Roasted Broccoli and Cauliflower

Since going Paleo we have been eating more veggies. Our favorite is roasted broccoli and sometimes we also add cauliflower. We have been eating them almost every night.

Ingredients:

Desired amount of broccoli

Desired amount of cauliflower

1-2 Tablespoons olive oil

2-3 cloves of garlic, minced

salt

pepper

Directions:

Put your cut broccoli and cauliflower in a bowl and drizzle it with olive oil, we have found that stirring helps coat the vegetables better. Then add minced garlic, salt, and pepper. Pour onto baking stone and bake at 400 degrees for about 15 minutes until they start to brown. Enjoy.

I have heard that lemon juice is good on the veggies too, but we haven’t tried it yet. Pictures to come

Recipes please? !

My younger sister, my mom, and I are starting to eat Paleo in an effort to heal our intestines. We started Jan 3rd ish, and are running out of recipes. If you have any good recipes for us to try, send them to me via the contact page on the right. Thanks!

Gluten free biscuit you must be kidding right?

I am not kidding. I was on Pinterest looking for Paleo recipes when this popped up. I have heard that this isn’t truly Paleo, but I am still going to give it a try. I found this recipe from another blog but I was having issues linking the recipe but the blog website is: http://paleorecipespaleomeal.blogspot.com/. Picture is from Paleo Recipes Paleo Meal. I will give more details after I make these delicious biscuits.

Biscuit Recipe

 

Paleo Biscuit Recipe

Makes 9 biscuits

Ingredients

6 egg whites

3/4 cup blanched almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/4 teaspoon sea salt

¼ cup almond milk

1 1/2 tablespoons coconut oil or olive oil

Before baking top each biscuit with almond butter (optional)

Preparation:

Preheat oven to 400 degrees.

1. Line a baking sheet with parchment paper.

2. Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl.

3.Pour in coconut oil and almond milk. Set aside.In a medium bowl whisk egg whites until they are very frothy.

4. Fold the egg whites into mixture until well combined.

5. Divide approximately 1/4 cup of dough onto the baking sheet

6. Optional top each biscuit with dash of almond butter.

7.Bake 15 to 18 minutes until the tops are golden brown.

Serve warm or refrigerate.

Serve warm with almond butter.Note: For batter consistency may have to add more almond milk. Used your baking instincts for desired consistency.

Side note: I know I said I would post recipes for our alfredo and barbecue pizza and I will hopefully soon.

Edit: We made these and they were not very good, they were to salty and they didn’t look anything like the picture. Maybe next time I will add some honey.

Pizza Crust

We made this pizza crust the other night and, even though it is still more fun to knead and roll out the gluten filled pizza dough, this was still fun. It was the best pizza dough recipe we have used yet. We changed this recipe a little from the original that we found from Taste Of Home. We made alfredo chicken pizza and barbecue chicken pizza (recipes for these pizzas to come)

Ingredients:

1 tablespoon active dry yeast

2/3 cup warm water

1/2 cup tapioca flour

1/2 tablespoon water (you might have to add more or less)

2 teaspoons xanthan gum

1 teaspoon unflavored gelatin

1 teaspoon Italian seasoning

1 teaspoon cider vinegar

1 teaspoon olive oil

1/2 teaspoon salt

1 to 1-1/3 cups brown rice flour

1/2 tablespoon honey

In a bowl dissolve yeast in warm water. Add all ingredients, but only add 2/3 cup of the brown rice flour (Save the rest for when you roll out your dough). Dough should be sticky.

Then roll your dough on a floured surface. Then transfer to your sprayed pizza pan. Build your edges to make a crust. Then cover and let rest for 10-20 minutes.

Bake at 425 for 10-12 minutes. Add your toppings and then cook until your pizza looks good (or your cheese is golden). Makes one 12″ pizza.

No recipe today :)

I just figured out how to add a feedback box (I am feeling so accomplished). I was wondering what kind of recipes you have tried and what are your favorites. If you have any of your own gluten free recipes, please send them to me, we are always looking for new recipes. Look for the feedback tab on the right. Looking forward to your feedback.

 

Peanut Butter Chocolate Chip Cookies

I have been craving chocolate lately, but my sister wants peanut butter. So we decided we are going make peanut butter chocolate chip cookies. We have not made these yet, but are going to make them tonight. I will try to post a picture. Big thanks to Amira from divinebaking.com

http://www.divine-baking.com/2011/04/best-peanut-butter-cookie-ever.html

Edit: Ok we made these and they are great! We substituted the egg with flax and water.

Chocolate Fudge Cookies

We made these cookies because we didn’t have any chocolate chips to make the peanut butter oatmeal chocolate chip cookies. They came out great! I might try adding a little water next time to make the batter a little thinner.

Chocolate Fudge Cookies

Ingredients:

2 1/4 cups confectioners sugar

1/4 teaspoon salt

1 cup cocoa powder

3 egg whites

2 teaspoons vanilla extract

Directions:

Stir together all of ingredients until the ingredients are smooth. (My batter was super thick, but the cookies came out great.) Scoop the batter on to oiled baking sheets. Bake the cookies for 8 minutes in a 350 degree oven. The cookies should look cracked and shiny.

