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A Super Healthy Gluten-Free Super Bowl – A Recipe Round-Up
Are you looking forward to celebrating the big game, but not looking forward to all the junk food that will likely be laid out for hours of grazing? With the help of some of my favorite gluten-free bloggers, here is a list of some of our very favorite snacks, appetizers, finger foods, sweets and the like, that would be perfect for any Super Bowl celebration. Some of the recipes are vegan, some dairy-free, but ALL of the recipes below are gluten-free and mostly healthy (everything in moderation, right? So pick and choose your favorite recipes and make yourself the perfect healthy super bowl menu! I broke it down into quarters to have fun with it, I cannot even imagine actually consuming this much food per quarter, however. Healthy or not, you may have to be rolled out of that party!
We are celebrating at my parent’s house, as we do every year. Both of my sisters and their kids will be there, as well as our good friends Karen and Vinnie. We will eat, drink, watch the game and criticize the commercials! It’s gonna be great. Although I am rooting for the 49ers, San Francisco doesn’t have a lot of foods it is known for, so I am making some grain-free crab cakes in honor of Baltimore!! I hope the recipes works. Look for it soon, if it does.
What do you have planned for the big game on Sunday?
Thanks so much to all of the lovely bloggers for allowing me to share their recipes. Please take the time to check out each of their websites!
The First Quarter
Buffalo Spiced Cocktail Nuts {Gluten-free + Low Carb} from All Day I Dream About Food
Creamy Indian-Spiced White Bean Dip {Gluten-free + Vegan} from Tasty Yummies
Homemade Gluten-Free “Cheez-it” Crackers from Beard and Bonnet
White Bean and Artichoke Dip {Gluten-free + Vegan} from Sarah Bakes Gluten Free Treats
Chipotle Cheese Crisps {Gluten-free + Grain-free} from All Day I Dream About Food
Spicy Chickpea Crackers with Chives {Gluten-free + Vegan} from Tasty Yummies
Roasted Tomatillo Salsa {Gluten-free + Vegan} from Beard and Bonnet
Curry Kale Chips {Gluten-free + Vegan} from Tasty YummiesThe Second Quarter
Creamy Triple Pepper and Kale Dip {Gluten-free} from E.A. Steward, RD
Eggplant and Roasted Red Pepper Dip {Gluten-free + Vegan} from Tasty Yummies
Raw Cultured Cashew “Cheese” {Gluten-free + Vegan} from Lexie’s Kitchen
Pumpkin Pesto Bruschetta {Gluten-free} from E.A. Steward, RD
Vegan Grain-free Stuffed Mushrooms {Gluten-free + Vegan} from Tasty Yummies
Raw Nacho Cheese Sauce {Gluten-free + Vegan} from Lexie’s Kitchen
Roasted Garlic & Kale Hummus {Gluten-free + Vegan} from Tasty Yummies
Gluten-Free Crackers from Sarah Bakes Gluten Free TreatsThe Third Quarter
A Healthier Crock Pot Cincinnati Chicken Chili Recipe {Gluten-free + Dairy-free option} from Jeanette’s Healthy Living
Baked Falafel Bites with Creamy Tahini Dressing{Gluten-free + Vegan} from Tasty Yummies
Southwestern Salsa Salad {Vegan & Gluten-Free} from Beard and Bonnet
Polenta Rounds with Eggplant Caponata {Gluten-free + Vegan} from Tasty Yummies
Mushroom Pesto Pinwheels {Gluten Free + Dairy Free} from Cara’s Cravings
Sweet Potato & Black Bean Patties {Gluten-free + Vegan} from Tasty Yummies
Dairy-Free Jalapeno Poppers {Gluten-free + Dairy-free w/Vegan option} from Lexie’s Kitchen
Zucchini Socca with Caramelized Onions {Gluten-free + Vegan} from Tasty YummiesThe Fourth Quarter
Gluten-Free Chocolate Cranberry Walnut Cookies {Gluten-free + Dairy-free} from Jeanette’s Healthy Living
Gluten Free Peanut Butter M&M Cookies from Sarah Bakes Gluten Free Treats
Grain-Free Chocolate Chip Cookie Bars {Gluten-Free + Dairy-Free} from Tasty Yummies
Chocolate Covered Mint Patties {Gluten-free + Vegan} from Cara’s Cravings
Nutella Yogurt Fruit Dip {Gluten-free} from Sarah Bakes Gluten Free Treats
Chocolate Chip Cookie Dough Raw Bars {Gluten-Free & Vegan} from Beard and Bonnet
Rosemary Caramel Almond Popcorn {Gluten-free + Vegan} from Cara’s Cravings
Dark Chocolate Bark with Pistachios Dried Bing Cherries and Grey Sea Salt {Gluten-free + Vegan} from Tasty Yummies
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Butternut Squash Soufflé – Gluten-free + Dairy-free
