Gluten Free Anna - Recipes, Food, Restaurants, and Hollywood

Mustard and Leek Encrusted Tenderloin

noreply@blogger.com (Gluten Free Anna) — Mon, 10 Mar 2014 17:00:00 +0000

Make this on a Sunday for your sweet sweet family. Maybe Easter Sunday? Maybe any given Sunday. Just make it.

Mustard and Leek Encrusted Tenderloin

1 2-2.5 pound beef tenderloin
Salt & Pepper
2 leeks, white and palest green part only, chopped
2 Tablespoons olive oil
1 Tablespoon spicy brown mustard
1/2 teaspoon minced garlic
1/2 cup freshly grated parmesan
1/2 cup almond meal

Preheat oven to 425 degrees. Bring beef tenderloin to room temperature. Generously season beef with salt and pepper. Roast on a foil covered pan for 20 minutes.

In a food processor or Vitamix, combine olive oil, mustard, garlic, leeks, and parmesan until it becomes a thick paste, scraping down the sides. In a medium bowl, add the leek paste to the almond meal, mixing well.

Remove the beef from the oven and evenly coat it with the leek almond meal paste, being careful not to burn your hands. Place coated beef back into oven, continue to roast for an additional 20-25 minutes until crust is golden brown. Remove from oven, let stand for 15 minutes, then slice and serve.

Angriest Trainer Podcast with Dr. John Briffa

noreply@blogger.com (Gluten Free Anna) — Thu, 06 Mar 2014 21:55:00 +0000

I found out about Dr. John Briffa from watching a fascinating documentary called Cereal Killers. We had this guy on the Angriest Trainer podcast, and he is fantastic. On this episode, we discuss ketosis, childhood obesity, and all things low carb. Here's a download link, or you can find the podcast on iTunes here.

Brussels Sprouts Salad

noreply@blogger.com (Gluten Free Anna) — Wed, 05 Mar 2014 01:50:00 +0000

Want more greens in your life? Make this salad. BOOM. Problem solved. This salad has a little sweet from the apple, a little toasty crunch from the pecans, and a whole lotta earthy goodness from the smoked gouda. Make it, then serve it immediately. Or just eat the whole thing yourself.

Brussels Sprouts Salad

2 Tablespoons lemon juice

1 Tablespoon Dijon mustard

1 Tablespoon shallot, finely minced

1/2 Teaspoon salt

1/4 Teaspoon pepper

4 Tablespoons olive oil

1 pound brussels sprouts, grated or finely chopped

1 Gala or Granny Smith apple cut into very small pieces (drizzle with some lemon juice if needed to prevent browning)

1/2 Cup grated smoked gouda

1/2 Cup toasted pecan pieces

Whisk lemon juice, dijon mustard, shallot, olive oil, salt and pepper in a small bowl. Combine brussels sprouts, apple, gouda, and pecan pieces in a large bowl. Fold dressing into salad and serve.

Flaxseed Blueberry Walnut Pancakes

noreply@blogger.com (Gluten Free Anna) — Tue, 25 Feb 2014 01:06:00 +0000

Halfway done pancakes on a hot ass griddle, comin' up.

Don't you miss the indulgence of pancakes on a Sunday morning? I know I do. When that happens, necessity kicks in and causes me to invent an NSNG Sunday morning pancake that both nourishes AND stops the craving in its tracks.

Flaxseed Blueberry Walnut Pancakes

1/4 cup flaxseed meal

1/4 cup coconut flour

1/2 cup whole milk

1 Tablespoon greek yogurt

1 egg

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1/4 cup blueberries

1/4 cup walnut pieces

Butter

Freshly whipped cream (optional)

Combine all ingredients well in a large mixing bowl. Batter will be quite thick.

Heat a generous pat of butter until bubbling and almost browning on medium high heat in a non-stick pan. Using a 1/4-cup measuring cup, scoop batter into pan, then gently press batter down to form a pancake. Let cook until browned on one side, about 3 minutes. Press a few blueberries and walnut pieces into each pancake, then flip the pancake to cook the other side an additional 1-2 minutes. Repeat with additional butter and remaining batter until finished.

Spread hot pancakes with an additional thin layer of butter or serve with freshly whipped cream.

Pan Fried Bone-In Steak

noreply@blogger.com (Gluten Free Anna) — Tue, 18 Feb 2014 00:31:00 +0000

Don’t be fooled by its title, this pan steak is so delicious, I can’t keep them around long enough to photograph them (edited to add a pic of a T-bone moments before it got devoured). This is the most foolproof yet fancypants steak I’ve ever made. This means you can celebrate with a juicy rib-eye with pretty much anytime, without having to pay steakhouse prices. I use a 10 inch cast iron skillet, but any flat sautee pan will do.

