follow all the directions I give you in the recipe. Skipping any of them can cause your mayo to not set up. It’s happened to me and it’s a bummer. I know some people have success using a regular blender to make mayo, I do not. I use an immersion blender. So here is how it’s done:
Place room temp egg, lemon juice and extra light olive oil or avocado oil into a jar with a wide enough opening for an immersion blender to fit in.
Keep the blender at the bottom of the jar and whirl. Immediately you will see the oil and egg thicken up…it’s mayo magic! Once it’s ‘set’ you can move the blender up a down a couple of times to mix in the oil at the top.
Then add the cashew cream, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!
Who knew, right?
Whenever I show someone how quick and easy it is to make homemade mayo/ranch, their jaws drop. And homemade dressing is made with healthy fats, fresh herbs and flavorful spices. Of course you can adjust the seasonings to your liking.
The Recipe: Whole 30 Potato Wedges with Ranch Dressing!
These delicious 'fries' will have you swooning ! Especially when dipped in my homemade ranch dressing.
Allow 3-4 hours to soak cashews to make cashew cream* (I usually soak them the night before).
For cashew cream (if not living dairy free you can skip this step and use buttermilk)
1/2 cup raw cashews
1/2 cup filtered water
4 medium russet or orange sweet potatoes, or a combination of the two (as oval and uniform looking as you can find)
2 Tablespoons (ish) olive oil
sea salt and pepper, to taste
Ranch Dressing Ingredients:
1 cup light olive oil or avocado oil
2 eggs, the second is back up ( both eggs need to be room temp, very important!)
juice of half a lemon (room temp)
1/2 cup cashew cream (If you aren't on W30 you could use buttermilk)
2 tablespoons cilantro, chopped
2 tablespoons chives, chopped
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoon onion powder
1 1/4 teaspoon garlic powder
Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water. Soak for 3-4 hours or overnight. Strain and rinse. Place into blender with a half cup of filtered water and blend until smooth. Store in fridge until ready to use (expires in 4 days)
Preheat oven to 425 degrees and place oven rack in upper third of oven. Place parchment on rimmed cookie sheet
Wash, then pat potatoes dry. Cut into wedges so the thick side (the skin side) is no more than 1/2" thick. I like to cut the potatoes in half lengthwise, then cut each half into quarters (or thirds depending on size)
Place wedges on parchment covered cookie sheet, toss in olive oil until potatoes are evenly coated. Sprinkle with sea salt and pepper to taste
Place in the preheated oven and roast for 35-40 turning once, halfway through cooking time. Remove when edges are golden and crispy.
Garnish with extra chives and cilantro for dressing if desired
While Potatoes Cook, Make the Dressing:
Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender. The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
Add the juice of half a room temp lemon.
Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew cream (or buttermilk) and give one more quick blend to incorporate herbs and spices! Ta-da!
Place in a small dish and dip those fries to your heart's content!
I made this recipe for myself and my husband the other day. It was amazing. So flavorful, filling and delicious. We loved it and we aren’t even vegans. This Jamaican Jerk Chili with Mango Salsa is another win for Sun Basket Meal Delivery. And it’s soy, gluten and dairy free!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
What’s New with Sun Basket in 2018?
New year, new menu! Sun Basket kicked off 2018 with a bunch of changes that offer more ways to have your Sun Basket, your way.
NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
NEW: Introducing 3 new meal plans:
Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
NEW: Protein selections: Now you can opt for premium proteins on select meals. Make any night special with organic, grass-fed filet mignon, wild-caught halibut, jumbo shrimp, and more. Right now get $35 off Sun Basket meals for two or 50% off Family Meals from Sun Basket. Fresh, organic, sustainable ingredients and kid-friendly recipes delivered!
Let’s Talk About This Meal!
This gorgeous, flavorful chili is made in about 35 minutes and is vegan, dairy-free, soy-free and gluten free. All the ‘frees’ you could want! It makes two very generous servings but if you served it as a side dish, it could easily feed four. Seasoned with jerk spices and made with protein rich quinoa, you will never miss the meat. And just look how bright and beautiful this meal is…
The Recipe: Vegan Jamaican Jerk Chili with Mango Salsa!
What you will need: a medium sized pot, a microplane for grating ginger and a good knife.
