I LOVE lemon anything this time of year as it starts to warm up! It just seems like the perfect fresh welcome to Spring.  But oh wow! I've really done it this time. I've been playing mad scientist in my kitchen again! I've created a GREAT lemon & poppy seed pound cake that is seriously so good, you'll never know it's GRAIN FREE! 

I've been trying to experiment more with almond and coconut flour and this combination is just right on! It's crazy to think that almond and coconut can even mock what wheat does but you seriously will not be able to tell the difference! (If you haven't tried my Almond Cranberry Pound Cake Recipe, you should! It's similar to this one but with a completely different flavor.)

The only problem with this lemon & poppy seed bread... it disappears too quickly! You'll have to hide it, ration it, bury it in the backyard... to make sure you even get a bite! ;) Enjoy! 

(Grain Free, Gluten Free, Dairy Free, Paleo)
Created by jalene but inspired by my Almond Cranberry Pound Cake Recipe

Makes 1 loaf, (8-10 1 inch slices)
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 1/2 tsp xanthan gum (or to make corn-free use guar gum)
• 2/3 cup sugar or evaporated cane juice sugar
• 1/4 tsp sea salt
• 1/2 Tbsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 3 eggs
  
• 1 Tbsp packed lemon zest (finely grate the outside of a lemon)
• 3 Tbsp freshly squeezed lemon juice
• 3 Tbsp water
• 1 Tbsp honey
• 2 to 3 tsp poppy seeds 

Directions: 

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a medium size bowl, combine the almond, coconut flour, xanthan gum (or sub), sugar, salt, and baking powder (or sub). Whisk to combine. 
3. In another mixing bowl, add your eggs and beat for 30 sec. Add the lemon zest, lemon juice, water, and honey. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. (Batter will thicken as it sits.) Quickly fold in the poppy seeds. 
5. Scoop the batter into your prepared pan and smooth down the top slightly. 
6. Bake for 45 minutes or until the top is starting to lightly brown and will slightly bounce back up with touched. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Psst! Want to try a healthier alternative? Try subbing chia seeds for the poppy seeds! 

Ah man... Ranch Dressing is one of those things I don't think I could live without! It's difficult enough to find a Gluten Free mix but then throw Dairy Free, Soy Free, and MSG Free in there too and you might as well give up hope... until today! 

I do have a great Gluten Free Ranch Dry Mix that I LOVE to use but it's made with buttermilk so poor Audrey can never try it. I wanted to come up with a CLEAN ranch. One everyone could eat. Thankfully Food.com led me to an answer!

My family is so pleased with this Ranch Dressing, we're already on our 2nd batch of it! Don't worry, I put it on everything... salads, chicken strips, baked potatoes, baked french fries, and don't even get me started on all the recipes this allows me to create now! I'm excited for all the possibilities! 

Hope you're family loves it as much as we do! Happy Ranching. 

(Gluten Free, Dairy Free, Soy Free, MSG Free, Vegan)
Adapted by jalene from a recipe by Food.com

Yields about 1 & 1/2 cups
Ingredients: 

• 1 & 1/2 tsp fresh lemon juice or apple cider vinegar
• 3 to 6 Tbsp plain rice or almond milk (use 3 for thick ranch and 6 for thin)
• 1/2 tsp dried chives
  
• 1/2 tsp dried parsley
• 1/2 tsp dried dill weed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp sea salt
• 1/8 tsp fresh ground black pepper
  
• 1 cup Follow Your Heart Soy-Free Vegenaise (You can also use regular Mayonnaise instead)

Directions: 
(I mix my ranch up in the same jar I store it in. It makes clean up next to nothing! Be sure to find a jar with a lid that holds at least 1 & 1/2 cups.) 

1. In your jar, combine the lemon juice (or apple cider) to the milk and allow to rest. (You're creating a mock buttermilk.)
2. In a small bowl combine all of the spices: chives, parsley, dill weed, garlic powder, onion powder, salt, and pepper. Add them to the milk mixture. Plop in the mayo, cover, and shake up to combine. Refrigerate at least 30 minutes so the flavors can blend. Note: The ranch will very slightly thicken so if it's too thick simple "water" it down with milk 1 tsp at a time. Keep leftovers covered in the fridge. 
   

This next great recipe is contributed by my husband. He was so sweet to make this craving wish for me the other night at 9:30 pm! Oh the joys of being pregnant... you can eat a 4th meal guilt free and convince your husband to make it for you... ;)

I can't even describe to you how delicious this meal was! It was better than a restaurant! You would not even know that it was gluten free either. If you are dairy free, you can simply leave out the cheese or sub with Vegan options. Enjoy!

