Favorite Chocolate Cake and Frosting - Gluten, Dairy, Grain, Nut and Sugar Free

My poor hubby had a slightly sub par Father's Day yesterday, but he never complained and said it was a fantastic day.  He's the absolute best.  

  

I am recovering from major surgery and am just a little over a week out from it.  So I was able to make him a delicious breakfast, but then I was out for the rest of the day.  He essentially made his own dinner and took care of the kids all day.  Happy Father's Day! 

But I did order my 14 yr old daughter to make this cake for him!  It turned out so yummy.  Like SO YUMMY.  Everyone truly raves and gushes over how good this cake is.  

My daughter looked at my handwritten recipe and said, "Um,  . . . what?" I have the recipe scribbled in chicken scratch on a paper, so I thought it was time to get it down here.  

And by the way, my highly skeptical 19 year old initially rejected this cake (before tasting it).  "What vegetable is in it? What kind of bean?" she queried.  I was aghast.  As though I would put a VEGETABLE or BEAN or SOMETHING WEIRD in chocolate cake!  BWAHAHAHAHAHA!  

I told her it was safe.  She tried it.  She RAVED.  

Our new absolute FAVORITE chocolate cake: 

Favorite Chocolate Cake and Frosting - Gluten, Dairy, Grain, Nut and Sugar Free 

1/4 c. + 1/8  c. of olive oil (light in taste) 

3/4 c. honey 

1/2 c. + 1/8 c. cocoa 

3 eggs 

3/4 c. DF milk (use coconut for grain free, rice if tolerated) 

3/4 c. coconut flour 

3/4 c. arrowroot flour 

1/4 tsp. salt 

1 1/4 tsp. baking soda 

1 1/4. tsp. baking powder 

Add all ingredients to a bowl and mix until well combined.  Line two 8" or 9" circle pans with parchment paper and grease them.  Bake at 355* for 25 - 35 mins until toothpick comes out clean. 

This also woks great in a 12 X 5" casserole dish.  Bake at 355* for about 40 - 45 mins, until toothpick comes out clean.  

Frosting- Gluten and Dairy Free

2 c. of DF chocolate chips (if you use sugar free chocolate chips,  or carob chips, this will also be sugar free.  You may want to add a little honey in this case.) 

2/3 cup of coconut oil 

2 Tbsp. vanilla 

Melt chocolate chips and oil in small pot until smooth.  Add vanilla.  Put in fridge for 30 mins, or more, until getting solid.  Whip with blender until frosting consistency.  

YUM!!!!

Cake recipe adapted from here.   

Frosting recipe from here.  Elana's Pantry is the best source of recipes. 

So thankful for the recipe blogging world that makes things easier for us!  

"Tuna" (No Tuna) Casserole - Gluten, Dairy, and Fish Free

I usually reserve canned chicken for meals that I am trying to hurry on.  It's a shortcut, used when the circumstances are such that I just need to dump it in and eat.  

But in this recipe, it is imperative! You could use regular chicken, a cooked chicken breast or whatever you have and it will still taste great.  

But there is something about using canned chicken that makes this taste more like tuna casserole.  So, bust out your canned chicken and give this a try.  

Literally ALL my kids shout for joy when I announce I am making "Tuna -NO Tuna- Casserole".  

They absolutely love it (and then they fight over it, scarfing it down like pigs, and we never have leftovers)! 

And if you aren't allergic to fish?  Go ahead and use tuna and enjoy this gluten and dairy free casserole!  

"Tuna" (No Tuna) Casserole - Gluten, Dairy, and Fish Free 

3.5 c. GF noodles (macaroni or penne are good) 

8 Tbsp. olive oil, divided

small chopped onion 

1/4 c. + 2 Tbsp. GF Flour 

3 c. broth

1/4 c. + 2 Tbsp. mayonaise 

salt, to taste

pepper, to taste

1 can of chicken, drained 

3/4 - 1 c. frozen peas

crushed potato chips (Don't skip this! So yummy!)

Cook your GF noodles until done.  Meanwhile, add 4 Tbsp of the olive oil to a skillet and cook the onions until soft.  Make a roux, by adding 4 more Tbsp of oil to the skillet.  Carefully whisk in the flour until it is smooth and a little frothy.  Slowly add the broth and whisk until it thickens into a sauce consistency.  Add the mayo and salt and pepper and stir until smooth.  Add the chicken and peas.  Stir.  

Add the cooked noodles to a 9 X 13 dish.  Pour prepared sauce over the noodles and stir till well combined.  Add a handful or two of crushed potato chips throughout the casserole and stir.  Top the casserole with more crushed potato chips.  

