Baked Potato Cauliflower Soup {Gluten-free, Dairy-free}

Looking for a "warm you up" dinner this Monday? This is a delicious and light take on traditional potato soup and you won't even miss the heavy cream. Cauliflower lights the carb load and brings in a great mild flavor. Top it off with your favorite fixings allowing everyone in the family to personalize their own! Click over to type2diabetes.com to see my recipe. ...click here for the recipe!

Amazingly Delicious Pancakes {allergy-friendly, gluten-free, dairy-free, egg-free, breakfast}

They're here! Finally, I'm publishing my hubby's amazing pancake recipe. These are a family favorite on the weekends around our house. He even included the specific ingredient brands we use and love for those who are interested. We served these for breakfast recently when we had overnight guests and everyone was surprised to learn they were allergy-friendly!! We top them with real maple syrup, fresh fruit, powdered sugar or jam, you name it, it's delish. Make a double batch and keep them in the fridge (or freezer) to enjoy throughout the week! Enjoy!


...click here for the recipe!

Chicken Vegetable Soup {Gluten-free, Dairy-free, Easy}

Full of tasty veggies and shredded rotisserie chicken, this soup is big on flavor, fiber and still quick and easy. Substitute in whatever veggies and beans you love or have in your pantry and make it your own. Love these vibrant colors! Serve this with Gluten-free Grain-free biscuits, Gluten-free cornbread or your favorite crusty French bread. Click over to typediabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Cauliflower Thyme Shepherd's Pie {Gluten-free, Low-Carb, Dairy-Free}

Here's a lower carbohydrate version of the more traditional Shepherd's Pie. Cauliflower steamed and blended to a deliciously smooth consistency is a great potato alternative. I bumped up the savory by using grass-fed ground beef and lots of aromatic seasonings. A great option for dinner any time of year, but especially on a chilly Fall or Winter evening. Click over to type2diabetes for the recipe. Enjoy! ...click here for the recipe!

Artichoke Lemon Chicken Soup {Gluten-free, Dairy-free}

Happy Monday! I have a tasty soup to share today. This is perfect for any time of year, but I particularly love it when anyone in my house is feeling under the weather. The bright lemony flavor, zippy artichoke and savory chicken is a great combo. You can make this with or without the rice, depending on your preference. Click here to see my recipe. Enjoy! ...click here for the recipe!

Chicken Taco Soup {Gluten-free, Dairy-free}

This is an easy recipe for a tasty dinner. I love the lean shredded chicken in this for something different. The kids love personalizing their toppings! Try topping this with fresh avocado slices, diced red onion, broken tortilla chips, shredded cheese and sour cream or plain Greek yogurt. Delicious! Click over here to see my recipe. Enjoy! ...click here for the recipe!

Tuna Salad Lettuce Wraps {Gluten-free, Dairy-free, easy}

Looking for a quick and easy lunch idea? Check this out. This is a unique play on tuna salad as it doesn't have any mayo!! *gasp* That said, make this recipe your own and add mayo if you prefer. :)
I think the fun trick here is to try your tuna salad in a crunchy and light lettuce wrap. Click over here for my recipe. Enjoy! ...click here for the recipe!

Turkey Eggplant Polenta {Gluten-free, Dairy-free}

Happy Friday Sweet Readers! I'm looking forward to a fun night in with friends tonight then getting ready to spend time with family over the vacation. I may pop in with another recipe or two but if not, I will be back in the New Year with some amazing new recipes for you all to enjoy.

This polenta casserole is such a comfort food dish and one that I love! The polenta is creamy and hearty and has a great bite to it and yet has no cream! It's a great option to bring to a potluck party or to someone who is needing some extra help during the holidays and could use a hot meal. Go spread the Christmas cheer and eat well! Click over to type2diabetes.com to see my recipe! Enjoy! ...click here for the recipe!

