11.24.2013

Allergy Free Holiday Recipes

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100+ Allergy Free Holiday Recipes

Alrighty, here is probably the BEST allergy-free holiday roundup out there! It’s filled with over 100 recipes from all my favorite bloggers. I asked several of my blogger friends what their favorite holiday recipes are and I was blown away at the creativity and yummy creations they shared with me. I decided to put together a “round up” to make it easier on you when you are looking for inspirations during the holidays. It’s quite fun searching through all these categories and I promise you will not be disappointed!

Defining “allergy free”

When I say “allergy-free” I am including a wide range of ingredients. All of these recipes are gluten-free. Most are paleo/grain-free but there is the occasional use of tapioca, arrowroot, or rice. I can’t please everyone, but I sure hope you can find at least one you like. Several of these recipes can be converted into GAPS (if they are not already) by using honey instead of maple syrup or the various “safe ingredients” for you. I have experience converting coconut oil for butter in many recipes and I think it turns out quite nice.

Inspiration

Hopefully this list of fabulous recipes is not too overwhelming for you. Several of the “pumpkin desserts” or “apple desserts” would make a lovely holiday breakfast treat as well. You may notice several variations of a certain recipe and that is because each blogger/cook has their own secret and I did not want to limit you to just one kind. Personally my favorite section to look through was the “savory cooked veggies”. It could be because I’m a veggie-lover, but they are so inspirational and colorful. Enjoy!

I hope your holidays will be filled with joy and peace. Enjoy all the holiday recipe contributions from my creative friends. 🙂

♥ Love, Gutsy

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Meat & eggs

How to cook a pastured turkey by Mommypotamus

Perfect moist Turkey by GNOWFGLINS

Sage rubbed turkey breast by A Happy Health Nut

GAPS liver pate by Gutsy

Sweet and sour meatballs by Homemade Dutch Apple Pie

Simply divine chicken liver pate by Divine Health from the inside out

Homemade honey baked Ham by Divine health from the inside out

Bacon Wrapped Jalapeño poppers by Gluten Free & Other allergen Free Recipes

Lemon, mustard and bacon deviled eggs by Homemade Dutch Apple Pie

Honey herb chicken by Homemade Dutch Apple Pie

Frog legs by Gutsy

Bacon wrapped dates by Homemade Dutch Apple Pie

Bacon, apple & kale quiche cups by Libby Louer

Beef Cuts (prepared various ways) by Gutsy

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Sweet Veggies

Acorn squash stuffed with spiced pears by Natural Family Today

Honey balsamic roasted carrots by A Harmony Healing

Nourishing sweet potato casserole by Divine Health from the inside out

Bourbon & honey glazed carrots by So Let’s Hang Out

Sweet potato casserole by Homemade Dutch Apple Pie

Warm pumpkin and apple harvest salad by The Urban Ecolife

Indian roasted butternut squash by My Heart Beets

Boston Market style sweet potatoes by Read Food Outlaws

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Soups

Purple Cauliflower soup by A Harmony Healing

Cream of broccolini soup with pecan, cherry, & feta crumble by Ravenous Venus

Cauliflower soup topped with bacon & basil guacamole by The Sour Path is the Sweetest

Hardy lentil soup by The Organic Kitchen

Creamy carrot chicken soup by Gutsy

Autumn soup by My Heart Beets

Roasted butternut squash soup by Libby Louer

Golden beet soup with roasted garlic cashew cream by With Food and Love

 RAW

Raw Veggies

Spinach salad with white balsamic by The Organic Kitchen

Christmas wreath vegetable platter by Divine health from the inside out

Fermented lemon kale and savory cabbage by A Harmony Healing

Pesto Pea salad by Homemade Dutch Apple Pie

Red Slaw with Fennel by Nourish with Karen

 

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Savory Veggies (cooked)

