Author Archives: naturallyelizabeth

Apple Raspberry Crisp

15 Wednesday Apr 2020

Posted by in Egg Free, Nut Free, Other, Soy Free, Vegetarian

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organic apple raspberry crisp

organic apple raspberry crisp

A lot of people are very picky about which apples they bake with. I am not. I use whatever is on the counter which is a variety of what my kids like and what is on sale. I will vary what I put into apple recipes based on what’s in the house.

Adapted from here.

Apple Raspberry Crisp

Ingredients

Filling

  • 1/2 cup packed organic light brown sugar
  • 2 tablespoons organic cornstarch
  • 5 medium organic apples (about 6 cups), peeled, cored and thinly sliced ( I used 2 Granny Smith, 2 Honeycrisp, and 1 Gala for the pictured crisp)
  • 6 oz fresh organic raspberries

Topping

  • 1/2 cup packed organic light brown sugar
  • 1/2 cup organic old-fashioned rolled oats
  • 1/2 cup organic all-purpose flour
  • 1 1/2 teaspoons organic ground cinnamon
  • 1/4 teaspoon sea salt
  • 6 tablespoons organic unsalted butter, softened

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch or 8×8 inch square baking dish with the oil of your choice. (I use organic canola or organic sunflower oil.)
  2. In a large bowl, mix sliced apples and raspberries with 1/2 a cup of brown sugar and cornstarch. It will not be completely evenly coated, and that’s ok. Spoon into the prepared baking dish. In the bowl, now mix together the other 1/2 cup of brown sugar, oats, flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
  3. Put the baking dish on a cookie sheet in case it bubbles over. Bake in preheated oven for 45 to 55 minutes, or until topping is lightly browned and apples are soft. Serve warm.

©2020 NaturallyElizabeth.com

 

Carne Guisada (Mexican Beef Stew)

10 Friday Apr 2020

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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Carne Guisada

Carne Guisada with white rice

Ingredients

1 pound organic or grass-fed beef stew meat in bite-sized pieces
2 tablespoons organic cornstarch
2 tablespoons organic olive oil or oil of your choice
1 small onion, diced
4 cloves organic garlic, minced
2 organic jalapeno peppers, minced (or only 1 if you are a Yankee who doesn’t like it hot!)
1.5 cups organic beef broth (I use Pacific or Imagine brand)
1/2 cup organic enchilada sauce or salsa
1 teaspoon organic chili powder
1/2 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Coat meat pieces with cornstarch, then brown in olive oil in an ovenproof Dutch oven. You’re not fully cooking the meat but are just putting a little color on it.
  3. Add onion, garlic, jalapeño, beef stock, enchilada sauce, salt and chili powder; warm on the stove just until you can see steam coming off of the top of it.
  4. Cover the Dutch oven and place in the preheated oven, baking for about 2 hours, until meat is extremely tender. The sauce will thicken quite a bit as it cooks, too.
  5. Serve with rice, veggies, or with gluten-free tortillas.

©2020 NaturallyElizabeth.com

Mardi Gras Muffins

18 Tuesday Feb 2020

Posted by in Cakes, Dairy Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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Banana White Chocolate Chip Muffins on a blue Fiestaware plate

Banana White Chocolate Chip Muffins

At one point, my daughter sent me a recipe, swearing they were the best pancakes ever. I had every intention of making them for Mardi Gras this year, but bronchitis has me worn down. It’s far easier to make muffins than pancakes because I don’t have to stand over the stove, so I converted the recipe to muffins for my son to enjoy.

Of course, after doing this, I figured out that Mardi Gras isn’t until next week. Doh!

Banana White Chocolate Chip Muffins

1 cup organic light brown sugar
2 cups organic white or whole wheat flour
½ teaspoon sea salt
4 teaspoons baking powder
4 teaspoons organic cinnamon

1 cup organic vanilla coconut milk (or milk substitute of your choice)*
2 large organic eggs
1 Tablespoon organic vanilla extract

1.5 cups organic white chocolate chips (contain dairy)**
2 large or 3 small ripe organic bananas, mashed

Directions:

Preheat oven to 350F. Line about 21 muffin tins with liners or grease.

Mix together the sugar, flour, sea salt, baking powder, and cinnamon. In a separate bowl, mix “milk”, eggs, and vanilla. In a third bowl, mash bananas and mix chocolate chips. Add the wet ingredients to the dry ingredients and mix. Stir in banana and chocolate chip mixture.

Scoop muffin mix 2/3 full into tins. Bake at 350 for 20-24 minutes. Cool and eat.

*To make this recipe nut free, use rice milk, oat milk, or soy milk.

