NuNaturals Chocolate Stevia Egg Cream Soda Recipe & Giveaway

February 25, 2013 By

 

Dairy Free Sugar Free Egg Cream Soda Recipe

After running errands and going to swimming lessons, we often like to stop by Cheeburger Cheeburger for lunch on Saturdays. Cheeburger Cheeburger is modeled after a 1950’s diner and they offer such novelties as vanilla cokes and egg cream sodas. Every time we are there my boys want to know what an egg cream is. I sort of knew, but I ended up looking it up on Google to make sure. An Egg Cream soda recipe is made from carbonated soda water, cream and vanilla or chocolate syrup, and not an ounce of egg. When I got the NuNaturals Chocolate Stevia liquid I knew I wanted to turn it into a sugar free, dairy free Egg Cream soda recipe. Yes, it can be done! And I have to say, with NuNaturals Chocolate Stevia it can be done well.

The Egg Cream Soda Recipe

I have been using So Delicious Coconut Creamer in my coffee and have really enjoyed it, so I knew it would be perfect with the NuNaturals Chocolate Stevia. You can certainly make this egg cream soda recipe with half and half if you prefer, but it is so delicious with the coconut creamer. (OK, I couldn’t help myself with that one.)

5.0 from 3 reviews
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NuNaturals Chocolate Stevia Egg Cream Soda Recipe
Author: 
Recipe type: Beverage
Serves: 1
 
Ingredients
  • ¼ cup So Delicious Coconut Milk Creamer Original flavor
  • ¾ cup San Pellegrino sparkling water
  • 3 to 5 droppers NuNaturals Liquid Chocolate Stevia
  • ½ teaspoon chocolate extract
Instructions
  1. In a glass mix the all ingredients.
  2. Adjust stevia and extract if necessary to achieve the desired sweetness and chocolate intensity.
  3. You can serve over ice or straight up in a glass.
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The Giveaway

4 readers will win a prize pack containing one bottle each of the Lemon, Orange, Peppermint and Chocolate Stevias. Simply Enter below.
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Dairy Free Sugar Free Egg Cream Soda Recipe

I was provided with samples of NuNaturals products to facilitate my review. All opinions are my own.

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Gluten Free Mexican Rice and Beef Recipe

February 19, 2013 By

mexican beef and rice-1-2

 

 

 

 

 

 

Matthew loves all things Mexican. He loves the flavors, the language, the culture. Everything. He wants to go to Mexico when he gets older and hopes to learn Spanish soon. But that means he always requests Mexican inspired dishes. His favorite seems to be “Mexican Pizza”; our version of tostadas, but I can’t make them every night. He also seems to not want to eat meat much, so I am always looking for new ways to get protein in him. That is how I came up with my Gluten Free Mexican Rice and Beef Recipe.

We purchase a 1/2 of a grass fed steer every year, so we have tons of ground beef. I needed to use up some of it and coming up with an easy one-dish meal seemed like a great way to do it. I hope you enjoy.

4.0 from 1 reviews
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Gluten Free Mexican Rice and Beef Recipe
Author: 
Recipe type: Entree
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 1 onion, diced
  • 1 red bell pepper or 5 small sweet peppers, diced
  • 2 cloves garlic, minced
  • olive oil
  • 1 lb ground beef
  • 2 cups white rice, uncooked
  • 1 can tomatoes, diced with juice
  • 3 cups Beef Broth, organic or homemade (or more)
  • 2 tablespoons cumin (or more to taste)
  • 1 teaspoon salt (or more to taste)
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • 1 can tomato sauce (optional)
  • fresh cilantro, washed and chopped
Instructions
  1. In a very large skillet cook the beef until done.
  2. Remove the beef and set to the side.
  3. Heat the oil in the pan and saute the onions and peppers until they have softened and the onions are translucent.
  4. Add the garlic and cook a moment longer.
  5. Add the rice and stir so that it is covered with the oil and cook for about 2 minutes.
  6. Add the spices and cook for a minute.
  7. Add the tomatoes and beef broth.
  8. Bring to a boil, then lower to a simmer and cover with a lid.
  9. Allow to cook for 15 to 20 minutes, checking occasionally for doneness and to make sure you don't need more liquid.
  10. If more liquid is necessary add more beef broth or a can of tomato sauce.
  11. Once done, add cooked beef back in and stir in the cilantro.
  12. Serve immediately.
  13. To reheat, add tomato sauce and heat over low heat on the stove.
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Paleo New Orleans Style BBQ Shrimp

