Sunday, October 5, 2014

Almond pancakes with pear maple compote (Parents Mag Oct 2014)

Susan's note: Delicious and slightly easier than the almond flour pancakes I also posted previously. Makes: 8 servings Prep 40 mins Total Time 1 hr Ingredients 1 3/4 cups almond flour, such as Bob's Red Mill® 1/3 cup flaxseed meal 3/4 teaspoon gluten free baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk 2 eggs 1 egg white 2 tablespoons canola or coconut oil 1 teaspoon gluten free vanilla extract Nonstick cooking spray 1 Recipe Pear and Maple Compote Make It 1. In a large bowl, combine almond flour, flaxseed meal, baking powder, and salt. 2. In a large bowl, combine buttermilk, eggs, egg white, oil, and vanilla. Whisk to combine. 3. Add wet mixture all at once to the dry mixture. Stir just until moistened (batter will be slightly lumpy). If batter seems too thick to scoop and drop onto the hot skillet, stir in 1 to 3 tablespoons water. Coat a large griddle or heavy skillet with cooking spray. Heat griddle over medium heat. For each pancake, spread 2 Tbs. batter onto skillet so it makes 2- to 3-inch pancakes. Cook for 1 to 2 minutes per side or until pancakes are golden brown on each side. Serve hot with warm Pear and Maple Compote.

Tuesday, August 26, 2014

Weelicious Kale Pesto

Healthy No Bake Energy Bites

Paleo Thanksgiving Burgers

From Quick and Easy Paleo Comfort Foods
by Mayfield

Paleo Zucchini Muffins

Made these about 10 times this summer for our family and others - delicious.
From the Paleo Mom

Paleo Blueberry Muffins

From Quick and Easy Paleo Comfort Foods

by Mayfield

Sweet Potato, Spinach and Chorizo Stew

From Quick and Easy Paleo Comfort Foods: 100 + Delicious Gluten Free Recipes
by Mayfield

Hubby loved this!

Sunday, March 23, 2014

Anya's Quinoa with Marinated Roasted Vegetables and Corn Muffins

  • - cut up a variety of veggies (baby carrots, butternut squash, yellow zucchini, green zucchini, bell pepper) into small pieces
    - toss with one pureed lemon with just a tiny bit of the peel left on along with about 5 or 6 garlic cloves, olive oil and sea salt and pepper and dried basil. Essentially, make a marinade for the veggies and the vegetables with it prior to roasting.
    - Roast for 30-45 min. at 425 degrees
    - Mix with cooked quinoa or rice

    Gluten Free Corn Muffins:

Jillian's Sausage White Bean Spinach Soup