Paleo Nut-Free School Lunches

November 19, 2014 edibleharmony8 Comments

A couple of months before school started, my sister who owns Rocq Macarons gave me a 25-pound box of almond flour as part of my birthday present. Since her macaroons are made with almond flour, she orders thousands of pounds at the time, and gets a much better price than I get at the store. It was probably one of the best presents I have gotten, something that I would use and enjoy for months and months and that would also save me tons of money. Fast forward to a the middle of August, my oldest daughter Lilah was about to start kindergarten and I begun preparing for school: I made and froze 8 pounds of almond crusted chicken nuggets, several loaves of grain-free almond flour bread, 4 batches of paleo crispy waffles, a few batches of banana-nut muffins and several other make ahead, freezable school snacks. I really put that almond flour to good use! I felt accomplished, prepared and ready for school to start…

Not so much! The very next day I found out that the school we had chosen to send our daughter, had just agreed to become a nut-free facility due to a high enrollment of children with anaphylactic-nut allergies… Back to square one!
At first I was very annoyed and inconvenienced by this, but I followed the rules anyway. Then I found out about a little girl at school going into an anaphylactic shock because some parents were not complying with the rule. Nut allergies are serious, life threatening and they affect a lot of people. I am now 100% in support of their nut-free policy. I am glad that the school is taking extra measurements to protect their children. It’s been a little difficult to abstain from our beloved nuts, but it has forced me to come up with new recipes.

It’s been a learning process, so I decided to take daily pictures of Lilah’s lunch box and share them with you, to help give you some paleo nut-free school lunch ideas. This is a progressive post, as the school year goes by I will be adding more lunches to the list. If you have any other ideas please share them with us in the comments. I would love more suggestions.

As for the giant box of almond flour; it now hibernates happily at the bottom of my deep freezer, waiting for winter, spring and summer break to come back to life.

The Basics

School lunches don’t need to always be very elaborate, sometimes I have extra time to make a grain-free wrap that morning, or make a chicken salad with a homemade mayo , but sometimes I just pack leftover dinner or breakfast in her thermos, a piece of fruit a vegetable and maybe a bar or something pre-packaged but healthy.
Although I avoid processed foods altogether, I make a few exceptions for healthy already-made packaged snacks that contain very few ingredients and that are made with only with things you would commonly find in my kitchen. I used those for days when I am pressed for time. Some of these include:
- Chia pods (I buy them from Costco and contain only chia seeds, fruit, coconut sugar and coconut milk)
- Plantain chips
- Paleo Wraps
- Mineral Crisps
- Coconut and apple bars or fruit bars from Trader Joe’s
- Enjoy Life Nut-Free Trail Mix
- Go Raw cookies and cracker
- Unsweetened sunflower butter
- Organic Nitrate-Free deli meats
- Grass-fed, nitrate-free jerky
- Coconut chips. I buy these at Costco
- Unsweetened banana chips
- Love Bean raw chocolate spread
- Pemmican
- Unsweetened applesauce
- Pumpkin seeds in shell
- Wrawps (raw flatbread)
- Coconut oil roasted seaweed
A good lunch box and/or containers make things easier. I usually stay away from all plastic container to prevent chemicals leaching into our food, so I bought this stainless steel insulated thermos container to pack warm dishes and a Planet Box for snacks and cold dishes. I absolutely LOVE the PlanetBox. It was a little pricey, but it is made with very sturdy stainless steel and I am sure it will last several years. I bought the one that comes with the lidded containers, the case and the ice pack. It comes with fun magnets that you can switch for a fresh new look. The thermos I bought also fits on the drink compartment of the planet box.
Always have a good selection of fruits and veggies that you can rotate throughout the week, especially those that can be eaten without peeling or cutting: apples, carrots, persian cucumbers, snap peas, etc.

Tips To Get Your Child to Eat Healthy

Only serve healthy choices. If you serve Mac n’ Cheese and cucumbers, most likely your kid will only eat the Mac n Cheese, but if you serve grilled chicken, broccoli and cucumbers, most likely he/she will eat a little bit of each.
Talk to them about the importance of eating healthy and how unhealthy foods affect their body, their health, their play, their learning, etc. I like how this children’s story book addresses this concept.
Go shopping with your child and encourage them to choose the fruits and veggies they would like to bring to school.
Make them a part of packing lunch, reminding them that there should be at least one vegetable in their lunch box.
Talk about the nutrients and benefits of every food inside their lunch box. I always point out a the healthiest item in her lunch tray and encourage that she eats that first.