(Gluten Free, Can be Dairy Free)
Created by jalene's husband ;)

Makes 4 servings
Ingredients: 

• 2 raw chicken breasts 
• Grape Seed Oil
• 1 egg, beaten
  
• gluten free breadcrumbs (we used Hodgeson Mill's Gluten Free Seasoned Coating Mix)
• Parmesan Cheese, freshly grated (optional, leave out to be dairy free)
  
• sea salt & pepper to taste
• Spaghetti Sauce (we used Classico's Fire Roasted Tomatoe & Garlic)
• Mozzerella (use Vegan Mozzarella to make Dairy Free)

Sometimes you just need a good fast cookie. This classic recipe is one that I have made since I was little. I simply altered it to fit our needs now. Not only do these babies taste delicious but from start to finish it takes less than 10 minutes! You can't beat that! My husband's reply, "Wo, those are good!" I think you'll love them too! 

Enjoy! :)

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe from my childhood

Makes 19 cookies (with a 1 & 1/4 inch cookie scooper)
Ingredients: 

• 2 Tbsp cocoa powder (I used organic)
• 1/4 cup water
• 1/4 cup butter (I used Earth Balance to make it Dairy Free)
• 1 cup sugar or organic evaporated cane juice sugar
• 1/4 cup peanut butter (I used organic & unsweetened)
• 1 & 1/2 cup + 2 Tbsp gluten free quick oats (*SEE NOTE)
• 1/2 tsp gluten free vanilla

Directions: 

1. Pull out a 10 inch piece of wax paper and set it on your counter. 
2. In a saucepan over medium heat melt the butter, add the water, sugar, and cocoa powder. Stir well to combine and bring to a full boil. While stirring continuously, boil for 2 minutes. 
3. Remove the pan from the heat, stir in the peanut butter and mix until combined. Add the vanilla and then stir in the oats until well coated. 
4. Using a cookie scooper or 2 spoons, spoon the "dough" about 1 inch apart onto the wax paper. Allow to set up & cool (about 15 minutes). Store unused cookies in a covered container.

Peanut Butter has been on my brain lately! I've been craving it like crazy for some reason... (I'm pregnant by the way! I'll be 20 weeks tomorrow! Woohoo!) K, back to talking about peanut butter...I've even been sneaking it into my oatmeal in the morning, making frostings out of it, and adding it to my dinners at night... weird I know! (See the link below for a great Peanut Butter Pad Thai Dinner that has recently become one of our new family favorites!)

This next recipe is a great PEANUT BUTTERY breakfast granola bar. You can make a batch, put them in their own individual baggies and then they're a great quick-grab breakfast or snack. They're versatile as well so if you like or dislike certain ingredients, you can simply sub them out! The bars kind of remind me like an oatmeal cookie rather than something healthy... so as long as you don't tell your kids, they wont know the difference! 

This recipe calls for brown sugar and I typically create my own so I can use my organic evaporate cane juice sugar as the base. (The link is provided below as well so you can try it out if you'd like!) Making your own brown sugar is surprisingly super simple. 

(Gluten Free, Dairy Free)
Created by jalene but inspired by a recipe from The American Dietetic Association

Makes 9 squares
Ingredients: 

• 1/2 cup brown sugar (I make my own)
  
• 1/4 cup peanut butter (I used organic & unsweetened)
• 2 Tbsp coconut oil or olive oil
• 1 egg
• 1 tsp gluten free vanilla extract
• 1 & 1/2 cup gluten free rolled oats
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 cup chopped dates (you could sub raisins)
• 1/4 cup chopped plums 
• 1 Tbsp flax seeds
• 2 Tbsp any nut of your choice, chopped

Directions: 

1. Preheat your oven to 350 degrees F. Line a 8x8 pan with parchment or oil with coconut oil. 
2. In a bowl combine the brown sugar, peanut butter, oil, egg, and vanilla extract. Then stir in the remaining ingredients. 
3. Spread the mixture into pan, pressing it down with a spatula. Bake 20-25 minutes or until golden and cooked through. Allow the bars to cool in the pan for at least 20 minutes then remove from the pan and cool the rest of the way. (They taste yummy hot but if you don't want them to crumble while cutting, allow them to cool first.) Cut into squares to serve. Store unused bars in an airtight container.

I seriously have been trying to make a really good cornbread for almost a year now! (Granted, I wasn't trying everyday, but still, that's a long search!) Each time I made them it was with a different recipe. I have never been satisfied though! 

Until now! 

