Posts in the ‘Food’ Category



18 March 2014

Baked Berry Crisp Recipe (S)

This crisp is our all-time-favorite berry dessert. It’s simple to make, quick to assemble, and ready to eat as soon as it’s golden and crispy. Actually, we find this dish so immensely delicious that we jokingly say a large pan makes just four servings. (At least I thought we were joking…)

It’s perfect for breakfast and dessert and can be tossed together for spur-of-the-moment guests or even just as a sweet treat after a busy day.

Baked Berry Crisp Recipe (S)

Baked Berry Crisp Recipe (S)

Baked Berry Crisp Recipe (S)

The original recipe base was Sheri Graham’s “Berry Coconut Crisp,” but with a few tweaks and some multiplication, we customized the recipe for our family… and now for you all, too! The recipe below fits perfectly into the “Trim Healthy Mama” plan as an S treat.

Baked Berry Crisp (S)
Gluten-Free | Grain-Free | Dairy-Free | THM: S | Serves: 8-10

6-8 cups raspberries and/or strawberries, fresh or frozen
1 cup blanched almond flour
1 cup golden flax meal
2 tablespoons coconut flour (optional, helps thicken the batter in case of extra juicy berries)
¼ cup homemade Truvia*
4 tablespoons gelatin powder or protein powder
4 teaspoons baking powder
¼ teaspoon sea salt
¾ cup coconut oil, melted
¼-½ teaspoon stevia (to taste)

Preheat oven to 375°F. Spread berries in a 9″ x 13″ baking pan and evenly sprinkle stevia on berries. In a medium bowl, mix remaining ingredients and crumble the mixture on top of the berries. Bake for 25 minutes or until golden brown. Remove from oven and let cool for 10 minutes.

Serve and enjoy!

*Homemade Truvia can be made by combining ¾ cup erythritol and ½ teaspoon stevia.

**Non-THM cooks can substitute homemade Truvia with honey or coconut sugar.

Baked Berry Crisp Recipe (S)





4 February 2014

Gluten-Free Chocolate Cake

There was a birthday at our home last week, which was an occasion that called for, as all birthdays do: cake. And we sure did find a winner of a recipe! A cake unlike any other that is rich, lightly moist, full of body, and full of chocolate.

Enter “Special Occasion Chocolate Cake” from page 384 of Trim Healthy Mama, topped with the fluffy and rich “Chocolate Frosting” from Paleo Indulgences (ignore the worldview behind the title, please). A recipe combo that I think would also be perfect for creme-filled cupcakes.

  • If you have food sensitivities, you’ll be glad to know that these recipes are gluten-free, grain-free, and dairy-free, making for a happy tummy.
  • If you’re a Trim Healthy Mama, this cake is an S.

Gluten-Free Chocolate Cake

The simple decorating is spread icing with cocoa powder sprinkled on top. Whenever I add icing to a cake, I’m reminded of the day years ago when we decided we wouldn’t be doing fancy cake decorating in our kitchen again… that was quite the adventure.

And the candle holes are for extra beauty, attesting to the joyful celebration of Breezy’s birthday.

Gluten-Free Chocolate Cake

“Oh, taste and see that the Lord is good!
Blessed is the man who takes refuge in Him!
Oh, fear the Lord, you His saints,
for those who fear Him have no lack!”
—Psalm 34:8-9





24 September 2013

Harvest Time - Fresh Baked Pear Pie

It’s the third day of Autumn. The temperatures are dropping, the sun takes its rest in golden skies, and the fields are being harvested. We’re surrounded by reminders that this beautiful season is upon us.

Apples and pears are being picked, friends and neighbors are getting out their scarves and boots, raspberries are ripe, the grape jelly has been put up from this year’s harvest, the trees are well on their way to a full bloom of what is fondly called Autumn colors.

Just as there is a time to plant there is a time to pluck up what is planted. “For everything there is a season and a time for every matter under heaven.” (Ecclesiastes 3:1)

There’s something peaceful and exciting about each new season – as one goes, another comes.

We look back at what God has taught us and brought us through and look forward to what He has in store for the future. We see His merciful hand at work every step of the way, knowing that His works are good and His ways are righteous.

Harvest Time - Picking Raspberries

Indiana Landscape - Harvested Field

Harvest Time - Concord Grapes

Harvest Time - Grain-Free Pear Pie

With each new season – and each new day – comes a reminder of the faithfulness of the Lord. “While the earth remains, seedtime and harvest, cold and heat, summer and winter, day and night, shall not cease.” (Genesis 8:22) “But this I call to mind, and therefore I have hope: The steadfast love of the Lord never ceases; His mercies never come to an end; they are new every morning; great is Your faithfulness.” (Lamentations 3:21-23)

His promises never fail.





