Better Bites Bakery

A bit of bittersweet news...

2012-04-30T13:47:00.002-07:00

We started Better Bites Bakery in hopes that it would benefit other families just like ours. Folks just trying to feed their kids fun and safe desserts that actually tasted like the “real thing”. The Austin community has been amazing in supporting our efforts and we have been so blessed to share our desserts with some remarkable families for birthdays, weddings, and other celebrations.
Helping to lay the foundation for this business has been a dream come true. My heart skips a beat every time I see a little one bite into one of our goodies knowing that they are enjoying food the way little kids should be able to, without worry. Leah and I have poured our time, energy, and hearts into bringing Better Bites Bakery to life over this past year, and I feel proud of what we’ve created. The time has come, though, for me to shift my focus back to my family for awhile. With 3 boys at home (one still a toddler), I feel that they are still needing all of the time and energy that I can give them. So, I will be taking a step back from the business, knowing that it will continue to grow and thrive because of the foundation that we worked so hard to lay and because of the wonderful families who have helped build it.
Business will continue as usual and, being left in the capable hands of Leah, it will undoubtedly grow and continue to help more and more folks who value the mission that we started with. We are so grateful for the support, prayers, and continued business. We both feel so blessed to have met some amazing folks through this venture.
And for those of you who wish to stay in contact with me, I would love to hear from you! I will eventually stop checking our business emails, so please shoot me a line at chrystalsmith003@gmail.com . I’ve thought about starting up another blog down the road as a way to stay connected with this great community of folks that we’ve met through Better Bites Bakery, so let me know if you’d like to be added to an email list.
I cannot adequately express my gratitude in words to all of you who have shared your lives and stories with us. This business has been a blessing in so many ways, but connecting with all of you great folks has been inspiration beyond measure!
Thank you for letting us share in all of your sweet moments.
All the best, Chrystal

Banana Walnut Pancakes (GFCF, egg free and soy free)

2012-02-29T12:55:00.002-08:00

These are a staple around our house. We often make a few batches and freeze the leftovers to have ready-to-warm-up breakfast handy. Adding in some Enjoy Life chocolate chips can also add a little fun to the mix ;)

1 tablespoon ground flax mixed with 3 tablespoons hot water
3/4 cups sorghum flour
1/2 cup gluten free rolled oats
1/2 teaspoon baking powder
1 cup hemp milk
1/2 large or a whole small banana
1/4 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
1 teaspoon brown sugar
2 teaspoons grapeseed oil
1/2 teaspoons vanilla
1/3 cup walnuts

Mix the flax seed and 3 tablespoons warm water together and set aside. It will become somewhat gelatinous.

In a medium bowl whisk together the flour, oats, and baking powder and set it aside.

In a blender mix together all the remaining ingredients except the walnuts. When they’re thoroughly mixed you can drop in the walnuts and pulse it a few times until they’re chopped up a bit. If you don’t want to mess around with a blender you’ll need to mash the banana and whisk it with the milk until smooth. Then whisk in the spices, oil, vanilla, brown sugar and flax gel. Chop the walnuts and stir in.

Pour about half of the wet mixture into the bowl with the flour and oats. Gently begin to stir together. Pour in the remaining wet ingredients and gently mix until everything is fully incorporated. At this point you can assess the texture of the batter. It will be thick. If you prefer thinner batter add some water a few tablespoons at a time until you reach the right consistency.

Heat a lightly oiled griddle or skillet over medium high heat. You’ll know when it’s ready if a drop of water sizzles or dances over the surface. Scoop small ladles of batter onto the griddle, flip when you start to see bubbles forming and the pancake is browned.

Serve warm with banana slices, walnuts and maple syrup!

This recipe makes about 12 three-inch pancakes.

Note: You can probably substitute your favorite GF flour mix for the sorghum, any non-dairy (or dairy if you can have it) milk for hemp milk, and any vegetable oil for the grapeseed oil. Also, I used a very small amount of Earth Balance to grease the griddle and it worked perfectly.

(Recipe credit: The Sensitive Pantry www.thesensitivepantry.com)

A special message from the Better Bites Bakery mamas...

