Vegan Coconut Milk Frosting

Vegan Coconut Milk Frosting

Serves 16
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy TREE NUTS
Dietary EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type DESSERTS
Misc CHILD FRIENDLY

Ingredients

  • 14oz homemade coconut milk (see recipe)
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Directions

Step 1
Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too "bloopy" (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Now you can make a healthier cake with this vegan coconut milk frosting! It’s dairy-free and uses maple syrup as a sweetener.

Paleo Barbecue Sauce

Paleo Barbecue Sauce

Prep time 7 minutes
Cook time 18 minutes
Total time 25 minutes
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type SAUCES & DRESSINGS
Misc CHILD FRIENDLY, FREEZABLE

Ingredients

  • 1 teaspoon coconut oil
  • 1 Medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 6oz tomato paste
  • 1 Large lemon (freshly squeezed)
  • 2 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon mustard seeds (ground)
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika

Directions

Step 1
Heat oil in medium saucepan. Saute onion over medium-high heat until soft, about 6 minutes. Add garlic and cook for 2 more minutes. Stir in tomato paste and cook over medium heat until thickened, about 5 minutes. Add remaining ingredients and simmer until sauce is the texture of ketchup, about 5 more minutes.
Step 2
Transfer to a blender and puree until smooth. Add more salt as necessary.

Enjoy your next barbecue guilt-free by making this easy Paleo barbecue sauce. Slather on meats, grill and enjoy! Can also be used in barbecue baked beans.

Maria’s Paleo Morning Smoothie

Maria’s Paleo Morning Smoothie

Serves 1
Prep time 5 minutes
Allergy PEANUTS, TREE NUTS
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type BREAKFASTS, JUICES & TEAS
Misc CHILD FRIENDLY, SERVE COLD

Ingredients

  • 1 Medium banana
  • 1/3 cup wild blueberries
  • 1/3 cup cherries
  • 1 tablespoon chia seeds (soaked for 2 minutes, then stirred)
  • 1 tablespoon nut butter of choice
  • 2 teaspoons barley grass juice powder
  • 1 teaspoon chaga powder
  • 1 teaspoon reishi powder
  • 1 teaspoon flax oil
  • 1 heaped tablespoon spirulina powder
  • 1 tablespoon nut butter
  • 1 teaspoon flax oil

Directions

Step 1
Place all ingredients except for flax oil into a blender; process until smooth.
Step 2
Pour blended ingredients into a glass. Stir in flax oil.

I’ve created a Paleo morning smoothie recipe that is LOADED with super foods like spirulina, chia seeds, chaga, reishi, barley grass juice powder (it’s gluten-free, no worries) and flax oil.

Not only is this smoothie highly alkalizing, it’s delicious!

Grain Free Brownies

Grain Free Brownies

Serves 16
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Allergy EGG
Dietary DAIRY-FREE, GLUTEN-FREE, VEGETARIAN
Meal type DESSERTS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
Website Edward & Sons

Ingredients

  • 1/3 cup ghee or coconut oil (melted)
  • 6 Large pasture-raised eggs
  • 1 cup palm sugar, coconut sugar, succanat or rapidura
  • 1/2 cup cocoa powder (sifted)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut flour (sifted)

Note

These gluten-free, grain-free brownies are more of the cake type.  I've substituted a low-glycemic sugar (palm sugar, coconut sugar, succanat or rapidura) for regular sugar.  Make these an occasional treat, not an everyday snack or dessert.

Directions

Step 1
Preheat oven to 350F. Grease an 8" x 8" baking dish.
Step 2
Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.
Step 3
Whisk eggs and vanilla together. Mix with dry ingredients.
Step 4
Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.

FAVORITE THANKSGIVING DISHES

Thanksgiving day

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8 items   1 followers   0 votes   1.41k views

FAVORITE THANKSGIVING DISHES

At a minimum, these dishes are all gluten-free and dairy-free. Some are even suitable for the GAPS/SCD diets.

Nov 25, 2013 - mariarickerthong.com - 217
Green Bean Casserole Redux

This is a "clean" version of the traditional Thanksgiving casserole.

Nov 25, 2013 - mariarickerthong.com - 235
Orange-Cranberry Sauce

My kids gobbled up this sauce! Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Nov 25, 2013 - mariarickerthong.com - 186
Grain-Free, Dairy-Free Pumpkin Pie

I love Danielle Walker's recipes from Against All Grain. This is her GAPS/SCD version of pumpkin pie. It's also gluten-free and dairy-free. I love the use of cardamom in the spices!

