gluten free Archives - Page 13 of 30

Vanilla Chai Nut Butter (Guest Post on Cook It Up Paleo)

January 21, 2016 By Becky 2 Comments

Roasted almonds and cashews with vanilla and chai spices make for an irresistible nut butter that’s vegan, paleo, and Whole30 compliant. You won’t miss the sugar that most flavored nut butters have!

This vanilla chai nut butter is my new favorite snack. It’s creamy, naturally sweet without any added sweeteners, and perfumed with the irresistible combination of vanilla and cardamom. It’s basically the vegan, Whole30-compliant, no sugar added, not-a-cookie version of my grain-free spiced shortbread. (Okay, maybe they’re not that similar after all! They do have the same enticing aroma and toasty vanilla and spice flavors, though.)

It’s amazing on dates, apple slices, carrot sticks, and spoons. Life is good and possibilities are endless when you have a jar of this stuff in the fridge!

I’m sharing the recipe for this vanilla chai nut butter over on Cook It Up Paleo this week. Heather of Cook It Up Paleo is an eighteen-year-old who develops all kinds of scrumptious and inventive recipes that make my teenage self look like such a slacker in retrospect. If you haven’t already visited her site, go right now! There is a chicken broccoli alfredo pizza on there that will be haunting my dreams until I make it the second my Whole30 is over…

Get the vanilla chai nut butter recipe right here!

Spinach and Bacon Soufflé from Paleo Planet

January 18, 2016 By Becky 10 Comments

Did you know you can make an amazing soufflé without cheese? This spinach and bacon soufflé is gluten free, paleo, Whole30-compliant, and an ideal way to treat yourself to a decadent breakfast or brunch that’s still super healthy.

Big news! Paleo Planet was nominated for Best New Specialty Cookbook as part of Paleo Magazine’s Best of 2015 awards! I’m so happy and excited to be nominated, and so grateful for all your amazing support. If you’re a fan of Paleo Planet, would you take a minute to cast your vote for the book here? Voting is open until January 31st, it’s super quick (you only have to vote in the categories you want to vote in, so you won’t be forced to choose if there’s a category you don’t have an opinion on), and there’s a special discount on the magazine as a reward for taking the survey in case you’re interested in becoming a subscriber.

The nomination is actually perfect timing because I was already planning to share a recipe from Paleo Planet with you today, along with a free download of a special table of contents I put together that lists all the Whole30-compliant recipes in the book (there are over 80 of them!).

So today I’m sharing one of my favorite recipes from the Breakfast & Brunch chapter: Spinach and Bacon Soufflé. Soufflés are notorious for being kind of a pain to make, but I disagree with that: I think they’re relatively easy, super fun, and so worth it.

If you haven’t tried one, you need to add it to your list: the fluffy, airy texture is like nothing else. Plus, this one is packed with spinach and bacon–how can you go wrong?

My first time ever making a soufflé was in April of 2013, and it was actually one of the very first recipes I posted on this site, back in the days when I spent 2 minutes on each photo shoot and hadn’t discovered paleo yet. (If you want to see it, here it is, but you have to promise not to judge!) That one had spinach and parmesan in it, and planted the inspirational seeds for the paleo spinach and bacon soufflé I’m sharing today. I also shared a pumpkin and pecorino soufflé later that year that’s gluten free and grain free but still contains cheese.

When I was developing recipes for Paleo Planet, I challenged myself to make a delicious soufflé with no dairy other than ghee, and lucky for me, it was quite easy! A bit of nutritional yeast provides a hint of cheesy flavor, and bits of bacon interspersed throughout ensure that each bite has textural interest, too. It’s a perfect breakfast or brunch to make when you want to treat yourself to something fancy and a little off the beaten path but still really nutritious.

Pork Chops with Cranberry-Apple Compote (#30MinuteMondays)

January 11, 2016 By Becky 4 Comments

These paleo, Whole30-compliant pork chops with cranberry-apple compote are made for nights when you come home already hungry: they’re easy, satisfying, and fast. They can be ready in 30 minutes, and there’s a shortcut version that’s even faster!

I’m on Day 11 of my Whole30 and, at the risk of jinxing myself, it’s been smooth sailing so far! I’ve been drinking my coffee with homemade almond milk most days and occasionally making it into a chai ghee “latte” when I want something a little more indulgent.

