Lemon Olive Oil Yogurt Cake with Lemon "Cream", Gluten Free and Dairy Free

Lemon Olive Oil Yogurt Cake

It's been ages since I posted a recipe so I'm excited to share this one. My family has been loving this cake so much that I have made it three days in a row! It's that easy and that good!

You would never, ever know this cake is both gluten and dairy free. It is hands down, the most moist and fluffy baked item I have come across since I went gluten free (and if you are familiar with GF baked goods you know this is a big deal!)

Fully loaded

With just a sprinkle of confectioners sugar

Lemon Olive Oil Yogurt Cake

• 1 cup gluten free flour of choice.  I used Bob's Red Mill Biscuit and Baking Mix.  Any flour mix will do, even regular flour or a combination.  I've used corn and coconut flour with good results.
• 1/2 cup granulated sugar OR do what I did and substitute a little SweetLeaf Stevia with the  granulated sugar to cut down on the sugar.
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup plain non dairy yogurt of choice.  I used So Delicious Cultured Coconut Milk
• 1/4 extra virgin olive oil
• Zest and juice of 1 medium lemon.  You should end up with about a teaspoon of zest and 2 Tablespoons of juice
• 1 teaspoon pure vanilla extract

Mix all and pour into greased 8 inch round cake pan, spread cake batter to edges of pan. Batter will be tick.  Bake in 350 degree oven.  Start testing the cake at 20 minutes, top should be lightly golden brown and toothpick comes out clean.  22 minutes is perfect in my oven.

Makes about 8 slices.  Prepared my way each slice is about 210 calories (without the cream.)  The cream is nice if you are making a fancy dessert but the cake doesn't need it to be delicious.  The first day I made this cake I also made the cream which lasted through the second cake. Refrigerate the cream in between uses. 



Lemon "Cream" from Go Dairy Free. 
See original source here, I've just reprinted for your convenience:

• 3/4 cup sugar
• 2 Tablespoons cornstarch
• 1/8 teaspoon salt
• 3/4 cup cold water
• 2 egg yolks, slightly beaten
• 1 teaspoon lemon zest
• Juice of medium lemon
• 1 Tablespoon dairy-free margarine

Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring

Apple Cranberry Thanksgiving Salad

The first time I spent Thanksgiving with my in-laws I was served this salad and have been hooked ever since.  Every Fall when I see fresh cranberries at the store I immediately start craving this salad.  It's the thing everyone asks me to bring to holiday meals.  It's sweet & tangy and a light & healthy balance to the heavier holiday favorites on your plate.

 

Apple Cranberry Thanksgiving Salad

 

1 1/2 cups fresh cranberries

3 T sugar

1/4 cup olive oil

1/4 cup vegetable oil

2 T cider vinegar

2 t Dijon style mustard

3 tart apples such as Granny Smith or Fuji

1 cup sliced celery

1 cup toasted almonds

Romaine lettuce leaves

Chopped fresh parsley

salt & pepper to taste

Cut cranberries in half.  Toss with sugar and refrigerate covered, overnight (or at least several hours)

 Whisk together oils, vinegar, mustard, salt and pepper.

Core apples and cut into bite sized pieces, leaving skin on.  Slice celery.  Toast almonds in shallow baking pan and allow to cool (or buy pre-toasted).  Add apples, celery and almonds to dressing mixture and refrigerate covered, 1 hour.

Line a bowl or serving dish with romaine leaves. 

 

 Add cranberries to apple mixture.



Mound salad over romaine lettuce. Sprinkle with chopped parsley to serve.  At a big holiday meal, people will just spoon out the salad, leaving the romaine leaves as decoration but today I served myself on a single plate and the romaine will be part of my salad.  You can also chop the romaine and toss the whole thing.  I've also made this with dried cranberries when fresh are not available. 

 

 

Homemade Marinara Sauce

When faced with a bumper crop of tomatoes why not make your own marinara sauce?  I found this basic recipe, tweaked it a little and it turned out quite easy and delicious.  Keep in mind that this recipe can be easily modified to fit your needs and tastes.  When I was done peeling and seeding I found that I had 7 cups of tomatoes and not the 12 the original recipe calls for so I adjusted all the other ingredients accordingly. 

Ingredients

7 cups peeled and seeded ripe tomatoes

1 large onion, chopped

1 1/2 Tablespoons olive oil

4 cloves of garlic, finely chopped

1 Tablespoon mixed dried herbs (I used Italian blend)

1/3 cup red wine

1 bay leaf

1 teaspoon salt

1/2 teaspoon pepper

 

In a large pot heat olive oil.  Add onions and saute over medium heat stirring frequently.  When onions are starting to become translucent and golden brown (about 5 minutes) add garlic and dried herbs and cook for 5 another minutes.

