Apricot Breakfast Bars

Delicious gluten-free and dairy-free protein packed bar.

Delicious gluten-free and dairy-free protein packed bar.

 

Steve has been off on paternity leave since June taking care of our little Jillian but he’s heading back to work this week. This is going to make my life a little more chaotic especially for mornings. I needed a quick breakfast to eat because I won’t have him with me helping to get myself and her out the door on time.

I found this recipe in Elana’s Pantry and made it last night. The house smelled amazing as it was baking! It tastes like a nutty cake with apricot flavour. It’s gluten-free, dairy-free, paleo-friendly and delicious. This morning I had a pie-slice of it with half a banana and felt full until lunch.

  • 1 cup dried apricots
  • 2 cups pecans
  • 2 eggs
  • ¼ teaspoon sea salt
  • 1 tablespoon vanilla extract
  • ½ cup chocolate chips of your choice, or none whatsoever
  1. Place apricots and pecans in a food processor and pulse until the texture of coarse gravel
  2. Pulse in eggs, salt and vanilla, until mixture forms a ball
  3. Remove mixture from food processor and work in chocolate chips
  4. Place mixture in a greased 8×8 baking dish or pie plate
  5. Bake for 25 minutes at 350°
  6. Cool and serve

Curried Butternut Squash & Pear Soup

My great friend Amy shared this recipe with me. It was titled “Lindsay’s Curried Butternut Squash and Pear Soup” so I can’t give full credit to the original author. It was easy to make and has great flavours. I’ve added in my notes for you throughout.

Roasted butternut squash

Roasted butternut squash

This is a perfect soup for a cold winter day!

squash soup2

Ingredients:

  • 1 (2lb) butternut squash
  • 3 tbsp unsalted butter (could use coconut oil)
  • 1 onion, diced
  • 2 cloves garlic, minced (I used 3)
  • 2 tsp minced fresh ginger root
  • 1 tbsp curry powder
  • 4 cups chicken broth (I used my homemade chicken broth – so easy from scratch!)
  • 2 firm Bartlett pears, peeled, cored, and cut into 1 inch dice
  • 1/2 cup half & half (I didn’t add any milk, you could add coconut or almond milk to make Dairy-free)

 

The finished product! Made about 4 good servings - Perfect for lunch!

The finished product! Made about 4 good servings – Perfect for lunch!

Directions:

  1. Preheat an oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until veyr soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  3. Melt the butter (coconut oil) in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  4. Pour the soup into a blender or use an immersion blender to blend. Stir in the milk or milk substitute and serve warm.

Mango Coconut Breakfast

Here’s what I made for breakfast last week.

breakfast

I had leftover brown basmati rice in the fridge as well as some cut up mango. I mixed it with shredding coconut and almond milk. Warmed it in a pot over the stove and voila!

Gluten-free, dairy-free, elimination diet friendly!

Gluten-free Quiche

I made this amazing quiche a few weeks ago when my dear friend Emma came to visit.

 

Home cooked gluten-free, lactose-free quiche.

Home cooked gluten-free, lactose-free quiche.

Potato crust quiche

For the Potato Crust:

  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1/4 cup unbleached all-purpose gluten-free flour (Bulk Barn)
  • 1 1/2 pounds potatoes, peeled

For the Filling:

  • 2 tablespoons olive oil
  • 2 1/2 cups (1 large) leek, sliced, washed, and drained
  • 4 cups sliced mushrooms
  • salt and pepper to taste
  • 1 cup grated fontina or Swiss cheese (optional – I didn’t use cheese to make it lactose free)
  • 5 large eggs
  • 1/2 cup milk (I used rice milk)
  • 1/4 teaspoon Worcestershire sauce

Preparation:

Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan. Set up a strainer over a bowl.Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid.

When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape.

After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid and it cooks away (you don’t want the vegetables to be juicy). Season with salt and pepper to taste.

Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top.

Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the centre is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

I found the recipe at: http://gourmetfood.about.com/od/breakfastrecipe1/r/potatoquiche.htm

Fall Butternut Squash Soup

butternut soup 1

When the weather turns colder, I turn to more soups. I especially like making one on the weekend to take for my lunches at work that week. Here is one I whipped up recently:

  • 1 tbsp of coconut oil
  • 1 onion, sliced
  • 1 butternut squash, peeled, seeded and cubed
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 apple, cored and sliced
  • chicken stock (reserved from my crockpot stock after roasting a chicken

butternut soup 2

  1. Melt coconut oil in big pot over medium heat.
  2. Add onion and stir frequently till soft, then add other vegetables as they get cut.
  3. Add the chicken stock to cover all the veggies and fruit.
  4. Bring to a boil and simmer until all veggies are soft.
  5. Remove from heat and blend with a hand blender or in batches in a food processor.

Enjoy!

 

Banana Coconut Flour Muffins

Banana Coconut Flour Muffins
adapted slightly from Tropical Traditions and borrowed from Rebekas Family Food Blog 
Yield: 16 regular muffins

1 cup coconut flour (organic is best)
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
6 eggs
4 Tbsp. melted coconut oil (OR 2 Tbsp. melted butter + 2 Tbsp. oil)
3/4 cup milk
3 Tbsp. honey
1 Tbsp. brown sugar
1 tsp. vanilla extract
2 ripe bananas, mashed

Preheat oven to 350°.
Sift the coconut flour, baking soda, baking powder, and salt together into a small bowl.  Set aside.
In a medium sized bowl, beat eggs together.  Add oil, milk, honey, sugar, and vanilla.  Whisk together to blend.
Stir in coconut flour mixture and bananas until well blended.  Batter will be thick.  Divide batter among greased or paper-lined muffin tins.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

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