The Lunches

Kale wraps: Kale leaves stuffed with tuna salad (wild planet tuna, shredded carrots, lemon and homemade easy mayo), sliced mango, bell peppers, and homemade nut-free trail mix (sunflower seeds, pumpkin seeds, coconut chips, raisins, banana chips, and a sea salt.
Turkey wraps ( turkey slices rolled around bell pepper and avocado strips), mango, olives, and a banana.
Homemade raw milk kefir mixed with applesauce, flax meal, and ground cinnamon, turkey and kale sandwich made on a homemade grain-free roll, pumpkin seeds, tangerine, and an apple + coconut bar.
Leftover braised short ribs, cherry tomatoes, jujubes, sweet potato pancake, Enjoy life seed and fruit mix
Homemade gelatin made with organic fresh-pressed grape juice and grass-fed unflavored beef gelatin, leftover chayote squash picadillo, tomatoes, snap peas, watermelon, and plantain chips.
Pulled pork sandwich on a grain-free roll, carrot sticks, apple slices with Love Bean Chocolate spread, cherry tomatoes and an apple banana bar.
Cheeseburger kabobs made with beef meatballs, crispy bacon slices, raw cheese, and cherry tomatoes, apple/sweet potato/carrot bake, toasted coconut chips, and cantaloup.
Spanish tortilla made with eggs, onions and diced turnips, plums, avocado and pumpkin spice shelled pumpkin seeds. To make the pumpkin seeds I just mixed the seeds with coconut oil, coconut sugar, and pumpkin spice and I baked them until golden brown.
Chicken burger ( chicken patty, homemade mayo, mustard, and lettuce leaves), steamed broccolini with sea salt, olive oil and lemon juice, rambutans, sautéed butternut squash with coconut oil, cinnamon and a drizzle of maple syrup, and homemade raw milk kefir with raw honey, chia seeds and bee pollen.
Chicken salad cucumber cups, Paleo “granola” bar, vegetable chips, and tangerines.
Plantain chips with garlic bacon guacamole, rolled Iberian ham, raw broccoli, and grapes.
Raw milk homemade kefir with chia seeds and honey, raw green beans, grass-fed, nitrate-free jerky, avocado, cherry tomatoes and nut-free trail mix.
Baba Ganoush dip, sliced organic summer sausage, carrot sticks, sliced cucumber, green beans, and a chia pod
Zucchini noodles with bacon Bolognese sauce (leftover dinner), coconut oil roasted seaweed, homemade “granola” bar, mushrooms, and papaya.
Homemade roast beef/ cucumber sandwich, pomegranate (read this to learn the fastest way to seed them), sliced bell peppers, taro root chips.
Grain-free bread with duck pate, dulse, sliced persian cucumber, and longans.
Salad made with diced chicken, chopped tomatoes, diced cucumbers, sea salt, raw apple cider vinegar and olive oil, grapes, love bean chocolate spread and sweet plantain chips.
Banana “sushi” ( spread sunflower butter on a grain-free crepe, wrap it around a banana, slice it into sushi like pieces, and drizzle it with honey ), baba ganoush with carrot sticks, raw broccoli, and grapes.
Roast beef wrap, made with a grain free wrap, lettuce, avocado, and homemade deli-style roast beef, a persian cucumber, sliced bell peppers, Go Raw Spirulina chips and sunflower butter.
Do-it yourself chicken salad lettuce wraps, cherry tomatoes, and nut-free trail mix.
Sweet potato maple pudding (recipe coming soon), sliced chicken sausage, sliced persian cucumbers and a homemade trail mix made with sunflower seeds, pumpkin seeds, raisins, coconut chips, and banana chips.
Meatza: made on a pre-made chicken patty with glass-jared tomato paste, Daya’s dairy-free cheese, and bacon, sliced carrots, 2-ingredient banana pancakes, sliced kiwi.
…

More lunches coming soon… Don’t forget to subscribe to this blog to get weekly recipes and updates.

