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April 15, 2015

Maria’s Paleo Morning Smoothie

Maria’s Paleo Morning Smoothie 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

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.

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Filed Under: BEVERAGES, BREAKFASTS, JUICES & TEAS, RECIPES Tagged: , ,
July 30, 2013

Amaranth Porridge

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

Serves:  4

Cook time:  30 minutes

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 Ceylon cinnamon)
  • 1 teaspoon sea salt

Directions

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. Stir in remaining ingredients and serve.

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Filed Under: BREAKFASTS, GRAINS, RECIPES Tagged: , , , , , , ,
June 7, 2013

Chai and Apple Grain Free Pancakes

Chai and Apple Grain Free Pancakes Here’s another tasty breakfast recipe from Culinary Farmacy with Elisa Haggarty.  I love the use of chai spice in a breakfast food – so creative!

These gluten free, dairy free, grain free pancakes are GAPS, SCD and Paleo-legal as well as diabetic-friendly.

Prep time:  10 minutes

Cook time:  10 minutes

Source:  Culinary Farmacy

Ingredients

  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
  • 1/4 teaspoon sea salt
  • 1 cup almond milk, coconut milk or hemp milk
  • 4 large pasture-raised eggs
  • 1 pinch dried stevia
  • 1 teaspoon ground flax
  • 1-2 chai tea bags
  • 1/2 large apple (grated)

Directions

Steep the tea bags in the one cup of milk over low-medium temperature until simmering. (5-10 minutes).

Add all dry ingredients together and mix well.

Combine eggs, stevia, milk/tea mixture and mix well.

Combine wet and dry mixture and using a stainless steel pan, add coconut oil to coat the bottom and apply medium heat. Add in the pancake batter one dollop at a time.

Drizzle with a homemade coconut butter/stevia/cinnamon glaze or a honey/coconut butter.

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Filed Under: BREAKFASTS, RECIPES Tagged: , , , , , , ,
June 6, 2013

Chia Breakfast Pudding

Chia Breakfast Pudding My fellow IIN health coach, Elisa Haggerty, has developed this blood-sugar friendly chia breakfast pudding that’s GAPS, SCD and Paleo-legal.

Serves:  1

Prep time:  5 minutes

Source:  Culinary Farmacy

Ingredients

  • 1 cup almond milk, coconut milk or hemp milk
  • 1 tablespoon coconut oil or ghee
  • 1 pinch dried stevia
  • 1/2 tablespoon vanilla extract
  • 1 tablespoon maca (optional)
  • 4 tablespoons chia seeds (or more, if you want a thicker porridge)
  • 3/4 cups blueberries or other berries
  • ground cinnamon (to taste (I prefer Ceylon cinnamon))
  • 2 tablespoons local bee pollen

Directions

Place the first 5 ingredients in a blender and blend for 30 seconds. Pour the milk mixture into your breakfast or “on the go” bowl. Add in the chia seeds and stir. Let it sit for at least 30 minutes so that it really thickens up and becomes gelatinous.

Stir and add in berries and spice of choice, such as cinnamon and nutmeg. Optional: for an extra protein/omega 3 boosts, toss some bee pollen and hemp seeds on top!

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Filed Under: BREAKFASTS, RECIPES Tagged: , , , , , , ,
January 23, 2013

Coconut Flour Banana Bread

Coconut Flour Banana BreadThis coconut flour banana bread is suitable for those following the GAPS, SCD or Paleo diets; it’s such a great snack, treat or dessert!

Coconut flour is a great alternative for those looking for gluten-free and/or grain-free recipes.

You can’t just substitute it into any recipe, though, because it soaks up moisture like a sponge.

Instead, you need a recipe like this one, that’s designed for coconut flour.

Serves:  10

Prep time:  10 minutes

Cook time:  40 minutes

Ingredients

  • 1 cup coconut flour
  • 3 large ripe bananas (smashed)
  • 4 large pasture-raised eggs
  • 6 tablespoons ghee or coconut oil (melted), plus more for greasing loaf pan
  • 1/3 cup raw, local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground vanilla bean powder

Directions

Preheat oven to 350F. Oil loaf pan.

Mix bananas, honey, oil/ghee, vanilla powder and eggs.

In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.

Add the dry ingredients to the wet and stir until well combined.

Spoon batter into loaf pan. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean after being inserted.