You won’t miss the meat or dairy in this easy vegan chili. Brightened with our favorite jerk spices. Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free, two generous servings, 530 Calories/Serving, 35 Minutes total
1.Prep the onion, bell pepper, tomatoes, quinoa and spice blend
Peel and coarsely chop three-fourths of the red onion. Finely chop enough of the remaining onion to measure ¼ cup; set aside for the mango salsa.
Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
In a fine-mesh strainer, rinse the quinoa.
Place all spices in a small bowl
2. Start cooking the chili
In a medium sauce pot over medium-high heat, warm olive oil until hot but not smoking. Add the coarsely chopped onion and bell pepper, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the jerk spice blend and cook until fragrant, about 1 minute. Add the quinoa, tomatoes, and 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the chili is thickened, 18 to 20 minutes. While the chili cooks, prepare the mango salsa and the remaining chili ingredients.
3. Make the mango salsa
Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Cut the halves lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
Juice the lime.
Coarsely chop the cilantro.
In a medium bowl, stir together the mango, lime juice, cilantro, and finely chopped onion; season to taste with salt and pepper.
4. Prep the remaining chili ingredients; finish the chili
Rinse the white beans.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
To the pot with the chili, stir in the beans and ginger and cook until the beans are warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper to taste.
Transfer the chili to individual bowls, top with the mango salsa, and serve.
Back in the day, when all our kids were little, we made fresh pizza dough and everyone made their own individual pizzas, and we all loved it. But now that everyone is grown up, we go straight for the Naan. Naan makes pizza making easy and quick but still tastes AMAZING! And when you top it with parmesan, mozzarella, roasted butternut squash, caramelized onions and crunchy walnuts it’s pretty much the best thing you have ever tasted. This Grilled Naan Pizza with Roasted Butternut Squash is straight up comfort food…but loaded with veggies and topped with mounds of greens! (This post contains affiliate links. I may make a commission off sales, your price remains the same.)
The Naan…Don’t Worry, I Got You Gluten Free Peeps!
If you live near a store that sells fresh, pre-cut butternut I say go for it! It will save you some time. Just be sure it’s really fresh and know you may have to cut the the cubes smaller if they are too big. If you don’t live near a store that sells pre-cut, you’ll have to cut your own. Working with butternut squash can be a challenge if you don’t have the correct tools. You will need a ‘y’ peeler and a sharp knife. A ‘Y’ peeler makes peeling a cinch! And a good, sharp knife slices through that squash like butter…if butter were hard like a squash:)
Place squash and onions on a rimmed cookie sheet, drizzle with olive oil, sprinkle with sea salt and pepper, then roast!
After roasting the veggies, you layer your naan with olive oil, parmesan, fresh mozzarella, onions, butternut and walnuts! The crunch of the walnuts is just sooooo good!
Pop It In The Oven or Put on The Grill:
Seven or eight minutes in the oven or on the grill and you have one heck of a pizza! The flavor combination is on point if I do say so myself. But we aren’t finished yet! While pizza cooks, I drizzle a little lemon juice and olive oil on arugula, sprinkle with sea salt and use it to generously top the pizza. I love adding greens for the healthy boost and added flavor but it happens to look pretty too!
This pizza is downright amazing! Sweet caramelized onions, roasted butternut squash, and mozzarella on warm naan and then topped with salty greens, lemon and olive oil! Gluten free naan option offered.
4 cups butternut squash, peeled and diced into 1/2" cubes
1 small a red onion, sliced 1/4"
1/2 cup olive oil (separated)
4 pieces Naan bread
2/3 cup shredded Parmesan
16 oz fresh mozzarella packed in water, sliced
small handful raw walnuts
red pepper flakes (to taste, optional)
3 cups arugula
juice of lemon
about a 1/2 cup olive oil (separated)
sea salt and freshly ground pepper, to taste
Preheat oven or to 425 and position rack in center of oven. If using a BBQ grill you'll need to roast squash in the oven and then cook pizzas on the grill: clean grill and heat to 425
Cover a rimmed cookie sheet with parchment paper
Place diced butternut and sliced onions on a parchment covered cookie sheet and drizzle with enough olive oil so all the squash is glistening (2 tablespoons or so)
Generouly sprinkle with sea salt and freshly ground pepper, toss.
