On Christmas day we had a family gathering at my husband’s sister’s place where my contribution to the yummy traditional turkey meal was a green salad, a green bean salad and a gluten-free dessert so my daughter could have something sweet. I think the bean salad was a hit, there was none left and my
Do I make cake, do I make muffins!!! What to choose? So let me make it real simple for you. Here’s a recipe that can work either as a vanilla cake or as muffins, or even cupcakes if you add icing. They’re great for school since they’re nut-free and safe for people with gluten intolerances
You’ll need a 5L pot, apple cider vinegar, quality filtered water, turmeric powder, other spices, vegetables, seaweed, etc. Take a chicken carcass or chicken bones, skins, cartilage, etc., roughly 1 1/2 – 2 lbs, place in large pot and cover with water. Just add enough water to cover the bones and do not pass the
I posted a picture of this green pesto on my FaceBook page and asked people to guess what was in it. I got some really good guesses; i.e.: kale, mashed broccoli, mint, spinach and chard. They were all great guesses but they weren’t quite right. And so now that I’ve created quite the buzz around
With my 21-Day Sugar Detox Challenge coming up this October, it’ll be a good thing to build your sugar-free recipe collection. This recipe includes coconut oil which can boost the body’s fat burning ability and provide your body and brain with quick energy. Sunflower seeds contain vitamin E and zinc and are great for school
These are great for school as they’re coconut flour based, free of any nut flours as well as gluten-free. INGREDIENTS FOR 12 MUFFINS: 3/4 cup coconut flour 1/2 cup cacao powder 1 tsp baking soda 6 pastured eggs 1/2 cup maple syrup 1 cup mashed sweet potato 1/4 cup coconut oil, melted 2 tsps vanilla
Mother’s Day is right around the corner and this is the recipe I’m planning on leaving my husband and kids with. First, they’re yummy and second, they’re really easy to make. As a mom, I’m planning ahead, lol! I want to make sure I’ll get to sleep in a little, well I’ll keep my fingers
My daughter was wanting ice cream today and since we can’t go to our usual spot anymore, in case of cross-contamination with gluten, I decided to whip up a batch of my own homemade ice cream. This is a quick recipe, perfect as a dessert and best when had immediately. Ingredients: Makes about 1 cup.
Ingredients: 1/2 cup coconut flour, plus 2 tbsps 1 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 tsp cinnamon powder 1 tsp apple cider vinegar 3 medium ripe bananas, mashed 4 eggs (or 4 gelatin eggs using flax or chia) 1/3 cup coconut oil or grass-fed butter, melted 1/3 cup honey
Have you been wanting to try Paleo foods or just want to eliminate gluten from your life because of unpleasant symptoms? This recipe is a great place to start as not only is it gluten free but it’s also grain free. My kids love them and can take them to school since they’re nut free.
Cupcake “Caramel” Icing Ingredients: Makes about 1 cup 12 dates, pitted 1/2 cup mixed nut butter 2 tablespoons coconut oil, softened 1 tsp Ceylon cinnamon 2-4 tbsp. water (or more if necessary to get to desired consistency) optional: 2 tbsps maple syrup Directions: Place pitted dates in a bowl and cover with water. Let soak