Paleo Braised Brussel Sprouts by Matthew’s Puzzle

Pimento stuffed Peppers by Homemade for Elle

Sauteed Cauliflower by Homemade for Elle

Very simple Asparagus and peppers by Scratch Mommy

Brussels sprout and sweet potato hash by The organic Kitchen

Roasted vegetables by The Organic Kitchen

Green bean casserole by Divine health from the inside out

Kefir pepper cauliflower mash by Food your body will thank you for

Kohlrabi fries by Little Owl Crunchy mamma

Roasted harvest veggies by The Sour Path is the Sweetest

Roasted cauliflower with garlic and rosemary by The Sour Path is the Sweetest

Garlic broccolini by Gutsy

Shaved brussels sprouts with macadamia nuts by Real Food Whole Health

Easy roasted root vegetables  by Real Food Whole Health

Green beans with mustard and thyme by Real Food Outlaws

 

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Fruity sides

Persimmon Chutney by Lisa’s Counter Culture

Cinnamon Ginger Pear butter  by Natural Family Today

Spicy pineapple cranberry chutney by Pickle Me Too

Easy cranberry sauce by Wellness and Workouts

Cranberry cherry apple sauce by Recipes to Nourish

Lacto fermented pear butter by Little Owl Crunchy mamma

Cranberry orange relish with ginger and nuts by Delicious Obsessions

All natural jellied cranberry sauce by Nourishing Herbalist

Cranberry mint mousse by A Happy Health Nut

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“Bread” & sides

Amish Hot pepper mustard by Natural Family Today

Creamy GAPS gravy by Empowered Sustenance

Scalloped Potatoes (dairy free) by Food Your Body Will Thank You For

Paleo “Cornbread” muffins by Empowered Sustenance

Coconut herb flatbread by Gutsy

Thanksgiving bread by My Heart Beets

Chicken bread bites by Strands of My Life

Grain-free Thanksgiving stuffing by Real Food Forager

Paleo sausage stuffing by Hollywood Homestead

Homemade style stuffing (GAPS & paleo) by Mommypotamus

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Chocolate Desserts

Dark hot chocolate with grapefruit zing by Ravenous Venus

Chocolicious muffins by Lisa’s Counter Culture

Coconut chocolate almond cookies by Natural Family Today

Chocolate pumpkin parfait by Made to Glow

Paleo chocolate mousse by Authentic Parenting

No Bake chocolate macaroons by Red and Honey

Ultimate Dark chocolate truffles by Divine health from the inside out

Cherry chocolate walnut bliss by Divine health from the inside out

Brownie bites with mint buttercream by The Sour Path is the Sweetest

French chocolate silk pie by Paleo Fondue

GAPS chocolate bread by Gutsy

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Fruity Desserts

Lemon blueberry chia seed pudding by A Harmony healing

Lemon Tart by Strands of My Life

Fresh berry fruit tart by Life Made Full

Orange cloud cake by The Sour Path is the Sweetest

GAPS lemon bars by Gutsy

Spiced cranberry apple cider by 20 Something Allergies

Cranberry ginger smoothie by A Happy Health Nut

Healthy banana muffins by Real Food Carolyn

Upside down cranberry orange bread by Meg’s Vegucation

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Apple Desserts

Grain free Apple and pear crisp by So let’s hang out

Apple streusel upside down cake by  The Nourishing Home

Best apple crisp recipe by Wellness and Workouts

Apple cranberry crumble by Wellness and Workouts

Salted caramel apple bars by Don’t Waste the Crumbs

Really easy apple crisp by The Sour Path is the Sweetest

Baked molasses apples by Gutsy

Apple pie bites by Delicious Obsessions

 1pumpkin1donePumpkin/squash Desserts

Pumpkin pie spice bliss balls by the Urban Ecolife

Squash pie with ginger whipped cream by Divine health from the inside out

Pumpkin bar recipe by Wellness and Workouts

Creamy pumpkin pie custard by The Nourishing Home

Cinnamon squash sticks with apple butter dip by Libby Louer

Pumpkin pie cheesecake by Healing Cuisine

Apple butter pumpkin pie by My Heart Beets

Dairy free banana pumpkin ice-cream by Real food RN

Paleo pumpkin muffins by Hollywood Homestead

Mini pumpkin parfaits by Meg’s Vegucation

Chocolate pumpkin banana bread by Libby Louer

The ultimate gluten free & vegan pumpkin pie by Meg’s Vegucation