2012-02-08T12:55:00.000-08:00

A little over 6 months ago... we sat on a warm, summery evening and chatted over a glass of wine. One of our many conversations about yummy foods, recipes, and the crazy challenges of trying to feed our kids with multiple food allergies. One glass turned into a few and the conversation quickly snowballed into a frenzy of “you-know-what-we-should-do”s and “what-if”s. We both grew excited at the idea of sharing our hard-fought battle to bring taste back to gluten free, allergen free foods.
But we were “just moms”. Not business women. Not entrepreneurs. We wouldn’t know the first thing about starting a food manufacturing business. So, we thought, we can just make our fun, tasty treats and offer them to the many families that we knew who also struggled with food allergies/sensitivities. That, we were qualified for.
The next several days we spent digging and pestering our business-savvy friends for answers. It seemed like a lot of work to make our little idea “legit”. So, we decided to just take it slow and see what happens. In a matter of a few weeks, we got the necessary legal requirements to manufacture and sell food and run a small business and found an extremely kind-hearted commercial kitchen owner and mentor willing to let us use her kitchen while we gave our little idea a go. Our hope was to just somehow make back the initial investment and have some fun sharing our specialty desserts.
We pieced together the necessary elements to run a business, found a young, home-schooled girl on Etsy to put together a logo and website for us, and we started to share with others what we were up to. Soon word spread. We did no advertising, and yet we were getting orders. Lots of orders. And it continued to grow, week after week.
Now... here we are, 6 months later. We have a full-time business that is growing faster than we could have ever anticipated. We went from being stay-at-home moms to full time business owners and bakers. And while we still are a small, scrappy little business, we feel that opportunity and demand has some great plans for our little “bakery baby”.
This week we are full steam in Valentine’s-Day-bake-a-thon-mode. Similar to the holiday rush, we anticipate little sleep and moments of borderline insanity. We decided that, while seemingly crazy, this is perhaps the best time to share with all of you what is in our hearts. To reflect on why we love this little business and why we are excited to know that the sky is the limit for our tasty, safe-for-all creations.
On almost a daily basis we receive a call or email from someone telling us how grateful they are for our mission to provide taste-good, allergen-free foods. You all have shared stories with us that move us to tears on a regular basis. Families who say that their child would not have otherwise been able to eat their own birthday cake because no one else was able/willing to make a cake free of the multiple, off-limits ingredients. Parents who have shared that now, after eating one of our treats, they’re still able to love on their babies without first needing to rinse out their mouths and wash their faces to clear away potential dangers left behind. Folks who are excited to be able to share their first cupcake as a married couple that they both can eat, together. Moms who have told us that they get to see their little ones find joy in food again and light up with excitement when they go to make their weekly stop for special treats. Teachers who have shared the excitement felt in the room when all of the students discovered that they can all eat the same treats provided for a friends birthday. We cannot tell you how much your stories mean to us. We have moments where we get lost in the stress of trying to create and maintain a business, and in those moments, we turn to these treasures you have shared with us. And we feel inspired and motivated to continue, and driven to grow. We are reminded that it isn’t just cupcakes, cookies, and cakeballs that we’re creating... it’s new family traditions, first bites of cupcakes and donuts, shared memories, worry-free desserts, friendships, awareness, and a togetherness around food.
Thank you from the bottom of our hearts for giving purpose and meaning to this little idea that 2 inspired moms came up with over some wine. We appreciate all of the referrals, feedback, kindness, prayers, and patience that you all have shown us... more than you know. Thank you for bringing us into your homes, special occasions, and family traditions. We pour our love into everything we make and to hear that it is actually felt just motivates us to continue to reach more families.
We have some big plans for 2012 and ideas abound. We appreciate your support throughout the likely growing pains and welcome all input. Among our many goals for this year, we are working on acquiring our own commercial kitchen space, which will allow us to greatly increase our volume and have a dedicated (and eventually certified) gluten free, peanut free, and dairy free environment. While this process will likely take longer than we’d like, we are excited about all of the growth to come in the (hopefully) near future.
Initially this started as a little business between the 2 of us, but we feel it has grown to become a community collaboration to fill a definite need in the Austin area. We are honored and humbled to be in the position that we’re in and we look forward to continuing this journey with all of you!

