This is an anytime parfait – breakfast, snack, dessert. They are a fun and easy to assemble. You can vary your ingredients to what you have on hand and is fresh. I like to have a couple of jars of these in the refrigerator for a grab and go meal or snack.
I like to make the bottom layer a jam, kind of like fruit on the bottom type yogurt. That is my husband’s favorite style. So I start with jam, them some yogurt. Top the yogurt with a combination of almond-date meal and some pecans.
Repeat the layers. Share. Eat. Enjoy.
Here is the recipe for the paleo all-purpose flour I use for almost all my baking. I make a large batch and store it in a gallon size mason jar. I make a large batch probably every week. Any of the recipes that call for paleo all-purpose flour, this is the one. I will also have it available for sale soon from my website for those that do not want to buy separate flours or do not have the time to mix it up yourself. Contact me through the website if you are interested.
- 3 c almond flour
- 2 c tapioca flour
- 1 c coconut flour
Combine all flour into a mixing bowl, mix until well combined. Transfer into a large container. Now you have grain free all-purpose flour. Bake. Eat. Enjoy.
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.
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.
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 made this side dish to accompany the pork chops and creamy mustard dish. The entire meal can be made in less than 30 minutes. What I like about this is you can put the veggies in the oven and work on your pork chops that are in the skillet. Multi-tasking at its best.
- 1 large sweet potato, 1-inch cube
- 2 medium zucchini, 1-inch cube
- olive oil (optional)
- all-purpose seasoning (see website)
Preheat oven to 400 degrees. On a large sheet pan spread out sweet potato and zucchini. (Drizzle olive oil on veggies.) Sprinkle seasoning. Stir to make sure all veggies are coated.
Roast in oven for 10 minutes. Stir veggies and roast for another 10 minutes. Serve. Eat. Enjoy.
This is a fast salad to put together, and husband approved. I know it is a real winner when my honey says, “You can make this again.” It has simple ingredients, however, when you combine them they become sublime. I almost always have these ingredients on hand to make something fast and tasty.
- 14 shrimp, peeled and deveined
- Smokey Southwestern Seasoning
- lime gremolata
- olive oil
- lime, juiced
- pinch of sea salt and pepper
- 1 1/2 c combination of red, yellow and orange peppers
- 2 tsp coconut oil
- 1 romaine heart, chopped, divided
- 12 cherry tomatoes, halved, divided
- organic mexican blend cheese (0ptional)
In a bowl combine shrimp, sprinkling of smokey southwestern seasoning,1 tbsp of gremalata with a twist and a drizzle of olive oil. Stir to coat shrimp. Set aside.
in a mason jar add juice of lime, pinch of sea salt and pepper, and olive oil. Shake well.
In a large skillet melt coconut oil over medium heat. Add peppers and seasoning. Cook peppers until almost tender. Add shrimp cook about 2 minutes, turn shrimp. Turn off heat and cover skillet. This will let the shrimp continue to cook, but not over cook them.
Layer: Lettuce, Shrimp and pepper mixture, Tomatoes, Lime Dressing, Cheese (optional), and Gremalata with a Twist.
Serve. Eat. Enjoy.
I will be honest pizza is one of my favorite foods. When I cut out gluten, pizza is one of the things I really missed. Sometimes I would eat some anyway, and then pay for it later. I am very excited about this recipe. Now I can have my pizza without paying for it later.
In a food processor mix together dry ingredients: flour, salt, and baking soda.
- 2 flax eggs (2 tbsp flax meal/6 tbsp water)
- 2 tbsp water
- 2 tbsp almond butter
Mix up flax eggs and set aside for 5-15 minutes.
Add wet ingredients: flax eggs, water and almond butter. Pulse until well combined. Let rest at least five minutes.
Preheat oven to 350 degrees.
Line a small baking sheet with parchment paper. Prepare a small bowl with water to dip fingers in. This will help from the dough sticking to your fingers. Believe me, this is an important step. Turn dough out onto baking sheet. The dough is very sticky. Press evenly into sheet pan.
Bake for 7 minutes. Remove and top with favorite toppings or whatever you have on hand.