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Monthly Archives: October 2015

Creamy Spinach Artichoke Dip Spinach dip cover

October 2015 Spinach Artichoke Dip 010Ah, 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.  

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We love this Trader Joe’s find!

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!

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You’ll see, although I haven’t pictured all of the steps, it’s fairly simple to make too!October 2015 Spinach Artichoke Dip 002

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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! 

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Want the recipe but not a subscriber?  Simply subscribe this December and you’ll receive it FREE too!  🙂  Merry Christmas!!

Spinach dip cover

Meaty Pesto Lasagna Meaty Pesto Lasagna

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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.October 1015 5th Download 014

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:October 1015 5th Download 008

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

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Meaty Pesto Lasagna
Serves 10
A delicious gluten free traditional organic lasagna recipe that incorporates pesto
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Prep Time
15 min
Total Time
1 hr 20 min
Prep Time
15 min
Total Time
1 hr 20 min
Ingredients
  1. 1 lb. organic grass fed beef
  2. 16 oz organic gf spaghetti sauce (We used Paesana Tomato and Basil)
  3. 1/2 diced onion
  4. 1/4 tsp garlic powder
  5. 1/3 cup organic basil pesto
  6. 1/4 tsp dried parsley for garnishing or few sprigs of fresh parsley
  7. 1/2 cup freshly grated organic parmesan cheese from block (We used Organic Valley aged)
  8. 1 16 oz tub organic whole milk ricotta (We used Trader Joe's from cows not treated with RbST, use prepared tofu ricotta for dairy free)
  9. 8 oz organic mozzarella cheese (We used variety from cows not treated with RbST) Use daiya for dairy free!
  10. 1 box of fave gf oven ready lasagna noodles (We used Muellers, NOTE: not organic) or try Paleo noodles
Instructions
  1. 1)Preheat oven to 350. Spray 9/13/2 pan with organic non stick spray or oil. Prepare beef in large skillet over med/high heat adding in the diced onion. Cook til meat is browned and onion tender. Drain and return to skillet. Now add your spaghetti sauce.
  2. 2)In medium bowl, combine organic ricotta, garlic powder, pesto, parmesan cheese, blend well. Set aside.
  3. 3)Spread 1 cup of prepared meat sauce in bottom of pan. Layer 4 uncooked lasagna noodles on top of sauce. If noodles are not "oven-ready", you will have to cook first. Top with 1/2 of the ricotta pesto mixture. Layer 4 more uncooked lasagna noodles on top of ricotta. Spread with a scant cup of sauce. Top with last of ricotta pesto mixture. Layer 4 uncooked lasagna noodles on top of ricotta pesto. Top with remaining sauce, spreading evenly as possible. Sprinkle the top with mozzarella cheese (or Daiya dairy free) all over.
  4. 4)Cover with foil that has been sprayed with nontick spray. Bake for 45 min. Remove foil and continue baking for an additional 10 minutes uncovered. Garnish with parsley. Allow to stand 10-15 min before cutting and serving.
Notes
  1. If desired, we like to add 1/2 cup fresh spinach to our ricotta pesto mixture. We also add a little more pesto to the top of our lasagna when finished to add more zest!
  2. For dairy free: Use daiya cheese, omit parmesan and follow directions to create dairy free ricotta
  3. For nightshade free: Prepare and use nightshade free sauce
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 Want to shop ingredients we used?  See below 🙂October 1015 5th Download 003 October 1015 5th Download 007

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Lasagna is served!

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Ghostly Mashed Boo-tatoes Mashed Boo-Tatoes

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….

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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!  

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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….

Mashed Boo-Tatoes

Spooky Sweet, Sweet Potato Dippers Sweet, Sweet Potato Dippers

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? 🙂Trick or Treat Sweet Potato Dippers

 

