Down Day Turkey Chili Recipe

Creating recipes for this diet doesn't make beautiful food, I does however create delicious meals. The photographs are not super attractive, but I can assure you, it doesn't feel like you're only eating 185 calories!

Good luck on your Down Days!

Down Day Turkey Chili Recipe

Makes 3 servings, 187 calories

1/2 cup, Onion, Chopped
1/2 cup, Chopped Green Bell Pepper
1 jalapeno pepper, chopped
1 cup, Water
1 tbsp, paprika
1/2 tsp, Basil
1/2 tsp, Oregano
1/2 Cup, Diced Tomatoes - No Salt Added
1 can Pinto Beans
8 oz, Ground Turkey (99% Fat Free)
1 teaspoon, Ground Cumin
1/2 cup frozen corn
6 tbsp, Trader Joe's Salsa Autentica

Using a non-stick pan, cook onion through
Add ground turkey and spices and cook through
Add bell peppers and cook for 5 minutes
Add water, corn, drained beans, canned tomatoes, and salsa
Simmer for 20 minutes to integrate flavors
Separate into 3 servings and serve.

Trying a new dieting plan and Roasted Veggies and Spaghetti Squash Recipe

We have been doing the Up Day Down Day Diet or Alternate-Day Fasting. The basic premise is extreme but it seems to be working. Every other day you only consume 500 calories. This is a nice diet because you know you can eat tomorrow. However, the recipes are really lacking. So I started writing my own.

DD Roasted Veggies and Spaghetti Squash
Serves 4 - 210 calories

4 cup Spaghetti Squash - Spaghetti Squash Cooked
2.5 Cup Zucchini cubed
4 cup, cubes Eggplant, raw
1 Cup, Chopped Red Onion
25 fluid ounce Organic Tomato Basil Pasta Sauce
8 oz (112g) Trader Joe's - Lean Ground Turkey 99% Fat Free Corrected
1 tsp Oil - Olive Oil (1 Tsp)
1 Cup Peppers, Red Bell, Generic - Peppers, Red
tbsp dried oregano
tbsp dried basil
fresh ground pepper to taste
Olive oil spray

Pre heat the oven to 400 degrees.

Cube the eggplant, place in a colander over the sink and salt. Let tenderize for 20 - 30 minutes. Then rinse,

Cube the zucchini, bell pepper and onion.

Place all cubed veggies in a large bowl and mix with the dried basil, oregano, olive oil and cracked pepper. Reserve a few pieces of onion and pepper.
Spray a baking sheet with oil and spread the cubed veggie onto the sheet.
Bake for 30 to 40 minutes or until cooked.

Cut the Spaghetti Squash in half and roast cut side down until it's tender. 20 - 30 minutes

Chop the reserved pieces of onion and pepper.

Cook them in a nonstick pan for 5 minutes, Add the ground turkey and cook through. Add the jar of tomato sauce. Simmer while the veggies are roasting.

Once the spaghetti squash is done roasting, shred it into spaghetti.
 Place into a large bowl, add the roasted veggies and pour sauce over the entire bowl.
Mix together and enjoy.

Gluten Free Dairy Free Chocolate Chip Coconut Cookies

For months I have been tinkering with my cookie recipes to try to perfect them into something that is so good you don't miss all the traditional ingredients that make me sick. I have another recipe on the blog for Cashew Flour cookies that are really nice and chewy but they continue to get more chewy the longer they are out of the oven. When I want really chewy cookies I make them! 

However sometimes I want a nice crispy on the outside a little tender on the inside cookie, so I have kept with the tinkering. It's paid off - I think this is the most perfect recipe yet!

They are so good we practically have eaten all of the cookies immediately. 

Chocolate Chip Coconut Cookies

1 cup     Almond Flour
1 cup     Cashew Flour
2 tbsp    coconut flour
1/4 cup  shredded unsweetened coconut
1/2 tsp   baking soda
1/2 cup  coconut palm sugar
1/4 cup  water
2 tbsp    honey (or Agave to make vegan)
2 tsp      almond extract
1/4 cup  melted coconut oil (or shortening of choice)
1/4 - 1/2 cup Enjoy Life chocolate chips (depending on how chocolatey you want the cookies - I used 1/2 a cup)

Preheat oven to 325 Degrees

Mix dry ingredients in a bowl except chocolate chips.

Add wet ingredients and combine until it is a loose dough consistency.

Stir in chocolate chips

Drop teaspoonfuls on a silpat or parchment paper and bake for 12-17 minutes or until brown on the tips.

Let the cookies cool for 10 minute before moving them to a tray or container.
Makes about 18-24 cookies

Cashew Chocolate Chip Cookies

• 2 cups (heaping) cashew flour
• 2 tbsp coconut flour
• 1/4 tsp pink sea salt
• 1/2 tsp baking soda
• 1/2 cup of raw honey (or coconut sugar or agave for vegans)
• 4 teaspoons of water
• 1/4 cup of coconut oil
• 1/2 cup of Enjoy Life chocolate chips
• 2 tbsp dried cranberries (optional)

Preheat oven to 325 degrees

Mix all ingredients together in a bowl.

