Summer is here….hence why I have been absent in the kitchen lately. I am trying to get outside more and get off of the computer. Don’t worry, I still have lots of recipes in the pipeline!
This recipe is inspired by a recipe from The Joy of Cooking, one of my favorite cookbooks. The original recipe was made with jasmine rice, but I chose to make it with cauliflower “rice” and loooooved how it turned out. I could have eaten the entire head of cauliflower!
Recipe: Coconut “Rice”
- 1 cup full fat coconut milk
- 1/2 cup water
- 1 large head of cauliflower, trimmed and washed
- 2 slices of fresh ginger, peeled (about inch in size)
- 1/2 tsp sea salt
- 1-2 tbsp toasted unsweetened coconut shreds (optional)
- Place raw cauliflower in a food processor and pulse until rice size pieces are formed
- Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside
- In a saucepan, combine the coconut milk, water and ginger and bring to a boil
- Add the cauliflower and simmer for 30 minutes uncovered
- Remove from heat and discard the pieces of ginger, add in the salt. Do not add it beforehand, it pulls water out vegetables.
- Serve with the toasted coconut sprinkled over top
This could easily be sweetened with something like Swerve and reduce the amount of salt to make it a sweet treat. Another idea is to add protein powder of choice and eat it like a hot breakfast cereal (maybe even add some grass-fed butter). You could also do something similar to my Pumpkin Spice Cream Of “Wheat Recipe and add in eggs.
If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth. Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without. I decided to try a different binding agent and make these egg-less.
The secret ingredient, gelatin! Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more. I use Great Lakes Gelatin that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin). An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth. Not only is it great for skin, hair and nails, but it is great for your gut and joints. I actually add a spoonful of this to my cup of broth everyday! It is flavorless and you will never know it’s in these cookies!
Recipe: Vanilla Macaroons
- 2 cups unsweetened coconut
- 1/4 cup virgin coconut oil, melted
- 2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
- 1/4 – 1/2 cup granulated sweetener*
- 3/4 tsp gelatin
- 1/4 tsp vanilla beans (1-2 beans)
- 1/8 tsp sea salt
- Combine all ingredients in a food processor and blend until a dough forms
- With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
- Bake at 350 for about 8 minutes or until very slightly brown
- Let cookies cool to set up, they will fall apart when warm
- These can be stored at room temperature or for a harder cookie, store in the refrigerator
*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.
These could also be done in a food dehydrator and would turn out just as yummy!!
It seems that most of the west is about to experience a bit of a cold front. I thought this would be the perfect time to share this recipe! I’m fortunate enough to still be in Arizona where a cold front means it’s going to be in the 50′s! I live in Colorado, so listening to the weather forecast here cracks me up!! What these people think is cold is definitely a hot winter day at home!
Even if it’s not cold where you are, this is a delicious soup recipe to enjoy for lunch or dinner. I served it with bacon pieces and used the bacon grease for flavor. If you’d prefer, you can certainly skip the bacon, but who skips bacon? This would also be good with shredded chicken as well.
Recipe: Creamy Roasted Cauliflower and Mushroom Soup
- 1 head of cauliflower, cut into pieces
- 2 tbsp coconut oil
- 2-3 pieces of bacon (optional)
- 2 tbsp bacon grease, butter or coconut oil
- 1/4-1/2 cup white onion, diced
- 2 garlic cloves, minced
- 1 tsp fresh thyme or 3 tsp dried
- 8 oz mushrooms, sliced
- 1/4 cup white wine
- 3 cups homemade chicken broth (or canned)
- 3/4 cup full fat coconut milk
- 2 tbsp grass-fed butter (optional)
- sea salt and pepper
- Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
- Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
- Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
- Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
- Add the white wine and de-glaze the pan
- Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
- Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
- Salt and pepper to taste
- Sprinkle the bacon pieces on top (optional)
I served this tonight and when I told Tom what I had made, this was his response: “If I saw that on the label of a soup can, I would not think it sounded very good.” About two bites into it, he kept telling me how awesome it was! I knew he was going to like it! Butter, bacon and mushrooms, who wouldn’t love this!!
I know you’re thinking why on earth is this yellow not white? There are egg yolks in this recipe and I buy pastured eggs from a farm and the yolks are bright yellow-orange in color. It just so happened that one of the yolks was super dark in color…mmmm more nutrients!!! I could almost call this Coconut Custard Pie, it’s that creamy!! I found it very easy to keep taste testing the filling over and over even though it tasted perfect the first spoonful. I might just have to make this filling alone and call it a pudding or turn it into an ice cream!!! Who says you need dairy to make things taste good!!!
