Tag Archives: primal

  1. Dark Chocolate Bark Bites

    Dark Chocolate Bark Bites

    To know me, is to know my insane love of dark chocolate. As long as I am not on any elimination diets or protocols, it’s nearly always part of my daily routine, whether I am on the road or at home. In the freezer, I nearly always keep a bar or two of the best, darkest, organic fair-trade chocolate that I can easily get my hands on. It’s rare you’ll see me crushing on a cake or cookies, but if I pass by a good bar of dark chocolate, it will most certainly stop me dead in my tracks. Generally, I simply need a square or two of the good, dark stuff and I am a happy girl.

    Dark Chocolate Bark Bites

    Naturally lower in sugar than milk chocolate or other candy and certainly less than most baked goods or other treats, it’s just the right amount of flare at the end of a well-made savory meal. Besides being the most perfectly created food, chocolate with a cocoa content of 70 percent or higher contains resveratrol, which has been found to lower blood sugar. Dark chocolate also has positive affects on lowering “bad” cholesterol levels. Dark chocolate is rich in Flavonoids that help protect plants from environmental toxins and help repair damage. You only need about 1 to 1.5 ounces dark chocolate per day to see the heart healthy benefits.

    Flavonoids, which can also be found in green and black teas, cherries, apples, red grapes and other deeply colored fruits and vegetables, have also been known to help with digestion, improve kidney, bowel function and sexual performance, and treat anemia and gout.

    Dark Chocolate Bark Bites

    If I am traveling, you better believe that dark chocolate is my co-pilot. An integral part to any good trip, it’s an instant way to bring a smile to your face amongst the crazy hustle and bustle of an airport and the long and sometimes tiring long drives.

    Surely you can just pack a dark chocolate bar, but I find these Dark Chocolate Bark Bites are a fun way to indulge in additional superfoods, your favorite goodies or just the stuff in the pantry you need to use up. Dried nuts or seeds, dried fruit, spices, sea salt – if you like salty or savory, add some crispy bacon, crushed pretzels or potato chips.

    These little bark bites travel so well and you can really have fun with the toppings, making a little something for everyone.

    Dark Chocolate Bark Bites

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  2. Greek Lamb Meatballs

    Greek Lamb Meatballs

    For me, scent is a huge memory trigger. The aroma of something can waft my way and instantly I am transported back to another time. I always think of the old cartoons where the steamy aroma of a fresh baked pie, suddenly morphs into a hand, quite literally coaxing and lifting up the characters and carrying them right to the goodies. Think Mickey Mouse being tempted by the vapor hand from the scent of a Minnie’s freshly baked cake, right to her kitchen window. This is likely seconds before she slams the window down and says “ah ah ah”. For me rather than being taken to someone’s window, I find myself reliving memories, remembering people I love and those times gone by. It’s one of my most favorite things about cooking, especially since moving away from my family.

    Greek Lamb Meatballs

    Being Greek, growing up I was constantly surrounded by all the delicious, home cooked meals. There are still smells to this day that remind me of my family and most specifically my late, Great Yia Yia and my Yia Yia. The smell of potatoes roasting with garlic, cinnamon and honey will always make me think of baklava syrup simmering away on the stove top, cinnamon in a savory tomato sauce will trigger my nose to think of moussaka or pastitsio and a big pot of homemade chicken stock will always make me want avgolemono soup. Of course, chocolate melting will also get me, since my Great Yia Yia had a full-blown candy making set up in the basement, from her days of owning the ice cream and soda shop. They made some delicious chocolates!

    Greek Lamb Meatballs

    Lamb was another food served quite often, whether, roasted, grilled or used in dolmades (stuffed grape leaves). Though not a food I make quite often, whenever I do prepare it, I think of all my family back home in NY, so I have certainly found myself making it more since we’ve moved out to California. It makes me miss our summer picnics with the huge Greek family, out at the lake, a big leg of lamb slowly grilling over an open fire, all day. Or my Yia Yia’s homemade Greek lamb meatballs, which my parent’s seemed to perfect quite well and made often when we were growing up.

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  3. Dad’s Greek Dressing Recipe

    Dad's Greek Dressing Recipe

    How this website has existed for over 5 years now and I haven’t yet shared this recipe, is beyond me! My Dad’s world-famous Greek Salad Dressing recipe is notorious among anyone who has ever tasted it. There is perfection in it’s simplicity, a recipe that after you’ve made it once, you will wonder why you haven’t been making it for years. I have seen many overcomplicated recipes for Greek salad dressings, but listen to me folks, there is no reason to reinvent the wheel or to add extra flavors where they aren’t needed, AKA Keep it Simple, Stupid.