Pan Fried Bone-In Steak

1/2 Tablespoon butter

1 8-10 ounce bone-in rib eye, T-bone, or New York steak

1 teaspoons truffle salt

1/2 teaspoons sea salt

1/4 teaspoon freshly ground pepper

1 teaspoons balsamic vinegar

Remove steak from fridge. Season one side of steak by rubbing truffle salt into steak. Season other side by rubbing salt, pepper, and the balsamic vinegar into steak. Let stand 15 minutes.

Heat butter on medium high heat in a heavy cast iron skillet until bubbling, almost browning. Place steak into pan, balsamic side down, cooking 6 minutes per side for a medium rare steak. Press steak in the middle to judge desired doneness. Remove steak from heat, let stand for 10 minutes before serving.

Lentil Burgers with Zestified Greek Yogurt

noreply@blogger.com (Gluten Free Anna) — Tue, 11 Feb 2014 02:14:00 +0000

These lentil burgers are an easy Meatless Monday option. Serve these lettuce wrapped with a dollop of greek yogurt, zestified with hot sauce. You won’t miss the meat.

Lentil Burgers with Zestified Greek Yogurt

1 cup green lentils

1 teaspoon salt

4 cups water

1 small sweet onion, cut into chunks

1 cup almond meal

2 eggs, lightly beaten

2 Tablespoons chives, chopped

2 Tablespoons Olive Oil

Red Leaf or Bibb lettuce leaves, whole for serving lettuce-wrapped style

1/2 cup full fat Greek yogurt

1 teaspoon hot sauce, such as Tapatio

Boil lentils, 1 teaspoon of salt, and 4 cups of water in a saucepan, reduce heat to a simmer and cook until lentils are tender, about 30 minutes. Drain and set aside to cool.

In a Vitamix or food processor, add half of your lentils, all the chunks of onion, 1/2 cup of the almond meal, 1/2 of the beaten eggs, and the chives. Pulse until turned into a paste. Transfer to a big bowl and fold in remaining whole lentils, almond meal, beaten egg, and 1/2 teaspoon salt until well mixed.

Heat 2 tablespoons of olive oil in a non-stick pan over medium high heat. Shape lentil mix into patties, and gently place onto heated oil in pan. The patties will be quite loose due to so much moisture in the mix, so be gentle when placing on the oil so as not to break the shape of the patty.

Cook until crispy and browned, about 3 minutes per side, being careful not to heat the pan too hot. Whisk hot sauce into the greek yogurt, and put a dollop of the zesty yogurt atop of each lentil burger.

Serve with lettuce wrapped, garnish with zestified greek yogurt.

Salmon, Avocado, & Spinach Salad

noreply@blogger.com (Gluten Free Anna) — Tue, 04 Feb 2014 21:30:00 +0000

When I was little, I would scoff at the orange placed in the bottom of my Christmas stocking year after year. I had no idea that in my grandmother's time, a citrus stocking stuffer was a treat since it takes a great amount of effort to schlepp an orange from Florida to Washington DC in the middle of the winter.

Citrus season is in full swing in California. I am prepping the lemons for the limoncello and pilfering a lime AND an orange off of two different neighbors' trees for this particular salad. When cutting Sugars and Grains from your diet, some well placed citrus feels like a lunchtime treat. Throw in some wild caught salmon and an avocado, and you'll actually get filled up. You know you've crossed over to fat adapted when a few segments of fresh valencia becomes the equivalent of finding an orange in your stocking in 1928.

Salmon, Avocado, & Spinach Salad

2 wild caught salmon filets

Salt and Pepper

Olive Oil

1 orange, segmented

1 avocado, sliced

2 cups baby spinach

Dressing:

Juice of half a lime (about 1 tablespoon)

3 Tablespoons Olive Oil

Preheat oven to 400. Place salmon filets on a baking sheet, season with salt and pepper and drizzle with olive oil. Bake 10-12 minutes, or until salmon is almost cooked through, but not overdone. Remove from oven and let cool. Meanwhile, prep avocado and orange.

Break up salmon into pieces and place on serving dishes. Toss with spinach, orange segments, and avocado slices. Whisk together the lime juice and olive oil until emulsified. Drizzle over salad and serve.

Updated Pittsburgh Five Way Turkey Chili

noreply@blogger.com (Gluten Free Anna) — Wed, 29 Jan 2014 04:07:00 +0000

Neither Pittsburg nor Washington made it anywhere near the Superbowl this year, so I get to focus on making wonderful food and watching the commercials instead of stressing about who wins.