With Grateful Hearts,
Chrystal and Leah

Duck Eggs and Munkebo Farm

2012-01-25T13:12:00.000-08:00

As an added substitution option, we are teaming up with the local folks at Munkebo Farms in Manor, Tx to bring duck eggs as an alternative option in any of our baked goods (our products are generally egg free, unless noted).
Duck eggs differ in protein from chicken eggs and many people with chicken egg allergies find that they do not have a reaction with duck eggs. 4 out of 5 of our our collective group of boys have either an egg allergy (IgE) or egg intolerance. So far, they have all done well with duck eggs, so we thought we'd extend the option to our customers!
What are the benefits of using duck eggs in baking, you ask? More nutritious AND fluffier baked goods!
Check out some of these interesting facts:
A duck egg contains about 130 calories; an extra large chicken egg contains about 80. Of the calories in a duck egg, about 86 are from fat, mostly monounsaturated fat. One duck egg contains 205 percent of the daily value for cholesterol, 18 percent of the daily value for protein and 15 percent of the daily value for iron; 100 grams of duck egg contain more of the vitamins B6, B12 and A than the same amount of chicken egg.

Other Nutrients
You receive many nutritional benefits from eating a single, cooked duck egg. You'll get over half of the amount of vitamin B-12 your body needs each day for blood production and neurological function, and 19 percent of the DV you require of vitamin A for healthy bones, a strong immune system and good vision. Duck eggs also provide the following daily value percentages of B vitamins and minerals: 13 percent riboflavin, 8 percent B-6, 5 percent thiamin, 1 percent niacin,15 percent iron and phosphorus, 10 percent folate, 7 percent zinc, 4 percent calcium, 3 percent magnesium and 2 percent calcium.

(source: www.livestrong.com)

And while people who are allergic to chicken eggs may be able to eat duck eggs, keep in mind that it depends on the severity of the allergy and what, specifically, in the chicken egg the person is allergic to. Some people are allergic only to chicken eggs, some are allergic to all poultry products and all bird eggs. We recommend checking with your doctor first to help decide if it's an acceptable substitution.

We are excited to be working with Munkebo Farms and encourage you to learn more about their wonderful mission to bring local, organic, humanely-raised foods to Austin and surrounding areas. www.munkebofarm.com

Let us know if you're interested in trying any of our products with the duck egg substitution and we'll give you all of the details!

GFCF Asian Chicken Wraps

2012-01-16T13:46:00.000-08:00

These are just like the ones available at Pei Wei and are great for lunch, snack, and on the go. Gluten Free and Dairy free. You can even lay out a variety of shredded veggies, rice, and other healthy ingredients and have everyone pick their own fillings. Our kids love coming up with new things they can add and then we have fun coming up with a unique name for their custom rolls :D
Here's the classic version...

Ingredients
1 pound boiled skinless chicken breast, sliced thinly
1/2 cup rice vermicelli, cooked
8 sheets of rice wrappers (approx. 8 inches in diameter- can be found in the Asian food section of most grocery stores)

1/4 cup bean sprouts
1/4 cup carrot, shredded
8 leaves of butter lettuce
1½ tablespoons Thai basil leaves, chopped
3 tablespoons coriander leaves, chopped
3 tablespoons mint leaves, chopped

For the dipping sauce:
2 tablespoons crunchy Sunbutter or peanut butter
4 tablespoons GF Hoisin sauce (can be found at most specialty grocery stores or you can use a mixture of a simple vinaigrette blended with honey to taste)

1. *Soak the rice wrappers briefly in a little warm water to soften.

2. Laying the rice wrappers flat, lay the butter lettuce in the center of the wrapper and add the desired amount of ingredients on top, leaving about 2 inches space on all sides.

3. Fold in two sides and tightly roll the spring roll.

4. To make the dipping sauce, heat the Sunbutter/peanut butter, lime juice and hoisin sauce with a little water to thin it out.

5. Serve the spring rolls with the dipping sauce.

*Working with the rice paper may take some getting used to since it's sticky and tears easily once it's wet. Think of it like a super thin tortilla and be sure not to soak it too long (it continues to soften after you dip it in water). After a few practice rolls you should have the hang of it ;)

Enjoy!

Quick & easy snack ideas!