I'm just going to warn you... you just might think these are the best cornbread muffins you've ever tasted... cuz we sure did! I LOVE the fact they are made with SUPER HEALTHY ingredients too! No gluten, no starch flours, no dairy, no eggs even! But you wont even notice they're not there! You might call me a magician after today... who knows. ;)  

(Gluten Free, Dairy Free, EGG Free, Starch-Flour Free)
Created by jalene

Makes 8 muffins
Ingredients: 

• 1/3 cup almond milk or other alternative
• 1/2 Tbsp apple cider vinegar (we suggest using organic)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1/4 cup + 2 Tbsp brown rice flour
• 1/2 tsp sea salt
• 1/8 tsp xanthan gum or guar gum
• 1 tsp baking powder
• 3 Tbsp honey
• 3 Tbsp unsweetened applesauce (we suggest using organic)
• 1/4 cup coconut oil
• 1/2 tsp gluten free vanilla extract

Directions: 

1. Pour the apple cider vinegar into the milk and set aside. (Do not mix.) 
2. Preheat your oven to 325 degrees F and slightly oil the bottom of 8 muffin tins. 
3. Combine all of the dry ingredients to your mixing bowl: cornmeal, corn flour, brown rice flour, salt, xanthan, and baking powder.
4. Add the honey,  applesauce, and coconut oil. Mix until combined then pour in the milk & apple cider mixture slowly. After just combined, quickly spoon 1/4 cup into each prepared muffin tin. (No need to smooth the tops, it will smooth out itself.) Bake for about 15 minutes or until the top slightly springs back when touched. Allow to cool in pan for 10 minutes. Transfer to a cooling rack or serve right away. Keep leftovers in an airtight container. Stays fresh for about 2 days. Can be frozen and then reheated. 

Recently, my husband and I went to visit his 5th grade teacher. I know what you're thinking...who keeps in touch with people that long?! Ha ha. Apparently my husband does. ;) Long story short, his teacher has this beautiful Pecan tree in her backyard and we walked away that day with 3 huge bags of Pecans! Oh man, good thing Pecans can freeze. Now my main task is how to use them! 

So, when life gives you Pecans, make Pecan Pie! 

Most Pecan Pies have corn syrup or flour in them, making them something we would NOT eat. Luckily, I found a great Corn Syrup free recipe online and then altered it to be Gluten Free as well. The result...yummy! The pie is slightly less sweet than the original version but it's just as tasty. 

(Gluten Free, Can be Dairy Free, Corn Syrup Free)
Adapted by jalene from a recipe by Chefeddy.com

Makes 1-9inch pie
Ingredients: 

• 1 gluten free pie crust (I used my recipe)
• 2 cups pecans
• 3 large eggs
• 3/4 cup water
• 1 & 3/4 well packed brown sugar
• 1/4 tsp sea salt
• 1/4 cup butter (use Earth Balance to make it Dairy Free)
• 2 tsp gluten free vanilla extract

Directions: 

1. Preheat your oven to 400 degrees F. Place the pecans into the uncooked pie shell. Melt the butter and set aside. 
2. In a mixing bowl, beat the eggs. Add the water, brown sugar, and salt. Then add the melted butter and extract. Pour the filling in the crust. (The pecans will float to the top). 
3. Bake for 10 minutes and then reduce the temperature to 325 degrees F. Cover the pie crust with foil or a pie shield (see below) to prevent burning. Bake about 65 more minutes or until center is set and no longer jiggles when touched.

My daughter Audrey has been into the color pink lately. Today she specifically requested, "I want my pink plate with my pink fork and my pink cup!" I thought I would surprise her today with this special treat! (Little does she know it contains the beet from the night before that she threw a hissy fit eating...) ;) Sneaky! 

A couple of weeks ago I posted a naturally Green Waffle made with Spinach. It has bee been a hit in our home! Why not use the same idea? So walla! Princess Pink. Enjoy!

(Gluten Free, Dairy Free, Sugar Free, Food Coloring Free, Contains Eggs)
Created by jalene 

Makes 4-5 Belgian Style Waffles
Ingredients: 

• 2 Tbsp cooked or raw beet
• 3/4 cup + 2 Tbsp milk alternative (we used almond milk)
• 2 eggs
• 3 Tbsp extra virgin olive oil or coconut oil 
• 3 Tbsp unsweetened applesauce
• 1 & 1/2 tsp gluten free vanilla extract
• 1 & 1/2 cup brown rice flour
• 1/4 tsp sea salt
  
• 2 tsp baking powder

Directions: 

1. Preheat your waffle iron. 
2. In a blender (I use a Blendtec), combine your milk and beet. It should equal to 1 cup. 
3. Add the eggs, oil, applesauce, and vanilla. Blend for 15-30 seconds then add the brown rice flour, salt, and baking soda. Blend for another 15 seconds. Scrape sides if necessary. Batter will bubble as sits. 
4. Spray your iron if necessary and pour in your batter. Cook until golden brown. 

