Monday Meals: Spin on Pot Roast

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The chill of winter is almost out of the air here… although I’m told that there is a cold snap coming back.

Pot roast is one of my favorite dishes. For me, it’s comfort food that’s perfect for chasing away a cold, grey day. Also, the flavors are deep and full, which is something I miss on my restricted diet.

As a single working girl it is great for easy meal prep — and cost effective if I can get the meat on sale!

White potatoes are off the menu, as is beef broth (gluten!), so I changed it up a bit:

Pot Roast:

  • 2-3 lb. roast salt and paprika to taste
  • 3 large sweet potatoes peeled and cubed
  • 6-8 carrots peeled and chunked (I really add until the pot is full)
  • 2 parsnips peeled and cubed/chunked

Cooke in a crock pot on low heat for 8-10 hours or high heat 4-6 hours until internal temperature is reached.

When cool, separate into 5-6 containers for lunches for the week. Comfort food at work — can’t say no to that! :)

 

 

Vanilla Blueberry Scone Recipe: gluten-free, dairy-free, egg-freedom

Today is a snow day!

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In keeping with snow day tradition, I slept in and then made my way to the kitchen for coffee and morning baking.

Last snow day, I made pancakes (recipe here). Today, however, I wanted something a little lighter and not as fried.

Scones.

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These blueberry-vanilla scones are every bit as good as I remember- maybe even better! Here is my recipe modified from Wholesome Patisserie’s Blueberry Scones:

1 cup all purpose gluten free flour

1/2 cup brown rice flour

1/2 cup sweet sorghum flour

1 Tablespoon gluten free baking powder

1/4 teaspoon pink Himalayan salt

1/2 cup coconut cream (the thick part from the top- don’t shake the can!)

1/4-1/2 cup vanilla almond or coconut yogurt (can also use peach or strawberry)

3/4 cup coconut milk french vanilla coffee creamer

1/2 c. Frozen blueberries

Extra gf flour for rolling

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Step 1: Make a cup of coffee to drink. That’s my baking secret. Also, preheat oven to 390 degrees F. Generously spray a round cake pan or use coconut/ grapeseed oil to avoid any soy.

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Step 2: add all ingredients together, except the blueberries. If the dough is not soft, add a bit more all purpose gf flour. It should be sticky, but maleable.

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Step 3: add frozen blueberries and stir carefully.

Step 4: turn dough out on floured surface and pat/hand roll until about 1 1/2 inches think. Use floured cookie cutter or plastic cup to make 2 in. circles.

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Step 5: Place scones in baking dish. Brush with coffee creamer and sprinkle with raw sugar (if desired). Bake 25-30 minutes or until sides and tops feel firm and crunchy. (I used too much creamer and had to bake an extra 8 minutes). Let set 5-10 minutes.

Step 6: Make another cup of coffee and enjoy with the scones!

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