    Not only will my dad share this delicious recipe with anyone who asks, but he so generously allowed me to share it here on the website. I feel like I am sharing a family secret here. I grew up enjoying this dressing on every salad, with every plate of homemade souvlaki and now it’s a favorite in my own kitchen.

    Dad's Greek Dressing Recipe

    During my parent’s visit last week, we of course, had our typical Sunday night Greek dinner, a tradition in our family, which I miss like crazy. Our feast was complete with grilled leg of lamb, roasted potatoes, homemade dolmades (tutorial coming soon) and a huge Greek salad. Dad and I made a batch of this dressing together for the salad and I love that he has made it so many times he doesn’t even have to measure any more. He get’s the oil to acidity ratio down and the rest just gets tossed in, basically by sight. A little whirl in the blender, a taste and he can tweak any little details from there.

    Dad's Greek Dressing Recipe

    My dad always says the key is no matter how much you are making, sticking with 2 parts oil to one part acid (and for the acid, 2 parts vinegar to one part lemon). You can opt for balsamic vinegar or red wine, but I have to say this dressing really shines with the rich balsamic. The feta cheese is optional, so if you are vegan or have to avoid dairy, it is still delicious without it, but I have to highly recommend it. The creaminess, the salty, tartness. It’s so good. Seriously, you will want to enjoy this dressing with a straw spoon.

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  4. Cauliflower Sloppy Joes

    Cauliflower Sloppy Joes

    Hey all, Happy Monday to you! I am going to start off this post asking you to bear with me today as I get a bit off topic. Of course, you can always just feel free to just skip ahead to the recipe, while I rant. I have just had so much on my mind these past few weeks as I work my way through this elimination diet, as well as the several other transitional journeys I have found myself embarking on.

    Something that has been weighing heavily on me is the idea of identifying yourself with certain traits or the things that you think make you, who you are. What we think people see when they look at us. Our ego. We all have many traits that we identify with. Maybe it’s your job or career path, maybe you are always the funny one in a group, maybe it’s you identifying with being quiet and shy or eating a certain way – whatever. With my diagnosis late last year of IgA Nephropathy, an autoimmune form of kidney disease and now being in the first rounds of this elimination diet, these together have caused me to challenge much of what I have always identified with.

    Although I have had the restriction of gluten on my diet for over 10 years, I have still always identified with being a non-picky eater. For the most part I would try anything once (as long as it was safe), I was continuously up for checking out new restaurants and I was always happy to go with the flow of whatever food situation I was in, hanging with vegans, being around paleo folks and so on. I had gotten into a nice routine of knowing what was safe for me and how to communicate what I needed in a very clear and quiet way. Without passing judgement, I always truly felt bad for those that have a laundry list of restrictions (self imposed or otherwise), where going out to a restaurant or someone’s home becomes a hassle and every meal, a massive challenge. I have always been so grateful that beside the many, fairly simple, self-imposed restrictions I’ve put on my diet and of course, gluten – I would never ruin other people’s experience, I felt like I could keep it to myself and I could always find something I could eat, almost anywhere.

    Cauliflower Sloppy Joes

    This elimination diet for me, which currently is no gluten (duh), meat, dairy, eggs and legumes, will continue to change and evolve as we work towards finding what might be affecting my kidneys. I now find myself having to have full blown interrogative-style conversations with servers at restaurants, grilling them about every single ingredient. Rather than a democracy, I basically  have to tell whoever I am going out to eat with, where we are going, because my options are so limited. I walk the aisles of stores having to rethink what I used to buy and I now have to look at meal planning in a whole new way and sadly my husband is collateral damage to all of this. Though I have certainly been here before and for now, the extremity of the situation for me, is theoretically temporary, I also know for many of you this is normal, every day life! So, I hope you don’t confuse this as a complaint against dietary restrictions, but more I hope you take away the challenge in changing what we know, breaking habits and being forced to look beyond the outward of what we cling to.