Appetizer · Breakfast · Entree

Easy Paleo Wrap or Crepe (nut-free)

September 26, 2014 edibleharmony7 Comments

Week 3 of school is done and I am getting the hang of this nut-free cooking and lunch preparing. This paleo wrap recipe is very basic, but very versatile. Unlike my previous wrap recipe, this one doesn’t call for almond flour and it pairs up great with either sweet or savory fillings. I’ve use these to make wraps filled with chicken salad, turkey, sliced brisket, eggs salad, avocado and veggies, and I’ve even turned it into a breakfast burrito. I’ve made sunflower seed butter and honey rolls with them, and I’ve used them as crepes stuffed with Love Bean chocolate sauce (you should try it, it’s amazing and healthy) and bananas or strawberries.

For other quick lunch ideas, try my paleo sandwich, cucumber cups, paleo bread or my grain-free rolls.

Ingredients:

1/4 cup plus 1 tbsp of organic tapioca flour
1/4 cup of coconut flour
1/2 cup of water
1 tsp of coconut oil or butter plus more to grease the pan
2 large eggs
cinnamon, salt and/or spices to taste (optional)

Preparation:

Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
Heat and lightly grease a pan
Pour some batter in the pan and immediately start tilting the pan from side to side to spread the batter thin.
Cook on low heat until firm.
Gently flip the pancake to cook on the other side.
Serve cold or warm with desired filling.

Makes 2 wraps

Easy Paleo Wrap or Crepe (nut-free)

Recipe Type: Appetizer

Cuisine: paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2

Ingredients

1/4 cup plus 1 tbsp of tapioca flour
1/4 cup of coconut flour
1/2 cup of water
1 tsp of coconut oil plus more to grease the pan
2 large eggs
Cinnamon, salt and/or spices to taste (optional)

Instructions

Combine all the ingredients together until smooth. I used a blender, but if your eggs and coconut flour are room temperature, you can whisk it by hand.
Because the size of eggs and measuring cups vary, you may have to add more water of flour to obtain the right consistency. This batter should be like a very runny pancake batter.
Heat and lightly grease a pan or cast iron skillet
Pour some batter in the pan and immediately start tilting the pan from side to side to spread the batter thin.
Cook on low heat until firm.
Gently flip the pancake to cook on the other side.
Serve cold or warm with desired filling.

Appetizer · Breakfast

Grain-Free Dinner Rolls (nut and coconut free)

September 20, 2014 edibleharmony9 Comments

I have been holding on to this grain-free dinner roll recipe for a very long time. It is one of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. I was waiting for a special occasion to share this, or maybe even for a book or an e-book, but my youngest one started kindergarten two weeks ago and since her school has a very strict nut-free policy, this bread rolls have made things much easier. I imagine that there are a lot of paleo parents going through the same dilemma, so this one if for you.

The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked.

For other bread or wrap recipes, check out my paleo bread, grain-free wrap, or cranberry pumpkin bread.

Ingredients:

1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of organic tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste

Preparation:

Preheat oven to 425 degrees fahrenheit.
Combine all the ingredients in a large bowl.
Using your hand, mix and knead the dough until uniform.
If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if the dough is too sticky add a little bit more flour.
Grease or line a cookie sheet or jelly roll pan with unbleached parchment paper ( I use this stainless-steel jelly roll pan).
Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
Place the balls on the cookie sheet about 2 inches apart.
Bake for 15 minutes or until the dinner rolls start to brown
Eat preferably while still warm.
Once baked these rolls can be frozen and thawed in a toaster oven when needed.

Grain-Free Dinner Roll (nut and coconut free)

Recipe Type: Bread

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 8

Ingredients

1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste

Instructions

Preheat oven to 425 degrees fahrenheit.
Combine all the ingredients in a large bowl.
Using your hand, mix and knead the dough until uniform.
If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if it’s too sticky add a little bit or flour .
Grease or line a cookie sheet with parchment paper.
Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
Place the balls on the cookie sheet about 2 inches apart.
Bake for 15 minutes or until the dinner rolls start to brown
Eat preferably while still warm.
Once baked, these rolls can be frozen and thawed in a toaster oven when needed.

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Appetizer · Entree · Pork

Paleo Tamales

March 28, 2014 edibleharmony4 Comments

These paleo tamales are a little different than the Mexican cornhusk-wrapped tamales you are probably used to. These are actually a mix between a Central American tamale, made with corn dough, but wrapped in plantain leaves and a Puerto Rican pastel.

