Add your favorite toppings and make this for breakfast, a snack, or even dessert!

Smoothies remain a favorite snack of mine and this blueberry smoothie without yogurt is near the top of the list.  Oh, and it makes the best popsicles too!

And although this blueberry smoothie calls for milk, you can easily substitute another liquid like water or juice.

This smoothie is also great with greens added like kale or spinach.

Ingredients:

• Bananas
• Blueberries
• Dried Cranberries
• Milk
• Toppings

How to make a blueberry smoothie:

1. Start with frozen bananas and blueberries.  Once frozen cut the banana into slices.
2. Place all the ingredients into a high-speed blender.

3.  Blend the ingredients for several minutes until the smoothie is thick and creamy.  Add additional liquid if needed.  To make the smoothie thicker, add additional frozen fruit or ice cubes.  There are additional ideas for thickening smoothies further down the post.

5. Pour the smoothie into two bowls and sprinkle with your favorite toppings.  Serve immediately.

6.  As an alternative, you can enjoy this blueberry smoothie as a drink and pour it into bottles or glasses.

To make this blueberry smoothie with no bananas:

Swap the banana for:

• zucchini
• avocado
• oatmeal
• yogurt
• more frozen fruit
• chia seeds

Smoothie Toppings:

• Granola
• Chopped nuts
• Chopped fruit
• Sliced bananas
• Coconut flakes
• Dried fruit

How can I thicken a smoothie?

• Add more frozen fruit
• Add chia seeds or flax seeds - ground
• Add ice cubes
• Add yogurt

Smoothie Add-ins:

• Frozen mango
• Pineapple
• Lime or lemon juice
• Almond or Peanut butter
• Oats
• Nuts like almonds and cashew nuts
• Protein powder

Blender:

I used a Vitamix TNC 5200.

Can I use a food processor?

Yes, a food processor can be used instead of a blender.  Add all the ingredients at the same time before processing.

How to store smoothies:

• Store leftovers smoothie in a glass bottle for up to 24 hours.
• Freeze in cubes and mix with a bit of milk to make smoothies again.
• Freeze into popsicles.

Can I use another berry?

• This recipe will work well with another berry if you do not want to use blueberries.

Smoothie Recipes:

• Strawberry Smoothie
• Blueberry Pineapple Smoothie
• Anti-Inflammatory Smoothie
• Berry Smoothie
• Pineapple Smoothie

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Blueberry Smoothie

If you are looking for a thick and delicious smoothie bowl, you'll love this blueberry smoothie!  Using healthy fruits and whips ups in a few minutes.

Add your favorite toppings and make this for breakfast, a snack, or even dessert! It's vegan, dairy-free and gluten-free!

Course Breakfast, Dessert, Snack

Cuisine American, Breakfast, Dessert

Prep Time 5 minutes minutes

3 minutes minutes

Total Time 8 minutes minutes

Servings 2

Calories 855kcal

Author Christine Galvani

Ingredients

• 1 cup blueberries, frozen
• 2 1/2 bananas, frozen
• 2 tbsp dried cranberries (optional)
• 2 cups milk (use regular or dairy-free)

Instructions

• Add the sliced bananas to a high-speed blender along with the blueberries, cranberries, and milk, and blend for a few minutes until thick and creamy. Add more liquid if needed.
• Add sweetner like honey or maple syrup if needed.
• To make smoothie bowls: pour the smoothie into two bowls. Sprinkle with your favorite toppings. I love granola, nuts, berries, sliced bananas, coconut flakes. Serve immediately.
• You can also enjoy this recipe as a smoothie in a glass or bottle. Serve immediately or cover and enjoy later.

Notes

To make this blueberry smoothie with no bananas:

Swap the banana for:

• zucchini
• avocado
• oatmeal
• yogurt
• more frozen fruit
• chia seeds

Smoothie Toppings:

• Granola
• Chopped nuts
• Chopped fruit
• Sliced bananas
• Coconut flakes
• Dried fruit

How can I thicken a smoothie?

• Add more frozen fruit
• Add chia seeds or flax seeds - ground
• Add ice cubes
• Add yogurt

Smoothie Add-ins:

• Frozen mango
• Pineapple
• Lime or lemon juice
• Almond or Peanut butter
• Oats
• Nuts like almonds and cashew nuts
• Protein powder

Blender:

I used a Vitamix TNC 5200.

Can I use a food processor?

Yes, a food processor can be used instead of a blender.  Add all the ingredients at the same time before processing.

How to store smoothies:

• Store leftovers smoothie in a glass bottle for up to 24 hours.
• Freeze in cubes and mix with a bit of milk to make smoothies again.
• Freeze into popsicles.

Can I use another berry?

• This recipe will work well with another berry if you do not want to use blueberries.

Nutrition

Calories: 855kcal | Carbohydrates: 106g | Protein: 36g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 478mg | Potassium: 2293mg | Fiber: 6g | Sugar: 84g | Vitamin A: 1330IU | Vitamin C: 31mg | Calcium: 1181mg | Iron: 1mg

The post Blueberry Smoothie first appeared on 24 Carrot Kitchen.

The post Blueberry Smoothie appeared first on 24 Carrot Kitchen.

And just happens to be nut-free, grain-free, gluten-free! This recipe can be dairy-free with substitutions.

One thing I love about these cupcakes is how easy they are!  They present beautifully and are the perfect nut-free treat.  Coconut flour is not always easy to work with so I am delighted with these cupcakes.

Ingredients:

See recipe notes and card for substitutions.

