Tag: gluten free

Vanilla Chai Oatmeal Latte

Vanilla Chai Oatmeal Latte

My daughter Josceline is visiting from college. I wanted to surprise her with something warm and cozy. Since she does not drink coffee (I know right? Who’s kid is she really…) I brewed some of my favorite tea and blended it with some other very 

Beef & Spinach Stuffed Crepes with Garlic Cream Sauce

Beef & Spinach Stuffed Crepes with Garlic Cream Sauce

I know … it’s a mouthful. Literally. It seems like a lot of work but I promise it isn’t especially if you break it up. You can make the crepes, sauce and filling in the morning or the day before. Just heat and build crepes 

Low Carb Crepes

Low Carb Crepes

I should have named them Nutty Crepes… because they are crazy good! Make them savory or sweet. 100% gluten free, keto friendly and beautifully low carb! These crepes hold up to pretty much any filling you put in them. Make smaller ones and use for tacos. Go crazy!

Low Carb Crepes

Tasty, pliable, sturdy and crazy good keto friendly crepes.  You can make them sweet or savory and fill with all your favorite fillings. 
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6 crepes

Ingredients
  

  • 6 eggs
  • ½ cup almonds or cashews use almonds if keto
  • 4 tablespoons cream cheese
  • 1 tablespoon coconut flour
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ cup warm water
  • avocado oil spray

Instructions
 

  • Combine all ingredients except the avocado oil spray in blender. 
  • Blend for 35-40 seconds until mixture is smooth. 
  • Heat crepe pan.  Pour batter into pan.  Batter amounts will vary depending on what size crepe you are making.  
  • Cook until the batter bubbles and the batter looks opaque. 
  • Flip crepe and cook for an additional 30 seconds. 
  • Repeat until all crepes are cooked.  Keep covered with plastic wrap so they don’t dry. 
Crispy Beef Brisket Enchiladas

Crispy Beef Brisket Enchiladas

Fortunately you have to make my Sassy Beef Brisket to make this recipe but I promise you will not regret it. Once you have made the Brisket it takes just a few minutes to make the enchiladas. Look at these pictures… they honestly don’t do 

Sassy Beef Brisket

Sassy Beef Brisket

I know I probably sound like a crazy lady every time I post a new recipe. I promise my excitement is real… yes, every single recipe, every single time! Those who know me know how invested I am providing you with real recipes. Recipes I 

Chile Verde con Cashew Queso

Chile Verde con Cashew Queso

I have honestly hand to my heart made this recipe at least 15 times and was never ever happy with the result. I never ever post recipes until I love the outcome and not unless my family licks the pan or plate clean!

My parents are both from Chihuahua Mexico. If there is one dish everyone from Chihuahua is familiar with its Chile Verde con Queso. It’s as common as beans and tortillas! We eat it with everything! It’s one of the many many things I look forward to when I go to Chihuahua… and when you mention the city of Villa Ahumada Chihuahua my mouth waters and I drool a little! They are famous for their Chile Verde! So with all that said, I’m trying to come up with healthier more nutrient dense meals I came up with this little gem. I also love to create dishes that people with gluten and dairy sensitivities can also enjoy! If I have ever made something fabulous its this! Oh and guess what else? The cashew queso makes the most amazing base for a paleo cream sauce you can use over zoodles or in a tasty chicken pot pie.

Chile Verde con Cashew Queso

Damn good!  Creamy, dairy free spicy queso dip !  This dip also doubles as an amazing topper for eggs in the morning or smothered over tacos!  
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

CASHEW QUESO

  • 1 cup raw cashews
  • 2 cups water
  • 1 cup coconut milk canned, full fat
  • 3 tablespoons nutritional yeast
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sea salt
  • ½ teaspoon ground black pepper

CHILE VERDE

  • 3 tablespoons avocado or olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 tomato diced
  • 2 cups fire roasted green chiles peeled and diced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

Instructions
 

  • Preheat over to 400 degrees. 
  • Place the cashews and the 2 cups of water in a small bowl.  Cover with plastic wrap and allow to soak over night on the counter. 
  • When ready to make the queso drain the soaking water.  
  • In the blender combine the coconut milk, nutritional yeast, mayonnaise, apple cider vinegar, salt and pepper. 
  • Blend until smooth… I blended for 45 seconds in Vitamix.  Set aside. 
  • In a skillet heat the oil and add the onion and garlic.  Cook until onions are soft, around 5 minutes.  
  • Add the tomato, cumin, oregano, salt and pepper. 
  • Cook an additional 5 minutes. 
  • Pour the cashew queso over the top making sure you cover the top of the chile verde. 
  • Place skillet in oven at cook for 12-15 minutes until golden and bubbly !
  • Serve with some chips and indulge in the spicy creamy goodness ! 
BEST EVER GLUTEN FREE CHOCOLATE DONUT

BEST EVER GLUTEN FREE CHOCOLATE DONUT

Would you believe me if I said this is the best gluten free chocolate donut ever? I guess you will have to make them to believe me! These little beauties are gorgeous, moist, and super chocolaty! As a busy momma what I love the most 

Sesame Beef & Riced Cauliflower Meatballs

Sesame Beef & Riced Cauliflower Meatballs

These delicious little Sesame & Riced Cauliflower Meatballs will wow you! I promise. I paired them with my Carrot Curry Sauce which made for the perfect combination! These are made with half ground meat and half riced cauliflower which makes them very nutrient dense. My 

Beef & Zucchini Enchilada Stack

Beef & Zucchini Enchilada Stack

Oh yes Baby! Am I the only one that loves pretty food! I mean really? Look at this gorgeous dish! I used goat cheese cheddar from Trader Joes which a lot of people who are dairy free seem to tolerate well. If you would like to keep it dairy free I promise it still taste amazing without the cheese. Omitting the cheese will also make it Whole30 compliant. I seriously can’t handle how good this is!

Beef & Zucchini Enchilada Stack

Such a beautiful and flavorful dish.  Delicious, spicy beef & zucchini stacked with enchilada sauce, goat cheese cheddar and Siete Cassava Tortillas. 
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive or avocado oil
  • ½ onion diced
  • 6 garlic cloves diced
  • 3 green onions diced
  • 1 zucchini diced
  • 2 teaspoons sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 5 Siete Cassava Tortillas or any tortilla you have except corn
  • 2 cups cheese, I used Goat Cheese Cheddar from Trader Joe’s shredded
  • 4-5 cups enchilada sauce

Instructions
 

  • Preheat oven to 400 degrees 
  • Heat oil in skillet.  Add the ground beef, onion, green onion and garlic. 
  • Cook until beef is browned. 
  • Add the zucchini, salt, pepper and spices.  Cook for 2 minutes to bloom the spices. Set aside. 
  • Lightly grease a round pan or cast iron skillet. Ladle a bit of sauce to coat the bottom.
  • Place a tortilla followed by a beef and zucchini mixture. See picture above. 
  • Ladle sauce, and sprinkle cheese. See picture above. 
  • Repeat this for a total of 5 layers. 
  • Bake for 20 minutes uncovered. 
Fergie’s Famous Red Enchilada Sauce

Fergie’s Famous Red Enchilada Sauce

I really think that if I was asked what I’m most known for it is my Enchiladas! There has never been a time when anyone in my family has been disappointed because I made them. The beauty of having a good enchilada sauce recipe and