Monthly Archives: January 2015

Whole 30 Power Lunch

As my Whole 30 adventure continues I am coming up with fun new lunch items. I was craving a good egg salad sandwich and this is what I came up with.

Ingredients:
1 Avocado
2 Hard Boiled Eggs
2 Tablespoon Mayo (see my paleo version)
1/2 teaspoon salt
1 pinch pepper

Place the peeled eggs in a bowl and mash with fork. Add mayo, salt and pepper to bowl and mix. Next, cut the avocado in half and remove the seed. Gently spoon out the inside of each half of the avocado in one piece and place aside. Then fill the each half with even scoops of the egg salad. Enjoy!

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Whole30 “Candy Pecans”

I’m currently trying to do the whole 30 challenge. The rules are you can’t eat any grains, sugars or basically any starches. It is inherently gluten-free and Paleo but you can’t have maple syrup, honey or any type of sweetener. I have been trying to come up with a new snack ideas. This one came out great!!

Ingredients:

2 cups whole pecans
2 tablespoons coconut oil
2 teaspoons cinnamon

Start by melting the coconut oil in the microwave in a small bowl. Place the pecans in a large bowl, add the melted coconut butter and toss. Add the cinnamon and continue to toss gently. Spread the pecans out on a foiled baking sheet. Bake at 250° for about 25-30 minutes. Toasting the nuts in the oil will help them caramelize and bring out some sweetness. Allow the nuts to cool and then enjoy.

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Cave Man Ribs

Since I was a little kid I always loved bbq ribs. Normally they’re covered in some type of barbecue sauce or brown sugar but I want to do something that would fit into the Paleo lifestyle. Many people are intimidated by making ribs. May think it takes a long time and it’s really hard to do but this recipe is super simple.

Ingredients:
1 rack baby back ribs
3 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoon salt (I had a smoked salt on hand that worked great the plain salt is fine)
2 tablespoons Old Bay seasoning

Start by rinsing and patting dry the rack of ribs. In a separate bowl mix together all the seasonings. Place the ribs on a large foiled baking sheet. Now using all the seasoning mix, rub and coat both sides of the ribs. Make sure the entire rack is evenly coated top and bottom. Place the ribs meat side down on the baking pan. Place the ribs in the oven at 215°. Cook for one hour and gently flip over. Cook for an additional hour on the other side. Finally place the ribs meat side up in the broiler for 4 to 5 minutes until they start to caramelize on the top. Remove from heat and let cool for 5 mins before cutting.

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Cook Book – Official Release

The last few years have been an amazing adventure. I started this book at the start of it all. The vision was to combine everything I have learned from my travels and sharing it with the everyone in a unique gluten free fashion. Each chapter focus’s on one region that I have traveled and combines the flavors into a complete meal from appetizer to dessert. The most important part of this book was that every recipe is inherently gluten-free but in an unnoticeable way. Every meal can be recreated without anyone aware that everything is inherently gluten-free.

The final result is better then I would have imagined. Large, color images fill the book. Easy to follow recipe. Plus, a bonus chapter with my gluten-free tips and tricks.

Buy it today and start cooking. Available in soft cover, hard cover or for your kindle and nook.

Buy on Amazon or Barns&Noble  

book cover

 

 

Nutty Coconut Chicken

Who doesn’t love breaded chicken nugget and chicken fingers. Most breaded chicken is flour, breaded, fried and super not healthy. Using nuts and baking chicken instead makes it sweeter and healthier.

1/4 Pound Nuts (walnuts, almonds or pecans)
1/2 Cup Flaked Unsweetened Coconut
1 tsp Salt
2 Pounds Chicken Breast

Start by placing nuts in a food processor to help crush and turn into a nut meal. Add coconut and salt into the food processor and continue to break up.  Now, cut the chicken breast into large pieces. Pour the nut mixture in a bowl and evenly coat each piece of chicken. Place the chicken on a foiled pan and bake at 400 degrees for 20 min.

 

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Sweet Potato Pancakes

Regular potato pancakes are very traditional in my family. I like sweet potatoes way more than regular potatoes plus when you try eating Paleo that’s the only way you can go. This is a full potato pancake recipe that is 100%.

Ingredients:

4 medium sweet potatoes
1 onion
1/2 cup tapioca flour
3 eggs
1 tsp salt
Lots of olive oil for frying

Start by cleaning and peeling the sweet potatoes. Grate potatoes into a large bowl. Next, chop onion fine and add to bowl. Add eggs, salt, tapioca flour to the mix. Combine everything well by hand. Start to heat a good amount of oil in a large sauce pan. You want to fry the pancakes well so you need enough oil that they’re all completely covered. Now using either a quarter of a cup measuring cup or a ice cream scoop measure even pancakes. Flatten the pancakes lightly and gently place in the hot oil. Cook each side until crispy and golden brown then remove. You will need to do a number of batches in order to finish the mixture. Before putting in a new batch clean the oil with a spoon to remove any small pieces that may burn. Serve hot with applesauce.

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