Chicken Stuffed Mushrooms with Guacamole {Gluten-free, Dairy-free, Low-carb, Paleo}

Looking for a new appetizer idea? I know we have a few holiday parties coming up and I like to have an allergy-friendly winner in my pocket. These are really easy to make and even more delicious to eat! If you plan to bring them along to a party you're attending, you can either opt to make them at the party house (ya know if it's your family or close friends) or you can prepare the mushrooms ahead, per the recipe and just hold off on the guac and onions. Bring the guac along in an airtight container or in a dish with plastic wrap pressed directly onto it to avoid browning. Just ask to warm the mushrooms slightly in the oven (4-6 min) then top each one with guac and onions. Easy! These are really light, healthy and delicious! A new take on a stuffed mushroom! Click over to type2diabetes.com to see my recipe! Enjoy! ...click here for the recipe!

Chicken Tostadas with Mango Salsa {Gluten-free, Dairy-free}

We love Mexican food and tostadas are a family favorite. These are a fun new version with chicken and fresh mango salsa, perfect to mix things up. Remember you can buy fresh corn tortillas and toast them into shells yourself using this method. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Bruschetta Chicken {Paleo, Gluten-free, Dairy-free, Low-carb}

Bruschetta is one of my most favorite flavor combinations. In an attempt to lighten up the carbs and transform this into a staple rather than a once-in-awhile-treat, I had the idea to pair all that delicious Italian flavor with some smoky grilled chicken instead of the standard stale bread. Suddenly a carb-heavy appetizer becomes a satisfying, yet light entree. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Roasted Butternut Squash Soup {Gluten-free, Vegan, Dairy-Free}

Roasting vegetables (& fruits) brings out so much flavor and that is evident in this easy and delicious soup. It's creamy and thick without any cream or any dairy at all in fact. It's great for entertaining as it can be made in advance and it's perfect for a passed appetizer in a tea cup or shot glass with a sprinkle of sprouted pumpkin seeds on top. Click over to type2diabetes.com to see my recipe. Check back here tomorrow for a tasty and beautiful way to use up any leftover butternut squash cubes. Enjoy! ...click here for the recipe!

Turkey Lettuce Wraps with Fresh Pineapple Salsa {Gluten-Free, Dairy-free, Grain-free}

Fresh and zippy, these turkey tacos are wrapped in lettuce instead of tortillas. I must confess I'm not a fan of pineapple but I've made it a point to not pass any pineapple aversions onto our kids. My awesome hubby came up with this salsa and my peeps love them some pineapple! I had my lettuce wraps with our fresh salsa instead and they were delicious. Check out our recipe over at type2diabetes.com. Enjoy! ...click here for the recipe!

French-Style Potato Salad {Gluten-Free, Dairy-free}

I love this lighter version of potato salad! I'm not a huge mayonnaise fan to begin with so I was excited to try making a French-Style version sans mayo. This is zippy and flavorful and best served slightly warm or at room temperature. Click on over to type2diabetes.com to see my recipe. Enjoy!

I'm linking up with 

...click here for the recipe!

Pumpkin Chili with Hominy and Kale {Gluten-Free, Dairy-Free}

This is a fun, fall dish.  The pumpkin flavor is very subtle and I love the great texture and flavor of adding in the sweet hominy and lemony kale.  Yum!  Hearty and high in fiber, this tasty chili is a great way to enjoy the flavors of fall any time of year.  click here to see the recipe on type2diabetes.net ...click here for the recipe!

Chocolate Coco-Roons {Gluten-Free, Grain-Free, Dairy-Free}

So everything is better with a little chocolate right?  These are the cocoa version of my lemon coco-roons and they are super tasty as well.  When you want a sugar-free treat give these a try!  Enjoy!


