Cotter Crunch https://www.cottercrunch.com Healthy Gluten Free Recipes One Bite at a Time! Fri, 28 Feb 2020 00:17:18 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.2 Blueberry Carrot Cake Bars {Gluten Free} https://www.cottercrunch.com/blueberry-carrot-cake-bars-with-granola/ https://www.cottercrunch.com/blueberry-carrot-cake-bars-with-granola/#comments Thu, 27 Feb 2020 07:01:24 +0000 https://www.cottercrunch.com/?p=18732 Carrot cake bars are a healthy dessert bars recipe you can make in less than 35 minutes! The homemade carrot bars are soft and bursting with fresh blueberries and a boost of protein. Made with gluten free ingredients and natural sugars. And there’s a dairy free recipe option for this recipe, too!

carrot cake bars stacked with frosting

Is there such thing as dessert for breakfast? If so, this carrot bars recipe is it! A lightened up gluten free dessert recipe made with wholesome gluten free ingredients! Therefore, suitable for breakfast. In my opinion. 😉

But I guess I should back up and tell you how these blueberry carrot bars came to fruition, haha literally with the addition of fruit (berries). Okay okay, I’ll get serious.

Dessert style Snack bars

These bars are kind of like cookies and milk after a hard day at school. You know, the kind your mom used to make when you needed a little comfort and dessert style snack?

Indulgent without the guilt. Rich but not so it will spoil your dinner. Yes, those type of snack bars. You see, this recipe originally made as a breakfast bar, minus the frosting. I used to whip these up for the kiwi (aka my husband) for a little post workout snack or breakfast. It also helped to me to utilize all our produce in the fridge. I mean, these bars are super macro friendly, balanced in protein, fat, carbohydrates, and not to mention antioxidants from the fruit and vegetables. Yes, I am justifying a dessert bar as “antioxidant” rich and suitable for a south beach diet. HA! You’re welcome.

P.S whatever happened to the south beach diet? But I digress. Let’s continue cake talk!

carrot cake bars on plate with frosting

Well, after a few batches of these carrot bars, I realized I could make them into actual CARROT CAKE BARS. They were they good! All they needed were a topping, such as coconut cream, greek yogurt frosting, or some sort of crumble.

Can dessert bars be eaten as a healthy breakfast?

As mentioned above, yes, yes yes! And here’s how!

Because so many of us have busy mornings, I think a healthy breakfast bars recipe is in order. With the addition of gluten free granola and fruit, the carrot cake bars are easy to transition from dessert bars to breakfast bars.  Just skip the frosting or add a bit of greek yogurt on top!

And so I did it. Breakfast bars, turned snack carrot bars, turned dessert carrot cake bars!

It’s a given that you will need carrots and blueberries to make this recipe. But trust me; there is a lot more delicious, nutritious goodness inside of them.

Ingredients you’ll need to make blueberry carrot cake bars

ingredients for carrot bars

I’m willing to bet that you have a lot of these ingredients in your kitchen already.

Oat flour– Okay, you may not have oat flour on hand, but if you have rolled oats, you can make your own oat flour! Just place a few cups of gluten free rolled oats into a high speed blender or food processor. Run it on high power until a fine powder forms.

Almond flour and Arrowroot or tapioca flour

Baking essentials like Baking powder, Kosher salt, vanilla, cinnamon, and oil, and raw sugar

Non dairy milk– Any variety will do the trick

Vanilla Greek yogurt or coconut cream for dairy free option – Vanilla yogurt brings a little extra flavor, but plain yogurt or coconut cream will work.

Shredded carrots– Shred the carrots using the small holes on a box grater, or go high tech and use the grating blade on your food processor.

Blueberries– I like to use fresh berries. But, if the ones you have are frozen, they will work just fine.

These bars are cakey in texture. Can you see it? Instead of using butter to make the cake ultra moist, I use vanilla Greek yogurt. As a result, the bars are higher in protein, too.

NOTE: As always, this carrot cake bars recipe is gluten free. But, for anyone who also needs a dairy free option, there are some simple substitutes. See my notes in the recipe card below.

How to make Gluten Free Carrot Cake Bars to Blueberries!

Sift/whisk the flours and combine with salt, baking powder. Mix in sugar.

In another bowl, mix together your wet ingredients, then combine with your dry ingredients.

bowl of ingredients

Fold in the carrots and blueberries. Pour batter into a lined brownie pan and bake! Remove, let cool for 10 minutes before adding your topping of choice.

carrot cake with berries in pan

frosted cake on table

 

For this case, I went with coconut whip frosting and oats/granola. YUM!

sliced carrot cake with granola topping

Gluten free blueberry carrot bars recipe (video):

 

Storage and freezing instructions

Like most delicious desserts, these bars disappear in a hurry. So, the odds of you having leftover blueberry carrot cake bars is pretty low.

If you have more willpower than I do (the odds of this are definitely in your favor!), maybe you will have a few bars left over. If so, be sure to store them in an airtight container in the fridge. The risk of leaving dairy products out at room temperature isn’t worth it.

If you want to have a make-ahead treat or quick breakfast ready to thaw and serve anytime, freeze some of the blueberry breakfast bars. I do have a couple of tips for freezing cake:

  1. Cool completely– It’s not a good idea to freeze anything while it is still warm. The condensation becomes trapped inside the container. As a result, it causes freezer burn.
  2. Wrap well– My favorite technique for wrapping anything for the freezer is to wrap in plastic wrap first, then place a layer of aluminum foil around it. Of course, freezable meal prep containers are another option, and zip top plastic freezer bags work, too.

Now, onto the the recipe! Save it, pin it, print it, make it, then dive in!

carrot cake with bite taken out

Print

Blueberry Carrot Cake Bars (Gluten Free)


  • Author: lindsay cotter
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 10

Description

Carrot cake bars are a healthy dessert bars recipe you can make in less than 35 minutes! The homemade carrot bars are soft and bursting with fresh blueberries and a boost of protein!


Ingredients

  • 1 1/2 cups Oat flour
  • 1/2 cup Almond Flour
  • 1/4 cup arrowroot or tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 c raw sugar
  • 1 egg
  • 1 cup non dairy milk
  • 1/3 cup vanilla greek yogurt or dairy free yogurt
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 2 tbsp melted coconut oil or butter
  • 2/3 c to 1 cup shredded carrot
  • 2/3 c to 1 cup blueberries (extra for topping)
  • Optional toppings – 1/2 c of vegan cashew frosting or vegan coconut frosting and 1/3 cup gluten free granola

Instructions

  1. Sift/whisk the flours and combine with salt, baking powder. Mix in sugar.
  2. In another bowl, mix together vanilla extract, yogurt, egg, and milk. Combine with the dry ingredients, then gently mix in your cinnamon and coconut oil.
  3. Fold in the carrots and blueberries. Pour in a lined or greased 8×8 brownie pan.
  4. Bake for 30-35 minutes or until center comes clean with toothpick.
  5. Place on baking sheet to cool for 10 minutes.
  6. Last, add your optional topping before slicing. Evenly smear 1/3 c to 1/2 cup vegan coconut frosting or cashew cream frosting over the carrot cake bars. Sprinkle with extra berries and granola.
  7. Slice and serve.

Notes

If you can’t eat eggs, feel free to try with egg replacer. Baking times and texture will vary.

To Store – Wrap sliced bars in plastic wrap first, then place a layer of aluminum foil around it. Of course, freezable meal prep containers are another option, and zip top plastic freezer bags work, too.

  • Category: dessert
  • Method: baking
  • Cuisine: american

Nutrition

  • Serving Size: 1 bar
  • Calories: 225
  • Sugar: 6 g
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 0
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 4 g
  • Protein: 7 g

Keywords: breakfast, carrot cake, bar, healthy, gluten free, dessert

I’m not a perfectionist when it comes to even cake slices, as you can tell. But I do know this, we have PERFECTLY delicious carrot bars ready for breakfast, snack time, or dessert.

Cheers to starting off the week right!

Whatcha baking up this month?

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Cheater’s Sweet and Sour Noodles {Gluten Free} https://www.cottercrunch.com/asian-noodle-recipe-sweet-and-sour-noodles/ https://www.cottercrunch.com/asian-noodle-recipe-sweet-and-sour-noodles/#comments Mon, 24 Feb 2020 11:00:00 +0000 https://www.cottercrunch.com/?p=52027 This Asian noodle recipe for Cheater’s Sweet and Sour Noodles makes a delicious and healthy dinner. It’s incredibly easy to make and a great use for leftovers! Homemade sweet and sour sauce is the key to the amazing flavor of this meal. It’s dairy free, gluten free, and comes together in about 20 minutes!

homemade Asian sweet and sour noodles in orange bowl

Yes, I am a cheater! But I’m okay with it. When it comes to Asian American dishes, I totally cheat. That’s allowed, right?

