10 Healthy Christmas Cookie Recipes

Who says eating Christmas cookies can't be delicious, fun AND good for you! Elana Amsterdam, one of my favorite Gluten-free chefs has prepared a list of cookies that meet all the qualities mentioned in the previous sentence. Whether it is her vegan chocolate chip cookies or her gingerbread men, Elana has got the market cornered on Christmas cookies that taste good and wont make you feel like you have to spend a month straight in the gym. To see all her delicious cookie recipes visit her fabulous website: Elana's Pantry

I have personally tried the Vegan chocolate chip cookie recipe and, whenever I make them, I end up having to fight my non-gluten-free husband for the last one. Don't take my word for it though, try them yourself and let me know what you think!
Below I have posted a picture of her mouthwatering Pecan shortbread cookies! Best part about them? They are quick and high in protein!

ENJOY!

Pecan Shortbread Cookies

• 2 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 cup pecans, toasted and chopped
• 5 tablespoons agave nectar
• ½ cup salted butter, melted
• 1 tablespoon vanilla extract

1. In a large bowl combine almond flour, salt, baking soda and pecans
2. In a smaller bowl, mix together agave, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve

Makes 24 cookies

November Recipe of the Month

Ever since I was a little girl, Thanksgiving has always been my favorite holiday. I think I have always preferred it because that was the holiday when all the family was together. Christmas was always hit or miss when it came to gathering everyone together but Thanksgiving always seemed to be just right. I am not sure how 27 people always fit in my grandma's kitchen but somehow we made it happen. Not only did we fit but we feasted! We feasted for what seemed like hours. Everyone told stories and laughter filled the room. Then, depending on how much turkey we ate, we all laid around the living room and napped.
Now that I am married, I have had to learn to start cooking, my favorite dish to cook for Thanksgiving has been green bean casserole. Below is a recipe I adapted Martha Stewart.

Ingredients

• 6 tablespoons unsalted butter (I use Earth Balance non-dairy, non-soy)
• 1 medium onion, diced
• 1 red bell pepper, seeded and slim slices
• 1 pound button mushrooms, stems trimmed, quartered
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds green beans, trimmed and cut (I used fresh not canned)
• 6 tablespoons of Bob's Red Mill All-purpose gluten-free flour
• 2 cups unsweetened almond or coconut milk
• 1 pinch cayenne pepper
• 1 pinch grated nutmeg
• 1 cup grated Parmesan cheese (I use Manchego since I am allergic to dairy)
• 1/4 cup gluten-free breadcrumbs (I toast bread and crush it for a quick version)
• 1/4 cup canola oil
• 4 shallots, cut crosswise into 1/4-inch rings

Directions

1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. (not necessary if using canned green beans) Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter or grease a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated cheese, and spread with the remaining green beans. Combine the remaining cheese and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
5. This is my favorite part - Heat canola oil in a medium skillet over medium-high heat. *Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.

*I had to double the shallot amount because my dad and husband sneak behind me and eat a few when I am not looking

Got food allergies?

Having to be on a gluten-free diet can be tough. If you're like me though, having multiple food allergies can be a daily struggle. When I was first diagnosed and my sisters went through testing, we discovered my older sister has an allergy to eggs as well. In my parents home, that eliminates 4 major food items. Soy is found in 60% of packaged food in the United States. That leaves 40% to be made with gluten, dairy, or soy. It has taken me (and my family) awhile to adopt to not only avoiding gluten but our other allergies.  That's why when I found Allergy Chefs, Inc., I was incredibly excited.
Joel and Mary Schaefer have 40 years of combined experience in the food industry  This website is a great resource for people with multiple allergies. They have mastered the technique of avoiding using the top 8 food allergens in their cooking. Not only are the recipes nutritious and well balanced, they are absolutely delicious as well!

 Check out their sweet potato pancakes. Of course, I substitute the soy milk with almond milk!

