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.

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!

Paleo Hummus

Paleo Hummus

Serves 4
Prep time 5 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1/4 cup pine nuts (soaked overnight and drained)
  • 1/3 cup tahini
  • 1 Medium zucchini
  • 1 Large lemon (freshly squeezed)
  • 1 clove garlic (minced)
  • 1/4 teaspoon sea salt

Directions

Step 1
Place all ingredients in a food processor or blender and blend until smooth.

Chickpeas and other legumes are not legal in the Paleo diet, but that doesn’t mean you need to give up having hummus.  Try this garlicky Paleo hummus as an appetizer, side dish or even as a dressing.  I’ve substituted pine nuts and zucchini for chickpeas, so you get an extra serving of vegetables as a bonus!

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.

 

Amaranth Porridge

Amaranth Porridge

Serves 4
Cook time 30 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Breakfasts, Grains
Misc FREEZABLE, PRE-PREPARABLE, SERVE HOT

Ingredients

  • 1 cup amaranth (soaked overnight, rinsed and drained)
  • 2-1/2 cups cold, filtered water
  • 1 cup berries
  • 4 tablespoons raw, local honey
  • 4 tablespoons walnut oil
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1 teaspoon sea salt

Directions

Step 1
Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed.
Step 2
Stir in remaining ingredients and serve.

This easy-to-make amaranth porridge for breakfast uses an often-overlooked gluten-free grain with a nutty flavor.

German Chocolate Gluten Free Dairy Free Egg Free Cake

German Chocolate Gluten Free Dairy Free Egg Free Cake

Serves 16
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY
Occasion CASUAL PARTY

Ingredients

Frosting:

  • 14oz coconut milk
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Cake:

  • 3/4 cups sorghum flour
  • 3/4 cups tapioca starch
  • 1/2 cup cocoa powder (sifted)
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (aluminum-free)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1-1/2 cup almond milk
  • 1/2 teaspoon raw apple cider vinegar
  • 1/4 cup flax eggs ((1 Tablespoon ground flax seeds mixed with 3 Tablespoons water))
  • 1/4 cup coconut oil (melted + more for greasing pan)
  • 1 tablespoon vanilla extract

Directions

Frosting:
Step 1
Prepare the frosting first: 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.
Cake:
Step 2
Grease 8" cake pan with coconut oil. Preheat oven to 350F.
Step 3
Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.
Step 4
Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.
Step 5
Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.
Step 6
Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Step 7
Frost the cake, serve and enjoy!

This German Chocolate gluten free dairy free egg free cake is not too sweet yet delicious! It’s completely vegan and perfect for birthdays.  For those who have never tried a gluten free cake before, the texture is a little gummier than a typical cake because of the xanthan gum, but you won’t even care!

Paleo Pie Crust

Paleo Pie Crust

Serves 8
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg, Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE

Ingredients

  • 2 cups nuts of choice (soaked overnight, dehydrated and chopped)
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil (melted)
  • 1 Large pasture-raised egg

Directions

Step 1
Preheat oven to 350F.
Step 2
Place flour and salt in a food processor and pulse briefly.
Step 3
Add coconut oil and egg and pulse until mixture forms a ball.
Step 4
Press dough into a 9-inch pie plate.
Step 5
Bake for 8-12 minutes.

Who says you can’t have pie if you’re on the Paleo or GAPS/SCD diet?  You can with this Paleo pie crust that’s super-easy to make.

 

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