Eggplant Fries with Tahini Dressing

Eggplant Fries with Tahini Dressing

These fries are a fabulous side dish to go along with any summer BBQ!  Making my favorite veggies into fries is a go-to move for me and these came out delish-soft and tender on the inside with a slightly crispy outside!  I love this tahini dressing recipe-it is a staple in my home for salads and putting on every kind of roasted veggie ever!  It is candida friendly (free of sugar and vinegar) and FODMAP diet friendly therefore great for anyone with gut troubles-especially bloating.  I will add water to the recipe until it’s the consistency I’m looking for at that particular time-it’s very versatile!

GLUTEN FREEDAIRY FREESUGAR FREE WHOLE 30PALEOCANDIDA-FRIENDLYVEGAN

What you need:

1 large eggplant
1 T tahini
1 lemon-juiced
~½ tsp garlic powder (can also use fresh garlic)
Sea salt/pepper to taste
Avocado oil

How you do it:

  1. Preheat oven to 425°
  2. Chop ends off the eggplant and then chop into fries (roughly 1/2-3/4 inch thick-like steak fries)
  3. Spread out fries on a lined baking sheet (use parchment or silicone liners)
  4. Toss in a few (generous) glugs of avocado oil and season with salt and pepper (eggplant absorbs the oil easily so make sure to use enough)
  5. Place in the oven for 15 minutes
  6. Toss the fries and set for another 10-15 minutes or until golden around the edges and soft when pierced with a fork
  7. Remove from the oven and let cool slightly
  8. For the Tahini Dressing: Whisk together in a bowl: tahini, lemon juice, garlic powder and salt/pepper to taste
  9. Whisk in water until at consistency desired-I like to be similar to a creamy ranch dressing thickness so I can drizzle it over the fries but you can also dip them into it!
  10. Optional: Garnish with chopped fresh parsley

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Grain Free Peach Cobbler

Grain Free Peach Cobbler

Peach cobbler free of gluten, grains, dairy and sugar…need I say more?  I promise you this healthified dessert is packed with peachy, nutty flavor without compromising your healthy lifestyle!  You may sub in another seasonal fruit if peaches aren’t local or in season for you.

GLUTEN FREEDAIRY FREEPALEOSUGAR FREEVEGANEGG FREE

What you need:

For the peach layer:

  • 4-5 peaches-peeled, pitted and sliced (make sure they are juicy and ripe)
  • 1/2 tsp cinnamon
  • 2-3 droppers liquid stevia
  • 1 T unsweetened coconut flakes
  • 1/2 tsp arrowroot powder or tapioca starch

For the cobbler layer:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder or tapioca starch
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1/2 cup unsweetened coconut or almond milk
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla extract
  • 1/3 cup chopped walnuts, reserve a few for topping

How you do it:

  1. Preheat oven to 375°
  2. Grease a 9 inch skillet or pie pan with coconut oil
  3. Combine all peach layer ingredients in a bowl and pour into baking dish
  4. In another bowl combine all cobbler layer ingredients
  5. Scoop large spoonfuls over the peach mixture; top with a few more chopped walnuts
  6. Bake for 25 minutes or until bubbly
  7. Serve warm with coconut milk ice cream or homemade coconut whipped cream

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Grain Free Enchiladas

Grain Free Enchiladas

 This recipe is one of my go-tos for meal prep; it’s easy to make a big batch and then portion out for lunches throughout the week.  This is my cleaner take on the typically dairy-laden enchilada recipe that most of us are familiar with. I like to add chopped fresh romaine, tomato and mashed avo when serving.  This recipe can easily be modified by using chicken instead or doubling up on the beans to make it meatless.  Siete is my favorite chip/tortilla brand as they are not only Gluten free but also AIP (Autoimmune Paleo) friendly and super tasty!

GLUTEN FREEDAIRY FREE

What you need:

  • 1 package Siete tortillas
  • 1 pound organic ground turkey
  • 1/2 cup chopped onion
  • 1 T cumin
  • 1/2 tsp chili powder
  • pinch of cayenne pepper
  • 1 chopped red or green bell pepper
  • 1 can beans of choice (I like Eden foods refried beans)
  • 1-2 cups chopped kale or spinach
  • chopped cilantro to taste
  • 1 can gluten free enchilada sauce (I like Hatch green chile enchilada sauce)

How you do it:

