Dairy Free Recipes on Decadently Fit

Category: Dairy Free

07
Mar
2014

7 Minute Hummus

categories: Appetizers, Condiments, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Miscellaneous, Quick Meal, Side Dish, Uncategorized

Being partially of middle eastern decent you would think I grew up on hummus. Unfortunately, I did not meet hummus till I was 22 years old. I will spend the rest of my life making up for its 22 year absence.

I’m going to assume that it was never present in my home due to the regional differences in my heritage. Or it may have been considered hippy food. My parents were and are far from being hippies. How I ended up with a hippy soul I am not sure.

Anyhoo.

Fortunately, not only has it become a mainstream staple, but it is even easier to make. Ingredients like tahini paste are no longer only sold at health food stores. Olive oil, is present in most homes, and lemon trees seem to be gracing more properties than ever.

This healthy comfort food is also chocked full of health benefits. Fiber, protein, and healthy fats make it a great way to snack. I love dipping assorted vegetables in the creamy goodness.

Did you know chickpeas can help maintain your blood sugar? They can also help prevent cholesterol from sticking to the walls of your blood vessels.

Apart from all of the omega 3’s and myriad of good for you reasons, hummus is super easy and fast to make. Seven minutes may be an exaggeration in time it takes to make it.

For all of my lent practicing friends, hummus is a great alternative to meat on Fridays. I suggest slathering some hummus inside a whole wheat pita, then stuffing it with roasted mushrooms, bell peppers, and zucchini.

Now that I am drooling, here is the recipe.

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7 Minute Hummus

Serves 5

1 – 15 ounce can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

4 tablespoons tahini

1 garlic clove

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons water

paprika, to sprinkle on top

Method

Rinse the chickpeas in a mesh strainer with cold water. Set aside to drain. Then pat dry.

Put all the ingredients in a food processor, minus the water and paprika. Process till combined.

Scrape down the sides with a rubber spatula then add the water. Process again till smooth.

Serve in a bowl and sprinkle with paprika. Traditionally olive oil is drizzled over the hummus to serve. I do not because I do not want the added calories.

Can be refrigerated up to a week in an air tight container.

Servings: 5• Size: 1/4 • Calories: 165• Fat: 9.3g • Carb: 15.4g • Fiber: 4.6g • Protein: 5.1g • Sugar: 1g • Sodium: 600mg • Cholesterol: 0mg

11
Feb
2014

Turkey & Pork Chili (crockpot)

categories: Crock Pot Recipe, Dairy Free, Gluten-Free, Low Carb, Main Dishes

Well it finally happened, winter has graced us Californians with her presence. I was enjoying our overly extended fall/summer. But, it was truly time for our state to be blanketed with precipitation and a temperature drop.

We are always in a state of drought, but this year has reached an all time high. The perfect weather party needed to end. The rest of the country can stop cursing at us now. Or maybe not. This is what our weather forecast looks like through the next week.

For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain. I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.

What does organization have to do with the weather? You don’t really think Californians go out in this do you? We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.

Until then I will organize everything I can. For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera. Her tips and tricks will give my tornado of organization exactly the umph that it needs.

I always look forward to this short window of winter. I love making comforting soups and warming chili. Actually, I love making chili all year long. It just tastes better when it the temp goes below 60 degrees.

Chili is food that has many different personalities. Like snow flakes not one is the same. Some people like chili with beans, some like it only ‘con carne’. Some add ingredients that should never be in chili, like pumpkin.

I personally prefer mine con carne or with a very small amount of black beans. Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above. Oops. Pretend they are there.

Now that I have cleared that up, let’s move onto an enticing description of the dish. This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.

The main ingredients are lean proteins; ground turkey, and ground pork. The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.

There is even a secret ingredient. Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody. The chocolate melts into the dish intensifying the flavor of the chili. The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes. You won’t be able to tell it’s there, but I insist on you adding it. It adds a layer of yum you will regret leaving out.

If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.

The chili is perfect ladled into a bowl, or over an egg white omelet. The options are endless. Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots. It freezes well. Enjoy!

I would like to welcome visitors from Giftie Etcetera. If you like what you see please subscribe so you can receive new recipes as I post them. Thanks for stopping by!

