Wash and dry your greens. Plate and top with as much goat cheese crumbles, pomegranate seeds and lemon juice as desired. Serve and enjoy!
Simple and delicious. 🙂
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).
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!
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]
2 cups pecans
1 cup honey
1/2 cup palm sugar
1/2 stick butter
3 tsp vanilla
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.
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.
Melt the butter in a sauce pan over low heat, add the vanilla and sugar. Stir continuously until the sugar dissolves. Add the pecans and mix to coat all the nuts thoroughly. Place on a parchment lined baking sheet and bake at 375 for 10 minutes.
Melt the butter in a sauce pan over low heat, add the sweetened condensed milk, vanilla and sugar. Stir continuously until the sugar dissolves. Add the pecans and stir to evenly incorporate. Drop the pralines by teaspoonful onto a parchment lined baking sheet and allow to cool.
Butter 2 nine inch pie tins and preheat the oven to 425. Mix all ingredients and pour into your pie tins. Bake at 425 for 30 minutes.
Make a simple syrup using 1 cup honey and 1/2 cup water. Add 1/4 cup of fresh spearmint and crush with a muddler or wooden spoon. Allow the syrup and mint to sit overnight in the refrigerator. Remove the mint the next day before mixing with the bourbon. Serve over ice with a sprig of mint in each glass.
Option: Mix with sparkling water for a more “gentle” drink.