Low Carb - Keto

Savory Flax Waffles – Low Carb – Keto

June 7, 2017

I am currently all about savory flax waffles! With a side salad and yogurt for dipping. And if you really want to go all out, add a side of bacon or sausage to that plate. The cool thing about savory waffles is #1 they are so EASY to make. When you have a hankering for some “bread,” I have found that paleo waffles are the easiest grain-free “bread” option to add to your plate. They are ready in minutes, and they are foolproof. I’ve never had a batch of waffles disappoint. I wish I could say the same for all the “grain-free bread recipes” I have tried from Pinterest, cuz so many of those recipes have ended up in the compost bin rather than the dinner plate.

These savory flax waffles and a side salad make a great meal anytime of day. And if flax isn’t your thing, try spicing up your go-to waffle recipe with herbs instead of sweetener next time and see whatcha think. Pictured is a side of Cashewgurt which I am also obsessed with at the moment. It makes a wonderful dipping sauce in place of syrup, especially when you mix a few herbs into it. …

autoimmune paleo tacos – low/no starch

April 5, 2017

These simple crunchy (corn-free) taco shells are super easy to make. I fill them with seasoned grass-fed beef, wilted cabbage, pickled onions or kraut, and avocado, always avocado. This recipe was featured in my first low starch cookbook called “Pure and Simple Paleo” which I am in the process of rewriting to be an even more phenomenal and delicious healing foods cookbook! Now that I have healed my gut, my outlook on gut healing recipes has evolved, and I felt like the book needed a tune-up. Stay tuned… ♥ And until then, let’s eat some autoimmune paleo approved tacos!! …

Instant Pot Whole Roast Chicken – Paleo

February 23, 2017

Hello! And Happy New Year!! It’s kinda been awhile. I took a bit of a blogging & social media hiatus the past 2 months and it was really nice – peaceful – and full of refection and gratitude. I was able to put lots of time into a self-care & pampering myself a bit – turning a little part of each day into “spa day”. And I have so many juicy details to share about some MAJOR & WONDERFUL improvements I have made health wise as in relation to a new diagnosis I recently got, which I now believe has been at the center of my body falling ill to autoimmunity in the first place. OMG, eye opening revelations have been happening!! But that post will be up shortly. Until then, let’s talk chicken. Like the best damn roast chicken I’ve ever made!! Like this Instant Pot Whole Roast Chicken Recipe that is justification enough for you to run out the door, or more realistically click on over to amazon, and buy yourself an INSTANT POT….

Paleo Thanksgiving Recipes – Gluten-free & Dairy-free

October 30, 2016

Get ready to dig into the most delicious Paleo Thanksgiving Recipes that exist on the internet, well at least in my humble opinion they are anyway!! With everything from the turkey to the gravy & mashed “faux-tatos”, crave-worthy casseroles and my two top favorite grain-free “cornbread” recipes EVER! If you have a favorite fall recipe not featured, please share it in the comments below! Wishing you happy days of cooking, rejoicing, and gratitude ahead. ♥
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Low Carb Paleo Stew – Instant Pot or Stove Top

October 16, 2016

The storms have been blowing into the Pacific Northwest quite fiercely the past couple of weeks and it is now soup, stew, and comfort food weather. Just like that. The apples have fallen from the trees, I’ve stocked up on my homemade rosemary applesauce, and I’ve had the Instant Pot earning it’s keep cooking away every day on my counter top. If you recently purchased an Instant Pot and aren’t sure what to cook with it, check out this fabulous new Paleo AIP Instant Pot Cookbook I was a part of creating. Or simply stay tuned to my blog as I unroll more Instant Pot recipes then you can shake a stick at this fall! And if you don’t have an Instant Pot, it’s pretty easy to convert most recipes to your slow cooker or stove top, as I have done with this Low Carb Paleo Stew Recipe posted below….

Cranberry Ketchup

October 13, 2016

I’ve been pretty obsessed with cranberries lately! I mean they make such fabulous nightshade-free sauces like this cranberry ketchup (and my cranberry BBQ sauce featured in the new AIP Instant Pot Cookbook) it’s kinda hard not to get a little obsessed!

October is prime time for harvesting cranberries here in the NW. So last weekend hubby and I drove up the coast to Long Beach, Washington to pick our own cranberries at Cranguyma Farm for just 50 cents a pound u-pick! We also stopped by the super cool Cranberry Museum and Pacific Coast Cranberry Research Foundation located just down the road from Cranguyma Farm AND we visited the annual Cranberry Festival in Ilwaco, the next town over too! Oh, and if you are into cranberries as much as I am, be sure to bring some spending money to purchase all sorts of cranberry goodies in the museum gift shop, including my favorite no-white-sugar added cranberry jam, along with cranberry candles, cranberry lip balm (I bought this too!), cranberry ice cream, and fresh cranberries if you visit in October.

