This is one of the recipes that uses Yuca Root that rocked my world. (You can see what packaged frozen Yuca looks like on the Resource Page under Food Product Suggestions). You can buy whole fresh Yuca Root, peel them like a potato and cut into large chunks to boil. This recipe gives instructions for the dough, but it can be seasoned and filled or topped in such an incredible variety of ways, we only offer suggestions here to help you get creative to suit your own taste preferences. My daughter-in-law created this recipe and has magically worked it into everything from Mexican Empanadas and Tostadas, to Pizza Crust. The dough bakes up crispy and delicious. That being said, I do have a couple of disclaimers to talk about. First, Yuca Root is higher in carbs than other Paleo options like coconut flour, so anything you make needs to be consumed moderation. This is not something you would eat every day at every meal. (Consider it a special treat) Secondly, when you blend boiled Yuca Root you need to be sure to remove the “woody” fibrous root found in the center and it does become very thick and sticky in the blender or food processor until it begins to cool on the counter, so it can be a little labor intensive until you get use to it. I found when I tasted it, I became a fan. It is worth the work to explore this dough.
This recipe can be reworked and adapted to fit a variety of Cuisines. It is a little labor intensive, but the results are worth it.
Author: Melanie Dearing
Course: Main
Cuisine: Versatile
Ingredients
2 lbs. Yuca Root, boiled (I use frozen)
¾ cup almond flour (I use Honeyville blanched)
¼ cup coconut flour
¼ cup Tapioca flour
1½ tsp sea salt
½ cup coconut oil, melted; divided
*additional seasonings suggestions: Mexican Empanandas or Tostadas - 1 tsp. paprika + 1 tsp chili powder; Italian seasonings for pizza crust - parsley, basil, garlic powder, onion powder, rosemary.......
*additional fillings/topping suggestions: Meat-1 lb. cooked ground beef or sausage, shredded chicken or pork. Veggies - ¼ cup sautéed shredded carrots, diced onions, peppers, spinach, shredded cabbage, mushrooms, artichokes
Instructions
Preheat oven to 350°.
Boil Yuca until fork tender.
Drain and place in food processor with 2 tbsp. melted oil and blend until smooth.
Scrap Yuca from food processor into a large mixing bowl.
Drizzle in ¼ cup melted coconut oil and bend with a hand mixer.
Blend in the flour as you drizzle in all remaining oil until well combined. (As the Yuca cools, I have even mixed this on the counter with my hands like bread dough).
You can dust counter and dough with a little extra coconut flour as you work with it if necessary.
Portion out dough into even sized balls, roughly the size of a medium orange.
Pat the dough out into a circle with your hands as if you are forming a small pizza crust.
*If making Empanandas, place 1 -2 heaping tbsp. of filling of choice in the middle of the dough circle. Pinch the edges together in a half moon shape. Us a fork to make a decorative edge. Repeat until all dough is used. Bake on parchment lined and greased baking sheet at 350° for 25 min. until golden brown and serve with sauce or dip of choice (salsa, guacamole)
*If making Tostada place smaller circle shapes flat on parchment lined and greased baking sheet and bake for about 15 minutes until slightly browned and flip to brown other side. Place favorite Tostada toppings on each round and serve.
* Two Pizza Crusts flat on parchment lined and greased baking sheet.
Bake for about 15 min. or until nicely browned. Flip crusts over and bake until other side is browned. Top with pizza topping BUT to avoid soggy crusts, put sauce on sparingly on top on the meat and other toppings or even serve the sauce separately as a dipping sauce.
*Pizza crusts and tostadas can be frozen before baking if desired. Place parchment paper between each item. Bring to room temperature before baking.
3.5.3208
This is one of the recipes that uses Yuca Root that rocked my world. (You can see what packaged frozen Yuca looks like on the Resource Page under Food Product Suggestions). This recipe gives instructions for the dough, but it can be seasoned and filled or topped in such an incredible variety of ways, we only offer suggestions here to help you get creative to suit your own taste preferences. My daughter-in-law created this recipe and has magically worked it into everything from Mexican Empanadas and Tostadas, to Pizza Crust. The dough bakes up crispy and delicious. That being said, I do have a couple of disclaimers to talk about. First, Yuca Root is higher in carbs than other Paleo options like coconut flour, so anything you make needs to be consumed moderation. This is not something you would eat every day at every meal. (Consider it a special treat) Secondly, when you blend boiled Yuca Root you need to be sure to remove the “woody” fibrous root found in the center and it does become very thick and sticky in the blender or food processor until it begins to cool on the counter, so it can be a little labor intensive until you get use to it. I found when I tasted it, I became a fan. It is worth the work to explore this dough.
