Recipes

November 18, 2012 · Recipes

Rosemary Crackers

1 ¾ cups blanched almond flour
½ teaspoon himalayan salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon coconut oil or butter
1 egg
In a large bowl, combine almond flour, salt and rosemary
In a medium bowl, whisk together coconut oil and egg
Stir wet ingredients into almond flour mixture until thoroughly combined
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 350° for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve
Yield 24 cracker cookies

tested by Rosy Shamah, thanks Rosy!!
*Note: Rosy substituted italian spices for rosemary and they were delicious!

**I recently got a great idea from one of my awesome clients to make cinnamon(sweet) cookies from this recipe. Just add cinnamon and stevia and cut the salt, they are so delicious!

November 15, 2012 · Recipes

pumpkin paleo bread From elanaspantry.com

  • 1 cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ cup roasted pumpkin
  • 2 tablespoons honey
  • ¼ teaspoon stevia
  • 3 eggs
  1. In a food processor combine almond flour, salt, baking soda and spices
  2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
  3. Scoop batter into a petite loaf pan
  4. Bake at 350° for 35-45 minutes
  5. Cool for 1 hour
  6. Serve
Please note: If you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will not “rise,” it will be wider and shorter than the loaf in the photo above.
November 15, 2012 · Recipes

paleo Bread from Elanaspantry.com

  • 1 ½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup golden flaxseed meal
  • ¼ teaspoon celtic sea salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Pour batter into a greased 7.5″ x 3.5″  Loaf Pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve

Please note: if you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will be wider and shorter than the loaf in the photo above.

November 15, 2012 · Recipes

Almond Butter Pancakes

1 very ripe banana

2 tbsp raw almond buttert

3 eggs

coconut oil as needed

-blend all of the ingredients together with a whisk or hand mixer.

-Pour mixture by spoonful (according to how big you like pancakes)into a greased griddle or frying pan that has been preheated

-Cook until done on one side, flip and watch carefully as the second side cooks faster. For thicker pancakes additional nut butter or nut flour can be added.

November 15, 2012 · Recipes

Grain-Free Flatbread

5 Eggs, separated

1 cup nut butter

1 cup nut flour (almond)

1/2 cup nut milk

pinch of salt

1 tbsp Raw Honey

-Mix all ingredients except egg whites

-Beat egg whites with mixer until they form soft peaks, and then fold them into the other ingredients. It’s ok if some of the fluffiness of the egg whites is lost.

-generously grease a griddle or skillet and cook them like pancakes.

These can be spiced italian style, or with curry or chilli powder. They can be made round as a bun for hamburgers, and they also work well as sandwich bread.

November 7, 2012 · Recipes

kefir Parfait

This kefir parfait makes a delicious, fresh tasting dessert or a nice breakfast idea.

  • 2 cups of organic milk kefir
  • 2 tsp cinnamon
  • 2 teaspoons of raw honey, grade B maple syrup or liquid stevia
  • 2 cups of grain-free granola (see recipe)
  • 2 peaches (diced)
  • 1 cup of strawberries  (diced)
  • 1 cup blue berries

In a wine flute or dessert cup layer 1/4 cup kefir (mixed with sweetener and cinnamon), some granola and then some of the fruit mixed together. Repeat. Makes 4 servings

November 7, 2012 · Recipes

Delicious Strawberry Banana Kefir Smoothie

  • 1 cup kefir
  • 1 medium banana
  • 1/2 cup frozen strawberries
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons raw honey or liquid stevia
  • optional-1 tbsp raw nut butter

Add all ingredients to a blender, and blend until smooth

October 31, 2012 · Recipes

Baked Spaghetti Squash-Vicky Kairy

Baked Spaghetti Squash

-Vicky Kairy

 

1 spaghetti squash

6 macadamia nuts

1 can chopped tomatoes

½ cup black olives

1 tsp. oregano

Salt and pepper

1 egg (optional)

 

  • Steam spaghetti squash until you can easily puncture skin with a fork.
  • Remove squash from pot and discard water.
  • Cut squash in half.   Scoop out seeds and discard.
  • Scoop out remaining flesh and put flesh in pot.
  • Add tomatoes, nuts, olives, and spices.  Combine well and cook for 20 minutes.
  • Squash flesh should separate into strings-like spaghetti.
  •  Pour into an oven safe dish.
  • Crack egg onto squash mixture.  Bake for 20 minutes.

*(The egg mixes into dish and kind of feels like cheese melted into the dish.)

 

 

 

 

 

 

 

 

 

 

 

 

 
October 30, 2012 · Recipes

Pecan Crusted Tilapia with Baby Bok Choy salad- Vicky Kairy

Pecan Crusted Tilapia with Baby Bok Choy salad

-Vicky Kairy

 

Fish

2 tilapia fillets

2 eggs

1 ½ cups pecans

¼ cup shaved young coconut

1 tablespoon raw honey

 

  • Crush pecans in food processor
  •  Add coconut shavings
  •  Melt honey and add to pecans.
  • Coat fillets in egg, then in pecan mixture
  • Heat coconut oil in skillet
  •  Cook fillets for 7-10 minutes on each side.

 

Salad

2 baby bok choy

2 unpeeled persian cucumbers chopped

½ cup black olives

¼ cup Bragg’s apple cider vinegar

¼ cup extra virgin olive oil

  •  Wash and chop bok choy, use the entire vegetable; stems and leaves
  • Add cucumbers and olives
  • In a separate bowl, combine oil and vinegar
  • Mix well and pour over salad
October 30, 2012 · Recipes

Purple Cabbage Salad- Vicky Kairy

Purple Cabbage Salad

-Vicky Kairy

 ¼ of a head of purple cabbage shredded

1 fennel sliced in thin strips

¼ cup calamata olives

4 campari tomatoes cut into eighths

 

Dressing

¼ cup extra virgin olive oil

¼ cup lemon juice

½ tsp. Himalayan salt

Freshly ground pepper

  • Combine vegetables in a bowl.
  • Combine dressing ingredients in a separate bowl.
  • Mix well and pour over vegetables.

*Great with a scoop of tuna.

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