Legit Blueberry Lemon Loaf
As many of you know by now, I am obsessed with the Legit Bread Companies bread loaves. Jennifer Robins, the founder of the company, uses only the healthiest ingredients like Otto's cassava flour in the bread mixes. Cassava flour is an amazing gluten and grain free alternative to regular flour. What I love most about these bread mixes is that you can add different things to them to make them into a delicious treat that your kids will thank you for! I love to cut this bread into thick pieces and store them in bags for my kids lunches. This bread also freezes really well for future use. When making this recipe, do not follow the instructions on the bread mix. I am including them already into my instructions with any changes I made. Enjoy!
Legit Blueberry Lemon Loaf
Wet Ingredients:
-6 eggs
-Juice of half a lemon
-1 tsp. lemon zest
-1/2 cup maple syrup or honey
-3 tbsp. avocado or melted coconut oil
-1 tbsp. apple cider vinegar
-1 tsp. organic vanilla extract
Dry Ingredients:
- 1 package of legit bread companies blonde loaf mix (order here http://amzn.to/2FVuhuB)
Additional ingredients:
-1 cup frozen or fresh organic blueberries
Directions:
Preheat oven to 350 degrees
Mix together wet ingredients with a hand mixer or blender. Slowly add the dry ingredients in, be careful not to overmix.
Fold in blueberries and pour right into a coated or parchment paper lined bread pan.
Banana Cinnamon Cassava Flour Muffins
Who doesn't love a delicious muffin? I know I used to love muffins before radically changing my health and my diet, but they weren't the healthy kind I make for my family today. You know the muffins I am talking about. The ones you find at a bakery that are loaded with sugar, carbs, and of course, inflammatory gluten, and sometimes dairy. While I have cut things like muffins out of my diet long ago, I have come up with a ton of healthier swaps for myself, and my family to enjoy.
This week, I wanted to share a banana cinnamon muffin recipe with you that uses my absolute favorite cassava flour brand. I use Otto's cassava flour in this recipe to make them gluten-free, grain-free, paleo, Optimal Reset Diet, and Whole-30 approved. They also taste super similar to traditional muffins since the mashed bananas keep them from drying out. I like to make a big batch on the weekends, and freeze them to use in my kid's lunchboxes or served with an egg for breakfast.
Banana Cinnamon Cassava Flour Muffins
- 1 1/2 cups Otto's Cassava Flour
- 2 very ripe bananas (bananas should have brown/black specks and super ripe)
- 1/2 tsp. gluten-free & aluminum-free baking powder
- 2 organic pasture-raised eggs
- 1/2 cup unsweetened almond or coconut milk
- 1 1/2 Tbsp. melted coconut oil
- 1 tsp. cinnamon or allspice
- 1/4 cup pure maple syrup
- Start by preheating the oven to 350 degrees F and greasing a muffin tin with coconut oil.
- Next, add the banana to a mixing bowl, and mash.
- Add the eggs, maple syrup, milk, and coconut oil. Mix well.
- Add the dry ingredients and mix.
- Pour the batter into the greased muffin tins, filling them about 1/2 way.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before removing from the muffin tin.
Creamy Cauliflower & Bacon Soup
During the cooler season, I love to come up with hearty, filling, yet nutritious meals using my Instant Pot or stockpot that my whole family can enjoy! I also like to make things like soups, bone broth, and stews ahead of time and pop them in the freezer that I can easily heat up during busy weeknights when I just don't have time to cook dinner. I love making this creamy cauliflower and bacon soup during the colder months. It is dairy-free, while still having the creamy consistency you would get with a dairy-based soup, and is full of flavor from the bacon, herbs, and spices.
This soup is also:
- Optimal-Reset approved
- Whole-30 Approved
- 21-Day Sugar Detox Approved
- Paleo-Approved
- Dairy-free
- Gluten-free
Cauliflower Bacon Soup
- 2 cups cauliflower (florets )
- 1 sweet onion (chopped)
- 2 cloves garlic (chopped)
- 6 1/2 cups bone broth
- 1 tsp. thyme (chopped )
- Salt & pepper (to taste )
- 3 slices bacon (cooked and chopped )
- Start by adding all the ingredients minus the bacon to a stockpot over medium heat. Bring to a boil.
- Simmer for 25-30 minutes.
- Using an immersion blender, puree the soup until creamy.
