grain free Archives - Page 14 of 15

Roasted Beet & Carrot Salad with Goat Cheese Vinaigrette

April 28, 2014 By Becky 32 Comments

What’s your favorite color? Mine is pink (shocking, right?).

When I was scrolling through the recipes on K & K Test Kitchen to choose something to make for this month’s Secret Recipe Club, the gorgeous hue of this healthy salad caught my eye. By the time I read the words “goat cheese” near the end of the post title, I was totally sold. When I see a food that’s naturally bright pink and has my favorite kind of cheese in it, I sign myself right up.

Sweet Potato & Crispy Kale Breakfast Skillet

April 21, 2014 By Becky 14 Comments

It took me a really long time to jump on the kale bandwagon, but now I’m hooked. I see it at the grocery store and it’s so affordable, so curly, and so healthy looking that I have to buy it. The flavor of kale takes a little getting used to, but I’ve found that when it’s crispy and/or cooked with garlic, even haters will happily chomp on it. This recipe delivers on both counts, and also offsets the leafy kale with sweet potatoes and perfectly-cooked eggs. You start the breakfast skillet on the stove, pan-roasting the sweet potatoes with chopped red onion until they’re tender. The garlic and kale are tossed in and stir-fried just for a minute. Next, you make four little wells amongst the veggies, crack an egg into each one, and then pop the skillet into the broiler. In just a few minutes, the eggs cook and the kale crisps up just like kale chips. You are going to love it!

Lemon Olive Oil Cake

April 14, 2014 By Becky 40 Comments

This grain-free lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It’s my go-to paleo cake recipe!

Passover starts tonight, and if you have your big seder this evening, I realize I may be getting this dessert idea out too late. However, it never hurts to have a delicious kosher for Passover snack cake on hand for days 2-8, right? This grain-free lemon olive oil cake would also be perfect for Easter–since I celebrate both holidays, I’m planning on making this again next weekend and dressing it up with some eggs and/or bunnies.

This cake is delicious: moist, tender, and perfectly lemony. I couldn’t taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it’s nice to know you’re baking with a healthy, dairy-free cooking fat. The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don’t know cashews are the main ingredient won’t be able to figure it out.

I’ve made this lemon olive oil cake countless times for dinner parties, birthdays, and all manner of holidays, and it never fails to disappoint. No one can tell that it’s gluten free, grain free, dairy free, and paleo friendly, and everyone is surprised to hear it’s made from extra virgin olive oil. I hope you’ll give it a try!

Chag sameach and happy Easter, if you’re celebrating one of those holidays, and happy (finally) spring if you’re not.

Lemon Olive Oil Cake

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

This grain-free lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It's my go-to paleo cake recipe!

Author: Becky Winkler

Recipe type: Gluten free, Grain free, Paleo, Dessert, Cake

Serves: 10-12 servings

Ingredients

For the cake:

2 and ½ cups lightly packed almond flour
¾ cup tapioca starch
½ teaspoon baking soda
¼ teaspoon salt
¾ cup honey
⅓ cup extra virgin olive oil
¼ cup lemon juice*
1 teaspoon vanilla
3 eggs
1 tablespoon lemon zest*

For the glaze:

3 tablespoons lemon juice*
¼ cup honey
½ cup cashews, soaked in water for 1-2 hours and drained
½ teaspoon vanilla
Pinch of salt
1 tablespoon lemon zest*
2-3 tablespoons water (or more as needed)

Instructions

Preheat the oven to 350°F, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
To make the cake, whisk together the almond flour, tapioca starch, baking soda, and salt in a large bowl. Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup. Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that's underneath it--this is just for ease of transport) in the oven. Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
To make the glaze, combine all ingredients in your blender, or in a large bowl if you plan to use an immersion blender. Process until smooth, adding water as necessary to achieve a pourable consistency. Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!

Notes

*I got enough juice and zest for both the cake and the glaze from two lemons, but I'd recommend having a third lemon on hand just in case.

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Cashew Chicken with Asparagus & Shiitake Mushrooms

April 12, 2014 By Becky 10 Comments

It’s finally spring, which means it’s asparagus time. I love asparagus, and usually just roast it or dip it raw into some hummus. This time I decided to change things up and add it to a paleo version of one of my favorite Chinese stir-fries, cashew chicken. I love the taste of roasted cashews coated in a savory sauce, and crisp asparagus spears add another level of freshness and flavor. The shiitake mushrooms and a tiny bit of fish sauce give this recipe plenty of umami, which really takes things over the top. (Are you as obsessed with shiitake mushrooms as I am? You could use any mushroom in a recipe like this, but I find the meaty flavor and tender texture of shiitakes totally irresistible.)

