Posts Tagged ‘Dairy Free’

Peanut Butter & Jelly Bread

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Happy New Year friends! If you follow me on Instagram (@lydiahowerton) you’re probably curious about the recipe for this bread. Developed from a Paleo Bread recipe that I adapted many times until this creation was born, this bread is Gluten free, low carb, has no refined sugar, no dairy and it’s Paleo and Yeast-free diet friendly (if you use only almond butter and no banana). This is the IDEAL breakfast bread, all the fat and protein from the nuts and eggs keeps you full and satisfied much longer than regular toast.

Peanut Butter Bread Batter with Fresh Berries

I stud the nut butter batter with jewels: ruby raspberries and sapphire blueberries. Be sure to gently press them into the batter until they’re covered, so they don’t get crushed or all float to the top.

PB&J bread

Who knew that eggs and nut butter can bake up into a fluffy, spongy bread?

 

Peanut Butter & Jelly Bread

Whole berries baked inside. This bread is really best toasted and if your diet/lifestyle choice allows you than spread some Sqirl Blackberry+Meyer Lemon Jam on top.

Peanut Butter & Jelly Bread Recipe
makes one large loaf pan or 3 mini loafs

Ingredients
Grapeseed or Coconut Oil for greasing the pan
1/2 cup organic creamy almond butter
1 cup organic creamy peanut butter
1 ripe banana, well mashed (optional)
5 organic free range eggs
3 tablespoons agave syrup or honey (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
3/4 Teaspoon baking soda
1 1/2 tablespoon of lemon juice
1/2 cup organic blueberries, washed
1/2 cup organic raspberries, washed

Instructions
Lightly grease a loaf pan with oil. Preheat oven to 350 degrees. Mix all ingredients except for berries until well combined and pour into baking pan or pans. Evenly distribute the berries over the top of the loaf and gently press them into the batter until covered. Bake at 350 for 30 mins and check it with a knife or toothpick to make sure the center is cooked (knife should come out pretty clean). Some ovens will require the bread to bake longer. Just don’t overcook or it will be dry. Allow to cool 10 mins in the pan and then run a knife around the loaf to release it from the pan. Allow to cool and then enjoy (best when toasted!) Wrap the loaf well in plastic  and it will keep for 5 days on the counter or in the fridge.

xo,

Lydia

Sesame Brown Rice Salad

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Sesame Brown Rice Salad

My darling friend Alissa gave me this recipe from her sister Risa and it a zesty delight. A perfect lunch salad, light dinner or try it spooned it into lettuce cups for a healthy appetizer. It’s naturally gluten free and you can easily make it vegetarian/vegan by omitting the shredded chicken.

You’re welcome.

Sesame Brown Rice Salad- close

Ingredients

serves 4

1 cup of dry long grain brown rice

2 cups cooked chicken breast, shredded

1/2 cup shredded carrot

1/2 cup red or orange bell pepper, thinly sliced

1/2 cup shredded broccoli stems

1/3 cup scallions, thinly sliced

1/4 cup of roasted and salted peanuts, crushed and divided

1 tablespoon fresh cilantro, minced (plus more for garnish)

1/2 teaspoon of salt

2 tablespoons of freshly squeezed lime juice (plus more wedges for serving)

1 clove of garlic, minced

4 teaspoons canola/avocado/grapeseed oil

1 teaspoon dark sesame oil

Preparation

Cook the brown rice according to the package instructions. Transfer the rice to a large bowl and fluff with a fork, allow to cool. Add the shredded chicken, vegetables, scallions, 2 tablespoons peanuts and cilantro and toss to combine. Make a dressing from the fresh lime juice, salt, minced garlic and then whisk in both oils. Toss the salad with the vinaigrette and garnish with extra cilantro and remaining chopped peanuts. Serve with a wedge of lime.

xo,
LEH

Meatless Monday: Allergen Friendly Almond Noodles

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Sarah’s INCREDIBLE peanut noodle recipe is starring this week on The Meatless Monday site as a featured Lunch recipe! Yipee! Check it the complete nutrition information of the MM site and if you have ever made this recipe be sure to give it a 5 star rating.

Peanut Noodles topped with vegetables

Last Summer I did a cleanse and ate only low allergen foods for 3 weeks. Naturally I craved satisfying meals so I adapted the magic peanut noodle recipe to fit into my cleanse and had really good results. This recipe below is Gluten Free, Peanut Free, Wheat Free, Dairy Free, Vegetarian and Vegan. If you are allergic to almonds then I’m sorry this recipe won’t help you any.

Allergen Friendly Almond Noodles

adapted from Sarah Lagrotteria’s Peanut Noodle Recipe

Ingredients

For sauce:

1/4 cup sesame oil (not toasted sesame oil)

3 tablespoons rice vinegar or fresh lime juice (or a combination of the two is nice)

1 tablespoon Gluten Free Tamari

1 clove garlic, minced

1 jalapeno pepper, minced or 1 teaspoon chili paste (we like Sriracha)

2 heaping tablespoons almond butter (available at natural food stores)

12 ounces Gluten Free Brown Rice Spaghetti or linguine (available at Whole Foods and Trader Joes)

3 large carrots, julienned (cut into matchsticks)

2 small or 1 large cucumber, skin on and large seeds removed, julienned (cut into matchsticks)

Any other vegetable of choice, cut into matchsticks.  Broccoli, kohlrabi, snap peas, celery or radishes are great. Shredded broccoli slaw or cabbage slaw mix from the grocery store are good and fast additions. It’s an anything-goes, clean-out-your-fridge kind of dish.

Fresh mint, Thai basil, basil, cilantro or any combo of the four, roughly chopped

Chili paste and sea salt, to taste.

Directions

Sarah’s Crisp Vegetables Tip- If the day feels particularly sticky, I recommend crisping your cucumbers and carrots in an ice bath before adding them to the dish.  Once you cut them into matchsticks submerge them both in a bowl of ice water in the fridge.  Let sit while you prepare the sauce and noodles and then drain just before adding to the dish.  Even a short soak in an icy water bath will give the vegetables more crunch.

Bring a large pot of water to boil over medium-high heat.  Cook the noodles according to the package directions.   Drain.

In a large bowl or in your blender, whisk together the sesame oil, vinegar or lime juice, tamari, garlic and jalapeno.  Add the almond butter and continue whisking until smooth.  You may need to add a teaspoon or two of hot water if the almond butter sauce is too thick. Add the warm noodles and gently toss until evenly coated.

To serve place a portion of almond noodles in a bowl and top with an assortment of the crisp vegetables. Then top with the freshly chopped herbs and serve with salt and chili sauce at the table for last minute seasoning.

Enjoy in good health!

xo,
LEH