Cinco De Mayo Fiesta Menu

FLASHBACK TO 2009!! I found this old post from our Cinco de Mayo fiesta 8 years ago and had to resurrect it. This was SUCH a fun party if you’re looking for some Cinco de Mayo fun this weekend!

If only I knew where my photos were from that year…..sigh.

Thankfully we’ve also come a ways in eating REAL food and there is so much of this that can be done with great ingredients, so lose the Lime Tostitos, Velveeta and the Diet Coke with Lime 😉
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One day left before the big Nacho Libre Fiesta and I think I’ve narrowed down the menu.  If you’re thinking of doing a Cinco de Mayo party at all this week here are some recipes and menu ideas I’ve rounded up that may be helpful.  We will have about 20 guests total.  I’ll post a follow-up next week to show how things went!

Taco Bar

  • Carne Asada (steaks thinly sliced and set in this marinade for 24+ hours)
  • Shredded Chicken (chicken breasts in Chipotle Lime marinade for 24+ hours)
  • Ground Beef with the organic taco seasoning
  • Crumbled Mexican Queso Fresco
  • Shredded White Blend Mexican Cheeses
  • Tomatoes, Onions, Lettuce, Cilantro
  • Corn and Flour tortillas from our local Mexican market
    (check and see if you have a local Mexican food market – the quality is MUCH better & they are generally cheaper)

Chips/Salsa Station

  • tortilla chips
  • Black Bean & Roasted Corn salsa
  • tomatillo salsa
    (tomatillos (halved, face down) and corn roasted under broiler, tiny bit of jalepeno, lime juice, onion, garlic, salt, pinch of sugar)
  • mango salsa
    (1 diced mango, can sweet corn, chopped red onion, chopped tomato, cilantro, lime juice, pinch of sugar)
  • guacamole
  • So-bad-for-you chili cheese dip (block of velveeta melted with 1 can hormel chile no beans)

Sides

  • Elote (mexican corn on the cob) as featured in Nacho Libre
  • Black Bean Cakes
  • Tostones (fried plantains) with garlic salt (best if plantains are still a bit green but just starting to yellow)

Desserts

Drinks

  • Margaritas
  • Diet Coke with Lime
  • Fresh squeezed Ginger Lemonade

Anyone else doing any Cinco de Mayo festivities?

Nourishing Bean Soup

Not only is a warm bowl of homemade soup a fantastic end to a winter day, there are a lot of health benefits that can pack into a soup and it is one way we make sure to get in a lot of good broth and veggies. There are a lot of benefits to upping your intake of bone broth, and with my son dealing with severe autoimmune and gut issues we are trying to make sure that the broth and soups are a regular part of our diet. Of course our soup recipes are always gluten, dairy and nut free thanks to our sons’ food allergies. (the only dairy would be an optional cheese on the top).

This week I chose to try a ham and bean soup. I had saved the ham leg bone from our Christmas ham and had it in the freezer. The base for a lot of my soups starts the same. I chop up a bunch of onion, carrots and celery and cook until softened, then start branching out on my flavors from there. Here is the recipe that I ended up with for this soup and it was absolutely DELICIOUS! One of my favorites yet and even the kids gobbled it up quickly and asked for more.

Ingredients:

  • 1 large yellow onion, chopped
  • 1 bunch of organic  celery, chopped
  • 2-3 cups of organic carrots, chopped
  • 64 oz of organic chicken broth
  • salt and pepper to taste
  • 2 Tbsp organic minced garlic
  • rosemary and thyme infused olive oil
  • 1 ham bone (optional for flavor)
  • 2-3 cups organic spinach leaves, chopped
  • 1 bottle angry orchard crisp apple gluten free hard cider
  • 2 – 15 oz cans of organic navy beans
  • 2 – 15 oz cans of organic cannelini beans
  • 2 packages of aidells natural chicken and apple smoked sausage (browned and chopped)

 

