Archive for the ‘Vegetarian’ Category

Yummy Gluten Free Biscuits


1 Cup Tapioca Starch (or Cassava flour/starch or a mix of the two)
3/4 Cup Corn Meal Flour
1/4 Cup Coconut Palm Sugar
1 Tablespoon Whey Protein Powder
3 – 4 Ounces Shredded Mozarella Cheese (I used a Mozarella/Provolone mix)
1/4 Cup Olive Oil
1/4 Cup Whipping Cream
2 Eggs


Preheat oven to 375 degrees.

Mix Dry ingredients together. Add the shredded cheese. Put the wet ingredients into a measuring cup and stir/blend till smooth, then add it to the other ingredients and mix until fully combined.

Divide evenly into a 12 cup muffin pan that has been lavishly buttered.

Bake for 15 minutes, then pop them out of the pan and place on a wire rack. Eat them hot with butter and jam.


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OMG!! I can not tell you how good this was..  It simply has to be experienced.

The original recipe came from Smitten Kitchen .  We took that recipe and turned it primal.

Here is our version:

Ingredients for the crumble:
1/2 cup of ground pecans
1/8 cup of date sugar
1 and a half tablespoons of molasses
1/2 cup of cassava flour
1 tsp ground ginger
1 tsp cinnamon
1 dash of nutmeg
1/4 cup of butter.

Ingredients for the Filling
2 large pears cored and sliced  ( I left the skin on)
3/4 cup of fresh cranberries
1/2 Tablespoon lemon juice
dash of lemon zest
1/8th cup of molasses
1/8th cup of maple
1 tsp of vanilla
1 Tablespoon of arrowroot.



Preheat oven to 350

Stir together the ground pecans, flour, date sugar,  and spices.
Melt butter and then add molasses.
Mix the butter/molasses mixture into the flour mixture until it has the consistency of putty.  Set aside

In a bowl mix up the filling ingredients, add the arrowroot last.

Move the filling to a buttered baking dish.  Spread the crumble mixture evenly over the top.  Bake for 30 minutes

Note:  we are goign to try it with apples as well.  I’ll let you know how it comes out.

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Tomato (Roma)
Olive oil
Salt & Pepper to taste
Feta cheese (optional)

In the food processor Pulse the Parsley and kale until finely chopped.  Add to the bowl.
Next, Pulse the onion and garlic until finely chopped.  add to the bowl and mix well.
Next, Pulse the Cashews  and add to the bowl.  add to the bowl and mix well.
Seed the Tomatoes and skin the cucumber and chop fine by hand
Mix well,

Add Olive oil, Lemon Juice (better to be the juice of one lemon, but concentrate will do in a pinch) and salt and pepper to taste.
I had finely chopped feta cheese to the mixture for my own tastes.

Let sit over night (my own preference) to let the flavors blend.

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I have found this new flour.  It’s a little pricey to start with but its certified organic,  raw, and NonGMO.  To me that’s worth the price.

Look at it Here.

On the back of the bag is a recipe for cookies.   The original recipe is pretty good.  It is vegetarian, flourless and eggless.

I altered the recipe a little – because that’s what I do.


2 TBL water
1 TBL flax
1/2 cup  TigerNut flour
1 tsp Baking powder
1/2 cup Tahini
1 TBL Almond butter
1 TBL Honey
pinch Salt
Chocolate Chips


Preheat oven to 350

Mix the flax and water and place in fridge for 5 minutes (until the flax absorbs the water)

Place TigerNut flour into a mixing bowl
add Baking powder and salt –  mix well
Fold in the 1/2 cup of Tahini
Fold in the Almond butter
Fold in the Honey
Fold in the Chocolate chips

I found that these burn directly on the cookie sheet but do very well baking in ramekins – so that’s what I use now.

Bake for 10-15 minutes,

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I got the original recipe from Paleo mom blog.  here
and it is wonderful!  I love her posts.


  • 2 large green plantains (about 2 cups pureed)
  • 4 eggs
  • 2 tsp vanilla
  • 3-5 dates
  • 3 Tbsp melted butter
  • 1/8 tsp salt
  • ½ tsp baking soda
  • Extra oil/butter for the pan
  1. Peel plantains and cut into chunks and place pieces in your food processor .  add in pitted dates and Blend to form a smooth batter
  2. Add in Eggs, vanilla, melted butter and blend in.
  3. Add the rest of the ingredients and process on high for an additional minute or two to get a smooth batter.
  4. Cook as you would with a normal pancake.  About 1-2 minutes per side.  Look for the bubbles before you flip.
  5. dress with maple syrup or eat plain.  the dates add a bit of sweetness to the pancake itself.

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This recipe is from The “Do you even Paleo” Website and is awesome!

We didn’t’ change a thing.  I highly recommend these muffins.
I plan on playing with the recipe a bit at a later date to get some different flavors.


2 large yellow-green plantains
10 dates, pitted  (medjool is recomended.)
2 eggs
1/3 cup melted Ghee (we used butter)
1 Tablespoon vanilla
1/4 teaspoon of salt
1 teaspoon baking soda
1/2 cup freeze dried cherries  (we used craisins)

1.      Preheat oven at 350 degrees
2.      Peel the plantains and add them to a high powered blender or food processor, along wit the dates and eggs.
3.  add ghee, vanilla, slat and baking soda to the blender and blend for a few seconds to incorporate.
4. fold in the cherries.
5. Pour batter into lined muffin tins, filling about 2/3rds full.  The batter is quite thick so you may need to spoon it in.

bake for 20-23 minutes

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I wanted to do something special for my hubby for Easter morning.  With his eczema we are cutting out even sourdough bread – so no french toast.

Heres what i came up with.

1 sweet potato shredded
4 tablespoons melted butter
1/4 cup of unsweetened shredded coconut
2 Tablespoons of coconut four
1-2 eggs

Put shredded sweet potato in a bowl with a tablespoon of water.
Cook in the microwave for 2-3 minutes (1 minute at a time) until tender
Lightly drain
Add shredded coconut and mix
Add melted butter
Beat eggs
Add egg and vanilla and mix well
Let sit for 5 minutes – mixing occasionally
Add coconut flour as needed.

Cook as pancakes in hot butter or coconut oil.

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