I've updated my turkey chili recipe as I've tweaked it over the years. Yes, there are lots of ingredients, but I promise you lovelies it's worth it. We eat this chili three times a month. I'm not saying you have to eat it that often, but you just might want to.

Pittsburgh Five-Way Turkey Chili

(Serves 6-8)

2 pounds organic ground turkey (highest fat possible)

1 large brown onion, finely chopped

4 celery stalks, thinly chopped

2 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon chili powder

2 teaspoons salt

1/2 teaspoon cinnamon

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon ground allspice

1/2 teaspoon ground cumin

1/2 teaspoon fresh ground black pepper

3 14-ounce cans organic diced tomatoes, pureed in Vitamix

1/2 6-ounce can organic tomato paste

2 chicken bouillon cubes

1 tablespoon red wine vinegar

1/2 ounce dark chocolate, finely chopped

For extra veggies, you can add:

1 can artichoke hearts, drained and chopped, discarding any rough parts

2 zucchinis, sliced

For garnish:

2 cups grated colby-jack or cheddar cheese

creme fraiche or sour cream

1. In large pot, Le Creuset dutch oven, or slow cooker, heat olive oil. When shimmering, sautee the celery, garlic, and the chopped onion and saute until softened. Add turkey, breaking up lumps of meat, until it loses its pink color.

2. Mix together all dry spices in a little bowl until well blended. Add the dry spice mix to the turkey, cook and stir for about a minute.

3. Add the pureed cans of tomatoes, tomato paste, red wine vinegar, the optional veggies, bouillon cubes and the chocolate. Bring to a boil, then reduce heat to low, cover, and let simmer for about an hour.

4. Uncover and stir, letting chili simmer for another 1/2 hour.

5. Place the grated cheese and creme fraiche in separate bowls. Serve chili and let everyone choose their own toppings.

IF MAKING IN A CROCK POT:

Sautee the onions, garlic, and celery, then brown the turkey in a sautee pan. Transfer browned mixture to the crock pot and add the remaining ingredients, stir. Cook on the high setting for 2 hours then serve.

Experimental Chicken Video

noreply@blogger.com (Gluten Free Anna) — Thu, 23 Jan 2014 17:30:00 +0000

Hey, Chicken Littles-

I've been experimenting with video. Not sex tape videos, but way more fun videos of how to cook.

My first attempt:

What did I learn? First, that I need to invest in a lavalier mic. That sound is craptastic considering how close I am to the phone.

Second, TURN THE CAMERA TO LANDSCAPE. Oy vey.

Third but not last, I shoulda followed up and showed y'all the finished bird.

Next time...it'll be more better...pinkie swear.

Best Baster On The Planet: Tovolo Easy Reach Baster

Low Carb Vichyssoise

noreply@blogger.com (Gluten Free Anna) — Wed, 22 Jan 2014 01:30:00 +0000

This vichyssoise replaces the humble potato with the lower glycemic cauliflower. It’s every bit as rich and satisfying and velvety smooth as it’s starchy grandmère.

Low Carb Vichyssoise

1 sweet onion, sliced thin

2 leeks, washed well and sliced thin

12 ounce bag of cauliflower florets (or one crown of cauliflower), chopped

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 cups chicken broth

1/2 cup heavy cream

In a large saute

pan on medium high heat, saute the onions, leeks, and cauliflower in the olive oil, about 10 minutes. Add salt, pepper, onion powder, and garlic powder and mix thoroughly. Pour in chicken broth, bring to boil, cover and reduce heat to let veggies steam for 15-20 minutes until soft.

Transfer contents to Vitamix (or similar strong-ass blender), blend on soup setting for 5 minutes. After 4 minutes, pour heavy cream, let blend one more minute. Serve hot in winter (why not?) and cold in summer. Drizzle with Villa Cappelli olive oil.

Note: If you don’t have a Vitamix or similar blender, you can use an immersion blender in your saute pan and pass the contents through a strainer so your vichyssoise turns out velvety smooth. Or just run up your credit card and get a Vitamix!

NSNG 101: How To Set Up Your NSNG Kitchen

noreply@blogger.com (Gluten Free Anna) — Tue, 14 Jan 2014 23:40:00 +0000

I am pretty happy with this very fun podcast that I do. My co-host Vinnie Tortorich and I get along like two low-glycemic peas in a pod.

This past episode is a favorite of mine as I'm laying out how to set up a No Sugar No Grains kitchen. You'll find that if you're making the transition into becoming Gluten Free, or making the transition to give up sugars and grains entirely, I think you'll enjoy listening to this one.

Disclaimer: I'm not a nutritionist or a dietitian. I'm just a regular dame who gave up sugars and grains, and this podcast chronicles my experience with this way of eating.

