Snacks

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!! …

AIP Paleo Banana Bread – Vegan

March 1, 2017

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.

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? ♥…

AIP Donut Holes w/ Cinnamon & Tigernuts

November 15, 2016

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. …

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. …

Perfect Paleo Sweet Potato Fries

October 13, 2016

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

…

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! …

AIP Paleo Ranch Crackers

August 25, 2016

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….

Cinnamon Walnut Flax Muffins

June 5, 2016

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!!

…

Vegan Sunflower Seed Mayo – paleo, egg-free

May 11, 2016

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.

…

Read More

Low Carb Chocolate Chip Cookies – paleo

April 30, 2016

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.

…

Lemon Blueberry Cookies – AIP, Paleo, Egg-free

April 25, 2016

I decided it was time to revisit the AIP chocolate chip cookie recipe I posted a couple years ago. For those who don’t eat eggs, nuts, grains, and refined sugars, I think this new version makes a nice little cookie! I use meyer lemon zest and blueberries but feel free to sub in chocolate chips, carob chips, or whatever you please.

For those who like to use low carb granulated sweeteners, I will be honest this recipe seems to work best with a liquid sweetener like maple syrup, as it helps to soften the gelatin in the cookie. But I still enjoy this cookie when baked with a granulated low carb sweetener too! Just know that if you use a granulated sweetener it will be a much more crisp cookie, and more crumbly too, and while my picky palate found the gelatin granules slightly detectable, I still enjoyed the crisper cookie version when made with a granulated sweetener.

…

Low Carb Nachos Supreme

April 11, 2016

Sometimes you have no idea what you are missing until you find it! Let’s just say I have been pretty happy to have discovered the simple process of making crispy tortilla chips out of goat cheese so I could enjoy the heck out of this low carb nachos supreme recipe! I remember seeing folks make cheese chips from cow milk based cheeses when I was on the SCD diet 6 years ago, but since cow based cheeses and I don’t get along I never got to try them. I recently started experimenting with goat and sheep milk cheeses to make these crispy cheesy chips, and I have been thrilled with the results.

…

Dandelion and Lemon Paleo Cupcakes

April 7, 2016

Have you been wondering what to do with all of those bright and cheerful dandelions growing in your yard this spring? Why not turn them into these delicious gluten-free, dandelion and lemon paleo cupcakes!! These light and delicious cupcakes remind me a bit of a moist banana bread, but with more of a wild side!

…

Chocolate Hemp Protein Muffins – low carb, paleo

April 3, 2016

Paleo Hemp Protein Chocolate Muffins - low carb - dairy-free - muffin recipe

Welcome to March Muffin Madness! This is the gluten-free muffin event “equivalent” of the other March Madness. MMM is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5. There will be 22 bloggers participating in MMM, so that means 22 delicious gluten-free muffin recipes. Plus there will be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize, awarded at the end. I am thrilled to be sharing this new Chocolate Hemp Protein Muffin Recipe with you!

…

Caramel Apple Nachos (vegan, paleo)

March 13, 2016

THIS is the EASIEST healthy “junk food”, but not really junk food, snack that is so dang fun to make and eat! The star of this dish is the Date Lady Date Sauce and/or Caramel Sauce that I finally tried, and OMG, it’s such a great treat to hand! We are in the midst of a full on kitchen remodel right now, so the past few weeks have been all about EASY snacks. This snack takes less than 5 minutes to make from start to finish.

…

Main navigation

Snacks

… Read More

Footer

…

Read More