This 3 Ingredient Dish was created out of a need to use mushrooms and carrots that had not seen a fridge for a bit and needed to be cooked. Mini-Foodie M suggested anchovies and voilà a tasty twist on mushrooms and carrots. Because the anchovies are salty, spices are not needed to make this dish flavorful.
This dish can stand alone or be served with cauli-rice or quinoa if you eat the latter.
1 can anchovies, in olive oil
2 large carrots, sliced
8 ozs mushrooms, crimini or brown, sliced
Place anchovies & carrots in saucepan. Sauté on medium heat until carrots are semi-tender. Add mushrooms. Continue to sauté until mushrooms are tender. Serve & enjoy.
This Cauliflower Alfredo Sauce is versatile and so easy to make. An added bonus is that heating is not necessary; simply serve and enjoy. Not only is it paleo (Dairy-Free), but it is also vegan and can be nut-free too depending on the type of milk you use.
I have also steamed a bit of zucchini and cashews with the cauliflower to add depth to the flavor of this sauce. Another nice addition is to sauté crimini mushrooms and add them to the finished sauce.
If you are avoiding tomato sauce, this would be a wonderful pizza sauce with added Italian seasoning to taste. Try ou the recipe and have fun with how you serve it. Please leave a comment about your favorite experiments.
1 head cauliflower, chopped & steamed
1 clove garlic (optional)
1 Tbsp broth seasoning
3 Tbsp unfortified nutrional yeast
1/4 cup milk (almond, cashew or coconut)
sea salt & pepper to taste
Steam cauliflower until tender. Place cauliflower & remaining ingredients in Blendtec or other high-quality blender. Blend using “Whole Juice” setting or until smooth. Add more milk as needed. Serve over dishes such as my Cassava Flour Pasta, Stuffed (Portobello) Mushrooms, Paleo Ravioli, etc.
On this Father’s Day, I had a craving for my Mãe’s (Mother’s) Azorean-style pancakes and since my Foodie-in-Crime enjoys my Stovetop Blueberry Jam on pancakes, they became breakfast. Because I didn’t have my Paleo All-Purpose Flour mix ready to go and I wanted to get breakfast on the table quickly, I used cassava flour and this version is the closest I’ve made to Mãe’s wheat flour version.
Cassava flour batter tends to thicken as it sits so you may need to add a bit of milk as you get to the end of the batter. On the other hand, you may enjoy the variation in pancake thickness and therefore not add any milk as you cook your pancakes.
In my Paleo (with almond flour mix) version of these pancakes, using water in place of chosen milk works because the Paleo All-Purpose Flour offers a deeper flavor profile than cassava flour. If water were used with cassava flour here, it would probably taste like a tortilla and so I recommend using a safe-for-you milk. I enjoy homemase hemp milk sweetened with dates a blended a bit of vanilla bean.
I have not yet tried a vegan version using flax eggs, but I hope to have an update soon as one of my dearest friends is vegan and happens to be my Mãe’s goddaughter. She used to enjoy these pancakes when we had weekend sleepovers and I hope that she could make these for her family.
Like my previous version of Azorean-style pancakes, these are not fluffy like traditional American flap jacks. I’ve never been a fan of the American version because I find them to be thick and I have always felt that they are too dry “requiring” too much syrup to make them palatable. Of course, this is my personal bias and I prefer a more crepe-like pancake.
These are thin, flexible and can be enjoyed with jam, nut or coconut butter, fruit or good ole maple syrup or honey. In the Corn-Free Hippie household, we enjoy these with my Stovetop Blueberry Chia Jam with or without cashew butter.
2 cups milk (coconut, hemp or nut if tolerated)
4-5 Tbsp coconut sugar, honey or maple syrup
2-4 Tbsp avocado oil or softened coconut oil
1 cup cassava flour, sifted
1/2 tsp sea salt
Method Heat griddle. Mix wet ingredients. Add dry ingredients wet. Whisk or mix with a fork until lumps are gone. Make pancakes on griddle. Keep an eye on them as they brown quickly. Enjoy warm or cool with your favorite topping.
This cheese sauce is versatile because it can be made with nuts or nut-free to accomodate nut allergies. If you are avoiding peppers, then a carrot is a wonderful addition. For a more sharp cheddar – like flavor, use the roasted sunflower seeds as a base.
