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Wednesday, May 20, 2015

Paleo (AIP) Lasagna Recipe

This AIP paleo friendly version of Lasagna was amazing, the recipe was inspired by another paleo blog called 'He won't know it's Paleo' so I definitely cannot take all the credit.  But here was my version and I must say my husband literally stated 'I think this is the best lasagna I have ever had!'


 'Nomato Sauce' (I altered this recipe slightly using caramelized onions and roasted beets and did not use any capers or lemon juice - it is pretty easy to vary this to your own taste)
2 Sweet Potatos
1-2 Zucchini
1-2 Squash
Grass fed ground beef (you could use any kind of ground meat)
Avocado Oil
Nutritional Yeast Flakes (optional)

To Make:

Sautee ground beef until cooked through then add the 'nomato sauce' and season to taste with salt, garlic, etc.  Slice the sweet potato, zucchini and squash very thinly making your 'noodles'.  First layer the sweet potato on the bottom of the pan and drizzle with avocado oil and salt.  Then do a layer of the meat and sauce.  Repeat another layer with squash brushing the squash with avocado oil and yeast flakes.  Then add meat again and do final layer with zucchini, brushing the zucchini with avocado oil and yeast and salt.  Of course if you are not on a dairy free diet you could also do a layer of cheese.

Bake the Lasagna covered for 45 minutes on 350 degrees then remove foil and bake at 400 for 10-15 more minutes until the top is brown and looks done (I broiled mine on high for 2 minutes at the end).

Let cool for a few minutes before serving and ENJOY this is sooooo good and was just as delicious the next day for my lunch!  Next time I will make a double batch of the sauce and store some for later.  I also might have to make 2 pans of lasagna and freeze one.

Saturday, January 24, 2015

Another Goodie - Gluten-free Oatmeal Chocolate-chip Cookies

I am not going to lie, I did not come up with this recipe on my own...but I must say it is a winner.  I went strictly gluten-free for about 4 months and discovered some really good recipes.  This cookie recipe I have made many times now and always get compliments - the cookies seem to get even better after a few hours or a day.  The recipe comes from a cookbook called 'flourless' and I highly recommend it.

Oatmeal - Peanut Butter & Chocolate Chip Cookies 

1/4 cup unsalted butter - room temp
1 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs slightly beaten
1 1/2 tsp baking soda
1 tsp vanilla extract
3 cups GF rolled oats
1 1/2 cups choc chips

Heat Oven to 350F/180C.  Line baking tray with parchment paper.
In a large bowl using electric mixer, beat the butter, peanut butter and both sugars together on high speed.  Add the eggs, baking soda and vanilla beat well.  Fold in the oats and chocolate and stir together.

Using a small scoop/spoon, scoop dough and drop onto prepared baking sheet about 2 in apart.  Bake until cookies are lightly browned about 12-14 minutes.  Remove from the oven and cool on baking sheet for 5 minutes and then transfer to a wire rack.

Store in airtight container at room temp for up to a week.


Tuesday, January 13, 2015

Healthy Muffins, Happy Toddlers!

It is hard to believe after all my efforts I too am having trouble getting my boys to eat vegetables!  Ugh!  So, this morning I decided to concoct a muffin recipe that had no refined sugar, no gluten and would sneak in some healthy zucchini and they loved it!  You could easily add carrots to these or sweet potato.

Gluten-Free Banana, Date & Zucchini Muffins Recipe

Preheat Oven 375

3/4 cup dates
1/4 cup coconut oil
1 zucchini
2 eggs
2 bananas
1 t cinnamon
1/2 t nutmeg
1 t vanilla extract
1 cup oat flour
1/2 cup brown rice flour
1 t baking soda

Chop dates and melted coconut oil in a food processor or blender of some sort.  Then mix the date mixture with eggs, banana and zucchini (I put it all in the mixer and mixed until smooth).  Next add spices and vanilla. Then slowly add flours & baking soda, stirring gently with a spoon until mixture is combined.

Spoon mixture into oiled muffin tins and bake 10 minutes for mini muffins and about 15 minutes for regular sized.  Once they look done pop out of pan onto a cooling rack or serve warm with butter.  Enjoy.

