Living Life Balanced Blog

Pumpkin and Sage Gnocchi with Mushroom "Meatballs"

11/13/2019

I have been wanting to make a savory pumpkin recipe and decided on a pumpkin and sage pasta sauce with gnocchi. I also wanted to add some sort of "meatball" and ended up making these fabulous mushroom "meatballs" to go with the pasta. I absolutely loved this meal and can't wait to make it again! It was easy but looks fancy and tastes wonderful - yes, even though it is vegetarian ;) And as always, the recipe is gluten-free and dairy-free. Enjoy!

Total Time: 45 minutes
Serves: 4

Mushroom "Meatballs"

Ingredients

2 Tbsp olive oil
1 sweet onion, chopped
8 oz mushrooms, chopped
1/2 tsp minced garlic (or 1 clove)
1 Tbsp Italian seasoning
1/8 tsp salt
1/8 tsp black pepper
1/2 cup gluten-free panko crumbs
1 egg

Directions

Pre-heat the oven to 400 F and spray a baking sheet with olive oil.
Heat olive oil in a large sauce pan over medium-high heat on the stove top. Once the pan is hot, add in the onion and mushrooms and cook until soft (about 10-15 minutes).
Add in the garlic and saute for a few minutes.
Add in the Italian seasoning, salt and pepper and keep cooking until no liquid is left in the pan.
Once all liquid is absorbed, put mixture in a bowl and add in the panko crumbs and egg and combine well.
The mixture will be a bit wet but it is okay! Form 1 inch balls out of the mixture and place on the baking sheet (should make around 20-24 balls).
Bake for 20 minutes, turning over halfway through the cook time.

Pumpkin and Sage Gnocchi

Ingredients

15 oz pumpkin puree
1 Tbsp sage leaves - fresh, diced
1 1/2 tsp minced garlic or 2 cloves
3/4 tsp onion powder
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cayenne
1 1/2 cups unsweetened drinkable yogurt (I used Califa probiotic unsweetened plain)
2 Tbsp olive oil
1 Tbsp red wine vinegar
*almond milk if needed
4 servings of gluten-free gnocchi
1 Tbsp sage leaves, diced for topping

Directions

While meatballs are cooking, place a large sauce pan on the stove top over medium heat and add all ingredients except for the gnocchi.
Mix everything together and let simmer until the "meatballs" and gnocchi are ready. If the sauce starts to get a little thick, add some almond milk to thin it out. If you don't have almond milk, add in more olive oil or even a little water until you reach the desired consistency.
Cook gnocchi according to package directions right before you are ready to serve everything.
Add gnocchi to each serving bowl and top with "meatballs" and sauce. Sprinkle on diced sage leaves before serving.

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Chicken Fried Steak with Mac & Cheese and Brussels Sprouts

11/8/2019

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Chicken Fried Steak with Mac & Cheese and Brussels Sprouts: all gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Every year for Josh's birthday since we have been married I have cooked him his dream birthday meal. We always eat pretty healthy so he thinks about what he normally doesn't get through the year and we go all out! So far we have done: pizza burgers, bacon mac & cheese grilled cheese, mac & cheese waffles with fried chicken, steak with bacon and a baked potato bar, steak with lobster mac & cheese and green beans and steak with a wedge salad and mac & cheese. There are also desserts with each year. Look below the recipes to see pictures from each year we have done this :) You also might be seeing a trend with the meals here - meat and mac & cheese. This year he decided on chicken fried steak (his favorite food from Texas) and of course mac & cheese. He also wanted Reese's Pieces Brownies which I made for him on his actual birthday. For the big meal I was also making food for my friend Staci's birthday too and she chose Brussels sprouts and a triple berry cobbler so I made those to go with it all!

Josh said this was his favorite meal yet and Staci and Kevin both enjoyed the meal as well! They were all impressed with the fact that everything was gluten-free and said they couldn't even tell! I did make their mac & cheese with real cheese but for mine and for the recipe I am giving - I used a vegan cheese. IT WAS AMAZING! They even said they thought it tasted like real cheese.

You HAVE to try these recipes, if you have to eat gluten-free or not, you won't be disappointed!