I wanted to create a recipe that tasted just like the tamales I grew-up with, but was grain-free and that called for ingredients that the average American could find in the stores. A hard task to complete considering that Costa Rican tamales are made with corn and pastels are made with guineos, yautia, annatto, and a list of ingredients that only specialty Hispanic markets would carry.

Why am I sharing a recipe for a dish that is served during the Christmas holidays at the beginning of spring? Well, I have had this recipe on my mind ever since I started Paleo 4 years ago, but since many of the ingredients would be hard for most of you to find. I didn’t think there would be interest in a recipe like that… Until I found out that Amazon sells frozen plantain leaves…SCORE! Although you can omit the plantain leaves and just use parchment paper, the leaves give them an unique flavor.

The toppings can be adjusted to your liking. They usually would have raisins, prunes, chilies, olives, and even capers, but I am not a fan of capers or sweet ingredients in my tamales, so I leave those out. If you don’t follow a strict paleo diet, you can even add cooked garbanzo beans.

For other latin recipes using plantain try my empanadas, sweet empanadas, patacones, chili cups, or fried sweet plantains.

Ingredients for the meat:

1-2 tbsp of non-hydrogenated pork lard

2 lbs of diced pork shoulder

1 medium onion

8 garlic cloves

1/3 cup of cilantro, chopped

1 tsp of oregano

1 tsp of smoked paprika

Salt to taste

Ingredients for the dough:

2 ½ pounds of taro root (white flesh)

4 green plantains

3/4 cup of non-hydrogenated pork lard

1 tsp of cumin

Salt to taste

Other filling options:

Thinly sliced carrots

Bell pepper slices

Raisins

Olives

Other ingredients:

Banana leaves

Parchment paper

Kitchen twine

Preparation for the meat:

Finely chop the garlic cloves and the onion, using a food processor or cheese grater.
In a large Dutch oven heat the lard and add the onions, cook until transparent.
Add the pork shoulder and continue to cook for about 10 minutes over medium heat.
Add the rest of the ingredients (garlic, cilantro, oregano, smoked paprika and salt).
Lower the heat and cover. Continue to cook until the meat is tender.
Remove the lid and continue to cook until most of the liquid has evaporated.

Preparation for the dough:

Peel the plantains and the taro root. The easiest way to peel plantains is to submerge them in boiling water until the peel darkens and comes off easily. Be careful not to fully cook the plantains.
Run the taro and plantains through the food processor until they are finely crumbled, you can also use a fine cheese grater for this.
Mix all the ingredients for the dough together until well combined.

Assembly

Cut the banana leaves into squares (Approximately 12 inches by 12 inches)
Set up a “work station” by lining up all the ingredients along a counter or table. Start by placing a the banana leaves, then a bowl with the dough, followed with a bowl with the meat, individual bowls for each optional filling, parchment paper and then the kitchen twine
Place a banana leaf on a plate.
Place ½ cup of the dough in the center of the leaf and make a rectangle shape with it.
Top with ¼ cup of the meat, 1 or 2 carrot and bell peppers slices, 3-4 raisins, an olive and any optional toping you want to use.
Fold the banana leaf over as if you where wrapping a gift with them.
Wrap the tamale in a piece of parchment paper, big enough to seal in all the juices from the tamale while cooking.
Stack two parchment paper wrapped tamales and secure together using kitchen twine. Make a loop lengthwise and a loop across.
Bring a large pot off salted water to a boil.
Add the tamales making sure that they are submerged underwater as much as possible and cook for 50 minutes on medium high heat, making sure to turn the tamales half way through.
Remove your tamales from the water as soon as they are done cooking.
Eat warm.

Makes 14

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Appetizer · Turkey

Cranberry Sage Turkey Meatballs

November 26, 2013 edibleharmony2 Comments

A perfect appetizer for holiday gatherings, potlucks or any other get-together, Cranberry Sage Turkey Meatballs are a great make ahead dish. I usually keep a batch in my freezer and simply pop them in my toaster over for a few minutes.

This year, my daughter Lilah is on a nontraditional preschool schedule. She goes to school from 12:30 pm to 3:30 pm. This means that lunch has to be served at 11:30 am, only 2 hours after she finishes breakfast. I’ve been having a hard time trying to incorporate an early lunch making time in my morning routine, so we have been surviving with salads, frozen homemade chicken nuggets, cucumber roast beef sandwiches and anything that I can put together in 15 minutes or less. These Cranberry Sage Turkey Meatballs have added some variety and the girls just love them.