I enjoy Chili on cold, gray winter days. Considering making Chili without beans took me a minute to get my mind around, because I had always used them in the past. In my family, it is a lot easier accept giving up beans than it would be to remove meat, so that was a plus. I was concerned that there would not be enough texture or that it would not be filling enough. This recipe past the test.
This recipe is flavorful without being too spicy. It is hearty and easy to put together. You can adjust the spice level up by adding red pepper flakes. I have onions, peppers chopped and frozen as well as the ground beef cooked and frozen, which makes any recipe go together much faster.
Author: Melanie Dearing
Course: Main
Cuisine: Mexican
Serves: 6 servings
Ingredients
2 lbs. organic ground beef (I use Costco's)
1 medium onion, diced (I like red or yellow)
1½ cups diced bell peppers (I like to use three colors for visual interest)
1 14.5 can organic diced tomatoes (I use Mur-Glen fire roasted)
1 10 oz. can diced tomatoes with green chilies (I like mild)
1 15 oz. can organic tomato sauce
2 tbsp. paprika (I sometimes use smoked paprika)
1 tbsp. garlic powder
1 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. coconut aminos
salt to taste
2 tbsp. healthy fat/oil of choice (I use avocado oil or nitrate free bacon drippings)
*additional optional suggestions: 1 tsp. cumin; red pepper flakes to your taste
Instructions
Heat oil/fat in large skillet.
Sauté onions and peppers until onions are translucent.
Remove and set aside.
Brown ground beef and drain. (If not already cooked)
Return onions, peppers and beef to skillet.
Add all spices and seasonings and stir to combine.
Add cans of diced tomatoes, tomato sauce and coconut aminos.
This casserole recipe has been revised several times and this is my favorite version. The original recipe was served at a Healthy Cooking Basic Starters Workshop along with two other casseroles and this one won the taste test. We use this casserole so often that I always try to have shredded chicken, cubed butternut squash, broccoli, chopped onion and chicken bone broth in my freezer so I can throw it together quickly. It also helps if you prep and chop carrots and celery each week to use in anything you need them for (fresh salads, soups, stir-fry…..). All of this prep is crucial in being able to put together healthy meals very quickly. This casserole smells wonderful as you sauté the veggies and as it bakes in the oven. This makes a nice family size 9 x 13 portion. Leftovers (if you have any) reheat well.
This is a great comfort food, all in one, type of casserole. This recipe comes together very quickly if you have the shredded chicken, squash, onion, bone broth and broccoli ready in the freezer.
Author: Melanie Dearing
Course: Main
Cuisine: American
Serves: 12 servings
Ingredients
4 cups (or more if desired) of cooked, shredded chicken - I buy whole organic chickens at Costco and roast them, take the meat and shred it, then use the bones to make bone broth. I freeze what I am not using that day.
2 tbsp. avocado oil (or other healthy oil of choice)
3 large organic carrots, chopped
2 large stalks of organic celery, chopped
1½ cups organic broccoli, chopped - fresh or frozen
1 onion chopped - (I use yellow or red)
1½ cups butternut squash cubes (I have made it without the squash)
½ cup chicken bone broth
½ cup full-fat coconut milk -(I use Trader Joe's heavy coconut cream)
A friend of mine has relatives that are serious about their steaks. She passed on this steak science information and it truly does produce perfect steaks every time. I served steaks for a Valentine’s Day workshop and the steaks had to sit for a while before being served and they were still delicious.
Perfect, juicy steaks using a variety of cuts. I haven't been able to mess this one up yet.
Author: Melanie Dearing
Course: Main
Cuisine: American
Ingredients
Steaks of your choice.
Salt to taste
Pepper to taste
Instructions
Rub salt and pepper into the steaks thoroughly.
Place in oven at 275° and cook until internal temperature of steak is 125°.
Remove from oven and allow to rest 15 minutes.
Heat up iron skillet until really hot. You don't need oil.
Sear steaks for one minute or so on each side until they are nicely seared. (Don't crowd the meat or you will have too much juice and decrease the searing effect. Don't over cook!)
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.
