This recipe can be made ahead and reheats well. It can be adapted and changed for the veggies you like or have on hand. You can use ready made sauce or make your own. It makes a family sized 9 x 13 portion, but you can cut the recipe in half if necessary. It makes great left overs for lunch.
This recipe can be made ahead and reheats well. Use the veggies, sauce and meat options you like.
Author: Melanie Dearing
Course: Main
Cuisine: Italian
Serves: 12
Ingredients
½ lb. gluten free Italian sausage (can make your own with ground pork and Italian seasonings)
½ lb. ground beef (can also use ground chicken or turkey)
1 large spaghetti squash (or 4 large zucchini spiralized or julienne cut, can add carrots as well)
2 tbsp. healthy oil of choice (oil, avocado, sesame...)
½ cup diced onion
¼ cup diced green pepper (optional)
1 cup sliced mushrooms (optional)
3 cups Italian red sauce of choice ( ready made pizza, marinara, spaghetti or homemade)
3 eggs whisked
Dairy free/soy free cheese (optional - I use Daiya mozzarella)
Italian seasons of choice (garlic, basil, oregano, parsley)
Salt and pepper to taste
Instructions
Preheat oven to 350°.
Prepare and bake veggie choices. ( I cut 5 or 6 deep slits into a whole spaghetti squash and bake for 30 minutes until tender, then cut in half, clean out seed and shred with fork. This can be done ahead of time and kept in refrigerator in a closed container. Zucchini and carrots can be spirilized or julienne cut and baked flat on greased cookie sheet until barely tender and moisture is reduced.)
Veggies can be tossed with 1 tbsp. oil and seasoning if desired.
Add whisked eggs to veggies and mix well
Place vegetable mix into grease baking dish.
Brown meat together and drain.
Sauté onions, peppers and mushrooms in 1 tbsp. oil and add to meat mixture.
Add red sauce to meat mixture.
Place meat mixture on top of vegetables in pan and bake 45 minutes until bubbly. Add cheese if using and heat until cheese is melted (10 min.)
This recipe came from my daughter-in-law and was introduced during our Healthy Breakfast and Back-to-School Workshop at beautiful Casa Somerset Bed and Breakfast. Jessica listed Tips and Tricks at the bottom of the recipe giving suggestions of creative ways to adapt this recipe any time – not just for breakfast. This recipe freezes well and you can just pop them in the toaster to reheat. That allows you to make large batches to keep on hand. I have also mixed up batches of the dry ingredients to keep on hand as well as to give away as gifts.
Easy and delicious and can be made ahead and frozen. This makes for a quick healthy breakfast option as well as snacks. See the note at the bottom of the recipe for ways to adapted this recipe for anytime of the day.
Author: Jessica Schieber
Course: Breakfast
Cuisine: American
Serves: 10 - 12
Ingredients
1½ cups blanched almond flour (I use Honeyville)
1½ cups tapioca or arrowroot starch (either can be used in this recipe)
4 tbsp. coconut sugar
2 tsp. baking soda
1 tsp. sea salt
2 tsp. pure vanilla
2 eggs
1 cup unsweetened almond or coconut milk
2 tbsp. melted ghee or coconut oil (optional)
Instructions
Heat waffle iron to medium heat and spray with cooking spray.
Combine dry ingredients in a medium mixing bowl
In a separate bowl, whisk all wet ingredients together.
Add wet ingredients to the dry and mix until well combined.
Add batter to waffle iron to cover to bottom of grid.
Cook until golden brown on the outside and is easily removed from waffle iron.
Tips and Tricks: Think of the waffle as more than just a breakfast food! Use waffles as a quick and creative sandwich bread! Omit the sugar and try adding dry basil and oregano, then top the waffle with ground sausage, veggies, marinara and dairy/soy free cheese for a personalized waffle-izza! Be creative and come up with unlimited possibilities.
I love pineapple and have worked on finding a great pineapple upside-down cake for over a year. I have FINALLY created one that I really love. I have tweaked and combined several recipes and I am continuing to experiment with a variety of flours. This recipe calls for cassava flour which can be found under Resources on the Food Product Suggestions page. I know that almond flour and coconut flour is easier to find, but with more people needing to stay away from nuts, I believe this flour will become all the rage. I really enjoy working with it. When you taste this recipe, I’m confident you will agree.