Chicken Fried Steak + Gravy
Total Time: 60 minutes
Serves: 6

Ingredients

1 cup gluten-free flour (I highly recommend King Arthur Measure for Measure Gluten-Free Flour)
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp salt
2 eggs
1/4 cup water
2 lb top sirloin (trimmed and pounded thin (1/4 inch) and cut into serving size pieces)
1/2 cup refined extra light olive oil (amount depends on how big your pan is)
3 Tbsp coconut oil
4 Tbsp gluten-free flour (same as above)
1/2 cup no sodium added vegetable broth
1 cup unsweetened probiotic drinkable dairy-free yogurt (I used Califa)
1-2 Tbsp leftover drippings from frying the steak
salt and pepper to taste

Directions

Mix together the flour, onion powder, cayenne, paprika, garlic, pepper and salt in a large bowl and set aside.
Mix together the eggs and water in another bowl and set aside.
Season the steaks with extra salt and pepper on each side. Dredge each steak at a time in the flour mixture, then in the egg and then back into the flour mixture until evenly coated. Set aside on parchment paper or a cooling rack over a pan until you are ready to fry.
Pour enough olive oil into your frying pan to cover the bottom half of the steak and wait until you flick some water in it and it sizzles before frying over medium heat.
Add one steak to the skillet and fry for about 3-4 minutes on each side (depending on thickness). Place on a baking sheet and stick it in the oven on the warm setting. Repeat with the rest of the steaks until they are all golden brown.
Pour all but 1-2 Tbsp of the leftover drippings out (into a can or bottle and then throw away - not your sink) and then add the coconut oil to the same pan and sprinkle with the flour.
Whisk everything together in the pan over medium heat and add the vegetable broth until thickened.
Slowly add in the yogurt and stir until smooth.
Season with salt and pepper to taste and serve over the steaks. Get ready to experience not only the best gluten-free gravy and chicken fried steaks ever, but the best gravy and chicken fried steaks!

Mac & Cheese
Total Time: 15 minutes
Serves: 6

Ingredients

6 servings gluten-free pasta (I used brown rice spirals - cooked according to package directions)
3 Tbsp coconut oil
1/2 cup unsweetened probiotic drinkable dairy-free yogurt (I used Califa)
1 3/4 cup dairy-free cheese (I used Miyokos Fresh Italian Style Vegan Mozzarella)
salt and pepper to taste
1/4 cup gluten-free panko crumbs
1/4 cup dairy-free cheese

Directions

Pre-heat oven to 425 F.
Melt coconut oil in a medium pot over medium-low heat. Stir in the yogurt until well combined.
Turn the heat to low and add the cheese and mix until melted.
Add the noodles, salt and pepper and stir until thoroughly combined.
Transfer mac and cheese to an oven safe pan and sprinkle on the panko crumbs and remaining cheese. Place in oven for 5 minutes or until panko is crispy and cheese is melted.
Serve and enjoy!

Brussels Sprouts
Total Time: 45 minutes
Serves: 6

Ingredients

24 oz Brussels sprouts, trimmed and quartered
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1 Tbsp maple syrup
a pinch of cayenne pepper
salt and pepper to taste

Directions

Pre-heat oven to 425 F and prepare a baking sheet with parchment paper.
In a small bowl combine the olive oil, apple cider vinegar, mustard, maple syrup, cayenne, salt and pepper.
Pour the mixture over the Brussels sprouts and bake for 45 minutes, stirring occasionally.

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Dream Birthday Meals and Desserts by Elena McCown, LLC a health coach in Franklin, TN for Josh McCown

2013 - Bacon Cheeseburger Wrapped in a Pepperoni Pizza + Salad

2013 - Blueberry Cheesecake

2014 - Bacon Mac & Cheese Grilled Cheese

2014 - Chocolate Chip Cookies

2015 - Mac & Cheese Waffle with "Fried" Chicken

2015 - Rice Krispie Treat Cake

2016 - Steak with Bacon and a Baked Potato Bar

2016 - Whisky Bacon and Brown Sugar Cupcakes

2017 - Coffee Crusted Steak with Lobster Mac & Cheese and Green Beans

2017 - Blueberry Cheesecake

2018 - Steak with a Wedge Salad and Mac & Cheese

2018 - Lemon Blueberry Cupcake

2019 - Reese's Pieces Brownies

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Chewy Chocolate Chip Cookies

11/8/2019

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We had a bunch of leftover Halloween candy and I was craving chocolate chip cookies so I decided to make them by chopping up the chocolate we didn't want. These turned out amazing! They are nice and chewy - similar to a sugar cookie but with added chocolate...yum!