Spooky Sweet, Sweet Potato Dippers
Serves 4
Kid and party friendly healthy, sweet potato dippers
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Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2-3 large organic sweet potatoes, peeled and sliced vertically into long wedges, approx 1/4 in thick
  2. organic cinnamon and cane sugar mixture for sprinkling (1 part cinnamon for 3 parts sugar, can alter to your liking 🙂 For low-glycemic, opt for coconut sugar!
  3. Organic Coconut or Extra Virgin Olive Oil
  4. Raw honey for dipping
  5. metal cookie cutters
Instructions
  1. Preheat oven to 425. Peel and slice your sweet potatoes and prepare your pan, lightly greasing with oil or organic non-stick spray. Lay your sliced potatoes in pan and lightly drizzle your oil over top of the potatoes. Bake for 15 minutes. Remove from oven and let cool for approximately 5-10 min. Next, take your cookie cutters and imprint them into the potato wedges, carefully making your shapes. We use a butter knife to go around the cutter before pulling it back up. This makes for a cleaner edge to your dippers. Discard excess potato or save in a bowl for making sweet potato mash later. When you're done cutting out all shapes, sprinkle them with cinnamon and sugar, placing them back in the oven to back for an additional 5 minutes. Take out and serve warm, dipping them in raw honey.
Notes
  1. The dippers are a little temperamental, cut them slowly and be sure to use a knife to go around edges before pulling cutter back up. Some may not turn out perfect, but they still taste just as great! You'll see...even mine aren't perfect.
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
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preheat to 425 degrees 
Peel the potato
Peel the potato
Cut into wedges, 1/4 in thick
Cut into wedges, 1/4 in thick
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(TIP: I measured my wedges out beforehand with the shapes, to make sure they would fit)
drizzle with oil
drizzle with oil (Healthier option:  make oil free and parchment paper)
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Set the timer, 15 minutes first!
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Let them bake and then, cut
sprinkle with cinnamon and sugar
sprinkle with cinnamon and sugar
save for sweet potato mash later!!
save this mess for sweet potato mash later!!
Party Time!
Party Time!
Spooky, Sweet Potato Dippers
Mmm…

 

Spooky Halloween Dippers

 

 

 

They're Spooky and Delicious! Ahhh!
They’re Healthy and Delicious, ahhhhhh!

Interested in our dairy free sweet potato mash recipe or even our baked sweet potato fries?  Check back soon! 🙂

Clean Tater Skins CLEAN (1)

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!CLEAN (1)

Clean Tater Skins
Serves 4
Organic, crispy potato skins. Perfect for an appetizer or even your meal! Gluten free with dairy free option
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Prep Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Total Time
1 hr 30 min
Ingredients
  1. 4 large sized organic russet potatoes, (soaked and rinsed clean using 3 whole peas produce cleansing method ie apple cider vinegar, and pat dry)
  2. 8 oz of cheddar cheese, shredded from the block (use organic grass-fed if possible! For dairy free, try daiya shredded cheese)
  3. 8 slices of bacon, cooked and crumbled (we used nitrate free, uncured)
  4. 1/4 cup unsalted organic butter (half of a stick), melted for basting OR Earth Balance buttery sticks as dairy free alternative
  5. Organic Sour cream, for topping OR (Tofutti soy based sour cream for dairy free recipe)
  6. Organic chives or green onion, chopped, for topping
  7. Kosher salt for basting
  8. Himlayan Sea Salt and Fresh Ground Pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour. Cook and prep your bacon while the potatoes are baking and grate your cheese. Prep the green onion too. Refrigerate until needed.
  2. Remove potatoes, and allow to cool for about 15 minutes.
  3. Once your potatoes are cool enough to handle, use a sharp bread knife and cut each lengthwise, into three sections, creating three long slices. Each potato should yield two skins and a middle section that you can either discard, or use to make mashed potatoes for another night. You could also keep to make some extra potato skins minus the skin.
  4. Once you've cut all the potatoes, use a small spoon to scoop out about 60-70 percent of the potato to make a little "boat". We left more for added starch, as this was our dinner. Be sure to have at least a thick layer of potato near the skin.
  5. Turn your oven on to a high broil. Brush the potatoes with butter on the inside and outside and sprinkle the skins with kosher salt for extra saltiness. Now set them back onto the baking sheet and season the inside of the boat with your sea salt and pepper. Broil for 7-8 minutes until the insides get a bit crispy. Remove from the oven and add the freshly shredded cheese into each skin, next topping with the cooked bacon pieces. Place back under the broiler for about 3-4 minutes until the cheese is melted and browning.
  6. Remove from oven and top with sour cream and chives or green onion. Serve warm.
Notes
  1. If you can not tolerate soy, eliminate the sour cream altogether or try Danielle Walker's herb based dairy free ranch dip on top. Mmm
Adapted from Lauren Allen
Adapted from Lauren Allen
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 If you want to try the dairy free adaptation, here’s a link to shop the products, especially if you are not already familiar with them 🙂  These brands are also the ones that I used when I was strictly dairy free too!