2012-01-03T19:45:00.000-08:00

We're often asked for ideas on healthy, allergen-free snack options that are kid friendly. Here are a couple quick and easy favorites of ours that are gluten free, dairy free, egg free, and nut free.
Here's what you'll need on hand to pull off a sweet snack and a savory snack in 5 minutes or less...
Sweet:
1 banana
Sunbutter Natural Spread
Brown Rice Rice Cakes (we like the lightly salted version)
Honey (or agave syrup can be substituted)
Salty:
Food For Life Brown Rice Tortilla
Daiya Dairy Free shredded cheese (cheddar style or mozzarella style)
Your favorite sliced deli meat (Applegate Farms is our favorite brand)
Vegenaise

Goin Bananas
This is even one that the kiddos can put together themselves. So quick and easy!
Spread Sunbutter (made with sunflower seeds and tastes great!) on top of a plain rice cake. Drizzle about a tablespoon of honey on top and add sliced bananas. Voila! Super yummy and quick snack that actually has nutritional value!

Rockin Rolls
We start with a rice tortilla (The Food For Life brand is our current favorite), spread a handful of Daiya dairy free cheese in the middle, and add a slice or 2 of your lunch meat of choice. Warm up open-faced in the microwave for about 30 seconds or on the stove top for about 5 minutes on low to medium heat. It's done once cheese is "melty" and the tortilla is soft. Spread a dollop of Vegenaise on top of the meat. Roll it up from one end to the other and you're ready to rockin roll! You can even slice it into smaller rolls and add some grilled veggies to spruce it up if you're feeling adventurous. Yum!

Announcements!

2011-12-09T20:22:00.000-08:00

With the holiday mayhem underway, we wanted to update everyone on a few things going on in Better Bites Bakery land for the remainder of December...
December 15th: Deadline for Austin Tidbits order with freeee goodies:
http://austin.gotidbits.com/tidbit/the-mother-of-all-desserts
December 16th: Tasting event at Hill Country Ranch Pizzeria in Dripping Springs (more details coming soon!)
December 21st: deadline for all holiday orders!
December 24th-30th: We will be hanging up our aprons and giving our whisks a break to enjoy a holiday break with our families! Please make sure you have all the sweets you need to get you through the week, prior to the 23rd.

January: Exciting announcements for 2012!

Featured on Austin Tidbits!

2011-12-06T19:55:00.000-08:00

Check out our feature on the super hip Austin Tidbits! So exciting! (psst... there's a deal to be had ;))
"The Mother of All Desserts"...
http://austin.gotidbits.com/tidbit/the-mother-of-all-desserts

Ingredient Labels Decoded

2011-12-06T19:46:00.000-08:00

As if having food allergies and sensitivities isn’t difficult enough, food labels can be so misleading and confusing that we often times ingest the foods that make us sick without even realizing it.

This is a list of some of the common label names that can be linked to some of the top food allergens…

Likely contains EGG:

Albumin
Binder
Coagulant
Egg white
Egg yolk or yellow
EmulsifierGlobulin
Lecithin
Livetin
Lysozyme
Ovalbumin
OvamucinOvamucoid
Ovovitellin
Powdered egg
Vitellin
Whole egg

Likely contains MILK:

Artificial butter flavor
Butter
Butter fat
Buttermilk solids
Caramel color
Caramel flavoring
Casein
Caseinate
Cheese
Cream Curds
“De-lactosed” whey
Demineralized whey
Dried milk
Dry milk solids
Fully cream milk powder
High protein flavor
LactalbuminLactalbumin phosphate
Lactose
Milk
Milk derivate
Milk protein
Milk solids
Natural flavoring
Pasteurized milk
Rennet casein
Skim milk powder
Solids
Sour cream (or solids)
Sour milk solids
Whey
Whey powder
Whey protein concentrate

Likely contains SOY:

Gum arabic
Bulking agent
Carob
Emulsifier
Guar gum
Hydrolyzed vegetable protein (HVP)
Lecithin*
Miso
MSG (Monosodium glutamate) !
Protein
Protein extender
Soy Flour
Soy nuts
Soy panthenolSoy protein
Soy protein isolate or concentrate
Soy sauce
Soybean
Soybean oil
Stabilizer
Starch
Textured vegetable protein (TVP)
Thickener
Tofu
Vegetable broth
Vegetable gum
Vegetable starch

Likely to contain WHEAT:

