My Sweet Marie

Posts Tagged ‘egg-free

On one of our trips to Playa Del Carmen we ventured to Valadolid. It’s a beautiful town with many things to explore. While exploring we happened upon this elderly lady in her Mexican dress, selling Cocada. It’s a very sweet candy, much like a hard fudge, with lots of coconut in it. Well, with my allergies I am very leery to eat anything from a street vendor but this fine lady assured me it was nothing but azucar and coco(sugar and coconut). So I decided to live on the edge and give it a whirl! Well let me just tell you that on days like that I am very glad that I choose to be a bit edgy!! It was phenomenal! It was sweet, chewy and addictive! We bought one and walked away and started nibbling, well we went back but she was gone! I have been wanting that candy since then and it’s been two years! Finally, with a bit of research, I think I have cracked the code! Here’s what I did:


  • 1 lb brown sugar
  • 1 lb coconut shredded
  • 1 cup water


  1. In a medium sized saucepan boil the water and brown sugar till soft ball stage. If you don’t have a candy thermometer, get a small glass of cold water and drop a teeny bit in, if it forms a soft ball then it’s ready for step 2!
  2. Now add the coconut, boil for 1 more minute.
  3. Pour out onto a flat tray that has been greased and/or use parchment.
  4. cool in the fridge till hard then cut as you like, squares etc.
  5. Enjoy!

These little cookies are delicious! They’re easy to do and so tasty, you can serve them to everyone, no need to make a glutinous version, this version will make everyone happy! here’s what you need;


  • 2 cups almond flour
  • 3 tbsp. honey
  • 2 tbsp. coconut oil melted or soft at least
  • 1 tbsp. vanilla
  • pinch of sea salt
  • 3/4 – 1 cup strawberry or any flavor jam


  1. Mix all the ingredients (except jam) together.
  2. Cover the bowl with plastic wrap and place in fridge for 30 minutes to an hour.
  3. Using a spoon, take out bits and make balls, the size of meatballs and make a thumbprint in them.
  4. In the print place a small amount of jam. Place on parchment lined trays.
  5. Bake at 350 for 8-10 minutes. Watch closely they will bake fast!
  6. Enjoy!


I was looking through my old recipes, looking for something different and I found this old recipe that I use to make all the time! My family love this and both girls make it for their kids now too. You could substitute cashew butter, almond butter or even sunflower butter if you have a peanut allergy. This can be a meal all on it’s own or part of an elaborate Chinese dinner you may be hosting! Better yet, order some won ton soup, egg rolls or spring rolls and call it a feast! Here’s how to make it:



  • 1 tbsp. soy sauce (gluten-free tamari)
  • 2 tbsp. shao-Hsing or dry sherry
  • 2 chicken breasts cut into cubes, boned

Peanut sauce:

  • 1/4 cup peanut butter
  • 3 tbsp. soy sauce or g.f. tamari
  • 2 tbsp. rice vinegar
  • 1 tbsp. chicken broth or wine or sherry
  • 1 tbsp. sesame oil
  • 2 tsp sugar or agave
  • 2 tsp chili oil if you like heat!

Stir Fry:

  • 2 tbsp. oil (canola, peanut etc)
  • 2 tsp fresh grated ginger
  • 2 cloves garlic crushed
  • 1 small onion
  • 1 carrot, peeled and sliced
  • 1/2 cup chopped peanuts or other nut chosen
  • 2-3 green onions sliced thinly.
  • 1 pkg of rice noodle of desired thickness


  1. Marinate the meat for 2 hours.
  2. Heat your wok or large stir fry pan.
  3. Add your oil, garlic and ginger.
  4. Stir in your carrots and onion. Stir fry till translucent.
  5. Add in the chicken, cook till pink is gone.
  6. Add your peanut sauce ingredients and cook till thickened. Lower heat.
  7. Meanwhile cook your noodles according to pkg directions.
  8. Serve the chicken in sauce over the noodles. Top with the chopped peanuts and green onions.
  9. ** If using cashew butter, garnish with cashews, or sunflower seeds if using sunflower butter etc.


Recently we had our large family Christmas party. Luckily with our family, everyone brings a crock pot or roaster of something and you have loads of food! This year’s theme was comfort foods and Andrew, my god-son and a grown young man, brought a huge roaster of Kapusta. He asked me if that would be acceptable and I said “sure” not having a clue as to what expect. I knew if Andrew was making it, it would be good, tasty and healthy! I was right, it was so good that I have been thinking about it and finally today I have a roaster in the oven cooking! I consider this healthy as it’s all veggies, no fat, how bad can it be? I have to tell you that of all the foods that I could eat that night, it was a toss up between kapusta and the veggie cabbage rolls as to which was the best dish there! I hear the shepherd’s pie was pretty amazing too but I missed out on that one! Anyhow, here’s the easy directions!


  • cabbage sliced
  • 1 jar of sauerkraut with juice/wine/vinegar
  • 1 can of sliced mushrooms with juice (2 if large cabbage)
  • 1  onion sliced


  1. Pre-heat oven to 350.
  2. Layer the cabbage, sauerkraut, onions and mushrooms in a large roaster, using the juices from the kraut and shrooms.
  3. Cover and roast for 2 hours or longer, it will be ready when the cabbage is completely soft and cooked through.
  4. Enjoy with a side of pork or chicken, ribs, beef, any meat at all!


I try not to steal other people’s recipes but when you see a good one, you use it. Full credit goes to Nicole Ritchie here but I thought I’d share this easy to do recipe for those gluten intolerant in your life! I plan to make up a batch or two for my household, and if you’re good, maybe I will share! Try coconut oil instead of shortening or even butter!

Nicole Richie’s Gluten-Free Gingerbread Cookies


  • 2½ cups gluten-free baking flour
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1 cup molasses
  • ½ cup solid shortening
  • (I used coconut oil)


1. In a large bowl, combine flour, baking soda, salt, ginger and cinnamon. Set aside.

2. In a small saucepan over medium-high heat, combine molasses and shortening and bring to a boil. Remove from heat and cool to room temperature.

3. Stir the dry ingredients into the cooled molasses/shortening mixture until a thick dough forms. Cover and refrigerate until completely chilled, at least 2 hours.

4. Preheat oven to 375 degrees. Turn out dough onto a well-floured surface, roll to about ¼-inch thick and cut out shapes using cookie cutters. Place on cookie sheet and bake for

The holidays soon will be upon us and you’ll be asked to bring a dip or appetizer! if you have a friend or relative with a dairy or gluten allergy, you may want to try this very easy recipe!It’s tasty, goes great with corn tortillas or rice crackers! Give it a go and don’t be afraid of the gluten-free label, you’ll be glad you did!


  • 1 can canellini beans, drained and rinsed (white kidney beans)
  • 2 avocados, peeled and pit removed
  • 2 cloves of garlic
  • 1/2 cup fresh parsley
  • 3 tbsp vinegar
  • 1/4 tsp red pepper flakes
  • 3 tbsp water
  • coarse salt to taste


  1. Throw all the ingredients into the food processor and process till smooth! Easy as that!
  2. Serve with tortilla chips, rice crackers gluten-free bagel chips!