Today’s Asian noodle recipe is a throw together recipe that utilizes that healthy sweet and sour sauce I posted last week. I promised you a recipe with it! So here I am. Also, this easy recipe is a twist on one of my superfood bowl cookbook recipes, Sweet and Sour Ham and Pasta Noodle Bowls! The difference is, we’ve changed up the sauce a wee bit  and we’re giving you the option to throw in ANY cooked meat of choice.

These type of “cheater’s” meals are seriously my go to. Why?

No fancy techniques.

No hard to find ingredients.

Just leftovers at their best! A family favorite meal that’s dairy free. Oh and for those of you all looking for dietary substitutes, I got you covered.

For vegetarian and lower carb options, see recipe notes or read below.

noodles and vegetables in orange bowl

Ingredients you’ll need to make the Asian noodle recipe

One of the best things about this recipe is how versatile it is; it’s very to make the  the dish your own. Feel free to create it as shown, or use up any of the leftovers in your fridge to make your own creation!

  • Rice noodles or gluten free spaghetti. Low carb options –> VEGGIE NOODLES!
  • Sesame oil
  • Onion – The sweetness of red onion is great in sweet and sour noodles, but yellow or white onion are fine, too.
  • Bell pepper – Just like red onion, red bell peppers are a bit sweeter than green. Plus, red peppers pack more beta carotene than the other bell pepper varieties.
  • Cooked ham or other cooked protein of choice. I actually love to use diced smoked ham or turkey for some umami flavor, but tempeh (or tofu), fried egg, chicken, or shrimp will work as well.
  • Homemade sweet and sour sauce – I’m partial to my homemade version, mostly because it’s all-natural. If you’d rather use bottled sauce, my feelings will only be hurt a little. 😉
  • Diced pineapple, optional
  • Red pepper flakes, for garnish
  • Green onion (scallion)
  • Fresh cilantro
  • Salt and pepper, to taste

How to make sweet and sour noodles

You’re busy… I feel you. That’s why this easy Asian dinner comes together in under 20 minutes. Like I said earlier, nothing fancy to see here. It’s just oodles of noodles and some leftovers from your fridge. Let’s make this!

  1. COOK THE NOODLES

Cook your pasta according to package directions, but to avoid over cooked, soggy noodles, stop cooking when they’re al dente. Rinse under cold water and set them aside in a strainer.

  1. SAUTE YOUR VEGGIES

Heat a large skillet or a wok with sesame oil over medium high. Add the red onion and saute for 2 minutes, until fragrant. Add bell pepper slices and saute/stir fry again for and additional minute, or until peppers are coated in oil and slightly cooked.

sauteing vegetables

  1. COMBINE NOODLES WITH VEGGIES

Add the cooked pasta to the ingredients in the pan and toss to combine. If the noodles seem a bit dry, you can add an additional 1 tbsp oil.

cooking noodles and vegetables in pan

  1. ADD YOUR COOKED PROTEIN AND THE SWEET AND SOUR SAUCE

Mix in the sweet and sour sauce and cooked protein of choice. Toss all together and cook on medium until noodles are well coated, about 5 minutes.

homemade sweet and sour sauce

homemade Asian sweet and sour noodles in orange bowl

  1. ADD PINEAPPLE (if using)

Add optional diced pineapple, and reduce the heat to medium low. Cook for 2-3 minutes, until pasta and sauce are evenly coated with vegetables.

  1. GARNISH and SERVE!

Garnish with chopped green onion, cilantro, and red pepper flakes. Serve immediately or place in airtight container to store in fridge.

homemade Asian sweet and sour noodles in orange bowl

See? It’s just that easy. The Asian noodle recipe makes enough sweet and sour noodles to serve 4 to 5 people.

How long can you keep leftovers?

Well, when you make a recipe with fresh ingredients, leftovers are usually good for a few days. But, if you are using leftovers from your fridge to make the sweet and sour noodles, I’m going to suggest that you eat the meal up within 2 days.

Other deliciousness to serve with this Asian noodle recipe:

Make yourself a full-blown, gluten free, dairy free Asian inspired dinner. Because who doesn’t love that, right? YOLO! There are a lot of things that pair well with sweet and sour noodles. Need some ideas? I got you covered

 

Print
homemade Asian sweet and sour noodles in orange bowl

Cheater’s Sweet and Sour Noodles (Asian noodles recipe)


  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 4 to 5 servings

Description

This Asian noodle recipe for Cheater’s Sweet and Sour Noodles makes a delicious and healthy dinner. It’s incredibly easy to make and a great use for leftovers! Lower carb option in notes.


Ingredients

  • 10.5 ounces (300 grams) rice noodles or gluten free spaghetti
  • 1 tbsp sesame oil
  • 2/3 cup sliced red onion
  • 1 bell pepper, sliced
  • 8 ounces diced cooked ham or cooked protein of choice
  • 1/2 to 2/3 cup sweet and sour sauce
  • 1/2 cup diced pineapple, optional
  • Crush red pepper flakes, for garnish
  • 1 sliced green onion, for garnish
  • 1/2 cup chopped fresh cilantro
  • Sea salt and pepper, to taste

Instructions

  1. Cook pasta al dente, according to package. Rinse under cold water and set aside.
  2. Heat a large skillet with sesame oil over medium high. Add the red onion and saute for 2 minutes, until fragrant. Add bell pepper slices and saute/stir fry again for and additional minute, or until peppers are coated in oil and slightly cooked.
  3. Add the cooked pasta to ingredients in the pan and toss to combine. Add an additional 1 tbsp oil if needed.
  4. Mix in the sweet and sour sauce and cooked protein of choice. Toss all together and cook on medium until noodles are well coated, about 5 minutes.
  5. Add optional diced pineapple, reduce to medium low. Cook for 2-3 minutes, until pasta and sauce are evenly coated with vegetables.
  6. Garnish with chopped green onion, cilantro, and red pepper flakes.
  7. Serve immediately or place in airtight container to store in fridge.

Notes

If you’d like to reduce carbohydrates, replace rice noodles with veggie noodles of choice or even hearts of palm noodles!

  • Category: main dish
  • Method: stovetop
  • Cuisine: Asian

Keywords: sweet and sour sauce, sweet and sour noodles, Asian noodles recipe, homemade sauce recipe

Alright my friends. Your turn to confess. Are you cheater when it comes to certain dishes? I won’t tell if so. But you must share your tricks! Mmm k?

Cheers,

LC

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Homemade Sweet and Sour Sauce (No Refined Sugar) https://www.cottercrunch.com/healthy-sweet-and-sour-sauce-recipe/ https://www.cottercrunch.com/healthy-sweet-and-sour-sauce-recipe/#comments Thu, 20 Feb 2020 12:00:00 +0000 https://www.cottercrunch.com/?p=52631 This sweet and sour sauce recipe helps you create a Chinese carry-out favorite, with a healthy twist. It has no refined sugar, but it tastes just like the real thing! Plus, it’s dairy free, and has no MSG or artificial colors. 

 

homemade sweet and sour sauce in white bowl and on wooden spoon

 

Alright my friends, we’re getting saucy today! Consider this a 101 series for healthy homemade sauces.

Back in 2017, when I was creating my Superfoods Nourishing Bowl cookbook, I came to realize that sauces are the KEY to making healthy food shine. Not store bought sauces, although some are quite healthy these days. But rather, homemade sauces.

My homemade sauce recipes start with simple ingredients you may already have in your pantry. Which brings me to this homemade sweet and sour sauce recipe today. This version is better for you, made with less sugar. Even better news is that the sauce is dairy free, and has no MSG or artificial colors!

Uses for sweet and sour sauce

This sweet and sour sauce recipe helps you create a a Chinese carry-out favorite, with a healthy twist. It has no refined sugar but it tastes just like the real thing!

noodles in pan

 

Sweet and sour sauce is delicious in so many different Asian foods, including dinners and appetizers. I keep a jar on hand to mix with rice or veggie noodles, to serve as a dipping sauce, use as a coating for chicken, etc. I’ll be sharing a recipe later this week that uses the sauce, so be sure to whip up a batch soon. Mmm k?

Now, let’s discuss how to make sweet and sour sauce that’s better for you!

How to make sweet and sour sauce healthier

The problem with many of the store-bought condiments and sauces are the excess sugar and artificial ingredients. Most of the store brand sweet and sour sauces include red food coloring and a lot of sodium, too.

To make the sauce a bit healthier requires just a few simple ingredient swaps. Here’s how we do it:

  • Sweetener – Rather than using sugar to sweeten our sauce, we use some pineapple juice and honey. Both are sweet, but unrefined sugars. They add to the Asian flavor of the sauce without packing on the calories, too.
  • Asian flavor-To add some umami flavor to the sauce, many manufacturers use high sodium soy sauce. Not only is it unhealthy, but it’s also not gluten free. Our healthy gluten-free swap is to use tamari sauce or coconut aminos instead.
  • Chili sauce – It can be difficult to find, but when it’s available, I like to use sugar-free or low sugar chili sauce. Can you use ketchup? Yes, but I find that chili sauce gives this sauce a lot of more flavor!