    Throughout this process, I have also found myself feeling vulnerable and weak, it took me forever to even be able to tell people about my diagnosis. I feel like people expect for me to be the picture of health, I am so careful and mindful about every single thing I consume, I talk a big game about how important it is to know where your food comes from, avoiding processed foods, opting to make things yourself and taking control of your health with your diet. Now somehow, here I am, the one diagnosed with kidney disease and battling a slew of random symptoms from taking a few rounds of pharmaceuticals. I have always prided myself on taking control of my health and avoiding crazy treatments or drugs and those closest to me could see the changes in my health from where it was before, to where it was after years of eating mindfully. So, you can imagine the discouragement I felt with this diagnosis. I truly felt like I had lost a sense of who I was.

    Cauliflower Sloppy Joes

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  5. Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips

    Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips // @tastyyummies // www.tasty-yummies.com

    I have had a long and very romantic love affair with my spiralizer, since the moment we met. It just gets me and it has never, ever let me down. So, it only seems appropriate to share another spiralized recipe, this Valentine’s week! This post is part recipe for Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips and part ode to my spiralizer!

    Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips // @tastyyummies // www.tasty-yummies.com

    Every single time I pull my spiralizer out to use it, I find myself blown away, not just by how simple it is to use, but also by all of the fun and creative recipes I can create with it. I find myself making the ever-popular zucchini noodles (aka noodles) on a nearly daily basis when I have zucchini growing in my garden, but I am also quite obsessed with yellow squash noodles, as well. Some of my other favorites are sweet potato noodles, cucumber ribbons and celeriac noodles. I have also been known to spiralize apples and pears, onions, and the list goes on and on and then on some more.

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  6. Paleo Chocolate Cake with Dark Chocolate Ganache Frosting {gluten-free, dairy-free}

    This Paleo Chocolate Cake with Dark Chocolate Ganache Frosting requires no strange or hard to find flours or starches, its simple to make, rich, decadent and most people would never believe it’s totally gluten-free and grain-free!

    Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

    I feel like it’s alarming and shocking whenever I share a dessert recipe here on Tasty Yummies. I do it so infrequently. In the nearly 5 years I have had this blog, you have probably heard me say more than a dozen times, that I have never really cared much about baking and I don’t get super excited about sweets. But, this month (January 2017) marks the 10 year anniversary of me going gluten-free, so this is certainly something to celebrate and what better way than a super epic Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting. With nearly 5 years of gluten-free recipes here on Tasty Yummies, it’s time we have a good special occasion cake up in here!

    I know to some of you, celebrating the complete removal of some of your favorite foods from your diet, forever – wouldn’t likely be something you would get excited enough to bake a cake for, but for me it is! Before my diagnosis, I spent so many years with silly health issues, an unhappy gut, unexplained migraines and many sicknesses. Discovering my gluten intolerance is something I am forever grateful for and I never regret seeking out the answers that led me to such a huge lifestyle change, nor do I ever wish that it hadn’t happened to me. It truly has been a blessing disguised as a curse. It has made me a stronger person and has led me to look at things in a much different way. Without that discovery and that huge life change, I wouldn’t be who I am today, this site wouldn’t exist and I don’t think my love for cooking would have evolved in the way that it has.

    Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

    Without knowing where my severe gluten intolerance stemmed from, I simply ate 100% gluten-free upon discovering how gravely it affected me after that month-long cleanse, at the end of January, 10 years ago this week. By the time a doctor finally tested me for celiac disease, I had already been gluten-free for 5 years and it of course came up negative. So for me, an exact reason or diagnosis was never as important as simply knowing my body couldn’t tolerate it and therefore avoiding it at all costs and never looking back, for 10 whole years (and counting)! {You can read more about my journey to living 100% gluten-free, here. Written Aug. 2013}

    The irony of this big anniversary for me is that I am currently in the middle of a whole new health exploration, if you can call it that. This past summer I was diagnosed with IgA Nephropathy, a kidney disease. This kidney disease was presenting, what I thought, were little to no symptoms and I only discovered that I had it, by a routine life insurance physical in the spring of 2013. After being declined life insurance due to high levels of protein in my urine, as well as blood, I had to get myself health insurance so I could begin the journey to discovering what was causing it. After over a year, many tests and several doctors, finally a kidney biopsy this past summer confirmed that I had an autoimmune kidney disease called IgA Nephropathy.

    In speaking with several doctors and doing some research, I have learned that it is very common for there to be a crossover with celiac patients and IgA patients. So, I suppose it is even more possible than I once thought, that I do actually have celiac disease.

