Easy Turkey Stroganoff

easy turkey stroganoff recipe

Ingredients
  

  • 1 tbsp olive or avocado oil
  • 1 lb ground turkey
  • 1 shallot, finely chopped
  • 1/4 tsp dried sage
  • 1 tsp dried oregano
  • 1 tbsp olive or avocado oil
  • 2 cups chopped cremini mushrooms
  • 1 tbsp butter
  • 1 tsp minced garlic
  • 2 tbsp grainy dijon mustard
  • 1 1/2 cups sour cream
  • 1/4 tsp nutmeg
  • 2 zucchini’s spiralized
  • 1 large sweet potato spiralized

Instructions
 

  • In a large frying pan add 1 Tbsp olive oil and the 1 Tbsp butter.
  • Add the chopped cremini mushrooms and heat to medium.
  • Add the garlic and stir.
  • Cook mushrooms for about 5-6 minutes.
  • Remove from pan and set aside.
  • In the same medium heat frying pan add 1 Tbsp olive oil and the ground turkey, chopped shallot, and dried spices.
  • Stir with a wooden spoon and break up the meat into small clumps.
  • Cook the ground turkey mixture for 6-7 minutes.
  • Add the cooked mushrooms back into the frying pan and stir.
  • Turn heat down to low and add the dijon mustard, sour cream and nutmeg.
  • Stir well.
  • Increase heat to medium and cook for 4-5 minutes.
  • Turn heat to low until ready to serve.
  • In medium frying pan add the spiralized zucchini with 1 Tbsp water.
  • Heat on medium and toss lightly. Cook 3-4 minutes.
  • Remove from frying pan and set aside.
  • In the same medium frying pan add the spiralized sweet potato and 1 Tbsp water.
  • Cook 5-6 minutes and toss lightly.
  • Remove from frying pan and set aside.
  • Divide cooked spiralized zucchini and sweet potato among 4 plates.
  • Top with the turkey stroganoff and serve.
  • Enjoy!!
Tried this recipe?Let us know how it was!
easy turkey stroganoff recipe

This is the second new recipe I am sharing in March. As I said in my previous recipe post I am sharing 6 new gluten free recipes.

I hope you liked my last recipe and this too is a savory dish. As much as this baker loves to bake I asked earlier this year what kind of new recipes you all would like and most of you said “savory”. So that is what I am doing!

This recipe for turkey stroganoff is a twist on the oldie Beef stroganoff that we grew up with and I also added another twist of veggies zoodles rather then an egg pasta.

Have you tried veggies noodles?

I have a spiralizer and love zucchini zoodles with pasta sauce and carrot or sweet potato zoodles with my chicken curry dishes.

easy turkey stroganoff recipe

I hope you give this new gluten free recipe a try!

easy turkey stroganoff recipe

easy turkey stroganoff recipe

Gluten-Free Baked Egg Cups

baked egg cups recipe
These gluten-free egg cups are super simple to make and are get for breakfast. I like to have them on hand for a grab and go snack but it is also a good low-carb snack in the afternoon.

Baked Egg Cups

Ingredients
  

  • 2 thin slices deli ham per egg cup (12 slices of ham)
  • 3 slices of fried bacon (cut in 1/2 for 6 pieces)
  • 3 slices fried bacon, finely chopped
  • 1/2 cup shredded carrot
  • 12 baby tomatoes
  • 1 heaping tbsp shredded sharp cheese per egg cup
  • 6 large eggs
  • 1/2 cup whipping cream
  • 6 large paper cupcake liners for the egg cups

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 6 muffin cups with the paper liners.
  • Beat eggs and whipping cream together.
  • Pour into a glass pouring bowl.
  • Place 2 slices deli ham into each muffin cup.
  • Sprinkle a bit of the fried chopped bacon and shredded carrot into each muffin cup.
  • Place 2 baby tomatoes into each muffin cup.
  • Stand a slice of bacon in between the 2 baby tomatoes.
  • Pour the beaten eggs into each muffin cup.
  • Sprinkle the shredded cheese on the top of each muffin cup.
  • Bake in the oven for 15-18 minutes.
  • Remove from oven.
Tried this recipe?Let us know how it was!
baked egg cups recipe

I love eggs.

I also love bacon so anytime I can combine the 2 together is always a good thing I think. These baked egg cups do that and more.

baked egg cups recipe

You can make these on a Sunday and have them for a quick heat up and go breakfast on busy weekdays or in lunches as an option instead of a sandwich or an addition to a weekend brunch.

This recipe makes 6 baked egg cups but you could easily double the recipe.

I kept the recipe fairly simple with the fillings but you can add green onions, chopped mushrooms, green or red peppers or whatever else you like to have with your eggs.

baked egg cups recipe

baked egg cups recipe

baked egg cups recipe

baked egg cups recipe

Mushroom Veggie Quinoa

Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa


Calgary is starting to warm up! During the weekends there is a flurry of yard work being done and in the evenings the aroma of BBQ’s can be deliciously over-whelming.
I love this time of year because I can set up my patio; placing soft cushions on the chairs, laying placemats on the table and lighting a fire. After a long winter it’s so lovely to make a cup of tea, grab a few books and magazines, and sit outside for hours. I love listening to the birds chirping, hearing the neighborhood kids playing in the ravine, enjoying the soft spring breeze and simply sitting outside.

