It is strawberry season down here in Florida, and that is what inspired me to make strawberry jam. It is not hard to make fruit jams. However, it does take a little time. This would be a great project to do with your children. There are lots of teachable moments in the process. Also, they make wonderful personalized gifts.
- 9 1/2 c fresh strawberries, hulled, chopped
- 1 c coconut sugar
- 1 c water
- 1 lemon juiced
- 4 1/2 tbsp pectin
You will also need a large stock pot, canning jars with rings and lids. There are canning kits online that are inexpensive.
In a large dutch oven combine all ingredients are cook over medium heat. Cook until fruit is at the consistency you desire. Transfer to sterilized jars and lids. Do not tighten lids too tight before you put them into the water bath. You can tighten when the jars have cooled.
Place jars in a large stock pot with boiling water. This takes about 10 minutes. You can tell when the jars are ready when you touch the lids and they do not make a popping sound. Share. Spread. Enjoy.
Here is another recipe that I am excited about. Pancakes. These might just become my favorite pancake recipe. So if you do not eat grains or gluten this recipe will make you happy. Pancakes are good for breakfast or breakfast for dinner. It is one of those comfort foods that you probably do not have very often, but now you can have it whenever you feel like.
Whisk together dry ingredients together in a medium mixing bowl. Add remaining ingredients and mix until well combined. Let rest while griddle or skillet is heating.
Lubricate griddle/skillet with cooking spray Pour out batter to desired size of pancakes. When bubbles form on pancakes it is time to flip the pancake over. Top with maybe some Blackberry Jam ,fruit or warm maple syrup.
Serve. Eat. Enjoy.
Blackberries are one of my all time favorite berries. Actually, there probably is not a berry I do not like. I like jams too, however, I do not like all the sugar that are usually in jams. This recipe has only two tablespoons of coconut sugar for this entire recipe. This make me a very happy girl. The fruit’s natural sugars help sweeten this jam. Delicious.
Make sure you have prepped all your jars and lids before starting this recipe.
- 36 oz. fresh blackberries, crushed
- 1 pkg. no sugar/low sugar pectin
- 1/2 c water
- 2 tbsp coconut sugar
In a large dutch oven add all the ingredients.
Stir well and bring to boil over medium heat.
Cook until the jam is as thick as you like. This will probably take a little longer than making traditional jam because of the lack of refined sugar.
Meanwhile bring a large stock pot filled with water to a boil. You will process your filled jars in this stock pot.
Fill jars, leaving a half inch space at the top.
Place lids on jar and screw on ring loosely.
Place jars in stock pot and boil about 10 minutes. They will be done when you press the lid and it doesn’t pop.
Set aside and leave alone to cool. This recipe made 3 – 8 ounce jars.
The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.
- 5 large eggs
- 1/2 c almond milk
- 1/2 c blueberries, fresh
- 1/4 c raw honey
- 1/4 c maple syrup (the real stuff)
- 1/4 c melted butter, ghee
- 1 tsp vanilla
- 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
- 1/2 c coconut flour
- 1 tsp baking soda
- 1 lemon, zested
- 1/4 tsp sea salt
Preheat oven to 350 degrees and grease donut pan.
Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.
In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.
I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.
For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.
Bake for 20-25 minutes. Let cool for at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.
When you taste this pasta recipe you will think you are eating traditional pasta. I am really excited about this recipe. It looks beautiful and tastes so delicious. If you have the time I highly recommend making some up for dinner this weekend.
I recommend using a stand mixer if possible. It make it much easier. Mix together flour, xanthan, and salt. Make a well in the middle of the dry ingredients. Add eggs, water and olive oil. Mix with paddle hook. Mix until it can easily form a ball and stay together. Refrigerate.
I found the dough works better when it is chilled. Make pasta in batches – tear off a chunk and cover and refrigerate the rest. Repeat. Follow pasta maker directions.
I made this for Valentine’s Day with homemade pasta sheets. It was so good that I made it again about a week later. This is not completely Paleo, however it is grain-free. I did keep the dairy down to a minimum without changing the flavor. Serve this with a side salad and Focaccia Bread and you will have a wonderful Sunday Night Supper.
This is not a hard recipe, however it does take a little time to assemble. The meat sauce and cashew cream I had already had made. I almost always have meat sauce in the freezer and cashew cream in the refrigerator .
I have made these into two different sizes of pans. I make a 8×8 pan just for home, or I split the recipe into two loaf pans – one for home and one to share. Depending what pan you use it will make 3-8 servings. Any way you slice it it will be delicious.
Combine cashew cream, egg, parmesan cheese and mediterranean seasoning. Mix well.
Now it is time to layer your ingredients. Start with the meat sauce and then layer some noodles. Spread cashew cream mixture on top of noodles. Sprinkle mozzarella on top of the cashew cream mixture. Layer more noodles. Repeat with the meat sauce and continue building your layers. You should end with the cashew cream and mozzarella layer on the top.
