Jerk ChickenHardwood Smoked Sausage
Serves 4-6 people
Cooking time: 10 minutes
Ingredients
- 1 package Hillshire Farm Chicken Hardwood Smoked Sausage, cut into ½ inch slices
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, seeded, thinly sliced
- 1 red bell pepper, seeded, thinly sliced
- 2 tablespoons dry Jerk seasoning
- 1 cup pineapple, diced
- 3 cups cooked rice
Directions:
- Heat olive oil in large sauté pan to medium high temperature.
- Cook sausage for 3-4 minutes or until lightly brown.
- Stir in onions and peppers. Add in Jerk seasoning and stir well to evenly coat. Cook approximately 4-6 minutes or until onions and peppers are slightly tender.
- Pour in pineapple. Stir and remove from heat.
- Spoon over cooked rice.
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From the "Spunky Coconut "Cookbook
Grain-free Waffles with Blueberry Compote,
Go Ahead Honey, It's Gluten-free!
 Yesterday I saw Elana's post, with her theme for this month's Go Ahead Honey, It's Gluten-free: Grain-free Cakes and Cupcakes. I consider pancakes and waffles to be in the cake family, and after all, this is almost the exact recipe for my Vanilla Bean Cake.
Oh my goodness... These waffles are yummy, but with the warm blueberry compote... Wow. I may never eat a waffle alone again. Go ahead honey, it gluten and grain free!
If you use your blender to puree this batter, like I do, then give your blueberries a quick blitz first, before you make your waffle batter. That way the compote can warm up on the stove while you make the waffles, and you can just rinse the compote from the blender before you add the eggs and other ingredients for the waffles.
Blueberry Compote:
Add to blender:
3 cups thawed drained blueberries
(I found a bag of organic frozen blueberries at Costco -yay!)
1 tbsp honey
Blitz for about 3 seconds.
Simmer on the stove and reduce to the desired thickness.
Grain-free Waffles:
Makes 3 waffles.
Puree:
4 eggs
1/4 cup coconut flour
1/4 cup honey
2 tbsp ghee or coconut oil
1 and 1/4 cup white beans (I use Great Northern, that I cook myself)
1 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp baking soda
Set waffle maker to medium/high.
I grease mine just slightly before pouring the batter.
Cook for about 3 minutes.
Many thanks to Elana and Naomi!
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The sudden change of weather in the early fall often leaves us craving warm, comforting foods to keep us grounded. Luckily, we found this recipe for Raw Cacao Cornbread on nutrition guru Amie Valpone’s blog, The Healthy Apple. It’s comforting, filling and healthy, made with 100% gluten-free and vegan ingredients. And don’t forget the added nutritional benefit that superfood raw cacao adds to the mix!Raw Cacao Cornbread
Serves 8
Ingredients
- 2 tablespoons tapioca flour
- 1 1/4 cups ground yellow cornmeal
- 2/3 cup brown rice flour
- 1/4 cup cornstarch
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp. sea salt
- 6 Tbsp. Earth Balance Vegan Butter sticks, melted
- 1/2 cup almond milk
- 1/4 cup agave nectar
- Egg substitute for 4 eggs
- 1/3 cup raw cacao nibs
- Pinch of chili powder
- Pinch of cinnamon
Directions
- Preheat oven to 375° F. Prepare a 9x9” loaf pan with nonstick baking spray.
- In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine.
- In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
- Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
- Transfer mixture into prepared loaf pan. Bake for 35-40 minutes or until golden brown.
Enjoy!
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Adobo Crusted Lamb Loin Chops
A new take on the classic medley of seasonings known as adobo, this easy dry rub creates pleasantly aromatic lamb chops.
Ingredients
- 8 lamb loin chops, 1-inch thick
- 1/4 cup olive oil
- 1 Tbs fennel seed
- 1 Tbs cumin seed
- 2 tsp coriander seed
- 2 tsp cracked pepper
- 1 1/2 tsp kosher salt
- 2 tsp minced garlic cloves
- 2 tsp fresh oregano leaves
- 2 tsp lime zest
- 1/2 tsp each fresh thyme
- 1/2 tsp fresh rosemary leaves
Directions
- In a dry skillet, toast fennel, cumin, coriander and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender. Stir in salt, garlic, oregano and lime zest. Add the thyme and rosemary to the spice mixture.
- Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour.
- Heat ovenproof large skillet over medium-high heat; add 2 Tbs of oil, heating until it shimmers. Place lamb chops in hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes.
- Place the pans into the 400ºF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking.
Nutrition Facts
Calories 223
Calories from Fat 90 (40%)
(15%) Total Fat 10g
(0%) Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(29%) Cholesterol 87mg
(33%) Sodium 790mg
(0%) Potassium 0mg
Total Carbohydrate 4g
(4%) Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(58%) Protein 29g
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Red Beans & Rice Soup
Ingredients
1 package Hurst Family Harvest Bayou Cajun Red Bean Soup
1 tablespoon olive oil
1 pound andouille sausage (omit for vegan and vegetarian), sliced
1 medium onion, chopped
2 large or 4 small carrots, thickly sliced
4 close garlic, minced
Kosher salt and pepper
1 cup rice
4 cups gluten free chicken or vegetable stock
3 cups water
3 green onions, sliced
Directions
The night before you plan to serve this soup, pour the beans into a large saucepan, cover with water and bring to a boil, lower the heat and simmer for 30 minutes. Reserve the seasoning packet for later. Let the beans cool in the water and then refrigerate overnight. Drain the beans and rinse. Put into a slow cooker along with the reserved seasoning packet.
Heat a large skillet over medium heat and add the slices sausage, onions and carrots. Cook until everything starts to brown, about 10 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. (Can be made up to this point the night before, put in an airtight container and refrigerate.) Put in slow cooker with the beans and add the rice, stock and water. Stir everything to combine. Cook on low for 8 – 10 hours. Garnish soup with green onions.
This gluten free recipe serves 8 – 10 people.
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Nutrition Facts
Yield: 14 servings
-
- Calories: 145
- Fat: 2g
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 93mg
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 13g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content
Pumpkin Bread Recipe
Heart Healthy Recipe Diabetes Recipe
The flavors of fall come together in this moist, delicious healthy recipe for pumpkin bread. Wrap individual slices for a quick on-the-go breakfast or snack.
Ingredients
-
- 2 cups whole wheat flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup pumpkin purée
- 1/2 cup applesauce
- 1/2 cup egg substitute
- 2 Tbsp canola oil
- 1 tsp vanilla extract
Preparation
-
- Preheat oven to 350°. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine pumpkin purée, applesauce, egg substitute, oil and vanilla and whisk until smooth. Add the pumpkin mixture to the dry ingredients and mix well.
- Pour batter into prepared pan and spread evenly. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool bread in pan for 10 minutes. Remove loaf from pan and transfer to a wire rack to cool completely.
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Yesterday I saw Elana's post, with her theme for this month's Go Ahead Honey, It's Gluten-free: Grain-free Cakes and Cupcakes. I consider pancakes and waffles to be in the cake family, and after all, this is almost the exact recipe for my Vanilla Bean Cake.
