A Calculated Whisk - Page 5 of 34 - Creative paleo and gluten-free recipes

Paleo Meal Plan Week One

January 6, 2018 By Becky 2 Comments

This paleo meal plan will help you grocery shop, prep, and enjoy a week’s worth of delicious, real-food meals that are perfect for this time of year.

Whether you call them resolutions, intentions, or goals, a lot of us are striving to do better at something this time of year. Anyone set a goal around meal planning? I definitely did! Planning has never been my strong suit, but over the past few years I’ve been working hard to get more organized, and this year I’m determined to meal plan as much as I can to minimize the nights when I get home hungry and succumb to take out or sad, last-minute, clean-out-the-fridge creations.

Inspired by Pinch of Yum’s Sugar-Free January, I created a simple meal-planning template and a meal plan for this week, complete with a chart of the week’s meals, a grocery list, a game plan to get everything ready, Whole30 modifications in case you’re in the midst of one, and space for your notes. In case you don’t like exactly what I like and want to make some changes, I’m including both Word and PDF versions. And in case you want to start completely from scratch and just need a convenient planning method, I’m including the blank template in both formats as well.

Since this is my first time sharing meal plans, I’d love your feedback! Do meal plans interest you? Is there anything you love about this one or anything you think I should change? I’d be thrilled to hear from you in the comments section below, or you can email me (becky(at)acalculatedwhisk(dot)com).

You don’t have to sign up for my email list to get the plans, but I’d love it if you did, and that way you’ll get notification of future meal plans sent right to your inbox!

You can get the plans right here:

Week 1 Paleo Meal Plan (PDF) | Week 1 Paleo Meal Plan (docx)

Instant Pot Fesenjan (Persian Pomegranate Chicken)

January 5, 2018 By Becky 100 Comments

This post is being rewritten. I appreciate everyone who has taken the time to share their thoughts in the comments. To learn more about fesenjan, please see this post by Shahab Shabani and this recipe from Persian Mama.

Top 17 Paleo Recipes of 2017

January 2, 2018 By Becky Leave a Comment

Top 17 Paleo Recipes of 2017 | acalculatedwhisk.com

In case you missed them, here are my 17 most popular paleo recipes of 2017 based on number of views! Hope you give some of these a try in the new year.

Happy 2018! What are you up to this month? Are you setting resolutions? Starting a Whole30? I’m not doing either one of those this year, but I am setting some goals, including business goals for the year and personal goals to exercise more, eat things that make me feel great, and make taking care of myself a priority. I’ve done or attempted a Whole30 every January for the past few years and learned a lot from each one, and now I feel ready to take what I’ve learned and outline my own eating intentions based on how I know I react to various foods. If you’re doing a Whole30, though, I have plenty of delicious recipes to share with you–check out the Whole30 section of my recipe index (it’s right at the top!), two of my favorite roundups, 16 Whole30 Sheet Pan Dinners and 40 Whole30 Instant Pot Recipes, and my Whole30 recipes Pinterest board. I’ve also noted which recipes below from this past year are Whole30-compliant.

Interested in checking out the hit parades from previous years? Here they are: Top 16 Paleo Recipes of 2016 | Top 15 Paleo Recipes of 2015 (all Whole30-compliant) | Top 14 Paleo Recipes of 2014 | Top 13 Paleo Recipes of 2013

Lemon Vanilla Slice and Bake Cookies

December 20, 2017 By Becky 13 Comments

This post is sponsored by Rodelle.

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

These lemon vanilla slice and bake cookies are the perfect grain-free treat to share with family and friends this holiday season or anytime! Their buttery crumb and bright lemon flavor will have you coming back for bite after bite.

I’m here with one more delicious cookie recipe to tide you over until after Christmas! These grain-free lemon vanilla slice and bake cookies are so fun to make and eat. They’re packed with both lemony and sugar-cookie flavor thanks to Rodelle‘s lemon extract and vanilla bean paste along with plenty of fresh lemon zest, and have a wonderfully tender shortbread-like texture. A simple glaze made with fresh lemon juice tops them off and provides an ideal counterpart to the buttery cookie.

Grain-free Instant Pot Pumpkin Pie

December 18, 2017 By Becky 25 Comments

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

This grain-free Instant pot pumpkin pie is easy to make in your pressure cooker, and is the perfect size for an intimate holiday gathering. Recipe from Emily Sunwell-Vidaurri’s new cookbook, The Art of Great Cooking with Your Instant Pot.

It’s time for an Instant Pot dessert! I recently took a little poll over on Instagram stories, and found that 74% of you have an Instant Pot. If you’re among the 26% that doesn’t have one yet, you should add it to your Christmas list–it’s my very favorite kitchen appliance of all time because of its cooking speed, ease of use, and versatility. It sautés beautifully, plus it does the work of a slow cooker, rice cooker, pressure cooker, and more. And now, we’re using it as a pie maker!

32 Paleo Comfort Food Recipes for Winter

December 11, 2017 By Becky 26 Comments

This collection of paleo comfort food recipes will keep you warm and nourished all winter long!

Looking for more delicious paleo recipes? Check out my roundups of Whole30 Instant Pot recipes and Whole30 sheet pan dinners.

Raise your hand if you could use some comfort food right about now! Between the cold weather and the seemingly incessant parade of Christmas treats, I’ve been craving healthy, hearty, hot dinners. In case you have been, too, I put together this collection of my very best and favorite paleo comfort food recipes.

Between all the cookies and the shopping and whatever else you’re up to, I hope you can find time to share some of these dishes with your family (or just make them for yourself!). Many of these recipes are great to make ahead and/or Whole30 compliant, so I’ve noted details like that below. Which one will you try first?

