Tuesday, November 29, 2016

Buddha Bowls

For a quick weeknight meal, this was easy to make and quite delicious.  I would never have thought of combining miso and tomato paste, but I'm glad Ella did.  To simplify preparations, we used store-bought guacamole instead of the avocado cream in the original recipe. (I like Wholly Guacamole Classic.)

Friday, November 25, 2016

Pumpkin Waffles

Pumpkin waffles are so good!  When fall comes I go a little pumpkin crazy.  I saw this recipe in the Star Tribune and decided to try them for a Sunday morning breakfast.  We had extra waffles that we could reheat in the toaster oven for breakfast during the week.  They keep well in the refrigerator or freezer in a ziplock bag.

To make your own pumpkin pie spice, combine 3 Tblsp ground cinnamon, 2 Tblsp ground ginger, 2 tsp ground nutmeg (or mace), 1 1/2 tsp ground allspice and 1 1/2 tsp ground cloves.

Wednesday, November 23, 2016

Pumpkin Breakfast Cookies

These are paleo-friendly (no dairy, grains or gluten) and quick to make.  For an extra special breakfast treat you can sandwich two cookies together with a little almond butter and raspberry jam in the middle. Make it a meal by adding a smoothie or a glass of juice.

Monday, November 21, 2016

Grain-free Banana Pancakes

This is the simplest recipe and so good for weekend mornings.  You can make it with just two ingredients: bananas and eggs.  If you want to get fancy about it, you could add a few spices and some flax seeds as I did in this version of the recipe.

Sunday, November 20, 2016

Mint Pesto

This delicious pesto is really simple to make.  It's lovely as an accompaniment to lamb.  Or add it to vegetable dishes or soups for a hint of brightness.  You know how your mint plants always take over the garden?  This is a fine way to use up all of that bounty!

Friday, November 18, 2016

Cinnamon Maple Energy Bites

I was trying a new recipe from Deliciously Ella, and after tasting the first bite, I knew I'd need a second batch.  First of all they were very good.  Additively good.  Secondly, I realized that my kids would be eating these up very quickly and one recipe only makes 15 bites.  Plus, I could send some off to my daughter in a care package.

My only tip here is to pulse the nuts carefully--only enough to chop them finely.  If you over process you'll have a nut flour, which is not as much fun to eat.  I like the texture and crunch of the chopped nuts.  I modified Ella's recipe to add more dimension with the spices and to substitute ingredients that are low-FODMAP friendly.

Tuesday, November 15, 2016

Lentil Dal

This is a nice thick bean dish that makes a satisfying weeknight dinner when served over hot rice and a side salad or sliced fruit.  The original recipe called for yellow split peas, but I like lentils for a low-FODMAPs version (skip the garlic, too).  If you like a very smooth consistency, use an immersion blender to puree the cooked lentils.  Otherwise serve it as is for a little more texture.

If you are trying to make this on a weeknight, you might want to bring the peas, garlic and broth to a boil in the morning, then turn off the heat and cover the pot until the evening when you can bring it back to a boil and complete the last steps.  You could also make a soup version of this by adding extra liquid.

Sunday, November 13, 2016

Carrot Walnut Currant Muffins

This versatile recipe is perfect for grain-free breakfast treats. Each muffin is a nutritional powerhouse and a great way to start the day.  The original recipe called for cashew flour, honey and dates.  I tweaked this version to make it more low-FODMAPs friendly.

Wednesday, November 9, 2016

Almond Honey Butter

My friend, Michelle, gave me this delightful little book.  This is probably the simplest recipe from the collection.  A delicious spread that comes together quickly, it would be a great food gift.  Spread this on crepes, toast, or eat it with slices of apple.

Tuesday, November 8, 2016

Strawberry Rhubarb Galette with Lemony Whipped Cream

Celebrate the last few lingering days of Indian summer with this rustic galette.  If your rhubarb is still full of thick stems, this is a great way to use them.  The crust does not have to be perfect--that's part of it's charm.  Honestly, I think you could use more rhubarb that the recipe asks for.  If you like the tartness of rhubarb, use 2 cups. If you don't want to fuss with making whipped cream, you can serve this with vanilla ice cream.

Thursday, November 3, 2016

Banana Cocoa Muffins

Banana and cocoa sounded like a great combination to me.  This is a treat that is not too sweet and could pass for breakfast with a handful of nuts or a slice of cheese--a very kid-friendly breakfast or snack for on-the-go kids.  The bananas should be very ripe, almost black.

Wednesday, November 2, 2016

Gluten-free Carrot Cake with Cream Cheese Frosting

When my son asked for carrot cake for his birthday, I thought I'd try this recipe from Cooks' Illustrated's How Can It Be Gluten Free Cookbook.  I made it in a bundt pan instead of a sheet pan.  It was very delicious and no one would have guessed it was gluten-free.  If you don't have time to make the AFK blend of gluten-free flour, I have found that Bob's Red Mill gluten-free flour or Cup4CUP are fine substitutes.