Gluten Free Goat & Sheep Cheese Lasagna

It has been YEARS since I have had lasagna.

I was diagnosed with a dairy intolerance in late 2011, and immediately cut dairy out of my life. The specific intolerance was to a type of casein found in cow dairy, so, lucky for me, I am not intolerant to GOAT or SHEEP CHEESE!!!

To make my goal to eat lasagna even more difficult, I have a lot of family members with gluten intolerances. Instead of making separate meals, I have just switched to gluten free myself. Which has actually made me feel fabulous, so why not!!

Which brings us to Christmas 2016. I was hosting my in-laws and the menu was of course, lasagna. Everyone gets ham on Christmas, at the Fawcett house, we do lasagna. In addition to the huge traditional lasagna I made, I also made a smaller one for my sister in law and I (Miss Gluten Intolerant).

Pretty simple to put together! Enjoy!

 

Cheese Filling

18oz Plain Goat Cheese

1/3 Cup Shredded Pecorino Romano Cheese

1 Tsp Italian Seasoning

1 Tsp Oregano

1 Tsp Garlic Powder

1 Egg

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Meat Filling

2lb Lean Ground Beef

2 Jars Spaghetti Sauce

1 Can Tomato Paste

1 Tsp Garlic Powder

Cheese Filling Part 2

8 oz Shredded Goat Mozzarella   

1/4 Cup Shredded Pecorino Romano Cheese   

Gluten Free Noodles

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Directions:

1.) In a small bowl, warm up the goat cheese in the microwave until its soft.

2.) Add Pecorino Romano, Italian Seasoning, Oregano, and Garlic Powder and mix.

3.) Add egg and mix. Set aside.

4.) Brown beef in large sauce pan.

5.) Add pasta sauce, tomato paste, and garlic powder. Stir and set aside.

6.) Shred Mozzarella and mix with Pecorino Romano. Set aside.

7.) In a 9×9 inch glass baking dish, add a layer of noodles. Alternate cheesy fillings, meat and noodles, finishing with meat.

8.) Bake at 350 for 30 minutes.

 

Delicious, gooey, and I couldn’t tell it wasn’t the “real” thing!!

 

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Pulled Pork and Waffled Sweet Potatoes

Sometimes, you need comfort food. Last night, I really needed some comfort food. So I made some pulled pork and waffled sweet potatoes.

 

Yep, you read that right!

 

Here’s what you will need for feeding 3-4 people:

1 – 6 pound, boneless pork shoulder

1 sweet onion

2 cans chicken broth

3 medium sweet potatoes, washed

2 tbsp olive oil

3 ears of corn, shucked

1 tbsp vegan butter

Dutch oven

Baking sheet

Large skillet

Waffle iron

 

Step 1 – Preheat your oven to 325 degrees. Slice the onion into thin slices. Cover the bottom of the dutch oven with some of the onion slices. Place the pork shoulder in the dutch oven and add the 2 cans of chicken broth. Place the rest of the onion slices on top of the pork shoulder. Bake on 325 for 5-6 hours.

 

Step 2 – Chop the sweet potatoes into 1/2-inch cubes. Wash and dry, and add the cubed sweet potatoes to a large mixing bowl. Drizzle the olive oil over the cubed sweet potatoes and toss. Spread the sweet potatoes over the baking sheet and bake for the last hour of the pork shoulder baking cycle. Turn the sweet potatoes halfway through.

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Step 3 – Cut the corn from the cob and set aside. Heat a large skillet to medium high heat. Add the tablespoon of vegan butter. Once melted, add the corn, stirring occasionally. Continue stirring the corn as it cooks. Cook the corn until it is browned and caramelized.

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Step 4 – Remove the dutch oven from the oven. Drain the broth and remove the onion. Shred the pork shoulder with two forks and return to the dutch oven. Turn off the oven, remove the sweet potatoes, and return the dutch oven to the oven. (Betcha thought I wouldn’t say ‘oven’ again!)

 

Step 5 – Heat your waffle iron to high and spray with nonstick spray. Divide your sweet potatoes into three or four portions. Add one portion to the waffle iron and cook, flipping the iron halfway through. Cook until the sweet potato is crispy and browned.

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Step 6 – The fun part. Place the sweet potato waffle on a plate, top with shredded pork, and corn. Have at it!!

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Almond Butter Cups

I have a major, MAJOR sweet tooth – but I also want to live a healthy life! So I guess that means I can’t have my cake and eat it too…

Lucky for all of YOU, there is a great way to get a little sweet, nutty kick, without adding tones of sugar. I give you, Almond Butter Cups (vegan and paleo)!

Here’s what you will need:

1 Cup Almond Butter

1/2 Cup Coconut Oil

1/3 Cup Raw Blackberry Honey

1 Tsp Hımlayan Salt

3/4 Tsp Pure Vanilla Extract

1/2 Tsp Ground Cinnamon

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Step 1 – Load up the almond butter! It helps if you use a metal measuring cup and warm it up a bit.

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Step 2 – Using a metal measuring cup, melt the coconut oil over low heat on your stovetop.

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Step 3 – Add all ingredients to your food processor and blend for 2 minutes.

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What you will have is this warm, delicious batter!!

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The batter will evenly fit into a 24 count mini muffin tin.

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Freeze the tin for at least four hours and then pop the out with a knife or by beating the back of the tin with a wooden spoon.

