posted
I wonder what could be substituted for almond flour in the zucchini muffins. I am allergic to almonds, but love zucchini and will hopefully have some from my garden this summer.
Hiker53
-------------------- Hiker53
"God is light. In Him there is no darkness." 1John 1:5 Posts: 10192 | From Illinois | Registered: Aug 2004
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beaches
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We used to love wraps. Today I made another version of a wrap we loved:
---Layer 2 or 3 pieces of low sodium Boars Head turkey breast on top of each other so they form a good 7 or 8 inch long "tortilla"
---Smear mayo on the turkey
---Cut up a ripe avocado into slices and layer 2 or 3 pieces on top of the turkey
---Cut up a ripe tomato into slices and do the same
---Sprinkle bacon bits on top
---Roll 'em up and enjoy!
You won't even miss the tortilla!
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beaches
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Hiker, guessing you could substitute chick pea flour or brown rice flour for the almond flour?
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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beaches
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Also made "white pizza" today using Schaar pizza crust.
Blech! But I found a way to make it half-edible!
Brush the pizza "crust" with extra virgin olive oil. Then sprinkle it with dried oregano and grated parmagiano-reggiano and bake for about 15 minutes at 400 degrees.
Let cool for a bit. Then, put dollops of ricotta cheese all around the pie, and sprinkle a good dose of shredded mozzarella cheese all around too. For added flavor, throw on thinly sliced fresh onions and garlic. If you're feeling decadent, add some sliced pepperoni.
Put it back in a 450 oven for about 10 minutes or until cheese is gooey and/or pepperoni is crisping up.
Garnish with fresh basil and mangia!
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beaches
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And we eat a lot of salads using these ingredients:
---some kind of organic lettuce
---avocado
---shredded carrots
---dried cranberries
---shaved onion
---extra virgin olive oil
---a good vinegar and/or freshly squeezed lemon juice
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beaches
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My best, easiest go-to veg is the sweet potato.
I boil them until they're "knife tender" -- I don't do "fork tender"
When you can stick your butter knife through the sweet potato without much resistance you know they're done.
Then cool them at room temp or in the frig. Peel them and slice them and put them on a baking sheet.
At that point I used to coat them with a mixture of melted butter and brown sugar.
I now skip that step and just put them under the broiler til they're a bit crispy. We don't miss the butter or the brown sugar (OK, well maybe just a little).
The best thing about this is the crispiness the sweet potatoes get under the broiler. They're SO good. And SO good for you.
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beaches
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And since I'm on a roll here (but wow, what I'd GIVE to be eating a REAL roll but that's a topic for another day)...
I've found one of my easiest and best go-tos are chicken drumsticks!
Even the organic brands are cheap!
Here's how I make them:
---preferably brine them in salt/sugar/spices for a day or two prior to cooking, but if that's not possible,
---coat them in extra-virgin olive oil, salt, pepper at a minimum and let sit for an hour before cooking/grilling
---if using the oven, pre-heat to 400. Place drumsticks in a single layer on a cookie sheet and cook between 50 and 60 minutes. Check for doneness prior to serving.
---if using the grill, when grill temp is approx 350, place drumsticks on grill. Cook for approx an hour, turning drumsticks at regular intervals. Check for doneness prior to serving.
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beaches
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I also buy fruits and wash/soak them them before I put them in bowls in the frig.
They all know the "green" bowls contain produce that's already been washed and is readily available for them to pick on.
I've found that unless I make raw fruits and veggies readily available, no one in the family will bother.
So that's why I feel I need to keep a steady supply of clean apples, orange slices, grapes, lemon wedges, celery sticks, red bell pepper slices in the frig at all times.
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beaches
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And I've managed to convert the family to Greek yogurt. We especially like the Chobani pineapple and peach flavors.
2 lbs ground beef, preferably grass-fed and pastured 2 medium carrots, grated 1 medium zucchini, grated 1 clove garlic, minced 1/2 Tablespoon Himalayan salt 1 to 1.5 teaspoon(s) Italian Seasoning Himalayan salt for seasoning
Directions:
1. Preheat over to 400� F. 2. Grate carrots and zucchini by hand or with grater plate on food processor. 3. Mince garlic clove and add to vegetables. 4. Squeeze vegetable mixture through clean kitchen towel or cheesecloth to remove extra moisture. 5. Put mixture into a bowl, add salt and herbs, and mix until combined. 6. Add ground beef and mix with fingers until combined. 7. Roll into balls and place on baking sheet. 8. Bake at 400� F for 30 minutes or until brown and juices run clear. 9. Dust a layer of Himalayan salt over meatballs just before serving.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Ingredients 1 lb jumbo cooked shrimp, peeled and deveined, chopped 1 medium tomato, diced 1 avocado, diced 1 jalapeno, seeds removed, diced fine 1/4 cup chopped red onion 2 limes, juice of 1 tsp olive oil 1 tbsp chopped cilantro salt and fresh pepper to taste
Directions In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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posted
GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES! (Gluten free, Low Carb, Diabetic Friendly and so simple to make)
INGREDIENTS 6 tablespoons olive oil 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 pound trimmed green beans 8 small red potatoes, quartered 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
DIRECTIONS Preheat oven to 400�F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Dekrator48
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Speaking of sweet potatoes, or yams...