Angriest Trainer Podcast Ep 232: NSNG 101 Setting Up Your NSNG Kitchen

Creamed Spinach

noreply@blogger.com (Gluten Free Anna) — Tue, 24 Dec 2013 01:47:00 +0000

Christmas is upon us, soon it will be 2014 and beyond…

There will be a lot of new folks coming around asking for advice on how to go No Sugar No Grains. I am here to help, my friends. I have been on this journey for over a year, and I'm beyond thrilled with the results. Over at The Angriest Trainer Podcast, we will be unrolling a lot of NSNG 101 podcasts to help get folks starting on what we hope will be a permanent lifestyle change in the way we all eat.

This creamed spinach dish is safe from all sugar and grains, in particular the pesky breadcrumb. One caveat with spinach, make sure you fully thaw the frozen spinach and squeeze the water out of it completely. If you don't, you will have a watery, runny (albeit delicious) creamed spinach. This recipe yields enough for 8-10 servings, so it's perfect for Christmas dinner or New Years Day brunch. Make it, eat it guilt free, and celebrate your new beginnings.

NSNG Creamed Spinach

3 Tablespoons butter, plus more to grease 9x12 pan

1 onion, chopped

1 teaspoon minced garlic (2 cloves)

2 lbs. Frozen spinach, thawed and thoroughly dried (this step is essential)

1 6oz bag fresh spinach, chopped

2 cups heavy cream

1 cup half and half

1/4 tsp nutmeg

1 tsp salt, plus more for extra seasoning

1/2 tsp pepper

1 tablespoon dijon mustard

2 cups grated gruyere cheese

Topping:

1/2 cup grated gruyere cheese

1/2 cup almond meal

1/2 tsp salt

Preheat oven to 400 degrees. Heat butter on medium high heat in a wide, flat sautee pan and cook onions until soft, about 7-9 minutes. Add garlic, cook an additional 2 mins.

Whisk in cream and half and half, nutmeg, dijon mustard, salt, and pepper, bring to boil then reduce to simmer for 10 minutes, whisking every few minutes to make sure there is no sticking.

Fold in the chopped fresh, cook 2-3 minutes until wilted. Add in one more dash of salt and pepper. Fold in the frozen spinach, cook for 2-3 minutes. Remove pan from heat, fold in 2 cups of the grated gruyere until melted.

Pour mixture into a well-greased 9x12 baking pan. Mix together the topping ingredients in a small bowl, evenly top the spinach with the topping. Bake 20-30 minutes or until browned on top and bubbling.

The Best Dang Candied Yams On The Planet

noreply@blogger.com (Gluten Free Anna) — Mon, 25 Nov 2013 17:30:00 +0000

I am invited over to a friend's house for Thanksgiving, and while I will be making the Bacon Brocolli recipe using brussels sprouts (I gotta represent some NSNG, what what??!!), I will also be making the Best Dang Candied Yams On The Planet. These sweet potatoes are riced, spiced, whipped and sweetened to perfection with just enough coconut sugar to send you over the edge.

Put Life Into Living...while making sure I get invited back to Thanksgiving next year...

The Best Dang Candied Yams On The Planet

2.5 lbs sweet potatoes/yams
1 stick salted butter, melted
1 tablespoon real maple syrup
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup heavy cream
1/2 cup coconut sugar

Nut topping:
2 cups pecan pieces
1 egg white, beaten
1/2 cup coconut sugar
1/2 tsp salt
1/4 teaspoon cumin
1/4 teaspoon Chinese Five Spice
Pinch of cayenne

Peel the yams well, cut them into 2-3 inch chunks. Boil yams for 20-30 mins until soft when pierced with fork. Let cool. Pass through a potato ricer into a large bowl.

Preheat oven to 350 degrees. Add melted butter, maple syrup, vanilla, cinnamon, nutmeg, ground cloves, salt and pepper, blending well. Pour in heavy cream and coconut sugar and use a hand mixer to whip the cream and sugar into the potato mixture. Spread into 9x12 pan, greased with butter, foil and bake for 20 minutes while you make the nut topping.

In a medium bowl, combine pecan pieces and egg white, making sure pecan pieces are evenly coated. In a smaller bowl, whisk together the coconut sugar, salt, cumin, Chinese 5 spice, and pinch of cayenne. Pour spice mix over pecans, mix together making sure spice mix is evenly coating the pecan pieces.

Remove potatoes from oven, discard foil, pour spiced pecan mix evenly over potatoes. Place back in oven for 10 minutes or until pecans are slightly browned.

Paleo Pumpkin Pie

noreply@blogger.com (Gluten Free Anna) — Thu, 21 Nov 2013 17:30:00 +0000

Guilt free pie, can you even imagine?

