gluten-free

Pumpkin Gnocchi

/ ktbuchs87

I’vePumpkin Gnocchi | Life Healthfully Lived always wanted to make fresh pasta, but it also intimidates me.  I worried that I would mess it up and just get frustrated.  Well after mastering another one of my culinary fears, a poached egg, I decided that I could take on pasta.

I am pleased to report that it was a huge success and now one of my favorite meals!  This isn’t a typical gnocchi, I’ve tweaked it just a little.  Italian grandmothers everywhere will probably want to beat me with a wooden spoon, but I think this is pretty darn close to the real thing in texture and taste.

If you have some extra time on the weekend, give this recipe a shot.  I think that you will be surprised at how easy it is to make and how tasty it is to eat!

Pumpkin GnocchiPumpkin Gnocchi | Life Healthfully Lived

 

  • 1 cup brown rice flour, plus more for rolling the dough
  • 1/4 cup psyllium husk (my grocery store sells this in the bulk section, but check in the spice or health food section too)
  • pinch of salt
  • heaping 1/2 cup of pumpkin or butternut squash puree
  • 1/4 cup vegetable broth, plus more if dough gets too dry

 

  1. In a large bowl mix together all your dry ingredients.  Then add in your pumpkin and vegetable broth.  Mix everything together (I find a wooden spoon works best).  Once everything is incorporated, let your dough sit for about 5 minutes.
  2. The dough will be soft, but if it is too soft or wet add in a little more flour.  If it isn’t holding its shape or is too crumbly add in some more broth.  Once you get the right consistency, take the dough out of the bowl and knead it a little into a good size ball.  Don’t get frustrated if it takes a while to get the dough just right.  It takes a little time.
  3. Cut your dough into four equal sections.  Then take each section and roll it out into a medium size rope.  Don’t make it too thick or too thin because then it won’t cook properly.  Cut each rope into about 5 or 6 little gnocchi’s.  Press each one down with the tines of a fork.  Continue this process until all your dough is used.
  4. In a medium saucepan, bring about 4 cups of water to a boil.  Drop in 10 to 12 gnocchi at a time and cook until they float to the top.  Pull them out with a slotted spoon and continue until all the gnocchi is cooked.

Now at this point you could go ahead and eat the gnocchi as is, but I like to saute them with a little olive oil, sage, and minced garlic.  I have also sauteed them with pesto, which was delicious!  I would recommend keeping whatever topping you choose light.  A tomato or alfredo sauce might overwhelm the gnocchi, and that is just no good.  I know this recipe seems a little daunting, but trust me, you can do it!  The more you make it the easier gets and you can be enjoying fresh gnocchi all the time.  I haven’t tried it yet, but if you wanted to make an extra batch of gnocchi and freeze it after it has been boiled, I bet that would work.  Now go make some delicious pasta!Pumpkin Gnocchi | Life Healthfully Lived

Creamy Tomato Soup

/ ktbuchs87

Hello everyone!  I know that I haven’t posted in awhile, but with the holiday season upon us, things get just a bit crazier.  I also like to spend time with my friends and family, away from the computer and all other social media.  It’s nice to unplug and enjoy the company of real humans!  That being said, I do have a new recipe for you!  One of my favorite meals as a kid was tomato soup and grilled cheese.  I had a hankering for it the other day, but I wanted to make it in a healthier way (read: not from a can or with mounds of cheese).  I used cashews to add the creaminess to the soup and I think that this meal was a winner in the Dawson house! Plus you can make it in the slow cooker, what’s better than that?

Creamy Tomato Soup with Grilled Cheese

  • photo (49)2 cups raw cashews
  • 2 cups water
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 stalks celery, chopped
  • 4 cups diced tomatoes (about 2 cans worth)
  • 1 tbsp oregano
  • 1 tsp dill weed
  • 1 tsp basil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp curry powder, optional (but it adds a really nice flavor)
  • 1 tbsp fresh parsley

1. Place cashews and water in a bowl and soak for at least an hour or overnight if you have the time.  Using an immersion blender, blender, or food processor, blend the cashews and water until they are smooth.  Set aside

2. Saute all your vegetables except for the tomatoes, for about 7-10 minutes.  Place everything in your slow cooker and mix well.  Cook on low for 6-8 hours.

3. If you would like a smooth soup, use your immersion blender to blend the soup to your desired consistency.  You can also leave it chunkier, totally up to you!

