http://robbwolf.com/2011/01/05/gluten-free-sausage-gravy-paleo-biscuits/
16 oz. country style pork sausage
2 tbsp arrowroot powder
1 can coconut milk (shake it up before you open it)
1/4 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp salt
- Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
- Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
- Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
- Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.
1 white onion
3 stalks celery (weird I know)
2 cloves minced garlic
1 can green chilies (sm. Can)
I can whole olives (again weird, I think) (darined)
1 lb ground turkey
1 lb chicken basil sausage (I used gne one from Henerys in the fresh meat section)
1 can black beans (undrained)
28 oz chopped tomatoes (undrained)
2 tbsp chilli powder
1 tsp ground cumin
Dash of cayenne pepper
Salt and pepper to tasteSaute the onions, garlic and celery in olive oil until transparent. Add in your green chilies and cook a few minutes more. Add your meat and cook until done. Add remaining ingredients and simmer for 2-3 hours. Serve with biscuits!!!!!
from Jennie Soderquist
1 cup peanuts or cashews
1 cup dates
1/4/cup mini chocolate chips
Process nuts for about 1 min.
Add dates and process until smooth.
Add chocolate chips and process until smooth.
Pour into a bread pan and flatten. Dump upside down onto wax paper and cut into 5 bars.
Store in fridge.
Taken from http://crossfitlocal.com/recipes/2010/10/1/paleo-cupcakes.html
Makes ~10 Cupcakes
1/4 c coconut flour
1/4 c 100% cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
3 eggs
1/4 c grapeseed oil
1/2 c agave nectar (can substitute honey)
Few dashes of cayenne pepper
1. Preheat oven to 375 degrees
2. Combine all dry ingredients
3. Mix wet ingredients
4. Blend dry ingredients into wet ingredients
5. Line cupcake tins with paper liners
6. Fill each about 2/3 full with batter
7. Bake for 20-22 mins
8. Cool on a wire rack and cover with icing
Chocolate Almond Icing
(Covers ~20 cupcakes)
1 c almond butter
6 Tbsp 100% cocoa powder
5 Tbsp honey (can substitute agave nectar
or maple syrup)
2 tsp vanilla
8 Tbsp almond milk
Mix all ingredients & spread on cooled cupcakes
Coconut Cashew Icing
(Covers ~20 cupcakes)
1 c cashew butter
2 tsp vanilla
8-10 Tbsp coconut milk
1. Add the vanilla to the cashew butter then slowly
add the coconut milk tablespoon by tablespoon
until a desired icing consistency is achieved
2. Spread on cooled cupcakes
Original Recipe was found here:
http://www.norcocrossfit.com/?p=183
Then I changed to the below:
Crust:
2 cups almond flower
9 dates
1 tbs coconut oil
Coat 9 inch pie pan with coconut oil.
Blend in food processor dates and almond flower and coconut oil until just shy of making butter. Press into pan with fingers and spread half way up sides. Bake at 350 for 10-15 minutes til golden brown.
Filling:
7 apples (large green)
4 tbs butter
1/2 cup honey
Cinamon
Nutmeg
Ginger
Peel and Mince apples.
In a pan over medium heat cook apples and butter. Season liberally and to taste with cinamon, nutmeg and ginger. Cook til hot and soft.
Remove from heat and pour onto pie crust.
Crumble Crust cover:
1/4 cup pecans
1/4 cup almond flour
2 tbsp almond butter
8 dates
Mix all in food processor until well blended. Sprinkle with hands on top of filling.
Bake all together for 15 minutes at 350.
recipe from http://www.elanaspantry.com
Gluten Free Orange Chocolate Scones
2 cups blanched almond flour
¾ teaspoon baking soda
½ cup dark chocolate chips
1 tablespoon orange zest
1 egg
3 tablespoons agave nectar
- In a large bowl, combine almond flour, baking soda, chips and zest
- In a smaller bowl, combine egg and agave
- Mix wet ingredients into dry
- Knead dough with hands if necessary to ensure proper distribution of ingredients
- Form dough into a circle that is about ½-inch in thick
- Cut dough like a pizza, into 8 slices, here’s a great how to shot from my friend Jen
- Using a metal baking spatula
transfer to a parchment paper
lined baking sheet
- Bake at 350° for 10-15 minutes
- Serve
recipe from http://www.elanaspantry.com
Lemon Poppy Seed Muffins
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup agave nectar
¼ cup grapeseed oil
1 tablespoon lemon zest
1 tablespoon poppy seeds
- In a medium bowl, combine coconut flour, salt and baking soda
- In a large bowl, blend together eggs, agave, oil and lemon zest
- Blend dry ingredients into wet
- Fold in poppy seeds
- Spoon 1 tablespoon of batter into each greased mini muffin cup
- Bake at 350° for 8 to 10 minutes (I made 6 regular sized muffins and baked them for 20 minutes)
- Cool and serve
Crust:
1.5 cups whole almonds
5 pitted dates
1 Tablespoon Coconut Oil (melted)
Put it all in a food processor and stop just short of nut-butter
Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Only go about half way up the sides or the crust will burn. Bake at 350 for 6-8 minutes – should be just a tad golden.
Filling:
3 teaspoons lime zest (you know… get the grater out)
1/2 Cup lime juice (fresh of course) (took about 6 medium limes)
3 Tablespoons agave syrup
2 Tablespoons coconut flour
3 eggs
1 Cup Coconut Milk
This article (http://paleodietlifestyle.com/paleo-101/) is geared towards people who want to try out the Paleo diet and who just want to quickly know what they should and shouldn’t do.
No background science here or lengthy explanations, only 15 easy rules to follow to kick start your Paleo journey. It’s up to you to decide to what extent you want to follow those rules, but if you follow them 100% you can be assured that you are eating the best food for your body and greatly investing in your long term health and well-being.
- 2 Red Peppers sliced
- 1 Whole red onion, sliced
- 2 Jalapenos sliced (I leave the seeds in, its not too spicy but remove if need be)
- 8 Ounces of Mushrooms sliced
- 1 Tomato sliced
- 2 Cloves of garlic minced
- 12 Ounce jar of Tomatillo Salsa
- 1 Tbsp of Lemon Juice
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Oregano
- 1 Tsp Cumin
- Place all of the chicken breasts in the bottom of the crock pot
- In a mixing bowl, combine all of the remaining ingredients and mix well
- Pour mixture over the chicken in the crock pot
- Cook in your crock pot on High for 3-4 Hours or Low for 6-8 hours, the longer you cook the more shredded your chicken becomes
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