• Eggs
• Butter or oil
• Sugar
• Sea salt
• Vanilla extract
• Milk
• Coconut flour
• Baking powder

How to make coconut flour cupcakes:

1. Gather and measure the ingredients.
2. Preheat the oven to 350 degrees F.
3. Add 10 liners to a muffin tray.  I prefer silicone liners for easy retrieval of cupcakes.
4. In a medium-sized mixing bowl, add the dry ingredients, except the sugar.
5. Cream sugar and butter (or oil) using an electric mixer.
6. Add the vanilla and the eggs, one at a time. Add the milk. Mix to combine.
7. Add the dry ingredients to the mixer and mix until the batter is smooth.
8. Scoop the batter into the cupcake liners evenly. Smooth the batter as needed.
9. Bake in the oven for about 18-20 minutes until a toothpick comes out clean.
10. Cool before frosting.

The photo below shows the cupcake where I used a silicone cupcake liner to bake.  These are my favorite liners as they don't stick.

Recipe Tips/Notes:

• Try to have all ingredients at room temperature.
• I prefer silicone cupcake/muffin liners as cupcakes don't stick when removing.
• Whisk dry ingredients together to remove lumps. Coconut flour can sometimes have lumps.
• Do not substitute coconut flour for another flour or almond flour.
• For dairy-free substitute oil for butter.
• For gluten-free use gluten-free baking powder.  I use this grain-free baking powder recipe.
• Do not overbake. Every oven is different. Cupcakes are done when a toothpick comes out clean.
• Decorate with sprinkles - optional.

Frosting Recipe:

Combine the following in an electric mixer and beat until creamy and smooth.

1. 4 cups powdered sugar
2. 1/2 cup palm shortening
3. 1 teaspoon vanilla extract (optional)

Other coconut flour recipes to try:

• Coconut Flour Muffins
• Coconut Flour Cookies
• Coconut Flour Pancakes
• Coconut Flour Banana Bread
• Coconut Flour Chocolate Chip Cookies
• Coconut Flour Donuts

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Coconut Flour Cupcakes

Coconut flour cupcakes with a wonderful texture and the ultimate creamy silky frosting!  When I want a treat, this is it! Perfect for birthdays, holidays, or anytime! And just happens to be nut-free, grain-free, gluten-free! This recipe can be dairy-free with substitutions.

Course Dessert, gluten-free, grain-free, Muffins/Cupcakes

Cuisine American, Dessert

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Servings 10

Calories 139kcal

Author Christine Galvani

Ingredients

• 4 large eggs
• 1/4 cup oil or butter (can use any light oil, coconut oil, or butter)
• 1/2 cup sugar (cane sugar or coconut sugar)
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/8 cup milk (can substitute dairy-free milk - I like coconut milk)
• 1/2 cup coconut flour
• 1 teaspoon baking powder (use gluten-free baking powder if needed)
• Frosting of your choice

Instructions

• Preheat oven to 350 degrees F. Line a muffin tin with 10 liners. See recipe notes.
• In a medium-sized mixing bowl, add all dry ingredients except sugar and whisk well paying particular attention to removing all lumps. Set aside.
• Using an electric mixer, beat the sugar and butter (or oil) for about one minute until creamy and combined.
• Add the eggs, one at a time, and beat into the sugar/butter mixture.
• Add the vanilla and milk and beat into the mixture and beat a few seconds until combined.
• Slowly add the dry ingredients and mix until combined and a creamy batter is created.
• Fill the muffin liners almost full (about 3/4). Smooth the tops of the batter.
• Bake for 18-20 minutes until a toothpick comes out clean. Let cool before frosting.
• Store in an airtight container in the refrigerator for up to 5 days.

Notes

Recipe Tips/Notes:

• Try to have all ingredients at room temperature.
• I prefer silicone cupcake/muffin liners as cupcakes don't stick when removing.
• Whisk dry ingredients together to remove lumps. Coconut flour can sometimes have lumps.
• Do not substitute coconut flour for another flour or almond flour.
• For dairy-free substitute oil for butter.
• For gluten-free use gluten-free baking powder.  I use this grain-free baking powder recipe.
• Do not overbake. Every oven is different. Cupcakes are done when a toothpick comes out clean.
• Decorate with sprinkles - optional.

Frosting Recipe:

Combine the following in an electric mixer and beat until creamy and smooth.

1. 4 cups powdered sugar
2. 1/2 cup palm shortening
3. 1 teaspoon vanilla extract (optional)

Nutrition

Calories: 139kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 201mg | Potassium: 86mg | Fiber: 2g | Sugar: 11g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

*The nutrition information is for the cupcakes only, not the frosting.

The post Coconut Flour Cupcakes first appeared on 24 Carrot Kitchen.

The post Coconut Flour Cupcakes appeared first on 24 Carrot Kitchen.

This baked tortilla chips recipe is a delicious way to use your leftover tortillas, turning them into crispy restaurant-style chips!

The prep only takes minutes and so does the baking. 

Oh my, these tasty tortilla chips go perfectly with so many dishes, sides, and dips!  My personal favorite is to serve with guacamole and salsa!

You can use any type of tortillas to make this recipe including gluten-free or grain-free.

How to make tortilla chips:

Ingredients:

• 2 tablespoons oil (avocado or olive oil)
• 1 teaspoon garlic powder
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon sea salt
• 8 small (5-6 inch diameter) corn tortillas, each cut into 6 wedges. 

How to make baked tortilla chips:

1. Preheat the oven to 400F.
2. Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat.
3. Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
4. Bake until golden on both sides, about 10 minutes on the first side, and 8 minutes on the second side.
5. Cool and serve!
6. Store in a covered container for up to 5 days at room temperature.

