Ah, spinach artichoke dip. This delightful dip makes a great appetizer, amazing snack or even side. We love it with organic quinoa chips and fresh veggies. It’s also great paired with some whole grain gluten free crackers, or your fave gluten free/grain free bread. If you’re dairy free, chances are, you have a hard time ordering this one off a menu. Now, you can make it right at home and still be able to enjoy it.
This month, our subscribers received this delish dip recipe straight to their inbox yesterday. We had SO much fun creating this one, and an even better time enjoying it 🙂 Ok, we devoured it! I love that this dip is both dairy and gluten free as written. Win, win!! It’s paleo friendly as long as you are choosy about what you use to dip in it and it’s also vegan. Bonus!
Subscribers, if you made the recipe, don’t forget to tag us, 3 Whole Peas on Twitter or Instagram. We’d love to see what you’re cooking!
Mmmm, soo good!
Want the recipe but not a subscriber? Simply subscribe this December and you’ll receive it FREE too! 🙂 Merry Christmas!!
Lasagna is a favorite meal for us, yet I have to be honest, confession: we don’t really make it as often as we could!! It’s one of those meals that at first seems like a lot of work, but then as we get making it, realize it’s really not so bad after all and then of course when we taste it, we agree that we need to make it more often. So the layering is sometimes time consuming, but once you get your ingredients together, it really does go pretty quick. Plus, the first bite assures you, SO worth the effort!
For this reason, lasagna is also a meal that I find to be a great one to just go ahead and make two pans of it while you’re at it, 1) because you can easily freeze this meal and pull it out another night for dinner and 2) it actually tastes just as good as if it weren’t ever frozen at all. You’ll be so glad that you did.
I’ve tried many lasagna recipes in my day since going gluten free, many of which were tested during my dairy free and even nightshade free days. Now that’s where the art of lasagna making truly becomes an art!! Yes, believe it or not, there IS a sauce option out there for my nightshade free people, yay!! If interested in that sauce link or other awesome allergy-friendly Italian ideas, you can check out my “Italian” board on Pinterest, or just go directly to the nightshade free sauce within it from bloglovin.com now.
For my dairy free eaters, I recommend omitting the parmesan cheese and using daiya brand dairy free cheese to top your dish off with. For the ricotta, substitute this soy based dairy free ricotta recipe from the wannabechef.net using tofu. We use this tofu, when we make it:
If you have to also avoid soy, you could make without ricotta, or try a paleo ricotta from pinterest. However, I can not say that I’ve tried a paleo ricotta yet. I can not guarantee how the lasagna will turn out!! 🙂
Paleo? Try these noodles from Against All Grain.
The variety that I’m sharing with you today includes our fave Italian twist on these noodle-y layers, PESTO! We LOVE pesto. This night, I used up some non-gmo Basil Pesto from Whole Foods that I had on hand, however we often make our own. Need the recipe? 3 Whole Peas Pesto
Lasagna is served!
So, I don’t know where I was on this years ago, however I was turning the pages of one of my October magazines the other evening when I came across these cutie ghost shaped mashed potatoes in a Target ad. I knew right then and there that I just had to get these cuties up on the blog for my gluten and dairy free fans. I have no idea who to give the proper credit to for the idea, but LOVE this and if I ever find out, I owe them a big thanks!
The possibilities are endless for awesome mashed potatoes these days including the many healthy twists you can put on them with so many dairy free milk options. We’ve used coconut milk and Earth Balance butter before, tried them with flax milk, and even rice milk. Many people use almond milk. Although I don’t entirely support the idea, if you’re in a rush, you could even purchase store bought Bob Evans (not non-gmo, cringe, lol) gluten free mashed (as long as you’re not dairy free!) to make this adorable, easy, Halloween side dish. Make it 3 Whole Peas style….all you need is your favorite organic, dairy free mashed potato recipe, a ziploc baggie, and organic peas for the eyes. Let’s get started….
First, prepare your organic mashed potatoes. Next, cut the corner off of a Ziploc baggie (or frosting tip and baggie if you have one) and spoon some mashed potatoes into the bag. Carefully squeeze out some potatoes in a circular motion onto a plate or serving platter, forming a ghostly pile of mashed potatoes (gradually getting smaller and smaller until you’ve reached the top). Last, garnish with peas and serve!
It’s so fun to see how each one turns out, with a little different character than the next!! I am going to try these with sweet potato mash next, however in the spirit of Halloween, I just had to go with white for the full “ghost” look. I wonder how white sweet potatoes would turn out?! Hmm..well anyways, go scare up some fun for dinner tonight, because as you can see, we “3 Whole Peas” have been turned into ghosts for now! AHhh….
