Healthy Holiday Recipes: Gluten-Free (& paleo friendly) Pecan Pie

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have GLUTEN FREE (& PALEO FRIENDLY) PECAN PIE from: Kayla Chandler

NOTE: This will be the last morning post until the new year. Look for my next morning post on Monday, January 7, 2019.

Gluten-Free (& paleo friendly) Pecan Pie

  • Servings: 8
  • Difficulty: easy
  • Print

A healthier take on this classic and delicious pie!

Ingredients

For the Crust
  • 2 C. Blanched Almond Flour not almond meal
  • 1/4 tsp Sea Salt or Himalayan Salt
  • 2 Tbsp Unrefined Coconut Oil melted
  • 1 Pastured-Raised Egg
For the Filling
  • 1 C. Organic Unrefined Coconut Sugar (see link in article above)
  • 3/4 C. Organic Grade A Maple Syrup
  • 3 Tbsp Grass-fed Butter can also use Ghee or Coconut Oil (melted)
  • 3 Pasture-Raised Eggs lightly beaten
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt or Himalayan Salt
  • 2 C. Pecan Halves
  • 1/2 tsp Cinnamon optional

Directions

For the Crust
  1. Preheat oven to 400 degrees F and make sure rack is in the middle section
  2. Combine the almond flour and salt until combined. Add egg and coconut oil and mix until a ball forms. (A food processor can be used for this step)
  3.  Press dough, including any stray crumbles from the bowl, evenly onto a 9-inch pie dish (see video above). Chill in the refrigerator.
For the Filling
  1. While dough chills, combine all filling ingredients, except pecans, in a bowl. Whisk until fully combined. Add pecans and stir until well coated. Let sit for 5 minutes.
  2. Remove pie crust from refrigerator and slowly pour the Filling into the pie crust.
For Baking
  1. Place pie dish onto a large baking sheet to catch any spill-overs. Place in oven on the middle rack and cook for 20 minutes.
  2. Reduce heat to 350 degrees F. and cook for another 30-40 minutes.
  3. Remove from oven and let cool completely before serving (takes a few hours to cool).

Matcha Green Tea… Avocado Matcha Muffins (vegan/paleo/GF)

When I saw this muffin, with both AVOCADO and MATCHA as ingredients, I knew I had to share it with you. This muffin packs a punch when it comes to nutrients. The avocado throws in healthy fat and fiber, while the matcha kicks in TONS of nutrients and anti-oxidants. You really can’t go wrong with this one!

Check out this easy, healthy, blender muffin recipe that’s vegan AND paleo!

 

Until next time…Namaste my friends!

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25 Amazing Recipes to Keep Your Weight Loss Plan Interesting (Paleo, Keto, GF, Low Carb, Alkaline, Red Tea Detox-Phase 1)

It is estimated that Americans spend over $60 billion per year on weight loss programs or trying to lose weight (2). Also, the worldwide obesity rate has tripled since 1975, with approximately 1.9 billion adults considered overweight throughout the world.  (3) Chances are, you or someone you know are either on a diet or has tried to lose weight at some point.

We all start weight loss programs with good intentions. Then one of two things happens. Either we lose the desired weight, only to gain it back after returning to old eating patterns or we give up because the weight loss meal plan is too strict or boring. If you’re in the former group, you’re in good company. (Hint: I’m in this group) There’s a statistic floating around in the world of weight loss, which you’ve probably heard,  that 95% of dieters regain the weight they lost. Some say this is just folk lore and can’t be proven. Whether it’s accurate or not, it is an indication that people have trouble sticking to a healthy diet, losing weight, and keeping it off.

The key to any good weight loss plan is not to make temporary changes, but to make a healthy and permanent change to your lifestyle and eating patterns. One of the keys to changing your eating patterns is learning how to prepare interesting and tasty meals, while keeping them healthy. That’s what I set out to do, as I entered the next phase of my 21 day detox.

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As many of you know, I’m currently doing a 21 day Red Tea Detox plan. The first 7 days consisted of a 7 day fast, which included a 72-hour herbal tea fast, followed by 4 days of 24 hour intermittent fasting.

Today, I’ve begun the first of a 14 day/4 phase eating plan. Phase 1 is 5 days in length, with day one being only vegetables and the remaining four days will be veggies and protein. Since I’ve been fasting for 7 days, the last thing I want to eat is a plate of boring, steamed veggies and baked chicken or fish. 😝 Who’s going to stick to a diet like that?…BORING!

The meal plan I’ll be following is a low carb paleo diet, combined with intermittent fasting, which means I’ll be on a 16/8 schedule, 16 hours fasting and 8 hours eating, 3 meals per day. I’ll be aiming to keep my carb count below 30 grams per day. For my calorie count, I’ll aim for 1100/day, with an upper limit of 1500. The allowed foods are VERY healthy, with nuts/seeds, lean forms of protein, as well as heart healthy fish and alkalinizing veggies.

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Here is a list of the foods I’m allowed to eat for the next 5 days. I’m also allowed herbs, spices, healthy oils like flax, coconut, and olive as well as butter/ghee. (1)

Phase 1 Vegetables to Eat

  • Artichoke
  • Asparagus
  • Beets
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Cucumber
  • Celery
  • Kale
  • Lettuce
  • Mushrooms
  • Onions
  • Peppers
  • Spinach
  • Squash
  • Tomatoes

Phase 1 Proteins to Eat

  •  Fish
  •  Shellfish
  •  Chicken
  •  Eggs
  •  Turkey
  •  Lean beef
  •  Tofu
  • TVP (textured vegetable protein; reconstitute with water and use like ground beef)
  • Nuts and seeds
  •  Unsweetened soymilk
  • Unsweetened cashew milk
  • Unsweetened nut milk with protein added
  • Whey protein shakes (remember to double-check carb content)
  • Vegan protein shakes (remember to double-check carb content)

One of the keys to sticking to any weight loss plan is to make it interesting. So, as I was writing my meal plans for the next 5 days, I decided I should share some of the recipes I found with all of you.

