Author Archives for My Real Dish

About My Real Dish

Sue Ellen is a mother, Spanish teacher, Young Living essential oil user, world traveler, and follows a strict wheat, dairy, and egg free diet loaded with veggies. So if you have food sensitivities and you are wondering what you can eat, here on this blog she will share not only recipes, but also her dish on health, essential oils, life, and teaching. Get ready to make some yummy foods and DIY essential oil products!

Crustless Apple Skillet Pie (V, GF)

Zyliss sent me this iron skillet to review and share an honest opinion of it.

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The first thing that I noticed is that it’s textured; it is ball blasted, which creates indentations that allow for excess oils and fats to collect away from your food for healthier cooking. I fried a green tomato, and it was crisp in 2 minutes without being greasy. I’ve been dreaming of all the veggies I can fry with it!

I was intrigued that I could put the frying pan in the oven. Since my doctor discovered my wheat, dairy and egg intolerance, I have always bought a vegan gluten-free pie crust. I have never attempted to make a crust from scratch because I haven’t had the time and the process seems tricky. However, I was wondering what the difference would be if I tried to make a crustless apple pie in this skillet instead of a normal glass pan. I was shocked at the result! My pie actually stayed together without a crust!!! I was expecting it to just fall out of the pan onto the plate, but it firmed up! Maybe the iron skillet gets much hotter than an average pan? I don’t know, but it works. I made an easy crustless apple pie that plated well!

We went apple picking the week before and had bags of apples sitting on the counter. We picked Enterprise apples, which are a blend of McIntosh, Golden Delicious, and Rome Beauty. If you can’t find an Enterprise Apple, I personally have never seen them in the store, you could use a McIntosh and a Delicious Apple in this pie; I don’t think it really matters.

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In this recipe, I tried some new ingredients from Bob’s Red Mill. I had never baked with date sugar before. FYI – this date sugar has oat flour, and I didn’t notice it until I used it! If you are sensitive or allergic to oats, don’t use this brand of date sugar; Royal Palm is oat-free and you can buy it here on Amazon, or you can substitute coconut sugar in the recipe. According to Bob’s Red Mill’s website, “date sugar can be used in many baking recipes as a one-to-one replacement for white sugar or brown sugar.” It has “lightly sweet with delicious butterscotch notes.” At first, I wanted to make a caramel apple pie with my favorite Dulce De Leche recipe. But, then I was wondering, would the date sugar give my pie a hint of butterscotch? Since the pie doesn’t have any refined sugar, the taste of walnuts and apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. Try serving it with coconut whipped cream, vegan ice cream or So Delicious CocoWhip!™ if you wish for extra sweetness.

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Crustless Apple Skillet Pie

  • Servings: ~12 searchings
  • Difficulty: easy
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This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. It's also gluten-free.


Credit: My Real Dish

Ingredients

Topping:


Directions

  1. I lightly sprayed the 8-inch skillet with olive oil (although the label says I don’t have to); set skillet aside.
  2. Peel and chop 2 apples (~3 cups) into small chunks
  3. In a very large bowl, combine flours, baking soda, baking powder, Redmond Real Salt, and cinnamon.
  4. In a medium mixing bowl, add applesauce, date sugar, vegan butter, and vanilla. Mix until fluffy and well combined.
  5. Slowly add in dry ingredients into wet. Mix until fluffy and well combined.
  6. Stir in apples and nuts.
  7. Put the topping ingredients into a small bowl. With a fork, cut in the butter by mashing it into the date sugar and cinnamon until it is finely combined into little granules. I prefer fine granules over large clumps.
  8. Evenly spread topping over the pie.
  9. Bake in a 325 degrees oven for 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool in pan on a wire rack for at least 1 hour.
  11. Serve slightly warm or at room temperature.
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Zyliss is offering my readers 10% off on all products. The Zyliss Cook promotional code: cook2017 can be used at check out.

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Sweet Carrot Smoothie

My mother purchased 5 lbs of carrots for me, and I don’t want them to go to waste. I’ve been trying to use them up with soups and salads, but I started incorporating them into my smoothies too. Here’s my first easy sweet carrot smoothie; it tastes like orange sherbert!

