Buckwheat Spicy Pumpkin Loaf

Buckwheat Spicy Pumpkin Loaf

Buckwheat adds a nutty flavor to this not-too-sweet, gluten-free tea cake. You can bake this in a loaf pan or in muffin cups!

Buckwheat Spicy Pumpkin Loaf

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Buckwheat Spicy Pumpkin Loaf
Prep Time 10 minutes
Cook Time 45-50 minutes
Servings
loaf
Ingredients
Prep Time 10 minutes
Cook Time 45-50 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease or line loaf pan with parchment paper.
  2. Whisk sugar and eggs until blended. Add in coconut oil and mix well.
  3. In a separate bowl sift or whisk flours, baking powder, baking soda, spices, and salt. Add to wet mixture and stir. Add in pumpkin purée, raisins, and optional nuts. Pour into prepared pan.
  4. Bake for 45-50 minutes until a toothpick comes out clean. Cool for 2 hours before slicing. Enjoy,
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Shrimp and Watermelon Ceviche

Shrimp and Watermelon Ceviche

One of the best parts of summer is juicy watermelon, the quintessential summer fruit! It goes great in recipes, topped on salads, or in this Shrimp and Watermelon Ceviche. I served it on my salt block which adds subtle salty flavor and makes for a pretty presentation! You can serve this as a light lunch or an extra special appetizer!

Shrimp and Watermelon Ceviche

Health Benefits of Watermelon

Watermelon is one of the most alkalizing foods that you can eat which means that it helps keep your body’s Ph level normal. It is also super hydrating as it is mostly water. Eating watermelon in the summer can help prevent heat stroke due to its high amount of electrolytes.

Shrimp and Watermelon Ceviche

Did you also know that watermelon is loaded with antioxidants and a great source of Vitamin C? This helps fight cancer and protects your bones and cartilage. It is also a good source of beta-carotene, essential for eye health, as well as potassium which is good for high blood pressure and helps prevent heart disease. Plus, watermelon’s pink color comes from the lycopene in it which has been proven to reduce cholesterol.

This low-calorie fruit is also an excellent go-to for staving off sugar cravings. Not only does the crunchy texture and sweetness satisfy your sweet tooth, the high fiber content also satisfies your hunger. Loaded with vitamins, mineral, and amino acids, watermelon should be a big part your diet in the summer!

Shrimp and Watermelon Ceviche

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Shrimp and Watermelon Ceviche
Shrimp and Watermelon Ceviche
Prep Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Servings
servings
Ingredients
Shrimp and Watermelon Ceviche
Instructions
  1. Slice shrimp into 1/2 inch pieces and place in medium bowl. Add lime juice, orange juice, red onion, and chili pepper; toss to combine. Chill for 20 minutes.
  2. Add watermelon, cilantro, avocado, and cucumber and toss to coat. Season to taste with salt and pepper. Serve with baked plantains or tortilla chips.
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Endive and Lettuce Salad with Scallops and Pistachios

Endive and Lettuce Salad with Scallops and Pistachios

This Endive and Lettuce Salad with Scallops and Pistachios makes a perfect summer dinner! The pistachios bring out the nutty flavor of the scallops and it only takes minutes to prepare!

Choosing Scallops

Endive and Lettuce Salad with Scallops and Pistachios

If you live near the coast, buy your scallops fresh from your local fish store. If not, quick frozen scallops are a great choice. Scallops are often soaked in phosphate which is the same ingredient used in soap and detergent, so make sure you look for scallops labeled “chemical free” or “dry-packed.”

The key to cooking perfect scallops is to dry them thoroughly. Then use a good hot pan and only cook them for one to two minutes per side. Endive and Lettuce Salad with Scallops and Pistachios

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Endive and Lettuce Salad with Scallops and Pistachios
Endive and Lettuce Salad with Scallops and Pistachios
Cook Time 20 minutes
Servings
servings
Cook Time 20 minutes
Servings
servings
Endive and Lettuce Salad with Scallops and Pistachios
Instructions
  1. Toast nuts in a dry skillet over medium heat 3 to 5 minutes, until fragrant. Remove from pan and allow to cool.
  2. To make dressing: zest lemon and squeeze juice into a medium bowl. Whisk in oil, dijon, salt, and pepper until creamy.
  3. To make scallops: Heat ghee in large skillet over high heat. Season scallops with salt and pepper and place in a single layer in pan. After about 2 minutes, flip and cook on the other side 1 to 2 minutes more until opaque. Remove scallops, wipe out pan, and repeat to cook remaining scallops.
  4. Assemble: Toss endive and lettuce with dressing and divide among dishes. Place scallops on tops and sprinkle with pistachios. Serve.
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Dairy-free Creamy Asparagus Soup

