Turmeric, also known as curcumin, is anti-inflammatory and detoxifying. It’s good for the gut, for heart health, for joint health… The list goes on. It’s one of my favorite supplements and I love experimenting with the fresh root (I buy this in the produce section at Whole Foods Market).
Tropical Turmeric Slushie Read More »
Recipes for grain-free, gluten-free, no-added-sugar pancakes are floating around Pinterest in various forms… banana, pumpkin, sweet potato. They key is soft fruit (or sweet potatoes) and eggs. And that’s pretty much it. Easy.
Easy Grain-free Pancakes Read More »
I have to say, Kabocha is my favorite variety of squash. You can even eat the peel! Compared with butternut squash, it’s lower in carbohydrates (good if you have blood sugar issues), and loaded with beta-carotene. I followed this super simple preparation from Nom Nom Paleo.
Sometimes a girl just needs a tortilla. Or a crepe. Or whatever. These satisfy my need to wrap up eggs and chicken salad. This recipe is from one of my favorite cookbooks, Against All Grain by Danielle Walker, and uses arrowroot powder which is a gluten free starch.
This was the chosen recipe for my birthday this year… which just happened to coincide with Mother’s Day. I love carrot cake with cream cheese frosting. So we made this paleo version with a vegan cashew cream frosting, using a recipe modified just a bit from The Detoxinista. Gluten free, dairy free and no refined sugar. So I don’t feel bad eating the leftovers for breakfast.
Paleo Carrot Cake with Goat Cheese Frosting Read More »
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.
Smoky Sweet Potato Hash Read More »
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.
Crispy Brussels Sprouts with Garlic Aioli Read More »
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.
Grain-free Granola Read More »
This recipe from Nom Nom Paleo yields a big batch of tasty Asian style meatballs, and is relatively easy because there’s no frying — just oven time. They are delicious.