All-purpose flour
Bleached flour
Bulgur (cracked wheat)
Bran
Cornstarch
Couscous
Durum wheat
Enriched flour
Farina
Gelatinized starch* (or pre-gelatinized)
Gluten
Graham flour
Hard durum flour
High gluten flour
High protein flour !
Hydrolyzed vegetable protein !
Kamut
Miller’s branModified food starch*
Modified starch*
MSG (monosodium glutamate)**
Protein
Semolina
Spelt
Starch*
Unbleached flour
Vegetable gum*
Vegetable starch*
Vital gluten
Wheat bran
Wheat flour
Wheat germ
Wheat gluten
Wheat starch
White flour
Whole wheat
Whole wheat flour

Corn derivatives:

anything beginning with “malto” aka maltodextrin

MSG can also be used under the term “natural flavors”

Feeding (and pleasing!) the masses at the holidays...

2011-11-26T12:01:00.000-08:00

A great article on the proper etiquette for dealing with special dietary needs during the holidays:
Etiquette: What to do at mealtime

Pleasing every palate and sensitivity this time of year can be a headache... but we have a solution! Our treats are safe for just about everyone to eat and TASTE good too!
For a limited time we're offering full sized, super moist and decadent Pumpkin Spice Bundt Cakes that are sure to please even the pickiest guests. No one will even know the gluten, dairy, and eggs are missing ;) Email us for more info!

Sausage & Cranberry Stuffing

2011-11-21T17:46:00.000-08:00

This is a stuffing that can be made for the whole party, not just as an alternative for some

... food allergies or not, it's sure to please! GFCF

Ingredients
1 pound apple sausage (or sausage of choice)
4 tablespoons Earth Balance spread
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups Udi's brand GF Bread (diced and toasted in oven at 375 degrees until crunchy)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Directions
Preheat the oven to 375 degrees

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the Earth Balance butter spread in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the baked bread cubes and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Gobble, Gobble, Getcha Some Goodies

2011-11-18T17:05:00.000-08:00

Thanksgiving is right around the corner and we want ALL people to be able to enjoy the togetherness of the yummy feasts, especially the dessert part ;)
Take a minute to check out our menu and see if there's anything that fits your fancy!
We are asking that you (pretty please) get your order to us by this Sunday, Nov. 20th to make sure we are able to have it ready to deliver to you on that following Wednesday (the 23rd). Email us today and let us know what you'd like!

People's and Pizza

2011-11-16T19:36:00.000-08:00

We're excited to announce that our treats are now available at People's Pharmacy (N Lamar, S Lamar, and Westbank locations) and Hill Country Pizzeria in Dripping Springs!
And if cake is what you're having a hankerin for, be sure to hit up Trattoria Lisina in Driftwood!

Maple Bacon Sweet Potatoes

2011-11-16T06:36:00.000-08:00

Sweet, salty, savory… the perfect side dish

Ingredients
2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon Earth Balance spread
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup coconut milk, rice milk, or almond milk
2 tablespoons maple syrup
freshly ground black pepper

Directions
Preheat oven to 400°F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.
In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
In a large skillet over medium-low heat, melt 1 tablespoon Earth Balance spread. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add milk replacement and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well and mash to desired consistency.
Season with freshly ground black pepper. Garnish with reserved bacon and chives.

Enjoy!

Easy Squeezy (Almost) Mac and Cheese-y

2011-11-16T06:33:00.000-08:00

The is not your momma’s mac and cheese. In an effort to come up with a mac and cheese without the mac or the cheese, I tried something new. One word: Veganaise. Don’t be scared… it’s shockingly not as gross as it sounds. You’re gonna have to trust me on this one. Give it a try, it’s super quick and easy!

1 12oz bag brown rice macaroni pasta (we like the Tinkyada brand)

1/2 cup Veganaise

Garlic Salt to taste

Gluten free bread crumbs (we like the Glutino brand)

dash of Olive oil and sea salt and pepper

Cook pasta until tender and rinse. Coat with a dash of olive oil. Add Veganaise and stir until pasta is coated evenly. Add garlic salt and sea salt and pepper to taste. Sprinkle Gluten Free bread crumbs on top, toss lightly, and serve.

Viola, easy squeezy!