I love pasta, but have missed it terribly. I am so excited about this recipe. It is free of grain and gluten, yet so delicious. I honestly did not know what to expect. A good pasta is hard to come by when you try to avoid grains. I made this for Valentine’s Day for a nice quiet dinner with my love. I would rather stay in and have him all to myself than sit in an over-crowded, over-priced restaurant.
- 1 3/4 c tapioca flour, plus more for dusting dough
- 3 tbsp packed coconut flour
- 1 tsp xanthan gum (this adds the elasticity needed for pasta dough)
- 1/2 tsp sea salt
- 2 eggs
- 1/2 c water, filtered
- 1/2 tbsp, olive oil
In a large mixing bowl combine 1 3/4 c tapioca flour, coconut flour, xanthan gum, salt. Mix ingredients; make a well in the middle of the flour. Add eggs and water. Blend slowly so you don not wear flour. Slowly add olive oil. You may need to add a little tapioca flour. you want the dough to feel soft and velvety, not tacky and sticky. Now you can refrigerate covered dough if you want to make the noodles later.
Make your noodles according to your pasta maker instructions. I made lasagna style noodles for my first try at homemade pasta. That way any “ugly” noodles are hid by the layers of goodness. I am thinking ravioli will be next.
I have been trying to work more salads and veggies into our daily meals. This salad adds lots of flavors that you would get if you ate the traditional fajitas.
- romaine lettuce, chopped
- 1 tsp bacon fat
- onion, sliced
- 1 c peppers, cut into matchsticks (combination of red, yellow, orange or green)
- Smokey Southwestern Seasoning
- Smokey Southwestern Chicken Breast, cooked, sliced
- 1 tomato, diced
- 1/2 c mexican blend cheese (optional)
- Lime gremolata (see website)
- Lime vinaigrette
Melt bacon fat in a large skillet over medium heat; add onion, peppers and smokey southwestern seasoning. Cook until veggies are tender, then remove and set aside.
Add chicken to skillet and cook until chicken is heated through. Remove and set aside to plate.
To make the lime vinaigrette squeeze juice of 1 lime into a mason jar; add olive oil and a pinch of sea salt and pepper. Cover jar with lid, and shake.
To assemble the salad; Layer lettuce as the base of the salad. Then layer peppers and onions in a row; continue with the cheese blend, chicken, and tomatoes. Top with lime gremolata and lime vinaigrette. Serve. Eat. Enjoy.
This is a wonderful winter dessert. It is not overly sweet and has a fresh flavor from the tart cranberries and the in season oranges. It is a beautiful dessert to serve for company. They will think you went all out just for them, but only you will know it is easy to make. It will be our secret.
- 2 c fresh cranberries
- 2 tsp arrowroot
- 2/3 c almond milk
- 3 tbsp aquafaba, room temperature, whipped to stiff peaks
- 1/2 c paleo all-purpose flour, plus 2 tbsp
- 1/4 c maple syrup
- orange, zested, juiced
- 1 tsp vanilla extract
- pinch of sea salt
- 3 tbsp sliced almonds
- 2 tsp coconut sugar
Preheat oven to 350 degrees. Grease a 9-inch ceramic or glass pie plate.
Toss cranberries with arrowroot, spread in an even layer on bottom of prepared pie plate.
In a mixing bowl add almond milk. Add the flour, maple syrup, orange juice, orange zest, vanilla extract and sea salt. Whisk all ingredients so that they are well combined. Beat the aquafaba until stiff peaks are formed. Fold in aquafaba into batter. Pour batter over cranberries and sprinkle coconut sugar and almonds over batter. Bake until clafouti is puffy and golden, and a knife inserted in center comes out clean, 50-55 minutes.
Remove from oven and let cool for at least 15 minutes. Slice into 8 pieces; serve warm or at room temperature. Top with whipped coconut cream.
Share. Eat. Enjoy.
I like egg bakes because it is a good way to clean out the refrigerator so nothing goes to waste, and you do not feel like you are eating the same thing over and over. You can be creative by adding different veggies, proteins, herbs and spices. Egg bakes can be made for any meal of the day.
- 4 eggs
- 4 egg whites
- 1/2 c sweet potatoes, cooked
- 1/2 c zucchini, cooked
- 1 tbsp water
- 1 tsp all-purpose seasoning (see website)
- 1/2 tsp baking powder
- 1 tbsp gremolata (see website)
- 1/4 c shredded cheese, your choice (optional)
Preheat oven to 350 degrees.
In a medium size bowl beat eggs until well combined. Add remaining ingredients and mix well.
Pour egg mixture into a greased 8×8 square pan. Bake in oven about 25 minutes, until egg dish is golden and set. Serve. Eat. Enjoy.