A little sweet for you “primal’s” out there… plus, it’s sugar-free and made out of only almond meal, so dig in.
- 2 cups almond meal
- 1.5 scoops chocolate protein powder (I used Bluebonnet dual action)
- 3 eggs
- 1/4 cup grapeseed oil
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 packets stevia
- 1/3 – 1/2 cup unsweetened large coconut flakes
Preheat your oven to 350. Mix the dry ingredients (almond meal, protein, baking soda, stevia & salt) in a medium bowl. In a smaller bowl beat the eggs, and add the Grapeseed oil. Add the egg mixture to the dry ingredients and mix together. Add most of the coconut flakes (leave just enough to top the ‘bites’ before baking) and mix.
Cover your pan with parchment paper & spray with coconut oil. Scoop the ‘bites’ onto the pan. Then top them with the remaining coconut flakes. Makes 12-15 ‘bites’. Bake for 8-10 minutes (I used a Convection oven, so 8 minutes was plenty). Your coconut topping should be just browned.
Until next time…
Well, not really… more like Pork Fried Cauliflower, but you would probably never know the difference.
Pork Fried Cauliflower Rice
- 2 (3 oz) Pork cutlets
- 1/2 head of Cauliflower
- 1 cup Red Cabbage
- 1 cup Carrots (julienned)
- 1/2 cup Onion
- 1/2 Red Pepper
- 2 large stalks of Celery
- 2 Large Eggs
- 1 Tbsp Fish Sauce
- 1 1/2Tbsp Coconut Liquid Amino’s (or Bragg’s Liquid Amino’s)
- Grapeseed Oil
Place cauliflower in a pot to steam. (Should steam for about 5-7 minutes). In a large saucepan or wok add the grapeseed oil. Cube your Pork cutlets and place in the pan to saute.
While meat is cooking, cut up your veggies and put aside. When cauliflower is done, add to your food processor & process until the cauliflower resembles rice.
Add cut veggies to wok and mix in with meat. Add both your Coconut liquid amino’s and Fish sauce & saute for about 3 minutes, then add the cauliflower rice.
In a seperate bowl have eggs lightly scrambled and ready to add. Move mixture around to the sides of the pan to make room for the eggs & pour into center. Let them cook a bit (couple of minutes, until the resemble scrambled eggs) before you mix them in with the rest of your veggies. Mix your fried rice and serve!
Nutritional breakdown: (approximately)
Serves 4: *The following is represented by Total / Per Serving Size
- Calories: 893 / 223.25
- Fats: 46 g / 11.5 g
- Carbs: 50 g /12.5 g
- Protein: 73 g / 18.25 g
Till next time, enjoy!
Ever since I’ve stopped eating grains, I have seriously missed the taste of breads… that is until now! You’ve got to check out this website and this ladies book, it’s totally worth it; www.elanaspantry.com
This bread recipe is roughly based on one of the recipes off her website and is delicious!
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp sea salt
- 5 eggs
- 1 tsp vanilla
- 1/4-1/2 cup agave (to taste)
- 1/2 cup grapeseed oil
- 1/2 cup walnut pieces
- 1/2 cup dried apricots (chopped)
- 1 tbsp poppy seeds
Preheat oven to 350. In a small bowl mix coconut flour, baking soda and salt. In another bowl beat eggs, grapeseed oil with the agave & vanilla. Pour the dry ingredients in with the wet, then fold in the chopped apricots, poppy seeds & walnut pieces. The batter will be a little more liquid than doughy, it will cook through just fine. Pour into greased bread pan and bake for 30-35 minutes. Let cool for about an hour then serve with butter or your choice of spread!
Enjoy the deliciousness 🙂
Till next time,
Or for any other meal… but for me, tonight, it’s going to be Quiche. Of course sans grains, sans gluten and wheat, made with good ol’ nutritional almond flour and lots of love!
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tsp sea salt
- 1/3 cup grapeseed oil
- 1 tbsp water
Pre-heat oven to 350. Mix dry ingredients together in a bowl. Mix the grapeseed oil and water together then add to the dry mix. Scoop into pie pan and press into the bottom and sides. Bake for 12-15 minutes.
- 1 cup chopped kale
- 1 cup mushrooms
- 1/2 cup chopped onion
- 1/2 yellow pepper (or whatever color you prefer)
- 2 tbsp Olive oil
- 6 eggs
- 1/4 cup ricotta cheese
Saute veggies in Olive oil for about 5-6 minutes. In another bowl beat eggs & add the ricotta cheese. Add sautéed veggies to the egg mixture & pour into pie pan. Cook at 350 for 30-35 minutes and let cool before serving.
Till next time~
One of my favorite things about this time of year is being able to bake with pumpkin pie spice…. last weekend I got to visit with both my boyfriend (whom I rarely get to see as he lives in Idaho while I’m busy here in Portland studying/working and living) & my yellow lab; Grizzly. It was almost like a vacation, we got to play at the coast and enjoy a very beautiful sunny day there with 40 or 50 members of my gym for a little challenge as well as relax & of course make up some of these delicious pumpkin griddle cakes… enjoy.
Directions: First, beat eggs together, then add the banana and mash together. Mix the rest of the ingredients together in a bowl. On a heated and properly oiled/buttered pan, pour mixture (better to do one pancake at a time) onto pan. Cook on low to medium heat and flip carefully (these hold together a little looser than normal pancakes). Top with butter, apple butter, fresh berries or whatever you fancy and ENJOY!
The recipe can be modified; reduce eggs to 2, and almond butter to 2 tbsp. Reduce the baking soda & powder to 1/2 tsp. Moderate the other ingredients and mix to a “pancake” consistency; i.e. add the coconut flour only until it’s the right consistency.
Happy Fall… stay tuned for more Primal, grain-free Thanksgiving ideas!
Till next time
I love Fall, it’s my absolute favorite time of the year; the leaves are changing, the sunlight casts a different glow, and it’s cooling off at night and in the morning, which I love because I get to break out my winter vests and cozy clothes.
I started this blog as a way to share my cooking ideas and hope to get a good collection going. I started eating a grain-free primal diet this past year and have been loving everything about it; how it makes me feel (no more sugar crashes and eating 10 times a day to ward off the shakes), how it’s gotten me lean and fit (that along with regular exercise), and most of all, I’ve been having a great time being creative in the kitchen and making new foods all without the use of wheat, rice or gluten..
Grain-free Pumpkin Walnut Muffins
Nuts, by Martin LaBar @ Flickr
1 1/2 cup Walnuts (ground in food processor)
6 Slices Ginger
3/4 cup Organic Pumpkin
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1/3 cup Egg Protein
1/2 cup Coconut Flour
1/2 cup Coconut Flakes (I like the big flakes, unsweeted of course)
1/2 – 1 tsp stevia (to your taste)
Preheat oven to 325 degrees. Place nuts, dates & ginger in food processor and chop to preferred consistency. Beat eggs, vanilla & pumpkin together. Mix nut mix and egg mix together, add coconut flakes, flour and other ingredients. Grease your muffin tins (I actually use a silicone muffin tray) with butter or coconut oil. Pour mixture into muffin tins & bake for 20-25 minutes. Makes approx. 10 – 12 muffins. Enjoy!