**To make this recipe dairy free, use dairy free dark chocolate chips.

©2020 NaturallyElizabeth.com

Banana White Chocolate Chip Muffins

Banana White Chocolate Chip Muffins

Chicken with Pesto Parmesan Cream Sauce

14 Friday Feb 2020

Posted by in Egg Free, Gluten Free, Main Dishes, Soy Free

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organic chicken with pesto parmesan cream sauce

organic chicken with pesto parmesan cream sauce served on a bed of spiralized zucchini noodles

Chicken with Pesto Parmesan Cream Sauce

4 slices nitrate free bacon

2 large organic chicken breasts (about 1.5 lbs)

Sauce
1 cup organic cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup organic grated parmesan cheese
1 tablespoon organic corn starch
4 tablespoons organic pesto

salt to taste

In a small mixing bowl, mix all of the sauce ingredients and set aside.

Trim chicken breasts and split in half length-wise to make them thinner and resulting in four pieces of chicken.

In a 12″ frying pan, cook the bacon and set aside on a paper towel to absorb extra grease. Leave a bit of the grease in the bottom of the pan. Crumble the bacon once cool.

Once the bacon is cooling, put the chicken breasts in the frying pan and cook over medium heat, about 5 minutes on each side until done.

Remove the chicken breasts from heat and set on a paper towel on a plate.

In the same frying pan, add in the mixed sauce ingredients. Cook for a few minutes over medium heat until the sauce has thickened. Add additional salt to taste. Remove from heat.

On individual plates, place the chicken breast over a bed of vegetables or (gluten free) pasta of your choice. Add the chicken breast, top with sauce, and sprinkle with bacon bits. Serve warm.

Serves 4.

©2020 NaturallyElizabeth.com

Ham, Bean and Chard Soup

22 Friday Nov 2019

Posted by in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free

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I’m currently eating a very low nightshade diet to help reduce inflammation. Fortunately or unfortunately, it seems to be helping a lot. When I try to eat peppers, my pain levels go up rapidly. Tomatoes don’t seem to bother me as much, and eggplant is easy to avoid. So I’m having to redo a lot of my recipes to try to reduce nightshades and still retain taste because I generally depend highly on peppers for flavor. This is tonight’s successful and delicious effort.

**

Ham, Bean and Chard Soup Recipe GFDF

Ham, Bean and Chard Soup

Ham, Bean and Chard Soup

2 cups diced all-natural ham
2 cans (14 ounce) Great Northern organic beans (or other beans of your choice), drained
1 medium yellow or white organic onion, diced
2 medium organic carrots, sliced very thin
4 cloves organic garlic, minced
1 bunch organic chard, stems sliced thinly and leaves shredded in bite size pieces
4 cups (1 box) organic low sodium chicken broth (I used Pacific brand)
3 teaspoons organic dried thyme
2 teaspoons organic dried mustard (not prepared mustard)
2 teaspoons organic ground black pepper
2 teaspoons sea salt
several tablespoons organic olive oil (or other cooking oil of your choice)

In a soup pot, pour in a few tablespoons of olive oil. Saute onion, chard stems, and carrots over medium heat until onions are almost fully translucent. Add garlic. Saute for another few minutes. Add broth, ham, beans, thyme, mustard, black pepper, and sea salt. Cook until all has warmed through, broth is bubbling and carrots are fully cooked. Add chard leaves to the pot and stir until they have wilted. Remove from heat and serve.

©2019 NaturallyElizabeth.com

Crockpot Italian Meatloaf

17 Friday May 2019

Posted by in Crockpot, Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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photo of crockpot Italian meatloaf

crockpot Italian meatloaf

This recipe is very forgiving in terms of allergens. You can omit or substitute several things and still have it come out incredibly well. Possible adaptions are listed below in the ingredients list.

Please note that my crockpot is from 1994, so it doesn’t cook as fast as more modern ones. You may need to shorten the cooking times to work with your crockpot.

Crockpot Italian Meatloaf

  • 2 pounds extra lean organic or grass-fed beef
  • 1.5 cups bread or cracker crumbs (use gluten free crumbs for a GF recipe)
  • 1 organic egg (omit for egg free option)
  • 3/4 cup organic pasta sauce of your choice
  • 2 tablespoons organic minced dried onion
  • 1 teaspoon organic garlic powder
  • 1.5 teaspoons sea salt
  • 1 teaspoon organic ground black pepper
  • 1 teaspoon organic Italian seasoning
  • another 3/4 cup organic pasta sauce
  • 3 slices or 3 ounces (give or take) organic mozzarella or 3/4 cup organic parmesan cheese (omit for dairy free option)

In a large bowl, mix together all of the ingredients except the last two. Using your hands is easiest. Form the mixture into a large ball and then place in the bottom of the crockpot. Gently flatten the ball to the bottom of the crockpot though not all the way to the edges of the pot; do not tightly compact the loaf. Spread the remaining 3/4 cup organic pasta over the top. Put the lid on the crockpot.

