Category Archives: Paleo

Tuesday, May 28, 2013

Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions

Mmmm, burgers.  Burgers are one of the easiest dinners to make.  And I’m all about easy (I mean really, who wants to get cooking burn-out on Monday).  If you’re like me, you make just about everything from scratch, so it’s nice to have an easy dinner to jump-start the week.  We don’t eat beef but LOVE to use ground turkey or chicken for our burgers.  The addition of sauteed mushrooms and onions to this recipe really kicks the yum factor up a notch.  These are super delish and I just adore the sweet savory touch from the salsa.  I like to tinker around with different ingredients to spice things up (see my veggie and sun dried tomato burgers for another great recipe).  I hope everyone enjoyed their Monday.  Happy Memorial Day.    
Ingredients:

Mushroom Burgers
-1 1/2 pounds ground turkey (preferably organic free range)
-2 cups crimini mushrooms, chopped 
-1 cup red onion, small chop
-2 teaspoons coconut aminos (or gluten free Worcestershire sauce – but this is not SCD/Paleo/GAPS) – omit both coconut ominos and Worsh if strict SCD.  
-1/4 teaspoon salt + 1/2 teaspoon salt
-1 teaspoon onion granules 
-2 teaspoons garlic granules 
-2 tablespoons oil

How To:
Preheat oven to 400 degrees 
1.  In a medium skillet, add in the oil, mushrooms, onions, and 1/4 teaspoons salt.  Saute on medium heat until soft and well sauteed.  Set aside.
2.  In a large bowl, add the meat, coconut aminos (or Worcestershire), 1/2 teaspoon salt, onion granules, garlic granules.  Mix.
3.  Add in the mushroom and onion mixture.  Mix.
4. Form into patties and bake for 25 – 30 minutes (or until internal temp reaches 180 degrees). 
*Makes 6 patties

Cherry Tomato Pineapple Salsa
-1 can organic pineapple chunks, drained (use 1 cup fresh if in season)
-1 1/2 cups chopped cherry tomatoes
-2 1/2 tablespoons diced shallot
-1 cup fresh cilantro, chopped 
-Juice from 1 lime 
-3/4 teaspoon garlic granules 
-1/2 to 1 teaspoons salt (to taste)

How To:
Salsa is best made a few hours ahead of time
1. Drain the pineapple juice from can (save this juice, it’s great,  kids love it).  Chop the pineapple to desired chunkiness.  
2.  To your pineapple add in the chopped cherry tomatoes, and the rest of the ingredients. Mix and refrigerate until ready to serve.  
For an easy side dish, try sliced roasted carrots.  Simply slice carrots and toss with salt, garlic granules, coconut oil and roast on 400 degrees for 45 minutes.  
Here are some other super easy side dish ideas for your burger night










*
Shared on: Whole Food Fridays 
Posted by Amber at

Labels: GAPS, main dish, Paleo, SCD, summer cuisine.

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Wednesday, April 10, 2013

3-Ingredient Grain Free Banana Pancakes (SCD, Paleo, GAPS)

This week on Facebook I shared three videos (1, 2, & 3) featuring Elaine Gottchall speaking about gut health and the Specific Carbohydrate Diet (SCD).  Elaine is the author of the popular and ground breaking book, Breaking the Vicious Cycle.  Her book delineates the SCD and her research and science behind the nutrition, the mind/gut connection, and why it’s important to avoid certain foods when healing a compromised digestion.  Here is more about this inspiring lady.  I highly recommend this book to anyone looking into healing their gut and immune system.  Personally, I’ve been on a healing journey since diagnosed with Crohn’s disease nine years ago, and just discovered this diet last year, crazy!  

I learn more and more about my body each year.  For example, it has become quite apparent that I am unable to digest nuts (even nuts that have been soaked and dehydrated).  As you know, nut flour is a staple in the grain free diet.  However, I eat nut flours very sparingly.  Since I don’t use a lot of almond flour, I rely on coconut flour, which is one of the three ingredients in this recipe.  These banana pancakes are 100% inspired by Elaine and her recipe suggestion in this video.  
I just HAD to give it a try.  