Recipe Tips:

• Store homemade tortillas in an airtight container for up to 5 days at room temperature.
• Corn tortillas are usually gluten-free, but make sure if this a concern for you.

Other recipes to try:

• Easy Guacamole
• Paleo Chili
• Black Bean Chili
• Slow Cooker Turkey Chili

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Homemade Tortilla Chips!

Homemade tortilla chips are baked in the oven with only a few simple ingredients for a crunchy and healthy snack. This baked tortilla chips recipe is a delicious way to use your leftover tortillas, turning them into crispy restaurant-style chips! The prep only takes minutes and so does the baking. 

Course dairy-free, gluten-free, Side Dish, Snack

Cuisine American

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Servings 4

Calories 179kcal

Author Christine Galvani

Ingredients

• 2 Tablespoons oil (avocado or olive oil)
• 1 teaspoon garlic powder
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon sea salt
• 8 corn tortillas, cut into 6 wedges (5 to 6 inch diameter)

Instructions

• Preheat the oven to 400F.
• Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat.
• Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
• Bake until golden on both sides, about 10 minutes on the first side, and 8 minutes on the second side.
• Cool and serve!
• Store in a covered container for up to 5 days at room temperature.

Notes

Recipe Tips:

• Store homemade tortillas in an airtight container for up to 5 days at room temperature.
• Corn tortillas are usually gluten-free, but make sure if this a concern for you.

Nutrition

Calories: 179kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 106mg | Fiber: 3g | Sugar: 1g | Vitamin A: 111IU | Calcium: 42mg | Iron: 1mg

The post Homemade Tortilla Chips first appeared on 24 Carrot Kitchen.

The post Homemade Tortilla Chips appeared first on 24 Carrot Kitchen.

This flourless chocolate cake is rich, fudgy, decadent, and bursting with chocolate flavor! 

This nut-free cake is perfect for birthdays, holidays, and any time you crave chocolate!

This cake is very similar to my Coconut Flour Cake recipe, but it's just a chocolate version.   In that post, I have a few more process photos. 

This cake is very well received in my house by all who try it and it doesn't last long!

Try this cake with your favorite frosting or icing.  It would be great with Dairy-Free Ganache.  For the simple chocolate frosting, I used with this cake, see the end of this post.

Ingredients:

• Eggs
• Oil or butter
• Sugar
• Salt
• Vanilla extract
• Cocoa powder
• Milk
• Coconut flour
• Baking powder

How to make chocolate coconut flour cake:

1. Gather and measure the ingredients.
2. Preheat the oven to 350 degrees F.
3. Line a 6" round cake pan with parchment paper and grease the sides.
4. In a medium-sized mixing bowl, whisk together the dry ingredients except for the sugar.  Set aside.
5. Using an electric mixer, cream butter, and sugar together.  
6. Add the vanilla extract and eggs one at a time.  Then add the milk.  Mix well.
7. Add the dry ingredients and mix well and until the batter is smooth about one minute.
8. Pour the batter into the prepared baking pan.  Smooth the top with a spoon.
9. Bake for about 35 minutes until a toothpick comes out clean.  Let cool in the pan for about 15 minutes.
10. Let cool completely on a cooling rack.
11. Once cooled, frost and decorate the cake, although this cake is also great on its own. 
12. Store in an airtight container in the refrigerator for up to 5 days.

Recipe Tips:

• Try to start with room temperature ingredients.
• Let the cake cool completely before frosting.  
• Do not substitute the coconut flour for any other flour including almond flour.
• Use cocoa powder or cacao powder.
• Decorate your cake with sprinkles or shaved chocolate curls as I have done.

Chocolate Frosting:

• I make a quick and easy frosting by mixing 3 cups of confectioners sugar, 1/2 cup palm shortening, 1/4 cup cocoa powder, and about 2 tablespoons of milk with an electric mixer.  It takes a few minutes to become creamy.  Just add more milk if too thick and add more confectioners sugar if too thin.

Coconut Flour Recipes:

• Coconut Flour Muffins
• Coconut Flour Cookies
• Coconut Flour Pancakes
• Coconut Flour Chocolate Chip Cookies

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Chocolate Coconut Flour Cake

Moist, deliciously decadent chocolate cake made with coconut flour. The perfect dessert that's both grain-free and gluten-free! This flourless chocolate cake is rich, fudgy, decadent, and bursting with chocolate flavor! This nut-free cake is perfect for birthdays, holidays, and any time you crave chocolate!

Course Dessert, Dessert Topping/Icing/Frosting, gluten-free, grain-free

Cuisine American, Dessert

Prep Time 10 minutes minutes

Servings 8

Calories 180kcal

Author Christine Galvani

Ingredients

• 4 large eggs
• 1/4 cup unsalted butter (can substitute oil)
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/8 cup milk (can substitute dairy-free milk).
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 cup cocoa powder

Instructions

• Gather and measure the ingredients. 
• Preheat the oven to 350 degrees F. Line a 6" round cake pan with parchment paper and grease the sides
• In a medium-sized mixing bowl, whisk together the dry ingredients except for the sugar. Set aside.
• Using an electric mixer, cream butter, and sugar together.  Add the vanilla extract and eggs one a time. Then add the milk. Mix well.
• Add the dry ingredients and mix well and until the batter is smooth about one minute.
• Pour the batter into the prepared baking pan.  Smooth the top with a spoon.
• Bake for about 35 minutes until a toothpick comes out clean.
• Let cool in the pan for about 15 minutes
• Finish cooling completely on a cooling rack. Once cooled, frost and decorate the cake, although this cake is also great on its own.
• Store in an airtight container in the refrigerator for up to 5 days.