How to:

  • Add chopped onion, celery and carrots into a large stock pot with some rosemary & thyme olive oil (or oil of your choice) and cook on high until they begin to soften
  • Add in ham bone if you have one
  • Pour in the chicken broth and turn heat down to a low simmer
  • Add in the hard cider to flavor your broth (this is a delicious flavoring), salt, pepper and garlic
  • in a separate pan, brown the chopped chicken and apple sausages until thoroughly cooked
  • add the sausage into the soup
  • allow to simmer for 30 min – a few hours (I personally think the earlier in the day you make them the better the flavor)
  • add spinach
  • about 15 minutes before serving, add in the beans. I like to add them at the end so they are not too mushy, but still have a chance to get warm
  • remove the ham bone and discard
  • pour into bowls and top with some fresh grated Parmesan cheese (if you can do dairy)
  • ENJOY!

marshmallow dreams

 

Funny the questions that have been popping into my head about people who travel and live full-time at campgrounds. Tonight the thought struck me that they probably get really tired of campfires. {gasp} I know it seems like such an awesome part of outdoor life, but in reality, smoke and sticky marshmallows surely lose their charm night after night, right?

Good news is that for us, they are still magical and every bit an essential part of this camping life. (Though I quickly learned not to leave the airstream windows open next to the fire ?).

My boys have an obsession with burning their marshmallows to a crisp and declaring it ‘perfectly done!’

You may wonder how S’mores work for kids with food allergies. We have come up with 2 alternatives that are not just acceptable, but in my opinion far surpass the traditional S’more…

1) Sharf brand gluten free shortbread cookies. These paired with toasted marshmallows are so good, you usually forget the chocolate, but the Enjoy Life Dairy Free Chocolate Chunks make an excellent addition if you remember to put them on.

2) Betty Crocker’s Gluten Free Brownies  (this one is still their fav of all the gf brownie mixes). Bake up a batch and top it with your roasted marshmallow for a really indulgent campfire treat!

There’s no way we’ll be able to make this a nightly event, but since we are just starting out you’d better bet the boys are LOVING some evening camp fires and marshmallows!

Wild orange and cassia gluten free coconut French toast

This is the best French toast, and so so easy. We use gluten free bread because of food allergies and coconut milk gives this the perfect sweet touch while keeping it dairy free!


Here’s the recipe:

  • 1 loaf gluten free bread (or bread of your choice)
  • 2 eggs
  • 2 small cans of organic coconut cream 
  • 2 tsp cinnamon powder
  • Dash vanilla extract
  • 2 drops doTERRA wild orange essential oil
  • 2 drops doTERRA cassia essential oil

Mix all ingredients (except for the bread)? in a stand mixer and blend until smooth. Soak each piece of bread in mixture until coated and pan fry in coconut oil. 

For an extra sweet treat, top with cream cheese and maple syrup!

It’s that easy. Enjoy!

detox foot & armpit mask


Many people love bentonite clay + apple cider vinegar masks on their face, but did you know you can also use these to detox other areas of your body? I like to keep a small glass jar upstairs with the 2 ingredients and a wooden chopstick. Makes whipping up a batch of this stuff so quick and easy.

Pour a few Tbsp of bentonite clay into my 4 oz jar, add in organic ACV until it gets smooth and stir it well with the wooden stick (do not use metal with the bentonite clay).
It will get nice and smooth and bubbly – way better than mixing it with water! My favorite essential oil to mix in is dōTERRA’s Zendocrine detoxification blend. It is an amazing blend of tangerine, rosemary, geranium, juniper berry and cilantro essential oils!

These oils are fantastic to support cleansing of the endocrine system (great for your skin) and cilantro is also excellent for heavy metal cheating.

Add in 2-3 drops of the Zendocrine oil to your wet clay mixture, cover your feet. Prop them up and sit back with a good book and let it dry before washing all those toxins and inpurities out!