It’s the beginning of backyard barbecue parties! Where you gather your close friends and family on the patio while enjoying some good food, a bottle of wine and friendship. Yep, it is the start of my season!
Our cat Stewart also loves this time of the year.

 
With barbecuing season underway, it’s time to get creative with side-dishes to serve with that steak, salmon or burger.
Lately I have been playing around with Quinoa. Quinoa is a great source of Protein, Calcium, Iron, Vitamin B and Folate. It really is an important staple that should be carried in all pantries and it easily replaces rice as a side dish. What I also like about Quinoa is that it can be used cold or hot- making it a great addition to salads and cooked vegetables.

If you’re looking for a quick and easy side dish- this Sauteed Quinoa is delicious! Sauteeing a large amount of mushrooms adds a real depth of flavor. It can be adapted to whatever veggies you have in your fridge.

Gluten Free Mushroom Quinoa
Gluten Free Mushroom Quinoa

Mushroom Veggie Quinoa

Ingredients
  

  • 1 cup uncooked quinoa
  • 1/2 large pkg of sliced mushrooms, finely chopped
  • 2 tbsp olive oil
  • 1/4 onion, chopped
  • 1 tsp garlic
  • 1 red chili pepper, finely chopped
  • 1 yellow pepper, chopped
  • 1 cup fresh spinach
  • 1/4 tsp cumin
  • 1/4 tsp tumeric

Instructions
 

  • In a medium pot add 2 cups water and the quinoa.
  • Heat til it boils.
  • Reduce heat to a simmer, cover and cook until water is absorbed.
  • About 15 minutes.
  • In a cast iron frying pan saute mushrooms in olive oil.
  • Add chopped onions and garlic and saute until mushrooms are golden.
  • Continue on low heat, add chopped chili pepper and yellow pepper.
  • Add spinach, cumin and turmeric to veggie mixture.
  • Stirring while sauteing all ingredients.
  • Cook until veggies are tender.
  • Top veggies with the cooked Quinoa and stir to combine.
  • Serve warm.
Tried this recipe?Let us know how it was!

Raw Gluten-Free Date Bars

Raw Gluten Free Date Bars

Raw Gluten Free Date Bars

 
Before I was diagnosed with celiac disease, I had successfully lost weight following a physician monitored low carb diet. By following a low carb diet I was able to lose over 50 lbs. I was thrilled of course, relished in being thinner and felt great. My doctor was wonderful and worked with me closely.
Once I had reached my goal Dr. McKenna started to introduce wheat back into my diet, and that’s when things started spiraling out of control. Not only did I gain back the weight very quickly but my thyroid levels went wacky and I started feeling really sick.
I didn’t know at the time that 18 mos of living extreme low carb would clean out my gut, and once they decided to introduce wheat back into my diet I would become very ill. Good news is, I was diagnosed with Celiac Disease within the year and was back to feeling good again. The weight? Well, it is still there and then some.
Now, that I have a great feel for gluten free cooking and baking, I am looking for ways to cut back on my carbs again. I will never go extreme low carb again- I don’t want to diet anymore. I’m simply looking for modifications in my gluten free lifestyle and trying to introduce more “grain free” options.
The Paleo/Primal diet is mentioned a lot in blogs now and I feel that  it’s a more moderate form of reducing carbs from your meals. I, however am not looking to add more animal meas into our meals. I want balance! I’m not going back to the old diet days of preparing a different meal for myself and my family. I think we all should be healthier together, no extremes.
So, here is a recipe to start going grain free. To me, this is a recipe that offers a granola bar type option. It is also raw, which keeps the healthy benefits of the nuts in the bars. I saw this recipe on civilizedcavemancooking.com and wanted to modify it to fit my needs. As, I have mentioned I have thyroid disease and Brazil nuts have a good amount of magnesium in them, which promotes thyroid function.
Brazil nuts are very high in calories and fat, but are known to lower LDL, increase HDL, are rich in mono-unsaturated fatty acids, are high in selenium and vitamin E. You only use 1/2 cup of brazil nuts in this recipe, which for me made 12 large bars.

Raw Gluten Free Date Bars

Ingredients
  

  • (adapted from the recipe Apple Pie Caveman Bars)
  • 2 cups pitted dates
  • 1/2 cup brazil nuts
  • 1/2 cup finely chopped dried organic apples
  • 1/4 cup raw almonds
  • 2 tbsp melted coconut oil
  • 2 tbsp cinnamon
  • 1 tsp freshly ground nutmeg

Instructions
 

  • In your food processor, add dates, brazil nuts and almonds.
  • Process(pulse) until mixture is chopped quite finely.
  • In a large bowl add chopped mixture, chopped apples, spices and melted coconut.
  • Mix well.
  • Line a 8 x 8 pan with parchment paper.
  • Add mixture to lined pan and flatten well.
  • Cover with plastic wrap and place in the refrigerator to cool.
  • Remove from pan and slice into bars.
  • Bars can be individually wrapped in plastic wrap and stored in refrigerator as a great lunch snack or anytime you feel like a granola bar.
Tried this recipe?Let us know how it was!
Raw Gluten Free Date Bars
Raw Gluten Free Date Bars