Recipe ingredients

Here’s the full list of ingredients you will need to make the sweet and sour sauce recipe.

  • pineapple juice
  • chili sauce or Asian red sauce of choice – (check ingredients for refined sugars)
  • tamari sauce (or coconut aminos)
  • raw honey
  • rice wine vinegar or apple cider vinegar
  • arrowroot starch or cornstarch, combined with equal amount of cold water

Step by step instructions to make sweet and sour sauce

sauce in pan with spoon

  1. Add the pineapple juice, chili sauce, tamari (or coconut aminos), honey, and rice vinegar to a saucepan over medium heat. Stir well to combine the ingredients.
  2. Continue cooking over medium to medium high heat until the mixture comes to a boil.
  3. Mix the water and arrowroot together in a small bowl, then add it to the saucepan. Whisk well until the starch is fully incorporated and the sauce has thickened.
  4. Allow the sauce to cool before serving.

This sweet and sour sauce recipe helps you create a a Chinese carry-out favorite, with a healthy twist. It has no refined sugar but it tastes just like the real thing!

How to store this healthy homemade sauce

Although it might be safe to store the sauce at room temperature, I recommend keeping it in the refrigerator. Depending on what type of pineapple juice you use, it may not be shelf stable. It’s not worth the risk of contamination (and food poisoning… UGH.)

Other healthy sauce recipes to try:

After you make sweet and sour sauce at home, I think you’ll realize that it’s so easy, there’s no reason to keep buying it! Here are a few other healthy sauce recipes you will probably like:

Print

Homemade Sweet and Sour Sauce (Healthy)


  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 1 - 1.5 cups

Description

This sweet and sour sauce recipe helps you create a a Chinese carry-out favorite, with a healthy twist. It has no refined sugar, but it tastes just like the real thing! Plus, it’s dairy fre and gluten freee, with no MSG or artificial colors.


Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chili sauce or Asian red sauce of choice (check ingredients for hidden sugars)
  • 2 tbsp tamari sauce (or coconut aminos)
  • 1/2 cup honey
  • 4 tsp rice wine vinegar or apple cider vinegar
  • arrowroot starch or cornstarch, combined with equal amount of cold water

Instructions

  1. Add the pineapple juice, chili sauce, tamari (or coconut aminos), honey, and rice vinegar to a saucepan on medium heat.
  2. Stir to combine and continue cooking (on medium high) until the mixture comes to a boil.
  3. Mix the water and arrowroot together in a small bowl, then add it to the saucepan. Note – Be sure to thorough mix the slurry (arrowroot or cornstarch with water) so that the sauce does not get clumpy when mixed.
  4. Whisk well until the starch is fully mixed in and the sauce begins to thickened. Just a few minutes.
  5. Remove from heat to cool before serving.

Notes

Sugar Swaps and Substitutes

  • Substitute refined sugar free chili sauce for the traditional version if you can
  • If you want to reduce spice, then substitute chili sauce for natural tomato sauce (ketchup)
  • Use coconut aminos instead of tamari sauce
  • Category: condiments
  • Method: stove
  • Cuisine: asian

Keywords: sweet and sour sauce, homemade Asian sauces

Alright my friends! Stay tuned for the next recipe post using this sweet and spicy sauce. Any guesses? Anyone? Bueller? 😉

Cheers,

LC

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Curry Spiced Foil Packet Potatoes and Eggs https://www.cottercrunch.com/foil-packet-potatoes-eggs/ https://www.cottercrunch.com/foil-packet-potatoes-eggs/#comments Sun, 16 Feb 2020 11:42:45 +0000 https://www.cottercrunch.com/?p=24899 This foil packet potatoes dinner is gluten-free, Paleo-friendly and vegetarian. Easy to make with little clean-up and seasoned with curry spices, it has simple, real food ingredients and is great for breakfast, brunch or dinner.

aluminum foil packet potatoes dinner on table

This post is sponsored by KitchenAid. I am grateful for the opportunity to use amazing KitchenAid appliances in my studio kitchen, and in this foil packet recipe!

Hey friends! I’ve been excited to share this newly updated post with you! It’s one of my favorite, EASY Whole30 recipes that’s become a crowd favorite. Well, at least for those who like eggs! Not to worry if you can’t eat eggs, I have other options! More on that in the recipe card. But first, let’s chat foil packet meals! A.k.a. life made easy meals. 🙌

Foil packet potatoes are a complete vegetarian meal you can easily make using the new KitchenAid Smart Oven+ with grill attachment. With this revolutionary appliance, you can get that fantastic grilled flavor all year round, l right in the comfort of your kitchen.

potatoes wedges on sheet pan in oven

Speaking of revolutionary…

YOU ONLY NEED 4 INGREDIENTS👇🏻

  • Potatoes (any kind)
  • Olive oil
  • Spice mix
  • Eggs (See recipe card for other protein.)
  • Okay and one more optional ingredient – A topping of your choice (cheese or herbs will do!)

We’ve used a curry spice mix to season the potatoes, but you can literally use any spice mix you prefer. SPICES are life! Oh wait, I mean variety is the spice of life! 😉

Let’s chat about curry spice and what gives it that GOLDEN hue: turmeric!

dish of curry powder

What are the benefits of turmeric in curry spices?

Turmeric contains an active compound called curcumin. This compound is one of the most powerful anti-inflammatory agents and has antioxidant effects. These antioxidants can help fight free radicals that build up oxidative damage to our muscles when we exercise or are stressed.

We need a powerful antioxidant to help combat and protect our system. Turmeric not only neutralizes free radicals on its own, it also helps to increase the body’s own antioxidant enzymes.

Now, pair that with the plant antioxidants in potatoes, more antioxidants found in the amino acids of an egg yolk, and this meal becomes a powerhouse of antioxidants in foil packs. Not to mention macro balanced with healthy fats, real food carbs, and protein!

How do you cook foil packet potatoes and eggs in the KitchenAid Smart Oven+?

RECIPE VIDEO TUTORIAL

The KitchenAid Smart Oven+ opens up new possibilities for cooking with its versatile and interchangeable attachments, like the glazed ceramic baking stone, steamer and grill attachment.* For the foil packet potatoes, For this recipe, the grill attachment is magical. Because of the advanced technology and connectivity that comes with the appliance, you can control every aspect of cooking through your phone with the KitchenAid mobile app..

One of the great things about foil packet potato meals is that you just keep filling packets until you have enough to serve everyone. They are each a single serving, so in about 40 minutes, you can make foil packets in the oven. As a result, it will provide a vegetarian, paleo-friendly, gluten-free meal for as many people as you can fit around your table.

How to make foil packet potatoes and eggs

  1. Slice potatoes and toss them with olive oil and seasonings. (Use about a cup of potatoes for each foil packet)
  2. Bake at 400°F for 25-30 minutes. (the potatoes will not be fully cooked yet)
  3. Layer cooked potatoes in the foil packs.
  4. Crack an egg on the top of each foil packet of potatoes.
  5. Bake for another 10 minutes.

close up photo of grilled potatoes in aluminum foil packets

grilled potatoes in aluminum foil grilling packets

aluminum foil grilling packet dinner with baked potatoes and eggs

Foil packets are an easy way to cook any kind of food completely without burning it, especially when grilling. The foil conducts heat well and protects the food from high temperatures.

foil packet meals on grilling attachment in KitchenAid Smart Oven

How to make the aluminum foil packets

  1. Use an 8”x8” or 9”x9” piece of foil
  2. Bring two edges of the foil together and fold it about one inch down. Continue to fold down one inch at a time until it touches the potatoes.
  3. Fold the opposite ends into triangles to seal the contents into the foil packet.

fork cutting into foil packet potatoes and eggs dinner

 

See FULL recipe below for this 40 minute foil packet dinner! 

Print

Foil Packet Potatoes and Eggs


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 4

Description

Curry spiced foil packet potatoes and eggs is a gluten free, Paleo, healthy grilling recipe (or oven) for breakfast or dinner. Make this vegetarian recipe tonight!


Ingredients

  • 4 cups (around 1 lb) of sliced golden or red potatoes (or diced sweet potato can be substituted). See notes.
  • 23 tbsp olive oil or avocado oil
  • 1/2 tsp smoked paprika
  • 1 tsp minced garlic (1 clove)
  • 1/2 tsp curry powder seasoning with turmeric
  • 1/4 tsp sea salt and black pepper each
  • 4  large eggs
  • optional topping – salsa, avocado, red pepper flakes, fresh herbs, parmesan

Instructions

  1. Preheat oven to 400F.
  2. Slice your potatoes and toss them with olive oil and your seasonings.
  3. Place about 1 cup of potatoes on grill or baking sheet and bake at 400°F for 25-30 minutes or grill at 450F, turning potatoes once, half way through cooking. (the potatoes should be tender but not overcooked). While potatoes are baking, make your foil packets and place on a baking sheet.
  4. Once potatoes are grilled or baked, place 1 cup of cooked potatoes into each foil packet.
  5.  Crack an egg on top of each foil pack.
  6. Place sheet pan back in oven for about 8-10 minutes or until yolks look firm but not overcooked.
  7. Remove and garnish with any extra toppings of choice; herbs, avocado, salsa, cheese, or dressing of choice.
  8. You can freeze these packs for up to 2 months then reheat in oven. The egg yolk will harden but taste is still delicious!