Interesting fact about Chef Joel? He specializes in culinary education and product development for food allergies and special diets was the Culinary Development and Special Dietary Needs Manager at Walt Disney World.  In that role, he spearheaded Disney World’s food allergy initiatives, ensuring that all of their restaurants could better accommodate food-allergic guests at the park.  Throughout his career, from Disney to his current position at Allergy Chefs, Chef Joel has made it his mission to educate the food service industry about food allergies.

http://allergychefs.com/

October Recipe of the Month

As soon as the first day of fall arrived, my husband practically dove into our basement storage area to pull out the decorations. I have to admit, I like the way they look with our furniture but I still prefer summer if I had to pick a season. He even dragged me to the fall decorations in Target the last time we were there shopping. The picture to the left is a wonderful decoration my husband and I picked up at the Arctic Bazaar.
The next item that my husband always asks for is Pumpkin Muffins. When I made this back in Georgia, my little sister thought they were like manna from heaven. My mother, older sister, and I would be lucky if they last more than two days. I even caught her one time taking a bunch to school to stash them in her locker there! I can't blame her though - in our family, once you find something you like (and you're not allergic too) it goes quickly!

My sisters and I a few years ago in Georgia.

So, for October, the recipe I love is from Elana Amsterdam of Elana's Pantry www.elanaspantry.com. I roast a small pumpkin to make this recipe and I just love the pumpkin smell! It reminds me of taking my sisters to the pumpkin patch to pick out our gourds for carving! Canned pumpkin works just as well though.

Gluten Free Pumpkin Pie Muffins

1 ½ cups blanched almond flour (not Bob's Red Mill)
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup agave nectar
2 large eggs
1 cup fresh baked pumpkin (or winter squash), well packed 

Directions

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a mixer puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve - Makes 8 muffins

September Recipe of the month

The end of August and the beginning of September marks the start of the Alaska State Fair. My husband and I attended last year and it was very rainy so we stayed inside and didn't stay very long. However, this year we were blessed with a very sunny day and had a wonderful experience. I ate some cotton candy and John had a green apple covered with caramel. I really w anted a corn dog because it is my favorite fair food. However, most of the vendors couldn't tell me what was in their mix so, to be safe, I refrained from eating fair food. However, I do have a handy recipe to make gluten-free corn dogs so, I thought I would share it!

Gluten-free Corn dogs

Serves 8

1 cup yellow corn meal
2/3 cup gluten-free all-purpose flour (I've used Bobs Red Mill with success!)
1/3 cup cornstarch
1 tsp. salt
3/4 tsp. baking powder
2 tbsp. sugar
1 egg
1 cup buttermilk (I use ricemilk or almond milk - add a little at a time until good consistency reached)
1 package of good quality hot dogs (such as Sabrett Skinless Beef Franks)
2 quarts of vegetable oil (for frying)
8 wooden popsicle sticks or skewers

Directions

1. Line a rimmed sheet tray or large plate with paper towels. Remove hot dogs from their package and dry completely with paper towels. Place a wooden stick into the length of each hot dog, leaving enough length at the end to use as a handle. Heat oil in a 10"-12" heavy pot over medium heat until temperature reaches 350°. You can also use a deep fryer if you have one.

2. Whisk dry ingredients together in a medium bowl and make a well in the center. Whisk together egg and milk in the well and combine with dry ingredients, mixing until smooth.  Pour batter into a pint glass or other tall, skinny container, leaving a 1-inch space between the top of the batter and the rim of the glass.

3. Dip prepared hot dogs into batter, coating completely, and fry for 2–3 minutes, turning halfway through fry time, until deep golden brown on all sides. Drain corn dogs on prepared tray (either let the paper towels absorb the oil or put a wire rack over the paper towels). Repeat with remaining hot dogs.

Note: You can use up any leftover corndog mixture by frying up some corn fritters. Just drop tablespoons of remaining batter into the oil and fry 2-3 minutes, turning halfway, until puffed and golden. For an added kick, add 1 tbsp. chopped jalapeño plus 3 tbsp. grated cheddar to the leftover batter before frying.

August Recipe of the month

Ever since I was diagnosed with Celiac Disease and my dairy and soy allergies, there are certain restaurants I miss eating at and certain dishes I am no longer able to eat. One of the restaurants I miss dining at is The Cheesecake Factory. My favorite dish there was the Louisiana Chicken Pasta. I was delighted to find a recipe that allows me to enjoy the dish with some minor substitutions.