Here’s to a healthy and happy holiday season filled with plenty of satisfying meals!

Gluten-free Chocolate Peppermint Thumbprints

December 4, 2017 By Becky 38 Comments

This post is sponsored by Pamela’s Products.

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

These gluten-free chocolate peppermint thumbprints are festive, delicious, and a snap to make with just one flour!

Happy cookie season! As soon as Thanksgiving is over, baking cookies is pretty much all I want to do, and these gluten-free chocolate peppermint thumbprints are going to be happening over and over again this year and for many years to come. The pairing of a buttery cookie and a rich chocolate ganache, both with just the right amount of peppermint flavor, is really hard to resist. That’s what’s so special about thumbprints–the combination of textures leads to such a satisfying chew.
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Instant Pot Meatballs

November 28, 2017 By Becky 29 Comments

These Instant Pot meatballs are so easy and quick to make–no stove or oven required–and are the ideal paleo & Whole30 comfort food.

How was your Thanksgiving?? Mine was pretty good. I made an apple galette first thing in the morning and we left for Atlanta around 11 to go to a big family Thanksgiving at Ben’s cousin’s house. Amazingly enough, traffic from Chattanooga to the ATL was very light, and we made it in under two hours. I managed to eat only a relatively appropriate amount of dessert and even brought some galette back home, which made a perfect Black Friday breakfast.

6 Ways to Top Roasted Sweet Potatoes

November 22, 2017 By Becky 22 Comments

This post is sponsored by the North Carolina SweetPotato Commission.

With these six ways to top roasted sweet potatoes, everyone will be sure to find something they love. Pick one or two to make for dinner or go all out and try all six!

Happy Thanksgiving Eve! I’m here today to tell you about a delicious meal idea that, while not necessarily meant for Turkey Day itself, is certainly perfect for any busy night (or day or even morning) of the year when you need some fast and healthy grub.

Bok Choy Salad with Apple and Persimmon

November 14, 2017 By Becky 6 Comments

This vegan and paleo bok choy salad with apple and persimmon is healthy enough for a detox but beautiful and tasty enough for your Thanksgiving table!

Is anyone else in need of something delicious and fresh, but still kind of festive? I’ve got you covered with this bok choy salad with apple and persimmon. Amidst all the pie and stuffing and mashed potatoes and even a few early cookies, I am fairly sure that we all could use something like this.

If you’re surprised that bok choy can be eaten raw in a salad, you are not alone. I just learned this recently myself. A couple weeks before our wedding I decided to do Alisa Vitti’s four-day detox, and this bok choy salad is based on a very simple one that she shares as part of the cleanse. I was initially quite suspicious that a combination of raw bok choy, onion, and apple could ever taste good, but since I get bok choy all the time in my CSA and it cooks down to almost nothing in a stir fry, I decided to give the salad a try.

Chocolate Pumpkin Crème Brûlée

October 18, 2017 By Becky 24 Comments

This post is sponsored by Rodelle.

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

This chocolate pumpkin crème brûlée is a showstopping grain-free dessert that’s perfect for Halloween or any fall occasion. It’s also easy to make ahead of time!

Who’s excited for Halloween, all things pumpkin, and/or Season 2 of Stranger Things??

I am! I can barely think about anything other than the upside down. However, despite how pumped I am about the show’s return, I can definitively say that I am WAY MORE excited about this chocolate pumpkin crème brûlée. It’s the best dessert I’ve made in all of 2017 and possibly longer. It tastes amazing, it’s easy to make, and best of all, it’s really fun!

Let me walk you through the layers. On the bottom there’s a chocolate sauce. This is not just ANY chocolate sauce, though. It’s an intensely-chocolatey-but-not-too-rich chocolate sauce, like what you might have gotten on your sundae at a really good old-school ice cream parlor.

Initially, I was worried I wouldn’t love the sauce. It’s cocoa-based, so there’s no melted chocolate, and there’s also no cream and just a tiny bit of butter. When I tasted the sauce on its own I was happily surprised by how good it was, but when I tasted it along with the finished crème brûlée I was blown away by how much I loved it. With the addition of chocolate extract and without the distracting richness of cream or cocoa butter, the chocolate flavor shines through in a way it doesn’t in most chocolate desserts. I know this may sound paradoxical, but the chocolate flavor is richer because the sauce itself isn’t that rich. As a foil for the super creamy pumpkin layer, it’s just perfect.

Hubbard Squash Soup with Pistachio Gremolata

October 9, 2017 By Becky 20 Comments

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

This easy hubbard squash soup with pistachio gremolata will quickly become a favorite in your fall weeknight rotation. The slightly sweet soup and punchy gremolata complement each other perfectly.

It’s October (how?!?), and it’s time for squash soup. Posting squash soup has become an inadvertent fall tradition here at A Calculated Whisk, beginning with butternut squash soup with fried garlic and chili oil in October 2014. The tradition continued with 2015’s parsnip and pumpkin soup and last year’s butternut squash and potato soup (with bacon and pomegranate on top!).

Autumn 2017’s squash soup feature is this hubbard squash soup with pistachio gremolata. I invented it on a whim when I got sick a few days after my wedding and have not been able to stop eating it since. The soup is rich and delicious on its own, but worlds better with a few dollops of pistachio gremolata swirled in.

I originally made this soup with a red kuri squash from my CSA–the one pictured in the top right of this photo. Since then, I’ve had trouble getting my hands on another red kuri, so I turned to buttercup squash (pictured above), which is another member of the hubbard squash family. I have a slight preference for red kuri squash and am constantly on the lookout for it, but either will work (and other orange-fleshed winter squashes like butternut will probably work, too).

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