Chewy Chocolate Chip Cookies: gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 20 minutes
Serves: 40

Ingredients

1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
3/4 cup extra light refined olive oil
1 tsp baking soda
1/8 tsp salt
2 1/2 cups gluten-free flour (I used King Arthur Flour for Flour)
1 cup chocolate chips (dairy-free or leftover Halloween chocolate)

Directions

Pre-heat oven to 375 F.
Line 2-3 baking sheets with parchment paper.
In a bowl combine sugar, eggs and vanilla extract. Beat with a mixer for 2 minutes on medium speed.
Turn mixer on low and add olive oil. Beat until evenly combined.
With mixer on low add in baking soda, salt and flour. Mix until evenly combined.
Fold in chocolate chips.
Drop spoonfuls of dough onto prepared baking sheets 2 inches apart.
Bake for 13-15 minutes or until edges are golden.
Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.

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Thanksgiving Dinner Menu: Desserts - Pecan Pie Bars

11/8/2019

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Thanksgiving Dinner Pecan Pie Bars with gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 45 minutes
Serves: 8

Ingredients

2 ¼ cups pecan flour (blend pecans to make a fine meal)
Dash of salt
¼ tsp baking soda
3 Tbsp canola oil
3 Tbsp maple syrup
2 Tbsp unsweetened vanilla Ripple Pea Milk
1 tsp vanilla extract
½ cup chopped dates
½ cup maple syrup
3 Tbsp canola oil
2 Tbsp unsweetened vanilla Ripple Pea milk
Dash of salt
2 cups chopped pecans

Directions

Preheat the oven to 350F and lightly grease a 9x9” square pan and line with parchment paper.
In a large bowl, mix together the pecan flour, salt and baking soda. Add in the oil, maple syrup, milk and vanilla extract and mix well.
Place the dough in the baking pan and using your hands, press the dough evenly over the bottom of the pan.
Bake for about 15 minutes or when it starts to turn golden brown around the edges. Allow to cool for 15 minutes before topping with the filling.
Submerge the dates in 1 cup of hot water for 10 minutes.
In a small bowl combine the maple syrup, oil, milk and salt.
Drain and discard the dates and blend with the maple syrup, oil and milk mixture in a blender until smooth. Mix in the chopped pecans.
Spoon the filling onto the prepared base and spread evenly.
Bake for 15 minutes or until the filling feels like it has set. Cool completely before serving.

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Thanksgiving Dinner Menu: Desserts - Pumpkin Pie

11/8/2019

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Thanksgiving Dinner Pumpkin Pie with gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Total Time: 75 minutes
Serves: 8

Ingredients

1 ½ cups oat flour
2 tsp honey
¼ c canola oil
4-5 Tbsp cold water, as needed
Dash of salt
15 oz can of unsweetened pumpkin puree.
½ cup unsweetened vanilla Ripple Pea Milk
½ cup real maple syrup
2 eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
Dash of salt

Directions

Preheat the oven to 400F.
Make the crust by mixing together the flour, honey and salt in a large bowl.
Stir in the oil until the batter is crumbly. Add the cold water as needed until the dough is moistened.
Press the dough into a greased pie plate, pressing it up the sides.
For the pie, whisk the pumpkin puree, milk, maple syrup, eggs, cinnamon, nutmeg, cloves and salt until well blended.
Pour filling into the prepared pie pan and bake for 15 minutes. Reduce the temperature to 350F and bake for an additional 40-50 minutes.
Check for doneness by sticking a toothpick in the center, it should come out clean.
Allow to cool completely before serving.

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