Grain Free Biscuits with Honey

Posted on June 20, 2014 by Jackie Mack

Biscuits with Honey

I’ve been on a gluten free path since January of this year. I’ve pretty much steered clear of gluten free breads from even good quality stores because they often have potato starch and other additives which I know I don’t need. I have followed the Against All Grain by Danielle Walker and she posts Paleo, Gluten Free, SCD (Specific Carbohydrate Diet) etc and the comments are always grand. This is the first bread I’ve adapted of hers and for a wheat free biscuit I thought they were quite yummy. I did add in butter and milk instead of Danielle’s Paleo version without coconut oil and almond milk. They taste great with toppings like butter and jam and they are light just like a bread should be. You could double the recipe for your family of more than four.

Grain Free Biscuits with Honey

  • 1 1/2 tablespoons coconuts flour (plus a small amount for parchment paper dusting)
  • 1 3/4 almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, room temperature
  • 2 eggs
  • 2 tablespoons raw honey
  • 2 tablespoons milk

Preheat oven to 350.

Combine first 4 dry ingredients in medium sized bowl. In a separate small bowl cream together the butter, eggs, honey and milk. Combine the dry ingredients with the creamed ingredients until just moistened.

Rub small amount of coconut flour on your hands and spread the extra on a parchment paper on baking sheet. Roll the batter into four balls and flatten onto baking sheet. Bake for 15-17 minutes until top of biscuits are golden brown. Serve with your favorite toppings like butter, honey or jam.

Makes 4 biscuits.

Adapted from: Against All Grain

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Mango Pineapple Very Smoothie

Posted on May 21, 2014 by Jackie Mack

Mango Pineapple Very SmoothieIt is the season for cool refreshing smoothies. And the season seems to run all year long in our home. I usually make smoothies ad-hoc in the morning and sometimes they are wonderful and sometimes not quite as good as others. But most of the time combining frozen fruit, bananas, coconut water and yogurt is a great combination. I like using mango in a smoothie because the texture of the fruit makes smoothies VERY smooth. The mango does for the smoothie what the avocado does for my Chocolate Almond Smoothie. If you haven’t tried the chocolate smoothie I would highly recommend it. The avocado makes it really smooth as does the mango in this yummers. So try this one out. Add a little more plain full fat yogurt if you want a creamier version. Add chia seeds if you’d like. Enjoy the sunshine and a lovely yellow frozen drink.

Mango Pineapple Very Smoothie

  • 1 cup coconut water
  • 1 banana
  • 1 cup frozen mango
  • 1 cup frozen pineapple
  • 1/2-1 cup plain full fat yogurt

Blend all ingredients until smooth and serve immediately. 2 servings.

Source: Jackie Mack, Lingonberry Lane

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Chicken Soup

Posted on April 21, 2014 by Jackie Mack

Chicken SoupChicken soup is a good for the soul and the whole body. Check out this article by Dr. Mercola and you’ll be making chicken soup every week. Just one benefit is that it contains calcium and magnesium for strong healthy bones. And my personal favorite is that it tastes really good and gives me a feeling of home. Homemade chicken soup is a comfort food in many ways.

Here is an easy 3 hour soup to simmer and serve for a hearty and healthy dinner. This recipe can also be prepared in the crockpot and cooked on low all day.

Chicken Soup

  • 8 chicken thighs with bone and skin (can be skinless)
  • 1 large onion, chopped
  • Thyme
  • Parsley
  • Sage
  • 2-3 cloves garlic, minced
  • Sea salt to taste
  • Pepper to taste
  • 2 cups carrots
  • 2 cups celery

Options: add 1 cup of rice or quinoa with the vegetables for last hour of cooking.

Put fresh or frozen chicken thighs in stock pot (make sure there are no plastic pieces/sheets on chicken if it’s frozen…)

Cover chicken with water in an 8 quart stock pot – about 3 inches deep. Add onion and garlic. Add all spices and salt and pepper to taste. I shake the dried thyme, parsley and sage so there is a nice covering of spice on the water.

Simmer the soup on medium to low heat for 3 hours. After 2 hours, add the vegetables (and rice if using) for the last hour. After 3 hours, remove skin, debone and chop chicken pieces. Return chicken to soup, stir and serve.

Crock Pot directions: Add chicken to large crock pot and cover well with water (about 3 inches deep). Add the rest of the ingredients. Cook all day on low. Debone, remove skin and chop chicken pieces. Return chopped chicken to crock pot. Add rice in last hour as option.

Source: Jackie Mack, Lingonberry Lane

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Oil and Vinegar Dressing on a Green Salad

Posted on March 31, 2014 by Jackie Mack

Oil and Vinegar Dressing on a Green SaladI’m not sure when I stopped buying pre-made salad dressing but it was a while ago…one year, maybe two? I would always read the labels and undoubtedly there were in ingredients in them that were less than stellar – canola oil, vegetable oil, additives I didn’t recognize, sugar. So I started making my own on a regular basis. I often have dressing made up in the refrigerator ready to go but I’ve noticed lately that I really enjoy making a salad that’s dressed already for dinner. I like the opportunity to toss the dressing. The taste is lighter on the ingredients and I enjoy the salad being evenly covered, not smothered in dressing. So, this post is really about inspiration, it’s not necessarily a recipe to follow to a T. I’ll give you some guidelines as to how I simply (and maybe literally) throw together a vinegar and oil dressing on top of a salad I’ve just made.

