Tag Archives: sugar-free

Giveaway: Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy

This giveaway has ended. For an opportunity to purchase a copy of this book and other great ebooks by Ricki Heller, visit her blog here. She has many wonderful sugar-free, gluten-free, and vegan recipes on her blog as well!

When someone has food restrictions (one or several) and those restrictions include gluten, sugar, eggs, and/or dairy, breakfast tends to be the most difficult meal to adjust. After all, typical American breakfast fare includes cereal, donuts, muffins, milk, eggs, pancakes, and the list goes on. All of these items are off of the table when you throw in food restrictions such as those mentioned above. So what DO you eat?

If you have a copy of Ricki Heller’s (of the Diet, Dessert and Dogs blog) new ebook, Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy, suddenly there are more options out there than one can comprehend. This ebook isn’t Ricki’s first, and it seems her talents in the kitchen just continue to improve with each book she publishes. This book gives back those items we all miss when on a restricted diet. Cereal? Yes! Muffins? Of course. Pancakes? She has two different recipes, plus a recipe for waffles! Ricki has even figured out how to make delicious egg alternative dishes, and shares these recipes in her Good Morning! ebook.

When she asked me to review a copy, I was excited. In an effort to lower my sugar intake, in combination with my avoidance of gluten and dairy, her recipes seemed like a blessing to me. She is endlessly creative, making “syrups” from almond butter and carob (she has a recipe for a sweet almond sauce that’s to die for) for topping pancakes (or sweet potatoes – she suggested it, and I happily followed her instructions.), or making vegan breakfast sausages using rice and walnuts. Ricki adheres to the Anti-Candida Diet, and all of her recipes are ACD-friendly. What I love is that they’re friendly to my tummy as well.

I wasn’t sure what to make from her ebook first. I browsed through the entire thing more than once. I finally settled on making some of her “sausage” patties. I had some leftover brown rice from dinner, and so I set to work, blitzing the ingredients in my food processor and baking the little patties. It was a wonderfully relaxed recipe, and the result was more than I’d bargained for. They weren’t nearly as greasy or over-the-top salty as store-bought breakfast sausage. (This was welcome, as far as I was concerned.) They were filling, satisfying, and had a lovely hearty texture. They were at home with sauteed vegetables, her “veggie-full” breakfast hash (recipe in the ebook) or with gluten-free pancakes. I was hooked.

What next, I wondered, as I looked through this ebook yet again? I decided I was dying to make her grain-free granola. The recipe enticed me – I love granola anyway, and I loved that this version was very low on sweeteners and full of good healthy fats from nuts and seeds. It also included root vegetables, which piqued my interest. So I made it.

And this past weekend, I had to make it again. It was that good. I stored this jar in my pantry, and it was so addictive that every time I ventured into the pantry, I’d end up with my hand in that jar. It also made a great breakfast with homemade almond milk or as a snack.

I would have to say that Ricki’s Good Morning! ebook has passed my “test” with flying colors. It’s definitely a reference that I’ll use over and over again.

And so should you. That’s why I was glad Ricki was gracious enough to give one of you lucky readers a copy! Yes, you can enter for a chance to win a copy of Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy by Ricki Heller. Just leave me a comment below and you’ll be entered! A winner will be chosen at random on Saturday, May 14, 2011.

Of course, if you want extra credit (a.k.a. extra entries), you can do the following:

“Like” Diet, Dessert and Dogs on Facebook and leave me a comment telling me you did so.

“Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did so.

Subscribe to Diet, Dessert and Dogs and leave me a comment telling me you did so.

Subscribe to Tasty Eats At Home and leave me a comment telling me you did so.

That’s it! I wish you all the best of luck! Again, this giveaway ends May 14, so hurry!

There are still a few days left to enter into my giveaway for a copy of Simply…Gluten-Free Desserts by Carol Kicinski! Check it out and enter for your chance to win! Giveaway ends May 7, 2011.

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Filed under breakfast, Dairy-Free, Gluten-Free, Healthy Meals, Vegetarian

Peanut Butter and Jelly Ice Cream (Dairy-Free and Vegan)

No joke. I did the unthinkable. Peanut butter and jelly ice cream. I put some of my favorite childfood flavors in another childhood favorite – ice cream. Only I made it friendly for my tummy – it’s dairy-free!

Of course, I can’t take full credit for this idea – Alisa at Go Dairy Free beat me to it. Her version looks delicious as well, but it calls for soymilk. I’m not a fan of soymilk, so I went with my good ol’ dairy-free ice cream standby – coconut milk. Coconut milk makes dairy-free and vegan ice creams rich and decadent. Knowing that I’d be adding a sugary jam to my ice cream, I also opted to use agave nectar instead of Alisa’s brown sugar to keep the glycemic load just a bit lower. (You could keep it totally sugar-free by using a sugar-free jam, or make your own, such as Ali does here or Denise does here.)

The result? Just as awesome as I’d dreamed. One thing I do like about making lower-sugar, dairy-free ice creams is that they tend to be rich. This one was no exception. This is a good thing in my mind. I can eat just a bit, and I’m satisfied. With commercial ice creams, I tend to have a bit of difficulty being happy with the recommended serving size, and my body starts that endless cycle of cravings that can drive a person mad. With these ice creams, there are no cravings, and I feel balanced and comfortable with having these treats in the house. All without sacrificing taste in the least!

It dawned on me just before I clicked “Publish” on this post – this will be my 200th post! Wow. It’s also been nearly 2 years that I’ve had this blog (July 28). So many things have happened, and so much has been shared on here. I’ve grown so much in my cooking expertise during that time, and I’ve gained so many friends and colleagues. Thank you to everyone that reads – you all mean so much!

Peanut Butter and Jelly Ice Cream (Dairy-Free), adapted from Go Dairy Free

1 15-oz can coconut milk, chilled in the refrigerator for a few hours

1/2 c creamy peanut butter (I used homemade)

slightly less than 1/2 c agave nectar

1 T vanilla extract

Pinch of salt

1/3 c jelly or jam (I used some raspberry preserves I found at the farmers’ market)

In a bowl, combine the coconut milk, peanut butter, agave nectar, vanilla extract, and salt. Whisk together until completely combined. Pour into the bowl of your ice cream maker and process according to manufacturer’s instructions. Pour into a freezable container and stir in the jelly. (I opted to not completely stir it in, so that there would be “streaks” of jam throughout.) Place in freezer until firm.

Enjoy! I would highly suggest making these cookies (with almond butter or peanut butter) and turning this into ice cream sandwiches – something I would have totally done myself, if the cookies hadn’t disappeared so quickly!

 

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Filed under Dairy-Free, Desserts, Gluten-Free, Quick and Easy