Bake at 350* for 15-20 mins, just to warm it throughout and to brown the chips a tiny bit.  

YUMMY! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

 Another attempt in my endless quest to serve a nice warm, nourishing, oat-free breakfast!  

This one is apple raisin cinnamon and it was a big hit.  Easy to make, yummy to eat.  Just what we are looking for! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

1 apple, chopped

1/4 c. raisins 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!  

Instant Pot Baked Potatoes

Baking potatoes in the Instant Pot is simple, faster than the oven (but not a ton) and makes a much better tasting baked potato than the microwave.  But most importantly it frees up your oven.  It makes the potatoes soft and fluffy and delicious.  Try it out!  

Instant Pot Baked Potatoes

1 1/4 c. water

8 (or so - depending on size) potatoes, scrubbed and poked

Place water in the bottom of the Instant Pot.  Put trivet in.  Place potatoes on top of trivet in single layer.  Close lid and seal valve.  Cook on high pressure (manual) for 13- 17 minutes (depending on size of potatoes. 13 = smaller potatoes, 16 or 17 = large potatoes).  Naturally release the pressure for 10 minutes, then quick release the remaining pressure.  

Enjoy! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

 Eating yogurt everyday is a part of my diet and essential for my health.  I can skip a day or two now and then, but generally speaking I need to eat it every single day.  Have you ever bought store bought dairy free yogurt? It is crazy expensive.  And of the 8 people in this house, 6 of us can not have dairy.  

So making my own yogurt definitely became a priority!  It can be very intimidating, but it is much easier than you think! 

And look at the beautiful and delicious yogurt you can have for a fraction of the price! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

INGREDIENTS: 

3 cartons of Aroy-D Coconut Cream* (see picture below) 

1 1/2 Tbsp. Raw Honey 

3/16 tsp. of GI Pro Health Yogurt Starter* (see picture below)  

DIRECTIONS: 

- Empty the 3 cartons of coconut cream into the instant pot.  Turn on the "sauté" function and boil until the cream reaches 180* F. (You can also use the yogurt function for this step, but I have difficulty reaching 180* with it. The "sauté" function always works.) 

- Once you reach 180* F remove the inner pot and set aside, in order to cool the cream down to 100-115* F.   I usually place it in the fridge, and keep a close eye on the temperature.  

- Once you reach 100-115* place the pot back into the Instant Pot.  Stir in the honey.  

- Remove 1/4 c or so and carefully whisk the starter into it, slowly, to avoid clumps.  Once smooth, gently whisk the removed 1/4 c. into the rest of the coconut cream.  

- Close the lid of the instant pot and close the vent.  Select "Yogt" and allow it to "cook" for 12 hours.  

- Remove from pot and gently stir to combine.  (It will have separated.) Pour into containers and chill.  Serve with honey, fruit, whatever you desire.  

YUM!!

**Notes: 

- You can use any coconut cream you choose, but this is the best, cleanest (no added gums or anything) brand I have found

- There is a TON of variation in all coconut products, and coconut cream/milk is no exception.  Sometimes your yogurt will be incredibly creamy, other times it will be more separated and oily. 

- Boiling to 180* is done to kill any germs or bacteria that may be in the cream.  

- Cooling the cream back down to 100 - 115* is so that the high heat doesn't kill the starter.  

- I fill out a 1/4 tsp. of starter and then carefully divide into 4 -1/16 section with a knife. Carefully scoop out 1/16  of it (back into jar) and use the remaining.

- I divide this into 20 containers (see below) which comes out around $0.70 per yogurt.  An INCREDIBLE steal compared to store prices for dairy free yogurt!! 

I mix my yogurt with bananas and frozen mixed berries (frozen is cheaper than fresh, but fresh is fantastic too!).  I top with honey and it is heaven! 

Instant Pot Yellow Rice and Chicken - Gluten and Dairy Free

One time I made some butternut muffins (similar to the recipe below) but instead of putting cinnamon  in them, I accidentally put TURMERIC.  

Do you know what turmeric tastes like in a muffin!?!?  

It tastes like dirt.  Dirt!  Like . . .actual dirt.  

So . . . I put lots of butter and honey on those muffins and fed them to my kids and they didn't even notice!  In fact, they liked them! 

BWAHAHAHAHA!!!  

Note to self:  Mark the turmeric bottle up so that it doesn't look exactly like cinnamon.

