Grain Free

This recipe for Scotch Eggs is my take on a familiar English dish, swapping out the breadcrumbs for other means of crispifying (totally a word!).

Paleo Scotch Eggs Recipe

Ingredients

8 large eggs, divided
¼ cup almond flour
½ cup coconut flour
¼ cup Parmesan cheese (omit if dairy-free)
½ teaspoon garlic powder
Pinch of kosher or fine sea salt
1 pound gluten-free all-natural breakfast sausage
2-4 tablespoons oil for frying (coconut, avocado, etc.)

Directions

Place 6 eggs in a pot of cool water and bring to a boil for 4 minutes. Turn off heat and let sit in hot water for 5 minutes. Place in an ice bath. Peel eggs and pat dry with paper towels.

Beat the other 2 eggs in a shallow bowl and set aside. Combine all dry ingredients on a plate.

Cut the sausage into 6 sections. One at a time, take a section, flatten it to about ¼ inch, and place in your hand. Take a peeled egg and place it onto the flattened sausage. Form a ball around the egg, sealing off any openings. Dip into the beaten eggs and then roll in the dry mixture. Repeat until all are complete. Heat the oil over medium heat and, using a spoon to avoid splashing, place them in the pan. I prefer to cook 2 at a time to prevent the temperature of the oil from dropping too much. Cook for about 2 minutes per side, until the entire ball is browned. Remove and place on a paper towel to drain excess oil. Repeat for all eggs.

Servings

Makes 6

Written by AndreAnna McLean

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Pitaya, aka dragon fruit, is a unique looking fruit that’s native to the Americas. It has a mildly sweet taste and small seeds that resemble those of kiwis. It is rich in vitamin C, magnesium, and B vitamins.

Collagen Pitaya Bowls Recipe

Ingredients

12 ounces frozen dragon fruit cubes
1 banana
½ cup coconut water
2 tablespoons collagen powder

Directions

Combine the dragon fruit, banana, coconut water, and collagen in a blender and blend on high speed until fully pureed.

Divide between 2 serving bowls and top as desired. Enjoy immediately.

Servings

Serves 2

Written by Carol Kicinski

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I have to say, it took a lot of intestinal fortitude for me to share my pancake recipe. Mostly because of the sheer amount of time it took to perfect, I felt like I needed to protect it. I mean, the flops, the kid-face-scrunching, and the tossing of those that were too flat, too heavy, or too dense, was astounding. But I got there a few years ago and these have become a weekend staple. I helped run a clean-eating competition at my gym back then and people would hug me for this recipe because it was the only thing keeping them on track. So, rather than guard it, as my grandmother would have in her day, I share it with you in hopes you can find your own grain-free success at the bottom of a pancake dish!

AndreAnna’s Magic Pancakes Recipe

Ingredients

¾ cup coconut flour, sifted
¾ cup tapioca starch
1 teaspoon baking soda
½ teaspoon ground cinnamon
12-14 drops liquid vanilla stevia (optional)
5 large eggs
1½ cups unsweetened vanilla almond milk
1-2 tablespoons oil/fat of choice
Pure maple syrup or nut butter, for serving

Directions

Mix dry ingredients in one bowl and wet ingredients (except fat/oil) in another. Add wet ingredients to the dry and beat well (I use an immersion blender for a smooth texture). The batter will be thick.

Melt some of the oil/fat in a skillet on medium heat. Because of the consistency of the batter, spoon some of it out and spread it thinner in the pan. Flip when browned on one side. Repeat until batter is gone. Serve with maple syrup or, my favorite, crunchy nut butter! Double the recipe as needed for a large breakfast.

Servings

Makes 4-6 pancakes

Written by AndreAnna McLean

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Glorious Green Smoothie Bowls Recipe

Ingredients

1 ripe avocado
1 banana
1 cup frozen berries
3 large handfuls organic spinach
1-1½ cups coconut water

Directions

Place avocado, banana, berries, and spinach in a blender with 1 cup coconut water. Blend, adding more milk, if needed, to achieve desired consistency.

Pour into bowls and serve immediately with toppings of choice.

Servings

Serves 2

Written by Carol Kicinski

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It is easy to be intimidated by the idea of cooking an entire chicken, but this is a simple and fool-proof one-pan method to make an entire meal with endless possibilities for leftovers.

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see what you can do with the leftovers from this recipe, check out this delicious Chicken, Vegetable & Rice Patties recipe.

