Tag Archives: Cane sugar free

Baked Cod with Olive Oil and Garlic

Posted on July 28, 2011 by | 4 comments

For a healthy and quick weeknight meal, baked cod is a great option. Its mild flavor allows you to add a variety of seasonings. My favorite is a simple recipe using olive oil and garlic.

Ingredients:
2 cod fillets, about one pound total
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, chopped
1 pinch of salt
1/8 teaspoon black pepper
1/2 teaspoon parsley

Directions:
Preheat oven to 400 degrees.

Lightly pour a thin coating of olive oil in a 13- x 9-inch baking dish and then arrange the fillets. Drizzle with the lemon juice and oil, and sprinkle with garlic, salt and pepper, and parsley. For extra flavor, sprinkle with thyme or paprika.

Bake until the flesh is flaky but still juicy, about 15-20 minutes. Serve with roasted potatoes, rice or couscous, and your favorite vegetable.

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Thankful for Oatmeal Bread

Posted on July 24, 2011 by | 5 comments

As you can probably tell from previous posts, I am a fan of oatmeal. However, this food never rated high on my list until quite recently. I grew up eating toast with butter and jam so when I found out I had sensitivities to yeast and cane sugar I needed a new breakfast habit. My friend, MaryAnn, knew of my dilemma and scoured her recipe files for a yeast-free, sugar-free bread. The next day a fresh loaf was waiting for me along with the recipe. It is really tasty plain as well as toasted with butter and sugar-free jam, plus it has the health benefits of the oats. Since then I have made this bread a number of times and always think back in gratitude to that day I found the prepared loaf waiting for me. It is really comforting to have the support of others when trying something new and challenging like revamping one’s diet. I hope that you enjoy making this bread too, and if you feel thankful for something while baking it, all the better!

Oatmeal Bread* Ingredients:
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup oats
1/2 tsp salt
1 tbs honey
1 1/2 tbs butter, softened
2 cups milk (any type)

Directions:
1. Preheat oven to 400 degrees.
2. Combine all dry ingredients, then mix in butter with a fork.
3. Add milk and honey until well combined.
4. Pour mixture into a greased loaf pan. Make a cross-cross with a knife on top. Bake for 45-50 minutes.

*Other options include: adding nuts, seeds, raisins, herbs or spices; using different flour types like spelt; substituting yogurt or seltzer water for the milk for a lighter consistency; and substituting canola oil for butter.

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Surf and Turf Salad

Posted on July 14, 2011 by | 2 comments

Last week sensitivehusband and I went out to dinner with some good friends. There was a filet mignon special on the menu and I just had to indulge. The steak was served with asparagus and lobster mashed potatoes. That’s right – there were actual pieces of lobster in my potatoes! As I enjoyed my meal, I thought about some words of wisdom that my mom used to say – when at a restaurant and you start to get full, focus on eating the most expensive thing on your plate so you get your money’s worth. What a great dilemma to have – should I finish the steak or lobster? Well, I decided to keep eating both and ended up taking home some of my meal.

The next day a great idea struck me – why not transform my leftovers into an enjoyable lunch? I started by making a big salad with green leaf lettuce, radishes, carrots, tomatoes, cucumbers and the leftover asparagus. I then sliced the filet mignon into strips and separated the lobster from the mashed potatoes. I heated the filet and lobster on low heat in the microwave for one minute and placed them on top of the salad. For the dressing, I drizzled olive oil, spritzed on the juice from half a lemon, and added freshly ground pepper. Voila! I had a great lunch, finished every last bite, and didn’t let the expensive part of my meal go to waste.

I am also sharing my recipe with Simply Sugar and Gluten Free, This Chick Cooks and Food Trip Friday.