I’ve gotten a little tired of having eggs for breakfast, but mixing in the occasional dinner for breakfast has helped make eggs seem appealing again the next day. And I’ve done a pretty good job of making big batches of meals like bacon and sweet potato chili and cracklin’ chicken so that I can have leftovers for the next day.

I’m not quite as on top of my meal planning game as I’d like to be, though, so there have been several nights when I left work already hungry and didn’t have any leftovers ready to just heat up when I got home. That’s where these seared pork chops with cranberry-apple compote come in.

This whole recipe takes less than thirty minutes, and there’s even an abridged version where the compote is stripped down to its most essential ingredient. That version is in the recipe notes and can be accomplished in 15 minutes flat if you work efficiently.

Since they’re coated in a delicious dry rub made from the spices pictured above, these pork chops are also great on their own. Ben always has his plain because he’s averse to the texture of cooked apples (I’m all about that because it means more compote for me!).

The dry rub gets smokiness and a little heat from the paprika and savory earthiness from the cumin and garlic. There’s also sea salt, pepper, and just a tiny bit of cinnamon as a nod to the apples that are in these pork chops’ future.

Top 15 Paleo Recipes of 2015 (Whole30)

January 1, 2016 By Becky 10 Comments

Here’s a roundup of the top 15 paleo recipes published on A Calculated Whisk in 2015 that are also Whole30-compliant.

Happy New Year! I hope your 2016 is full of happiness, love, and plenty of food that’s fun, gorgeous, and good for you.

Do you set New Year’s resolutions? I don’t always, but this year I have a big, simple one: to take better care of myself. There are so many things I want and love to do, but I can’t do any of them well if I’m not happy, well rested, and well fed.

This past year was a hectic one for me. At the tail end of 2014, just over a year ago, Ben and I got engaged. In the first few months of 2015, I finished up the last few photographs and edits for my cookbook, which came out in November. At the end of August I completed my master’s program in speech and language pathology. One week later we got in the car (well, I got in the car and Ben and Smitty got in a U-haul truck) and drove from Boston to Chattanooga, and one week after getting here I started my new job. I’m doing speech and language therapy with kids four (extra long!) days per week, and for the other three days I’m doing as much recipe development, food photography, and writing as I can. I love both of my jobs, but they sure don’t leave me with a lot of down time. (In case you’re wondering how much wedding planning I’ve managed to squeeze in so far, the answer is none at all!)

I have a counterproductive tendency to be harder than usual on myself when there’s a lot that I need to get done. Of course, it would make much more sense to up my self-care game when the going gets tough, so that’s what I’m aiming to do in 2016. I’m starting with doing a Whole30 (read all about it here if you’re not familiar), trying to spend time exercising outside three days a week, and continuing to work on eating more vegetables (like these ones from my Big Sycamore Farm winter CSA).

If you feel like sharing, I’d love to hear about your resolutions in the comments! And if you’re doing a January Whole30, too, I’d love to connect so we can give each other moral support.

To celebrate the end of 2015 and get pumped about cooking even more healthy food at home, I dug into Google Analytics to see which of my paleo recipes from last year were the most popular. Since I’m on Day 1 of a Whole30, though, I turned a blind eye to all of the desserts and any other recipes with added sweeteners or off-plan ingredients. (Of course, you can still find all the desserts I’ve ever posted over in the recipe index–I just didn’t feel right sharing photos of treats on the first day of a squeaky-clean challenge!) This year’s roundup includes only recipes that comply with the Whole30 rules, but make sure to read the recipes carefully for notes about details like sugar-free bacon. Also, some recipes list two ingredient options, one that’s not Whole30-approved and one that is (for example, heavy cream or coconut milk).

Without further ado, here are the recipes. Happy cooking!

Roasted Jerk Chicken with Carrots and Potatoes

Okay, you caught me: this recipe was actually published in 2014, but it came out in December so it didn’t have a chance to make it into last year’s roundup. Plus, it’s my most popular paleo recipe of all time! It’s perfect for winter nights and is the cheapest replacement I’ve found for a Caribbean vacation.

Grain-free Spiced Shortbread

December 23, 2015 By Becky 9 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This grain-free shortbread is easy to make in just one bowl without getting out the mixer. The cookies are addictively crunchy around the edges and chewy in the middle, and their subtly spiced flavor is perfect for the holidays.

My mom sent our Christmas presents down early and told us we didn’t have to wait until the big day to open them. Mine was a copy of Ruth Reichl’s newest book, My Kitchen Year: 136 Recipes that Saved My Life, which centers around what Reichl cooked after the sudden closure of Gourmet magazine.

