My dear friend Amy of Simply Sugar and Gluten-Free is a brand ambassador for Attune Foods, and a few weeks ago, she graciously asked me if I would mind reviewing some of their products. They offer quite a few gluten and dairy-free products (like Crispy Brown Rice Cereal or Corn Flakes), but what I was asked to review was possibly the most intriguing, exciting product they have – a Probiotic Chocolate Bar.

Now, mind you, I have no problem having a nice, high-quality chocolate bar stashed away in my refrigerator, just so I can nibble on it now and then when the chocolate craving strikes (and it strikes a lot!). And we always hear that chocolate has positive health benefits. But now, I have one more little reason to indulge (as if I needed an excuse)!

So when my sample arrived, the first thing I did was just enjoy a bar of the chocolate, unadulterated and pure. It was creamy and not-to-sweet, just the way I like it. Honestly, I could have polished off the rest of the box in a similar manner over the following week, if it weren’t for my commitment to post a review. You see, I wanted to share my thoughts about these bars not only just as they were, but I also wanted to play with them a bit, to see if I could create a delicious, healthier treat with the chocolate. I’d have to make something that didn’t require heating the chocolate, or else I’d kill the probiotic cultures. So I opted to go for the ever-popular “truffle”.

I’ve made healthy truffles before and have shared them here – have you seen my pecan pie or pistachio sesame truffles? How about the chocolate cherry ones? While those are all full of whole, natural ingredients, I thought I’d sneak in even more little healthy morsels of goodness in these truffles.

So, yes, my friends, I threw in beets. And spinach. In a dessert.

Now, before you click away, let me explain. These don’t taste like vegetables. Not in the slightest. The beet turns the inside a lovely pink-red color (think red velvet cake), but the spinach is invisible here, as is the earthy taste of both of these ingredients. What you taste is a lovely mix of almonds, chocolate, a faint hint of strawberries, and a nice, not over-the-top sweetness. You could totally feed these to any crowd and they’d be none the wiser. They’re a delicious little bite, perfect for curbing that little craving for a taste of something sweet.

So I encourage you to give these chocolate probiotic bars a try. Indulge your chocolate sweet tooth by enjoying one (or two) by themselves. They’re a delicious little treat. But once you’ve done that, try these truffles. I think you’ll be pleasantly delighted.

Probiotic Beet and Almond Truffles (Gluten-Free, Vegan)

1 medium beet

1 1/2 c almonds

1 T cocoa powder (plus more for rolling)

1/4 c packed spinach leaves

1/4 c strawberries (I used frozen and thawed them)

6 pitted Medjool dates

1 t vanilla extract

1/4 t kosher salt

1 T coconut flour

1/4 t stevia extract (optional)

2 Attune Foods Probiotic chocolate bars, chopped

Peel the beet and cut into slices. Steam or boil beet slices until tender enough to be easily pierced with a fork. Puree the beet in a food processor or blender, scraping down the sides as needed. Portion out 2 tablespoons of the beet puree, and set aside the remainder for another use (this puree is gorgeous and tasty in a smoothie!).

In the bowl of a food processor, add almonds and process until they are crumbs. Add beet puree, cocoa powder, spinach leaves, strawberries and dates, and puree until the consistency is somewhat uniform and no large chunks remain. Add vanilla extract, salt, coconut flour, and stevia and process again until incorporated. Add chocolate bars and process once more to incorporate those as well.

Using a tablespoon, measure out even portions of the truffle “dough” (it should be stiff but a bit sticky) and roll into a ball between your palms. Roll into a bit of cocoa powder. Repeat with remaining truffle “dough”. Refrigerate until firm.

Why, six beautiful, highly fragrant Texas Rio Star Grapefruit.

It’s no secret that I love grapefruit. You already saw that I made a grapefruit and avocado salad a few weeks ago for Amy’s baby shower. Most of the time, though, I simply eat grapefruit out of hand. When it’s in season, ruby red grapefruit like this Rio Star is unbelievably sweet and is a perfect way to enjoy some sunny, delicious vitamin C, fiber, and lycopene. As I was eating each one of these babies, day after day, I thought I really should try to incorporate one into another actual recipe, and not just keep snacking on them at my desk at work.