This recipe has half of the amount of sugar as a traditional GF pumpkin pie, and I promise you won't miss it. Also, it is completely grain free AND uses organic coconut sugar which makes it a Paleo darling.

Thanksgiving is in a week. Be ready.

Paleo Pumpkin Pie

Crust:

2 cups almond meal

1 stick salted butter, melted

1 teaspoon coconut sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees. Combine all ingredients together, mixing well. Press into a 9 inch pie pan evenly. Bake for 20 minutes.

Filling:

1 can organic pumpkin

1 cup heavy cream, plus 1 cup for whipped topping garnish (or use coconut cream if preferred)

3 eggs

1 tsp vanilla

2 Tablespoons ground cinnamon

2 teaspoon ground ginger

1 teaspoon allspice

1/2 teaspoon ground cloves

Pinch of salt

1/2 cup organic coconut sugar

Preheat oven to 350 degrees. Make the crust above.

In a large bowl, lightly beat the eggs. Add in 1 cup of the heavy cream along with the vanilla, pumpkin, and coconut sugar and whisk together. In a small bowl, mix the cinnamon, ginger, allspice, ground cloves, and pinch of salt. Whisk spice mixture into wet ingredients.

Pour filling into crust, bake for 30-35 mins. The custard will still be jiggly in the middle, so turn the oven down to 325 and cook for a remaining 15-20 mins. Place foil around the edges of your pie if you find the crust is getting a little too done.

Top with fresh whipped cream.

Green Bean and Wild Mushroom Casserole

noreply@blogger.com (Gluten Free Anna) — Tue, 19 Nov 2013 17:15:00 +0000

Thanksgiving is imminent. Are you ready?

I am having fun coming up with NSNG versions of Thanksgiving classics in case you'd like to enjoy your big day without overboard on the sugars and grains. Or maybe you're the kind of person who can exercise restraint on Thanksgiving and Christmas, and you're looking to make an entirely NSNG Thanksgiving. I am here to help.

This Green Bean Casserole is delicious because it has fresh ingredients. I'll take this any day over processed cream of mushroom soup and gluten-laden fried onion bits. Also, this recipe has a tablespoon of vodka in it, what's not to love about that?

Wild Mushroom and Green Bean Casserole

1 lb. Green Beans, ends snapped and cut into 2 inch pieces

1 oz. Dried Wild Mushrooms, reconstituted, then chopped

1 package Cremini or Baby Bella Mushrooms, chopped

1/2 Onion minced

1 cup Chicken Broth

1/2 cup Heavy Cream

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Black Pepper

1 Tablespoon Vodka (optional)

1 Tablespoon Olive Oil for sauteeing

1/2 cup Olive Oil for cooking shallot slices

3-4 large Shallots, sliced 1/4 inch slices (Fried Shallots recipe below)

-Reconstitute dried wild mushrooms in 2 cups boiling water, bring to boil 3-4 minutes, cover, turn off heat and let stand 30 minutes. Remove wild mushrooms, reserving mushroom broth.

-Saute onions on medium high heat in large saute pan until soft (3-5 minutes). Add in chopped cremini mushrooms and onion and garlic powder until browned (5-8 minutes). Add the wild mushrooms to the saute pan, saute 5-8 minutes. Pour in vodka , cook 2-3 minutes, until alcohol burns off, add pepper.

-Ladle 2 scoops of mushroom broth (being careful to avoid the settled grit at the bottom of the reserved mushroom broth), stir into sautee pan.

-Ladle 3 scoops chicken broth. Bring to boil for 3 minutes. Add in 1/2 cup heavy cream, simmer another 3 minutes. Turn off heat, mix in green beans, season one more time with salt and pepper.

-Bake at 350 degrees for 30 minutes uncovered. Stir the contents, foil the top, bake another 25 mins. Remove from oven, add fried shallot rings to the top, refoil and cook 5 more minutes.

Fried Shallots

Slice shallots into 1/4 inch pieces and separate. Heat 1/2 inch EVOO in pan to high heat. Fry shallots 3-4 minutes, being careful not to burn. Remove shallots from oil, let drain on paper towel. Season with salt.

Basters: Not Just for Getting Pregnant

noreply@blogger.com (Gluten Free Anna) — Mon, 18 Nov 2013 17:00:00 +0000

I go through at least one baster per year. The bulbs all wind up falling off, the suction sucks (not in the good way), and I have to invest in another one before thanksgiving arrives. My favoritest thanksgiving turkeys requires regular basting, and the chickens I roast year round wind up impeccable if I've baste every 15 minutes.

This Tovolo baster looks like it's constructed differently. Sturdily. Like it might actual work and hold up for more than a year of basting fowl. At $20, it sure better.