3-Ingredient Grain Free Banana Pancakes 


Ingredients

-8 ounces ripe peeled banana (a little more than 2 medium – please weigh the banana for accuracy)
-2 large whole eggs + 1 egg white (my eggs weigh around 2.0 – 2.2 ounces each)
-3 tablespoons + 1 teaspoon coconut flour*
-2 to 3 teaspoons coconut oil (for cooking/frying)

How To:
1.  Smash the bananas in a bowl with a fork until the mixture is wet and smooth.  
2.  Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
3.  Add in the coconut flour and mix thoroughly.  Allow to rest for 3 to 5 minutes.
4.  While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
5.  Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside.  Cook on each side for about 3 minutes.  Cooking in oil like this takes a little skill.  It’s new to me, so it took me a few tries to get the heat right and to know when to flip.  The less batter you use obviously, the easier they are to manage.  
6.  Transfer to a plate and drizzle with honey!  

Notes:
*When measuring coconut flour: (1) scoop (2) level off. 
Large pancakes are possible, just cook on a lower temperature 
longer until well browned on each side.
Whoops, that’s a party foul right there (ha ha)

The little ones are easier to manage 
(about 2 heaping tablespoons of batter each)
A drizzle of honey tops these puppies off perfectly
Shared on: Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Whole Food Fridays, Fat Tuesday, Slightly Indulgent Tuesdays, 
Posted by Amber at

Labels: breakfast, grain free, Paleo, SCD, snacks.

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Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)


Ingredients and directions for everything:

Crust


Ingredients:

-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:

1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paperit’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.


Raw Coconut Banana Cream Filling


Ingredients:

-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:

1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping


Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It’s okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 – 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce.  

Raw Paleo Chocolate Sauce


Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It’s really the best sub here and tastes fabulous!  I recommend grade B.

Shared on: Melt in your Mouth MondaysMotivate Me MondaysMonday Mania, Mealtime Monday My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party
Posted by Amber at

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.

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Friday, February 1, 2013

Thick and Creamy Dairy-Free New England Clam Chowder (SCD & Paleo)

 
It’s been years since my last bowl of clam chowder – years!  And oh man, I love clam chowder.  I really crave the stuff.  Lately I’ve been obsessing about it and I’ve had a recipe idea jumping around in my head for sometime now.  This week I finally brought this idea to reality and made an amazing bowl of dairy-free clam chowder that knocked my socks off.  My husband (who is native to the San Francisco/Bay Area, serious seafood lover, and clam chowder connoisseur) gave this recipe a glowing review.  He sat down to dinner, took at bite, and was very surprised by how close it tasted to the dairy laden stuff he grew up on.  And of course, he instantly declared that this was a MUST recipe for the blog.  So I’m not putting this one off.  I’m very proud of this recipe.  It’s very satisfying, tastes like good-ole’ clam chowder, and extremely filling.  I do hope you enjoy this one.  I’m pretty stoked about it.  
Ingredients:
-1 ¼ cups yellow onion (1 medium onion)
-2 cups carrots, peeled and small chop 
-1 cup celery, small chop 
-2 cups celery root, peeled and small chop (1 medium celery root)
-2 six ounce cans of clams, chopped up a bit* 
-1/3 cup cooked and chopped bacon (omit if you cannot find SCD/Paleo bacon) 
-1/2 teaspoon fresh thyme, chopped 
-2 1/2 cups raw cashews (soaked for at least 5 hours in filtered water)
-5 cups filtered water (or broth)
-3 tablespoons clam juice
-1/2 + 1/2 teaspoon salt
-2 teaspoons garlic granules
-3 tablespoons olive oil (I recommend olive oil for its buttery flavor)
-Ground pepper to taste, and more salt if needed 