Next up in our Very Tasty Thanksgiving series is Cara of Cara’s Cravings. I came across Cara’s site earlier this year and I have always enjoyed every recipe that pops up in my feed from her. Although Cara isn’t exclusively gluten-free or dairy-free, she prepares a good amount of recipes that are naturally both and where she and I really share a common bond with our food is our love of eating clean and wholesome foods! Cara believes in healthy, seasonal clean eating, but doesn’t believe that has to mean compromising the flavor or fun of a meal. I couldn’t agree more. Cara’s sharing a super creative and unique recipe for a Butternut Squash Soufflé, which looks like the perfect dish for just about any holiday celebration, if you ask me. Enjoy.
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As much as it pains me to say it, and surprises all my friends who know I love to cook and entertain, I have never – and probably will never – host Thanksgiving.
Food blogger blasphemy, right?!
But you see, when I married my husband Ben, I also married his family in Philadelphia. And in this family, Thanksgiving is always in Philly. I know, it would seem like we should compromise and switch off every year between my family and his, but thing is, I really can’t complain. My family is all here in Massachusetts. And, I’m Jewish, so we get lots of big holiday dinners with my family: Rosh Hashanah (x3), Yom Kippur (the night before and break-fast), Hanukkah, and Passover (x2.) Oh, and did I mention my Dad converted to Judaism? So yeah, I get Christmas and Easter with the other side of the family too. I have no grounds to demand that we stay here for Thanksgiving. Unless of course there was a snow storm – but we’ve even trekked down there for a Bar Mitzvah when that was the case.
But that doesn’t keep me from making Thanksgiving-esque dishes throughout the holiday season. You should see the amount of winter squash that comes through this kitchen. I love to stock up from farmers’ markets and for some reason they all get stored at the far end of the kitchen counter, which my husband has affectionately labeled, “Squash Alley.”
This year, I got my bottom in gear and prepared a whole turkey dinner weeks before the big day so that I could join in the blogger fun and actually have Thanksgiving dishes to share.
Well, that’s kind of a lie. I made all the side dishes and asked my dear friend V to take care of the bird. I’m not one to do anything too terribly creative with a turkey, but wholesome stuffings, sides, and salads are what I’m all about!
While I don’t eat an entirely gluten free diet, I tend to cook a lot of gluten free dishes, whether that be recipes with more nutritious whole grains that happen to be gluten free, or entirely grain-free dishes. Same goes for dairy. I try to keep in moderation, and that opens up a whole wide world of ingredients like nuts, coconut, and tofu.
This Butternut Squash Souffle is a dairy-free, gluten-free side dish I’ve been making for a couple of years now at this time of year. It’s sweet, but not too sweet (come on, as if there is such a thing!) and has a light and fluffy texture. While I’d love to put it on my Thanksgiving table, I’ll happily settle for serving it at my pre-holiday bash, Hanukkah party, or dinner any time I feel like it.
[print_this]Butternut Squash Soufflé – Gluten-free + Dairy-free
Adapted from The Food Lovers’ Primal Palate Carrot Souffle- 2lbs peeled, diced butternut squash
- 1 quart low-sodium, organic chicken broth (or vegetable broth for vegan option)
- 1/2 cup chopped yellow onion
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup unsweetened vanilla or plain almond milk
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- kosher salt and freshly ground pepper, to taste
- 1 tablespoon coconut flour
- 3 large eggs
Preheat oven to 350ºF. Grease a large souffle dish or individual ramekins with coconut oil or cooking spray.
Place squash and broth in a saucepan and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 20 minutes, until squash is very soft. Drain squash (reserve the broth for another use, if desired) and transfer to a food processor. Cool for 15 minutes.
