Kristen's Kick Ass Gluten Free Everything Bagels

Don't you love when you meet someone and in time you find they are so special and amazing you want to adopt them into your life for keeps. Kristen is that someone. She started out babysitting for our son and in the 7 yrs we have known her she has become a friend/family member, an IT girl, sushi loving bike riding partner in crime, personal trainer, blog teacher, personal organizer...the list goes on and on. At this point I'm pretty sure we cannot live without her nearby.

Originally she was going to share her pumpkin spice latte recipe. Things changed once I tried her gluten free bagels. In fact I just ate one hot out of the oven. OH MY GOODNESS is all I can say. If you are gluten free and you miss a good bagel this recipe is for you. Run to the store as fast as you can and make these bagels!

Check out Kristen's blog for her amazing recipe:

Kristen in the Kitchen

Recipe originally from: 

www.adventuresofaglutenfreemom.com

For The Love Of Pizza...Cauliflower Crust

Pizza.......

Crusty, cheesy deliciousness. We all want pizza don't we?

I grew up in NY eating some of the best around. Don't get your panties in a bunch NJ, you know ours is the best!

 When I gave up dairy I was most upset about losing my love affair with pizza. So now I have gluten free crust with lots of veggies and I'm happy.  Another wrench got thrown into the mix when Bill gave up grain and also cannot have any tomato.

 For the love of god how did this get so complicated!

Then, along came the cauliflower crust. Whoever came up with the idea to make a pizza crust out of cauliflower is a culinary genius!

 The Paleo community has posted recipe upon recipe. We have tried quite a few, but they did not come out quite right. The first few times it was more like polenta than a crust. We had to eat it with a fork, poor us. I'm not sure how we go on.

 I knew what needed to be done. I had to hand the recipe over to the master, Chef  Bill. I knew he could make this an actual crust. He did not fail my friends and I am forever grateful to have a recipe that works. Sadly for me I cannot partake in this cauliflower crust too often. Its my job to try things so of-course I did it for the team. Next we will work on a Dairy free version....

See picture below for written recipe with all ingredients and instructions.

Below that you'll see step-by-step pictures of the crust-making process.

start out with cauliflower florets

make the cauliflower "rice" in cuisinart

Steam for 10 min in batches if needed 

 squeeze and squeeze....then squeeze some more. just when you think you are done...squeeze more

this is what it looks like when you have all of the water removed

 this is what it looks like once mixed and formed into a crust

on the left is a finished crust larger size on the right is a smaller version

These Babies are ready for toppings!

We did pesto, roasted butternut squash , kale and caramelized onion.

Be creative and add whatever toppings you like.

happy cooking!

It's All About the Pumpkin

Its Fall, Bitches! Living in the country means I just have to look outside my window to see the array of beautiful colors. Sometime at the end of August I start thinking about

gourds and pumpkins and Halloween. I have an insane amount of pumpkin recipes to share and decided to start with my favorite muffins. The muffins are ridiculously delicious and very moist for a gluten free muffin! I like to double the recipe so that I can bake some and then package up some of the batter to bake at another time. All you have to do is put some batter in a

container for the freezer , label them and when you are ready take them out to thaw over night in the fridge. The next day the batter is ready to bake fresh. Time saver! These muffins are Not vegan but if you wanted to make them vegan just take out the eggs and use 3 ripe bananas mashed. Pumpkin is high vitamin A, Vitamin E and is a great source of fiber and potassium!
You can sprinkle the top with pumpkin seeds and/or cinnamon sugar. Chocolate Chips are also yummy to add. Who doesn't love chocolate? Personally I can't trust you if you don't:)

Click here for a printable version of the recipe:

Pumpkin Muffin Recipe

Chana Dal Soup

Chana Dal  Root Vegetable Soup with Coconut Milk and Cilantro

SOUP...I Love soup. I cannot get enough when the weather turns . I eat it for Breakfast, lunch or dinner. Soup is a great way to get everything you need in one bowl. I Can live on soup and this is the first of many I will share with you!

This soup will warm your soul and fill your belly with comfort. For me, since I am unable to have dairy  I long for creamy foods that give me that same satisfaction, especially now with the weather turning cold here in CT. The coconut milk gives that delicious creamy taste I long for. 

This soup is incredibly easy and fast to make which is nice when you don't have a lot of time.  who has time anymore? I know I don't and I cook for a living!

 The recipe given makes 6 quarts of soup. I know that seems like a lot to make if you are just making it for your family but I promise you it makes the most sense. It freezes great and will save you time down the road for another meal on another day...even a month from now! The freezer is your friend people...remember that. 