Notes

Can’t eat eggs? No prob, substitute egg with pre-cooked chicken, chicken sausage, feta or mozzarella, or chickpeas.

Omit cheese for whole 30 option.

Note –  Eight to 10 small new red or gold potatoes equal one pound.

  • Category: breakfast/dinner
  • Method: oven
  • Cuisine: american/indian

Nutrition

  • Serving Size: 1 foil packet without topping

Keywords: foil packet potatoes, potatoes dinner, eggs, healthy grilling recipe

That’s it, my friends! Now all we need are some campfire s’mores. Gluten-free of course. 😉
Ever tried making foil packet meals on the grill or oven? Now’s the time! 🙌

Cheers,

LC

*Grill ships with oven. Connect, call, or register to get baking stone and steamer by mail at no additional cost. Allow 10-15 days for delivery. Visit Kitchenaid.com for full details.

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Raspberry Chocolate Chip Pancake Bread {Vegan Option} https://www.cottercrunch.com/gluten-free-chocolate-raspberry-pancake-bread/ https://www.cottercrunch.com/gluten-free-chocolate-raspberry-pancake-bread/#comments Thu, 13 Feb 2020 08:00:00 +0000 https://www.cottercrunch.com/?p=32622 This Gluten free Pancake Mix Bread is an allergy friendly and vegan friendly quick bread recipe with the just the right combo of fruit and chocolate chips. Great for brunch or breakfast. It’s simple to make with wholesome ingredients.  This pancake bread recipe is freezer friendly too!

loaf of gluten free chocolate raspberry pancake bread

Did you even know you could make a delicious breakfast or brunch bread with pancake mix? It’s so easy and definitely less messy! In my opinion.

A Gluten Free Chocolate Raspberry Pancake Bread recipe that's great for brunch or breakfast. It's simple to make with wholesome ingredients. An allergy friendly and vegan friendly "quick" pancake bread recipe with the just the right fruit and chocolate combo. Freezer friendly too!

 

You might asking. .. “Why would you not just make pancakes?” Ahh, I do use pancake mix to make pancakes!

But you see, I married a man who likes (loves) breakfast, yet for some ungodly reason, he is not too fond of pancakes. I don’t get it. I love pancakes! But I don’t want a whole box of pancake mix to go to waste. Needless to say, I think I found a way to enjoy pancakes in a whole new breakfast form.  Yes, Chocolate Raspberry Pancake Mix BREAD! It’s less mess, it tastes like pancakes, as I mentioned above, it’s EASY to make. Because who doesn’t love portable pancakes or breakfast for dessert!?

What’s the best Gluten-free Pancake mix?

Oh … glad you asked! I’m sharing my favorite mix for making vegan friendly breakfast bread! Aka pancake bread.

A Gluten Free Chocolate Raspberry Pancake Bread recipe that's great for brunch or breakfast. It's simple to make with wholesome ingredients. An allergy friendly and vegan friendly "quick" pancake bread recipe with the just the right fruit and chocolate combo. Freezer friendly too!

Let’s get to the main reason of why I am sharing this recipe today. The day before V-day.

Well, similar to the vegan white chocolate crispy bars, this recipe is for all those kids (and adults alike) who suffer from food allergies.

Back in the day, I used to help out at a few of the gluten-free expos, many of the families that came had kids with not only celiac disease, but also had tons of of other food allergies. It broke my heart because all they wanted was a normal childhood with normal holiday eats and treats. But at the same time, I am so so glad that food allergy awareness has brought about so many wonderful gluten free brands. Brands that support the celiac consumer, not to mention several other food allergies.

A Gluten Free Chocolate Raspberry Pancake Bread recipe that's great for brunch or breakfast. It's simple to make with wholesome ingredients. An allergy friendly and vegan friendly "quick" pancake bread recipe with the just the right fruit and chocolate combo. Freezer friendly too!

Now you see where I am going with this, right?

This Vegan Friendly Gluten-free Pancake Mix bread is my way of making life easier for those suffering from food allergies. And I have Enjoy Life Foods to help me out with that!

What Ingredients are in Gluten Free Pancake Mix?

Enjoy Life Foods products are free-from the “top eight” allergens: wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. Products are also made without casein, potato, sesame and sulfites.

I also love that simple wholesome ingredients that go into each product. All natural ingredients like quinoa, buckwheat, and millet. Non-gmo, rich in fiber and probiotics. Gosh, and so much more! A brand that’s free of allergens but  full of NOURISHMENT.

Enjoy Life Foods brand all-purpose flour and pancake/waffle mix

Other Gluten Free Pancake Mix Brands I love!

These brand are definitely my go to for allergy friendly baking and more. Oh and I’m pretty sure the enjoy life foods mini dark chocolate chips of disappear from our pantry on a weekly basis. I blame my oatmeal chocolate chip cookie dough obsession. And now this chocolate chip pancake bread with raspberries!

How to make gluten free pancake bread with pancake mix!

I made this Gluten-free Chocolate Raspberry Pancake Bread 2 ways. One with eggs and one without so it could be vegan. I wanted to make sure to include a recipe version free of the top 8 allergies. Both versions are simple to make.

  1. Grease or line a 9×3 baking/bread pan. Set aside
  2. Mix your pancake mix and the rest of your dry ingredients in a bowl.
  3. Whisk together your eggs, milk, and vanilla extract. For vegan option, mix 1/2 cup melted coconut oil, vanilla, and 2 tbsp apple cider together in small bowl (instead of eggs). You’ll also add 1 tsp more baking soda to dry ingredients.
  4. Combine your wet ingredients with dry ingredients and mix until smooth.
  5. Fold in raspberries and mini chocolate chips .
  6. Pour batter into lined 9×3 pan and bake 30-35 minutes.

Now that my heart is full, and hopefully yours is too, lets fill those bellies with this simple, yet oh so TASTY, gluten-free chocolate raspberry pancake bread recipe. A pancake recipe that doesn’t require flipping. Just a fork and an extra large plate.

 

Chocolate Raspberry Pancake Bread recipe makes for a delicious breakfast/brunch. Gluten Free, Vegan friendly.

How to Make Chocolate Chip VEGAN PANCAKE MIX BREAD (Video):

 

 

Print
Gluten Free Chocolate Raspberry Pancake Bread

Gluten-free Chocolate Raspberry Pancake Bread {Vegan Option}


  • Author: Lindsay Cotter
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 10 slices

Description

This gluten free quick bread is simple to make with wholesome ingredients. An allergy friendly and vegan friendly pancake bread recipe with the just the right fruit and chocolate combo. Freezer friendly too!


Ingredients

  • 2 1/4 cup Gluten-Free Pancake Mix
  • 1 tsp Baking Powder
  • Pinch of salt
  • 1 egg (See below and Noted for VEGAN version)
  • 1/3 cup egg white
  • 3/4 cup unsweetened coconut or almond milk (Drinking Milk)
  • 1 tsp pure vanilla
  • 1 cup fresh raspberries
  • 1/3 to 1/2 cup Dairy Free mini chocolate chips (Enjoy Life Chocolate Mini Chips)
  • 2/3 cup raw sugar
  • Pinch of cinnamon
  • 1/4 cup or less Vegan butter or naturally refined coconut oil melted for topping
  • maple syrup to Serve on top
  • For extra chocolate flavor add 1 tbsp cocoa powder. In the mix or on top.

VEGAN OPTION

To replace eggs you will need the following:


Instructions

  1. Preheat oven to 350F.
  2. Grease or line a 9×3 baking/bread pan. Set aside
  3. First, mix your pancake mix and the rest of your dry ingredients in a bowl.
  4. Whisk together your eggs, milk, and vanilla extract. See notes for vegan baking instructions.
  5. Combine your wet ingredients with dry ingredients and mix until smooth.
  6. Fold in raspberries and mini chocolate chips .
  7. Pour batter into lined 9×3 pan
  8. Bake 30-35 minutes. Remove from oven
  9. Drizzle with coconut oil/butter or vegan butter while it’s still warm. Add a tiny bit of syrup on top as well.
  10. Serve right away or Store in refrigerator or freeze (foil works great to wrap it up)

Vegan Version

  1. Instead of eggs, mix 1/2 cup melted coconut oil, vanilla, and 2 tbsp apple cider together in small bowl.
  2. Also add 1 tsp more baking soda to dry ingredients.
  3. Create a small hole in batter, then add your oil, vinegar, vanilla mix to dry ingredients. Don’t mix. Then slow add in your milk. Mix gently.
  4. Fold in the raspberries and chocolate.
  5. Bake for 30-35 minutes. The vegan pancake bread will not rise as high as with eggs, but still tasty!

