BHG Delish Dish

Stirring Up Ideas In The Kitchen

dairy-free

Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!

I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.

I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.

I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:

  • I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
  • I added an additional egg, using 2 eggs instead of 1, to help with binding
  • I opted for homemade mayonnaise
  • I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking

please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)

These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.

 


Hi, there! I’m Erin and I blog over at Texanerin Baking, which is all about making healthier sweet treats that taste just as delicious as their unhealthy counterparts. All of my recipes are either 100% whole grain, gluten-free, or grain-free. Today’s recipe is actually all of those things! I don’t have any dietary restrictions but sometimes it’s so easy to make something dietary-friendly, so I figure – why not?

Gluten-free Ultimate Chocolate Dipped Cookies

I found myself digging through the BHG chocolate archives, and when I came across these ultimate chocolate dipped cookies, I knew I had to make them. They looked so decadent and perfect for Valentine’s Day! I’ve made them several times now and this is what I did to make them more dietary-friendly.

To make these ultimate chocolate dipped cookies gluten-free:

  • Use buckwheat flour. It’s that simple! No need to add any xanthan gum. Contrary to its name, buckwheat isn’t related to wheat and isn’t even a grain – it’s a pseudo-grain!

Gluten-free Ultimate Chocolate Dipped Cookies

To make the cookies dairy-free:

  • Use melted coconut oil instead of butter. If you use unrefined coconut oil instead of refined coconut oil, the cookies may have some coconut taste to them. Rather than beating the coconut oil with an electric mixer, just mix the brown sugar and oil together and continue on with the recipe. The dough will be quite soft so I refrigerated it for 30 minutes and then rolled it into 3 logs about 1 1/2″ thick. Refrigerate for another 30 minutes. Slice cookies about 1/3″ thick and place on the baking sheet. Bake for 8 minutes. You can skip the log step and just roll out balls using your hands, but the dough will be pretty sticky.
  • Make sure your chocolate chips are dairy-free.

To make the cookies grain-free and paleo-friendly:

  • Make all of the above changes.
  • Instead of 1 teaspoon baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.
  • Use dark chocolate instead of semi-sweet.
  • Instead of brown sugar, use coconut sugar.
  • Melt 1 cup dark chocolate chips with 1 tablespoon of coconut oil instead of making ganache.

Gluten-free Ultimate Chocolate Dipped Cookies

As decoration, I crumbled some freeze-dried raspberries and sprinkled them over the chocolate dipped portion of the cookies. Nothing beats naturally colored decoration and they suit the chocolate so well!

Ready to go? Click on over here for the full recipe!


I’m Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; I’m a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes.  I recently healed myself from a decade of chronic pain and love sharing my tasty anti-inflammatory recipes with you!

 I Recreated this recipe: http://www.bhg.com/recipe/cherry-almond-snack-mix/

This recipe is a healthy redo of a Cherry-Almond Snack Mix. I love whipping up snack mixes because they’re easy to make and perfect when you need a filling snack on the go, but it’s easy to load our mixes with sugar and salt laden ingredients that will end up slowing us down. Here’s a healthier version of the recipe featuring loads of super foods that your body will love.

I suffer from allergies to lots of foods, including dairy and gluten, so I have to be careful about what I put into my body. While it’s difficult to eat around dietary restrictions, my allergies actually encourage me to pick whole, natural foods, and that’s what we should all be eating anyway.  It’s empowering to know where my ingredients come from and how they help my body stay strong and healthy.

This snack mix features some of my favorite super healthy foods. Raw almonds are a potent source of protein, potassium, calcium and fiber and are a great food to help you refuel when you experience a lull in your energy. Coconut oil is a healthy, vegan alternative to butter and adds a sweet nutty flavor to the mix. Cinnamon is a one of my favorite cozy spices and a surprisingly good source of antioxidants and fiber.

My healthy snack mix redo is easy to make, easy to store and is the perfect healthy treat to keep you energized and satisfied.


