Going Gluten and GMO-Grain Free


Grain, sugar, and dairy -free PANCAKES!

Ingredients:

Oil or butter for griddle/skillet

Wet:
2 large eggs
½ cup unsweetened almond milk* (or more to reach desired consistency)
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)

*easily substituted w/ other “milk” products that suit your dietary needs

Dry:
1 ½ cups almond flour (I prefer blanched)
1 tablespoon coconut flour
½ tablespoon arrowroot powder
1 teaspoon stevia powder
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon baking soda

Directions:

Combine all wet ingredients in blender and blend thoroughly on a low speed.
Add all dry ingredients and, again, blend thoroughly until batter has a smooth consistency.
Set batter aside and let stand for 5-10 minutes
Lightly oil and preheat a griddle between 300-350 degrees (or use a skillet on the stovetop over medium heat)
Ladle heaping tablespoonfuls onto griddle and cook for 1-2 minutes on each side; until golden brown.

Serve with any toppings you like:
•    Just butter
•    Butter and syrup (organic maple or agave maple)
•    Fresh fruit
•    Jam

Tips and ideas:

These would be great used as a miniature “flatbread” for tuna, chicken, or egg salad. Just skip the cinnamon.

Make a double batch and freeze leftovers for quick weekday breakfasts.



Taco Salad
August 12, 2010, 9:07 pm
Filed under: Dairy free, Egg-free, Grain-free, Main Dishes, Recipes | Tags: , , , ,

So.. I’m on a yeast-free and sugar-free kick after reading The Yeast Connection Handbook by William G. Crook, M.D. Click here to check out his website.

This first week has been pretty tough because I had to go back-to-the-basics and eliminate all things convenient; reverting back to a more “paleo-style” diet of meat and vegetables. I never realized how much I rely on fruit and sweeteners to liven up my daily eats. This has really been an eye-opening experience and I feel great!

Next week I will slowly start introducing the non-grain grains (i.e. quinoa and amaranth) and starchier veggies.

Even if you are not avoiding yeast and sugar, this grain-free and dairy free taco salad is amazing!

I have separated the recipe into meat, pico di gallo, and avocado dressing and put them in the order of how I make them.

Start here:

Rinse and chop lettuce. I like to mix iceberg (for its crunch) and red leaf

(for its higher nutritional value)

Pico Di Gallo

4 medium tomatoes, diced
½ large yellow onion, finely minced (another ¼ will be used with the meat)
1 jalapeño (or other pepper of choice)
1 clove of garlic, minced
¼ teaspoon salt

1-2 small handfuls of cilantro

Mix all ingredients in a medium bowl.
Refrigerate while preparing meat and dressing.

Avocado Dressing (my favorite part of this meal)

2 ripe avocados
1/3 cup olive oil (or more depending on what consistency you like)
3-4 basil leaves
1 green onion
½ teaspoon salt

Put all ingredients in a food processor (I use a mini processor for this) and blend on low for 1-2 minutes; until smooth. Add more olive oil if necessary.
Refrigerate while preparing meat.

*I like this “dressing” a bit thicker for my taco salad… but it can always be thinned out with a ¼ cup of water and/or a tablespoon of lemon juice for use on a green salad.

Taco Meat

This part of the meal is so versatile. Choose any ground meat that fits your lifestyle – turkey, chicken, beef – and season to taste.

1.5 lbs ground meat
¼ large yellow onion, minced
1 6 oz. can of tomato paste
Garlic powder, red chili pepper flakes, cayenne pepper

In large skillet, combine meat, onion, and seasonings of choice over medium-high heat. Cook until just browned. Drain if necessary. Add tomato paste and continue to cook on low heat for 5 minutes; mixing well.

Now the fun part… putting it all together.

Fill a bowl with a large handful of lettuce. Top with taco meat, pico di gallo, and then avocado dressing.

Yum!

End note: I have given up on trying to work with “conventional” doctors. This last round of appointments cost me another $100 and landed me right back at the starting line. Pretty big disappointment but made me realize that what I really need is to listen to my body and go with my first instincts. Naturally. I refuse to “cover up” the real problem by taking two allergy medications daily and using a topical cream that causes my skin to thin. No thank you!