I have used this sauce in so many ways and it is a go-to when I need a boost of flavor or a sauce for my dishes. I also use it with cauli-rice and veggies for added protein. The possibilities are as limited as the imagination, so experiment and enjoy.
1 cup cashews, soaked or roasted sunflower seeds
1/2 red bell pepper, deserved or carrot
5-6 Tbsp unfortified nutrional yeast
2 Tbsp hemp seeds or chia seeds
2 1/2 Tbsp lemon juice or 2 Tbsp. apple cider vinegar
3/4-1 tsp sea salt
1 tsp ground mustard seed
1/2-1 tsp paprika
1/2 tsp turmeric
1/4-1/2 cup water
Place all ingredients in Blendtec or other high-speed blender. Using “Whole Juice” setting, blend until smooth. Taste & adjust seasonings if needed as well as water for desired consistency.
Enjoy as a dip, as cheese on pizza, on nachos or a burrito bowl.
I have tried several tortilla recipes from those calling for oat flour to those calling for coconut and / or almond flours and these are my all time favorite not only because they have a mild flavor reminiscent of wheat tortillas, but because they are the most flexible paleo tortilla I have made.
This recipe is versatile enough to be used as an empanada shell and even a pie crust. I have tried several versions of the recipe and can offer the following conclusions:
(1) Arrowroot flour can be used in up to a 1 to 1 ratio in relationship to the cassava flour.
(2) Using 1/2 cup tapioca flour and 1 cup cassava flour works, but a rather sticky dough results and it is best to coat the ball in cassava flour in order to prevent the dough from sticking to the press.
(3) The fat used can be avocado or coconut oil or a combination with good results.
1 1/2 cups cassava flour
1/4 tsp sea salt
4 Tbsp avocado oil or coconut oil
1 cup warm water
Method Place all ingredients in food processor. Pulse until a large dough ball forms. Remove from bowl & form into balls of desired size. Press each ball using a tortilla press. Cook on a comal until bubbles begin to form & flip. Cook until desired texture is reached.
Sometimes you execute a recipe and your taste testers give the most unexpected compliments. This recipe evoked the following from my Foodie-in-Crime: “Are these shortbread cookies?” and “These remind me of the chewy Chips Ahoy.”
The first comment was nice to hear because I’m a fan of a good shortbread cookie, but the second was the hidden compliment because Chips Ahoy cookies have mass appeal and are a “standard” go-to cookie. Those of us who must avoid gluten and / or who eat a paleo diet for health reasons, eating a “standard” cookie is out of the question and many gluten-free options are not always tasty with a nice texture. And, so with this recipe I have been able to make a corn and gluten-free cookie without nuts that even those who can have gluten can enjoy.
1 cup Cassava Flour
1/2 cup chocolate nibs
1/4 cup coconut sugar
1/2 tsp baking soda
1/4 tsp sea salt
1/2-1 tsp vanilla powder or 1 tsp safe vanilla extract
1/4 cup coconut oil (soft, not melted) or palm shortening
1-2 Tbsp honey
Splash of water, if needed.
Preheat oven to 350F. Line a cookie sheet with parchment. Whisk together dry ingredients. Add wet ingredients. Stir until dough is uniform & dry ingredients are fully incorporated.* Make cookie balls in desired size & flatten.**
Bake 10-12 minutes, until set. Allow to cool on pan.
*If the dough needs a little help coming together, add a splash or two of water.
**Cookies do not spread. This recipe yields about 15 – 2 inch cookies.
Today I’ve got a simple snack recipe that is versatile; it can be crackers or as cereal (a.k.a. paleo granola).
A few months back, I had to take a trip into a small city that neighbors the town where I was an adolescent. Because I had not anticipated the length if my errand, I had packed a REALLY light snack bag for myself and my corn allergic Mini-Foodie. And anyone who knows this Corn-Free Hippie and my first Mini-Foodie, know that we are not so fun when hunger strikes. So what does a mama do? Go to the nearest health food store.
I don’t like to spread negative energy and so I will keep my comments about this small city’s health food store brief: it is not Paleo and corn-free friendly and the supplement section is WAY bigger than the “food” section. Despite this situation, I DID discover an overpriced new favorite snack: flackers.
What are these? They are a cracker made of flax seeds. They are simple, nutritious and delicious. Because I am not a fan of spending $6+ dollars on a small box of crackers, I decided that I would find a way to recreate them.
I am sharing a basic version, so feel free to accessorize with different dried fruit(s) and spices.
