Salted Chocolate Chip Skillet Cookie

What do you think of when you hear, “skillet cookie”?

For me, fond memories flood in. Memories of sharing carefree meals and laughter with friends at a restaurant. Digging into a skillet cookie topped with ice cream feels comforting. Homey. Relaxed. Welcoming. I need more of those vibes in my life right now; how about you?

While many of us are choosing to eat at home more often, we can still savor delicious treats. And thanks to the magic of the food processor, this salted chocolate chip skillet cookie comes together in only 10 minutes. Aren’t time-saving kitchen hacks the best?

After dough is mixed in the food processor, it simply needs to be spread evenly into a cast iron skillet and baked. I used a 10 inch skillet, because thats what I own. However, I suspect an 8 inch skillet might be preferable as the cookie would be slightly thicker. Cooking time may need to be adjusted slightly if doing so.

This salted chocolate chip skillet cookie is similar to the restaurant versions I shared with friends – sweet, chewy, gooey and chocolatey – yet different, because it’s made with only real food ingredients. Walnuts, pecans, coconut, maple syrup, and sea salt to list a few.

It may be a while before we resume eating directly from a shared, piping hot cast iron dish with our spoons – really, why did we do that anyway?? – so grab a serving spoon and scoop out a bit of the sweet, gooey cookie covered in melting ice cream onto your own plate or bowl. Then dig in!

Salted Chocolate Chip Skillet Cookie

Giant chocolate chip cookie baked in a cast iron skillet, topped with vanilla ice cream. Served warm so the cookie is gooey and ice cream starts to melt. So comforting. (Gluten-free, dairy-free, egg-free, soy-free, nightshade-free)
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, soy-free
Servings: 8

Ingredients

  • 1 cup walnuts
  • 1 cup pecans
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1/4 cup maple sugar or coconut sugar (or brown sugar)
  • 1/4 cup coconut flour
  • 2 Tbsp coconut oil, refined
  • 2 Tbsp flaxseed, ground
  • 2 Tbsp arrowroot flour
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips ensure dairy-free, if a consideration for your diet
  • 1 sprinkle Maldon salt flakes
  • vanilla ice cream of your choice for topping ensure dairy-free, if a consideration for your diet

Instructions

  • Preheat oven to 350 degrees Fahrenheit. In large food processor bowl, blend pecans and walnuts until no chunks are seen. Will be texture of a relatively coarse nut butter; very thick. Process about 3-5 minutes. Scrape down bowl as needed.
  • Add rest of ingredients except for chocolate chips and Maldon salt flakes. Process until an even consistency is achieved, about 1 minute. Stop to scrape down bowl halfway through as needed.
  • Add chocolate chips. Pulse a couple times or stir with spatula to incorporate. Pour into an 8 or 10 inch cast iron skillet. Spread dough around into an even layer. Bake for 35 minutes total. After about 30 minutes, sprinkle with Maldon salt flakes.
  • When done baking, remove from oven. Allow cookie to set before topping with vanilla ice cream and serving.

Notes

Leftovers (without ice cream on top, obviously) store well in refrigerator for a few days.
I predict this would freeze well, but we never have any leftovers to test this out.

Mediterranean Meatballs

A little variety can go a long way towards keeping things fresh. Move over beef, pork, and chicken! There are other animal proteins to explore!

Lamb is one such option. But what to do with it? Consider meatballs.

Making meatballs or another recipe using ground meat is an approachable and affordable way to try different muscle meats such as lamb. By using 50% ground beef, or another ground meat with which we are already comfortable cooking and eating, and 50% ground lamb, trying something new feels more familiar. Sometimes we humans are funny like that. We want something “new and different,” but not “too new and different.”

Herby lamb meatballs, not eel sushi.

It can be like that with haircuts, too. But that’s another story…

Sometimes this idea of wanting something “a little different” resonates with me. If I am going to make the effort preparing something, I want to be reasonably sure my audience will eat it (and enjoy it). I want to be reasonably sure I will enjoy it.

Other times we feel more adventurous. And some of us are more food-adventurous than others by default. Whatever your mood, these Mediterranean Meatballs are a crowd-pleaser. Consider serving atop a bed of zucchini noodles to lighten-up the meal.