Easy Roasted Chicken & Vegetables Recipe

Ingredients

1 (5-pound) whole chicken
4 tablespoons olive oil or softened butter
2 teaspoons garlic salt, divided
4 garlic cloves, mashed
5 teaspoons sea salt, divided
2 teaspoons smoked paprika, divided
2 yellow onions, roughly chopped
3 pounds yellow potatoes, diced into 1-inch pieces
4 large carrots, peeled and chopped into 1-inch pieces

Directions

Arrange the rack in the middle of the oven. Preheat the oven to 400°F.

Place chicken in a roasting pan or baking dish. In a small bowl, mix together olive oil or butter, half of the garlic salt, and mashed garlic. Rub generously over the entire chicken, including under the skin of the breast. Season entire chicken generously with half of the sea salt and half of the paprika.

Roast for 30 minutes. Reduce oven temperature to 350°F. Pull out the pan and scatter onions, potatoes, and carrots around the chicken and season with remaining garlic salt, sea salt, and paprika. Roast for about 1 hour, until the chicken is cooked through. If the chicken is getting too brown, cover loosely with foil.

Let chicken sit for 15 minutes before carving. Serve with vegetables.

Reserve 2 cups of chicken and 1-2 cups vegetables for meal 2.

Servings

Serves 4 (with leftovers)

Written by Kim Maes

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Don’t worry if you’re not perfect at rolling these the first time; it can take some practice. What I like about this recipe is its versatility. The ingredients can be swapped to your preference, but the ones below pack a great nutritional punch and are superfoods!

Nori – The “superfood of the sea,” nori is a seaweed that is dried into sheets. It puts almost all the other superfoods to shame, containing up to 10 times more calcium than milk! In addition, it is rich in iodine, iron, vitamins A, B, C, D, E, and K, folic acid, taurine, and niacin. Usually seen wrapped around sushi and light in flavor, don’t assume this power-packed wrap is super fishy tasting!

Watercress – Interestingly enough, among the CDC’s ranking of Powerhouse Vegetables, watercress is number one! Among many others, it contains more vitamin C than an orange, and quadruple the amount of beta-carotene and vitamin A than apples, tomatoes, and even broccoli.

Avocados – You must live in a hole if you haven’t heard about the amazing avocado! High in “good” fats, this delicious staple is also high in vitamin B, potassium, and lutein. Many people used to shy away from them because of the fat content, but science has proven that a balanced diet containing unsaturated-fat-rich foods like avocados can help lower bad cholesterol.

Gluten Free Nori Power Wraps Recipe

Ingredients

4 large sheets of nori
6 tablespoons hummus
1 medium cucumber, peeled, seeded, and sliced into matchsticks
1 medium carrot, peeled and sliced into matchsticks
1 large avocado, thinly sliced
1 cup watercress or other light greens
4 ounces protein of choice (shredded chicken, smoked salmon, quinoa)
Juice of 1 small lemon
Kosher or fine sea salt, to taste

Directions

Lay a sheet of nori shiny-side down on a flat work surface. Spread 1-2 tablespoons of hummus in a thin layer gently on the nori. This will help everything stick. On top of the hummus, place about ¼ of each of your ingredients, beginning with the cucumbers and carrots (this forms structure).

Drizzle some fresh lemon juice on top and sprinkle with a little sea salt. Roll the nori sheet slowly and tightly. (You can use a sushi mat if you have one to make a tighter roll.) When you get to the end, use a little bit of water to seal the nori wrap together. Repeat with the remaining nori sheets.

Servings

Serves 4

Written by AndreAnna McLean

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My mother used to make Bananas Foster on a regular basis when I was growing up. It was such a simple dessert to throw together for a fun treat or last-minute entertaining. Once I had my own children, I started whipping this up on special evenings when we were looking for a sweet ending to a meal.

Gluten Free Bananas Foster Recipe

Ingredients

8 tablespoons salted butter (healthier option: 5 tablespoons coconut oil)
1 cup packed dark brown sugar (healthier option: ½ cup maple syrup or raw honey)
3 bananas, cut into ½-inch slices
¼ cup heavy cream (healthier option: ¼ cup coconut cream)
½ cup chopped walnuts or pecans
3 tablespoons dark rum (healthier option: ½ teaspoon pure rum extract)
1 teaspoon ground cinnamon
Vanilla ice cream, for serving (healthier option: Greek yogurt)

Directions

Melt the butter in a heavy skillet over medium-high heat. Add the brown sugar. Stir together and cook for 2 minutes.