So by now you know we LOVE to enjoy this root vegetable as our dinner side most nights. The super veggie is packed with potassium, vitamin A and many more vitamins with their countless health benefits. Buy them organic, and yumm-my!!
We most often enjoy the colorful, orange veggie as homemade baked sweet potato fries, or dairy free sweet potato mash. Mmm. Now I have to be honest with you here, I did NOT like this veggie as a kid. Good thing my taste buds changed because this “potato” became my only starch-like food I was actually able to eat for a long time during my Lyme battle. For me, the sweet potato was and still is, a healing food.
It was that first Easter during my treatment that I decided to get a little more creative with the sweet potato and make some Easter shaped sweet potato wedges with spring themed cookie cutters for P after we were sparked by a Pinterest idea. We made egg shaped, chick shaped and even bunnies. From here I thought, we could adapt these for any holiday! We’ve been making these for a couple years now and after playing around with the technique for cutting them out efficiently with our cookie cutters, both pre and post baking the potato, I found a strategy that works best for us. We call them our sweet potato dippers. Where were these when I was growing up? 🙂
Interested in our dairy free sweet potato mash recipe or even our baked sweet potato fries? Check back soon! 🙂
I remember as a treat when I was younger, we would get to eat out and occasionally, IF we were lucky, we’d get to order potato skins for an appetizer. I LOVED these things! With their crisp skin and cheesy, bacon goodness inside, topped with sour cream and chives, what wasn’t to like?
I was also one happy person when this little nightshade could finally be reintroduced into my diet last year after going without it for some time. If you are gluten free, you know that potatoes and rice are a convenient, fast, easy prep, starchy side for us. Without them in your life, your diet is even more limited than it already is. Think of all the food that has potato starch and/or rice flour or rice starch in it as a listed ingredient. (Go ahead, check your food ingredients in the cupboard…I’ll wait…hmm….hmmm….hmm…. See it’s a LOT of food, right?!) Even some yogurts put some form of a starch in them!! So yeh, that’s a lot of food to take off the “eat” list. Trust me. Now, the potato still isn’t in my daily diet routine (by choice), but it’s back nonetheless!!
I think it’s important to note also, that I really do try my best to only eat organic potatoes and potato chips, etc. when I decide to treat myself to this nightshade. I only share this with you because I really hope you consider this too. After all, did you know there are 5 carcinogens in the average GMO potato from the grocery store? Ick. And yes, if its not labeled “organic” or “non-GMO” then yes, chances are, your potato contains those nasties too. For this reason alone, I have a difficult time knowingly eating this white starch when it is not organic. Call me picky, yet I know my body feels better when I eat clean.
More often than not, it’s the sweet potato that makes its way into our daily meal plans, pushing the russet, red skin or yukon aside. Why? Well, because it’s SO much better for you! Shh..it’s actually a vegetable!
With that said, what’s so great about this potato skin recipe is that it can very easily be made with the sweet potato, to be more paleo friendly. Now there’s probably a million and one “loaded baked potato” recipes out there, so today I share with you our favorite clean, baked tater skins with even a dairy free option, woot! We enjoyed these last weekend for our meal, yes, our dinner, and they were a hit, not to mention very filling!
Earth Balance Buttery Sticks
Daiya Shredded Cheese
Let’s get started…
As a “fast food-like” treat during my illness, I would once in a great while take the time to curve my onion ring craving for some tasty, gluten free rings that I fried up with organic canola oil as a dinner side. Millet flour was the base for my batter. After all, it was the only grain my body would tolerate. This ancient grain is loaded with many good things for you, including magnesium which many Lyme patients are deficient in. It’s no wonder this super grain was the only one my body accepted!! I wasn’t eating eggs at the time either on my restricted diet, so I really had to get super creative with interesting ways to make this batter “stick” with very limited ingredients. Flax became my substitute for egg in many recipes, you guessed it, including this one. The recipe satisfied my craving and tasted SO good to me on such a restricted diet of only organic produce (and limited produce at that, as well). I will be honest, it was by no means a perfect copycat recipe to anyone’s traditional onion rings, yet to me it tasted like heaven. All in all, the recipe served its purpose at this point in time in my life.
Fast forward a year and a half later to present, and I’m excited to report that I can tolerate more gluten free grains (when I choose to). I was very eager to give my onion rings another go, this time with a few more ingredients, mimicking even more so the onion ring I longed for with that restaurant like taste I remembered before going gluten free. Millet flour is still my base, yet you’ll find I’ve added in a few more ingredients (not all paleo friendly, yet still gluten free), and let’s just say, these little rings are pretty darn delicious when you’re looking for a healthy, clean, homemade version!