    Grain-free Chocolate Cake with Dark Chocolate Ganache Frosting // www.tasty-yummies.com // @tastyyummies

    After finding a nephrologist and getting a second opinion from another, I started by protecting my kidneys in the short term and I began taking several pharmaceutical drugs as prescribed. These drugs immediately set off a slew of new symptoms and seemed to tip the scales of balance in my body in epic ways. Two weeks ago I had my first appointment with my new naturopath, to not only treat my kidney disease but to also help me heal some other health related issues I’ve been dealing with over the past few months. Unhappy digestion, strange skin rashes and acne, low B12, allergies & sinus issues, etc. At our first appointment we discussed the probability that I am likely dealing with leaky gut and candida and we started with a small amount of supplements and herbs to start healing my gut and balancing things out a bit, so we can begin to get to the root of what might be causing all of these issues.

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  7. How-to Make Homemade Mayonnaise

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Homemade Mayonnaise from @tastyyummies

    Homemade mayonnaise might be one of my favorite, simple DIY foods. The very first time you make it, you’ll be wondering why you haven’t done it before. Once you see how simple it is to make and how incredibly delicious it is, you’ll be hooked, too. As usual, beyond the taste, what I really love is how I have control over all of the ingredients and I know the quality of the eggs and oil used and I know that there are no additional preservatives or stabilizers being added.

    We get farm fresh pastured-raised eggs delivered to our home weekly, the farmer himself, drops them by. Before you even taste Tony’s eggs, you will notice a significant difference in the color of the yolks, compared to regular store-bought eggs (even the fancy organic, “free range” ones). The color is so vibrant, more of a golden orange color, much like the sun, rather than a pale, pastel yellow, like most eggs. There is truly nothing like farm fresh eggs, everything you make with them is tastier than you can ever imagine.

    How-to Make Homemade Mayonnaise from @tastyyummies

    Most store bought mayonnaises rely on canola oil and other less ideal vegetable oils. What I love about making my own mayo at home is that I can use the highest quality eggs and oils. I generally prefer to use a mix of organic extra virgin olive oil (Terra Delyssa, of course) and either coconut oil or MCT oil. Avocado oil and macadamia nut oil are also both really great options.

    For the purpose  and ease of step-by-step photos and for dramatics (and a good arm workout), I made this batch by hand, just a bowl and a whisk. That’s all you need. But generally I make it in my blender or food processor, which is much easier. An immersion blender would really do the trick. (and it will be done probably in less than 1 minute)

    How-to Make Homemade Mayonnaise from @tastyyummies

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  8. Mexican Spaghetti Squash Bake

    Mexican Spaghetti Squash Bake

    I feel like I say this every year, but although there is far more produce available in the summer months, I am much more excited about cooking with the late summer, fall and winter produce. There is something so comforting and hearty about the foods in season right now, these are the vegetables you can create an entire meal around.

    I am especially fanatical about it all this year, as I am very consciously trying to consume less grains and starches as I work towards learning to eat smarter for my body, given a recent diagnosis (more on that another time). I have been looking at food in new and different ways and trying to get creative with foods I have cooked with time and time again over the years.

    Mexican Spaghetti Squash Bake

    In the summer months, I live on zucchini and yellow squash noodles, as an alternative to pasta, so I have been having fun coming up with the fall/winter equivalents. Sweet potatoes work great but all of the many squashes available come to the rescue time and time again. I’ve been enjoying butternut squash noodles, but most especially spaghetti squash, since no special tools are required.

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  9. Zucchini Noodles with Fig, Arugula and Pancetta

    Zucchini Noodles with Fig, Arugula and Pancetta

    According to Pinterest it’s fall already. I am seeing more pumpkin recipes in my feed than what should be legal, Halloween DIY projects, boots and layers of clothing and more. Let’s slow it down a little, folks. It’s STILL summer, it’s hot out and I still have lots of zucchini and tons of figs that need eating.

    Zucchini Noodles with Fig, Arugula and Pancetta

    I know fall is just around the corner and it’s my favorite time of year, but I refuse to be bullied into pumpkin. Let’s enjoy what we have, while it’s still here. There is so much amazing produce coming from the farmers markets, our CSA box and my garden, I just cannot even think about squash and all it’s cooler weather friends.

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  10. Grain-free Zucchini Fritters with Roasted Garlic and Heirloom Tomato Compote

    Grain-free Zucchini Fritters

    This second to last week of August is always about the time I start to get sad that summer is nearly over. My garden is producing less and less, the sun is setting earlier and I know fall and winter are just around the corner. To be honest though, with living in Southern California, it is hard to remember all of that. We’ve still been having 90 degree days and the sun has been shining like crazy. But in looking at my garden and our various fruit trees, seeing many of them nearing the end of their cycles, I am reminded the next season is nearly upon us.