I buy about 7 of them each week, put them on a cookie sheet and bake them at 350 degrees until the inside of the skins are very browned.
It gives them a great flavor. You can tell they are getting well done like that because they will leak their juices on the cookie sheet which will brown.
It usually takes about 1 1/2 hrs for medium to large yams, and maybe an hour if I use the convection setting on my oven.
Then I eat them over the course of about 4 days. I remove the skin and eat with just salt and pepper on them.
I just soak the cookie sheet for a little while and the baked on juices come right off, making cleanup easy.
I love yams!!!!
I also buy a head of cabbage, cut it up and put it in a large baking dish, drizzle with olive oil, salt and pepper, and bake until tender at 350 degrees.
I leave the lid off for a short while until the cabbage is a little browned, then I put the lid on to finish baking.
Yum!!!
-------------------- The fibromyalgia I've had for 32 years was an undiagnosed Lyme symptom.
"For I know the plans I have for you", declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future". -Jeremiah 29:11 Posts: 6076 | From Pennsylvania, USA | Registered: Nov 2008
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Try elanaspantry.com for lots of recipes using GF flours. I love using almond flour, pecan flour, and quionoa flour. I learned a lot from this site.
-------------------- Faithful
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GretaM
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I tried that avocado dressing...delicious! And super creamy texture.
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Home fermenting is not limited to kefir and cultured vegetables. Try your hand at fermenting this hummus dip. Its so delicious, you will never know it's good for you too.
Fermented hummus has hit the grocery store shelves. But, you can make one at home that is far healthier and that has the beneficial microflora that will make the nutrients more absorbable to you. When you ferment with our controlled culture starters, you create a pre-digested food. This means you can just enjoy it without having to spend energy on breaking it down.
Ingredients
1 cup soaked organic almonds 1 clove garlic Juice of 1/2 lemon 2 T coconut kefir or fermented vegetable juice to use as starter. Organic olive oil Celtic sea salt to taste
Soak your organic almonds in a covered glass jar or bowl overnight, then rinse and blend together with lemon juice and garlic. You may want to add a small amount of water to get a creamy consistency. Once blended, transfer to a sterile glass jar, add starter (either coconut kefir or fermented vegetable juice), seal tightly and let ferment at room temperature for about 12 hours. Add sea salt, olive oil, and stir and then set in the fridge to chill before serving. Serve with cut vegetables, lettuce wraps or raw or baked nut, seed or veggie crackers.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Chop a head of broccoli (do not rinse immediately prior to preparing!)
Mince 2-3 cloves of garlic Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag. Shake it up (my daughter loves to do this part) Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!
(notes are not my own, but I plan to try this!)
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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Ingredients 6 hard boiled eggs, peeled and cut lengthwise 1 ripe avocado, pitted and peeled 1 tbsp fresh lime juice 1/4 tsp salt 1/4 tsp onion powder 1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic) 2 tsp Gourmet Garden Cilantro (or 2 tsp finely chopped cilantro) Smoked Paprika
Instructions Remove egg yolks from the halved eggs and place in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic and cilantro. Use a fork to mash the guacamole mixture until smooth.
Spoon (or use a frosting bag to pipe) the mixture into the halved eggs. Sprinkle with a dash of smoked paprika.
Keep stored in an airtight container for up to 2 days. Enjoy!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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posted
Simple Paleo Tortillas via Stupid Easy Paleo
2 eggs 1 teaspoon melted ghee* 1/8 teaspoon baking soda 1/4 cup arrowroot powder** 1 teaspoon coconut flour Pinch of salt If making crepes for a sweet application, add 1/4 teaspoon vanilla extract
Lymetoo, if you can eat carrots you may actually be able to have this fabulous Indian sweet. You'd have to leave out the raisins, but it'd still taste good.
I've veganized it and substituted stevia for sugar. If you're allergic to almonds, use any other kind of nut (except peanuts). Cashews work really well. And use unsweetened coconut milk instead of almond milk.
You'll need a food processor or grinder for grating the carrots. This takes a while, but most of the time is for cooking, not preparing.
GAJAR HALWA (Carrot Halva): -1.5 lb carrots
-1.5 qts unsweetened almond milk
-1 cup stevia (I mix it with erythritol--Truvia or Zero--to minimize stevia's bitterness, but this can give some people stomach problems and headache)
-1/2 cup raisins.
-Pinch of cardamom seeds or ground cardamom (or more if you love cardamom as much as I do)
-1 tsp turmeric (Optional: this gives the halwa a brighter color. And it's anti-inflammatory!)
-1/4 tsp rose water or orange water
-1 tbspn coconut oil
-1/2 cup ground almonds
-1/3 cup slivered almonds
1.Wash, trim, & scrape carrots. Grate them.