I was only about 3 pages in when I felt tears welling up in my eyes. When Ben asked what was wrong, at the time I had to admit that I was crying over the end of a magazine that I had subscribed to for just under 12 months, during its very last year in 2009.

In retrospect, it probably wasn’t just that. There’s something about the holidays that brings my natural tendency toward nostalgia right to the surface. I think I was really crying because change is hard, and the book reminded me of that fact in a sudden and poignant way. I love being here in Chattanooga, but wish I could simultaneously be in Massachusetts and see my family for the holidays.

Reichl says in her book that “when you pay attention, cooking becomes a kind of meditation.” That’s definitely how it feels for me whenever I can manage not to rush.

Winter Vegetable Gratin

December 7, 2015 By Becky 10 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This gluten-free winter vegetable gratin is a show-stopping side dish for holiday meals or any special occasion.

I had dinner with Mary of Chattavore the other night, and we were talking about how much we hate winter, even here in the Mid-South where we barely have one to speak of. She mentioned disliking the early sunsets, so I told her an optimistic tidbit that I learned online the other day: despite the fact that the winter solstice isn’t until December 21st, the earliest sunset of the year is often much sooner. In fact, here in Chattanooga, it’s today!

The sun set at 5:29 in Chattanooga today, and will set at about the same time tomorrow and the next day. After that, it will begin to set later and later. (The days will continue to get shorter because the sun will be rising later in the morning, but if you’re anything like me and Mary, that doesn’t bother you quite as much as the early nightfall.)

The winter solstice has always been a nice turning point for me in my thinking–almost like it’s the very first sign of spring. Even in Boston when the worst of winter doesn’t come until January, knowing that each day we were gaining minutes of daylight made me feel optimistic. Thanks to my new knowledge about the earliest sunset preceding the solstice by several weeks, I’m going to go ahead and start with all that positive thinking today!

Simple Roast Chicken with Carrot Top-Kale Pesto

November 20, 2015 By Becky 12 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This simple roast chicken with carrot top-kale pesto is paleo, gluten free, Whole 30 compliant, and just the thing for chilly weekends.

Meet my new favorite weekend tradition: simple roast chicken with carrot top-kale pesto.

The routine goes like this: buy a local, free-range chicken and some fresh produce on Friday, roast the chicken with root vegetables and blend the greens into a pesto on Saturday, and make homemade chicken stock on Sunday. (Of course, you can start the routine any day of the week–that’s just what works best for me since I’m at work all day Monday through Thursday.)

I’ve been carrying out this roast chicken tradition pretty much every other weekend. I love every part of the process: buying what I need at the farmers market, roasting the chicken and vegetables, preparing the pesto, making the broth, and of course, eating what I’ve made (and sometimes even sharing it).

Since moving down to Tennessee and joining a winter CSA from Big Sycamore Farm, I’ve become even more obsessed with cooking with local ingredients and trying all different kinds of vegetables. So when I got a gorgeous bunch of carrots with all their vibrant greens still attached, I was determined to use the tops. I knew I’d read about carrot top pesto somewhere, and a quick search reminded me that the recipe is from Diane Morgan’s cookbook Roots (and is also available online via Culinate).

Roasted Rack of Lamb with Blueberry Sauce

November 11, 2015 By Becky 6 Comments

This post is sponsored by the U.S. Highbush Blueberry Council in collaboration with Honest Cooking.

I’m a total berry fanatic, and I especially love blueberries. Whenever I go grocery shopping, I troll the produce section to see if fresh blueberries are on sale, and often end up buying them even when they’re not. I’m a fan of frozen blueberries, too, but until recently, I’d only used them in smoothies and desserts (this blueberry buttermilk ice cream being my all-time favorite).

When the U.S. Highbush Blueberry Council asked me to create a savory recipe featuring frozen blueberries, I was almost instantly inspired to create this very dish: a simple roasted rack of lamb with an easy but vibrant sauce made with blueberries and crème fraîche. Blueberries pair really well with tart ingredients like lemon juice, buttermilk, and crème fraîche, and with my recently discovered love of lamb, putting blueberries, crème fraîche, and lamb together seemed like a no-brainer.

Paleo Planet is here!

