Tag: gluten free

Clean Eating Cream of Mushroom Soup

Melissa King 39 Comments

The time has come when you start thinking about that green bean casserole.  So I made a clean eating cream of mushroom soup.  Traditionally, people use Campell’s cream of mushroom soup in making it.  Let’s take a look at the ingredients in Campbell’s Cream of Mushroom Soup:

 

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

 

Wow.  I was surprised to see so many soy products in this.  Not to mention the MSG.  Since it also contains wheat flour, it’s not gluten free.  My recipe is very simple and happens to be gluten free as well.  My recipe is also dairy free and vegan. 🙂

 

Cream of Mushroom Soup - My Whole Food Life

Clean Eating Cream of Mushroom Soup

Clean Eating Cream of Mushroom Soup

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Prep Time 20 min Cook Time 10 min Serves 2 cups     adjust servings

Ingredients

Instructions

  1. In a blender , combine all the ingredients except the arrowroot. 
  2. Blend well and transfer to a sauce pan .
  3. Add in the arrowroot and cook on medium heat for about 5-10 minutes just to let the flavors develop. 
  4. Refrigerate for later or even freeze it.  This recipe makes about 2 cups.  Enjoy!

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Rainbow Detox Salad

Melissa King 29 Comments

From the minute I got my spiralizer, I knew I wanted to make a beet salad.  I just love beets.  Roasted, raw, juiced or as chips.  This salad is not only delicious, it will make you feel amazing!  The very first thing I did with the spiralizer was make my Zucchini Pasta with Avocado Pesto.

Detox Rainbow Salad - My Whole Food Life

If you are wanting to get more beets into your diet, then this is the recipe to try.  The whole thing can be made in a short amount of time.  Spiralizing vegetables makes them fun for kids to eat too.

Rainbow Detox Salad

Rainbow Detox Salad

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Prep Time 30 min

Ingredients

    For the salad

    • 1 beet (peeled with ends removed)
    • 1 large carrot (peeled with ends removed)
    • 1 zucchini (ends removed)
    • 1/2 cup cashews (I used raw, but roasted will work as well)

    For the dressing

    Instructions

    1. Using a spiralizer , cut the zucchini and beets in long ribbons. I used a peeler to cut the carrots into ribbons.
    2. Add all of them to a large bowl.
    3. In a small bowl, make the dressing.
    4. Pour the dressing onto the salad and mix well.
    5. Top with cashews and serve.

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    Recipe Notes

    This makes about 3-4 servings. Enjoy! If you need some morre inspiration for your spiralizer , I found a fabulous cook book dedicated to spiralized recipes. You can see it here .

    Grain Free Pecan Pie (Vegan and Gluten Free)

    Melissa King 75 Comments

    Grain Free Pecan Pie.  You guys!  I made you a grain free pecan pie!  If I had to pick a favorite dessert, pie would be high up on the list.

    This time of year we think of apple pie, pecan pie and pumpkin pie.  So I decided to come up with a healthier version of pecan pie.  Grain free and vegan pecan pie to be exact.

     

    Grain Free Pecan Pie ~ My Whole Food Life

     

    This pie is healthier because it is only sweetened with dates.  If you like a super sweet and gooey pecan pie, you can add a bit of maple syrup to this.

    I thought it was plenty sweet the way it was.  It’s also super easy to make!  Just like my pumpkin pie, I used the crust recipe from Elena’s Pantry. I just love the simplicity of it.  My pecan pie is slightly different than the classic recipe, but it’s very good!

    Looking for more pie recipes?

    Grain Free Pecan Pie

    Grain Free Pecan Pie

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    Prep Time 20 min Cook Time 10 min Serves 8-12 slices     adjust servings

    A delicious pecan pie with no added sugar!

    Ingredients

      For the crust

      For the filling

      Instructions

        For the crust

        1. In a food processor combine the flour and salt.
        2. Then add in the egg and coconut oil.
        3. Once the dough forms, press it into a greased pie dish. I used a 9 inch pie plate .
        4. Bake at 350 for about 10-12 minutes.

        For the filling

        1. In a food processor , combine the pecans and spices, then add the dates, coconut oil and milk.
        2. Once everything is well combined, dump it into a pie shell.
        3. Top it with more pecans.
        4. Store in the fridge to set. About 30 minutes.

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        Recipe Notes

        This should last at least a week or maybe more in the fridge. Enjoy!

        Grain Free Banana Pecan Muffins

        Melissa King 12 Comments

        The other day my husband asked me to make some more of my Nutella Filled Banana Muffins with pecan butter instead of homemade nutella.  Well money was tight this week and all I had left in the house for flour was almond flour and coconut flour.  So I decided to make due with what I had and create a grain free version.  They came out good!