 

Gluten-Free Chocolate Buckwheat Puff Squares

Gluten Free Chocolate Puff Squares
Gluten Free Chocolate Buckwheat Puff Squares


 

Do any of you remember puffwheat squares? I’m sure if I looked through childhood photos there would be pictures of my cousins and I eating them. I loved them as a kid and was craving a large chocolate square the other day. There is a problem though- Puffwheat!
Yep, wheat that is puffed. Can’t do it anymore! Do you have childhood treats that you can’t eat anymore? Have you tried to make them gluten free?
These buckwheat squares make a great treat for school lunches, however for myself as I no longer make school lunches it’s just a yummy treat! No excuse needed.
I found Sunrise Puffs an Organic Puffed Buckwheat at Amaranth Whole Foods here in Calgary.

I’ve also updated my recipe by using Bernard Callebaut cocoa. When I was a kid we used the canned cocoa for recipes but now that I’m a grown up, why not use really good chocolate?
If you’ve missed puffwheat squares I hope you give these buckwheat puffs a try and if you are new to buckwheat puffs just give the recipe a go. You wont regret it!

Gluten Free Chocolate Buckwheat Puff Squares

Ingredients
  

  • 1/3 cup butter
  • 1/2 cup corn syrup
  • 1 cup brown sugar
  • 2 tsp gf vanilla
  • 1/4 cup Bernard Callebaut cocoa
  • 8-10 cups Organic Puffed Buckwheat

Instructions
 

  • In a large pot, melt the butter with the corn syrup, brown sugar and cocoa.
  • Increase temperature to medium, stirring a lot, until mixture starts to boil.
  • Let it boil for 2-3 minutes.
  • Remove from heat and add vanilla.
  • Stir.
  • Add buckwheat puffs and stir to combine.
  • Put mixture into a greased 9 x 13 pan, and lightly press down.
Tried this recipe?Let us know how it was!
Gluten Free Chocolate Buckwheat Puff Squares
Gluten Free Chocolate Buckwheat Puff Squares


Quinoa Dark Chocolate Chunk Muffins

Gluten Free Quinoa Dark Chocolate Muffins
Gluten Free Quinoa Dark Chocolate Muffins
Gluten Free Quinoa Dark Chocolate Muffins


I’m sitting here at the kitchen table trying to type words onto my keyboard as I’m behind on my blogs and having a hard time staying focused. Why is that?
I am suffering with a bad case of spring cleaning! My mind won’t stop obsessing over my really messy closet. Piles of shoes on the floor, scarves piled up on my shelf (actually a lot of them have fallen to the floor), jewelry tangled in a lump, clothing laying on the dresser rather than being hung up and stacks of unread paperbacks begging me to sit down and read.
However here I am at the kitchen table with a large mug of earl grey tea, and a gorgeous March day in Calgary at my window.


 
Are you thinking about spring cleaning yet? Are you obsessing about something that is taking your mind away from a job you really should be focusing on?
Well, in case you need to take your mind off your obsession and would rather bake some delicious muffins, here is a recipe for you. I’m a total muffin girl, always have been. There is just something about a fresh warm muffin coming out of the oven that makes my stomach happy and makes me smile.  It could also be because they are an easy bake item, no stress involved compared to baking a cake or a pie. Heh, I love to do those too but muffins-easy!
Muffins can easily become a dessert item if you are not careful. I remember going to Costco when my kids were really young and everyone was buying those large trays of Costco muffins to put in the kids lunches. I never bought them since I love to bake and preferred to do them myself. What freaked me out was when I found out those muffins have up to 1200 calories each!
Seriously? That is the total calories I used to be on when I was dieting. A whole day packed in to a muffin?
So yes- beware of muffins!
These quinoa dark chocolate chunk muffins you don’t have to be afraid of. They’re made with cooked quinoa, applesauce, and only 1/3 cup of oil for 12 muffins. I think that’s pretty good. Plus you have the added value of quinoa and dark chocolate chunks.
 

Quinoa Dark Chocolate Chunk Muffins

Ingredients
  

  • 1 cup cooked and cooled quinoa
  • 1 cup Only Oats oats(non contaminated)
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup cocoa
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • pinch salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1/2 cup No Nuttin’ dark chocolate chunks

Instructions
 

  • In a large bowl combine dry ingredients ( oats, rice flour, tapioca starch, cocoa, brown sugar, baking powder, baking soda, xanthan gum and salt) and whisk to blend.
  • In a separate bowl whisk the egg with the canola oil.
  •  Add the applesauce and whisk again until all is combined.
  • Add the quinoa and with a rubber spatula mix well.
  • Add dry ingredients to wet mixture and stir until everything is blended together.
  • Fold in chocolate chunks.
  • Pour batter into lined muffin pan and bake in a 350 degree oven for 25-30 minutes.
  • Remove from oven and allow to cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Quinoa Dark Chocolate Muffins