This is also GREAT for an armpit detox!! Pulling out those toxins and odors can be very beneficial, especially when switching to natural deodorants.

Some other fun oils to try as add-ins::

  • Deep blue to sooth tired feet and sore muscles
  • Slim and sassy to boost metabolic function and detox
  • Lemongrass and peppermint for a fresh and cooling pick-me-up
  • Cilantro to pull out heavy metals

Have fun with these & Let me know how you like it!

dairy free gluten free mac-n-cheese

I wish I had a video of the dancing that ensued in the kitchen when my boys found out I was going to attempt a ‘safe’ mac-n-cheese. When you go your whole life allergic to dairy and wheat, you don’t get this as a dinner staple….or at all. My 6 year old had never had it, but when we ordered food and a local place accidentally delivered a side of mac-n-cheese that my 4 year old (not allergic kid) devoured. Their curiosity was peaked for this ‘kid’ food staple.

So I finally decided making a ‘cheesy’ sauce with no cheese couldn’t be that hard, right? While we usually try and change our diet rather than sub food, we have incorporated some shredded Daiya brand ‘cheese’ into a few dishes and the boys feel like they are getting something cheesy (quesadillas are their fav)

So for this Mac-n-cheese I started with a pack of organic gluten free rice/corn blend fusilli (who doesn’t love the spirals!!).

 Here is the recipe for the ‘cheese sauce’ though I apologize – I never really measure anything.

Start by melting the butter over med heat until liquified, then adding in the gf flour to make a rue.

Once this paste is formed, add in the Daiya shreds and let them melt and add in flax milk to cream it up. Whisk the blend until smooth and creamy.

 Add in salt to taste, the grated nutmeg (bc everything cheesy is better with nutmeg) and remove from heat. Stir in 2 drops of dōTERRA black pepper oil for an amazing flavor boost.

Drain pasta and drizzle on some Rosemary & Thyme infused olive oil. Top with cheese sauce and watch your dairy free kids smile with delight and gobble it up!

We kicked it up a notch my adding in some natural sausage – browned and crumbled into the mix. You can sneak in chopped spinach as well!

gluten free instant pot quinoa breakfast bowl

This is hands down my new favorite quick and healthy breakfast. Have I mentioned how much I LOVE our instant pot? 

For this breakfast bowl…

STEP 1: start your breakfast meat cooking (optional). We love the Jones Farm Natural Maple Sausage Links and cook up a batch of those while the rest is preparing

STEP 2: make quinoa in your instant pot (if you have the Bluetooth instant pot there is a recipe script on the app). If not, add:

  • 2 cups quinoa (rinse it first)
  • 3 cups water
  • A few shakes of sea salt

Close and lock the lid, select manual and drop it to 1 minute

Let it release naturally after 10 minutes

When pressure releases, fluff with fork and drizzle with rosemary & thyme infused olive oil

STEP 3: We routinely make soft boiled eggs with the instant pot. It is SO easy with perfect results every time!

Insert your rack into the instant pot. Add about 1/2-1 cup water and however many eggs you want to boil

Close and lock lid. Set to 4 minutes on manual. If you like them really soft boiled, cancel it when the cook time is done and manually release the pressure. Otherwise, let it naturally release in 10 min and they are more like medium boiled eggs (no runny yolk).

Once pressure is released, put eggs into cool bowl of water with ice to stop the cooking. The shells are a breeze to peel this way too.

Peel your eggs

STEP 4: prep your veggies. I love adding chopped spinach and/or avocado but you can do whatever you’d like

ASSEMBLY: scoop some of the rosemary & thyme flavored quinoa into a bowl. Add in a few peeled eggs, your sausage, chopped veggies and sprinkle with Parmesan or sharp cheddar (optional). Add in some fresh grated sea salt, lots of freshly grated black pepper and dig in!

