I love me some pumpkin pie, and since I became allergic to soy I’ve been missing it terribly. I had a wonderful tofu-filled pumpkin pie recipe that I used for years prior, but that just wouldn’t do, so last year I gave up and baked an apple pie.
Fortunately, I stumbled across Jill Muhm’s pumpkin pie recipe (of the Healthy Muhm). It is delicious, easy and tastes just like pumpkin pie from the old days (you know when we could eat gluten/dairy/soy/refined sugar!). And you can top it with Rice Whip (Whole Foods has their own brand in the refrigerated section and it’s yummy!).
Gluten/Dairy/Soy/Refined Sugar-Free Pumpkin Pie
15 ounces organic pumpkin puree
3/4 c coconut palm sugar (I recommend SweetTree Sustainable Sweetener)
1 T cinnamon
3 organic eggs, lightly beaten
1 c organic light coconut milk
1 Whole Foods Gluten-Free pie crust (butter used)
Preheat the oven to 350 degrees. Combine all ingredients until creamy and smooth.
Pour pumpkin mixture into the unbaked pie crust. Bake for one and a half hours (or until knife inserted in the center comes out clean.) Let cool 1 hour before serving.
If you’ve been reading my blog for any length of time, you know that I’m a huge fan of Flax For Life Muffins. However, I’m not a huge fan of the cost ($6 for 4 muffins!) each week, and I was unhappy to discover that recently soy lecithin had been added to the ingredients list. But, as with all things in life, the bad soy news motivated me to create my very own flax muffin recipe. I am loving the results, and hope you will too!
Gluten/Dairy/Soy-Free Flax Breakfast Muffins
1 1/4 c ground flax meal (I use Bob’s Red Mill)
2 t baking powder
1 T cinnamon
1 t salt
3/4 c sweetener (brown rice syrup is my recommendation, although I’ve also make it with XyloSweet as well)
4 organic eggs
1/4 c organic canola oil
1 T vanilla
2 ripe bananas, mashed
Preheat oven to 350 degrees. Combine all of the above ingredients and mix until thoroughly blended. Using a cookie scooper (one of my fave kitchen tools), take 2 scoops and place in a muffin tin. To keep the mess to a minimum and to support our delicious environment, I recommend If You Care large baking cups. Bake muffins for 15 minutes or until a toothpick comes out clean from the middle. Let cool 10 minutes and enjoy. You can also double this recipe and freeze the muffins. They thaw (on the counter, no microwave or stove necessary) perfectly.
Happy Almost Thankgiving! Are you ready?
I went to the store already this week (in an attempt to beat the crowds) to stock up on my holiday recipes. This year I’m trying out a gluten/dairy/soy-free and low sugar pumpkin pie (inspired by health coach Jill Muhm) and can’t wait to share it with you.
In the meantime, below are a few links to some of my favorite holiday recipes:
-Gluten/dairy/soy-free Crockpot Stuffing
-Gluten/dairy/soy/sugar-free Sweet Potato Casserole
-Gluten/dairy/soy/sugar-free Pumpkin Bread
-Roasted Pumpkin Seeds
-Gluten/dairy/sugar-free Pumpkin Pie (there is soy)
Products I love for the holidays:
-Kinnikinnick Pumpkin Spice donuts
-Trader Joe’s Turkey Gravy (gluten/dairy/soy-free!)
-Trader Joe’s Cranberry sauce (simple, elegant and yummy! Some sugar added.)
There’s no doubt – fall is here. As I’ve mentioned before, I’m a big fan of embracing this time of year. One of the ways to do this is to indulge in some of the yummy fall foods that are at our disposal. Acorn squash is one of my faves. Try this out the next time you’re craving some nutritious and delicious fall food.
1/2 of acorn squash, scoop out seeds
1 T extra virgin olive oil
1/4 c raw mixed nuts and cranberries (or any mixed nuts/fruit)
1 t brown rice syrup
Preheat oven to 400 degrees. Brush extra virgin olive oil all over the acorn squash half. Add mixed nuts and cranberries in the middle. Drizzle brown rice syrup over the top of the squash and mixed nuts/fruit. Bake for 45 minutes to an hour until squash is soft and flakes easily. Let cool for 5 minutes.
Fall means crock pot cooking! This is a delicious stew that does well over brown rice or seasonal veggies, and gets you (and me!) out of the traditional chicken rut.
Coconut Curry Fish Stew
1.5 c organic veggie stock
2 T fresh lime juice (1 medium size lime)
2 T red curry paste
2 T garlic salt
1 c light coconut milk
1.5 c organic green peas
1 medium, organic red onion
1 organic red bell pepper, sliced
1 small organic eggplant, sliced
2 lbs wild white fish (like cod)
1 lb of shrimp, deveined, no tail
Place all ingredients, except for the fish, in the crockpot on high for 2.5 hours. For the last half hour, add in the fish, for a total of 3 hours. Serve over greens or brown rice for a hearty meal.
