16Oct

Gluten & Dairy-free Apple & Cinnamon Cookies (Paleo)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes DF Desserts GF Desserts Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Low glycemic Paleo Paleo Recipes Recipes
5 Comments

Every once in a while, a girl needs something sweet.

Adapted from a recipe featured on Facebook, these little gluten & dairy-free Apple & Cinnamon Cookies are to die for! And if you’re following a Paleo diet, they’re an allowed cheat as they’re free of grains, and full of Paleo-approved foods.

Made of apples, almonds, macadamias and coconut, they’re definitely a splurge, but they’re still within the Paleo constraints, and they fit perfectly with a Primal, Gluten-free or Dairy-free lifestyle. They’re going to score low on the glycemic index and will satisfy those occasional cravings when they hit. Some other suggestions include adding raisins, dates or vegan chocolate chips.

Enjoy!

Print
Paleo Apple & Cinnamon Cookies

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Paleo Apple & Cinnamon Cookies

Ingredients

  • 3 large apples, peeled, and grated
  • 1 cup almonds
  • 1 cup macadamia nuts
  • 2 teaspoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1 tablespoon of cinnamon
  • 1 cup finely shredded unsweetened coconut
  • A pinch of salt
  • 3 large eggs, lightly beaten

Instructions

  1. Pre-heat oven to 350f
  2. Peel & grate apples into a bowl.
  3. Process almonds and macadamia nuts into a rough crumble, add into the bowl.
  4. Add all remaining ingredients and mix well.
  5. Shape into cookies on baking paper (I used egg rings to get them even) and bake for 25-30 minutes – or until edges begin to turn brown.
  6. Let cool off for 10 minutes and enjoy!
http://inspiredeats.net/gluten-free-apple-cinnamon-cookies-gf-df-paleo/

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10Oct

Keeping your child’s lunch box grain-free with cucumber ‘sandwich’ rolls

Posted by: Jennifer Mansfield Categories: 30 Minute Allergy-free meals Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
2 Comments

Last night while browsing some of my favorite Facebook pages, I ran across this recipe on Primal Fitness Performance’s page; another version of the quick and simple, grain-less lunch option for our kid’s lunch boxes. I love the simplicity of the recipe, and it reminds me a bit of the sushi roll I posted about recently! The salt of the cucumber pairs well with the creamy avocado, and while the original recipe calls for shaved turkey, you can also substitute shaved chicken, or beef.

Keeping it vegan? Go with humus and sliced bell peppers, or perhaps some puree’d beans and sprouts.

In case you missed our last post on how to keep your child’s lunchbox grain-free, you can view it here and see how we suggest using sliced apples in place of bread.

There are so many smart options for going grain free these days, taking gluten-free to a new level. Remember, gluten allergies often go hand in hand with other grain sensitivities so if you’re trying a grain free diet to help heal your gut, this is a great option that lets you still pick up your ‘sandwich’.

Please share your ideas for grainless sandwiches with us in the comments below, and remember to always live inspired!

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Paleo Turkey Avocado Cucumber Rolls

Prep Time: 10 minutes

Total Time: 10 minutes

Paleo Turkey Avocado Cucumber Rolls

Ingredients

  • 2 cucumbers
  • 8oz sliced turkey breast
  • 2 ripe avocado

Instructions

  1. First, peel your cucumbers - you can leave a tiny bit of skin on for the added texture if preferred.
  2. Cut the cucumber in half (not lengthwise!).
  3. Next, with a sharp paring knife, make an initial indentation lengthwise and start cutting the core of the cucumber out, creating a hollow log shape out of the cucumber.
  4. Next, core and slice your avocado in quarters.
  5. Layer the turkey in the cucumber and place the avocado in the turkey.
  6. Voila! You have yourself a fresh, paleo snack that’s refreshing and delicious!
  7. Feel free to add some basil or other herbs to add more flavors.

Notes

Serves 2 Shared from Primal Fitness Performance

http://inspiredeats.net/keeping-your-childs-lunch-box-grain-free-with-cucumber-sandwich-rolls/

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10Oct

Blueberry breakfast sausage; Paleo & Gluten free breakfast option

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
4 Comments

Stuck in a Paleo breakfast rut?

If you’re looking for a breakfast option that incorporates something other than eggs, and are happy to explore some exciting new options, these Blueberry Sausage Patties are sure to please! If you’re following the Paleo diet and/or are in the midst of a Whole30 challenge, these little guys will come in handy and ensure you’re staying on track with a hearty breakfast option that is Whole30 and Paleo approved.