Add red wine (I didn't really add the wine from my glass, I just thought it was funny to photograph it that way!)  Stir well, scraping the herbs, onion and garlic from bottom of pan.  Cook for 2 minutes. 

 

Add tomatoes and bay leaf bring to gentle simmer then lower heat and cook slowly for 2 hours.  Stir frequently.  Add more salt & pepper to taste if needed.

 

When it was done I took out about a cup to freeze and use another day for pizza sauce. 

 

For now I decided to brown some ground beef to make a bolognese sauce to serve over (gluten free corn) spaghetti. So good and so proud of myself. I made this from scratch!

 

And the tomatoes keep coming...



I'm linking this post to Must Try Mondays on My Favorite Finds...because you must try this recipe!  :)

Healthy Banana Blueberry Pancakes (GF & Dairy Free)

I have not posted a recipe in a long time so I'm excited to finally share this one which I made for a 4th of July holiday breakfast today.  I've made variations of this several times but usually for dinner.  We are big fans of BFD (Breakfast For Dinner.)  The first time I made these pancakes I wasn't sure how my kids would react because these are not your usual pancake but they loved them!  Now it's the only pancake recipe I make.  I love the wholesome ingredients and the fact that no sugar is added.  My family just loves the way they taste!

Ingredients

1 cup gluten free flour of choice, I used Arrowhead Mills.  If you are not GF, use whole wheat flour.

1/2 cup rolled oats

1/2 cup almond meal (sometimes called almond flour)

2 teaspoon baking powder

1/2 teaspoon cinnamon

2 medium bananas

1 cup milk of choice, I used unsweetened rice milk

1 egg

1 teaspoon vanilla extract

1 cup applesauce

1 Tablespoon ground flax seed (optional*)

1 Tablespoon chia seeds (optional*)

1 cup frozen or fresh blueberries or mixed berries (I used blueberries today but have also used raspberries  or a mixture of the two.)

* Both the ground flax seed and chia seeds can be omitted or you can double one up and omit the other - i.e. 2 Tablespoons flax, no chia.

 Combine first 5 dry ingredients in a bowl and mix well.  In another bowl, mash the bananas and then mix in milk, egg, vanilla extract, applesauce, flax & chia seeds.  Pour liquid ingredients into dry ingredients and mix until smooth.  Gently fold in berries.  Warm skillet or griddle and coat liberally with cooking spray or butter, as these pancakes are a bit sticky.  Measure out 1/4 - 1/3 cup of batter and pour onto skillet.  The pancakes will not be round as the batter is rather thick.  You can shape them into nicer rounder shapes with a spoon if you like.  Cook until golden brown, about 2-3 minutes per side. 

Keep in mind that because of the banana and berries the pancakes will be slightly mushy in the middle.  If you like, put them on a baking sheet in the oven on medium heat for a few minutes to help dry them out.  I usually put the first batch in the oven while I cook the second batch.  This makes about 12 pancakes for me.

Some variations I have tried:

- Use only 1/4 cup almond meal and add 1/4 cup slivered almonds.  Makes them crunchier.

- Mash only one of the bananas.  Slice the second banana and add it when you add the berries.  Can make them mushier.

To makes these vegan, subsititue the egg with 3 additional Tablespoons of ground flaxseeds mixed with a little water.

 

Adapted from a recipe I found in the January 2012 issue of Self Magazine.  If you try my recipe I would love feedback.  Enjoy!!

I am linking up to Market Yourself Monday on Sumo's Sweet Stuff

Kale Salad with Lentils and Feta

Sadly the time had come to remove the kale from my vegetable garden yesterday, the plants had run their course but I was able to get a decent harvest to enjoy for lunch.

Mix 1 teaspoon each balsamic vinegar, white wine vinegar, olive oil, toss on kale (I used about 2 cups) and refridgerate for at least 1/2 hour.

Shredded carrots

1/4 cup steamed lentils (I keep steamed lentils in my freezer so I can always scoop some as needed)

1/4 cup fat free feta cheese

Served with Mary's Gone Crackers, Caraway

The whole thing is just about 300 calories

 

 I made myself a little picnic and ate outside.  That is Tazo Zen green tea sweetened with a little stevia that I am drinking.

