Sweet Potato Waffles with Raspberries and Sausage

This morning I finally tried out this sweet potato waffle recipe. Although it tastes good, they weren’t crispy in the slightest and were more like the consistency of fluffy pancakes. I wonder if they’d crisp more with a bit more coconut flour. I have made coconut flour waffles before and was able to get them sorta crispy. The addition of sweet potato must make these more squishy.

The raspberries are fresh from the backyard.

Maple syrup from a local farmer.

I made the sausage patties from local grass-fed beef. Unfortunately, I discovered that we are all out of sage, so I wasn’t able to get the taste I wanted.

All in all, a good grain-free breakfast 🙂 err… dessert? 😉

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I’m happy to be able to do these posts on my phone. It makes uploading pics waaay easier and faster… which makes blogging waaay faster.
However, it’s not the same with my main blog. A phone is not ideal for lots of typing!

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No-Bake Date Bars

Yumm. I got this recipe from my mom who got it from someone on facebook… or something like that. Basically, I have no idea where it originated. I tweeked it a little bit for allergies and taste preference.

Eventually I would like to make this recipe with nuts that have been soaked and dehydrated first to help improve digestion and absorption. I’m currently hung up on the dehydrating step 😛

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14 medjool dates (pitted)
1/2 cup pecans
1/2 cup cashews
3/4 cup shredded coconut
1 Tbsp coconut oil
1 Tbsp water
1 Tbsp cocoa powder (optional)

In food processor, chop the nuts and coconut until fine.
Add the dates, coconut oil, water, and cocoa powder and pulse until a dough forms.
Press into 8×8 baking dish and refrigerate for 2 hours.

Keep these refrigerated.

Sweet Potato “Chili”

This soup is delicious. Even my husband loves it (we don’t normally LOVE the same foods). This “chili” has all the right flavors and textures.

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This is an adaption from this website.

Again, I give no measurement for spices because I never measure them myself.

4 large sweet potatoes, peeled and cubed
4-5 medium carrots, chopped into small chunks
3-4 large ribs of celery, chopped thin
1 bell pepper, chopped into small pieces
2-3 cups frozen green beans And/OR
1 large zuchini, quartered and chopped*
1 can diced tomatoes
1 quart chicken broth (I make my own)
1 pound ground beef (local grass-fed!)
Cumin
Paprika
Oregano
Salt

*I recently had to substitute zuchini for the green beans because the beans make my baby spit up. I still wanted something green so I chose zucchini

Throw all the veggies, tomatoes, and spices together in a large crockpot and cook on high for about 4-5 hours.
At that time, fry the ground beef in skillet (I use cast-iron) and season how you please (I’ve actually been doing Italian Seasoning and salt). I leave the meat a bit pink and then add to the soup (it’ll keep cooking in the soup and we really dislike overcooking beef). And turn off your crockpot because it’s done cooking 🙂 I like to add salt and extra seasonings at the end.

Gracie’s Meatloaf

When done right, meatloaf can be incredibly delicious. I set out to create a dairy, egg, sugar, and gluten-free meatloaf and came up with excellent results!
Because it contains no dairy or eggs, I wanted to call it Vegan Meatloaf, but I realize that makes absolutely no sense 😉

Glaze:
1/2 cup tomato paste
1/4 cup maple syrup
4 tsp apple cider vinegar

Mix well.

Meatloaf:
1 TBSP coconut oil
1 medium onion, finely chopped
1/2 cup sweet potato, cook and mashed ****
1/2 cup unsweetened coconut milk (water may work just as well, I’m not sure)
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp oregano
2 TBSP parsley
2 pounds ground beef (or lamb, or mixture of the two)
2/3 cup bread crumbs (gluten, egg, dairy, and sugar-free! I used Food for Life Gluten-Free Rice and Millet loaf)
1 TBSP vinegar

Saute the chopped onion in coconut oil until it begins to turn translucent.
In large bowl, combine sweet potato and coconut milk and mix until well combined. Then add the rest of the ingredients, including sautéed onions, and mix well.
If the mixture sticks to the bowl, add a little coconut milk until it no longer sticks.
In greased (olive oil or coconut oil) 9″ x 13″ glass baking dish, mold the mixture into a free-form loaf. The free-form, as opposed to using loaf pan, gives the meatloaf a nice texture.
Brush half the glaze over the meatloaf.
Cook at 350F for 45 minutes. Brush on more glaze and cook an additional 15 minutes.
I had leftover glaze, so I diluted it with water and added more to my serving of meatloaf.

Serve meatloaf with simple spinach and olive oil salad and coconut oil sautéed yellow summer squash!

*** I like to have already cooked and mashed sweet potatoes on hand to add to recipes. An easy way to cook sweet potatoes (or regular potatoes) is to cook them in a crockpot on low for about 6-7 hours, with just a little water in the bottom. They turn out great and it’s so easy.

Mexican Chicken Soup

I didn’t snap a picture of this yummyness when I made it. I’ll try to get a shot next time I make it and post it here.

This soup is a real winner! Proof that one can eat good even when on such a ridiculous allergy-free diet as mine! I apologize for my rather unspecific recipe instructions. Here’s an earnest and hopeful attempt at a written recipe:

Half chicken breast, cut into small pieces
2 medium onions, chopped
2 stalks celery, chopped
1 yellow squash (or zucchini) chopped
2 cups frozen corn
2 cups frozen peas
1 red bell pepper, chopped
3 cups cooked navy or pinto beans (already cooked)
1 to 1-1/2 cups finely chopped kale or spinach
2 cups diced tomatos
chicken broth (if you have any good stuff- mine was leftover from previous chicken drippings)
coconut oil
oregano
basil
cumin
cilantro
sage
pepper
salt

Saute onions and celery in coconut oil.
Add water and squash, corn, peas, and red pepper. After that comes to a boil, simmer until it seems pretty well cooked.
Add beans, kale, tomatoes, chicken, chicken broth, and everything else left on the ingredients list. Go heavy on spices (but not the sage or pepper), I like flavor.
Add more water if neccessary.

I’m sure it would taste great substituting the chicken with ground beef or lamb. I might try that next time. I’m not a big fan of cutting up chicken.
My husband added some lime juice to his bowl and it tasted pretty good. I’m sure a dash of lemon would taste excellent as well.

Corn chips and guacamole would be a nice side dish.

Millet Quinoa Oatmeal

This can be a true gluten-free recipe if you specifically buy gluten-free oats. While oats themselves do not contain gluten, they are usually processed in places that process gluten grains and may carry trace amounts of gluten. Though am I allergic to most gluten-grains, oats are not on my allergy list and so I’m not picky about getting gluten-free grains.

This is a simple mix of oatmeal, millet, and quinoa. The millet and quinoa give a nice texture and also add some protein. This type of meal is usually called a hot cereal, but I make a big batch and put leftovers in the fridge, and then eat it cold whenever I want a quick snack.

4 cups water20130630_121417
1/2 cup millet
1/2 cup quinoa
1 cup rolled oats
1/3 cup honey
1/2 TBSP cinnamon
1-1/2 cups blueberries
salt
unsweetened coconut milk

Bring water and millet to a boil. Just before boiling, add quinoa. Once boiling, cover and lower heart and simmer for 15 minutes.
After 15 minutes, add oats and cook for an additional 15 minutes.
If it gets to dry, add some more water or unsweetened coconut milk.
When done, add honey, cinnamon, blueberries, salt to taste, and mix evenly.
Serve with unsweetened coconut milk.