Tag Archives: grain free

Cauliflower “Pasta-Bake”

Print Recipe
Cauliflower "Pasta-Bake"
Whether you are gluten-intolerant, follow a low carb lifestyle, or just want to incorporate more veggies and less pasta in your life, this recipe is a sure winner. The very versatile cauliflower provides a surprisingly pasta-like taste and texture that is sure to please everyone in the family.
Course Dinner, Lunch
Cuisine Italian
Prep Time 5
Cook Time 15
Servings
Ingredients
Course Dinner, Lunch
Cuisine Italian
Prep Time 5
Cook Time 15
Servings
Ingredients
Instructions
  1. Put ground meat into a large skillet and begin cooking on low.
  2. Chop onion and add to skillet along with garlic.
  3. Coarsely chop the cauliflower until pieces are approximate size of macaroni noodles or slightly larger and add to skillet.
  4. Cook at medium heat until meat is cooked through, onions are translucent, and cauliflower is al dente.
  5. Turn heat down to low and add tomato paste and oregano. Add red pepper flakes (optional) to taste.
  6. Stir in basil leaves and remove from heat.
  7. Scoop mixture evenly into 4 individual sized casserole dishes or one larger sized dish.
  8. Drop ricotta in small circles on the surface and then sprinkle parmesan and mozzarella to cover.
  9. Put into the oven and broil until cheese is bubbly and starting to brown.
  10. Sprinkle with parsley and serve with a side salad for a delicious 'italian-style' meal.

No Bake Haystack cookies – Sugar free, gluten free, simple, and delicious!

A couple of days ago I was making dinner (and it was a less than impressive dinner).  I was thinking about my youth and eating haystack cookies with Muriel (her favorite cookie, and my favorite ‘second mom’).  I was thinking it would be great to have a ‘Berrik’ friendly version of that cookie for the holiday season, although considering that cookie is literally more than 1/2 straight sugar, I wasn’t sure it would be possible.  So, while my uninspired dinner was cooking, I started mixing up some ingredients to see if I could make this cookie work.  The result was incredibly good.  Surprisingly good for a first run at it.  I took a few of them to the dance studio and shared with a couple of my dance mom besties (and a dance dad!) and they were met with approval.  Granted, the one mom was dying of hunger as she had yet to eat dinner…. but still, I think everyone thought the cookies were pretty good.  They were quickly kid approved in my house.  So I knew I was on to something good.  I wanted to try the recipe again, with a few minor adjustments though, before I posted it.  Yesterday I tried it again, made a few minor changes, and I think it’s pretty good.  My kids love the cookies, so ultimately that is always the goal for me!

You will see there are many substitution possibilities – that’s the beauty of this cookie.  The base of it is delicious, and the addition options are pretty much endless so you can adjust it to your own tastes or to accommodate food sensitivities/allergies.

The ultimate test would be for Muriel to try them and approve!  I may have to send her some.

Ingredients:

NOTE: The cocoa is not in the photo… I forgot.  But it’s the second most important ingredient. So don’t forget it.  🙂

1 cup  Date Paste

3/4 cup cocoa

1/3 cup coconut oil

1/2 cup coconut milk (or any other kind of milk you’d like to use)

1 tsp cinnamon

1 tsp vanilla

2 cups gluten free large flake oats

1 1/2 cups long flake coconut

Approximately 2/3 cup of whatever other additions you’d like to add.  I have done 1/3 cup pumpkin seeds, plus 1/3 cup walnuts, and in another recipe 1/3 cup pumpkin seed plus 1/3 cup chopped peanuts.  The options are limitless.  Dried fruit would be good also  Alternatively you can add more oats or coconut if you’d prefer instead.

Directions:

Heat up the date paste, coconut milk and coconut oil over low heat until melted and mixed together. Let cook for 2-3 minutes while stirring.

Stir in cocoa, cinnamon & vanilla and continue stirring over low heat until well mixed.

Remove from heat and add oats, coconut and whatever other add ins you are using and mix well.  It should be just sticky enough to hold together.  Add more coconut and/or oats a little at a time if it seems too sticky.

NOTE: Taste the batter at this point.  If you are more accustomed to a sweeter cookie and that is your preference, add pure maple syrup or gently melted raw honey to taste.  I would start with 1/4 cup and go from there.

img_7600-1

Use a small cookie scoop or just roll by hand and place on parchment paper to cool.

After about an hour, put into an air tight container with parchment between the layers and refrigerate.  These freeze well also and taste really good frozen (which means that trips down to the freezer become a regular part of the day for me!)

Fall. Veggies. Comfort food. Easy.

For us here in Calgary, we have enjoyed an unseasonably warm November….until yesterday when we got a bit of transient snow, and now are sitting at about 2 degrees Celsius (just above freezing for those of you in the US!).  It’s chillier than we are used to thus far this season, and overcast.  Nothing better on a day like today than a good hearty soup!  Bonus if you can get your kids to eat it.  Lucky for me, my handsome boy thought it was pretty good.

Ingredients:

1 head of cauliflower

1 head of broccoli

2 large carrots

1/2 large onion

3-4 cloves of garlic

1-2 tbsp melted coconut oil

3-4 cups of bone broth or stock

OPTIONAL: old cheddar, nuts, seeds, crackers or anything else that you think would taste good sprinkled on top!

Directions:

Chop up veggies and arrange on a cookie sheet.  Drizzle with oil. I prefer to drizzle with 1-2 tbsp melted coconut oil, but you can use olive oil or any other oil of your choosing. Put these in the oven to roast at 400 F (I used convection roast on my oven).  Roast them until they are just this side of overcooked.  This really intensifies the flavor, in my opinion.  (Garlic and onion were in a different pan, but can certainly be put all in the same pan).

When veggies are roasted, put them all into your blender.  I use Blendtec…. Vitamix is essentially the same.  Alternatively you can use an immersion blender if you’re lucky enough to have one.  It’s on my Christmas list this year!  Add about 3-4 cups of stock (or bone broth), homemade if you have it. Commercial stock is fine too.  We recently roasted an organic chicken so I boiled the bones for bone broth and saved.  So good for your stomach, particularly if you have any issues with leaky gut (like my son).  You will likely need more liquid than this, but I like my soup thick so I start here and add more liquid until it’s the desired consistency.

My Blendtec has a ‘hot’ blend feature, which is perfect for this!  My veggies are hot from the oven, but the broth is not, so this helps get soup up to a good ‘eating’ temperature.

If you want a chunkier texture, stop blending before it gets smooth.  I prefer it to be smooth as silk, so I blend and add liquid until it’s like thin pudding!  Mmmmm.

The end result is a creamy, pumpkin-colored, rich flavored soup that warms the body and the soul.  Would highly recommend experimenting with veggies such as sweet potato, peppers, parsnips or potatoes, and other additions such as pesto, hot peppers or even peanut butter.

I added some extra old cheddar to the soup in chunks because I love the gooey bites of melted cheese, but you could certainly use grated cheese of any kind, or skip the dairy and sprinkle roasted nuts, sunflower seeds, pepitas or anything else that would add a bit of crunch and some fall flavor.  Enjoy!