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Tag Archives: dairy free

Banana Scramble

I know that the words “banana” and “scramble” don’t go well together, but this recipe will definitely surprise you. It tastes like banana bread pudding more than a scramble, so it can be eaten as breakfast or dessert.

Ingredients:

1 tbsp of coconut oil
1 medium very ripe banana, mashed
1 egg
2 tbsp of almond meal or 1/2 tbsp of coconut flour *
1/2 tsp of cinnamon
1/2 tsp of vanilla
1 1/2 tbsp of raisins

Preparation:

  • Heat the coconut oil in a skillet.
  • Whisk all the rest of the ingredients together and pour into the skillet.
  • Wait until the bottom browns a little bit before scrambling the dough, scramble a couple of times, wait for it the brown, scramble again, wait for it to brown and repeat until it is fully cooked.

The trick is to let the banana caramelize before you start scrambling it.

*This recipe works a lot better with almond flour.

 

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Cabbage Unrolled

Who has time to carefully roll a meat stuffing into fragile steamed cabbage leaves?

This recipe tastes just like cabbage rolls but it’s a  lot easier to make

Ingredients:

1/2 lb of ground beef
1/2 lb of ground pork or more ground beef
2 tbsp of olive oil
1 medium red onion, sliced
1/2 large head of cabbage, sliced
1 tsp of paprika
1 tsp of dill weed
1/4 cup of fresh parsley
1/4 tsp of cayenne pepper
5 Roma tomatoes
1 medium carrot
Salt and pepper to taste

Preparation:

  • In a large saucepan, saute the onions in the oil until tender.
  • Add the meat and spices and cook on medium heat for 5 minutes stirring constantly.
  • Blend tomatoes and carrot together , until a sauce is formed and add them to the meat, cook uncovered for 10 minutes.
  • Mix the cabbage in, cover and cook until cabbage is tender.
  • Remove from heat, add the parsley, stir and cover.
  • Let stand for 5 minutes.
 
 

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Apple Carrot Kugel

Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat,

Ingredients:

1 cup grated carrot
1 cup grated sweet potato
1 cup grated apple
2 eggs
8 dates
1/3 cup of orange juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

  • Preheat oven to 325.F
  • Blend eggs,dates, baking soda, orange juice and 1 cup of almond flour until smooth.
  • Transfer into a  bowl and mix in the rest of the ingredients.
  • Pour into a greased 8×8 and bake for 40 minutes at 325.
  • Serve cold or warm
 

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Paleo “Tortilla” Chips

The hardest thing about going grain-free was passing on the chips and salsa… but then I made these and I’m no longer missing out.

This recipe just makes me smile

Ingredients:

2 cups of almond flour
2 egg whites
1/2 tsp of salt
1/2 tsp of garlic powder
1/2 tsp of cumin
1 tsp of olive oil.
Cayenne pepper to taste

Preparation:

  • Preheat oven to 325 F
  • Mix all ingredients, divide in to two and press flat between two pieces of parchment paper using a rolling pin.
  • Score into desired shape
  • Bake for 10 minutes, turn and bake for another 3 minutes or until crispy and slightly golden brown

Serve with salsa, guacamole or your favorite dip

 
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Posted by on May 4, 2012 in Appetizer, Gluten-Free, Paleo, Snack

 

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Pumpkin Seed Chile Verde

My version of a traditional Mexican recipe with a boost of nutrients.

100 grams of dried pumpkin seeds contain over 100% of your recommended dietary allowance of vitamin E, copper, iron, magnesium, manganese and phosphorus and sesame seeds are also rich in iron, calcium, thiamine, copper and zinc

Ingredients:

1 lb tomatillos, husked and rinsed
1 cup of broth
4 lbs of pork shoulder roast
1 to 2 jalapeños, stemmed and chopped
1/2 cup cilantro, plus more for garnish
6 green onions, trimmed and roughly chopped
6 cloves garlic, roughly chopped
1 green bell pepper, cored, seeded and roughly chopped
1 cup pumpkin seeds (pepitas), toasted
1/2 cup sesame seeds, toasted
1/3 cup of almond flour.
Salt and pepper to taste.

Preparation:
Blend all ingredients together, except the meat. Place everything in a slow cooker and cook on low for 8 hours, shred pork and mix in with sauce.
Garnish with fresh cilantro or green onions
Serves about 10
 
3 Comments

Posted by on May 4, 2012 in Entree, Gluten-Free, Paleo, Pork

 

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Almond Flour Pancakes

Way tastier than regular pancakes and a little more dense… It’s like eating cake for breakfast!