Nov 25, 2013 - mariarickerthong.com - 253
Dairy-Free Whipped Sweet Potatoes

I use hannah yams instead of sweet potatoes in this dairy-free dish because they're creamier and not as sweet as regular sweet potatoes. This dish is a nice side dish at any time but is particularly nice during the holidays.

Nov 25, 2013 - mariarickerthong.com - 218
Wild Rice and Shiitake Stuffing

If you're looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dish.

Nov 25, 2013 - mariarickerthong.com - 202
Brussels Sprouts with Chestnuts

What's more wintry than chestnuts? They make the perfect compliment to Brussels sprouts in this savory dish.

Nov 25, 2013 - mariarickerthong.com - 204
Wild Mushroom Soup

"Yum!" is what I wrote in my notes when I made this soup the first time. This one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the Natural Gourmet Institute in New York, NY.

Nov 25, 2013 - integrativenutrition.com - 191
Gluten Free Holiday Guide

Whether you follow the gluten-free diet, know someone who does, or you're just interested in maintaining your health this holiday season, you're going to love these tasty treats!

Dairy Free Sweet Potatoes

Dairy Free Sweet Potatoes

Serves 8
Prep time 10 minutes
Cook time 1 hour, 50 minutes
Total time 2 hours
Dietary DAIRY-FREE, EGG-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 4 Large sweet potatoes (I prefer hannah yams. They're creamier and not as sweet as sweet potatoes.)
  • 1/4 cup coconut oil or ghee
  • 2 tablespoons coconut milk
  • 1/2 cup applesauce (preferably homemade)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1 teaspoon sea salt
  • 2 Large apples (peeled, cored and sliced into 1-inch slices)

Directions

Step 1
Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.
Step 2
Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.
Step 3
Transfer mixture to baking dish and bake for 10 minutes.
Step 4
Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.  One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.  Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.

Grain-Free Pumpkin Pie

Grain-Free Pumpkin Pie

Serves 8
Prep time 30 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 45 minutes
Allergy EGG, TREE NUTS
Dietary DAIRY-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGETARIAN
Meal type DESSERTS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD
Occasion HOLIDAYS

Ingredients

For the crust:

  • 1-1/2 cup almond flour
  • 3/4 cups whole pecans (soaked overnight, rinsed, drained and dehydrated)
  • 1 tablespoon coconut oil
  • 2 tablespoons raw, local honey
  • 1 Large pasture-raised egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/4 teaspoon ground ginger

For the filling:

  • 1 Medium pie pumpkin
  • 1/2 cup almond milk or coconut milk
  • 3 Large pasture-raised eggs
  • 1 Large pasture-raised egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup raw, local honey

Directions

For the crust:
Step 1
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15 seconds, until a dough forms.
Step 2
Press the dough into a pie plate, spreading it up the sides and covering the bottom. Price a few shallow holes in the crust with a fork to keep it from bubbling when baking.
Step 3
Bake the crust at 325F for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
For the filling:
Step 4
Cut pumpkin in half; scoop out seeds. Place halves in a steamer basket and steam on the stove over for 20-30 minutes, or until soft. Scoop out filling.
Step 5
Put 2c. of pumpkin filling into a medium bowl; freeze the rest for later use. Whisk remaining ingredients together with filling. Pour the filling into frozen pie crust.
Step 6
Bake at 350F for 35 minutes or until the custard has set but is still slightly jiggly in the center. Remove from oven and refrigerate until chilled.

Cardamom is a nice addition to this grain-free pumpkin pie that is gluten-free and dairy-free. It’s also GAPS/SCD and Paleo-legal.

