Gluten Free Pumpkin Bread ♥

Here is a healthy gluten free version of pumpkin bread for the fall season!

DRY INGREDIENTS

▢1 ⅓ cups gluten-free measure-for-measure flour

▢1 1/4 cups  granulated sugar

▢1 teaspoon baking soda

▢1/4 teaspoon baking powder

▢1 teaspoon salt

▢2 teaspoons ground cinnamon

▢1/2 teaspoon ground nutmeg

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢1/4 teaspoon allspice

                                                  WET INGREDIENTS

▢1 cup  pumpkin puree

▢2 large eggs

▢1/3 cup  milk I use almond milk

▢1/3 cup  neutral oil of choice I use extra virgin olive oil

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

Instructions 

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.  I combined the wet ingredients into the dry which were in my Kitchen aid mixer, this makes a more thoroughly mixed batter.

Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

Smooth batter into the prepared pan.

Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy! ♥

Healthier Slow Cooker Reuben Sandwiches ♥

 St Patrick’s Day is coming up, I am making a low sodium version of the classic Reuben Sandwich with homemade Russian Dressing! ♥

Ingredients ♥

2½-3 pounds pre-brined corned beef with the packet

I used  Meijer Corned Beef Flat Cut Low Sodium

1 – 1¼ cups water adjust as needed

Corned beef cooking directions

Place the corned beef in the crock-pot, fat side up.

(Do not rinse first.) Sprinkle with the spice packet.

Add 1 cup of water,

or just enough to be about 1/2" up the side of the roast.

Cook on LOW for 8 hours,

taking care not to overcook or the meat will begin to fall apart.

(Still delicious, but not sliceable.)

If you prefer your corned beef to fall apart,

simply cook it a little longer.

Now let's make the Reuben!

Russian Dressing

1 tablespoon onion, finely minced

1 cup light mayonnaise

¼ cup ketchup

3 tsps. prepared horseradish

1 tsp Worcestershire sauce

½ tsp paprika

½ tsp salt

Ingredients for the Reuben ½ tsp olive oil 6 slices rye bread or gluten free bread 2 Tbsp. smart balance margarine room temp 1/2 cup sauerkraut, drained 6 slices Swiss cheese Directions ♥ In a bowl combine all the ingredients for the Russian Dressing,

set aside.

In a skillet, over medium heat, add oil.

Once hot, add the meat and cook just until heated. Lightly butter one side of each slice of bread.

Place the bread (margarine side down) on a plate. Add the toppings to each sandwich:

Spread the dressing, top with the meat, cheese and sour kraut.

Close bread slices to create a sandwich. In a hot cast iron skillet,

cook sandwiches over medium heat 4-6 minutes,

flipping once. Cook until the cheese melts and the bread is crispy.

Southern Thanksgiving Menu 2023 ♥

  Thanksgiving is tomorrow!  Here are pics from last years Thanksgiving, I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving! even though it will be a little different this year!♥

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Skinny Mini Pecan Pies

Homemade Gluten Free Broccoli Cheese Soup ♥

 I love the brisk cold days and I love the feeling of warm soup, this is a great homemade gluten free broccoli and cheese soup, who doesn't love cheese?

Ingredients ♥

1 tbsp. + 4 tbsp. margarine divided

1 small or medium sweet yellow onion diced small

1 clove garlic peeled and minced finely

1/4 cup Gluten Free Flour( I use Bob’s Red Mill )

2 cups low-sodium vegetable stock chicken stock may be substituted

2 cups half-and-half

2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems

2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

3/4 tsp salt to taste

3/4 tsp freshly ground black pepper to taste

1/2 tsp smoked paprika or regular paprika optional and to taste

1/2 tsp dry mustard powder optional and to taste

pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing

Directions ♥

In a small saucepan, add 1 tablespoon margarine, the diced onion, and sauté  over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

In a large heavy-bottom pot  add 4 tablespoons margarine, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or the soup will never thicken properly later.

Slowly add the vegetable stock, whisking constantly.

Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.

Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.

Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the soup simmers, grate the cheese. It’s important to use high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it.  After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Serve with Gluten Free Crusty Bread. Soup will keep airtight for 5 to 7 days in the fridge. Or freezes for up to 3-6 months!

Slow Cooker Chili ♥

 I love making this chili in the fall it's got a kick to it with chipotle chilis! 

Ingredients ♥

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

2 cloves of garlic, minced

2 chipotle chili in adobo sauce, chopped (*add more for extra smokiness and heat)

2 (15 ounce) can’s dark red kidney beans, rinsed and drained 

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chilis

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt 1/2 tsp pepper

1 teaspoon sugar

Directions ♥

Heat oil in a large sauté pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for 

Fresh Garden Marinara Sauce ♥

 I am using every last bit of my garden tomatoes, see my recipe below for fresh garden marinara!