Recipe: Dairy Free Coconut Cream Pie
- 1 1/2 cups raw cashews
- 1 cup unsweetened shredded coconut
- 1 tbsp virgin coconut oil
- 1 tbsp coconut butter or more oil
- 3 dates, pitted*
- 1/4 tsp vanilla beans or vanilla ext
- 1-2 tbsp granulated sweetener (I used combo of Swerve and Palm Sugar)
- dash of sea salt
- 2 cans full fat coconut milk, refrigerated (I prefer Thai Kitchen Brand when using the cream portion)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup virgin coconut oil*
- 1/2 cup granulated sweetener (I used Swerve with 2 tbsp palm sugar for the caramel flavor)
- 1/4 cup arrowroot powder
- 2-3 egg yolks (more yolks means more custard like)
- 1/4 tsp sea salt
- Place the cashews, coconut, sweetener, salt and dates in a food processor and pulse until it looks like rough sand
- Add the oil, coconut butter and vanilla and combine until dough forms. If it doesn’t start to stick you can add a tiny bit of water
- Press dough into the bottom and sides of a glass pie pan
- Place in the freezer to set while you make the filling
- Remove cans of coconut milk that have been refrigerated and scrape out the cream that is on the top of the can. This should be about 3/4 of the can.
- Place the cream in a medium saucepan along with the sweetener, coconut, salt and coconut oil. Heat over medium high heat until it simmers, then remove from heat
- While that is heating up, whisk the yolks and arrowroot in a small bowl.
- Slowly add a ladle full at a time of the milk to the yolks and continue whisking every time you add more. This is tempering the yolks so they are “cooked”.Do about 4 ladles worth and then add the yolk mixture back into the remaining milk mixture and return to MEDIUM heat for 30 seconds and keep mixing the entire time. The mixture should start to bubble. Remove immediately (don’t want the eggs to start to cook!) and let cool about 5 minutes
- Pour the filling into the crust and place in the freezer for an hour to set.
- Move the pie from the freezer to the frig and store there until you are ready to serve it.
*I used deglet dates which are smaller than medjools. You may only need 2 medjools, unless you want it sweeter. Dates are found in the produce section of the grocery store or in the bulk aisle of Whole Foods
*Make sure you use Virgin Coconut Oil that has a coconut taste to it. You want this added flavor in the filling
Raw almonds should work for the crust as well. Cashews are a sweeter nut and pairs well with coconut.
If you want to get crazy, use your leftover egg whites combined with sweetener and vanilla to form a meringue to place on the of the filling once it’s set.
One of the most common complaints I hear from clients is, “what can I eat for breakfast now that I can’t have cereal, a bagel or pancakes. I can’t eat eggs everyday!” I can rattle off numerous things other than starchy high carb foods…and something besides eggs. Too many of us have gotten in the mindset that breakfast has to be a “breakfast” food, and that is not the case. Get creative and don’t hesitate to eat leftovers from the previous nights dinner. I personally love my protein smoothie that’s full of fat and spinach (you wouldn’t know it’s in there if the shake wasn’t green!) that I make every morning and look forward to it everyday…and it doesn’t even have fruit in it!!!
I am on a mission to create some low starch breakfast options that will make you think you’re getting the carbs you are so used to eating. The best part is, you won’t be hungry an hour later! There are numerous breakfast recipes on my site that are higher in fat, lower in starch and supply a good amount of protein. Some of my favorites include: Coconut Pancakes and Strawberry Syrup, Banana Bread French Toast, Egg Muffins, Banana Pancakes, Grain Free Thin Pancakes, Almond Nut Joy Granola, Grain Free Banana Nut Granola and Pumpkin Spice Granola. And for all of you cold cereal people, I’m working on a recipe, but the bad news is, it has to be done in a dehydrator. I tried it in the oven and it just doesn’t work. When it comes to granolas, my cookie bites and some cracker recipes, a dehydrator is so worth it!!!
I recently had the idea of making a hot cereal, but didn’t want it to be an entire bowl of mushed nuts. I somehow wanted to incorporate mashed cauliflower with protein in the form of powder. About a month ago, I came across this recipe for Faux “Oat” Meal and loved how she used real eggs for the protein! You would never guess that eggs or cauliflower were in this cream of “wheat” recipe! I did things a little differently and loved what I came up with! There are many flavor options for those of you that don’t like pumpkin.
Recipe: Pumpkin Spice Cream of “Wheat”
- 1 medium head of cauliflower, steamed
- 4 eggs
- 1 1/4 cups non-dairy milk (I love So Delicious unsweetened vanilla)
- 4 tbsp coconut cream (The cream that rises to the top of a can of full fat coconut milk that has been refrigerated)
- 1/4 cup pumpkin
- 1/2 tsp maple flavor (vanilla should work too)
- 1-3 tbsp sweetener (I used 3 tbsp of Swerve which is erythritol.)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- couple dashes of salt
- grass-fed butter (optional)
- Place the steamed cauliflower in a food processor and pulse until it’s “riced”
- Whisk the 4 eggs in a large mixing bowl and set aside
- In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes
- Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs
- Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined
- Serve hot with a dollop of grassfed butter (optional)
Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.
Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple nut version.
I still think adding a vanilla protein powder would work just fine in place of the eggs. Add it at the time you would add in the spices.
It’s definitely soup season here in Colorado!!! I just returned from ten days in Arizona and can’t believe how cold it feels here now! I’ve decided I prefer the warmth and the idea of never having to scrape ice off my windshield!