Notes

Recipe Tips:

• Try to start with room temperature ingredients.
• Let the cake cool completely before frosting.  
• Do not substitute the coconut flour for any other flour including almond flour.
• Use cocoa powder or cacao powder.
• Decorate your cake with sprinkles or shaved chocolate curls as I have done.

Chocolate Frosting:

• I make a quick and easy frosting by mixing 3 cups of confectioners sugar, 1/2 cup palm shortening, 1/4 cup cocoa powder, and about 2 tablespoons of milk with an electric mixer.  It takes a few minutes to become creamy.  Just add more milk if too thick and add more confectioners sugar if too thin.

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 202mg | Potassium: 148mg | Fiber: 4g | Sugar: 14g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

The post Chocolate Coconut Flour Cake first appeared on 24 Carrot Kitchen.

The post Chocolate Coconut Flour Cake appeared first on 24 Carrot Kitchen.

For gluten-free use gluten-free oats!

This banana granola is great for quick and easy breakfasts - just add some milk!  What a great and thoughtful gift to give to someone.  I like to make a big batch and it lasts several weeks.  

You can add any dried fruit you prefer or substitute the bananas for dried fruit.

Ingredients:

• Old fashioned rolled oats
• Pecans
• Golden flaxseed
• Cinnamon
• Sea salt
• Butter
• Maple syrup
• Vanilla extract
• Egg white
• Banana chips

How to make banana granola:

1. Gather and measure the ingredients.
2. Preheat the oven to 350 degrees F.
3. Line a baking sheet with parchment paper.
4. Add the oats, pecans, flaxseed meal, cinnamon, and salt to a large bowl.
5.  Whisk together the melted butter, maple syrup, and vanilla in a small bowl.
6.  Pour the butter mixture onto the oat mixture and stir to combine. Add the egg white and stir to coat.
7.  Spread the granola out onto a large baking tray and bake for 15 minutes, tossing once halfway through.
8.  Stir in the banana chips and bake until the oats are golden, about 15 minutes more. The granola will get crunchier as it cools.
9.  Cool to room temperature and then store covered at room temperature for up to 1 month.

Recipe Tips:

• The egg white helps the granola form clusters. You can omit it if you choose.
• Store at room temperature in an airtight container for up to a month.

Other recipes to try:

• Gluten-Free Granola
• Vegan Granola
• Maple Pecans
• Paleo Granola

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Banana Granola

Banana granola is nutty, crunchy & sweet!  Packed with vanilla flavor, this banana bread granola is clustery and make the perfect breakfast or snack. For gluten-free use gluten-free oats!

Course Breakfast, Dessert, gluten-free, Granola

Cuisine American, Breakfast

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 24

Calories 176kcal

Author Christine Galvani

Ingredients

• 3 cups old-fashioned rolled oats (for gluten-free use gluten-free oats).
• 1 cup pecans
• 1/2 cup golden flaxseed meal
• 2 teaspoons ground cinnamon
• 3/4 teaspoon sea salt
• 8 tablespoons unsalted butter melted (1/2 cup)
• 8 tablespoons maple syrup (1/2 cup)
• 1 tablespoon vanilla
• 1 large egg white
• 2 cups banana chips 

Instructions

• Gather and measure the ingredients.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Add the oats, pecans, flaxseed meal, cinnamon, and salt to a large bowl.

   
• Whisk together the melted butter, maple syrup, and vanilla in a small bowl.

   
• Pour the butter mixture onto the oat mixture and stir to combine. Add the egg white and stir to coat.
• Spread the granola out onto a large baking tray and bake for 15 minutes, tossing once halfway through.

   
• Stir in the banana chips and bake until the oats are golden, about 15 minutes more. The granola will get crunchier as it cools.
• Cool to room temperature and then store covered at room temperature for up to 1 month.

Notes

Recipe Tips:

• The egg white helps the granola form clusters. You can omit it if you choose.
• Store at room temperature in an airtight container for up to a month.

Nutrition

Calories: 176kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 136mg | Fiber: 3g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Banana Granola first appeared on 24 Carrot Kitchen.

The post Banana Granola appeared first on 24 Carrot Kitchen.

A great alternative to using the whole bird and takes only 5 minutes of prep time and frees up space in your oven.

This simple slow cooker turkey breast is perfect for Thanksgiving, or an easy weeknight dinner anytime!  And it's gluten and dairy-free!

Ingredients:

• One turkey breast 3-5 pounds.  Mine was a little over 3 pounds.  You can use skin-on or off for this recipe, but I like to use skin-on.
• Fresh herbs - thyme, rosemary, sage, a few tablespoons total.
• An onion
• Garlic
• Olive oil
• Sea Salt
• Ground pepper

How to make slow cooker turkey breast:

1. Gather and measure the ingredients.
2. To a small bowl, add the olive oil, chopped herbs, salt, and pepper. Mix together.
3. Add the onion and garlic to the bottom of the slow cooker.
4. Place the turkey breast in the slow cooker on top of the onion and garlic.  You can wash the turkey breast before doing this.
5. Slather the olive oil/herb mixture all over the turkey breast.  It's easiest to use your hands.
6. Place the cover on the slow cooker and turn the temperature to low for 6 hours until the internal temperature reaches 165 degrees using a thermometer.
7. Slice and serve the turkey breast.
8. Store leftover in an airtight container for up to 5 days.

Turkey Breast Brine:

• I like to brine my turkey breast for an additional moist flavor, but this is optional.    Basic turkey brine is salt and water and you add sugar and peppercorns. 
• My simple turkey brine: In a pot or brining bag, add 2 quarts of water and 1/2 cup kosher salt.  Add the turkey breast and place it in the refrigerator for about 24 hours.  When ready to cook the turkey breast, remove it from the brine, and continue with the recipe.

