Category Archives: Paleo
Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions
3-Ingredient Grain Free Banana Pancakes (SCD, Paleo, GAPS)
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.
Ingredients:
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.
Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)
Ingredients and directions for everything:
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 paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.
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.
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.
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.
Raw Foods Thursday, Pennywise Platter Thursdays, Wellness Weekend, Pure Ella Potluck Party
Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.
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Thick and Creamy Dairy-Free New England Clam Chowder (SCD & Paleo)
-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 cans…just 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 mixture…it 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.
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 Potatoes…my 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!
Happy Father’s Day Chocolate Tarts (grain free, dairy free, cane-sugar free, paleo))
Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, summer treats.
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Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)
-2 tablespoons oil of choice (I use grapeseed)
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.
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.
- 2 cans coconut milk
- 1 teaspoon vanilla extract
- 2½ teaspoons peppermint extract
- ⅓ cup grade B maple syrup or honey
- ½ cup shaved chocolate (any chocolate bar will do)
- Melted Enjoy Life chocolate chips makes a great chocolate drizzle
- Add coconut milk, vanilla, peppermint & maple syrup (or honey) to blender and blend until incorporated, add to ice cream maker.
- 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.
- Remove mixture from ice cream maker when a ball of ice cream forms
- Transfer ice cream to glass storage and place in freezer for a few hours
- Remove from freezer about 20 minutes before serving
- Melt remaining chocolate for drizzling when ready to serve
Lemon Walnut Stuffed Avocados
Playing with my daughter in the backyard…
I enjoy our time together while Ethan naps. |
Lemon Walnut Stuffed Avocados (SCD Friendly)
Playing with my daughter in the backyard…
I enjoy our time together while Ethan naps.
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Amber! I love these! I especially like that you used turkey and incorporated veggies into them. I most definitely will be trying these soon.
Hugs to you! I hope you had a great holiday weekend!
Megan
Thanks, Meg. I hope you enjoy them.
Ohhh sounds good. I like the idea of sauteing the mushrooms and then adding them to the turkey mix.
Hi Sarah, I think you will really liked these burgers!! Let me know if you give them a try.
Ok organic ground turkey is on my grocery list as of now! These burgers look fabulous Amber and I’m a big fan of mushrooms too.
Thanks, Laura.
Hope you’re well friend.
I’m thinking that my paleo husband would love these burgers! And I’m putting that salsa all OVER my next salad. YUM!!
oh amber…that salsa sounds truly magnificent!! it’s literally making my mouth water!! hope you’re having a great day!
These
were
AWESOME!!!!!!! absolutely amazing! made them last night and immediately saved the recipe in my recipe book (with “yum” written by the title!!). Thanks!!