Brussels Sprouts With Sweet Roasted Glaze

This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.

Ingredients:

  • 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
  • 4 tablespoons white wine vinegar
  • 2 tablespoons course organic sugar (regular or brown will also work)
  • Salt and pepper to taste
  • Steak seasoning, to taste
  • 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)

Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.

Sweet Potato With White Chicken Chili Topping for an Easy Weeknight Meal

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

Decadent Cadbury Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Perfect Carrot Cake with Chocolate Chips: A Gluten-Free Dessert With Low Sugar

It’s almost spring, and to me, that means carrot cake. My six-year-old told me that carrot cake is her “favorite way to eat carrots,” which, is totally valid. I wanted it to be a little healthier than your typical cake, but I didn’t want to pretend I enjoyed a brick made of almonds and dates either. So this recipe was me compromising between something more like a bran muffin and an actual cake. However, it doesn’t taste like compromise. This cake is moist and somehow fluffy at the same time, was easy to make and is downright decadent. My husband, who is typically not a carrot cake fan, loved it (he said it’s the best carrot cake he’s ever eaten). It’s gluten free and can be used with any cream cheese frosting recipe, like this one.

Wet ingredients:

  • 4 medium to large large carrots, shredded finely in a food processor
  • 1/4 cup whole milk
  • 2 eggs
  • 2 Tbsp warm water
  • 2 tsp. vanilla extract
  • 1/2 stick grass fed butter, melted

Dry ingredients:

  • 1 cup oat flour
  • 1/2 c gluten-free flour mix, cup for cup with xantham gum. I used this kind.
  • 1.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp cinnamon
  • 1/2 cup sugar
  • generous dash of salt
  • 1 cup mini chocolate chips

Directions:

Mix all dry ingredients except chocolate chips thoroughly in a large bowl. Mix all wet ingredients in another bowl with a whisk. Fold the dry ingredients into the wet ingredients a large spoonful at a time and mix by hand until combined. Add the carrots and chocolate chips and combine thoroughly. Spread the batter evenly into a greased 10-inch springform pan and bake at 350 degrees for about 22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Duck Fat Fries with Rosemary: An Air-Fryer Recipe (Gluten-Free, too!)

A couple of weeks ago on Instagram I asked a question in my stories, “do I need an air fryer?” Well, my mom had one she didn’t use so she brought it over. I’ll admit I’m not a fan of the cabinet space it hoards, but there is no question that our fry game got better that day. So I came up with a very simple recipe for duck fat fries. I also recently became accepted as an affiliate for Fatworks, so the timing couldn’t be better!

Ingredients:

  1. Four to five medium sized yukon gold potatoes (I always go for organic potatoes if I can find them), chopped into french fry sized pieces
  2. Two tablespoons Fatworks Duck Fat
  3. Two sprigs rosemary, plus about a tablespoon of finely chopped rosemary
  4. 1 teaspoon (or more to taste) fine pink Himalayan sea salt

Add the chopped potatoes, oil, chopped rosemary and sea salt to a bowl and mix, coating all of the potatoes with the fat. Place them in the air fryer’s basket (we have one similar to this, and love it). Place the rosemary sprigs on top, gently. I cooked these for about 25 minutes at 400 degrees and they came out perfectly! Different fryers have different cooking directions, so pay attention to that.

This was a version I made without rosemary, but they were definitely better with it.
Kid approved!

Luxurious breakfast: Gluten free mascarpone muffins with dark chocolate

Something about Sunday morning just screams “muffins” around here. The kids always need a project and, well, we all love muffins. I’ve been craving something with mascarpone in it and there was a bag of dark chocolate chunks in the pantry calling my name, and so these muffins were born. Next time I try it I may add some orange zest and vanilla, but these were a nice and simple little morning treat (an espresso finishes it off nicely).

Ingredients:

  • 1 cup gluten free flour blend (I used this kind). Make sure the blend you use has xantham gum.
  • 1/2 cup oat flour
  • 1/2 cup organic, coarse sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 container or 4 oz. mascarpone cheese
  • 1 egg
  • 5 tablespoons butter (grassfed always!)
  • 1/2 cup applesauce (I used one I made myself)
  • 1 tsp. almond extract
  • 1 cup dark chocolate chunks

Directions: mix all dry ingredients together except for the chocolate. Mix the wet ingredients together, but let the mixture stay lumpy (this keeps the muffins moist). Fold the dry ingredients into the wet ones. The mixture will be thick. Add the chocolate chunks, then divide the mixture into a 12-cup muffin tin. Sprinkle some more of the coarse sugar on top of each muffin. Bake at 350 for 22 minutes, or until a toothpick inserted into a muffin comes out clean.