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Cookies & Sweets

GAPS snickerdoodles by Gutsy

Dream Cookies by The Nerdy Farm Wife

Almond flour sugar cookies by Nourish with Karen

“Sugar” cookie cut-outs by The Nourishing Home

Wholesome Ginger bread cookie cut-outs by The Nourishing Home

Raw macadamia coconut fudge by Yummy Inspirations

Honey toffee shortbread by The Sour Path is the Sweetest

Sugar cookie cupcakes by The Sour Path is the Sweetest

Rice porridge with toasted black sesame seeds by Little Owl Crunchy Mamma

Cheesecake cookies by Learning and Yearning

Raw cheesecake by Honey Ghee and Me

Cut out cookies with honey almond glaze by Just Enjoy Food

 11toppings

Toppings 

Whipped honey cinnamon cocoghee by Delicious Obsessions

Dairy free coconut milk whipped cream by Gutsy

Homemade sweetened condensed milk by Don’t Waste the Crumbs

Real deal marshmallows by An Organic Wife

Pumpkin pie spiced non dairy creamer  by Don’t Waste the Crumbs

Vanilla honey by Gutsy

GAPS chocolate drops by Gutsy

Spiced coconut cream ice cream by The Aliso Kitchen

 

 

WHOO HOO

 

Stay Gutsy, Caroline

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04.05.2013

Baked Molasses Apples

This is a simple recipe to bake for breakfast or a simple dessert. I kept the ingredient list very open ended because it really matters on your preference of sweetness and how many apple you have on hand.

You can serve it with raw cream or blend it into a nice rich “apple butter puree”.

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Why should you eat Molasses?

The other day my mom was craving molasses, I could not help it- I HAD to know why. I found out some cool facts. Let me share. I found a spoon full goes along way and is a nutritional powerhouse!

-High in manganese “helps support thyroid and keep blood sugar levels even”.

-High in Iron “needed for energy and helps transport oxygen from the lungs to EVERY cell of the body!”

-High in calcium:”need keep those bones strong and helps keep the colon clean by removing toxins”

 source

Baked apple butter puree.

(sorry there is no picture- my family ate it before I got a chance to take it.)

Dont just stop by making these yummy apples (or pears- do you see the 2 hidden pears in the corner?”). I used what was left over from dessert to blend in the blender or  you can use a food processor too.

1. Apples can be warm or cool.

2. Place apples and all juices in the blender.

3.  turn on high until a nice smooth consistency -you can leave a little chunky if you like.

4. Store in ball jars. (lasts for many weeks- the butte helps preserve the sauce very well.)

*some people in my family like the “apple butter puree” better then normal apple sauce (learn how to make it here) because it does not give them a sugar crash, and instead the fat helps them absorb the sugars a lot slower. Plus it is a lot more nutrient dense.

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INGREDIENTS:

organic apples or pears (I used 6 total) -make sure the fruit is organic because apples can be high in pesticides. If you cannot get organic, then peel them first.

organic grass fed butter  or ghee (I used 4 Tbsp)

sea salt (1/8 tsp)

organic honey or organic maple syrup (2 Tbsp) – feel free to use vanilla honey too!

organic molasses(2 Tbsp) <—not GAPS legal

filtered water  (1/4 cup)

organic cinnamon (1-2 Tbsp)

 

DIRECTIONS:

*preheat oven to 350 degrees

1. Wash the fruit and cut in 1/2. Core the seeds out by making a “v” shaped wedge.

2. Lay the fruit face down in a pyrex oven safe dish.

3. Spread the softened butter on each piece of fruit.

4. Drizzle the honey and molasses over.

5. Sprinkle on cinnamon and salt.

6. Pour water in the bottom of the dish (just a little bit to steam the apples)

7. Place in oven for 30 minutes about.

* The apples should come out soft with a nice “syrup” on the bottom that you can spoon over the top. mmm…

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~Stay Gutsy, Caroline

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04.05.2013

Homemade Honey Peeps

Celebrate Spring with some homemade honey peeps!

