Hawaiian Style Chicken Meatballs

Comments (0) | Friday, December 30, 2011

It is unknown to me just how many variations of meatballs there are in the world but it has to be a large number. Most of us are familiar with Swedish or Italian meatballs but they are also made in various countries from the Middle East to Scandinavia. Here is a recipe for Hawaiian style meatballs that is simple but flavorful. It is easily extended by adding vegetables like carrots or peppers and sautéing them after the meatballs have been cooked.   

Meatball Ingredients:
1 ½ lbs  Ground Chicken
½ C. Gluten Free Bread Crumbs
½ C. Canned Coconut Milk
1 t. Sea Salt
½ t. Pepper
½ t. Ginger
½ t. Crushed Garlic
3 T. Safflower Oil (Or another high-heat oil like Grapeseed)

Sauce Ingredients:
1 20oz. Can Pineapple Chunks
¼ C. Arrowroot
2 T. Gluten Free Soy Sauce (For soy-free you could try Coconut Aminos)
1 T. Coconut Sugar

- Preheat oven to 350°

- Combine the ground chicken, breadcrumbs, milk, salt, pepper, ginger and garlic. Mix well.

- Shape the above mixture into balls approximately 1 ½ - 2 inches in diameter.

- In a large cast iron or other oven safe skillet, heat the oil over a medium high heat and brown the meatballs all around.

- After the meatballs have browned, drain off the oil.

- Begin preparing the sauce by draining the can of pineapple chunks. Reserve the juice in a liquid measuring cup. Add water until you have one cup of liquid.

- Add the Arrowroot, soy sauce and sugar to the juice/water mixture and mix thoroughly with a fork or whisk.

- Pour the juice mixture into a sauce pan and stir constantly over a medium high heat until the sauce thickens.

- Pour the sauce over the meatballs in the skillet.

- Put the skillet in the preheated oven and cook, uncovered for 25 minutes

-Serve over white or brown rice.


Homemade Chicken Apple Sausage

Comments (0) | Wednesday, December 28, 2011

I love how easy making sausage is. It is really just a matter of mixing together a few ingredients, forming the sausage and cooking. However, you can get a variety of flavors and textures by altering the ingredients even a little bit. In this recipe, for example, I started by using Gala apples. These gave the finished product more sweetness. In the version below, I have substituted Granny Smith apples which are often on the tart side. The change in flavor is subtle but seems to bring out the sage a little more than the Galas. I enjoyed the Granny Smiths so much I decided to make them a permanent part of my recipe. If you make this recipe with a different apple variety, leave a comment and let me know how it turns out.


1 lb Ground Chicken
1 Medium Granny Smith Apple (or other variety)
1 T. Sage
1 ½ t. Salt
½ t. Black Pepper
½ T. Coconut Nectar (substitute honey or molasses if you do not have coconut nectar)


-Peel and shred the apple
-In a medium bowl, add all ingredients.
-Mix well until all ingredients are dispersed and combined (hands work best for this job).
-Cover tightly and refrigerate for 5-8 hours.
-Form into patties ½ - ¾ inches thick.
-Cook in a large skillet over a medium heat about 5-8 minutes per side or until done.


-If you do not like the idea of plunging your bare hand into a bowl full of raw meat, invest in a box of food handling gloves.


Gluten Free – Whole Grain Waffles

Comments (0) | Tuesday, December 27, 2011

Waffles are a happy food. Their texture is playful and it can be fun to let your topping of choice settle into each little dimple. The following recipe is a wholesome variation with a great flavor. It tends to make a more crisp waffle right out of the iron. If you want a richer, moister waffle, you can add 3-6 tablespoons of margarine or coconut oil. Let me know how this works for you.

Dry Ingredients:

1 C. Buckwheat Flour
1 ½ C. Sorghum
½ C. Millet
¾ C. Tapioca
1 t. Baking Soda
½ t. Salt
2-4 t. Cinnamon
3 T. Ground Flax

Wet Ingredients:

9 T. Water
3 C. Coconut or Almond Milk (Any other non-dairy milk will work as well)


-Add the water to a microwave safe measuring cup or bowl and warm. To this, add the flax and let sit for ten minutes to gel.

-In a large mixing bowl combine the buckwheat flour, sorghum, millet, tapioca, baking powder, baking soda, salt and cinnamon.