Earth Balance Buttery Sticks 

Daiya Shredded Cheese

Tofutti Sour Cream OR  Against All Grain dairy-free ranch recipe

Let’s get started…

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“Onion-ey” Onion Rings Onion Rings

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!    October -Smokerise 047 

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frying up, mmm...mmm..good

Frying up, mmm…mmm..good

 

Onion-ey Rings
Serves 4
a healthy, homemade onion ring recipe -gluten free
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 peeled and sliced organic sweet onions
  2. 1/2 cup organic millet flour (We like arrowhead)
  3. 1/2 cup organic rice flour
  4. 1/4 cup cornstarch
  5. 1/4 cup organic cane sugar
  6. 1 tsp gf baking powder
  7. 1 cup organic soy or almond milk (we used soy)
  8. 1 large organic egg
  9. 1/4 cup organic high-heat canola oil
  10. more oil for frying
Instructions
  1. Cut your onions into rings and set aside. Prep the batter by mixing all dry ingredients into a small bowl. In a second small bowl mix the wet ingredients in with your egg. Slowly combine the dry ingredients into the wet ingredients forming your batter. Prep a large pan with oil for frying the rings, and heat it up on a medium temperature setting until the oil sizzles when a small drop of batter is placed in the pan. Now also preheat the oven to a warm temperature setting (around 250) to keep rings warm after they fry up, until all are prepped for serving. This ensures everybody gets hot onion rings! Now it's time to dip your rings into the batter, carefully coating the entire onion and placing them one at a time in the hot oil. Allow ring to fry on each side, about 4 minutes per side, or until browning occurs. Using tongs, take the rings out of the oil and carefully place them on a plate lined with paper towel to catch excess grease. Once you have your first batch fried up, place them next onto a cookie sheet to stay warm in the oven while you repeat the steps to cook the next batch, until all rings are prepared. Serve warm and enjoy!
Notes
  1. These are great dipped in your favorite organic ketchup or you can try our onion ring sauce 🙂
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
Yummy burger sliders and onion rings
Yummy burger sliders and onion rings

If you like your onion rings with a little sauce with some kick, give this recipe a try!

 

 

 

 

 

 

 

 

 

 

 

 

 

"Onion-ey" Onion Ring Sauce
Tasty onion ring dip, vegetarian, gluten free
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Ingredients
  1. 1/8 tsp organic oregano, dried
  2. pinch of ground black pepper
  3. 1/3 tsp organic paprika
  4. 1/4 tsp sea salt
  5. 1 Tbsp horseradish
  6. 2 Tbsp organic ketchup
  7. 1/3 cup vegan mayonnaise
Instructions
  1. Combine all ingredients in a bowl. Place in fridge for at least 1 hour to let flavors meld.
Adapted from Domestic Superhero
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/

Onion Rings

 

Grandma’s Spiced Baked Apples Spiced Baked Apples

Spiced Baked Apples
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? 🙂

Spiced Baked Apples
Yields 4
Tasty baked, cinnamon apples in a sweet syrupy sauce with just 4 ingredients
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 organic apples of your choice -sliced
  2. 1/2 cup organic brown sugar
  3. 2 tsps organic cinnamon
  4. 3 Tbs organic non-buttery spread or sticks (dairy free, We like Earth Balance)
Instructions
  1. Preheat the oven to 350. Prepare or line a baking pan (with sides) with foil. Slice and place your apples in the prepared pan. Now put remaining ingredients on top of the apple slices, breaking apart the butter into clumps and sprinkling the cinnamon and the brown sugar around to distribute as evenly as possible. Place in oven for 15 minutes. After 15 minutes, take the apples out and stir the syrupy mixture around the apples. Bake for an additional 15 minutes. Stir again and put into dishes. Top with your favorite non-dairy ice cream or non dairy whip (or just enjoy plain).
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
Apples!
Our sliced apples!
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ready to go!
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Mmmm
GRANDMA'S
Tastes Like Candy!

Living Room living room- smokerise pod

living room- smokerise pod

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.

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The calm before the storm

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!  image

 

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Beginning of walk 🙂 End of Walk 🙁

We’ve made a few trips to the local library and even did some mommy playdates, including this below cutie Frankenstein craft from notimeforflashcards.  

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At the library computer, picking veggies for the smoothie he’s about to blend for Toca (organic I’m sure 🙂
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A time for blocks

watch this trick…never a dull moment here people…image

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I’m watching you!

