Add more if you find any .. or if you have a recipe to add.
Posted by skies (Member # 28064) on :
Yum, I want to try those zucchini muffins... They sound tasty and easy to make!
Posted by hiker53 (Member # 6046) on :
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
Posted by beaches (Member # 38251) on :
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!
Posted by beaches (Member # 38251) on :
Hiker, guessing you could substitute chick pea flour or brown rice flour for the almond flour?
Posted by Lymetoo (Member # 743) on :
Hiker .. You might be able to subsitute any other flours used on that site.
I have the same problem.. allergy to almonds. Almond flour is used because it is not a grain.
Thanks, beaches!
Posted by faithful777 (Member # 22872) on :
Try Elanaspantry.com
Lots of nut flour and coconut flour recipes. You can substitute pecan flour for almond flour in any recipe.
Posted by Lymetoo (Member # 743) on :
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!
Posted by beaches (Member # 38251) on :
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
Posted by beaches (Member # 38251) on :
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.
Posted by beaches (Member # 38251) on :
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.
Posted by beaches (Member # 38251) on :
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.
Posted by beaches (Member # 38251) on :
And I've managed to convert the family to Greek yogurt. We especially like the Chobani pineapple and peach flavors.
OPA!!
Posted by Lymetoo (Member # 743) on :
Good job, beaches!! I hope I can eat sweet potatoes again soon! Those sound wonderful!
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.
Posted by Lymetoo (Member # 743) on :
*~*~* Lime Shrimp and Avocado Salad *~*~*
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.
Posted by Lymetoo (Member # 743) on :
Avocado Chicken Salad
2 or 3 shredded cooked chicken breasts 1 avocado 1/4 of an onion juice of 1/2 a lime 2 T cilantro salt and pepper. 1/4 cup mayo
Stir all ingredients together well and enjoy!! Remember to refrigerate the leftovers!!
Posted by Lymetoo (Member # 743) on :
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.
Posted by Lymetoo (Member # 743) on :
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!!!
Posted by Lymetoo (Member # 743) on :
Hmm... interesting about the cabbage!! I love yams but can't eat them just yet. Sigh.
I used to eat them a lot because white potatoes are nightshades. Sweet potatoes are not.
Posted by faithful777 (Member # 22872) on :
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.
Posted by GretaM (Member # 40917) on :
I tried that avocado dressing...delicious! And super creamy texture.
Posted by Lymetoo (Member # 743) on :
Thanks for the feedback! I haven't tried it yet. Gotta tell you that the Lime/avocado/shrimp dish is AWESOME!!
Since I'm very sensitive, I only used avocado, lime, shrimp .. and it was GREAT!
These look delish!! New baked potatoes in a different manner!
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.
Posted by Lymetoo (Member # 743) on :
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!)
Posted by Lymetoo (Member # 743) on :
Since I love shrimp!!
New Orleans Style Shrimp Creole
1 Tablespoon Butter 1 Tablespoon Olive Oil 1 cup Yellow Onion, Chopped 1 cup Celery, Chopped 1 cup Green Bell Pepper, Chopped 2 cloves Garlic, Chopped 3 Tablespoons Flour 1 can 8 Ounce) Tomato Sauce 1 can (14 Ounce) Chicken Broth ⅛ teaspoons Black Pepper ⅛ teaspoons White Pepper ⅛ teaspoons Cayenne Pepper 1 pound Medium Shrimp, Peeled And Deveined 1 teaspoon Lemon Juice 2 whole Bay Leaves 2 cups Boiled Rice
1. In a black cast iron pot melt butter.
2. Add oil.
3. Over medium heat sauté all seasonings until wilted, about 5 minutes.
4. Add flour and blend well.
5. Add tomato sauce and broth.
6. Add black pepper, white pepper and cayenne pepper.
7. Bring to a low boil then reduce the heat and simmer for 30 minutes.
8. Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
9. Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
10. Serve over boiled rice.
11. Garnish with sliced green onion tops.
Posted by Lymetoo (Member # 743) on :
No-bread Bacon & Egg "Sandwich" (21DSD) via Meatified
½ tbl coconut oil 1 – 2 cups sliced vegetables of your choice e.g. mini peppers & cabbage 3 eggs 4 slices bacon
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!
Posted by Lymetoo (Member # 743) on :
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
** Arrowroot Starch: http://amzn.to/190NT9S Posted by Anthropologista (Member # 35483) on :
Great recipes!! Thanks.