    Grain-free Zucchini Fritters

    My veggie garden has been a source of so much joy and great food for us this summer, but it has also been a source of much frustration for me. I am still learning how to garden out west, it is so much different than it was in New York. With the lack of rain plus watering restrictions due to the draught, I struggle to remember to water my garden in the proper times. What ends up happening is it gets watered every few days. Somehow the weeds are all growing at alarming rates, they are taking over in fact, while my vegetable plants have moments of looking like they could just keel over and die at any moment.

    Grain-free Zucchini Fritters

    Thankfully, though they are both slowing down significantly, I am still getting a decent amount of heirloom zucchini and heirloom tomatoes from our garden. Two things I could never tire of. So, I have been trying to get creative and come up with fun new ways to enjoy them.

    Grain-free Zucchini Fritters

    These crispy Grain-free Zucchini Fritters are so simple to make and they are so beautifully complimented by the fresh and flavorful Roasted Garlic and Heirloom Tomato Compote. To me this is just summer in one perfect dish!

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  11. Slow Cooker Sesame Ginger Chicken

    Slow Cooker Sesame Ginger Chicken {gluten-free and dairy-free}

    Life has been busy as of late, between the various design-related events and jobs we have going on, teaching yoga, planning a retreat and keeping up with recipes for this site, I have been feeling a bit overwhelmed.  When life gets hectic not only do I crave home cooked food more than ever, but I also find myself looking for easy, delicious and light meals that will not only satisfy me, but also require very little energy and attention. Bonus points for meals that you can make once and eat for 2 or 3 more meals. The perks of being a family of two!

    Slow Cooker Sesame Ginger Chicken {gluten-free and dairy-free}

    If you follow me on Instagram, you probably noticed that I was up in San Francisco last week, visiting with two of my favorite ladies in the world! Vyana, the amazing goddess with whom I am co-hosting Rise, the upcoming women’s retreat and Gina, of So Let’s Hang Out, one of my most favorite people in the world, and one of the best things to come from all this food blogging fun.

    With two long days of filming in San Francisco and at the Sequoia Retreat Center with Vyana, we found ourselves grabbing food when we could, eating in the car on the way to the next location, eating bunless burgers in the park quickly before teaching a yoga class, slicing fresh avoacado and shoving it into our faces while we drove two hours to the retreat center. Not exactly ideal optimal eating conditions. Outside of all of that, Vyana so lovingly made us breakfast each morning and even found time to bake a delicious stone fruit tart, but it was a lot of eating on-the-go. By the time I got to Marin County to see Gina, I was hankering for some home cooked food and a good sit!

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  12. Grain-free Flatbread with Balsamic Basil Pesto, Peaches, Goat Cheese and Arugula

    Grain-free Flatbread with Balsamic Basil Pesto, Peaches, Goat Cheese and Arugula

    For me one of the hardest things about blogging has been deciding how much of my personal life to share with my readers. As someone who seemingly only shares gluten-free recipes and the food I am eating, it is quite hard between this site and the various social media outlets, to not let my personal life seep in now and again. How could it not?

    While having your life on display can be challenging at times, the incredible trade-off that I have found, both as a blogger and a regular reader of many blogs myself, are the many wonderful positive connections I have made with amazing people – all over the world. Especially through these bits of our personal lives being “out there”. Reading the words and stories of my fellow bloggers and the thoughtful comments of my own readers, have created so many beautiful and meaningful friendships – many with people whom I have never even met.

    Grain-free Flatbread with Balsamic Basil Pesto, Peaches, Goat Cheese and Arugula

    I met Danielle of Against All Grain several years ago through our blogs, after she had been commenting on my blog and vice versa. She has such a delightful, comforting and nurturing soul. I have always greatly admired the passion she has for sharing her story and her desire to help others gain control of their life and their health through eating.

    When Danielle so bravely shared on her blog, her family’s news and journey with her recent pregnancy and then the loss of their daughter Aila Jane Walker, I wanted to reach through the screen, hold her in the tightest hug and cry with her. I wanted to help anyway I could, to show up at their doorstep with food, to comfort them and take care of them, the way Danielle has done for so many people, herself.

