Tag Archives: grain-free

Coconut Flour Waffles

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I have had a griddle with changeable plates for almost 2 years now and finally used the waffle plates for the first time.  I figured I would never end up using it, since I don’t generally eat grains anymore, but then Joy the Baker posted these and I knew I had to make them immediately!

And I promise you they were every bit as delicious as they look!  The maple cream was delicious, so do not skip that part!  Also I recommend the bacon to go with it as bacon goes with everything, especially breakfast.

So just because you have given up grains does not mean that you have to give up delicious waffles!!

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Bacon, Avocado, and Tomato Salad

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I have been craving guacamole something fierce lately, so I picked up an avocado on my last trip to the grocery store.  I’m too lazy to actually make real guac for one though (I know, I know…), so I just threw this together because it all sounded good.  And it was!  A good quick and easy meal with minimal prep time involved!

Bacon, Avocado, and Tomato Salad:

  • 2 slices bacon
  • 1 avocado
  • Handful of grape/cherry tomatoes
  • 1 egg
  • S+P
Fry up your bacon.  While you’re doing that, chop the avocado into bite-sized pieces.  I sliced the tomatoes into halves/quarters as well, but you could leave them whole too.  Once the bacon is done, chop it and throw it into a bowl with the tomato and avocado, then season with salt and pepper.  Fry up the egg in the bacon grease and put on top of the mix.  Eat.  Love!

I actually didn’t take any pictures of this because I was too hungry to think about it, but I promise it’s pretty and colorful and delicious!

Paleo Banana-Walnut-Maple Muffins

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AKA, The Best Muffins Yet!

My google reader is PACKED with primal/paleo cooking blogs.  Most recipes are relatively appealing and I’ll star the ones that I want to try, but the majority of them stay just there – in my archives, waiting their turn.

However, when these showed up in Holly’s blog yesterday, I knew I absolutely had to make them – I had over-ripe bananas and a handful of crushed walnuts leftover from another baking adventure, so it was the perfect fit!  I modified her recipe a bit because I wanted to use up the rest of my maple syrup, but HOLY COW.  These knocked my socks off!  They smelled amazing while they were baking and rose to look big and fluffy like normal (aka non-paleo) muffins do.  This is one of those things you make when someone doesn’t believe you that paleo/primal eating is still delicious!

Paleo Banana-Walnut-Maple Muffins:
adapted from Holly Would If She Could

  • 1/2 c coconut flour
  • 6 eggs
  • 1/2 c dark maple syrup
  • 1/3 c olive oil
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 2/3 c chopped walnuts
  • 2 very ripe bananas, diced
Preheat your oven to 350 degrees.  Whisk the eggs and add in the coconut flour.  Once mixed, add the maple syrup, olive oil, vanilla and baking soda and stir to combine.  Mix in the walnuts, and then the bananas.  Mine were a little bit mashed/mixed up by the time I was done, and they still came out great – don’t worry too much about maintaining the banana pieces!

Divide evenly between 12 lined/greased muffin cups and bake for 20-25 minutes, until a toothpick in the center comes out clean.  It’s torture, but try and wait a few minutes for them to cool before digging in!

Aloo Gobi, or Mashed Cauliflower and Sweet Potato

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Dear Indian Food,

I love you.  Adore you, even.  You are rich and flavorful and full of whole, healthy ingredients that are so easy to manipulate.  Thanks for being awesome.

Love,
Danae

In all seriousness, this dish rocks!  I was browsing foodbuzz a few days back and saw this gorgeous picture of aloo gobi by Spicie Foodie.  It was simple and easy to paleo-fy, so I gave it a go!  I also used her recipe for garam masala and modified it slightly based on the ingredients I had available – it made more than enough so I definitely plan on trying more of her recipes!  Also, you can cut down on cook time by making the garam masala while the cauliflower and sweet potatoes are cooking if you don’t have some made already.

Garam Masala: adapted from Spicie Foodie

  • 1 T coriander seeds
  • 2 T cumin seeds
  • 1 t cardamom seeds
  • 1 bay leaf
  • 1 T black pepper
  • 1/2 T ground cinnamon
  • 1/4 t ground nutmeg
In a small skillet, roast the coriander, cumin, cardamom and bay leaf for a few minutes until the seeds are fragrant and hot – don’t let them burn!  Once they’re toasted a bit, turn off the heat and let them cool a bit, then grind them up in a spice or coffee grinder.  Transfer the ground spices to a small jar with an airtight lid.  Add the remaining spices and shake to combine.  You can also add 1/2 t of both cloves and fennel seeds (roast them with the other seeds!), but I didn’t have either of those ingredients and just left them out – it was still delicious!  This made about 5-ish tablespoons, so you’ll have plenty leftover for future use!

