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Gluten Free Strawberry Shortcake

6/25/2019

Our garden is bursting at the seams with these beauties... If you have a garden, I highly recommend growing strawberries! They're seriously so low maintenance and they continue to come back every year! It's like free money growing out there.

The great thing about garden strawberries is you can vine ripe them up until the day you eat them for an amazing flavor! I love it. We even love the baby strawberries. They're perfect to freeze for smoothies.

There's so many recipes you can do with strawberries but this next one is a classic and definitely one of my favorites! It's easy to throw together- Mix, spread, pour and then I simply bake it on a cookie sheet. Dairy free? Don't fret. I've figured that out as well.

I definitely recommend growing your own strawberries! It's super easy and rewarding.

Gluten Free
Can be Dairy Free

Makes 12+ servings
Ingredients:

1 & 3/4 cup sugar (I used organic evaporated cane juice sugar)
1 cup butter, melted (to make dairy free use extra virgin olive oil or coconut oil)
4 large eggs
4 tsp vanilla
2 & 1/2 cups Bob's 1:1 Gluten Free flour
2 tsp baking powder
1 cup milk (I use unsweetened coconut milk in the carton)

Directions:

Preheat your oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a mixing bowl add the sugar and butter and cream together. Then add the eggs and vanilla. Add in the flour and baking powder and mix well. Then scrape the sides and add in the milk. Mix until combined with no lumps.
Pour the batter into your prepared pan and spread out evenly.
Bake for about 30-35 minutes or until the top is golden brown and springs back when lightly touched.

Serve with strawberries and whip cream. PS- if you're dairy free they have some great coconut whips. I found one at Walmart out of all places.

After the kiddos got to it...

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Enchilada Soup

6/18/2019

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I don't know about you but nothing feels more fulfilling than making something completely from scratch! The great thing is-I know it's safe from gluten and healthier than processed foods. This next soup I invented using a combination of some of my other recipes. It's yummy and makes plenty so that you can feed a huge group or freeze some for another meal later.

Another great quality of this soup is the cilantro. Did you know that cilantro is actually a natural detoxifier?! Its a super food full of healing properties and incredible phytonutrients. It actually chelates (or forms a chemistry bond) to heavy metals found in your body (which are bad) and gets rid of them! If that's not enough for you, cilantro also helps build healthy skin and hair and reduces the risk of heart disease AND diabetes!

So if your children aren't too keen on the green things floating in their soup- educate them! It worked for my kids and now they actually ASK for cilantro! Amazing. Enjoy!

Makes 8 to 12 Servings
Gluten Free, Dairy Free

Ingredients:

1 onion (diced small)
2 Tbsp oil
2 cans of cream of chicken soup (I used my recipe)
3 cups unsweetened coconut milk
2 & 1/2 cups enchilada sauce (I used my recipe)
2 tsp cumin powder
2 cans (4 oz) diced green chilis
2 to 4 cups shredded chicken (I use a left over gluten free rotisserie chicken)
3 cups (or 2 cans) black beans
2 cups frozen corn
1 bunch of cilantro (stem removed & diced)
salt & pepper to taste
chips, avocado, guacamole, cheese, etc. make great additions when serving

Just before serving add the corn and cilantro.

Directions:

Over medium heat, in a large saucepan, cook the onions in the 2 tbsp of oil.
Add the cream of chicken, coconut milk, enchilada sauce, cumin powder, green chilies, chicken, and black beans. Simmer for about 20 minutes for the flavors to emerge.
Just before serving add the corn and cilantro.

Store in an airtight container for up to 3 days. This also freezes well.

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Easy Homemade Enchilada Sauce

6/11/2019

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Sometimes you're in a pinch and can't drop everything to go to the store. Or you may not know which enchilada sauce you can trust to be gluten free. Or maybe...you're trying to be healthier and not eat so many processed foods. That is when this recipe is king. It's extremely easy to throw together. You may never go back!

Makes about 2 & 1/2 cups enchilada sauce
Ingredients:

2 Tbsp oil
2 Tbsp gluten free flour (I used bob's 1:1)
2 Tbsp chili powder (this will determine your flavor so use a good one)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp dried oregano
2 cups gluten free chicken broth

Directions:

In a saucepan over medium heat combine the oil and flour and stir for about 1 minute. Add the chili powder, garlic powder, salt, cumin, and oregano.
Then slowly pour in the chicken broth while stirring. Cook for about 5-10 minutes over medium low heat. Sauce will thicken and become more flavorful as it cooks.

Use immediately or store in an airtight container for up to 3 days.

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Gluten Free Strawberry Shortcake

Enchilada Soup

Easy Homemade Enchilada Sauce

jalene

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Gluten Free Strawberry Shortcake

Enchilada Soup

Easy Homemade Enchilada Sauce

jalene

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