gluten free
Lamb with Basil Guacamole and Mashed Cauliflower (GAPS, Paleo)
No new recipes tonight.
I broiled the lamb chops with salt and pepper. Then I overcooked my cauliflower and mashed it with ghee. And I topped the lamb with Basil Guacamole from one of my other posts. It’s perfect and I’m eating it right now :).
Have fun in the kitchen!
Orange Clouds (GAPS, Paleo)
I have a recipe for orange cake that’s incredible, but I needed something to make it more “holiday” special. I wanted the dessert to be called “Orange Cloud Cake”, but I didn’t have the cloud :). I’ve been experimenting with recipes this week and I think this one’s a winner all by itself. Recipe for the cake coming soon.
Recipe
*1/2 c freshly squeezed orange juice
*1/4 cup freshly squeezed lemon juice
*1 tsp vanilla extract (optional, this makes it taste a bit like a creamsicle)
*2 tsp grassfed gelatin powder
*1/3 cup honey
*2 tsp orange zest,
*3 pastured eggs, separated
*2 Tbsp unsalted butter – or- coconut oil
Pour the orange and lemon juice into a medium saucepan. Sprinkle the gelatin over it. Let the gelatin soften for 5 minutes. Whisk the orange zest, honey, vanilla (if using), and yolks into the gelatin mixture. Add butter or coconut oil. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 180 degrees – or- coats the back of a wooden spoon. Pour the mixture through a strainer or sieve into a small bowl. Let cool until about room temperature.
Put the egg whites into a large metal or glass bowl. Using a hand mixer, on highest speed until stiff but not dry. Carefully fold in the orange mixture. When completely mixed, spoon into serving dishes and refrigerate. Serves 4.
Note: this is a super light, fluffy dessert. If you prefer creamy and not-so-fluffy, you can use the coconut milk whipped cream instead of egg white/meringue. Directions for coconut whipped cream in this post. My son loves the recipe this way.
I hope you enjoy this as much as we did!
This post was shared on Healing with Food Friday.
Chicken Carbonara and Zucchini Noodles (GAPS, Paleo)
Yep, more zucchini noodles. They’re so versatile. My son said he was bored with our regular menu rotation, so I decided to try a dish I’d never made, carbonara. We also had some leftover chicken that needed to be used up, so I put that in.
My son was grateful :).
Chicken Carbonara
*2 Tbsp refined coconut oil
*1/4 onion, finely chopped
*1/4 lb nitrate free bacon
*1 lb chicken, cooked and diced (leftovers are great 🙂 )
*3 cloves garlic, pressed or minced
*3 egg yolks, whisked with 1 Tbsp water
*sea salt (Celtic, Himalayan) to taste
*freshly grated Parmesan(optional)
Heat the coconut oil in a skillet over medium heat. Add onions and bacon. Cook until the onions are soft and bacon is done. Add the garlic and cooked chicken and cook for a couple of minutes. Turn off the heat. Let cool a bit while you start the noodles. When slightly cooled, pour the egg yolk mixture into the skillet and mix quickly to prevent the egg yolks from “scrambling”. Pour over hot noodles and mix. Top with Parmesan if using.
Zucchini Noodle
Cut 3 medium zucchini into “noodles” with a vegetable peeler or spiral slicer. Add 2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of salted water to boil. Add zucchini; cook for 2-3 minutes. Drain.
I just finished eating mine :). Tell me how it goes!
This post was shared on Healing with Food Friday.
Fresh Fruit Muffins (GAPS, Paleo)
We’ve tried these muffins with different fruits including blueberries, raspberries, and my favorite, peaches! I think you could put almost any fruit in them and they would taste good.
These are pretty sweet. Feel free to cut the honey a bit if you don’t like your muffins sweet! One reason I make them like that is because I have a family who doesn’t really want to eat healthy food, they just care how it tastes. So I don’t tell them to get rid of their gluten, chemical filled food and replace it with this really “healthy” tasting stuff. I try to make food that tastes great to anyone, even people who don’t care if they’re healthy :).
Recipe
*1/2 cup honey
*1/4 cup grassfed butter -or- coconut oil + 1/8 tsp salt
*4 pastured eggs
*1 Tbsp vanilla (yes, 1 Tablespoon! I think this makes it taste like a fruit cobbler)
*1 1/2 Tbsp apple cider vinegar
*2 1/2 cups almond flour
*3/4 tsp baking soda
*1 1/2 cups fresh fruit of your choice, cut into 1/4″ pieces
Warm the butter (or coconut oil) and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Fold in fruit. Pour into greased muffin tins (or use cupcake liners like I do). Bake at 350 degrees for 22-25 minutes. Makes about 16 muffins.
Tonight we made raspberry and peach. I’d love to hear what you try! Sweet dreams 🙂
This post was shared on Healing with Food Friday.