How To:
1.  Crisp up 4 to 5 pieces of GOOD bacon in a pan, then give it a small chop.  Set aside. 
2.  In a soup pot, add in the olive oil, onions, celery root, and 1/2 teaspoon salt and saute for 10 minutes on medium low.  
3.  To the onions and celery root, add in the carrots, celery, and fresh thyme and saute for 5 – 7 minutes over medium heat.  Stirring frequently.
4.  When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cansjust 3 tablespoons).  Stir clams around with the veggies.  Then add in the final 1/2 teaspoon salt, 2 teaspoons garlic granules, and 2 cups of water (or broth).  Bring to a simmer for 3 minutes.  
5.  While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water.  Blend on high for 30 seconds.  
6.  Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer – please do not boil this mixtureit will not taste great if it burns on the bottom.  Simmer very gently for 5 minutes, stirring frequently.  Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick.  I use a large wood spoon, a silicone spatula will also work great.  
7.  The mixture will greatly thicken as it heats up.  After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while
8.  After 30 minutes you can serve, or turn the heat off and let the mixture sit.  
9.  When ready to serve, gently heat through, taking care to not burn the mixture.  
-Upon serving, add in some pepper to taste.  Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4

Notes:
*Serve with grain-free crackers to keep this SCD & Paleo or serve with Gluteno original crackers (these taste like those little oyster crackers typically served with New England Clam Chowder).  Grain free “cornbread” is also excellent with this soup.
*The type of clams you use will make or break this dish.  Once I used two 10-ounce cans of baby boiled clams, and I did not like how it turned out at all.  Here is what I used and really liked.  It provided a great clam flavor and overall I was very pleased with the texture and taste.  
Shared on: Fat Tuesdays, Allergy-Free Wednesdays, Whole Food Fridays, 
Posted by Amber at

Labels: dairy free, main dish, Paleo, SCD, Soup.

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Friday, January 25, 2013

Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)

Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoesmy favorite variety).  And so my kids have been asking for mashed potatoes quite often since.  As much I do really loves potatoes, I know they are not the healthiest choice.  Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function.  Now I can attest to this first hand.  Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation).  If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed.  If you’re interested, you can read more about nightshades here.  So I use celery root A LOT as a sub for potatoes.  A while back I made Jill’s celery root fries, and LOVED them.  And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative.  One thing you will notice is celery root has a creamy, velvety texture.  I just love this.  Not as starchy as potatoes.  So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it).  I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections.  I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish.  Enjoy!


Ingredients:
-4 large celery root, peeled and small chop (5 to 6 pounds)
-4 tablespoons oil + 1/3 cup olive oil (must be olive oil, or another rich, creamy oil)*
-1 teaspoon + 3/4 teaspoon garlic granules
-3/4 teaspoon salt (or to taste) 
-Pepper to taste  
-Omit paprika if avoiding ALL nightshades 

How To:
Preheat oven to 400 degrees
1.  Peel and small chop the celery root.  Add celery root to your favorite roasting dish (I recommend 13×9 inch pan or larger, I use a glass Pyrex), along with 4 tablespoons oil and 1 teaspoon garlic granules.  Toss all ingredients well and make sure the celery root is well coated with oil.  Roast in a 400 degree oven for 60 minutes* (you will want browning to occur for maximum flavor).  Move the celery root around after about 25 minutes of roasting. 
2.  After the celery root is well roasted, allow to cool for about 10 minutes.
3.  Add the roasted celery root to a food processor.*  Pulse a few times to get things incorporated.  With the food processor on, drizzle in the oil.  Please use more if the mash is not creamy enough for you.  But start with 1/3 cup.  
4.  After you add the oil, add in 3/4 teaspoon salt, 3/4 teaspoon garlic granules, and pepper.  Blend until all the ingredients are well incorporated (see notes).  
5.  The mixture should be creamy, velvety and warm.  
-Serve immediately.  Serves 4 – 5 (depending on serving size).  Top with optional paprika. 

Notes:
*I honestly recommend olive oil as the oil in this dish, as it adds a creamy, buttery flavor that is difficult to emulate with a light oil. 
*It’s important to roast the chunks until they are very tender, this will ensure it whips up in the food processor.
*I have a fairly small food processor, so I put all the roasted chunks in at first, add the oil, salt, garlic granules, and pulse until everything looks incorporated, then I take half of it out, and whip in two batches to make sure everything is smooth.  If you do not roast the celery root long enough or over pack the pan, you will have a chunky mash.  
Whipping it up in a food processor works really well.  
I have had no success trying to do it by hand.  