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Posted in Recipes - Entrees, Recipes - Vegetables

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Celebrate Summer with Strawberry Bread

Posted on July 6, 2011 by | 3 comments

This recipe caught my attention right away since I love breads and strawberries – so why not put the two together? Originally published about 20 years ago in a USA Weekend food section, the recipe was recently re-published. With a few modifications including adding whole wheat flour, switching the sugar to honey, and substituting vegetable oil with canola oil, I baked a delicious and “sensitive” quick bread. My sensitive-in-laws really enjoyed the sweet strawberry and tart lemon flavors. What a wonderful way to use the produce that is in season! My honey-sweetened version is noted below:

Ingredients:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
2/3 cup honey
2 eggs
2/3 cup canola oil
2 teaspoons grated lemon rind
1 1/2 cups sliced strawberries
3/4 cup chopped almonds, walnuts or pecans (optional)

Steps:
Mix together the flours and baking soda in a medium bowl. In a large bowl, lightly beat the eggs. Mix in oil, lemon rind and honey. Stir in the flour mixture until just blended. Fold in the strawberries and nuts.

Butter and lightly flour an 8- by 4-inch loaf pan. Put the batter into the pan, and bake on the center rack for 1 hour at 350 degrees or until inserted toothpick comes out clean. Cut in squares or slices and savor a great taste of summer.

I am also sharing this recipe with Simply Sugar and Gluten Free, This Chick Cooks, Something Swanky , Food Trip Friday, Sweet as Sugar Cookies, Everyday Sisters and on my Facebook page.

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Posted in Recipes - Bread, Recipes - Breakfast, Recipes - Dessert, Recipes - Snacks

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Cocoa Fudge Cookies

Posted on June 25, 2011 by | 6 comments

I have always liked these cookies ever since I found the recipe in Cooking Light magazine in 2002. These cookies are pretty easy to make and are fudgy and rich! So soon after I was told to avoid eating cane sugar, I dug out this recipe and was determined to make it my own. I swapped the granulated sugar for agave, replaced the brown sugar with maple syrup, and added a little whole wheat flour. My creation was a little fudgier than the original without the crunchiness of the granulated sugar. Even sensitivehusband is content with this version. And they smell great while baking…

Ingredients:
1/2 cup cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
1/2 cup agave nectar
1/3 cup maple syrup
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation:
Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. 

Remove from heat; stir in cocoa powder, agave nectar and maple syrup. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Yields 2 dozen cookies.

I am also sharing my recipe with Simply Sugar and Gluten Free, Something Swanky, This Chick Cooks, Food Trip Friday, Simply Sweet Home and Sweet as Sugar Cookies.

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Fabulous Yeast and Cane Sugar Free Cinnamon Raisin Buns

Posted on June 20, 2011 by | 15 comments

Please excuse the corniness of this statement, but I can’t help it…these buns are cinna-yum! The heartiness of the dough, the combination of raisins and cinnamon, the sweet topping – and you can enjoy this delicious treat without eating yeast or refined sugar. That’s right, these buns are cinna-yum!

Thanks to Katie at This Chick Cooks for the original recipe for Quick, No-Rise Cinnamon Buns. This recipe immediately caught my eye because it had two of my favorite qualities in a baked good: being quick to make; and being no-rise, or yeast free. My revisions involved removing the refined sugars by replacing with maple syrup and a dash of maple sugar. Instead of making a sugary glaze topping, I drizzled a natural sweetener. My final change included adding some whole wheat flour to give a rustic texture. These buns have received rave reviews from sensitivehusband, my coworkers, my in-laws and myself. Picture a lot of nodding and happy noises as people eat – these buns really do have a positive effect on folks.

One more note: if you do not own a rolling pin, you can roll the dough out using a tall glass (thanks, sensitivehusband, for that idea – the result was better than just using my hands). However it is faster and easier to use a rolling pin (thanks, MaryAnn, for picking one up for me – I hope you enjoy the thank you bun).

And now for the Fabulous and Quick, Yeast Free, Cane Sugar Free Cinna-Yum Bun Recipe…

Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder 
1/2 teaspoon salt
1/4 cup maple syrup
2 tablespoons butter
1 egg
1 cup milk
3/4 cup raisins
2 tablespoons maple sugar
2 teaspoons cinnamon

Mix the flours and then add baking powder and salt in a medium bowl. Mix in maple syrup and then cut in butter with two knives until the mixture looks like coarse crumbs. Beat the egg and the milk together, and then mix into the flour mixture until just blended.