And so with a few minutes to spare while I was waiting for other components of dinner to finish cooking, I grabbed some kale from my “garden” and got to work making this quick salad.

Why the quotes around garden? Well, right now, it’s not much of a garden. I anticipate revamping things, but for right now, I have a bunch of empty whiskey barrels. Except for one. You see, last spring, I planted some Red Russian kale seeds. They sprouted and grew, but not very well, and after watering them for months and watching them remain small baby kale leaves, I decided to scrap the kale plans and I pulled the baby plants and made one little salad. (I’m not an expert gardener by any stretch, so much of my gardening is trial and error) I planted some cilantro and dill in its place.

As the summer wore on, the cilantro and dill couldn’t withstand our never-ending 110 degree days with no rain. So eventually, I realized there was no keeping these herbs alive, and I pretty much ignored this barrel, instead tending to the few surviving plants in the other barrels in my garden (I did have some tomatoes, butternut squash, and plenty of sage, basil, rosemary and lemon thyme).

When fall arrived and the heat finally subsided, something started sprouting in the long-forgotten barrel. Turns out, it was more kale. I watered it once in a while, but once my tomato plants were finished for the season, I gradually began ignoring the whole garden project, aside from grabbing some rosemary every now and then for a recipe. We were finally getting enough rain by that time that it apparently stayed alive without my interference. Meanwhile, the kale grew. And grew.

Now, with my continued lack of attention, my Red Russian kale has thrived. I can go outside anytime I’d like and cut enough kale for a meal, and there’s still plenty to be had. It seems happy in that barrel. I imagine it won’t appreciate the heat when late spring comes, but until then, I’m happy to have it.

The moral to this story? Ignore your garden, and sometimes, good stuff will come out of it! (Okay, not really. I think it’s just that I’ve learned that kale is a cooler weather crop and in Texas, that means I should grow it in winter.)

Anyway, back to the salad. This salad was a perfect, healthy, light accompaniment to our meal that evening. I simply massaged the kale leaves with the dressing, and topped it with the grapefruit and sunflower seeds. It couldn’t have been easier. Come to think of it, I have more grapefruit (and obviously more kale!), so perhaps I should make some more for this evening!

A big thanks to TexaSweet for sharing some grapefruit with me. I definitely made good use of it, that’s for sure.

Raw Kale Grapefruit Salad (Gluten-free, Vegan, Nut-Free, Soy-Free)

1 grapefruit, sectioned (catch the juice as you section it in a bowl)

1 T olive oil

1 t coconut aminos

kosher salt to taste

1 bunch kale, leaves torn into bite-sized pieces

2 T raw sunflower seeds

Whisk together the grapefruit juice, olive oil, coconut aminos, and salt together in a bowl. Add to kale leaves and massage with your hands until all of the leaves are well-coated with the dressing. Add the grapefruit sections and sunflower seeds and gently toss to coat in dressing.

Serves 2-4.

Of the things we experienced while we were there, what we miss most is the food. I have recreated a few tasty gluten-free Cajun and Creole recipes at home over the years so we can take a mini-vacation (without ever leaving our home), and am sharing those, as well as some recipes from fellow gluten-free bloggers. These recipes would be great for your Mardi Gras celebration, or even just to enjoy in the next few days. Cajun and Creole food is many times so comforting and delicious – just what you need if it’s still a bit dreary where you are!

Happy Mardi Gras!