I recommend you use fresh ground turkey instead of previously frozen because it is much easier to work with. Previously frozen turkey can be watery, mushy and hard to roll into balls, but you can try wrapping the turkey with a kitchen towel and squeezing some of the moisture out. The glaze is optional, as the meatballs themselves are flavorful enough to eat as it.

You can also omit the dry cranberries and replace the glaze with a cranberry sauce.

Ingredients:

1 pound of ground turkey
½ cup of dry cranberries
1 tablespoon of fresh chopped sage
¼ cup of pine nuts (optional)
½ tsp of red pepper flakes (optional)
1 tsp of dry thyme
salt to taste
¼ cup arrowroot powder (optional)

Ingredients for the optional glaze:

1/4 cup maple syrup
1/4 cup of coconut aminos
1/4 teaspoon lemon zest
1 tsp of arrowroot powder

Preparation:

Preheat oven to 425 degrees Fahrenheit.
In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
Roll the mixture into 1 1/2 inch balls.
If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
Place the turkey balls in a greased or parchment paper lined cookie sheet.
Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

Cranberry Sage Turkey Meatballs

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 10

Ingredients

1 pound of ground turkey
½ cup of dry cranberries
1 tablespoon of fresh chopped sage
¼ cup of pine nuts (optional)
½ tsp of red pepper flakes (optional)
1 tsp of dry thyme
salt to taste
¼ cup arrowroot powder (optional)
Ingredients for the optional glaze:
1/4 cup maple syrup
1/4 cup of coconut aminos
1/4 teaspoon lemon zest
1 tsp of arrowroot powder

Instructions

Preheat oven to 425 degrees Fahrenheit.
In a medium bowl combine all the ingredients for the meatballs except for the arrowroot powder.
Roll the mixture into 1 1/2 inch balls.
If the turkey is too sticky or hard to roll, dust your hands and rolling surface with arrowroot powder.
Place the turkey balls in a greased or parchment paper lined cookie sheet.
Bake for 15 minutes or until fully cooked (cut a turkey ball in half to make sure they are no longer pink in the inside).
While the turkey balls are baking combine all the ingredients for the glaze un a small saucepan.
Bring to a boil, reduce heat and cook uncovered until the sauce has thicken into a gravy-like consistency.
Remove the turkey meatballs from the oven, brush lightly with the glaze and serve.

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Appetizer · Desserts · Entree · Sauces and Dips · Side Dish · Turkey

Paleo Thanksgiving Recipe Roundup

November 15, 2013 edibleharmony2 Comments

I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods. The truth is that you can enjoy a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether. I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.

Thanksgiving Turkey

This turned out extra moist and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here

Sweet Potato Stuffing

Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here

Cranberry Sauce

My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.

Grain-Free Rolls

One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked. See full recipe here

Asparagus Casserole

Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here

Garlic Basil Asparagus

Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here

Celery Root Puree

Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.

Pumpkin Cheesecake (Paleo or Primal Version)

I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here

Cranberry Pumpkin Bread

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here

Pumpkin Custard (dairy-free)

Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.

Pumpkin Pie Cupcakes

These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil. It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.

Chocolate Pumpkin Coffee Cake

Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.

Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?

Appetizer · Entree · Seafood

Camarones Al Mojo De Ajo (garlic shrimp)

October 21, 2013 edibleharmony7 Comments

Don’t let the name of this recipe intimidate you, camarones al mojo de ajo is simply a traditional latin american sautéed garlic shrimp recipe. It can also be called “camarones al ajillo”.

The secret to tender, juicy and flavorful shrimp dishes is to not over-cook them. If you cook them for too long they become rubbery and bland. It only takes a 2 to 4 minutes to fully cook a shrimp and keep in mind that they continue to cook even after you remove them from the stove. Once the shrimp have turned pink/orange in color, they are done.

Possible Modifications:

I used grass-fed butter for this recipe, but if you want a dairy-free version, you can just use more olive oil instead.
The lemon and orange juice can also be substituted for a splash of white wine.
This dish is mildly spicy, but you can omit the chipotle peppers or replace them with chili flakes or whatever hot pepper you have on hand.