Turn out the dough onto a very floured counter and roll it out in an approximate oval or rectangle shape. Sprinkle with raisins and half of the maple sugar and cinnamon. Roll the dough like a jelly roll. Slice it into 1 inch rounds, place on cookie sheets and sprinkle with the remaining cinnamon and maple sugar. Bake at 400 for 15 minutes and serve hot. Drizzle with agave nectar, honey or maple syrup for an extra sweet treat.

I am also sharing this recipe with Simply Sugar and Gluten Free, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Joy of Desserts and on my Facebook page.

15 Comments

Posted in Recipes - Bread, Recipes - Breakfast, Recipes - Dessert, Recipes - Snacks

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Fresh Ideas for Dressing Your Salads

Posted on June 13, 2011 by | 6 comments

Below are three salad dressings to try whether at home, at a restaurant, or on the go.

The first idea, shown in the picture, comes from a supportive reader of this blog who regularly makes her own salad dressings to use throughout the workweek. She got creative and made one without balsamic vinegar (so it is free of brewer’s yeast) and cane sugar. Here is the recipe:

Natalie’s Lemon Honey Dressing: Mix 1/4 cup water, 1/2 cup lemon juice, 3/4 cup canola oil, and 2tbs honey together. Add seasonings such as garlic, garlic powder, salt, pepper, or fresh herbs. Keep in a sealed container and refrigerate until it is time for a salad course.

The second idea came to me when sensitivehusband and I were out to dinner last week. I wanted to order a salad before my meal but could not select a dressing because each either had balsamic vinegar, cane sugar or both. I am not sure whether it was a moment of clarity or just a strong desire to not eat dry lettuce, but I came up with an idea. I asked our server to bring me some olive oil and a wedge of lemon with my salad. Add a little pepper to that combination and you have a tasty and refreshing accompaniment to your greens.

And last, but certainly not least, is a delicious store-bought salad dressing. Annie’s Organic Green Garlic Salad Dressing can be found at health foods stores, major grocery stores in the organic section, and online. It is a wonderful mixture of vegetable oil, spinach, garlic, parsley, lemon and other seasonings, along with being a vinegar and cane sugar free option.

I hope you find these ideas to be useful. If you have other tips for salad dressings, please share them!

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He Can Have His Chocolate Cake and I Can Eat It Too…with Peanut and Chocolate Butter Creams!

Posted on June 8, 2011 by | 11 comments

Earlier this week we celebrated sensitivehusband’s birthday with some nice dinners, presents…and cake! Like me, my husband enjoys chocolate, so I combined the flavors inspired by turtle cake and buttercream frosting recipes and made some calculations to remove the cane sugar. The result went over very well with the birthday guy and others who have sampled it. Fortunately for us, there is enough cake to eat all week! If you are not a fan of or cannot eat peanut butter, I suggest making extra chocolate buttercream for the in-between layer, or using cane sugar-free jam. Below is my recipe. Have a great day and let me know what you think!

Chocolate Cake with Honey Peanut and Chocolate Butter Creams

Cake:
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 cup honey
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
  
Honey Peanut Butter Cream:
1/4 cup butter, softened
1/8 cup peanut butter
1/2 tablespoon water
1/4 teaspoon vanilla
pinch of salt
1/3 cup honey
  
Chocolate Butter Cream:
1/2 cup butter, softened
1/2 teaspoon vanilla
1 tablespoon water
pinch of salt
1 cup agave nectar
1/4 cup cocoa powder

Preheat oven to 350°.  Coat bottoms of 2 (8-inch) round cake pans with cooking spray or butter (do not coat sides of pans); dust with 1 tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place honey, butter and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Combine flours, baking soda, baking powder and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to honey mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.  Cool completely before frosting the in-between layer with Honey Peanut Butter Cream, and the top and sides with Chocolate Butter Cream.