Oil and Vinegar Dressing on a Green Salad

  • salad greens
  • chopped vegetables of your choice (i.e. peppers, cucumbers, snap peas, thin onions, tomatoes, avocado)
  • olive oil
  • vinegar (I use apple cider and/or balsamic)
  • sea salt and pepper
  • optional adds: squeeze of fresh lemon juice, fresh garlic for a kick)

In a large bowl with extra room for tossing, create your salad using bright colored vegetables. Sprinkle olive oil on top layer of salad. Follow up with about 1/3 the amount of vinegar. Add any optional ingredients like fresh lemon juice. Follow up with salt and pepper to taste. Toss well and serve immediately.

(Note – when starting out this method, go light on the olive oil and vinegar and do a taste test after all ingredients are added. If you need more, add a little more.) I promise this will get easy and it’s so simple and healthy!

Source: Jackie Mack, Lingonberry Lane

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Roasted Asparagus, Red Pepper and Quinoa Salad

Posted on March 20, 2014 by Jackie Mack

Roasted Asparagus, Red Pepper and Quinoa SaladSpring and asparagus are here again and a light roasting of asparagus with red pepper really brings out the flavor of the vegetables. I topped the salad with avocado for a richer flavor and served it on a bed of spinach. The salad can also be served on it’s own as a side dish.

Roasted Asparagus, Red Pepper and Quinoa Salad

  • 1 cup prepared quinoa cooked according to package directions and cooled
  • one avocado
  • raw spinach

Prepare quinoa according to package directions. Cool.

  • 2 green onions, chopped
  • 1/2 bunch asparagus, cut into 1 inch pieces
  • 1 red pepper, cut into 1 inch pieces
  • 3 tablespoons olive oil
  • sea salt and pepper to taste

Prepare green onions, asparagus and red pepper and mix with olive oil, salt and pepper in a 9×13 roasting pan.  Roast in a 350 degree oven for 10 minutes.

Dressing – Mix together:

  • 3 tablespoons olive oil
  • juice of one small lemon
  • sea salt and pepper to taste
  • garlic clove, minced

In a medium sized bowl mix the prepared quinoa and roasted vegetables. And dressing and mix to combine. Serve on a bed of raw spinach with avocado. Serves 4.

Source: Jackie Mack, Lingonberry Lane

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Broccoli Mozzarella Arugula Omelette

Posted on February 27, 2014 by Jackie Mack

Broccoli Mozzarella Arugula OmeletteCreating new breakfast options can be a challenge. I happened to have arugula in stock and decided it would go well in an omelette. I tried the arugula and added broccoli for an extra kick of vitamins and flavor. It’s topped off with mozzarella and voila – I have a new omelette in the repertoire.

Broccoli Mozzarella Arugula Omelette

  • 2 eggs, beaten
  • one large pat of butter
  • handful of broccoli
  • handful of arugula
  • 2 healthy slices of mozzarella cheese or a handful of shredded
  • 1/2 an avocado
  • sea salt and pepper to taste

Using a small omelette pan, add the pat of butter to pan and melt.  Add the handful of rinsed and chopped broccoli pieces to the pan.  Cook broccoli on low to medium for a few minutes until broccoli is bright green stirring with a spatula a few times to cook evenly. Move broccoli to one half of the pan with spatula. Break eggs into bowl and beat with a fork until blended. Add eggs to the pan and pick up pan and angle it to spread the egg mixture to cover the bottom of the pan. Add the mozzarella cut in pieces or a handful of shredded cheese on top of the eggs. Cook until the eggs are firm to your personal preference and cheese is melted. Sprinkle a handful of arugula on top of the broccoli. With a spatula, take one side of the omelette and fold over to form a half fold traditional omelette. Slice the avocado and serve on the side. Salt and pepper to taste. Serve immediately. Serves 1.

Source: Jackie Mack, Lingonberry Lane

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Dark Chocolate Dipped Strawberries

Posted on February 13, 2014 by Jackie Mack

Chocolate Dipped StrawberriesLooking for a quick easy dessert for your Valentines dinner? Chocolate dipped strawberries are simple and your kids can help you prepare them. They would be a great treat to have when you return from a night out with a glass of red wine, or they can be served alongside a bowl of ice cream. If you have leftover chocolate it can be used as ‘chocolate shell’ for ice cream. There are many uses for this recipe and one true fact – strawberries and chocolate just go together.

Dark Chocolate Dipped Strawberries

  • 6-8 ounces dark chocolate (I used 72% dark chocolate from Trader Joe’s – 17.6 oz bar…about 10 pieces)
  • 1 teaspoon coconut oil
  • At least a dozen fresh strawberries

Rinse and dry your strawberries well ahead of dipping time. Melt the dark chocolate and coconut oil in a heavy small saucepan under very low heat. Stir frequently until all chocolate is melted and combined well with oil. Prepare a cookie sheet or baking dish lined with waxed paper. Dip the strawberries one by one in the melted chocolate and place in waxed paper dish. Refrigerate at least an hour until chocolate has hardened. Leave the strawberries in the refrigerator until served. Serve same day and enjoy.