Tastes amazing with any topping! Today we used a Kodak Syrup raspberry puree. YUM! 
Note: Too much beet and the taste is bitter, too little and the pink isn't as potent. 

This next recipe comes to us from the Maxwell Family. It's a delicious recipe for Refried Beans! I LOVE this because we have been converting our home over to anti-canned-foods. WHY you ask? That sounds like a lot of unnecessary work but, there's a VERY good reason for it. Did you know they line food grade cans with BPA? BPA stands for Bisphenol A (a chemical invented by a Russian Scientist.) That's the ingredient you see flashing proud on a lot of baby products: "BPA free!" 

Technically, the FDA has banned using BPA in all baby bottles due to it's possible health effects of the brain, behavior and prostate gland of fetuses, infants and children. YIKES! And it lines the inside of our food cans? Yep. 

Now, I know a lot of you love your cans. They're so convenient, they store well, you may even have those special racks that rotate your food cans for you! We sure do. But the risk of BPA is not worth filling those cool rotating racks. So instead, we FREEZE. We make extra large batches and freeze them in Ziploc Brand freezer bags (of which ARE BPA-FREE.) Basically, our food storage is in our freezer. See my special links at the bottom for our suggestions on converting your home to anti-canned foods. It's a lot easy than you think, the food tastes better, and it's so much better for you!

Thanks again Suzanne for this next great recipe! She says, "These beans are great for any Mexican dish or just an after school snack.  My kids ask for them in their school lunch with a little cheese on top."

(Gluten Free, Dairy Free) 
Adapted by The Maxwell Family from 100 Days of Real Food

Ingredients:

• 1 chopped onion
• 2 cups dry pinto beans (rinsed)
• 2 cloves minced garlic
• 1 & 1/2 tsp. sea salt
• fresh jalapeno, seeded and chopped
• 1/4 tsp. cumin
• 6 cups water

Directions: 

1. Combine all ingredients in slow cooker (crockpot). 
2. Cook on high for about 8 hours or overnight
3. When the water is absorbed and the beans are soft, mash beans and onions with a potato masher. Yum!
4. If you want a thicker refried bean, drain some of the liquid before mashing.  

I can't even remember the last time I had Beef Stroganoff...until now! I think the last time was seriously before I was married and before I was off wheat. I think it was even a hamburger helper! Sheesh. Needless to say, I've been long overdue for a really good Stroganoff! 

There's been a lot of obstacles in the way...
1. The beef in stroganoff is always so chewy (and if I have to work to chew my meat, I mentally freak myself out...weird I know) so the meat HAD to be tender. 
2. I'd have to make it both Gluten and Dairy Free so Audrey could eat it too
3. I couldn't use any canned cream of whatever soups because of their MSG and gluten content.
4. I could never find Gluten Free egg noodles!
5. I wanted a good recipe, made from scratch with real ingredients!

So, hence the absence of this lovely dish from my diet. 

The stew meat in this recipe turns out so tender and juicy- you will be amazed! My husband sure was!  ;) This is for sure one of his new favorites. 

(Gluten Free, Can be Dairy Free)
Created by jalene

Serves 4-6 adults
Ingredients: 

• 1 & 1/2 lb stew meat (if you like more sauce to meat ratio, use only 1 lb)
• 2 cups fresh mushrooms, sliced (optional, I left out)
• 1 onion, diced
• 2 large garlic cloves, minced
• 1/4 cup butter (use Earth Balance or Olive oil to make it Dairy Free)
• 1 & 1/2 cup gluten free beef broth
• 1/2 tsp sea salt
• 1 tsp gluten free Worcestershire Sauce (I found mine at Walmart)
• 2 Tbsp cornstarch
• 1 & 1/2 cups sour cream (use Vegan Sour Cream to make it Dairy Free)
• 3 cups cooked Gluten Free noodles (I used GF lasagna noodles and broke them up into 1 inch strips)

Directions: 

1. (My pressure cooker has the option to simmer so if yours does not, use a skillet over a stove top.) Using the simmer feature on your pressure cooker, add your butter (or alternative), onions, and garlic. 
2. Cut the stew meat across grain into about 1 & 1/2 by 1/2 inch strips. (TIP: Slightly frozen meat is easier to cut if you have the option.) Add the meat to the Pressure Cooker, seal it and High Pressure cook for 20 minutes, quick release. 
   
3. Open the pressure cooker and pour in 1 cup of the broth, Worcestershire sauce, and salt. Pressure Cook on High for 10 minutes more, quick release. 
4. Mix together the remaining 1/2 cup broth and 2 Tbsp of cornstarch. Add to the meat mixture. Bring to a boil for 1 minute. Remove from heat and stir in the sour cream. Serve warm over noodles. 

I served my Stroganoff with my Gluten Free Biscuits