Shrimp and Sweet Onions over Zucchini Noodles (GAPS, Paleo)
I’m sitting at the computer, trying to figure out what to title the recipe. Nothing I can think of makes it sound as yummy as it is. So I’ll name it after I”m done writing it down, I guess.
I had a bad cooking day. I overcooked my “noodles”, and then dropped half of them on the floor. I salvaged the noodles that were not actually touching the floor (sigh). The dinner was still worth it, definitely :).
This is another recipe that’s so simple, I hate to even call it a recipe. But the quicker the better, right?
Garlic ShrimpÂ
*2 Tbsp grassfed butter -or- refined coconut oil
*1 medium sweet onion, quartered and sliced
*1 clove garlic, pressed or minced
*2 Tbsp white or red wine (optional)
*5 drops fish sauce
*1 lb shrimp
*Sea salt to taste (Celtic, Himalayan)
*freshly ground pepper
Melt butter in a skillet and add onions. Cook until onions are soft. Add garlic, balsamic vinegar, and fish sauce. Salt to taste. Add shrimp and cook until pink. Serve over zucchini noodles. Top with freshly ground pepper.
Zucchini Noodles
Cut 3 medium zucchini into “noodles” with a vegetable peeler or spiral slicer. Add 2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of salted water to boil. Add zucchini; cook for 2-3 minutes. Drain.
This equals about 2 servings. Enjoy!
This post was shared on Healing with Food Friday.
Asian Meatballs with Sweet and Sour (GAPS/Paleo)
I got the idea for making meatballs with Asian seasoning from Bill Staley and Hayley Mason. They have a “Take Out Fake Out” menu in their new book, “Gather, the Art of Paleo Entertaining.” On the menu is a recipe for wonton soup without wonton wrappers. They just make meatballs to put in the broth instead. I thought that was a great idea, and I will certainly make it when I get around to it :).
But I was craving sweet and sour, so I decided to make this dinner instead. I used the seasonings I usually use when cooking Asian style food rather than the recipe out of the book.
The meatballs were delicious! The sweet and sour sauce recipe was pretty good. I’m still working on it. You see, if you make sweet and sour that is GAPS diet legal, you have to use honey, and no tapioca or other starch to thicken. So my sauce was thin and tasted a little like honey. (If you eat paleo-ish, you can certainly use tapioca or arrowroot to thicken the sauce.)
My, um, “sauce” was still yummy on the meatballs. I served the dinner with cauliflower “rice”.
Asian Meatballs
* 3 lbs ground meat (beef, turkey, pork)
* 1/3 cup coconut aminos
* 1 Tbsp sesame oil
* 3 cloves garlic, pressed or minced
* 4 green onions, chopped
* 1/2 tsp fish sauce
* 1 to 1 1/2Â tsp sea salt (Celtic, Himalayan)
* 1 tsp honey -or- 5 drops stevia (optional)
Mix all ingredients together. Roll into about 1 inch balls and bake at 400 degrees for 25-30 minutes, or until lightly browned.
Sweet and Sour Sauce
* 1/2 cup honey
* 1/3 cup apple cider vinegar
* 1/4 cup coconut aminos
*Â 1 Tbsp tapioca or arrowroot starch (OMIT if on GAPS)
Put all ingredients in a small saucepan. Stir, and cook on low heat until warmed (and thickened if starch was used).
Cauliflower Rice
* 1 head of cauliflower
* 1 Tbsp unrefined coconut oil
* sea salt (Celtic, Himalayan) to taste
Using the “grating ” blade of the food processor, grate the cauliflower into rice-like pieces. Melt coconut oil in a medium to large skillet. Add the cauliflower pieces and salt to taste. Cook on medium heat, stirring to cook evenly, until cauliflower is tender.
This dinner is not my typical weeknight dinner since it takes a little more time. And dirties a lot of dishes :).
Tell me how yours turns out!
Very Apple Muffins (GAPS/Paleo)
My 11 year old, Alaina, made muffins today.
She likes apple muffins, but last time I made them she said she wished they had more apples. Like mostly apples with a little bit of muffin :). So when she made the muffins today, she cut up 2 large apples to put in the recipe. She was SO right, these were delectable! They were so moist!
She did everything. She measured, mixed, cut, filled the pan, put it in the oven, set the timer, tested, put it BACK in the oven, and tasted :). She cleaned up, and took the photo. I didn’t have to do a thing. But she did let me eat a muffin.
I plan to put some different snacks/desserts on the blog eventually. But honestly what you see is pretty much the food we eat every day. And we’re busy! We have other stuff to do besides cook, so my recipes are simple.
I plan to do some recipes that are a little fancier when we get closer to the holidays. It helps me feel like I’m not missing anything!