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Filed Under: BREADY FOODS, BREAKFASTS, DESSERTS, RECIPES, SNACKS Tagged: , , , ,
January 19, 2013

Celery Root Hash Browns

Celery Root Hash BrownsThis GAPS/SCD/Paleo celery root hash browns recipe uses shredded celery root instead of potatoes, and it’s hard to tell the difference!

If you don’t eat starches, you don’t have to go without hash browns anymore!

Serves:  4-6

Prep time:  20 minutes

Cook time:  10 minutes

Ingredients

  • 1 medium onion (diced)
  • 1/2 cup ghee, coconut oil or duck fat
  • 2 medium celery roots (peeled and shredded)
  • 1 teaspoon sea salt

Directions

Add onion and fat to a large skillet on medium heat. Cook for 5 minutes.

Add celery root and sea salt. Cook for another 5 minutes.

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Filed Under: BREAKFASTS, MEATS, OTHER VEGETABLES, RECIPES Tagged: , , , ,
December 11, 2012

Pecan Butter Kasha

Pecan Butter KashaKasha is pre-roasted buckwheat, a gluten-free “grain” unrelated to wheat.

This breakfast cereal recipe is suitable for those following a gluten-free, dairy-free diet.

Serves:  4

Prep time:  2 minutes

Cook time:  16 minutes

Ingredients

  • 1 cup kasha
  • 2 cups of filtered water
  • 1 tablespoon ghee or coconut oil
  • 2 teaspoons maple syrup
  • 3 dashes sea salt
  • 4 tablespoons pecan butter or other nut butter

Directions

Rinse and drain 1 cup of kasha 2-3 times.

Add 2 cups of filtered water. Boil for 15 minutes. Remove from heat. 

Melt ghee/coconut oil in a sauce pan. Add in the rest of the ingredients. Warm and stir thoroughly.

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Filed Under: BREAKFASTS, GRAINS, RECIPES Tagged: , , , , ,
December 6, 2012

Raspberry Gluten-Free Scones

Raspberry Gluten-Free SconesYou can enjoy these grain-free, SCD/GAPS-legal, raspberry gluten-free scones at high tea, breakfast, brunch or for a snack.

Serves: 12

Prep time: 10 minutes

Cook time: 15 minutes

Allergy: Dairy, eggs, tree nuts

Ingredients

  • 5 tablespoons ghee or coconut oil
  • 1/4 cup SCD yogurt (fermented at home)
  • 2 pasture-raised eggs
  • 2 teaspoons ground vanilla bean powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cardamom powder
  • 1/3 cup raw, local honey
  • 1/4 cup raisins
  • 1/4 cup raspberries (fresh or frozen)
  • 2 cups almond flour

Directions

Preheat the oven to 350F. Grease a large baking tray.

In a food processor, blend together all the ingredients except the almond flour. Make sure the batter is well pureed. Add the almond flour to the mixture and blend again.

Drop batter onto the greased baking tray, in 2-inch circles that are evenly spaced. Bake for 15 minutes, or until the edges turn golden brown and/or a knife inserted into the gluten-free scones comes out clean.

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November 30, 2012

Egg-Free Banana Muffins

Egg-Free Banana MuffinsThese Paleo/SCD/GAPS-legal egg-free banana muffins are also gluten-free, dairy-free and delicious! Serve them as a snack or with breakfast.

Serves: 12

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

  • 2 ripe bananas
  • 2 cups raw cashews or any other nuts
  • 4 teaspoons raw, local honey
  • 4 teaspoons gelatin powder or crystals (I use Great Lakes gelatin)
  • 4-8 tablespoons ghee or coconut oil

Directions

Preheat oven to 350F.

Grind the nuts into a flour. Mash the bananas.

Dissolve gelatin in half a cup of hot, filtered water.

Mix all ingredients together. Spoon batter into muffin tin.

Bake until lightly brown, 15-20 minutes.

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November 24, 2012

Cheddar Biscuits

Cheddar BiscuitsThese cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!

Serves: 12

Prep time: 10 minutes

Cook time: 20 minutes

Allergy:  Dairy, eggs

Source:  Specific Carbohydrate Diet for Life

Ingredients

  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda (rounded)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 pasture-raised eggs
  • 1/4 cup raw, local honey
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/4 cup pastured butter, softened

Directions

Preheat oven to 350 degrees.

Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.

Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.

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Filed Under: BREADY FOODS, BREAKFASTS, RECIPES, SIDE DISHES, SNACKS Tagged: , , , , , ,
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