Grain Free

Warm Crispy Onion and Hakurei Turnip Salad

  Growing up, I never ate turnips.  Just the name turned me off. Well, if your opinion of turnips was similar to mine, you need to try this recipe.  Sauteeing the turnips in some ghee really softens their sharp flavor and they have quickly become one of my favorite root vegetables. Hakurei is a Japanese variety of turnip and it is known to be very mild and delicate in flavor. This recipe will work with any type of turnip though!     Ingredients:  2 lbs. Hakurei turnips, sliced in half and then quartered ½ medium red onion, cut in half and then sliced 2 cloves garlic, minced 1 ½ tsp. fresh rosemary, finely chopped 1 TBS. ghee 1 bunch of Tuscan kale, stemmed and chopped 1 TBS. olive oil 2 tsp. apple cider vinegar 1 tsp. maple syrup 1 tsp. dijon mustard 1 tsp. sea salt   Directions:  1.  Using a medium skillet, heat over medium-high heat.  Melt ghee.   2. Add onions and turnips.  Leave both onions and turnips to brown up a bit on one side and then stir.  Continue to stir every so often so onions don’t burn but you want the turnips to have a nice golden hue and be soft on the inside.      3. Meanwhile, in a small jar with a lid, combine olive oil, apple cider vinegar, maple syrup, dijon mustard, and a ½ tsp. salt.  Put the lid on and shake until well blended.     4. When turnips are golden brown, […]

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Pesto, White Bean and Sausage Soup

  I’ve got another top-notch soup recipe for you!! I am riding the soup train as long as the weather is cold! This Pesto, White Bean and Sausage Soup is super easy and should be enough for 2 meals which makes it a great solution for a busy week.  Take advantage of the lingering cool temps and make some soup as part of your dinner routine. This pesto soup is packed with delicious flavors and awesome ingredients that will heal and nourish your body.      Ingredients:  4 slices thick-cut bacon, sliced into 1-inch pieces 1 medium onion, chopped 3 ribs celery, chopped 3 carrots, chopped 1 sweet potato, cubed ¾ C pesto (I used a jar from Trader Joe’s) 4 C chicken stock 2 cans white cannellini beans, strained and rinsed 4 sausages (I used garlic chicken sausage from Trader Joe’s), sliced 3 C chopped kale Salt and pepper to taste   Directions: 1. In a medium dutch oven, fry up bacon until crisp.     2. Let sit out on a paper towel to soak up excess grease. 3. Strain out most of the bacon fat leaving about a TBS. in the bottom of the pan. 4. Return Dutch oven to stovetop and add onions, carrots, and celery. Saute until soft.     5. Add garlic and saute for an additional minute. 6. Add sausage and allow to heat through. 7. Add pesto and allow to cook for about a minute to bring out the flavor.     […]

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Grain Free Gooey Chocolate Brownies

  This recipe is from Ambitious Kitchen and is unbelievable.  These brownies are so gooey, chocolatey and yum yum!!  If you have not visited Monique’s website…do it now.  She has the best recipes and especially for those whose health requires them to eat gluten or grain free. I have made a few tweaks to the recipe to make it even a bit more nutrient dense.  I absolutely love these and amazingly enough they only have 11 grams of sugar per brownie. Ingredients: 1 C tahini (sesame butter) ½  C coconut sugar ¼ C pure maple syrup 1 tsp vanilla extract 2 eggs ⅓ C unsweetened raw cacao powder (or cocoa powder) 1 T coconut flour ½ tsp baking soda ¼ tsp salt ⅓ C Ghiradelli dark chocolate chips For the chocolate drizzle: 2 T Ghiradelli dark chocolate chips 1 tsp coconut oil   Directions: Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan with coconut cooking spray. (I prefer to use a round cake pan since I like my brownies in a pie slice) In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in raw cacao powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be pretty thick. Spread batter evenly in prepared baking pan. Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. […]