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Why make homemade honey peeps??

  • Free of yellow food coloring.
  • Made with 100% grass fed gelatin (I use this one —> grass fed gelatin).
  • Reduces allergy symtoms! Yellow coloring is made from powder quercetin.
  • Paleo/GAPS/allergy friendly.
  • Made with honey.
  • Because it is FUN!

 

Why gelatin?

  • Made from grass fed cows.
  • Help support hair, skin, and nail growth.
  • Helps your body detox!
  • Improves liver function.
  • Helps you digest food.
  • Decreases cellulite.
  • Good clean source of protein

learn more:

Read this post —> Food renegade

This post —> The Heathy Home economist

 

 

What is quercetin?

 

Where to buy? Use this powder or open up these capsules

 

INGREDIENTS:

Marshmallows: 

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(get specific amounts in this Wonderful recipe. Special thanks to the Urban Poser!)
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Sugar coating :
 
Mr. Peep’s eyes:

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DIRECTIONS:

1. Make the marshmallow base. Use this recipe. I would suggest to cut it in 1/2 because it makes alot!

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2. Let the marshmallow base sit for a bit after making it. This will allow you to pipe better fuller bodied peeps. Just watch the marshmallow cream to make sure it does not get too hard to work with. You can try piping a few but you will know when it is perfect consistency.

 

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3. Get a plastic baggie and fold edges over a cup. This makes it easier to scoop the marshmallow cream into the bag (like I did in this recipe with the chocolate). Cut a small hole at the bottom of the bag.

4. Make “sugar” coating.

SUGAR- If you want the traditional coating mix the quercetin and sugar until a nice yellow color.

COCONUT- If you are on GAPS or paleo, use shredded coconut and pulse it in the Cuisinart to make it finer. Blend in the quercetin. Sprinkle mixture (which ever one you choose) onto a cookie sheet.

 

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5. Pipe your Peeps. I have my own method of doing this. Start with the bottom. It should be the longest section (oval with a fuller front) You can try to make the tail pointed. Then sprinkle in sugar coating. Pipe the head (circle). Sprinkle with sugar. Pipe the beak (circle and swoop up!). Sprinkle with sugar.

If you are using the coconut shreds then I would suggest piping the peeps first without sprinkling the coconut in between. It is too heavy and will flatten the peeps more. Just pipe like I said. Wait until they harden a bit, but are still sticky and then sprinkle.

6. Make “eye” paste. Mix some cocoa powder in a bit of honey and use a toothpick to dab on the eyes. You can also use the vanilla bean seeds if you have any left over. The cocoa powder/honey works and looks better though.

 

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7. Let set out uncovered for a few hours or until they reach the hardness you like. Once they are just how you like them, store in an an air tight container (not in the fridge). Delicious!

 

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 These peeps are gooey. fresh. fluffy. sweet. and made with love.

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~Stay Gutsy, Caroline

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08.05.2012

GAPS Snickerdoodles

GAPS Snickerdoodle story..

So once again my sweet tooth sister was my inspiration for these GAPS snicker doodle cookies, I shouldn’t be surprised! She was my inspiration to make the GAPS lemon bars, and those were a huge hit! It all started with a simple craving for a cookie, but we like to make our desserts “healthy” in our house. These GAPS Snickerdoodle cookies are still a “treat”. Though, I bet you could get away with eating one with your breakfast!

GAPS Snickerdoodles are by far one of my family’s favorite cookies. These snickerdoodles are perfect, chewy, gooey, scrumptious delicious…should I keep going?  Of course they are rolled in cinnamon sugar to give them their trademark snickerdoodle taste and look. Not like you need anymore convincing, but if you do, GAPS snickerdoodles are the easiest cookie I have ever made.