If you visit the Cranberry Museum you will learn all about how they grow and harvest cranberries in the NW. To sum it up short and sweet, you can harvest cranberries by dry picking (this is what we did) or flooding the area they are growing in to create a bog, use equipment to shake them loose from the small bushes so the cranberries will float to top of the water and then they are funneled out to a collection area in the corner of the bog. …

Swedish Meatballs – AIP Instant Pot Cookbook

October 1, 2016

Do you all have an Instant Pot yet?!? Isn’t it life changing? I use the darn thing at least 5 times a week and it’s seriously upped my cooking game while decreasing the time spent in the kitchen. After 6 years of grain-free, low starch eating, I’ve found myself in remission from my autoimmune conditions so I’m back to eating all sorts of grains & starches so we use this baby ALL THE TIME for making rice (wild rice, sushi rice, basmati rice) pinto beans, and for a slew of PALEO recipes like stews, veggie soups, pulled pork, brisket, short ribs, yogurt, butternut squash, spaghetti squash, you name it! Tonight for dinner we had leftover stew (made yesterday in the Instant Pot) with butternut squash souffle (made tonight in Instant Pot), and tomorrow we’re having chicken & wild rice soup (again made in the Instant Pot). And I love the new Paleo AIP Instant Pot Cookbook as it showcases 141 crave-worthy dishes one can make on more limited healing diets like the AIP diet, GAPS diet, Low FODMAPS diet, and SCD diet using the Instant Pot too!

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Low Carb Pumpkin Muffin in a Mug – Paleo

October 1, 2016

Oh my goodness did I recently test through a TON of unsuccessful grain-free pumpkin bread recipes! No matter what combo of almond flour, coconut flour, and ground chia I experimented with, I kept ending up with loaves of pumpkin bread that were on the mushy, almost soggy side. Ick! Sorry, but not having it! No way am I posting a recipe for a soggy blah pumpkin bread. Sooo, that leads me to this new fabulous spongy non-soggy recipe that requires a microwave below! …

Perfect Grilled Bison Burgers (gluten-free)

August 26, 2016

My go-to grilled bison burger recipe is currently being featured over at SoFabFood.com. Bison is my favorite choice when it comes to ground “beef” style burgers. I enjoy the savory and lightly sweet flavor, and I love that bison are grass fed & pasture raised. Bison also have a lower fat content than ground beef which makes bison a great choice when it comes to perfectly grilled burgers, savory meatloaf, and flavorful stew.

The recipe for these perfect grilled bison burgers features Manchego cheese (from sheep’s milk), pasture raised bacon, Paleo mayo, red onions, dill pickles, and the best gluten free bun I’ve ever tried from Angie’s Gluten Free Kitchen in McMinnville, Oregon (but if you’re eating Paleo, no-starch check out this simple Paleo hamburger bun recipe). Now that I am eating starches & grains again, (yahoo!! my autoimmune diseases are in remission and I’ve never felt better – blog post with details to come soon!!), I finally got to stop in to Angie’s Gluten Free Kitchen in McMinnville, Oregon. I have so much appreciation and respect for Angie and her Gluten Free Bakery, as the whole kitchen there is soy-free, corn-free, dairy-free, and gum free! That means no guar gum or xanthan gums are used in her baked goods, which makes GF baking a much bigger challenge, but definitely worth all the effort! As I have read these gums can be inflammatory for many and quite a few people I know have reported experiencing inflammation and autoimmune flare-ups from them, so I am in no hurry to add those gums into my diet any time soon.

Angie’s Gluten Free Kitchen is open Tuesday through Saturday and if you make it in there I highly recommend her baguettes (just heavenly!), her bagels (they toast up fabulously!), and her sandwich loaf breads. If you live in the NW, I highly recommend putting Angie’s Gluten Free Kitchen on your must visit list! If you are driving in from a ways away, you call ahead to see what’s available that day or put in a special order. Angie also keeps a lot of staple items in the freezer like bagels, pizza dough (we love this too!), and breads.

Okay, be sure to head over to SoFabFood.com for this simple & delicious bison burger recipe!

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Steak Salad with Dark Cherry Balsamic Dressing

August 2, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareWine #CollectiveBias

The following content is intended for readers who are 21 or older.

My husband and I just got back from a pretty amazing “glamping” trip where we visited historic hotels, ranches, natural hot springs, cabins, and wilderness areas in Eastern Oregon, Northern Nevada, and Western Idaho. It was such a fun trip! I am talking Epic!!