So, armed with the above two lists, I set out to find some fun, interesting and tasty recipes to include in my meal plan. I want our meals to feel like we’re not missing anything. I can’t have boring meals and stick with the eating plan…nope. In the recipes below I have a few “bread” recipes, some veggie recipes and protein recipes: a few beef, a few chicken and a few fish. No more steamed broccoli and baked chicken, although that’s okay once in a while! I hope these recipes spark your imagination, because eating healthy doesn’t have to be boring!

Some of the best Alkaline and Paleo Websites:

In my research, I came across a few recipe websites that were jam packed with wonderful recipes, some with alkaline recipes and some with paleo. Here are a few of them:

Paleo Recipes

Alkaline Recipes

The Recipes

BREAD – Since nuts and seeds are allowed, I availed myself of the plethora of creative people on the internet, who have created paleo and keto versions of different items.

🌟🌟The Best Low Carb Bread Recipe 🌟 🌟

I’ve made this recipe MANY times and it’s wonderful! Even my kids and hubby like it. Make sure and follow her tips. They make all the difference! What I love about this recipe is the high fiber content. There is 7 grams of fiber per slice!

Low Carb Maven

Ingredients
  • 10 ounces blanched almond flour
  • 3 ounces Bob’s Red Mill Golden Flax Meal
  • 100 grams NOW Psyllium Husk Powder
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 8 ounces egg whites (226.80 g)
  • 3 ounces vinegar (85 g)
  • 14 ounces boiling water (396.89 g)

Best Keto Bread Recipe

Ingredients
  • 1 1/2 Cup Almond Flour 
  • 6 Large eggs Separated
  • 4 tbsp Butter melted
  • 3 tsp Baking powder
  • 1/4 tsp Cream of Tartar
  • 1 pinch salt

Cauliflower Bread

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Ingredients

  • 1 medium head cauliflower , cut into bite-sized pieces (or 3 cups cauliflower rice)
  • Parchment paper
  • Nonstick cooking spray
  • Cheesecloth
  • 1 large egg , lightly beaten
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ tsp sea salt (or Himalayan salt)
  • ¼ tsp . ground black pepper
  • 4 green onions , thinly sliced, reserve a small amount of the greens for garnish

Cauliflower Bagels

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INGREDIENTS:

  • 3 cups packed cauliflower rice (600g or 21 ounces)
  • pinch of kosher sea salt
  • 1/4 tsp garlic powder
  • 2 eggs, beaten
  • 2 tbsp. almond flour
  • 2 tbsp. coconut flour

Everything Bagel Spice Combo

  • 1 tbsp. poppy seed
  • 1 tbsp. sesame seed
  • 1 tbsp. minced garlic
  • 1 tbsp. minced onion
  • 3/4 tsp. kosher sea salt

Flaxseed Keto Wraps

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Ingredients

  • 2 large eggs
  • 6 tbsp flax seeds milled
  • 1/4 cup / 30g pre-shredded mozzarella
  • 2 tbsp melted butter
  • 3 tbsp water
  • 1/2 tsp baking powder
  • pinch of salt

VEGETABLES – I feel creativity was essential for this particular food group. While we all know vegetables are very healthy and good for us, they don’t always taste good. And, let’s be honest, they can be kind of boring. I looked for tasty and sometimes creative ways to prepare veggies. Here’s what I found.

Brussel Sprouts with Pistachio and Lemon

Get Off Your Acid

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INGREDIENTS

2 Tbsp. extra virgin olive oil
¾ cup shelled pistachios
Zest and juice from one lemon
16 large Brussels Sprouts, leaves separated from the core. Cut the end of the sprout off and peel leaves off.
Salt and pepper to taste

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Zucchini Pasta with Spinach Lemon Pesto

Get Off Your Acid

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INGREDIENTS

4 zucchinis
3 cups baby spinach
1⁄4 cup basil
3 garlic cloves
Juice of 1 small to medium lemon
1⁄4 cup cashews
1⁄2 cup extra virgin olive oil
1⁄2 cup cherry tomatoes sliced in half
Salt to taste (Celtic Grey Sea Salt, Himalayan, or Redmond Real Salt)

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Italian Marinated Zucchini Squash

with Sun Dried Tomato

Get Off Your Acid

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INGREDIENTS

  • 2 fresh zucchini
  • 2 fresh yellow squash
  • ½ cup chopped sun-dried tomatoes
  • 1 tbsp. olive oil
  • 1 tbsp. minced oregano
  • 1 tbsp. minced dill
  • 1 tbsp. minced basil
  • 1 tsp. sea salt

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Raw Cucumber Sushi Rolls

The Blender Girl

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Ingredients

  • 1 English Cucumber

guacamole

  • 1 large avocado, peeled and pitted
  • 1 cup curly kale leaves (ribs removed), chiffonaded
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon ground cumin, plus more to taste
  • Pinch of cayenne pepper (optional), plus more to taste
  • 1/8 teaspoon sweet paprika, to garnish

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Paleo Chimichuri Abundance Bowl

The Blender Girl

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Ingredients

cauliflower rice

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons extra-virgin olive oil or coconut oil (in liquid form)
  • 1 teaspoon Celtic sea salt

vegetables

  • 1/2 medium red onion, peeled and cut into eighths
  • 2 medium carrots, peeled and diagonally sliced into 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil, plus more to taste
  • 3/4 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 2 medium zucchinis, diagonally sliced into 1/2-inch pieces
  • 1 (8oz/227g) bunch broccolini (about 12 stalks), trimmed
  • 1/4 cup (12g) finely chopped flat-leaf parsley
  • 1 cup (110g) sauerkraut (optional)
  • 1 medium avocado, peeled, pitted, and sliced
  • 1/4 cup (45g) sliced or slivered almonds

chimichurri sauce (yields 1 1/3 cups (306g))