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What makes these GAPS Snickerdoodles the best?

Well, I am glad you asked! First off, these cookies are grain free and egg free (they can even be dairy free if you choose)! Best of all, they are GAPS friendly! A little treat here and there on the GAPS diet won’t hurt if your gut can tolerate it. They are the perfect little cookie for anytime and any occasion. They have that crackle look from smashing the cinnamon coated balls of dough onto the pan. Ooo they are just so cute!

GAPS Snickerdoodle nutrition:

Almond flour is very nutrient dense and packed with vitamin E, magnesium, and potassium. Yeah! I love magnesium 🙂 Of course cinnamon is filled with fiber, along with manganese and calcium. If you didn’t know, high manganese foods can help keep your blood sugar levels balanced as well as help your body use key nutrients to help it function. For me, cinnamon is just one of those immediate yum scents when I bake with it, so it makes me feel relaxed. Honey is a great sweetener if you are on the GAPS diet because it is easy for your gut to break down. If you cannot have coconut crystals, just skip it and use cinnamon alone for the coating!

Get ready, get set, bake!

So what are you waiting for? These are super fast to make too. I really timed it, they take about 5 minute to pull all the ingredients out, 5 minutes to mix everything together, and if you have 1 set of hands to roll into balls, then roll into the cinnamon and the other set to smash..it takes no time at all! Total it took my sister and I, 20 minutes from start to finish! Now that is one easy cookie.

 

INGREDIENTS:

dry:

2 cups almond flour (I use Honeyville)

1/4 tsp sea salt

1/4 tsp baking soda

 

wet:

5 Tbsp ghee/butter Melted (coconut oil works too, but they will taste more coconutty)

1/4 cup honey or vanilla honey (omit vanilla extract if you use vanilla honey) **

1 1/2 Tbsp vanilla extract

** low sugar option: 2 TBS honey + 40 drops of stevia (2 squirt droppers full)

 

coating:

3 TBS coconut crystals (omit if you are on GAPS)

3 TBS cinnamon

 

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Line 2 cookie sheets with bleach free parchment paper.

3. Mix dry ingredients together.

4. Melt ghee/butter or coconut oil in a sauce pan over low heat.

5. Mix wet ingredients together in a separate bowl.

6. Mix wet into dry bowl and stir until all incorporated.

7. Mix the cinnamon and coconut sugar for the coating in a separate bowl.

8. Scoop 1 Tbsp of dough and roll it in a ball. **

9. Roll your ball of dough into the coating mixture an coat all the way.

10. Place your coated dough onto the cookie sheet and use a ball jar (grease the bottom with coconut oil/butter) and press down until your cookie is about 1/4 in thick. Lift up the jar and voila! (Thanks Urban Poser for the tip!)

11. Repeat for all of the dough. (We made about 20 cookies). Keep the smashed cookie dough  2-3 inches apart from each other, because they expand some.

12. Bake for 8 minutes. If you like them a little chewier-crunchy bake them for 10 minutes.

13. Let the cookies cool on the pan for 10 minutes (if you don’t they will fall a part when you try to pick them up!).

14. Carefully lift the soft cookies onto a plate. They will still be gooey and soft but over a few hours they will be a PERFECT texture!

15. Eat 1 or 2 or 3! Enjoy with a glass of homemade coconut milk!

 

**We made another batch for some friends and made baby GAPS snicker doodles. For the “mini” size use 1 tsp in step 8.

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 hmm..I wonder what happened to the GAPS Snickerdoodle?

PicMonkey Collage

~Stay Gutsy, Caroline

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07.17.2012

Vanilla Honey

What is vanilla honey?

If you can’t tell, I made vanilla honey. Oh, this stuff is just the BEST!