You can read the original post here and explore the many other options that the author features. I chose to feature these simply because they’re a unique and interesting option for breakfast; a meal which many people complain about not having much variety in when following a grain-free diet.  Note these are super simple to make, and you can use frozen or fresh blueberries.

And in the words of the chef herself, the blueberries add a hint of natural sweetness, plus they are relatively low in sugar and packed with antioxidants.

Good food that’s good for us – enjoy!

Print
Blueberry breakfast sausage; Paleo & Gluten free breakfast option

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 6-8 patties

Serving Size: small breakfast patty

Blueberry breakfast sausage; Paleo & Gluten free breakfast option

Ingredients

  • 1 lb ground meat of choice (pork, chicken, or turkey)
  • 1/2 cup frozen (no need to thaw) or fresh blueberries, whole or chopped
  • 1 tsp rubbed sage
  • 1/2 tsp Aleppo pepper (or 1/4 tsp crushed red pepper + 1/4 tsp paprika)
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp ground coriander
  • 1/4 tsp nutmeg
  • 1/4 tsp pepper
  • Instructions

Instructions

  1. Thoroughly combine all ingredients with your hands.
  2. Shape the meat into a log and place it on a large piece of plastic wrap.
  3. Roll it up in the plastic wrap, tightly twisting both ends.
  4. When ready to serve, slice it into patties (you should get about eight sausage patties)
  5. Cook in a lightly oiled skillet on medium heat, turning once, until both sides are browned.
  6. Reduce heat to low, cover, and cook until the meat is completely cooked throughout.
  7. Serve.

Notes

Make-ahead directions: You can freeze the individual raw patties on a baking sheet, then transfer to a freezer bag. Thaw overnight in the refrigerator and then cook as specified. Or, you can fully cook the patties, freeze them the same way, and just reheat the frozen sausage for approx 10 minutes on medium-high, or microwave for 2-3 mins when you're ready to eat.

http://inspiredeats.net/blueberry-breakfast-sausage-paleo-gluten-free-breakfast-option/

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2Oct

Kale chips are a quick and healthy alternative to potato and corn chips

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Food Gluten Free Gluten Free Recipes Grain Free Paleo Paleo Recipes Products Products we love Recipes Vegan
11 Comments

When I started my health journey a few years ago, I discovered kale in large part thanks to my nutritionist. Admittedly, I had never even tried kale, let alone knew why it was such a powerful food.  She explained that I was experiencing oxidative stress, chronic inflammation and various auto-immune conditions that caused my liver to stop functioning properly. Poor liver function lead to an inability to clear my estrogen levels, creating an estrogen-dominant condition which was causing all sorts of health issues.   So she suggested I find ways to enjoy at least one serving of kale daily, which led me to discover kale smoothies, juices and homemade kale chips. 

But before I share one of our favorite kale chip recipes with you, I thought I would cover some of the basics of why kale is such an amazing superfood and perhaps help convince you to enjoy it too!

Kale is an amazing super-green that has been studied in large part for it’s antioxidant-related health benefits, including it’s role in cancer prevention and/or treatment, as well liver clearance and overall general well being. 

Kale for cancer?

Folks in the alternative health sector have promoted natural cancer preventatives for years, and much focus has been placed on the anti-cancer benefit potential of kale. No, I’m not suggesting kale consumption can replace chemo, however, it’s an important component to reducing oxidative stress, which leads to chronic inflammation. Chronic inflammation has many detrimental health effects, including fostering of cancer development and increased cardio/heart stress.

Here’s where we get a bit technical… 

Like most of its fellow cruciferous vegetables, kale has been studied more extensively in relationship to cancer than any other health condition. Kale’s nutrient richness stands out in three particular areas: (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients (in the form of glucosinolates). Here’s where we get a bit technical: without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called “oxidative stress.” Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised, and we can experience chronic inflammation. Oxidative stress and chronic inflammation—and the combination of these metabolic problems—are risk factors for development of cancer. Various research studies have been published on 5 specific types of cancer—including bladder cancer, breast cancer, colon cancer, ovarian cancer, and prostate cancer—and intake of cruciferous vegetables (specifically including kale). As a group, these studies definitely show cancer preventive benefits from kale intake, and in some cases, treatment benefits as well.