1 cup golden flax seeds
1/4 dried currants
1/2 Tbsp ground cinnamon
Enough water to cover seeds & fruit
Place all ingredients in a glass measuring cup or bowl. Allow to rest as the oven heats & you prep the cookie sheet.
Preheat oven to 225ºF. Line a cookie sheet with parchment paper.
When oven is heated & seeds have gelled, pour them onto cookie sheet. Spread making the crackers as thin as possible without leaving gaps. Bake until crispy & no longer wet. Times will vary depending upon oven, but between 1.5 – 2 hours is to be expected. Flip the cracker(s) after 1 hour.
When ready, break into smaller pieces. Enjoy as a snack or as paleo granola.
One of my favorite cuisines is Thai, but unfortunately because Baby-Foodie reacts to rice, I have been missing out on it…until now!
It was spring break, we were out of meat protein sources, everyone was hungry and I had been in the backyard where I smelled what seemed to be a coconut soup. It may have been a craving inspired scent. Nonetheless I took a look at my fridge which was pretty bare and came up with this quick soup. It would also be very tasty with chicken or shrimp if you have a safe for you source.
2 Tbsp coconut or avocado oil
2-inch piece of fresh ginger, peeled and finely chopped
4 cloves minced garlic (optional)
1 large carrot, peeled and shredded
2 stalks celery, shredded
1 red, orange or yellow bell pepper, sliced
1 lb mushrooms, sliced
4 cups water
4 Tbsp paleo, vegan stock powder
1 can full-fat coconut milk or cream
1-2 Tbsp fish sauce;
Sea salt & ground black pepper to taste
In a stockpot, heat oil over a medium heat. Cook ginger (& garlic) while stirring, until softened. Add carrot, celery, bell pepper, & mushroom. Cook until softened. Add water, stock powder, coconut milk or cream & fish sauce. Bring soup to a boil. Serve when just a bit cooler. Add sea salt & black pepper if desired
1 lb chicken small pieces
Add chicken with water, etc. Bring soup to a boil. Reduce to a simmer. Cook until chicken is cooked, about 15-20 mins. Add salt & pepper if desired.
1 lb wild caught shrimp
Add shrimp with water, etc. Bring soup to a boil. Reduce to a simmer. Cook until shrimp is cooked, about 10-15mins. Add salt & pepper if desired.
As a household that avoids most grains due to allergies and / or intolerances, it’s VERY hard to find a premade pasta that everyone can enjoy. Gluten-free pastas are often made with corn and / or rice, both of which cause someone in the CF Hippie to react. So what does a CF Hippie Mama do? Since I have seen friends mention cassava flour and have seen recipes using cassava, I decided it was time to experiment with the flour that my Mãe used to use in Angola to make pirão.
I came upon a nut-free cassava flour pasta recipe by Predominantly Paleo tried it out with modifications that made sense to my family’s needs and palate. The result? A family approved pasta that does NOT require a pasta maker and uses a key tool in my kitchen. I have recruited Mini-Foodie 1 and 2 to help and the process is quick with a double batch AND they have fun.
Because I like to infuse flavor AND added nutrition whenever I can, my recipe includes the basic ingredients and the flavor add ins below for the “cheesey” pasta, which IS my basic version. My Foodie-in-Crime and Mini-Foodies all agree that the spinach pasta is the better flavor. I like both and when I feel daring, I add even more nutrional yeast for extra an cheesey flavor without the spinach. The best reviews I’ve gotten are from my Mini-Foodies who stated that “this pasta is better than the one from boxes” and “it’s healthier too!” This is coming from two kids whose favorite food before when had to eliminate rice was pasta.
I hope you give this pasta a try and enjoy it as much as my family
1 cup cassava flour
3 Tbsp coconut or avocado oil
1/2 tsp sea salt
1 Tbsp spinach powder (optional)
1 Tbsp Italian seasoning (optional)
Method Heat water in a pot to boil pasta when ready.
Place all ingredients in food processor. Pulse until a ball forms & all ingredients are incorporated. You may need to scrap the side of the bowl. Remove ball. Divide into smaller balls, usually 6-8. Using a tortilla press, flatten to desired thickness. Using a pizza cutter, make strips of desired width. Place pasta in boiling water. Pasta is ready when it floats. Remove with a slotted spoon. Enjoy with desires toppings or sauce.
● Avocado oil, Italian seasoning + unfortified nutrional yeast
• plus roasted veggies