Now for some DESSERT...
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.
Posted by Lymetoo (Member # 743) on :
Maybe one day in my dreams! Sounds wonderful. I can't tolerate any sweets at all. I even react to stevia as though it were sugar.
(Candida)
Posted by Anthropologista (Member # 35483) on :
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.
Posted by Lymetoo (Member # 743) on :
I feel like the Lone Ranger on the stevia issue! Posted by Lymetoo (Member # 743) on :
Chili Con Quinoa
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
Posted by beaches (Member # 38251) on :
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.
Posted by beaches (Member # 38251) on :
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.
Posted by Judie (Member # 38323) on :
We made the Paleo Meatballs tonight. They were soooooo yummy.
I'm going to bake them on parchment paper next time for easier cleanup.
Posted by Lymetoo (Member # 743) on :
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! Posted by beaches (Member # 38251) on :
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.
Posted by Lymetoo (Member # 743) on :
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?
Posted by beaches (Member # 38251) on :
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!
Posted by Lymetoo (Member # 743) on :
OH! I just found one in the phone book! I forgot about this one. Probably there are several in the next city.
I never get to eat anything but a salad at this one. So I've never tried any of the Italian food. Posted by beaches (Member # 38251) on :
Well don't you think it's about time you tried some Italian food??? I know you can't do starches, but geez we ALL need a little treat every so often!
On your next birthday or anniversary or heck even tomorrow, treat yourself with a spoonful. Just be sure to take your diflucan!
And read the restaurant's ratings beforehand. It would suck to have anything but the best risotto especially if you're eating it for the first time.
And call the place ahead of time and ask them if their chicken broth is GF. Most places don't know for sure so ask them to read the ingredients on the label. That's the only substance in risotto that might contain gluten.
Posted by Lymetoo (Member # 743) on :
I know. Most rice in restaurants is not GF. Sigh.
-
Grass Fed Meatballs:
Ingredients:
1 lb 100% grass fed beef 2 cloves garlic chopped finely ¼ cup fresh chopped parsley Pepper 1 egg 1 tbsp Organic Coconut Flour Real Salt to taste
Directions: Place all ingredients in a bowl and combine well with hands. Form into 1 inch balls and place on the side.
Sauce Ingredients:
4 chopped organic tomatoes 2 tbsp organic paste 1 chopped shallot 1 clove garlic 1 Tbsp Grassfed Organic Ghee 2 tbsp fresh basil Real Salt and pepper to taste
Directions: Saute onion and garlic together in the Ghee until soft.
Then add the tomatoes and paste and cover for 10 minutes.
Then uncover and simmer for 5 more minutes until the sauce is getting thicker.
Once the sauce has a good consistency, add the meatballs carefully. Simmer in the sauce for 15 min on medium with the lid on the pan.
Season with salt, pepper and chopped basil.
The meatballs should be tender and moist.
You can serve with sauteed zucchini or baked spaghetti squash and top with more fresh herbs.
Posted by Judie (Member # 38323) on :
These cookies puffed up like scones and we had to flatten them 1/2 way through cooking.
I discovered this recipe last week when I was craving chocolate chip cookies. It can totally be made without the sugar.
I had a couple for breakfast the next morning.
I made it with ghee and between that and the coconut flour, it had a sweet/nutty flavor.
You could probably also substitute the chocolate chips and experiment.
1/2 cup almond flour 1/3 cup chickpea flour 3 Tbsp coconut flour 1/2 tsp baking powder pinch sea salt 1/4 cup coconut sugar (can totally be left out) 1 egg 1/4 cup coconut oil, organic butter or ghee melted (ghee gave a yummy, nutty flavor) 1/4 cup dark chocolate chip cookies Instructions
Preheat oven to 375. Mix together the dry ingredients (almond flour, chickpea flour, coconut flour, baking powder, sea salt, and coconut sugar). Mix in the egg and melted coconut oil, butter or ghee. Lightly oil a baking sheet. Place spoonfuls of batter on the baking sheet. Bake for 12-15 minutes, until firm.
Posted by Ellen101 (Member # 35432) on :
This site has a lot of great stuff on it. I need to be starch free along with gluten free which can be tough, but she has a lot of great ideas. I am going to be purchasing an ice cream maker as I am dying to try out her recipes for it. http://bettyrawker.com/ Posted by Lymetoo (Member # 743) on :
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