Parsnip Gratin

 

Today I am excited to bring you this recipe! It is a healthier alternative to my cheesy potato au gratin I usually make. The suprising part... The family likes it even better. I cut out 2/3rds of the heavy cream and switched it to healthy greek yogurt. The parsnips are a zero calorie food, which makes for a much healthier alternative to potatoes. I was so scared to serve this dish to my finicky family, but they loved it! 

Gluten-Free Parsnip Gratin
adapted from Feasting at Home

2 1/4 lbs Parsnips
1 med onion
2 Cups greek yogurt
1 cup heavy whipping cream
1/4 tsp fresh ground nutmeg
1/4 tsp pepper
1 1/4 tsp kosher salt
1 Tbsp Fresh minced Thyme
3 large minced cloves garlic
6 ounces, grated sharp cheddar cheese

Preheat oven to 400 F.

Peel Parsnips. Using a mandolin, slice parsnips to 1/8 thin slices. If you don't have a mandolin, slice them as thinly as possible.

Dice the onion. Grate the cheese.Generously grease a 6x 9 inch baking dish with butter or cooking spray for a healthier alternative.

In a bowl add greek yogurt, whipping cream, salt, nutmeg, thyme, pepper, and garlic.Stir. This is your cream mixture. 

Layer the parsnips and onion and a layer of the cream mixture, layer of the grated cheese sprinkle some of the thyme. 

Press down. Repeat, pressing down in between layers. Keep repeating until all the ingredients are used up. I put two sticks in mine before covering with foil to prevent the foil from sticking to the cheese.

Cover securely with a lid or foil and bake for 50 minutes on the middle rack. 

Bake another 15 minutes uncovered , or until golden and bubbly. It is important to let it sit at room temp for 10 - 15  minutes before serving, so it sets and thickens.

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Hippocrates's Carrot Soup

It has not been a secret that I have been down and out with a horrible cold. I would rather have the flu, because it doesn't hang on for weeks. I am slowly getting better, but I feel like the congestion has taken up permanent residence in my head. So I wanted to make a healthy healing soup that will help kick this sickness out. Because of it's healing properties, I chose to make some carrot soup.

I got this recipe from Cooking and Eating Wisdom for Better Health a book by Maria Benardis is a helpful cookbook that not only shows readers how to cook healthy recipes, but also includes lessons on Greek wisdom and how to apply these ideas to daily life. 

Hippocrates's Carrot Soup

from Cooking and Eating Wisdom for Better Health

4 TBSP extra virgin olive oil

2 leeks, white part only, thinly sliced

2 lbs carrots, peeled and chopped

3 stalks celery, thinly chopped

2 cups vegetable stock

1 cup flat-leaf Italian parsley, plus more for garnish

2 tsp chopped thyme leaves

1 tsp cumin

sea salt and black pepper to taste

6 tablespoons plain Greek yogurt, to garnish

Heat the olive oil in a large saucepan over a medium heat. Add the leak, carrot, and celery and cook uncovered, stirring occasionally, for 5-8 minutes or until the vegetables start to soften. Add the stock, parsley, thyme, cumin, salt and pepper and mix well.

Cover and bring to a low simmer and cook for 20-25 minutes or until the carrots are very tender. Remove from the heat and set aside to cool.

Place the cooked vegetables into a food processor or blender and process until smooth. Return to the saucepan and heat over medium high heat until hot.

Ladle the soup into serving bowls and top with yogurt and parsley. Serve hot.

Gluten-Free Pumpkin Molasses Cookies

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I bet you thought that since Halloween is over, I was done posting pumpkin recipes. You would be wrong! 
I made these cookies for Thanksgiving last year, but you can make them for any occasion and just decorate them the way you want. They made perfect turkeys though.

In my opinion these so far are the best cookies I have ever made. They are soooo good! You don't have to decorate them at all. You can just glaze them, or just sprinkle sugar on top. They are great plain too. They are soft and chewy and just plain perfect!

Gluten-Free Pumpkin Molasses Cookies
adapted from My Baking addiction

1 cup rice flour
1 cup tapioca flour
1 tsp guar gum
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
8 Tbs butter, room temperature
1 cup brown sugar
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg 

Whisk together the flour, baking soda, salt, and pumpkin pie spice.

Working with a stand mixer or a hand mixer in a large bowl, Add the butter, brown sugar, molasses, and pumpkin puree, and egg. 

Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Add your dough in scoops and flatten with a spatula.

Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool completely before glazing/decorating.

You can use glaze, or frosting, or candies to decorate. I used powdered sugar with vanilla and a little milk to make a glaze. Then my son helped me make turkeys out of them. 

Happy Baking!

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Raw Vegan Chunkie Dunkies

Raw Vegan Chunkie Dunkies - scrumptious raw/vegan goodies created for healthy monsters.

Chunkie Dunkies are Raw, Vegan, Gluten-Free & Dairy-Free.  Besides them being LOADED with nutrients, they are DELICIOUS!!! Each flavor has its own distinct, yummy taste. Their goodies are created with only the BEST natural whole food ingredients. 

 Their special touch is the organic raw buckwheat groats! They soak, sprout and then dehydrated these power houses for the perfect crunch.  After each one is individually scooped they are then dehydrated for  another 10 hours for a crispy outside and a moist flavorful inside.

Get yours here!

Pumpkin Pie Protein Bars

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Since I have been sharing some sinful pumpkin pie treats, I thought it was time to share a healthy pumpkin snack. Pumpkin Pie protein bars. Biting into these takes straight to Thanksgiving. They really do taste just like Pumpkin Pie.  So healthy and tasty! Enjoy!

Pumpkin Pie Larabars

adapted from http://floridahillbilly.com

1 1/2 cups pitted medjool Dates

½ cup raisins

1 1/2 cups almonds

1/2 cups walnuts

2 tablespoons pumpkin pie spice

1 tsp. cinnamon

2 TBSP Pure Organic Pumpkin puree

Add Almonds and Walnuts to a food processor. Process until nuts resemble bread crumbs. 

Put remaining ingredients in food processor 

and process until fully combined.

Press into an 8x8 pan that is lined with parchment paper.

Cover and put in the freezer for 2 hours before cutting into bars.

Store in an airtight container in the fridge or freezer.

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

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