-After the flax mixture has thickened, add the milk and mix well.

-Pour the wet ingredients into the dry and mix until combined.

-Use your favorite method to evenly distribute the batter onto a preheated waffle iron and cook.

-Top with Earth Balance spread or other margarine, coconut oil, berries, applesauce, honey, maple syrup or other favorite waffle topping.



Stevia Sweetened Blueberry Muffins

Comments (0) | Monday, December 19, 2011

This is a dependable favorite for my entire family. These flavorful muffins are Stevia sweetened, sugar free, gluten free, corn free and egg free. My husband enjoys eating one in the morning for breakfast and the kids have them as a healthy snack after school. The blueberries add a lot of moisture and make the muffins dense and filling.


2 T Ground Flax
6 T Water
½ t Baking Soda
1 t Salt
½ C Oil (I use Safflower)
1/3 - 1/2 t Stevia Powder (to taste)
1/3 C + 4 T Unsweetened Apple Sauce
2 t Vanilla
2/3 C Coconut or Almond Milk
2 C Frozen Blueberries


• Preheat oven to 400° F
• Lightly oil a muffin tin or use unbleached paper or silicone liners.
• Heat water in a glass measuring cup or small bowl until warm. Add ground flax and stir. Allow to sit and thicken for approximately 10 minutes.
• Whisk gluten free flour blend, baking soda, baking powder and salt in a medium bowl.
• In a large bowl, add the oil, stevia and apple sauce and mix. To this, add the flax mixture, vanilla and milk.
• Mix thoroughly.
• Add dry ingredients to the wet and stir just until combined.
• Fold in blueberries.
• Fill muffin cups and bake 15 minutes.
• Check with a toothpick. If necessary, bake an additional 2-5 minutes
• Makes approximately 18 muffins.

These muffins can be stored in a Ziploc bag and frozen if you are not going to eat them right away. I find they are best eaten warmed. 


Corn Free Baking Powder

Comments (0) | Saturday, December 17, 2011

All of my recipes are corn free. Unfortunately, where I live, finding an ingredient like baking powder that does not have corn starch in it is nearly impossible. So I took to the internet and my cookbooks to find the best homemade alternative. Most sources agree that you can easily make your own using the following formula:

1 Part Baking Soda
2 Parts Cream of Tartar
2 Parts Starch (Tapioca or Arrowroot)

I have been using this version for some time now and have great results every time (OK, the recipes don’t always work but the leavening does). Some do-it-yourselfers will use potato starch but my cooking is free of nightshades like potato. Therefore, my starches are kept to Tapioca and Arrowroot. I use both and find they work equally well, although the tapioca is often cheaper. You might even omit the starch entirely if you will be using the powder immediately and not storing it. Let me know if you have a different formulation and how it works for you.


Gluten Free Flour Blend

Comments (0) | Thursday, December 15, 2011

Everyone seems to have their own favorite flour blend. After experimenting with a lot of different combinations I settled on the following mix. This has turned into a staple for my baking and it works well in a variety of recipes.


1½ C Arrowroot
1½ C Sorghum Flour
1 C Tapioca Flour
½ C Almond Flour


Measure all ingredients into a medium bowl. Whisk until combined. Store unused flour in a tightly sealed container in the refrigerator. I prefer to use a large glass jar as it seals out air and other food smells best.


Hi, I'm Sarah

Comments (0) | Wednesday, December 14, 2011

I started Sarah's Recipe List as a place to share my favorite recipes. Ever since I was very young I have had a lot of problems with food sensitivities and allergies. Over the years I have learned what makes me feel good and what makes me feel like I have rocks in my stomach. I have cut out a lot of common "normal" foods from my diet but that does not stop me from cooking great food that my family and I love to eat. In fact, I have been opened up to some amazing foods and ingredients that I probably never would have known about if I still ate like the majority of Americans. Here is a list of the foods and ingredients you are not likely to find in my recipes:

Potato (or any nightshades like tomato, peppers and eggplant)
Refined sugar
Artificial food coloring and dyes

Feel free to use these recipes and adjust them to fit your own diet. If there is one thing I have learned over the years it is that everyone is different in what they eat. Please feel free to leave comments on any post.



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