This recipe is such a treat that you may have to double the recipe so you can have more! Gluten free, dairy free and grain free with the perfect amount of sweetness. Can be easily adapted in a multitude of ways.
5 slices fresh pineapple (or canned in 100% juice)
Instructions
Preheat oven to 350° and prepare glass 8 x 8 pan with coconut oil.
Combine topping coconut sugar and ghee or oil and place in the bottom of pan.
Place pineapple rings on top of mixture.
Combine all dry ingredients in medium mixing bowl.
Combine all wet ingredients in food processor and mix well.
Add dry ingredients into food processor and pulse until well mixed.
Pour batter into pan on top of pineapple.
Bake at 350° for 45-60 minutes until toothpick comes out clean in the center.
Remove and turn out onto serving plate. Allow to cool completely.
Can be served with 1 can coconut cream stirred and chilled alone, or with ½ tsp. vanilla, ½ tsp. cinnamon, and ½ tsp. sweetener of choice (maple syrup, honey, coconut sugar, monk fruit, .....)
This is a great comfort food dish. Technically this should be called “Cottage Pie”. Shepherd’s Pie is traditionally made with ground lamb and this version is made with beef. What is great about this dish is that the vegetables are just suggestions. You can substitute your own favorites or whatever you have on hand. Sneak extra greens like spinach or kale for added vitamins. You can also substitute ground chicken or turkey for the ground pork. This recipe was tested in my Healthy Cooking 101 – Basic Starters workshop and was highly rated. Enjoy!
I know that oatmeal (even gluten-free) is not considered paleo, but my family does enjoy it; especially with bacon. I often make a larger batch than we need, so I started searching for recipes that I could use with leftover cooked oatmeal. I found several, so I started adapting them together and using whatever I had on hand to improvise (especially on cold winter days).
I buy Colman’s uncured, nitrate free bacon at Costco and cook all three packages in the oven. I use a broiler pan and place a cookie cooking rack on top. I lay the bacon on the rack (I can usually get nine pieces on the rack at a time), and bake in the oven at 350° until slightly crispy. I cool the bacon on paper towels and freeze the cooked bacon. It is so handy to have bacon ready whenever you want it. I always drain the grease from the pan between each batch. You can store the lard in the refrigerator if you enjoy cooking with it.
My family loves this recipe and now is often disappointed with just plain oatmeal. This recipe does reheat well, so you can make it ahead when you know your morning may be rushed. I know diabetics need to be careful with the sugar content in bananas, so I have subbed in apples or blueberries. You could also add nuts, seeds or unsweetened shredded coconut. We usually add those on top when it is served because each person likes their own combinations.
I served a version of this recipe during a Healthy Brunch Workshop and it was a big hit. This has passed the taste test as a keeper recipe for us.
Baked oatmeal using certified gluten free oats (not considered paleo) but can be gluten free and dairy free. Can be made ahead and reheated and can be adapted using different fruit. I have used this recipe with raw oatmeal and leftover cooked oatmeal; both work great.
Course: Breakfast
Cuisine: American
Serves: 9 servings
Ingredients
1 can heavy coconut cream (I use Trader Joe's)
¼ cup organic maple syrup (I use 365 from Whole Foods)
1½ cups gluten free rolled oats (I use Bob's Red Mill) - left over cooked oatmeal can vary
4 small ripe bananas (sliced)
1 egg
2 tsp. vanilla
½ tsp. ground cinnamon (I use Ceylon)
⅛ tsp. sea salt
1 Tbsp. Coconut sugar for sprinkling on top (optional)
Instructions
Preheat oven to 375°
Grease 8x8 pan with coconut oil.
In a large bowl mix together all ingredients except the oats and banana.
Stir in the oats. and transfer mixture into baking dish.
Arrange bananas (or other fruit of choice on top; I have used apples or blueberries as well)
Sprinkle with coconut sugar (optional)
Bake for 30 minutes at 375° until center is set.
Cool 5 minutes and serve with coconut or almond milk if desired.