Mediterranean Meatballs

Soft, juicy Mediterranean seasoned meatballs made from ground lamb and beef. (gluten-free, dairy-free, soy-free, nut-free, seed-free, nightshade-free)
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: Mediterranean
Servings: 6 people

Ingredients

  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 egg or 2 egg yolks
  • 1 shallot, minced
  • 4 tsp capers, minced
  • 1 Tbsp garlic, minced
  • 1 tsp lemon juice
  • 1 handful parsley, finely chopped
  • 2 sprigs fresh oregano, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup gluten-free breadcrumbs I use Trader Joe's Rice Crumbs. Check the ingredient list on your product.

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together in a large mixing bowl.
  • Using a large spoon or cookie scoop, spoon out evenly sized amounts of meatball mixture. Roll with hands into round balls. Place formed meatballs into muffin pan, one meatball per muffin placeholder. Makes 20-24 meatballs.
  • Bake in oven for 25 minutes or until lightly browned and internal temperature is 160 degrees Fahrenheit. Remove from oven. Place meatballs on clean dish. Discard fatty juices which cooked out of meatballs. Serve immediately or refrigerate for future use.

Notes

If baking in a silicone muffin pan, place silicone muffin pan on a metal baking sheet for stability.
If not using a muffin pan, simply using a metal baking sheet is an option. Placing a wire rack on top of the baking sheet, then placing meatballs on top of the wire rack before baking is even better. This will allow the fat and juices to drip away from the meatballs as they cook. Which cooking option is best depends on the gear in your kitchen and personal preference.
May prepare ahead of time, then reheat in microwave or toaster oven prior to serving. Leftovers may be stored in refrigerator for 3 days.
Freezes well. Freeze in individual layers separated by parchment paper. Allow to thaw in refrigerator. Reheat in microwave or toaster oven.

Brown Rice Grain Bowl with Basil Dressing

What’s the best part about grain bowls, you ask? Well, you didn’t actually ask. But if you did, I’d say – the best part is customizability. Hands down.

A grain bowl, for the uninitiated, is a single bowl or dish meal containing smaller amounts of several different foods placed atop a grain base such as quinoa, farro or brown rice. There are endless variations of this theme which include meat or fish, served hot or cold, with all manner of cooked and raw vegetables, legumes, raw or dried fruits, seeds, nuts, cheese, and dressings.

This grain bowl has a base of brown rice topped with sweet potato cubes, wilted spinach, thin red onion slices, fresh juicy blueberries, crunchy pumpkin seeds and a make-your-mouth-water basil vinaigrette. Vibrant color and varied textures galore. I mean, just look at this picture, it’s a thing of beauty.

My Healthy Harvest – Brown Rice Grain Bowl with Basil Dressing

Let’s talk about the dressing a little more, shall we? The olive oil and apple cider vinegar dressing is absolutely bursting with fresh basil. This is the real, basil-y deal. A whole 1/4 cup of packed basil goes into this dressing. And there is not very much dressing here, people. Just enough to give a good drizzle over the top of the whole grain bowl. This stuff is seriously yummy.

The aroma of fresh, local basil in your kitchen should be intoxicating. The arrival of basil in markets and gardens practically announces the start of summer as far as I am concerned. If you can get your hands on some ultra fresh, fragrant basil, please use it here.

No garden or market? You’re in luck. Thankfully, this time of year, many grocery store produce sections sell entire potted basil plants. This will be the best tasting basil in the store. Buy this instead of the pale (in comparison) green leaves in the plastic mini clamshell if possible.

Regardless of where your basil came from, this is a hearty meal. It’s fair game for breakfast served warm and topped with a runny egg . To do this, I suggest preparing all ingredients ahead of time. Store the onion, blueberries and pumpkin seeds separately from the cooked ingredients. This will allow the cooked ingredients to be reheated selectively and minimize morning prep time. After heating, continue with assembly as instructed in the recipe below with the addition of the aforementioned runny egg if this sort of thing floats your boat.

Headed back to the office? Going on a picnic? Returning to school? Throw this one dish meal into a food storage container and away you go! Not only can you choose which ingredients go in your grain bowl, you can choose what time of day to eat it, too. Customizable to your tastes. Customizable to your day.

