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
I remember the time when A and I used to devour a whole pan of lemon bars in one evening. What I don’t remember is if those evenings were also packed with brownies and/or chocolate chip cookies! Anyhow, the lemon bars had a delicious buttery base/crust, and was topped with a heavenly lemon custard.
Due to my dietary choices, lemon bars have not been on my menu for over three years. It’s Continue reading
This simple dish is tasty, healthy, easy to make, and perfect for a weeknight dinner. The noodles are made from courgettes (zucchini), spiral sliced (I have the Joyce Chen spiral slicer). The noodles are free from gluten, and if you’re worried about calories and carbs, they are low in those too. I love noodles, and on the days I don’t want to reach for rice noodles (again), I make zucchini noodles. Continue reading
I tried the hard taco shells many moons ago, and I really didn’t like them. I’m more of a soft tortilla gal, and since I find the gluten-free tortillas so unpalatable, I use more natural wrappers, such as collard greens, lettuce, or in this case, roasted seaweed. Yes, nori sheets… wonderful and versatile! Continue reading
Wow. I haven’t eaten something that resembles bread for a loooong time. I don’t miss bready things, so I guess I am one of the fortunate ones. However, after seeing this recipe, I was really curious to try what these muffins tasted like. They were pretty good, especially with jam (or butter and jam, if you can eat dairy). Continue reading
One weekend, A’s folks invited us over for brunch. I brought along this delicious cake for myself, since I’m weird that way… Everyone else had Eggs Benedict, while I was quite happily stuffing my face with this loaf and fresh fruit. This cake is moist, lightly coconutty, with a wonderful aroma of zesty lemon. Continue reading