With Style & Grace : Living a healthy, gluten-free life

Easter Sweet Potato Bunnies Print Recipe

Most people make Easter Bunny Cookies and I make Sweet Potato Bunnies. I mean, I can eat sweet potatoes like it’s candy, so it’s allllmost the same thing. Okay, maybe not, but whatever.

Since I missed last weeks Wednesday for Wee Ones, I thought I’d give you a festive one today. If you’re trying to find ways to be festive this easter, but without the lots of sugar, then this could be your answer. It’s super easy too. Since the sweet potatoes are tough to cut through, it’s easiest to bake a few minutes before cutting them out with a cookie cutter.

You could also do this with yukon gold potatoes or even make bunny polenta cakes. Who says cookie cutters are just for cookies? Probably no one.

Sweet Potato Bunnies, Gluten-free

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INGREDIENTS

2-3 large sweet potatoes
2 tablespoons olive oil
sea salt

*You’ll need a Bunny Cookie Cutter – can find them at target, sur la table or other baking supply stores

DIRECTIONS

Preheat oven 415 degrees F. Line baking sheet with foil, set aside.

Cut the sweet potatoes, lengthwise about 1/2-inch thick. Place the cut slices on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt, toss to coat.

Bake for about 15 minutes or until soft enough, remove from the oven and carefully cut out the bunnies with the cookie cutter. note: may need to let cool before cutting.

Place back into the oven and continue baking for another 20-30 minutes or until the potatoes are soft and slightly roasted.

Remove and let cool for 5-10 minutes before serving to the wee ones.

Enjoy!

*gluten-free *dairy-free

March 27 2013

posted by With Style and Grace / filed under Dairy-free,Gluten-Free,Healthy,Kid Friendly,Recipes,Treats,Vegetarian / 13 Comments

Light Peanut Sauce with Rice Noodles Print Recipe

At the end of my pregnancy, I probably ate my weight in peanut sauce. We don’t need to talk about how much that actually was, but needless to say, it was a lot. That paired with fresh spring rolls, I was fat and happy.

Since we moved we’ve been craving our spring rolls and peanut sauce, so I decided I’d give the sauce a shot. I’m pretty sure there was a good amount of brown sugar in theirs, so I decided to reduce the added sugar and sweeten it with honey or agave. I also spiced it up with red pepper flakes, which I find gives it a nice balance of salty, sweet and a little spice.

Instead of the work of spring rolls, I poured this over a bowl of rice noodles. This is my go to when I’ve got an upset stomach. Warm peanut sauce over rice noodles, which are lighter than other pastas and sprinkles of chopped peanuts. It just screams comfort, but a light comfort compared to an order at a restaurant.

note: if you’re ordering peanut sauce, ASK if it’s gluten-free. Most are made with soy sauce, which is not gluten-free.

*Don’t forget* to visit the Arrowhead Mills Pinterest board, Gluten-free Living and pin to win $100 in Arrowhead Mills products - details on the Pinterest board!

Well well, look who decided to make a guest appearance… mr. mace man. He makes the best faces, ever. I just had to share.

Light Peanut Sauce with Rice Noodles, Gluten-free

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serves about 5-6

INGREDIENTS

3/4 cup water
1/2 cup Arrowhead Mills smooth peanut butter
1/2 lime, juiced
1 garlic clove
1 1/4 teaspoon gluten-free soy sauce
2 teaspoon honey or agave
1/2 teaspoon red pepper flakes, plus more for topping
1 package of Rice Noodles – I used these Pad Thai Noodles
1/2 cup roasted peanuts, chopped

Optional – add cooked chicken

DIRECTIONS

In a food processor, combine all ingredients and pulse until well combined. Add more water if its too thick for your liking. Or if you like a thicker sauce, use less water.

Cook rice noodles according to package.

note: rice noodles can be sticky. I find if I don’t crowd them in a pot, add a lot of salt and some oil, it helps.

Toss the noodles with peanut sauce. Add as much or not as much peanut sauce as you like. Top with roasted peanuts and red pepper flakes for a little more spice.

*gluten-free *dairy-free

This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.

March 26 2013

posted by With Style and Grace / filed under Dairy-free,Gluten-Free,Main Course,Recipes / 27 Comments

Gluten-free Banana Chocolate Chip Pancakes Print Recipe

Pancakes are truly a beautiful thing. Especially when chocolate is involved. But really, these Gluten-free Banana Chocolate Chip Pancakes are so yummy, you (and possibly) your gluten-loving family) would never know anything was missing.

You can enjoy them for breakfast or dinner. Freeze them for later. They’re easy to whip up. And everyone loves them, simple as that.

I also made this awesome stack of pancakes to announce my collaboration and partnership with Arrowhead Mills! They make a wide range of gluten-free, organic products, ranging from cereal to flours to nut butters, to grains and seeds. Everything is all natural, no preservatives, or genetically engineered ingredients. I’m sure you’ve seen them in the grocery store. If not, they’ll be jumping out at you very soon. They have a wide range of gluten-free products (and not gluten-free) to choose from, so you’ve got options.

Over the next 4 weeks, you’ll be seeing a variety of recipes made with Arrowhead Mills ingredients. Be sure to check out the Pinterest board, Gluten-free Living because there’s a chance to win $100 in Arrowhead Mills products - details on the Pinterest board!

Also, check out Namely Marley who’s also participating, she’ll be sharing some pretty incredible (vegan) recipes as well.

Now, the pancakes.