- Top with the chopped and cooked bacon.
Want a quick and easy bone broth recipe to use in this creamy cauliflower soup? Check out my two-hour low-histamine bone broth recipe here.
A Two Hour Instant Pot Bone Broth Recipe
[embedyt] https://www.youtube.com/watch?v=2sAEvJHbIQQ[/embedyt]
Bone broth has been a staple in my diet for quite some time and it is something I am always recommending to my patients. It is packed full of nutrients and is especially beneficial for gut health. However, if you're like me and suffer from histamine intolerance, making bone broth can be tricky. The longer it sits in the crockpot or slow cooker, the more histamine it makes. This is why I love this Instant Pot bone broth recipe. I like to throw in some apple cider vinegar, carrots, celery, onion, and a pinch of salt. Feel free to add whatever veggies you like or herbs to spice things up a bit.
The best thing about this recipe is that it only cooks for two hours as opposed to other bone broth recipes that cook for up to 24 hours which is way too long for someone with a histamine intolerance. I also freeze this recipe right away using silicone molds and reusable silicone storage bags which you can find links for below. These are perfect because you can freeze individual servings of bone broth, pop them out of the freezer and defrost them quickly. Defrosting bone broth quickly is another trick to reducing histamine build-up which is another reason I love these individual silicone trays. Here are the trays and the bags that I have been using and the ones I used in the video above.
A Two Hour Instant Pot Bone Broth Recipe
- 3 carrots
- 2 stalks of celery
- 1 sweet onion
- organic chicken bones
- 2 Tbsp. raw apple cider vinegar
- 1 pinch of salt
- Place the bones along with the veggies, apple cider vinegar, and salt into the base of the Instant Pot.
- Fill the instant pot to the max line with water.
- Push the soup button and manually change the time to 120 minutes.
- Allow the Instant Pot to depressurize naturally.
- Strain the broth and store in silicone molds in the freezer.
My Favorite Low-Carb, Keto Pizza
I have been cutting all carbs lately, but have been craving pizza! Pizza used to be one of my go-to foods before I radically changed my diet, and most gluten-free, paleo pizza recipes just don't do it for me. I was on a mission to come up with a delicious low-carb pizza that tasted just like the pizza we all crave. My most recent recipe is made with almond flour, raw mozzarella, and organic Italian sausage to add extra flavor and protein. This pizza is amazing and it is kid-friendly, so it makes the perfect Friday night dinner!
Note: Using raw dairy occasionally is generally well-tolerated. If you want to eliminate the dairy, you can add extra veggies.
Serving Suggestion: I have also made this pizza with Diane Sanfilippo's (@balancedbites) Coffee BBQ Sauce which is also delicious!
My Favorite Low Carb, Keto Pizza
- 3/4 cup almond flour
- 1 cup shredded raw mozzarella cheese
- 1 egg
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Salt to taste
Toppings: Raw mozzarella, organic tomato sauce or crushed tomatoes, cooked organic Italian sausage, caramelized onions, fresh basil.
- Start by adding the almond flour and cheese to a mixing bowl and stir.
- Add the egg, seasoning, and salt.
- Using a rolling pin, roll the dough out onto a parchment lined pizza pan and bake in a 425-degree oven for 10 minutes.
- Top with toppings and bake for another 10-15 minutes or until the cheese has melted.
- Cut into slices and enjoy!
Looking for more paleo-style recipes? Check out my recipe section here, and sign up for our weekly newsletter where I share recipes and wellness tips sent straight to your inbox. Subscribe below.
7 Paleo Super Bowl Party Recipes
With the Super Bowl this weekend, I wanted to share a handful of my favorite recipes so you can have a Paleo Super Bowl party without sacrificing flavor. These recipes are also kid approved so your whole family can enjoy some healthy yet delicious appetizers on game day.
These recipes are easy to make, and your guests will absolutely love them. I am featuring a roasted cauliflower hummus recipe, paleo bacon deviled eggs, honey garlic wings with a ranch dressing, a Paleo-ish nacho recipe served with raw cheese and guacamole, and some cassava flour brownies for dessert!
Just because you follow a paleo diet doesn't mean you can't enjoy some Super Bowl appetizers. Give these recipes a try and let me know which ones you like best!
