Friday, November 16, 2012

Pumpkin Pie Parfaits (Gluten & Dairy Free) A Pin-Respin

So it was the first week of October & I couldn't pull my Fall Pin Board up fast enough. I was craving anything pumpkin. I browsed the large array of pumpkin recipes that I have saved over the last year & finally settled on this Pumpkin Pie Parfait recipe. Then I added the ingredients I would need to my next shopping list.

Well, the next day my 4 week old son had a well visit scheduled & his pediatrician informed me that I should remove gluten AND dairy from my diet as he (correctly) suspected them to be the culprit of some issues that my son was having. So my plans for the Pumpkin Pie Parfaits went out the window. Or did they???

Not a chance! One of the things that I really pride myself in, is the ability to transform recipes into equally delicious, healthy alternatives. Sometimes they flop but, most of the time, they turn out pretty great! And that was definitely the case with this Pin-Respin. So without further adieu, I give you my Gluten & Dairy Free Pumpkin Pie Parfait recipe:

First you will want to make the Coconut Whipped Cream. This recipe is enough for the whipped cream that needs to be folded into the pumpkin mixture as well as for layering about 4 parfaits. However, there is enough pumpkin mixture to make 6-8 parfaits so you may want to increase the whipped cream recipe.


1 envelope unflavored gelatin (2 1/4 tsp)

1/4 cup cold water

1 (15-oz) can pure pumpkin

1/2 cup packed blond coconut sugar mixed with 1/2 TblSp. Molasses (a healthier alternative to brown sugar).

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 tsp. pure vanilla extract

4 packages of Nana's NO GLUTEN Ginger Cookies (1 cookie per package), Crumbled


Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved.
Whisk together gelatin mixture, pumpkin, brown sugar, vanilla spices, and salt in a large bowl.
Chill until set, at least 2 hours

Fold 1 cup of the coconut whipped cream into pumpkin mixture gently but thoroughly.

Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinkle with some of cookies and top with about 2 Tbsp whipped cream. Repeat layers once, ending with cream & a sprinkle of crumbled cookie.

Chill until set, at least 2 hours.

Thursday, November 8, 2012

Sweet Potato Apple Chili

Amazingly, Miss M's new favorite meal is chili. (Mainly because she likes to put cheese on it & she is all about cheese). So anyways, she had been asking me to make chili and since I knew today's high would be a breezy 66 degrees, I figured it would be the perfect day to fulfill her request.

I wanted to make something a little different than my standard turkey chili recipe. And I'm all about fall inspired foods right now such as pumpkin, sweet potato, cinnamon etc. I have seen chili recipes that add sweet potato & I have seen recipes that add cinnamon but, never one featuring the two together. So that was my starting point, I knew I wanted my recipe to feature both of those. As I walked through the store, gathering ingredients I came across Hunt's diced tomatoes seasoned for chili. So I grabbed 2 of those & 1 basil, garlic & oregano (which I usually use in my turkey chili). *(if you can't find these flavors, see my note at the end of the recipe).

My original plan was to make this in my crock-pot however, I quickly realized I was running out room so, I switched to a 5 qt. pot & decided to slow-cook it on the stove top. As I was chopping ingredients, suddenly, apples came to mind. After all, I was already planing on adding sweet potatoes & cinnamon so, surely apples would be a nice complement to the flavors. And I love hearty soups full of vegetables so I decided to throw some carrots in there along with the traditional chili ingredients like onion, green pepper & lot's of garlic!  Look at all that goodness...

The end result was delicious!  The apples added a nice tang & sweetness to it that balanced out the spices.  I served it up with this Grain Free Almond Bread.  YUMMMM!!!

And so now I give you my all new recipe, highly approved by Mr. A & the super picky Miss M...

Sweet Potato & Apple Chili


1 20 oz. pkg. of lean ground turkey
1 Tbl.sp olive oil
1/4 C water
1/2 tsp. ground black pepper
1 tsp. garlic salt (I use Lawrey's)
1 large yellow onion, diced
5-6 large cloves of garlic, crushed
1 large sweet potato peeled & cut into small chunks
1 green pepper diced
1 large carrot shredded
1 Braeburn apple, skin on, diced small
1 granny smith apple, skin on, diced small
1 15 oz. can dark red kidney beans, drained & rinsed
1 15 oz. can light red kidney beans, drained & rinsed
2 cans Hunt's diced tomatoes seasoned for chili*
1 can of diced tomatoes, basil, garlic & oregano flavor*
1 tsp. ground cinnamon
2 Tbl.sp chili powder
1/2 Tbl.sp ground cumin
1/2 Tbl. sp crushed black pepper
2 generous pinches of salt
1/2 Tbl. Sp. dark coconut sugar (cane sugar would work fine too)
12 oz. (1 1/2 C) of vegetable, chicken or beef broth.


In a 5 qt. pot heat olive oil over med/hi heat.

Add ground turkey and break it up really well.

Add the water, salt & pepper. Continue cooking, stirring continuously until the meat is thoroughly cooked.

Add all produce, diced tomatoes & kidney beans. Stir well to mix.

Mix spices & sugar together in a small mixing bowl. Add broth & mix well. Pour over the contents in the pot and stir well.

Bring to a boil & stir constantly for 3-5 min. Cover and reduce heat to a very low simmer. Let simmer for at least 5 hours (8 would be better).

Garnish with your favorite chili toppings. (i.e. cheese, sour cream, green onions etc.)

*if you are unable to find the pre-seasoned diced tomatoes, add 1 more Tbl. Sp of chili powder, an additional 1/2 Tbl. Sp of cumin , 2 tsp. dried basil, 1 tsp. oregano & 1-2 more cloves of garlic.