I was looking for another recipe for breakfast type things and found this the other day.
Well, I was so excited to try this recipe, I made a batch right away. I really was hoping that I could use some of these lovely ingredients to create something that my children may have another option. With cutting out all grains and sugar, I really thought they would like it. Well as you can imagine, they didn’t even want to really try it:(
I took some to work with me and my co-workers loved it and so did I! I am looking forward to making it again and this time I will relax and not expect the children to even try it again. If you are so inclined, my guess is that you will love it as well. Happy cooking:)
2 cups frozen blueberries
⅔ cup unsweetened non-dairy milk (I used plain almond milk)
5 large dates (soak in hot water beforehand if they are tough)
½ of a frozen banana
½ cup chia seeds
Combine the blueberries, milk, dates and banana in a blender; process until smooth.
Transfer blueberry mixture to a medium bowl and stir in the chia seeds. Refrigerate for 30 minutes or up to overnight (stir every 5 minutes during first 30 minutes) until thickened.
This is a quick and easy solution to the “what to make tonight” question. I picked up a couple of nice steaks but since our BBQ is out of commission I had to find another solution for yummy steak.
3/4 cups of almond flour
2 good steaks(I like rib)(you can use cheaper cuts for this)
1 medium onion
2 cloves of garlic
1 cup sliced carrots
1 cup broccoli stems and florets
1/2 red pepper & yellow pepper
1/2 cup of diced kale
1-2 tbsp of healthy cooking oil
1 tsp garlic powder
1 tsp dry mustard
1 tsp sea salt
1 tsp ground pepper
1/2 tsp paprika
Dice onion and cook on medium in your choice of healthy fat.
Slice and chop vegetables into small pieces. When onions are soft add crushed garlic and vegetables and cook until almost soft. Set aside and use same skillet for steak bites.
Combine almond flour and spices to make coating for steak bites.
Cut steak into smallish pieces( my kids really eat it when smaller pieces)
Make sure to trim off any unwanted pieces.
Coat in almond flour and spices.
Cook in healthy oil on high to get meat seared.
Cook in smallish batches.
Once all finished, serve on mound of vegetables.
When my daughter asked me to find a recipe for bagels, I really didn’t think this would be one that I might try. After stumbling across this recipe and seeing the pictures, I envisioned how tasty it might be with a big slice of those Shirley’s Greenhouse tomatoes! Yum!
I thought this sounded so good and my mouth was watering while I read through the recipe.
This worked out really well. I think that cutting the bagel works better when it has been cooled, so it might be weird to eat it cold, but so worth it.
We loved it and I hope my kids love it too.
This is an amazing recipe. I made it for the first time 2 weeks ago and I have had to make 3 batches so far. They are literally eating it up!
1/2 cup of honey
1/2 cup almond butter
2 tablespoons of coconut oil
1 tsp of vanilla extract
3/4 cup of pecan halves
3/4 cup of cashews
1/2 cup of raw almonds
8-12 smallish pitted dates soaked in hot water for 15 minutes
1/4 cup shredded, unsweetened coconut
1/4 cup of raisins(I used apricots for the latest batch)
2 tablespoons dried, unsweetened cranberries
1/2 cup dark chocolate pieces(optional)
- Line a 9X13 in. baking dish with parchment paper
- Place the honey, almond butter, oil and vanilla in a medium saucepan over medium heat. Bring to a boil and then turn down to simmer for 10 minutes.
- Meanwhile, place the pecans, almonds, cashews and dates in the food processor and process until the mixture resembles coarse sand. Add the coconut and pulse a bit to combine.
- Remove the honey mixture from the stove and stir in the nut mixture. Add the fruit and chocolate(if desired)of your choice. I will change this depending on what is trending in the house when I am making or what I have on hand.
- Spoon this mixture into the baking dish, spreading it out with a spatula.
- Place a piece of parchment paper on top and press mixture so it is spread evenly into the baking dish. Pack it down and place in freezer for 2 hours. Remove top parchment paper.
- You should be able to cut into 12-16 lovely little snack bars, ready to fill the hungry bellies of your healthy family.
This is a very healthy, but tasty recipe that is a nice treat as well.
I always change recipes to suit my situation. So for this one I use apricots, almond butter and no chocolate. It is plenty sweet already and a favorite snack.
I hope that you enjoy these as much as my children do.
I saw a version of this on nomnompaleo.com. I thought it would be a great paleo solution to the breakfast sandwich. I thought it turned out awesome. Other than my girls thinking the sausage was “too spicy”(insert whine). It was great!