2. Combine carrots w almond milk in large saucepan and bring to boil.
3. Lower heat and simmer gently, stirring often, for about 2 hrs--until it's reduced by half.
4.Stir in stevia, raisins (unless you can't eat them), cardamom, rose extract. Keep simmering very gently until it's thick enough to hold a soft shape.
5. Add coconut oil and ground almonds. Warm over low heat, stirring often, for another 5-10 mins. Don't let it scorch! It should now form a solid mass.
6. Remove from heat and allow to cool. Turn out onto a platter and shape it into an even mound. Or put it into some fun moulds--heart shaped, star shaped, etc!
7. Decorate with the slivered almonds--which will taste even better if you roast them lightly.
Serve warm or cold (I vote for cold). This is really good with unsweetened Greek yogurt or coconut yogurt.
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posted
Oh, I'm sorry! I didn't know Candida could put even stevia out of bounds. I hope all your hard anti-Candida work eliminates it over time.
Posts: 431 | From New England | Registered: Dec 2011
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1lb Lean Ground Grass-fed Beef 2-3 Cups of Cooked quinoa 2 Tbsp. Olive oil or Grape seed oil 3 Tbsp. Chili Powder 1 Tbsp. Minced fresh Garlic 1 Tsp. Sea Salt 1 Tsp. Cumin Juice from 1 Lime (optional) 1 Medium to Large Yellow Sweet Onion, chopped 2 Large Carrots (Optional), sliced 1 Large Bell Pepper, chopped Fresh Ground black pepper to taste
Use a large skillet on medium to high heat. Add oil to coat the pan. Place ground beef, chili powder, garlic, salt, and cumin in the skillet, and brown.
About half way through cooking the beef, add the cooked quinoa, chopped onion, bell pepper and carrots. Continue stirring and cooking until the beef is thoroughly cooked and the vegetables have reached their desired tenderness. Add lime juice then serve.
Tip: If you want softer carrots you can add them when you place the beef in the pan.
Serve on your favorite mixed greens, or with tortillas for delicious soft tacos
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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beaches
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Broiled Shrimp:
1 lb raw cleaned shrimp
...............
For the marinade:
4-5 cloves of garlic, finely minced
2-3 tablespoons of extra-virgin olive oil
juice of one lemon
2-3 tablespoons of chopped Italian flat-leaf parsley
2 big pinches of kosher salt
1 big pinch of pepper
...............
Combine shrimp with the marinade in a ziploc bag and let sit at room temperature for an hour.
Place marinated shrimp on a baking pan covered in foil.
Broil the shrimp on "high" for 3 minutes. Turn them over and broil for another 2 minutes.
................
Serve with GF pasts or GF risotto.
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beaches
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And if you're going to go through the trouble of cooking risotto, make sure your chicken broth is GF.
Pacific and Kitchen Basics are two GF brands that come to mind. They're both usually more expensive than Swanson and other brands but sometimes they do go on sale.
And in the event you've cooked enough risotto to feed the family for one night and still have leftovers...
make risotto cakes!
Set up your cornflour/eggwash/gf breadcrumb stations on the countertop.
Remove your leftover risotto from the fridge. Scoop up meatball-sized portions and flatten them before you dip them into the flour, egg wash, breadcrumbs.
Put them in the frig immediately afterwards and let them sit for at least 2-3 hours before frying them in olive oil.
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Judie
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We made the Paleo Meatballs tonight. They were soooooo yummy.
I'm going to bake them on parchment paper next time for easier cleanup.
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posted
OH, good to hear!! I haven't tried them yet!
Thanks for the shrimp recipe, beaches! I had to Google "risotto" since I've never eaten it before. Wasn't sure what it was!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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beaches
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Made the shrimp again tonight and have to say that my cooking time was a bit off. I think a few more minutes could be in order, depending on the size of the shrimp.
About the risotto, LOL, it later occurred to me that this thread was also "grain-free" so risotto is kind of off-limits to begin with. Leave it to me to post about it!
But since you asked....OMG....risotto is the BEST starch you'll ever eat in your entire life if it's prepared properly. If there's ever a time to go off that candida diet, it's when you have a chance to eat risotto.
Find the very best Italian restaurant near where you live. Many Italian restaurants make mushroom risotto or seafood risotto. Honestly though, the risotto you can make yourself might very well surpass theirs.
But if it's going to be your first go-round, eat it at a really good restaurant and have an extra bite for me.
Posts: 1885 | From here | Registered: Jul 2012
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posted
Italian restaurants?? Not here in the Midwest. hehehe... (I said this to blow your mind since you probably can't imagine it!) Might be able to find one in a nearby city one day. Starches are not in my future any time soon.
Olive Garden might have risotto?
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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beaches
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OMG there HAS to be a good Italian restaurant in the Midwest! And no I CAN'T imagine that!
I doubt Olive Garden has risotto on the menu. I hope one day you can try it!
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