Category Archives: Gluten Free

Copper’s Choice Healthy, Gluten Free, Peanut Butter, Pumpkin & BarleyLife Dog Treats

Copper is waiting for his treats!

Copper is waiting for his treats!

Dog treats without any junk in them are either hard to find or very expensive, so I decided to experiment and make my own!  My dog Copper seems to really love them…hope your best doggie friend loves them too!  I researched all the ingredients and they all have great benefits for dogs!  Let me know what you think.

Prep Time 25 minutes          Cook Time 30 minutes         Total Time 50 minutes

INGREDIENTS

  • 1 cup pumpkin puree
  • 1/2 cup peanut butter
  • 3 large eggs
  • 1 cup millet flour
  • 3 cups brown rice flour, or more, as needed
  • 2 TBS molasses
  • 2 TBS ground flax seed
  • 2 TBS extra virgin olive oil
  • 2 tsp AIM traditional BarleyLife powder ( you can use more as you dog gets used to it)
  • ¼ cup warm water

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment,
    Batter will be moist but doesn't hold together like dough with gluten

    Batter will be moist but doesn’t hold together like dough with gluten

    beat pumpkin puree, peanut butter and eggs, molasses, flax seed, BarleyLife powder, olive oil &  warm water on medium-high until well combined, about 1 minute. Gradually add 2 1/2 cups flours at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.

  • Divide the dough into 3 equal pieces and work on 1/3 at a time.
    Divide the dough in smaller chucks for easier rolling & cutting

    Divide the dough in smaller chucks for easier rolling & cutting

    Using a rolling pin, (I use a layer of parchment paper between rolling pin & dough too) roll the dough to 1/4-inch thickness.

  • Place a sheet of parchment paper on counter top or flour area with a gluten free flour, knead the dough 3-4 times until it comes together.
  • Using cookie cutters, cut out desired
    Use your favorite cutters for fun shapes!

    Use your favorite cutters for fun shapes!

    shapes (dipping the cutters into gluten flour flour often keeps the dough from sticking)

  • Place on prepared baking sheets

    My Doggie, Copper is  waiting not-so-patiently for some of these!

    My Doggie, Copper is waiting not-so-patiently for some of these!

  • Place in oven and bake until the edges are golden brown, about 25-30 minutes.* Check every 5 minutes after 20.
  • Let cool completely.

NOTES  *Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.

Using my small dog bone cutter, this recipe made about 9 dozen (1 inch) cookies.

http://www.AimForBalance.com

Advertisements

Sweet and Sour Chicken Recipe Paleo

Sweet and Sour Chicken Colorful & Delicious

Sweet and Sour Chicken, Colorful & Delicious

This recipe takes a bit of  time to prepare and cook the chicken, (about 25 minutes to prep and 20 minutes to cook)…BUT SO WORTH IT!  Serves about 4 unless you did what I did and kept nibbling on the crispy chicken pieces 🙂

  • 4 boneless skinless chicken breasts, cut into cubes
  • 1/2 cup whole grain millet flour, stone ground*
  • 1/2 cup coconut flour*
  • 1 cup almond meal/flour*
  • 4 eggs, beaten
  • 1 cup pineapple, cut into chunks ( Fresh is best, but I used canned in its’ own juice)
  • ½ cup pineapple juice (I used the no sugar added juice from the can)
  • 1 cup sweet bell pepper, chopped (I used a combination of red & green for color)
  • 1 cup sweet Vadalia onion, chopped;
  • 3 tbsp. honey; (optional) (Local is best)
  • 2 tbsp. apple cider vinegar (I use Bragg’s)
  • 2 green onions or scallions, thinly sliced
  • ¼ cup chicken stock (Try to find one with no MSG)
  • ½ cup (or so) coconut oil ( I use Wildtree Organic Coconut oil, find it at mywildtree.com/myfatherswellness)
  • Sea salt and freshly ground black pepper

Preparation

  • In a bowl, combine the flours and season with salt and pepper to taste.
  • Dip each chicken cube in the beaten eggs; then coat with the flour mixture.
  • Heat half or 1/4 cup of coconut oil in a large skillet placed over  a medium heat.
  • Cook the chicken until brown.  Work in batches and do not over crowd your pan.  You will have to add more coconut oil as you go. Takes about 10 minutes or until cooked through, turn so chicken is browned on all sides.
  • So golden & delicious...I could not resist eating a few!

    So golden & delicious…I could not resist eating a few!

    Set the chicken aside and drain on paper towels.

  • Clean the skillet.
  • Heat some coconut oil again over a medium heat

 

  •  Add the bell pepper and onion, and cook for 2 minutes.
  • Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey (if using), and salt and pepper to taste.
  • Bring to a simmer and cook until the sauce thickens.
  •  If you want to keep your chicken crispy, after all you worked hard to get it crispy…GOOD JOB!…add the sauce individually to your chicken as you serve it
  • Otherwise…Return the chicken to the skillet.  Lightly mix to coat. Serve warm with green onions sprinkled on top.
  • If you are NOT doing Paleo, you can serve over  brown rice, or Orzo.  
  • *NOTE:  You can use any combination of nut or seed flours (or grain flours if you are not Paleo and/or do not require gluten free).  I like the subtle coconut taste.

