Tag Archives: egg free

Creamy Cauliflower Soup with Ginger and Turmeric (GFDF)

19 Monday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Side Dishes, Soups, Vegan, Vegetarian

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Cauliflower soup in a clear bowl with a spoon

3 stalks of organic celery, sliced thin (2-3 mm)
2 small organic carrots, sliced thin (2 mm)
1 large organic white or yellow onion, roughly diced
2 T organic cooking oil of your choice
1 head of organic cauliflower, roughly chopped
5 cloves of organic garlic, roughly chopped
1 T fresh organic ginger, finely chopped or grated
1 T organic dried turmeric
½ T organic ground black pepper (or less if you prefer it milder)
1 t sea salt
1 32 oz carton low sodium organic chicken or veggie broth (use veggie for vegan/vegetarian option)
1 can full fat organic coconut milk
½ cup fresh organic cilantro, chopped (optional)

Sautee the celery, carrots, and onion in cooking oil until partially cooked. Add in the cauliflower, garlic, ginger, turmeric, black pepper, and sea salt. Pour in broth and cover with a vented lid. Cook until the cauliflower is easily sliced with a stirring spoon. Add in the coconut milk. Using an immersion blender, puree the soup until smooth. Serve with cilantro if desired.

Creamy Cajun Veggie Pasta (Gluten Free, Vegan, Organic)

04 Sunday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Side Dishes, Soy Free, Vegan, Vegetarian

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creamy cajun veggie pasta close up with penne pasta, red peppers, zucchini, asparagus, mushrooms, and green onions

This recipe can easily be halved; I was making a huge batch for a potluck. It also works really well with a bundle of kale instead of zucchini or asparagus if you prefer; add the kale with the second batch of veggies.

Organic olive oil
1 large organic zucchini, quartered lengthwise and sliced into ¼” pieces
1 pound organic asparagus, chopped into small pieces with stalks and tops separated
2 organic bell peppers (red, yellow, green, orange- whatever the store has)
1 8 oz package fresh organic white mushrooms (or others of your choice)
6 organic green onions, chopped into small pieces
1 13.5 oz can organic full fat coconut milk
2to 3 T organic cajun seasoning (depending how spicy you like it)
1 t organic garlic powder
1 t organic black pepper
Sea salt to taste (about 2 t for me)

1 12-16 ounce package organic gluten free pasta of your choice

In a large pot, cook the package of pasta and drain. Set aside.

In a very large frying pan, saute the zucchini, the stalks of the asparagus and the bell peppers until mostly cooked in olive oil. Add in the tops of the asparagus, the green onions, and the mushrooms. Continue to saute until mushrooms are cooked. Add in the coconut milk and seasonings. Allow to simmer for a few minutes. Add in the pasta and stir well. Serve.

Cherry Crumble (gluten free, vegan, mostly organic)

04 Sunday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Pies, Soy Free, Vegan, Vegetarian

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Cherry crumble in a glass pie pan

3-4 cups organic cherries, fresh (or any fruit you’d like) (if frozen, defrosted and juices drained) 
1/4 cup organic cornstarch
1/4-1/2 cup organic brown sugar (depending on sweetness of cherries)

1 tsp organic vanilla extract
2 tsp organic cinnamon
2/3 cup Bob’s Red Mill 1-for-1 gluten free flour (or your favorite gf flour mixture)
2/3 cup organic pecans, chopped into small pieces (I used my Cuisinart)
2/3 cup organic gluten free oats
2/3 cup organic dark brown sugar
1/2 t organic nutmeg
5 T organic coconut oil, preferably solid
1/2 t sea salt

Preheat oven to 350F.

Mix together the cherries, cornstarch, and brown sugar and put in a 9” pie tin. In the mixing bowl, mix together the rest of the ingredients, using your fingers to knead in the coconut oil if solid. Put on top of the pie filling mixture in the pie tin. 

Bake for 60 minutes at 350F or until crumble is golden and cherry juices are bubbling. Cover with foil if it begins browning too quickly before the cherries are cooked.

Allow to cool before serving. Tastes better slightly warm.

