Grain Free Calzones

gluten free calzonesIngredients:
1 1/2 cups mozzarella
1/2 cup diced portobello mushrooms
1/8 cup chevre
1 tbsp. garlic powder
1 tsp. dried basil
1 tsp. psyllium husk (opt.)

 

Preheat your griddle while you wash and dice your mushrooms. Place 1 cup of mozzarella in the center of the griddle arranged in a circle. Top with the garlic powder and basil. Break the chevre into small chunks and arrange on top. Sprinkle the Portobello mushrooms and remaining mozzarella over the layer of chevre. Begin to push in the edges with a spatula, freeing them from the griddle. The bottom of the cheese should have formed a golden brown crust by this time. Fold over one half of the circle with the spatula onto the other and serve. Enjoy!

This recipe is virtually carb free and a great option for anyone who can’t eat gluten or is trying to reduce the amount of grains in their diet. For those who are severely gluten intolerant, always make sure to check the ingredients on your spices to ensure there aren’t any surprises hiding there. :)

Tip: when using the psyllium (added for obvious reasons when consuming large quantities of cheese) make sure to consume plenty of water. Read the instructions on your psyllium bottle for the recommended quantities.

Gluten Free St. Pat’s Cheesecakes

all natural green food coloringCheesecake Ingredients:
2 packages cream cheese
2 eggs
1/4 cup whipping cream
15 packets stevia
1/2 tsp. matcha tea powder
1/8 tsp. peppermint extract

 

Frosting Ingredients:
1/4 package cream cheese
1/8 cup whipping cream
5 packets of stevia
1/4 tsp. matcha tea powder
3 drops peppermint extract

In a food processor, add two packages of cream cheese, 1/4 cup of whipping cream, matcha tea, 10 packets of stevia and a dash of peppermint extract. Blend and taste. Continue to add additional stevia and peppermint slowly until it is sweetened and minty enough for your taste. Add the eggs and blend until smooth. Pour into cupcake molds (we used Wilton’s shamrock molds) and place into a 350 degree oven until the edges turn a golden brown.

The cupcakes unmold best when still warm. Allow to cool before frosting.

Mix all the frosting ingredients together in a food processor (add stevia and mint to your liking). Pour into a piping bag (or you can use a ziplock bag and snip off the end) and decorate the top of your cakes.

These freeze well and are very low carb, grain free, gluten free, and free of artificial coloring. Enjoy!

Tip: Buy organic ingredients wherever possible of course – even desserts should be healthy. Be careful about the brand of stevia you purchase as some of them have other sweeteners added. Trader Joe’s has a great version, or you can try Stevia In The Raw.  You can add more matcha for a more vibrant green color, but remember to adjust the amount of stevia and peppermint accordingly.

Grain Free Garden Wrap

carb free wrapIngredients:
1 cup mozzarella cheese
8 large dandelion leaves
2 tbsp. tomato paste
1/8 tsp garlic powder
pinch dried basil
salt and pepper to taste
1 tsp. psyllium (optional)

Preheat your pan and wash/dry your dandelion leaves. In a small bowl, mix together the tomato paste, garlic, basil, salt and pepper (you can use premade pizza sauce in its place as long as it doesn’t contain sugar). Arrange a layer of mozzarella in a small tortilla sized circle in the center of your pan. Coat with the psyllium and flip once the bottom is golden. Add another layer of mozzarella and remove from the heat once the second side forms a golden crust. Transfer to a plate and top with the dandelion leaves and tomato sauce. Wrap the sides of your “tortilla” as usual and serve.

Tip: Drink a full glass of water if using psyllium in your recipe. This recipe is gluten free, grain free and almost carb free (there are a small amount of carbs in the tomato paste).

Garden Salad Pizza

gluten free pizzaIngredients:
1 1/2 cups mozzarella cheese
2 tbsp. sugar free pizza sauce
garlic and basil to taste
8 dandelion leaves
*any other vegetables
that you desire.
1 tbsp psyllium (optional)

This is a lighter version of our regular crustless pizza. I enjoyed the regular version so much that I found myself eating it almost every day and I wanted to figure out a way to still enjoy it while getting more vegetables into my diet. Use organic ingredients wherever you can of course! This makes a great low carb lunch or dinner.

Preheat griddle (very important or the cheese will stick). Place 1 cup of the shredded mozzarella in a circle in the center of the griddle and cover with a tablespoon of psyllium husks. Add the sugar free pizza sauce in an even layer on top. Add additional garlic and basil as desired. Check the pizza frequently to ensure that the bottom layer of cheese forms a crust, but does not burn (it should turn a nice golden brown). Begin to push in the sides, making a more even edge and freeing the pizza from the griddle. Remove to a plate and top with raw dandelion leaves and any of your other favorite vegetables. Top with the remaining mozzarella. Allow to cool slightly before cutting and serving. Enjoy!

P.S. Drink plenty of water with this so that the psyllium can do its job. Just read the directions on the package of psyllium to find out what their recommended water intake is to take with 1 tbsp.

This recipe for a grain free and gluten free pizza is based on our regular crustless pizza recipe here: http://liskabora.com/grain-free-pizza/

Eggplant Parmesan and Eggs

gluten free eggplant parmesanIngredients:
1 eggplant
2 cups grated parmesan
5 eggs – for coating
2 eggs – for frying
garlic powder to taste
salt to taste
olive oil for frying (optional)

Preheat your pan or griddle, it must be hot or the cheese will stick. Slice the eggplant into 1/4″ or thinner slices. Crack five eggs into a bowl and beat. Put 2 cups of parmesan onto a plate and mix with the garlic powder. Dip each piece of eggplant into the egg mixture and dip into the parmesan cheese to coat on all sides. Fry on the griddle until the cheese coating turns golden brown and set aside.