  • 3/4 cup (180ml) extra-virgin olive oil
  • 1 teaspoon finely grated lime zest, plus more to taste
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons red wine vinegar
  • 4 teaspoons minced garlic (4 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 cup (30g) firmly packed basil leaves
  • 1 cup (30g) firmly packed flat-leaf parsley leaves
  • 1/2 cup (15g) firmly packed cilantro leaves
  • 1/2 cup (23g) firmly packed finely chopped chives
  • 1/2 medium avocado, peeled and pitted (optional, see instructions)

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

PALEO CAULIFLOWER TABOULI

The Blender Girl

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Ingredients

  • 1/2 large head of cauliflower chopped up into florets (discard the tough core)
  •  3 large bunches finely chopped flat-leaf parsley
  • 2 cups finely diced tomatoes (about 8 large tomatoes with flesh scooped out) 
  • 1 bunch green onions, finely chopped (white and green parts)
  • 1 English cucumber, peeled and finely diced (after seeds scooped out)
  • 1/3 cup extra-virgin olive oil, plus more to taste
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 2 tablespoons finely chopped fresh mint, plus more to taste
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Raw Zucchini Noodle Pad Thai

Live Energized

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Ingredients:

3 medium courgettes (zucchini)
3 large carrots
2 spring onions, chopped (also known as green onions, scallions)
1 cup shredded red cabbage
½ packet of beansprouts
1 cup cauliflower florets
1 bunch of fresh coriander/cilantro, chopped roughly
Coconut Oil

Sauce

¼ cup tahini
¼ cup almond butter
¼ cup tamari
1 tsp coconut sugar
2 tbsp lime or lemon juice
1 clove garlic, minced
1 inch of ginger root, grated

Alkaline Detox Lime-Chili Stir ‘Fry’

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Ingredients:

Pak-Choi
Carrots
Mange-Tout/Sugar Snap Peas
Beansprouts
Broccoli
Cabbage (red or green)
Courgette (Zucchini)
Fresh Lime Juice
Chili
Coriander
Vegetable Boullion
Brown Basmati Rice/Wild Rice (Use cauliflower rice to make it paleo)

Summer Coleslaw

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Ingredients
2 cups Napa cabbage finely sliced
2 cup red cabbage thinly sliced
2 red peppers thinly sliced
3 carrots julienne sliced
2 cups bok choy sliced mostly white and some green parts
small bunch chives chopped in 1″ pieces
3 tbsp raw sesame seeds- lightly toasted if desired
For the dressing
2 tbsp braggs liquid aminos
2 tbsp extra virgin olive oil-cold pressed organic if possible
juice of 1/2 lemon
1 tbsp toasted sesame oil
2 teaspoons grated ginger
2 tsp raw sesame tahini
Celtic sea salt to taste

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

PROTEIN

Caramelised Onion, Carrot & Ham

Omelette Roll

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Ingredients

  • • 1-2 tablespoons of ghee or butter
  • • 2 medium onions (I used one brown and one red onion), cut in half and sliced thinly
  • • 2 small carrots, peeled and grated
  • teaspoon sea salt
  • • 2 garlic cloves, finely diced
  • • 6 large eggs
  • • Pinch of black pepper and sea salt
  • • A little coconut oil, ghee or butter for greasing
  • • Rimmed oven tray, about an inch deep, 8-9″ by 15-16″
  • • Parchment/baking paper
  • • 1 tablespoon mayonnaise (optional) or harrissa sauce (you could also use something like pesto)
  • • 2-3 slices of free range ham (Use sliced turkey if you’re avoiding processed meats)

Paleo Chicken Tortilla Soup

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Ingredients

  • 2 large chicken breasts, skin removed and cut into 1/2 inch strips
  • 1 28oz can of diced tomatoes
  • 32 ounces organic chicken broth
  • 1 sweet onion, diced
  • 2 jalepenos, de-seeded and diced
  • 2 cups of shredded carrots
  • 2 cups chopped celery
  • 1 bunch of cilantro chopped fine
  • 4 cloves of garlic, minced – I always use one of these
  • 2 Tbs tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • sea salt & fresh cracked pepper to taste
  • olive oil
  • 1-2 cups water

Ginger Beef and Noodle Stir Fry

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Ingredients

  • 4 tablespoon(s) coconut aminos
  • 1 medium lime(s), juiced
  • 2 medium garlic clove(s) minced
  • 1 teaspoon(s) ginger, fresh grated
  • 11/2 pound(s) beef – flank, sirloin, or NY strip steak(s) sliced
  • 2 medium zucchini
  • 1 tablespoon(s) kosher salt or less to taste
  • 3 tablespoon(s) sesame oil
  • 2 medium onion(s), green sliced
  • 1 teaspoon(s) red pepper flakes crushed
  • 2 tablespoon(s) cilantro, fresh for garnish

Kickin’ Steak Fajitas

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Ingredients

  • 1 pound(s) beef – steak(s), boneless cut into 1½ inch x ¼ inch strips
  • 1 large onion(s), yellow sliced
  • 4 medium garlic clove(s) sliced
  • 3 medium bell pepper(s) any color, seeded and sliced
  • 2 large jalapeno pepper(s) or serrano peppers, seeded and sliced
  • 1 medium avocado(s) seeded and sliced
  • 4 tablespoon(s) avocado oil or olive oil
  • 1/4 cup(s) cilantro, fresh chopped, optional for garnish
  • 1 medium lime(s) quartered, optional for garnish
  • 1/2 packet(s) Trader Joe’s Taco Seasoning Mix or mix together 2 teaspoon(s) chili powder, 2 teaspoon(s) cumin, 2 teaspoon(s) garlic powder, 2 teaspoon(s) onion powder, 1/2 teaspoon(s) cayenne pepper, 1/2 teaspoon(s) black pepper, 1/2 teaspoon(s) sea salt

