Cauliflower makes a great rice substitute. I like this recipe because it is EASY. It goes great with any Asian inspired dish, or is a perfect one pot meal when paired with a little leftover chicken or pork. I usually serve it alongside a green salad.
I became a mom in San Antonio, and I learned that I’m not the kind of mom who can stay at home all day. San Antonio became a great place for me as a mother because there is so much to do with kids, all within a 10 mile radius of our old neighborhood – just north of downtown near Alamo Heights. Here’s my top 10 list of things to do with your little one in the Alamo city…
Making your own almond milk is easy peasy. But keep in mind that there are no preservatives, so it doesn’t last much longer than 3-4 days in your refrigerator. My go-to recipe is from Against All Grain. I have a Vitamix, which comes in handy here.
We love this recipe in our house and make it almost weekly. It’s a great way to enjoy sweet potatoes, and the sage is delicious when is crisps up.
This is my favorite vinaigrette on the planet. From one of my favorite chefs on the planet. Tyler Florence’s cookbook, Eat This Book Cooking With Global Fresh Flavors, is not explicitly gluten free, but has a lot of clean, simple recipes that are easy to modify. This one is amazing with a simple salad or asparagus to accompany Asian inspired dishes, like Asian Meatballs. It’s also great with salmon or shrimp, and also on rice if you tolerate grains.
This recipe adapted from Throwback Road incorporates your choice of veggies and a dozen eggs to make an easy crowd pleaser brunch, or even dinner. I like to serve this with potatoes and a light salad.
I try to add vegetables to our breakfast dishes all the time. This recipe from Against All Grain makes it easy. I make this not-so-spicy version so that my daughter can enjoy it, too.
This is an awesome recipe from one of my favorite chefs, Tyler Florence. His food is usually simple and he uses ingredients I wouldn’t always think to combine. This one also works great as an appetizer, and is a nice alternative to a cheese and salami tray. I use gluten free organic tamari, and coconut oil instead of vegetable oil. For a dairy free version, you can substitute cashew cream for the yogurt.
This recipe was adapted from The Pioneer Woman. I like to serve potatoes, sweet potatoes, squash – or some other plant based carbohydrate – with dinner. When I can find purple potatoes, I use those, because they help me add color to the plate and maximize our phytonutrients.
Brussels sprouts can be really amazing if you prepare them right. Don’t skimp on the EVOO! I adapted this recipe from Costa Kitchen. I prefer mine with cashew cream when I have a batch on hand.
I read a great post about coconut whipped cream on Tasty Yummies, and have been experimenting with it ever since. She was right — the Natural Value or Thai Organics brands make a better product than Native Forest. I like to keep a can of coconut milk in the refrigerator for this recipe. It’s super easy and great with fresh fruit. Think: strawberries + cream. It’s also pretty awesome in coffee.
It’s true. This might just be the best broccoli of your life. Just make sure not to overcook it. If it’s mushy, then you’ve cooked it too long. I adapted this recipe from the Amateur Gourmet.
This recipe from PaleOMG for double chocolate cookies is another favorite. Look for gluten-free and dairy-free cocoa powder and chocolate chips. The Enjoy Life brand is good, but I’ve also heard that Costco’s mini chocolate chips are a better value and also allergen friendly. Make sure you read the labels carefully.
This recipe for chocolate truffles from Practical Paleo is hands-down my favorite dessert recipe. I use a high quality, gluten-free and dairy-free cocoa powder from TCHO. Just make sure you read the labels well and splurge on higher quality ingredients. Coconut butter is meatier than coconut oil, and pretty yummy right out of the jar.
This recipe for grain-free granola is adapted from the Make It Paleo cookbook by Bill Staley and Hayley Mason. It seems high maintenance because you have to soak the nuts overnight and then oven dry them the next day. It’s a process, but it’s worth it. Overall, I actually think it’s easier than the traditional granola I’ve made, which involves a sticky mess and lots of stirring. You can make a lot of modifications to the type of nuts and dried fruits you use — just play with it.
I love this simple recipe for braised chicken and cabbage because it’s basically a one pot meal. I modified the original recipe from the Food Network Kitchen.