Notes

  • Nutrition shown below for one gluten free slice, including coconut oil/butter on top.
  • Vegan pancake bread is higher in calories. Around 300 calories per slice with the drizzle on top. Higher calorie is due to egg replacement.
  • Category: breakfast, snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 243
  • Sugar: 21.4g
  • Sodium: 335.6mg
  • Fat: 5.2g
  • Saturated Fat: 2.7g
  • Carbohydrates: 45.2g
  • Fiber: 3.3g
  • Protein: 6.6g
  • Cholesterol: 18.6mg

Keywords: pancake bread, quick bread, gluten free bread, vegan quick bread

Okay, so grab a mixing bowl, your breakfast quick bread awaits!

A Gluten Free Chocolate Raspberry Pancake Bread recipe that's great for brunch or breakfast. It's simple to make with wholesome ingredients. An allergy friendly and vegan friendly "quick" pancake bread recipe with the just the right fruit and chocolate combo. Freezer friendly too!

 

 

This Chocolate Raspberry Pancake Bread recipe has been updated with video and is not sponsored. That being said, we are thankful for all those brands that support Celiac and Food Allergy Awareness!  
Are you a breakfast bread person or pancake person? Both are allowed. 😉

Cheers!

LC

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Keto Meal Prep Greek Vegetables with Feta {Vegetarian} https://www.cottercrunch.com/keto-meal-prep-greek-vegetables/ https://www.cottercrunch.com/keto-meal-prep-greek-vegetables/#comments Mon, 10 Feb 2020 10:00:00 +0000 https://www.cottercrunch.com/?p=52170 This keto meal prep recipe for Marinated Greek Vegetables with Feta Cheese is a healthy, make ahead sheet pan meal. A super easy Greek marinade is the key to its bright flavor and delicious taste! This vegetarian dinner is easy to customize to accomodate a dairy-free diet. Or, for a heartier meal, you can add a protein of your choice.

 

keto meal prep sheet pan dinner with marinated Greek vegetables and halloumi cheese

I hope sheet pan meals never go out of style. But goodness gracious,  I adore them! And it’s not a secret that I am a HUGE fan of meal prep recipes. Crazy busy lives demand crazy easy ways to make dinner for the family. Am I right? Of course I am! 😉

Anyway, in general, I try to create “better for you” recipes. Whether they’re gluten free Tuna Noodle Casserole, or Paleo Za’tar Chicken Bowls, I want to make sure that y’all have healthy meal prep options. So, it’s especially nice when I can cover more than one diet category with a single recipe.

The good news is, that is exactly what this keto meal prep sheet pan dinner is! It’s a one stop shop, place everything on the pan and bake kind of meal. With its simple ingredient list, anyone and everyone can enjoy the fresh veggies in a delicious Greek marinade!

Meatless Monday + Meal Prep Monday = PERFECTION.

Easy Keto Meal Prep Recipe

fresh vegetables on sheet pan for keto meal prep dinner

 

This recipe is so simple, and it is easy to customize, too. If you are really short on time, you can assemble the veggie packets up to three days ahead. Firm veggies will be just fine in the Greek marinade for that long. On the other hand, softer veggies may become a bit too soggy after 48 hours. Just keep that in mind when you’re putting the keto meal prep veggie packets together.

veggies in bag with seasoning

Here is what I like to use in my Greek marinade veggie packets:

  • Cherry tomatoes
  • Broccoli
  • Cauliflower
  • Green beans
  • Red onion or shallot
  • Zucchini
  • Mushrooms 
  • Olives (If you use marinated olives, you can leave them out of the Greek marinade)

Although you won’t marinate them, I also like to roast thick slices of feta cheese along with the veggies. One delicious thing about keto meal prep dinners is that they can ALWAYS include cheese!

Dairy-Free Meal Prep Option

If you need to make dinner for anyone who has to stay away from dairy, you can just omit the cheese. Or, feel free to swap in a dairy-free cheese of your choice. Another option is to use a dairy-free protein, like chickpeas or tofu.

Halloumi Cheese Option

That being said, if you have no problem eating dairy, roasted cheese is SO GOOD, y’all! I typically use feta, mainly because it is affordable and easy to find. But to take your meal up a notch, splurge on a block of Halloumi cheese. If you have yet to try it, I can’t even begin to explain how delicious Halloumi is.

In its raw form, Halloumi cheese tastes sort of salty, but it has a rubbery texture, almost like a thick piece of feta. But when it’s grilled or oven roasted, the cheese takes on an AMAZING flavor. It has a really high smoke point too. As a result, it won’t completely melt; it just becomes soft and oozy. The PERFECT consistency to pair with warm, roasted marinated Greek vegetables.

How to assemble keto meal prep packets

Assembling the meal prep packets is easy peasy.

  1. Clean and chop your veggies of choice. Try to keep them uniform in size so that the cook time will be the same for all of them.
  2. Mix the marinade in a bowl.
  3. Transfer the marinade to large, gallon size zip top bags. Or, you can use a large glass container with a lid. Because there is balsamic vinegar in the Greek marinade, avoid using plastic containers. Otherwise, the acid might break down your container.
  4. Refrigerate the veggies until you are ready to cook them.

When you are ready to make the meal,

  1. Preheat oven to 400 F.
  2. Slice the feta or Halloumi cheese (if you are including it) into thick planks.
  3. Transfer the Greek marinated veggies from the bag into a single layer on a sheet pan. Then, fit the cheese planks in between.
  4. Roast for 25 minutes, garnish with some fresh basil and lemon slices, and enjoy!

 

Keto Meal Prep Marinated Greek Vegetables with Feta Cheese

 

 

Print

Keto Meal Prep Greek Vegetables with Feta


  • Author: Lindsay Cotter
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 5 -6

Description

This keto meal prep recipe for marinated Greek vegetables with feta cheese is an easy sheet pan meal! The Greek marinade is the key to its bright flavor!


Ingredients

Greek marinade

  • 1/4 to 1/3  cup Olive oil
  • 3 tbsp Balsamic vinegar or 1/4 cup balsamic vinegar marinade
  • 1 tsp minced Garlic
  • 1/2 tsp dried Parsley or rosemary
  • 1/2 tsp Smoked paprika
  • 1 tsp Thyme
  • Kosher salt, to taste
  • 1/2 tsp Black pepper

Veggies and Cheese

2 to 3 lbs chopped vegetables (5 cups or more of the following):

  • Cherry tomatoes
  • Broccoli
  • Cauliflower
  • Green beans
  • Red onion or shallot
  • Zucchini
  • Mushrooms (optional)
  • 1/2 c to 2/3 cup Green or black olives (marinated or fresh from can, pits removed)
  •  8 ounce block Feta and or Halloumi cheese (dairy free option, see notes)

Garnishes

  • 1/2 cup fresh basil leaves to garnish
  • 1/3 lemon (sliced) to garnish.
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400F.
  2. Place the marinade ingredients into a small bowl and whisk together. In another large bowl, place your prepared veggies.
  3. Pour marinade over chopped veggies and toss to coat. You can then store the marinated veggies in a ziplock bag until ready to use (within 2 days) or spread veggies out on large sheet pan. Place sliced feta between veggies and then layer olives on top.
  4. Bake for 20 -25 minutes or until veggies are thoroughly cooked. Garnish with fresh basil and lemon slices.
  5. Salt and Pepper to Taste

Notes

If you cannot handle dairy, then you may replace cheese with 1 cup canned and rinsed chickpeas (drained) or tofu. Or with meat of choice (chopped chicken sausage, beef, etc.) Make sure meat reached internal temperature of 170F to 180F. Cooking times may vary.

  • Category: dinner
  • Method: bake
  • Cuisine: greek

Keywords: greek, keto, meal prep, vegetarian, sheet pan, vegetables, healthy

Alright my friends! Enjoy this Meatless Menu (if that’s your jam!). Let me know if you give this a whirl. And as always, please comment or reply with any feedback or questions needed. Mwah!

Cheers,

LC

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Grain Free Naan Bread {Cassava flour recipe} https://www.cottercrunch.com/grain-free-naan-bread-with-cassava-flour/ https://www.cottercrunch.com/grain-free-naan-bread-with-cassava-flour/#comments Thu, 06 Feb 2020 16:35:52 +0000 https://www.cottercrunch.com/?p=19722 Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread recipe, made grain free with simple ingredients! No oven required. Great with hummus, yogurt sauce, or by itself. Paleo and vegan option. 

cassava grain free naan bread_

 DisclosureWe are grateful to be partnering with Bob’s Red Mill on this post. Thank you for supporting the brands that allow me to create wholesome gluten free recipes.

The best gluten free naan bread recipe!

Paleo friendly grain free naan bread

Hello Loves! We’ve recently updated one of my favorite grain free recipes, Naan bread with cassava flour! (To see original photo, click HERE!)

Oh yes, this flatbread recipe has been a favorite of mine for YEARS now! It’s doughy, it’s soft, it’s paleo and vegan friendly, but more importantly, it’s EASY to make. 

