Paleo Pumpkin Coffee Cake

I decided to bake a dessert for Thanksgiving. I'm not the best baker, I consider myself more of a cook. People seemed to like it, so I'll say it was a success. I enjoyed it too.

Ingredients

1/4 Cup of melted coconut oil
1/4 Cup of maple syrup
1/4 Cup of coconut sugar
1 Cup of  canned pumpkin
4 Eggs
1 Cup of almond flour
1/4 Cup of coconut flour
1/2 Teaspoon of  baking soda
1 1/2 Teaspoons of pumpkin pie spice
1/2 Teaspoon of  cinnamon
1/2 Teaspoon of salt

CRUMB TOPPING
1/4 Cup of coconut flour
1/2 Cup of almond flour
2 Tablespoons of coconut sugar
1/2 Teaspoon of cinnamon
2 Tablespoons of maple syrup
2 Tablespoons of coconut oil

Directions

1. Preheat oven to 325 degrees and line a baking pan with parchment paper
2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil

3. Mix well, it should resemble wet sand, then set aside
4. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin and mix well
5. Add in the eggs and mix 
6. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt 7. Mix until no dry pockets remain, then pour into prepared pan and top with crumb topping
8. Bake for 45-50 minutes

GF and DF Spaghetti O's

I loved spaghetti o's as a kid. Unfortunately since they are not gluten or dairy free, I can no longer eat them. So I found this recipe and knew I had to make it. I could not find gluten free O shaped pasta, so I used elbows instead. The finished product did taste a bit like spaghetti o's but it still wasn't the real deal. It is the closest thing to it though. I would make this again, especially for kids who are not able to experience spaghetti o's.

Ingredients

1 15 Oz. can of plain tomato sauce15 Oz. of rice milk (just use the empty tomato sauce can to measure) (I also used coconut milk)
1 Tsp. of garlic powder
1 Tsp. of onion powder
½ Tsp. of paprika
¼ Tsp. of salt
Nutritional yeast (Use as much as you want, this is what gives it that cheesy taste)
Gluten free pasta
Water, as needed

Directions

1. In a deep pan or pot, stir together all of the ingredients, except for the pasta and water

2. Bring the tomato mixture to a boil. Then stir in the pasta

3. Turn down the heat and cook the pasta 

4. As it simmers, stir often to keep the pasta from sticking to the bottom

5. Add as much nutritional yeast as you would like and mix well

6. Continue to cook and stir the mixture until the pasta is tender

7. Add some water to keep the sauce from becoming too dry and thick. (I added almost 2 cups of water.)

Fried Potatoes

My husband and I went to a local farm and picked a lot of potatoes and sweet potatoes. I decided I wanted fried potatoes but I also wanted scalloped potatoes. I came up with this concoction. I used nutritional yeast to get that cheesy scallop potato flavor. Whatever you want to call it, it came out really good and was delicious. I served the potatoes over ground turkey.

Ingredients

Large potato, peeled and sliced
Olive Oil
Onion, chopped
Paprika
Nutritional yeast

Directions

1. Put olive oil in a pan and heat
2. Place sliced potatoes in pan with onions and sautee until almost crispy
3. Sprinkle on as much nutritional yeast and paprika as you desire
4. Mix together ad fry until crispy

Sticky Garlic Noodles

This recipe is supposed to be sticky and garlicy. Lately I haven't been feeling well when I eat too much garlic, so I did not use as much as the recipe called for. I also added scrambled eggs for protein, but you can add whatever protein you would like. This dish can also be made with any kind of noodle, I chose rice noodles because I love them.

Ingredients

Gluten-free noodles 
3 Tablespoons of butter (I used vegan butter)
Green onions, chopped
3 Garlic cloves, diced (I used only about 1 clove)
2 Tablespoons of coconut sugar (or brown sugar)
2 Tablespoons of tamari (or soy sauce)
Optional: 1/2 tablespoon oyster sauce (I did not use this)

4 Eggs

Directions

1. Boil the noodles according to directions. Once they become al dente, drain, and set aside (add a little butter or oil so they don't stick together after draining)
2. While the noodles are cooking, scramble 4 eggs and cook in pan

3. In another pan, melt the butter 

4. Add the green onions and garlic to the butter and stir for about 1 minute, then add the sugar and stir vigorously until it is completely dissolved
6. Finally, add the tamari and mix in thoroughly

7. Once the sauce is done, toss the noodles and eggs with the sauce and mix well, then serve

Firecracker Chicken

This chicken dish was easy to make and tasted good. It wasn't too spicy. I paired it with roasted garlic broccoli. You can cube the chicken, like i did to make nuggets or you could cut them as chicken tenders. I would make this again.