Cuban-Style Slow Cooker Flank Steak

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Ingredients

  • 1/2 cup(s) chicken broth
  • 2 teaspoon(s) cumin
  • 11/2 teaspoon(s) oregano, dried
  • 1 teaspoon(s) sea salt to taste (optional)
  • 1 teaspoon(s) black pepper to taste (optional)
  • 1 can(s) tomatoes, diced (14 oz)
  • 1 medium onion(s) sliced
  • 2 medium bell pepper(s), green sliced
  • 2 medium garlic clove(s) chopped
  • 1 tablespoon(s) capers chopped
  • 11/2 pound(s) beef – flank steak(s) cut crosswise into three pieces
  • 1/4 cup(s) olives, pimento-stuffed sliced

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Chicken and roasted pepper stuffed mushrooms

Meatified

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Ingredients

  • 4 – 5 large Portabella mushrooms
  • ¾ – 1 lb ground chicken
  • 1 cup diced onion
  • 1½ cup roast peppers, drained
  • 2 eggs
  • 2 tsp garlic powder
  • 1½ tbl Italian seasoning
  • Optional: 1 tsp almondflour per mushroom

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Caribbean Paleo Jerk Bake Chicken

My Natural Family

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INGREDIENTS

  • 4 Boneless, Skinless Chicken Breasts
  • 1 Red Bell Pepper (cut into thick slices)
  • ½ Fresh Pineapple (cut into ½ “ thick slices)
  • 1 Tbl Arrowroot Starch
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Allspice
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Pepper
  • 1 tsp Real Salt
  • ½ Tbl Chopped Garlic
  • 1 Tbl Fresh Lime Juice
  • 2 Tbl Raw Honey
  • ¼ Cup Coconut Aminos
  • Cilantro (chopped, to garnish)

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Baked Indian-Style Lemongrass Chicken

Paleo Leap

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Ingredients

  • 6 to 8 chicken thighs, skinless and boneless
  • 2 bell peppers, sliced
  • 1 cup coconut milk
  • 2 lemongrass stalks, sliced
  • 1 lemongrass stalk, minced
  • 4 shallots, minced
  • 4 garlic cloves, minced
  • 2 small mild red chili peppers (optional)
  • 1 tbsp. fresh ginger, minced
  • 2 green onions, minced
  • 1 tbsp. fresh turmeric, minced
  • Juice from 2 limes
  • 1/4 cup coconut oil, melted
  • 1/4 cup fresh cilantro, to garnish
  • Sea salt and freshly ground black pepper

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Paleo Fish Tacos

Paleo Flourish

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For the Fish:

  • 1 lb **tilapia**(or halibut/cod), cut into 1/2 inch by 3-4 inch strips (**NOTE FROM TAMARA-DO NOT EAT TILAPIA EVER! IT’S FARM RAISED AND NASTY STUFF- I’LL WRITE AN ARTICLE SOMETIME.**)
  • 1/2 cup coconut flour
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons cumin powder
  • dash of pepper
  • Coconut oil for frying

For the White Sauce:

  • 1/2 cup mayo
  • 1 tablespoon lime juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • dash of chili pepper
  • 1/2 teaspoon of raw honey (optional)

To Eat:

  • 4-6 lettuce leaves
  • 1 cup salsa
  • 2 tablespoons cilantro, chopped
  • 4-6 slices of lime

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Cilantro Lime Salmon

Paleo Leap

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Ingredients

  • 2 salmon fillets
  • 1/2 cup coconut oil, melted
  • Juice and zest of 2 limes, and then slice the limes
  • 2 garlic cloves, minced
  • 1/4 cup fresh cilantro, roughly chopped + more for garnish
  • Sea salt and freshly ground black pepper

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

Orange Rosemary Seared Salmon

Paleo Leap

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Ingredients

  • 4 salmon fillets, skinless
  • 2 garlic cloves, minced
  • 2 tsp. fresh rosemary, minced
  • 1 cup fresh orange juice
  • 2 tbsp fresh lemon juice
  • 1/2 cup chicken stock
  • 2 tsp. orange zest
  • 1 tbsp. tapioca starch (optional)
  • Cooking fat
  • Sea salt and freshly ground black pepper

FOLLOW THIS LINK FOR THE COMPLETE RECIPE

SOURCE:

  1. L. Miller, (n.d.). The Red Tea Detox. Retrieved from: http://redteadetoxofficial.com/
  2. http://www.worldometers.info/weight-loss/
  3. http://www.who.int/mediacentre/factsheets/fs311/en/

 Until Next Time….

Namaste My Friends

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30 Second Videos: Flourless Brownies

As someone who can’t have any grain, I always appreciate a good dessert recipe. Now, while I haven’t actually tried this particular recipe, but I have tried others, similar to this one. It really does help with those sweet/chocolate cravings. Now, while this is paleo, it is NOT keto. There is honey in the recipe. ENJOY!

On the go Breakfast ideas ~ Natural with Flowers

 

Follow the link below for

4 deliciously paleo breakfast ideas!

YUM!

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Breakfast is my favorite meal of the day, but as a busy teacher sometimes I just need something to grab and go! I’m sure you can relate. On the days that I don’t or can’t make these, I try to keep it simple with hard boiled eggs and fruit or eggs and avocado toast. Oatmeal […]

via On the Go Breakfast Ideas —

Wellness Wednesday: 25 Mouth-Watering Ways to Use Coconut Oil. (And Why You Should!)

Did you know that there have been at least 1500 studies proving the health benefits of coconut oil? (1) As we begin our discussion on the health benefits of saturated fats, Coconut Oil is definitely one of those to incorporate into your daily diet.