Another amazing benefit of kale? The omega-3s in kale are an important part of kale’s anti-inflammatory benefits; it only takes 100 calories of kale to provide us with 25-35% of the National Academy of Sciences’ public health recommendation for the most basic omega-3 fatty acid.

And lastly (at least for this post!) kale has been shown to help aid in both digestion and clearing of the liver, making it an important component to many detox protocols.

Back to the fun stuff!

Want to know how to eat a whole head of kale in one sitting (and enjoy it?) Here’s a quick recipe for homemade Kale Chips that take less than 20 minutes to make and are always a big hit with both adults and kids!  I use these as an alternative to potato and corn chips, and keep them on hand for those moments when you crave something a little salty. They travel well, so feel free to make extra and pack them in a ziplock for your trips out anytime you’ll want to dip; salsa, cream dips and hummus all work well with kale chips!

 

 

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Homemade Kale chips

Homemade Kale chips

Ingredients

  • 1 bunch Kale
  • 1 Tbsp Olive oil or Coconut Oil
  • Salt
  • Pepper
  • Chili Flakes

Instructions

  1. Wash and dry kale leaves.
  2. Cut out center stem from each leaf and discard.
  3. Tear into pieces and put in a bowl.
  4. Toss with seasonings and olive or coconut oil then spread on a greased baking sheet.
  5. Bake at 350°F for 7 minutes, remove from oven and toss.
  6. Then continue baking for 10 minutes or until leaves are crisp.
http://inspiredeats.net/kale-chips/

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21Sep

Chocolate Truffles (Gluten-free, Dairy-free, Vegan, Paleo)

Posted by: Jennifer Mansfield Categories: Blog posts Coconut Oil Recipes Daily Posts Dairy Free Dairy Free Recipes DF Desserts GF Desserts Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
1 Comment

These little guys look perfect for Halloween!

I just saw these on Against All Grain, a fantastic blog by a woman named Danielle who is truly, incredibly talented! She has made it her mission to make living free of grains not only manageable, but delicious as well! So while these little truffles are a bit more of an undertaking than the coconut, chocolate vegan bites which we make weekly here, they are certainly worth sharing!

Here’s a picture from her site of the end product, and you can link to her site here for the recipe!

 

 

 

 

 

 

 

 

 

 

 

 

 

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28Aug

Chicken Lettuce Wraps (Paleo, GF, DF)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Paleo Paleo Recipes Recipes
5 Comments

Chicken Lettuce Wraps with Nut Butter Dipping Sauce

This recipe was posted by our friends over at the Paleo Secret; if you haven’t checked them out yet, please head over there and see what they’re all about. Their site is run by an incredible couple who truly “gets” the lifestyle, and why so many of us are benefitting from a Paleo/Primal way of eating.  I’ll be sharing more from them soon, but for now, I wanted to pass along this treat which we will be testing out this week 🙂 I’ll follow up with feedback from our little guy who is a BIG lettuce wrap fan! 

One of the reasons lettuce wraps are so big in our home is due to their “fun factor”. The wraps make for a fun way to enjoy a healthy, grain free meal, and you feel so satisfied afterwards that kids and adults alike agree that the bread/carbs aren’t missed.  Our 8 year old son often asks for lettuce wraps, and while we typically use ground beef or turkey, this chicken version is a healthy and light adaptation to the standard wraps we’ve grown used to.  And by swapping coconut aminos for soy sauce you’re avoiding the harmful soy (read here for why I discourage soy consumption) and adding the fantastic benefits of coconut oils (read here for more on coconut oil benefits).

Click the image to the right to order our favorite Coconut Aminos from our Amazon store, and thanks for supporting us by doing so!  

So back to the recipe  – here’s a copy of the recipe for you to save, and the link to the original version on Paleo Secret is here.  Enjoy!