 

GF raw Blueberry Bars with Wild Orange and Cinnamon Oil 

I’m always cooking and flavoring our food with essential oils, so I am super excited about this recipe for these raw, gluten-free treats from dōTERRA! These may be a new staple in our house!
  
INGREDIENTS:

Base Layer

  • 1 1/2 cups oat flour
  • 4 tbsp water
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp molasses
  • 1 drop Cinnamon essential oil

Blueberry Layer

  • 4 cups organic blueberries (Frozen is fine but be sure to thaw first; also, fresh will give you a more vibrant color.)
  • 3 cups GF oat flour (I use my vitamix to grind up GF rolled oats)
  • 1/2 cup maple syrup
  • 5 tbsp coconut oil
  • 2-5 drops Wild Orange essential oil

DIRECTIONS:

Bottom Layer: Melt coconut oil in microwave and combine with other ingredients, adding the Cinnamon essential oil last. Mix well. Press mixture into a layer an 7×11 pan. Place pan in refrigerator to firm up.

Blueberry Layer: Puree blueberries in a food processor. Melt coconut oil and combine all remaining ingredients, adding the Wild Orange essential oil last. 

Press blueberry layer evenly on top of bottom layer. Dust with unsweetened cocoa power like we did or leave them blue and bare-y. Place in fridge to chill until desired consistency is reached.

http://doterrablog.com/raw-blueberry-bars-with-wild-orange-and-cinnamon-essential-oil/

Gluten Free Irish Soda Bread


This bread is good any way you slice it. I compiled ideas from several recipes and this is what I came up with… We started making this for St Patrick’s Day 2009 and it has been a favorite ever since! Since this one is not easily adapted to be dairy free, we have avoided it for the kids until this year. Now that we are able to do baked egg and milk, we converted this to a gluten-free variation this week. The texture is a bit more dense, but the flavor is still spot on!

IRISH SODA BREAD

1/2 cup white sugar

2 cups white flour***

2 cups wheat flour***

***[for gluten free, sub these for 4c gluten free complete flour mix]

2 tsp. baking powder

1 1/2 tsp. baking soda*

3/4 tsp. salt

1 cup currants

1/2 cup craisins

1/2 cup pecans [nut-free sub for sunflower seeds]

1 Tbsp flax seed, pecans

1 Tbsp. caraway seeds

2 eggs lightly beaten

1 1/4 cups buttermilk

1/2 cup sour cream

1/2 cup plain yogurt**

**(can substitute yogurt/sour cream) If using ALL sour cream, decrease baking soda by 1/2 tsp. If using ALL yogurt, increase baking soda by 1/2 tsp.

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round cast iron skillet (or could use round baking or cake pan)

2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk, sour cream and yogurt. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down with a dusting of wheat flour. Cut a 1 in. by 6 in. deep “X” into the top of the bread before baking.

3. Bake in a preheated 350 degrees F (175 degrees C) oven for appx 50 min or until brown and pulling away from sides of the pan. Turn bread onto a wire rack to cool.

how to make kombucha

Kombucha can be intimidating, but once you jump in and realize that your scoby won’t jump out of the jar and eat you in the middle of the night (and that it is harder to kill than a goldfish) you’ll think this is super easy. I will do another entire post about the importance of gut health and the benefits kombucha can give, but this will focus on the how-to.IMG_9347

Things you’ll need to get before you start:

  • a scoby (I’d suggest asking around to all your natural minded friends and there’s a good chance someone will know someone who has one they would be happy to part with. If not, you can often get them at local health food stores)
  • a large glass jar (1-2 gallons or larger) I love the ones with the pour spout as it makes continuous brew kombucha SO easy! This is the jar I use and LOVE.
  • a piece of breathable cloth or a tshirt you can cut to make your ‘lid’
  • a rubber band to hold on aforementioned lid
  • enough black tea to brew however many gallons your jar will hold
    NOTE: get PLAIN black caffeinated tea. This is not the time for the decaf and DEFINITELY don’t do herbal. Scoby will not like that.
  • organic sugar (1 cup per gallon)
  • class containers to house your kombucha
    NOTE: If you do a 2nd ferment (the part that makes it yummy and fizzy) you will want to invest in some EZ cap long necked glass flip top bottles. These work SO much better than any others if you like a lot of carbonation These are my FAVORITE!
    You will also want fruit, herbs or fruit juice to flavor your 2nd ferment.