Plug in and turn on. Cook for 2.5-3 hours on high or 5-6 hours on low.

About 15 minutes (high) or 30 minute (low) before being done, sprinkle the cheese (if using) across the top of the meatloaf. Cover again and let finish cooking.

To serve, cut into wedges. Tastes great when served with leafy greens, a salad, or steamed broccoli.

©2019 NaturallyElizabeth.com

GFDF Peach Cupcakes

11 Saturday May 2019

Posted by in Cakes, Dairy Free, Gluten Free, Soy Free, Sweet Breads, Vegetarian

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These are somewhere in between a cupcake and a muffin. The original recipe had a frosting on them, but they really don’t need it. Pictures of the gluten version are found here.

Gluten Free Dairy Free Peach Cupcakes

Adapted from Martha Stewart

Ingredients

  • 2/3 c organic tapioca starch
  • 2/3 c sorghum flour
  • 2/3 c almond flour
  • ½ c organic white rice flour
  • 1 t xanthan gum
  • 2 t baking powder
  • ½ t sea salt
  • 1/2 c organic rice milk
  • 1 T organic pure vanilla extract
  • ¾ c organic palm shortening
  • 1.5 c organic evaporated cane juice (sugar)
  • 4 large organic eggs
  • 4 medium-large organic peaches, peeled, pitted, and finely chopped (~2 cups) (nectarines, plums, apricots, or any stone fruit will work)

Directions

  1. Preheat oven to 350 degrees.  Mix together all of the dry ingredients (tapioca starch, sorghum flour, almond flour, white rice flour, xanthan gum, baking powder, sea salt).  Set aside.
  2. Stir vanilla extract into the rice milk in a liquid measuring cup.
  3. In another bowl, beat palm shortening and evaporated cane juice with a mixer on medium speed.  Add eggs, one at a time. Beat in flour mixture in three additions, alternating twice with milk mixture.
  4. Line a standard muffin tin with baking cups. This recipe will not work right without the baking cups! Fill each with 3 layers: 1 tablespoon batter, 1 tablespoon chopped peaches, and an additional 1 tablespoon batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Makes about 18-20 cupcakes.

Dairy Free Peach Cupcakes

11 Saturday May 2019

Posted by in Cakes, Dairy Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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a freshly baked dairy free peach cupcake

a freshly baked dairy free peach cupcake

These are somewhere in between a muffin and a cupcake. The original recipe had a frosting on them, but they really don’t need it.

Adapted from Martha Stewart

Ingredients

  • 2.5 cups organic all purpose flour
  • 2 t baking powder
  • ½ t sea salt
  • 2/3 c organic rice milk
  • 2 t organic pure vanilla extract
  • ¾ c organic palm shortening
  • 1.5 c organic evaporated cane juice
  • 4 large organic eggs
  • 4 medium-large organic peaches, peeled, pitted, and finely chopped (~1.5 cups) (nectarines, plums, apricots, or any stone fruit will work)

Directions

  1. Preheat oven to 350 degrees.  Mix together all of the dry ingredients (flour, baking powder, sea salt).  Set aside.
  2. Stir vanilla extract into the rice milk in a liquid measuring cup.
  3. In another bowl, beat palm shortening and evaporated cane juice with a mixer on medium speed.  Add eggs, one at a time. Beat in flour mixture in three additions, alternating twice with milk mixture.
  4. Line a standard muffin tin with baking cups. This recipe will not work right without paper baking cups! Fill each with 3 layers: 1 tablespoon batter, 1 tablespoon chopped peaches, and an additional 1 tablespoon batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Makes about 18-20 cupcakes.

picture of dairy free peach cupcakes

dairy free peach cupcakes

Gluten Free Meatballs

09 Wednesday Jan 2019

Posted by in Dairy Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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Gluten Free MeatballsMy father mentioned to me that my extended family was having homemade meatballs and spaghetti for Christmas Eve dinner a few weeks ago. I immediately started craving spaghetti and meatballs. I wanted a baked recipe so I found this one and adapted to work with my food sensitivities. We’ve now made it several times, and it’s delicious. My kids who eat gluten can’t tell these meatballs are gluten-free.

To make this recipe dairy free, omit the parmesan cheese. To make this recipe soy free, omit the Worcestershire sauce.