Asparagus and Red Potato Salad (GF, DF)

02 Friday May 2025

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Vegetarian Option of Asparagus and Red Potato Salad
Vegetarian Option of Asparagus and Red Potato Salad

½ cup organic canola or other neutral oil
¼ cup organic red wine vinegar
¼ c organic minced green onion
2 T organic fresh dill weed, minced (do not use dried)
1 T organic Dijon mustard
Salt to taste
Organic Pepper to taste

2 pounds organic red potatoes, unpeeled, cooked until tender, cooled, and sliced/diced
1 lb fresh (or frozen) organic asparagus, lightly steamed and sliced into bite sized pieces
4 hard boiled organic eggs, diced (optional, omit for vegan option)
6 slices of organic bacon, crumbled (optional, omit for vegan and vegetarian options)

Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or jar and mix well. Toss gently with potatoes and asparagus in a large bowl. Cover and refrigerate at least 6 hours or overnight.  Add eggs and bacon before serving if desired.

Tastes great warm, too!

Yield: 6+ servings.

Cream of Asparagus Soup (GF, DF and Vegan Options)

25 Friday Apr 2025

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Creamy green asparagus soup served in a purple bowl with a spoon.

Cream of Asparagus Soup

1 white or yellow organic onion, diced
1 bunch of organic rainbow chard, stems and leaves separated and chopped (can also use kale)
2 organic carrots, thinly sliced
4 cloves organic garlic, minced
½ organic poblano pepper, chopped (or substitute 1T organic dried tarragon for a non-spicy version)
2 bunches of organic asparagus, chopped into pieces
4 c organic chicken (or veggie) broth
2 c or so water
2t sea salt
2t organic black pepper
1 c organic heavy cream (or substitute one can of full fat organic coconut milk and use less water for a vegan, dairy free option)

Saute the onion, chard stems and carrots in vegetable oil of your choice.  When the onions are partially cooked, add the garlic and poblano pepper.  Continue sautéing until the onions are close to done.    Add in the asparagus, broth, water, salt and black pepper.  If needed, add a bit more water to just cover all the veggies.  Bring to a boil and reduce to medium heat.  Continue to cook uncovered until the asparagus is soft heading towards mushy.  Add in the chard leaves.  Turn off the heat and allow the chard to cook in the cooling soup.  After the chard is cooked and the soup is cooled a bit, Add the cream, and then puree with an immersion blender.  Makes about 12 cups.

GFDF Chicken and Wild Rice “Chowder”

03 Thursday Feb 2022

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

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This has been a favorite for my family since 2008. It’s a great mild meal to serve on a cold day, especially if you have freshly baked warm bread to go with it.

My children HATE peas and rebel if I add them to the recipe, but I enjoy them. Either way, it’s a great meal.

a close up of the chicken, carrots, celery, onions, wild rice, and thickened broth in the cooked dish

Chicken and Wild Rice Chowder

2 tablespoon organic canola or olive oil
1/4 cup organic cornstarch
1-32 oz. box low sodium organic chicken broth
1 lb cooked cubed organic chicken breasts (or thighs if you prefer)
1/2 cup dry wild rice (about 1 cup cooked
4 medium very thinly sliced fresh carrots (about 2 cups)
1 small onion, thinly sliced (about 3/4 cup)
1 stalk celery, thinly sliced (about 1/2 cup)
1/4 teaspoon organic black pepper
2 teaspoons sea salt
1 cup frozen peas (optional)

Start wild rice cooking according to directions on package in a small pot. This often takes longer than the rest of the prep, so starting it 15-30 minutes in advance isn’t a bad idea.

If you need to cook the chicken, also do that now. I bake my chicken breasts at 400 degrees for 25 minutes in a glass pan.

Prep the carrots, onion, and celery. I slice the carrots in the food processor with a 4 mm blade. The celery can also go through the food processor, but the onion must be diced by hand. Saute the veggies on medium heat in a large soup pot on the stove using the oil to prevent sticking. Stir periodically to prevent over-browning. While veggies are cooking, cube the chicken. Once the onions are clear and the celery and carrots are almost completely cooked, add the chicken, the cooked wild rice, salt, pepper, and all but 1/2 cup of the broth to the pot. Simmer until everything is warmed through and vegetables are all soft.