Heck, I’m even going to show you two ways to make it, just in case you’re a texture person like me. Sound good? Let’s discuss!

Working with gluten free flour

One of the hardest things about gluten free baking/cooking is finding a good flour (gluten or grain free) that is interchangeable with that white or whole wheat flour. 

Tapioca, almond flour, coconut flour, and rice flour are all great gluten free flours, but you usually have to combine them with other flours. Which is why we opt for the gluten free all-purpose flours or gluten free 1:1 flours (I love Bob’s Red Mill, obviously).

That being said, what if you can’t tolerate grains or nuts? Finding a grain free and nut free flour mix can be tricky! Enter  Bob’s Redmill Cassava Flour

What makes Cassava Flour special?

cassava flour

Cassava flour is said to be a great 1:1 replacement for whole wheat flour and all-purpose flour. But, in my experience, it still takes some tweaking. 

Cassava flour has a very similar consistency but it is lighter than all-purpose flour. And it absorbs more liquid! So best to weigh out the flour when using it for baking.

Is it healthy?

Yes yes yes!

Cassava, also known as yuca, cassava is a delicious root vegetable. It’s a long tubular root with a thin brown skin and white inner flesh. Although, don’t ever eat it raw. Nope, not good for you!

Many cassava products are naturally vegan as well as nut-, grain-, and gluten-free, making them a great choice for those on an “Healing diet” or with food allergies and sensitivities.

The extracted starch from cassava goes into products like tapioca and arrowroot.

Think of Cassava flour as the sister starch for the tropical roots like yam, plantains, and taro.

Cassava Flour Nutrition Facts

  • It’s rich in carbs and glucose –> Great for refueling glycogen into those muscles.
  • Cassava flour is healthy and good for the gut! 
  • Antiinflammatory and gluten-free! It also aids in the digestive process acting as a prebiotic fiber..
  • Good source of minerals, especially Copper and Potassium, Thiamin, Folate, Manganese.

How is it different from tapioca flour?

Tapioca Flour, also known as Tapioca Starch, is the starch component only. Cassava flour is less processed and is ground from the whole root of the plant. 

Okay, back to my recipe here…

How to make cassava flour naan bread.

I have tested this recipe out several times using just cassava flour! No extra flours needed. I’ve also tested out the naan bread recipe with yeast and tapioca, giving it a little rise and fluff! You’ll see that in the video coming soon. Both methods work and both are DELICIOUS!

Ingredients to make grain free naan bread

Quick Version –> Paleo/vegan ingredients w/o yeast

  • Cassava Flour
  • Oil
  • Yogurt or non dairy yogurt/cream
  • Baking Soda/Cream of tartar
  • Seasoning

You see, it’s pretty simple ingredients.

To make, combine your flours and mix in the wet ingredients. Roll into balls then roll out each ball, flat. Place on a cast iron skillet and watch the naan bread magic happen (2 minutes or so)! Flip, then bam! DONE!

Note that this QUICK VERSION is in the recipe card! The naan with yeast (longer prep) is below.

Grain Free Naan Bread with Yeast (Softer Version)

  • Active Yeast
  • Honey or Sugar
  • Water
  • Cassava Flour and Tapioca Flour
  • Oil
  • Yogurt or non dairy cream/yogurt
  • Baking powder
  • Seasoning (aka salt/pepper)

For a little extra fluff and softness, I recommend adding yeast to help it rise.

To make cassava flour naan bread with yeast, first activate the yeast mix. You’ll follow the initial mixing instructions as above, but adding in the yeast and letting the dough rise for a couple hours before rolling into balls. I PROMISE it’s not hard! 

  1. Combine warm water, yeast, and sugar in small bowl. Let it sit for 10 minutes until fizzy (proofed). Set aside.
  2. In a bowl or stand mixer, sift the flour, baking powder, plus salt. Mix well! Next add in your yeast mixture. Combine with flours.
  3. Next, slowly mix in your yogurt or milk, 1-tbsp oil, vinegar, and a mix together with spatula or spoon. The batter should be thick, but not so thick you can roll it with hands.  If the batter seems to dry/thick, add in 1/4 cup more warm water. It should look and feel like pizza dough.  NOTE– You might need more or less water depending on the brand of cassava flour you use.
  4. Knead the dough for 5 minutes with dough hook or with hands.
  5. Place the dough in an oiled bowl and cover with cloth. Place in warm dark place and allow to rise for 90 minutes or until doubled in size.
  6. Once the dough has risen, flour your hands and counter space to prepare dough.
  7. If the dough is extra sticky, let it chill for 20 minutes. Printable version here.

BONUS –> THIS NAAN BREAD DOUGH IS FREEZER FRIENDLY! So if you don’t have time to make all the naan bread, simply roll into balls, cover with plastic wrap, and place in the freezer or fridge until ready to use.

Our favorite things to serve with Naan Bread!

One of my favorite new found discoveries while living abroad in Europe was Middle Eastern Food. The best Naan bread and hummus I ever had was in Germany a this little hole in the wall restaurant close to the Czech border! I know, not really authentic Turkish food but it was as close as I was gonna get as an exchange student. This is where I fell in love with hummus, dolmas, and the oh so soft delicious and fluffy Naan bread. The aroma of this place itself would immediately make you salivate.

Fast forward to today and I still love all those foods!  And LOVE making this naan to serve on big platter.

Build your own platter with the following!

Fresh herbs, rice or potatoes, fresh vegetables, chickpeas, hummus, curries, creamy dips, and spicy soup! All to serve with this naan bread. If you’re a carnivore, you can add in bowl of stewed meat (lamb or chicken).

Other Ways to use Naan Bread!

  • Flatbread pizza crust!
  • Make a Naan Sandwich!
  • Use it as a wrap or soft taco
  • Cut into triangle for naan “pita” chips

You can’t go wrong  yall!


Paleo friendly grain free naan bread with cassava flour.

 

Print
Paleo friendly grain free naan bread

Grain Free Naan Bread (Quick Version)


  • Author: Lindsay Cotter
  • Prep Time: 15 minutes
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 4-6 pieces

Description

Grain Free Naan Bread with paleo/vegan options. With yeast, more fluff and softer texture. Yeast free and Yeast breads both delicious!


Ingredients

Note – This recipe has been updated January 2020 adding a yeast option to soften bread. If you’d like the like the yeast option, you can print it here or see blog post. Quick (no yeast) version below!

  • 1 1/4 cup cassava flour
  • 1/2 teaspoon baking soda
  • 1/2 tsp of salt
  • 1/2 tsp cream of tartar
  • 12 tablespoon avocado or olive oil
  • 1/4 c -1/3 cup plain yogurt or non dairy milk – adjust with thickness of batter if needed
  • 1 tsp apple cider vinegar or lemon juice
  • 1/2 c to 2/3 cup purified water (Add a little a time until you get dough like batter)
  • Pinch of black pepper
  • Extra high heat oil or butter for cooking (i.e avocado oil, butter, or coconut oil, naturally refined).

Instructions

  1. In a bowl, sift the flour, baking soda, cream of tartar, plus salt. Mix well!
  2. Next slowly mix in your yogurt or milk, 2 tbsp oil, and a mix together. I use the dough hook on the stand mixer processor and mix until combined. You can also mix with your hands/spoon.
  3. Next slowly add in your water a little at a time until you get a pizza dough like texture.  1. NOTE- You might need more or less water depending on the brand of cassava flour you use.
  4. Roll the dough into 4 -6 medium size balls (a little smaller than a baseball)/
  5. Place dough balls on wax paper and roll each one out between 2 pieces of wax paper in until you form an oval shape. Shape the corners to round after. Alternatively, you can use a tortilla press to make the dough even.
  6. You can roll the dough thinner but you don’t want to crack the dough when rolling. The thinner the dough, the crispier the bread on the outside and less dough texture in the middle.
  7. Next, heat a non stick pan, cast iron, or grill pan with oil on medium high. Place each flattened dough on pan one at at time on medium high heat. Cover with lid and wait 1 + minutes. You will start to see the edges puff up.
  8. Drizzle more a splash of more oil on top and flip to other side. Cover and cook an additional 1-2 minutes. The thicker the dough, the longer it takes to rise or puff/ cook through.
  9. Remove and repeat for the next until you get 4-6 naan breads.
  10.  Serve with hummus or yogurt sauce. Store in ziplock bag or wrap in plastic wrap, once cooled. Best kept in fridge then reheat before use.

Notes

Cassava flour is a little chewier in texture, so the middle of the bread might feel that way, but it will still taste wonderful! You can resolve this by adding yeast.

QUICK NAAN WITH YEAST – You will need 1 1/2 cup cassava flour, 1/2 c tapioca flour, 1 teaspoon baking powder, 1/2 tsp of salt, 2 tablespoon, olive oil, 1/4 -1/3 cup plain yogurt or non dairy milk, 1 tsp apple cider vinegar or lemon juice, 1/2 to 2/3 cup purified water, oil or butter. PRINTABLE RECIPE HERE or see video.