Dairy-free Creamy Asparagus Soup

I found this huge organic asparagus at the farmer’s market today which makes the perfect summer soup. The cashews make this Dairy-free Creamy Asparagus Soup thick and creamy without heavy cream! You can skip though, for a nut-free version.

Dairy-free Creamy Asparagus Soup

This is my go-to recipe for any simple creamed vegetable soup. You can swap out the asparagus for any vegetable you like such as zucchini, broccoli, or even a combination like cauliflower and asparagus, or carrot.

Dairy-free Creamy Asparagus Soup

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Dairy-free Creamy Asparagus Soup
Dairy-free Creamy Asparagus Soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Dairy-free Creamy Asparagus Soup
Instructions
  1. Heat ghee or oil in a large pot over medium-low heat. Add onions and sprinkle with a dash of salt. Saute until softened, 3-5 minutes.
  2. Add asparagus and stock. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes. Add drained cashews and puree with an immersion blender or in your high-speed blender. Season with salt and pepper to taste.
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Upside Down Caramel Apple Muffins

Gluten-free Upside Down Caramel-Apple Muffins

Lightly caramelized apples bake under this moist, gluten-free muffin for a delicious whole grain and healthy snack. Serve these Gluten-free Upside Down Caramel-Apple Muffins for a special breakfast or a kid-friendly dessert!

Upside Down Caramel Apple Muffins

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Gluten-free Upside Down Caramel-Apple Muffins
Instructions
Apple Topping
  1. In a large skillet, cook the apples, sweetener of choice, butter, and salt over medium heat until apples are tender and liquid is syrupy, 12-15 minutes. Divide among 12 muffin cups and sprinkle with walnuts.
Muffins
  1. Preheat oven to 375 degrees. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
  2. In a separate bowl, whisk together melted coconut oil, sugar, coconut milk, eggs, and lemon juice. Add dry ingredients and combine. Pour batter over apples and bake 18-20 minutes.
  3. Cool for 10 minutes and then flip muffins over. Remove muffin cups. Serve warm or at room temperature.
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coconut custard

Dairy-free Coconut Custard

This rich coconut custard is so delicious and creamy without the dairy! I use it as a filling for my Coconut Custard Cake, but it is also amazing on its own!

Dairy-Free Coconut Custard

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Coconut Custard
coconut custard
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
coconut custard
Instructions
  1. In a medium saucepan, whisk coconut milk, sugar, and arrowroot. Heat over medium heat until just bubbly and starting to thicken.
  2. In a medium bowl whisk egg yolks, and salt. Pour 1/3 cup hot milk into the egg yolks, whisking constantly. Pour egg yolks back into the pan and heat until just bubbly and thick. Remove from heat.
  3. Pour custard through a fine mesh strainer into a bowl. Press plastic wrap directly on to the surface. Refrigerate at least 4 hours.
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Paleo Peach French Toast

Paleo Peach French Toast

Let the aroma of cinnamon and peaches wake your family up in the morning with this overnight Paleo Peach French Toast. This recipe contains no grains and the almond flour makes it super moist and delicious! It’s great to make ahead for a brunch crowd as it has to sit overnight in the fridge.

Paleo Peach French Toast

The Easy Almond Bread is so versatile, you can eat it on its own, or toast it and have it with jam, or even make a sandwich with it. You can make the loaf ahead and keep it in the freezer until you are ready to use it.  You’ll need lots of eggs for this recipe. This is a protein filled breakfast.

I also recently discover Elmhurst  Nut Milks because let’s face it, sometimes it’s just convenient to buy nut milk already made, but unfortunately most are loaded with unhealthy ingredients like carraganeen. Unsweetened Elmhurst milks are just nuts and water, and they taste delicious!