Gluten Free Meatballs

  • 2 pounds lean organic ground beef (I use 90 or 95%)
  • 1/2 cup organic parmesan cheese, grated (omit for dairy free option)
  • 1 box (4.5 oz) gluten free cracked black pepper crackers (I used Simple Mills brand)
  • 1 teaspoon dried organic garlic powder
  • 4 teaspoons dried organic Italian seasoning
  • 2 teaspoons sea salt
  • 1 teaspoon crushed organic red pepper flakes
  • 4 tablespoons gluten free organic Worcestershire sauce (I used Wa Ja Shan brand) (omit for soy free option)
  • 2 large organic eggs
  • olive oil for pans

Instructions

Preheat oven to 400 degrees. Oil two 9 x 13 pans with olive oil.
In a food processor using an S blade, crush and combine crackers with parmesan cheese and seasonings.
Whisk eggs together in a small bowl.
Combine all ingredients in a large mixing bowl. Mix thoroughly until ingredients are evenly distributed.
Shape into 1.5 inch balls. Making sure they are all about the same size for even cooking.
Bake for 30-35 minutes. For extra crispiness, add another 10 minutes.
Serve with the pasta sauce of your choice and gluten free pasta, or you can use pasta sauce and gluten free buns for meatball sandwiches.
©2019 NaturallyElizabeth.com

Something Soured the Apple of my Eye Pie

05 Saturday Jan 2019

Posted by in Egg Free, Pies, Soy Free, Vegetarian

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Something Soured the Apple of My Eye Pie by NaturallyElizabeth.comI recently entered a pie baking contest to win tickets to see Waitress. I won second place. Pies were supposed to have a theme that related to the musical. Here is the spiel I gave about my pie:

I have walked a very different path in life than Jenna, but I very much relate to her use of baking to help her process her emotional issues. I was previously homebound with major health issues for six years, and baking was one of the ways I released stress on my good health days. I tend to bake using seasonal ingredients because they are more flavorful and affordable. Since we are in apple season, I immediately thought of one of my favorite pies that I have created which is a variation on a French crumb apple pie. However, I wanted to do something more with the recipe to fit with the theme of this contest. I was thinking about phrases with “apple” in them, and the phrase “apple of my eye” popped into my head. Like Jenna, many of us have had loves whom we thought were the apple of our eye. We believed that they were amazing and perfect, and then the relationship goes sour. Fortunately not all of us go through the abuse that Jenna went through with Earl after her relationship went bad once she had married him. That made me think of what I could add to the pie to make it more sour. Since it’s also cranberry season, I decided to turn it into a cranberry apple pie and name it the, “Something Soured the Apple of My Eye Pie.”

This can be easily made gluten free by substituting the gluten free flour mixture of your choice in place of the all-purpose flour. It can be made vegan and dairy free by substituting coconut oil, shortening or margarine for the butter.

Something Soured the Apple of My Eye Pie by NaturallyElizabeth.com

Something Soured the Apple of my Eye Pie

Makes one 10” pie

Crust
1.5 c organic all-purpose flour
1/2 t sea salt
1/2 c organic unsalted butter, softened to room temperature
1/4-1/2 cup cold water
Extra flour for rolling out crust

Filling
6 cups of peeled, cored, and thinly sliced organic apples (about 6 large apples or 9 small). I used equal amounts of Granny Smith, Gala, and Fuji.
12 oz (one bag) organic cranberries, fresh or frozen (defrosted and drained), chopped coarsely
1/2 c organic light brown sugar, packed
1/3 c organic cornstarch
1/2 t sea salt
1 t organic cinnamon
1 t organic nutmeg

Crumb Topping
1 c organic all-purpose flour
1/2 c organic light brown sugar, packed
1/2 c (one stick) organic unsalted butter, softened to room temperature
1 c organic shredded coconut

Directions

Prepare the apples and cranberries. Add the rest of the filling ingredients to the fruit in an oven-proof bowl and mix well. Place in the oven at 425F while it preheats to get the fruit softening a bit.

Mix together the dry ingredients for the crust. Cut the butter in with a fork. Add water until the dough is moistened enough to stay together but isn’t goopy. Roll the dough out and put in a 10” pie pan, crimping the edges. Set aside.

Mix together all of the ingredients for the crumb topping. I find it easiest to mix with my hands. It will be a bit on the dry side. Set aside.

Pull the filling out of the oven. Being careful of the hot bowl, pour the filling into the pie crust. Top with the crumb topping.

Place the pie on a cookie sheet (to help with any spillovers) and cover with foil. Bake at 425F for about 40-50 minutes. Remove the foil and bake for another 10 minutes to brown the crumb topping. If the fruit juices are not bubbling up on the sides at this point, re-cover with foil and put it back in the oven in 5 minute increments until it is bubbling and juicy.

©2019 NaturallyElizabeth.com