Place dollops on a silpat or parchment lined cookie sheet. Make sure to space because the cookies will spread.

Bake for 12 - 17 minutes

THE Most Incredible Breakfast Bars

When we joined the Purple Dragon Organic Co-Op we started getting bananas every two weeks. Bananas were not really in our diet before we started the co-op because I had a very scary reaction to one a few years before. But since we had them in the house and I wasn't going to eat them raw, I tried to find recipes to cook. 

Thank you Pinterest for giving me so many great ideas for lots of awesome banana recipes. Including this amazing Banana Praline Snack Cake recipe that even the most skeptical eater will enjoy. Most importantly it lead me to this post where the author is using some not as healthy ingredients as I would like. So I changed it up and my husband and I have been making this recipe every week for well over a year, maybe even two.

I started using the base of this recipe to make breakfast cookies for my husband. Because I was afraid of bananas and I had recently cut sugar, gluten and dairy from my diet, I didn't plan on eating them because in the first batch I put in every chip that was left in our house that I couldn't eat. I think there were butterscotch and semi-sweet chocolates along with craisins and raisins and almonds. He loved them and asked for more. 

So I kept making them and after a few batches I tried one myself. Low and behold I didn't get sick, so I have been eating one with my coffee every morning. I love them, the bars are a great start to the day and usually keeps me from having to eat again for about 3 1/2 or 4 hours.

We always start with bananas that have been ripening on the counter for at least a week, if not more. They should be brown and fragrant. Then we add various nuts and seeds and dried fruits to the mix. The ratio is basically 2 bananas to 1/2 cup of oats and 1 tbsp each of seed variety.

Incredible Breakfast Bars
6 large ripe bananas or 8 medium/small bananas
2 cups rolled oats (Gluten Free if needed)
3 tbps chia seeds
3 tbsp hemp seeds
3 tbsp flaxseed
3 tbsp unsweetened shredded coconut
1/2 cup chopped raw almonds (any nut will do though)
8-10 chopped prunes
1/4 cup raisins or dried cherries
1/4 cup dried cranberries
1/4 cup chopped unsweetened chocolate
(Optional: 1/4 cup apple sauce. This adds moisture and some sweetness, so if you find that your bars are dry try adding some apple sauce.)
2 tsp coconut oil, melted

Preheat oven to 350 degrees and oil a 9 x 13" glass pan with the coconut oil.

In a large bowl mash the bananas. They should be liquidy and smooth and no longer resemble bananas. Add the oats and mix. Then stir in all the additional ingredients until evenly covered.

Evenly spread the mixture into the greased pan. Smooth the top and place in a 350 degree oven for 40-45 minutes or until the top and edges are golden brown.

Let sit until cool and cut into 10 pieces or desired sizes. We do 10 pieces so that we each have breakfast for the week.

I really hope you enjoy them, we sure do!

Apple Crisp & Pear Tart - Gluten-Free, Dairy-Free, Soy-Free and Egg-Free

Yesterday I spent the day baking. Gluten free, dairy free, egg free, white sugar free Apple Crisp and Pear Tart. We belong to Purple Dragon Organic Co-op and have been getting a LOT of fruit. We had pears and apples from two weeks ago and more apples from this week. Way more fruit than the two of us can eat alone so I baked a couple of items.

The first recipe was inspired by ourbestbites.com peach crisp which is a good recipe but because I do not use white sugar the oats were still pretty hard after baking the last peach crisp so I made some changes when I converted over to the apple crisp recipe.

Gluten Free, Egg Free, Dairy Free, Soy Free Apple Crisp and Pear Tart

APPLE CRISP Gluten Free, Egg Free & Dairy Free

Filling:

6-12, peeled and sliced apples (I used a variety of types and sizes)
1/2 cup coconut palm sugar
1 tablespoon cornstarch
2 tablespoons cinnamon

1 teaspoon cocount oil

Crumb Topping2 1/2 cups gluten free old fashioned oats
1/2 cup coconut palm sugar
1/2 cup honey
3/4 cup Gluten Free All Purpose flour (I used Bob's Red Mill)
12 tablespoons cold Earth Balance Soy Free Margarine
1 Tablespoon flax seed
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350.

Instructions
For filling, gently combine sugar, cornstarch and cinnamon in a large bowl, add apples and toss gently. Let stand while making topping, tossing occasionally. Transfer to a 10" x 15" pan that’s been greased with 1 teaspoon of coconut oil (or cooking spray if you prefer). If you don't have a pan that is this big use a smaller one and less apples or split the recipe between 2 8" square pans. The apples just need to fit into the pan before baking.

For topping, combine oats, coconut sugar, honey, flour, flax, nutmeg, and cinnamon then cut the margarine into small cubes and use a spatula, pastry cutter or your fingers to crumble the mixture together.  Sprinkle topping evenly over pan.