Roasted Cauliflower Hummus
- 1 head of cauliflower cut into florets
- 1/2 cup organic tahini
- 2-3 lemons (juiced)
- 4 cloves of garlic (chopped)
- 2 tsp. ground cumin
- 1 1/2 tsp. sea salt
- 1/3 cup warm water
- 1/2 cup organic extra virgin olive oil + more for cooking the cauliflower
- Start by preheating the oven to 400 degrees F and cutting the cauliflower into florets. Add to a parchment lined baking sheet and drizzle with olive oil. Bake for 30-35 minutes or until soft.
- Once the cauliflower is cooked, add the florets along with the remaining ingredients to a food processor and process until smooth.
- Enjoy as a dip with sliced veggies or grain-free tortilla chips.
Paleo Bacon Deviled Eggs
- 8 hard-boiled eggs
- 3/4 cup homemade paleo mayo OR Primal Kitchen Mayonaise
- 1 Tbsp. dijon mustard
- 4 slices of organic nitrate-free bacon (cooked and crumbled)
- 1 pinch of paprika
- 1 pinch of salt
- Start by peeling the hard-boiled eggs and cutting them in half. Remove the yolk and then put them into a mixing bowl.
- Mash the egg yolks and add in the mayo, mustard, and salt. Stir well.
- Fill the egg white halves with the yolk mixture and then top with the cooked and crumbled bacon and a pinch of paprika.
- Serve right away or store in the fridge until ready to serve.
Honey Garlic Chicken Wings
Honey Garlic Glaze
- 1/3 cup raw honey
- 2 garlic cloves (minced)
- 1/8 tsp. cayenne pepper
- 2 tsp. fresh ginger (grated)
- 2 Tbsp. coconut aminos
- 1 tsp. melted coconut oil
- Pinch of sea salt
Wings:
- 2 lbs. boneless chicken wings
- 1 tsp. melted coconut oil
- Salt & pepper to taste
- Paleo ranch dressing for serving (see recipe below)
- Start by preheating the oven to 400 degrees F and lining a large baking sheet with parchment paper.
- Next, add the wings to a large mixing bowl and toss with the 1 tsp. of melted coconut oil. Season with salt and pepper. Place in the oven and cook for about 35 minutes or until cooked through and crispy.
- While you have the chicken wings in the oven, prep the glaze by heating a large skillet over medium heat and add all the ingredients. Bring to a boil and boil for 2-3 minutes until it starts to thicken up.
- Once the wings are cooked, remove from the oven and then add them back to the large mixing bowl. Toss with the honey ginger glaze.
- Serve with homemade paleo style ranch dressing and enjoy as a delicious super bowl appetizer.
Paleo Ranch Dressing
- 1/2 cup of homemade mayo (OR 1/2 cup of Primal Kitchen Mayo)
- 1/4-1/2 cup full-fat coconut milk (add more or less depending on the desired consistency)
- 1 tsp. dried parsley
- 2 cloves of garlic (minced)
- 1 tsp. dried onion powder
- 1 tsp. freshly chopped dill OR 1/2 tsp. dried dill
- 2 tsp. freshly chopped chives OR 1 tsp. dried chives
- Salt & pepper to taste
- Add all ingredients to a food processor and blend until creamy.
- Serve with the honey garlic chicken wings.
Paleo-ish Nachos
- 4 boneless skinless chicken breasts
- 1 cup of organic valley raw cheddar cheese (shredded)
- 2 Tbsp. organic taco seasoning
- 1 Tbsp. chili powder
- 1/2 29 ounce can of no sugar added organic tomato puree
- 1 bag of Siete grain-free tortilla chips
- Coconut oil for cooking
- Diced tomatoes for topping
- Guacamole for topping (recipe below)
- 1 red onion (chopped)
- 1/2 cup pitted olives (sliced )
- 1 green bell pepper (seeded and diced )
- Start by seasoning the chicken breasts with the taco seasoning and chili powder.
- Next, preheat a large skillet over medium heat with the coconut oil and cook the chicken breasts on both sides until cooked through.
- Let the chicken cool for 10 minutes and then shred using two forks. Add back to the skillet along with the tomato puree and stir to coat the shredded chicken.
- Add the chips to a large baking dish and top with the shredded chicken, shredded raw cheddar cheese, chopped red onion, sliced olives, and diced green pepper.
- Bake in a 350-degree oven until the cheese starts to melt.
- Enjoy while warm.
