Tag Archives: grain-free

Pizza Love: No Grains Allowed

16 Feb
Pizza Bliss. Excuse the lightening... we made it at night.

Pizza Bliss. Please excuse the poor lighting… we made it at night.

I’m not much of a Valentine’s Day person, but I will use ANY opportunity to celebrate with a heart-shaped pizza, plantain chip nachos and roasted vegetables. My boyfriend and I used Elana Amsterdam’s Pizza Crust recipe with a few additions/ substitutions (as noted below), my simple homemade pizza sauce and all sorts of tasty morsels piled high! For all of the dairy-free people, feel free to skip the cheese or use cashew cheese instead. I hope you ♥ this pizza as much as Josh and I did! Cheesy pun intended.

 

Ingredients:

Elana Amsterdam’s Pizza Crust

1 1/2 cups blanched almond flour

1/4 tsp baking soda

1 tsp Italian seasoning (this is an addition… I used basil, oregano, garlic and thyme)

1/4 tsp sea salt

1 egg

1 Tbsp olive oil (Elana’s recipe calls for grapeseed oil)

 

Homemade Pizza Sauce

1 garlic clove, smashed and minced

8 oz can tomato sauce, no sodium

1 tsp dried basil

1 tsp dried parsley

1/4 tsp sea salt

1/4 tsp fennel seed (some people do not like the taste of fennel seed, so feel free to leave this out)

 

Tasty Toppings

Nitrate-free Canadian Bacon, chunked

1/4 small red onion, thinly sliced

1/2 red bell pepper, thinly sliced

1 jalapeno pepper, thinly sliced

3 cloves garlic, smashed and minced

feta goat cheese to taste

 

Directions:

1. Pre-heat oven to 350°. Mix all pizza crust ingredients together to make pizza dough. Place between two sheets of parchment paper and roll out until 1/4 inch thickness. Remove top parchment paper and place pizza dough on sheet pan with parchment paper between the dough and pan to prevent sticking. Bake for 12-15 minutes or until golden brown.

2. While dough is baking, make pizza sauce. Saute garlic in a skillet until golden and fragrant. Add in remaining ingredients and simmer on medium-low, stirring occasionally.

3. Chunk the Canadian bacon to desired size. Using a mandolin slicer, slice the red onion, bell pepper and jalapeno. Smash and mince garlic. Saute garlic and vegetables until desired softness is reached, about 8-10 minutes.

4. Remove the pizza crust when ready and layer with pizza sauce, Canadian bacon, sautéed vegetables and feta cheese. Place back in oven for an additional 10-20 minutes or until cheese begins to golden.

Serves 4

Simply Delicious Beef Tacos

20 Jul

IMG_1946Me gusta tacos! This meal is perfect for health conscious awesome people like yourself who want to quickly put a meal on the table. This entire meal took less than 30 minutes (45 if you make a more difficult side dish) to make, so don’t let the ingredient list fool you, it’s mostly just dried spices. And, if you have a set of extra hands, it will take you even less time.

 

Ingredients:

1.5 lbs grass-fed ground beef

4 tsp chili powder

1/2 tsp sea salt

1 tsp dried thyme

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

20 turns cracked black pepper (or 1/4 tsp)

1 tsp cilantro, chopped (or to taste)

2 scallions, chopped

8 chives, chopped

Juice of 1 lime

1/4 cup water

1 container butter leaf lettuce (organic, triple-washed)

Garnish: avocado, salsa, black olives, mango salsa, guacamole, etc.

 

Directions:

1. Brown the meat in a skillet and drain the fat. Add all of the spices, cilantro, scallions, chives, lime and water to the skillet and simmer for 10 minutes, stirring occasionally.

2. While the beef is browning, throw together your side. I made a salad of chopped zucchini that I let sweat and patted dry (learn how here), chopped red bell pepper, avocado and Whole Foods mango salsa (for a homemade recipe, try this). Rinse and pat dry the butter leaf lettuce so it is ready to go.