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Turkey & Pork Chili

Serves 8

1 lb. lean ground turkey

1 lb. lean ground pork

1 T. olive oil

1 medium brown onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

4 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon cumin powder

1 28 oz. can diced tomatoes (I love Muir Glen)

2 tablespoons tomato paste

2 cups water

1 oz. dark chocolate, chopped (70% works well)

1 cup black beans, rinsed

Crock Pot Instructions

Heat olive oil in a large dutch oven. Brown the meat, then add the onions, garlic, salt and black pepper. Transfer the meat to a large crock pot. Stir in the remainder of the ingredients, except chocolate.

Cook on low for 5 – 6 hours. During the last 30 minutes, stir in chocolate and beans until melted.

Stove Top Instructions

In a large dutch oven heat the olive oil. Brown the meat, then stir in the onions, garlic, salt and pepper. Cook till onions are soft and translucent, stirring occasionally.

Add in the water and scrape any bits off the bottom of the pan. Add in the rest of the ingredients, except beans, stir to combine.

Bring to a boil, then lower to a simmer. Simmer on low with lid on for 30 minutes. Stir occasionally to prevent burning.

Add in beans, stir and simmer for another 10 minutes. Remove from heat.

Serve with your favorite toppings. ex: diced onions, reduced fat cheese, or greek yogurt.

Servings: 8• Size: 1 cup • Calories: 226• Fat: 5.6g • Carb: 19g • Fiber: 4.2g • Protein: 28.8g • Sugar: 7.8g • Sodium: 464mg • Cholesterol: 37mg

10
Feb
2014

Fudgy Flourless Dark Chocolate Torte

categories: Dairy Free, Desserts, Gluten-Free, Low Carb, Miscellaneous, Uncategorized

If you were on a desert Island what one food would you bring? A sane person would most likely bring something that they can grow. They might even bring something that can continually reproduce like chickens.

Not me. If I was stuck on a desert Island, I would bring chocolate. More specifically dark chocolate.

Since I was little I have craved the midnight colored confection. As I have grown into adulthood my love for the treat has increased. It’s not my fault though. The addiction runs in my family. Here are 3 cases that prove my theory.

Case #1: After my grandmother passed away, the tough job of cleaning out the house had to be done. Hidden all over the house we found loads of chocolate. I’m pretty sure it was even in the bathroom and laundry room. Buried treasure everywhere.

Case #2: Starting at a young age my aunt would find chocolate and ice cream containers under my cousin’s bed. She has since learned to hide her addiction better. She now has learned to lock herself in the bathroom, consume said treat and dispose of the wrappers in the outside trash. Her 3-year-old daughter caught her once, but she bribed her with chocolate not to tell.

Case #3: I have passed on this gene to both of my boys. The biggest addict is my oldest mini me. He won’t even glance at a dessert unless it is entirely composed of chocolate. He’s seven people. I’m sure the amount of chocolate I consumed while pregnant has nothing to do with this. It’s the genes.

Now that I have proved my point I’ll move on.

Valentines Day is just around the corner. Over the past couple years we have celebrated as a family rather than just the husband and I. We love celebrating our love for our family.

I cover the dining room table with a shiny red table-cloth, and set it with my fine china and crystal glasses. We dim the lights, light a few candles and indulge in a meal saved for this day. The last two years the menu consisted of lobster tails (bought on sale of course), wedge salads and a nice steak.

Since V-day is synonymous with chocolate, we always finish off our evening devouring it any way we can. Last year we scoured the pantry and fridge for items to dip in chocolate. The short list of items include: bacon, strawberries, raspberries, pretzels, and pistachios.

This year I opted for a gluten-free, healthier, decadent chocolate dessert. After many attempts at a perfect flour-less chocolate cake, this dark temptress was born.

The cake contains zero butter and zero flour (gluten). Coconut oil and coconut milk have taken the place of the butter fat. Bob’s Red Mill ARROWROOT STARCH has taken the place of flour, making sure that it doesn’t fall apart. These three super foods create a smooth fudge like texture.

What exactly is arrowroot? The easily digested root based powder is used in place of cornstarch. The flavorless thickening agent is low in calories and doesn’t cloud your finished product. Instead it adds a beautiful sheen. Arrow Root is being used more and more in Gluten-free and Paleo cooking.

If you are gluten-free, follow a Paleo Diet, low-carb diet, have celiac, or just like to eat clean lower calorie versions of your favorites, this luscious chocolate dessert is for you.