8 August 2013

Gluten-Free Zucchini Bread

With zucchini in full harvest, now’s the perfect time to whip up a batch of zucchini bread! Mum recently created a scrumptious gluten- and grain-free version of our favorite traditional zucchini bread recipe – you’ll find it below.

Gluten-Free Zucchini Bread

To enjoy this treat year-round: simply shred fresh zucchini and freeze it in two cup portions, that way you can thaw and toss in the shreds (already measured!) when you’re ready to bake a batch of bread.

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread
GLUTEN-Free, GRAIN-Free, DAIRY-Free

3 eggs
1 ¼ cups coconut sugar
2 cups zucchini, shredded
1 tablespoon vanilla
½ cup coconut oil, melted
¼ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
2 ½ cups blanched almond flour
½ cup coconut flour, sifted
1 tablespoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 cup chopped nuts (optional)

Beat eggs until light and fluffy; add coconut sugar, zucchini, vanilla. Continue mixing while slowly adding coconut oil. Mix dry ingredients together and add to the egg mixture. Mix until well blended; add nuts.

Pour into two greased loaf pans or line pans with parchment paper. Bake at 350°F for 1 hour. Let cool in pan and then transfer to serving plate.

(It’s awfully delicious while still warm, though… I have to admit that I was rather distracted mid-photoshoot by making a snack out of the subject.)

Gluten Free Zucchini Bread

Enjoy!

(Looking for the traditional, gluten-filled version? Find it here.)





13 June 2013

Picking Strawberries

Strawberry Patch

Strawberries

Strawberry Picking

Strawberry Harvest

We’ve enjoyed picking these juicy red beauties from our strawberry patch this week. God has blessed us with an abundant and oh-so-delicious harvest!

P.S. There’s a give-away of Breezy’s “Teach Them Diligently” chalkboard art print and an opportunity to help a family in need!





21 May 2013

Chives

The sliced potatoes frying in the skillet looked in need of some fresh chive. I quickly slipped outside to the edge of the garden and cut some of the green beauty that was blowing in the strong Indiana wind.

Chives & Fried Potatoes

After a quick rinse and a few chops of the knife, the chives were tossed into the skillet to join the potatoes! It made for a delicious side dish at dinner last evening.

“Better is a little with the fear of the Lord than great treasure and trouble with it.
Better is a dinner of herbs where love is than a fattened ox and hatred with it.”

—Proverbs 15:16-17





6 April 2013

Gluten-Free Blueberry Scone Recipe

Years ago I enjoyed my first scone at a local tearoom. My grandmother had taken me there as a surprise for my birthday – at the table we had a lovely array of tea, sandwiches, and cranberry scones with lemon curd. At that first bite, scones became a favorite.

We’ve tried a few delicious scone recipes and these blueberry scones are right up there at the top (competing with lemon scones for first place). Since finding this recipe, I’ve lost count of how many batches we’ve made.

Gluten-Free Blueberry Scone Recipe

Blueberry Scones
GLUTEN-Free, GRAIN-Free, DAIRY-Free
(Based on this recipe from Nourishing Flourishing – thanks, Katie!)

2½ cups blanched almond flour (we use Honeyville)
2 Tb. arrowroot powder
¾ tsp. baking soda
½ tsp. sea salt
1 farm-fresh egg
¼ cup honey
1 tsp. apple cider vinegar
1 Tb. vanilla
¾ cup frozen blueberries

Mix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients. Fold blueberries into the well-mixed batter.

Divide dough into eight equal portions on a parchment-lined baking sheet. With wet hands, shape dough into triangles about ¾″ thick, leaving space between each for baking.

Place in 350°F oven for about 15-18 minutes, removing when edges and tops start to brown. Best served while still warm from the oven.

Gluten-Free Blueberry Scone Recipe

Whether accompanied with tea (or coffee) or as a Saturday morning breakfast, these blueberry scones make for a perfect treat! Enjoy!





28 August 2012

Red Potatoes

This is a wonderfully easy and delicious side dish or snack: chopped potatoes, onion slices, minced garlic, fresh or dried parsley, coarse Celtic sea salt, and pepper – all baked in a pan coated in coconut oil at 400°F, until golden with crispy edges.

Seasoned Potatoes





24 August 2012

Our grapevines are covered in ripe fruit! There’s nothing like sun-warmed concord grapes straight off the vine. Soon we’ll be turning these delicious clusters into grape jelly, sweetened with coconut sugar.

Concord Grape Cluster

Concord Grapes

Concord Grapevine

“Abide in Me, and I in you. As the branch cannot bear fruit by itself, unless it abides in the vine, neither can you, unless you abide in Me. I am the vine; you are the branches. Whoever abides in Me and I in him, he it is that bears much fruit, for apart from Me you can do nothing.”
—John 15:4-5