Gluten-free scones with cinnamon and brown sugar filling

It’s rare that I come up with a recipe in the pastry or bread category that comes out perfect the first time. Now, this is a pretty basic scone recipe, but I altered the ratios of butter, cream and yogurt and played with the spices and extracts for a flavor I knew I’d love. These scones came out perfect… biscuit-y without being too crumbly, the perfect dryness of a scone with enough moisture to hold it together. The cinnamon sugar mixture leaked out and formed crunchy, crispy, chewy little sugar morsels and the tops of the scones had just the right amount of crunch. These were incredibly easy to make and when paired with a slice of bacon and a cup of coffee — total heaven.

Ingredients:

  • 2 cups gluten free flour blend (add a teaspoon of xantham gum if yours doesn’t have it). I used this kind and added xantham gum.
  • 1/4 cup coarse granulated sugar
  • 2 tsp. baking soda
  • 1/8 tsp. cardamom powder
  • 1/8 tsp. nutmeg
  • 1 tsp. cinnamon
  • 6 tablespoons butter (cold)
  • 1 tsp. almond extract
  • 1/2 tsp. butter extract
  • 1/2 cup whole milk grass fed yogurt (plain)
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 2 eggs

For the cinnamon brown sugar filling:

  • 3-4 tablespoons butter
  • 1/2-3/4 cup brown sugar
  • 2 tsp. cinnamon (more or less, to taste)
  • 1 tsp. vanilla
  • 2 more tablespoons butter for drizzling the top
  • 2 tablespoons granulated sugar for dusting the top

Directions:

In a medium sized bowl that will fit in your fridge (click here for one I love), mix together the dry ingredients. Chop the butter into tablespoon-sized pieces and cut it in with a pastry cutter or a fork, only until it is partially mixed and you can see large bits of butter. Add the eggs, cream, yogurt, lemon juice and extracts and mix just until it comes together. Cover and refrigerate at least two hours, or overnight.

When you are ready to bake them, mix up the rest of the butter, brown sugar, vanilla and cinnamon.

Dust your countertop with gluten free flour and dump the dough out on top of it. Dust a little bit of flour on top of that, and knead it with the palm of your hands, just a few times, until it stays together. Press it down into a rectangle about an inch thick. Spread the cinnamon-sugar mixture on it, and then fold it in half, making sure the cinnamon filling is in the middle. Press it down to about an inch thickness again. Brush melted butter over the top and sprinkle about two tablespoons of granulated sugar on top. Cut into triangles, however large or small you’d like. I cut mine pretty thin to make about 13 smallish scones. Place them on a baking sheet (lightly greased or sprayed) and bake at 400 degrees for about ten minutes.

Gluten-free scones with cinnamon and brown sugar filling

It’s rare that I come up with a recipe in the pastry or bread category that comes out perfect the first time. Now, this is a pretty basic scone recipe, but I altered the ratios of butter, cream and yogurt and played with the spices and extracts for a flavor I knew I’d love. These scones came out perfect… biscuit-y without being too crumbly, the perfect dryness of a scone with enough moisture to hold it together. The cinnamon sugar mixture leaked out and formed crunchy, crispy, chewy little sugar morsels and the tops of the scones had just the right amount of crunch. These were incredibly easy to make and when paired with a slice of bacon and a cup of coffee — total heaven.