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Fudgy Flourless Chocolate Torte

Serves 12

8 oz. 72% dark chocolate (if GF make sure you choose a GF one)

1/2 cup coconut oil, melted

1/4 c. hot coffee

1/2 c. full fat coconut milk (canned)

4 large eggs, room temperature

1 cup coconut sugar

4 tablespoons Bob’s Red Mill (coupon) arrowroot powder

1/8 teaspoon fine sea salt

1 teaspoon pure vanilla extract

Pre-heat the oven to 350.

Line the bottom of a 9 inch spring form pan with parchment paper, cut to fit. Cut another piece of parchment the exact same size and set aside. Lightly grease the sides of the pan with coconut oil. Cover the bottom outside of the pan with enough foil to prevent water from seeping into the pan.

Break apart the chocolate and place in food processor. Process until crumbly. Add in the sugar, salt and the arrowroot. Process for 30 more seconds.

In a small saucepan melt the oil and coconut milk with the coffee and vanilla. Heat till it just starts to simmer. Remove from heat. With the food processor on, pour carefully into the chocolate mixture. Be careful not to burn yourself! Process till a pudding like consistency is reached, about 1 minute.

Pour into prepared pan. Tap pan on the counter to level, or use off set spatula.

Cover the mixture with the second piece of parchment paper. Place the spring form pan inside of another larger pan. Pour enough boiling water into the second pan, so that it reaches halfway up the side of the spring form pan to create a water bath. Place the pans in the oven. Bake for 45 minutes.

Remove from oven. Allow to cool completely, and remove parchment paper before serving.

Refrigerate any leftovers up to a week. Can be frozen up to 3 months. Defrost in fridge over night before eating.

Questions about this recipe? Please post a comment below, or email me at decadentlyfit@yahoo.com

Servings: 12• Size: 1/12th of the torte • Calories: 238• Fat: 19g • Carb: 17g • Fiber: 1.4g • Protein: 3.5g • Sugar: 12g • Sodium: 44mg • Cholesterol: 61mg

This post was not sponsored, all opinions are my own. I just really love Bob’s Red Mill products that much.

29
Jan
2014

Strawberry Hot Wings (baked)

categories: Appetizers, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Side Dish

In four days Americans will gather to watch the Seahawks and Broncos battle for the coveted Lombardi Trophy and declare themselves World Champions.

For us non-NFL lovers, thankfully Superbowl parties are not just about watching the game. It’s an excuse to hang out with friends and of course eat. Next to Thanksgiving, Super Bowl Sunday is the second highest eating day. On average, 1,200 calories and 50 grams of fat are consumed by fans of pig skin chasing.

Domino’s Pizza has reported they deliver 11 million pizzas on game day.

11 million pounds of chips are consumed, 4 million pounds of pretzels, and 51.7 million cases of beer will be purchased for the day.

Among the more popular, traditional foods are hot wings. More than 1.23 billion wings and drumettes will devoured by cheering fans this Sunday. A successful Superbowl party must have these among the smorgasbord.

As much as I love a spicy, sauced covered wing, I cringe at the nutritional facts. In only five Hooter’s wings, there is 866 calories, 63g of fat, and 25g of carbs. Lord help us. You would have to run 95 minutes, maintaining a 10 minute mile pace the entire time to burn those calories. Not even in moderation would these be beneficial to your waist line.

In my super skinny version of the North American favorite, there is only 172 calories, 7.8g of fat, and 6.1g of carbs for the same serving. A huge savings in your calorie bank.

How did I reduce the calories that dramatically? I removed the fatty skin and I baked them. There is zero butter in the sauce. Instead I replaced it with Melt rich and creamy spread. Melt contains only good fats, like virgin coconut oil, and ghee.

This spicy, sweet, hip friendly version of wings would be a great addition to any Superbowl party. Even if your team loses at least you will have won bragging rights to the best tasting, healthiest dish of the day. You also won’t have remorse for what you ate.

What ever team you are rooting for I hope you have a fun, safe, calorie friendly day! Go Trojans!

