Recipes

Applesauce Recipe

Posted on Aug 16, 2014 in Allergy, Blog, Dairy Free, Desserts, Gluten Free, Recipes

The apple trees are just amazing this year in Denver, last year, it was peaches. I was just thinking about making apple sauce to freeze and enjoy over the winter. Two years ago, we received a bunch of apples picked from a friend’s tree in Ft Collins and it was the first time I had made sugar-free applesauce and it was a big hit! These friend’s live an hour and half away and I knew a trip was not in the cards or even if their tree had produced this year.

ApplesauceRecipe

I see all the neighbor’s trees just hanging with so much fruit and the apples are falling and rotting on the ground.  And to my surprise, my neighbor posted this sign….

Free Apples

 

We pulled the truck up next to the tree to gather the high hanging fruit before the storm rolled in…… {oops, got him with his eyes closed}

Apples

 

Our apple loot….

Apples

 

Applesauce Recipe – Sugar Free

12 cups of peeled and sliced apples

3 tsp of cinnamon {more or less to your liking}

2 tsp of organic vanilla

2 cups of water

1/2 lemon fresh squeezed

Add water, cinnamon and vanilla to water bring to a low boil, peel and slice apples, and squeeze fresh lemon on apples, add to pot and simmer, stirring occasionally, keep on low until the apples break down and  mashed with a fork.  I prefer a chunky applesauce, if you prefer it more smooth creamy consistency, add more water.

Let cool, eat warm or cold.

Enjoy!!

xoxo,

Lori

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Berry Cream Pie Recipe

Posted on Jul 26, 2014 in Blog, Dairy Free, Desserts, Gluten Free, Recipes

This Berry Cream Pie Recipe is a childhood favorite. Growing up in New Jersey, I remember going to pick your own blueberry and strawberry farms and my mother making this delicious pie.  It was a once a summer treat!

I have kept with the tradition and make this pie every year.  My husband’s birthday is in July, right when berries are in season, so now the tradition has become my husband’s birthday treat.

Over the years, we have discovered gluten and dairy allergies in our family, so first the recipe was adapted to gluten free and now, it’s gluten and dairy free!  It’s still just as delicious!

Berry Cream Pie Recipe

 {Typically, I would make it deep dish in my favorite hand made pottery pie dish, but this year, I cheated with pre-made gluten free pie crust}

Berry Cream Pie Recipe

Gluten Free Dairy Free Version – Makes 2 – 8″ pies

Preheat oven to 400

2 8″ pie crust {pre made or make your own}

1 lb Strawberry

1 lb Blueberry

1/2 cup of Sugar

2 tbsp Arrowroot Powder

1/8 tsp Salt {or a pinch}

1/2 tsp Cinnamon

1 cup Coconut Milk {full fat}

Wash fruits and cut strawberries in half or quarters and add both berries to a mixing bowl.

Add sugar, arrowroot powder, salt and cinnamon and mix together.  Mix until the sugar dissolves.

Add the coconut milk and stir.

Add to the pie crust dish. The mixture will pile high in the pie plate.

Berry Cream Pie Recipe

 

To keep the oven clean and keep the crust from burning, wrap aluminum foil under the pie dish and up and over the pie.  Bake for 1/2 hour covered and for the last 15 minutes, pull back the foil.  Once the juices are bubbling, you’ll know it’s done.

This pie is best served chilled with homemade coconut cream strawberry ice cream.

Enjoy!

 

 

 

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Butternut Squash Soup

Posted on Oct 10, 2013 in Dairy Free, Gluten Free, Paleo, Recipes

With a bumper crop of Butternut Squash this year, and hail that beat it up, I had to make something before it all went bad.  Just to give you and idea, this is a pile of just the outer peel!

Butternut Squash

Butternut Squash Soup

  • 2 butternut squash medium size
  • 1 apple peeled and sliced
  • 1 onion
  • 2 garlic cloves
  • 1 Tsp sage
  • 2 Tsp olive oil
  • 2 Quarts organic chicken stock or vegetable stock
  • Dash salt and pepper

Sautee in a large stock pot onion and garlic in olive oil until clear.

Add chicken/vegetable stock

Add sage and salt and pepper.

Peel and cube butternut squash & apple and add to pot.

Let it get to a boil and then turn down to a medium heat and cook until tender when poked with a fork.

Blend the cooked butternut squash with stock in a food processor or a Vitamix.

Mangia, Mangia!!

Lori

 

 

 

 

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Lemon Garlic Grilled Chicken

Posted on Aug 4, 2013 in Blog, Eat Green, Paleo, Recipes

Lemon Garlic Grilled Chicken

3 Chicken Breast – sliced into portions of 3 each

3 Tbs Olive Oil

1/2 Lemon Juice

4 cloves of Garlic – chopped

1 Tbs Garlic Flakes

1/2 Tbs Parsley Flakes

Salt and Pepper to taste

Add all ingredients to chicken and let marinate for 1 hour.

Lemon Garlic Chicken

 

Preheat grill for 10-15 minutes and grill chicken 7 minutes on each side.

Grilled Lemon Garlic Chicken

Enjoy!

You’ll find me in the kitchen,

Lori

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Green Smoothie

Posted on Aug 3, 2013 in Blog, Dairy Free, Gluten Free, Paleo

The kale is beautiful and growing in full force in the garden!

Kale LiveLifeWhole.com

My two favorite ways to have kale are Baked Kale Chips and Green Smoothies.  If you can’t just pop out to the garden and pinch off some fresh kale, you can purchase curly kale at your local grocery store.

This is my version of a green smoothie!  I crave it daily!

Green Smoothie

1 cup Coconut Milk (or Almond Milk)

6 stems of Kale

1/2 Avocado

1/2 Banana

1 cup of spinach

4 Mini Cucumbers

Green Smoothie

Enjoy!!

You’ll find me in the kitchen,

Lori

 

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Cauliflower Rice

Posted on Oct 18, 2012 in Dairy Free, Gluten Free, Paleo, Recipes

It seems all I remember is having cauliflower on Thanksgiving as a child.  It was always the same recipe, steamed or boiled cauliflower topped with breadcrumbs browned in butter.  Yum!  I would eat seconds every time!

I wonder if my son will only remember having cauliflower rice.  I’ve made it 3 times in the past 2 weeks.

Cauliflower Rice

1 Head of Cauliflower

1 medium onion

2 tsp Olive Oil

Place clean, cut cauliflower in a food processor to chop to small rice size pieces.  {I use a Vitamix, but I find I can only place a few pieces in at a time.}

Chop the onion and add to pan with olive oil. Sautee until clear.

Add the cauliflower rice and let cook.  Turn every few minutes to allow even cooking.  I like it a little brown, so I will allow it to sit a bit longer to get darker.

When the cauliflower has cooked down you’ll see it change from a white to a more of a clear color.

Serve as an alternative to rice or as a complement to any meal. I’ve topped the cauliflower rice with chicken and broccoli.

 

Mangia! Mangia!

Cauliflower health benefits.

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