Louisiana Chicken Pasta

Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup gluten-free bread crumbs ( I toast Udi's bread and crumble it for a quick
1/4 cup grated parmesan cheese (I use Manchego sheep's cheese for a dairy-free substitution)
1 cup milk (I use almond or rice milk)
2 tablespoons flour ( I use Bob's Red Mill All-purpose gluten free flour)

Cajun Sauce:
1 tablespoon butter (Enjoy Life Soy-free)
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream (I use Mimiccreme for a dairy free substitution)
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese ( I use the Manchego here as well)
1 package bow-tie pasta(Tinkyada brown rice pasta)
1 cup mushrooms, sliced
salt and pepper
Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and saute 2 or 3 minutes.
Then add whipping cream and chicken stock (for a thicker sauce - omit chicken stock). Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

ENJOY!

July Recipe of the Month

My mother-in-law has two sons and both of them married women with multiple allergies. Sarah, my sister-in-law and I both share dairy and gluten allergies. When we visit, Becky is always adapting her recipes to make us something that is allergen-free! She has mastered adjusting her family recipes to meet our restrictions. She even makes things for the two of us and serves them to our husbands and passes them off as "normal" food! We both love her dearly and appreciate the extra effort and love she puts into our food. I know a lot of people draw the short stick when it comes to mother-in-laws but, I couldn't have asked for a better one! Below is a recipe her mother made when she was a child and she tweaked it to make it gluten and dairy free!

Becky's no-bake Frozen Ice Cream Cake! (it's dairy-free too!)
2 boxes Udi's Crunchy Double Chocolate Chip cookies

2 tablespoons of Earth Balance soy-free butter (room temp)

4 pints Purely Decadent Coconut Milk Vanilla Bean ice cream (room temp)

Chocolate Sauce (recipe for sauce is below)

Directions:

Empty two boxes of Udi's Crunchy Double Chocolate Chip cookies (28 total) in a large gallon freezer bag. Roll over with a rolling pin until all the cookies are crumbled and there are no large chunks. Place cookie crumbles in a large mixing bowl and add two tablespoons of room temp butter. Hand mix until butter is evenly distributed. Spray 9x13 pan and then empty cookie and butter mix into pan. Press firmly to make an even surface. Pour almost all of the chocolate sauce over the cookie crust (leave about 1/4 cup and set aside for drizzling over the top of the finished cake- optional). Let chocolate sauce cool.

While the sauce is cooling, mix all 4 pints of ice cream in a large bowl and mix until it is almost a really thick soup consistency. When chocolate sauce has cooled, poor vanilla ice cream into the pan over the cookie crumble and hardened sauce. Smooth over the top with a spoon and place in freezer overnight.

When you are ready to serve heat the chocolate sauce up a little and drizzle it over the cake for looks and its ready to be served!

Chocolate Sauce:

1 cup gluten-free cocoa powder

1.5 cups sugar

1 cup water

1/2 cup gluten-free corn syrup

pinch of salt

1 teaspoon gluten-free vanilla

Directions:
In a small saucepan, combine cocoa powder, sugar, water, corn syrup, and salt; mix well. Cook over medium heat, stirring frequently, until mixture comes to a boil; boil 3 minutes, stirring constantly

I think I ended up eating the rest of this . . .

Remove pan from heat and beat in vanilla. Let cool completely, stirring occasionally. Store covered in refrigerator.

June Recipe of the month

I got this recipe from my friend, Kirsten, who I met at the gluten free family weekend at NJY Camp. She has a gluten free blog too! http://whattofeedyourkids.blogspot.com

GFCF Chocolate Chip Cookies

I think yummy, homemade gluten free/dairy free treats make going gluten/casein free a lot less of a "diet" and more of a lifestyle change. These are based on a recipe in my FAVORITE gluten free cookbook by Annalise Roberts, Gluten Free Baking Classics.

1 cup Spectrum Naturals Organic Shortening (Whole Foods has this)
1 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 Tablespoon organic gluten free vanilla extract
2 cups plus 2 Tablespoons Brown Rice Flour Mix (see below)
1.5 teaspoons baking soda
1 teaspoon xanthum gum
1/2 teaspoon salt
12 ounces Enjoy Life gluten, dairy and soy free chocolate chips

1.Heat oven to 375 degrees. I use teflon sheet or you can spray cookie sheet with cooking spray.
2. Beat shortening and sugar with electric mixer. Add eggs and vanilla. Beat until fluffy.
3. Add flour, baking soda, xanthum gum and salt. Mix at medium speed until well blended.
4. Drop tablespoon of dough onto cookie sheet 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown.

