Homeade Gluten-Free Pancakes

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1 cup Buckwheat (Ground into flour)

1 cup Steel Cut Oats (ground into flour)

1/2 cup Coconut Flour

1 tsp Baking Soda

2 tsp Baking Powder

2 Eggs

1 tsp Vanilla Extract or 1/2 tsp almond

2 ripe Bananas

2 tbs sourdough starter or 1 tsp apple cider vinegar

Grind the buckwheat and steel cut oats, then mix with the cocont flour and sourdough starter. Add water until its a pancake consistency. Cover and let it soak and sit out overnight. In a seperate bowl mix together bananas, eggs, and vanilla/almond extract. Put the wet mixture in the fridge. The next morning mix the wet ingredients, baking soda, and baking powder into the soaked flour. Add blueberries, pecans, or any mixins. Cook on a griddle and serve with maple syrup or just eat it as it is. Enjoy!

Sushi Rice Bowls

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2 cups sushi rice, soaked, rinsed and cooked according to directions.

1 lb white fish seasoned with salt, pepper, and ground ginger

roasted broccoli or steamed green beans

Kelp flakes and/or sesame seeds on top

sushi rice bowl sauce (enough for 2 dinners worth):

1/3 cup olive oil

3 Tbs sesame oil

3 Tbs Rice vinegar

1/4 cup coconut aminos

3/4 cup filtered water

3 cloves garlic, peeled

1 inch ginger, peeled

1/4 cup raisins

Cook seasoned fish on a greased medium high skillet for 3-4 minutes per side or until cooked through and no longer translucent.

blend together all sauce ingredient in a vitamix until its emulsified.

layer cooked rice, fish, and vegetable. top with sauce and kelp flakes.

Oatmeal Breakfast Bake

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Makes a double batch for two mornings, so 12 total servings.

7 figs, stem removed

1 can full fat coconut milk (plus the can refilled with water)

1/4 cup chia seeds

3 eggs

1 tsp almond extract

1 tsp apple cider vinegar

1/2 cup almond meal if I have leftover meal from making almond/hemp milk

8 cups sprouted oats

1 tsp baking soda

1 tsp cinnamon

1/8 tsp allspice, optional

pinch cloves, optional

1/4 tsp salt

Combine everything in a blender besides oats, spices, salt, and baking soda. Blend until smooth.

Measure out oats and baking soda in a large bowl. Pour wet ingredients in and combine. Split between two 9 by 13’s. Bake at 350 for 25 minutes.

To serve, break it up, add chopped pecans and sliced banana, and pour almond/hemp milk on top

variations:

add 2 tbs of molasses and 1/2 tsp ground ginger to make it gingerbread bake.

add 1 cup shredded carrots and 1/2 tsp nutmeg and make it carrot cake bake. Switch pecans to walnuts on top.

add 2 small apples, diced and 1/8 tsp more allspice for apple pie bake.

Creamy Chicken and Mushroom sauce

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  • 2 pounds cremini mushrooms, thinly sliced
  • 1 tablespoon butter
  • 5 cloves garlic finely chopped
  • 1 small onion, finely sliced
  • 1/2 cup chicken bone broth 
  • 2 tablespoons cornstarch
  • 1 ½ cups almond milk
  • salt to taste
  • pepper to taste
  • 1 lb cooked chicken

Heat butter in a cast iron skillet. Add onions and cook for 10 minutes. Add chopped garlic and mushrooms. If you are cooking from raw chicken, add cubed chicken breast now as well. Salt and pepper. Cook for 5 more minutes. (If you are using precooked rotisserie chicken, add that now).

While that cooks, mix together cornstarch, broth, and almond milk. Add to the cast iron and cook on medium low for 10 minutes. Salt and pepper to taste if needed.

Serve over rice or jovial brown rice pasta alongside roasted vegetables.

Sichuan Beef stir fry

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2 Tbs avocado oil (1 at a time)

5 large carrots, peeled and julienned

1 onion, sliced thin

4 oz sliced mushrooms

2 cups chopped broccoli

1 pepper, sliced thin

4 cloves garlic, minced

1.5 lbs beef, sliced thin

1 Tbs tapioca flour

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1/4 cup coconut aminos

1.5 inch knob ginger, peeled and grated

1 tbs rice wine vinegar

1 tbs fish sauce

1 tsp sesame oil

1/8 tsp chinese five spice

a couple shakes to 1/4 tsp red pepper flakes, depending on spice desired

1/3 cup bone broth

2 cups rice plus 4 cups bone broth to cook it in

Chop all vegetables. Heat 1 tbs oil in cast iron. Cook onion for 2 minutes. Add carrots and broccoli and cook for 2 minutes. Add mushrooms, garlic, and peppers and cook until tender. Add a bit of bone broth as needed to keep from burning. Remove veggies from cast iron and place in a bowl.

Start rice while cooking vegetables. (i soak mine overnight and rinse off the water to remove the arsenic. then add bone broth to cook)

Mix together tapioca flour, garlic powder, salt, and pepper. Coat beef in mixture. Heat 1 Tbs oil in the same cast iron. Cook beef for a couple minutes, just until cooked through. Do not stir too much to get a good sear.

