Recipes

Coconut Flour Waffles

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May 2  |  Bread, muffins, crackers  |   Joanne Groulx
Coconut flour waffles

 

 

 

 

 

 

 

 

 
Ingredients

4 eggs at room temperature

1 cup of coconut milk

2 teaspoon of pure vanilla extract

1 tablespoon of raw honey

1/2 cup of coconut flour

1 teaspoon of baking soda

1/2 teaspoon of sea salt

1/4 teaspoon of cinnamon

coconut oil for waffle griddle

Process

  1. In a medium-sized mixing bowl, blend all ingredients with a hand mixer.
  2. Heat waffle iron to “waffle” setting—typically medium-high heat. Spead with coconut oil.
  3. Drop batter into center of waffle iron to cover all area.
  4. This batter does not expand the way traditional flour waffles do.
  5. Waffles are done when they easily separate from the waffle iron, about 3–5 minutes.
  6. Waffles freeze well.  Reheat in the toaster.

Pear, Banana & Spinach Smoothie

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April 10  |  Diet, Recipes  |   Joanne Groulx

Pear, Banana and Spinach Smoothie

With Earth Day 2012 around the corner, it’s time to live, eat, and be GREEN! Try this smoothie for a refreshing, pick me up!

INGREDIENTS

1 cup spinach leaves

1 organic pear

1/2 banana

1 1/2 cups cold organic almond milk (no sugar added)

1 tablespoon of raw honey

1 tsp of grated ginger or 1 ml of ginger tincture (optional)

a few ice cubes

DIRECTIONS

Place all ingredients in a blender, and blend until smooth and frothy. Enjoy!

Gluten Free Irish Soda Bread

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March 29  |  Bread, muffins, crackers, Diet, Recipes  |   Joanne Groulx
Irish Soda Bread

Irish Soda Bread

Ingredients:

2 ¾ cups blanched almond flour

¼ teaspoon Celtic sea salt

1 ½ teaspoons baking soda

½ cup raisins

2 eggs

2 tablespoons honey

2 tablespoons apple cider vinegar

pinch of caraway seeds

Directions:

In a large bowl combine almond flour, salt, baking soda and
raisins

In a smaller bowl combine eggs, honey and apple cider vinegar

Mix wet ingredients into dry

Place dough on a piece of parchment paper and form dough into a large, flat circle that is 8 inches across and 1 ½ inches tall

Using a serrated knife, score top of dough a half an inch deep in shape of a cross

Sprinkle top of bread with caraway seeds

Transfer dough and parchment to a baking sheet

Bake at 350° for 20 minutes, then turn off oven and leave bread in for 10 more minutes

Cool bread for ½ hour then slice and serve

 

Adapted from elanaspantry.com

Dark “Rye” Bread

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March 29  |  Bread, muffins, crackers, Diet, Recipes  |   Joanne Groulx

 

Gluten Free "Rye" Bread

Gluten Free "Rye" Bread

Ingredients:

1 cup of almond flour

¾ cup golden flaxseed meal

½ teaspoon Celtic sea salt

½ teaspoon baking soda

¾ teaspoon cream of tartar

3 eggs

2 tablespoons olive oil

¼ cup water

1 teaspoon honey

1-2 tablespoons caraway seeds

 

Directions:

In a large bowl almond flour, flax, salt, baking soda and cream
of tartar

In a smaller bowl combine eggs, oil, water and honey

Stir wet ingredients into dry, then mix in caraway seeds

Allow batter to sit for 1-2 minutes to thicken

Grease a 6.5″ x 4″ loaf pan and pour/scoop batter in

Bake at 350° for 30-35 minutes. Cool and serve.

 

Recipe adapted from Elanaspantry.com

 

 

 

 

 

Cranberry Almond Loaf

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March 29  |  Bread, muffins, crackers, Recipes  |   Joanne Groulx

 

Elana Amsterdam from elanaspantry.com

Gluten Free Cranberry Almond Loaf

Ingredients:

¾ cup creamy roasted almond butter, at room temperature
2 tablespoons butter or coconut oil
3 large eggs
¼ cup arrowroot powder
1 teaspoon Celtic sea salt
¼ teaspoon baking soda
¼ cup dried apricots, chopped into ¼ inch pieces
½ cup dried cranberries
¼ cup sesame seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sliced almonds, plus 2 tablespoons to sprinkle on top

butter for for greasing the pan
almond flour for dusting

Directions:

In a large bowl, blend almond butter,  oil and eggs with a hand blender
until smooth