Recipe Tips:

• For crispy turkey skin, place the cooked turkey in the oven until browned.  You can use the broiler or turn the temperature to 425 degrees F. 
• For a moist turkey consider brining it before cooking.  
• Serve with your favorite gravy recipe.  I'll try to post my easy gravy recipe soon.
• Some turkey breasts come with a thermometer.  It's the red dot showing in this turkey breast.  I always use my own thermometer to determine when the turkey breast is done.  I find the red dot type can be unreliable.

Turkey Recipes:

• Roast Turkey Breast
• Boneless Turkey Breast
• Turkey Breast with Peach Glaze

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Slow Cooker Turkey Breast

Slow cooker turkey breast is the best way to make a delicious and juicy turkey breast without using the oven.  A great alternative to using the whole bird and takes only 5 minutes of prep time and frees up space in your oven. This simple slow cooker turkey breast is perfect for Thanksgiving, or an easy weeknight dinner anytime!  And it's gluten and dairy-free!

Course dairy-free, Dinner, Entree, gluten-free, grain-free, holiday dish, holidays

Cuisine American

Prep Time 10 minutes minutes

Servings 12

Calories 38kcal

Author Christine Galvani

Equipment

• slow cooker
• crockpot

Ingredients

• 1 onion, cut in half
• 3 garlic cloves, cut in half
• 1 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 1 tbsp sage, chopped
• 3 tbsp olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Gather and measure the ingredients.
• To a small bowl, add the olive oil, chopped herbs, salt, and pepper. Mix together.
• Add the onion and garlic to the bottom of the slow cooker.
• Place the turkey breast in the slow cooker on top of the onion and garlic.  You can wash the turkey breast before doing this.
• Slather the olive oil/herb mixture all over the turkey breast. It's easiest to use your hands
• Place the cover on the slow cooker and turn the temperature to low for 6 hours until the internal temperature reaches 165 degrees using a thermometer.
• Take the turkey breast out of the slow cooker, slice, and serve as desired.
• Store leftovers in the refrigerator in an airtight container.

Notes

Turkey Breast Brine:

• I like to brine my turkey breast for an additional moist flavor, but this is optional.    Basic turkey brine is salt and water and you add sugar and peppercorns. 
• My simple turkey brine: In a pot or brining bag, add 2 quarts of water and 1/2 cup kosher salt.  Add the turkey breast and place it in the refrigerator for about 24 hours.  When ready to cook the turkey breast, remove it from the brine, and continue with the recipe.

Recipe Tips:

• For crispy turkey skin, place the cooked turkey in the oven until browned.  You can use the broiler or turn the temperature to 425 degrees F. 
• For a moist turkey consider brining it before cooking.  
• Serve with your favorite gravy recipe.  I'll try to post my easy gravy recipe soon.
• Some turkey breasts come with a thermometer.  It's the red dot showing in this turkey breast.  I always use my own thermometer to determine when the turkey breast is done.  I find the red dot type can be unreliable.

Nutrition

Calories: 38kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

The post Slow Cooker Turkey Breast first appeared on 24 Carrot Kitchen.

The post Slow Cooker Turkey Breast appeared first on 24 Carrot Kitchen.

Delicious as a main dish or a side, this pumpkin risotto is a tasty upgrade to the traditional risotto.  Pure comfort food!

The perfect fancy (but easy) gluten-free meal.

Ingredients:

• Butter
• Onion
• Garlic
• Arborio rice
• White wine
• Stock
• Pumpkin or butternut squash (optional)
• Heavy cream
• Parmesan cheese

How to make instant pot risotto:

1. Gather and measure the ingredients.
2. Melt the butter in the pressure cooker on the saute setting.  Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for one minute more.
3. Stir in the rice and cook until rice is slightly translucent about 2 minutes.  Pour in the wine, stir and cook for one more minute.
4. Pour in the stock and add the pumpkin or butternut squash (if you are using it). Close the lid and valve on the Instant Pot and set at high pressure for 6 minutes.
5. Manually release the steam.  Open the valve and lid.  Stir the risotto.
6. Stir in the heavy cream and parmesan cheese.

Recipe Tips:

• I used frozen diced pumpkin for this recipe.  I have tried it with fresh pumpkin and the cooking time is the same.
• This recipe is incredibly delicious with either pumpkin or butternut squash so feel free to use the one you prefer or have on hand.
• Garnish with chopped nuts or chopped herbs.

Can you use any rice for risotto?

• Traditionally, risotto is made with arborio rice, and that works the best.

Hope you enjoy this creamy risotto!

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Instant Pot Risotto

Super easy creamy risotto made in the Instant Pot.  In just thirty minutes, you will have this tasty risotto that's full of flavor on your table. Delicious as a main dish or a side, this pumpkin risotto is a tasty upgrade to the traditional risotto.  Pure comfort food! The perfect fancy (but easy) gluten-free meal.

Course gluten-free, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Servings 8

Calories 220kcal

Author Christine Galvani

Equipment

• instant pot

Ingredients

• 3 tablespoons unsalted butter
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups arborio rice
• 3 tablespoons white wine
• 4 cups stock
• 1/2 cup pumpkin or butternut squash, diced
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese

Instructions

• Gather and measure the ingredients.
• Melt the butter in the instant pot set on the saute setting.
• Add the onion and cook until translucent, about 5 minutes.
• Add the garlic and saute for about one minute.
• Pour in the rice and stir and cook until the rice is slightly translucent, about 2 minutes. Pour in the white wine and stir for about one minute.
• Pour in the stock and add the pumpkin or butternut squash. Close the lid aand valve and set on high pressure for 6 minutes.
• Manually release the steam. Open the valve and lid. Give the risotto a stir.
• Add the heavy cream and parmesan and stir well to combine.
• Serve with your favorite main dish. Store leftovers in an airtight container in the refrigerator.