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Chicken Lettuce Wraps (Paleo, GF, DF)

Chicken Lettuce Wraps (Paleo, GF, DF)

Ingredients

  • 2-3 cooked pasture-raised chicken breasts cut into strips (salt and pepper the breasts and cook them on the stove-top in some butter or oil OR bake them in the oven at 350 with a little oil or water on the bottom of the pan)
  • 1 handful of fresh basil (chopped)
  • 1 handful of fresh mint (chopped)
  • 1-2 avocados (sliced)
  • romaine lettuce for the wraps
  • 1-2 yellow squash julienned
  • 2-3 carrots julienned
  • 1/2 cup raw sunflower or almond butter
  • 1/2 cup coconut milk
  • 2-3 tbsp coconut aminos

Instructions

  1. Combine nut butter, coconut milk and coconut amines until smooth to make dipping sauce
  2. Julienne carrots and yellow squash (you can use a food processor if you don't have a julienne slicer)
  3. Set aside to be used for putting into wraps and the extra can be used as a side salad
  4. Place chicken strips in wrap
  5. Add avocado slices, a little squash, a little carrot and sprinkle with mint and basil
  6. Top with nut butter sauce or fold wrap and dip into sauce or both!
  7. Enjoy!!
http://inspiredeats.net/chicken-lettuce-wraps-paleo-gf-df/

 

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19Aug

MyPaleo 21 Day Challenge

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Gluten Free Grain Free Inspiration Paleo What's Trending
Comments Off on MyPaleo 21 Day Challenge

It takes 3 weeks to change a habit.    

At least, that’s what I’m told. But to be honest, I’m doing a candida cleanse right now, and I had to give up even more foods which I tested positive to for food allergies. More on that to come, but essentially with food intolerances comes leaky gut, which causes some foods to pass through the intestinal walls and make their way to the blood stream, at which point our handly little immune system perks up and starts fighting off the ‘foreign invaders’. And thus my list of food intolerances grows. Ahhh……  

So here I am, day 21 on the candida cleanse, and I’m facing an evening of a small gathering of friends at our house, where my hubby will make his fabulous margaritas and I will be sipping my soda water with lime, pretending it’s a tasty little marg. No folks, it’s not easy, and for those who swear that 21 days breaks a habit, I will admit it’s probably true. But it doesn’t mean it’s an easy feat, so bear that in mind when you head down this path to change your life. 

So as I’m launching the “MyPaleo” section of Inspiredeats, I thought I would give a tickler of what we’ll be focused on.  To start, I’m suggesting a 21 day challenge to reboot your system, cleanse your liver and help get your mindset back on track from the nutrient-void processed and packaged foods we’ve all grown accustomed to. We will help set you on the path to the nutrient-dense whole foods which we are advocates of around here and be there to help you along the way.  

What’s coming?

Candid tell all’s.  How real people, just like you, decided to make a life changing look at food, and set down a path of improved health & energy levels, clearer mind, reversal of health issues and weight loss.

Recipes.  MyPaleo style. Paleo, Primal blueprint, caveman diet – whatever you want to call it, we’ll help make sure you adapt a healthy version of the popular Paleo diet that works for you. MyPaleo is based on a Paleo plan that works for everyone, and ensures all the benefits of eating as our ancestors did (and as we were developed too) and will naturally eliminate allegens, toxins & genetically modified foods. 

Daily meal plans. All plans will be free of the top food allergens, and allow for a once weekly cheat day with suggestions on the cheat meals that will help curb the cravings, but not stray too far from the good you’ve done all week.

Nutritional supplements.  This diet is rich in whole foods, full of valuable nutrients the body needs, however, most people just starting off on the Mypaleo life will need some help from some fantastic nutritional supplements to help make sure your body is clean, strong and well balanced.  Not to mention that without balanced hormones, weight loss is near impossible!

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So as we prep you for the Mypaleo 21 day challenge, I leave you with a thought as I get ready to entertain our guests. Nothing tastes better than good health and your genes do not dictate your future.  You have the power to reverse the damage from years of pr
ocessed and genetically modified foods; you just have to believe that you’re worth it. 
 
And if it helps, I believe you’re worth it. That’s why Inspiredeats exists.   
 
Love & laughter to all, 
Jen
 

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16Aug

Paleo Asparagus, Mushroom & Beef

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
3 Comments

Here’s a quick recipe that you can make with ingredients we tend to have lying around the house – thanks to our garden and fresh farm deliveries! 

This doesn’t require a crock pot/slow cooker, but the beef and veggies are tender and delish. Whip this up in less than 30 minutes and have a tasty and satisfying meal for the family.

Enjoy! 