One of the coolest places we stayed was in an off-the-grid Forest Service Cabin we rented for 2 nights in the Blue Mountains in NE Oregon. The cabin came with a propane powered kitchen, kitchen utensils, indoor and outdoor picnic tables, and beds with mattresses. We just had to bring the food and sleeping bags. We also were sure to pack some wine, as wine goes so great with grilled steaks! I found the Cabernet Sauvignon from Woodbridge in these cute little “stackable” single serve wine glasses to be a great pairing for our dinner. I love these single serve glasses, as they don’t require a corkscrew to get into them, and a corkscrew is something we’ve accidentally left home without more than once.

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Paleo Caramel Ice Cream Bonbons

July 28, 2016

These Paleo caramel ice cream bonbons are the prefect treat! You only need 3 or 4 to satisfy a sweet craving, and per serving a few bonbons works out to be a fraction of the calories you’d find in a bowl of ice cream. It’s such a small amount of calories we don’t even count them 😉 Honestly, I don’t even count calories, but if I did, I’m sure I’d still be a fan of these simple bonbons as they satisfy both the ice cream craving AND the caramel chocolate filled craving all in one yummy bite! …

Blackberry Balsamic Pizza Sauce and Garden Veggie Pizza

July 27, 2016

It’s late July, and here in Oregon, the blackberries are ripe, juicy and ready for picking! Blackberries are well know for making a delightful pie, but did you also know they make a fabulous base for a nightshade-free pizza pie sauce! The pairing of blackberries + balsamic + basil + goat cheese = quite a divine tasty pizza! My recipe for blackberry balsamic pizza sauce topped with fresh garden veggies is currently being featured over at SoFabFood.com. And be sure to check out my favorite low carb pizza crust recipe which makes the perfect thin and crispy, yet slightly soft and chewy pizza crust.

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Edible Wildflower Salad

July 8, 2016

There is something so magical about collecting and eating wildflowers that just makes me happy!! How can you not be happy on a cool early summer morning spent outdoors in a field of wildflowers!! And the best thing about the flowers being featured in this edible wildflower salad is the are very likely already growing in your yard! In our yard we’ve got wild pea flowers, Oxeye Daisies, golden California Poppies in bloom right now, and if you don’t have a large yard, you can just as easily collect these flowers in a park or alongside a country road. Just wander in off the road a bit to avoid picking next to the road where they might have sprayed pesticides….

Grilled Zucchini Salad

June 27, 2016

grilled zucchini salad 1

This Grilled Zucchini Salad is one of my most favorite summer salad recipes and it’s being featured over at SoFabFood! Let me count the ways I love this all veggie dish!! Let’s see, it features easy to find summer produce that you can pick out of your own garden, at the farmers market, or local grocer! It’s super easy to prepare! And it’s also inexpensive to make! This Grilled Zucchini Salad recipe is also 100% gluten-free, Paleo, Vegan, and easily converted to AIP (just omit the peppers and cherry tomatoes for an AIP version). I hope you all enjoy this summer BBQ salad recipe as much as we do at my house! Now head on over to SoFabFood for the recipe!

Shared at: Allergy Free Thursday

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Wild Elderflower Fritters

June 17, 2016

There is something so magical about being able to take a leisurely morning hike in the woods to pick your breakfast!! It’s mid June here in the Oregon Coast Range and the blue elderberry plants are in full bloom! And so are the “wild” feral pie cherries growing along the countryside, one of my most favorite fruits, which I also picked for this meal! But the true star of this recipe is the blossoms of the wild blue elderberry plant. So yes, when you eat the blossoms you are eating potential fruit, but where I live elderberries grow in such abundance, it’s hardly noticed that I’ve made breakfast from a few of the blossoms. I use the “blue elderberry” blossoms, which are actually white, as the red elderberries are said to be somewhat toxic to humans (this info varies based on which source you check). And the red elderberries are also said to be less palatable for this reason too. I should also note that it I’ve read there is some cyanide-inducing glycoside in the blue elderberry stems and leaves, but the berries and blossoms are edible, and as you surf the web you will find endless testimonies of people enjoying elderflower fritters with no ill effect. Most seem to also consider the tiny stem fragments that hold the blossoms together harmless, so I just cut off or eat around the larger stems.

I first learned about making wild edible elderflower fritters and pancakes from my most favorite wild food adventure book, “Foraging the Mountain West” I highly recommend this wild food guide whether foraging in your own neighborhood or for taking along on summer camping trips. We take this book on every outdoor adventure we go on! And from this book I have learned tons of neat tricks and tips on how to enjoy the bounty of wild foods that are growing all around us everyday!

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