Coming soonout of this world lemon garlic chicken gravy (SCD).  Seriously, SOOO good! 

Shared on: Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday, Sweet Saturday, 
Posted by Amber at

Labels: dairy free, grain free, Paleo, SCD, sides.

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Sunday, June 17, 2012

Happy Father’s Day Chocolate Tarts (grain free, dairy free, cane-sugar free, paleo))

Something a little sweet and a lot healthy for my special husband on Father’s Day.  

To the best man I know.  To the love of my life.  Thank you for being you, and for being the most amazing father to Sky and Ethan. You’re adored and loved more than you’ll ever know.  

Ingredients:
For the chocolate filling
-3 cups cashews, soaked for 6-8 hours
-5 dates, soaked in 1 1/2 cups filtered water for 4 hours
-1 cup date water (or a little more until smooth texture is achieved) 
-1/4 cup honey (use agave or maple syrup for vegan) 
-1/4 cup coconut oil
-1/4 raw cacao (or more to taste) 
-1 tablespoon vanilla
-Grain free crust*

How To:
1.  Drain and rinse cashews.  
2.  Add cashews with other ingredients to high speed blender.
3.  Blend on high to create a nice, smooth texture – use tamper if needed to move the mixture around (add a little more date water if needed).  Blending this in a food processor will yield a gritty texture.  I’m not sure how a regular blender would work, please leave a comment below if you blend in a regular blender (meaning, not with a high speed). The mixture should be thick and smooth.  
4.  Scoop chocolate filling into crusts and decorate with your favorite fruits or other choice toppings.  
5. Transfer to fridge and allow filling to set up (at least 4 hours). 

Notes:
*This crust was inspired by Amy from SS&GF.  
For the crusts I soaked 2 cups of walnuts for 8 hours, then roasted.  I blended them in a food processor with 3 soaked dates and 2 tablespoons of coconut oil.  Then I baked the crusts at 375 for about 15 minutes (not the best crust to remove from tart pan, it sort of falls apart, but still super tasty).  I’ll keep trying.  The walnuts might not have been completely dried and I may need to add less oil.  
*Here are some additional crust recipes: (1)  Grain Free Pie Crust from Elana’s Pantry, (2) Grain Free Crust from My Life in a Pyramid, (3) Grain Free Pie Crust from The Food Lovers, (4) Grain Free Honey Graham Cracker Pie Crust from Against All Grain, (5) Grain Free Pie Crust from Cooking Gluten and Dairy Free 
Serve with homemade nut milk, such as hazelnut 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime MondayMade From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Wellness Weekend, Simple Living Friday, Show Off Friday,  Friday Food,  Fight Back Friday,  Fresh Bites Friday, 
Posted by Amber at

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, summer treats.

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Tuesday, March 27, 2012

Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)

I’ve been on a HUGE Brussels sprout kick lately, sauteing them up for lunch, or as a side dish for dinner.  They are so delicious.  I like to keep mine very simple – some salt and fresh lemon juice does the trick my friends.  Ah, the perfect springtime food!  Please try this one for me.   
Curious about these cute little greens?  See here for their history, nutritional info and more. 

Ingredients
-1 lb of Brussels 
-1/2 cup leeks (optional, but worth it)
-1/4 teaspoon salt (or to taste)
-1/4 cup fresh squeezed lemon juice  
-Fresh ground pepper to taste (optional, but worth it)
-2 tablespoons oil of choice (I use grapeseed)

How To
1.  Add oil, leeks and salt to a large saute pan.  Sauté on medium heat until wilted and soft (about 5 minutes).
2.  Trim, slice and wash the Brussels.  Add to leeks and sauté on medium heat.
3.  When Brussels are slightly wilted turn off heat and add in lemon juice and mix.  I like my Brussels with a bit of crunch (not mushy).    
4.  Serve warm or room temp (or cold).  Garnish with fresh ground pepper.  
Serves 4

Shared on: Cowgirl Up Mondays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, GFE April Virtual Support Group.

Posted by Amber at

Labels: ACD, appetizer, Paleo, SCD, sides, vegan, vegetarian.

