Meatloaf
2 lbs Grass-fed Ground Beef
2 eggs
1/3 cup ground nut/seed flour OR ground gluten-free oats
2 T spice/herb mix( I like to pre-mix various Italian spices- basil,parsley,oregano)
1 t salt
1/3 cup tomato paste(just tomatoes)
1 carrot shredded
1/2 onion chopped finely
1/2 green bell pepper chopped finely
Topping (optional):
Tomato paste
1 tsp. ground mustard
1/4 tsp. ground pepper
1 T. sweetener- honey/maple syrup/brown sugar
Preheat oven to 350 F. Mix well and form into 2 loaves. Bake for 45min- 1hr. Add topping if using at 35 minutes.
Coconut Beef(Grain/Dairy/Soy/Nut Free)
http://crockpot365.blogspot.com/2008/08/cocount-beef-crockpot-recipe.html1-2 lbs stew meat
--1 yellow onion, cut in chunks
--1 can coconut milk
--1 juice from one lime
--2 T of butter (optional. I used it, but don't think it needs it next time)
--2 cloves chopped garlic
--2 tsp brown sugar
--1 tsp curry powder
--1/2 tsp ground coriander
--1 tsp cumin
--1 1/2 T chili paste (or 1-2 tsp red chili flakes)
--1 inch piece of ginger, peeled and grated
I used a 6qt Smart-Pot for this dish. Anything 4qt and up will work.
If using, put butter into crockpot, and turn it on to begin to melt. Add meat, lime juice, and coconut milk. Follow with the onion and garlic. Add the brown sugar and all the spices. Grate the ginger. Toss meat a bit in the liquid and spices to coat.
Cover and cook on high for 4 hours, or on low for 8.
The coconut milk will be yellow from the curry, and will separate a bit. A quick stir will turn it all creamy again.
Turkey/Chicken Hash(Grain/Dairy/Soy/Nut Free)
http://grainfreefoodie.blogspot.com/2009/06/turkey-hash.html
3-4 Tbsp. butter
1 large onion, chopped
2 large carrots, peeled and chopped
1 large stalk of celery, chopped
1 tsp. dried sage, rubbed
1 tsp. dried rosemary, crushed
1 tsp. dried thyme, rubbed
1 head of cauliflower, cored and finely chopped (I use a food processor.)
1 -2 cups cooked chopped turkey meat
Turkey or chicken broth as needed to keep from sticking
Salt and pepper to taste
1. In a large frying pan or wok, cook onion, carrots, and celery in the butter until they are starting to soften.
2. Add dried herbs, rubbing to release flavor. Stir.
3.Add cauliflower, turkey and some broth to keep from sticking. Continue cooking and stirring until cauliflower is cooked through and the veggies begin to caramelize.
4.Season with salt and pepper to taste.
Mexican- Cauliflower "Rice"(Grain/Dairy/Soy/Nut Free)
1 head of cauliflower(grated, processed or chopped very fine
ly)1/2 onion chopped
handful of peas
handful of chopped tomatoes
1-3 t. chopped garlic
2-3t. ground cumin
1-2t. chili powder
1/4-1/2 ground chipolte
1/4-3/4 tsp. Celtic sea salt
2-4T lard or oil of your choice(I am sure butter would be lovely as well).
Optional:
1/4c. chopped cilantro
1. Heat wok and add about 2 T. of lard.
2. Add onion and sautee until golden, then add garlic and next your spices.
3. When spices are nice and fragrant add in grated cauliflower and sautee until soft, add more lard as needed to prevent sticking. Toss in peas and tomatoes a little way through.
4. Add in cilantro shortly before taking up.
Eat and Enjoy!
Breakfast/Baked Goods
Grain-Free Wraps (Grain/Nut/Soy/DAiry Free)
1/3 c. veggie puree (liquid squeezed out- I used carrot- any veggie will do)
6 egg whites
4 egg yolks
1/2 tsp. Celtic Sea Salt
Spices Optional: (I wanted the bread to have a bit more flavor to compliment the dish)
1/2-1 tsp. minced garlic
1/2 -1tsp. cumin
1/2-1 tsp. chili powder(I have a mix from Mt. Rose Herbs I use)
1/4 tsp. paprika
1/8-1/4 tsp. chipolte powder
1. Pre-heat oven to 300(F).
2. Beat egg whites until stiff with salt.
3. In separate bowl mix egg yolks with veggies and optional spices
4. Fold egg yolk mixture into beaten egg whites.
5. Spread onto a well-greased cookie sheet- should make around 9-12 rounds
6. Cook for 20-30 minutes- depending on how thin you make them- they are done when they just start to brown. You don't want them to dry out too much as they won't fold as easily for wraps..
Pancakes(GF/DF/SF)
1 c. sorghum or brown rice flour
1/2 c. starch-tapioca/corn/potato(I use potato)
3 eggs
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp vanilla
1 tsp honey(optional)
3/4 c. -1 c. water
Beat eggs and add dry ingredients. Mix in water starting slow and adding depending on the thickness desired. Let batter rest 5 minutes. Cook over medium heat in oil of choice.
Spiced Pumpkin and Dark Chocolate Muffins
(Grain/Nut/Dairy/Soy Free)
1/2 c. pumpkin (if home processed well-packed)
6 eggs
1/2 c. honey
4 T. melted coconut oil
1.5 t. cinnamon
1.5 t. pumpkin pie spice(I use Mt. Rose Herbs blend)
1 t. vanilla
1/2 t. salt
1/2 t. baking powder
1/2 c. coconut flour
2 oz. dark chocolate chopped(I use Lindt 85%- it is dairy/soy free and low carb)
Preheat oven to 400.
1. Mix together pumpkin, eggs, honey, oil, cinnamon, spice, vanilla and salt.
2. Add coconut flour and baking powder- mix very well.
3. Stir in chocolate.
4. Pour into muffin tins or cups- makes 9-12.
5. Bake 18-23 minutes or until knife inserted comes clean.
Pumpkin Pie Pancakes(Grain/Nut/Dairy/Soy Free)
1 c. pumpkin (well packed if homemade)
1/2 c. shredded coconut(unsweetened)
3 eggs
1 t. cinnamon
1 t. pumpkin pie spice
1. Mix ingredients well.
2. Preheat griddle or sautee pan on medium heat while the batter rests.
3. Use a 1/4 c. measuring cup to scoop these into the pan, use the back of the cup to flatten these somewhat- the batter should be fairly thick.
4. Cook until getting golden around the eggs and somewhat set in the middle and flip.
5. Cook on other side for a few more minutes until golden on both sides.
6. Serve with honey, maple syrup or fruit spread.
*These are not overly sweet as the batter has no sweetener but are delicious especially w/ honey
Snacks
Liverwurst Pate (GF/DF/SF)
1/2 lb. Livers( I use chicken livers- well rinsed)
1 sm. onion chopped
2-4 T. lard (butter is traditional and delicious if tolerated)
1 t. cooking wine (I prefer red)
1/2-1 t. Celtic sea salt
1/2 t. pepper
1/4 t. marjoram
1/4 t. allspice
1/4 t. cardamom
1/2 t. ground coriander
dash nutmeg, dash cloves
Sautee onion until carmelized in lard or butter. When brown and soft add livers, cook livers until just cooked through, making sure not to overcook, add salt while cooking.
When liver is done transfer liver and onion mixture to the food processor. Add all spices, wine and a bit more oil if desired. Blend until smooth.
Serve topped with chopped hardboiled egg and chopped apple if desired.