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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.  

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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.  

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Do you see “P” fitting in some iPad time?

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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?

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Turn back time to fall last year…

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…and further back yet… awww!pax 3 card 2011

Happy Fall Y’all!  Now go make some pumpkin spice latte, or our pumpkin cheesecake bread!  Yummy!

 

All Things Pumpkin All Things Pumpkin

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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.  image

See our ingredients in action…

Pumpkin!
Pumpkin!

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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!img_9735

Gluten Free Organic Pumpkin Cheesecake Bread
Yields 1
a moist, organic seasonal pumpkin bread with a sweet cream cheese center
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
For the Filling
  1. 8 oz. organic cream cheese, softened ( we used Organic Valley)
  2. 3/4 cup powdered sugar
For the Bread
  1. 3/4 cup organic vegetable oil (canola or soybean works best, IF you tolerate soy)
  2. 1 cup organic cane sugar
  3. 2 organic eggs
  4. 1/2 cup organic brown sugar
  5. 1 tsp gluten free vanilla
  6. 1 15 oz can organic pumpkin
  7. *1 3/4 cup gf all-purpose flour (We used Namaste Foods gf perfect flour blend, non-gmo)
  8. 3 tsps pumpkin pie spice (We used Trader Joe's)
  9. 1 tsp baking soda
  10. 1/2 tsp organic ground cinnamon
  11. 1/2 tsp organic ground nutmeg
  12. 1/2 tsp sea salt
Instructions
  1. Pre-heat your oven to 350. In a large bowl, or kitchen-aid mixer, mix together oil, sugars (cane and brown), eggs, and vanilla. Fold in your pumpkin next. In a separate bowl, mix together your gluten free flour blend, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Stir the dry ingredients into the pumpkin mixture. Now, it's time to make your "cheesecake" filling. In a different bowl, mix together with beater the powdered sugar and softened cream cheese until smooth. Tip: Place it in a frosting bag, or a DIY one -ziplock baggie with tip cut off, to make it easier for spreading over your pumpkin bread batter. 🙂
  2. Grease your pan and/or muffin cups to fill them only half way with the pumpkin batter. Layer and spread the cream cheese mixture over the top and pour more pumpkin batter over the top of the "cheesecake" filling, leaving room- about 3/4 way full to allow for rising). Bake for 65-75 min. For muffins, allow 24-28 min., or until a toothpick comes out clean.
Notes
  1. *If you don't have access to Namaste Foods gluten free perfect flour blend, I suggest substituting it out for a sweet brown rice flour and adding in a tsp of both tapioca starch and xantham gum.
  2. I find that gluten free baking takes more time usually than wheat flour baking. Always keep an eye on your bread the last 10 minutes to avoid burning.
Adapted from I Heart Nap Time
Adapted from I Heart Nap Time
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
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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!

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Pumpkin French Toast (GF, Dairy Free option)
Serves 4
Seasonal French Toast served up pumpkin style
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 organic eggs
  2. 2/3 cup organic 1/2 and 1/2 dairy or non-dairy creamer (We use Trader Joe's)
  3. 1/4 tsp Pumpkin Pie Spice (Trader Joe's)
  4. 1 tsp gluten free vanilla
  5. 6 slices of your favorite gluten free bread (We used Udi's)
  6. 3 Tbs organic pumpkin
  7. powdered sugar, non dairy butter and syrup for topping
Instructions
  1. Preheat griddle to 350. Beat your eggs in a shallow dish, adding in the creamer, vanilla, and spice. Next, beat in the pumpkin. Coat the sides of your bread in the mixture and place onto the griddle. Flip the bread after 4 min., allowing it to brown on each side. Sprinkle with powdered sugar for added sweetness and serve hot, topping with your favorite butter and breakfast syrup.
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
mixing the creamer and spice in the egg mixture
mixing the creamer and spice in the egg mixture

Adding in the yummy pumpkin….

plop!
plop!
on the griddle
on the griddle
Breakfast is served!
Breakfast is served!

 

The Trader Joe’s spice I recommend is used a variety of ways in this pod.  Here, we enjoyed it in some gluten free rice pudding..image

We even like to spinkle it atop of coffee drinks too.  

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We just picked up some apples and pumpkins! “CHEEEEESE!”

What is your favorite gluten free pumpkin recipe?

All Things Pumpkin