Raw Foods Thursdays: 2/20/14

GF Recipes, Paleo, Raw Foods, Raw Foods Thursdays, Uncategorized, Vegan

Raw Foods Thursdays: 2/20/14

11 Comments 19 February 2014

Welcome to Raw Foods Thursdays! Last week we had all sorts of Valentine-inspired entries, and I wanted to make sure that you didn’t miss any of them. These passionate creations range from 100% raw to almost raw, and all of them look incredibly delicious. So take another look at these lovely treats and head to the following blogs for the recipes.

PicMonkey Collage

And lest you think that I’ve gone off the deep end, or that I am currently stuck in a sweets coma, here’s a lovely sugar-free Tropical Dessert Smoothie by Erin Sift, Stir & Savour to get us back on track.

tropical-dessert-smoothie

This week I’m sharing my Raw Orange Carrot Bread. What do you have to share?

Carrot_Orange_Bread2_Gluten-Free_Cat

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.



Raw Foods Thursdays: 1/30/14

GF Recipes, Healthy Living, Paleo, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 1/30/14

16 Comments 29 January 2014

I am completely ready for this New Year’s Juicing Challenge to be over. I’ve been sailing along for the past three weeks, but this last week has been a bear. I went from exercising 4 days last week to not exercising at all this week and having headaches. I think my body is telling me that it’s time to be finished. Plus, I believe I’ve made every possible veggie/fruit juice combination imaginable, and quite frankly, I’m bored. I’m ready for food!

This is Day 28 of 30, and I do intend to finish, but I also intend to keep with my original guidelines. The most important guideline is to listen to my body. Right now I need more fuel. This week I started blending a banana into my morning fruit juice and a half avocado into my green juice, and that seems to be helping my energy level. I also foresee a raw blended soup in my immediate future instead of juicing the ingredients.

Enough about me. It’s Raw Foods Thursdays, and I would like to sink my teeth into every submission from last week. Please indulge me while I highlight a few submissions that crunch.

Imagine crunchy raw noodles drizzled in a mouthwatering sauce.

Green Mango Sauce over Raw Veggie Noodles by Mini of Quick’n'Healthy

Grabbing a handful of granola, not just any granola, but chocolate granola.

Paleo Dark Chocolate Granola with Berries by Tessa the Domestic Diva

Munching on peanut butter crackers with a unique twist.

Peanut Butter Carrot Crackers by Sandy of Vegans Eat Yummy Food Too

Noshing on these gorgeous spring rolls.

Fresh Cabbage and Herb Spring Rolls by Amber of The Tasty Alternative

With these creations to look forward to, the next three days are going to be long ones… See you on the other side!

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

I’m sharing my Lucuma Almond Milk. What do you have to link up?


GF Resources, Paleo

Paleo Giveaway Winner!

No Comments 16 June 2013

We have a winner! Last week’s Paleo Giveaway was Gather, the Art of Paleo Entertaining by Hayley Mason and Bill Staley. And the winner is…

J’lene!

She won with this comment, “Our family has been on the paleo bandwagon for about 7 months now and I’m always on the lookout for new and exciting recipes! I don’t eat much meat myself and love that you have a variety of options on your site!”

Thank you, J’lene, and I think that this is a perfect book for your family. I hope you’ll use it to nourish your beautiful, active family. J’lene writes the blog Get Nourished, which you should check out!

Didn’t win this time but still want the book? You can get yourself a copy of Gather, the Art of Paleo Entertaining right here through Amazon. A few cents will even be tossed back to help run Gluten-Free Cat and these giveaways.

I will have one more paleo giveaway next week. So come back and check it out!

Paleo Giveaway #1: Gather, the Art of Paleo Entertaining

Book Review, GF Recipes, Paleo

Paleo Giveaway #1: Gather, the Art of Paleo Entertaining

17 Comments 11 June 2013

Paleo friends, do I have a treat for you! After my recent announcement that this blog is going raw vegan, I hope that a few of you are still with me! I’ve actually found that Paleo and Vegan folks make good friends. In fact, I’m married to a paleo guy, so I ought to know. While I don’t eat his meat and he doesn’t eat my legumes, I can make meat for him, and he eats my raw vegan dishes as sides. For us, it works. In fact, I use several paleo books and blogs to find recipes that work for both of us.

