Clean Cranberry Chocolate Orange Pie – GF/DF, refined sugar free

Happy New Year! Here’s a recipe from some of my (post) holiday baking. Due to scheduling conflicts my family had a post-Christmas Christmas this year, and this is what I made for dessert! This delicious pie is sweet, tart, and chocolatey — the perfect treat to indulge in without feeling too indulgent.

There is absolutely NO refined sugar in this recipe, and no added sugar whatsoever in the fudgy chocolate layer! Pretty impressive, huh? This high-protein treat uses unflavored grass-fed gelatin in each layer, which helps things thicken up and stick together where more sugar or cream would typically be added. So if you’re still celebrating with loved ones into the New Year, try this treat as a nutritious alternative!

This recipe is:

• Gluten-free
• Dairy-free
• Casein-free
• Soy-free
• Refined sugar free

Creamy Dairy-Free Chicken & Winter Squash Soup

Soup. The word itself almost makes time slow down. Standing over the stove, stirring as it simmers… a taste here, a dash there… then curling up on the couch with a big ol’ bowl and a blanket. Sounds like a perfect night to me!

Often times the most comforting soups contain dairy, which is a no-no for my sensitive tum. This recipe uses blended winter squash and white beans to provide a creamy, dairy-free base with a ton of flavor and nutrients. If you don’t have a food processor or blender, you can leave the beans and squash whole. It won’t have quite the same effect, but I’m sure it will taste just as delicious.

I used acorn squash for this recipe, which has a sweet yet slightly peppery flavor. I really love it for more savory recipes that use squash, where sweeter squashes like butternut can oftentimes over power the other flavors and become a bit too sweet. That being said, you can certainly substitute butternut, kabocha, Hubbard, or even pumpkin in this recipe!

No matter which squash you choose, your soup will be chock-full of nutrients. Just one cup of winter squash contains 214% of the RDA of Vitamin A which is great for vision, a healthy immune system, and the growth and repair of cells within the body. Conversely, it is thought to slow or prevent the growth and production of DNA within cancerous cells. Winter squash is also a good source of Vitamin C and fiber among a host of other nutrients! Did I mention it also tastes delicious? Seriously, guys, there’s really no downside to eating squash…

And then there are the beans! White beans (aka navy beans or great northern beans) are a wonderful source of low GI fiber, which not only fills you up but stabilizes blood sugar while providing you with a lasting source of energy. They’re also a good source of folate, iron, potassium and magnesium. They also contain 15.2 grams of protein per cup. That is one well-rounded bean!

This recipe is
• Gluten-free
• Dairy-free
• Nut-free
• Soy-free
• Sugar-free

Clean & Nutty Caramel Corn

It’s October! My absolute favorite month of my absolute favorite season. If you ask me, October is officially the start of the holiday season which means a whole bunch of events and, normally, a whole bunch of unhealthy eating. Fear not! It doesn’t have to be that way. By making your favorite sweet treats clean, there’s a whole lot less to feel guilty about.

This recipe reminds me of the popcorn balls that were very commonly passed out on Halloween when I was growing up. But instead of high fructose corn syrup and soy bean oil, this recipe uses unrefined sugar (aka sucanat and honey) to sweeten and stick, with the addition of nut butter and peanuts for extra flavor and an added crunch. Be sure to prep your ingredients and work quickly when making the caramel, as it becomes harder to work with as it cools. As a bonus, you can shape this recipe into popcorn balls if you want – after drizzling with caramel, let cool for two minutes then carefully roll the kernels together until you have a ball.

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Soy-free

Simply Roasted Butternut Squash

I absolutely love squash, but perhaps my least favorite part is preparing it to be cooked. It tends to be difficult to cut open, even with a good knife, and peeling something that big and round (it’s so… out there) is beyond tasking. Below, a simpler way to get tender squash every time.

Simply Roasted Butternut Squash

• 1 medium butternut squash, about 1 lb.
• Himalayan sea salt and black pepper, to taste

1. Preheat your oven to 350°. Cut the squash in half and scoop out the seeds and pulp. Place the half face up (rind down) on a baking sheet. Sprinkle generously with salt and pepper. Bake for 20-25 minutes. Then carefully turn the halves face down and cook for another 20-25 minutes until squash is tender. Remove from oven and let cool.
2. From here, you can either scoop out the squash, slice or cube it. The peel should be much easier to remove – just slide a butter knife between the rind and the flesh and voilà, tender, delicious butternut squash!

What’s your favorite kind of squash? Did you find the pop culture reference I threw in there? Let me know in the comments below!

Baked Mustard Apple Pork Loin

Pork is not something I usually buy for dinner meat. Actually, besides bacon, I rarely consume it at all. Personal preference, really. Lately, to try and save money between the two of us, my boyfriend and I have taken to making each other meals during the week with what we have at home. On this particular night, I was challenged with a nearly empty fridge and pantry save for a few condiments and a good sized pork loin he had purchased. I accepted the challenge and put my craftiness to the test.

The sweetness of the apple juice contrasted nicely with the tartness of the mustard, the two pairing well with the mild savory flavor of the pork. Served over rice with broccoli on the side, it made for a satisfying meal made only more satisfying by the fact that we didn’t have to go to the store to get anything to make it ;)

This recipe is:
• Gluten-free
• Dairy-free
• Nut-free
• Refined sugar-free

Baked Mustard Apple Pork Loin
• 3 cups 100% apple juice
• 3 tablespoons spicy brown mustard
• 3 tablespoons gluten-free tamari
• 1 tsp dried garlic powder
• 1/4 tsp cayenne powder
• sea salt and fresh cracked pepper
• 1 1/2 lbs pork loin

1. In a medium bowl, combine apple juice, mustard, tamari, garlic and cayenne. Whisk to combine.
2. Place pork loin in a large plastic bag and pour in half of the apple juice mixture. Reserve the other half at room temperature. Seal the bag and let marinade 30-60 minutes.
3. Preheat oven to 350°. Place pork loin in a 13×9″ roasting pan and pour the marinade from the bag evenly over the meat. Season the pork with salt and pepper and bake for 45-60 minutes, turning the meat over and seasoning the other side halfway through cooking. The center of the pork should be opaque and very slightly pink when finished.
4. While the pork cooks, pour the reserved marinade in a medium skillet over medium high heat. Bring the marinade to a boil, stirring constantly. Continue stirring the mixture and reduce the heat, simmering the mixture until it becomes thick and syrupy. If the it begins to stick add a tablespoon or two of apple juice, stirring to combine.
5. In about ten minutes, the reduction should darken and reach a sauce-like consistency. Remove from heat into a new bowl. Once the pork is done, slice and serve over a bed of rice topped with the sauce. Pair with you choice of vegetable and enjoy!