91% of the fat in coconut oil is saturated. This superfood contains MEDIUM-CHAIN FATTY ACIDS (MCFA). These fatty acids provide our body with energy, because they are easier to digest then the long and short chain fatty acids normally consumed. (1) According to Dr. Axe.com, MCFA’s are: (1)

  • Easier to digest
  • Not readily stored as fat
  • Antimicrobial and antifungal
  • Smaller in size, allowing easier cell permeability for immediate energy
  • Processed by the liver, which means that they’re immediately converted to energy instead of being stored as fat

Here is Dr. Axe with some benefits, medically based, of coconut oil.

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What type to buy: (2)

Most grocery stores  now days carry coconut oil. Don’t just buy any old coconut oil though. Make sure your coconut oil has the following items on the label:

  • ORGANIC
  • EXTRA VIRGIN
  • COLD PRESSED
  • NON-HYDROGENATED

How to use coconut oil: (2)

The best way to use coconut oil is to simply use it for cooking, in place of any other cooking oil, especially super unhealthy vegetable oil. Here are a few other ways to use it:

  • Put it in smoothies
  • On toast in stead of butter
  • Mix it in oatmeal
  • Use it to make popcorn – then put it on top, instead of butter!
  • Make your grilled cheese with it, instead of butter!
  • Make salad dressing/mayo
  • Mix it with sugar for a body scrub
  • Face moisturizer
  • Leave-in overnight conditioner – spread in hair and wash out in the morning
  • Season your cast iron pans
  • Feed it to your pets

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Now that I’ve got the wheels turning in your brain, I’ve scoured the internet to find some of the best recipes using coconut oil. There are 25 recipes total, with everything from baked goods, to meat glazes to spreads and pasta. I hope you have fun looking through them as much as I had finding them! (MY COMMENTS ARE IN RED)

OKAY, HERE WE GO….

Coconut Oil Apple Crisp

Taste of Yum

Ingredients:
For the apples
  • 4 Opal apples, chopped
  • 2 tablespoons almond meal
  • 1 teaspoon cinnamon
For the topping
  • ¾ cups + 2 tablespoons coconut oil (in liquid form)
  • ½ cup honey
  • 1¼ cup rolled oats
  • ½ cup chopped pecans
  • ½ cup almond meal
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

For the complete recipe, follow this LINK

Magic Hard Shell

The Coconut Mama

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Ingredients:

  • 1/2 Cup Coconut Oil
  • 1/2 Cup Cocoa Powder (I use raw cacao)
  • 1/4 Cup Raw Honey or Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • Pinch of Sea Salt (I use pink Himalayan salt)

For the complete recipe, follow this LINK.

Blistered Green Beans with

Garlic and Miso

Bon Appetit

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Ingredients

6 SERVINGS

  • 3 garlic cloves, finely chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons white miso
  • 1 tablespoon coconut or agave nectar (DO NOT use agave, EVER!)
  • 3 tablespoons virgin coconut oil
  • 1½ pounds haricots verts or green beans, trimmed
  • Pinch of crushed red pepper flakes
  • Flaky sea salt, freshly ground pepper
  • ⅓ cup coarsely chopped cilantro

For the complete recipe, follow this LINK.

Erika McKenna’s Thin Mint Cookies (Gluten free)

Bon Appetit

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Ingredients

MAKES 36 SERVINGS

  • 1½ cups gluten-free all-purpose flour
  • ¼ cup arrowroot
  • 1½ teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 cup organic sugar (I’d use raw rapadura sugar instead.)
  • ¾ cup virgin coconut oil, warmed, slightly cooled
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened applesauce
  • 1 cup vegan chocolate chips
  • 2 tablespoons mint extract

For the complete recipe, follow this LINK.

 

Green Curry with Brown Rice Noodles and Swiss Chard

Bon Appetit

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Ingredients

4 SERVINGS

  • 4 scallions, coarsely chopped
  • 4 garlic cloves, smashed
  • 3 green Thai chiles, coarsely chopped
  • 1 2-inch piece ginger, peeled, coarsely chopped
  • 2 teaspoons green peppercorns in brine
  • ½ teaspoon ground turmeric
  • 2 cups cilantro leaves with tender stems, plus more for serving
  • ⅓ cup mint leaves, plus more for serving
  • ¼ cup virgin coconut oil, melted, slightly cooled
  • 2 13.5-ounce cans unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife
  • 4 cups coarsely chopped Swiss chard leaves (from about 1½ bunches)
  • 1 tablespoon coconut sugar or honey
  • Kosher salt
  • 8 ounces dried thin brown rice noodles
  • Lime wedges (for serving)

For the complete recipe, follow this LINK.

Coconut-Oil Chocolate Freezer Fudge

Free Coconut Recipes

 

Ingredients

Servings: 24

  • 2 cups virgin coconut oil (this is a good time to break out the Gold Label)
  • 1 cup raw or natural unsweetened cacao powder
  • 1/3 cup grade B maple syrup (you could also substitute honey)
  • 1 1/2 cups walnuts (raw or roasted), roughly chopped

For the complete recipe, follow this LINK.

Coconut Oil Brownies

(with gluten free option)

Handle the Heat

Ingredients

  • 4 ounces (113 grams) bittersweet chocolate
  • 1 cup (209 grams) virgin coconut oil, measured solid
  • 1 cup granulated sugar (I’d use raw rapadura sugar instead.)
  • 1 cup packed light brown sugar (I’d use raw rapadura sugar instead.)
  • 3 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (96 grams) all-purpose flour (Could also use cup-4-cup gluten free flour)
  • 1 cup (80 grams) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

For the complete recipe, follow this LINK.

Gluten Free Coconut Oil Pie Crust

A Saucy Kitchen

Ingredients
  • 1 teaspoon psyllium husk + 2 tablespoons warm water (not psyllium husk powder)
  • 1 1/4 cup gluten free all purpose flour without xanthan gum (175 grams)
  • 1/2 teaspoon salt
  • 2 teaspoons organic cane sugar
  • 5 tablespoons extra virgin coconut oil (65 grams) * see note
  • 3-6 tablespoons ice cold water

For the complete recipe, follow this LINK.