ALSO...I grind up cashews in a coffee grinder to make cashew flour. Then I mix 2 parts cookie dough with 1 part cashew flour to add some protein.

Brown Rice Flour Mix

6 cups brown rice flour (extra finely ground)
2 cups potato starch
1 cup tapioca flour
2 cups sorghum flour (optional)

April Recipe of the month

When I first learned I had Celiac disease, bread was something I craved desperately. Before I found Udi's bread, I stumbled upon Elana Amsterdam’s website during my search for an easy to make bread and she has since become my favorite gluten-free baker. She recently sent me copies of her new recipe book and I have enjoyed practicing her art - for sure truly is an artist. She has mastered making a gluten-free lifestyle something tasty and healthy! All of her recipes call for Almond flour and she does not use butter or refined sugar. Here is the easiest (and most delicious) sweet bread recipe I’ve ever found. Its so good, my non-gluten-free friends never knew the difference when I made it for them. It scores bonus points for being low carb, high fiber, high calcium, (a nutrient easily missed when you are dairy-free as well) and high in  protein. It is also so moist and tasty, it could double as a birthday cake if you add some chocolate chips in the mix and little icing on top after it cools . . .

Gluten Free Banana Bread (or Cake)
3 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup grapeseed oil
3 eggs, whisked
1 tablespoon vanilla extract
2 over ripe bananas (about one cup) mashed

1. In a large bowl, mix together almond flour, salt and baking soda
2. In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas
3. Mix wet ingredients into dry*
4. Place batter in either a cake pan or two small loaf pans
5. Bake at 350° for 40 minutes
6. Remove from oven and allow to cool

Note: DO NOT use Bob’s Red Mill Almond flour.
* For the birthday cake version - add some chocolate chips after step 3

March recipe of the month

We just ordered the P90x nutrition and exercise plan and I am looking forward to working through all the meals and videos. My husband has always been very disciplined when it comes to working out and that really helps motivate me. I also love cooking with him. He always has great feedback on my recipes - gluten-free or not. A lot of their recipes that I have tried or looked at are naturally gluten free, dairy free, and soy free. The recipes consist of simple ingredients that fill you up but will not slow you down. We started with the fat shredder (phase 1) plan and then we are going to move on two the next phase after a month. March is still cold in Alaska but Alaskan winters are not as bad as some people imagine. There are some cold and bitter days however, I think the winter season anywhere has a unique ability to make you want to curl up with a warm bowl of soup! The following recipe is something I borrowed from the energetic people at P90x and I have modified it slightly. It is hearty and filling and is only about 70 calories per cup. It is also heart healthy. February was National Heart Disease Awareness month and ladies, you should know you are more at risk for Heart Disease! For more information visit www.goredforwomen.org
The best and most important part of this recipe though? My husband loves it!

Vegetable Soup

5 cups fat free chicken broth (use reduces sodium for a heart healthy option)

1 pound of ground turkey, cooked separately beforehand
4 red potatoes, cut into small pieces
2 cups onions, chopped fine
1 cup carrots, chopped
1.5 cups celery, chopped
1 cups zucchini, sliced
8 ounces tomato sauce, canned (low sodium for a heart healthy option)
2 cloves garlic, minced
1 Tbs dried parsley
1 tsp dried cilantro or to taste
black pepper to taste

Directions

1. In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium high and simmer until the potatoes are tender, 20-30 minutes.
2. Add the turkey, zucchini, tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and simmer 10-15 minutes more until zucchini is JUST tender. Season to taste with black pepper and serve.
Serves about 9, 1 cup serves. About 70 calories per cup

Birthday Cupcakes

Baking for someone with Celiac Disease requires a lot of experimentation. Once you find something you tend to stick to it. I remember the first few celebrations after I was diagnosed - not all my creations were edible by the end of the baking process. Fortunately, I was blessed enough to have a friend make me cupcakes for my birthday that were gluten-free, dairy-free, and soy-free. Not a very easy combination! She used Bob's Red Mill chocolate cake mix and added an extra egg. The icing was Pamela's chocolate icing in the bag but it was a little runny. However, the combination tasted heavenly, so I would recommend the recipe again and again! Below is a picture: