Tuesday, April 22, 2014

Delicious Cauliflower Hash (Grain-Free, Gluten-Free)

Did you know that Cauliflower contains a wealth of anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol or I3C, an anti-inflammatory compound that may operate at the genetic level to help prevent the inflammatory responses at its foundational level.




Here are some of my other Healthy recipes:



Ingredients (Please use organic ingredients when possible)
  • 3 tablespoons Olive Oil or Coconut Oil
  • 1 + 1/4 cup Cauliflower, chopped into small pieces
  • 1 medium Onion, diced
  • 1/4 teaspoon Smoked Paprika
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon fresh cracked Black Pepper
  • 3 tablespoons Veggie Stock or Organic chicken stock
  • 2 large clove Garlic, minced
  • 2 teaspoons Lemon juice
  • 2 teaspoons minced fresh Parsley leaves (for garnish)
  • Fried Organic Eggs, for serving (optional)


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Directions
  1. Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom. (About 2 to 3 minutes.)
  2. Give it a stir, then add the smoked paprika, salt, black pepper, and stock. Cover the skillet and cook until the cauliflower is fork-tender (but not mushy), and has taken on a golden color. (About 3 to 5 minutes.)
  3. Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.
  4. Stir in the lemon juice and cook until evaporated. (About 30 seconds.)
  5. Serve with the parsley sprinkled on top, and add a fried egg if you like (over easy is the best!)

This hash go really well with my favorite Gluten Free, Organic, Non-GMO Legume Pasta



Monday, April 21, 2014

Paleo, Grain-free and Sugar Free Strawberries Scones

These amazing scones will satisfy your sweet tooth without the sugar crash afterwards. 

It’s so delicious, super easy and quick to make.



Directions for about 10 scones:

Wet Ingredients


2 pasture raised organic eggs


1 Tbsp pure vanilla extract


1/2 can of full fat canned coconut milk

2 Tbsp coconut oil, melted


Dry Ingredients:

1/4 cup blanched almond flour


1/4 cup ground flax seeds



1/4 cup organic coconut flour

1 Tbsp Stevia

1/2 tsp baking soda

A pinch of fine Celtic Sea Salt

1/2 cup fresh sliced strawberries or any other berries (optional)




Instructions

  1. Preheat oven to 350 degrees.
  2. Beat eggs and then add remaining wet ingredients to egg mixture. Beat until fully combined.
  3. Mix the dry ingredients in a separate bowl.
  4. Add dry ingredients to wet ingredients. Beat together until fully combined.
  5. Gently fold in berries.
  6. Drop spoonfuls of batter onto a parchment lined cookie sheet.
  7. Bake for 20 minutes.
  8. Serve with coconut oil, butter or unsweetened jam.