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Tuesday, December 20, 2011

Mint Chocolate Chip Coconut Ice Cream

My sweet husband celebrated his birthday on Sunday.  When asked what he wanted for his birthday dessert he declared, “Oh, your pumpkin brownies! and mint chocolate chip ice cream.”  

Done and done my love.  

His all-time favorite ice cream is mint chocolate chip.  Our local Coop carries the coconut version and a few months ago I finally made my own batch.  And I kick myself for waiting so long.  It’s soooo easy to make and absolutely delicious.  

Here’s how I presented the brownie and ice cream to the birthday boy
Brownies fresh from from the oven
I went with ice cream and melted chocolate
Mint Chocolate Chip Coconut Ice Cream
 
Author:
Ingredients
Instructions
  1. Add coconut milk, vanilla, peppermint & maple syrup (or honey) to blender and blend until incorporated, add to ice cream maker.
  2. Check ice cream maker after about 15 minutes. When the mixture thickens up a bit and about to get super thick, add in chocolate shavings and continue mixing.
  3. Remove mixture from ice cream maker when a ball of ice cream forms
  4. Transfer ice cream to glass storage and place in freezer for a few hours
  5. Remove from freezer about 20 minutes before serving
  6. Melt remaining chocolate for drizzling when ready to serve
Happy Birthday to my best friend, the love of my life, and the greatest man and father I know. 
*****
Opening birthday presents in the morning
Shared on: Slightly Indulgent Tuesdays , Full Plate Thursdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Raw Foods Thursday,
Posted by Amber at

Labels: dessert, ice cream, Paleo, vegan.

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Monday, October 31, 2011

Lemon Walnut Stuffed Avocados

I simply adore avocados.  So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.  
These would make such cute appetizers.  You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.  

Ingredients:
-2 avocados, firm but soft
For the filling: 
-1/2 cup chopped walnuts (soak and dehydrate for better digestion)
-1/4 cup apple, peeled and small chop
-1/4 cup red onion, small chop
-1/4 cup fresh squeezed lemon juice
-1/4 cup walnut oil
-1/2 teaspoon dried basil
-1/4 teaspoon garlic granules
-1/4 teaspoon sea salt (or to taste)

How To:
1.  In a small bowl, mix lemon, oil, basil, garlic, and salt
2.  Add walnuts, onions, and apple
3.  Let flavors mingle for a few hours before serving (the longer the better)
4.  Add to avocado 
5.  Drizzle a little oil on the top before serving

In other news
It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday.  My winter garden is loving all this sun and the little sprouts are singing.  We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes! 
Playing with my daughter in the backyard

I enjoy our time together while Ethan naps. 


These leaves will all be gone soon!
Soaking up their green while we can.
Shared on: Wellness Weekend 
Posted by tta_admin at

Labels: appetizer, fall cuisine, GAPS, Paleo, raw, SCD, vegan.

3 Comments

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Lemon Walnut Stuffed Avocados (SCD Friendly)

I simply adore avocados.  So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.  
These would make such cute appetizers.  You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.  

Ingredients
2 avocados, firm but soft
For the filling: 
-1/2 cup chopped walnuts (soak and dehydrate for better digestion)
-1/4 cup apple, peeled and small chop
-1/4 cup red onion, small chop
-1/4 cup fresh squeezed lemon juice
-1/4 cup walnut oil
-1/2 teaspoon dried basil
-1/4 teaspoon garlic granules
-1/4 teaspoon sea salt (or to taste)

How To
1.  In a small bowl, mix lemon, oil, basil, garlic, and salt
2.  Add walnuts, onions, and apple
3.  Let flavors mingle for a few hours before serving (the longer the better)
4.  Add to avocado 
5.  Drizzle a little oil on the top before serving

In other news
It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday.  My winter garden is loving all this sun and the little sprouts are singing.  We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes! 
Playing with my daughter in the backyard

I enjoy our time together while Ethan naps. 

These leaves will all be gone soon!
Soaking up their green while we can.
Shared on: Wellness Weekend 
Posted by Amber at

Labels: appetizer, fall cuisine, GAPS, Paleo, SCD, vegan.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

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You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>