Easy breezy, this brisket recipe is a no-brainer for an easy and delish dinner option.
With the use of Braggs Aminos, its not only paleo but gluten-free friendly too! So grab the crockpot, set it on simmer and come home to a house filled with the amazing aroma of brisket. We enjoy this with mashed cauliflower, but asparagus, broccoli or any other fave veggie are great as well.
For those of us living a gluten-free life, mastering a tasty, fluffy bread can be a bit challenging. Thanks to one of my fave cookbooks, The Gluten Free Almond Flour Cookbook, this delish bread is a great base for sandwiches, hors d’oeuvres or as a simple tasty snack. You can cut this loaf into thin slices, spread on a baking sheet and toast in the oven at 350° F for 5 to 10 minutes. Spread the resulting cracker with hummus, goat cheese, feta, or drizzled with your favorite olive oil.
The possibilities are endless!
Today I stumbled upon a new site and found some delish looking baked zucchini chips which are a perfect solution for a no-grain diet. The site isn’t focused on allergy-free eating, but if you find yourself wanting some inspiration for yummy looking baked goods, it seems like Maggie of Vittles an Bits will be a good source I’ve copied her comments about the recipe below for reference and note that she’s very responsive if you have any questions so feel free to post them on her site.
For reference here is her link
Ingredients Instructions
Baked Zucchini Chips
http://inspiredeats.net/baked-zucchini-chips/
From Maggie:
To me, these chips taste kinda like thin & crispy pumpkin seeds. (I guess that shouldn’t be too much of a surprise since they are relatives in the squash family). Much lighter, but the taste is similar.
And the seasoning possibilities are endless – you can tailor them to your liking. Garlic, paprika, chili powder… use your imagination! I went with a basic Seasoned Salt and they came out great. But whatever you choose, just make sure you go easy on the seasonings, and only use a little bit – these do shrink a lot in the oven, so what looks like a reasonable amount on the raw veggies could turn out to be way too much!
While working on the recipe section tonight I was compiling some kid-friendly, gluten free lunch ideas and I ran across this one I had saved from the Washington Post some time ago. It’s a great option for a cold lunch and the plantains make for a delish and healthy addition with the black beans. Plantains have a heart healthy combo of nutrients, including vitamin B6, vitamin C, potassium and fiber. They also contain resistant starch, which acts as a prebiotic, selectively nourishing the “good gut” bacteria that line the intestinal tract and protect against food borne illness. Yummy and good for us- yay! 🙂
I completely admire people who can cook; while I LOVE food, I sadly didn’t inherit the cooking gene so I default to recipes by those uber-talented folks I’ve discovered online. So today I share with you a recipe I ran across from a fellow Paleo girl. It looks divine and I’m hoping I can convince my hubby to make it for us this weekend 🙂 Thanks to Girlmeetspaleo for this inspired dish!
Thanks to Marksdailyapple, and in honor of my home state, I’m posting this recipe I ran across as the timing is just right before Spring sets in and we no longer feel the need for a bowl of warm goodness. So here’s a copy of his notes followed by the recipe. Enjoy!
For those of you following a gluten free and paleo diet, the occasional comfort food meal is encouraged, so long as you stick to the healthy Paleo guidelines. So when I saw this post on Cavegirl Cuisine’s site for a gluten free, paleo eggplant recipe, I had to share it. Our version is slightly modified, but you can see her original version here.
What I love about this recipe is the almond meal which helps the eggplant maintain a crunchy, fried, aspect to it, even though it’s baked. So you can enjoy this guilt-free, delish version of a formerly unhealthy meal!
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Instructions
For those of us following the Paleo or Primal Blueprint diets, pancakes are a thing of the past, right?
At least, that’s what I thought until I ran across this recipe on Mark’s Daily Apple. It’s definitely more carb-centric than much of what he suggests but as he states many times, those of us following the Primal Blueprint can allow for an indulgence now and then and still keep on track with our goals for health, wellness, weight loss, etc. That said, this is a delish and healthy indulgence and one I’m excited to make again this weekend. I hope you enjoy it too!
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Ahh, the juicy, sticky, chewy goodness of fruit rollups brings back memories of childhood – twisting and pulling it from my teeth after making all sorts of weird shapes with it. Now that I think about it, I’m not sure how it got that pliable quality, and its probably best I dont know!
But, since I’m living Paleo, and trying to keep my son on the Paleo track too, they aren’t something I let him enjoy. So, when I found this recipe I was excited to give it a shot for him, and excited at how simple and clever the idea is! They take a bit of time to bake, so you’ll have to plan ahead for a time when you’ll be around for a couple hours to let them bake, but they stay good for a couple weeks so go ahead and make a big batch and keep slipping them in your kids lunch boxes and feel good about it!
These tasty gluten and grain free chicken tenders came from a recipe I found on Marksdailyapple and are super easy to make.
They’re a great alternative for kids, and perfect to use atop a salad when you’re craving a bit of a salty/crunchy treat. Plus they’re perfect to pair with an asian-inspired or spicy-fruit dipping sauce (think mango chutney) if you want to serve them as an appetizer instead!