Instant Pot Yellow Rice and Chicken - Gluten and Dairy Free 

1 tsp. oil 

1 small onion, diced 

2 c. brown rice 

2 c. chicken broth 

3 c. frozen mixed veggies 

1 heaping tsp. turmeric 

1 tsp. garlic 

1 tsp. oregano 

1 tsp. salt

1/4 tsp. pepper 

2-3 frozen chicken breasts 

Add oil and onions to Instant Pot.  Turn on "sauté" and cook onions till soft.  Turn off sauté and add the rice, broth, veggies, and spices.  Stir till well mixed.  Add frozen chicken to the top and push down into the rice mixture a little.  

Cook on High Pressure (Manual) for 25 mins.  Allow pressure to come down naturally for 15 minutes, then quick release the remaining pressure.  Remove chicken and shred.  Return chicken to rice and stir to combine.  

Enjoy! 

Instant Pot Spaghetti - Gluten and Dairy Free

Have you been making spaghetti in pots?  Sauce popping all over your kitchen? Multiple pots and pans dirty? 

STOP. 

Making spaghetti in the Instant Pot has been a game changer.  

One pot. No mess. Dump and walk away.  

I will NEVER make it another way again.  

Instant Pot Spaghetti - Gluten and Dairy Free

~1 lb. of ground beef
diced onions
12 oz. GF spaghetti noodles
2 cans of stewed tomatoes ( I chop the tomatoes up a bit while in the can)
2 cans of (8 oz) tomato sauce
1 tsp. garlic powder
1 tsp.  oregano
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
2 cups of water

In your IP, first add your ground beef and onions.  Cook (or warm if already cooked) your meat, using the "sauté" function. (Turn "sauté" when meat is done.)  Next, and this is SUPER important, you want to break your noodles in half and layer your dry noodles, log cabin style, as many layers as possible. (See picture below.)  This will insure your noodles do not stick together.  Trust me on this.  After many failed attempts to help the noodles not stick . . . this is the only method that works.  And it really works!  Next add your sauce.  Just dump your tomatoes, tomato sauce, spices and sugar right on top of the noodles.  Last, add 2 cups of water. Do NOT stir anything! (You don't want to mess up those noodles!) Just put your lid on and walk away!  It's a dream come true!

Set your IP for 9 minutes on High Pressure (manual), making sure the seal is sealed.  While it is cooking you can make a salad, a veggie, or some breadsticks. When time is up, quick release your pressure.  Now you want to stir your noodles up real good and then you are done!

Enjoy your food and washing ONE pot and not washing your stove top because it is not covered in spaghetti sauce splatters.  Hooray!

Butternut Muffins - Gluten, Grain, Nut, Sugar and Dairy Free

I know that bread is the staff of life but I would argue that that includes muffins because  . . .  because, well, I basically eat muffins every day!  I can't manage bread too easily on my diet, because it is very difficult to make bread in the traditional sense with my restrictions.  But muffins?  

Give me muffins every day.  Even when I couldn't eat eggs I still made muffins constantly.  Love muffins! 

Butternut Muffins - Gluten, Grain, Nut, Sugar and Dairy Free 

1 c. of butternut squash puree (pumpkin works, if tolerated - we can not have pumpkin) 

3/4 c. honey 

8 eggs 

1/2 tsp. baking soda 

1/2 tsp. salt 

1 heaping tsp. cinnamon

1/4 tsp. nutmeg  

1/2 tsp. cloves 

1/2 tsp. ginger 

3/4 c. coconut flour 

For the butternut (or pumpkin) puree:  Cut open squash, scoop out seeds and strings, and roast, cut side up in 400* oven, with oil and salt sprinkled on top, for 1 hour.  When cools scoop out the squash, and blend in food processor until smooth and pureed. 

For the muffins:  Combine all ingredients.  Stir till well combined.  Let batter sit while preparing muffin pan, so the  flour can absorb all the liquid. Bake at 350* for 35-40 mins, until slightly browned.  

These freeze well, if you want to make lots and eat as needed.  

Enjoy! 

Recipe adapted from Comfy Belly.  Her recipes save me!!

Instant Pot Mexican Quinoa Bowl - Gluten and Dairy Free

Our awesome and generous neighbors invited us over to swim one evening.  It was right during dinner time and I knew that the 8 of us would come home starving.  I quickly threw this in the instant pot before leaving.  We left and swam and had such a great time!  

When we came home we had a fantastic, warm meal waiting for us.  Everyone was definitely starving and so happy to dig in! 