Split chickpeas..Protein rich, High in fiber, low glycemic and a plant food! Win Win I say...

This soup is vegan but if you prefer to use chicken broth that is fine also. I have made it both ways but I usually go for vegetable broth in my soups because you cannot tell the difference and that way I can please everyone! 

THE RECIPE

COCONUT OIL..about 2 TBS

1 LARGE YELLOW ONION SMALL DICE

6 CLOVES OF PEELED CHOPPED GARLIC

1 LARGE TBS OF CHOPPED GINGER (I love ginger people jarred ginger)

4 STALKS OF CELERY SMALL DICE

4 CARROTS PEELED AND DICED

6 PARSNIPS PEELED AND DICED

Your veggies should be around the same size as your onion dice

2 LBS OF CHANA DAL OR RED LENTILS (see below post) SOAKED FOR 30 MIN IN COLD WATER AND THEN RINSED

3 TOMATOES SEEDED AND CHOPPED OR ONE CAN OF CHOPPED TOMATOES 

3 QUARTS OF VEGETABLE STOCK OR CHICKEN STOCK (12 CUPS)

2 tsp cumin

2 Vegetable Bouillon (I use rapunzel no salt added see below post)

2- 11 OUNCE CONTAINERS OR CANS OF FULL FAT COCONUT MILK

I use the ones found in the box (see below Post), but If you cannot find the box the can is fine

2 tsp OF SAMBEL OLEK OR SRIRACHA (optional)

CILANTRO AND LIME JUICE TO TASTE

THE PROCEDURE

YOUR STOVE SHOULD BE ON MEDIUM HIGH HEAT

CHOP ALL OF YOUR VEGETABLES AHEAD

MELT THE COCONUT OIL IN YOUR SOUP POT. 

side note....I said 2 TBS of coconut oil but it could be more like 3. 

I dont measure when I cook. thats the fun part...throwing things together. But I know it is not always easy for people who don't cook often. Which is why I am supplying a recipe for you to follow...BUT with certain things I will encourage you to wing it. Use your eye, use your taste buds. You are the chef in your kitchen. You have the executive decision. If you don't like spice leave it out....want more cilantro throw more in. Be crazy like that....

ONCE THE COCONUT OIL IS MELTED ADD IN YOUR ONIONS, GINGER& GARLIC. THROW SOME SEA SALT IN THERE AND COVER THE POT FOR A FEW MINUTES TO SWEAT.

ADD IN YOUR CELERY, CARROTS, PARSNIPS

MIX THE VEG IN WITH THE ONIONS AND THEN COVER THE POT AGAIN TO SWET THE VEG. MAKE SURE YOUR HEAT IS ON MEDIUM SO IT DOES NOT BURN. SWEAT THE VEG FOR A FEW MINUTES UNTIL THEY START TO FEEL TENDER. AT THIS TIME PUT IN YOUR BOUILLON CUBES, & CUMIN, STIR.

COOK FOR 2 MIN THEN PUT YOUR RINSED LENTILS OR CHANA DAL IN THE POT. MIX EVERYTHING TOGETHER AND ADD IN THE TOMATOES, STOCK& BAY LEAVES.

BRING YOUR SOUP TO A SIMMER AND THEN TURN TO LOW. COOK UNTIL THE CHANA DAL IS TENDER. Lets say 25 min...that sounds right and if it's not cook it longer. 

Trust yourself , you will know!

ONCE THE CHANA DAL IS TENDER ADD IN THE 2 CONTAINERS OF  COCONUT MILK LIME JUICE AND CHOPPED CILANTRO TO TASTE

SRIRACHA OR SAMBEL OLEC SHOULD ALSO BE TO TASTE AND CAN BE LEFT OUT IF YOU DO NOT LIKE SPICE.

Season with salt and pepper if needed

Another thing I love to add in when heating the soup up is spinach. I like to do this fresh each time so the spinach stays nice and bright green. Remember soups intensify with flavor the more they sit so this will actually be better the next day! 

When Filling your containers to freeze...make sure not to fill to the top. When the soup freezes it will expand and if you fill to the top it will pop off.

Ok so thats it, my first Blog Recipe! I hope you will try this and please give feedback.

Happy Soup days are here people, if you live in a cold climate. And If you are in the warmth, I dont want to hear about it unless you are inviting me for a visit!

ITEMS USED IN THIS RECIPE FOUND AT WHOLE FOODS