 

I really enjoyed sitting outside.  I spend soooooo much time at my computer.  Working, blogging, wasting vast amounts of time.  I'm usually sitting here eating my lunch!  It was nice to remove myself.  I would never have done it if I didn't go out to take pictures, so thank you blog, for forcing me to slow down and savor the moment (and my meal!)

Chicken Tortilla Soup in the Slow Cooker

Monday's are my hardest cooking days.  My daughter has ballet until 5:30 so I try to cook ahead so that by the time we get home there is just reheating or last minute preparations.  Today was no exception and after a very sunny weekend we are covered with a chilly, gloomy marine layer.  My son is home from school with a cold and I am a bit rough around the edges myself.  In other words, the perfect day for soup.

I've tried a variety of Chicken Tortilla soup recipes but none in the slow cooker. The slow cooker did the work for me and this is hands down the tastiest Chicken Tortilla soup I have ever made.  Everyone in my family LOVED it and it could not have been easier.  I literally threw all the ingredients in and just left it alone.  This recipe is taking it's place in our top ten.  It is that good!

Chicken Tortilla Soup in the slow cooker

1 lb shredded, cooked chicken (I boiled chicken breasts in water and let them cool before shredding)

15 oz. peeled tomatoes, mashed (I prefer to use tomatoes from boxes like this to avoid the BPA found in cans.)

16 oz. enchilada sauce (I use sauce from a jar, not a can)

4 oz. chopped green chili peppers (these are from a can, if you know of an alternative to canned, let me know!)

2 cloves garlic, minced

2 cups water
4 cups low-sodium chicken broth

1 teaspoon each cumin, chili powder, salt

1/4 teaspoon ground black pepper

1 bay leaf (make sure to remove when soup is done)

12 ounces packaged frozen corn

1 Tablespoon chopped cilantro + more for garnish

7 corn tortillas to make baked tortilla chips for garnish

sliced avocado for garnish

light sour cream for garnish
juice from a fresh lime

Put all ingredients (chicken through to cilantro) in slow cooker and cook covered for 6-8 hours on low or 3-4 hours on high.

When the soup is nearly done prepare the tortillas by lightly spraying with vegetable or olive oil spray (I prefer olive oil.)  Cut into thin strips and spread on lightly sprayed cooked sheet.  Bake at 400 degrees until crisp, about 15 minutes.

Serve soup garnished with tortilla strips, sliced avocado, a dollop of sour cream and a sprinkle of chopped cilantro.  Add a squeeze of lime juice.

My sweet little girl wants to be just like her mommy. She styled and photographed her own bowl and asked me to put it on her blog. So cute!!

Sharing this recipe:

Started a new painting today and love the way paint contrasts with my nails.  Stay tuned...

Cabbage Soup

Since my second child was born I have lost about 20 lbs.  The key to my weight loss has been simple; take in less calories than I burn.  When I want to lose weight I record calories in and calories out, every day to make sure I stay within my calorie budget.  I highly recommend Lose It! but there are plenty of smartphone apps and websites that will track calories for you.  By seeing the caloric value of what you eat you really begin to understand which foods will give you the most "value" for the least calories. 

I have a few tried and true low calorie foods that I return to time and time again.  I hope to share all of them with you and will start with cabbage soup.  I call it cabbage soup but really it's an ever-changing vegetable soup that is very loosely based on a Weight Watchers recipe.  You know I don't always measure so below are estimations:

Saute 1/2 cup chopped onions in 1 tablespoon olive oil until they start to become transparent. 

Add 1/2 cup chopped carrots.  When parsnips are in season I also add up to a cup of them peeled and chopped. 

Cook in olive oil (add more if needed) until parsnips/carrots begin to soften. 

Add 1-2 cup chopped green cabbage

***at this stage you can add any other veggies you like.  I sometimes add chopped celery, zucchini or green beans.  Today I happened to have kale, so I added about 1 cup chopped kale.

Add 4-5 cups reduced sodium broth (enough to cover vegetables.)  I prefer chicken but you can use vegetable to go vegan.  I love Trader Joes Savory Chicken Broth pouches - one pouch per cup of water. 

Add 1 tablespoon italian herbs and 1 or 2 whole bay leaves. 

Simmer covered until vegetables are soft - about an hour.  Remove bay leaves.

***for years I ate the soup as is - rustic with all the whole veggies but lately I've started pureeing.  Use an emersion blender or transfer small batches to blender until soup is as pureed as you like.  Today I avoided the kale when I blended in a blender because the color of the kale when blended was not so pretty.  A great benefit of blending is that my 6 year old will eat this healthy soup when blended but would NEVER otherwise eat cooked cabbage, parsnips or kale!