        Grain Free Banana Muffins ~My Whole Food Life

        So good that I had to share.  If you are new to grain free baking, please let me tell you the texture will be different to traditional baked goods made with gluten.  Not bad at all, just different.  The pecan butter in the middle is a delicious surprise.  Of course you can use another nut butter if you like.  Sunflower butter can also be used.

        Grain Free Banana Pecan Muffins

        Grain Free Banana Pecan Muffins

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        Prep Time 15 min Cook Time 18 min Serves 12 muffins     adjust servings

        Ingredients

        Instructions

        1. Preheat oven to 350. 
        2. Mix all the dry ingredients in a bowl .
        3. Mix wet in another. 
        4. Add dry to wet and mix until combined.  The batter will be very thick. 
        5. Line or grease a muffin pan.  I used standard sized muffin pans .
        6. Spoon a small amount of batter into the bottom of each muffin cup. 
        7. Scoop a bit of pecan butter and put it on top of the batter. 
        8. Fill the remainder of each muffin cup with batter.  Since the batter is thicker, you may have to mold it around the pecan butter . 
        9. Bake in the oven for about 15-18 minutes.

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        Recipe Notes

        It’s hard to tell when they are actually done since the consistency is a bit different than traditional batter. I got 12 muffins out of my batch. They will only last a couple days on the counter. The can be refrigerated for a couple weeks and frozen for longer. Enjoy!

        Acorn Squash Stuffed with Wild Rice and Apples

        Melissa King 51 Comments

        Let me just say that this recipe is so good!  I wanted to do a stuffed squash for Thanksgiving and we gave this a test run yesterday.  What usually happens is that I come up with the savory recipe ideas, and my husband Marcus puts them together.  He is an amazing cook and this is one of his creations.  I am more of a baker than a cook.  He has also came up with the Pumpkin Enchiladas and the Homemade Re-fried Beans.

        Stuffed-Acorn-Squash-My-Whole-Food-Life

        Usually, I am not a fan of fruit in savory dishes, but the apple works so well in this!  We will definitely be bringing these to our Thanksgiving celebration.  Yes, I know mine looks slightly charred in the photo, but this is real life and in real life, food doesn’t always look pretty.  It tastes amazing though! 🙂

        Stuffed Acorn Squash with Wild Rice and Apples

        Acorn Squash Stuffed with Wild Rice and Apples

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        Prep Time 20 min Cook Time 40 min

        Ingredients

        • 1 acorn squash
        • 2-3 cups cooked wild rice
        • 3 celery stalks chopped
        • 2 large carrots chopped
        • 1 small onion chopped
        • 1 honey crisp apple diced (Another apple would work too. I just think the honey crisps have such good flavor)
        • 1 garlic clove minced
        • 1 tablespoon walnut oil (Another oil would be fine too)
        • 1/2 tsp cinnamon
        • 1/4 tsp ginger
        • salt to taste

        Instructions

        1. Preheat oven to 400 and roast the squash for 40 minutes or until it’s done.
        2. Cook enough wild rice to make 2-3 cups of cooked rice.
        3. As the squash is roasting, chop the carrots, onion, and celery as well as mince the garlic.
        4. Add all of it to a pan under medium high heat and saute for 7-10 minutes.
        5. After the onions begin to become translucent, lower the heat to medium and add the rice and spices, including the salt.
        6. Stir well for a couple of minutes and remove from the heat. Let this mixture cool down significantly.
        7. Once the rice mixture has cooled off and is more of a lukewarm temperature, add the diced apples. You want these apples to retain their crispiness, so it is important to not add them too early or they will soften.
        8. Stir the apples in the mixture so they get coated in some of the oil from the pan. This will keep them from browning.
        9. When the squash is fully roasted, remove it from the oven.
        10. Once it has begun to cool, you can add the rice to the inside of the dish as shown and serve. Enjoy!

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        Recipe Notes

        Friendly tip, you can tell when the squash is done when you are able to stick a fork through the skin easily.

        Gingerbread Overnight Oats

        Melissa King 80 Comments

        Overnight oats are some of the most popular recipes on my blog.  I can totally understand why.  They are so easy to make, healthy and filling, and there is no cooking required!  I’m sold.  Probably why I eat them everyday.  With the holidays approaching, I knew I had to come up with a recipe for gingerbread overnight oats flavor.

        Gingerbread Overnight Oats Watermark

        These gingerbread overnight oats can be made 5 at a time so you have quick grab and go breakfasts throughout the week.  I know there are cranberries in the photo, but not in the recipe. I did that for color, but feel free to add them in if you like.

        Gingerbread Overnight Oats

        Gingerbread Overnight Oats

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        Prep Time 5 min

        Ingredients

        Instructions

        1. Throw all the contents in a jar and store overnight in the fridge.
        2. In the morning, you can eat them cold, or heat them up for a warm breakfast. Enjoy!

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