Coconut Ice Cream

My son's birthday is coming up and so I decided to try making some coconut ice cream.  I looked around at other ice cream recipes, combined a few, and came up with this one.  We all loved it, in fact, I'm finishing off the leftovers right now!  I am going to try using vanilla bean next time, I think that will give it an even richer flavor.

Ingredients:
4 egg yolks
1/3 cup raw agave
2 (13.5- ounce) cans regular coconut milk
1/2 cup shredded unsweetened coconut
2 teaspoons vanilla extract

Preparation:
In a large bowl, whisk yolks until pale yellow, 1 to 2 minutes. Add regular coconut milk and whisk again until well combined. Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat. Transfer contents of pot to a bowl and chill until cold.  Add raw agave, coconut, and vanilla.  Process mixture in an ice cream maker.  You can also add fruit if you would like.

Pumpkin Waffles

I got this recipe from one of my friends.  I had to tweak it a bit to get it to be sugar free, but it is one of our favorite breakfasts.  I guess I can call it that even though we usually eat if for dinner.

Ingredients:
1 c. sorghum flour
1/2 c. teff flour
1/2 c. millet flour
1/2 c. tapioca flour/starch
4 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. salt
1/4 c. raw agave (or 3 tsp Stevia mixed with 1 Tbs of pumpkin)
1/2 Tbs molasses

Slowly add:
1/4 c. olive oil
2 egg yolks
1 c. pumpkin
1 c. milk (I used coconut milk)
1 c. water
Mix until well blended.
Beat the egg whites until stiff peak.  Fold into the batter.
Heat waffle iron or griddle, and spray with
cooking spray.  Pour batter accordingly.

Honey Oatmeal Muffins

These muffins were easy to make gluten free.  They turned out amazingly.  I thought that they tasted just like the ‘normal’ ones!

¾ cup Old Fashioned Oats
¾ cup Sorghum Flour
½ cup Oat Flour
½ cup Tapioca Flour
¼ cup Teff Flour
2 tsp Xanthan Gum
2 tsp Baking Powder
½ tsp Salt
½ tsp Ground Cinnamon
¼ tsp Baking Soda
2 eggs, slightly beaten
⅓ cup Raw Honey
¼ cup Olive Oil
1/2 cup Coconut Milk

Mix dry ingredients.  Mix wet ingredients in a separate bowl then mix with the dry ingredients.  Spoon into greased muffin pan.  Bake at 350 for 15 minutes.  Makes 12

Turkey Chili

My Sister-in-law always makes chili for us when we get together.  It is really good and everyone likes it.  So I got the recipe.  All I had to do was change the hamburger to turkey.  I thought that it was really good, my daughter even liked it and my husband keeps asking me to make it again!

1 Lb Meat (I used turkey)
1 onion
Scramble and add taco seasoning
In a pot add:
1 can Black Beans
1 can Kidney Beans
1 can Diced Tomatoes
Corn
Enough Tomatoe Sauce to make it desired thickness
Add chili powder to taste
Add the meat and onion mixture, warm it up and then enjoy!

Zucchini Bread

I think that my zucchini bread is finally ready!  I hope you like it.  I love it and my kids devour it.  We make it about once a week.  I have also used raw honey but I found that there wasn’t enough liquid in the recipe to reduce and so it would turn out soggy.  I will keep working on it though.

Preheat your oven to 350 degrees. Spray bottom of bread tins with olive oil.

Ingredients:

2 rounded cups of fresh, grated zucchini
1 ½  rounded cups sorghum flour
¼ cup teff flour
¼ cup buckwheat flour
1 cup tapioca starch (sometimes called tapioca flour)
4 teaspoons baking powder
1 teaspoon baking soda
1 ½  teaspoons xanthan gum
1 teaspoon fine sea salt
2 teaspoons cinnamon
⅔ teaspoon nutmeg
¼ teaspoon cloves
1 ⅓ cups raw agave
4 tablespoons molasses
⅔ cup olive oil or coconut oil
2 teaspoons fresh lemon or lime juice
2 tablespoons coconut milk
2 egg whites, beaten

Option:
1/3 cup chopped walnuts or pecans

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork.  Set aside.

In a large mixing bowl, whisk together the flours, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg, and cloves.

Add the agave, molasses, oil, lemon juice, and milk.  Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in the shredded zucchini and the beaten egg whites and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Add a few shedded zucchini strands to the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 45 to 50 minutes. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.
Yield: 2  9-inch loafs

Fresh Tomato Sauce

I got this recipe from one of my good friends. She is an amazing cook and has really helped me in my journey to healthy eating.  I love that I can use this sauce on my pasta or my pizza.  When I use it for my pasta I usual add more veggies like, chopped zucchini, yellow squash, and broccoli.

Ingredients:
4-8 average size tomatoes, diced (or 3-4 cans of diced tomatoes)
2 cloves garlic, minced
3-4 tbs olive oil
1 tsp basil and oregano
1 tsp salt

Preparation:
heat the olive oil over medium-high heat
add minced garlic and cook for about 1 minute
add diced tomatoes, herbs, salt and cook until most of the liquid is cooked out and tomatoes have completely broken up (takes about 15-20 minutes)
spread over your GF pizza crust or toss with your hot Tinyada pasta

White Chicken Chili

I got this recipe from one of my good friends.  I think that it is a fun and different chili.  Of course, I love that it is a slow cooker meal!

INGREDIENTS:

1 1/2 pound skinless chicken thighs
1 onion, chopped
2 cloves garlic, chopped
1 can (14 ounce size) chicken broth
1 teaspoon cumin
1 teaspoon oregano
salt and pepper
1/2 teaspoon red pepper sauce
2 cans great northern beans, drained and rinsed
1 can (15 ounce size) shoepeg corn
3 tablespoons lime juice
2 tablespoons cilantro

PREPARATION:

Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 4 qt. slow cooker. Add chicken. Cover and cook on low 4 - 5 hours. Remove chicken and debone. Shred chicken and return to cooker. Add beans, corn, lime juice and cilantro. Cover and cook on low 20 minutes.  Recipe says that it makes 6 servings, but for our family it is more like 12.