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  13. Roasted Grape and Rosemary Savory Goat Cheese Mini Tarts {Grain-Free}

    Roasted Grape and Rosemary Savory Goat Cheese Mini Tarts {Grain-Free}

    For me, I really don’t think there can ever be too much of the good things in life. Whether that be the grapes growing on the vines in our yard or the incredible lady friends I have met through blogging. I just can’t get enough of either these days.

     

    When my girls Gina of So Let’s Hangout and Emily of The Pig and Quill invited me to be a part of #soletspigout, their virtual summer potluck – I just couldn’t say no! I mean what I would really love is to hang out with all of these fantastic bloggers in person, in the real life – stuffing our faces with food and chatting it up about blogging and all the weird things we do. But, I suppose this is the next best thing – virtual food with virtual friends. All of the fun, none of the calories?

    In honor of #soletshangout, all week long these two adorably charming, witty gals have been serving up some tantalizing dishes for their weeklong fest! They’ve shared Sticky BBQ Korean Chicken Wings, Fizzy Herbed Pineapple Limeade, Grilled Thai Beef Salad With Sesame Lime Vinaigrette, Sinless Superfood Devil’s Food Donuts and Grain-Free Stone Fruit Cobbler with Lime Coconut Cream. Phew – are you drooling, yet?

    Oh and to see all the fun surround this potluck, be sure to check out the hashtag #soletspigout on Instagram.

    Roasted Grape and Rosemary Savory Goat Cheese Mini Tarts {Grain-Free}

    When it came time to decide what I would be bringing to this virtual get-together today, with 20+ other food-obsessed bloggers, I knew immediately I would have to bring something that included grapes! If you haven’t heard me mention already here on the blog or on my social media, I am literally overwhelmed by the amount of fresh grapes we are getting from the grape vines we have here at our house.

    I have been picking them by the 5 and 10 pound bags. No joke. I’ve been forced to get super creative with all of these grapes, which I have actually been loving and I hope you have been, too! (Did you see this Red Grape and Goat Cheese Salad with Walnuts or the Bacon Roasted Grape Salad?) That said, I have also taken to literally giving them away by the several-pound bags, to anyone that will take them. So, please be warned, if you come within even 1 mile of our home or if you invite me to your place, I will send you away with grapes. Lots of them.

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  14. Sweet Potato Noodles with Sage “Cream” Sauce

    Sweet Potato Noodles with Sage "Cream" Sauce

    Yes, I am aware it is summer and a typical summer recipe, this is not. Amongst the cold salads, popsicles, ice cream and grilled stuff – I had a craving for something a bit more hearty and comforting over the weekend. I guess because of the sage, in my mind, this dish belongs more on a fall menu than summer menu – but I just couldn’t ignore this desire for something other than another cold salad.

    Sweet Potato Noodles with Sage "Cream" Sauce

    Although I am all about eating seasonal and celebrating the freshest local flavors, I am also all about eating intuitively. If your body wants something more hearty than a cold salad, if you are sick of the grilled veggies, or you find yourself wanting something more suited for the cool crisp weather of fall than the hot sweaty summer days – I say go for it. This obviously, like everything should be taken with a grain of salt. If your body is telling you it wants a whole cheese pizza, with a side of Doritos and a 2 liter of Coke, I am not actually suggesting you listen to that voice! You should probably kick that nasty jerk voice right out of your head space!

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  15. How-to Make Dairy-Free Cultured Cream Cheese

    Tutorial Tuesdays // Tasty Yummies

    How-to Make Dairy-free Cultured "Cream Cheese"

    This tutorial series has been a really fun way for me to share with you guys some of my favorite DIYs and How-to’s. But, I have also really enjoyed the challenge of exploring and conquering things I have long been dreaming of. Last post it was the yogurt and this time it’s this cream cheese.

    How-to Make Dairy-free Cultured "Cream Cheese"

    Since I have almost entirely cut dairy out of my life, cream cheese is one of those things I just haven’t been able to find a good substitute for. Most of the store bought alternatives are loaded with soy, preservatives, thickeners and other weird stuff. Not my scene at all. Once or twice a year I like to treat myself with some of the amazing gluten-free and vegan bagels from Rising Hearts Bakery in LA and I am so happy to now have an amazing homemade dairy-free cream cheese to enjoy with them.

    How-to Make Dairy-free Cultured "Cream Cheese"

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  16. Raw Chocolate Chip Cookie Dough Bars (made from almond milk pulp)

    Raw Chocolate Chip Cookie Dough Bars - Made from Almond Milk Pulp

    Every week I make at least one quart of homemade almond milk, if not more than that. For a while now I have been taking the leftover almond milk pulp and immediately placing it in the dehydrator and drying it out, then I give it a few quick pulses in the food processor before add it to a jar in the fridge.