Mix together sauce ingredients (bone broth, coconut aminos, ginger, vinegar, fish sauce, chinese five spice, red pepper flakes).

Add back in vegetables to the cast iron that has the beef cooking. Add the sauce. Cook for 2-3 minutes until sauce is thickened.

Serve over rice.

Orange breakfast muffins

Standard
  • 4 ½ cups oats, ground into flour
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • ½ teaspoon salt

wet ingredients

  • 1 can full fat coconut milk
  • 2 oranges, zest and juice
  • 2 eggs
  • 9 pitted dates
  • 2 tsp vanilla extract
  • 1/3 cup coconut sugar, optional if you want them sweeter. I omit it, especially for breakfast.

Preheat oven to 400.

Grind oats and mix with flours and dry ingredients. Place all wet ingredients into vitamix and blend until dates are smooth. Mix dry and wet.

Grease stainless steel muffin tins with coconut oil and fill 3/4 way. Bake for 10 minutes at 400. Turn down to 350 and bake for another 13-18 minutes. Makes 20 or so muffins depending on how high you fill them.

Maple Syrup Marshmallows

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  • 1 cup water, divided
  • 3 tbsp gelatin
  • 1 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 cup arrowroot powder
  • Pour 1/2 cup of water into the bowl of a stand mixer and sprinkle the gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
  • While the gelatin is blooming, add the remaining 1/2 cup water, maple syrup and salt to a small pot with a candy thermometer. Heat on medium-high and stir the mixture lightly. Do not stir again. Cook until the mixture reaches 240 degrees fahrenheit (the “soft ball” stage). This should take approximately 8-12 minutes.
  • Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the sugar mixture on top. Increase the speed to high and beat until the mixture has tripled in size. It should turn from brown to white and super fluffy. This should take approximately 6-8 minutes. Add the vanilla around the 4 minute mark.
  • Put a little powdered sugar in a 9×13.
  • As soon as you stop beating the marshmallow mixture, quickly pour the marshmallow onto the pan and quickly flatten the top with an offset spatula. Sprinkle some powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.
  • cut them into squares after cooled and store in a bag coated with the remaining powdered sugar and arrowroot. Store in the refrigerator.

Oat and coconut flour biscuits

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2 cups rolled oats, ground into flour

1/3 cup coconut flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3 Tbs butter or coconut oil

1 tsp apple cider vinegar

1 cup kefir, buttermilk, or nondairy milk (plus a few more Tbs if needed)

Mix all dry. Cut in butter. Pour in milk and vinegar. Split into 8 balls* and flatten lightly on a silpat into a biscuit shape. Bake at 400F for 15 minutes.

*They dont cut in half too well for sandwiches so I have also made 16 flatter ones and then just used 2 per sandwich for egg sandwiches.

Street Cart Chicken and Rice

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Street cart chicken and rice

Chicken Marinade:

1.5 lbs chicken breast, cubed into bite sized pieces

2 Tbs lemon juice

3 cloves garlic, crushed

1/2 tsp coriander

1/2 tsp oregano

1/2 tsp paprika

1/8 tsp smoked paprika

3/4 tsp salt

1/8 tsp pepper

1 tsp olive oil

Rice:

2 cups rice, white or brown

1/2 tsp salt

1/2 tsp pepper

1/2 tsp tumeric

1/2 tsp cumin

White Sauce/dressing:

1 cup greek yogurt

2 Tbs mayonaise

1 tsp white vinegar

1 tsp honey

1/4 tsp salt

salad:

head of iceburg, chopped

3 roma tomates, chopped

1 large cucumber, chopped

Night before or morning of…

Make marinade for chicken, coat the chicken in it, and set in the fridge all day or overnight.

Make sauce and let it sit in the fridge all day or overnight.

Soak rice overnight/all day in water to remove the arsenic if desired.

When ready to cook…

add olive oil to a cast iron, heat it up, and cook chicken.

Cook rice. chop up ingredients for the salad.

Layer rice on the bottom, chicken on top of the rice on one side, and the salad on the other side atop the rice. Top it all with a few Tbs of the white sauce.

Chocolate almond biscotti

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Chocolate Almond Biscotti

3/4 cup almonds
1/2 cup flour (I used gluten free)
1/4 tsp baking powder
1/4 tsp salt
2 Tbs melted butter
1/4 cup maple syrup
1/4 tsp almond extract
1/4 cup chocolate chips, melted for the drizzle

Blend almonds in a high speed blender or food processor. Add flour, baking powder, and salt to ground almonds in a bowl. Add melted butter, syrup, almond extract. Mix into a stiff dough. Split in two and shape each into a rectangle about 3/4 inch high. Bake at 350 F for 15 minutes.
Lower oven to 300 F. Take out of oven, slice lengthwise into 1/2 inch thick slices, lay them down on their side and bake for 15 min. Flip to other side. Cook for another 15 minutes.
Melt the chocolate chips. Once biscotti are finished baking, drizzle chocolate on top. Let the chocolate harden before eating. I stuck mine in the freezer for about 10 minutes because i couldnt wait any longer to eat them!