To follow my blog or for complete recipe with step by step color photos, go to http://www.myfatherswellness.wordpress.com and click on recipes

Sweet Potato Hash, Paleo

This is quick & easy to prepare.  This version allows the sweet potato to be just cooked through but firm.  It will easily serve 2.  To feed a bigger crowd or to have left overs, double the recipe.

Sweet potatoes stay firm & add color to this easy dish

Sweet potatoes stay firm & add color to this easy dish

Ingredients

  • 1 medium sweet onion, diced
  • 1 tsp extra virgin olive oil
  • 1 large sweet potato
  • 1 lb kielbasa or smoked sausage, diced  (I use one with no nitrites, no nitrates, no MSG)
  • 1 tsp or to taste, Greek style spices (See my recipe below) Or spices you like

Directions

  • Heat oil on medium heat in a large skillet, add onions and cook about 5 minutes or until translucent.
  • While this is cooking, microwave your sweet potato until slightly soft but not cooked through.  (You can also partially cook your sweet potato in the oven the night before and use from cold.  This is a great way to use up left overs.  If sweet potato cooks all the way through before adding to the pan, it may be soggy, but still tastes good).
  • Allow sweet potato to cool for 10 minutes. Dice sweet potato into about 1 inch cubes.
  • Reduce heat in pan and add sweet potato, kielbasa and Greek spices
  • Gently toss or stir to cover ingredients evenly.
  • Saute for about 10 minutes or until sweet potato is done or if using already cooked leftovers…until all ingredients are hot.

Greek spice recipe:

Takes about 5 minutes, makes just over 1/4 cup and will keep for about a year (Mine never stays in the house that long!) I triple the recipe because we use it so much.

  • 2 tsp sea salt
  • 2 tsp garlic powder
  • 2 tsp dried basil
  • 2 tsp oregano
  • 1 tsp ground cinnamon
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp dried rosemary, ground**
  • 1 tsp dill weed
  • 1 tsp dried marjoram
  • 1/2 tsp dried thyme, ground**
  • 1/2 tsp ground nutmeg
  • *1 tsp cornstarch *NOTE:  Cornstarch is NOT PALEO…Some people add it to the mix for a more free flowing mix.  I do not  and mine always is okay.  It is up to you.

Add all ingredients except rosemary & thyme into a bowl.

**Mix rosemary & thyme in a spice grinder just until ground.  Mix in with other ingredients.  Thoroughly mix together (You can put them all in a blender/spice grinder and pulse to mix)  Store in a airtight container.

Get more recipes by following my blog at http://www.myfatherswellness.wordpress.com

 

Chili, Paleo

I was looking for a way to substitute beans in my traditional chili recipe.  My husband went on line and together we looked at a few.  Here is our “tweaked” version.  We added what works for us and took out what didn’t.  All the colors make it a  great visual for the palate too!  This is on the mild/medium spice level.

Full of vegetables and flavor!

Full of vegetables and flavor!

  • 1 lb ground beef (grass fed, if you can)
  • 1 large sweet onion, diced
  • 2 medium sweet peppers , diced (I used 1 red, 1 green)
  • 2 medium/large sweet potatoes, peeled and medium diced
  • 3 cloves garlic, minced
  • 29 oz (2 CANS) diced tomatoes, NO sugar added or 4 large fresh tomatoes, diced
  • 1/4 cup apple cider vinegar ( I used Bragg’s)
  • 2 tsp cayenne pepper (you can use 2 Tbsp chili powder instead for a kick and/or 1 tsp chipotle chili powder…CAUTION, this one is SPICY))
  • 2 tsp ground cumin
  • 1 Tbsp paprika
  • 1 Tbsp dried oregano or (2 Tbsp fresh & chopped)
  • 1/2 tsp sea salt
  • pepper, to taste
  • cilantro, for garnish

Directions:

  • Heat  dutch oven or large skillet over medium heat. Add ground beef and let it brown.  Drain off any excess fat.
  • Add diced onion, peppers, sweet potato and garlic to the pan.  Season with sea salt & pepper.  Let everything saute for about 5 minutes or until onion is translucent.
  • Add the spices to the pot, stir to cover vegetables. Let mixture saute for about 5 minutes, keep an eye that it does not burn on. This step is important to let the spices roast and combine with other ingredients.
  • Add the apple cider vinegar to the pan, use a wooden spoon to scrape the bottom & sides of pan where most of the flavor is!
  • Add the diced tomatoes and stir everything together.
  • ( I transfer all my ingredients into my slow cooker and cook on low for 4 hours.
  • Or you can cover and bring to a boil.  Then reduce heat and simmer with the lid cracked for at least 20 minutes…more time, more flavor!
  • Season with additional sea salt & pepper, if desired
  • Garnish with cilantro, if desired

Follow my blog at myfatherswellness.wordpress.com