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Cauliflower Rice

Cauliflower rice I’ve found to be a satisfying substitute for grains. You don’t have to be strictly paleo to want to substitute grain sometimes. As you can tell by my other recipes, I’m not against whole grain in any way; I don’t believe in haphazardly removing food groups for no reason, however, it is true that many of my clients benefit greatly from either eliminating or reducing their grain intake. It just depends on the person. For example, someone who has high blood sugar or who is insulin resistant should not partake in very much grain at all.  While whole grains are amazing in so many ways, they still turn into sugar in your body. For most, that sugar is compensated for by the amount of fiber in the grain but for someone who is insulin resistant, those sugars are still going to be stored in your body as fat. Enter cauliflower rice! Cruciferous vegetables (like cauliflower, broccoli, brussels sprouts etc.) are so great for removing fake estrogens from the body and help level out your hormone levels. Plain white rice does not do that for you. Think of cauliflower rice as an easy way to add more goodness into your diet and treat your body right. This is one food trend I can get on board with, I love a grain free option that still satisfies. You can do so much with this easy recipe! Ingredients: 1 head cauliflower 3 green onions, finely chopped 3 TBS. Ghee Salt and […]

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Curried Socca

This curried socca is a terrific side dish or appetizer! I really enjoy having an option that is just as satisfying as bread but much healthier. I love to serve this along with my peach chutney or, you guessed it, my salsa verde. Both options are delicious! If I make the salsa verde, I actually make it a little more “mint heavy” as mint and curry are long-time good friends. I found this recipe in one of my absolute favorite cookbooks, “At Home in the Wholefood Kitchen” by Amy Chaplin. I love this cookbook and keep coming back to it for guidance and inspiration in my day to day cooking. This Socca is delicious and naturally gluten-free, it won’t cause the bloating that so many of us experience after eating glutinous products. Hope you enjoy making it and pairing with tons of yummy foods like grilled meats and veggies. This recipe makes about 6, 9-inch socca. Enjoy! Ingredients: 3 cups chickpea flour 2 ¼ teaspoons sea salt 3 cups warm filtered water, divided 2 tablespoons melted extra virgin coconut oil 2 tablespoons ghee, plus more for cooking socca 2 teaspoons black mustard seeds 5 teaspoons homemade curry powder (or high-quality organic store-bought) 2 onions finely sliced Directions: 1. Mix the chickpea flour and salt in a bowl and whisk to combine well. 2. Pour in 1 ½ cups warm water and whisk until completely smooth, then add the remaining water and coconut oil; whisk again and set aside. 3. Warm 2 tablespoons of ghee […]

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Sauerkraut

This Saurkraut recipe is such a satisfying side with grilled chicken or some kind of roast. Something about the flavor helps to round out the meal and make you feel full. Its also make from cabbage which is a cruciferous vegetable that can help improve digestion with the fiber it offers and also balances hormone levels. The probiotics in this recipe work to elevate the good hormones in your body. Besides that, it is an incredible asset in preventing cancer and can actually decrease cancer risk by removing toxins (xeno-estrogens) from the body. I try to find ways to incorporate fermented food into my diet and this is a great way to do so. It’s so good for your overall gut health. A little side note: If you choose to strain the whey when making my homemade yogurt, this is the perfect use for it. If you don’t have whey then water also does the trick. This recipe and the yogurt are perfect to make in the same week. Enjoy making these fermented foods and pay attention to how it makes your tummy feel. It has definitely helped me. Happy eating! Ingredients: Fresh Organic cabbage, 1 medium/large head 1/2 cup of whey from organic yogurt and (or) filtered, lightly salted water 2 TBS Salt (kosher or sea salt, non-iodized) A bowl Mandolin (optional) A potato masher or similar tool A large jar for fermenting with a lid A small ziploc bag   Directions: 1. Slice your cabbage into thin pieces or shreds. (you can […]

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Mexican Shredded Beef

I love this stove top recipe because it only takes a few hours to make. While I really like the crockpot it’s nice to have a recipe on hand that doesn’t involve getting that out every time. Making shredded beef is much easier than you might think! I make this recipe often at home, it’s so nutrient dense and simple, we love it. One thing I think is key: to mix your own seasoning from really high-quality spices. It makes such a big difference in the flavor! I get my meat from a farm which tastes way better in my opinion. This recipe is so diverse, you can eat it in a taco, enchilada or on some nachos. You can also have it for breakfast over an omelet or huevos rancheros or just on top of a salad. I can’t tell you enough how incredible the flavor is. You’ll just have to make it yourself! This recipe also freezes really well so it’s a great idea to make lots and freeze some for a future meal!   Ingredients: 2 lb. Chuck Roast cut into 4 pieces and rubbed with Mexican blend seasoning 1 large yellow onion, chopped 2 jalapeno peppers, stemmed, seeded and very finely chopped 1 28 ounce can San Marzano whole tomatoes in their juice, or 2 cups chopped ripe tomatoes 1 cup beef stock Avocado oil or rendered pork fat Salt   Mexican Blend Seasoning: 1 tsp. Cumin ½ tsp. Ancho Chili Powder ½ tsp. Chipotle Chili […]