Nutrition

Calories: 220kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 526mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1445IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

The post Instant Pot Risotto first appeared on 24 Carrot Kitchen.

The post Instant Pot Risotto appeared first on 24 Carrot Kitchen.

Delight the tastebuds with this traditional turkey breast recipe by wrapping it in bacon.  I will give you my best step-by-step tips so that your turkey breast is tender, juicy, and bursting with flavor. 

From the moment you take your first bite, you will enjoy this immensely flavorful dish. The simplicity of ingredients is sure to make this dish a regular on your meal rotation!

For this recipe, it's best to use a fresh turkey breast, boneless turkey breast (which I used here) or a bone-in turkey breast.  Either buy a skinless turkey breast or a skin-on turkey breast and remove the skin. The turkey breast I used for this recipe is about 4 pounds and was purchased from my local grocery store.

I love making turkey breasts for these reasons:

• Easier and less time than roasting a whole turkey (whole bird).
• The perfect meal and the perfect size for a small family.
• You can pair it with your favorite side dishes.
• Looking for a twist during the holiday season, Christmas dinner or Thanksgiving dinner?  Try a roasted turkey breast - it's the perfect Thanksgiving turkey recipe!
• Only a few minutes of prep time and the result will be a perfect turkey breast.

What Bacon to Select?  There are several Enticing Options:

The bacon you select has a major impact on the overall results of your bacon-wrapped turkey breast so here are a few things to consider:

• There are various types of bacon, for example, flavored bacon, smoked bacon, and breakfast bacon.  
• There are many flavored kinds of bacon such as maple, savory blends, and peppered.
• Bacon comes in varying thickness. A thin sliced bacon may be crispier while a thick sliced bacon may provide a more prominent overall flavor.
• Consider smoked bacon for a delicious robust smoky flavor.
• Local farms and markets can also be a place to consider for your bacon as the quality and freshness is usually outstanding.

The best bacon is the one with the flavors you prefer.  For this recipe, I have chosen a thin bacon traditional, everyday bacon purchased at the grocery store.  I find this an easy bacon which I've had great success with.

Next, Season Your Turkey Breast:

For this recipe, you can either brine your turkey breast, which takes a bit of time or simply season with salt and pepper and a few spices and herbs.

Method #1 Brine your turkey breast.

• Use a non-reactive container, such as stainless steel, plastic, or ceramic that is large enough to hold your turkey breast.
• Wash and pat dry your turkey breast with a paper towel. This step is optional.
• To the container or brining bag, add your brining mixture which is 1/2 cup of kosher salt, 2 quarts of water, 1/3 cup sugar, and a handful of peppercorns. 
• Stir the brining mixture together.  
• Place the turkey in the container or bag.
• Pour enough cold water over the turkey to cover.
• Place in the refrigerator for 24 hours.

Why Brine Your Bacon Wrapped Turkey Breast?  This is a process that seasons your turkey breast and can make it more moist and flavorful.

Method #2 Season your turkey breast with salt, black pepper, herbs, and spices (or your favorite poultry seasoning).

• This is a perfect method if you don't have the time to brine, but with equally delicious results.
• Wash and pat dry your turkey breast with a paper towel. This step is optional.
• Place the turkey breast in your baking pan.
• Season mixture:  In a small bowl, place 1 teaspoon salt, 1/2 teaspoon ground pepper, 1/2 teaspoon garlic powder or onion powder (optional), and fresh herbs (optional) such as rosemary, thyme or parsley.  Stir the seasonings to combine, keeping in mind the flavors of your bacon choice.
• Using your hands, rub the turkey breast all over with the seasoning and place in your baking or roasting pan.

Best roasting/baking pan for turkey breast:

My favorite choices:

• a stainless steel roasting pan with an insertable grate or wire rack.
• a baking pan (baking sheet) with an insertable metal rack or grate.
• A ceramic or porcelain baking dish. Note: these pans may not come with a grate.

Why do I like pans with insertable metal racks or grates?  It catches all the grease in the bottom of the pan and the turkey doesn't cook and sit in the grease.

Note:  Another great option is a non-stick baking/roasting pan and they work as well.

Time to Wrap the Turkey Breast with Bacon:

First, preheat the oven to 350 degrees Fahrenheit.

1. Open the bacon package and separate the bacon slices into strips of bacon so they are easily accessible.
2. Place the turkey breast in the baking pan, a large plate, a cutting board, or a surface you'll be most comfortable wrapping with bacon.
3. Begin wrapping the turkey breast with the bacon starting at the top of the turkey breast. The best way to deal with the excess at the ends is to tuck under the turkey breast.
4. You can line up the bacon strips (as I have done), or choose to wrap bacon in a basket weave (bacon weave or bacon lattice) design.
5. At the ends of the turkey, you may want to cut the bacon to fit as it may be very long.

Roast/Bake your Turkey Breast:  How to make bacon-wrapped turkey breast.

If you choose to brine your turkey, take the turkey out of the brine and follow these steps to create a delicious turkey breast.