Blackberry Smash

April 10, 2014 By Becky 11 Comments

Blackberries are my favorite fruit, and they are so delicious this time of year. In addition to eating blackberries & dark chocolate for breakfast, I’ve been using them to make this amazing mocktail/cocktail, the blackberry smash. I was going to call it a blackberry fauxjito, but blackberry smash is just so much more fun to say. In addition to being fun to say, it’s really fun to make and drink.

When I have a party, I like to offer one special, seasonally-inspired cocktail that I can make for my friends all night long. I’m not a very proficient bartender, so I don’t want to offer a bunch of different things, but I’ve found that having one unique drink makes a gathering way more glamorous and fun. At Thanksgiving this past year, I had ten people over, and was prepared with several different kinds of wine and beer, as well as the ingredients for cranberry margaritas. The margaritas were such a hit that I don’t think we opened a single bottle of wine–no one could say no to a creative libation based on fall’s quintessential berry.

Slow-Cooker Carnitas Lettuce Wraps with Pineapple & Avocado Salsa

April 3, 2014 By Becky 9 Comments

Crisp and tender slow-cooker carnitas are wrapped in butter lettuce and topped with pineapple and avocado salsa for a paleo dinner or appetizer with an ideal balance of sweet and savory flavors.

Ben is out of town this week, so I have been left to my own devices. Last night I got home and decided to read the first chapter or two of the kids’ novel Because of Winn-Dixie, which I needed to preview before using it in a lesson. Turns out the book is really good, and also a bit sad. A girl named India Opal, whose mother left when she was little, moves to Naomi, Florida with her dad and ends up adopting a stray dog who helps her make all kinds of interesting friends. Each friend has their own poignant story. I may have ended up crying several times (just enough to need a tissue, not straight-up bawling), and finishing the whole book in less than two hours. Now, that’s what I call a fun evening! Tonight I might watch the film version.

Easy Vanilla Cupcakes with Chocolate Frosting {Secret Recipe Club}

March 31, 2014 By Becky 45 Comments

Easy Vanilla Cupcakes with Chocolate Frosting (Gluten-free, Grain-free) | acalculatedwhisk.com

Sometimes you just need a cupcake. Or a few cupcakes. I feel that I need cupcakes often, but it’s rare that I actually need a dozen, full-size cupcakes. Unless I have a party to take them to, making a whole batch of cupcakes can often end in disaster, with me deciding that a cupcake with coffee is a great breakfast, a cupcake with a side of fruit is a perfect lunch, and dinner is best concluded by eating another two cupcakes, and so on for the next few days.

That’s why I love small-batch baking.

This delicious recipe for a small batch of easy vanilla cupcakes with chocolate frosting comes from Asiya at Chocolate and Chillies. I was assigned her blog for my first month participating in the Secret Recipe Club, and had so much fun perusing her recipe index and deciding what to cook (if you haven’t heard of the SRC, it’s basically a club where each month you’re assigned a blog to cook from, and someone else is assigned your blog, and it’s a fun surprise on the reveal day to see who had your blog and what they decided to make).

Pan-Seared Chicken, Orange, & Walnut Salad

March 22, 2014 By Becky 47 Comments

Next Friday is the one-year anniversary of my very first blog post (note the cringe-worthy photos). Even though I didn’t know much about blogging back then, I totally stand by that first recipe–the lemon curd is so delicious. It’s amazing that this site, which is such a big part of my life now, didn’t even exist just one year ago.

To celebrate, I made us a salad. If you don’t think a salad is the proper way to celebrate a blogiversary, you’re right–I don’t think of salads as celebratory, either. I totally have plans for an over-the-top grain-free cake for next week, but thought I would balance things out by making this nutritious salad first.

My favorite part of this salad (other than the gorgeous hue of the Cara Cara oranges) is the creamy dreamy dressing. I’m pretty boring with dressings, and usually just make a simple balsamic vinaigrette, perhaps with a touch of honey or Dijon mustard if I’m feeling fancy. However, I do have a soft spot for rich, creamy dressings. I wondered if I could make a great creamy dressing without any dairy, so that people with allergies (or people doing a Whole30 or strict paleo) could eat it.

Chocolate-Covered Almonds

March 22, 2014 By Becky 2 Comments

Chocolate-covered almonds are my new favorite snack. With a little sea salt added to the mix, they are just phenomenal. Lately I’ve been seeing and buying them everywhere: Starbucks, Tedeschi, and Whole Foods each carry their own versions, all of which are irresistible to hungry grad students. I decided it was time to make my own.