Brown Rice Grain Bowl with Basil Dressing

A base of brown rice topped with sweet potato cubes, wilted spinach, thinly sliced red onion, fresh juicy blueberries, crunchy pumpkin seeds and dressing packed with fresh basil.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, nut-free, soy-free

Ingredients

Brown Rice Grain Bowl

  • 1 cup brown rice, dry I used brown basmati rice
  • 1 3/4 cup water or quantity recommended in the instructions on your package of rice
  • 4 cups sweet potato, peeled and cut in 1/2 to 3/4" cubes
  • 2 Tbsp olive oil
  • 1 sprinkle salt
  • 1 handful spinach
  • 1/2 small red onion, thinly sliced
  • 1/2 cup blueberries
  • 1 Tbsp pumpkin seeds

Basil Dressing

  • 1/4 cup basil, lightly packed
  • 1/2 tsp dijon mustard
  • 1/4 tsp salt
  • 1 pinch pepper
  • 1 Tbsp apple cider vinegar
  • 1 tsp honey
  • 3 Tbsp olive oil

Instructions

  • In medium size sauce pan, cook rice according to instructions on package. For my rice, I boiled the water. Then added the rice, covered with the lid, and reduced the heat to low. Rice took about 40 minutes to cook.
  • While rice is cooking, cook sweet potatoes in a large skillet. Put skillet on cooktop over medium-high heat. Heat oil until shimmering, then add sweet potatoes and a pinch of salt. Reduce heat to medium. Stir occasionally. Cook until tender and lightly browning on edges. Heat may need to be adjusted depending on your cooktop. Rice and sweet potatoes finish cooking about the same time. Remove from heat when cooked.
  • Add spinach to pan with sweet potatoes, stir lightly to combine. Spinach will wilt from residual heat in the pan, especially if using enameled cast iron as I did.
  • Using rice as the base, assemble the grain bowl in individual bowls or dishes. Toppings can be scattered over the top (as pictured) or clustered into little sections. Top rice with sweet potato and spinach mixture, sliced red onion, blueberries and pumpkin seeds.
  • To make the dressing, add all dressing ingredients in a blender. Blend until basil leaves are no longer intact, a couple minutes depending on your blender. Scape down sides as needed. Dressing will be green and homogenous. Drizzle dressing over top of grain bowl. Serve right away or refrigerate and enjoy later cold.

Notes

May use an immersion blender or food processor instead of a traditional blender for basil dressing, though results may not be quite as good. If you don’t have any of these tools, I suggest chopping the basil as finely as possible with a chef’s knife. Add all dressing ingredients, including basil, to a mason jar. With the lid on the jar, shake vigorously until evenly mixed.
May use pressure cooker such as Instant Pot to cook rice instead of using stovetop method, if preferred. 

Purple Cabbage and Carrot Slaw

Crunch, crunch, munch, munch.

This slaw is summer in a bowl and one of our go-to sides for summer. Truly, seasonal produce at its best here. Heaps of crisp, fresh, beautiful purple cabbage with shredded orange carrots and punches of vibrant, tender green scallions. Not only is this slaw vibrant and gorgeous, it’s delicious! The purple cabbage is the star of the dish. And dressing it up with a tangy honey cider vinaigrette takes the it from snoozeville to zing.

Like all quintessential summer sides, a good slaw is a welcome accompaniment alongside many main dishes – pulled pork wraps, marinated grilled chicken, and so on. Whip up a batch this weekend to add some crunch to your cookout.

Purple Cabbage and Carrot Slaw

Crisp, crunchy purple cabbage and carrot slaw dressed with an apple cider vinaigrette. (gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time15 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 6

Ingredients

Slaw

  • 6 cups purple cabbage, shredded
  • 4 carrots, peeled and shredded
  • 6 scallions, sliced on a bias

Vinaigrette

  • 1 1/2 tsp dijon mustard
  • 1/2 tsp garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp apple cider vinegar
  • 2 tsp honey
  • 1/2 cup plus 1 Tbsp olive oil extra virgin

Instructions

  • In a large mixing bowl, combine vegetables for slaw.
  • In a glass jar, combine all ingredients for vinaigrette. Seal lid. Shake thoroughly until dressing is emulsified.
  • Pour vinaigrette over slaw veggie mixture. Using tongs or two large spoons, ensure vegetables evenly coated.

