We’re heading out to the west Yukon River for a week, so the blog will be quiet for a bit (now that I've gotten into a bit of a routine with it!) Before I go, though, I have another delicious meal for you.
One of my very favorite food blogs is MinimalistBaker.com – check it out, her food is AH-MAZ-ING and easy! A recent post of hers that landed in my inbox was this Spicy Korean Cauliflower Wing recipe. That one didn’t take long to make it to the table! But I had to reformulate the gochujang sauce recipe into something that I can eat. At that point, it probably wasn’t even recognizable as gochujang, but it was GOOD. The whole recipe was amazing, in fact, and my family is begging to have it again!
The sauce in the recipe was obviously going to be quite spicy, which is not up the alley of everyone in my family, so I backed off on the red pepper and used chili powder. The result is a fairly sweet sauce with a nice umami background and a bit of a kick.
I kept the rest of my red pepper sauce in the root cellar, with the intention of making the following recipe. When we were staying with our friends in CA over Thanksgiving, I found that the easiest way for me to eat was to store pre-cooked vegetables and meat in the fridge, mix them into various servings, and cover it with avocados and amazing sauces. (When I start my AIP diet, I plan to use a variation of this technique, and I’ll share that with you once I implement it.)
This sauce, is indeed amazing.
We had some leftover REALLY GOOD moose round roast that I used for this, but you could use any meat you choose. Just make sure it’s tasty. Or omit meat entirely for a vegan meal.
This recipe is paleo as-is, but to turn it into AIP, substitute a different sauce. That’s something I’ll be working on in the fairly near future, so keep your eyes on the inbox! (Actually, don’t, that’s bad for your eyes and brain and basically all of your body.)
It also makes a really good, easy lunch to pack. I steamed a whole sweet potato and all our leftover broccoli for this, and of course you have your half avocado. It’s as good cold as it is hot, so you don’t even have to corrupt it with microwaves!
If you have a family who tries to steal your limited-diet food on a regular basis like mine does, you may want to make extras of this recipe. I had to fight hard to keep this one to myself!
1. Steam sweet potatoes and broccoli for 10 minutes.
2. While vegetables are steaming, add all sauce ingredients to a blender and blend until smooth.
3. Place steamed vegetables into bowl. Slice avocado and add to bowl. Add meat, then place sauce on top.
I had a different post I was planning to publish this week, but a couple of days ago, my sister mentioned Pi Day was coming up. Nerd me went, “Oh, yeah, how’d I forget that?” Of course, the answer is easy – I forget everything.
But I digress.
In 2017, we only picked about a gallon of wild blueberries. It was a very sad year of blueberry harvest. We have picked up to seventeen gallons in a couple of days. So these are very special blueberries, and we had saved them for a very special treat.
This recipe is based off of one that we’ve used for a long time – one that converted me to liking goat milk, in fact. One of my favorite variations included a meringue on top and roasted macadamia nuts nuts underneath the crème layer.
This was one of the very first recipes that I began working on converting when I began my limited diet.
In other words, it’s good.
Funny things, holidays. We almost never do stuff for holidays besides the Big Four. Like, when did we start celebrating Pi Day? And then we have St. Patrick’s Day coming up.
How did that even become a thing? Much less a national holiday?
My siblings have already been running around the house singing the Irish National Anthem. No doubt The High Kings will be added to the mix soon. I think it's Allergy Girl #2 who has initiated the unfamiliar holiday mania...
Anyways, blueberry crème pie. The crème layer is best when made with a sweeter, milder dairy-free milk like coconut or almond. If you use flax or cashew like I did (the only milks the allergy duo in our house can both have), I strongly recommend adding the stevia to the crème. It will help cover up the slightly stronger flavor.
It definitely has a light, spring-y, happy flavor – but the warm temperatures have once again disappeared, and the snow is falling again. We are at 72 inches and counting!
I love the snow – it’s so beautiful, and it blows my mind that the fact that every. Single. Snowflake. Is different! All of that six feet of snow out the back window, spreading across thousands of square miles, and every snowflake is unique! What an amazing Creator I serve!
Back to the pie: it is paleo, refined sugar free, dairy free, and easy! Have fun!
BlueBerry Crème Pie
Serves 8 Oven @ 325* F
1. Mix gelatin and water, let sit for five minutes
2. Place dry ingredients in dry carafe of blender or food processor. Grind into a smooth paste, then transfer to a medium bowl.
3. Add coconut sugar to gelatin egg, and then add the mixture to your nut paste. Thoroughly mix.
4. Press into pie plate. Poke the crust with a fork, then bake for 15 minutes. This is the only use of the oven, so you can turn it off. Let cool to room temperature.
1. In a small pot, whisk milk, arrowroot, and coconut sugar constantly over low heat until it begins to thicken. Turn off heat and continue to whisk until it becomes custard-y.
2. Once thickened, add vanilla and stevia, if desired. Cool to room temperature.
1. Mix all ingredients in medium pot. Simmer while stirring until thickened. Let cool to room temperature.
1. Spread crème evenly in pie shell. Sprinkle with tapioca or arrowroot starch. This helps the layers stay distinct.
2. Spread blueberries over top, gently. Viola! You have made a blueberry crème pie! Store in the fridge, preferably uncovered to avoid condensation.
For the record, the circumference of my pie is approximately 24 inches.
Hi everyone, I’m back! I would apologize profusely for my absence, but as it was caused by myriads of auditions and other school deadlines, I feel slightly justified.
But it has been stressful! And for this girl who is not supposed to be stressed (hahahaha) it hasn’t helped with my health at all. Physical or mental.
You know what always helps in stressful situations? C-H-O-C-O-L-A-T-E. Except… when you’re worried that you’re spending too much of your family’s precious resources on something just to make you feel better…
I can’t just buy chocolate. If it’s something I can actually have, it’s going to be expensive. And I mean EXPENSIVE. Like over $5 for a 2-oz. bar. It’s ridiculous.
I messed around with making chocolate with cacao butter, since often coconut oil chocolate will make me feel kind of sick.
But cacao butter is expensive. And at the rate that I was consuming chocolate the last couple of weeks, that just wasn’t fair when I wasn’t the one actually buying the butter.
And if I was, I wouldn't be making it.
So it was back to the coconut oil.
I spent a couple of tries on it, but finally figured out a recipe that 1. doesn’t taste much like coconut and more just like normal chocolate (if you’re really sensitive to coconut flavor, don’t quote me on this one) 2. doesn’t make me feel sick! and 3. has no artificial sweetener.
Winning all around on this one!
Oh, the espresso? Growing up in a family where gourmet desserts are the norm, I learned early on that coffee in small amounts brings out the chocolate flavor without adding any of its own! I figured that would probably help my flavor problem out – and it did.
This, sadly, is NOT AIP. Which is bad, because we’re talking about putting me on AIP. So I’ll start messing with that next. Always love a challenge! Well, when I feel up to it.
Melt coconut oil. Whisk in cocoa and carob powders until smooth. Add vanilla and espresso powder. Pour into mold (I used a silicone muffin tin). Let cool. I just leave mine outside, since it's well below freezing. You could just put it in the fridge, if you have one!
And then go sit down somewhere and take a moment to breathe and enjoy it. A good book always helps with that!
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Almost two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.