Gluten Free Beef Stroganoff

Beef Stroganoff 

Growing up Beef Stroganoff was a one of my favorites. My mom made it the Brazilian way with table cream and cognac. SO good! But when I started my fitness journey it wasn't something I would really make on a regular basis. The cream was too heavy and it always bothered my stomach as I got older.

I was so excited when I came across this recipe from "Against All Grain". It tastes so good and I just couldn't believe that you could make such a yummy cream from cashews!







Ingredients: 
3 1/2 cups of water
3 oz raw cashews
2 tablespoons of olive oil
2 pounds of ground beef
1 1/4 tsp of salt, divided
1/4 tsp pepper
1/2 large onion, divided
2 pounds of yellow squash
8 oz of mushrooms
1/2 cup dry white wine
1 cup low sodium beef stock
2 1/4 tsp lemon juice
1 3.4 tsp apple cider vinegar
1/4 cup of fresh parsley chopped, packed

Method:
Pour boiling water over cashew pieces and allow to sit until finished cooking the rest of the meal. Cook ground beef in skillet with 1/2 tsp salt and the pepper and onion until cooked through. Remove the browned meat with a slotted spoon, remove the grease from the pan. Add the mushrooms to the pan and 1/2 tsp salt. Saute for 5-7 minutes until salted. Add the wine and let simmer for 5 minutes. Meanwhile, make the squash noodles. Cutt off the ends, then use a vegetable peeler to make noodles all around the squash, leaving the seedy center for something else. Remove the onion and mushrooms from the pan. Pour the beef stock into the panand stir constantly to remove the browned bits from the bottom, add the beef back into the pan and simmer for 5 minutes, while making the cashew cream.  To make the cashew cream, drain the cashews and place them in a blender with water. water, lemon juice, and apple cider vinegar. Blend until very smooth and creamy. Add the cashew cream to the pan  and the parsley and simmer until thickened, about 10 minutes. Meanwhile, steam the squash ribbons for 8 minutes. Serve the stroganoff atop the noodles and mushrooms.

Turkey and Sweet Potato Skillet Hash

Ahh since being diagnosed with celiacs Im on a mission to find yummy recipes I can make that the whole family will love and this one did just that!

The yummy combo of sweet potato, cheese, cilantro and turkey sounded odd at first but they all blended so well together. Next time I would double the amount of protein though so that there would be more meat than carbs in general.

Ingredients

US CUSTOMARY - METRIC

•  2 tbsp extra-virgin olive oil
•  1 lbs grass-fed extra-lean ground turkey
•  1 tsp garlic clove — minced
•  ½ cup onions — diced
•  ½ cup yellow pepper — diced
•  1 ½ cups sweet potato — diced
•  Salt and freshly ground black pepper
•  A pinch of smoked cumin
•  A pinch of smoked paprika
•   ½ cup shredded mozzarella cheese
•  Fresh cilantro for garnishing

Instructions

1. In an skillet, heat olive oil over medium-high heat.
2. Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
3. Add onions and yellow peppers and cook until onions are soft.
4. Add the sweet potato and other spices.
5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato faster.
6. While the sweet potato is cooking, preheat the oven to 400 degrees.
7. When the sweet potato is tender, add shredded cheese and bring the skillet to the oven to melt the cheese* (see note below).
8. When the cheese melts, remove from the oven, and garnish with cilantro.

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Paleo Pumpkin Bars

PALEO PUMPKIN BARS RECIPE

★★★★★

 

5 from 1 reviews

Pumpkin Bars Recipe {Paleo, Gluten-Free, Clean Eating, Dairy-Free} – I’m sick of not eating what everyone else is having, so I’m going to make these and share with everyone.

• Author: My Natural Family
 
• Prep Time: 25 minutes
• Cook Time: 180 minutes
 
• Total Time: 205 minutes
• Yield: 12
 
• Category: Dessert
• Cuisine: Paleo

INGREDIENTS

FOR THE CRUST:

• 1 heaping cup Pecans
• ¼ cup Almond Flour
• ¼ cup Shredded Coconut (I use the finely shredded unsweetened variety by Bob’s Red Mill…not the sweetened shredded coconut)
• 8 Dates (should be soft)
• ¼ tsp Ground Ginger
• ½ tsp Ground Cinnamon
• 1 tsp Molasses
• 2 Tbl Coconut Oil

FOR THE FILLING:

• 1 ½ cup Pumpkin Puree (some pumpkin purees are more watery than others- use one with as little water as possible the firmer the better)
• 12 Dates
• ½ cup Coconut Oil
• ½ cup Coconut Milk (canned)
• 1 ½ tsp Vanilla
• 1 ½ Tbl Honey
• ¼ tsp Allspice
• 1 tsp Pumpkin Pie Spice

FOR THE WHIPPED CREAM TOPPING:

• 1 15 oz. can Coconut Milk (thick coconut cream on the top, only. Store remaining liquidy coconut milk the fridge for another use.)
• ½ Tbl Honey
• Ground Cinnamon (for dusting)

INSTRUCTIONS

FOR THE CRUST:

1. Line an 8×8 baking dish with tin foil or plastic wrap.
2. Add the pecans, almond flour, and shredded coconut to bowl of a food processor. Process until the pecans resemble small, coarse crumbs.
3. Add the dates, ginger, cinnamon, molasses, and coconut oil to the nut mixture and process until the dates are chopped fine enough to hold the crust together. Scoop the dough into the prepared pan and press evenly over the bottom.

FOR THE FILLING:

1. Add all ingredients to a high speed blender or food processor. Blend together until very smooth. This shouldn’t be too hard in a high speed blender(I use a vitamix), but you may need to puree for a bit longer in a regular food processor. The mixture should have no lumps and be a smooth, fluffy consistency.
2. Spoon the mixture over the crust and smooth the top. Cover and refrigerate for 3-4 hours, or overnight.
3. Once chilled, you should be able to lift the bars(carefully out of the pan by lifting them by the tin foil or plastic wrap and sliding onto the counter.
4. Cut into bars. Top each bar with a dollop of coconut cream topping and a dash of cinnamon.

FOR THE WHIPPED CREAM TOPPING:

1. Place the coconut cream and the honey in a mixing bowl. Beat together with an electric mixer until combined.
2. Spoon a dollop of cream over each pumpkin bar. Dust each bar with a dash of cinnamon. Serve chilled.