I cannot wait to share this with you! I made this a week ago and I don’t know why I waited this long to share it! I think it’s because I didn’t get around to taking pictures that day, and by the time I wanted to..it was all eaten! My mom and sister LOVE vanilla and honey, so this quickly turned into their favorite.

Vanilla honey is simply honey infused with vanilla seeds and the pod. It is ok to eat the little seeds but please don’t eat the pod…Ha! That would be a little crunchy!

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Vanilla honey nutrition:

Raw honey is a super food. It contains raw enzymes because it is not heated. These enzymes are needed to digest the sugars in your body. Raw local honey is also a amazing remedy for allergies, sore throats, fatigue, anxiousness, coughs, burns, and the list goes on! Even better, raw honey is GAPS friendly! The vanilla beans are packed with the b-complex vitamins. B-vitmains help relate you metabolism and nervous system. It also contains small amounts of trace minerals. I think vanilla and honey were destined to be together!

Where did I get my vanilla beans?

The recipe can’t get much easier. The hardest part is finding good quality vanilla beans for a decent price. Pure vanilla extract is quite expensive at the store and fresh vanilla beans go along way, so I think this is the way to go. I am planning on making vanilla extract in the future too! I got 54 Vanilla Beans through amazon for $27.69 (free shipping with a prime account). That is about $0.50 a bean!

I took a lot of pictures to make it easy for you to follow. I love the look of pure tiny vanilla pod seeds, they are so delicate. Have fun using the vanilla honey in anything you would normally put honey and vanilla in! Yum!

How to store vanilla beans

After I opened mine, I put them in a plastic bag in the freezer to keep them fresh. I had a few start to mold when I kept them in the cabinet. oops! That is because the kind I got are not dried.  Just deforest them in the fridge before you use one.

The “vanilla honey song”

I think its so good that it deserves a song… oh I ♥ vanilla honey, oh yes I do, yes it do. Vanilla honey is the best, it is above all the rest..oh ♥ vanilla honey 🙂

 

INGREDIENTS:

1 pint of raw honey (2 cups) <— local is best!

1 vanilla bean <— This is the brand I choose.

 

DIRECTIONS:

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Here are my 54 vanilla beans. 

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A healthy vanilla bean should be plump, slightly soft and have a strong vanilla scent!

1. Cut open 1 vanilla bean. You will have to push firm to open the skin, but not too firm that you cut the whole thing in half!

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2. Peel away the sides of the vanilla bean with your knife and fingers.

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Take a closer look at those gorgeous vanilla seeds. They are packed with flavor and B-vitamins!

3. Scrape out the vanilla bean seeds with your knife. Don’t worry if you can’t get all of them out, because you are putting the whole pod in the honey jar anyways.

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I got my pod all hollowed out.

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I love this picture!

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4. Set your scraped vanilla pod seeds off to the side. I got about 1/2 a tsp out of 1 plump vanilla bean.

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5. Chop or cut (with kitchen scissors) your hollowed vanilla bean into thirds.

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Hehe! Sorry about my messy fingers. The vanilla seeds got all over and into my nails 🙂

6. Drop your hollowed chopped vanilla pods into your honey jar. I used and old (pint size) honey jar for this recipe.

7. Pour 2 cups of honey into your honey jar.

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8. Carefully drop your pile of vanilla bean seeds into your jar filled with honey.

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 The honey looks so gourmet, because you can see the little seeds suspend in the honey. mmm.

9. Stir, stir, stir. I stir my honey and vanilla with a kabob stick. I use an up and down motion because the seeds like to float to the top.

10. To get maximum flavor, infuse your honey in the sunlight for 1-2 weeks. After 1 week, the flavor and scent will be much stronger. When the vanilla flavor is strong enough for your taste, put it back where you usually keep the honey. It will keep just as long as a jar of regular honey will.

*Before using, stir because the vanilla pod seeds tend to migrate towards the top.

11. Use  vanilla honey in anything you would normally use honey and vanilla in. Get creative! We put ours in…

 

how to b

 

BAMILLA

~Stay Gutsy, Caroline

 

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