Wild Rice Dressing

Wild Rice Dressing

Serves 12
Prep time 15 minutes
Cook time 1 hour
Total time 1 hours, 15 minutes
Allergy TREE NUTS
Dietary DAIRY-FREE, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type GRAINS, SIDE DISHES
Misc CHILD FRIENDLY, FREEZABLE, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 3/4 cups wild rice (soaked overnight, rinsed and drained)
  • 3/4 cups brown basmati rice (soaked overnight, rinsed and drained)
  • 4 cups cold, filtered water or homemade broth
  • 1 piece kombu (kelp)
  • 1 teaspoon sea salt
  • 1 cup pecans (soaked overnight, rinsed, drained and dehydrated)
  • 3 tablespoons extra-virgin olive oil
  • 1 Medium onion (peeled and diced)
  • 3 Large celery ribs (diced)
  • 8oz shiitake mushrooms (thinly sliced)
  • 2 cloves garlic (peeled and minced)
  • 1-1/2 tablespoon fresh sage or thyme (minced)
  • 1 Large carrot (peeled and diced)

Directions

Step 1
Combine rice, broth, kombu and sea salt in a medium pot. Bring to a boil over high heat. Cover, reduce heat to low and cook for 45 minutes. Drain grains and set aside.
Step 2
Meanwhile, preheat oven to 325F. Adjust oven rack to middle shelf. Spread pecans on a cookie sheet and toast for 8-10 minutes. Remove from oven and set aside to cool. Coarsely chop.
Step 3
In a wide heavy skillet, heat 3 tablespoons oil. Saute onions over medium heat for 5 minutes. Stir occasionally to prevent stick. Add carrots and saute for 3 minutes. Stir in celery with a pinch of sea salt; continue cooking another 5 minutes. Add garlic and sage; saute another minute. Remove from pan.
Step 4
Wipe out pan and heat another 3 tablespoons oil over medium heat. Add in mushrooms and saute until light brown. Add in other vegetables, rice, pecans and parsley. Stir to combine.

If you’re looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dressing dish.

Grain-Free Apple and Pear Crisp

Grain-Free Apple and Pear Crisp

Serves 8
Prep time 15 minutes
Cook time 55 minutes
Total time 1 hours, 10 minutes
Allergy TREE NUTS
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE
Meal type DESSERTS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT

Ingredients

  • 2 cups almond meal
  • pinch sea salt
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon cardamom
  • 1/4 cup coconut oil (melted)
  • 1/4 cup raw, local honey
  • 1 tablespoon vanilla extract

Filling:

  • 1/2 cup apple juice (freshly juiced, if possible)
  • 1/2 Large lemon (freshly squeezed)
  • 2 teaspoons grass-fed gelatin
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon ground nutmeg (freshly grated, if possible)
  • 3 Large apples
  • 2 Large pears

Directions

Step 1
Preheat oven to 350F.
Filling:
Step 2
Whisk together apple juice, lemon juice, gelatin and filling spices in a medium-sized bowl.
Step 3
Peel, core and slice apples and pears to 1/4" thick. Add them to juice mixture. Stir to coat. Transfer to an oiled 9" pie pan.
Topping:
Step 4
Combine almond meal, salt and spices in a medium bowl.
Step 5
In a separate bowl, whisk together coconut oil, honey and vanilla. Pour into bowl of dry topping ingredients. Using your hands or a spoon, mix together until a coarse dough forms. Mixture will be crumbly. Crumble mixture on top of the apples and pears in the baking dish.
Step 6
Cover the top of dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown. Let cool 15-20 minutes before serving.

In the fall, when it’s apple and pear season, this grain-free apple and pear crisp makes a tasty comfort food.  I love the bit of cardamom in the topping!  This recipe is suitable for the GAPS/SCD and Paleo diets.

Paleo Lettuce Wraps

Paleo Lettuce Wraps

Serves 8
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Allergy SOY, TREE NUTS
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO
Meal type APPETIZERS, MEATS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT

Ingredients

  • 2lb ground chicken
  • 1 cup cashews (soaked overnight, rinsed, drained, dehydrated and chopped)
  • 8oz water chestnuts
  • 1/2 Medium onion (small dice)
  • 1 clove garlic (minced)
  • 1 " ginger (grated)
  • 2 tablespoons sesame oil
  • 5 tablespoons tamari soy sauce
  • 2 tablespoons cashew butter
  • 3 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1/2 teaspoon chili powder
  • 1 head butter lettuce

Directions

Step 1
Saute onion in oil. Add chicken and cook until no longer pink. Add cashews, water chestnuts, garlic and ginger.
Step 2
Mix remaining ingredients in a bowl. Add to chicken mixture and simmer until sauce is thickened. Serve hot or cold on lettuce leaves.

You can still have taco night with these Paleo lettuce wraps! Just substitute butter lettuce leaves for tortillas, and there you go.

 

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