To xanthum or not to xanthum...

2011-11-15T19:40:00.000-08:00

Xanthum Gum vs Guar Gum

Recently we have been asked a lot about why we use guar gum in our products instead of the more commonly seen Xanthum Gum. Both are used in gluten free products to replace the thickening and binding properties that are lost without the gluten. We have a couple reasons why we choose Guar Gum as our replacement of choice… one being the strange aftertaste we have found Xanthum gum to have, the other being the origin of the 2 substances. Read a little about the 2 and see if you agree with us:

“Xanthan gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris.Xanthomonas campestris is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables. The bacteria forms a slimy substance which acts as a natural stabilizer or thickener. The United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. When Xanthomonas campestris was combined with corn sugar, the result was a colorless slime called xanthan gum.”

Guar gum, on the other hand is a naturally occurring thickener:

“The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. It thrives on the drought/monsoon cycles present in those areas. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds. Guar gum is an important cash crop for the Indian and Pakistani economies.”

We get great results with the Guar gum and proudly use it in our products instead of Xanthum gum.

Pumpkin Bisque

2011-11-15T07:20:00.001-08:00

I’m pretty sure this is the best way to ring in fall. Your house will smell amazing with a pot of this yummy goodness on the stove!

2 teaspoons Earth Balance butter

1 cup chopped onion

1/2 teaspoon curry powder

1/4 teaspoon ground nutmeg

1 teaspoon minced fresh sage

3 tablespoons Bob’s Red Mill GF all-purpose flour

1 QT chicken broth (we like Pacific brand)

1 tablespoon tomato paste

1/4 teaspoon sea salt

3 cups (1 pound) cubed peeled fresh pumpkin (roast a small pumpkin in oven until soft enough to cut up)

1 cup chopped, peeled McIntosh or other sweet cooking apple

1/2 cup coconut milk

Melt ‘butter’ in a dutch oven over medium heat. Add onion; saute 3 minutes. Add sage, curry powder, and nutmeg. Cook for about 30 seconds until combined. Stir in flour and cook an addition 30 seconds. Add broth, tomato paste, and sea salt, stirring well. Add in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until pumpkin and apple are tender, stirring occasionally. Remove from heat. Cool slightly.

Place mixture in blender or food processor and blend until smooth. Return to dutch oven and add coconut milk. Cook until thoroughly heated.

Enjoy!

Healing Veggie Soup (and a little about Bone Broth)

2011-11-15T07:13:00.000-08:00

With flu and cold season upon us, we’ve found that one of the best ways to avoid falling victim to the dreaded germs is to keep our bodies happy and immune systems strong by giving them all of the nutrients they need. It never fails that as soon as we go several days relying on all of the processed, ready-to-eat convenience foods in our busy lives, we fall ill with something and wonder why we got sick, right? This soup is packed full of detoxifying veggies that will help keep your body feeling nourished and strong! It is similar to what is known as the “Cabbage Soup Cleanse”, but we’ve adjusted it for more flavor and added the beneficial fat that comes from homemade chicken stock/bone broth… it’s really more healing that fattening ;)
A little bit about bone broth:
“Bone Broth is an amazing addition to your diet. Full of calcium, magnesium, phosphorus, silicon, sulphur, collagen and trace minerals -as well as the stuff that builds glucosamine and chondroitin. And this is only the beginning.

Bone Broth also contains amino acids to make strong hair and nails as well as very absorbable nutrients that make for strong bones, cartilage, tendons and all of the connective tissue in the body.

We are Supposed to eat bone broth!!

In the ‘olden days’, meaning anywhere from 50 to 10,000 years ago- we ALWAYS used every part of the animal. A bone broth recipe was ever present and ever changing as animal scraps would go into the eternal pot simmering on the stove.

While this was mainly for the economy of having meat when there was not much of it, people understood that these bubbling pots contained important nutrients that you just can’t get elsewhere.

In fact, some nutritionists believe that Bone Broths were (and still are) an absolutely essential for building bones and connective tissue in cultures that don’t drink milk.

So, start making a Bone Broth Recipe today!