Ingredients:

3 eggs
1 1/2 cup of almond flour
1/2 to 3/4 cup of water
4 dates
1/2 tsp of baking soda
Pinch of salt
Coconut oil for cooking

Preparation:

  • Blend all ingredients together until dates are dissolved.
  • Heat a skillet or griddle to low-medium heat.
  • Melt some coconut oil and pour some batter making 3 inch pancakes.
  • Flatten out a little using the back of the spoon.
  • Once the top starts to bubble, turn and cook until the center is fully cooked.

Makes about 10-12

Eat by  themselves or top with almond butter, fresh berries or date paste

The trick is to make them small so they are not hard to turn and cook them on low heat.

 
8 Comments

Posted by on May 4, 2012 in Breakfast, Gluten-Free, Paleo

 

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Rawtella

Finally! A guilt-free, healthier Version of Nutella made with nutritious ingredients.

Raw cacao is  rich in antioxidants, iron and magnesium; hazelnuts provide healthy fats, fiber and iron and dates are also filled with lots of nutrients, making this the perfect treat.

Ingredients:

1/2 cup of raw hazelnuts
18 dates
1/2 cup of vanilla almond milk or water
1/4 cup of melted cacao butter **
1/4 cup + 1 tbsp of raw cacao powder

Preparation:

  •  Run hazelnuts   in a food processor until finely ground
  • Add the dates one by one and the raw cacao and continue to blend until a paste is formed
  • Add the rest of the ingredients and blend until smooth. For softer consistency add more almond milk or water.

**be careful not to over heat the cacao butter, I put it in a small bowl and placed it over warm/hot water

Store in refrigerator
makes about 2 cups

 

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Almond Milk

Never, ever, EVER buy almond milk again, this one is so easy to make and so much tastier than the store-bought.
Make the vanilla version of it, unless you are using it to cook salty dishes.

Ingredients:

1 cup of raw almonds, soaked in water overnight , rinsed and drained
4 cups of water
Dash of salt

*For vanilla almond milk add 4-8 dates and 1-2 tsp of vanilla extract

*For chocolate almond milk add 8-12 dates and raw cacao powder to taste

Preparation:

  • Blend all ingredients together for about 2 minutes until white and creamy.
  • Strain in a nut milk bag, a fine mesh strainer or several layers of cheese cloths.

Save the almond paste in the strainer, spread over a cookie sheet, and dry using a dehydrator or an oven on it’s lower heat setting.Grind in a food processor and use as almond flour. Because the almonds will lose some flavor and fat in the process, mix with regular almond flour.

 
7 Comments

Posted by on May 2, 2012 in Breakfast, Drinks, Ingredients

 

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Banana nut, grain-free muffins

When I started my gluten-free diet, I realized that those gluten-free breads, treats and baking mixes are filled with questionable ingredients… as a general rule I do not eat things with ingredients I can’t pronounce or I wouldn’t normally keep in my pantry.

So here is a gluten-free treat made with real food.

Ingredients:

1.5 C Almond Meal
1 tsp baking soda
1 tsp baking powder
3 very ripe bananas
Dates to taste…. I used about 12
2 tsp Cinnamon
3 eggs
1 tbsp of vanilla extract
2 tbsp Almond Butter
1 cup of chopped Walnuts

Preparation:

  • Heat oven to 375 degrees.
  • Blend all ingredients together except for almond flour and walnuts.
  • Transfer to a bowl and mix in the rest of the ingredients..
  • Grease muffin molds of line with cupcake paper liners, pour batter and bake for 20 minutes or until you can stick a knife in them and the knife comes out dry (it will be oily but with no lumps of dough).

These muffins don’t raise as much as the wheat flour ones, so fill the mold a little more that you normally would.
They freeze well, so keep some in your freezer and bring along to birthday parties or any other situation where you might be tempted to indulge in less than healthy choices.

 

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Slow Cooker Roasted Chicken

Finally, Here is my first post!
Perfect recipe for a busy day, get it read in the morning and go about your day.

Ingredients:

1 whole chicken
3 tsp of olive oil
2 tsp of smoked paprika
2 tsp of coriander
1 tsp of black pepper
Salt to taste ( I used 2 tsp)
1/2 medium onion, chopped
1 small lemon cut in 4

Preparation:

  •  In a small bowl mix the olive oil with all the spices.
  • Clean and dry the chicken and rub the spice mixture.
  • Place inside a ziplock bag inside the fridge over night(optional)
  •  Place onions in the slow cooker.
  • Put the lemon inside the cavity and place chicken over onions, cook on low for 6 to 8 hours.
  • Place cooked chicken under broiler until skin is slightly brown and crispy  (optional)
 
1 Comment

Posted by on May 1, 2012 in Chicken, Entree

 

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