I saw carrot cake in the dessert case at a coffee shop the other day and thought, I wonder if I can make carrot cake popsicles? Does everyone think like that all day or just me? Probably just me and all the other foodies out there. These are awesome.
1 13.5 oz. Can Coconut Milk
3 Carrots shredded or Chopped
1/4 cup honey or agave nectar
3/4 Tbsp. Ground Ginger
1 Tbsp Vanilla
1 Tbsp Ground Cinnamon
1/4 Cup Chopped Pecans or Walnuts
1. Combine all ingredients except the walnuts in a blender
2. Blend until completely smooth. I use the whole juice setting on my Blendtec blender
3. Place popsicle sticks in Zoku and alternate walnuts and blended ingredients until full
Zoku time: 10 minutes in freezer
Yes, gluten free and fried chicken can be in the same sentence. And, this recipe is amazing. Praise whoever came up with this traditional Japanese dish because it is so seriously delicious. Why is it that when you can’t have something it makes you want it even more? That is exactly why I started cooking. I love food. Plus, I really don’t like being told I can’t have something I want. I was tired of going out to eat and not being able to eat whatever I wanted anymore and was tired of getting sick after accidentally having small amounts of hidden gluten. So many things had gluten that I had no idea. This includes soy sauce, blue cheese, and anything fried in the same oil as other items that contain gluten. I always have to ask so many questions when I go to eat at unfamiliar places and often still get sick. So then I decided to start making things myself at home. I don’t have to ask questions. I can eat whatever I want. And, I can guarantee it’s gluten free. It has taken a lot of trial and error and learning what works and doesn’t work and I have gotten way better at modifying recipes.
So now for this AWESOME recipe. I know I say everything is delicious, awesome, yummy, and super easy. And it’s true! That’s just the way I like to cook. I really wanted fried chicken one day and had heard from my Japanese friends that one of my favorite Japanese foods, chicken karaage was almost gluten free. It was only the soy sauce that contained gluten. I love that my friends are always looking out for me giving me new tips on what I can eat. It’s awesome. So I read a bunch of recipes and below is the modified version of the one I liked the best. The original recipe I started with was pretty easy to modify to make it gluten free. I have to admit the first time I made this, I was terrified of frying anything. But I had to get over it because I really wanted fried chicken and couldn’t find a really good gluten free version anywhere. If you are terrified like I was, just follow the instructions and you will have no problems. Of course this recipe is super delicious, easy, and fast.
2 lbs chicken thighs cut into bite sized pieces (about 1.5″ x 1.5″)
1 Tbsp Minced Ginger – I used the pre-minced ginger from a jar
6 Tbsp Tamari Gluten Free Soy Sauce
2 Tbsp Dry White Wine like Sauvignon Blanc or Pinot Grigio
1/2 Cup Corn Starch
Canola Oil For Frying – enough to fill your pan to cover the chicken pieces
For the Honey Mustard Sauce:
1/4 cup honey
1/4 cup mustard
Japanese short grain rice on the side.
1. Combine chicken, Ginger, Soy Sauce, and Wine in a bowl and mix well. Marinate for at least 10 minutes or up to 1 day in the fridge.
2. Heat the oil to 350 degrees fahrenheit. Do not skip this step. If the oil is not hot enough, your chicken will be a soggy mess. It’s happened to me before.
3. Add enough corn starch into the chicken to coat each piece.
4. Fry the chicken pieces a few at a time, rotating if needed, until completely golden brown just before burnt.
5. Place chicken on a wire rack to drain.
6. To make the honey mustard sauce, mix the honey and mustard together in a bowl.
I was so tempted to go to Yogurtland tonight but got too lazy to drive. It’s literally 7 minutes away. Now that is pretty lazy. Some think going out is being lazy but I think the opposite and love cooking anything I can at home. It saves so much time and home cooked food tastes so much better than going out. So I just came up with this recipe instead. I discovered Coconut Nectar in the store today and am super excited to find another low glycemic sweetener. I am all about low glycemic sweeteners lately. Especially after cutting out sugar completely when I went Paleo for the first time last year for a challenge our crossfit gym had. When I introduced sugar back into my diet, I noticed how much it affected me. I got really bad headaches and totally felt like I crashed after I ate it. I also stopped liking the taste of things that are too sweet anymore. Bonus – There are so many benefits of low glycemic sweeteners. Eating low glycemic foods helps with weight control, is good for people with diabetes, prevents chronic diseases, gives you more energy, and is good for working out. Honey and agave nectar are also awesome low glycemic sweeteners. Not that any sweetener can be considered healthy. It is still better to avoid sweets altogether. But seriously who can do that? Low glycemic sweeteners are better for you than regular granulated sugar or brown sugar. And, definitely good when you are craving something sweet. To read more about Coconut Sugar, click here. To see a cool chart of what low glycemic versus high glycemic foods do to you, click here.
Now for the awesome popsicles that taste like Coconut Macaroons, at least according to my boyfriend.
1 Can Coconut milk
2/3 Cup Coconut Nectar
1 Cup Shredded Unsweetened Coconut
Combine all ingredients in a blender or just shake in a jar
Zoku time: 8-10 minutes in freezer
See that is faster than driving to Yogurtland.
I think I may have a problem. A salad problem. I hate regular salads with too much lettuce. So I am obsessed with making great salads with unusual ingredients. This recipe may look gourmet but is super duper easy and delicious. Oh, and paleo. And, of course gluten free. If you are as obsessed with salads as much as I am you will definitely love this recipe.
What you need:
1 Mango diced
1 Jalapeño diced
1 Pint Strawberries diced
Zest of 1 Lime
Juice of 2 Limes
2 Tbsp Fresh Mint chopped
Combine all ingredients
This is one of my favorite Zoku Popsicle Maker recipes perfect for cherry season. And, it’s a much healthier version of Ben N Jerry’s Cherry Garcia. I love making gluten free and paleo desserts with the Zoku and this recipe is one of the best i’ve made.
1.5 cups almond milk
1T unsweetened cocoa powder
3T agave nectar or honey
Chopped pieces of fresh cherries (seeds removed)
Blend 1st 3 ingredients
Place zoku sticks inside zoku
Fill zoku with cherry pieces
Fill with blended ingredients
Zoku time: 8-10 mins in freezer