Chicken and Sausage Gumbo from Tasty Eats At Home

photo courtesy of Gluten-Free Easily

Crockpot Jambalaya from Gluten-Free Easily

photo courtesy of The WHOLE Gang

Turducken Burgers from The WHOLE Gang

Chicken Gumbo from Simply Sugar and Gluten-Free

photo courtesy of Life As A Plate

Paleo Crockpot Jambalaya Soup from Life As A Plate

Seafood Gumbo from Tasty Eats At Home

photo courtesy of Cara's Cravings

Louisiana-Style Gumbo by a Massachusetts HealthNut by Cara’s Cravings (this recipe is not gluten-free, but gluten-free flours could be substituted)

Red Beans and Rice from Tasty Eats At Home

photo courtesy of The WHOLE Gang

Blackened Chicken or Vegetables from The WHOLE Gang

Crawfish Etouffee from Tasty Eats At Home (photo at top of post)

Cajun Gator Tail and Dirty Rice from Tasty Eats At Home

photo courtesy of Diet, Dessert and Dogs

Creamy Creole Eggplant Pasta Bake from Diet, Dessert and Dogs

photo courtesy of Alisa Cooks

Cajun Roasted Root Chips from Alisa Cooks

“Breaded” Fish and Tartar Sauce from Glugle Gluten-Free

Blackened Catfish with Cantaloupe Salsa from Tasty Eats At Home (this recipe uses butter, but non-dairy butter can be substituted)

King Cake Cookies from Fat Free Vegan Kitchen

Head on over to The Balanced Platter to find out how to whip up a delectable roast chicken!

I’ve been playing with this recipe for a while. In fact, I think I made it at least 4 times in the past two weeks. I was forced to taste-test a LOT of chocolate cake before sharing with you. Yes, it’s a hard life I lead. Finally, I think I’ve got it right, just in time for Valentine’s Day.

Because what’s Valentine’s Day without chocolate?

What I love about this particular cake is that it’s a healthier treat – no refined sugars, no refined flours. It’s not exactly a traditional cake – it’s fudgier and denser, but in my mind, that’s a good thing. But what I’m really proud of? It doesn’t contain eggs. Now, mind you, I have nothing against eggs personally (in fact, I love them a great deal – we eat LOTS of eggs in our household, and I love getting happy, delicious eggs from Jacob’s Reward Farm – a small farm just down the road from us.) But not everyone eats eggs, either for food intolerance/allergy reasons, because they are vegan, or perhaps they simply don’t like them. Also, if you rely on eggs sourced from local farms, you understand that egg supply waxes and wanes with the seasons. Sometimes, eggs aren’t easy to come by, and sometimes, you might just not have any in the house. However, baking without eggs can be tricky (especially with gluten-free baking). Eggs act as a binder and as a leavening agent. Egg replacers aren’t always as simple as they seem, and while they work for some situations, others are more difficult.

Since we don’t have egg issues in our house, I rarely concern myself with egg replacers. However, in this instance, I wanted to try to think “outside the shell.” I opted to use psyllium husks, which I’ve discovered work so well as a binder.  I was first introduced to using them by making this vegan, xanthan gum-free bread from Whole Life Nutrition Kitchen, which I love. Psyllium husks make gluten-free doughs pliable, which, as anyone who has ever tried to roll out gluten-free dough knows, is quite a feat. What’s superb about psyllium husks, in my opinion, is that they don’t make things gummy. Xanthan and guar gum both seem to cause that “gummy” texture sometimes – something I feel is definitely less than desirable. You can find whole psyllium husks in just about any health/wellness store – in the fiber section. (I’ve heard of some gluten-free bakers using psyllium husk powder with great results as well; I haven’t had a chance to experiment, so I can’t speak to that, but if you try it out, let me know how it goes!) The psyllium husks helped to bind this cake, allowed it to hold moisture, and allowed it to rise. I didn’t add a lot of leavening, wishing for the cake to remain somewhat brownie-like, so it was perfect.

Anyway, back to the important stuff - the flavor. A long while ago, I came across a recipe for red wine chocolate cake.  I was intrigued by the flavor composition. Also, this cake is a great way to use up leftover, too-old-to-drink wine. I am terrible at finishing a bottle of wine. Oh, yes, back in the day, I could have several glasses in an evening and truck right along the following day, but it seems that is no longer the case. Now, I find that I’ll have a glass one night, and will tell myself I’ll enjoy more the following night, and so on, until the bottle is gone. Only I no longer crave a glass the following night. Or the night after that. And so the rest of the wine sits in the bottle, forgotten. Now, if I have leftover wine, I have an excuse to make this cake!