Roasting the spices

Aloo Gobi: adapted from Spicie Foodie
  • 1 head cauliflower, chopped (don’t worry about making them perfect florets!)
  • 1 medium-large sweet potato, peeled and cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 T garam masala
  • 1 t ground ginger
  • 1 t ground turmeric
  • 1/4-1/2 t red pepper (depending on how spicy you like your food!)
Start by boiling your cauliflower and sweet potatoes – I just threw them in together and they came out just fine.  Cook till fork-tender, drain and set aside (I just left mine in the colander).  While the water boiled and the veggies cooked, I made the garam masala and chopped my onion.  Hooray for multitasking!
Once the veggies are cooked, add a few tablespoons of olive oil to the same big pan and heat it up.  Add the onion and cook till translucent, then throw in the garlic and let it cook for another minute or two.  Add the veggies back in and mix in the garam masala, ginger, turmeric, and red pepper.  Stir to combine and mash with a potato masher, and that’s IT!
Easy, fast, delicious, AND healthy – I’m hooked!  I’m also looking forward to mixing this in with my eggs tomorrow morning, Indian food is SO GOOD cooked up with scrambled eggs for a savory breakfast.

Spaghetti!

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With squash of course.

My life is pretty chaotic through the week – CrossFit at 7, class at 9, clinic 10-5, work 6-9:30 or 6:30-10:30 most nights.  There isn’t a whole lot of room for meal preparation in there, so I try to prepare big batches of dinners to eat throughout the week.  Valerie’s pasta salad started a craving for spaghetti, so I snagged a GIANT 5-pound squash and got to it:

That’s what a 5-pound squash looks like in my microwave btw.  Hipster roommate posted about it here! (That’s her!)

It was pretty straightforward to make: microwave squash for about 3 minutes to soften.  Cut in half, scoop out the yuck in the middle, and brush with olive oil.  Roast at 400 degrees for about 45 minutes (I like to flip mine over halfway through) or until it’s fork-tender and easily makes “noodles.”

For the sauce, I browned about a pound of mild bulk italian sausage in a large skillet, then added two chopped green peppers (they were small ones) and a chopped onion to the pan.  Once the veggies had softened up and cooked in the grease for a little while, I added some sliced white mushrooms and poured in a jar of ready-made all-natural pasta sauce I had picked up at the store.  I let everything simmer while the squash was roasting and that was it!   This one was great because the sauce contained nothing I wouldn’t have added myself: “Vine-Ripened Plum Tomatoes, Tomato Puree, Lucini® Extra Virgin Olive Oil, Carrots, Onions, Basil, Sea Salt” (and citric acid, but whatev) and then I just added more veggies to it.  It’s a great way to up the veggie content of meals and sauces without making things too complicated.  Spinach would have been a great add-in here too, but I was saving mine for my morning scrambled eggs.

Here’s what it looked like when it was all done.  It tasted just as good as it looks, and yes, it is even better a few days later!

Coconut Chocolate Chip Shortbread Cookies

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When I’m stressed I bake.  It’s not because I am a stress eater, but baking is therapeutic to me.  Getting to eat it afterwards is just the icing on the cake.  I know this is a strange coping mechanism, but my friends sure appreciate it!  The past few days have been stressful so I was dying to bake last night.  Joy the Baker’s Brown Butter Toasted Coconut Chocolate Chip Cookies looked awesome and I actually had a lot of the ingredients. But I wanted to make something healthy enough that I could eat with my afternoon coffee and not feel guilty about so the base was inspired by Elena’s Pecan Shortbread Cookies.

These turned out really good!  They were crispy, buttery, and chocolatey, just what I wanted.  The coconut flavor wasn’t very strong, so add some extra if you are really into coconut.

Coconut Chocolate Chip Shortbread Cookies

1 and 1/4 C almond flour
1/8 tsp sea salt
1/8 tsp baking soda
1/4 C toasted unsweetened coconut
1/4 C chocolate chips
1/4 C butter
2.5 T honey
1/2 T vanilla

Mix almond flour, sea salt, baking soda, coconut, and chocolate chips.

Dry ingredients mixed

Brown butter on the stove.  Check out Joy’s post if you want details, her explanation is better than any I could give!

Browned Butter

Pour the butter into a small bowl to stop it from cooking and mix in the vanilla and honey.  Let it cool for a minute (so you don’t melt the chocolate chips) and mix it into the dry ingredients.  It should form a crumbly batter.

Finished Batter

Using parchment paper or foil, roll the dough into a large log and freeze for an hour.  Slice and bake for 7-10 minutes at 350.

Finished product!

I thought these cookies tasted better after completely cooling, so with that and the freezing they are not what you want to make if you need instant baking gratification!