Enjoy 🙂
I love easy and delicious recipes, and this one doesn’t disappoint!
This Paleo Jambalaya recipe was sent to me from a friend (thanks Kristy!) who said it was delish and easy to make, and she was right. It takes about a half hour to 40 minutes to prepare, so you can be sitting down for dinner in less than an hour. Season with hot sauce to suit your tastes, and feel good about serving this to your family!
One note – you can use mashed cauliflower in place of rice to keep it MyPaleo friendly. Enjoy!
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Is a gluten-free diet a healthier diet? Thats a question I get asked often, and one that I see debated over and over online. Turns out it totally depends on who you ask.
For example, if you follow the Elizabeth Hasselback way of living gluten-free, you will simply replace your previous gluten-ful life with the now readily available gluten-free counterparts. Gone are your gluten-ful muffins, and in their place is a delicious Udi’s gluten-free version. No more cake? No problem, simply substitute it with a recipe from Bob’s Red Mill, or even Betty Crocker which now offers some gluten-free goodies on the store shelves. Find yourself with an upset tummy? Simply grab some delish rice crackers and you’re sure to settle that pesky little problem.
Right?
Not according to this girl, and it turns out I’m not alone. There are a growing number of healthcare, fitness and nutrition experts that are touting the values of living a grain and gluten-free life.
Truly, I get so frustrated when I watch a celebrity like Elizabeth Hassleback on The View tell us all that gluten-free doesn’t equal living without. Look at all the wonderful gluten-free options that are available she says as she sweeps her arms across a table filled with store-bought gluten-free goodies like cookies, bars, cakes and crackers. I honestly get so frustrated when I see things like this because I feel like it dishonors the reason you’re gluten-free to begin with. Your body is trying to tell you something; that its bad for you, that you can’t break down the processed crap, and that you need to avoid it. But what do she and many others promote? Simply replacing gluten for its similar counterparts. This is exactly why certain labs are now offering cross-reactive testing so that you can determine if you have an allergic reaction to foods which are similar to gluten, as many Celiac and Non-celiac gluten sensitivites are unable to process foods which are similar to gluten. The reason? Again, I’m not a doctor, so this is just an experienced girl’s opinion, but I believe that our bodies are telling us that all of this processed crap we’ve been led to believe is good for us for so many years is slowly destroying us. And given that we are lucky to live to our 80s and 90s, if you spend 20ish years being sick, that’s a big part of your life spent feeling like crap.
So why do you hear that it’s a healthier diet?
For one, it’s because the presumption is that you are not only avoiding gluten, but are avoiding the readily available gluten-free products as well. If you do, you will find yourself focusing on lean meats, fish, fruits and veggies (think Paleo!) and give your body the break it needs from trying desperately to break down the ‘food’ you ingest which it’s not meant to handle. If you honor a truly gluten-free diet, and the reason you’re pursuing it, you will allow your body to heal from the many years of damage you have ensured; remember, it takes the average celiac and/or non celiac gluten sensitive (NCGS) patient 11 years to be diagnosed so there’s typically a lot of damage done which needs time to heal.
I personally didn’t fully begin to heal until I removed all grains from my diet after taking the cross reactive test from Cyrex Labs, and discovered that I was having a cross-reactive issue to many other grains. The reason? When I was diagnosed as NCGS, I fell victim to the marketing messages of not “living without” and such that I have grown to hate now, and simply replaced my gluten-ful foods with gluten-free versions. And so although I was living gluten-free, I wasn’t truly experiencing the benefits of a gluten-free life for a person with a gluten sensitivity. I was reading posts online about people who removed gluten from their diets after being diagnosed with Celiac or NCGS and I couldn’t figure out why they were feeling so good after only a few weeks and I was still dealing with an onslaught of health issues. Unfortunately it took me 2 more years to learn that I was having cross-reactive responses to almost all other grains and it wasn’t until I removed all grains from my diet that I was truly able to heal. I finally understood what it meant to live without pain, without headaches and fatigue and mood swings. I was finally able to get my Hashimoto’s (auto-immune hypothyroid condition) under control, and am starting to feel the benefits of living a healthier lifestyle. As I journey down this new Paleo path, I can appreciate foods in a new light, and I am discovering so many incredible recipes! On that note, I will begin building out the recipe section in February so you will be able to enjoy the many delicious, healthy and natural/native foods we are blessed with.
As I’ve said throughout previous posts, we have the luxury of enjoying a healthy and delicious life thanks to the many wonderfully abundant fresh meats, fish, nuts, fruits and veggies, however, if you have the urge for the occasional salty or sweet treat, I would encourage you to switch to nuts, and dark chocolate to satisfy those cravings. And on the note of cravings, when you remove all the starchy carbs and processed sweets, they will fade quickly, making it easier to maintain a healthy lifestyle. As I continue down this healthier path, I think often of the acronym from my childhood; GIGO. Garbage in, garbage out. It applies in science and nutrition, people; whatever you put into your mouth has to provide energy, fuel and guidance for your every need. So feed your body, mind and soul and live (and love living) a healthy and natural gluten-free life!