So, you must be wondering, “She said there were two kinds of grapes in this cake. Wine is one type of grape; where is the other?” My friends, the second secret is in one of the sweeteners – raisins. I love to bake with medjool dates on occasion; they provide a lovely, natural sweetness and provide moisture and binding. On this particular day, however, I was out of dates. Raisins, however, were in my pantry. Why not use raisins instead? So I grabbed them and went for it. They turned out to work well!

Lastly, my most prized, favorite part of this cake is the black walnuts. Black walnuts, to me, are a rarity and a delicacy. They’re harder to find in stores than regular walnuts, but I found some Hammons black walnuts at my nearby Sprouts. Black walnuts are a good source of vitamins, healthy fats, and antioxidants, but to me, the flavor is the most important. Black walnuts have a strong, unique flavor – it’s rich and earthy. What’s even more lovely is that they seem to get richer and nuttier when they’re cooked. I first encountered black walnuts when I was a teen – I worked at Braum’s, a regional ice cream and dairy store. We sold black walnut ice cream. It was one of my favorites, even though it was nowhere near a best-seller. It was special to me, though, as I had never seen black walnut ice cream anywhere else. When I came across these walnuts at the grocery, I knew right away I need to make something special with them.

This cake fit the bill. It’s not overly rich, but the flavors are definitely grown-up and complex. It’s not overly fancy – there is no ganache, frosting, multiple layers, or intricate designs. But it’s delicious. The edges of the cake are slightly chewy (like the best part of a brownie) and the center tender. The black walnuts flavor the cake throughout. And no, the cake doesn’t taste like a mouthful of red wine, nor does it taste like raisins. These “two grapes” simply add complexity to the flavors. That being said, enjoying a glass of wine alongside a slice of this cake would be perfectly acceptable!

Chocolate Black Walnut Cake (With Two Kinds of Grapes) – Gluten-Free, Vegan

2 T whole psyllium husks

½ c raisins

1/3 c red wine

6 T coconut oil

1 T vanilla extract

¾ c coconut palm sugar

½ c brown rice flour (65 grams)

½ c teff flour (60 grams)

¼ c cocoa powder (26 grams)

½ t baking soda

½ t salt

½ c chopped black walnuts

Preheat the oven to 350 degrees. Grease a 9-inch pie or tart pan and set aside. In the bowl of a food processor or high-speed blender, add the psyllium husk, raisins, wine, coconut oil, and vanilla extract. Puree until no chunks of raisins remain. Add coconut palm sugar and puree again.

In a medium bowl, whisk together brown rice flour, teff flour, cocoa powder, baking soda, and salt. Scrape the wet ingredients into the dry and stir until well-combined. (If using a food processor, you can alternatively put the dry ingredients right into the bowl of the food processor and process until combined.) You will end up with a thick, sticky batter. Stir in black walnuts by hand.

Turn dough out into the pie or tart pan and using greased fingers, press into pan in an even layer. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.

On a side note: I am co-hosting a Live Chat tomorrow, February 9, 2012, at 9PM EST over at the Udi’s Gluten-Free Living Community! We’ll be talking about supporting the gluten-free people in your life. Join us here tomorrow! It’s free, and I’d love to see you there.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

Today is a wonderful occasion! We are celebrating a soon-to-be new arrival – a lovely little bundle of joy coming any day now to the Green household! Amy Green is the founder of the blog Simply Sugar and Gluten-Free, and the author of Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make In 20 Minutes Or Less, and co-founder of The Balanced Platter, a new healthy living website that just launched in 2012. And those are just the highlights – Amy also is a co-founder of Nourished – a food blogger conference, has held countless cooking classes, has been an amazing mentor to many fellow food bloggers, and has touched many lives for the better through her dedication to healthier gluten-free, refined sugar-free living. She’s obviously a very busy, accomplished individual.

