Cole's Moveable Feast

Cole's Moveable Feast
Cole

Saturday, February 9, 2013

Valentine's Day Fudge


Process in food processor until very smooth:

4 T. dairy-free semi-sweet chocolate chips
1 can black beans, rinsed and drained
3 T. coconut oil, room temperature
1/4 c. almond butter
1/4 to 1/2 c. Special Dark cocoa, to taste
2 t. vanilla extract
1/4 c. agave nectar
pinch sea salt

Mixture should be very thick and smooth, add a little more agave nectar if necessary to make it more blendable. Line a casserole dish with plastic wrap. Pour mixture into dish, and press flat with wax paper until even and free of bubbles. Leave wax paper on top, refrigerate 2 hours. Remove wax paper from top, cut into squares, store in fridge.

Sunday, January 20, 2013

Gluten Free Black and White Layer Cake


To honor Chase's favorite football team in the playoffs tonight, I made a layer cake using Wegman's new gluten free cake mixes (one chocolate layer, one vanilla layer), subsituting coconut oil for the butter, ground flaxseed paste for the eggs (1 T. ground flaxseed stirred into 2 T. warm water and set aside for a few minutes to gel), and an almond milk/coconut milk blend in lieu of cow's milk. Iced with Pillsbury chocolate fudge icing, and served with vanilla coconut milk ice cream. It was really rich and delicious.

Monday, January 7, 2013

Grain-Free Peanut Butter Chocolate Chip Cookie Dough Bites

Oh my gosh, these popped up on my Facebook feed, and they're INCREDIBLE. And you use chickpeas! Thank you, Texanerin, whoever you are!

Cookie Dough Bites

By the way, I used agave syrup instead of honey, and not quite as much as the recipe called for. And I used unsweetened peanut butter. And they were plenty delicious.

Thursday, January 3, 2013

Cincinnati Chili

We discovered quite by accident, while eating at some friends' home, that all three of our kids will eat Cincinnati Chili. Probably because of the lack of beans (for Chase) and the presence of pasta and chocolate (all three). I use organic (non-GMO!) corn spaghetti because it cooks up so nicely, provides a nice complement to the chili, and keeps gluten out of Cole (yes, we're back to that, but it's a story for another day). I snuck in some pureed black beans and ground flaxseed meal to up the health factor.

1 tablespoon olive oil

1 medium onion, chopped very fine

1 pound organic grass-fed ground beef

1 pound lean ground turkey

1 can black beans, undrained, food-processed to a puree

1/3 cup ground flaxseed meal

1/4 cup chili powder

1 teaspoon cocoa (I use special dark)

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 bay leaf

2 cups beef or vegetable broth

1 can (15 to 24 oz) tomato sauce, or a jar of favorite pomodoro sauce, pureed

1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.

2. Add beef and turkey, in batches if necessary, and cook, breaking up with a spatula until browned.

3. Add pureed black beans and flaxseed meal, stir to combine.

4. Stir together chili powder, cocoa, cinnamon, cumin, allspice and cloves, add to pot. Add bay leaf, broth and tomato sauce. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.

5. Remove the bay leaf. Serve over hot, drained corn spaghetti. Top if desired with shredded cheddar cheese, onions, sour cream, Greek yogurt and/or fresh chopped cilantro, etc..

Tastes even better reheated the next day!