November 3, 2015 By Becky 16 Comments

Spiced Turkey Drumsticks & Gravy (page 118)

Today is the day: my cookbook, Paleo Planet, is finally out! If you pre-ordered (thank you!!!) it should be on your doorstep by the end of the evening. If you haven’t ordered the book yet, it’s available online from Amazon and Barnes & Noble. You can also buy it at local bookstores (find out which ones on IndieBound) and Barnes & Noble stores across the United States. I cannot wait for you to see it!

The book includes over 125 paleo recipes inspired by cuisines from around the world with a color photograph of each one. All the recipes are gluten free, grain free, and soy free. They’re also free of refined sugar, legumes, and dairy (with the exception of ghee). My hope is that the book will help anyone who reads it cook more real food that’s both healthy and exciting, no matter which diet (if any) they follow. Since I know food allergies are a big concern for many of us, I’ve included separate lists of egg-free and nut-free recipes (or ones in which eggs and nuts can be easily omitted) in addition to the regular index. There are over 80 recipes on the nut-free list and more than 90 on the egg-free list. There are also more than 80 Whole30-compliant recipes in the book, and you can download a bonus table of contents listing all of them right here. In case you’re new to paleo cooking or baking, the introduction explains some essential ingredients for stocking a paleo pantry plus how and why they’re used. Read More…

Pumpkin Crème Brûlée Pie Bars

October 31, 2015 By Becky 32 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

These grain-free pumpkin crème brûlée pie bars combine the best elements of crème brûlée and pumpkin pie, and are made with an easy press-in cocoa crust.

Guess what? I finally got a kitchen torch. I say finally because–as I tend to do lately when considering buying new kitchen gadgets–I went back and forth about it for several months.

My friend Andrea is a great baker and a fabulous cake decorator, and she’s had a kitchen torch for a long time. After interrogating her about where she got it, how much it cost, how hard it was to use, and how often she used it (yes, my friends ARE extremely patient–why do you ask? 😉 ), my friend Lucy and I went over to her place and tried it. Andrea had custards all ready to go, and we each torched our own right before we ate them.

You probably guessed this already, but they were outstanding.

The kitchen torch was much easier to use and much more fun than I had expected. Of course you need to be careful, but it’s not scary at all to torch desserts, and the actual fire-blasting part takes less than two minutes. (In case you’re wondering about all the questions I mentioned above, Andrea found her torch at a yard sale a couple years ago and got it for about ten bucks. I got mine on Amazon for $28, but it’s on sale for $25 right now.) Read More…

Paleo Chocolate Pumpkin Muffins

October 23, 2015 By Becky 13 Comments

Today is an exciting day–it’s the first time I’ve ever had a guest author here on my site. Lauren Lester, one of my very favorite paleo bloggers, created this recipe for paleo chocolate pumpkin muffins. Read a little more about Lauren at the bottom of this post, and check out her blog Wicked Spatula for more delectable paleo recipes and gorgeous photographs! Take it away, Lauren…

I’m so excited to be guest posting today on A Calculated Whisk! I’ve been a fan of Becky’s recipes for a while so when we started chatting about swapping guest posts I was thrilled. I’ve got a great fall recipe for you today and if you’d like to check out Becky’s Chicken Apple Sausage that she’s sharing on my site Wicked Spatula you can head on over there as well!

Alright, is there anything better than a warm muffin early in the morning? I personally don’t think so, especially when they’re filled with dark chocolate. These Paleo Chocolate Chip Pumpkin Muffins take one step further into fall heaven with the addition of pumpkin and pumpkin pie spice. Before going Paleo last year muffins were a breakfast staple. I would pick up a few mixes for the week and with only 30 minutes of effort I’d have breakfast ready for the entire week. We all know Paleo baking baking isn’t that simple though. Usually there are precise measurements, speciality ingredients, and one too many bowls if you were to ask my husband. Read More…

Chicken Apple Sausage with Kale and Roasted Grapes

October 23, 2015 By Becky 4 Comments

Today I’m sharing a quick and delicious fall recipe for chicken apple sausage with kale, spring onions, and roasted grapes right here on my friend Lauren’s site, Wicked Spatula. It’s a quick but gourmet paleo meal that hits all the right notes with sweet and savory sausage, juicy grapes roasted with shallots, hearty kale, and lightly charred spring onions on top. I like this just as much for breakfast as for lunch or dinner, and as a bonus it’s dairy free and Whole30-compliant.

We’re doing a guest post swap, so be sure to check out her paleo chocolate pumpkins muffins here on my site, too! Get the recipe for chicken apple sausage with kale, spring onions, and roasted grapes–>