- Once cooked, top with the diced tomatoes, and guacamole.
Guacamole
- 3 ripe avocados
- 1/2 onion (diced)
- 1/2 cup of fresh cilantro (stems removed)
- 1 clove of garlic (minced)
- Juice from 1/2 lemon
- 1/2 small jalapeno pepper (seeded and finely diced)
- Start by slicing the avocados in half and removing the pit. Scoop into a large mixing bowl.
- Mash the avocado with a fork and add in the remaining ingredients and mix well.
- Enjoy right away with grain-free tortilla chips
Cassava Flour Brownies
- 1 cup unsweetened chocolate chips
- 5 tbsp coconut oil
- 1 cup maple sugar
- 1/4 cup Otto's Cassava Flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 2 eggs
- 1 tbsp pure vanilla extract
- Preheat oven to 350F and line an 8X11 baking dish with parchment paper.
- Melt chocolate chips and coconut oil in a saucepan on low just until melted.
- Combine the cassava flour, cocoa powder, maple sugar, and salt in a mixing bowl.
- Whisk the egg and vanilla in a separate bowl.
- Add melted chocolate and eggs to the large mixing bowl with dry ingredients. Mix to form a smooth batter.
- Pour the batter into the parchment-lined dish.
- Bake for 35-50 mins. The cooking time will vary depending on your pan as well as oven.
- Cool before slicing.
For a homemade Paleo mayonnaise recipe, click here.
A Delicious Cucumber & Bacon Salad
Salads are a great way to add extra greens to your diet, and they also make a really simple and convenient lunch. I love to add some organic, nitrate-free bacon to my salads for added flavor and crunch as well as some healthy fats like a sliced avocado, and a handful of pumpkin seeds. This cucumber & bacon salad is served with a really simple apple cider vinegar dressing, but feel free to experiment with your own homemade dressings if you prefer!
Here's how to make this quick yet delicious cucumber & bacon salad.
Looking for another paleo dressing to pair with this salad? Check out my tarragon salad dressing here.
A Paleo Muffin Recipe the Whole Family Can Enjoy
Today I have a delicious paleo muffin recipe to share with you! I love making a few batches of these to have on hand for the busy week. They are great to enjoy with breakfast and make the perfect snack for kids lunches. These muffins are gluten-free, grain-free, dairy-free, and refined sugar-free so you can feel good about making them. Plus, they are delicious and you would never know they were gluten-free!
Give them a try and let me know how you like them!
Looking for more paleo friendly recipes? Check out my latest recipe here.
The Homemade Dressing That Tastes Good With Any Salad
I love making my own homemade dressing. Not only are they better for you, but they taste better too. I usually use avocado oil as my base since it's pretty mild tasting, so you don't have to worry about it overpowering the other flavors in the dressing. I then add something acidic, as I did in this recipe with white wine vinegar. I also love to use fresh herbs since they add a kick of flavor and then finish it off with a pinch of sea salt.
This homemade dressing recipe tastes delicious on just about any salad, and can also be used as a marinade for your poultry recipes.
Here's how to make this recipe in under 5 minutes...
Want more paleo-style recipes? Check out my paleo hot chocolate recipe here.
A 7-Minute Holiday Paleo Sugar Cookie Recipe
The weekend before Christmas is often packed with holiday preparations, cooking, baking, and gathering with loved ones in the kitchen. I love making holiday cookies this time of year, but since going paleo and eliminating sugar from my diet, I am always on the lookout for healthier alternatives. This year I have come up with a super easy yet delicious holiday paleo sugar cookie. I kept convenience, taste, and of course, health in mind when developing this recipe because let's be honest, this time of year no one has time to slave in the kitchen. Plus, holiday cookies are supposed to taste good, right? No one wants to bring a cardboard tasting gluten-free cookie to their holiday party.
These sugar cookies will only take about 15 minutes of your time, and they are delicious! They remind me of traditional sugar cookies but healthier.
So, if you find yourself in the kitchen whipping up a dozen different holiday cookies, give this recipe a try and bring them to your holiday party! I promise no one will even know they are refined sugar-free, gluten-free, dairy-free, and of course paleo.
Here's how to make this no-fuss holiday paleo sugar cookie recipe...
P.S. Want more paleo holiday-inspired recipes? Check out my paleo gingerbread spice mix, and my paleo hot chocolate.
