This paleo-friendly bread is simply delicious. It was so good that I ate the whole loaf in one day. Did I say that out loud? I guess I did, but then again, I am a piglet.
The bread is made mainly with eggs, chia seeds, apple cider vinegar, coconut oil, almond meal, and nutritional yeast. Continue reading
Banoffee pie is an English pie made with bananas, toffee (condensed milk heated in the can for hours) and whipped cream. This recipe takes all the baddies out of the equation: gluten, dairy, refined sugar, and replaces it with nutritious ingredients: almonds, coconut oil, dates, honey, cashew butter and coconut cream.
Cheese and crackers go so well together. Most gluten-free crackers contain ingredients I choose not to eat, so I decided to make my own to go with my dairy-free cheezes.
I initially made this recipe using brown rice flour, Continue reading
This salad is vibrant, full of flavor and incredibly nutritious. It consists of baby spinach, arugula, buckwheat, brazil nuts, raisins, crispy garlic and a poached egg. I usually drizzle this with olive oil and season with salt and pepper. It’s one of my favorite weekend lunch salads. Continue reading
These treats are sweet, chewy, crispy, and made with just four ingredients: honey coconut butter, Barbara’s brown rice crisps (a healthier version of rice krispies) and salt. There have been so many variations of this recipe that I can’t remember where the original recipe came from. Continue reading
I had so much fun making these noodles! They are gluten-free, low-carb, and packed full of goodness. These ribbon noodles are a nice change from the spaghetti-like version. They hold up better when cooking, and yet, you still get the satisfaction of twirling it onto your fork. Continue reading
After discovering the dairy-free mozzarella recipe, I had to put it to good use. I had just made a batch of no-mato sauce, which could easily pass as pizza sauce, so I thought why not try to a gluten-, dairy- and nightshade-free margherita pizza?
As wonderful as this idea sounded, it was a big flop for me. I’m sure you’ve heard Continue reading
Apple crumble was the first thing I baked in my Home Economics class (at age 11). It’s been a firm favorite of mine for many years. I enjoyed it with vanilla ice cream, custard and on its own. As my diet has evolved, I was on the hunt for a similar dessert, but without the gluten, dairy or refined sugar. Continue reading
I have an admission to make: I eat cake for breakfast… not any cake, but these wonderful gluten- and dairy-free mug cakes. They consist primarily of fruit and an egg, and are “baked” in the microwave. Continue reading
These cookies have the holiday season written all over them. They are soft, wonderfully spiced, and lightly sweet. Simply put, they are delicious and truly addictive.
I am not 100% sure that molasses is paleo-friendly, but let’s go with it for now. If you’re strict about this, you could replace it with honey, Continue reading
Did I really promise to share this recipe last December? Oh, shame on me! It’s taken me a whole year to get around to doing it, but you’re going to be happy I did, because this sticky ginger pudding is the bee’s knees. It’s super-easy to make, and consists of the simplest ingredients: bananas, coconut oil, honey, ginger, coconut flour, egg, baking soda and salt. It’s rich, sticky, spicy, sweet and gooey. Continue reading
A wanted an orange cake for his birthday, so I made two versions: one for him, and one for me. Hey, I wasn’t going to miss out on orange cake!
This cake is moist and absolutely delicious. It contains all things coconut: coconut oil, coconut milk and coconut flour. It’s held together with eggs, Continue reading