These almonds are roasted, dipped in salted dark chocolate, and tossed with a bit of Dutch-processed cocoa powder. I can’t stop eating them. Although the chocolate coating is not as thick as the almonds I get at the store, which must be triple-dipped, this version still does a great job of satisfying my chocolate cravings. I actually prefer the chocolate-to-almond ratio of this recipe, which allows the nutty flavor of the roasted almonds to come through. If you don’t like your almonds roasted, you can also make this with raw almonds.

While I loved the way these almonds tasted, I wasn’t thrilled with how they looked. It turns out it’s really hard (at least for me) to get nice, smooth chocolate on something that has to be covered on all sides. Since I like everything I post here to be easy on the eyes as well as delicious, I was contemplating not posting this recipe at all; however, when I asked some of my friends on Facebook what they thought, everyone said I should go for it. So, here it is: a four-ingredient recipe for the most addictive snack on earth. I hope you like it!

Paleo Pad See Ew

March 17, 2014 By Becky 4 Comments

I love Thai food, and my favorite dish to order is Pad See Ew. It’s kind of like Pad Thai’s lesser-known but cooler little sister, and it’s so good. It’s traditionally made with wide, flat rice noodles and dark sweet soy sauce, and often has broccoli, carrots, egg, and some sort of meat or tofu. I’m not totally sure why, but I’m completely in love with wide, flat rice noodles. They’re just so big and chewy, and a great vehicle for soaking up whatever delicious sauce they’re paired with.

This paleo version of pad see ew is made with homemade “noodles” that are actually tapioca crepes sliced into strips. They work perfectly in this dish. The texture is not exactly the same as the texture of rice noodles, but it’s pretty close! Coconut aminos and honey make a delicious paleo and gluten-free replacement for the dark sweet soy sauce.

Salted Nutella Cookies + Cuina Baking Mat Giveaway

March 13, 2014 By Becky 32 Comments

Disclosure: I received this product as part of an advertorial.

Ever since a friend of mine brought over some amazing nutella brownies a couple weeks ago, I’ve been dying to make a dessert of my own with the addictive chocolate hazelnut spread. With a little research, I discovered that you don’t have to add many things to nutella to make a delicious brownie batter or cookie dough. You can even make gluten-free nutella brownies with just three ingredients. However, I decided to make cookies–I was craving something that was both chewy and crunchy, and wanted another chance to use my Cuina silicone baking mat.

I was almost all set to make these cookies–I just needed a jar of nutella. So, in case you were wondering, here is how to spend most of your day on a desperate search for chocolate hazelnut spread:

1. Wake up and tell your boyfriend he can take the car to work, since it’s your spring break and all you really have to do all day is make cookies.

2. After he leaves, immediately regret your decision when you remember you need to go out and buy nutella for the cookies.

3. Eat some leftover bacon & sweet potato chili with a fried egg on top for breakfast, while wondering if there’s any way to get nutella delivered to your home. You decide there probably isn’t.

Bacon and Sweet Potato Chili

March 12, 2014 By Becky 12 Comments

This bacon and sweet potato chili is my go-to paleo dinner. The recipe makes a large batch, and it freezes well!

Do you have a really big skillet? If not, you are going to want to go buy one so you can make this bacon & sweet potato chili right away.

If you are not convinced that you need a 14-inch skillet, I understand. However, I intend to convince you to make this chili. It’s the best chili I’ve ever had, and it’s a complete and colorful one-pot meal. If you didn’t just go buy a huge skillet and/or don’t need to feed a bunch of people, you can halve the recipe and make it in a normal-sized pan.

Why is this the best chili ever? Well, because bacon. And sweet potatoes. And all the fresh things on top that make this the perfect comfort food to carry you from winter into spring.

This dish is for people like me, who don’t want beans or any tomato products or a lot of excess liquid in their chili. I just need salty bacon, sweet potatoes, some perfectly spiced meat, and what’s basically deconstructed guacamole for a topping. Using half pork and half beef gives the chili even better flavor. It’s amazing right away and it’s even more amazing the next day. My mother agreed that this is the best chili ever, and she is kind of hard to please. I haven’t heard her rave so much about a food I’ve made since this cranberry orange curd tart.

There is kale in this recipe. If you don’t want to put kale in your chili you obviously don’t have to, but I want to tell you that you can barely taste it. It’s just a nice way to sneak in some greens and start feeling a little more springy. I got the idea to put kale in chili from the cookbook Cooking with Coconut Oil, and now I’m hooked. It adds great color and texture, and makes me feel extra healthy when I eat it.

One more reason to make this bacon and sweet potato chili, and to put kale in it? Kale & sweet potato are really good friends. See proof here.