Wednesday, April 24, 2019

THAI MEATBALLS – PALEO & LOW FODMAP

Baked Thai Meatballs packed with fresh flavors and paired with a simple chili sauce. Low FODMAP, Paleo and SCD approved.



 

 

Ingredients

FOR THE MEATBALLS
  • 1 pound ground turkey or chicken
  • 1 large carrot about 1/2 cup shredded
  • 2 tbps fresh parsley chopped
  • 1 red chili chopped
  • 1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
  • 2 tablespoon fresh grated ginger
  • 2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
  • 3/4 salt to your taste *see note
  • pepper to your taste
  • 1 egg
  • Dash red pepper flakes optional

FOR THE SAUCE
  • 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
  • 1/4 cup (60 ml) chicken stock
  • 2 tablespoon sesame oil
  • 1 tablespoon Fish Sauce only if you use coconut aminos instead of soy sauce
  • 2 teaspoon fresh grated ginger
  • 1 teaspoon chili paste
  • 1 garlic clove crushed omit for low FODMAP


Instructions

  1. Preheat oven to 400°F/200°C
  2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
  3. Place balls on lined baking sheet and bake for 20-25 minutes
  4. .......

See full recipe click >>>>>  here

Wednesday, April 17, 2019

Chocolate Chip Yogurt Gluten Free Quick Bread

This super simple recipe for chocolate chip yogurt gluten free quick bread always makes a perfectly moist and tender loaf!

Ingredients

  • 1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
  • 6 tablespoons (54 g) cornstarch
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 1 cup (227 g) plain yogurt, at room temperature
  • 2 eggs (120 g, out of shell) at room temperature, beaten
  • 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch

Instructions

  1. Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
  2. In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk.
  3. Create a well in the center of the dry ingredients, and add the butter, yogurt and eggs.
  4. .......

See full recipe click >>>>>  here

Tuesday, April 16, 2019

Keto Carrot Cake with Cream Cheese Frosting



This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert. With only 3 net carbs per slice, it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!



 

 

Ingredients

  • For the cake:
  • 1/2 cup erythritol (granular or confectioners)
  • 5 tbsp butter softened
  • 4 large eggs
  • 2 tbsp Unsweetened Almond Milk
  • 1 tsp vanilla
  • 1 1/2 cups Almond Flour
  • 2 tbsp coconut flour
  • 1 tbsp Baking Powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup carrot (about 1 large carrot) finely grated
  • For Cream Cheese Frosting:
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 tsp vanilla
  • 1 tbsp Heavy Cream
  • 1/4 cup Confectioners Erythritol




Instructions

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
  2. In a large bowl, beat together the erythritol and butter until fluffy.
  3. Beat the eggs in, then the almond milk and vanilla.
  4. .......

See full recipe click >>>>>  here

Tuesday, April 9, 2019

Spicy New Orleans Shrimp

These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!


 

 

Ingredients

  • 1 lb white tiger shrimp
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 2 tbsp sweet chili sauce
  • 1 tbsp Worcestershire
  • 1 tsp chili powder
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sriracha hot sauce or tabasco
  • 4 cloves garlic minced
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 2 tbsp parsley chopped


Instructions

  1. Peel and devein the shrimp.
  2. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  3. Remove skillet from the heat and let cool for a couple minutes.
  4. .......

See full recipe click >>>>>  here