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I usually keep the cups in tupperware in the freezer, and snag a couple… or more… when I need a sugar fix.

Paleo Sweet Potato Bacon Hash

I love Saturday mornings! It means an early run and time for a big breakfast. During the week, I’m a grab-my-Shakeology-and-go gal. So the weekends are a lot of fun!

Today’s treat is this Paleo Sweet Potato Bacon Hash.

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It has all my favorite post run foods: eggs, sweet potatoes, and bacon!

You will need:
1 medium sweet potato
3 slices center cut bacon
2 eggs

This is a one skillet meal, so don’t worry about dishes!

1.) Dice sweet potato and set aside in bowl of water
2.) Fry the bacon until nearly done – set aside on a paper towel
3.) Dry sweet potato and sauté in bacon grease until nearly done

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4.) Crumble or chop bacon and add to sweet potatoes

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5.) Beat eggs slightly and pour into sweet potatoes and bacon
6.) Cook as desired!

That’s it! I like my eggs barely done, so the last step only takes a few seconds.

This is a great post run meal for muscle recovery and energy!

Protein – 23 grams
Carbohydrates – 28.5 grams

Squash, Spaghetti Squash

Ah, spaghetti. How I love you. Such a staple through college and the early years of my marriage. But, alas, it’s time to grow up and use a healthier alternative to highly processed noodles that just sit in my stomach all day. Honestly, I can’t carbload before a race with pasta anymore – it doesn’t digest quick enough! Old age, maybe. Luckily, there is an alternative!

Ladies and gentlemen, I give you, the spaghetti squash.

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Such an adorable little squash. I picked one I figured would make two servings. This one is about 8 inches tall.

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Using a sharp knife, and being careful to ensure my counter was dry, I sliced it lengthwise.

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After that, it’s just a little scooping to pull the seeds and string out. 2 minutes, tops!

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I separated most of the seeds from the strings, and dumped the rest in a bowl of water. The seeds float!

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I preheated my oven to 375 degrees and lined a cookie sheet with aluminum foil. The squash went cut side down and I distributed the seeds around the halves. May as well save the trouble of roasting separately!

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While the squash baked, I cooked some of the ground beef my parents gave me. (Grass fed, farm raised by my mom and dad = lucky me!) I added some spaghetti sauce and let it simmer for the 45 minutes the squash baked.

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The squash is very hot and very soft at this point! I flipped them over with a hot pad to cool for about 10 minutes.

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Now my favorite part – watching the flesh pull away perfectly from the skin in lovely little strings.

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I’d say it almost looks like spaghetti!!

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While that cooled I went back to my sauce. I used a large muffin tin to separate the sauce into six portions. I’ll freeze it, then pop the sauce out and wrap in plastic for grab and go lunches! The squash will freeze too, but I only do one at a time (2 servings). Now I have lunch options!

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Plus some snacks!

Baked Spaghetti Squash and Seeds
1 – Spaghetti Squash
1 – Sharp Knife
1 – Spoon
1 – Small Bowl
1 – Cookie Sheet
Aluminum Foil

Preheat oven to 375. Slice squash in half. Clean out seeds and strings and set aside. Line cookie sheet with foil. Place squash sliced side down. Clean seeds and place around squash. Bake for 45 minutes. Remove from oven, and flip over to cool 10 minutes. Shred and enjoy!!

Gluten Free – Dairy Free Oatmeal Chocolate Chip Cookies

Everyone deserves a treat. Everyone. Every once in awhile. Lately, these cookies have been my go to treat! Thanks to my talented mother-in-law for the original recipe, and for her allowing me to slice and dice it into another of my GF/DF creations!

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Here’s what you’ll need:
1 1/4 cup – Vegan Butter (Earth Balance Sou free is my favorite – Get It Here)
3/4 cup – Organic Brown Sugar
1/2 cup – Organic Granulated Sugar
1 Egg
1 tsp – Vanilla
1 1/2 cup – Gluten Free Flour (Gluten Free Mama Almond Blend – perfection! – Get It Here)
2 tsp – Xanthun Gum (Bob’s Red Mill – Get It Here)
1 tsp – Baking Soda
1 tsp – Salt
3 cup – Gluten Free Rolled Oats (Get It Here)
12 oz – Ghirardelli Dark Chocolate Chips (They are dairy free! – Get Them Here)

Preheat your oven to 375. Combine the gluten free flour, xanthan gum, baking soda and salt in a bowl. Set aside. Cream vegan butter, brown sugar and granulated sugar in mixing bowl. Add vanilla and egg. Spoon in flour mixture until combined. Mix in oats one cup at a time. Stir in chocolate chips.

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Spoon balls of dough, approximately 1 inch, onto a baking sheet. Leave 2-3 inches between cookies. Want to make it easy on yourself? Use one of these handy scoops (Get It Here). Bake for 10 minutes. After 5 minutes, move cookies to cooling rack to cool completely.

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Now, if you’d prefer fresh cookies all the time, but don’t want to make a full batch each time you have a cookie craving, try freezing the dough! Scoop dough onto a cookie sheet and freeze for 6 hours. Move frozen cookie dough balls to an airtight container and leave in the freezer. Each time you want a cookie, bake a frozen dough ball for 12 minutes. I suggest using a toaster oven if you have one to save on energy!

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