IMG_9693HOW TO:

1) Brew your tea as directed in another container and add your sugar. Let it cool to room temp.
**the temp is super important for the scoby. Do NOT EVER pour your scalding hot water on him, and freezing cold tea will put him into hibernation**

2) gently pour your tea into your large container with your scoby. It should rise to the top. If it doesn’t it may be the temp is off but eventually it should float. if you have to reach in there or touch it with any type of utensil, just do NOT use reactive metal.

3) cover with your [clean] tshirt piece and rubber band that on. I suggest using a dry erase to mark the date so you know when you’ve started this masterpiece.

4) leave it alone in a nice corner where it won’t get too hot or too cold. let it sit there for about a week and then give it a sip. Don’t be scared of the scoby. Just dip a plastic spoon in there and give it a taste. The longer it sits, the more that scoby will eat the sugar, making the health benefits great, but the flavor will start to really sour (vinegary) the longer that it sits. Some people like to let it go for 2 weeks – I personally have found 8-9 days is great for my liking.

5) this is where you can drink it as-is or choose to go to 2nd ferment. This is my favorite part, but will require a few additional containers. If you paid attention and got the EZ cap flip top glass bottles (mentioned above), now is the time to pull those out. click here to get the cobalt ones I LOVE!

2nd FERMENT

6) pour your kombucha into your smaller containers and add about 1/4 c juice to every 16 oz container that you fill with kombucha. MAKE SURE to leave enough room for this stuff to ‘breathe’ so do NOT fill the bottle too high (1-2″ space left at the top or in the neck)IMG_9470

7) seal your bottles and let them sit anywhere from 2-10 more days on the shelf. only refrigerate them when you are ready for the fermentation to stop (when it is sufficiently carbonated to your liking)

8) carefully pop open the top (it can get SUPER fizzy) and enjoy your handiwork knowing that you are getting a great probiotic drink at a fraction of the cost to buy it in the stores!

2nd FERMENT FLAVOR OPTIONS:

There are endless possibilities when it comes to how you want to flavor your 2nd ferment, but here are a few that I’ve tried and our favorites:

~ Organic Cranberry Pomegranate juice – LOVE
~ Organic Blueberry Pomegranate juice – LOVE
~ Pineapple juice – my FAVORITE
~ Apple juice – MEH – It’s really good if you let it carbonate a lot and then tastes like sparkling cider, but otherwise tastes more like ACV
~ Fresh Peach slices – NOT A FAN – Love the idea of the fresh fruit, but this just didn’t add enough sugar to carbonate it to my liking and still had a strong vinegar taste

The BEST part about flavoring your kombucha is that you can also add in a drop of dōTERRA essential oil into the 2nd ferment (make sure it is one that is safe for internal use). They give an amazing burst of flavor!

Check out some of these combos (and msg me if you need any of these oils):
Blueberry + Pomegranate + dōTERRA Lavender
Blueberry + Pomegranate + dōTERRA Lemon
Blueberry + Pomegranate + dōTERRA Tangerine

You can also add in things like cinnamon, herbs, oils, turmeric, etc. I’ve found powders like cinnamon and turmeric add good flavor, but they leave a thick sludge at the bottom, so be prepared to either suck it up and drink that or strain it out.

Would LOVE to hear your favorite flavors, tips and tricks!

Breakfast casserole

Our lives have taken a step in an exciting direction with the discovery that our oldest can have eggs as long as they are baked into something and thoroughly cooked! We LOVE eggs, and I feel like some mornings, breakfast just isn’t complete without them. For years we just made due, but I have recently been able to incorporate a breakfast casserole and my little one is ecstatic!

