This recipe comes from The Paleo Kitchen cookbook by Juli Bauer (of PaleOMG) and George Bryant (of Civilized Caveman). I will make these at least monthly because 1) they’re easy, and 2) I can freeze the leftovers and pop in my toaster for a quick breakfast during the week.
I like to make this on those rare occasions when I’m actually making a batch of gluten free waffles or pancakes. It’s a healthier, low sugar alternative to maple syrup. Especially if you’re using berries, which are loaded with antioxidants and have a low glycemic index. Plus, it’s easy — because I usually have several big bags of frozen organic fruit on hand from Costco.
If you’ve been following me on Facebook, you’ve probably realized that I am obsessed with cashew cream. Vegan or not, it’s an amazing non-dairy substitute for mayonnaise, sour cream, ranch dip, even hummus… Plus cashews are rich in minerals like copper and magnesium.
People ask me for this recipe a lot. I think the secret is using good quality ingredients. Because it really is so simple. It makes a fresh, lemon-y dish that is great with fish and chicken, eggplant, kale, grilled broccoli — or anything that goes well with lemon. You can make it really simple by buying the pre-cut green beans in your produce aisle.
Don’t be intimidated by the name. Gastrique is a traditional French sauce, similar to a hot and sour sauce. It makes a super simple, versatile addition to pork dishes (think: pork chops, pork tenderloin, and even schnitzel…). It’s also great with chicken.
This is a cool, easy salad that goes great with grilled pork chops and warm apples. I like Napa cabbage, but green cabbage would work, too.
This recipe was inspired by The Pasta Bible cookbook. One of my favorites back in the day when I was eating gluten and homemade pasta. It’s still a useful book, full of great recipes for Italian sauces. This intentionally makes a huge portion of food, which is great because it freezes well.
This recipe originally came from Esquire’s cookbook called Cook Like A Man. Ironic, isn’t it? I changed it up to make a simple, more complete meal – and now it’s a staple in our house. Once I stick the bird in the oven, I have enough time to play with my daughter and make a big salad.