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Sweet Carrot Smoothie

  • Servings: ~13 oz
  • Difficulty: easy
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This Sweet Carrot Smoothie has carrots, peaches, mango, and orange juice, and is naturally gluten-free and vegan. It tastes like an orange sherbert and is a healthy fiber-packed breakfast or snack.


Credit: My Real Dish

Ingredients

  • 1 cup baby carrots
  • 1 cup mango
  • 1 cup frozen peaches
  • 1 tablespoon agave syrup
  • 3/4 cup orange juice


Directions

  1. Add ingredients to Vitamix or blender.
  2. Purée and serve!

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Hearty Vegetable Lentil Stew with Goda Masala

If you want to curl up on a cool fall day with a nice hearty lentil stew, this dish is for you. During my pregnancy with my daughter, I craved Indian Food. My friend Melanie and I always used to eat Indian Food, but since she moved to Kansas City, I haven’t had anyone to go with me. So I decided to head to a local Indian market by my home in order to find some delicious spices. I always used to order Tikka Masala at a restaurant, but I decided to switch things up and purchase a goda masala spice blend instead. It’s a spice often used in Maharashtrian cuisine, the third largest state in India located in the west. If you would like to make your own goda masala spice, you can find a recipe here. Maybe one day I will learn to make an authentic Maharashtrian dish with the goda masala spice.

While I was at the Indian market, I also picked up 24 Mantra Organic Mixed Lentils / Pancharatna Dal. They are a mix of mung bean split, black gram split, lentils hulled split, pigeon pea hulled and chickpea hulled split. Supposedly they are easy to digest and do not require soaking. However, I do have a very sensitive stomach and didn’t want to risk the upset. In case you are a newbie to making lentils, here’s what I did to successfully avoid tummy troubles. First, I boiled water. Then, I poured the legumes into a pot and covered them with a few centimeters of the boiled water, the warm water helps break down indigestible starches. I added 4 tablespoons of apple cider vinegar (2 tablespoons for each 1 cup legumes). You can also add another acid such as lemon juice. I soaked them for 8 to 12 hours, drained them, rinsed them again, and returned them to a clean pot. I went here online and read about what to do with lentils and followed the instructions.

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Goda Masala Lentils

  • Servings: ~8 searchings
  • Difficulty: easy
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This Hearty Vegetable Lentil Stew with Goda Masala is in a creamy coconut tomato sauce; it's delicious and naturally gluten-free and vegan with cauliflower, green beans, peas and flavorful spices such as cumin, turmeric, and curry.


Credit: My Real Dish

Ingredients

  • 2 cups lentils (I used 24 mantra organic mixed lentils
  • 1 onion
  • 2 tablespoons (~7 cloves) garlic 
  • 1 can tomato sauce
  • 1 can coconut milk (I used Thai Kitchen)
  • 3 tablespoons Goda Masala
  • 15 grinds of pepper (or pepper to taste)
  • 2 teaspoons (or salt to taste)
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ cayenne
  • 1 teaspoon yellow curry
  • optional: fresh cilantro for serving
  • English peas (10 oz / 1.25 cups)
  • green beans (12 oz / 1.5 cups)
  • cauliflower (12 oz / 1.5 cups)


Directions

  1. See tips above about preparing the lentils. If you don’t soak the lentils, this dish is an easy dump in the crockpot meal with little prep!
  2. Chop the onion and mince the garlic.
  3. Add all of the ingredients (except the peas, cauliflower, and green beans) to the crockpot and cook on low for 6 hours.
  4. Remove bay leaves.
  5. Heat a 3 inches water in a large pot to boil. Once the water boils, put in cauliflower, peas and green beans in a steam insert into the pan and cook for 5 minutes.
  6. Gently fold in the vegetables into the lentil dish.
  7. Optional: top with cilantro when served.

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Okra Corn Tomato Soup with Jackfruit

What is going on with this crazy weather? It’s been unseasonably hot here, but once it slightly felt like Fall last week – I had to make a soup. I’ve been rushed for time recently, with my children’s soccer, diving, and gymnastics practices; why did I let them do this to me?! So when I saw this can of Tomatoes, Okra and Corn by Margaret Holmes at Deirbergs (a local St. Louis grocery store), I was inspired to use it to make an easy crockpot soup. They had a recipe on the back of the can, but I thought that it would be nice with jackfruit!