This is so easy and versatile – it takes about 45 min to bake so it’s great to get up and throw in early before they all get crazy and hangry.

Here’s a picture of our casserole today before it has been baked. It was a great way to clean out the fridge from the random meats, sides and veggies from the week!
Ingredients:

You can literally throw anything into this! Here is what we usually do:

  • Pre cook a roll of natural sausage or breakfast meat
  • Add chopped (pre-cooked) potatoes or even throw in a layer of frozen fries or tots
  • Chop in veggies you have in the fridge (mushrooms, spinach, zucchini and onions are our favorites)
  • Add cheese if you can have that. We aren’t quite there but sometimes I mix in some dairy free Daiya cheddar shreds
  • Mix about 8-12 eggs until they are whipped up, adding in some cream or milk of choice, salt and pepper (I love adding in 1-2 drops of dōTERRA Black Pepper essential oil)
  • Because we still need a binder with our eggs to make them safer, I add in about 1/4 cup gluten free bisquick to the egg mix

Grease a 9×13 casserole dish and grease the bottom. Throw in your meat, potatoes, veggies and then pour your egg mix on top to set it all!

Bake at 350 for appx 45 min or until egg part is thoroughly cooked! It’s a huge hit every time!

 

Asian Spiced Shrimp

Check out this awesome recipe using dōTERRA essential oils by Mandy Osburn!!

Asian Spiced Shrimp

Mix shrimp with 1 drop of each Lemon, Lime and Ginger dōTERRA essential oils! IMG_9689I also used a dash of garlic & onion powder, Himalayan Salt, pepper and an Asian spice I bought at Costco!

dōTERRA essential oils are the best thing to give your meals a great clean flavor boost. Check out that fresh salad on the side. Have a great Blessed day peeps!

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me and kombucha

I’ll never forget the first time I had kombucha. I was browsing a health food store (which is one of my favorite mindless activities to do) and I was thirsty. I scanned the wall of awesome designed bottles touting life changing health benefits, and picked up something randomly labeled kombucha. 10 minutes later I’m driving down the road, pop it open and take a swig. GROSS! It was intense. I don’t like or drink beer and it really tasted like some kind of funky beer to me. I scanned the label while pulling onto I-5 and realized it did contain alcohol. CRAP! I quickly put the lid back on and threw it under the seat thinking this would surely be the day I got pulled for a random car search. Tthey would never believe that I was just thirsty and fell for a cool label on a drink and had no idea what it was.
IMG_8897
So that happened & at least I knew that whatever kombucha was – I didn’t like it. I did aquire a taste for the coconut probiotic drinks though, and could see the benefits when I would consume them on occasion. Several years after my initial kombucha experience I decided to open my mind again and tried another one. Not sure if it changed or if I am just way more of a hippy now, but I really kind of liked the taste and knew it had some amazing gut health benefits which gave me more reason to give it a chance.

Fast forward to today and you’ll find a large jar housing our scoby (my 6 year old named it ‘Ron’) on the kitchen counter and an entire kombucha brewing shelf in the work room housing our 2nd brew and our scoby hotel.

No doubt if you’ve visited my house for any reason lately, you’ve not left until you tried one of my latest creations. I find it really funny to insist that visitors (even ones I just met) try my kombucha. So proud of that stuff!

As to not bore you further when I’m sure you just want the how-to {DIY} stuff, I’ll break that down in other posts and link it up here for you soon. You’re welcome.

Young Coconut Green Smoothies

This is tropical perfection in a cup! While working with fresh young Thai coconuts may be intimidating, it is quite easy, and the health benefits of coconuts are an amazing addition to your morning smoothie. Coconut water is a great source of potassium (as much as 4 bananas) and is chock full of minerals that your body needs to function optimally. The white ‘meat’ of the coconut is a great source of fiber and medium chain fatty acids (healthy fats), which your body uses for energy, healthy skin and proper brain function!

