GLUTEN SUGAR DAIRY FREE DIPS. Michelle E. DeBerge

Transcription

1 GLUTEN SUGAR DAIRY FREE DIPS Michelle E. DeBerge

2 GSDF DIPS Delicious easy recipes using affordable normal ingredients in extraordinary ways! Healthy never tasted so good or was so easy! Please enjoy!

3 Hello! Hello, I am Michelle! You may be a reader of mine or maybe this is your first time meeting me. Since I don t know, let me introduce myself! I am a foodie, chef, life coach, motivational speaker and best selling author. Most importantly, I had to become gluten, sugar, dairy free for medical reasons. When that happened, I struggled to learn all I could about those ingredients, what they did to the body and find tasty food I could eat. At first I felt alone, confused, frustrated and then just upset. There was so much information out there, but a lot of it conflicting and confusing. " I saw scarcity in everything. I saw what I could not eat rather than the bounty that was out there. I also had spent my adult life depending on cheese as a meal and ready made food products for ease. I could do that no longer! 2

4 One day I was feeling sorry for myself because I could not have my favorite dish: beef stroganoff. No sour cream, noodles, cream Then I got fired up. I decided to recreate all my old favorite dishes into new gluten, sugar, dairy free ones! I wanted to use familiar affordable ingredients and have them taste good. I have been doing that since that day and every week post new recipes on my website. My website: Gluten Sugar Dairy Free LifeStyle launched with just a handful of recipes and a few articles I had written on the benefits of different herbs. It was a hobby at the time. Then I created a FaceBook page and everything changed. People began asking me how to avoid gluten, sugar and/or dairy. They wanted to know how to make certain things and many asked me to convert recipes for them. Soon I was spending lots of time doing this and I had an idea to teach a live webinar style class that would answer these questions and more. Now I teach over a dozen different classes from topics like Salad Dressings, Feeding Kids with Allergies, Cooking 101, 5 Ingredients 15 Recipes and many more. I also teach an intensive 8 part course called GSDF Basics. What I have learned over the years is that most people wanted to learn how to cook. How to cook real and healthy food. Most of my students have relied on fast food solutions that they can no longer eat. I teach them to cook but also lots of systems to make it easy, quick, affordable and tasty. GSDF has become more than a recipe site, it is about community and education. I soon wrote the first hand book on living GSDF that included systems, what to have on hand, conversions and substitutions. I then published the GSDF Big Book of Recipes with over 150 easy recipes that use affordable familiar ingredients. I just came out with the GSDF Slow Cooker Cookbook with over 75 delicious healthy recipes. We work with different groups of alternative health care providers that send their clients to us after they are told to become gluten, sugar and/or dairy free so that we can make it easier on their clients. We have a special Start Here page with video, information and a mini digital handbook for our new guests. What I had been looking for when I first had to restrict my diet, I actually created. We have online support groups, classes, lectures, guest speakers, lots of information and of course recipes and cooking books! My membership group gets one new class a month tailored to the needs of the group, access to the video replays of all past classes, access to all new classes and text support with me. Thank you for downloading our digital ebook! We love to give you taste tests to try and information to help you! 3

5 Click Here for more information about GSDF and if you have questions, just send us an . Thank you for downloading this ebook! From My Kitchen Table to Yours, Michelle DeBerge 4

6 FRENCH ONION SOUP French Onion Dip has been a traditional favorite dip for parties and tail gates for years. It used sour cream, mayo and soup mix. This GSDF version features the caramelized onions as the main feature. The magic of using your slow cooker to caramelize onions is that you put them in, cover and walk away for 8 hours! 2 large yellow onions, finely chopped (about 3 cups chopped onions) 2 tablespoons coconut oil large pinch salt 1 cup mayonnaise ½ cup cashew cream (recipe follows) 1 small pinch cayenne pepper salt to taste 5

7 1. Place onions, oil and pinch of salt into a slow cooker, and stir to coat. 2. Cook on high for 8 hours, or until onions are deep caramel brown. 3. Drain any liquid off the onions. 4. Combine half the onions with remaining ingredients in a small bowl, salt to taste. 5. Serve with fresh veggies or homemade corn chips. 6. Freeze the other half of the onions to use for French Onion Soup or to use in other dishes. 6

8 THAI INSPIRED ALMOND NUT SAUCE This is a very versatile sauce that can be used many ways. You can keep it thicker for dipping things like chicken stays in it or use more coconut milk and have it so you can pour it over chicken lettuce wraps. Add a little more cayenne chile to bump up the spice or add a touch more grated ginger for a different spice. It is also a nice dip for a veggie platter. It is delicious over steamed broccoli! ½ cup almond nut butter ½ cup unsweetened coconut milk 1 ¼ teaspoon rice vinegar 2 tablespoons tamari or coconut aminos ½ teaspoon crushed red pepper flakes ½ teaspoon fresh grated ginger or 1 teaspoon ground ginger 3 tablespoons fresh lime juice ¼ teaspoon cayenne pepper 7

9 1. Put all the ingredients into a blender and blend well. 2. This can be done in a food processor also. 3. If you want thiner consistency add more coconut milk. 8