Bake for 30-40 minutes till squash is soft and edges are browned. Remove from oven
Brush each piece of naan with olive oil, sprinkle with Parmesan
Layer with mozzarella, and then a layer of butternut squash and onions
Sprinkle with walnut pieces and red pepper flakes if using
Move oven rack to upper third of oven. Place pizzas directly on oven rack and bake for up to 8 minutes (keep an eye on it)
While pizza bakes, drizzle arugula with olive oil and and lemon juice then sprinkle with sea salt and pepper, toss.
When pizza is done, remove and let sit for a minute, slice
Top each slice with a generous amount of dressed arugula and enjoy!
While grocery shopping recently, I came across a gluten free pasta on the shelf that I had never seen before. I decided to try it and LOVED it! The texture and taste were perfection, and you know that’s not always the case with gluten frees pastas. I was thrilled. In fact I loved it so much I contacted the makers, Jovial Foods, to see if they would share a recipe with my readers, and they said yes! Lucky me, lucky you! This recipe for Gluten Free Pasta with Creamy Broccoli and Peas is spring perfection! This recipe is brought to you by Jovial Foods!
A Child’s Gluten Sensitivity Inspires A Search For Healthier Foods:
Jovial Foods, Inc. was founded by a husband and wife team who have always been passionate about food, farming and traditions. Carla and Rodolfo met in the 1980’s in Bologna, where she was spending a year abroad studying Italian and he was studying agriculture. Both were born into family of talented home cooks, he in Italy and she in New England, and food was at the center of their childhoods.
Carla and Rodolfo discovered that their young daughter’s asthma, stomach disturbances, mood swings, chronic sinusitis and excessive hair loss was caused by her body’s sensitivity to modern wheat. They both were professionals in the organic food industry, but they realized they needed to go beyond organic. Their focus shifted to creating high-quality gluten free foods for their family. They were not only looking for great tasting, gluten free foods processed without allergens, they also wanted their daughter’s food to be made with the best certified organic ingredients. Out of necessity Jovial Foods gluten free pastas were born! Find out where to buy Jovial Gluten Free Products near you or order online!
Cooking Classes in Tuscany!
Not only have Carla and Rodolfo created amazing GF pastas, sauces and olive oils but they also offer cooking getaways at an 18th century villa in Tuscany! For those who love to cook and travel this is the ideal vacation.
When it comes to Whole 30, the less you have to think about, the better. Especially in regards to breakfast. Simple is best, fortunately simple can also be exceptionally delicious and satisfying. Take this Whole 30 Breakfast of Butternut Squash and Eggs for instance: it’s pretty, simple, filling and super tasty! (This post contains affiliate links. I may make a commission off sales, your price remains the same.)
How to Spiralize Butternut Squash:
I am lucky enough to live by two markets that sell pre-spiralized butternut squash. This of course is super handy and a time saver. But if you don’t live near a store that sells pre-spiraled squash, making it at home is not difficult, you just need the right tools. I recommend using a ‘Y peeler’, it makes peeling a squash a cinch! You also need a good knife because you have to cut the squash to fit it on the spiralizer. You can use a plastic spiralizer with a hand crank , BUT if you have the chance I highly recommend buying the Kitchen Aid Spiralizer Attachment! It makes spiralizing so easy. Just put the vegetables on and let the machine do all the work! I ALWAYS recommend spiraling veggies in advance as part of meal prep and keeping them in a sealed container in the fridge, especially for a morning meal!
The Cooking…. So Easy!
I cook the butternut in olive oil or ghee for about 8-10 minutes until it’s a little crispy and browned, then sprinkle with sea salt and pepper. That’s it! And while it’s cooking, I slice an avocado, fry an egg and grab the hot sauce!
Getting That Perfect Crispy Edged Fried Egg!
The secret to the crispy edged fried egg is a really hot pan. I heat my pan for about three minutes before adding the olive oil or ghee. When the oil gets hot, I add the egg and fry until the white is set and the yolk is still runny. Protein, healthy fats, veggies and plenty of yum!
I love rice bowls. Generally speaking they are quick and easy, and it just so happens I am all about quick and easy. So let’s get right to it! Here are 12 Fantastic Rice Bowl Recipes, each is delicious and gluten free. (This post contains affiliate links. I may make a commission off sales while your price remains the same)
Put an egg on it and I am all over it! This Instant Pot Korean Beef Rice Bowl from Paint the Kitchen Red is stunning! (Gluten free friends be sure to use the coconut aminos option instead of soy sauce)