For Honey Peanut Butter Cream: Cream butter and peanut butter. Add the water, salt, and vanilla and cream again. Slowly add the honey and beat until creamy.

For Chocolate Butter Cream: Cream the butter, vanilla, water and salt until creamy. Slowly add the agave nectar and cocoa powder.

Please note: refrigerate the butter creams if either becomes too runny to use for frosting. A few minutes in the cool temperature will correct the consistency.

I am also sharing this recipe with Simply Sugar and Gluten Free, This Chick Cooks, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Everyday Sisters, Joy of Desserts and on my Facebook page.

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The Best Banana Bread is Just One Bowl Away!

Posted on June 4, 2011 by | 5 comments

I have always loved “quick breads” for breakfast because they come in a range of flavors and are a little sweet. Quick breads do not require any time for the dough to rise because baking soda or baking powder is the leavening agent. Now that I am making this recipe regularly, I find that I love quick breads at any time of the day or night. This is my go-to bread, a terrific and wholesome snack! Below is my adapted recipe; for the original version without butter or eggs, or for a variation with maple syrup and raisins, please visit Katie B’s Banana Breads at The Kind Life blog. This recipe meets all of my criteria in a homemade quick bread – first of all, it’s delicious. Second, it’s easy – a real “one-bowl wonder.” And lastly, there are not too many ingredients involved. It’s time to eat a slice! Enjoy!

Ingredients:
3/4 cup agave nectar
1/2 cup butter
2 eggs
3-4 very ripe bananas, smashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon flax seeds (optional)
Chopped nuts (as many as you like; optional)

Directions:
Mix ingredients in a bowl in the order given.
Pour into a greased loaf pan.
Bake at 350 degrees F for 50-60 minutes.

I am also sharing this recipe on Slightly Indulgent Tuesday, These Chicks Cooked, Sweet as Sugar Cookies, Food Trip Friday and Joy of Desserts.

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Food Traditions at the Indy 500

Posted on May 29, 2011 by | 3 comments

This weekend holds a lot of significance. First, it is a time to honor veterans. We also welcome the summer season with barbecues and the return of white clothing. And we get to enjoy another tradition with the Indianapolis 500. The green flag at noon on Sunday marks the start of the car race’s 100th anniversary. Growing up, this race was always on our television during the Memorial Day weekend. The cars whizzed around the track while the sportscasters talked about how fast Andretti was moving or how long it took Rahal to change a tire in pit row.

Besides the traditions in my house, the Indy 500 is steeped in tradition, especially those involving food. A very popular food sold at the concession stands is a pork tenderloin sandwich. I wonder how many are sold, given that approximately 300,000 people attend this annual event? If you have yeast sensitivities, consider making your own by skipping the bun and substituting the breadcrumbs with crushed brown rice cereal or crackers. Click here for one version of the sandwich.

Domestic beer is another item that has very brisk sales among the visitors. Unlike most venues, spectators are allowed to bring their own alcoholic beverages as long as they are not in bottles because shattered glass is dangerous on the track. So people with sensitivities to yeast and sugar can bring their own beverages – perhaps some water, tea or whiskey.

Peanuts are considered to be bad luck at the race track because there is a legend that a crashed car was found to have peanut shells inside. This was good news for folks with peanut allergies until 2009 when the concession stands began selling them.

Another tradition, started in 1933, was the “milk tradition.” After that race, which was on a very hot day, winner Louie Meyer headed for his garage where he had a bottle of buttermilk in an icebox. As he drank, a photographer captured the moment and the next day the picture of Meyer drinking the milk was in the newspaper. Indiana dairy people thought it was wonderful publicity and since then there has always been a bottle waiting for the winner. If the winner was sensitive or intolerant to cow’s milk, perhaps the bottle could be switched with an alternative such as goat, soy, almond or rice milk.

Whether you spend a part of your Memorial Day weekend at a parade or barbecue, watching or attending the Indy 500, or doing something else special, I hope that you enjoy some foods that are delicious and of your own tradition.

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