I'm gonna order it and report back.

You can buy it here if you're so inclined: Tovolo Easy Reach Baster.

Upcoming recipes this week:
Green Bean and Wild Mushroom Casserole
Paleo Pumpking Pie

Time to get on it.

NSNG Thanksgiving Stuffing

noreply@blogger.com (Gluten Free Anna) — Fri, 15 Nov 2013 23:41:00 +0000

NSNG Low Carb Stuffing

How to make an NSNG stuffing? Seems impossible. Tried to find sprouted bread, but wasn't sure if there was gluten in it. So making a quick loaf from almond flour solved all my Thanksgiving stuffing recipe woes. This stuffing resembles the lovely texture of a cornmeal stuffing, but without the pesky insulin raising grain.

Plus this bread is a cinch to make for when you absolutely must have a slice of bread with butter but aren't in the mood to carb load.

Easy Bread
2 1/2 cups almond meal flour
1 tsp. sea salt
1/2 tsp. baking soda
3 eggs
1 tsp. apple cider vinegar

-Preheat oven to 300 degrees.
-Grease a 9X3 pan with butter.
-Mix all ingredients well.
-Press mix evenly into loaf pan.
-Bake 45-50 minutes, or until toothpick comes out clean
-Let Bread cool

Stuffing
Bread, cubed into 1/2 inch pieces
1 large onion, chopped
3 celery stalks, chopped
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. garlic powder
1-2 cups chicken broth
2 tablespoons butter for sauteing
2 tablespoons butter, melted for drizzling

-Preheat oven to 350 degrees, grease an 8x8 pan well with butter.
-Cook the onion and celery on medium high heat until very soft in the butter (about 8-10 mins).
-Blend spices together, add into onion and celery and mix well.
-Place bread, onions and celery in a bowl and fold together.
-Add in chicken broth a 1/2 a half cup at a time until you reach your desired consistency of stuffing.
-Fluff with fork, pour into 8X8 pan, drizzle on remaining melted butter, bake 20-30 minutes at 350 degrees.

Roasted Brussels Sprouts, Leeks & Apple

noreply@blogger.com (Gluten Free Anna) — Thu, 07 Nov 2013 17:15:00 +0000

I have been saving up all my recipes for my impending cookbook and neglecting this blog. "I need to get my shit together," I've said to myself 400 times a day since my last blog post in April. I have about 100 cookbook recipes that are sugar free and grain free, but I'm still not ready for the publisher yet.

So it's time to start posting again until this cookbook is ready.

This veggie dish is so delightful and filling, you can serve it as a main course. And if you use coconut milk instead of heavy cream, voila, it's vegan. This also makes a great NSNG side dish for your Thanksgiving extravaganza.

Speaking of, I will post some Thanksgiving inspired recipes soon...some of them might even have some sugar in them...

Roasted Brussels Sprouts, Leeks & Apple

1 bag of brussels sprouts (about 25 sprouts), quartered

1 green apple, peeled, cored, and chopped into chunks

2 leeks, white and pale green parts only, rinsed well, chopped into a 1/4” dice

1 cup heavy cream (or 1 can of full fat coconut milk)

Salt and pepper to taste

1. Preheat oven to 400 degrees. Combine brussels sprouts, apple, and leeks into a large bowl to mix.

2. Spread mixture into a 9x12 casserole dish, and pour over heavy cream. (or coconut milk). Mix around to coat contents with the heavy cream.

3. Bake in oven for 40 minutes, stirring once to prevent burning the edges of the brussels sprouts.

Coconut Flour Orange Popovers

noreply@blogger.com (Gluten Free Anna) — Tue, 09 Apr 2013 16:30:00 +0000

All this No Sugar No Grains way of eating makes a girl miss the simple joy of a baked good. I redid an old recipe to make it qualify for NSNG, but also give you the feeling of indulging on a buttery, hot breakfast treat.

Coconut Flour Orange Popovers

4 large eggs

2 teaspoons finely grated orange zest (please tell me you've bought the Microplane)

1 can of full fat coconut milk (usually 12-13 oz size)

4 tablespoons butter, melted

1/2 cup coconut flour

1/2 teaspoon baking powder

1/4 rounded teaspoon Xanthan gum

3-5 tablespoons of water (optional)

Preheat oven to 425 degrees. In a large bowl, whisk the eggs, coconut milk, and orange zest. The coconut milk will come out of the can a little chunky. Don’t be alarmed—just keep whisking until smooth. Whisk in 3 tablespoons of the melted butter. In another bowl, whisk the coconut flour, xanthan gum, baking powder and salt until evenly blended. Whisk the wet ingredients into the dry ingredients until only small lumps remain. Add in water to batter 1 tablespoon at a time to moisten as needed.