1. Your oven temperature is set since the preheated oven is 350 degrees Fahrenheit by now (from the previous step).
2. The bacon-wrapped turkey breast is in the roasting/baking pan (roasting rack). See the photos below.
3.  My turkey breast was about 4 pounds.  You can choose a larger breast.
4. Place the turkey in the oven and roast until the internal temperature of the turkey reaches 165 degrees. The amount of time to roast your turkey (cook time) will depend on the size.  My turkey breast took about 1 1/2 hours.  Note: my turkey breast came with a pop-up thermometer which I usually remove as they are not always accurate.  A reliable instant-read thermometer (meat thermometer) is a great kitchen tool and a worthwhile investment.
5. Once your turkey is roasted you can set the oven to broil for a few minutes.
6.  Take the turkey out of the oven and let it rest for about 10-15 minutes.  I place aluminum foil over my turkey breast as it rests.
7. By letting your turkey breast rest, the end result will be the perfect dish and juicy turkey meat.
8. Using a sharp knife, slice turkey breast and serve.

Recipe Tips:

• Cover the entire turkey breast with the bacon.  Cut smaller pieces of bacon for the ends.  You could create a box weave design with the bacon which would be great for a festive occasion. 
• Store leftover turkey in an airtight container for up to 5 days.  You can also freeze leftovers for several months.
• It is not required to brine the turkey, however, it helps to create a juicy flavorful turkey breast. 
• I purchased a skin-on turkey breast and then removed the skin for this recipe.  
• Serve your turkey breast with your favorite sides such as cranberry sauce, any green vegetable, potato or rice.
• For the best presentation, I like to serve this turkey breast on an oval platter, sliced, with fresh herbs as a garnish.

I hope you love this recipe and consider it for your next Thanksgiving meal, especially if you'll be expecting a smaller crowd.

Turkey Recipes:

• Roast Turkey Breast
• Boneless Turkey Breast
• Paleo Turkey Meatloaf
• Slow Cooker Turkey Chili
• Whole30 Meatballs

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The Ultimate Bacon Wrapped Turkey Breast Recipe (Boneless)

This turkey breast is perfectly cooked and wrapped in crispy bacon, making it juicy, succulent, and tender!   Don’t want to roast a whole bird? Bacon-wrapped turkey breast is the answer! It's a delicious recipe and great for small festive gatherings! 

Course Dinner, Entree, gluten-free, grain-free, holiday dish, Thanksgiving

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 15

Calories 59kcal

Author Christine Galvani

Equipment

• 1 medium-sized bowl For mixing herbs, spices, salt and ground black pepper
• 1 roasting pan with grill rack (metal rack) For roasting/baking turkey breast
• 1 Instant-read meat thermometer

Ingredients

• 1 turkey breast My turkey breast, skinless and boneless, was about 4 pounds.
• 10 slices Bacon

Instructions

• If brining the turkey, this is the first step. In a non-reactive container or brining bag, add 1/2 cup kosher salt, 1/3 cup sugar, 2 quarts of water, and a handful of peppercorns. Stir the brine mixture and add the turkey breast. Cover and place in the refrigerator until ready to roast.
• If not brining the turkey breast, season the turkey breast before wrapping it with bacon. in a medium-sized bowl, add and mix - 1 teaspoon salt, 1/2 teaspoon ground black pepper, fresh herbs or spices of your choice, (rosemary, thyme, and parsley are good options). Using your hands rub the herb mixture all over the turkey breast to season.
• Preheat the oven to 350 degrees F. You'll need a roasting pan with a metal rack.
• Place the turkey breast on a cutting board or directly into the roasting pan. Since I purchased a turkey breast with skin, I removed the skin.
• Layer the slices of bacon all over the turkey breast. Cut the bacon pieces for the ends. Tuck the bacon slices under the turkey.
• Place the turkey on the roasting pan with a metal rack. Roast until the internal temperature reaches 165 degrees. The roasting time will depend on the size of your turkey. My turkey breast took about 90 minutes.
• Take the turkey breast out of the oven and let it rest for 10-15 minutes before slicing. I place a piece of aluminum foil over my turkey breast as it is resting.
• Using a sharp knife, slice and serve your turkey breast with your favorite sides and gravy if you desire.
• Store leftover turkey breast in an airtight container in the refrigerator for up to 5 days.

Notes

Recipe Tips:

• Cover the entire turkey breast with the bacon.  Cut smaller pieces of bacon for the ends.  You could create a box weave design with the bacon which would be great for a festive occasion. 
• Store leftover turkey in an airtight container for up to 5 days.  You can also freeze leftovers for several months.
• It is not required to brine the turkey, however, it helps to create a juicy flavorful turkey breast. 
• I purchased a skin-on turkey breast and then removed the skin for this recipe.  
• Serve your turkey breast with your favorite sides such as cranberry sauce, any green vegetable, potato or rice.
• For the best presentation, I like to serve this turkey breast on an oval platter, sliced, with fresh herbs as a garnish.

Nutrition

Calories: 59kcal | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 108mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 10IU | Calcium: 7mg | Iron: 1mg

The post The ultimate bacon wrapped turkey breast recipe (boneless) first appeared on 24 Carrot Kitchen.

The post The ultimate bacon wrapped turkey breast recipe (boneless) appeared first on 24 Carrot Kitchen.

Amazing cut-out cookies that are grain-free, gluten-free, and nut-free! Yum!