Frying up, mmm…mmm..good
If you like your onion rings with a little sauce with some kick, give this recipe a try!
This tasty seasonal treat is so yummy as a dessert, snack, side or even breakfast! It is one of the simplest things to make this time of year and well, we thinks it’s SO good! Many of you probably already know how to prepare baked apples, but just in case you don’t, because nobody should miss out on these, we are sharing our family recipe! Plus, this one is gluten free, dairy free, organic and SO delish! If nothing else, your house will smell amazing as these sweet apples bake. What have you got to lose? 🙂
Ok readers, HOW is it October, really? So cliche, but seriously, time flies. It seems like just yesterday we relocated and moved into the pod!?! We’ve nearly been here half a year this month already! Wow.
So, the southern rain has definitely been a new adventure for us this fall and even for the locals this year. If you’ve been watching the news you know the east coast is getting slammed. We’ve had record historic rainfall here. Those mighty extra tall rain boots I had back “north”, yeh, the ones that I thought were going to look ridiculous now that I’m here, are actually back to fulfilling their purpose! (I’m grateful I went with the tall ones now.) “P” is not even complaining about the record rainfall either, in fact, he’s enjoying his third consecutive “southern snow day” haha. We’ve never seen rain like this!
We’ve made a few trips to the local library and even did some mommy playdates, including this below cutie Frankenstein craft from notimeforflashcards.
watch this trick…never a dull moment here people…
Finally, our Frankenstein craft
The drippy weather makes for lots of lounging, cuddling with “P” and Banner dog and in general, many laid back lazy weekends here in the pod watching television and baking and eating our favorite 3 Whole Peas gluten free baked goods. I find myself breaking out the cozy blankets more and more and sipping on some new pumpkin spice latte recipes I’ve really been wanting to try. Favorites so far come from Amy Bakes Healthy and Against All Grain. We used Trader Joe’s Pumpkin Spice. Yum.
With all that said, it becomes clear what room in the pod I should feature next for October…. yes, you guessed it, our living room. Now yes there are some minor details we’ve yet to work out since, you recall, we are renting.
So..yeh, surround sound is not hooked up and those pesky cords behind the flat screen are not hidden like we’d like to do in “our home”. Sorry, please excuse the imperfections!! In fact, we just added the area rug, hence, the lines still in it. Time will tell, but before long we’ll be homeowners again real soon and be having to pack up again. Ahhh!
We have started the Halloween craze and begun decorating the pod for the trick-or-treat season. Have you begun yet?
Turn back time to fall last year…
…and further back yet… awww!
Happy Fall Y’all! Now go make some pumpkin spice latte, or our pumpkin cheesecake bread! Yummy!
It seems like every year the pumpkin craze begins sooner and sooner… and lasts longer and longer, hah. It starts in September with the first signs of fall, really hits hard at Halloween and then again in November for Thanksgiving. I often find pumpkin recipes still nestling their way onto pinterest boards into the Christmas holiday season. It’s one popular fruit! Fun fact for the day, did you know in fact, a pumpkin is actually a berry?
Well, now that it’s officially October, I decided to break down and join the orange craze by posting a couple of our pumpkin recipes we’ve been perfecting. Being gluten free, I’m always looking for ways to still enjoy delicious food recipes by altering them to our sensitivities and organic lifestyle and still striving for optimal taste. Sometimes, it can simply be a matter of switching out a few ingredients, however when it comes to baking with gluten free flour, if you’ve ever tried it, you know it can be temperamental, sometimes challenging, and well, difficult to work with! It’s not just a matter of swapping out the flour always. With a little patience, ok maybe a lot, and with trial and error, the hard work pays off. Here I introduce to you………Gluten Free Pumpkin Cheesecake Bread.
See our ingredients in action…
I remember the days of getting those tasty muffins from the bakery with added cream cheese. I always thought they were SO delicious! Finding myself missing those, this recipe is a very close copycat. I even decided to freeze a mini-loaf of it for Thanksgiving time so that when the rest of my extended family is enjoying their traditional gluten-filled pumpkin roll, my family can enjoy this treat. We hope you like it!
This next one is a simple seasonal spin on traditional french toast that we devoured the other day, Pumpkin French Toast! It is SUPER easy!
Adding in the yummy pumpkin….
We even like to spinkle it atop of coffee drinks too.
What is your favorite gluten free pumpkin recipe?