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).

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!

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 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.

Pralines

Praline RecipeIngredients:
2 cups palm sugar
1 1/2 cups pecans
1 can sweetened condensed milk
2 sticks butter
1 tsp vanilla extract

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.

Gluten Free Cornbread

Gluten Free Cornbread RecipeIngredients:
3c cornmeal
3c buttermilk
1c sorghum flour
4 eggs
1 1/2 sticks butter
3 tsp baking powder
2 tbsp palm sugar
1 tsp baking soda
1/2 tsp salt
Butter (for buttering pie tins)

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.

Mint Julep Recipe

Mint Julep RecipeIngredients:
4 cups bourbon
1 cup honey
1/2 cup water
1/4 cup fresh spearmint
Fresh mint for garnish

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.