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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This AIP Paleo Curry Noodle Bowl is one of my current go-to favorite recipes for enjoying the bounty of Oregon-grown spring produce that is available right now! Nearly all of the veggies you see pictured came from some of our favorite organic farms. The cilantro, microgreens, hidden pile of fresh field greens, and (non-AIP) snap peas, all came from SuperNatural Farms (just over the hill from us in Willamina, Oregon).
The sweet potato came from our friends at Denison Farms during the cooler winter weather. Can you believe they are growing sweet potatoes in Oregon? Heck ya! As well as fresh turmeric root and fresh ginger root! I tell ya, I am spoiled living here in the fertile Willamette Valley. Denison Farms can be found at the Saturday Farmers Market held at the McMinnville Grange Hall, and you can shop with SuperNatural Farms at the Thursday Farmers Market in McMinnville. Both farms have CSA’s and pick points elsewhere in Oregon too….
I realized the internet was seriously lacking when it came to Autoimmune Paleo Girl Scout Cookie recipes. So I reworked a recipe for a raw, vegan, Paleo Samoa Girl Scout Cookie I developed a few years ago, and came up with this new nut-free version that is every bit as amazing, and magical. And I cannot believe it’s also an auto-immune paleo friendly cookie, cuz it sure don’t taste like a cookie you would get to enjoy on a restricted diet!! So far this toasted coconut caramel cookie has received fabulous reviews from friends and family. And I have a feeling my starch-free Paleo AS friends will appreciate it too, as this cookie is as low-starch as you can get! (PS: “low starch” does not always mean “low carb” as starch is a carb, but not all carbs are starches. So while this version is not made with refined sugars or grains like a traditional cookie, this cookie does have some carbs as its sweetened with dates and a little maple syrup.) ♥…
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? ♥…
I love enjoying fresh produce this time of year in fall & winter salads! These “cold weather” salads are usually more hearty and can even be warming, like with this roasted delicata squash salad. You want heat? Add in a little cayenne to the dressing & candied pecans, and serve this salad with the warm roasted delicata squash right out of the oven. Or if you’d rather have the convince that goes along with an easy to prep side dish, prep it all ahead the day before and store it in some nice food saver containers like the Rubbermaid Brilliance containers I have pictured and then simply assemble your salad at the office, at home, or take it with to to share at a holiday party.
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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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I gotta give my Instant Pot credit for renewing my love for homemade apple sauce. It’s sooooo easy to make apple sauce in the Instant Pot that it becomes a crime not to take advantage of all the free apples I have growing in our little orchard! We get hundreds of pounds of apples from our trees each year, and each year we do our best to harvest bushels of them which end up being made into hard apple cider, fresh apple juice, apple pies, applesauce, and add them to cheese & cracker snack plates. Of all the things we do with the apples, making apple sauce and fresh juice are the easiest!
There is something so magical about eating food you’ve watched develop from a delicate blossom to a delicious fruit, picked the fruit with your own hands, and used to create delicious recipes you and your family can enjoy! Being apart of the cycle of growing and enjoying nutrient dense organic foods is one of my favorite ways to celebrate life!!…
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….
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! …
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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Wild Serviceberry Pie is one of my most favorite pies, EVER. Serviceberries, also called Saskatoon Berries, and June Berries, taste like a blueberry mixed with wild huckleberry. And the flavors really come out and dance when these berries are heated up. Once slice of this wild berry pie, and you will see why I consider serviceberry pie to be the ultimate rustic wild fruit pie! Bonus – I believe the serviceberries have a high pectin content as the pie filling thickens up so nicely without needing to added thickeners or starches. …
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone and should not be taken as medical advice. #StimulateTheSenses #CollectiveBias
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