I’ve tested many many gluten-free pancake recipes and it’s amazing how many end up in the compost. It’s finding the right balance of gluten-free flours and then the right about and combination of wet ingredients. I’m not a fan of oil in my pancakes so I try and find other options. In this case, it’s a banana. Sometimes it’s applesauce or yogurt, just depends on what I have and the flavor combination I’m looking for.

If you’re watching your sugar intake, you can leave out the brown sugar since the banana adds enough natural sweetness. Instead of chocolate chips, mix in fresh berries.

Since bananas and chocolate go so well together, I couldn’t resist. I used dark chocolate chips, but feel free to use semi-sweet or milk chocolate. I personally find less guilt with dark chocolate.

Pancakes for breakfast, dinner or leftovers pulled out at snack time, these are a big winner in my book.

Gluten-free Banana Chocolate Chip Pancakes

PRINT Recipe

makes about 12 small pancakes

INGREDIENTS

1/4 cup Arrowhead Mills brown rice flour
1/4 cup Arrowhead Mills white rice flour
1/8 cup potato starch
1/2 teaspoon baking powder
pinch sea salt
1 medium ripened banana, mashed
1 large egg, lightly beaten
1/4 cup unsweetened vanilla almond milk or milk of choice
1/2 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 cup dark chocolate chips

DIRECTIONS

In a small bowl, mix together brown rice flour, white rice flour, potato starch, baking powder, and salt.

In a separate bowl, whisk together mashed banana, egg, milk, brown sugar, and vanilla extract.

Carefully add the wet ingredients to the dry and mix until well combined.

Mix in the chocolate chips.

Heat skillet, griddle, or pan to medium. Spray with non-stick or coconut oil. With an ice cream scoop or 1/4 cup, scoop pancake mix onto the hot surface. Lightly press down or form with the back of the scooper or measuring cup. Once there’s a few bubbles [about 2 minutes] flip and cook for another 2-3 minutes or until cooked through. Remove and continue the process until the batter is gone.

Serve warm and top with syrup and fresh berries.

Enjoy!

*gluten-free *dairy-free – depending on milk choice

This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.

March 25 2013

posted by With Style and Grace / filed under Baking,Breakfast,Gluten-Free,Kid Friendly,Recipes / 22 Comments

Chicken Enchiladas with Chili Sauce, Gluten-free Print Recipe

I have never known enchiladas to exist without cheese. What’s the point, right?

And then I had these. Chicken Enchiladas with [ the most amazing EVER] Chili Sauce. I kid you not, you will not miss the cheese.

We make these enchiladas once a month or I’ll make a big batch of just the chili sauce and freeze for emergency, “what should we have for dinner” nights. Sometimes I want to hug myself when I discover a container of this in the freezer. Then hugs from my husband.

We’re both mildly obsessed with this, if you couldn’t tell.

These pretty little peppers are the ancho chilies you’ll be searching for at your next grocery store run. I usually can find them in the produce section, usually out of direct sight so may need to ask someone. Or they’ll be down the ethnic aisle.

This is one of those dishes you can make for a crowd and your gluten-loving friend will never question.

Now, it’s Friday. We survived the week and now its time to go be with family and friends and enjoy some down time. We’re celebrating a 30th birthday and get to see my sister so its bound to be a good one. Might even try and squeeze in a pedicure. My bliss.

Happy weekend ~ ps. don’t forget to enter the giveaway for the Samsung Intel Tablet, it ends Sunday!

Chicken Enchiladas with Chili Sauce, Gluten-free

PRINT Recipe

adapted from the Williams Sonoma Cookbook

Makes 12 enchiladas

Ingredients

8 dried ancho chiles, seeded
1 (14oz) can diced tomatoes with juice
1/2 small yellow onion, coarsely chopped
6 cloves of garlic
1 teaspoon dried oregano
1 1/2 cups chicken stock, low sodium
4 tablespoons canola oil
1 teaspoon sea salt
12 corn tortillas – gluten-free
2 cups of shredded chicken breasts

note: I found the dried ancho chiles in the produce department

Directions

To prepare the salsa – tear the chilis into large pieces. Put them in a large heatproof bowl, add boiling water to cover the chiles. Place a bowl or small plate on top to weigh them down. Soak for about 15 minutes.

Drain the chiles.

In a blender, add chiles, tomatoes (in their juices), chopped onion, garlic, oregano, 1/2 cup chicken stock and blend until smooth.

note: depending on the size of your blender, you may need to do this in batches

Preheat oven to 325 degrees F.

Pour chile salsa into a large pan over medium heat. Continue stirring until it thickens. Add remaining chicken stock and cook, stirring frequently for about 5 minutes. Season with salt.

Remove from heat and set aside – covered.

Create an assembly line – tortillas, sauce, chicken and baking dish.

Spoon a thin layer of the chili sauce on the bottom of a 9×13-inch baking dish.

In a frying pan over medium heat, heat remaining 3 tablespoons of oil until it sizzles.

note: be gentle with the tortillas, depending on the type, they may fall apart. Its okay if they tear a bit, you can form once it’s dipped in the sauce.

With tongs, quickly drop one tortilla into the oil, flip to coat both sides. Remove (with tongs) and carefully place on the plate with chili sauce. spoon a little sauce on top to coat. Add a handful of chicken and spread out in the center of the tortilla. Carefully roll up and place in the baking dish.

Repeat with the remaining tortilla. When the dish is filled, spoon the remaining chile sauce on top of the tortillas.

Bake for 5 minutes.

Remove and ready to serve!

*gluten-free *dairy-free

March 21 2013

posted by With Style and Grace / filed under Dairy-free,Gluten-Free,Main Course,Recipes / 7 Comments