Amie’s Valpone’s Version: Cranberry-Raisin Anti-Inflammatory Snack Mix

I recreated a snack mix that I wanted to revamp with a touch of anti-inflammatory ingredients and lean protein as well as vitamins and minerals instead of making another nibble that’s void of any nutrients! I switched up the ingredient list and removed butter, which is inflammatory to many people since it contains dairy. I also removed the gluten-containing ‘sweetened’ cereal so you aren’t getting any added sugar in this bowl of goodness. Finally, I removed refined white table salt and used Himalayan sea salt for extra nutrients and minerals in every spoonful. My version is gluten, dairy, soy and refined sugar free!

I started with 2 cups of whole grain cereal (not white flour cereal) then I added 2 cups of whole raw almonds and 1 cup of pumpkin or sesame seeds for protein. I melted 2 Tbsp. coconut oil, which is incredibly good for thyroid and stomach health and added that to the mix along with 1/2 tsp. ground cinnamon, 1/4 tsp. Himalayan sea salt, 1 cup dried cranberries, and 1/2 cup raisin in a large bowl; I mixed everything well until it was combined and tossed to coat. Then, I baked it for 20 minutes in a baking dish and stirred the mixture once half way through. I roasted this snack until the almonds were toasted, then removed from the oven and set aside to cool for 30-40 minutes.

Once mixture is cooled, I stirred in 2 Tbsp. chia seeds and 2 Tbsp. flax seeds. Serve as a snack or serve as a breakfast cereal with almond milk and fresh berries. You can easily store this dry snack mix in a sealed container for up to 5 days. Enjoy!

Amie recently healed herself from illness including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; I share my story of how Clean Eating  and Detox saved my life and I hope to inspire you to Clean up your food, too.  I live in Manhattan, NYC where I cook for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. My work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Come say hello and visit me on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. My first cookbook on ‘Clean Eating and Detox’ will come out in Spring of 2016.

 

 

 

 


I love making pasta salads when entertaining because it’s easy to make a lot, not too pricey, filling, and they are great at room temperature. This pasta salad recipe is nicely balanced with beans and greens, and a store-bought pesto makes it so easy! I adapted BHG’s Italian Pesto Pasta Salad recipe by adding kale and pecans.

I pull the kale off the stalks and shred them into pieces by hand. After boiling the pasta, I throw the kale in that same pot, with a bit of olive oil, and saute´ briefly until wilted and bright green. I then toss the hot pasta with the greens, canned beans and pesto.

Chopped green scallions and toasted pecans can be sprinkled over the top before serving, or mixed in, for an extra crunchy kick.

This dish is great served warm or at room temperature, and is easily made ahead.

For the full recipe, click here. I simply substituted kale and pecans for the suggested arugula and pine nuts. The dish could also be made vegan by leaving out the cheese and using a dairy-free pesto. It could easily be made with gluten-free pasta as well. Enjoy!

Recipe adaptation and photos by Erin Gleeson for The Forest Feast, a cookbook and food blog inspired by living in a cabin in the woods. 


Chocolate Dipped Banana Pops / Jennifer Chong for BHG

Early this month the weather in SoCal was really hot – since I moved here from Atlanta, I’ve grown incredible comfortable to 70º year round perfect weather but there are those occasional weeks where it’s just really hot like an oven. I know I shouldn’t complain about the weather, but when you don’t have AC and it’s 90º outside – it makes for a painfully hot apartment.

Inspired by these frozen chocolate banana bites and these banana crunch pops, I decided to beat the heat with these chocolate dipped banana pops. Great treat to cool you down, not to mention a tad bit healthier than the ice cream you’re probably reaching for!

