Cheesy Garlic Popcorn

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Gluten free Banana Bread

Grain Free Banana Bread

Tools

Mixer or stick blender
3″x7″ loaf pan or other baking dish (This is the awesome one I use for this recipe.)
Ingredients

3/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup almond flour
1/4 cup coconut flour
2 Tablespoons arrowroot flour (omit for GAPS/SCD)
2 Tablespoons melted coconut or olive oil
3 eggs, room temperature
2 very ripe bananas (about 1 cup of mashed banana)
1/4 cup maple syrup, honey or date paste (made by soaking 8-10 medjool dates with a little warm water till soft, then blending)
1/2 cup chopped walnuts or chocolate chips (optional)
Method

Preheat oven to 350° F/175° C.
Using a whisk or fork, mix all the dry ingredients together.
In a separate bowl, mix all the wet ingredients together, and then mix them into the dry ingredients. If needed, you can use a stick blender or mixer to ensure the batter is well blended.
Oil or butter the baking pan. Add the batter to a baking dish.
Bake for 45-50 minutes, or until well browned and a knife inserted in the middle of the bread comes out clean.
Enjoy!

Zupas Tomato Basil Soup Recipe & Tutorial

here

Zupas Tomato Basil Soup!

If you have some time and are dying to eat Zupas Tomato Basil Soup for a week, here ya go.

I love this soup at Zupas and I found the recipe (I’ve been informed that it is, in fact, not the EXACT recipe, but I think it tasted exactly like it and so I, in fact, don’t care.)

It actually took a lot longer than I expected, but if you want to save money and make way more soup than you would get at Zupas, then go for it! But just know you have been warned that it takes a little bit of time, like as much as it would take to make home made rolls. Both are amazing though, so maybe it is worth the time :) And if there are only two of you, you have also been warned that I had this soup probably six times before it was gone, haha.

But it was good and worth it and I would love to eat it six times, 

so here it is!

 Ingredients:

4 lb tomatoes, halved lengthwise (apparently plum tomatoes make the flavor even better, but I just used normal tomatoes and it was still awesome)

6-8 garlic cloves, left unpeeled

3 tbsp. olive oil

½ tsp salt

¼ tsp black pepper

1 medium onion, finely chopped

2 tsp fresh oregano, minced (only ½ tsp if using dried)

2 Tbsp. fresh basil, minced (only 1 tsp if using dried)

2 tsp sugar

2 Tbsp unsalted butter

3 cups chicken stock or low-sodium broth

¾ cup heavy cream

Directions:

Put oven rack in middle position and preheat to 350.

Cut all stems off tomatoes, and cut in half lengthwise.

Arrange tomatoes, cut sides up, in one layer on a large shallow baking pan and add garlic to the pan.

Drizzle tomatoes with oil and sprinkle with salt and pepper.

Roast in oven for 1 hour, then cool in pan on rack.

 While that is cooling, cook onion, oregano, basil, and sugar in butter in a 6-8 qt pot over moderately low, stirring frequently, until onion is softened (about 5 min).

Peel garlic (should squeeze right out)

Add tomatoes, garlic, and stock and simmer covered for 20 min.

Puree soup in batches in a blender (be careful with the hot soup!)

then force through a sieve (I used just a normal strainer and it was fine) and into a clean pot. (I put all the unblended soup into a bowl, and then put the blended and strained soup into the same pot)

Stir in cream, and salt & pepper to taste (you need hardly any, if at all)

Simmer 2 min.

Also, Zupas adds in orzo pasta, so I made some of that too for the full effect!

I found it at Winco in the bulk section, but you don’t need to add this if you don’t want to!

 We had these with grilled cheese sandwiches, and it was AMAZING. So yummy!!! Let me know if you try it!

PS If you're interested in more restaurant recipes, you may wanna check out this book with tons of recipes from good restaurants like California Pizza Kitchen, Olive Garden, Applebees, etc!

Paleo Pumpkin Muffins

Paleo Pumpkin Muffins

Makes 12

1.5 cups almond flour

3/4 cup canned pumpkin

3 eggs, large (cage-free)

1 tsp baking bowder

1 tsp baking soda

2 tsp pumpkin pie spice

1 tbs almond butter

1 tbs sliced almonds or pumpkin seeds

Pinch sea

Preheat oven to 350 F. Coat muffin tins with coconut oil, or use muffin cups. Mix all ingredients and pour into muffin tins. Bake 25 minutes on middle rack. Sprinkle nuts or seeds on top of muffins immediately after removing tem from the oven.