Brush the cups of a muffin pan with the remaining 1 tablespoon of melted butter. Heat the pan in the oven for 5 minutes so the butter turns a nutty brown (love it). Fill the muffin cups half to almost full with batter. Bake popovers for 30-35 minutes, until risen and browned. Serve with butter and eat straightaway!

Albondigas Kale Soup

noreply@blogger.com (Gluten Free Anna) — Wed, 06 Feb 2013 17:30:00 +0000

I am experimenting with substituting almond meal for breading. It's an experiment that is paying off in some delicious food.

Albondigas soup is the ultimate comfort food out here in Los Angeles. Bumble Ward, aka Miss Whistle, aka the owner of Lucy's darling Fred, has a most beautiful and inspiring blog. When she posted this recipe, I felt a stirring deep within to make a gluten free/no sugar no grains version.

We ate the soup so quickly, I forgot to photograph it. I will make it again and take a proper picture. Until then, take a gander at Miss Whistle's post, and you will see a glorious pic of this glorious soup.

Winter comfort and inspiration all rolled into one yummy meatball (soup).

Albondigas Kale Soup

Meatballs

1 lb. 80/20 ground beef (I use ground sirloin)
1/3 cup almond meal
1 egg, beaten
1 tablespoon fresh mint, minced
1 teaspoon salt
Pinch of cumin

Soup

1 tablespoon olive oil or grapeseed oil
1/2 onion, finely chopped
2 garlic cloves, minced
2 boxes of chicken stock (or 8 cups of homemade stock if you have it on hand)
2 GF chicken bullion cubes
1 can of tomatoes, chopped (reserve juices)
4-6 baby carrots, sliced
2 cups loosely chopped kale
Salt & Pepper for seasoning

1. Place all meatball ingredients in a large bowl and combine evenly with your hands. Form into meatballs, about 1" to 1 1/2" in diameter.

2. In a Le Creuset or dutch oven, sautee the onions in the oil until soft. Add the garlic and continue sauteeing an additional 3-5 minutes. Add the chicken stock and bullion cubes and bring to a boil, making sure the bullion cubes dissolve thoroughly. Place meatballs in the stock and bring to a boil again. Skim the foam off the top of the soup occasionally.

3. Reduce the heat to medium-low, add in the tomatoes and reserved juices. Cover and simmer for 20 minutes.

4. Add in the kale and carrots, cover, and simmer for another 20-30 minutes, seasoning with salt & pepper if necessary.

Bacon Broccoli

noreply@blogger.com (Gluten Free Anna) — Mon, 21 Jan 2013 17:45:00 +0000

This is my new favorite side dish. I suggest doubling it so you have enough as everyone finishes this dish first and goes for seconds. Dairy-free if you leave off the dusting of parmesan at the end.

Bacon Broccoli

1 bundle of broccoli crowns, cut into smaller florets (or buy bag of pre-cut broccoli florets)
3-4 slices of bacon, sliced into 1/2" pieces
2 Tablespoons raw pine nuts
1 teaspoon garlic salt
2 Tablespoons olive oil
Pepper & fresh parmesan for seasoning at the end (optional)

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy clean up.

In a bowl combine broccoli florets, pine nuts, and bacon pieces, adding in garlic salt evenly. Pour over with olive oil and combine with hands to make sure all the broccoli gets some olive oil.

Pour broccoli mixture onto baking sheet and spread out evenly as the bacon will have a tendency to stick together.

Bake for 40 minutes until broccoli looks roasted and bacon is cooked crispy, removing broccoli from oven to stir and flip every 10 minutes (or else you will burn the dish).

Season with optional pepper and a dash of freshly grated parmesan.

Cheesy Zucchini Casserole

noreply@blogger.com (Gluten Free Anna) — Mon, 17 Dec 2012 23:15:00 +0000

I shoulda doubled the recipe as we finished the entire tray in one evening. Low-carb comfort food at its best. Hope you all agree.

Cheesy Zucchini Casserole

1 tablespoon butter
1 tablespoon olive oil
1-2 shallots chopped
1 red pepper chopped
pinch garlic salt
pinch dried oregano

3-4 zucchinis, sliced into disks (I use a mandoline slicer)
1/3 cup full fat ricotta
8 oz (2 cups) grated colby jack cheese
1/4 cup whipping cream
butter to grease the pan
Salt & Pepper

Preheat oven to 350.

Heat up olive oil and butter in non-stick fry pan at medium-high heat. Throw in shallots and cook 3-5 minutes until they start to caramelize. Add in red pepper and the pinch of garlic salt and oregano. Cook a few more minutes until shallots are caramelized and the red peppers are soft. Remove from heat and set aside.