But before I completely dedicate this blog to all things raw vegan I have 3 paleo giveaways for you.

Let me start with a book that many of you are salivating over. And for good reason. Paleos have been buzzing about Hayley Mason and Bill Staley’s Gather, the Art of Paleo Entertaining. And now I understand why. They have created a book that speaks to the soul. Regardless of how you eat, you will open this book and instantly want to create an event, a meal, a snippet in time where food is savored and memories are made.

Gather is organized by season and presents creative meal themes with flavorful menu plans and recipes that paleos typically only dream of. It begins with fresh springtime menus such as Casual Sunday Brunch and a more formal Easter Lunch and continues on to summer with A Night in Tuscany and A Taste of Cuba. Fall highlights include Harvest Dinner that ends with a Pumpkin Torte with Cream Cheese Frosting and Caramel as well as a creative plan for a Thanksgiving Feast. The books concludes with winter celebration themes including birthdays, holidays, and a New Year’s Cocktail Party. Gather paints pictures of memorable moments the whole year through and makes them accessible to paleo diners.

This book is for those who desire to create special moments in their homes where friends and families gather. But it also provides inspiration and possibilities for paleo eaters who no longer eat grains. There are recipes for Pizza Margherita, Chocolate Chip Biscotti, Apple Pie with a Lattice Crust, and even a section called Takeout Fake-Out including a recipe for General Tso’s Chicken.

I’m giving this gorgeous hardback book away to one lucky reader.

All you have to do is make a comment below to enter. You can leave up to 2 entries today by answering 1 dish question and letting me know in a separate comment that you either shared the giveaway on Twitter (tagging @glutenfreecat) or “liked” Gluten-Free Cat’s Facebook page and shared the giveway with your Facebook friends. Makes sure that Gluten-Free Cat is tagged so that I can approve your comment.

Giveaway Guidelines:

  • This giveaway is limited to U.S. residents 18 and older residing in the continental U.S.
  • Enter by leaving a comment on this post.
  • You are limited to 2 entries.
  • The giveaway begins Tuesday, June 11, 2013 and ends at 11:59 pm central time on Saturday, June 15, 2013.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

Can’t wait for the giveaway? You can order Gather, the Art of Paleo Entertaining right here through Amazon. I’ll even get a few pennies if you do!

Readers, dish!

  • Why would you like to win Gather?
  • Are you a paleo eater?
  • Do you have different types of eaters in your home? How do you handle that?
Baked Dijon Dill Chicken with Mushrooms

GF Recipes, Paleo

Baked Dijon Dill Chicken with Mushrooms

15 Comments 07 January 2013

As you know from Paleo Week, I’ve been experimenting with cooking meat again. My memories of baked chicken are dry, dry, dry. So my goal when baking chicken is to find a way to make it as moist as possible. This Baked Dijon Dill Chicken with Mushrooms is a winner! Not only is the meat moist, but it is full of flavor.

It is delicious with a cup of Butternut Squash and Apple Soup created by a cookbook author that I will be sharing with you soon. But this chicken would be delicious with quinoa, brown rice, or sweet potato sides too.

The rich flavor comes from dijon mustard and mushrooms. You can use any kind of mushrooms you’d like, but the ones that look like they were actually hand-picked always seem to have the best flavor.

Baked Dijon Dill Chicken with Mushrooms

by Heather

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 1/2 c. mushrooms
  • 1/2 c. fresh lemon juice
  • 1/2 c. fresh dill, chopped
  • 2-3 garlic cloves
  • 1/4 c. dijon mustard
  • 1 T. olive oil
  • 1/2 T. paprika
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper

Directions:

1. Clean chicken breasts and place them in a 9×13 glass baking dish.

2. Wash and slice mushrooms and place them in a small bowl.

3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade.

4. Pour marinade into the bowl of mushrooms and toss to coat.

5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes.

6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts.

Serves 4-6

Readers, dish!

What’s your secret for moist baked chicken?

This recipe will be shared with:


A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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