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Paleo Asparagus, Mushroom & Beef

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings

Paleo Asparagus, Mushroom & Beef

Ingredients

  • 1 lb Beef
  • 1 Red Bell Pepper
  • 16 Asparagus Spears
  • 6 Mushrooms (Baby Portobello preferred)
  • Adobo Seasoning (for dusting the beef)
  • 1 Tbsp Coconut Vinegar
  • ½ cup GF Chicken Stock
  • 2 Garlic cloves
  • 2 Tbsp Agave or honey
  • 2 Tbsp Olive Oil or Fat of Choice
  • ½ cup Coconut Aminos (or GF Wheat-free Tamari)
  • Green Onions
  • Salt and Pepper (to taste)
  • *Optional: 1 Tbsp Arrowroot + 3 Tbsp Water

Instructions

  1. Slice the beef into ¼” strips
  2. Dust with adobo seasoning and vinegar (optional) and set aside
  3. Cut the asparagus into 1 1/2” pieces, slice the mushrooms to ¼” thick and the pepper to 1” pieces
  4. Toss in sea salt and pepper and set aside
  5. Combine the chicken stock, garlic, honey, coconut aminos and arrowroot (use to thicken sauce) and water
  6. Blend and set aside
  7. Heat the oil over medium-high heat in a large pan or wok
  8. Once hot, add the pork. Cook until almost no longer pink
  9. Add the vegetables to the pork
  10. Cover and cook for about 2 minutes, then add the sauce
  11. Stir to coat and cook until the asparagus is done (about 2 more minutes covered)
  12. Garnish with green onions and enjoy!
http://inspiredeats.net/paleoasparagusbeef/

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31Jul

Paleo, Gluten & Dairy-free Squash & Sweet Potato Soup

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
16 Comments

No matter the season, I love a bowl of soup for dinner! There’s something about the warmth of a soup as it travels down to my belly that makes me happy  🙂 And since it’s summer and the heat is kicking here in Austin, we’re turning to a soup that is great hold or cold, and satisfies our need for coconut oil and yummy fresh veggies. 

This is a vegan friendly recipe too as it omits butter or cream and relies simply on the squash and sweet potatoes for the thick, creamy consistency.  Below is one of our fave recipes, and you can play with the topping suggestions until you figure out your fave dish. We love lightly toasted walnuts or almonds for a nice crunchy/salty treat. 

How do you prefer yours? 

 

 

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Paleo squash & sweet potato soup

Paleo squash & sweet potato soup

Ingredients

  • 1 butternut squash, skin removed and cubed
  • 2-3 large sweet potatoes/yams, cubed
  • 2 small-medium onions, finely chopped
  • 5 cloves garlic, minced
  • 1-2 sprigs fresh rosemary
  • 1 can coconut milk
  • 4 cups of vegetable stock (homemade or store-bought)
  • 2 TBSP coconut oil
  • a pinch or two of ground nutmeg and cinnamon
  • ground pepper and sea salt to taste
  • a few dashes of hot sauce (optional)
  • fresh chives, chopped for garnish (optional)
  • bacon, chopped for garnish (optional)
  • toasted walnuts or almonds (optional)

Instructions

  1. Begin by taking your cubed butternut squash and sweet potato and roast in the oven at 350 degrees until slightly browned
  2. Remove from oven and toss with 1 TBSP coconut/olive oil and fresh rosemary in a large bowl
  3. Spread cubes on a baking sheet
  4. Meanwhile, sauté the onion and garlic in remaining coconut oil on low-medium heat until softened and translucent
  5. Add butternut squash, sweet potato and sautéed onion mixture to a large pot
  6. Pour in vegetable broth and bring to a boil
  7. Reduce heat and season with ground nutmeg and/or cinnamon
  8. Using an immersion blender, puree the soup until smooth
  9. Next add coconut milk slowly, and continue blending until desired consistency is reached (if too thick add additional broth or water)
  10. Allow time to simmer on low/medium heat for flavours to mingle together – stirring occasionally
  11. Remove from heat and serve in your favorite soup bowls
  12. Finish with a sprinkle os sea salt and ground pepper
  13. Garnish with bacon, chives, walnuts or hot sauce if desired.
  14. Enjoy!
http://inspiredeats.net/paleo-squash-sweet-potato-soup/

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30Jul

Paleo Banana Walnut Muffins

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes DF Desserts GF Desserts Gluten Free Gluten free kids Gluten Free Recipes Grain Free Grain Free Recipes Low glycemic Paleo Paleo Recipes Recipes
4 Comments

For those of us following a grain free (Paleo) diet, missing the morning muffins has been a consistent complaint we’ve run across.  Many of you have participated in the Paleo Challenge, Whole 30 day challenge, or are following the Primal Blueprint diet. In any case, I constantly run across comments or posts related to the missing of easy breakfast items, especially those with a slight sweet appeal. 