    I usually just add it to granolas or cereals, sometimes muffins or other baked goods, but mostly I have just been collecting a ton of this almond pulp flour, waiting to come up with the perfect use for it.

    These raw chocolate chip cookie dough bars are the answer!! I have been making something kinda similar for a while now, with blanched almond flour and I would usually make a single serving in a bowl.  A simple way to handle those sweet cravings at the end of the day. That is, until I came across this recipe on Pinterest, which gave me the idea to make it into bars. Which is also when I thought this would be the perfect use for all of the dehydrated almond pulp.

    Raw Chocolate Chip Cookie Dough Bars - Made from Almond Milk Pulp

    These cookie dough bars are grain-free, egg-free, easily made vegan, they are safe-to-eat raw, and they taste just like the real deal, usually made with eggs and butter. Now, I generally prefer to eat dairy-free, but since I am lucky to not have a dairy intolerance or allergy, I can be  a bit lax on this. Good grass-fed organic butter is one of those things I keep on hand for special uses. If I am having a fried egg, I want it cooked in a teaspoon of butter, grilled corn just isn’t the same without a little melted butter and so on. But generally I prefer to bake dairy-free most of the time. That said, I have found that these bars are amazing and taste most like the real thing when they are made with some good quality grass-fed butter (local if you can find it) and for me, it is a fine time to indulge a little. I can tell you though that they are also insanely delicious with softened coconut oil, which I have made several times and really enjoy, as well. If you are vegan, you can also easily substitute your favorite vegan butter.

    Read the rest of this entry »

  17. George and Juli’s Paleo Cinnamon Chocolate Swirl Banana Bread

    Chocolate Cinnamon Swirl Banana Bread

    Today, I am super excited to be sharing this delicious Paleo Chocolate Cinnamon Swirl Banana Bread recipe from George Bryant of Civilized Caveman Creations and Juli Bauer of PaleOMG, two paleo blogger powerhouses. This recipe comes from their soon-to-be-released collaborative cookbook The Paleo Kitchen.

    Whether you are a full blown paleo eater or just a real-food eating gluten-free chick like me who is mindful of the amount of grains she consumes, I am 100% certain that The Paleo Kitchen is going to be an amazing addition to your kitchen. Besides the beautifully created, unique flavor combinations in the over 100 brand new recipes, this book is also chock full of beautiful photography, tips, tricks and other anecdotes to inspire you.

    Here are just some of the amazing recipes you will find in The Paleo Kitchen:

    ·         Sage and Shallot Delicata Squash Soup
    ·         Citrus Mint Sugar Salad
    ·         Blackberry Lavender Muffins
    ·         Banana Chip French Toast
    ·         Creamy Seafood Risotto
    ·         Pepper Crusted Prime Rib
    ·         Asian Marinated Bacon-wrapped Asparagus
    ·         Spinach and Artichoke Stuffed Portabella Mushrooms
    ·         Blueberry Cheesecake
    ·         Lime Pound Cake with Coconut Lime Frosting

    The Paleo Kitchen

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  18. How-to Make Cauliflower Rice

    How-to Make Cauliflower Rice

    How to Make Cauliflower Rice - Tasty Yummies

     

    Use this simple step-by-step and learn How-to Make Cauliflower Rice! It’s super simple. Cauliflower rice is a staple around here! It’s been a favorite of ours for years now and although it cannot completely replace traditional rice in all recipes, it is truly wonderful when you are enjoying a dish that calls for a bed of rice – curries, stews, sauces and so on. Usually the rice is a nice way to have a more filling meal, to offer some texture and a way to soak up some of the extra sauce, so cauliflower rice is such a perfect substitution for these dishes and it is so incredibly easy to make. Done in about 10 minutes, or less.

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  19. Grain-free Cardamom Vanilla Bean Cupcakes – Gluten-free and Dairy-free

    Grain-free Cardamom Vanilla Bean Cupcakes - Gluten-free and Dairy-free

    I feel like I am constantly reiterating how aloof I am about most sweets, but here I am again. I honestly just don’t have much of a sweet tooth, never have. Yet, as of late, I feel like I am constantly creating and sharing sweets and baked good recipes. I was thinking about why that might be – as someone who is much more into savory cooking. I started to realize that it was a subconscious decision I was making because of how much happiness sweets bring people and how intimidating baking and desserts can be with a restricted diet.

