Recipe: Gluten-Free Beef Stroganoff

I am obsessed with this recipe ! Beef Stroganoff has been a favorite of mine for years, dating all the way back to Mom making the hamburger helper version growing up.

I did make some modifications so I’m going to write out the recipe below but the modifications were made because I didn’t have some of the ingredients the first time I made it. 🙂

1 package of mushrooms (pick your favorite kind)
1 white onion
1 lb. of ground beef, browned (you could use any kind of ground meat)
1/2 cup of white wine
1 cup of plain greek yogurt
onion powder
garlic powder

I sauté the diced mushrooms and white onion until almost done. Next, add the browned meat and mix in. Add the wine and yogurt. Sprinkle the onion and garlic powder over the top of the skillet. Stir and let simmer for approximately 5-10 minutes. Serve in a bowl.

Some people following the paleo diet will still cook with wine and will eat yogurt and some people won’t. It’s personal prefernce. I’m not sure what you could substitute for these two ingredients in this recipe however.

You could add quinoa or any noodles you want to to make this more of a “true” beef stroganoff recipe but the flavors don’t need it (and neither does my waist line). Enjoy!

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Recipe: Depression-Era Cake

My niece turned one back in February (still working on writing the post about her birthday party and my world-wind trip to Dallas) and my best friend (her mom) used this recipe for her cupcakes. I wasn’t the only person at the party that is gluten-free and a couple of the other party animals are also egg- and dairy-free so this recipe is perfect.

The recipe originated out of the Great Depression and world wars when people didn’t have eggs and milk to be able to cook with. It uses vinegar and water reaction (could be a pretty cool cook experiment to do with small children) to make it fluffy. We made the gluten-free version into cupcakes which turned out fabulous! I’ve since made this recipe three times because it is so easy and allergy-free. Enjoy!

Almond Shortbread Cookies

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See the original recipe at Brittany Angell’s blog

CrossFit Matters had a fall paleo BBQ/family hangout at the box Friday night. We all signed up to bring food items on facebook. I was at work and quickly trying to decide what I was going to bring when I notice that no one had signed up for dessert. I figured I had lucked out so I signed up for it – then I read all of the instructions. No dairy, no gluten, no grain (including corn), no sugar (artificial/processed but not at all is preferred), no eggs, no legums (soy and peanuts). How in the world do you make dessert without all of those things?!?

I eat a gluten-free diet and have no dairy issues but still stay away from cow’s milk (I like almond milk) but this was going to be a challenge – no wonder no one else had signed up for dessert! After several hours of internet scouring, I ran across this recipe and I am so happy that I did! It’s quick and easy and was a huge hit at the party! There were zero cookies left to take home (much to my roomate’s disappointment).

Recipe Adaptations: I used honey for my sweetener and vanilla for the extract but I left out the salt, food coloring, and the liquid stevia. Although I attempted the pinwheel, I found that it used too much dough for the quantities I was trying to achieve so I just rolled them out and used a couple of cookie cutters. My cook time was about 9 minutes.

Tip: the thicker cookies taste more like shortbread (which is what I was going for) 🙂