But personally, Amy is so much more than just these things. She’s a dear friend of mine. She has a huge heart and gives so much to so many of us. When we heard Amy and her husband Joe were expecting a baby boy, we knew we needed to take this opportunity to give back just a bit of the love Amy has shown for us…

…by having a virtual, surprise BABY SHOWER!

Of course, those of us throwing this shower are spread all over across North America, so it’s not exactly easy to get together for a party. So why not have a virtual shower? The added bonus, of course, is that you all can share in the fun!

Check out all of the amazing baby shower food being served at our Simply Sugar and Gluten-Free Surprise Shower:

Hallie at Daily Bites

Maggie at She Let Them Eat Cake

Lexie at Lexie’s Kitchen

Kelly at The Spunky Coconut

Carol at Simply Gluten-Free

Cara at Cara’s Cravings

Ricki at Diet, Dessert, and Dogs

Alisa at Alisa Cooks

Kim at Cook It Allergy Free

Silvana at Silvana’s Kitchen

Jen at Gluten-Free Life

Cybele at Cybele Pascal

Helen at Miz Helen’s Country Cottage

Wow, going through that list makes me hungry! Personally, I opted to share a refreshing grapefruit salad with avocado and jicama. Texas grapefruit is in season right now, and is such a sunny, welcome treat when spring produce still seems so far off. With creamy avocado, crunchy jicama, refreshing mint, and a slightly savory dressing, the grapefruit really sings. It’s perfect for a baby shower, or any winter brunch or lunch. I’m already aware of Amy’s love for grapefruit, so it only seemed fitting to serve a salad such as this at their baby shower.

Help me wish Amy and Joe congratulations as they welcome their new baby boy!

Grapefruit Salad with Avocado and Jicama

2 large pink grapefruits

1 navel orange

1 jicama, peeled and cut into strips

1 avocado, diced

1-2 handfuls arugula

2 T mint leaves

1 t Dijon mustard

2-3 T olive oil

Salt and pepper to taste

Peel and section the grapefruits and oranges over a bowl so you can catch the juice. Squeeze the membranes to get as much juice as possible. Discard peels and membrane. Carefully remove the slices from the juice and place into a separate bowl.

On a large plate, place the handfuls of arugula and spread out. Lay the slices of grapefruit, orange, and jicama on top of the arugula. Scatter diced avocado over the top of the salad. Garnish with mint leaves.

Place the grapefruit and orange juice in a small bowl with the Dijon mustard. Whisk together, and drizzle the olive oil in and whisk constantly until well-blended. Season with salt and pepper to taste. Drizzle the dressing over the top of the salad and serve immediately.

Whether you’re looking for another SuperBowl recipe (I’ve already shared some healthy sweet-and-spicy dip) or just a delicious treat to feed your family, these unassuming meatballs might just be the thing. Sure, I’ve shared meatballs before. We’ve had Swedish Meatballs. Spanish Almond Meatballs. Good ol’ Spaghetti and Meatballs (these aren’t dairy-free, FYI). Needless to say, meatballs are a beloved dish in our house. They are one of the few things everyone in the house will eat without complaint, even the child who refuses to eat hamburgers will still gladly eat meatballs. (And even meatball sandwiches, which makes no sense to me – both are ground meat and bread..? I am not a picky eater, however, so some of the picky eating habits baffle me.)

These particular meatballs are a light and lean variation with clean, Mediterranean spices (I used cinnamon, cumin, garlic, mint, and parsley), but a delightfully American slant, as I used ground bison in place of beef or pork. When I can find ground bison, commonly referred to as buffalo, I love to get it. It’s leaner than beef, but boasts a great amount of protein, iron and vitamin B12. If you can find grass-fed buffalo meat, even better. The meat is flavorful in spite of the leanness, which means your meatball can be “meaty” without being fatty. Not that I’m one to shy away from fat – you won’t find me cutting off the fat on a delicious, grass-fed beef rib-eye anytime soon – but once in a while, lighter is better. That, and I’m an equal opportunity eater – bison deserves a chance at my table just as much as any other protein! That being said, if you prefer to use beef in this recipe, feel free to substitute.