One of the things I LOVE about fall is the Saturday Farmer’s Market at PSU (Portland State Univesity) here in Portland, Ore. There is nothing like the crisp fall air and delicious, local veggies – everywhere. These days I’m taking what’s still left in my garden (tomatoes and yellow squash) and pairing it with Farmer’s Market finds (eggplant, red onion, zucchini, etc). Check out the yummy veggie saute below. It’s perfect folded into an omelete (add goat cheese for creamy goodness) or eat all on its own. I also love putting veggies with anything I would normally put over rice or potatoes.
1 yellow squash
1 small red onion
1 medium zucchini
1 small eggplant
1-2 c kale
1 T extra virgin olive oil
Saute veggies until tender. Salt and pepper to taste. And enjoy!
During the week we need quick, easy and healthy food to eat. Below is one of my favorite meals – I make up a big batch on Sunday and nosh on it all week long. I think you’ll enjoy it as well! You can easily double or triple this recipe for family eating.
Chicken & White Bean Dish
1lb of organic chicken breast tenders
1 jar of giant white beans*
1 can of organic stewed tomatoes*
1 T of 21 seasoning from Trader Joe’s (or any other multiple blend seasoning)
Bed of kale or other greens steamed or sauteed (throw in some red onion for good measure as well)
Pan grill chicken with seasoning until fully cooked. Chop chicken into bite size pieces – keep in skillet. At the same time, steam or saute greens and onion in a separate pan. Add beans and tomato sauce, reduce to simmer. Let cook 3-5 minutes or until beans and tomatoes are heated through. Scoop chicken and beans on top of kale/greens and serve. Optional: stir-fry zucchini, squash, eggplant, and other seasonal veggies in with kale and onion.
*You can also cheat and toss in Trader Joe’s Fasolia Gigantes in Tomato Sauce instead.
I haven’t had S’mores since I was a kid. In fact, I haven’t had a graham cracker for 10 years (which is when I began eating gluten-free). Fortunately, my favorite gluten-free folks at Kinnikinnick have created some delicious graham crackers which makes S’mores a possibility yet again. Woohoo!
Since the rain has made its arrival in Portland, my best friend and I made indoor S’mores for a recent poker night. They were a big hit! And we used soy-free dark chocolate – making it all the better. Enjoy!
Place chocolate square on one gluten-free graham cracker. Place 2 marshmallows on a metal skewer and place over a stovetop burner. Please note: Do not leave burner unattended. Hold marshmallow over burner for 1-2 minutes, or until golden brown. Slide marshmallows on top of chocolate square and put second graham cracker on top of the entire creation to form a sandwich.
ALERT: Great new gluten & soy-free, vegan snack!
Just found this tonight at the New Seasons on Cedar Hills Blvd: Gluten-free, Vegan Date Nut Bar by Gluten-Free Gem.
And it is delish! Light, crispy with a hint of sweetness (and no soy!). Several of their bars and cookies do have soy (boo!), but this one didn’t and I LOVED it. Pick one up today!
View product locations here.
Panera Bread is known for delish baked goods, but unfortunately they don’t offer any gluten-free vegan options. A group of bloggers and I decided to see just how easy it would be to transform their goodies into excellent gluten-free, vegan options. And today is our Gluten-Free Dream Day for Panera Bread.
I was assigned to transform the Orange Scones into a gluten-free, dairy-free, soy-free, sugar-free dream. And it worked!
Orange Scone Recipe
2 cups Bob’s Red Mill gluten-free all purpose baking mix
3 tablespoons of Erythritol (natural sweetener)
2 1/2 teaspoons baking powder
2 teaspoons grated organic orange peel
1/4 teaspoon Himalayan sea salt
1/3 cup canola oil
1/3 cup vanilla unsweetened almond milk
Egg replacer for one egg (recommend Ener-g brand – no soy)
1/2 cup chopped organic mandarin oranges, well drained
*Optional: 1/2 c dried cranberries
1-Preheat oven to 350 degrees F.
2-In a large bowl, combine flour, sugar substitute, baking powder, orange peel and salt. Stir in canola oil, almond milk and egg replacer.
3-Stir in oranges (and cranberries, optional).
4-Mixture will be pretty dry – this is perfect. Do not add more liquid. In fact, if it’s too runny (especially if you use another gluten-free flour blend), add flour so that it is fairly dry, yet moistened.
5-Take ball of dough and kneed on a floured surface, roughly 10 times.
6-Pat into a circle with roughly a half inch to 1 inch of thickness.
7-Optional: sprinkle with additional Erythritol.
8-Cut into triangles/wedges.
9-Place individual triangles on a foil-lined baking sheet and bake 15-20 minutes or until golden brown.
10-Serve while warm, dip or drizzle with agave or orange marmalade.
Join us on our Gluten-Free Dream Day by visiting these friends who have created gluten-free versions of Panera Bread Bar goodies. Maybe one day, bakeries around the planet will offer more gluten-free goodies for this growing demographic!
Allyson Kramer — Jalapeno Cheddar Bagel
Heather Strang — Orange Scones
Clean Green Simple — Spinach & Artichoke Souffle
Right now the only way to try all these gluten-free goodies is to make them yourself. But who knows, maybe someday you’ll be able to pop into a place like Panera and enjoy one right from their menu.