Tuesday, April 30, 2013

Cinnamon Quinoa Bake - Gabby's Gluten Free

Cinnamon Quinoa Bake

2 1/2 cups quinoa, cooked and cooled
4 eggs, beaten
1/3 cup vanilla soy milk
1/3 cup maple syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon
Yields nine to 12 bars
1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
4. Bake for 20 to 25 minutes until set and golden.
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares. Serve with a dollop of nut butter.

Baked Mustard Lime Chicken - Elana's Pantry

printer friendly
  • 1 pound skinless boneless chicken breast
  • ½ cup fresh lime juice
  • ½ cup fresh cilantro, chopped
  • ¼ cup dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • ½ teaspoon celtic sea salt
  • ½ teaspoon pepper
  1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
  2. Pulse until ingredients are well combined
  3. Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish
  4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
  5. Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
  6. Serve with extra sauce spooned over top
Serves 4

Paleo Crockpot Mongolian Beef - Once A Month Mom

  • 1.5 pounds beef flank steak, grass-fed, cut into stir fry sized strips
  • 2 Tablespoons olive oil
  • 0.5 teaspoons ginger, minced
  • 2 cloves garlic, minced
  • 0.75 cup coconut aminos
  • 0.75 cup water
  • 0.75 cup honey, raw
  • 0.25 cup arrowroot powder
  • 0.5 cup carrots, organic, shredded
  • 3 green onions, organic, chopped


Coat flank steak pieces in arrowroot powder. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.

Freezing Directions:

Coat flank steak in arrowroot powder. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze.
To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Bacon Glazed Winter Squash - Door to Door Organics


  • 2 acorn squash
  • 3 slices of bacon
  • 1 shallot
  • 2 garlic cloves
  • 1 tbs brown sugar
  • 1 cup water
  • 1 tbs salt
  • 1 tsp ground black pepper
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  1. Cut the squash in half and scoop the seeds out. Liberally coat with olive oil, salt and pepper. Roast at 375 degrees until soft, about 25 minutes.
  2. While the squash is cooking, cook the bacon in a large skillet. When it's done cooking, remove the bacon, but keep the fat in the pan. If you're cooking vegan, skip this step.
  3. When the squash is soft, remove it from the oven and peel it. You can cut the skin off with a chef's knife if you're comfortable cutting like this. If not, scoop the inside out with a spoon. Cut into bite-sized pieces.
  4. Mince the shallot and garlic and add to a medium-hot skillet with the bacon fat or 1 tbs olive oil. Cook until soft.
  5. Add the squash to the pan, season and stir. When nicely coated, add the sugar and water. Cook until the water is mostly evaporated.

Tuesday, April 23, 2013

Simple Blueberry lemon cake - PaleOMG

Simple Blueberry Lemon Birthday Cake
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
For the cake(s)
  • ⅔ cup coconut flour, sifted
  • 5 eggs
  • ⅓ cup carton almond milk (you could also use coconut milk)
  • ¼ cup raw honey
  • 2 teaspoons vanilla extract
  • juice of 2 lemons
  • 1 teaspoon lemon zest
  • ½ teaspoon baking soda
  • pinch of salt
  • ½ cup fresh blueberries
  • 1-2 tablespoon coconut oil (for greasing pans)
For the frosting
  1. Preheat oven to 350 degrees.
  2. Sift your coconut flour into a bowl. If you do not have a sifter, that’s fine, just try to get rid of the coconut flour clumps by pressing down a fork through the flour.
  3. Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.
  4. Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
  5. Then fold in your blueberries carefully.
  6. Grease your springform pans with coconut oil. I used two 4 inch springform pans. Cute little guys (got them on Joann’s Fabrics). You could also make these into muffins/cupcakes or maybe into one small/thin round cake!
  7. Pour the mixture into the two greased pans.
  8. Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
  9. Let cake cool before removing them from the stringform pan.
  10. While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.
  11. Pour frosting on top of cakes. Then eat. Because that’s what you do with cakes.

