grain free

Cinnamon Bun Muffins

Another favorite pastime: me getting to eat the very center (and last bite) of my husband’s Pillsbury cinnamon roll at breakfast.  The softest, gooiest, and most icing-soaked part of the roll, always put a smile on my face.  Obviously those days are gone, but I found a muffin recipe that is pretty good at taking the place of the cinnamon rolls, minus the icing (which I still miss!).  Seems like many “vanilla” or “cream cheese” icing recipes that do not contain dairy or sugar are made with coconut milk/cream, and I just can’t quite get myself to like coconut all that well yet.  Maybe one of these days my taste buds will allow it, as it has other flavors since the diet change…




Spaghetti Squash, Apple, & Raisin “Casserole”

I got some education when making this recipe, mainly because it is called a “kugel” on the website, and I had no idea what that was.  The author described it as a baked “pudding” of sorts that is served by the Jewish for brunches or along with holiday dinners.  I guess they can be made with many different ingredients (i.e. noodles, potatoes, vegetables), and the author chose to make her own “style” of kugel using spaghetti squash noodles and making it sweet.

I was looking for something that I could make in advance and then heat up for a quick breakfast throughout the week when I found this, and it worked perfectly.  It could also be heated up and used as a quick snack that’s not too heavy.  I think I’ve said it in the past, I am usually a more “conventional food” person for breakfast (i.e. eggs, oatmeal, sausage, etc.), so the thought of having spaghetti squash for breakfast worried me a bit; however, to me the squash just adds filler, some sweetness, and texture.  The taste reminded me of some kind of cinnamon raisin bread pudding.



Zucchini “Ravioli”

We used to love “splurging” every now and again and eating that frozen meat-filled ravioli with spaghetti sauce and loads of cheese on top, baked in the oven.  There is not much about that now that fits in to our diet, other than the spaghetti sauce.  It seems hardest to re-create your favorite Italian dishes since they almost always involve pasta and lots of cheese, so when I saw a recipe with “Paleo” and “Ravioli” in the same line it immediately had my interest.  Like the “lasagna” that I’ve posted in the past, the ravioli is made with zucchini.



Peanut Butter Cookies

Although a lot of the new recipes I have found for sweet treats tend to use almond butter, peanut butter still holds a permanent place in my heart :).  There’s not much more of a basic peanut butter dessert than peanut butter cookies.  I hadn’t figured out how to make these yet with the dietary changes that I’ve made, but a month or two ago one of my co-workers told me that she had found a recipe and was nice enough to share it with me.  When I made my first batch I knew that these would be a keeper around our house, and others that have tried them that are not on the same diet have liked them as well.



Chocolate Zucchini Bread

You can’t post something on Valentine’s Day without it being related to chocolate, right?  🙂

I was at first a little disappointed when I remembered that I usually get a plate of amazing chocolate covered strawberries with my beautiful flowers from McCabe’s (shameless plug), and that this year I can’t have these strawberries.  But, this feeling quickly passed.  To me, it really is an “addiction” factor, or a psychological “want,” my body doesn’t need any of that to be healthy.  And the longer you go without, the easier it gets to just brush off those junk food wants and needs.  Or, you just go online and find a recipe that better suits your diet and make a “healthier” version of that chocolate covered strawberry, and it turns out pretty good itself ;).

Back to the recipe.  This bread makes a great snack, part of breakfast, or dessert.  It is hard for me to call it bread now that I’ve had it though, as my husband and I both agreed that it reminds us more of cake, and if you put some chocolate frosting on it, it would taste just like chocolate cake.  I have to admit with the first piece I ate I wasn’t sure if I was a fan of it, because it just didn’t seem sweet; however, the more I had, the more I liked it.  When it’s not as sweet, you can sometimes appreciate the other flavors involved ;).



Raspberry Chocolate Chip Muffins

I am beginning to think that this post wasn’t meant to be today.  I have re-written the same first few sentences several times only to have the internet or my computer freeze, then try to re-load, losing my previous work.  Gotta love technology…

Here goes again:  I have made and tried probably at least 8 grain/dairy/white sugar-free muffin recipes now, and this one wins the award for the favorite in our house so far.  We took some with us on a visit with some friends in Indianapolis last weekend.  I am usually very nervous about having others try the new, different sweet treats I’ve been making.  They tend to have a different texture and certainly aren’t as sweet as traditional desserts to those who are not used to eating them, but it is something that one gets used to once you have it a few times.  I was relieved when our friends liked these muffins and were anxious to get the recipe.  So here it is, about a week late 🙂



Pumpkin Muffins

I am not sure that I’ve had anything made from pumpkin that I didn’t like.  The big two for me are probably pumpkin pie (with a TON of Cool Whip, and preferably no crust) and pumpkin bread/pumpkin roll with that amazing cream cheese icing.  Fortunately, it hasn’t been that hard to find a lot of different recipes for various items made from pumpkin that are grain, dairy, & white sugar-free.  You  just have to pick which one(s) you want to try.  I was intrigued by a recipe called “Paleo Pumpkin Breakfast Cookies” because I am always looking for something new to have for breakfast, and to think about being able to eat a cookie for breakfast makes me think about being a young kid when this wasn’t necessarily allowed 🙂

When I started stirring together the ingredients for the cookies, I realized that the batter was looking way too runny to hold its form on a cookie sheet.  I’ve ignored this fact before and ended up with a mess and a waste of a lot of ingredients, so I thought I would just try to make muffins instead.  It turned out quite well.