Rustic Gluten-Free Biscuits

with Coconut Oil

So-Delicious Dairy Free

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Ingredients

  • 2 C. Gluten-free flour
  • 1 1/2 tsp. Xanthan gum
  • 1 tsp. Salt
  • 3 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 C. Coconut oil, cold
  • 1 Tbsp. Agave nectar
  • 3/4 C. So Delicious Dairy Free Coconutmilk Beverage, Unsweetened
    • (You don’t have to use this, regular canned coconut milk would be fine~ probably better in fact)

For the complete recipe, follow LINK.

Coconut Oil Fat Bombs

Paleo Hacks

Ingredients

  •  2 cups shredded unsweetened coconut
  •  1/3 cup coconut oil, melted
  •  2 T raw honey
  •  4 ounces raw dark chocolate chips
  •  1/2 t vanilla bean powder, optional

For the complete recipe, follow this LINK.

Gluten-Free Coconut Oil Corn Bread

Make the Best of Everything

Ingredients

  • 2 cups of cornmeal that has been ground in the food processor for 5-10 minutes
  • 2 eggs
  • 1 1/2 cups of plain greek yogurt (Preferably, organic grass-fed, whole milk)
  • 1 teaspoon of salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons of sugar (I’d use raw rapadura sugar instead.)
  • 1 cup of whole milk
  • 4 tablespoons of melted coconut oil

For the complete recipe, follow this LINK.

Gluten-Free Banana, Coconut

and Lemon Loaf

Nadia Lim

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Ingredients

  •  ½ cup coconut oil or butter
  •  ½ cup honey (Raw)
  •  3 large ripe, mashed bananas
  •  2 cups desiccated coconut
  •  1 cup flour (e.g. plain, wholemeal, or gluten-free or buckwheat flour, or ground almonds to make GF)
  • 1 teaspoon baking soda (check it is gluten-free if required)
  •  4 free-range eggs
  •  2, zested lemons
  •  one pinch salt

For the complete recipe, follow this LINK.

Paleo coconut Oil Hollandaise Sauce

Against All Grain

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INGREDIENTS

  • 3 tablespoons coconut oil, heated to about 95 degrees F
  • 2 med egg yolks (pasture raised or free-range)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika

For the complete recipe, follow this LINK.

Pumpkin Souffle (GF,DF)

Simply 123 Allergy Free

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Ingredients:

  • 1 cup canned pumpkin puree
  • 4  whole eggs (pasture raised or free-range)
  • 1/4 cup coconut oil, melted
  • 2 tablespoons almond butter
  • 5 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground clove
  • pinch of sea salt

For the complete recipe, follow this LINK.

Chocolate Black Cherry Tart

Unconventional Baker

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INGREDIENTS

Crust

  • ¼ cup coconut oil, melted or very soft
  • ⅓ cup liquid sweetener of your choice (I used maple syrup)
  • ½ tbsp pure vanilla extract
  • ¼ tsp salt
  • ⅓ cup water
  • ¼ cup apple butter (apple sauce would work too)
  • ½ cup coconut flour
  • ¼ cup tapioca starch
  • ¼ cup cocoa powder

Filling

  • 1 ½ cups black cherries, pitted and halved
  • 1 cup coconut oil
  • ½ cup cocoa powder
  • 6 tbsp liquid sweetener of your choice (I used maple syrup)
  • 2 tsp pure vanilla extract
  • pinch of salt

For the complete recipe, follow this LINK.

Strawberry Mousse

A Girl Worth Saving

INGREDIENTS

  • 1/2 cup melted coconut oil
  • 2 large ripe bananas
  • 1 1.5 oz bag of Dehydrated Strawberries
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt (Himalayan salt)
  • 12 ripe strawberries
  • 1 medium avocado
  • 1 Tablespoon B grade maple syrup

For the complete recipe, follow this LINK.

Tomato Soup

The Paleo Couple

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Ingredients

  • 5 large cloves garlic
  • 2 1/2 C sliced and chopped sweet onion
  • 1/2 C coconut oil
  • 2 28-oz cans diced, fire roasted tomatoes
  • 2 C beef broth
  • 1 C red wine (we used a cabernet sauvignon)
  • 2 bay leaves
  • 1 C loosely packed, torn basil leaves

For the complete recipe, follow this LINK.

Raw Sweet Potato Salad with

Curry Almond Sauce

Jesse Lane Wellness

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Ingredients:

  • 2 sweet potatoes
  • 1 cup dried currants
  • 1 cup chopped walnuts

Curry Almond Sauce

  • ½ cup almond butter
  • ½ cup melted coconut oil
  • 6 tsp curry powder
  • 2 tsp cinnamon
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp tamari

For the complete recipe, follow this LINK.

Easy and Delicious Coconut Oil

Chicken Glaze

Real Food

Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup lemon juice
  • 1/4 cup water
  • 1 tsp paprika
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp honey
  • 1 Tbsp minced onion

For the complete recipe, follow this LINK.

Coconut Lime Chicken

Holistically Engineered

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Ingredients

  • 4 boneless skinless chicken breast, cut into strips
  • 1/4 cup coconut oil, melted
  • 2 Tbsp coconut aminos (a soy sauce substitute)
  • Juice of 3 limes
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 1/4 cup chicken stock

Coconut Butter Spreads

(5 recipes)

The Lunch Box Bunch

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Ingredients:

Cinna-Banana Coconut Spread
5 Tbsp virgin coconut oil
pinch salt
1 banana
2-3 dashes cinnamon
2 tsp maple or agave syrup

Espresso Cacao Chip Coconut Spread
5 Tbsp virgin coconut oil
1 shot espresso, warm (about room temperature)
1 tsp raw cacao nibs
1/2 banana
2 tsp cacao powder – or another tsp of nibs
dash cinnamon
2 tsp maple or agave syrup
pinch salt

Spicy Goji Coconut Spread
5 Tbsp virgin coconut oil
2 Tbsp goji berries, soaked in warm water for at least 20 minutes (drain water before adding)
1 banana
2 dashes cayenne (optional)
1-3 tsp maple or agave syrup

Simple Strawberry
5 Tbsp virgin coconut oil
5-6 strawberries
pinch salt
2 tsp maple or agave syrup

Almond Butter Coconut Spread
2 Tbsp almond butter
3 Tbsp virgin coconut oil
1 banana
1-2 tsp maple or agave syrup
pinch salt
dash cinnamon

For complete instructions on how to make these spreads, follow this LINK.