  1. Combine in a saucepan: ground turkey, chopped onion and seasonings until meat is cooked through

  2. Add chopped bell peppers, beans and a handful of cilantro; cook until peppers are soft

  3. I like to wilt in some spinach or kale at this point to boost veggie content 🙂 

  4. Spoon mixture into Siete tortillas and roll up like a burrito (only need to fill then with ~3-4 T filling)

  5. Place roll ups side by side in a square baking dish and cover with tomatillo sauce (You will likely have extra filling leftover-I like to save this and top over cooked quinoa/rice as a quick dinner option; you can also make in a 9×13 which will help use up more filling)

  6.  Bake at 375° for 25-30 minutes or until slightly bubbling.  Top with more chopped cilantro, tomato and mashed avocado & serve

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Mediterranean Seven Layer Dip

Mediterranean Seven Layer Dip

This is the best gluten free & dairy free dip of all time!  I love that this fulfills all of my friends and I in our diet specifications while also being super clean.  You can easily make this completely grainless as well if you omit any crackers and just serve veggies on the side.  Regular greek yogurt can be subbed in if dairy can be tolerated:)

GLUTEN FREEDAIRY FREEVEGAN

What you need:

  • 1 container of hummus-you can either use store bought or make your own
  • 1 5.3 oz container of plain dairy free yogurt (I like Kite Hill)
  • 1 clove minced garlic
  • 1 T chopped dill
  • 1/3 cup chopped cucumber
  • squeeze of 1/2 lemon
  • 1-2 medium chopped tomatoes
  • 1/4 cup chopped scallions
  • 1/2 cup chopped artichoke hearts
  • 1/2 cup chopped kalamata olives
  • dairy free yogurt-I like Kite hill plain or greek plain
  • 1/2-3/4 cup walnut haves
  • a few T chopped parsley

How you do it:

  1. Pour walnuts into a large pan and toast over low heat-this is a quick process so keep a watchful eye!  Roughly chop once cooled
  2. Make the tzatziki: combine yogurt, minced garlic, dill, cucumber and lemon juice
  3. Spread hummus all over the bottom of a round or square dish
  4. Layer the tzatziki over the hummus layer, then top with the tomatoes
  5. Add the scallions over the top of that and then the artichoke hearts
  6. Next sprinkle over the chopped olives and then the walnuts.
  7. Garnish with parsley overtop.
  8. Serve with carrots, radishes, endives, peppers and crackers of choiceGFG Enjoy! Signature

Quick 7 layer guide- Layer the dip in the following order: hummus, tzatziki, tomatoes, scallions, artichoke hearts, kalamata olives, toasted walnuts

Adapted from thefeedfeed.com

 

Carrot Butternut Ginger Soup

Carrot Butternut Ginger Soup

Think carrot ginger + butternut squash soup combined!  I love soups because they’re the best way to sneak in extra veggies and reap all of the nutrients they have to offer!  I like to top this soup with nitrate/nitrite free bacon crumbles or the “chickpea croutons” from my kale caesar recipe.

GLUTEN FREEDAIRY FREEPALEOWHOLE 30VEGANSUGAR FREECANDIDA-FRIENDLY

What you need:

  • 1 average sized butternut squash
  • ~1 T avocado oil-divided
  • 1 small onion-diced
  • 3 cloves garlic-minced
  • fresh ginger root, roughly 1 inch piece minced (can use more if you love ginger)
  • 6 organic carrots-peeled
  • 4 cups of vegetable stock or filtered water
  • sea salt to taste
  • optional: 1/2 cup full fat canned coconut milk (I like Trader Joes Organic)

How you do it:

  1. Preheat oven to 400
  2. Cut butternut squash in half the long way, scoop out the seeds and drizzle the flesh with roughly 1/2 T avocado oil
  3. Place the squash flesh side up on a baking sheet and bake for 50-60 minutes or until fork tender
  4. While cooking the squash, chop carrots into bite sized pieces
  5. Coat the bottom of a large saucepan with the remainder of the avocado oil (can also use ghee if you prefer)
  6. Add the onion and garlic to the pot and saute on low for 2-3 minutes, add minced ginger
  7. Add chopped carrots and butternut squash to the pot (scoop out squash in chunks once cooled and discard skins)
  8. Add vegetable stock to just cover the veggies, bring to boiling and then simmer ~15 minutes (until carrots are cooked through)
  9. Shut off heat and cool soup a bit then use an immersion blender to puree soup completely
  10. Add salt to taste
  11. Optional: Add 1/2 cup coconut milk to increase richness; add toppings of choice

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