You can serve these meatballs with a squeeze of lemon, or even a more substantial sauce, if you feel like experimenting. I imagine a tzatziki or other cool, creamy sauce would be delicious with these babies. They are great both as an appetizer, or as part of a main meal. For me, they were a success for the picky eaters, as each could decide whether to eat them unadorned, mix them in with a gluten-free pasta I’d made, or squeeze some lemon juice over. Personally? I enjoyed mine on top of a heap of these collard greens. Delish!

Minty Bison Meatballs (Gluten-Free, Dairy-Free)

1 large yellow onion, peeled and cut into large chunks

6 cloves garlic, peeled

2 T olive oil

2 1/2 lbs lean ground bison or beef

2 eggs

1 c packed flat-leaf parsley

½ c packed mint leaves

½ – ¾ c gluten-free bread crumbs (can substitute almond flour as well)

3 T ground cumin

½ t ground cinnamon

¼ t cayenne pepper

1 ½ t kosher salt

½ t ground black pepper

Lemon wedges

Preheat oven to 425 degrees, and arrange one rack in the upper third of the oven, and one rack in the lower third. Place the onion and garlic in the bowl of a food processor. Puree until it becomes a paste. Heat olive oil in a skillet over medium heat, and scrape onion paste into skillet. Sauté paste until it softens and no longer has a raw taste, about 4-5 minutes. Remove and allow to cool.

Combine onion paste, ground beef, eggs, parsley, mint, bread crumbs, cumin, cinnamon, cayenne, salt and pepper in a large bowl. Mix well (using your hands is the easiest method). Form into 1 oz meatballs and place on 2 foil-lined baking sheets about 1 inch apart. Bake both sheets of meatballs on two racks in the upper and lower thirds of the oven for 10 minutes. Rotate sheets and bake for an additional 10 minutes. Remove and serve with lemon wedges for garnish.

Makes about 40 meatballs.

It’s that time of the year – time to gather around friends and family and watch football! Superbowl is one of those events that draw football fanatics and non-football watchers alike. After all, it’s a big party that often includes booze and delicious-but-unhealthy snacks, and it’s an opportunity for people to get together and have fun.

But what if you are following a gluten-free or other allergen-free diet? Or are simply trying to eat healthier? What do you do to combat the beer, pizza, wings, and chips-and-dip-fest that occurs at a Superbowl party? Bring your own healthier, wholesome, nutritious snack, that’s what! This dip is creamy and slightly spicy, but packs a good amount of vitamins from the butternut squash, and healthy fats from cashews, tahini, and olive oil. It’s also addictive – I love it paired with gluten-free crackers, but it really works well with raw veggies, such as celery sticks.

This is like an indulgent party dip, but in fact, it’s full of whole, healing foods, and for that reason, I’m sharing this recipe also as part of Go Ahead Honey, It’s Gluten-Free this month, hosted by Maggie of She Let Them Eat Cake. The theme this month is Foods That Heal.

While I’m a huge fan of vegetables in all forms (I do green smoothies and love them), I realize not everyone shares the same enthusiasm. However, veggies are an integral part of healing your body – something many of us on a gluten-free diet are working to do. When the opportunity comes along to eat something healing and nourishing that feels like party food, well, that’s a win-win for everyone, as even those that usually shy away from veggies can be enticed to indulge!

Of course, this isn’t a Superbowl party-only treat. I have been enjoying it in my lunch lately. I even shared it on Instagram the other day.

See that orange in the background? Yep – it was an orange-y food kind of day.

Anyway, this dip is easy to throw together in advance, and will store in the fridge for a few days (tastes great cold), so there’s no reason why you shouldn’t find a reason to make it. It’s like a sweet-and-spicy orange hummus. Only better.