February 14, 2013 By

Paleo New Orleans Style BBQ Shrimp

Yep, here is another delicious Paleo meal that looks like it takes forever, but really is super easy and tastes even better if left to sit for a while (like so many other famous New Orleans dishes). Years ago I took my first, and only, trip to New Orleans. It was the October right after 9/11 and I was there with my then-best friend. My father had told me so much about the restaurants in that city, I owned an antique print of the Court of Two Sisters, and I had a huge agenda listing all the great restaurants we NEEDED to visit. But one night we were strolling around and dropped into some little restaurant on one of the squares where I tried New Orleans Style BBQ Shrimp, and I fell in love.  The best part is these are Paleo New Orleans Style BBQ Shrimp not by design, but by the nature of their original design. I love that. No faking it here, just pure and simple Paleo New Orleans Style BBQ Shrimp. This recipe is inspired by this recipe.

Paleo New Orleans Style BBQ Shrimp

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Paleo New Orleans Style BBQ Shrimp
Recipe type: Entree
Serves: 4
 
Ingredients
  • 2 lbs shrimp, unpeeled
  • ½ lbs butter
  • 4 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2 tablespoons Paul Prudhomme Seafood Magic seasoning
  • 2 tablespoons creole seasoning
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon black pepper
  • 4 oz Tabasco sauce
  • 2 oz Louisiana hot sauce (I used Franks)
  • 2 Tablespoons Worcestershire Sauce
  • 2 lemons, sliced and seeded
  • 1 cup dry white wine
Instructions
  1. In a large saute pan, large enough to accommodate all the shrimp, melt butter and add all ingredients except shrimp.
  2. Bring to a low boil and allow to cook for a moment or two, stirring frequently.
  3. Add shrimp and cook for 5 to 10 minutes until shrimp are just fully cooked.
  4. Be careful not to over cook.
  5. Serve immediately or allow to steep in the juices, covered to stay warm.
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Paleo New Orleans Style BBQ Shrimp

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Paleo Chocolate Covered Coconut Macadamia Candy Recipe

February 11, 2013 By

Chocolate covered coconut macadamia candy

Paleo Chocolate Covered Coconut Macadamia Candy Recipe

I love coconut and growing up Almond Joy candy bars were always one of my favorites. But now that I am older and more conscious of what we are eating I try to make things fresh and with real ingredients. The less processed the better. We also love all the health benefits of coconut and coconut oil, so I decided to try making my own chocolate covered coconut candies. These would be great for Valentine’s Day is you cut the coconut filling in the shape of a heart and topped it with the macadamia nut, then dipped them in chocolate. I simply cut them in whatever shapes I wanted, but you can be much neater than I and make them look super pretty. Enjoy!

 The Recipe

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Chocolate Covered Coconut Macadamia Candy Recipe
Recipe type: Candy
 
Ingredients
  • 4 cups dried, unsweetened coconut
  • ½ cup coconut oil, melted (you may need more depending on coconut)
  • 4 tablespoons agave nectar or honey
  • macadamia nuts
  • 1½ cups of bittersweet chocolate (for Paleo, use unsweetened chocolate and add honey to reach desired sweetness)
  • 1 tablespoon coconut oil
Instructions
  1. In your food processor, process the dried coconut, coconut oil and agave nectar until a paste is formed.
  2. Use more coconut oil if necessary.
  3. Line an 8 x 8 pan with parchment paper.
  4. Spread the coconut mixture over the parchment paper.
  5. Press the macadamia nuts into the coconut mixture.
  6. Place the pan in the refrigerator to harden the mixture.
  7. Once the mixture has hardened, remove it from the pan gently.
  8. Cut into desired shapes.
  9. Melt the chocolate chips with the coconut oil, you can use the microwave or double boiler method.
  10. Dip the coconut pieces in the chocolate mixture and place on silpat or parchment to harden.
  11. Serve or store up to one week.
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