For similar dishes try my bacon wrapped scallops, shrimp stir fry or almond crusted pan fried fish

Ingredients:

1 lb of raw shrimp
1 tbsp of olive oil
4 tbsp of butter or ghee (or more olive oil)
1 tbsp of minced garlic
1/2 tbsp of lemon juice
1 tbsp of orange juice
Dry chipotles or chipotle powder to taste (optional)
Salt
1/4 to 1/2 tsp of dry oregano
Fresh Parsley or cilantro for garnishing

Preparation:

In a large skillet heat the oil and the butter until the butter is melted
Add shrimp and cook on medium heat until both sides turn pink/orange in color.
Add the rest of the ingredients.
Continue to cook for a minute or two.
Remove from heat
Sprinkle with oregano and parsley and serve

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Appetizer

Bacon Garlic Guacamole with Taro Chips

August 13, 2013 edibleharmony5 Comments

Who said that a grain-free diet is boring and depriving? I hear that a lot, but Bacon Garlic Guacamole with Taro Chips? It sounds pretty indulgent to me…and these chips are far more delicious than those GMO corn chips anyway.

People are often surprised by the fact that I don’t eat grains, they often ask me: “If you don’t eat bread, pasta or rice, then what is there left to eat? How about “Everything else?!?!?!” I don’t think my meals are ever boring. I have been following a primal/paleo diet for over two years and I am nowhere near running out of new recipe ideas.
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Another misconception is that grain-free people eat mostly meat and their diet is very acidic, making our bodies prone to disease. According to Dr Chris Kresser, the alkaline diet is a myth, (read article here), and the pH of foods can change the pH of our urine but not the pH of our blood. I will address this concern anyway: I can only speak for myself, but since I cut out grains my diet is far more alkaline. I used to eat a piece of meat, rice, beans and a piece of bread or tortillas for dinner, all these are acidic. Now I have balanced that pH by substituting the rice, beans and bread with a salad, steamed veggies and some fruit. Regardless of the food pH, I’ve replaced previously empty calories with nutritious foods.

This guacamole combines three of my five favorite foods: Avocado, Bacon, and Garlic. I guess if I top a grilled rare rib eye with this guacamole and some sautéed mushrooms, I have my dream meal. Now there is another idea…

I used taro root to make my chips, there are several types of taro, the ones that my store normally carries, are round and only about an inch and a half wide. You will need the large and elongated one. I found mine at an Asian market, but you can have your local supermarket order one for you or you can use sweet potato, yucca root, turnips or any on the type of root vegetable.

A taro root looks like this and it is about 3 inches wide:

You can also make my paleo tortilla chips or my patacones instead. If you want to try the taro chips with a different sauce I suggest my Chimichurri Sauce

Ingredients:

3 slices of bacon
2 avocados
2 garlic cloves, minced or pressed
1 green onion, sliced
1 tbsp of chopped cilantro or parsley
1 tbsp of lemon juice
Salt to taste
1 medium taro root
Melted coconut oil, bacon fat or desired cooking oil

Preparation:

Preheat the oven to 420 degrees Fahrenheit.
Grill or bake the bacon slices until crispy, allow to cool and crumble into small pieces.
In a medium bowl, mash the avocado. Mix in the garlic, green onion, cilantro, lemon juice, and salt.
To make the chips, peel and slice the taro root. The slices need to be very thin like a chip otherwise they won’t get crispy. A mandolin slicer makes this step much easier (See link at the bottom).
Place the taro slices in a bowl, sprinkle some salt if desired and generously coat with the oil.
Arrange slices in a cookie sheet on a single layer.
Bake for 12 to 15 minutes or until the chips are golden brown and crispy. (cooking time will vary depending on the thickness of the chip).
Some chips will be done before others. rotate them or take them out as necessary.
Dip away and enjoy.

Appetizer

Sage Sausage Stuffed Mushrooms

April 15, 2013 edibleharmony3 Comments

These Sage Sausage Stuffed Mushrooms have been my go to recipe for potlucks for years because of how fast and simple they are. I am surprised I haven’t posted this recipe yet, since I find myself sharing it every single time I make it. I made it for a potluck at Lilah’s school this weekend and they disappeared within minutes! Just a couple of days later, I’ve already gotten several emails asking for it.