Recipe (Makes 8-10)
Ingredients:
1/3 cup finely shredded, Organic unsweeted coconut 
2 tbsp Organic Virgin Coconut Oil
3 Tablespoons Organic, Blanched Almond Flour
2 tbsp Creamy Almond Butter
1 Tablespoon Organic coconut sugar
3 teaspoons cocoa powder

Directions:
1. Combine all ingredients in a bowl and mix well.  Using a 1/2 tablespoon measuring spoon scoop out mixture and form into balls.  Set onto a Silpat lined baking sheet then refrigerate for 1 hour and enjoy.  Store in an airtight container in the fridge.

...click here for the recipe!

No Bake Lemon Coco-Roon Cookies {Grain-Free, Gluten-Free, Dairy-Free}

I've been trying to recreate my hubby's favorite Raw Coco-roon cookies for awhile now and I think these fit the bill.  I'm not usually the baker in the family and these fit in line with that since they are no-bake!  If you are looking for a new cookie option, give these a try.  These use coconut sugar, which looks similar to brown sugar but has a lower glycemic index than regular sugar.  The kiddos love them too.  Enjoy!

Recipe: (yields 12-14 cookies)
Ingredients:
1 cup Organic Finely Shredded Coconut, plus more for dusting
1/2 cup Almond Meal/Flour
3-4 tablespoons fresh lemon juice
3 tablespoons melted Organic Coconut Oil
2 tablespoons Organic Coconut Sugar
1/4 teaspoon good quality vanilla extract
1/8 teaspoon good quality salt

Directions:
1. Mix all ingredients in a large bowl using a fork to combine.

2. Using a tablespoon measuring spoon to scoop out the mixture and form it into a ball.  Roll and sprinkle with extra coconut flakes and place on a Silpat or parchment lined baking sheet (or have a helpful 4 year old help you).

3. Pop tray into the fridge for 1 hour to firm up then enjoy!

This post contains affiliate links

...click here for the recipe!

Millet Buckwheat Pancakes {Gluten Free, Dairy Free}

We have always enjoyed homemade pancakes around here thanks to my hubby's love of baking and enjoying hot breakfasts.  Homemade, as in not from a store-bought mix, taste great.  In the last few years he's been perfecting his recipe for a gluten free version, remember his delicious Pumpkin Buckwheat Pancake recipe?  The combination of ingredients in these are always changing (I think that's half the fun of it for him) and this will likely not be his last version but it's certainly worth sharing with you.  They have such a wonderful light and fluffy texture you may not even guess they're gluten free and dairy free.  He mixes up the dry ingredients in a large batch ahead of time, which we store it in large mason jars in the pantry, to speed things up in the morning.  This recipe is written so that you can make a double batch of the dry ingredients at a time.  Top with your favorite fresh fruit or berry puree (recipe coming soon).  Enjoy!

Recipe: (makes about 40 3-4" pancakes)
Ingredients:

coconut oil or butter for your pan

Dry Ingredients:
2 cups white rice flour
3/4 cup tapioca starch
1 cup buckwheat flour
2-1/2 cup millet flour
1-3/4 teaspoon sea salt
6 teaspoons aluminum free, GMO-free, baking powder

Wet Ingredients: 
2 Tablespoons light olive oil
1 egg (or egg substitute)
1 1/2 Tablespoons evaporated cane sugar
1/4 cup organic apple sauce
2 1/4 cup water

Directions:
1. Mix wet ingredients together in a large mixing bowl.
2. In a separate bowl, whisk together all the dry ingredients until well combined.  Divide dry mixture in half and save HALF of the dry mix for another day.
3. Add HALF of the dry ingredient mixture to the wet ingredient mixture, stir to combine.
4. Preheat a flat griddle over medium heat. Use a very light coating of coconut oil/butter on your griddle for every other batch of pancakes.

{Coconut oil doesn't add any flavor and it has a higher smoke point

 than other oils so it stays around instead of smoking/burning off}

5. Test to see if your pan is ready by flicking it lightly with water, if the water drips dance then your pan is hot and ready to use.  Pour with a 1/4 cup measuring cup into 3-4" pancakes onto the griddle.

6.  Cook for about 1 minute on each side or until just golden brown and flip-able.

7. Stack the pancakes in a pile so they can soften from the steam.  This makes them moist and just chewy enough to not know they are gluten free.