In a small bowl or cup, mix the 1/2 cup of broth and 1/4 cup cornstarch. Slowly stir into the chicken mixture. Stir frequently while cooking for a few minutes until the mixture has thickened sufficiently. Remove from heat. If you are using frozen peas, stir in now. Serve.

©2022 NaturallyElizabeth.com

Grandma’s Green Beans

22 Wednesday Apr 2020

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

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Growing up, my paternal grandmother often made a particular green bean recipe for dinners at her house, usually served with meatloaf or roast beef. I always loved them and couldn’t get enough of them. When I was old enough to be out on my own, I asked her for the recipe. She told me it was just hot German potato salad made with green beans instead of potatoes. She often would use artificial sweetener for the sugar which doesn’t happen at my house, and she always used canned green beans whereas I use fresh or frozen. Still, they are called Grandma’s Green Beans at my house and are a favorite. Anything with bacon and onions has to be good! I will often make a double batch using a whole package of bacon just so that I can have leftovers.

Grandma's Green Beans by Naturally Elizabeth

Grandma’s Green Beans

Grandma’s Green Beans

5 slices nitrate-free bacon
1 medium white or yellow onion, diced (1/2-3/4 cup)
1 pound fresh or frozen organic green beans (or 2 cans of drained green beans)
1 tablespoon organic cornstarch
1 tablespoon organic sugar or 2-3 drops of stevia extract
1/2 teaspoon sea salt
1/4 teaspoon organic celery seed
1/8 teaspoon organic black pepper
1/2 cup water
1/4 cup organic white vinegar

In a small bowl or measuring cup, mix together the cornstarch, sugar/stevia, salt, celery seed, black pepper, water and vinegar. Set aside.

In a large frying pan, cook the bacon and set aside. (Keeping household members from eating the cooked bacon is always a challenge for me at this point.)

Remove half of the bacon grease from the pan and dispose of in a responsible manner.

In the remaining bacon grease, saute the diced onions until almost cooked over medium heat. Add in the green beans. Cook until green beans are done. Add in the liquid mixture and cook for a minute or two longer, allowing it to form a thicker sauce that coats everything in the pan.

Remove from heat. Crumble the bacon on top. Serve warm, but leftovers taste great cold or warm.

©2020 NaturallyElizabeth.com

Roasted Squash Seeds

16 Thursday Apr 2020

Posted by in Dairy Free, Egg Free, Gluten Free, Nut Free, Other, Soy Free, Vegan, Vegetarian

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raw organic butternut squash seeds

raw organic butternut squash seeds

Credit for this recipe goes to Kim Lane of Austinmamas fame. I’ve adapted it a bit to meet allergy needs, but the heart of it is the same. The most important thing she taught me was that you don’t wash the seeds. You leave the goop on them. It makes them much more flavorful and is a lot less of a pain!

This recipe works with seeds of any kind from the squash family which includes melons. You can use butternut, acorn, pumpkin, honeydew or cantaloupe. I generally stick to the more vegetable seeds.

Roasted Squash Seeds

Ingredients

Seeds from one or more squash (do not clean!)
A few teaspoons of oil that is safe for you or melted butter
A few shakes of salt of your choice (flavored salts work, too)

Directions

Preheat the oven to 250F.

Take the seeds out of the squash. Remove any huge chunks of squash strings from the seeds, but do not wash or remove little bits. They add flavor! Place the seeds in a pan that will hold them all in a single layer, and lightly coat the seeds with the oil or butter of your choice. Shake a bit of salt over them. Stir until all are relatively coated.

Bake the seeds for one hour, pulling them out every 15 minutes and stirring, pushing them back into a flat layer every time.

Allow to cool and then eat. They can be stored in a sealed bag or container on the counter for a short amount of time, but I rarely have any left since we tend to eat them all while they are warm!

©2020 NaturallyElizabeth.com

roasted and salted organic butternut squash seeds

roasted and salted organic butternut squash seeds

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

 

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