dairy free
Sprouted Spelt Carrot Bars
I made over an old, favorite recipe yesterday: Carrot Cake/Bars. As part of our Beyond Sugar challenge during the month of May, my family is not consuming sweeteners, natural or refined. But I decided to fix a treat once a week or less using whole fruits as sweetening. Whole fruits come with nutrients, fiber and water, too. The recipe now calls for sprouted spelt flour and coconut oil. The carrot bars hit the spot! I hope you enjoy them.
Simple Beef and Quinoa Skillet Dinner
Based on my healthy skillet dishes, here’s a main dish we really enjoyed last week. Both satisfying and easy, I know most people would love it.
2 pounds grass-fed ground beef
1 medium onion or 2 small onions, diced
4 cups cooked and cooled quinoa*
2 to 3 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, or to [...]
Waffles for Dinner
Received the Rome Cast-Iron Waffle Irons today. The UPS man always gives the kids candy, but today they were just as excited about what was in mom’s box… they knew we would be having waffles for dinner!
The irons come coated with paraffin wax to prevent rust. This must be removed. My method of choice was [...]
My Tata’s Chicken Soup
While dicing local onions and red potatoes on Sunday evening, and speaking with my mom on the phone, I found out that my Tata Wardeh often added turmeric to her chicken soups, for color and for health. Tata Wardeh is/was my grandmother for whom I was named; she passed away after living a long and [...]
Flatbread Waffles
My friend Jami is a great adventurer and a very creative person. She’s the one who taught me how to make Kombucha. (Thank you, Jami!) She came over yesterday to make soap and we wanted to try something else new on the same day. Well, I was game. All I need to try something new [...]
Black Bean Spread
This spread is just fabulous. Really hit the spot today. You can see our delicious and simple lunch in the picture (see also Four-Grain Flatbread).
The recipe is flexible; a couple of the ingredients are optional. Can’t beat that! I’m sure it could be livened up with cilantro or cayenne pepper.
4 cups cooked black beans (see [...]
Gluten-Free Corn & Rice Tortillas
I am so thankful to Sonya, a friend and commenter, for sharing a gluten-free tortilla recipe with me! I didn’t follow it exactly, so here follows my modified recipe. The original is Living Without’s Gluten-Free Flour Tortillas.
We enjoyed these today as wraps with shredded chicken and shredded goat cheese. We all agreed they were the [...]
GF Spice Muffins
Naomi was my helper today to make (okay, create) these muffins. We all were in the mood for muffins, but I didn’t have any pureed vegetables, apple sauce, pear sauce, or bananas. I usually like to include one of those for moisture and flavor. So we rustled up some coconut milk instead. The batch turned [...]
Lemon Poppy Seed Cake
Update: I have remade this cake using sprouted spelt flour, coconut oil, and with Rapadura (evaporated cane juice) as the sweetener. Delicious! See: Spelt Lemon Cake.
We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking of [...]
GF Cracker Mix in a Jar — Make Ahead or Gift
When measuring out the ingredients to make a double-batch of Cheezy Gluten-Free Crackers, I fill a quart size jar with all the dry ingredients for another double-batch of crackers. I store it on the door of the freezer. It is ready for me to use sometime during the coming week. I just transfer the [...]
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