Grease a 9 x 12 pan with butter. Place zucchini disks, one layer at a time, spreading them apart fairly evenly like you would do with scalloped potatoes. Salt and Pepper each new layer of zucchini. On the first layer of zucchini, spread out the ricotta cheese. On the second layer, sprinkle a handful of the grated cheese. On the third layer, evenly pour the whipping cream, and on the fourth layer spread out the shallot and pepper mixture. Top with remainder of grated cheese.

Bake 30 minutes at 350 degrees, or until the top is slight browned and bubbly.

Almond Meal Onion Rings

noreply@blogger.com (Gluten Free Anna) — Thu, 13 Dec 2012 17:30:00 +0000

When is the last time you had a bonafide onion ring? For me, it's been at least 11 years (since being diagnosed with celiac). Make these simple onion rings with a sweet onion and some Bob's Red Mill Flour Almond Meal, which is made from raw almonds to keep the carb count way lower than traditional gluten free flours.

I top my pork chops with these onion rings, and every one is tricked into thinkin' they're eating something decadent. This "No Sugar No Grains" thing is starting to get easier, people. Try it with me!

Almond Meal Onion Rings

2 sweet onions, sliced into 1/2 inch rings and separated
2 eggs, beaten in a bowl
1/2-1 cup almond meal
Salt & Pepper
olive oil or grapeseed oil (grapeseed can really handle the high heat of frying)

Dredge onions in the egg wash, then coat with almond meal. The almond meal might go on pretty chunky, just roll with it.

Heat 1/4 inch of oil in a non-stick pan to high heat. The pan is hot enough when you throw a crumb in the oil, it will sizzle. Fry up onion rings in batches, setting on paper towels to drain, season with salt & pepper.

Low Carb Shepherd's Pie with Cauliflower Mash

noreply@blogger.com (Gluten Free Anna) — Mon, 10 Dec 2012 17:30:00 +0000

Take this Turkey Mince Shepherd's Pie, replace the mince with beef and/or pork if you choose, and make a cauliflower mash in place of the potatoes. You won't miss those potatoes, friends. This I do solemnly swear. This is guilt free comfort food.

This is the grater I use for the carrots and parmesan in this recipe: Microplane Gourmet Series Hand Graters

Low Carb Shepherd's Pie with Cauliflower Mash

1 head of cauliflower cut into chunks
1/4 cup heavy cream
1/4 cup cream cheese

olive oil
1 pk of fresh mushrooms, chopped (I use cremini mushrooms from trader joe's)
1 finely chopped brown, yellow, or vidalia onion6-8 baby carrots, shredded
1 pound ground beef
1 pound ground pork1 tablespoon fresh parsley, chopped
1/4 teaspoon onion salt
1/4 teaspoon garlic salt1/4 teaspoon dried thyme1/4 teaspoon dried oregano1-2 garlic cloves, minced1 teaspoon or a cube of Gluten Free chicken buillon, smashed into powder
1/2 cup grated fresh parmesansalt and pepper to taste

Preheat oven to 350 degrees.
Saute mushrooms in 1 tablespoon of olive oil, until nice and browned. Set aside.

Saute onion in olive oil until soft, about 8 minutes. Add in carrot, garlic, parsley, onion salt, garlic salt, thyme and oregano, and saute another 5-10 minutes until soft. Set aside with mushrooms.

Saute ground beef and pork, stirring meat until it is minced and cooked through. Drain and put back into the pan. Add in the chicken bouillon and mix evenly. Add in mushrooms and onion mixture and mix evenly. Season with salt and pepper to taste if necessary.

Meanwhile, boil the cauliflower in a large pot of water for 8-11 minutes, until tender when pierced with a fork. Drain well, press as dry as possible with paper towels. In a blender or food processor, place cauliflower, cream cheese, and heavy cream. Process into the consistency of mashed potatoes, adding more liquid if necessary.

Transfer the mince meat into a deep casserole dish. Spread cauliflower mash over the meat and top with thin coat of freshly grated parmesan.

Bake for 30-40 minutes, or until parmesan is lightly golden on top.

Fruit Wrapped in Prosciutto

noreply@blogger.com (Gluten Free Anna) — Wed, 14 Nov 2012 15:48:00 +0000

It's the holidays. People will be dropping by. They will require cocktails. They will require food to go with said cocktails.

Keep a package of nice prosciutto on hand, wrap it around any fruit you have on hand (peeled, please), and fry it up in a hot pan. Your guests will think you are a sweet-savory wizard.

Above I used end of season peaches. I've also used melon, oranges, apples, grapefruit, and plums.

Bring on the holiday rush! I am ready.