    Grain-free Cardamom Vanilla Bean Cupcakes - Gluten-free and Dairy-free

    More specifically when I say “people” – besides all of my lovely readers, I really mean my husband, Mark. He is a self-professed sweets junkie. He loves any and all sweets and has been known to eat a slice of cake for breakfast, on occasion. So, whenever I can create a healthier sweet that not only works for my dietary restrictions, but also makes him very happy, it is a HUGE win, in my book. I have been on a roll lately, so I am just going with it. Read the rest of this entry »

  20. Mint Chocolate Chip Cashew Cream Cake {Gluten-free, Vegan and Refined Sugar-free}

    Mint Chocolate Chip Cashew Cream Cake {Gluten-free and Vegan}

    Before you jump ahead and read the ingredient list on this cake and get pissed at me for adding a vegetable to your dessert – please, please hear me out and give it a chance! This cake is life changing. It is creamy, thick, rich and so decadent.

    I know I tell you guys this all of the time, but the true litmus test to a successful gluten-free dessert or baked good that I create – is the reaction of my husband. As a man that literally can and will eat just about anything, the gluten-free treats that I get so excited for are oftentimes totally unappealing to him. He likes traditional sweets, the sweeter the better – that man most times would prefer a cookie from a tube, than a less than perfect homemade gluten-free cookie fresh from the oven. The same also goes for (and usually more-so) the vegan creations I develop. I can’t blame him though – he literally can eat anything, no food intolerances, no responses or  reactions. Just a stomach of steel!

    The thing is, when I can create something gluten-free, that isn’t made with refined sugars, that uses an alternative to cream and butter that he actually goes nuts for – nothing makes me happier and that’s how I know I’ve created something amazing. He really loved this one and he cannot stop talking about it, he actually ate a piece for breakfast today. That’s a WIN!!

    Mint Chocolate Chip Cashew Cream Cake {Gluten-free and Vegan}

    I’ve been obsessed with cashew cream cakes a while now, I love the versatility and how it appeals to all eaters, vegan or not. The No-Bake Vegan “Cheesecake” I made last summer is something I have made for many of our friends and every single one has always been impressed that the creaminess is all from soaked cashews.

    This cashew cream cake has the perfect amount of subtle mint flavor, both from the fresh mint and the mint extract and the chocolate of the crust and the chocolate chips on top compliment it so well. I love serving it with a little whipped coconut cream on top. Plus, rather than the beautiful green color coming from an artificial dye, it comes from some fresh baby spinach!  Whether you want to believe it or not, there isn’t a bit of flavor from the baby spinach – just a beautiful, fresh and natural green hue. Read the rest of this entry »

  21. Paleo German Chocolate Bundt Cake {Grain and gluten-free, Dairy-free}

    Grain-free German Chocolate Bundt Cake {Gluten-free, Dairy-free, Paleo}

    Around Christmas a good friend of mine, Margaux, contacted me to ask if I had any good gluten-free cake recipes for her newly gluten-free sister-in-law, Mandy. I realized that I had really never experimented with a full-on cake recipe in all the years of me being gluten-free. How is it possible that in 9 years of eating gluten-free I had never made a chocolate cake? Shame on me, right? This has to be considered sacrilegious.

    Cake is something I have never really cared about too much about, most times I find cake to be far too indulgent for my taste. Too sweet and just too much for me. I much prefer a small square of great quality dark chocolate or maybe one good homemade gluten-free chocolate chip cookie. My husband, Mark, however is quite the opposite. That man could live on a slice a cake every single day, that is if I wouldn’t nag him to death even before the excessive sugar would get to him. If there is but a single slice of cake in our house, no matter the flavor, it will haunt him until he finally gives in and indulges. Cake for breakfast is a common occurrence ’round here. Considering there was a time he used to drink several Cokes in one day, and he has stopped that and many other bad habits, I have chosen to pick my battles with this kind of stuff. A little cake in the morning never killed anyone.

    Grain-free German Chocolate Bundt Cake {Gluten-free, Dairy-free, Paleo}

    When MightyNest contacted me to ask if I wanted to try out their amazing glass bundt cake pan, creating a new gluten-free recipe with it – I was slightly hesitant and a bit intimidated. Not only had it been forever since I made a cake, I have never made a bundt cake. I know, right? Read the rest of this entry »

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