A Bone Broth is simple and doesn’t take much time. If you have a crock pot, they are even simpler as you just throw the ingredients in and leave them for a day or two.
________________________________________________
Basic Bone Broth Recipe

* Depending upon your preference, take the carcass of a chicken or go out and buy the MARROW BONES and Knuckle Bones of Beef from the butcher. Everything MUST be Organic, Free Range, No Hormones, etc.

* Put them in a large stew pot or crock pot with water to cover at least 2 inches over the top of the contents.

* Bring to a boil.

* Turn down to simmer and leave it alone.

* Cook for 12 to 24 hours for Chicken Broth OR
24-72 hours for Beef Bone Broth.

* Pull all of the large pieces out with a slotted spoon, then strain all through a fine mesh strainer, a coffee filter or cheesecloth. Discard the chunks, compost them or feed them to a pet.

* Refrigerate for several hours and skim off the fat when it is cool

*You can refrigerate the broth for several days or freeze for several months. Freeze the broth in ice cube trays then transfer to zip loc bag for ease of use.

* Season as desired and use to make soups and stews, Miso Soup or use as a base to make rice or any other grain that requires water to make.” Kerri Knox, RN
(Read more: http://www.easy-immune-health.com/essential-bone-broth.html#ixzz1bBr1yswj)

Veggie Soup:

What you’ll need for the Veggie Soup (you can even make a bigger batch and keep some on hand in the freezer!):

6 large green onions (also called “spring” onions)
2 green peppers
1 or 2 jars/cans of tomatoes (diced or whole)
3 carrots
1 container (10 oz. or so) mushrooms
1 bunch of celery
half a head of cabbage
1 bunch cilantro (cilantro is a natural chelator)
1 clove garlic (minced)
1 teaspoon sea salt
6-8 cups chicken broth (ideally bone broth with all of the fat)
1 48oz can Low Sodium vegetable juice (optional)
Season to taste with pepper, parsley, curry, garlic salt, etc.
Directions:

Prepare chicken stock in advance (the longer you can let it cook, the better).

Slice green onions, put in a pot on medium heat and start to sauté with cooking spray. Do this until the onions are whiter/clearer in color (about 4-6 minutes).

Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now and all of your other spices to taste.

Use about 2 cups of water, the 6-8 cups of chicken/bone broth, and the 48 oz of Low Sodium V8 juice, cover and put heat on low. Let soup simmer for at least 2 hours or until vegetables are tender.
Enjoy!

Pork Tenderloin with Chimichurri Sauce

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This is one of those main dishes that is perfect for any season. Fresh, light, and excellent as leftovers, too (we just ate it for dinner last night and lunch today! mmm). It’s naturally GFCF, so no substitutions are needed. The sauce is the perfect compliment and oh-so-delish.

Pork Tenderloin:

(Two tenderloins) rinse them with water, pat dry, lightly coat in olive oil, salt and pepper.

Grill on direct medium heat (400 degrees) for 8 minutes on each side.

Tip: Make sure you let the meat ‘rest’ for 10 minutes before slicing. You can use a meat thermometer to make sure it’s cooked thoroughly…pork is 150 degrees. Remember that when you let the meat rest it continues to cook internally a little. So, with that said your thermometer read can be 5 to 10 degrees lower when pulled off the grill.

Citrus Chimichurri sauce (the best part, in our opinion)

1 tbsp dried oregano, 1 tbsp dried parsley, 2 tbsp fresh parsley, chopped 4 whole garlic cloves (peeled, blanched, minced), 1 tsp dried dill, 1 small shallot (minced), 1/4 tsp red pepper flakes, 1 tsp salt, black pepper, 1 1/2 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 cup olive oil, Zest of 1 lemon

In a medium bowl, combine dried oregano, parsley, dill, red pepper flakes, shallot, lemon zest and garlic. In a small bowl, whisk together olive oil, lemon juice, vingar, salt and pepper. Add the wet ingredients to the herb bowl and marinate the ingredients together for a minimum of 2 hours.

Drizzle over sliced pork loin and enjoy!
Happy Eating!

Blueberry French Toast Bake

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This is a great recipe to prepare the night before and just pop in the oven in the morning. Delish.