Ingredients

¼Cup of olive oil
Boneless, skinless chicken breasts
Salt
Pepper
1 Cup of arrowroot starch (You can use cornstarch)
2 Large eggs, beaten

Sauce
⅓ Cup of buffalo sauce 
1¼ Cup of packed light brown sugar (I used a bit less)
1 Tablespoon of water
2 Teaspoons of organic apple cider vinegar
½ Teaspoon of salt

Directions

1. Preheat the oven to 325 degrees
2. Cut chicken into small cubes
3. Pour the oil in a pan and heat 
4. In one bowl put the eggs and in another put the arrowroot starch

5. Coat the chicken in the arrowroot starch. Then move the chicken, a little at a time, into the egg bowl. Make sure it covers the chicken and then place the chicken in the pan

6. Cook for a few minutes on each side until lightly browned (Does not have to be cooked all the way through)
7. Then place the chicken in a greased baking dish
8. Once chicken is in the baking dish, mix all of the ingredients for the sauce in a bowl. Pour the sauce over chicken and put in the oven for 45 minutes

9. Stir the sauce every 15 minutes so that the chicken stays coated

Cheesy Turkey Baked Pasta (Gluten-free)

This was simple to make. The only reason I made it more difficult was because I had to make two separate trays. Once with real dairy cheese and one with non dairy cheese. I loved mine and my husband loved his. Overall it was a great success and we had leftovers. Excited to eat those!

Ingredients

1 Tablespoon of olive oil

Ground turkey 
1/2 Medium onion, chopped
2 Garlic cloves, minced
1/4 Teaspoons of red pepper flakes
Cooked gluten free pasta shells
2 1/2 Cups of marinara sauce
1/4 Cup of chopped fresh parsley
Shredded mozzarella cheese

Directions

1. Preheat the oven to 375 degrees 

2. Cook the pasta according to the instructions on the box

3. Spray a casserole dish with nonstick spray
4. In a large pan, heat the olive oil over and add onion, garlic and red pepper flakes. Saute until onions have softened

5. Crumble in the ground turkey and cook until the turkey is browned

6. Stir in the cooked pasta, marinara sauce, parsley and 1 cup of the cheese

7. Spoon the pasta mixture into the prepared dish and sprinkle a 1/2 cup to cup of cheese on top
8. Bake until cheese is melted and bubbly, about 20 minutes

Cheeseburger Casserole

SOOO GOOD! It really tasted like you were eating a cheeseburger. Kids would love this meal! There is not much prep work and it cooks pretty fast. This is going to become a staple in my house.

Ingredients

1 to 2 Pounds of ground turkey (You can use beef)
1/2 Large onion, chopped
1 Cup of shredded cheddar cheese (I used dairy free cheese for mine)
½ Cup of ketchup
¼ Cup of mayonnaise
2 Tablespoons of mustard
Frozen gluten-free tater tots 

Olive oil

Directions

1. Place the olive oil in a pan and cook the ground turkey and onion 

2. Drain when done
3. Combine all ingredients except the tater tots in a bowl (I did not put the cheese in here because I wanted it without cheese until the end, but you can either mix the cheese in, or top it later with cheese)
4. Spray a baking dish with cooking spray and spread the meat mixture into it 
5. Place a single layer of tater tots on top, covering the whole surface
6. Bake at 375 degrees for 30 minutes.

Gluten Free Spaetzle

This can be very messy to make. It didn't turn out quite like we wanted but it didn't taste bad. I'm going to continue to look up other recipes and compare them and try making this again!

Ingredients

2 1⁄2

• 2 1/2 Cups of Bob's red mill gluten free baking mix

1

• 1 Teaspoon of salt

2

• 2 Eggs, beaten

11 Cup of milk (I used coconut milk)

Butter (I used dairy free butter)

Directions

1. Mix together the Bob's Gluten Free baking mix with the salt
2. Lightly beat the eggs and then beat the milk into it as well
3. Add the egg and milk mixture to the baking mix and mix well. The dough will be sticky
4. Use the flat side of a large cheese grater and put some of the dough on it and push though with a back and forth motion by using a spatula, this will make little spaetzle balls
5. Boil the spaetzle till floating, about 2 minutes

6. Drain with a coriander and place the spaetlze into a bowl with some butter

7. Fry the spaetzle in a large pan with some butter or olive oil and fry until it has a bit of a crisp, then serve

Turkey Sloppy Joe

This came out so well! I cannot wait to make it again. This is a great recipe for kids. 

Ingredients

2 Tablespoons of olive oil
Ground turkey
Diced onions 
2 Garlic cloves, minced
1 Teaspoon of salt
1 Teaspoon of black pepper
1 6-Ounce can of tomato paste 

1 Tablespoon of Italian seasoning
2 Tablespoons of organic brown sugar
2 Tablespoons of yellow mustard
1 Tablespoon of hot sauce
2-3 Tablespoons of water 
Buns

Directions

1. Place 2 tablespoons of olive oil in a large pan and add turkery, onion, garlic, salt, and black pepper. 

2. Cook until the turkey is browned and cooked through, stirring to crumbles
3. Add the tomato paste, Italian seasoning, brown sugar, mustard, and hot sauce and mix well

4. Cook for about 10 minutes to allow flavors to blend
5. Add water, until desired consistency is reached and continue to stir
6. Serve immediately on buns