Reese’s Bottom Cheesecake!

photo and recipe credit
Reese’s Bottom Cheesecake!
(NO, this recipe is not HEALTHY, AND, IT IS NOT GLUTEN-FREE)
However, this is floating around facebook and I thought I'd share it with my
friends who don't use Gaps and Gluten-Free recipes....

1 Box of JELLO instant NO-Bake Cheesecake Mix (Feel free to make your own no-bake Cheesecake)
Reese’s Peanut Butter Cups (one per each Cheesecake)
1 Cup of Mini Chocolate Chips..for sprinkling on top.
Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own..or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.
Paper Cupcake Liners
A Cupcake pan

Directions:
Mix up the no-bake Cheesecake according to the box directions..or make your own fav recipe…
Unwrap the Reese’s and REMEMBER TO REMOVE THE BOTTOM PAPER!
Drop one Peanut Butter Cup down into each paper liner and pour the Cheesecake Mix onto it…
Into the fridge to chill for at least one hour!
Sprinkle them with the Graham Cracker Crumbs and/or Chocolate Chips!
Serve those sweet surprise bottom Cheesecakes up…

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White Bean Chili (Gaps Legal and Gluten Free)

Recipe and photo credit

White Bean Chili

Serves 8, or 4 with lots of leftovers!
Ingredients
2 tablespoons butter or ghee
1 whole medium onion, diced
4 cloves garlic, crushed
2 Anaheim chilis, seeds removed, diced
1 pound white navy beans, soaked overnight and drained
4 cups chicken broth
4 cups filtered water
1 whole Jalapeno, Sliced
1½ teaspoons ground cumin
½ teaspoon paprika
½ teaspoon cayenne pepper
Sea Salt to taste (start with 1 tablespoon)
1 cup yogurt
2 egg yolks
3 cups cooked chicken, diced
½ pound grated Monterey Jack cheese
Yogurt for Garnish
Guacamole (optional)
Directions:
The egg and yogurt mixture thickens without using flour.  If you are not on SCD or GAPS, you can use cream in place of the yogurt.
In a skillet over medium heat (or in a large pot if using a pot to make chili- I use a crockpot) cook the onion and garlic in butter until soft. Add the rest of the ingredients through Sea salt. Cook in the crock pot all day on low, or 4 hours on high.  After the beans are cooked through, 20-30 minutes before serving, stir in the chicken.  Whisk the egg yolks into the yogurt and stir the egg mixture into the chili as well.  Add Monterey Jack cheese to the pot just before serving and stir to melt.

Gluten Free Crustless Spinach Quiche Cups

Gluten Free Crustless Spinach Quiche Cups!

Photo and recipe credit

 A little coconut oil, butter, or olive oil (for cooking the mushrooms)
1 (10 oz) package fresh spinach (I used the baby)
4 eggs (if the yolks are quite small I use 5 eggs)
1 cup shredded cheese of your choice
1 (8 oz package)  mushrooms, chopped

1-2 Tbsp, heavy cream or half-and-half (optional)

Salt and Pepper, to taste

 

*Variation - , try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.

 

Preheat the oven to 375F or 190C.

 

Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.

 

Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).

 

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste. 

 

Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups-this was a flexi-muffin tray. (However, if you don't have this pan, don't fret, either just use muffin liners or grease your muffin pan.)

 

Bake for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean.

 

Leave in the pan for a few minutes or just until it's cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!

Sprinkle with a little more cheese on top, if desired.

 

Gluten Free Grain Free Jack Chicken Sandwich

Recipe and photo credit

 

Gluten Free Grain Free Jack Chicken Sandwich

Makes 4 sandwiches

Recipe by: Christi Silbaugh

For sandwich bread:

1 cup cooked, riced cauliflower

1 cup shredded mozzarella cheese

1 cup Parmesan cheese

2 eggs, beaten

2 tsp dried oregano

1 tsp crushed garlic

1/2 tsp garlic salt

olive oil

For Sandwich Filling:

1 onion

1 red pepper

3 garlic cloves, minced

1 boneless skinless chicken breast, or 6 tenders

1 tsp italian seasoning

salt and pepper to taste

1 cup shredded jack cheese

lettuce

 

For Greek Ranch:

1/2 cup plain greek yogurt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp parsley

1/4 tsp dill

Start out by making your healthy gluten-free, grain-free bread.

Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

Prepare your baking stones, you will need 2, by topping with parchment paper.

In a medium bowl, stir together  cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands or spatula, pat out into sandwich bread shape

Bake at 450 degrees for 15 minutes. Remove from oven.

Now it is time to stir together your greek yogurt and spices to make a healthy creamy yummy ranch spread for your sandwich. Simply add yogurt and spices to a small bowl and stir. 

Next cook up your chicken. 

Add a tablespoon of olive oil to a skillet. Salt and pepper your chicken and sprinkle with Italian seasoning. Cook over medium high heat until done. For me it was 5 minutes on the first side and 3 minutes on the other side. Set aside and chop up your red pepper and onion.

Mince your garlic. Add oil, onion, red pepper, garlic, salt and pepper to a skillet and cook until the onions are translucent. Just a few minutes. I like them to keep a crunch.

(I will be leaving out the peppers because they don't agree with me)

Add your jack cheese. 

Cut up your chicken and assemble your sandwich. 

Spread some greek ranch spread on one side of the cauliflower bread.

Top with desired amount of lettuce.

Top the other sandwich piece with 1/4 of the cheese, pepper, onion mixture.

Top with chicken.

Put both sides together, and serve!

The bread keeps in the fridge in an airtight container for 3 days. 

 

Mason Jar Ideas...

Are you on Pinterest?

(If you are--feel free to follow my boards!)

 

I must confess that I am, and I love it!

Some of the ideas I've seen lately that interested me involve

Mason Jars.

(I LOVE Mason Jars!)

Thought I'd share them on here w/you...

(I've put the links under each picture if you want

to go see the how-to or other ideas)

Link to Gooseberry Patch

 

 

Link to blog

 

 

Link to more ideas

 

 

Link to site

Healthy Gluten-Free Wrap for Lunch Recipe

I'm kind of on a recipe-kick, and thought I'd share some here.

The recipes I'll be sharing are for the Gaps-diet. Which

among other things means that they are gluten-free.

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I have Celiac disease (which means I cannot have any gluten at all--I even

have to avoid cross-contamination) and so my interest right now is

in gluten-free recipes.

I shared one yesterday for Bacon and Egg Avocado breakfast...
 

Today I'm sharing a simple lunch recipe that looks sooo yummy!

(and EASY!)

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 Healthy wrap: 1/2 cup chopped chicken, 3 Tbsp Fuji apples chopped, 2 Tbsp red grapes chopped, 2 tsp honey, 2 Tbsp almond butter. Mix and wrap in a Romaine lettuce leaf.

 

Be sure to give me feed-back if you try it! :)

Bacon & Egg Stuffed Avocados

Best Breakfast EVER! Bacon & Egg Stuffed Avocados (just scoop a bit of the avocado out, crack in an egg, sprinkle with bacon and bake 425 for 15 min.)
This is a great, healthy, gaps-legal recipe! Enjoy!

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