3. Layer the ends of two butter lettuce leaves and fill with the taco meat and any garnishments you like.

4. Enjoy with friends, family or in solitary peace on your porch.

 

Serves 6

Swapping Grains for Greens: How to Use Collard Greens for Wraps

2 Jun

An easy way to increase your metabolic mojo is to swap nutrient-dense greens (and other yummy veggies) in place of grains and starches (like potatoes). Collard greens flourish when it comes to lowering cholesterol and they support detoxification and anti-inflammation in the body which studies show may contribute to cancer prevention. There is no better time than now because they are in season at your local Farmers’ Market and grocery store. Yum!

 

Check out the pictures below for a simple step-by-step guide to creating the perfect collard green wrap.

1. Soak and clean greens in water and apple cider vinegar.

Step 1: Soak and clean greens in water and apple cider vinegar.

Step 2: Rinse and pat dry. Then, cut the stem out.

Step 2: Rinse and pat dry. Then, cut the stem out.

Step 3: Store extras in an 8x13 glass baking dish, separating them with a paper towel.

Step 3: Store extras in an 8×13 glass baking dish, separating them with a paper towel.

IMG_1609

Step 4: Overlap leaves by 1/2 an inch and place the wrap filling towards the bottom. Fold the bottom edge up and over. Then, tuck in the sides and continue to roll until it looks like the wrap in the upper right side corner.

 

I’d love to hear from you! What health challenges are you facing? What fitness and food tips would help you get the life you deserve? Please post them below.

Mexican Spaghetti (grain-free)

31 Mar
My half-eaten plate of Mexican Spaghetti served with roasted broccoli.

My half-eaten plate of Mexican Spaghetti served with roasted broccoli.

If you love Mexican and Italian food (or food in general) as much as I do, you will devour this healthy dish that marries the flavors of both. Mangia!

 

Ingredients:

1 lb grass-fed beef

1/4 tsp sea salt

10 turns black pepper

2 garlic cloves, minced

2 tsp oregano

1 Tbsp chili powder

1/2 lb bag frozen or fresh sliced bell peppers

1 bag Explore Asia Organic Black Bean Spaghetti (or use spaghetti squash)

1 cup salsa

Garnish: avocado, black olives, fresh cilantro

 

Directions:

1. Brown beef, drain grease and add salt, black pepper, garlic, oregano, chili powder and bell peppers. Simmer for 15 minutes.

2. While taco meat is simmering, cook spaghetti according to box. Drain and place in large serving bowl.

3. Add taco meat, and remaining ingredients to bowl, mix and eat!

 

Serves 4

Butternut Squash Stuffed Bell Peppers

18 Mar
My de-constructed bell pepper served with steamed asparagus and kalamata olives.

My de-constructed bell pepper served with steamed asparagus and kalamata olives.

Sometimes I feel sassy and I like to replace tomato-based sauces with a simple butternut squash puree. Tonight was a fancy-sassy-saucy night…

Ingredients:

4 red bell peppers

1 lb grass-fed ground beef or bison, or ground turkey

1/2 red onion, chopped

1 large garlic clove, minced

1/4 tsp sea salt

15 turns black pepper

2 tsp oregano, dried

2 tsp basil, dried

1 tsp fennel seeds

pinch of ground cloves

1 tsp apple cider vinegar

2 lbs butternut squash, cubed

1 Tbsp coconut oil

1 Tbsp extra virgin olive oil

1 tsp lemon juice

1/4 tsp salt

1/4 tsp garlic powder

 

Directions:

1. Pre-heat oven to 350°. Place cubed butternut squash on a baking pan and lightly coat with coconut oil. Roast for 25-30 minutes.

2. While squash is cooking, brown meat and drain fat. Add onion, minced garlic, salt, black pepper, oregano, basil, fennel seed, apple cider vinegar and cloves to meat and simmer for 15 minutes.