Ingredients:

• Butter or oil
• Sugar
• Egg
• Vanilla Extract
• Sea Salt
• Coconut Flour
• Tapioca Starch/Flour
• Baking Powder
• Icing (optional)

How to make coconut flour cookies:

1. Gather and measure the ingredients.
2. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
3. In a small bowl: whisk together the dry ingredients (except for sugar), coconut flour, tapioca starch, baking powder, and sea salt.  Set aside.
4. Using an electric mixer, cream together the butter and sugar.
5. To the electric mixer add the egg and vanilla.  Mix to combine.
6. Next, add the dry ingredients to the electric mixer mixing until just combined and forms a dough. (See photos below). Tip: If the dough is too crumbly, add a bit of maple syrup.
7. Place the dough between two pieces of parchment paper, on a flat surface and roll out the dough and use cookie cutters to create shapes. You should end up with a baking pan of cookies.  The number of cookies will depend upon the size of your cookie cutters.
8. Bake the cookies for approximately 8 minutes until the edges and bottoms are slightly golden.  Check the cookies starting at 5 minutes to insure they don't burn.
9. Let cookies cool completely before icing and decorating.

Recipe Tips:

• Start with room temperature ingredients.
• If the cookie dough is too crumbly, add a bit of maple syrup.
• Whisk the dry ingredients together to get out any lumps.  Coconut flour tends to clump and have lumps.
• Do not substitute any other flour for the coconut flour.
• Let the cookies completely cool before decorating.
• Store in an airtight container in the refrigerator for up to 5 days.

Coconut Flour Dessert Recipes:

• Coconut Flour Cake
• Coconut Flour Muffins
• Coconut Flour Cupcakes
• Coconut Flour Heart Cookies

Coconut Flour Recipes

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Coconut Flour Cookies!

Coconut flour cookies are delicious sugar cookies with slightly crispy edges and soft, chewy centers. Roll them out into your favorite shapes and decorate for the holidays or just everyday treats. Amazing cut-out cookies that are grain-free, gluten-free, and nut-free! Yum!

Course Cookie, Cookies, Dessert, Dessert Topping/Icing/Frosting, gluten-free, grain-free, holidays, Snack

Cuisine American, Cookies, Dessert

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Servings 10

Calories 96kcal

Author Christine Galvani

Ingredients

• 1/4 cup butter (substitute oil)
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup coconut flour
• 1 Tablespoon tapioca starch/flour
• 1 teaspoon baking powder

Instructions

• Gather and measure the ingredients.
• Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
• In a small bowl, whisk together the dry ingredients (except for sugar), coconut flour, tapioca starch, baking powder, and sea salt. Set aside.
• Using an electric mixer, cream together the butter and sugar.
• To the electric mixer add the egg and vanilla.  Mix to combine.
• Next, add the dry ingredients to the electric mixer mixing until just combined and forms a dough. (See photos below). Tip: If the dough is too crumbly, add a bit of maple syrup.
• Place the dough between two pieces of parchment paper, on a flat surface and roll out the dough and use cookie cutters to create shapes. You should end up with a baking pan of cookies.  The number of cookies will depend upon the size of your cookie cutters
• Bake the cookies for approximately 8 minutes until the edges and bottoms are slightly golden.  Check the cookies starting at 5 minutes to ensure they don't burn.
• Let cookies cool completely before icing and decorating.
• Store in an airtight container in the refrigerator for up to 5 days. These cookies can be frozen. They can be made ahead for decorating later.

Notes

Recipe Tips:

• Start with room temperature ingredients.
• If the cookie dough is too crumbly, add a bit of maple syrup.
• Whisk the dry ingredients together to get out any lumps.  Coconut flour tends to clump and have lumps.
• Do not substitute any other flour for the coconut flour.
• Let the cookies completely cool before decorating.
• Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 46mg | Fiber: 2g | Sugar: 5g | Vitamin A: 166IU | Calcium: 21mg | Iron: 1mg

The post Coconut Flour Cookies first appeared on 24 Carrot Kitchen.

The post Coconut Flour Cookies appeared first on 24 Carrot Kitchen.

It can be made using two different types of oats.

The first way: using oat flakes:

1. The amount you need will depend on your needs and the recipe you are using.  I make a batch of this to have on hand to use.  So, I fill my blender (Vitamix) about half way and blend the oats.  
2. It only takes a few minutes to blend into a fine flour powder.
3. Use right away or store in an airtight container.

Add the oat flakes to a high-speed blender and blend for a few minutes until it becomes flour.

The second way: using steel cut oats:

1. This is the other way I have made oat flour.  This method takes a few more minutes in the blender because the oats are harder and different consistency.
2. Using the same method above, just fill the blender about 1/3 and let the oats blend into flour.  

Tip:  you may want to stop the blender periodically and shake or stir the oats to combine so they blend evenly.

The photo below: a bowl of steel-cut oats.

The steel-cut oats turning into oat flour.

Recipe Tips:

• When blending you might have to stop the blender occasionally and shake it or stir the oat flour so it blends evenly.
• Store the oat flour in an airtight container or use it immediately.
• Use in any recipe that calls for oat flour.

Oat Recipes:

• Gluten-Free Oatmeal

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How to Make Oat Flour!

It's really easy to make homemade oat flour!  I use this for a few recipes, cookies, pancakes, and have a hard time finding an organic, gluten-free flour, so I make my own! It can be made using two different types of oats.

Course gluten-free, how to

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author Christine Galvani

Ingredients

• 2 cups oats (I like to use gluten-free, organic steel-cut or oat flakes.)

Instructions

• Use either steel-cut or oat flakes.
• Add oats to a high-speed blender.
• Blend for several minutes until you have a fine flour.
• Store the oat flour in an airtight container or use it immediately in a recipe.
• I use up my freshly made oat flour within a few days.

The post How to Make Oat Flour first appeared on 24 Carrot Kitchen.

The post How to Make Oat Flour appeared first on 24 Carrot Kitchen.