This new “vegan” + paleo mugcake recipe came about as I wanted to offer the readers of my new cookbook some super simple mugcake treats, and make sure those who don’t eat eggs could also indulge. Here is a link to the vegan + paleo banana bread mugcake version.
I’ll be honest though, I’m on the fence whether or not this recipe should go into my new cookbook or not? If you try it, will you let me know what you think?…
This is another recipe that recently came about as I was trying to come up with some new egg-free, paleo, muffins and simple treats. If you try this recipe, please let me know what you think! I also have this vegan + paleo pumpkin version.
For a single serving size I make it as listed below and microwave it for 90 seconds. Some of the images pictured show a double batch, where I doubled all of the ingredients and microwaved it for 2 minutes. Unfortunately, all of my tests done baking this recipe in a regular oven did not turn out right, so I can only recommend this recipe be made using a microwave. I know, I am not all that crazy about cooking in the microwave, but dang, it really does make perfect mugcakes!
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These low carb onion rings are the real deal! You can fry or bake them. The fried ones crisp up beautifully, just like at the fair. If you are uncomfortable with frying, the baked version is nice, but ultimately if you are craving crispy fried onion rings, the frying method will deliver!
For those looking for an even lower carb, keto-friendly snack, check out my low carb, paleo battered mushrooms recipe. It uses a similar savory tahini batter, and bakes up nicely in the oven. Total keto happy hour bar food experience! …
These simple paleo battered mushrooms where one of my go-to snacks when I was craving “happy hour” type foods while on a low starch diet. Super low in carbs, and easy to prepare. This a great “keto” recipe, especially for those who don’t tolerate dairy. For those who aren’t into mushrooms, check out my low carb battered onion ring recipe! …
We were in the middle of a heat-wave here in Oregon right now. It reached 105*F last week, seriously *HOT* for those of us who are used to living in our generally cool, temperate rain forest here in the Oregon Coast. And anytime the thermometer even gets into the 90’s I go into summer picnic mode! This means easy to prepare, satisfying meals, that don’t require heating up the oven, or slaving away in a hot kitchen. And a good picnic basket also includes a fabulous bottle of wine (or two!)….
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!! …
This vegan autoimmune paleo approved banana bread passed the test!! The test being, my husband loved it, I LOVE it, and it toasted up beautifully (in the toaster oven) so I could butter the heck out of it with non-aip goat milk butter. But even if you don’t slather this bread in butta, I think you are still gonna luuuuv it!! Especially if you are on the no-egg train.
I personally can eat eggs just fine, but I have a vegan streak that runs through me, that started when I first went vegan at 13, and sometimes I still just like baking up vegan delights. (Plus I love to share recipes that my egg-free friends can enjoy!) And in my early 20’s I used to dream of one day owning a vegan bakery, and it was that same passion that fueled me to run my raw food company “Betty Rawker” for a few years. And now I love the balance between a plate full of blissful vegan eats and with a little goat cheese, or a chunk of pastured raised meat, or wild caught fish on the side, and oh ya, gotta have the goat milk butter to slather on anything coming out of the toaster oven. At the heart of it though, the bulk of my diet these days is powered by plants. And for those interested in trying a vegan paleo approach, you can check out this article on the truth about vegan paleo.
If I had to come up with any complaints, I mean ya, it is a little dense, but egg-free banana bread honestly tastes great a little dense, you know? ♥…
EVERYTIME I make these “donut holes” I am blown away by how delicious and satisfying they are. They totally take me back to memories of eating my favorite crumb donuts as a child. I have gotten the same reaction from those who attended my raw food “cooking” classes over the years where I would sometimes make up a triple batch of these too! If you feel guilty about eating “donut holes” for an afternoon snack, feel free to think of them as cinnamon bliss energy balls instead. These energy packed nuggets make a perfect grab n’ go snack or tasty healthy dessert. …
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. …
Sweet potato fries are quickly becoming one of my favorite comfort foods (again). And this recipe is my current favorite way to make them. These Paleo Sweet Potato Fries make the perfect side dish to any grilled protein, and I’ll even admit to having them as a main dish sometimes! Especially wonderful with my cranberry ketchup and a side of homemade coleslaw. I’ve found that dusting the sweet potato fries in a little tapioca starch and seasoning provides a nice light almost crispy coating compared to simply baking the fries in oil. And
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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! …
After going without starches for so many years (in order to overcome autoimmune disease), it’s been so fun to be adding them back into my diet! I’ve been excited to finally get a chance to play around with plantains and cassava flour I’d seen other Paleo bloggers buzzing about in the past year or two. And these Paleo AIP Ranch Crackers are what came to be when I started mixing up these lovely starchy ingredients. I think these crackers do a pretty good job of satisfying that craving for snacky foods and ranch flavored goodness in an AIP sorta way….
This cinnamon walnut flax muffin is SO GOOD, that originally I was only going to share it in the new grain-free, low carb cookbook I am working on! But at the same time it’s almost too good to keep a secret. I modified the flax pancake recipe that has been uber popular on my site, and with quite few little tweeks turned those pancakes into muffins, and by-golly if they aren’t now my favorite way to get my flax on in the morning. And honestly, they really aren’t that flaxy tasting. I turned the temp down to 325*F to cook them slow & low and help prevent burning the edges, making them light, airy, and the perfect muffin texture. If you love my flax jacks pancake or my flax waffle recipe, you will LOVE these muffins!!
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Even though I don’t have an egg-allergy, I have just always liked vegan egg-free mayos better than the egg versions. There are lots of options for making an egg-free mayonnaise, but I personally like the way sunflower seeds work as a base. The neat thing about sunflower seeds is they contain lecithin which is a natural emulsifier. Mustard also has emulsifying properties, and while eggs yolks also contain lecithin and are the ultimate emulsifier, it’s pretty cool to be able to make mayo without them too! For the most mayo like consistency I recommend using a sunflower seed oil, but if you aren’t a fan of seeds oils, you can use a light oil like avocado oil or olive oil.
And if sunflower seeds aren’t your thing, I know some folks like using cashews to make “mayo”, and lately I keep seeing aquafaba mayo recipes too. And in my cookbook I share a rich macadamia mayo that I also like. The main reason I make this sunflower mayo is because it works so nicely in my low carb “potato” salad recipe. And I also love to use this mayo to make homemade coleslaw. Then I turn whatever is left over into a simple vegan ranch dressing & dip by adding in dill, chives, and dried onion.
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I made these low carb chocolate chip cookies over 18 different ways before finally deciding it was my perfect version of a nut-free, low sugar, chocolate chip cookie. My favorite version uses maple sugar as the sweetener, which can easily be subbed with lakanto or other granulated sweeteners like coconut sugar. You can also use a liquid sweetener like maple syrup or honey. What’s the main difference? I like the firmer texture you get when using a granulated sweetener, compared to the softer texture you get with a liquid sweetener. In the photos the lighter, slightly smaller cookie is the one I made with maple sugar crystals. The slightly larger more golden cookies were made with maple syrup (same result from using honey too) but I much prefer the firmer cookie result from using a granulated sweetener. I also love using goat milk butter, but this recipe worked equally well 100% dairy free with avocado oil, and should also work fabulous with coconut oil, sustainable palm shortening, etc.
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