For the grilled cheese, my husband Adam made me some gluten free bread and I used my “cheese” sauce from the taco casserole.  I just omitted the chili powder.  You can make your grilled cheese however you like it best, but this was actually REALLY good and totally filled my craving.

In the next few weeks, I will try to regularly post on the blog, but there may be some days when I don’t.  Think of it as a winter vacation!  Go and enjoy the Christmas spirit and this soup!

Healthy Brownie Bites

/ ktbuchs87

Sometimes, you just need some chocolate.  Sometimes, that chocolate needs to come in the form of a brownie.  We all know that brownies are not the healthiest of treats, but they are delicious.  Have no worries though because the brownie bites will satisfy your chocolate/brownie craving without making all the not so good for you ingredients.  Plus they are the perfect snacking size!  With the holidays right around the corner, these are a quick and easy way to have tasty dessert on hand!

Healthy Brownie Bites

photo (44)

  • 1 cup tahini, ground sesame seeds (you could also use almond butter, but the tahini really enhances the chocolate flavor)
  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1 egg or 1 flax egg (1 tbsp flax meal and 3 tbsp water mixed together)
  • 1/3 cup honey or maple syrup
  • 1 tsp baking soda
  • 1/2 tsp salt, optional
  • 1 tsp cinnamon
  • 2 tbsp cocoa powder

1.  Preheat oven to 350.  Mix all the wet ingredients together and then whisk in the dry.  Make sure your batter is smooth with no lumps.

2.  In a mini muffin tin drop in about 1 tbsp of the batter.  Bake for about 15 minutes or until the middle of the bites are set.  Remove from oven and let cool before you pop them out of the tins.

See?  Super quick and easy way to get a brownie in your belly!  You could also make extra because these freeze really well.  Just pull them out of the freezer a few minutes before you want to eat them.  Eat, enjoy, and if you try them out let me know what you think!

Slow Cooker Minestrone Soup

/ ktbuchs87

Another slow cooker recipe for you today! I have been on a soup kick lately, probably because of the colder weather.  I have been craving warm and hearty and delicious soup. Plus the house smells amazing all day as the soup simmers in the slow cooker!  Slow Cooker Minestrone Soup | Life Healthfully Lived Continue reading →

Baked Falafel with Tahini Sauce

/ ktbuchs87

I didn’t think that this recipe would be a winner.  I had a vague idea of what I wanted to do, and in my head I could see it working, but as I started to put this together, I got nervous.  Luckily it all worked out and this turned into a favorite around here!  This makes a lot of falafel, so it would be good for a get-together or even as appetizers at a party.

Baked Falafel with Tahini Sauce 

photo (41)

  • 2 cups dried chickpeas, soaked in a big pot overnight
  • 1 onion, diced small
  • 5 cloves garlic, minced
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 3 tbsp almond flour
  • 1 tbsp coriander
  • 3 tsp cumin
  • 2 tsp salt
  • 1/2-1 tsp cayenne, depending on how spicy you want your falafel
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Tahini Sauce

  • 1 cup unsweetened coconut milk (you could use any non-dairy milk, but I think coconut works the best)
  • 1/4 cup tahini (sesame seed butter)
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp liquid aminos or soy sauce or coconut aminos
  • 1/2 tsp cayenne

1.  Preheat oven to 400.  Drain and rinse your soaked chickpeas, place them in a food processor and pulse until crumbly.  Place in a large bowl.  Place the diced onion, parsley, cilantro, and garlic cloves into the processor and pulse until it looks like paste.  Add the herb paste to the chickpeas and combine.  Mix in the seasonings and then the baking soda and powder.

2.  Using a tablespoon, ice cream or cookie scooper, form the chickpea mixture into little balls.  Don’t make them too big or they will fall apart.  Place the falafel onto a cookie sheet that has been oiled or use a baking mat.  Flatten the balls just a little, brush with a little olive oil and bake in the oven for 10 min.  After 10 minutes, flip the falafel and place back in the oven for another 10 minutes.

3.  For the sauce, combine all ingredients in a medium saucepan and heat over medium-low heat until thick.  Pour over falafel or use it as a dipping sauce.  Either way is delicious!

Don’t freak out if it looks like the falafel is not going to hold together, it will.  Do be gentle with these, though, since falafel is usually fried, these are just a little bit more delicate (and healthier).  So get to cooking and let me know what you think!