Easy, Low-Carb & Gluten-Free Coconut Pie

I came across a recipe for an easy, crustless coconut pie the other day, and I immediately thought about how to make it better. The original recipe called for Bisquick, which is a big no-no in my book because of all the chemicals and additives. It’s easy enough to make your own self-rising flour that I never use commercially prepared products. So then I figured, why not just whip up some self-rising coconut flour? And since coconut oil is a solid, it is a good substitute for the butter and add an extra coconut flavor boost.

But even more intriguing to me was the possibility of making some significant changes that could benefit those with food allergies and special diets. So here is my revised recipe, which is still quick and easy to make, and tastes delicious. Feel free to experiment with this one — the few ingredients it calls for can all be readily substituted based on your family’s particular needs. Continue reading

Steak Fajita Salad

While we’re waiting for the tarragon vinegar to set up so we can make green goddess dressing, I dug through my recipe Dropbox to find some other salad recipes. Here is another one of our favorites — Steak Fajita Salad. The trick with this one is to make the dressing the night before, so all the spices have time to marry and the vinaigrette gets cold. The only thing that should be hot about this salad are the slices of juicy steak, fresh off the grill. Continue reading

In Quest of the Green Goddess: Tarragon Vinegar

We’ve been having a heat wave here in the Pacific NW — a bit early for us, but even though it is now cooling down after a week of 90-degree days, my thoughts are turning to summer salads. Of course, that means you have to have some interesting salad dressings to go along with it, and so I started digging into my “recipe box” for some ideas. Continue reading