Chocolate Dipped Banana Pops / Jennifer Chong for BHG
Chocolate Dipped Banana Pops / Jennifer Chong for BHG
Chocolate Dipped Banana Pops / Jennifer Chong for BHG
Chocolate Dipped Banana Pops / Jennifer Chong for BHG

Ingredients
2 Bananas
1/2 cup of dark chocolate pieces
1/2 cup of crushed almonds
1/2 cup of toasted coconut
3-6 sticks

Recipe
1. Peel bananas. Slice bananas into 1 1/2 inch-thick pieces and insert sticks.
2. Line baking sheet with waxed paper. Arrange banana pieces on baking sheet and freeze bananas for at least 30 mins.
3. Once bananas are frozen or firm and cool to the touch. In a heavy small saucepan, melt chocolate over low heat (you can also microwave it too, but slowly and watch your chocolate!). Place melted chocolate in small bowl for dipping.
4. Dip the frozen bananas into the warm chocolate and quickly top with crushed almonds or toasted coconut. The chocolate should firm up pretty quickly.
5. Place the dipped bananas on a waxed baking sheet when complete.
6. You can enjoy these right away or store them in the fridge for up to three days. If they are completely frozen I’d recommend leaving them in the fridge for 10-15 mins before serving.

Chocolate Dipped Banana Pops / Jennifer Chong for BHG

If you guys make these at home – would love to know how they turned out! Share your pictures with me using #bhgdippedbananas :) Happy week everyone!

Jennifer

Follow me on on Twitter and Instagram, @jchongstudio


Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!


Seasons greetings, everyone! Jessica Christensen, senior editor with Better Homes and Gardens special interest titles here to welcome you to December—the busiest baking time of the year. I love baking during the holidays (and any time, really) but with my 9-month-old son demanding the majority of my time this year, my baking is going to be more structured and organized—as in make-ahead everything!

Which leads me to last weekend. When my son’s nap time rolled around, I set to work on a batch of rolls to freeze for Christmas dinner. My choice: Feather Rolls, a time-tested recipe from our BH&G archives. Like the name implies, these rolls are soft, tender, and light as a feather (thanks to the secret ingredient of mashed potato!).

However, since I don’t eat dairy products (long story), I had to find a substitute for the butter. My solution to that problem: Earth Balance margarine, the best non-dairy, high-fat margarine on the market for baking. It contains 100 calories per tablespoon, just like butter, so it behaves in much the same way. It’s also free of hydrogenated oils, which is not true of most margarines.The dough came together beautifully—made from flour, sugar, margarine, mashed potato, water, salt, and yeast. Once the ingredients were mixed together, it was a simple matter of kneading the dough until it formed a smooth ball.

Now here’s a big perk of the Feather Rolls recipe—the dough can rise in the refrigerator for 2 to 24 hours. So when I got completely distracted for the rest of the day playing an endless game of peekaboo, it was no big deal. The next day I turned the dough out, cut it into 16 pieces (the recipes says 15 pieces, but it’s much easier to get equal sizes from an even number of bread pieces), formed each piece into a rough ball, and placed the pieces in a 13×9 pan to rise for 40 minutes. The awkward 16th piece of dough had to squeeze in on one end of the pan, but I’m OK with that. Then it was just a hop, skip, and a jump to hot and yeasty baked rolls.

Once the rolls were cool, I wrapped them up in a layer each of plastic wrap and foil, and then placed them in a larger baking dish with a tight fitting lid. Then off to the freezer they went, where they will stay until the big holiday festivities later this month. I plan to pull them out of the freezer the morning of the feast to thaw and then bake them for about 10 minutes at 350°F to warm them up.

Then, because I was “on a roll” I decided to make up a double batch of Mini Focaccia.  I used half of it to make a large focaccia round, and then split the other half of the dough up to make mini focaccia. I topped it with fresh rosemary (from a summer plant I brought inside that is now struggling to survive in my window). I learned long ago that this recipe needs to either be eaten immediately or frozen to keep it from getting tough and dried out. Fresh bread doesn’t last nearly as long as store-bought. So after it was baked off to the freezer it went.

Three cheers for planning ahead! What baked goodies are you going to prep and freeze for the holidays this year?

 


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