Bake for about 40 minutes if using a large pan or 30 minutes if using the smaller pans.  The topping should look golden brown and crisp, and I the liquid in the bottom should be boiling and to starting to pop though the topping and outside edges.  Let cool to luke warm before serving.  If desired spoon over coconut ice cream.

PEAR TART - Gluten Free, Dairy Free, Egg Free

This recipe is based on Peach Tart

1 cup coconut sugar + 1 tsp, reserved
1/2 cup Dairy Free, Soy Free Margarine
1 cup GF All Purpose Baking Flour
1/2 tsp Xanthan Gum
1/4 cup Applesauce
1 tsp Baking Soda
2 tsp Baking Powder
1 tsp GF Vanilla Extract
1 Tbsp Organic Unfiltered Apple Cider Vinegar
8 -12 Bartlett Pears, small, pealed & sliced
1/2 tsp Cinnamon

Step 1

Preheat oven to 350°F. Grease a 10-inch tart pan with coconut oil.

Step 2

Cream sugar (reserving 1 tsp of sugar for later) and margarine with a mixer.

Step 3

Add flour, applesauce, baking powder, baking soda, vanilla and vinegar to the sugar mixture. Combine well.

Step 4

Spoon into the tart pan and spread so it covers the bottom.

Step 5

Cut pears and place in a the dough starting from the edge of the tart and filling it in until the dough is covered. I would even try overfilling next time because even though the dough rises significantly it then deflates and the tart is not as full as it could have been.

Step 6

Mix cinnamon and sugar and sprinkle on the tart.

Step 7

Place in the oven and cook for 25 to 30 minutes.

Step 8

Let cool before cutting

Pear tart on top and Apple Crisp on the bottom

A Starting Place (Sweet Potato Quinoa Cakes)

This is my first post ever; so bear with me!

We had our HUGE annual party this weekend. It was a success! Since I am recently dairy and gluten free I decided to make some sweet potato quinoa cakes for the party. I got A LOT of requests for the recipe so I decided to start this blog to share recipes that I come up with. Because I am Garlic-Free, Soy-Free, Gluten-Free and Dairy-Free most recipes I find on the interwebs are not good for me to follow directly because they contain at least something I cannot have. So I use them as a jumping off point and change them to meet my needs and tastes. I also am terrible about measuring any spices I put into something, so this will be an interesting ride.

My jumping off point for this recipe was from The Naked Kitchen. But she had so many thing in there that I couldn't eat so I changed it up a little and made it a little simpler.

Sweet Potato Quinoa Cakes

• 1 Can Organic Black Beans (drained and rinsed)
• 3 Organic Sweet Potatoes, peeled and diced into large cubes (I used 2 large and 1 small)
• 1 Cup Organic Quinoa (I used white)
• 2 Cup Filtered Water or Vegetable broth
• 3/4 Cup Organic Corn (Fresh or defrosted frozen)
• 1/4 Cup or 1/2 Large Red Organic Onion Finely Chopped (Use whatever your taste level is)
• 1/3 Cup Bob's Red Mill Gluten Free All-Purpose Baking Flour
• 2 Heaping Tbsp Raw Sunflower Seeds
• 1 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Paprika 
• 1/2 tsp Pride of Malabar Black Pepper (Use whatever you have. I just happen to love this pepper)
• A dash of hot sauce
• Optional: 1 Carrot - Grated
• Olive Oil for cooking

Cook Sweet Potato cubes in water until tender for 20 - 30 minutes. When finished drain and let cool

Meanwhile, add 1 cup quinoa and 2 cups water or broth to a small pot. Bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. If there is water left in the bottom after 10 minutes turn off the heat and leave the cover on the quinoa will absorb the rest of the water as it cools. For this recipe we want the quinoa to be a little stickier than if we were just making quinoa alone. Let the Quinoa cool too.

After you have drained and rinsed the black beans add 1/2 to a large mixing bowl. Use a fork to mash the beans in the bowl. Use a fork to crush but nor puree the Sweet Potatoes cubes too (they don't have to be cold just cool enough to handle). Depending on how much quinoa you want in your burgers add between 3/4 cup and 1 cup of cooked Quinoa to the mashed Black Beans. Then add Sweet Potaotes and remaining ingredients. 

Use your hands to form them into patties.

Preheat a nonstick frying pan (or I used a large griddle) and add a little oil to aid in the browning.

Place each patty onto the griddle and use your spatula to flatten out a little so that your patties are touching as much surface as possible. Once browned flip and brown on the other side. Approximately 10 minutes total. But give them as much time as you think they need. I only browned them on both sides because I made them on Friday with the intent to put them on the grill the next day. 

On Saturday I put the cold refrigerated patties on aluminum foil on the top rack of the grill. I did not remember to oil the foil so one side stuck! Leave them on until warm and enjoy!

I ate mine topped with homemade quacamole. It was delish!


Thanks for reading.