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This is the third dish in my jackfruit series; you can read my other two recipes here: BBQ Peach Jackfruit With Chipotle Avocado Slaw and Pineapple Jackfruit Tacos With Pineapple Lime Slaw. I personally like jackfruit best in the crockpot. It pulls apart like pulled pork or chicken, and its slight pineapple-ish taste goes well with the sweetness of the corn and the raisins in this soup.

My husband is not vegan, and he never lived in the South where okra is common like I did. He isn’t a connoisseur of vegetables; he sticks to the basics like broccoli, green beans, caesar salads, and peas. He was very apprehensive to try my soup. After trying it he said that he was surprised that it actually had flavor, and ate it for 3 days. I tried not to be offended by his compliment/insult, and instead, realized that he gave me his picky stamp of approval. Essentially, if you are a meat and potatoes fan like my husband, don’t be scared of the okra and jackfruit in this soup!

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Okra Corn Tomato Soup with Jackfruit

  • Servings: 12 servings
  • Difficulty: easy
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This easy crockpot okra corn tomato soup is a savory dish with jackfruit, edamame, and chickpeas. It's sweetened with raisins and flavored with curry.


Credit: My Real Dish

Tips: I served this soup with a gluten-free vegan cornbread. I used this Gluten Free Yankee Cornbread Mix from Glutino Gluten Free Pantry Mix, but made it vegan by using almond milk (instead of buttermilk), 1/4 cup applesauce (instead of an egg), 6 tablespoons vegan butter (instead of dairy butter) and then added 1 can corn. I baked it for 25 minutes at 425 degrees and served it drizzled with agave syrup and a tab of warm vegan butter.

Ingredients

  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced (~1 tablespoon and 1 teaspoon)
  • 2 cans okra corn and tomatoes (I used the Margaret Holmes brand)
  • 1 container gluten-free vegetable stock
  • 1 cup golden raisins
  • ¼ cup lemon juice (~1 lemon, squeezed)
  • 2 teaspoons Redmond’s Real Salt 
  • 30 grinds of pepper
  • 1 tablespoon yellow curry
  • 5 bay leaves
  • 1 can chickpeas, drained and rinsed
  • 1-20 oz can jackfruit, drained and rinsed (I used the Trader Joe’s brand)
  • 1 cup frozen shelled edamame (without the pods)
  • Gluten-free macaroni shells for serving (I used Tinkyada


Directions

  1. Chop onion, mince garlic.
  2. Juice lemon into a measuring cup in order to easily remove the seeds.
  3. Drain and rinse chickpeas and jackfruit.
  4.  Empty the 2 cans of okra corn of tomatoes into the crockpot (with juice).
  5. Add lemon, vegetable stock, curry, pepper, salt, bay leaves and jackfruit.
  6. Cook for 4 hours.
  7. Add the raisins, frozen edamame, and chickpeas and cook for 2 more hours.
  8. Prepare the gluten-free noodles by the instructions on the box.
  9. Serve soup over gluten-free macaroni shells with cornbread (if desired).

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Acai Berry Smoothie

Acai is a healthy long reddish-purple fruit that has antioxidants, fiber, monounsaturated fats, iron, calcium, fiber, vitamin A, and anthocyanins. You can read about anthocyanins here. Honestly, if it weren’t for the health benefits of acai and the fact that I bought a bag of packets from Trader Joe’s, I probably would have given up. That would have been a shame because today I succeeded in creating a great flavor! Sometimes it takes me awhile to get a recipe just right.

Acai Berry Smoothie

  • Servings: 11 servings
  • Difficulty: easy
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This easy acai berry smoothie is loaded with antioxidants, is dairy-free, has ingredients from Trader Joe's, and a hint of cinnamon.