Ingredients:

  • 2 cups gluten free flour blend (add a teaspoon of xantham gum if yours doesn’t have it). I used this kind and added xantham gum.
  • 1/4 cup coarse granulated sugar
  • 2 tsp. baking soda
  • 1/8 tsp. cardamom powder
  • 1/8 tsp. nutmeg
  • 1 tsp. cinnamon
  • 6 tablespoons butter (cold)
  • 1 tsp. almond extract
  • 1/2 tsp. butter extract
  • 1/2 cup whole milk grass fed yogurt (plain)
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 2 eggs

For the cinnamon brown sugar filling:

  • 3-4 tablespoons butter
  • 1/2-3/4 cup brown sugar
  • 2 tsp. cinnamon (more or less, to taste)
  • 1 tsp. vanilla
  • 2 more tablespoons butter for drizzling the top
  • 2 tablespoons granulated sugar for dusting the top

Directions:

In a medium sized bowl (that will fit in your fridge), mix together the dry ingredients. Chop the butter into tablespoon-sized pieces and cut it in with a pastry cutter or a fork, only until it is partially mixed and you can see large bits of butter. Add the eggs, cream, yogurt, lemon juice and extracts and mix just until it comes together. Cover and refrigerate at least two hours, or overnight.

When you are ready to bake them, mix up the rest of the butter, brown sugar, vanilla and cinnamon.

Dust your countertop with gluten free flour and dump the dough out on top of it. Dust a little bit of flour on top of that, and knead it with the palm of your hands, just a few times, until it stays together. Press it down into a rectangle about an inch thick. Spread the cinnamon-sugar mixture on it, and then fold it in half, making sure the cinnamon filling is in the middle. Press it down to about an inch thickness again. Brush melted butter over the top and sprinkle about two tablespoons of granulated sugar on top. Cut into triangles, however large or small you’d like. I cut mine pretty thin to make about 13 smallish scones. Place them on a baking sheet (lightly greased or sprayed) and bake at 400 degrees for about ten minutes.

Gluten free mascarpone muffins with dark chocolate

Something about Sunday morning just screams “muffins” around here. The kids always need a project and, well, we all love muffins. I’ve been craving something with mascarpone in it and there was a bag of dark chocolate chunks in the pantry calling my name, and so these muffins were born. Next time I try it I may add some orange zest and vanilla, but these were a nice and simple little morning treat (an espresso finishes it off nicely).

Ingredients:

  • 1 cup gluten free flour blend (I used this kind). Make sure the blend you use has xantham gum.
  • 1/2 cup oat flour
  • 1/2 cup organic, coarse sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 container or 4 oz. mascarpone cheese
  • 1 egg
  • 5 tablespoons butter (grassfed always!)
  • 1/2 cup applesauce (I used one I made myself)
  • 1 tsp. almond extract
  • 1 cup dark chocolate chunks

Directions: mix all dry ingredients together except for the chocolate. Mix the wet ingredients together, but let the mixture stay lumpy (this keeps the muffins moist). Fold the dry ingredients into the wet ones. The mixture will be thick. Add the chocolate chunks, then divide the mixture into a 12-cup muffin tin. Sprinkle some more of the coarse sugar on top of each muffin. Bake at 350 for 22 minutes, or until a toothpick inserted into a muffin comes out clean.

Gluten free carrot cake with chocolate chips

This week my six-year-old told me that carrot cake is her “favorite way to eat carrots,” so of course I had to make one (I also had an abnormally large bag of carrots that needed to be used). I wanted it to be a little healthier than your typical cake, but I didn’t want to pretend I enjoyed a brick made of almonds and dates either. So this recipe was me compromising between something more like a bran muffin and a n actual cake. However, it doesn’t taste like compromise. This cake is moist and somehow fluffy at the same time, was easy to make and is downright decadent. My husband, who is typically not a carrot cake fan, loved it (he said it’s the best carrot cake he’s ever eaten). It’s gluten free and can be used with any cream cheese frosting recipe, like this one.

Wet ingredients:

  • 4 medium to large large carrots, shredded finely in a food processor
  • 1/4 cup whole milk
  • 2 eggs
  • 2 Tbsp warm water
  • 2 tsp. vanilla extract
  • 1/2 stick grass fed butter, melted

Dry ingredients:

  • 1 cup oat flour
  • 1/2 c gluten-free flour mix, cup for cup with xantham gum. I used this kind.
  • 1.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp cinnamon
  • 1/2 cup sugar
  • generous dash of salt
  • 1 cup mini chocolate chips

Directions:

Mix all dry ingredients except chocolate chips thoroughly in a large bowl. Mix all wet ingredients in another bowl with a whisk. Fold the dry ingredients into the wet ingredients a large spoonful at a time and mix by hand until combined. Add the carrots and chocolate chips and combine thoroughly. Spread the batter evenly into a greased 10-inch springform pan and bake at 350 degrees for about 22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.