Archive | February, 2013

Tomato Balsamic Dressing

22 Feb

Tomato Balsamic Dressing

50 grams sun dried tomatoes (rehydrated with boiling water and drained)
1/2 cup balsamic vinegar
1 cup olive oil
1 tsp dried oregano
1 clove garlic
1/4 tsp sea salt
1/4 tsp black pepper
2 tbsp grated parmigiano cheese

Blend in blender. Yum!

Beef & Broccoli Lo Mein

20 Feb

Beef & Broccoli Lo Mein




1 1/2 pounds sirloin, cut into thin strips

1 tbsp oil

4 cups fresh broccoli, cut into florets

1 cup onion, cut into large pieces



1 tbsp fresh, crushed ginger root

1 garlic clove, crushed

1/4 cup beef broth

3 tbsp coconut aminos (tamari or soy sauce if you consume soy)

2 tbsp brown sugar

1 tbsp oyster sauce



1 tbsp sesame seeds



Combine all SAUCE ingredients in a small bowl. Mix.

Heat oil in a large skillet or wok on high heat. Add meat and brown. Add sauce mix and stir. Add broccoli and onions. Cover with tight fitting lid and cook for 4 minutes.

Serve over grain free noodles, rice or what have you. Top with sesame seeds.


Primal Energy Bars

19 Feb




1 1/2 cups sliced almonds

2 scoops chocolate whey protein powder (about 1/2 cup)

2 tbsp ground flax

1 cup coconut milk powder

1/4 cup almond butter

1/4 + 2  TBSP water

OPTIONAL: dash of stevia powdered extract



Grease an 8 inch square pan. In bowl, whisk together nut butter and water Add remaining ingredients. Mix well. Dough will be still. Careful not to add too much water. Start with 1/4 cup and see if the mixture hold together. Different protein powders hold water differently. Spread into pan and freeze for an hour or refridgerate overnight, until squares can be cut. Wrap individually.
Makes 8

Classic (Almost) Meatloaf

19 Feb




2 pounds grass fed ground beef

1 egg

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

3/4 cup almond flour


Tomato paste, tomato sauce, ketchup or BBQ sauce for top



Combine all ingredients and place into a large loaf pan. Top with tomato sauce. Bake at 350 degrees for 1 hour.




Grain Free Pasta Recipes ebook

18 Feb

It’s available now at Kindle:

Grain Free Pasta

Grain Free Pasta


Grain Free Pasta Recipes

16 Feb

Gosh! I’ve been so busy working on my new ebook cook book. It is short but it contains some great grain free pasta and pizza recipes (as well as few other gems). This stuff is so good! I’ve been eating it daily for about 3 months now…. not that I recommend that, but I had to make each recipe umpteen million times to make sure I got it just right. So needless to say, my family and I are ready to eat something besides Italian food for a while. lol

Anyhow, although I’ve been eating pizza and pasta every night, I also haven’t gained a single pound. I would say it’s because this stuff has only half the starch as regular pasta… also, the healthy fat that it contains will also help slow down digestion, making it much lower on the GI scale than regular pasta.

It’s also really filling. I found that I got really full, really fast eating this stuff.

Here’s a nutritional breakdown:

Per 65 gram serving (uncooked)

Calories: 244.0
Total Fat: 12.7 g
Sodium: 82.0 mg
Total Carbs: 25.8 g
Dietary Fiber: 3.2 g
Protein: 7.3 g

So, the ebook should be out before the end of the month. It’s a very short collection of recipes. Less than 20. But I think that they are a gold mine of possibilities and endless variations.

If you want to keep updated as to when the ebook comes out, make sure you sign up for my emails.

So, here’s a recipe that in the book. A sneak preview so to speak…

Chocolate Almond Biscotti

Buon appetito!

Grain Free Pasta Grain Free Chocolate Almond Biscotti Grain Free Ravioli

Grain Free Chocolate Almond Biscotti

8 Feb




Grain Free Chocolate Almond Biscotti



This is a recipe that will be in my new cookbook. I hope to have it electronically published before the end of the month.


Chocolate Almond Biscotti

2 cups almond flour

1/4 cup coconut flour

1/4 cup dark cacao powder

1/4 tsp salt

1/2 tsp baking soda

2 eggs

1/4 cup coconut oil

1/3 cup steviva blend

1/2 cup slivered almonds

1/2 cup dark chocolate chips

Preheat oven to 325 degrees.

Place all ingredients into a bowl of a stand mixer. Mix until dough forms a ball. Form a log on a parchment lined baking sheet. Log should be about 1” high.

Bake for 25 minutes. Remove from oven and allow to cool completely.

Cut into 1/2” slices and place cut sides up back onto lined baking sheet. Bake for another 20 minutes at 325, turning once halfway through.

Remove from oven. Allow to cool. You may want to dip into melted dark or white chocolate.

Makes 16-18 cookies

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