Allergen/Gluten-Free Bread in a Mug

Yep! I said it. Allergen-Free and Gluten-Free bread…. and in a mug! I am on an elimination diet, so there is a very limited amount of food I can eat right now. I searched and searched for a recipe that I could use to make myself a little side of bread to dip in my french onion soup (since I can’t use the typical bread pieces or cheese). Well, when you can’t find one, you make one. At least that’s the attitude I have had to adopt over the last year or so.

Allergen-Free Bread in Mug (Espinosa Kitchen)

Allergen-Free Bread (Espinosa Kitchen)

Allergen-Free Bread (Espinosa Kitchen)

Allergen/Gluten-Free Bread in a Mug!

Ingredients:

Directions:

  1. Grease a large mug with EVOO or Coconut oil.
  2. Make the “flax egg” in a small separate dish.
  3. Mix together all the ingredients with a fork.
  4. Add the “flax egg.”
  5. Using a spatula, place mixture in mug.
  6. Microwave for 90 seconds on high. (You may need to remove, flip the bread over in the  mug and microwave an additional 20 seconds.)
  7. Let cool for a few minutes.
  8. Pop out of mug gently and slice.

 

I’d love to hear your thoughts on this recipe and if you have any tasty suggestions for additional flavors.

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Allergen-Free Butternut Squash and Apple Soup

Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.

Butternut Squash and Apple Soup (Espinosa Kitchen)

Butternut Squash & Apple Soup

Ingredients:

  • Medium butternut squash
  • 2 baking apples
  • 6 garlic cloves
  • 2 springs fresh thyme
  • Extra Virgin Olive Oil or Coconut Oil
  • Salt & Pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup full fat coconut milk
  • 1/2 apple – diced – as garnish (if desired)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Cut garlic cloves in half.
  3. Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
  4. Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
  5. When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
  6. Remove from oven and let cool enough to peel the skin off the squash.
  7. Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
  8. Add desired amount of chicken broth and bring to a simmer.
  9. Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
  10. Add coconut milk and blend until smooth (or chunky if you prefer).
  11. Top with apples pieces if desired.

Allergen-Free Apple Pie Smoothie

It’s no secret that I haven’t written much on my blog in several months. To be honest, I have been struggling with some health issues and have been working closely with a dietitian (Dietitian Cassie) (as well as doctors) to try and find the cause. Needless to say, I have had other priorities than posting here. However, that does not mean I don’t miss writing, posting, and interacting with every single one of you who reads my blog. There are so many new things I want to share with you that I have learned in the last few months – but that will be a post in it’s own.

Today, I want to share with you a recipe I made this morning for my breakfast smoothie. As some of you know, I started an elimination diet last week (this means no nuts, no soy, no dairy, no eggs, no gluten). At first, this diet had me antsy and squirming – nervous that I wouldn’t be able to eat anything good: forcing me to gag down every meal for nutrients rather than enjoyment.

Good news: this is not true!

This smoothie recipe is so, so good! I’m totally making it again tomorrow.

Allergen-Free Apple Pie Smoothie (Espinosa Kitchen)

Allergen-Free Apple Pie Smoothie

Ingredients:

Directions:

  1. Add enough water to cover the steel-cut oats and place in the fridge overnight.
  2. Add oats, applesauce, coconut milk, cinnamon, vanilla extract and protein powder to the blender.
  3. Blend.
  4. Top with nutmeg if desired.

Creamy Roasted Hazelnut and Cauliflower Soup with Crispy Sage

We are trying yet another new recipe tonight. It’s definitely soup season and I’m excited to try all of these new soups I have saved for the last several months.