 

SOURCES:

  1. https://draxe.com/coconut-oil-benefits/
  2. https://www.swansonvitamins.com/blog/natural-health-tips/using-coconut-oil

 

 

 

 

 

Wellness Wednesday: All About Cassava Flour (with 5 recipes)

I have found, what just might be, the perfect gluten free flour… CASSAVA FLOUR! That may sound like an exaggeration, and maybe it is a bit. HOWEVER,  being gluten free for more than 8 years, I have tried many different gluten free flours over the years. I’ve made (and thrown away) my share of gluten free baked goods. Any gluten free baker can tell you the same thing. Sometimes it turns out, and sometimes it doesn’t. It really is a gamble.

That’s why I’m so excited with this flour. Gluten free bakers spend hours trying to blend different gluten free flours together to get that “wheat like” consistency. The results are never that great, no matter how hard you try. Cassava flour is so exciting because it is so close to the real thing in taste and mannerisms in baking. (With the exception of yeast bread, see below)

What is cassava flour?

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Cassava is a plant with origins in South America, and most widely known as Yuca. (2) Here are some facts about cassava…

  • “Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize” (2)
  • “One of the most valuable sources of nutrition for more than 500 million people living in Africa, Asia and Latin America.” (1)
  • “It is one of the most drought-tolerant crops, capable of growing on marginal soils. “(2)
  • “Provides a similar amount of carbohydrates as most other grain-based flours.” (1)
  • “It is about 60 percent to 65 percent water moisture, 20 percent to 31 percent carbohydrates, and less than 2 percent protein and fat.” (1)
  • “In some parts of Africa, it provides up to 30 percent of total daily calories.”  (1)
  • Can be used in place of wheat flour. (1)
  • It is allergy-free – free of nuts, grains, and gluten

Nutrient content of cassava flour…

Cassava flour is not a super food by any means. It is, however, lower in calories than most gluten free flours. Here is the nutrient content of cassava flour (1):

A quarter-cup serving of cassava flour has about:

  • 114 calories
  • 2 grams of fiber
  • less than 1 gram of fat, protein or sugar
  • 28 grams of carbohydrates
  • about 17 percent of daily vitamin C

Cassava flour and cyanide

You may have heard that Cassava contains cyanide. This isn’t ENTIRELY accurate. Cassava plants contain what’s called a cyanoglycoside.(3) That’s a scientific way of saying it contains a precursor to cyanide. When ingested, it has the potential to become cyanide in the body. (3) This is a defense mechanism developed by the cassava plant that to ward off insects and other predators. Cassava is not the only plant that contains cyanoglycosides:

Food Plants Containing Cyanoglycosides (3)

  • Cassava root and leaves (Manihot esculenta)
  • Flax seed (Linum usitatissimum)
  • Sorghum leaves (Sorghum vulgare)
  • Lima beans (Phaseolus lunatus)
  • Apple seeds (Malus spp.)
  • Almonds (Prunus dulcis)
  • Bamboo shoots (Bambusa arundinacea)
  • Peach kernels (pits) (Prunus persica)
  • Apricot kernels (Prunus armeniace)
  • Nectarine kernels (Prunus persica var nucipersica)
  • Plum kernels (Prunus spp.)
  • Cherry pits (Prunus spp.)

Not to worry, these cyanoglycosides

are easily neutralized with proper preparation.

Most of the cyanide resides in the leaves of the plant, and the skin of the roots. OTTO’s brand Cassava Flour PEELS and FERMENTS the root prior to grinding it into flour. This is enough to neutralize the cyanoglycosides. Cooking the flour also neutralizes the cyanoglycosides. Cassava should never be eaten raw. ***

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OTTO’S CASSAVA FLOUR 

Cassava flour vs tapioca flour…

You may also know that tapioca flour also comes from the yuca or cassava plant. Are cassava flour and tapioca flour  the same thing….NO.

Cassava flour is a whole food – the root of the cassava plant, that has been dehydrated and ground into flour.

Tapioca starch/flour – is more processed – the extracted starch of the cassava root that has been bleached.

Think of it this way….CASSAVA FLOUR is like whole wheat flour. TAPIOCA FLOUR is like white flour.

CassavaGraphic.jpg

How to use cassava in recipes…

In most cases, though results won’t be perfect, you can use it 1:1 in place of all-purpose wheat flour. This saves all of the measuring, calculating and blending that goes along with most gluten free baking. If you’re like me, you’ll be happy to do away with 5+ different kinds of gluten free flour setting on your counter!

With that said…one thing to note, you won’t get that same “rise” from cassava flour in recipes that use yeast. Yeast bread made from cassava flour is more dense. If you’re looking for a “light and fluffy” bread, unfortunately you’ll need to combine it with other flours.

ONTO THE RECIPES!!!

PERFECT Grain-Free Tortillas!

I am SO excited about these tortillas! I have made them several times and they are PHENOMENAL! They look, act and taste remarkably like real flour tortillas. I wish I had discovered these years ago! I have been looking for a good gluten free tortilla for  8+ years, and I have FINALLY found one.  I have also used this recipe to make sweet potato tortillas. In place of the water, I used 1 mashed sweet potato. (amazing and delicious results that even my family enjoyed!) Instead of rolling, I use a tortilla press, which speeds the process and makes it so much easier. It also produces a rounder, cleaner looking tortilla, which I prefer.