And this, ladies and gentleman, is why the instant pot is the greatest invention of all time.  It prepares a meal while you DO SOMETHING ELSE.  

It's like having an extra cook in the house.  THE BEST! 

Instant Pot Mexican Quinoa Bowl - Gluten and Dairy Free 

1 lb. of ground beef 

1/2 onion, diced 

1 1/2 c. quinoa, rinsed well 

1 1/2 tsp. garlic powder 

1 1/2 tsp. salt 

1/2 tsp. pepper 

1 1/2 tsp. cumin 

1 can diced tomatoes 

Chicken broth - enough to make 3 cups when combined with the tomatoes (water also works) 

1 can black beans, drained and rinsed 

1 can of corn, drained, or 1 c. of frozen 

In the instant pot add the ground beef and onion.  (If uncooked, use the sauté function to cook the meat.)  Rinse the quinoa well, then add.  Add spices.  Empty tomatoes into large glass measuring cup then fill the rest of the way to 3 cups with broth (or water).  Add to instant pot.  Add beans and corn.  Stir.  Close and seal the instant pot. Set to high pressure (manual) for 2 mins.  Let the pressure release for 10 minutes, then quick release the rest.  

Top with lettuce, green onions, tomatoes, olives, avocados . . whatever you like!  Eat with corn or tortilla chips.  

YUM! 

Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

 I am constantly trying to come up with new ways to cook rice for my oat-allergic boy to have for breakfast.  I mean, one can only eat eggs or Chex so many times before going crazy! I basically try to mimic all the ways we cook oats . . .just using rice! 

It is always successful.  In fact, my other kids always want to have what he's having.  That's a good sign!   

 Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

2 cans of peaches, drained (or fresh peaches, peeled and chopped) 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!  

Crispy Pork and Veggies - Gluten, Grain, and Dairy Free

I feel like there is a lot of confusion over whether pork is good for you or not.  And I am not here to argue if you think pork is bad and want to stay away from it.  I only know one thing . . . 

It tastes dang good!  Ha!  

Ground pork, pork chops, bacon, ham . . .it's all super yummy, right? 

And if you believe it is bad for you, maybe combining it with all these veggies will make it seem healthier?  Well, worth a try! 

Crispy Pork and Veggies - Gluten, Grain, and Dairy Free 

~1 lb. of ground pork 

salt, to taste 

pepper, to taste 

2-3 large carrots, peeled and sliced  

1-2 cups of green beans 

In a large skillet, cook the ground pork, salt and pepper, until it is done.  Remove from pan.  In the same pan add carrots and cook until starting to become soft.  Add ground pork and green beans back to the pan, with the carrots. Cook until veggies are tender and pork is slightly crispy.   

Enjoy! 

SCD/AIP Quick Bread - Gluten, Grain, Nut, Dairy free

 After eating an extremely restricted diet for an incredibly long time there is not a lot of foods that I still crave.  

I don't crave sugar or candy.  I don't crave ice cream any more, even though me and ice cream have a long and happy history, ha!  I don't crave chips or popcorn or other junk food.  

I only crave one thing and I never could have anticipated it.  

Toast.  

I crave toast.  It's so odd. 

So, I've been on a long and dedicated journey of trying to make toast I can tolerate.  The only flour I can tolerate is coconut flour and it is very hard to make coconut flour crunchy . . .like nearly impossible.  

But this is what I have come up with and I am SO HAPPY!  They fill my need for bread and toast.  I make a huge batch and keep them in the freezer at all times.  When I am ready for one I pop it in the toaster, both defrosting it and giving it an extra crunch.  

I enjoy it dipped into my soup or with my homemade SCD/AIP jam.  It is heaven!  I have also made them more round and thick and then sliced in half for a chicken sandwich.  It's crazy how these taste SO GOOD to me.  You can also add a little honey and cinnamon to the batter, then top with berries and coconut cream, for an extra treat.

YUM! 

SCD/AIP Quick Bread - Gluten, Grain, Nut, Dairy Free 

1 cup coconut flour 

1/2 tsp. baking soda

1/2 c. olive oil 

8 eggs 

dash of salt 

1 tsp. of honey (only if making for a dessert) 

1/2 tsp. cinnamon (only if making for a dessert) 

With a hand mixer, mix all ingredients until well combined.  Scoop large spoonfuls onto parchment lined cookie sheet.  With the back of the spoon spread the dough out into "bread" piece shape.  (See pic below.) If you want them thicker and rounder, like a biscuit, skip this step.  Cook at 350* for 20 mins, until slightly golden.  

YUMMY!