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Grain-free Pumpkin Chocolate Chip Muffins

It’s Pumpkin Season!!!! These muffins are delicious and turned out perfectly the first time which is great for me because I am not a baker!! My husband loves them as well so that’s a win for me:) I found this recipe on Smitten Kitchen and modified it just a tad. The first batch I made I added half a teaspoon baking powder for extra plumpness but that’s all I changed. The second batch, I tried coconut oil instead of olive oil and also added half a teaspoon of cinnamon. They were perfection! Enjoy one on a crisp morning with your best cup of coffee. Happy Fall!!!   Ingredients: 1 cup pumpkin puree 3 eggs ½ cup maple syrup ⅓ cup olive oil or coconut oil, warmed 2 tsp. pumpkin pie spice ½ tsp. sea salt ¼ cup coconut flour 1 ½ cups almond meal (blanched preferably) ½ tsp. baking soda ½ cup chocolate chips or a 3.5oz. dark chocolate bar, roughly chopped raw pepitas/pumpkin seeds for garnish, optional   Directions: 1. Preheat the oven to 360′ and grease a muffin tin with coconut oil or use liners. 2. In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. 3. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate […]

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Sown Life Apple Crisp

Fall is in full swing and that means I have been doing some more baking! Fresh, in season apples are so delicious and I love to use them any way I can this time of year. Crisps traditionally have a lot of added sugar and can be a very decadent dessert. Large quantities of sugar really does not appeal to my body so I always cut back on it when baking. This recipe has only 1/3 cup of coconut sugar in the whole dish as the sweetener. All the rest comes from the apples. I am not stingy with the butter as I believe that high-quality grass fed butter is so good for you. Plus the saltiness mixes beautifully with the sweet apples. Embracing life’s moments and the changing seasons is important! It helps us to stick to a healthy, balanced and nourishing lifestyle! Ingredients for filling: 6 medium apples, peeled, cored, and diced 1 teaspoon cinnamon 1 teaspoon lemon juice For topping: ½ cup almond flour ½ cup gluten-free oats 1 ½ tsp. cinnamon ⅓  cup pecans, chopped  ⅓ cup coconut sugar  6 T salted butter   Directions:  1. Preheat oven to 375 degrees 2. To make the filling: Peel, core and slice your apples. 3. In a medium bowl, combine apples, cinnamon and lemon juice. Stir together until apples are coated evenly. 4. To make topping: in a separate bowl, whisk together almond flour, oats, salt, cinnamon, chopped pecans and coconut sugar. 5. Use a fork or fingers to mix butter until topping […]

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Cranberry Butternut Muffins

This recipe is from Kate O’Donnell’s book “The Everyday Ayurveda Cookbook”.  I have loved cooking and baking from this cookbook especially when the seasons are shifting and I feel a bit off kilter.  These muffins have been a weekly go to and I am surprised how much I like the fresh cranberries. They add a bit of tang to counterbalance the sweet and just really give these muffins a “zing”. Of course, I have tweaked the recipe a bit mainly for texture.  I also like to double this recipe because it only makes 6 muffins.   Ingredients: 2 eggs ½ C cooked butternut squash (I have used both fresh and canned and haven’t noticed a difference) ¼ C maple syrup 2 T avocado oil 1 C almond meal ½ C blanched almond flour ¼ tsp salt ¼ tsp baking soda ¼ tsp baking powder (use aluminum-free) 1 tsp cinnamon ¼ ginger powder ¼ tsp cardamom ¼ C fresh cranberries, chopped (I purchased these around Thanksgiving and store them in a ball jar in the freezer.  I have been using them directly from the freezer and they have worked perfectly) 2 T shredded unsweetened coconut (gluten-free)     Directions:  1. Preheat oven to 350 degrees.  Line muffin tins with baking cups. 2. In a medium-sized mixing bowl, whisk eggs for 1-2 minutes.  Whisk in butternut squash followed by maple syrup and avocado oil. 3. In a separate small bowl, blend together dry ingredients.  Add the dry ingredients to the wet and mix […]

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