This is not an easy recipe, well at least for me. But so much fun to make! Steaming cabbage leaves, rolling the rolls..And now I have lunch and dinner for two.
1 head Savoy cabbage, leaves separated and steamed, 1 cup grated cauliflower, 1 teaspoon coconut oil, salt and pepper, 1 lb ground beef, 2 garlic gloves, grated, 1 small onion, diced, 1 teaspoon dried rosemary, 1 32 ounce can diced tomatoes, 15 ounces frozen cranberries, 1 -2 tablespoons maple syrup, foil.
- To prepare cranberry sauce, simmer cranberries with water until all berries have “popped” open. Add the maple syrup.
- Remove mixture from heat and let it sit.
- Preheat oven to 350F
- Steam the whole cabbage leaves in the large pot until they are soft.
- Saute the shredded cauliflower in the buter or coconut oil over medium heat for few minutes. Add salt and pepper.
- In a large mixing bowl, combine the ground beef, cooked cauliflower, garlic, onion, rosemary, salt and pepper.
- Roll the beef mixture into the cabbage leaves starting from the bottom and then sides.
- Place cabbage rolls in a deep oven-safe dish.
- Combine diced tomatoes and cranberry sauce in the skillet and mix it up a little.
- Pour the sauce over cabbage rolls.
- Cover your hard work with foil, and bake for about 45 minutes.
If you go Paleo, does not mean you have to give up Hummus! I made this one out of cauliflower and it tastes amazing!!!
4 cups cauliflower, steamed, 2 tablespoons tahini, 1/4 cup olive oil, 1 lemon, juiced, pinch of cumin, salt, pepper, paprika(as garnish)
- Combine cauliflower, tahini, olive oil, lemon juice and cumin in foor processor and blend until smooth.
- Scoop out the hummus from the food processor, add garnish - olive oil and paprika.
The heat, the flowers and the beautiful views.
Prep time: 20 mins
3 eggs, 1 tablespoon coconut flour, salt and pepper, 2 cups shredded zucchini, coconut oil
- Mix eggs with coconut flour, salt and pepper. Mix in the shredded zucchini.
- Add coconut oil to skillet over medium-low heat and spoon the mixture into the skiller in cakes.
- Cook until they hold together, flipping once.
I got this recipe (modified) from the great information packed Practical Paleo book
I have been avoiding baking for way too long since I found out I cant have gluten. But recently I decided to give a try to alergen free baking, and I am in heaven. It tastes even better than toxic glutenous stuff and completely allergen free – no wheat, gluten, soy or dairy.
Prep time: 40 mins
2 pints of fresh(or frozen)blueberries, juice of 1 lemon, 1 cup almond flour, 1/4 cup coconut oil(or butter), 1 tablespoon honey, 1/4 teaspoon cinnamon, pinch of salt
- Preheat oven to 375F.
- Place blueberries in a baking dish and squeeze the lemon over them.
- In a mixing bowl, combine the almond flour, butter, lemon juice, honey, cinnamon and salt.
- Spread the topping evenly over the blueberries and bake for about 30-40 minutes.
So freaking good!
There is nothing better in the world than Muffins!
The recipe is completely allergen free – no gluten, soy, dairy or egg.
So whats in them!? Baking soda!! Just kidding…
Here is the recipe:
Prep time: 40 mins
2 1/2 cups almond flour, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cinnamon, 1/2 cup olive oil, 2 bananas, 1/4 cup honey, 1 tbsp vanilla extract, 1 cup blueberries (fresh or frozen)
- Preheat oven to 300F(150c).
- In a bowl, whisk together the almond flour, baking soda, salt, and cinammon. Add the oil, bananas, honey and vanilla and stir until the batter is smooth.
- Gently fold in the blueberries (dont break them, or it wont be pretty!)
- Divide batter between muffin cups. Bake the muffins on the center rack for 35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin sould come out clean.
- Let the muffins stay for 15 minutes, transfer to plate and let them cool completely. ( if you are lucky enough to be gifted with patience, I ate 2 muffins while they were still hot)
I got this amazing recipe from “Meals that Heal Inflammation” book by Julie Daniluk.