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Strawberry Hot Wings

Serves 6 – 3 wings each

30 chicken wings/drumettes, skin removed (half of each)

salt, pepper & chili powder to season

2 garlic cloves, minced

2 flats of strawberries, you need 1 1/2 cups of pureed strawberries

1/2 teaspoon white pepper

1/2 teaspoon worcestershire sauce

4 tablespoons Melt buttery spread

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon mustard

1/2 teaspoon apple cider vinegar

1 tablespoon honey

1/2 tablespoon tabasco (more or less to your desired heat level)

Organic Canola oil in a Misto sprayer (preferred) or store bought non-stick version

green onions, diced (optional for garnish)

Preheat oven to 425 degrees.

Rinse and dry the chicken completely. Sprinkle each side of the wing with a small amount of salt, pepper and chili powder. Set chicken on a wire rack that is resting on a cookie sheet, lined with parchment paper. Spray each piece of chicken lightly on both sides with canola. Bake for 35 – 45 minutes or until the chicken is cooked through and crispy.

When chicken is done remove from oven and baste both sides with sauce. Return back to oven for 1 minute. Remove from oven and baste one more time. Serve hot. Garnish with green onions.

Sauce

Melt the buttery spread in a medium sauce pan over medium low heat. Add in the strawberry puree, garlic powder, garlic, pepper, worcestershire, onion powder, honey, tabasco, mustard, and vinegar. Bring to a simmer. Reduce by half. Remove from heat.

Servings: 6• Size: 5 pieces • Calories: 172• Fat: 7.8g • Carb: 6.1g • Fiber: 1g • Protein: 21.3g • Sugar: 4.9g • Sodium: 239mg • Cholesterol: 0mg

20
Aug
2013

Peach Crisp with Coconut Whipped Cream

categories: Cheat Day, Dairy Free, Desserts, Gluten-Free, Vegan

Last week, while trying out this whole gluten-free lifestyle, I learned a lot. What stuck out most to me was some times those with a gluten allergy also have a dairy allergy. To be specific, a casein allergy. Casein is a protein found in dairy. A very hard protein to digest.

Dairy and I have never gotten along, but at least I can somewhat tolerate casein once it has been cooked. I won’t go into anaphylactic shock, instead I will feel like a tiny demon is using my stomach as a trampoline park.

Let’s face it, like gluten, dairy is in everything, especially desserts. Having that removed from your food list permanently along with gluten would narrow your food choices significantly.

So, for my gluten, dairy, and egg free followers, here is a sweet treat. This peach crisp is made with a combination of gluten-free flour (garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour), almond meal, and coconut sugar. Tossed together with beautiful, juicy peaches. The perfectly portioned peach treats are topped with a cinnamon infused crumble that is to die for. A small mountain of dairy-free coconut whipped cream adorns the crisp.

Even though this dish was made with my gluten and dairy free followers in mind, this version of peachy goodness is great for everyone. Do keep in mind, although the calories are lower than a regular peach crisp, this is not a low-carb dessert. It is a clean dessert. For a lower calorie, lower fat version of this dessert, omit the crumble.

Recipe

Serves 4

Toss together

2 peaches, cut into 1 inch pieces (you can choose to take the skin off, or leave it on)

1 tablespoon gluten-free flour (I used Bob’s Red Mill)

1 tablespoon almond meal

1 teaspoon ground cinnamon

1 tablespoon coconut sugar

Crumble

1 tablespoon coconut oil

1/2 cup gluten-free flour

2 tablespoons almond meal

1 1/2 tablespoons coconut sugar

1/2 teaspoon cinnamon

1 teaspoon pure vanilla

1/2 teaspoon sea salt

Whipped Cream

1 can of full fat coconut cream, chilled for 24 hours (do not freeze)

Directions:

Pre-heat the oven to 350 degrees.

Toss together the first 5 ingredients in a medium bowl. Divide into 4 small ramekins.

In another medium bowl combine all ingredients using a fork. The mixture should be crumbly. Divide the crumb topping into 4, and top the peaches with the mixture. Bake for 20 minutes.

While the crisp is baking, open the can of the coconut cream. Scoop out the cream, reserving the water for your morning smoothie. Using the whisk attachment on your mixer, whip the coconut cream, on medium high-speed, till it resembles whipped cream. Refrigerate immediately.

When the crisps are done, let cool slightly. Top with coconut cream. Prepare to be blown away.

Don’t forget to pin this recipe so your friends can be blown away too.

Servings: 4• Size: 1 ramekin • Calories: 219• Fat: 9g • Carb: 34g • Fiber: 4g • Protein: 4g • Sugar: 14g • Sodium: 23mg • Cholesterol: 0mg