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Showing posts from September, 2016

Paleo Sour Cream

I have been searching for an alternative to sour cream for about 5 years! I'm so hoping this is the answer!...  Paleo Sour Cream Prep time:  5 mins          Cook time: 0 mins           Servings: 6
262 Votes Ingredients:- 1 can full fat coconut milk, left in the fridge overnight
- 1-2 Tbsp. fresh lemon juice or apple cider vinegar
- 1/8 tsp. sea salt(kosher salt)

Equipment:- Can opener
- Kitchen spoon
- Medium sized bowl
- Citrus squeezer (if using lemon juice)
- Whisk

Directions:1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Whisk the sea salt and the lemon juice or vinegar into the cream until well combined. Taste and add more lemon…

Turmeric Lemonade

I definitely want to try this!!!  Turmeric Lemonade Recipe
[Makes 4 servings] Ingredients: 4 cups cold filtered or sparkling water2 tablespoons freshly grated or powdered turmeric4 tablespoons 100% maple syrup or honey (you could even do half of each)Juice of 1 1/2 lemonsOptional: add the juice of 1 blood orange
Recipe Borrowed From:

Gluten-free Crispy Fried Calamari with Spicy Marinara

I think or rather I know I had an off day so things didn't go as smooth as I would've liked but it wasn't bad. I do recommend this recipe. I didn't make the spicy marinara, I used cocktail sauce and lemon juice (this was a last minute decision) Gluten-free Crispy Fried Calamari with Spicy Marinara October 3, 2015 0 PREP TIME:15 MinutesDIFFICULTY:EasyCOOK TIME:10 MinutesSERVINGS:6 Servings INGREDIENTS

Chicken “Pho” Noodle Soup

Chicken “Pho” Noodle Soup 10MINPrep Time3HR25MINTotal Time12Ingredients6Servings


GLUTEN-FREE TEFF INJERA BREAD Injera is an Ethiopian bread recipe. It’s custom to spoon food on top of a plate that’s lined with an injera, then use the bread to scoop up your food. This recipe is free of wheat and uses the traditional injera grain, teff. The recipe takes some advance planning as you need to soak the flour, but then it cooks up quickly and would be delicious with any of Sadia’s sauces or to eat with veggie or meat dishes. Soaking grains also make them easier to digest and more nutritious. Ingredients 1½ cups teff flour (either ivory or brown)
2 cups water
½ tsp. baking powder
¼ tsp. salt (Kosher salt)
Oil for pan (coconut oil) (olive oil) 1. Stir together teff flour and water in a glass bowl or big glass jar. Cover with muslin or a thin kitchen towel. 2. Let the batter sit for about 24 hours or so in a moderately warm place (about 70-80 °F… can be perfect to put inside the oven with just the oven light on, but on the counter should also be fine). 3. Check the mixture …