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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

 Forbidden Harvest Rice!

Forbidden Harvest Rice!

Ingredients

roasted squash

·      2 1/2 cups butternut squash, peeled and diced

·      1 tbsp avocado or coconut oil

·      1/2 tsp sea salt

·      1/2 tsp black pepper

·      1/2 tsp ground sage

forbidden rice

·      1 3/4 cup broth or water

·      1 cup black rice, rinsed

·      1 small onion, diced

·      2 tbsp avocado or coconut oil

·      1/2 tsp sea salt

·      1/2 tsp black pepper

·      1/4 tsp dried thyme

·      1/4 cup pecans, chopped

·      1/4 cup hazelnuts, chopped

·      1/4 cup dried cranberries

·      4 fresh sage leaves, chopped

Instructions

1.    Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Place on the baking sheet all of the squash ingredients, toss to coat with your hands and place into the preheated oven. Bake for 35 minutes, flipping halfway through cook time. Remove from oven and set aside.

2.    Once the squash is in the oven, cook the rice by adding to a large sauce pan the broth/water and rice. Bring to a boil then cover and reduce to low heat. Allow to cook for 35 minutes, remove from heat and allow to stand covered for 10 minutes and fluff with a fork.

3.    While both the squash and rice are cooking, in a large skillet over medium-low heat add the onion and oil and allow the onions to cook for 20 minutes or until soft, translucent and caramelized.

4.    To the skillet add the salt, pepper and thyme, stir to coat the onions and cook for one minute.

5.    Add to the skillet the roasted squash, cooked rice, nuts, cranberries and fresh sage. Stir until well mixed and serve or spoon into hollowed out peppers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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