Preparing the actual stuffing takes less than 5 minutes and the baking time is only 10 to 15 minutes depending on the size of the mushrooms. I usually make them with regular cream cheese but I am providing a dairy-free option as well.

For other quick appetizer ideas check out my bacon wrapped dates, chicken cucumber cups or my garlic Dijon bacon-wrapped scallops.

Ingredients:

10 – 12 ounces of medium-sized white mushrooms
½ lb of nitrate-free breakfast style ground sausage
1 tbsp of coconut oil, lard, or butter (optional)
1 tbsp of fresh sage, finely chopped
Red pepper flakes to taste
6 ounces of cream cheese OR for a dairy-free version use 1 cup of raw cashews, ½ cup of water, salt to taste and 1 tbsp of apple cider vinegar

Preparation:

If using cashew cheese, soak the cashews in 1 ½ -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, ½ cup of water and salt and blend until creamy
Preheat oven to 400 degrees Fahrenheit.
In a medium skillet cook the sausage until well done, breaking it down into small pieces. If necessary add the oil to prevent it from sticking to the pan.
Remove from heat and mix in the sage, red pepper flakes and cream cheese or cashew cheese.
Rinse and dry the mushrooms and remove the stems.
Stuff the mushroom caps with the sausage/cheese mixture.
Arrange over a cookie sheet or baking dish.
Bake for 10-15 minutes or until mushrooms are soft.

Sage Sausage Stuffed Mushrooms

Author: Edible Harmony

Ingredients

10 – 12 ounces of medium-sized white mushrooms
½ lb of nitrate-free breakfast style ground sausage
1 tbsp of coconut oil, lard, or butter (optional)
1 tbsp of fresh sage, finely chopped
Red pepper flakes to taste
6 ounces of cream cheese OR for a dairy-free version use 1 cup of raw cashews, ½ cup of water, salt to taste and 1 tbsp of apple cider vinegar

Instructions

If using cashew cheese, soak the cashews in 1 ½ -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, ½ cup of water and salt and blend until creamy
Preheat oven to 400 degrees Fahrenheit.
In a medium skillet cook the sausage until well done, breaking it down into small pieces. If necessary add the oil to prevent it from sticking to the pan.
Remove from heat and mix in the sage, red pepper flakes and cream cheese or cashew cheese.
Rinse and dry the mushrooms and remove the stems.
Stuff the mushroom caps with the sausage/cheese mixture.
Arrange over a cookie sheet or baking dish.
Bake for 10-15 minutes or until mushrooms are soft.

Appetizer · Sauces and Dips

Baba Ganoush

February 18, 2013 edibleharmony1 Comment

Baba Ganoush is a traditional Middle Eastern appetizer. It is a dip similar to hummus, but it is made with roasted eggplant (aubergine), instead of chickpeas or garbanzo beans. It is also lighter and creamier. It is usually served with pita bread, but I use it to dip my veggies in. It tastes great with carrot sticks, celery stalks, cucumber slices, or raw cauliflower florets. I also use it as a salad dressing, diluted with some more oil and vinegar, or as a sandwich spread, in wraps or over grilled veggies.

To make this, I first bake the entire eggplant on high heat, until it’s very soft and the skin is charred. I don’t worry about cutting it, peeling it, or trimming the ends of it before I place it in the oven, because I am only going to use the inside part of it. The charring of the skin gives it a little smoky flavor and leaving the eggplant uncut prevents it from drying out. Then I puree it with a food processor, if you don’t have a food processor you can use a mortar and pestle to mash it, but the baba ganoush will be a little “seedy”.

Ingredients:

1 large eggplant (about 2 lbs)

1/3 cup of lemon juice

1/3 cup of tahini

1/4 tbsp of ground cumin

3 garlic cloves

Salt to taste

1-2 tbsp of olive oil

Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)

Preparation:

Pre-heat oven to 475 degrees Fahrenheit.
Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
Wait for it to cool down and remove the peel.
Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.

Baba Ganoush

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6-8

Ingredients

1 large eggplant (about 2 lbs)
1/3 cup of lemon juice
1/3 cup of tahini
1/4 tbsp of ground cumin
3 garlic cloves
Salt to taste
1-2 tbsp of olive oil
Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)

Instructions

Pre-heat oven to 475 degrees Fahrenheit.
Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
Wait for it to cool down and remove the peel.
Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.