INGREDIENTS

*NUMBERS IN PARENTESES ARE TO DOUBLE THE RECEIPE. I MAKE TWO LOAVES AND FREEZE ONE

2 (4) cups almond meal or flour
1/4 (1/2) cup tapioca flour
1/2 (1) t of baking soda
1/4 (1/2) t of salt
1 (2) t pepper (or a little less according to taste)
1/4 (1/2) t garlic powder
1 (2) t or oregano (or a little less according to taste)
3-4 (5-6) eggs
1/4 (1/2) cup almond milk, milk or cream
1 (2) T ghee or butter or margarine or cocunut oil

INSTRUCTIONS

1. Preheat oven to 350
2. In a medium to large bowl, mix the dry ingredients
3. Whisk wet ingredients in a separate bowl
4. Add wet ingredients to dry ingredients and mix well. Mixture will be thick.
5. Pour into a SMALL greased loaf pan and bake for one hour.

I am SO excited. It is amazing how difficult things can lead to a new idea.  Being grain-free has been surprisingly easy for me, with one exception.  Breakfast.  I like eggs – just not in the morning.  I have been making do by eating dinner leftovers or yogurt with honey and chopped nuts.  I really miss oatmeal.  Yes – it is gluten free, but it is a grain, so I need to stay away from it.

Well – I just had dental surgery and am on a soft-food diet.  While grocery shopping for something – ANYTHING – to vary my diet I found this.  Hodgson Mill  Gluten Free BUCKWHEAT Creamy Hot Cereal.  Yay!!  In spite of its name, buckwheat is NOT a grain.  The only other ingredient is ground flax seeds.

I made it this morning following the directions for the microwave.  It can also be cooked on the stove.  It was delicious.  I added a little honey.  I also used a mix of heavy cream and water to add richness.  Yum!! Next time I plan to use some maple syrup and see how that tastes.

So there is a bright side to dental surgery after all.  Hopefully I will make more discoveries.  I probably will be able to go on a more varied diet in a week or so.  The whole process will take a minimum of 4 months – so hopefully there will be some more good finds on this long road!

Our all -time favorite dish.  Great for a meal that can be ready in 15-20 minutes

Use your judgement for amount of each ingredient.  I make mine for two generally.

INGREDIENTS FOR STIR FRY

1 Carrot sliced thinly on the diagonal

1 Sweet pepper cut in bite size chunks

About 10 bite-size chunks of pineapple

I onion cut into large slices

1 small zucchini cut into chunks

4-5 sliced mushrooms

Add oil to a heated pan (I use olive oil or grapeseed oil)

10 large shrimp

INGREDIENTS FOR SAUCE

I  have no idea of the excact amounts.  The total should add up to about a half cup.

Duck Sauce

Trader Joe’s Sweet Chili Sauce (probably other companies make this if you do not have a Trader Joes)

Gluten-free Soy Sauce (1 tsp?)

Heaping tablespoon of orange marmalade

1 tsp or tapioca flour (if you are not totally grain free you can use cornstarch)

DIRECTIONS

Heat oil in a heated pan.  I use olive oil or grapeseed oil

Start adding veggies with the ones that need the most cooking first.

Cook two minutes after each addition of vegetables.

Add shrimp last

When shrimp have turned pink, add the sauce and cook for a minute

Serve with cauliflower rice

 

This is my favorite recipe.  If you sub broccoli rice and add cheddar cheese it makes a great side dish.

Mushroom risotto made with cauliflower rice.

INGREDIENTS
2 Tbs. Butter
2 Tbs. Olive Oil
6 Cloves Garlic – Minced
4 oz. Onion – Diced
1 Large Shallot (About 1 oz.)
8 oz. Mushrooms – Thinly Sliced
2 Cups Chicken Stock – Divided
4 Cups Cauliflower Rice
1 Cup Heavy Cream
½ Cup Parmesan Cheese – Grated
2 Tbs. Italian Flat Leaf Parsley – Chopped
Sea Salt and Pepper – To taste
(2 Tbs. Peace and Love)

DIRECTIONS
In a large sauté pan, heat butter and olive oil over medium heat. To the pan, add garlic, onion, and shallot. Sauté until soft and fragrant. About 5 minutes.

To the pan, add mushrooms and 1 cup chicken stock. Sauté until mushrooms are soft. About 5 minutes.

Add cauliflower and remaining 1 cup chicken stock and stirring frequently, sauté 10 minutes.

Reduce heat to low, stir in heavy cream, Parmesan cheese, parsley, sea salt and pepper. Let simmer 10 minutes to thicken.

Prep Time: 15 mins Total Time: 55 mins Servings: 4

Ingredients

1 eggplant, peeled and sliced lengthwise thinly

2 eggs, beaten

1 1/2 cups seasoned dry bread crumbs (SUB ALMOND FLOUR)

1/4 cup olive oil

3 cups spaghetti sauce

1/2 lb shredded mozzarella cheese

1/3 cup grated parmesan cheese

Spaghetti sauce

Directions

Dip each eggplant slice in beaten egg, and dredge with almond flour

Place slices on a parchment paper lined cookie tray

Bake at 400 degrees for 6 minutes per side

Lower temperature to 350°F

Pour a little sauce in bottom of a baking pan, sprayed lightly with olive oil spray

Arrange half the eggplant slices in the bottom of the baking dish

Spread half the remaining sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.

Bake 40 minutes or until mixture is bubbly.