For this creation, you will need…

  • Fresh young Thai coconut
  • 2 cups of organic baby spinach
  • 4-5 pitted dates
  • 1 Tbsp organic vanilla extract
  • handful of ice
  • 1 tsp organic cinnamon

First you need to crack open the coconut. IMG_8899It’s not as hard as it sounds, but it does take some getting used to. Find the largest, sharpest knife in the kitchen (assuming you don’t have a machete handy). Start at the point and cut away the white part until you uncover the entire top of the brown nut inside.

IMG_8900At this point be CAREFUL NOT TO LOSE YOUR FINGERS and take the bottom corner of the knife and drive it into the base of the top a few times (careful not to spill out the water once you break into it). Once you get a good crack, you can wedge your knife in and pop the top right off like a lid (coconuts completely amaze me).
Carefully pour the coconut water into your vitamix or blender (maybe drink a few sips along the way because it is delicious stuff). Take a large spoon and then scoop out the white ‘meat’ from the inside of the coconut. Scoop it all out into your blender. Add in spinach, vanilla, cinnamon, dates (to sweeten), and ice.

Blend on high speed until completely pureed. I like to add in our Wild Orange flavored liquid Omega 3s (these are critical for my little ones) and pour them into fun cups. (The omegas will change the flavor into more of an orange creamsicle, so those can be omitted if you don’t want that flavor.) One lucky kid gets the smoothie served back out of the coconut shell. There is nothing better than the taste of fresh coconut to start out your morning feeling happy and healthy! Let me know if you try this, or have any questions!IMG_8879

Instant Pot gluten free pumpkin bread pudding

This is sooooo good. I had heard of people making pumpkin pie and bread puddings in their instant pot, so I decided to merge the two and see what happened. It was a huge hit!

Disclaimer: this is NOT a super fast cooking recipe

Here’s what I used:

  • 6-8 pieces of Udi’s gluten free cinnamon raisin bread
  • 4 eggs
  • 2 Tbsp melted butter
  • 1/2 cup organic sugar
  • 1 Tbsp organic cinnamon
  • 1 tsp organic vanilla
  • Dash salt
  • Dash nutmeg
  • 2 drops cassia essential oil
  • 1 can organic pumpkin purée
  • 1 cup of whole milk or 1/2 milk, 1/2 cream
  • 2 cups of water (for steam in instant pot)

Grease the inside of a baking dish that will fit in your instapot (I used a 1 1/2 qt stoneware dish).

Cube bread and fill dish. Drizzle melted butter over the bread cubes (this step can be omitted if you want it a little more cake-like).

In my kitchen aid, I beat 4 eggs with the sugar until mixed, added vanilla, cinnamon, nutmeg, salt & cassia. Mix well and stir in 1 can pumpkin purée, then pour in milk and mix until blended.

Pour pumpkin mixture over bread cubes and let is sit for a few minutes or tap it down to let it absorb into the bread and let some air bubbles out.
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Cover the dish with foil and make a foil sling to make it safer and easier to lift the pot when it is done. (This is basically just a long strip of foil folded into a 1-2 inch thick ribbon and placed around the pot so you can grab it and lift it out at the end).

Insert the steamer rack and pour in 2 cups of water into the instant pot. Set the dish into the pot and set it on manual for 35  minutes at high pressure.

Let it naturally release for about 5-10 minutes and then manually release the pressure to open the lid. Carefully remove it using the sling pieces (the steamimg_8881.jpeg below is super hot).

Uncover and serve topped with whipping cream or organic yogurt. We used vanilla soy yogurt as a dairy free option (due to allergies we can only have dairy when baked. I used real cream in the recipe but you could sub if needed). The yogurt flavor compliments it best in my opinion.

Excellent for dessert or even a yummy breakfast!