  • Category: bread/appetizer
  • Method: stove top
  • Cuisine: middle eastern

Keywords: bread, appetizer, naan, grain free, paleo, healthy, vegan, gluten free flatbread

Ever Tried Cassava Flour? I think now is the time! 😉

Keep up with the compassionate, fun-loving Bob’s Red Mill on social media. They are full of gluten free inspiration! Facebook, Twitter   Instagram, YouTube, Pinterest

Cheers,

signature1

 

 

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Vegan White Chocolate Raspberry Rice Crispy Treats https://www.cottercrunch.com/vegan-white-chocolate-raspberry-rice-crispy-treats/ https://www.cottercrunch.com/vegan-white-chocolate-raspberry-rice-crispy-treats/#comments Mon, 03 Feb 2020 10:00:00 +0000 https://www.cottercrunch.com/?p=52671 Vegan white chocolate is not just delicious but also incredibly easy to make with this tested recipe! You can use it to make homemade candy or a holiday dessert of rice crispy treats with freeze dried berries!

This recipe is perfect for those who have peanut, gluten, dairy, or egg allergies. Yes, it’s vegan too! Because life is too short to miss out on your favorite treats, especially if you have kids living with these allergies.

“My kid has X allergy, and X allergy, and X allergy. And I don’t know what to make them for Valentines Day, birthdays, school treats, or healthyish treats in general. HELP!”

Oh friends, this is a question (a plea, rather) that I receive often. Not to worry, I’ve got you covered!

We’re making a recipe for vegan white chocolate today (tested 4 times already)! On top of that, we’re using it to make a VERY SIMPLE Valentine’s Day treat recipe. Puffed rice crispy treats with raspberries. Super easy recipe. Super tasty treats. And kid approved. Like for reals.

Here’s whatcha need:

ingredients for white chocolate rice crispy bars

Ingredients for vegan white chocolate crispy treats

  • Coconut butter (manna) (coconut oil may be used as a substitute)
  • Cashew butter – Other allergy friendly nut butters like sunflower seed butter will also work
  • Vanilla extract 
  • Powdered sugar – To cut down on the sugar content, you can use powdered monk fruit sugar or GMO-free powdered erythritol.
  • Puffed rice cereal – If you have a gluten allergy, be sure to use gluten free puffed rice cereal.
  • Freeze dried fruit – I’m using freeze dried raspberries in this recipe. You can swap for whatever you like; strawberries, blueberries, etc.

First things first. A little Q&A to clarify.

Is coconut butter the same as cocoa butter?

Coconut butter, the key to making vegan white chocolate, is not the same as cocoa butter. They’re similar in the fact that they’re both dairy free and vegan, but that’s where the similarity ends.

Cocoa butter comes from the fatty portion of cocoa (chocolate) beans. Coconut butter is made by grinding dried coconut until it liquifies, like a puree.

So, if it’s vegan too, why not just use cocoa butter? Well, because coconut butter is a healthier choice. All of the nutrients in raw coconut remain in coconut butter. This means, my recipe for vegan white chocolate makes a sweet treat that offers:

  • Manganese – This is essential for bone strength, and it helps the body metabolize carbohydrates.
  • Iron – Essential for healthy red blood cells.
  • MCT – Medium-chain triglycerides are saturated fats that the body uses to produce energy. (To learn more about them, see my post, 3 Ways to Use MCT Oil.)
  • Soluble fiber

Hooray for healthier sweet treats that are ALSO delicious, right?! RIGHT!

Now, let me show you how to make the white chocolate and give you the recipe for the vegan white chocolate crispy bars. Trust me, y’all, these make a fantastic allergy-friendly Valentine’s Day treat!

How to make vegan white chocolate crispy treats

Ready for the step-by-step instructions? Here we go!

  1. Finely chop the coconut butter and add it to a heat safe bowl. Place the bowl above a medium sized saucepan with 1 cup or so of water in it. Be sure that the bowl is not touching the water. This setup creates a homemade double boiler. Set the heat so that the water simmers; you don’t want it to boil.
  1. Stir the coconut butter gently with a silicone spatula over the hot water to help it melt. Once melted, mix in the nut butter, sugar, salt and vanilla extract. The batter will be thick, but keep stirring while the bowl is still over the hot water, so that the mixture stays hot. Stir on medium heat until everything mixes in easily and is smooth. Set aside. If you want to keep the white chocolate by itself, see my notes in the recipe card.

 

  1. Fold in the freeze-dried raspberries and puffed rice cereal, then mix thoroughly. Spoon into a lined 9-inch square pan and press down with the back of a spoon.

 

  1. Chill the bars in the fridge until set, about 30 minutes. Then, if you want to dip the bars in more vegan white chocolate, go for it. If so, you will need to chill them again before you can cut and serve the bars.
white chocolate crispy treats in chocolate dip Print

Vegan White Chocolate Rice Crispy Treats


  • Author: Lindsay Cotter
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 9-11 bars

Description

Vegan white chocolate is the key to making allergy-friendly rice crispy treats. With freeze-dried raspberries, the bars make the perfect Valentine’s Day dessert!


Ingredients

  • 1 and 1/4 cups raw Coconut butter, chopped ( you will need extra if you want to coat the rice crispy treats after making them. See notes)
  • 2 tbsp (60g) Cashew Butter or Sunflower Seed Butter
  • 1 cup (120g) Powdered Sugar, sifted
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • Non dairy milk – only as needed (2-3 tbsp)
  • 2.25 cups puffed rice cereal
  • 1/2 to 1 cup freeze dried berries (to be crushed)

Instructions

  1. Add chopped coconut butter to a heat safe bowl and place it above a medium sized saucepan with 1 cup or so of water in it. Be sure that the bowl is not touching the water. This setup creates a homemade double boiler. Set the heat so that the water simmers; you don’t want it to boil.
  2. Stir the coconut butter gently with a silicone spatula over the hot water to help it melt. Once melted, mix in the nut butter, sugar, salt and vanilla extract. The batter will be thick, but keep stirring while the bowl is still over the hot water, so that the mixture stays hot. Stir on medium heat until everything mixes in easily and is smooth. Set aside. If you want to keep the white chocolate by itself, see notes.
  3. Place freeze dried berries in a ziplock bag and crush with fist. You may also do this in a bowl or food processor.
  4. Fold in the freeze-dried raspberries and puffed rice cereal, then mix thoroughly with spatula. Spoon into a lined 8×8 or 9×9-inch square pan and press down with the back of a spoon.
  5. Chill for 30 minutes until set, then cut and dip in extra vegan chocolate and crushed freeze dried berries, if desired.
  6. Let the chocolate cool again. Store in airtight container. Best kept in fridge or covered at room temperature for up to 5 days.

Notes

  1. If you want to use any vegan white chocolate by itself to dip the bars into, or to make homemade chocolates, allow the mixture to cool briefly before transferring to a measuring cup for pouring into molds or dipping.
  2. If you want to dip the rice crispy treats in vegan white chocolate after they are chilled, then make an additional batch. I don’t recommend doubling the recipe as it will not mix thoroughly.
  • Category: desserts
  • Method: no bake
  • Cuisine: American

Keywords: vegan white chocolate, rice crispy treats, allergy friendly, gluten free, dairy free, vegan

Alright my friends, if you have any questions about how to make vegan white chocolate, don’t hesitate to reach out, email, comment, etc. We’re here to help!

That being said, if you make these and love them, please share and/or let me know how they turn out. I made them 3x already. Just sayin..

LC

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Creamy Hungarian Mushroom Soup (Vegan) https://www.cottercrunch.com/creamy-vegan-mushroom-soup/ https://www.cottercrunch.com/creamy-vegan-mushroom-soup/#comments Thu, 30 Jan 2020 11:00:00 +0000 https://www.cottercrunch.com/?p=52467 This recipe for Hungarian Vegan Mushroom Soup creates a rich, creamy soup that makes the perfect healthy lunch or light dinner. Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of mushroom soup. Even better, it’s packed with healthy nutrients!

mushroom soup in bowl

 

Y’all have made it known to me in emails and in our Facebook group that you want recipes for healthier versions of your favorite comfort foods with SIMPLE ingredients; vegetarian and/or lower carb options as well! 😉  Because cream of mushroom soup is a popular ingredient in comforting meals like tuna noodle casserole and Swedish meatballs, I think the soup deserves a healthy makeover!

Why You Should Skip the Canned Mushroom Soup!  

One peek at the red and white label on a popular brand can of condensed cream of mushroom soup is usually all it takes to realize that it’s not the healthiest choice. At least, for most people. Aside from being loaded with sodium, most of the cream of anything soups lack essential healthy nutrients.

For the most part, they are nothing more than roux (equal parts fat and flour) with flavored broth and a lot of salt and preservatives added to them. Depending on the flavor, you may find tiny amounts of the base ingredient in them too, like mushrooms or chicken.