Add onion, coconut oil, milk, and maple syrup. Process until smooth. Blend in cinnamon and nutmeg, and season to taste with salt and pepper. Lastly, blend in coconut flour and eggs.
Pour the mixture into the greased dish(es). Bake for 45-50 minutes, until puffed and set. Serve hot.
This dish may be refrigerated and reheated when ready to serve, although it will lose its “puff” it will still be just as delicious. [/print_this]
Cara Lyons began blogging at Cara’s Cravings in 2007 out of a love of eating. After losing 75lbs in her early 20’s Cara saw no reason to give up her passion for good food; now, she simply prepares it differently and is always trying to incorporate nutritious, colorful vegetables, palate-pleasing spices, and natural sweetness from fruit and other healthy sources. Nowadays, Cara focuses on using the least processed, wholesome ingredients she can – while still managing to please her husband, family and friends with ever-changing creations. Cara’s original recipes may also be found in Clean Eating Magazine and Simply Gluten Free Magazine.
You can also follow Cara on:
Twitter: @CarasCravings
Facebook: facebook.com/carascravings
Pinterest: @carascravings -
Vegan Grain-free Stuffed Mushrooms (Gluten-free + Vegan)
If you know me even just a little bit, you’d know how much I love a good party, especially those centered around eating, and OK yes, drinking, too! Everything in moderation, right? I love an excuse to wear a fun outfit, make some special treats and just enjoy myself. Our house is fairly small so it is very rare that I entertain at home, so I have to wait on other people to have parties and invite me, but when they do, I always jump at the chance to create something yummy to share with others. Besides the joy I get by making people happy with the food I make, the biggest reason I enjoy bringing something to share is the guarantee that I will have at least one thing to eat. Being that I am gluten-free and dairy-free and I also refrain from eating processed foods, it can be quite hard to indulge at parties and other get-togethers.
The other reason I love being able to bring some food to share to a party, is so I can spread the good word about eating clean and healthy. I think many people attribute the words “clean”, “processed-free” or even “gluten-free”, to mean taste-free and unexciting. I love changing people’s perceptions on food and eating and showing them just how much fun you can have with your food, even with a clean diet.
This recipe would be great for many different types of cocktail parties, whether it be a casual sports party for the Super Bowl or a fancy New Year’s Eve bash. They are as dressed down or dressed us as you need them to be. These stuffed mushrooms are grain-free and vegan, they are perfectly bite-sized and so full of flavor and texture. They are so quick to make, too. Plus, you could make these ahead of time, stuff them and put them in the oven just before the guests start to arrive.
These Vegan Grain-free Stuffed Mushrooms are so simple to make and are the perfect small-bite party food. If the party isn’t at your place, make them ahead and pop them in the oven just before serving at your holiday or cocktail party destination. They are of course perfect for any gluten-free and/or vegan eaters, but I promise all of the party guests will enjoy them and the bonus is they are easy on the waistline at a time of year when temptation is around every corner.
It was fun making these on a random work day (since we work from home) and eating them in the middle of the day, felt like we had a little party of our own.
Do you like bringing a dish or a treat to share when you go to a party or would you rather just eat what others make?
This recipe was originally shared on Cara’s Cravings as part of her Clean Eating Cocktail Party. Cara’s site is full of creative and delicious recipes that are always seasonally inspired and clean. Cara’s recipes will always give you the excitement and comfort we crave from food, but without any of the guilt.
[print_this]Vegan Grain-free Stuffed Mushrooms
YIELD: 4-8, depending on size and quantity of mushrooms
What’s a party without the ever-popular stuffed mushrooms? These ones are loaded with walnuts, spinach and sundried tomatoes, a savory burst of flavor to feed any appetite.- 1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, roughly chopped
- 1 small red bell pepper, finely chopped – reserve a little for serving
- 1 small shallot, finely chopped
- 2 cloves garlic, finely minced
- 1/4 cup sun dried tomatoes, finely diced
- 3/4 cup walnuts, finely, roughly chopped
- 1 cup baby spinach, finely, roughly chopped
- salt and pepper, to taste
Directions:
Preheat the oven to 375ºF.Remove the stems from the mushrooms, set aside to dice and add to the filling. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.
In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.
Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.[/print_this]
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