Sunday, March 19, 2017

Dark Chocolate Almond Butter Cups


Got a sweet tooth but watching your sugars? Try making these easy, delicious nut butter cups. I've always seen recipes like this but was a little afraid of making them for some reason. However, being low-no sugar for almost a month now, had me craving something fierce.


There are no added sugars in these and I chose a good dark chocolate with low sugar. The almond butter mixture I could just eat with a spoon, yum! So you basically layer and freeze these. When adding the last part of the chocolate to the tops, go easy because you might run out for the last one, like I did. The silicone cups make it super easy to pop right out when frozen. Also these get melty fast when you go to eat one, but straight out of the freezer, they're too hard to bite so be careful. Oh man, they're good and hit the spot for something "sweet" for me.



Dark Chocolate Almond Butter Cups
adapted from Fast Paleo, makes 8-9

1 1/3 C. dark chocolate (70% or higher) (I used 2 Chocolove Strong Dark Chocolate Bar 3.2 oz.)
2 Tbl expeller pressed coconut oil, divided
1 tsp vanilla extract
1/3 C. almond butter
Pinch of sea salt
Silicone cupcake liners (like these, affiliate link)

 Melt 1 1/3 C. dark chocolate and 1 Tbl coconut oil together. Pour 1 Tbl rounds into silicone cupcake liners and freeze until they harden (about 15 minutes). Mix together 1/3 C. almond butter, 1 tsp vanilla extract, 1 Tbl coconut oil and a pinch of salt. Place about a 1/2 tablespoon of mixture into each cup and freeze until hardened (about 15 minutes). For the last layer pour enough chocolate to cover the almond butter and freeze 5-10 more mins, store in fridge or freezer.






enjoy,
Rachelle
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Saturday, March 18, 2017

Reuben Sandwiches


Wondering what to do with your leftover corned beef from St. Patty's Day? Here's a recipe we love to make! I did not add measurements, because I don't really use any for this type of "grilled sandwich". I just add however much I want. Add more cheese and dressing if you like. For mine, I used a plain gluten free bread, I'm not a fan of rye bread anyways.


Reuben Sandwiches

Rye, Marble Rye, (or your own choice) bread
Thousand Island Dressing
Swiss cheese
Sauerkraut, drained
Leftover sliced corned beef
Butter softened

In a large skillet, reheat your corned beef slices until warm, set aside. In the same skillet, melt 2 TBL butter and lay two pieces of bread onto the butter, smear to coat that side. Spread a little Thousand Island dressing onto each slice, then add a slice of swiss cheese on each slice of bread. On one piece of bread, layer on kraut, corned beef. Once the bread is nice and toasty and brown, layer the breads together, remove, cut and eat.



enjoy,
Rachelle
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Sunday, March 12, 2017

Gluten Free Irish Soda Bread


It's that time of year again for my favorite meal! Corned beef dinner (here's one I have done before)! In the most recent years I've added Irish Soda bread to the meal and have used another recipe all that time but right now I am doing a low-no sugar thing and realized that recipe had WAY too much sugar in it. So I went searching for one with less. I found one, but I used even less sugar in mine, I'm thinking the raisins will add some sweetness too.



Gluten Free Irish Soda Bread
adapted from GF Jules

3/4 cup buttermilk
2 cup Gluten Free All Purpose Flour Blend (I used Cup4Cup)
3/4 Tbl. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3 Tbl. butter
1 tsp. baking soda
1 egg white
1/2 cup raisins

Preheat oven to 375° F.
In a stand mixer, blend together gf flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles a pebbly, course meal. Add baking soda to buttermilk, then stir into dry mix with egg white, raisins.

Mix until combined. Scoop dough into non stick sprayed 8" cake pan. Sprinkle lightly with extra gf flour , then score a cross in the top with a knife.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.

enjoy,
Rachelle
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Monday, November 21, 2016

Beef and Rice Burritos


Some years ago I blogged about these rice burritos I grew up eating. Well today I have remade them from scratch so they are gluten free and I can still enjoy them too.


Beef and Rice Burritos (gluten free)
Rice dinner mix adapted from Plain Chicken

1 pound ground beef
1 yellow onion, diced
2 Tbl chopped garlic
Salt and pepper to taste

2 Tbl butter
1 cup regular long grain rice
1/2 cup broken (gluten free) raw spaghetti pasta
14 oz can diced tomatoes (undrained)
3 Tbl diced canned carrots
2 1/2 cups (gf) beef broth
2 tsp beef better-than-bouillon paste
1 tsp onion powder
4 1/2 tsp (gf) Worcestershire
1 1/2 tsp (gf) soy sauce
1 Tbl chopped garlic
1/2 tsp black pepper

In a large skillet, brown ground beef with onion, garlic salt and pepper. Drain off fat. Set aside and keep warm. In the same skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 20-25 minutes, stirring occasionally, until water is absorbed. Add cooked beef mixture and fill flour tortillas as desired.

the beef and rice mixture, ready to go

enjoy,
Rachelle
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Monday, July 18, 2016

Cheesy Burger Macaroni Skillet Dish


Here's a dinner my family enjoyed, with no complaints! It's a take off the boxed dinners (we once ate many years ago) and now I can make it gluten free so I can still have that comfort food when I crave it. I love that this comes together in no time and that it cooks all in one skillet. Check it out in motion!


Cheesy Burger Macaroni Skillet Dish
adapted from Spend with Pennies

1 lb lean ground beef 1 onion, diced
1 TBL chopped garlic
1 cup beef broth
2 cups milk
1½ cups uncooked (gluten free) elbow macaroni noodles
3/4 cup frozen peas (optional)
1 TBL cornstarch
1 teaspoon each garlic powder, sugar and paprika
Salt and pepper to taste
1 3/4 cups sharp cheddar cheese

In a small bowl combine cornstarch, garlic powder, sugar, pepper, salt and paprika. Set aside.
Brown ground beef (I also S&P mine as it cooks), onion and chopped garlic in a large skillet until browned. Drain off fat. Add milk, broth, macaroni and peas to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 12 minutes or until noodles are cooked. Remove from heat and stir in cheese until melted.




enjoy, 
Rachelle
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