Creamy Roasted Hazelnut Soup with Crispy Sage (Espinosa Kitchen)

Creamy Roasted Hazelnut Soup with Crispy Sage
(Slightly modified from “What’s Cooking, Good Looking“)

Ingredients:

  • 1/2 cup roasted hazelnuts (+ topping)
  • 1 Tablespoon EVOO
  • 2 garlic cloves, minced
  • 1 leek, chopped
  • 2 bags frozen cauliflower florets (2 pounds/8 cups)
  • salt and pepper
  • 6 cups vegetable broth
  • 1-2 Tablespoons white wine vinegar
  • 8-10 fresh sage leaves
  • 1-2 Tablespoons peanut oil (for frying)

Directions:

  1. Roast the hazelnuts: bake nuts at 350 degrees F for 15 minutes. Let cool and rub skin off by rubbing nuts between your hands.
  2. Microwave cauliflower in large glass dish – about 8 minutes – until thawed.
  3. Saute leek and garlic until fragrant – about 2 minutes.
  4. Add cauliflower and sprinkle with salt and pepper. Cook about 5 minutes while breaking up the cauliflower.
  5. Add broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  6. Add hazelnuts and vinegar and blend with an immersion blender.
  7. Add additional salt, pepper or vinegar as needed to taste.
  8. Saute sage in peanut oil – about 2 minutes per side. Once fried, chop.
  9. Top with sage, extra hazelnuts (chopped), micro greens, green onions, or chives.

Tomato Basil Soup with Grilled Cheese

Sometimes simple is better. After attending the Blandin Community Leadership Program last week, we have been taking it easy this week. On our last day of the program, we had tomato soup and grilled cheese. I thought it would be nice to duplicate that meal in our own kitchen this evening.

Tomato Basil Soup with Grilled Cheese (Espinosa Kitchen)

Tomato Basil Soup with Grilled Cheese

Ingredients:

  • 1 tablespoon EVOO
  • 4 garlic cloves, minced
  • 2 (14 oz.) cans diced tomatoes (no salt added)
  • 1 (14 oz.) can fire roasted diced tomatoes
  • 2 cups reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream, evaporated milk, or half and half
  • 1/4 cup fresh basil, chopped

Directions:

  1. Heat the EVOO in a medium-large pot.
  2. Saute the garlic – about 1 minute – until fragrant.
  3. Add the tomatoes (with juice) and mush with a potato masher.
  4. Add chicken broth, sugar, salt, and pepper.
  5. Bring soup to a simmer. Simmer 10 minutes.
  6. Add the cream (or whatever you chose to use) and blend using an immersion blender. Be sloppy with this so there are chunks of tomato.
  7. Add basil.
  8. Top with Parmesan cheese or extra basil, if desired.

There is nothing special about our grilled cheese sandwiches – except I only use extra-sharp cheddar and use gluten-free bread. Yum!

Roasted Red Pepper with Smoked Gouda Soup

WOW! I have really impressed myself with this recipe. Carlos’s father and step-mother came for dinner last last to celebrate Carlos Senior’s birthday. I wanted to try this soup. I found a base recipe and then added what I thought it needed to be perfect. And perfect it was. This is probably my new favorite soup – and it should be yours too! It is THAT good.

Roasted Red Pepper with Smoked Gouda Soup (Espinosa Kitchen)

Roasted Red Pepper with Smoked Gouda Soup

Ingredients:

  • 1 tablespoon EVOO
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 (8oz.) jars roasted red peppers (available at the dollar store), chopped
  • 4 garlic cloves, minced
  • 3 1/2  cups reduced sodium chicken broth
  • 3 tablespoons tomato paste
  • 1 can fire-roasted diced tomatoes
  • 1/2 cup butternut squash puree (full squash, halved, baked at 400 for 1 hour)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon salt and pepper
  • 1/4 cup milk or evaporated milk
  • 2-3 tablespoons fresh basil, chopped
  • 1/2 cup or 6 oz. shredded smoked Gouda cheese

Directions:

  1. Bake butternut squash (if needed).
  2. Heat oil in large soup pot. Add onion and cook – about 3 minutes – until tender.
  3. Add garlic and cook another minute.
  4. Add carrots, roasted red peppers, chicken broth, tomato paste, squash puree, diced tomatoes, thyme, paprika, salt and pepper. Bring to a boil, reduce heat, and simmer (uncovered) about 25 minutes.
  5. Remove from heat, add milk, and slightly puree using an immersion blender. Be sloppy about this blending as the more chunks there are in the soup the better.
  6. Return soup to heat, add cheese and fresh basil. Cook until cheese is melted.
  7. Top with additional basil if desired for garnish.