...click here for the recipe!

Farm Fresh Vegetable Corn Chowder {Gluten Free, Vegan}

This recipe was my hubby's idea and it turned out great! This soup has great flavor and is a brighter version of traditional corn chowder with the addition of fresh seasonal vegetables like green beans and sweet potato. I love that he grilled some of the corn for a great roasted flavor, you could also roast it in the oven for a similar effect. Garnish up this sweet and savory chowder with some lemony cilantro and creamy avocado. Enjoy!

Recipe: (serves 4-6)
Ingredients:
2 leeks, {white and light green parts only}, thinly sliced (remove outermost dark green fibrous ends and discard)
2 tablespoons olive oil
5 ears of fresh corn on the cob
3 cups low sodium chicken broth (or vegetable broth)
5 1/4 cups water
5-7 Yukon Gold potatoes (or similar), cubed
1/4 teaspoon garlic powder
1 large sweet potato, cubed
1 large carrot, diced
1/4 cups Sherry cooking wine
1 big handful, fresh green beans, roughly chopped (~1 1/2 cups)
salt and pepper to taste
Garnish such as cilantro, avocado, corn chips, etc.

Directions:
1. In a soup pot add 1 tablespoon olive oil, saute sliced leaks over medium high heat for 5-7 minutes until leeks become fragrant and translucent.
2. Grill or roast 2 ears of corn, set aside.

3. Take remaining 3 ears of corn and, standing them on end, carefully cut the kernals off the cob by running your knife down the sides. Add these kernals to the soup pot and saute for another 2 minutes. 4. Add chicken broth, 5 cups of water, cubed Yukon potatoes and garlic powder to the soup pot and bring to a boil for about 15 minutes.
5. In a separate skillet, saute the sweet potato cubes and carrots in a drizzle of olive oil over medium high heat for 10 minutes. Deglaze the skillet with the Sherry cooking wine and 1/4 cup water. Add the green beans and simmer for an additional 5-7 minutes.
6. Puree the soup mixture with an immersion blender until smooth (or working in batches use a blender and then return soup to the pot)

7. Finally, mix your sauteed sweet potato, carrot and green bean mixture into the soup. Season to taste with salt and pepper. Garnish with cilantro, avocado, corn chips or whatever you like. ...click here for the recipe!

Frozen Banana Soft Serve {Gluten-Free, Dairy-Free, RAW, Vegan}

Well it seems a little silly to say that this is gluten free or even to call it a "recipe" because what I'm about to share with you has only one ingredient...bananas.  Yep, that's it, just bananas.  Are you ready for the most tasty, creamy, rich, frozen treat ever?  This is my new favorite, especially in this summer heat.

After the birth of our third son, our friends showered us with blessings in the form of meals!  One friend brought chocolate dipped frozen banana bites with her meal and they were fabulous.  I was amazed at how the banana tasted just like vanilla ice cream and wasn't overly banana-y at all...delicious!   This is the same way!  I like my banana soft serve plain so I can savor the creamy, rich, sweetness, but I'm quite sure that some chocolate chips or granola as a topping would be amazing too.  Enjoy!

Recipe: (about 1 banana per person)
Ingredients:
bananas
toppings optional

Directions:
1. Peel bananas, cut them into thirds {so they're easier to process} and freeze in a resealable plastic bag or freezer safe glassware
2. Once bananas are frozen SOLID, place them in a food processor

3. Pulse the processor a few times, scrap down the sides.  Continue processing for about 2-4 minutes, scrapping down the sides as needed.  I used my Mini Cuisinart for less clean up.

4. Watch and you'll see when the bananas break down and start to puree.  Once it's smooth let it go for another few seconds to get it really whipped and creamy.  Don't over mix.  It should still be thick, here you can see it can hold my metal spoon upright!  Enjoy your guilt-free satisfying treat!

...click here for the recipe!