Gluten-Free Graham Crackers

I just came upon this recipe. We love magic cookie bars, and s’mores, but they are hard to make if you don’t have the graham crackers. I have not made these yet, but can’t wait to try.

http://www.onegoodthingbyjillee.com/2012/06/homemade-gluten-free-graham-crackers.html

Chinese Honey Chicken

Marinade:

3-4 chicken breasts cut

1 tablespoon soy sauce*

1/8 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon corn starch

Sauce:

1/2 cup sake or rice wine

1/2 cup honey

3 oz rice vinegar

3 tablespoons soy sauce

6 tablespoons sugar

2-3  teaspoons grated ginger

Dash red pepper flakes.

Other ingredients:

1/2 cup water

1/2 cornstarch

Directions:

Coat chicken with marinade ingredients and put in the refrigerator for 20 minutes. Cook the chicken in a hot skillet.

Mix ingredients for the sauce together. In a different bowl mix 1/2 cup of water with a 1/2 cup of cornstarch. Bring the sauce to a boil and then add the cornstarch mixture, boil 1-2 minutes.

Pour the sauce over the chicken. Serve with rice and your favorite vegetable and enjoy!

*This recipe can be gluten-free if you use gluten-free soy sauce.

Tropical Smoothie

Here is my refreshing recipe. Smoothies are so awesome! You can have smoothies for breakfast, snack, or dessert. You can add all different kinds of fruits and vegetables to your smoothies. Here is my favorite:)

Tropical Smoothie

Ingredients:

1/2 cup Water

1 Banana

Strawberries

Pineapple

Mango

1 tablespoon Flax Seed*

Directions:

Put water and banana into the blender and combine. Then add strawberries, pineapple, mango, and flax seed to suit your taste then give the blender a whirl:) Enjoy!

*Flax seed is not necessary, but provides fiber.

Coconut Mounds:)

Ok I know I have not been blogging many healthy recipes. What can I say? I love chocolate:) I will be posting a healthy refreshing recipe in a day or so. With out further ado are our copycat mounds. Thanks for the recipe Mom!

Coconut Mound

Ingredients:

4 Tablespoons Agave

3 Cups Unsweetened Coconut

3 Tablespoon Coconut Oil

1-1 1/2 cups chocolate chips

Directions:

1. Melt the chocolate chips in a sauce-pot with about a tablespoon of coconut oil. Line a mini muffin tin with mini cupcake papers. Coat the bottom and sides of the cupcake papers with melted chocolate.Freeze the chocolate until firm.While the chocolate is hardening, put the agave, unsweetened coconut, and 2 tablespoons of coconut oil in a food processor, and pulse until the coconut is chopped up fine. Take your muffin tin and, put about a teaspoon of coconut on top of the hardened chocolate. Then freeze until the coconut is hardened. Take your muffin tin and cover the coconut with chocolate. Freeze and enjoy. Store in a cool place. See pictures below. Not surprisingly I do not have a final product picture, because we ate all of them before I could get a picture:)

Long Time No Recipe:)

So I have not had a delicious recipe a day:( Instead I have had a new recipe every few weeks. The truth is we have been so busy. I made these yesterday with my sisters, and they are sooo good!

Peanut Butter Cups

1/2 cup peanut butter

1/2 cup honey or agave

1/2  cup coconut oil

1 cup chocolate chips

Directions:

Mix all ingredients except chocolate chips until smooth.Melt the chocolate chips in a double boiler.Put mini muffin papers in the mini muffin tin.Coat the bottom and sides of the muffin papers with chocolate. Then put the muffin tin in the freezer for a few minutes until the chocolate is hard. Then out some of the peanut butter filling in about 2/3 of the way up the paper. Then freeze again, until solid. Then cover the peanut butter layer with chocolate, and freeze until firm.Then enjoy! Store in refrigerator.

Orange Marmalade Chicken

Tonight for dinner we had orange marmalade chicken. It was a hit. We ate it before I could get a picture:)

Orange Marmalade Chicken

4 breasts chicken

2 Tablespoons cornstarch

1/4 cup water

 1/3 cup soy sauce

1/3 cup orange marmalade

1/2 cup water

1/4 cup honey

1 Tablespoon rice wine

2 Teaspoons ginger

3 Teaspoons garlic

Directions:

Cut chicken into little pieces. Then brown the chicken in a pan until they are done. Put aside.

In a small pot combine the 1/4 cup of water with the cornstarch. Then add the other ingredients. Bring the sauce to boil on medium heat. Boil until it thickens.

Coat the chicken with the sauce.

Serve with rice,and broccoli.

Gluten-Free Donuts

I have heard many people who are gluten-free say Dunkin Donuts is a horrible place. Who needs Dunkin Donuts though when you have this recipe? We have not made these yet, but are looking forward to having them.

Gluten-Free Donuts

1/4 cup sugar

1/8 teaspoon salt

1/4 cup organic butter*

1/4 teaspoon pure vanilla extract

1 egg

5 tablespoons coconut flour

1/2 cup powdered sugar or cocoa powder

* Use coconut oil instead and make them dairy free

Direction:

Preheat oven to 350 degrees. Lightly grease a glass baking dish.

In a medium bowl, cream sugar, salt, butter and vanilla extract together with an electric hand mixer. Add egg and mix thoroughly.

Sift in coconut flour and stir to combine. Let dough sit for one minute. Shape dough into 12 1-inch balls. Place evenly on baking dish and bake for 15 minutes, or until golden.

Let cool and roll in powdered sugar or cocoa powder. Makes about a dozen donuts.

Southwest Dressing (Moe’s style)

This is a dressing my Mom found about a week ago. It is a different choice that tastes great!

http://serendipitoussecrets.wordpress.com/2012/03/09/southwest-vinaigrette-and-fajita-marinade/