3. While meat mixture is simmering, pre-heat oven to 325° and chop the tops off of the bell peppers. (Save tops to make into strips for dipping into hummus or guacamole or chop them up to use in omelets, frittatas or egg scrambles.) Steam bell peppers for 10-15 minutes. Remove and place upside down on towel to drain any liquid.

4. Place meat mixture in a glass mixing bowl and set aside. Place roasted squash, olive oil, lemon juice, salt and garlic powder in a food processor and blend until smooth.

5. Place the pureed squash in the bowl with the meat and combine. Spoon meat-squash mixture into bell peppers and bake for 30-40 minutes or until bell peppers are tender.

 

Serves 4

 

Recipe courtesy of Stephanie Bell

Orange Ginger Chicken

20 Jan

This Asian delight satisfies taste buds minus the salty, bloated feeling from the rice and soy sauce. Plus, it is packed full of fiber, vitamins and minerals from all of the veggies and it is soy-free, dairy-free, grain-free and low glycemic. Flavor-free? Why of course not, Silly!

 

IMG_1880Ingredients for Chicken:

2 lbs  chicken breast

1/3 cup coconut aminos

1/8 cup apple cider vinegar

zest of one orange

1 orange, juiced (about 1/4 cup)

3 garlic cloves, minced

3 tsp fresh ginger (or 1 1/2 tsp ground)

3/4 tsp sea salt

1 tsp red pepper flakes

30 turns black pepper

1 tsp olive oil

1/4 cup frozen peas

2 red bell peppers, diced

sea salt to taste

broccoli or cabbage slaw

cashew pieces to garnish

2 green onions, chopped, to garnish

 

IMG_1874

Cauli-rice

Ingredients for Cauli-rice:

2 cloves minced garlic

1 tsp olive oil

1 head cauliflower, cut into florets

1 green onion, chopped

sea salt to taste

 

1. Pre-heat oven to 325°. (This can also be cooked in a slow cooker). Place chicken in the dutch oven (or slow cooker).

2. In a separate bowl, mix coconut aminos, apple cider vinegar, orange juice, orange zest, garlic, ginger, sea salt, red pepper flakes and black pepper. Pour over chicken.

3. Bake for 2 hours (or 4-5 hrs in the slow cooker). About 20 minutes before chicken is finished cooking, place cauliflower florets in food processor and pulse into rice-sized pieces. Place garlic and olive oil in saute pan and saute for 1 minute. Add cauliflower, green onion and 1/4 cup water to pan and steam for 5-7 minutes until cooked. Salt to taste and set aside.

4. When chicken is finished, add bell peppers and peas (or remove from slow cooker and place in large saute pan) and cook until liquid is reduced and peppers are soft.

5. Serve chicken over cauli-rice, slaw and garnish with cashew pieces, chopped green onions and a dash of coconut aminos.

 

Serves 6

 

Recipe courtesy of Stephanie Bell

 

 

 

 

Warm Cinnamon Nut ‘N Apples (grain, gluten, sugar and dairy-free)

30 Dec

IMG_1823I grew up on cinnamon applesauce and apples and peanut butter as snacks. When the temps drop, I love nothing more than smelling baked apples and eating a warm fuzzy kind of snack. It’s like a hug in a bowl for your tummy.

Ingredients:

1/2 cup raw almonds

1/2 cup raw pecans

1/2 cup raw walnuts

3 Fuji apples (or any sweet apple)

2 tsp cinnamon

pinch of sea salt

1/4 cup almond milk

Directions:

1. Soak the raw nuts in water with a pinch of salt for at least 7 hours.

2. Pre-heat oven to 325°. Cut apples in half and core them. Place them cut side up on a baking sheet  greased with coconut oil and bake for 45 minutes.

3. While apples are baking, drain and rinse the nuts until the water runs clear. Place in a food processor.

4. Add the baked apples, cinnamon, pinch of sea salt and almond milk to the food processor and blend until porridge consistency.

5. Put porridge in a pot and warm on the stove top. Add more milk if needed and top with crushed pecans and fresh fruit.

Serves 4