Three Gluten-Free, Sugar-Free, and Dairy-Free recipes

Slow Roasted Tomatoes



Sauteed Eggplant with fresh mozarella and Roasted Tomatoes



Pancit Bihon



Sugar Free, Dairy Free, and Gluten Free Carrot Cake

Soups

I am into cooking with my crockpot these days because I have little time to plan and cook meals three times a day. Our breakfast consists of Eggs and veggies, and occassionaly bacon or ham. And now that I am altering my eating habbits, I have been making homemade soups in the crockpot once or twice a week, and living off all the yummy vitamins they contain. The nice thing about the crockpot soups...ingredients can vary and there are no measurements.

Veggie Soup

Veggie broth, about 2 cups
2-4 cups water depending on your preference (I start with 2 cups watter, and add water later in the week)
1 bag frozen mixed veggies (I use corn, peas, carrots, greenbeans, and lima beans)
1 can dark red kidney beans rinsed and drained
2-3 stalks of celery diced
1/2 onion diced
(any other veggies you desire)
Cumin, corriander, and chili power to taste
*I sometimes put in a sirloin steak cut into thirds...the broth tenderizes the meat and it shreds into the soup as it cooks.

Mix in crockpot and heat on low for 6-8 hours.

Chicken Soup

Substitute veggie broth for chicken broth, chicken breasts for steak,and a white bean for the kidney beans. Also omit spices and replace with 1 tbls. Sage, and onion powder.

Crockpot Roast

I am on a strict diet for the next two weeks, eliminating dairy, processed sugar, and most gluten...not full on the gluten elimination yet; however, I did make a very yummy Roast in the crock pot, and served it with home made french fries, and sauteed asparagus.




Crockpot Roast

2 cups beef broth
1 3-4 lb. roast fat trimmed
2 tbls. corriander
2 tbls. Cumin
onion to taste

Put in crockpot and cook on low setting for 7 hours or high for 4 hours.


I cut new potatoes with skins on, into fries, and cooked in hot canola oil.

I sauteed the asparagus in olive oil with fresh crushed garlic, and 1/2 cup of dry sherry for about 20 minutes.

With the left overs I plan on making a soup witht he broth, shredded roast, carrots and celery.

Flourless Chocolate Raspberry Cakes

I made these chocolate cakes as a treat to myself for Valentine's Day! I credit the recipe to the South Beach Diet Quick and Easy Cookbook. This is a Phase 2 dessert; and VERY YUMMY!

Prep time: 15 minutes
Cook time: 15 minutes

3/4 c. bittersweet chocolate chips
1/2 c. trans-fat-free margarine
1/2 c. sugar substitute
1/2 c. unsweetend cocoa powder, sifted
3 large eggs
1/2 c. raspberries

Preheat over to 375 degrees. Line a muffin tin with foil liners.

Heat chocolate and margarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat.

Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.

Scoop batter into the tin (about 2 1/2 tablespoons per muffin cup), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12-15 minutes. Cool on a wire rack and serve.

Makes 12 servings

Asparagus and Feta Scramble

1/2 cup cut asparagus
2-3 eggs
1-2 tbls. crumbled feta

Saute aspargus until soft. Scramble eggs in bowl and pour over asparagus. Cook til eggs are done, and top with feta. Sprinkle with paprika and pepper. Serve with a side of cottage cheese.

Alfredo Meatballs

48-60 frozen meatballs
1 jar alfredo sauce
1/2 cup water

Mix ingredients in crock pot and cook on low setting for 6 hours.

Variety:

I added one can of Cream of Mushroom the last hour and it tasted like salsibury steak.

Avocado Bread

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 7/8 cups white sugar
3 eggs
1 1/2 cups mashed ripe avocado
3/4 cup buttermilk
3/4 cup chopped pecans
1/2 cup raisins
1 tablespoon grated orange zest

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
2. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.