Grain free English muffins

Grain free English muffins

GRAIN FREE CINNAMON ROLLS

GRAIN FREE CINNAMON ROLLS

paleo orange chicken

paleo orange chicken

Almond flour bacon egg cheese biscuit

Here

Super quick salsa

Here

Quick and Easy Blender Salsa

By Kelley on January 23, 2012

Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.

This is perfect for the winter months when tomatoes aren’t in season but you’re craving a fresh simple appetizer. It’s a go to recipe of mine when we have a houseful of guests. I can throw it together in no time and I almost always have the ingredients on hand. I mean who doesn’t love chips and salsa? If you raised your hand we might have to stop being friends. For reals. Bacon haters and the non fan of chips and salsa are deal breakers in my life. And you think I’m joking.

In a food processor or blender, I combine a can of diced tomatoes, a can of Rotel which is seasoned diced tomatoes with green chilies, 1/2 of a small onion, 1/2 of a jalapeno, lime juice, garlic, cilantro, honey and a few spices. Pulse for 30 seconds and that’s it. I’ve been known to throw in half a cucumber and a carrot before too. This is the kind of salsa that you can’t really screw up. You can follow the recipe below as a guideline and do as you like to make it your own.

It’s the perfect apres nosh after a long day of skiing or snowboarding and the perfect beverage to wash this down is an icy cold beer. Absolute heaven if you ask me.

With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.

Print

Quick and Easy Blender Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa

Ingredients

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Instructions

1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Indian butter chicken

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sausage peppers frittata

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Oven Baked Chicken Fajitas

Here

Coconut Chicken Nuggets with Paleo “BBQ” Sauce

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Paleo pumpkin bread

Ingredients
1 cup blanched almond meal
cup coconut flour
2 teaspoons cinnamon
teaspoon ground cloves
teaspoon nutmeg
1 teaspoon baking soda
teaspoon baking powder
4 eggs
cup maple syrup
1 cup pumpkin puree
1 tablespoon melted ghee (or coconut oil)
1 teaspoon vanilla

Directions: Combine dry ingredients. Beat eggs and add in. Add remaining wet ingredients. Grease a 9-inch loaf pan with coconut oil (or you can use cooking spray). Bake at 375 degrees for about 40 minutes.

Gluten free brownies!

Totally flourless!

Here

Gluten Free Pizza WITHOUT Xanthum Gum

Gluten Free Pizza WITHOUT Xanthum Gum  Here

http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/

HOW TO MAKE A GLUTEN-FREE ALL-PURPOSE FLOUR MIX

Video of how to make AP Gluten Free Mix

And so, we have been happily baking everything with a new whole-grain flour mix. We’re happy to report that, other than a difference in color, baked goods made with whole-grain flours are fairly identical in texture to the starchy AP mix we used for the cookies. That means the protein of quinoa, the iron of teff, the goodness provided by these different flours? They can show up in everything you bake.

Want to make a whole grain AP mix in your kitchen? Here’s how.

We’re working with 70% whole grains/30% starches. We might someday go to all whole grains for some baked goods, but this blend works well for us now.

If you want to make a big batch for all the baking in your kitchen?

Choose 700 grams of any combination of the following flours:

Almond
Amaranth
Brown Rice
Buckwheat
Corn
Millet
Oat
Quinoa
Sorghum
Sweet Brown Rice
Teff

Almond is not a grain, but it is a whole flour, so I’ve thrown it in there. You might notice that I have not put in garbanzo (I don’t like it) or coconut (I don’t like the way it tastes or the way it sucks all the moisture out of a baked good) or soy (I’m having a hard time finding a good gluten-free one). You might like those. Substitute if you want.

This means that you can make your own blend. If you are allergic to corn, and you know you can’t eat the certified gluten-free oats, blend up 100 grams each of almond, brown rice, buckwheat, corn, millet, sorghum, and teff. (I want to write more about this later, but the flavor you find by blending all these different taste is fascinating. It’s amazing how boring regular AP flour seems after you use this.) Find your own favorite combination.

And then throw in 300 grams of any combination of the following:

Arrowroot
Cornstarch
Potato Starch
Tapioca Flour
White Rice Flour

We like using 150 grams each of arrowroot and potato starch, at the moment.

Combine the 700 grams of whole-grain flours with the 300 grams of starches in a big container. Shake it all up. You have whole-grain flour mix.

Homemade coconut deodorant

Here

Crockpot Honey Sesame Chicken

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of coconut aminos
1/4 cup ketchup
1 tbsp. butter
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Sesame seeds

INSTRUCTIONS:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, coconut aminos, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of brown rice (optional) and sprinkle some sesame seeds on top.