Get Free Shipping with 6 or more milks at Elmhurst1925.com

Paleo Peach French Toast

No need for syrup on these! The peaches give it just the right sweetness. Try adding some chopped pecans for a bit of a crunch! Let me know how it turns out in the comments below.

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Paleo Peach Baked French Toast
Paleo Peach French Toast
Passive Time 24 hours
Servings
servings
Ingredients
Easy Almond Bread
Peach French Toast
Passive Time 24 hours
Servings
servings
Ingredients
Easy Almond Bread
Peach French Toast
Paleo Peach French Toast
Instructions
Easy Almond Bread
  1. Preheat oven to 350 degrees. Sift all dry ingredients into a medium bowl.
  2. Add eggs and milk and whisk to combine. Pour into greased loaf pan, or line it with parchment.
  3. Bake for 45-50 minutes until toothpick comes out clean. Cool for 10 minutes, then remove from pan and cool completely.
    almond bread
Peach Baked French Toast
  1. Grease 9X13 baking pan. Slice almond loaf into 1 inch slices and line flat in pan. You can squeeze them in to fit tight.
  2. Whisk eggs, milk, and vanilla together in a medium bowl. Pour over almond bread and sprinkle with cinnamon. Scatter peaches over bread.
  3. Cover and refrigerate overnight.
  4. Preheat oven to 350 degrees. Bake 40 minutes until cooked through and puffy. Serve hot.
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Paleo Peach French Toast
paleo almond bread
oatmeal cacao nib cookies

Oatmeal Cacao Nib Cookies -Gluten free

It’s chocolate this week! These oatmeal cacao nib cookies are made with cacao nibs instead of chocolate chips for an intense chocolate flavor with a crispy crunch!

What are Cacao Nibs?

Oatmeal Cacao Nib Cookies

Cacao nibs are from the cacao beans that grow inside the cacao plant. The beans are dried and fermented. The dried beans are ground up into chocolate tasting nibs. They still contain all of their nutrients with no added sugar before they are heated and made into cocoa powder which is used for chocolate bars.

Health Food?

If you needed an excuse to eat more chocolate, raw cacao has four times the amount of anti-oxidants than dark chocolate. It contains several nutrients such as magnesium, calcium, thiamin, carotene, calcium, protein, and riboflavin. It has been found to lower cholesterol, prevent heart disease, and reduce your risk of cancer.

MOod Booster

You probably know that chocolate also affects your mood. That is because of the phenylethylamine, which is a natural chemical that can elevate your mood. That’s why so many of us reach for chocolate when we are sad or feeling stressed. Cacao also causes the brain to release endorphins which is why chocolate gives you a feeling of pleasure. It certainly does for me:)

If you think chocolate is a guilty pleasure, rest assured, consuming raw cacao is a health food. It contains less than one gram of sugar and is the perfect addition to smoothies, hot tea, or your Dandy Blend drink.

You can use cacao nibs as a topping for smoothies or acai bowls. They’re also great in muffins or quick breads or as a crunchy topping for my CHOCOLATE AVOCADO MOUSSE! You can find cacao nibs at Whole Foods, HomeGoods, or online.

Oatmeal Cacao Nib Cookies

Let me know what you think in the comments below and don’t forget to check out my Pistachio Gogo Bark made of raw cacao powder!

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Oatmeal Cacao Nib Cookies - Gluten-free
Oatmeal Cacao Nib Cookies
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Oatmeal Cacao Nib Cookies
Instructions
  1. Preheat oven to 350 degrees. Sift baking soda, powder, salt, and Cup4Cup flour together in a medium bowl.
  2. Cream butter with sugar in a stand mixer until smooth. Add egg and vanilla and beat well. Stir in flour and oatmeal. Fold in cacao nibs.
  3. Drop by rounded teaspoon two inches apart on parchment-lined cookie sheet. Flatten slightly with wet fingers. Bake for 10-12 minutes. Cool on wire rack.
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Oatmeal Cacao Nib Cookies
Easy Baked Fish

Easy Gluten-free Baked Fish

You can have this meal on the table in 15 minutes, paired with a side salad. This is a great use for that leftover almond meal from your homemade almond milk. You can dry the pulp in the oven at 150 degrees for about 4 hours. Process them in a blender to break up the clumps. You could also use gluten-free bread crumbs for this easy baked fish.easy gluten-free baked fish