So in a quest for a tasty and healthy muffin option, we ran across this post from Elana’s Pantry which not only solved our grain free needs, but as she suggests using coconut oil as well, it’s a great heart and brain healthy option too!   In case you have some questions on the value of coconut oil you can head over to our post here and read more about some of the many benefits to coconut oil, not the least of which are aiding and restoring gut integrity. 

No need for modifications here so we are posting this recipe just as we found it – enjoy!

 

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Paleo Banana Walnut Muffins

Paleo Banana Walnut Muffins

Ingredients

  • printer friendly
  • 3 eggs
  • ¼ cup coconut oil
  • 2 medium bananas
  • 3 dates, pitted
  • 10 drops stevia
  • ¼ cup coconut flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ½ cup walnuts, toasted and chopped

Instructions

  1. Place eggs, oil, bananas, dates and stevia in a Vitamix; blend on medium speed until combined
  2. Add in coconut flour, salt and baking soda and blend until smooth
  3. Fold in walnuts
  4. Scoop ¼ cup batter into a lined muffin pan
  5. Bake at 350° for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
  6. Cool and serve
http://inspiredeats.net/paleo-banana-walnut-muffins/

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3Jul

Paleo, gluten free pizza crust

Posted by: Jennifer Mansfield Categories: Almond flour recipes Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten free kids Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
2 Comments

Pizza nights are back!

Danielle of Against All Grain has done it again!

This time she has come up with a grain free pizza crust that claims to be delicious, and to hold up against its gluten and grain-full competitors, unlike some of the other grain free crusts we’ve tried which don’t allow you to pick up and indulge in a little slice of pizza heaven. 

She tops her with some of the delicious and healthy meats from US Wellness Meats, though we left the toppings up to you on this one, so go ahead and indulge in your favorites. Some of ours include goat cheese, spinach, garlic and tomatoes.  Another fave is sauce, ham and pineapple.  And yet another is the meat lovers favorite with proscioutto, sausage, ground beef and jalapeno. 

Truth be told, top it with whatever fresh and delish toppings you want and simply enjoy the ability of savoring pizza again on a grain free diet! 

 

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Paleo, Gluten Free Pizza Crust

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Paleo, Gluten Free Pizza Crust

Ingredients

    INGREDIENTS - CRUST
  • 3/4 cup whole raw cashews (or 1 cup cashew flour)
  • 3 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic granules
  • 2 eggs
  • 2 tablespoon almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil
    • INGREDIENTS - PIZZA
  • 1/2 cup marinara sauce
  • 3/4 cup US Wellness Meats Raw Mozzarella Cheese, shredded
  • 1/4 USWM Salami, casing removed and thinly sliced
  • 1 USWM Italian Sausage, casing removed and pre-cooked
  • 2 pieces USWM sugar-free bacon, cooked and chopped
  • 1/4 cup mushrooms
  • 1/4 cup black olives, pitted and sliced

Instructions

  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the cashews until a fine flour has formed.
  3. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
  4. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
  5. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
  6. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
  7. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
  8. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
  9. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
  10. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
  11. Top with sauce and your favorite toppings and bake for another 10-15 minutes.
  12. Enjoy!
http://inspiredeats.net/paleo-gluten-free-pizza-crust/

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26Jun

Paleo zucchini “pasta”

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
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As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti.  So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again. 

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”.  Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes. 

The version we made at home was slightly different, so you can read her original post here and below for our modified version. 

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that?  Food and health in harmony; life is good 🙂

 

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Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”

Ingredients

  • 4 medium zucchini, peeled and sliced into thin noodles
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup fresh chopped mushrooms
  • 4 cups boiling water
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • dash of pepper
  • Garnish with toasted pine nuts and fresh basil

Instructions

  1. Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
  2. Heat olive oil in a nonstick pan
  3. Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
  4. Add tomatoes and remove from heat.
  5. Garnish with toasted pine nuts and fresh basil.

Notes

Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)

http://inspiredeats.net/dairy-and-grain-free-creamy-pesto-pasta-with-spring-vegetables/
Paleo creamy pesto zucchini “pasta”

 

 

 

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