If you want to make condensed soup ready to eat, you need to stir in a couple of cups of liquid to it. Most people use water. When you buy ready-to-eat mushroom soup or you order it at a restaurant, it is usually made with all purpose flour, salted butter, salted broth or stock, plus heavy cream and/or milk.

What makes this Hungarian Mushroom Soup recipe healthy?

Just to clarify, this recipe isn’t for condensed soup – it’s for ready-to-eat soup. It’s a healthier recipe because we make simple swaps for ingredients that include healthy nutrients!

  1. Chilled coconut milk (solid) plus a little lemon juice instead of sour cream or heavy cream. A much healthier fat choice, y’all.
  2. Almond milk versus dairy milk.
  3. Greek yogurt (if you can handle dairy) for heavy cream. Give some extra love for those probiotics!
  4. Tamari sauce or coconut aminos instead of soy sauce. Gluten free and much lower in sodium.
  5. Tapioca flour vs all purpose flour. Which makes the vegan mushroom soup paleo, gluten free, and grain free too!

Step by step instructions to make vegan mushroom soup

Although it uses quite a few ingredients, making this homemade mushroom soup recipe is easy peasy.

  1. Melt the butter in a large pot over medium heat. Or, if you would rather, you can use refined avocado oil or olive oil instead of butter. Saute the onions in the pot for 5 minutes. Add your mushrooms to the pot saute on high for 5 more minutes.
  2. I like to add in a splash of white wine (use a dry white wine, like chardonnay), into this next step, but it is optional. You may leave it out. Let’s get to that next step now, eh?
  3. Next, stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.

  1. While the soup simmers, whisk the milk and arrowroot flour together in a small bowl. Slowly whisk this into the soup and stir well to blend. Cover and simmer everything for 15 more minutes, stirring occasionally.
  1. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes but don’t allow it to boil. Serve immediately.

The soup is filling and SO delicious! I like to serve homemade gluten free naan with my vegan mushroom soup. Serving it with a healthy salad is a good option, too. Or, think outside of the box and stir some cooked quinoa or brown rice into the soup. Extra yum!

If you want to see how I made this, check out the IGTV video!

Print

Creamy Hungarian Vegan Mushroom Soup (Dairy Free)


  • Author: Lindsay Cotter
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4-5 servings

Description

This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that’s perfect for lunch or a light dinner. Gluten free and packed with nutrients!


Ingredients

  • 4 tablespoons unsalted butter* (I used plant-based butter. See notes for vegan option)  
  • 1.5 cups chopped onions
  • 1 lb fresh mushrooms, sliced. (~3 to 4 cups sliced). Cremini or white button mushrooms.
  • 1/3 cup dry white wine, OPTIONAL. Can be left out.
  • 2 teaspoons dried dill weed or 1.5 tablespoons fresh (finely chopped) 
  • 1 tablespoon hot paprika and pinch of smoked paprika (smoked paprika is optional)
  • 1 tablespoon tamari sauce or coconut aminos 
  • 2.5 cups vegetable or chicken broth
  • 1 cup non dairy milk
  • 3 tablespoons arrowroot flour (tapioca starch may be subbed but texture will vary).
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup greek yogurt or full fat coconut milk (*canned and chilled for vegan option)

Instructions

  1. Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.
  2. Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.
  3. Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
  4. In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally. 
  5. Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  6. Garnish with extra chopped parsley and cracked pepper. Serve immediately or let it cool and store in airtight container in fridge.
  7. May be placed in freezer for up to 3 months. 

Notes

  • 3 tablespoons refined avocado oil or olive oil may be substituted for butter
  • To lower carbs, use full fat coconut cream versus yogurt. For solid coconut cream or milk, be sure to keep the can in the fridge to chill.
  • This recipe was inspired by one of my favorite ALL RECIPES!
  • Category: Soups
  • Method: stove top
  • Cuisine: Hungarian

Keywords: vegan mushroom soup, gluten free, paleo, vegetarian, dairy free, healthy soup recipe

 

Alright my friends! Grab a spoon, dig in, and let’s celebrate a cozy weekend with soup for soul. 😉

P.S This is a great recipe to make for the last week of the anti-inflammatory kickstart challenge. Hint Hint!

Cheers,

LC

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Olive Oil 101: Health Benefits, Cooking Tips, Facts! https://www.cottercrunch.com/olive-oil-health-benefits/ https://www.cottercrunch.com/olive-oil-health-benefits/#comments Mon, 27 Jan 2020 11:00:00 +0000 https://www.cottercrunch.com/?p=51713   Olive oil is so nutritious, making it the perfect choice for any cooking method. The flavor can’t be matched and the health benefits mean you can use it in any food. 

olive oil pouring into a small glass bowl

 

 

This post is sponsored by Colavita. They know their olive oil and I trust their products to be the best.

Hi Friends! We’re back at it with our 101 series! A new year, a new topic. Olive oil! But not just any olive oil, Colavita Olive Oil! I had the privilege of working (hands on) with Colavita at the studio this past December, and let me just say, this brand is QUALITY! Produced in the Molise region of Italy, Colavita delivers authentic Italian quality, taste and texture. And, they are very, very KNOWLEDGEABLE when it comes to olive oil, obviously. 

2 dark glass bottles of olive oil

 

So today we’re going to do a dive deep into OLIVE OIL with the help of Colivita. Yes, we will be answering all of your burning questions. How to cook olive oil, how to store the oil, different types of olive oil, and more. If you’re short on time, be sure to save this post or PIN HERE for later. You’ll want to keep this article as a cooking/health resource, for sure! Sound good?

Also, be sure to check out the video as well. It will come in super handy! 

First things first ….

Are all oils the same?

bottle of Colavita extra virgin olive oil

You want to stick with an oil that you can trust, one that’s authentic and made by people who understand the intricacies of the process. 

This is why I always choose Colavita. The family business has been cultivating olives and pressing them into high quality oil for generations in the Molise region of Italy. They use a combination of traditional and modern methods to produce oil with a robust flavor and high nutritional value. 

Storage and Shelf Life

An unopened bottle of olive oil can last up to two years, but once opened, you should use it within 2-3 months. Light is the enemy of oil because it degrades the quality and flavor. That’s why Colavita uses their distinct dark green bottles to protect the oil. For a longer shelf life and better flavor, keep the bottles away from light and heat sources.

OLIVE OIL 101 VIDEO

Now, we all know that quality olive oil is a healthy oil, but I bet you didn’t know just HOW HEALTHY it really is! 

What are the health benefits of olive oil?

We all use some kinds of oil in the kitchen. Olive oil is your best choice for any cooking method. It gives your food a rich flavor and provides nutritional benefits you won’t get from other oils. Use it for:

  • Frying
  • Pan frying
  • Grilling
  • Baking
  • Dips
  • Spreads
  • Marinating
  • Sauteing 

It is packed with healthy monounsaturated fats, and is a staple in the Mediterranean diet. As a result, it has lots of heart healthy benefits. There are no trans fats (the unhealthy kind we should avoid) in this oil either. 

pouring oil into food processor to make hummus dip

This makes it perfect for any use! It’s safe for heating, adds flavor to baked goods and tastes amazing as a dip or in a spread. Hence this magical looking spread below. This is actually a picture of a Colavita recipe for hummus. Go check it out!

round wooden serving board with assortment of crackers, fresh vegetables, olives, and hummus

hummus dip in small green bowl surrounded by fresh veggies for dipping

Next up! 

What do you use for high heat cooking?

A TRUE burning question -truly. Get it? Haha. 

You can pan fry, grill or roast with olive oil. There has been some concern that the smoke point of the oil makes it a poor choice for frying, but that just isn’t true! The production of smoke is not an indication that something is wrong. It’s just what oil does under heat. 

More recent research shows that the better indicator of how an oil will handle heat is a low percentage of polyunsaturated fat and little refinement in the process of making the oil. Olive oil actually has a very low concentration of polyunsaturated fat and has not been processed at all. Seed oils are refined at a very high heat, making them less stable. 

Olive oil also has compounds and antioxidants that keep it stable during medium to high temperature cooking. Even when overheated or exposed to high temperature for a long period of time, the oil produced far fewer harmful compounds than other oils. 

EVOO and the standard variety tested better than any other kind of oil on the market.

2 bottles of Colavita olive oil

Can you bake with olive oil?

If you want to get some of the health benefits in more than your pan-fried dinner, use it in baking as well. 

It tastes great in cakes, cookies, muffins and pie crust. It’s a great solution for turning any recipe into a vegan-friendly treat. 

A baked good recipe that calls for melted butter is your perfect opportunity to use olive oil instead. It is not a one to one ratio though, so use this chart to convert melted butter measurements to oil. 

olive oil streaming into small glass bowl

Did we answer them all of your burning questions? If not, feel free to comment below! Or watch the video for more info. Or both! 

Who’s excited to bust out the oil and get in the kitchen? *raises hand* 

Stay connected with Colivita on social media to learn more recipes, cooking tips and nutrition facts!  

Cheers!

LC

P.s Colavita will be at foodie bootcamp this year with all their wonderful products! Come join us, all are welcome! 

 

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