Ingredients ♥

4 pounds fresh assorted tomatoes (  about 12 tomatoes ) 

2 tbsp. extra virgin olive oil 

4 garlic cloves 

1 medium yellow onion 

1/2 cup tomato paste

1 cup grated parmesan cheese

2 tsp sugar

salt and pepper to taste 

Directions ♥

Sauté onions and garlic Heat sauce pot with oil, then sauté diced onions and minced garlic until soft ( about 3-5 min) Remove from the burner then set aside.

Boil tomatoes then bring a large pot to a boil for blanching. In shifts, drop the tomatoes in the water in the water until they wrinkle and peel. Peel the cooked tomatoes, remove cores with a pairing knife, chop and add to the onion mixture.

Bring to a boil then simmer for 2 hours

Completely cool to room temp, good in fridge for 5-7 days, to freeze store in airtight container freeze up to 3 months 

Homemade Salsa ♥

I love using fresh tomatoes from the garden and making fresh salsa, here is my recipe!

 Ingredients ♥

4 ripe tomatoes cored and quartered

1 red onion peeled and quartered

3 garlic cloves peeled

3 jalapenos stemmed and seeded for a hot version leave the seeds in 

⅓ cup of fresh cilantro

2-3 tsp sugar

1 can crushed San Marzano tomatoes 15 ounces

4.5 ounces diced green chilies medium or hot

Directions ♥

Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice 2 tsp cumin 2 tsp sugar and salt in a food processor. Pulse until well blended.

Pour in the crushed tomatoes and green chilies. Puree until mostly smooth. Lasts in the fridge for 10 days freezes up to 6 months.

Homemade Giardiniera ♥

 Ingredients ♥

1/2 head cauliflower, cut into small florets (3 cups )

1 large yellow onion, diced (3 cups, )

1  red bell peppers, diced (1 ½ cups )

1 green bell pepper, diced (1 cup )

1 carrot, diced (3/4 cups )

1 celery stalk, diced (1/2 - 3/4 cups )

1 and 1/2 large jalapeños, thinly sliced or diced seeds removed

1/2 cup  coarse kosher salt*

water

Dressing ♥

2 cloves garlic, minced

3/4 cup  chopped marinated green olives

1 tbsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

freshly ground black pepper to taste

1 cup white vinegar

1 cup extra virgin olive oil

Instructions ♥

In a large mixing bowl combine the diced cauliflower, onion, bell peppers, carrot, celery, jalapeño, and 1/2 cup of coarse kosher salt. Add enough cold water to cover the vegetables, then put a lid over the container and refrigerate for 12-24 hours.

After soaking, drain and rinse the vegetables and set aside in the large mixing bowl.

In a medium mixing bowl mix together all the ingredients for the dressing.

Pour the dressing over the vegetables, toss, and cover the bowl or transfer to clean glass jars. If the vegetables aren't fully submerged, top off with one cup of water then if more liquid is needed top with additional vinegar until the vegetables are covered. Use distilled water, filtered water, or boiled and cooled water for longer storage.

Refrigerate for at least 48 hours before enjoying. The vegetables will get more flavorful the longer it marinates. Homemade giardiniera will last for at least several weeks in the fridge.

Healthy Gluten Free Strawberry Pretzel Salad ♥

 It's summer and I am nostalgic going through my mother's summer recipes I stumbled upon this classic Strawberry Pretzel Salad. My version is healthier and gluten free! ♥

Ingredients  ♥

• 6 oz. strawberry  sugar free Jell-O

• 2 cups boiling water

• 2 1/2 cups salted pretzels Gluten Free, (measured before crushing)

• 1/4 cup granulated sugar ( Sugar in the Raw organic white)

• 8 Tbsp. unsalted margarine

• 8 oz. package light cream cheese, softened

• 1/2 cup granulated sugar ( Sugar in the Raw organic white)

• 8 oz. cool whip, thawed in the fridge

• 1 lb. fresh strawberries, hulled and sliced

Directions ♥

1. Preheat the oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

2. Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.

3. In a medium saucepan, melt 8 Tbsp. margarine then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

4. When pretzels have cooled, use an electric hand mixer to beat 8 oz. cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 oz. Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

5. Hull and slice 1 lb. strawberries then stir into your room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).

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Fourth of July Healthy Menu Ideas! ♥

 It's the Fourth of July and here are some healthy ideas for your menus! ♥

Appetizers  ♥

Try my Patriotic Strawberries 

Grandma Katrina's Deviled Eggs

Grandpa's Summer Pickles

 Homemade Summer Baked Beans 

Skinny Old El Paso Tex Mex Taco Dip 

Salads  ♥

Skinny Seven Layer Salad 

Skinny Summer Macaroni Salad

Skinny Potato Salad 

Skinny Picnic Pasta Salad 

Copycat KFC Coleslaw 

Main Course  ♥

All American Skinny Burger

Backyard Barbecue Chicken 

Healthy Grilled Beer Brats with Kraut 

Summer Shish Kabobs 

Desserts  ♥

Patriotic Bomb Pops Cocktail Recipe 

Patriotic Berry Flag Cake 

Summer Watermelon Popsicles 

Hope everyone has a safe and Happy Fourth of July! ♥