Notes

May serve immediately, though tastes best when stored covered in refrigerator for a few hours before serving.
May be made 1 day in advance. Keeps well in refrigerator for 3 days.

Blistered Green Beans

Sometimes the main entree steals all our attention during meal planning. So what’s a hungry human to do??

We’ve all got a limited amount of brain power for figuring out the answer to the question, “what’s for dinner?” Thankfully, side dishes don’t need to taste like an afterthought.

A welcome departure from the mundane, Blistered Green Beans are a jazzed up version of a classic veggie side dish. A little sliver of Summertime. Blistered and slightly blackened. Smoky and garlicky with a mild crunch. It’s amazing how different cooking methods give your food such different flavors and textures! These beans are super simple to make, using only a handful of ingredients. On your table and in your tummy in minutes.

Any variety of string beans will work. Feel free to substitute whatever you have on hand or find your new favorite, whether it’s traditional green beans, haricot verts (French green beans), wax beans, or Italian flat beans.

Blistered Green Beans

A jazzed up version of a classic veggie side dish. Tastes like summertime. Tastes great alongside meat right off the grill.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, nut-free, paleo, soy-free
Servings: 4 people

Ingredients

  • 1 pound string beans, any variety
  • 1-1.5 Tbsp bacon grease
  • 1 tsp garlic, minced
  • salt, to taste

Instructions

  • Heat large skillet on medium high or high, depending on your cooktop. Add bacon grease and string beans. Stir to coat all beans in bacon grease.
  • Every minute or so, stir the beans in the pan. Allow beans to sit in one spot long enough to get some blistered and blackened spots.
  • When beans are done cooking, after about 5 minutes, add garlic and salt to taste. Stir garlic and beans for last 30 seconds to ensure garlic doesn't burn. Remove from heat. Serve immediately.

Notes

May be made with any variety of string beans – traditional green beans, Italian flat beans, haricot verts, wax beans – they will all be delicious, though may require slightly different cook times.

No-Bake Trail Mix Bars

Warning- these no-bake trail mix bars may be addictive! If you enjoy the flavor combo of sweet and salty tastes, you’ll definitely want to give these a try. These snack bars have a similar vibe to the familiar, no-bake oatmeal balls or bars. Though since these are made with loads of nuts and seeds, these trail mix bars are a snack which will keep you from feeling hungry again in an hour. And, therefore, keep you and/or your kids from raiding the pantry…. again. Win, win!

If you’re quarantined at home with young kids, this is a great recipe to make with them, also. Lots of measuring, lots of pouring. A little mixing. No raw ingredients which need to be cooked before consuming. No waiting around, shooing people away from the oven. Just mix it all and press it into a pan. Easy peasy, lemon squeezy. Then you can move on to my favorite part – sinking your teeth into this gooey, crunchy, salty-sweet, scrumptious trail mix bar. Yum! Now go raid the pantry and get no-baking!

No Bake Trail Mix Bars – My Healthy Harvest

No-Bake Trail Mix Bars

Hearty, portable snack of nuts, seeds, dried fruit, and chocolate chips pressed into bars. No cooking or baking required.
Prep Time15 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, paleo, soy-free
Servings: 12 bars

Ingredients

  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup banana chips
  • 1 cup unsweetened coconut flakes
  • 1 cup raisins
  • 1/2 cup chocolate chips make sure dairy-free
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted I use refined coconut oil
  • 1/4 cup sunflower seed butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  • Pulse pecans, walnuts, and banana chips in food processor until coarse in texture and crumbly.
  • In a large bowl, whisk coconut oil, sunflower seed butter, honey, cinnamon, salt, and vanilla extract until combined.
  • Pour nut and banana chip mixture into the large bowl with wet ingredients. Add coconut flakes, raisins, and chocolate chips. Using a spatula, mix to combine.
  • Line an 8×8 glass pan with parchment paper. Pour mixture into lined glass pan. Press down evenly into pan. Cover with lid or plastic wrap. Freeze for at least 1 hour.
  • Remove from freezer. Cut into 12 bars. Store in the refrigerator.

