note about substitutions: In the words of the concerned bartender from Back to the Future 3, I ain’t your papa, I just don’t want to see you doin’ the wrong...
This Mujadara is super easy to make with simple ingredients that you might already have on hand. It is full of flavor, packed with the right texture and naturally vegan.
You will love these keto cereal recipes. These low carb recipes are super easy to make and taste like the real thing.
This egg-free keto bread is the best bread recipe I’ve ever tried, and I’m sure you’ll love it too. It has no eggy taste, has the perfect texture for sandwiches or toasted with butter. Enjoy a high protein bread that has only 2g net carbs per slice, it’s filling and easy to make.
Hundreds of reviewers agree these cookies are the most delicious almond flour snickerdoodles around! They are crisp, chewy and easy-to-make!This tried-and-true recipe was originally published in 2013. It was republished with new photos in 2023, but the same reader-favorite recipe!
Tapioca flour is made from cassava root and is gluten-free, grain-free, and paleo friendly. Check out 16 outstanding tapioca flour recipes you'll love!
Hey friends! So you know I tried the cauliflower pizza, but I'm trying this one next! Check this out and try it at home! Check it out at http://thewholesomedish.com/quinoa-crust-pizza-cheesy-garlic-bread/ Ingredients ½ cup quinoa 3 tsp. olive oil, divided 1 cup water 2 large eggs 1 ½ tsp. garlic salt ½ tsp. dried oregano leaves ½ tsp. dried basil leaves ½ tsp baking powder ¼ cup shredded Italian-blend cheese (pizza-blend or mozzarella would be good too) Optional - For cheesy garlic bread: ½ cup shredded Italian-blend cheese and pizza sauce for dipping Optional - For pizza: ⅓ cup pizza sauce, ½ cup shredded Italian-blend cheese, and your favorite pizza toppings Instructions Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast. Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined. Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined. Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown. Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes. Let the pizza, or garlic bread, cool for 5 minutes before slicing.
This Yum Yum Sauce is beyond delicious. Super easy to make in under 10 minutes. It is made with fresh onions and garlic - no need to use powders, which will make this best yum yum sauce simply your favorite. Even pickiest kids will adore it in no time. No one would ever guess or taste it is naturally vegan and entirely gluten free. Seriously, this condiment is so addictive.
This baked carrot fries recipe is nutritious, tasty and fun. With just a few simple ingredients these carrot fries are a quick and easy snack to make!
Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready …
Looking for some great raw food recipes? These Bruschetta Crackers and Garlic Vegan Cheese Spread will make a great addition to your collection.
Over a dozen different low histamine flours for baking, cooking, and thickening all your favorite meals, plus where to get them!
This versatile cheesy keto polenta is hearty and satisfying, with only 4g net carbs per serving! Customize it with different cheeses and serve in a variety of delicious ways!
You'll be asking yourself, how can something so healthy be so... good? If you think you have a favorite granola recipe, this one will take you by surprise. It's delicious, super filling and EASY to throw together!
This quick and easy 3 ingredient chia strawberry jam recipe is packed with fruity goodness...all without sugar or pectin! It's healthy, easy and so delicious
This Grain Free & Paleo Banana Bread is incredibly easy to make and it's made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it's in the oven.
These chicken poppers are gluten free, paleo, AIP, and egg free, while still being delicious enough to fool anyone who regularly eats otherwise!
This egg-free keto bread is the best bread recipe I’ve ever tried, and I’m sure you’ll love it too. It has no eggy taste, has the perfect texture for sandwiches or toasted with butter. Enjoy a high protein bread that has only 2g net carbs per slice, it’s filling and easy to make.
This is a perfect way to first try this delicious vegetable. Braising makes the leeks super-tender; following that with a quick broil makes the tops golden and crispy. And cheese makes everything wonderful. Mmmm.
Normally I would try to have something poetic, elegant and subtle in this part of the blog post….but that’s just not happening today. Today I’m just going to lay it all out in plain speech because I’ve got a ton of things going on but I don’t want you to have to wait any longer […]
This paleo black forest cake would be a great dessert for Valentine’s Day dinner or Mother's Day. Extremely moist, decadent and delicious and really easy to make. Trust me, I’m horrible at baking.
Tapioca flour is made from cassava root and is gluten-free, grain-free, and paleo friendly. Check out 16 outstanding tapioca flour recipes you'll love!
I'm shining some light on some newer meal prep lunch recipes freshly published in 2018 - Here are 19 NEW Meal Prep Recipes to Try in 2019 and beyond!
Happy Friday! This week I have a super simple recipe for you. Some of you may have tried the Dang coconut chips, they were my inspiration behind this recipe. This is something I make almost weekly. It's the perfect sweet snack. It's also delicious on top of smoothies, warm tea lattes, hot chocolates and basically anyth
An easy 4 ingredient recipe for crispy Parmesan Chips with Oregano and Pine Nuts. These Mediterranean cheese crisps are the perfect low carb chip replacement for snacking on or making for a party full of people!
I made this as a birthday cake the other day and it was fabulous. The best part is that compared to other chocolate cakes, it is much lower on the glycemic index, tastes just as good if not better…
Maria Emmerich’s viral bread sports a nice crust with a soft, moist center. It’s bread — you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection. Why not top it off with cream cheese and deli turkey for a tasty higher-satiety breakfast, or smear it with butter, and you’re in keto heaven.
Raw Strawberry Twizzlers... this is my take on commercially made Twizzlers. I only used 4 ingredients, all of which are healthy for you! No Red #40!