In a medium bowl, combine arrowroot powder, salt and baking soda

Blend arrowroot mixture into wet ingredients until thoroughly combined

Fold in apricots, cranberries, seeds and sliced almonds

Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with butter and dust with almond flour

Pour batter into loaf pan and sprinkle remaining sliced almonds on top

Bake at 350° for 40-50 minutes until a knife inserted into center comes out clean

Let bread cool in pan for 1 hour, then serve

Yield 1 loaf

 

Recipe adapted from Elanaspantry.com

 

Cream Of Carrot Soup With Fresh Ginger

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November 5  |  Recipes, Soups  |   Joanne Groulx
Carrot soup with fresh ginger
Carrot soup with fresh ginger

Warm up this winter with this spicy and fresh carrot and ginger soup.  Healthy natural ingredients.

Yield:  4

Ingredients:

7 cup chicken stock or 7 cup vegetable stock
4 tbsp butter
2 lb. fresh carrot, peeled
3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
1 yam, peeled
4 celery, stalks
1 three-inch piece fresh ginger, root, peeled, and, grated
1 tsp salt
1 tsp black pepper
1 tsp ground nutmeg
1/2 pt cream, heavy, (optional)

Directions:

  1. In a large pot, bring stock to a boil.
  2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
  3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
  6. Add salt and pepper.
  7. To serve, re-heat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

Coconut Shrimp

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October 17  |  Main Meals  |   admin

Yield: 3 Servings

Ingredients:

  • 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
  • 1/3 cup coconut flour
  • 1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons water
  • Optional sugar substitute equal to one tablespoon sugar
  • 1/2 cup shredded coconut – unsweetened
  • cooking oil

Preparation:

  1. Mix coconut flour with red and black peppers, and salt.
  2. Scramble the eggs with a fork in a small dish, and mix with water. Add sweetener  if desired.
  3. Put shredded coconut in dish.
  4. Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
  5. Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off – you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.
  6. Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don’t crowd the pan, which will lower the temperature of the oil – this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.
  7. Remove from the pan to a paper towel or cooling rack. Serve with sweet and spicy dipping sauce, if desired.

Note: It’s probably not possible to get exact nutritional numbers. Frying temperature will affect the amount of oil absorbed, and the exact amount of coconut breading will vary. The following is my estimate, from the best I can tell.

Nutritional Information: Each of 3 servings has 3 to 4 grams effective carbohydrate plus 4 grams fiber, 36 grams protein, and 434 calories.

Chicken Breasts with Mushroom Sage Sauce

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October 17  |  Main Meals  |   admin

You know what the best thing is about boneless, skinless chicken breasts? They cook up in about nothing flat. Great for midweek meals when you are just rushing to get something on the table. Chicken breasts also take to sauces well, including this cream-based sauce loaded with mushrooms. What are your favorite sauces for chicken breasts?

INGREDIENTS

  • 3 Tbsp butter
  • 1/2 cup chopped shallots
  • 8-10 ounces mushrooms, cremini or shitake,
  • thickly sliced
  • 1 teaspoon chopped fresh parsley
  • 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
  • 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
  • 3 Tbsp chopped fresh sage
  • 1 Tbsp olive oil
  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
  • Salt and freshly ground black pepper

METHOD

Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).

While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

Stir in sage to sauce, season to taste with salt and pepper. Pour sauce over chicken to serve.
Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). We used bow-tie pasta which worked great. Garnish with chopped fresh parsley.

Serves 4.

Butter Chicken in a Silky Sauce

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October 17  |  Main Meals  |   admin

Ingredients:

  • 4 pounds chicken breast, sliced in bite size pieces
  • 6 garlic cloves, crushed
  • 2 teaspoons garam masala
  • 3 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon paprika
  • 3/4 cup Greek-style (thick) yogurt
  • 7 tablespoons butter, chopped1 tablespoon white vinegar
  • 3 tablespoons tomato paste
  • 4 large tomatoes, peeled and chopped
  • 6 cardamom pods (crush pods slightly to release seeds and more flavor)
  • 1 cinnamon stick
  • 1 1/2 cup cream or coconut milk
  • 1/2 cup fresh coriander, coarsely chopped

Instructions:

  1. Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.
  2. Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).
  3.  Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through.
  4. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.

Baked Kale Chips

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October 17  |  Vegetables  |   admin

Ingredients

  • 1 bunch kale
  • 1 tablespoon melted organic coconut oil
  • 1 teaspoon sea salt (you can also add chili powder, onion powder and/or garlic powder)

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with oil and sprinkle with your choice of seasoning.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes. You might need to turn over the leaves to make sure they are baked throughly.