Drop banana slices into the pan. Cook for about 3-5 minutes, until they begin to brown slightly. Pour in the cream and stir to combine. Add the chopped nuts and stir into the sauce. Carefully add the rum. Stir in the cinnamon and toss to coat.

Serve warm with vanilla ice cream or yogurt.

Servings

Serves 4-6

Written by Kim Maes

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This recipe includes two delicious and nutritious superfood ingredients: salmon and pistachios.

Salmon – This pink fish is rich in omega-3 fatty acids, which has been shown to reduce cardiovascular disease. It is also a great source of protein, with around 20 grams for a 4-ounce serving!

Pistachios – While other nuts usually steal the spotlight, did you know that a 1-ounce serving of pistachios contains as much potassium as a banana?! They’re also high in protein and fiber, and recent research has shown that they can lower LDL (bad cholesterol) while upping antioxidant levels.

Gluten Free Pistachio Salmon Cakes Recipe

Ingredients

1 pound salmon
2½ ounces shelled pistachios, finely ground
⅓ cup almond flour
2 large eggs
1 tablespoon gluten-free Dijon mustard
2 teaspoons chopped fresh dill
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher or fine sea salt

Directions

Preheat the oven to 350°F. Place salmon on a baking sheet and cook for 20-25 minutes, until the center is no longer translucent and the fish flakes well. Place in a bowl and, with a fork, flake the fish into small pieces. Allow to cool to room temperature. Add remaining ingredients and stir well. Refrigerate for 1 hour (this is not necessary but helps when forming the cakes).

Using a measuring cup, scoop some of the mixture into your hand and form into a patty. Repeat until you have 6 equal-sized patties, or until the mixture is gone. Place cakes on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping gently halfway through.

Servings

Makes 6 cakes

Written by AndreAnna McLean

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This tasty recipe contains three powerhouse superfood ingredients: spinach, raspberries, and goji berries. Yum!

Spinach – If you haven’t been told to eat your leafy greens over and over again, here’s another good reason – spinach is not only high in vitamins like A, C, and K, iron, beta-carotene, manganese, folate, and magnesium, but a cup of cooked spinach contains almost 12 percent of your daily calcium needs!

Raspberries – A great source of fiber, these delicious berries also provide vitamins C, K, manganese, folate, and biotin. Some research suggests the antioxidant properties in raspberries can help stave off inflammatory conditions, such as arthritis.

Goji berries – Containing vitamins C, B2, A, and both iron and selenium, the antioxidants steal the show for these delicious little berries. They are thought to boost the immune system, prevent inflammation, and even increase life expectancy.

Gluten Free Spinach, Bacon & Goji Berry Salad Recipe

Ingredients

6 slices thick bacon
2 tablespoons red wine vinegar
1 tablespoon gluten-free Dijon mustard
1 teaspoon lemon juice
1 teaspoon honey
5 cups baby spinach
1 cup arugula
½ cup dried goji berries
1 cup fresh raspberries
2 large grilled chicken breasts, sliced into strips

Directions

In a large pan on medium-high heat, cook the bacon until crispy. Remove from pan with a slotted spoon and place on paper towels to cool. While the bacon is cooling, add the vinegar, mustard, lemon juice, and honey to the pan with the bacon fat. Whisk well. If desired, pour through a strainer into a small container to remove any pieces of bacon.

Roughly chop the bacon. Combine the greens and berries and place into individual salad bowls. Top with the sliced grilled chicken, pour the dressing over top, and sprinkle with chopped bacon.

For this recipe, you can prepare the chicken ahead of time or even use leftover or rotisserie to save time. And, if you’re not dairy-free, adding feta cheese really puts this over the top!

Servings

Makes 4 large salads

Written by AndreAnna McLean

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This simple, make-ahead, grab-and-go snack contain five ingredients or fewer (not including water, oil, salt, and pepper) and can be whipped up in no time.

Gluten Free Chunky Monkey Trail Mix Recipe

Ingredients

1 cup raw walnut pieces
½ cup unsweetened coconut flakes
½ cup semisweet or bittersweet chocolate chips
½ cup gluten-free peanut butter chips
½ cup banana chips

Directions

Preheat the oven to 350°F. Place the nuts and coconut on a baking sheet and roast until fragrant, about 10 minutes. Pour into a mixing bowl. While still warm, add the chocolate and peanut butter chips and stir. Add the banana chips and mix well.

Line a baking sheet with parchment paper, spread the mixture evenly onto the pan, and refrigerate until set, about 1 hour. Break apart and store in an airtight container for up to 1 week.

Servings

Makes about 2½ cups

Written by Carol Kicinski

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