While I was in Arizona, I made this soup for Tom’s (my boyfriend) grandmother. She is 93…reminds me of Betty White, love her!! She hasn’t been feeling great and I think dehydration is playing a role in her tiredness. Old people don’t want to drink so they don’t have to go potty. She of course thinks she drinks a ton of fluids. It’s hard to convince her that her coffee with Starbuck’s Ice Cream in it in the morning and her Vodka on the rocks at night just doesn’t cut it!!! Needless to say, I was on a mission to get some fluids in her! I had her drinking coconut water and kombucha along with some homemade bone broth. I figured soup would be a great way to secretly increase her fluid intake. She loooooved this soup and ate it everyday for lunch and raved about it every time I dished it up for her. Hope you enjoy it as much as sweet Verna May did!!!
Recipe: Coconut Curry Carrot Soup
- 1 tbsp grass-fed butter or coconut oil
- 2 heaping cups of thickly sliced carrots (about 4 carrots)
- 2 thin slices of fresh ginger root
- 1 medium onion, chopped
- 5 cups chicken broth (I prefer homemade*)
- 3/4 cup full fat coconut milk
- 3/4 tsp red curry paste (add more if you want it spicier)
- salt and pepper to taste
- 1 scallion, sliced
- 1 tbsp chopped cilantro
- 2 chicken breasts (optional)
- Heat the butter/oil in a large saucepan and stir in the carrots and ginger
- Cook over medium heat until the carrots start to brown, about 6-8 minutes stirring constantly
- Add the onions and cook until they are translucent
- Stir in the broth, coconut milk and curry paste
- Bring to a boil, reduce heat and simmer covered for 25 minutes
- If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside
- Strain the solids so you can remove the ginger root and discard
- Add the solids plus 2 cups of the liquid to a blender and puree
- Add the remaining liquid and process until completely pureed
- Pour soup back into saucepan to add shredded chicken or pour into soup bowls (Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir)
- Serve with some scallions and cilantro sprinkled on top and additional salt and pepper if needed
*I prefer to use homemade chicken broth for all of the health benefits. Store bought will work, but may be higher in sodium so be careful when you salt the soup. I use this recipe for broth. I also add onion, carrots, celery and garlic cloves to my pot for flavor. I use a large crockpot and let simmer for 24 hours to let all of the gelatin out of the bones.
I can’t believe I have shied away from mushrooms my entire life until recently! I know it’s a fungus, but damn they are good and heck, they have medicinal properties as well. So why not saute some in butter and garlic then finish off with some white wine!! My only complaint is that you think you are making a ton, but by the time they cook up, it’s half the amount and you find yourself longing for more!!
I found a recipe similar to this, but unfortunately, it called for heavy cream and my body can not handle that. Coconut milk was the solution as long as all of the flavors would hide the coconut taste and it would thicken up. I have to say, this was divine!! I could have just eaten the entire pan of the mushroom cream sauce and left the chicken for another day!
I pan fried the chicken. This may be a bit intimidating to some and quite simple for others. Since chicken is a fairly lower fat meat, it’s easy to over cook if not fried just right. You could simply bake the chicken and then smother it in the mushroom sauce. The only draw back to this is that you miss out on all the sucs, as the french call it, or solids from the meat left over in the pan that add flavor to the sauce. When liquids are added to these solids, its creates a great base for gravies and sauces.
A couple of things to remember when pan frying. I would recommend using a stainless steel pan. Make sure the pan is hot before you add the oil and that the oil is hot before you add your meat. The molecules of the pan are collapsing and expanding as it heats up and if you place meat in it before it’s hot enough, those molecules will grab a hold of your meat and cause it to stick. Make sure your meat is patted dry and completely thawed out. if not, there will be added moisture to the pan resulting in a longer cook time and over done meat. The goal is to have a crispy golden crust without over cooking the food. Keep in mind the thickness of the meat, thinner meats should be cooked at higher heat for a shorter time. Longer cooking times will result in tougher dry meat. The heat can vary on stoves, but one way to make sure the pan is at the right temp is to listen to the sizzling. You want a gentle sizzling sound, turn the heat down if the sizzling is too intense and turn it up if it’s not sizzling. If this sounds too hard but you want a crispy outside to your chicken, you could simply pan fry each side until they are browned, then throw the meat in the oven to finish cooking.
Recipe: Chicken With Mushroom Cream Sauce
- 4 boneless, skinless chicken breasts
- 1/2 lb button mushrooms, thinly sliced
- 2 shallots (about 1/4 cup), finely minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 cup full fat coconut milk
- 3 tbsp grass-fed butter
- 1 tbsp coconut oil
- salt and pepper
- Heat a large, stainless- steel pan over medium high heat
- Pat the breasts dry and season with salt and pepper
- Once the pan has reached the proper temperature, add the oil and 2 tbsp butter
- Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.
- Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.
- Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate
- Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent
- Add the remaining tablespoon of butter and the mushrooms
- Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine
- Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk
- Let the sauce simmer and reduce until it’s a sauce like consistency
- Add additional salt and pepper if needed then pour it over your chicken
Let me know if I have created more mushroom lovers!