Creamy Chipotle Butternut Dip (Gluten-free, Vegan)

1 ½ c cooked butternut squash

½ c raw cashews

¼ c tahini

2 garlic cloves

1 lime, juiced

2 T olive oil

1 T maple syrup

½ t cinnamon

½ t chipotle chile powder

¼ t ground cumin

½ t salt

Roast butternut squash – either cut in half and scoop out seeds, and roast cut-side-down in an oven at 375 degrees until soft (about 45 minutes), or do like I do – poke holes in the squash with a knife, place on a plate, and microwave until soft, about 10-12 minutes. Allow to cool, and then cut in half and scoop out seeds.

Place cashews and tahini in food processor and puree until smooth. Scoop out cooked butternut squash and add it, the garlic, lime juice, olive oil, maple syrup, cinnamon, chipotle chile powder, and salt. Puree until smooth. Adjust seasoning as needed.

Serve with gluten-free crackers, chips, or raw vegetable crudités.

Looking for more gluten-free Superbowl recipes? Check out this forum discussion at Udi’s Gluten-Free Living Community, or these recipes:

Texas Chili

(Dairy-Free) Nacho Cheese Stuffed Jalapenos

Adzuki Bean Spread

Deviled Eggs

Turkey Pumpkin Chili

Spicy Roasted Cashews

Quinoa Pizza Crust

This post is linked to Allergy-Free Wednesdays at Tessa the Domestic Diva.

I am a Texan. I grew up here in the Lone Star State, and I still live in the Dallas metroplex, not very far from where I grew up. Does that make me a little less worldly than some others? Perhaps. I’d like to think I make up for it with adventurous dishes with international flavors, like this beef curry or a big bowl of menudo. Sometimes, though, I love embracing foods a little closer to home.

I didn’t grow up eating much Southern food. My parents aren’t from the South, and so foods like grits, okra, fried chicken, biscuits and gravy, or collard greens were mostly foreign to them. I discovered these foods as I grew older and started eating outside of my own home, and let me tell you - I’m hooked. A great many Southern foods are humble and simple, making them the ultimate comfort food.

Collard greens are fairly common in my home today, and for good reason. Of course, they’re a delicious comfort food, as previously stated. In fact, this isn’t the first time I’ve blogged about them. But they’re also inexpensive and healthy, packing a good amount of vitamins A, C, E and calcium. I love them prepared in the traditional manner – simmered for a long time with some smoked ham hocks or bacon and onion, and doused with a bit of Tabasco when served – but  I also love them prepared in a speedier and lighter manner. Surprisingly, this version is just as tasty, without the ham or bacon.

My fellow Southerners might lynch me for considering such a notion, but hear me out. There is a product out there in the world that is smoky and delicious and is not bacon. The secret to my collard greens? Smoked sun-dried tomatoes. I find mine in the Italian food section of my specialty grocery (They’re California Sun-Dry brand, and no, I’m not being paid by this company to write about these babies, I just love this product.) They’re like vegan bacon, and they’re addictive. Try sprinkling some on salads, or incorporating them into a dip. Just try not to eat them all straight out of the bag. I dare you. If you don’t have access to this ingredient, you can always substitute regular sun-dried tomatoes (or even make your own!), but you might want to include some smoked paprika or something similar to add a depth of flavor to your greens. I encourage you to seek these out though.

The other main player in these easy greens is crimini mushrooms. I love them for their meaty texture and rich umami flavor. Slice a few of these up, and you’ve added a great element to a delicious dish.

There’s not much else to it. I intentionally wanted to keep this recipe fairly straightforward, so it could still speak to the simplicity of the more traditional version. Contrary to popular belief, Southern food doesn’t have to be all butter, deep-fried, and heart-attack-inducing. Traditional foods of the South never were about those things at all. Many people in the South simply learned to create delicious dishes on very humble, inexpensive, local ingredients, and nothing went to waste. If you ask me, this should be the philosophy of any great cuisine (and is the foundation of many traditinal foods!). Serve these up alongside some gluten-free cornbread, as a side dish, or as I often do with greens, as part of a warming breakfast. But whatever you do, make them soon!