Notes

Do not over-process the pecans/walnuts/banana chips. If you do, you will end up with nut butter, and the texture of the bars will be gloppy.
Because coconut oil melts around 75 degrees, storing the bars in the fridge (or freezer) works best. If the coconut oil starts to melt, the bars will fall apart and crumble. It will still be tasty, but you’ll be eating it with a spoon instead.
Bars last week for 1 week in the fridge. Longer in the freezer. Freeze individual bars wrapped in parchment to be able to easily remove one bar at a time.

Blueberry Lemon Baked French Toast

Creamy and custardy with sweet blueberries, bright lemony zest and corners of crisped french toast ends poking through, this breakfast casserole has special occasion or long weekend written all over it.

Often, baked french toast recipes instruct you to assemble the casserole the night before, refrigerating overnight. But what if your fridge is full or you wake up in the morning with a hankering for french toast without having done the evening prep work? No problem with this recipe!

This indulgent, comforting Blueberry Lemon Baked French Toast can be easily assembled while you are still half asleep in about 20 minutes. Let it sit for 1 hour, while you enjoy your coffee or straighten up your house before guests arrive (once the pandemic is over, of course!), then pop it in the oven for 50-60 minutes to bake. Grab a spoon, a bottle of maple syrup, and some bacon – you’re in for a treat!

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Blueberry Lemon Baked French Toast

Comforting french toast casserole perfect for entertaining in the spring – gluten free, dairy free.
Prep Time20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, gluten-free, nightshade-free, soy-free
Servings: 8 servings

Ingredients

  • 1 loaf EnerG Texas Toast cut into 1" cubes, lightly toasted
  • 1 pint blueberries
  • 12 egg yolks
  • 1 can coconut milk
  • 1/4 cup maple syrup plus more for serving
  • 3 Tbsp lemon juice
  • 1 zest of lemon
  • 1 Tbsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Instructions

  • Place toasted bread cubes in large baking dish. Sprinkle blueberries on top. Set aside.
  • In large mixing bowl, whisk egg yolks, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, nutmeg, and salt. Pour mixture over bread and blueberries. Cover dish and let sit for 1 hour.
  • Preheat oven to 350 degrees Fahrenheit. Bake uncovered for 50-60 minutes. Cover with foil to prevent burning, if needed. Baked french toast is done when bread is lightly browned and no liquid remains in the center of the dish.
  • When done, remove from oven. Serve immediately with maple syrup drizzled on top.

Notes

Feel free to substitute your favorite bread or milk.
Leftovers reheat well and may be stored in the fridge for two days.


Perfect Gluten-Free Pizza Crust

Crisp on the outside? Check. Satisfying chew on the inside? Yup. Holds up to lots of toppings? You betcha. Can you eat it one-handed? Yes, indeed. On the table in under an hour and a half? Absolutely. Yeasty, dough-like taste and texture? Double check. It may not look like much in the picture, but try it and taste it! I think you’ll agree, your quest for the perfect gluten-free pizza crust is complete.

After a trip to a pizza place (where I was not able to enjoy the pizza), I became a woman on a mission – to create a pizza crust which was allergy-friendly while satisfying my discriminating pizza palate and raging pizza craving. No small task honestly. And I’m pleased to say this one is a true winner. When we ate it the other night, the discussion at the table included the words – “so delicious,” “please make this again,” and “I sure hope you’re going to share this one on your blog.” So here it is.

No need to drag out the mixer or fancy dough hooks, no bread maker or any other fancy equipment. Mix up almost everything in a single bowl. Let it rest for an hour while you prepare your toppings (or do something else), add a final ingredient, knead the dough a few times, let it sit for 10 minutes while you stage your other ingredients, assemble, bake, and eat. Done. Homemade gluten-free pizza on the table and in your mouth in less than 90 minutes from start to finish.

I called this recipe a pizza crust, though it’s so much more than that! This dough can be used to make all manner of pizzas, flatbreads, calzones, and most likely other tasty goodies as well. Let your imagination run wild!

We made flatbreads topped with pesto, my No-Heat Italian Sausage Crumbles, caramelized onions and garlic cloves, black olives, and a sprinkle of oregano on top. We’ll be coming back to this one again and again!