Recipe
*1/2 cup pasture butter -or- 1/2 cup coconut oil + 1/4 tsp sea salt
*1/2 cup honey
*3 pastured eggs, room temperature
*1 Tbsp vinegar
*1 1/2 cups almond flour
*1/2 tsp baking soda
*1 tsp cinnamon
*2 large apples, peeled, cored, and chopped
Warm the butter (or coconut oil) and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Add chopped apples and mix. Pour into greased muffin tins (or use cupcake liners like I do). Bake at 350 degrees for 20-23 minutes. Makes about 15 muffins.
Happy Autumn!
Bacon Burger with Basil Guacamole (GAPS/Paleo)
I just came back from a mini vacation with my parents and my kids. I had a great time and got to visit some places that brought back a lot of good memories of my childhood. But I’m SO glad to be home!
When I’m home I have certain things I cook that taste great and aren’t hard to make. When I’m traveling, everyone asks lots of questions and they can’t BELIEVE that I don’t eat this or that. And what about this? No? You’re kidding! It’s so hard to turn down something that’s been cooked for you when that’s how the person expresses love. I forget how weird I am until I get out of my little bubble.
I bring food in my suitcase when I travel. Canned meats or seafood, some nuts, coconut. Just in case I’m stranded with no food. My suitcase is usually pretty heavy.
Another travel challenge is that I’m picky about sleeping in a very dark room. My son found it pretty amusing when I called hospitality at the hotel to request a few band aids to stick over the lights on the smoke alarm and the little TV light (I didn’t tell them this was what I was doing). You’d be surprised at how shocking those lights are to your eyeballs when you’re used to sleeping in the dark! I suppose I could use one of those sleeping masks, but I also don’t like my eyes to be too hot. You can see that I’m very high maintenance. I’m improving, but I’m not sure I’ll ever be easy going.
I do have an awesome family and I had a great time for sure. I also ended up with a few ideas for new things to cook for my family.
The inspiration for this recipe was the guacamole bacon burger from the Red Robin. I changed the guacamole and the cheese, partially so that people who don’t tolerate nightshades could try the recipe with modifications.
Recipe
*8 large lettuce leaves
*4 1/4 to 1/3 lb burgers
*8 slices nitrate-free bacon
*shaved raw Parmesan (if you eat dairy)
*sliced red or sweet onion
*basil guacamole (recipe follows)
Cook the bacon in the oven at 375 degrees for 25-30 minutes. Grill or fry the burgers and salt to taste. Layer the remaining ingredients on the burger. Put a couple of pieces of bacon on the top. You can use a “lettuce” wrap, but I just like cutting it up and eating everything mixed together.
Basil Guacamole
*1 clove garlic, pressed or minced
*1 medium tomato, chopped (omit if avoiding nightshades)
*2 tsp fresh lemon juice
*2 green onions, chopped
*1/4 cup chopped fresh basil
*3/4Â teaspoon sea salt (Celtic, Himalayan)
Roasted Cauliflower with Garlic and Rosemary
I promised myself I wasn’t going to so any more “food” posts this week. I’m trying to study and I’m also getting ready for a mini vacation with the kids.
But now it seems when I cook something that I love, I have a compulsion to take a picture of it and post :).
This is super easy and I like to eat it when I’m craving comfort food (aka starchy stuff I don’t eat). It’s also a good dish to serve at a get together, like Thanksgiving.
Recipe
* 1 medium head cauliflower
* 2 Tbsp melted butter or refined coconut oil (I don’t like my cauliflower to taste like coconut)
* 1 tsp dried rosemary, crushed
* 1 large clove of garlic, minced or pressed
* sea salt (Celtic, Himalayan) and pepper to taste
Preheat oven to 400 degrees. Cover a baking sheet with parchment or foil. Cut cauliflower into small pieces, 3/4 to 1 inch. Melt butter or coconut oil and add the rosemary and garlic. Mix well and pour over the cauliflower. Stir to coat the cauliflower. Spread the cauliflower in a single layer on the cookie sheet. Salt and pepper to taste. Bake in the 400 degree oven for 30-35 minutes, stirring after about 20 minutes to brown evenly. Serve warm.
Until next time 🙂
“Sugar Cookie” Muffins/Cupcakes (GAPS/Paleo)
These muffins remind me of the best mom in the world, mine :)!
She makes the world’s best sugar cookies (that I can’t have anymore) and she loves almond extract. So eating these muffins reminds me of making roll out Christmas cookies with my mom and eating the dough.
Recipe
*1/4 cup melted grass fed butter -or- 1/4 cup coconut oil + 1/8 tsp sea salt
*3/4 cup honey
*4 large free range eggs, room temp
*1 tsp vanilla extract
*2 tsp almond extract
*1 1/2 Tbsp apple cider vinegar
*2 1/2 cups blanched almond flour
*3/4Â tsp baking soda
Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour into greased muffin tins (or use cupcake liners like I do). Bake at 350 degrees for 20-23 minutes. Do not overcook. The ones in my photo are a little more done than I like them, Makes about 12 muffins/cupcakes.
Think sweet thoughts!
This post was shared on Healing with Food Friday.
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