Credit: My Real Dish

Tips: (1) The Trader Joe’s frozen Organic Berry Blend has strawberries, blueberries, blackberries, and raspberries. Feel free to find a similar berry blend if you don’t have a Trader Joe’s near you. (2) Using Young Living Cinnamon Bark Vitality essential oil brings a warm flavor to this smoothie that goes well with the almond butter. Cinnamon Bark Vitality essential oil as a dietary supplement can support healthy digestion and help maintain a healthy immune system. If you don’t have this oil, you can buy it here. Or, you can substitute 1/4 – 1/2 teaspoon cinnamon instead (taste to preference).

Ingredients

  • 2 cups spinach
  • 3.52 oz of acai ( I used 1 packet from Trader Joe’s)
  • 1 banana
  • 1/4 cup frozen blueberries
  • 3/4 cup Organic Berry Blend from Trader Joe’s
  • 1/4 cup almond milk
  • 1 tablespoon agave syrup
  • 2 tablespoons almond butter
  • 1 drop Young Living Cinnamon Bark Vitality essential oil (see tips for alternatives)


Directions

  1. Run the acai packet under warm water to dethaw.
  2. Put all the ingredients in the Vitamix, purée and serve.

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500 Followers Celebration Giveaways

The other day I looked and realized that I had 500 followers on Instagram. It made me want to celebrate, so I thought I’d do something fun for my readers and followers. So I’m going to do two giveaways.

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My first promotion goes along with my goal to give every Mom the opportunity to reach for a chemical-free product first for their family. From now until October 2, 2017, I’m offering $20 cash-back off of the Young Living Starter Kit. This is the best way to start using essential oils! It comes with 11 oils and a diffuser.

With this kit purchase, you also get my help in learning how to use essential oils, a download with the uses for oils and how to incorporate them into your daily lifestyle, and access to my private Facebook oil support group, Drop Culture. The group is loaded with information and gives you an opportunity to ask questions whenever you need to know something! It’s a great educational community! I won’t leave you with a kit not knowing what to do with it. Education is key! Please email me with questions at myrealdish@gmail.com about how to purchase this kit and get started!

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You can read about the kit and how to purchase it in the USA here. However, this promotion is not limited only to those living in the USA. If you live outside of the USA, just go to the home page of Young Living, select your country, click on become a member, and type in my member number into the sponsor and enroller fields: 1626976. You can still check out my USA instructions for tips selecting the diffuser, etc, and feel free to email me any questions: myrealdish@gmail.com.

This is open to anyone in the following countries:

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The second giveaway is two vitality essential oils, meaning that you can cook with these essential oils! I love using them in veggies, soups, and smoothies. In order to qualify for the vitality oil giveaway, you must (1) sign up for my email list and (2) live in the USA. Easy!

Thanks for reading and I appreciate you all! Also, don’t forget to follow me on Instagram and Facebook for gluten-free vegan food recipes and fun tips with essential oils.

XOXO,

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P.S. The kit with ROCK your world. If you currently have a kit, what is your favorite oil to use? If you don’t have a kit, why would you be interested in trying essential oils?

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Paleo Pear Smoothie

Sometimes I want a milkshake, so I make a creamy smoothie to satisfy my craving. Plus, pears are in season, which makes me so happy! They might replace the recent summer obsession that I had with peaches and plumcots.
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Paleo Pear Smoothie

  • Servings: 13 oz
  • Difficulty: easy
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This Paleo Pear Smoothie is sweat, creamy, easy and delicious. It's dairy and cane sugar free!


Credit: My Real Dish
Tips: (1) If you have an unsweetened coconut yogurt, you can add a hint of vanilla to your smoothie. (2) You need a high-powered blender like a Vitamix. If you don’t have one, then you may need to add a little dairy-free milk to make it blend well.

Ingredients

  • 1/4 cup soaked cashews (overnight)
  • 1 banana
  • 1 ripe pear
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened vanilla coconut yogurt (I used So Delicious unsweetened vanilla)
  • 1/2 teaspoon cinnamon
  • 1 cup ice (2 handfuls)


Directions

  1. Soak your cashews overnight. It makes the smoothie creamy and is a great source of protein!
  2. Add all ingredients to your Vitamix. Purée and serve with a dash of cinnamon on top if desired.
  3. Enjoy!

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