On days when I work from home I am always looking for quick, easy one person lunches. A simple Paleo pizza was a perfect find.
1/4 tapioca flour
3 tablespoon tomato sauce
1/4 cup cook mushrooms or other veggie (any of your favorite pizza toppings)
Pinch of Italian seasoning
Start by mixing the two eggs and tapioca flour in a small food processor. Next, heat a well oiled 8 to 10 inch non stick frying pan. Now, pour the mixture into the pan and let it cook over medium heat. As soon as the edges begin to brown, about three minutes, flip gently. After flipping cover the top with tomato sauce and top with veggies and Italian seasoning. Continue to cook for another 3 minutes and then gently remove from pan. Cut into slices and serve hot. Enjoy!
It’s easy to make a main dish like any meat on the BBQ but coming up with sides that are more creative can be a challenge. This wonderful pepper dish is slightly sweet with a touch of vinegar and will pair well with BBQ chicken, steak or fish.
3 Red Bell Pepper
1 Small Sweet Onion
1/4 Cup Fresh Basil Chopped
1 Tablespoon Balsamic
1 Tablespoon Honey
Start by grilling the peppers and onion over a high heat grill. Turn all of it every few minutes until all sides are black. Once everything is done, remove and let cool. Next, peel the skin, stem and seeds of the peppers. Cut the peppers into long strips and place in a big bowl. Then remove the outer layer of the onion, cut onion into thin slices and add that to the bowl. Finally, add basil, balsamic and honey to bowl then mix well by hand. Serve warm or cold.
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.
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!
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%.
4 medium sweet potatoes
1/2 cup tapioca flour
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.
My entire family loves pecan pie. I’ve tried many times to make a good recipe but this year I finally did. My version is clearly gluten-free with a store-bought gluten-free crust but you can truly follow the same recipe with any crust you like.
1 store-bought gluten free crust ( my favorite at (http:://www.onlinebakery.co)
1 1/2 cups pecans
1 Cup brown sugar
3/4 cup light Karo syrup
1/4 cup real Maple syrup
2 tablespoons melted butter
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 once good bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt
The first step is to prebake your raw gluten-free crust for about 20 minutes to help prevent it from getting soggy. While it bakes you can prep everything else. Start by separating the pecans into two piles each three quarters of a cup. Place one pile of pecans in a food processor and break up into little pieces. Save the whole remaining pecans for the very end. Now take half of the crushed pecan and place in a bit mixing bowl. To the bowl add Karo syrup, sugar, Maple syrup, butter, salt, bourbon, vanilla and cinnamon. Mix well and then added the lightly beaten eggs and whisk. As soon as the crust is out of the oven take the remaining crushed pecans and cover the bottom of the crust. Now slowly pour the mixture of syrup and such into the crust. Finally, arrange the full pecans you had put aside at the start on the top of the pie. Now you have a layer of pecans on the bottom in the middle and on top. Bake pie for 45 minutes at 350° or until firm. Allow to cool before slicing. Enjoy!
Green beans are in season this time of year and normally a big side for holidays. I’ve never been a huge fan of the creamy mushroom soup type. I like something that’s a little fancy. This version is a bit fruity, with a slightly Sicilian style, easy to do and definitely will impress a crowd.
3 pounds green beans
1 tablespoon coconut oil or butter
1/4 Cup + 2 tablespoons sliced almonds
2 tablespoons orange marmalade
1 pinch salt
Start by trimming the ends off the green beans. Next either blanch green beans or steam until they get slightly soft but retain a bright green color. To hold the bright green color always run through an ice bath after you’re done initially heating. A few minutes before you’re ready to serve take butter or coconut oil and melt in large pan. Add Green beans and toss. Next add orange marmalade, salt and a quarter cup of sliced almonds. Continue to gently toss while heating over medium heat for about two minutes. To serve place on a large platter and top with the remaining 2 tablespoons of sliced almonds.
At the cafe I am always looking for new ways to spike up a sandwich. Last weekend I was playing around with some seasonal peppers.
2 Red Peppers ( or one jar roasted peppers drained)
8oz Cream Cheese
1/4 Cup Parm Cheese
1 Tablespoon Honey
1 Teaspoon Salt
To Roast Peppers:
Start by roasted whole peppers on the grill or in the broiler until black. Remove peppers from heat and let them cool. Remove the burnt skin hand. Do not rinse. Remove the stem and seeds. Slice peppers into strips.
Place roasted pepper in food processor. Add cream cheese, parm cheese, salt and honey. Blend in food processor well.
Remove and chill in refrigerator for 20 minutes to firm up. Serve on sandwich with turkey or grilled veggies. Also works great as an appetizer on toasted bread or crackers.
Chebe bread mix is very versatile. My boyfriend loves pizza pockets so making a gluten free version seemed natural.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
3/4 Cup Light Mozzarella Cheese Shredded
1 Cup Parmasan Cheese
1/2 Tablespoon Garlic Powder
1 Cup Pizza Sauce
Start by making the dough mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the parmesan cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 10 equal pieces. Line a baking sheet with parchment paper and by hand try to make a flat rectangle / oval shape out of the dough. On top of one half the rectangle place ½ a tablespoon of sauce and a pinch of mozzarella cheese. Fold over the side with no topping and seal the edges. *Hint: Do not over stuff or have sauce on edges, otherwise pockets won’t seal well.
Place each pocket on the baking sheet. Bake at 375 degrees for about 15-20 minutes until they start to brown. Remove and let cool before removing from tray.
You can also freeze the pocket for a quick and easy after school lunch. Just reduce cooking time to 10 minutes. Freeze in an zip-lock bag. When you’re ready to re-heat place each one on a foiled sheet and bake at 400 degrease for 10 minutes.
I am a huge fan of chebe bread mixes. I love what the company stands for and how they are willing to support camp celiac in any way. All of the mixes they make are amazing. Really easy and unique to play with. My next few posts with be a new set of chebe recipes I came up with.
I always loved lunchables as a kid making this fun to come up with.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
2 Cups Light Mozzarella Cheese – Shredded (Divided into two separate 1 cup portions)
1/2 Tablespoons Garlic Powder
1 Cup Pizza Sauce
10 Pepperoni Chopped Small
Start by making the bread mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 16 equal balls. Place the balls on 2-3 baking sheets lines with parchment paper and well spread out. Gently push down each ball to form mini pizza rounds. Sprinkle all the rounds with garlic powder and bake at 375 degrees for about 15-20 minutes. Remove and let cool.
While bread is baking, you can prepare the remaining ingredients. Split the tomato sauce into four ¼ cup portions and place in containers that can travel. Do the same with the cheese and pepperoni. Once the mini pizza crusts are complete, place four in four separate containers along with a sauce, cheese and pepperoni container along with a small spoon. Keep in a cold lunch box and once lunchtime comes around you can make your own mini pizzas.
My nut free pesto recipe is very popular at the cafe. We recently started making some fun club sandwiches and needed a good spread. With a vitamix this is super easy and comes out great!!!
3/4 Cup Canola Oil
1 teaspoon mustard
1 tsp Lemon Juice
1 pinch Salt
2 Tablespoon Pesto (my nut free recipe)
Start by placing the egg, lemon and mustard in the blender and blend well. Next add the salt and continue to mix. Now with the blender running slowly add the oil from the top in a small stream. After a minute or two the mixture will lighten and start to thicken into an yellowish white color. Last add the pesto and continue to blend for 30 seconds. Pour into a quart container and allow to cool in the fridge for a few minutes.