My first album I ever purchased was Shaun Cassidy's Da Doo Ron Ron. My first cassette purchased was Queen's Greatest Hits. My first CD was The Ramones' Greatest Hits. Since I seem to be a fan of greatest hits compilations and since some of my earliest posts wallowed in obscurity, I thought I would periodically feature some of my favorite posts in a segment called Greatest Hits. Today I serve up a piping hot bowl of Mahnomin Porridge: At the table in the kitchen, there were three bowls of porridge. Goldilocks was hungry. She tasted the porridge from the first bowl. "This porridge is too hot!" she exclaimed. So, she tasted the porridge from the second bowl. "This porridge is too cold," she said So, she tasted the last bowl of porridge. "Ahhh, this porridge is just right," she said happily and she ate it all up. ***From "Goldilocks and the Three Bears" I always found this story disturbing, especially the part about her sleeping in their beds. That's downright creepy. I bet she rifled through their underwear drawers also. However, her greatest atrocity came when she ate their breakfast. Eating another man's (or bear's) breakfast just ain't civil. This story first introduced me to porridge. I had no idea what it was, but I thought it was similar to oatmeal. It turns out I was right. According to wikipedia, porridge is a simple dish made by boiling oats and sometimes a mixture of other grains in milk or water. I also learned the following interesting facts about porridge In parts of Asia porridge is fed to horses and donkeys (This fact just makes me smile. "Honey, I'm going out to the barn to feed the donkeys their porridge."). Gruel is a form of porridge, but it's usually a thinner consistency, so that people can drink it (I might make some gruel for my daughter because I think it would be fun to scream, "Drink your gruel, or you'll get no dessert!). Every October Scotland hosts the World Porridge Making Championships, where contestants battle for the Golden Spurtle Trophy. A spurtle is a special spoon used to stir porridge. For you curious souls, here's a picture of spurtle (I won't comment on the phallic nature of it. I'd be embarrassed to whip this out of my kitchen drawer): Many cultures use porridge to nurse the sick back to health.When I read on roadfood.com about the Mahnomin Porridge served at Hell's Kitchen in Minneapolis, I thought it sounded interesting, but something I'd never try. For the record, I've never craved porridge. I've never been fan of hot breakfast cereals like oatmeal, mush, or grits. However, I think some of it has to do with its unappealing name. I think the name porridge turns most people off to the dish. In fact, very few people ordered it when it first appeared on Hell's Kitchen's menu. Then they started giving it away, but people still balked at trying it. Eventually, people tried the dish, realized it was heavenly, and now it's a popular menu item. Last week I had the privilege of eating at Hell's Kitchen, and I was still reluctant to try it. However, the snowy weather and my lumberjack attitude prompted me to give the porridge a try, and when I tried the first bite I was a porridge convert. At that moment I wanted to be porridge's new PR man, spreading the gospel of this great dish. So here I am blogging about it. Like most restaurant dishes that bring a glint to my eye, I'm always inspired to replicate the dish at home. This drives my wife nuts. She doesn't understand why I would go to all the trouble. She doesn't understand why I just can't enjoy the dish at the restaurant, where it's something special, a treat. Now my wife is partially right. For some reason she's always right and I'm wrong. This is the gospel truth. However, believing that I'm right, I usually respond with a two-pronged response: I could make this dish for a fraction of what they're charging me at the restaurant. What if someday we live somewhere like Moscow, Kansas, where there's not a wide range of restaurants.? Wouldn't it be nice to have a husband, who can prepare a huge repertoire of dishes?In which she responds: We'll never live in Moscow, Kansas. We can afford to occasionally eat a meal at a restaurant. There's nothing wrong with occasionally treating ourselves.She's probably right, but I still insist on replicating recipes I encounter on restaurant menus. This morning I made the Mahnomin Porridge. Mahnomin Porridge (Photo from roadfood.com) Ingredients 4 cups cooked wild rice ¼ cup pure maple syrup ¼ cup dried blueberries ¼ cup craisins ½ cup roasted, cracked hazelnuts 1 cup heavy cream Preparation In a heavy non-stick sautee pan, add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup. Now my attempt at Mahnomin Porridge wasn't quite as good as Hell's Kitchen, but it still was pretty darn good. I think, there are three things I could do to improve the porridge: I used half and half, and using heavy cream would improve my porridge. I could toast my hazlenuts in a skillet. I stepped this step, so I could stuff my face. Toasting or roasting nuts would definitely give the nuts a more pronounced flavor. I could use a better quality maple syrup. I don't really know anything about maple syrup, so I just grabbed the cheapest bottle, a $3.50 bottle of Maple Grove Farms: U.S. grade A Dark Amber. I've been cooking long enough to know that sometimes the quality of ingredients does matter, so I'll research maple syrups and find a better one to use with this recipe. This might be the most important thing I could do to improve the recipe. I also think you could experiment with the ingredients a bit. Pecans would work in place of hazlenuts. If you don't have wild rice, you could probably use a white rice. Also, you could add a little cinnamon, nutmeg, or vanilla to change the flavor of this recipe. Overall, I'm happy with my results, and I look forward to enjoying this porridge on a cold, snowy, day. Happy eating, muddywaters
I was looking on Pinterest recently for quick, easy, to-go breakfasts. I am always rushed trying to get out of the house in the mornings that I forget to eat. Then, by the time I get to work, I…
Cauliflower pizza was just the beginning.