Wednesday, April 17, 2013

Grain-Free Chocolate Chip Cookie Bars - Tasty Yummies.com

 – Gluten-Free + Dairy-Free

2 1/2 cups blanched almond flour (I use Honeyville)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup honey
2 extra-large local farm fresh brown eggs
1/4 cup coconut oil, melted – You could also try grass-fed butter, palm shortening or ghee, though I haven’t tried them yet with any of these
2 teaspoons vanilla extract
1 tablespoon unsweetened non-dairy milk (I used almond)
3/4 cup dairy-free gluten-free semi-sweet chocolate chips (I like Chocolate Dream or Enjoy Life)
1/4 cup walnuts (optional)

Preheat the oven to 350º F and lightly grease the bottom and sides of an 8″ square baking pan with coconut oil.
In a large mixing bowl, whisk together all of the dry ingredients. In a smaller bowl, add all of the wet ingredients. Mix well with a hand mixer or a whisk. Add the wet ingredients to the dry and mix very well with a hand mixer. Then fold in the chocolate chips and nuts (if you are including) with a spatula.
Pour all of the batter into the greased pan and spread evenly with a spatula or your hands, gently press in.
Bake for 20 – 25 minutes until the top is nice and golden brown and the center is no longer doughy. Allow to cool 10-15 minutes before cutting into bars or they could fall apart.
*These keep best in an air-tight container in the fridge. You could put these in the microwave for a few seconds when serving to take the chill off or to get them slightly warm.

Tuesday, April 16, 2013

Blueberry Pudding - Dr Josh Axe

Blueberry Pudding Recipe:
 Mash together:
 1 cup coconut milk, 
3 avocados,
 1 cup blueberries, 
1/4 tsp sea salt, 
2 tsp vanilla extract, 
and 1 tbs raw honey. 
Chill in the fridge for at least 4 hours.

Wednesday, April 3, 2013

Peach Chicken - Elana's Pantry

  • 1 whole chicken (2-3 pounds)
  • ¼ cup grapeseed oil
  • 1 tablespoon celtic sea salt
  • 6 peaches, quartered
  • 4 shallots, halved
  • 6 sprigs fresh thyme
  1. Rinse off the chicken, pat dry, then place in a large baking dish
  2. Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
  3. Roast at 400° for 60 to 90 minutes.
  4. Serve with peaches and pan sauce
Serves 6

Cherry Vanilla Power Bars - Elana's Pantry

Cherry Vanilla Power Bars

printer friendly
  1. Place almonds, flax, cherries, cranberries and stevia in food processor
  2. Pulse until well ground, then pulse in water until the mixture begins to form a ball
  3. Remove from food processor and press into an 8 x 8 inch baking dish
  4. Slice into bars and serve
Makes 12 bars

Deviled Eggs - Elana's Pantry

Deviled Eggsprinter friendly
  • 5 large hard boiled eggs, cooled and shelled
  • 1-2 tablespoons grapeseed oil vegenaise
  • 1 tablespoon dijon mustard
  • ¼ cup minced parsley
  • ¼ cup (very finely) diced celery
  • 1 teaspoon minced shallots
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon pepper
  • paprika for garnish
  1. Cut the eggs in half and remove the yolks
  2. Place the yolks in a bowl and mash
  3. Stir vegenaise, mustard, parsley, celery, shallots, salt and pepper into yolks
  4. Spoon filling into egg whites
  5. Keep refrigerated until serving
  6. Sprinkle with paprika, or if you’re feeling zany, use smoked paprika
  7. Serve
Makes 10 Deviled Egg Halves

Kale with Cranberries - Elana's Pantry

Kale with Cranberries

printer friendly
  1. Steam the kale until it is bright green
  2. Meanwhile, in a cast iron skillet, toast the pine nuts
  3. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl
  4. Add dried cranberries and olive oil
  5. Toss and serve
Serves 8