10 WHITE BEAN AND ROASTED GARLIC DIP I love to dip veggies in dips as my afternoon snacks at my desk. This garlic bean dip is one of my favorite. When you roast whole heads of garlic the cloves become very sticky and very sweet. Blending the sticky sweet garlic with white beans and a few other ingredients make this the best dip 1 can white beans, rinsed 2 whole heads of garlic ½ tsp. salt, divided ¼ tsp. pepper, divided 4 tablespoons olive oil, divided 2 tablespoons fresh lemon juice 2 tablespoons chopped parsley 1 tablespoon chopped black olives (optional) 9

11 1. 1. Heat the oven to Cut the top off each of the heads of garlic, exposing the cloves. 3. Place each garlic head on a piece of foil. 4. Pour 1 Tbsp. of the olive oil over the top of each garlic head. 5. Sprinkle with salt and pepper head. 6. Wrap the whole head of garlic in foil pulling the corners up and making a little bag around the garlic 7. Place the foil bags on a baking sheet and bake in the oven for 40 minutes. 8. Remove from the oven, carefully open the foil bags and let the garlic heads cool. 9. Once cooled, squeeze the roasted garlic cloves out of the paper wrapping into a blender or food processor. 10. Add olive oil, lemon juice, rinsed beans and salt and pepper. 11. Blend until smooth. 12. Pour into a bowl. Top with chopped olives and parsley. 10

12 EGGPLANT PARSLEY DIP This Eggplant and Parsley dip is a Greek dip and is actually called: Melintzanosalata. It is a smoky dip that originated from Kea, Greece. If I cannot use my grill for this I cook the eggplants in a very high oven 450 degrees. This dip has tons of flavor from the bell pepper, jalapeño, garlic, vinegar and parsley. 2 large eggplants 1 2 cup extra-virgin olive oil 1 green bell pepper, cored and cut into pieces 1 jalapeño, seeded, deveined and cut into pieces1 /2 head of flat-leaf parsley leaves, chopped 2 tablespoons red wine vinegar 3 cloves garlic, minced 1 2 to 1 teaspoon salt fresh black pepper 11

13 1. 1. Heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18 to 20 minutes. Let cool. OR 2. In a 450 degree oven, cook the eggplants until charred and soft, minutes. Let cool. 3. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes. 4. Heat 1 4 cup oil in a large skillet over medium-high heat. Add the chopped bell pepper and cook for 10 minutes. Add the jalapeño and continue cooking until soft, about 5 minutes. 5. Transfer to the food processor. Add the eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. 6. Let chill before serving. 12

14 JALAPEÑO CILANTRO DIP I love to use this dip with grilled shrimp, chicken skewers and fresh veggies. A nice tasty spicy dip for your party. 1/2 bunch cilantro leaves 1 jalapeño seeds and veins removed 1 cup good mayonnaise 1 garlic clove 1 tablespoon lime juice 13

15 1. Put all ingredients into blender and blend well. 2. Put into covered container and chill for one hour. 14

16 SPINACH DIP This spinach dip is a GSDF version of the spinach dip most people make using a packet of soup mix and a few other ingredients. In a blind tasting, this version won 8 out of 10 times. Tasters remarked that they loved the freshness of it, how creamy it was without overpowering the delicious flavor of all the ingredients. Using fresh lemon juice, carrot and green onions to boost the flavor this is one dip that everyone will like and no one would ever guess it is GSDF! 20 ounces fresh spinach or 2 packages frozen chopped spinach 6 green onions, sliced thin 1 carrot, peeled and grated and finely chopped 2/3 can (8 oz) water chestnuts, finely diced ½ cup cashew cream ½ cup mayonnaise 1 lemon, juiced ½ teaspoon salt fresh black pepper 15

17 1. Cook and drain the spinach, squeezing out excess water by squeezing in a thin kitchen towel. 2. Finely chop the spinach. 3. Combine the spinach and the remaining ingredients and mix well. 4. Chill for 2 hours minimum. Best the next day. 16

18 PICO DE GALLO This pico de gallo salsa is easy to make but it is one of my favorite salsas to snack on. The trick is to use ripe tomatoes, don t put it in the fridge and a really fresh lime. I cook with yellow onions but this salsa needs white onion diced very small. Make some homemade chips by cutting gf corn tortillas into triangles, brushing with some coconut oil and a sprinkle of Himalayan salt. 1 white onion, diced 8 Roma tomatoes, diced 1 bunch of cilantro, chopped 1 lime2 Jalapeños, seeded, deveined, diced ½ teaspoon salt 17

19 1. Chop up all the veggies and put into a bowl. Pour the juice of one lime over and the salt, stir mix well. Let set 10 minutes, stir and eat. 18

20 ABOUT THE AUTHOR Michelle E. DeBerge is a Foodie, Chef, Professional Life and Wellness Coach, Motivational Speaker, Best Selling Author and the founder of GSDF. She blends spirituality, experience, lifestyle, health, wellness and coaching together to create unique programs for her clients and audience. Michelle uses her own experience of a serious health scare, her recovery, her discovery and study with some of the world s top experts in nutrition, diet and health to form the foundation for health and wellness programs. copyright 2016 Gluten Sugar Dairy Free 19