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Easy Baked Fish
Easy Baked Fish
Prep Time 5 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Servings
servings
Ingredients
Easy Baked Fish
Instructions
  1. Preheat oven to 425 degrees.
  2. Place fish on parchment lined baking sheet, Season with salt and pepper.
  3. In a small bowl combine bread crumbs and seasonings. Add olive oil and lemon juice. Mix with a fork. Spread mixture evenly over fish.
  4. Bake for 10 minutes until fish is flaky. If desired, brown crumbs under the broiler for a few minutes. Serve.
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Easy Gluten Free Chicken Pot Pie Crumble

Gluten-Free Chicken Pot Pie Crumble

Gluten Free Chicken Pot Pie Crumble

Chicken Pot Pie seems like something you have to give up if you are going gluten and dairy free. Not true! I made this super easy Chicken Pot Pie Crumble recipe that is savory and delicious! I opted for a crumble, as gluten-free pie crust can be a little sticky when you are working with a warm filling. Plus this makes it a quick, weeknight meal. But the crumble topping recipe will work just fine as a pie crust too if you want to go for it!

Gluten Free Chicken Pot Pie Crumble

My inspiration for this recipe came from America’s Test Kitchen.  They added just a tiny bit of soy sauce (I used Tamari) and tomato paste to boost the savory flavor. To skip the original dairy in this recipe, I just upped the chicken stock for a creamy sauce.  Turmeric and mushrooms give it nice color along with their anti-inflammatory properties. For the crust, I opted for rich coconut milk. This adds silkiness without any trace of coconut flavor. I also added some nutritional yeast for its high Vitamin B content along with its cheesy flavor.

What is ghee?

For the crust, I used ghee instead of butter, but coconut oil will work fine too. Although ghee is derived from dairy, it is pure butterfat, and therefore doesn’t contain the components that cause problems with dairy. It is similar to clarified butter but has more of a nutty flavor. As it is heated, the casein and lactose are removed, which is why it doesn’t cause problems for most people with dairy allergies. If you are sensitive to dairy, try cultured ghee.

I always use grass-fed ghee which is a vibrant yellow color. That’s how you know you are getting a good quality. It contains beta-carotene, Vitamin K2,  conjugated linoleic acid, Vitamin A, and Omega-3 fats. These nutrients help the body burn fat, prevent cancer, and reduce inflammation.

Gluten Free Chicken Pot Pie Crumble

I also love how this is a one-dish meal, that you can easily freeze as a ready-made meal.  Classic, simple, delicious…without gluten or dairy. Enjoy!

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Gluten-Free Chicken Pot Pie Crumble
Gluten Free Chicken Pot Pie Crumble
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Prep Time 30 minutes
Cook Time 15 minutes
Servings
servings
Gluten Free Chicken Pot Pie Crumble
Instructions
Topping
  1. Preheat oven to 450 degrees.
  2. Combine flour, baking powder, salt, and nutritional yeast. Using a fork or pastry cutter, cut in ghee or coconut oil until mixture resembles coarse peas. Add coconut milk and stir to combine.
  3. Spread the topping in pieces on your baking sheet. I find using a scissor to break off pieces of dough makes this quick and easy. Bake for 12-15 minutes until just starting to brown. Set aside.
Filling
  1. To cook the chicken, simmer it in the broth, covered, for about 12 minutes. Remove chicken and allow to cool. Reserve broth. While vegetables are cooking, shred the chicken.
  2. Heat 2 tablespoons ghee or olive oil to a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and 1/4 teaspoon salt. Cover and cook for about 5 minutes. Remove lid and add the mushrooms. Cook for about 5 minutes, until their liquid is released. Add the tamari, tomato paste, thyme, and turmeric and cook until just starting to brown.
  3. Add 1/2 cup brown rice flour. Stir and cook for about 1 minutes. Stir in broth. Bring to a boil, reduce heat and simmer for 1 minute until thickened. Remove from heat and stir in lemon juice, shredded chicken and peas. Spread into a 13X9 baking dish or large casserole. Spread crumble topping over filling and bake until bubbly, 15 minutes.
Recipe Notes

This recipe freezes really great. Freeze it before your final bake.

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