2 Loaves Udi’s gluten free bread

8 oz. vegan cream cheese (we like the Galaxy brand)

1 1/2 cup fresh blueberries

1/4+1/4+1 cup sugar

3 cups milk substitute (coconut, rice, or almond)

3 eggs

1/3 cup maple syrup

1 teaspoon vanilla

1/4 teaspoon nutmeg

1 tablespoon butter

2 tablespoons cornstarch

Grease 9x13 pan. Spread vegan cream cheese on 8 bread slices and lay in pan cheese side up. Cover with 1 cup blueberries. Cut 12 slices of bread into cubes. Place on top of blueberries. Mix milk substitute, eggs, syrup, vanilla, and 1/4 cup sugar. Pour over bread. Cover and refrigerate overnight. Preheat oven to 350. Mix 1/4 cup sugar and nutmeg. Sprinkle over casserole. Cover with foil and bake 30 minutes. Uncover and bake 30-40 more minutes.

Sauce: In a small saucepan, combine 1 cup water, cornstarch, remaining sugar and blueberries. Simmer while stirring continuously until is reaches a syrup consistency. The perfect topping to a slice of your blueberry bake!

Enjoy!

GF Favorites

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We’re often asked which GF brands to buy. Some are good, some are OK, and some are just inedible. It’s easy to waste a lot of money finding out which ones fall into each category. We’ve done the research and are happy to share our personal findings. Here is a list of some of our favorites. *Keep in mind, though, that our real favorites (fresh fruits, veggies, and hormone free meats) are courtesy of mother nature ;)

Ian’s
Van’s (frozen waffles and french toast sticks)
Applegate Farms (lunch meat, sausage, and other meat products)
Annie’s GF products and cereals
Food Should Taste Good brand chips/crackers
Plum tots Fiddlesticks
Kettle Chips
Udi’s GF bread (they have several products and they’re are all pretty good)
Glutino
Enjoy Life
Kinnikinnick
Pamela’s flour mixes
Bob’s Red Mill flour mixes
Tinkyada Pastas
Nature’s Path cereals

Ingredient Labels Decoded

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This is a list of some of the common label names that can be linked to some of the top food allergens…

Likely contains EGG:

Albumin
Binder
Coagulant
Egg white
Egg yolk or yellow
EmulsifierGlobulin
Lecithin
Livetin
Lysozyme
Ovalbumin
OvamucinOvamucoid
Ovovitellin
Powdered egg
Vitellin
Whole egg

Likely contains MILK:

Artificial butter flavor
Butter
Butter fat
Buttermilk solids
Caramel color
Caramel flavoring
Casein
Caseinate
Cheese
Cream Curds
“De-lactosed” whey
Demineralized whey
Dried milk
Dry milk solids
Fully cream milk powder
High protein flavor
LactalbuminLactalbumin phosphate
Lactose
Milk
Milk derivate
Milk protein
Milk solids
Natural flavoring
Pasteurized milk
Rennet casein
Skim milk powder
Solids
Sour cream (or solids)
Sour milk solids
Whey
Whey powder
Whey protein concentrate

Likely contains SOY:

Gum arabic
Bulking agent
Carob
Emulsifier
Guar gum
Hydrolyzed vegetable protein (HVP)
Lecithin*
Miso
MSG (Monosodium glutamate) !
Protein
Protein extender
Soy Flour
Soy nuts
Soy panthenolSoy protein
Soy protein isolate or concentrate
Soy sauce
Soybean
Soybean oil
Stabilizer
Starch
Textured vegetable protein (TVP)
Thickener
Tofu
Vegetable broth
Vegetable gum
Vegetable starch

Likely to contain WHEAT:

All-purpose flour
Bleached flour
Bulgur (cracked wheat)
Bran
Cornstarch
Couscous
Durum wheat
Enriched flour
Farina
Gelatinized starch* (or pre-gelatinized)
Gluten
Graham flour
Hard durum flour
High gluten flour
High protein flour !
Hydrolyzed vegetable protein !
Kamut
Miller’s branModified food starch*
Modified starch*
MSG (monosodium glutamate)**
Protein
Semolina
Spelt
Starch*
Unbleached flour
Vegetable gum*
Vegetable starch*
Vital gluten
Wheat bran
Wheat flour
Wheat germ
Wheat gluten
Wheat starch
White flour
Whole wheat
Whole wheat flour

Corn derivatives:

anything beginning with “malto” aka maltodextrin

MSG can also be used under the term “natural flavors”