We are a gluten free family trying to balance real food eating & traditional food practices while still eating on a budget and living socially in an over-processed food society. This blog is intended to share: our favorite recipes, our gardening & canning experiences, our food flops (ask me about my egg-free, paleo, almond flour pancake mess) & life with two little dirt covered boys.
all of our recipes are gluten free, many are egg-free or offer egg-free options (even though our family is no longer egg free, I still try to include egg-free options) and many are dairy free, paleo & GAPS friendly. we don't "follow one specific diet" but our cooking style is best described as "gluten free but inspired by wapf + paleo + raw + realistic."
Pizza is a favorite to almost all kids. Our family loves pizza night, but being a completely gluten-free family, homemade pizza is both expensive and a little time consuming (and pre-made gluten free pizza…well, many resemble cardboard). So one of our favorite variations are zucchini pizza boats. These are quick, lighter than regular pizza and much more budget friendly. There are a million combinations of ingredients you can use for the toppings, but this recipe is my kids favorite and a much quicker option because you are using pepperoni and not having to prep any other meats.
Our basic ones we make are literally 4 ingredients: zucchini or yellow squash, pizza sauce, uncured pepperoni and mozzarella cheese. These are a great option for kids lunches, they are quick and easy and a much healthier alternative to regular pizza.
The trick to bulking up the filling is to use the inside of the zucchini that you carve out. I carve out my zucchini to less than an 1/4 inch thickness and then chop all the insides into small cubes, mix with pizza sauce and small diced pepperoni (or meat of choice) and then refill into the zucchini.
Chocolate is the weakness in our house. The other night we were craving a quick dessert and I am always trying to find new ways to incorporate grass-fed gelatin into our diets. So I whipped up a quick pudding and it was loved by everyone in our house, especially my two year old! The ingredients are pretty simple and can be easily found at any grocery store (with the exception of the grass-fed gelatin) Our favorite is Vital Proteins. If you need a quick chocolate fix, try this one out!
As summer came to close, so did our fabulous season of zucchini. I decided I needed to create one last baked item with our remaining supply. Chocolate is always a favorite in our house and a cake sounded just perfect. This is a pretty quick and easy recipe, the steps can look like a lot, but they are easy to follow. This cake is pretty similar to a traditional Texas sheet cake, but it is altered to work with a gluten-free flour blend. I prefer King Arthur’s Gluten-free flour blend (I buy mine from our local Earth Fare), but most gluten-free blends will work. What I love about the combination of zucchini in this recipe, is that it helps keeps the cake moist, which can be a common problem with gluten free baked goods. This recipe also freezes really well.
We had a pile of fresh rhubarb and fresh strawberries in front of us and we knew we wanted a dessert, but a crisp didn’t sound good. I looked at my husband and told him to figure out a compote style layer with the fruit and I would figure out the other layers. I right away grabbed my spring form pan, lined it with parchment paper and whipped up a almond flour (which was on sale this week at EarthFare) and coconut flour crust (it’s a common recipe that floats around in the paleo baking world). While that was baking, I started tossing chocolate and coconut milk in a pan to cook to make a chocolate cream layer. I tossed in Grassfed gelatin into the chocolate layer and into the compote layer to help it thicken up. We use grassfed gelatin for it’s gut healing properties, but any type gelatin would work (our favorite is Vital Proteins, but I also like Great Lakes Brand).
Our first time making this, I just threw some gelatin into the cooking fruit. I know better, but I did it anyway, resulting in clumps of gelatin. So we threw the whole mixture into our blender to fix that. What I envisioned as a “compote” layer of cooked fruit, became more of a smooth gelatin like layer, which ended up working perfectly. Our last minute, randomly thrown together dessert, ended up being a wonderful combination of flavors and has been made more than once this summer and was even made for Fathers Day to share with my family.
8 oz dark chocolate chips (for dairy free, make sure you check them)
2 Tbsp. cocoa powder
2 Tbsp. grassfed gelatin
For the Strawberry Rhubarb Gelatin Layer:
4 cups strawberries, chopped
2 cups rhubarb, chopped
1 cup of water
2 Tbsp. maple syrup
2 Tbsp. grassfed gelatin
Preheat oven to 350
combine almond flour, coconut, coconut oil, maple syrup and sea salt in a food processor and pulse together until it begins to clump.
press dough into a spring form pan that has the bottom lined with a piece of parchment paper.
Bake for 12 -15 minutes until the crust is slightly browned.
Remove from oven and let cool.
move on to making the chocolate layer, by warming the coconut milk up in a pan on medium heat.
When the milk is warm, whisk in the cocoa powder, maple syrup and the chocolate chips.
Remove from heat and sprinkle the surface with your gelatin, add it slowly and let it absorb in off the surface and whisk it in before adding more. *you do not want to just dump it in, or you will end up with clumps* **if you do get clumps, just run the chocolate mixer through your blender.**
Once the gelatin is incorporated, pour the chocolate layer into the crust and place in the fridge.
Then move on to the strawberry rhubarb layer.
On medium- low heat, start cooking down the strawberries, rhubarb, water and maple syrup.
I let it cook down for about 20 minutes, until the fruit was starting to break down.
slowly add in the gelatin and then pour entire mix into your blender and gently blend until mixture is smooth. I let cool for a about 15 minutes in the blender.
Pour fruit mixture on top of chocolate layer and place back into the fridge to set up. I let mine sit for at least 2 hours.
When it is chilled, release the spring form pan and cut into slices.
I have never been a huge fan of sloppy joes. I would make them occasionally, but if I had ground beef to use, it would rarely be my first choice. Now we make what we call “loaded sloppy joes” all the time. It started with me having some celery that need used up, so I diced a bunch and tossed it in, and the next time I added zuchinni, until slowly, our sloppy joes became about 3/4 veggies to a 1/4 meat. I am always looking for shortcuts, for one pot meals, and this is a simple way to get a lot of vegetables in the main course.
Last summer when farmers markets/and our garden produce was ample, I made sloppy joe veggie packets and froze them. So literally, I could just grab the vegetables out of the freezer, sautee, brown the meat and make a quick sauce….super simple dinner. Even though our garden isn’t producing yet, we were craving this simple meal this week and our EarthFare just had grass-fed beef on sale, so I had some on hand. The vegetable options are endless, but we typically use: onions, carrots, zuchinni, bell peppers, and celery.
You can also serve the finished dish in a variety of ways. Sometimes, I use gluten free bread, sometimes lettuce wraps, and other times, I serve it over rice. Use your imagination, there are a lot of ways to serve this quick, veggie loaded dish! I also use plain tomato sauce as my base, because I don’t like it super sweet, you can always substitute ketchup, but take that into account when you are adding your maple syrup in.
all information included on "the sprouted life" is meant to share our personal experiences with gluten free food, whole food recipes & balanced living. it is not meant to be medical advice or make any health and medical claims about disease and prevention. please discuss with your qualified medical professional before making changes to your diet and supplement routine.
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