Source: Jackie Mack, Lingonberry Lane

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Chocolate Almond Smoothie

Posted on January 28, 2014 by Jackie Mack

Chocolate Almond SmoothieThis smoothie has been a big part of my breakfast life the last few weeks. I have adapted this smoothie from Against All Grain. I was hesitant to try it because I just wasn’t sure how an avocado would flavor a smoothie. But truth be told an avocado makes a smoothie creamy and doesn’t have a strong flavor. The chocolate and almond stand out more and the cream is added from almond milk and texture from the avocado. A redeeming attribute of this smoothie is it has high fat content and keeps me satisfied for a good 3-4 hours after consuming – and I drink this whole recipe for breakfast when I have it. So, go ahead, try it! I think you’ll like the result and make sure you get raw cacao and raw honey (from health food or natural foods store).

Chocolate Almond Smoothie

  • 1 cup almond milk, unsweetened
  • good handful of ice cubes
  • 1/2 ripe banana
  • 1/2 ripe avocado
  • 2 tablespoons raw cacao powder
  • 2 tablespoons almond butter
  • 1 teaspoon raw honey (optional)
  • 1 teaspoon chia seeds (optional)

Blend all ingredients until smooth and creamy. Serves 1 immediately.

Source: Adapted from Against All Grain.

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Weeknight Marinara with Italian Sausage

Posted on January 15, 2014 by Jackie Mack

Weeknight MarinaraIt’s true, we don’t always have the time to cook a marinara sauce all day long. My favorite marinaras are slow cooked but in a pinch this recipe can fill in for a hearty meal, you just need to allow about 45 minutes for the sauce to cook after the work is done. To serve it gluten free, cook up some rice pasta or even serve the marinara over vegetables. Tonight I reheated the sauce for dinner and for my main meal I had sauce topped with perfectly ripe avocado. It was delish.

Weeknight Marinara

  • 1 onion, chopped
  • olive oil, a few tablespoons
  • 1 pound ground italian sausage
  • 1 – 25 ounce jar marinara sauce (without meat)
  • 2 – 14.5 ounce cans (petite) diced tomatoes
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • Sea salt and pepper to taste

Cook onion on medium heat in a few tablespoons of olive oil in large saucepan until softened. Add the sausage and cook until no longer pink on medium to low heat. While sausage is cooking, stir and break up the sausage into bite size pieces. Add marinara and diced tomatoes, basil, oregano. Simmer for about 45 minutes on medium to low heat until sauce thickens. Add salt and pepper to taste if needed (sausage could be salty and peppery enough). Serve over your choice of pasta, steamed vegetables or with avocado on top.

Source: Jackie Mack, Lingonberry Lane

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Gingerbread Bundt Cake

Posted on December 23, 2013 by Jackie Mack

Gingerbread Bundt Cake

There’s something magical about the flavor of gingerbread this time of year. The taste of dark molasses, ginger, nutmeg and cinnamon are so holiday laden. I’ve adapted a recipe from Sun River Coffee Co’s Gingerbread with Whipped Cream and snipped the recipe from the Oregonian years ago. I’ve made this as a dessert and served with fresh whipped cream. However, keep your options open as it can also be a tasty breakfast or brunch treat. This gingerbread was made without the lemon adds or the lemon drizzle and was quite delicious. I’ve made the cake with and without the lemon and each is great. If you want to go with the lower sugar version skip the drizzle and add the lemon peel.

Enjoy your family, friends and the flavors of the Season!

Gingerbread Bundt Cake

Preheat oven to 350.

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 1 teaspoon grated lemon peel (optional)
  • 1/2 cup boiling water
  • 1/2 cup dark molasses
  • 1 cup applesauce

In a separate bowl combine the flour, baking soda, nutmeg, ginger and cinnamon. In a large mixing bowl, cream the butter and brown sugar. Add the eggs one at a time and continue mixing. Add vanilla, lemon peel, water, molasses and apple sauce. Carefully mix batter with boiling water on a low speed until well combined. Finish by stirring in the flour mixture. Pour batter into bundt pan greased with butter. Bake for 40 minutes or until a toothpick comes out clean.

Lemon Drizzle

After bundt cake is turned onto a plate (let cake cool about 15 minutes before turning), blend these two ingredients together in a bowl and drizzle on warm cake.

  • 2 tablespoons lemon juice
  • 1/2 cup powdered sugar

Whipped Cream

  • 1 cup whipping cream
  • 1 teaspoon vanilla

At highest speed with electric blender whip 1 cup whipping cream until peaks are formed. Add 1 teaspoon vanilla. Serve whipped cream with gingerbread bundt cake.

Serves 8-10.

Source: Adapted from Sunriver Coffee Co’s Gingerbread with Whipped Cream.

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