Monday, December 30, 2013

Tablenosh 'Underground' Baking...

In-home 'underground' baking that whets the appetite, sweetens the tongue 
and delights the soul.

Soooo this holiday season I had the fabulous idea of taking holiday baked goods orders to make a little extra $$ for Christmas.  Basically I created a 'baked goods' menu and emailed it out to all my friends and if they liked what they saw they placed an order.  My hubby was going to give me a full day in the kitchen to bake, while he took the kids for the day and I completed all the orders.

And let the baking begin...somehow things never quite go according to schedule or plan in my kitchen (or my life for that matter), on baking day I woke up with an unplanned cold, my 6 year old came down with an unplanned ear infection and the nurse called us to come and get him from school, then we had to organize an unplanned visit to the doctor and meanwhile I was trying to now continue to bake with all 3 kids at home...somehow I managed to get a few orders filled that day but the grand idea of finishing it all in one day was definitely an oversight (I filled the last order on Christmas Eve morning!).

I must say other than the sickness part of things I really did enjoy it and stumbled across a few fabulous new recipes, created some tricks of my own and got to jam out to my joyous Christmas songs along the way.  My favorite new discovery was making caramel pecan cinnamon buns...DELISH and not nearly as hard as I thought.  I was also reminded of how delicious caramelizing onions can make things taste...this is a must-do from now on with all tarts and quiches!

On the whole my new 'underground' bakery managed to crank out:
16 dozen cookies, 3 vanilla bean pound cakes, 2 pumpkin spice cakes, 3 pumpkin pies, 1 pumpkin cheesecake, 3 kale, caramelized onion and sausage quiches, and 1 batch of pecan-caramel cinnamon rolls.

And all of this baking is what gave me the idea of transitioning 'tablenosh underground dining' into 'tablenosh underground baking' and maybe I will occasionally still be able to pull off a dinner or two.  I probably still need to think this new concept through a little bit, but as for now I am now officially taking more if you need some home-made baked goods let me know and I will see what I can do!

Thursday, November 14, 2013

Wedding Pies and Gingersnap Pumpkin Pie Recipe!

Last week I had the joy of baking 8 pies for a wedding.  I made three different kinds and only had 3 little disasters along the way (the last disaster involved dropping a pie!)  The 3 pies were: pumpkin pie with a gluten free gingersnap crust, chocolate chess pie with a gluten free chocolate cookie crust and chocolate, bourbon & pecan pie.  I also made vanilla bean whipped cream to serve.  I have not heard back from the bride yet but I am hoping they were all a hit!

I realized that Thanksgiving is coming up and there may be some of you who want some of these recipes, so I thought I would post a few of my favorites for you to consider!  I have truly enjoyed working off the recipes from 'A year of pies' by Ashley English.  So I definitely need to give her the credit for most of these creations.

Pie Recipes:

Pumpkin Pie with Gingersnap Crust (I think the gingersnap crust takes pumpkin pie to a new level and is the only way I will ever make it again)

Gingersnap Crust
9 inch pie pan or springform pan
10 ounces of gingersnap cookies (I use the gluten free ones from Trader Joes)
6 tablespoons of unsalted butter (melted)
1/2 cup almond meal, pecans or walnuts (this is optional)
2 Tablespoons brown sugar

Preheat the oven to 350F.  Crush the gingersnaps, nuts and sugar in food processor then mix in melted butter.  Press the mixture into the pan covering the bottom and pressing up the sides.  Bake for 10 minutes and then let cool.

Pie Filling
2 Cups pumpkin puree (I roast my pumpkins and puree them, but you can totally use canned pumpkin)
3/4 cup brown sugar
1/2 t cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup heavy cream
1/2 cup whole milk
2 large eggs beaten
2 teaspoons vanilla extract

Combine all the ingredients in a medium sized bowl and whisk to blend.

Pour the filling into the prepared crust and bake for 55-60 minutes or until set.  Cool at least an hour before serving and refrigerate once cooled if serving the next day.  Top with whipped cream and enjoy!