Collard Greens with Crimini Mushrooms and Smoked Sun-Dried Tomatoes (Gluten-Free, Vegan)

1 T olive oil

4 oz crimini mushrooms, sliced

1/3 c smoked sun-dried tomatoes

1 large bunch collard greens, cut from stems and chopped

1-2 c vegetable broth

salt and pepper to taste

Heat olive oil in a large heavy pot over medium heat. Sauté mushrooms and dried tomatoes for 5-7 minutes or until mushrooms are soft. Add collard greens and sauté for another minute, tossing to coat them in the remaining oil. Add vegetable broth and bring to a boil. Reduce to a simmer and cover. Allow to simmer for 10 minutes or until greens are wilted, opening the lid to stir occasionally. Season with salt and pepper to taste.

Serves 4.

This soup is a bit random. Chicken, a lot of different vegetables, and even some ham all found their way into my soup pot this past weekend. But often times, isn’t that the beauty of soup? You might have a kitchen full of various bits and bites, leftovers, and odds and ends, and with the right combination and a little simmering time, you have a rustic, comforting meal. It’s not culinary extravagance, but it’s good, particularly when a cold wind is blowing outside.

This particular soup started because I wanted to find something to make using the ham bone from Christmas that I’d thrown in the freezer. I didn’t want a bean soup (although leftover ham bones make beans taste delicious), nor did I want a potato or greens soup. Instead, I opted to go rogue, and create a random soup using a chicken that was also in my freezer, dried shiitake mushrooms, and whatever veggies were knocking about in the fridge. I wanted it to be creamy and comforting, but I didn’t want it to be heavy.

What resulted as a humble soup relying mostly on long-simmered, pureed vegetables as the “cream”, plus more veggies for texture and interest. Not to mention tasty bites of chicken and a lovely ham flavor accenting throughout. It wasn’t beautiful, and it wasn’t fancy, but it warmed my belly and satisfied my soul. (It didn’t hurt that it was a bit nutritious too.)

Creamy Chicken and Vegetable Stew

1 ham bone with a bit of ham left on it

1 whole chicken

1/2 yellow onion, peeled but left in one piece, studded with 6 cloves

2 carrots, scrubbed and cut into a few pieces (don’t bother to peel)

1 stalk celery, cut into a few large pieces

1 bay leaf, 1/2 t coriander seeds, and 1/2 t peppercorns, tied into a bag with a small piece of cheesecloth

1 oz dried shiitake mushrooms

2 c vegetable broth

1 lemon, sliced

2 T olive oil

2 T arrowroot starch

1 c non-dairy milk (I used So Delicious unsweetened coconut milk)

2-3 c water

3 carrots, peeled and sliced

1 zucchini, chopped

3 c chopped kale

1/4 t cayenne pepper

salt and pepper tp taste

Juice of 1 lemon

1/4 c chopped flat-leaf parsley

Place ham bone, chicken, onion, carrot, celery, bag of spices, mushrooms, and vegetable broth in a slow cooker. Lay lemon slices on top. Cook on low for 5-6 hours.

Strain broth from meat and vegetables. Skim fat from broth, and place broth and the carrot, celery, and mushrooms (as many as you can pick out, don’t get too worried about getting every last one of them) in a blender and puree. Set aside. Pick meat from bones and tear into bite-sized pieces. Set aside.

In a large Dutch oven or soup pot, add olive oil. Heat to medium heat and whisk in arrowroot starch. Add non-dairy milk and whisk in. Bring to a slow boil, whisking frequently, until thick. Add broth mixture from blender, water, and carrots. Bring to a boil and reduce heat. Simmer for 10 minutes, stirring occasionally. Add meat, zucchini, kale, and cayenne. Simmer for 30 minutes. Add more water if needed. Adjust seasoning to taste, adding more salt and pepper as needed. Just before serving, stir in lemon juice and parsley.

Serves 6.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.