Perfect Gluten-Free Pizza Crust

This delicious dough is made of cassava flour and arrowroot powder, yet has the sturdy texture and chew mimicking a traditional wheat crust. Use this dough to make pizzas, flatbreads, calzones and more! Your family will love this! (AIP, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, nightshade-free)
Prep Time20 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings

Ingredients

  • 3 cups cassava flour plus extra to form dough
  • 1 cup arrowroot flour
  • 1 tsp garlic powder
  • 6 Tbsp olive oil
  • 1 tsp salt
  • 2-1/4 cup water (105-110 degrees Fahrenheit)
  • 2 package yeast
  • 2 tsp sugar or honey
  • 1 Tbsp gelatin
  • 3 Tbsp hot water

Instructions

  • In a large mixing bowl, add 3.5 cups cassava, arrowroot, garlic powder, and salt. Whisk to combine. Then add in olive oil and whisk again until evenly distributed and crumbly in texture.
  • In a glass bowl or liquid measuring cup with the 105-110 degree water, add sugar/honey and yeast and allow to sit for a few minutes until bubbling. When yeast is proofed, add water and yeast mixture to flour mixture and form dough ball with hands. Knead a handful of times, just to make sure it's evenly mixed. Cover with plastic wrap and let sit in a warm area of your kitchen for 1 hour.
  • In a small cup, add gelatin and hot water. Immediately, mix to combine, ensuring no lumps. Then, as quickly as possible, pour liquid gelatin into bowl with dough. Using hands, incorporate gelatin into dough. Adding 1/4 cup cassava flour at a time, knead a handful of times again until dough is not sticky (I added 3/4 cup cassava).
  • Preheat oven to 500 degrees Fahrenheit. Divide dough into eight evenly sized pieces. Using a rolling pin on a floured surface, roll out dough into a round disk of your desired thickness. Place on a pizza pan and bake for about 10 minutes or until lightly browning.

Notes

Thicker crust will be chewier. Thinner crust will be lighter and crisper. Increase cooking time to make crispier.
Leftovers can be stored in a plastic bag in the refrigerator for several days. Reheats best in a toaster oven (crispiness), may also use a microwave.
For paleo or AIP, use honey instead of sugar.


No-Heat Italian Sausage Crumbles

Love the rich, meaty flavor of Italian Sausage, but cooking for someone who doesn’t appreciate spicy food? A picky toddler? Or someone needing to avoid nightshade spices (peppers, tomatoes, and paprika)? You can still enjoy amazing, homemade Italian Sausage Crumbles.

With a handful of spices and a skillet, you can transform plain ol’ ground pork into something magical and versatile in a matter of minutes. Sprinkle these No-Heat Italian Sausage Crumbles onto a pizza, flatbread, or loaded baked potato. Add them to a breakfast egg casserole, veggie hash or pasta. Breakfast, lunch or dinner, these Italian Sausage Crumbles can jazz up any meal!

We thought we might miss the heat, but we were wrong! My husband grew up in a home where Italian Sausage was taken very seriously, and he claims this sausage hits the mark! While I prefer ground pork for a more traditional flavor, another meat could be substituted based on what you have in the fridge or dietary preference.

This recipe makes two pounds of sausage crumbles which is likely more than you need, unless you’re feeding a crowd. This was intentional, because the leftovers freeze beautifully. Automatically put half in the freezer and you’re taking a shortcut to dinner on another night! Not interested? All the quantities may be easily cut in half to make only a single pound.

How will you eat your No-Heat Italian Sausage Crumbles? We ate ours on flatbreads (pictures above) – heavenly pizza crust recipe to follow soon! Stay tuned!

No-Heat Italian Sausage Crumbles

Full of flavor, but not the heat! These Italian Sausage Crumbles are a favorite of kids and adults whether or not they enjoy spicy foods and those who need to avoid nightshade spices, such as peppers and paprika, common ingredients in Italian Sausage. Sprinkle on flatbreads, pizzas, pasta, or veggies for a delicious meal! (Paleo, AIP option, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings

Ingredients

  • 2 pounds ground pork
  • 1 drizzle olive oil
  • 1 tsp onion powder
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp fennel seeds
  • 1 tsp honey
  • 1/2 tsp dried parsley
  • 1/2 tsp ground pepper
  • salt, to taste

Instructions

  • Add all ingredients except salt to a large skillet. Over medium-high heat, using a spoon or spatula, break up meat into small chunks and stir to distribute spices evenly throughout.
  • Stirring occasionally, cook until browned and cooked all the way through, about 15 minutes on my cooktop. Remove from heat. Enjoy!