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Cast Iron Tortilla Press – Available on Amazon.
INGREDIENTS
  • ¾ c. Otto’s Naturals Cassava flour (I do recommend Otto’s, due to their technique for making the flour. Of course, feel free to use any Cassava flour you choose) – ***
  • ¼ tsp. sea salt
  • 2 Tbsp. olive oil
  • ⅓ c. warm water

Crispy Cassava Blender Waffles

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Ingredients

1 cup Cassava Flour
1/2 tsp Himalayan salt
2 tsp baking powder
1/2 tsp cinnamon
1 ripe banana
2 organic eggs
1-2 tsp real vanilla extract
2 Tbsp organic virgin unrefined coconut oil
1.5 cups coconut or almond milk

Follow this link for the complete recipe

Otto’s NY Style Pizza

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Ingredients

Dry:
1 cup cassava flour
1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic (optional)
Wet:
1 egg
1/4 cup olive oil

Yeast mix:
1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
1 tbsp honey

Follow this link for the complete recipe

Easy Peasy No-Yeast Sandwich Bread

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Ingredients

1 cup almond meal or cashew meal (make in food processor or buy)
1 cup sifted Cassava Flour
1 teaspoon baking soda
1/4 cup olive oil.
1 teaspoon apple cider vinegar
3 generous tbsps honey
6 eggs
1/2 teaspoon Redmond Real salt

Follow this link for the complete recipe.

Chewy Gooey Cassava Brownies

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Ingredients

Melt:
1 cup chocolate chips
5 tbsp butter, ghee or coconut oil

Dry:
1 cup coconut sugar
1/4 cup cassava flour
2 tbsp unsweetened cocoa
1/4 tsp salt

Whisk:
2 eggs
1 tbsp vanilla extract

Follow this link for the full recipe.

 

Sources:

  1. https://draxe.com/cassava-flour/
  2. https://en.wikipedia.org/wiki/Cassava
  3. https://www.glutenfreegigi.com/facts-about-cassava-and-cyanide/

*** (Not a paid advertisement for Otto’s. I simply like their flour.)

Recipe: Chocolate Bliss Balls (vegan, paleo)

A quick and easy recipe (oh…healthy too!) with dates and nuts. Dip them in dark chocolate for an added touch. (as shown in the photo!) YUM!

Broke with expensive taste

Perfect Sunday breakfast

Bliss balls are everywhere on health food blogs and in shops and they’re surprisingly easy to make! These ones have 100 calories each so provide a great afternoon pick me up/alternative to chocolate or crisps. You can add pretty much anything to them to your taste. Mine are dipped in dark chocolate and rolled in chia seeds but goji berries, sesame seeds, desiccated coconut or whatever else will work just as well.

Ingredients:

  • 150g almonds
  • 100g walnuts
  • 250g chopped, pitted dates
  • 2 tbsp cocoa
  • A pinch of salt
  • 1 tbsp water

Method:

  • Blend the nuts in a food processor
  • Add in the dates and mix again
  • Remove from processor and put into a large mixing bowl
  • Add the cocoa and the salt and mix
  • Add the water – the mixture needs to be sticky enough to be rolled (but not too sticky or it will be gross)

View original post 12 more words

Allergy-Free Friday: 4 Ingredient Flat Bread (AIP, PALEO, VEGAN, GF)

Ok, I’m going to start this first Allergy-Free Friday article out by saying I think I’ve bitten off more than I can chew with this one. LOL! 🙂 It is really tough finding allergy-free recipes. But, that’s why I’m doing this. It’s needed, because, there are so many people out their with allergies. It won’t be my normal recipe list of 5 or 10 recipes, however. (that would take way too long!)

As a reminder, every Friday, I will include one or two recipes free from the following ingredients:

  • Peanuts
  • Tree nuts
  • Fish
  • Shellfish
  • Soy
  • Eggs
  • Dairy
  • Wheat/gluten
  • Chia Seeds
  • Flax Seeds
  • Coconut
  • Corn

Probably the most difficult items on the list are coconut, chia and flax. Many “allergy-free” blogger, will include recipes that use coconut as a flour/nut replacement and chia/flax “eggs” as a replacement for regular eggs.

I also want to mention that the flour used in many of the recipes will be processed gluten-free flour. The lack of nuts prevents the use of almond flour. (one of my personal favorites.)

Also, I will attempt to make some of the recipes kid-friendly…So, on with the 1st show!

This recipe calls for butternut squash flour. I found it on Amazon and it’s not cheap. So, you would make these for a treat or special occasion. I did find sweet potato flour, which may work in the recipe as a replacement and is quite a bit cheaper.

(BTW-You can make your own sweet potato flour. Here is a link to a HOW-TO article with creativlypaleo.com. The same process could be used to make butternut squash flour or pumpkin flour.)

Any of these flours would be amazing and healthy! However, of the three flours, sweet potato flour wins out. Not only is the flour cheaper, but sweet potatoes contain 214% DRI for vitamin A versus 59% for winter squash. (These nutrients are courtesy of whfoods.com)

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4 Ingredient AIP Flatbread Recipe (paleo, vegan)

By: Heartbeet Kitchen

AIP-Flatbread-6

Makes: 1 (5 inch) round

(It’s easy enough to be doubled)

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For full recipe and instructions, follow this link: HEARTBEET KITCHEN

As always, I’d love to hear your thoughts on this new series!

 

FEATURED PHOTO COURTESY OF HEARTBEET KITCHEN

Paleo Irish Soda Bread – A handfull of thoughts

A wonderful, gluten-free,

paleo version of an old Irish classic.

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Happy St. Patrick’s Day! I don’t usual post a recipe on Friday’s, aren’t you pleasantly surprised? I thought so. And it’s holiday themed. I’ve really got it toge…

Source: Paleo Irish Soda Bread – A handfull of thoughts