I had trouble finding the circular egg cooker things, so I used cookie cutters.
I think I just need some practice. Next time will be easier:)
I used scrambled eggs and I had some organic chicken, Italian sausage ready use. I cooked the eggs first and kept them warm while cooking the sausage.
I would suggest using a good oil to cook the eggs and keep from sticking to the ring(cookie cutter).
Makes for a yummy sandwich for adults or kids. Enjoy!
When I started to make chili without beans, I went through a phase of discovery and over the course of a number of months and numerous batches, I came up with a winner. If your children are like mine, I have not made this spicy, at all. Adjust it to fit your family.
I use the best ingredients these days. Grass fed beef, organic vegetables, etc.
I start by dicing a large onion, 3-4 garlic cloves, 3 celery stalks and 3-4 carrots. Soften these in olive oil on medium heat until vegetables are soft. It smells so good at this point!
Add about 1 lb of beef or sometimes, I use a combination of pork and beef. Cook meat until it is all browned, drain off any excess fat.
Add in 1-2 jars or cans of tomato sauce. Cook on low heat for 2-3 hours. This makes enough for 1 meal for 4 and plenty for leftovers for lunches. Sometimes I will make spaghetti squash as well and put the chili on top. Kids love it!
You won’t believe these have no bad things in them! When you went paleo or gluten free, you never would have believed this was possible. I know that I’m building them up…but they really are that good!
I got the recipe from Danielle Walker(because she rocks!!)and she says something similar. I made a dozen and the family(mostly my wife) has eaten them all. Gotta make more I guess.
Note: I replaced the egg with a chia seed egg substitute, because my eldest daughter refuses to eat anything with eggs.
Real-Deal Chocolate Chip Cookies
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 1 dozen
¼ cup palm shortening or grassfed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup enjoy life chocolate chips
Preheat oven to 350 degrees F.
In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand.
Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
Bake for 9-12 minutes, until slightly golden around the edges.
They burn quickly, so don’t let them stay in too long.
With Thanksgiving coming up, my daughter asked me if I can make pumpkin pie. Of course I want to be able to do that, but hadn’t found a good recipe yet. Then I found Against All Grain
Thank you. Thank you!
The whole family ate and loved it! The girls would have eaten the whole pie that first night, if I had let them.
Wow this is so good! Even if you don’t have the restrictions that we have, you might want to try this.
Danielle Walker –
For the crust
For the filling
- 1 15 ounce can pumpkin puree (or about 2 cups fresh)
- 1/2 cup almond milk
- 3 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 1/2 cup grade B maple syrup (honey for SCD)
- Add the pecans to a food processor and process until they have turned into a coarse flour.
- Add the rest of the ingredients and process for 15 seconds, until a dough forms.
- Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
- Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
- Whisk all of the ingredients together in a bowl.
- Pour the filling into a frozen pie crust.
- Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
- Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
- Refrigerate until chilled, then serve with coconut whipped cream on top.
This was one of my first recipes that I did when we had started SCD, so I am very grateful to Danielle Walker and her talents. This is ONE delicious pumpkin pie and I hope you and your family stay healthy! God bless.
A few months ago a friend brought this recipe to me as she knew my daughter was celiac and knew I was always on the lookout for great new ideas.
Soon after I tried it for the first time we found out that H was having reactions to eggs. So after trying the recipe with a chia seed egg replacement, I forgot it altogether one time and it was very good!
I have made a few adjustments over the many batches that I have made and now think I am at the ultimate muffin!
3 very ripe bananas
1 1/2 cups roasted unsalted cashews
3/4 cup almond flour
1/4 coconut flour
2 tablespoons macadamia nut oil(or almond oil or walnut oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
3-4 small shredded carrots or (3 oz of zucchini or beet)(optional)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Coconut oil( to grease muffin tins)
Preheat oven to 375
Grind cashews in food processor until you get a fine meal
Add macadamia nut oil and blend until well combined(making cashew butter)
Add the ripe bananas and blend until it forms a paste. You will have to scrape the edges to make sure it is well mixed.
In a medium bowl mix almond flour, coconut flour, baking soda, baking powder, shredded carrot, vanilla, cinnamon and salt. Mix all ingredients into a batter.
Spoon batter into well greased mini muffin tins.
Bake for about 10-12 minutes or until they start to brown.
Let muffins cool completely before storing. (I store in the fridge after day 2 to keep fresh)
These muffins freeze well also. You should be able to store for up to 2 months in a deep freeze.
Makes about 36 mini muffins.