Notes

AIP option: omit fennel seeds and black pepper.
Leftovers store well in the refrigerator for three days. Sausage crumbles reheat well in microwave or on a skillet on medium heat just until hot. Leftovers freeze beautifully.


Banana Cake

Tired of dry, crumbly, somewhat flavorless allergy-friendly desserts which really aren’t that worth eating? Stop right there and make my Banana Cake. It’s soft, moist without being gooey, rich, and sweet. Definitely a cake, not a bread. The tender crumb and mouth-feel of this cake is on-par with a traditional cake made with wheat – hard to recreate without typical baking ingredients since alternatives always behave differently!

The green banana flour and cassava flour form the base of the cake. The two flours mixed together gives a better texture and taste than either one would on their own. Palm shortening replaces butter and helps give an airy lift to the cake. Flax-eggs replace chicken eggs. And coconut milk plus a little lemon juice replaces buttermilk. Typically I shy away from using coconut milk in baked goods, since coconut can be such a dominating flavor. Here, however, it is well hidden, and what hint of coconut you may detect goes well with banana anyway.

I took a shortcut with frosting and used Simple Mills Vanilla Frosting, topped with a handful of chopped walnuts as garnish. Feel free to use your own homemade frosting recipe if you prefer. Or even leave it plain. To make this cake nut-free, you could easily omit the walnuts and instead garnish with a sprinkle of cinnamon, sliced bananas, crushed banana chips, or just leave it plain and call it good.

Follow the steps exactly as written. It does make a difference if you alternate adding dry ingredients and wet ingredients in multiple small additions rather than adding each all at once. Also, don’t bypass the step of popping the cake into the freezer as soon as it is removed from the oven. It helps the cake set and cool, making frosting the cake easier. Baking this cake is easy, and you’ll have the best results if you make sure to do these couple of steps. Your patience will be rewarded! Last important step: keep a knife handy. We can’t help but cut off a little piece each time we walk by – so yummy! Happy baking!

Banana Cake

Rich, moist, decadent and scrumptious frosted banana cake. Great make-ahead recipe for serving at a party or brunch, or enjoy it all yourself! (Gluten-free, dairy-free, soy-free, egg-free, nightshade-free, nut-free option, paleo option)
Prep Time20 mins
Cook Time1 hr 15 mins
Freezing Time1 hr
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 12 slices

Ingredients

  • 2 ripe bananas, peeled and mashed
  • 1-1/2 tsp lemon juice
  • 1 cup green banana flour
  • 1 cup cassava flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup palm shortening
  • 2 Tbsp ground flaxseed
  • 5 Tbsp water
  • 1-1/2 tsp vanilla
  • 1 cup sugar
  • 1 cup coconut milk
  • 1 tsp lemon juice
  • 1 can Simple Mills Vanilla Frosting - OR frosting of your choice
  • 1/4 cup walnuts, chopped

Instructions

  • Preheat oven to 275 degrees Fahrenheit (no, this is not a typo). Thoroughly mash bananas and 1-1/2 tsp lemon juice in a bowl and set aside. In a small cup or bowl, mix the flaxseed and water. Allow to sit for several minutes until thickened. In a liquid measuring cup, combine coconut milk and 1 tsp lemon juice. Give it a quick stir, then let sit for several minutes.
  • Meanwhile, in a separate bowl, cream palm shortening and sugar. Then add the "flax eggs" and vanilla, then combine. Mix green banana flour, cassava flour, salt, and baking soda in another bowl. Alternate flour mixture and coconut milk, adding 1/3 at a time, mixing into the palm shortening-sugar mixture. Stir in bananas. 
  • Pour cake batter into a 9x9 baking pan (my glass pan didn't need to be oiled/floured to avoid sticking). Bake at 275 degrees for 1hr and 15 minutes or until a toothpick comes out clean. Then remove from oven and place into the freezer for 1 hour or until cool enough to frost.
  • Remove from freezer, frost with frosting. Top with chopped walnuts.

Notes

May make 1 day in advance. Leftovers store well in the refrigerator for a few days. Leftovers also freeze well.
Nut-free option: omit walnuts
Paleo option: sub suitable solid, granulated sugar, such as maple sugar (flavor/texture may change depending on which sugar used)