I like to make the eggplant on a Sunday night so I can more quickly make these for lunch during the week. It stores fairly well uncovered in the fridge. I just crisp them up again when I make the eggs.

Fry the eggs sunny side up and salt to taste. Serve on top of one or two eggplant parmesan slices for a delicious gluten free and vegetarian version of steak and eggs. Enjoy!

Carb Free Pasta Alfredo

no carb pasta alfredoNoodle Ingredients:
4 eggs
1/4 cup parmesan cheese
1 tsp garlic powder
Alfredo Ingredients:
4 oz chevre
1/4 cup parmesan cheese
1/4 cup water
1 tbsp garlic powder
1 tbsp chives (finely chopped)
1 tsp pepper

Olive oil for frying

Preheat a griddle and lightly oil the surface. Beat the eggs and mix in the parmesan cheese and garlic powder. In a sauce pan over very low heat, mix the alfredo ingredients until completely smooth and warm. Pour the egg mixture onto the griddle surface into very thin, almost crepe-like circles. Carefully flip to cook both sides and set aside until you have cooked all of the mixture. With a sharp knife, cut the egg circles into noodles and place into the saucepan to cover with the sauce. Toss to completely coat the noodles and serve.

Serves two.
Tip: I love garlic, so depending on your taste feel free to use less in your cooking.

If you are eating gluten free or low carb this can help satisfy any alfredo cravings you might have, enjoy!


[Credit for the idea goes to: ibreatheimhungry.com]

Grain Free Pizza

carb free pizzaIngredients:
1 cup shredded mozzarella
1/4 cup shredded mozzarella (for the top)
1/4 cup tomato basil pasta sauce
1 tbsp. garlic powder
1 tsp. psyllium husks

 

 

Whether you have an intolerance to gluten and other grains or just want to cut back on carbs, this recipe will give you the satisfaction of a traditional thin crust pizza without any of the grains or guilt.  Use organic ingredients wherever you can of course!

Preheat griddle (very important or the cheese will stick). Place 1 cup of the shredded mozzarella in a circle in the center of the griddle and cover with a tablespoon of psyllium husks. Add the tomato basil pasta sauce and garlic powder in an even layer on top. Add a final layer of the shredded mozzarella over the top and cover with a lid (as the cheese begins to melt, it will splatter… the cover will save your kitchen and clothes). Check the pizza frequently to ensure that the bottom layer of cheese forms a crust, but does not burn (it should turn a nice golden brown). Begin to push in the sides, freeing them from the griddle. Depending on how wide you made your pizza, it may be easier to lift onto a plate using two spatulas. Allow to cool slightly before cutting and serving. Enjoy!

P.S. Drink plenty of water with this so that the psyllium can do its job. Just read the directions on the package of psyllium to find out what their recommended water intake is to take with 1 tbsp.

Noted on 1/11/2015: After eating the first few of these I have revised this to add psyllium and removed the olive oil for frying since the cheese takes care of this on its own. I also removed the cheddar after reading up on the blood type diet and switched everything to just mozzarella on its own. You can use whichever cheeses you enjoy the most though. :)

[Credit for the crust-less pizza idea goes to Jose Bordetas on Youtube]

Pecan Pie

pecan pie without karoIngredients:

2 cups pecans
1 cup honey
1/2 cup palm sugar
3 eggs
1/2 stick butter
3 tsp vanilla
pinch salt

Frosting:  Melt 1/2 stick of butter in a sauce pan over low heat, add 1 tbsp vanilla and 1/4 cup palm sugar. Stir continuously until the sugar dissolves.

This recipe will make one 9″ pie, we used our recipe for our Gluten free pie crust made with nuts.

Make the pie crust first and preheat the oven to 350.  Mix the ingredients and assemble the pie.  Bake for about 1 hour or until the filling has begun to set.  Once cool, drizzle with frosting.

Gluten Free and Low Carb Eggplant Parmesan

gluten free eggplant parmesanIngredients:
6 cups grated parmesan
4 cups pureed tomatoes
2 eggplants (organic)
5 eggs
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Pink Himalayan salt to taste
Olive oil (for frying)

Preheat your griddle (it needs to be hot, or the cheese will stick) and preheat your oven to 400. Wash the eggplants and slice very thin. Beat the eggs and season with salt, pepper, garlic and onion. Place a few cups of parmesan cheese onto a plate, and coat the griddle with olive oil. Dip each piece of eggplant in the egg mixture and coat both sides with parmesan. Fry each piece of eggplant until the cheese coating on both sides is golden brown.

Arrange a layer of eggplant slices in a casserole dish. Cover with the pureed tomatoes and season the tomatoes with additional onion, garlic, salt and pepper. Add a layer of parmesan cheese and arrange the next layer of eggplant on top. Above the top layer of eggplant add a final layer of tomatoes. Season the tomatoes with additional onion, garlic, salt and pepper and add a very generous layer of parmesan cheese on the top.

Place the casserole dish in the oven, uncovered for 15-20 minutes. Serve with additional parmesan cheese and enjoy!

Gluten Free Low Carb Truffles

low carb trufflesIngredients:
4 oz chevre
4 tbsp flaxseed
1 tbsp cocoa powder
1 tbsp cinnamon
3 tbsp vanilla extract
3 packets stevia

Coating: 2 tbsp cocoa powder, 1 packet stevia

Mix the ingredients together evenly. Form into small balls and roll in the coating. You can store these in the refrigerator for 5 days or so, but keep them covered so they don’t dry out.

Note: be sure that the cocoa powder you buy is 100 percent pure cocoa and is gluten free.