No-Bake Coconut Balls

• 6 tablespoons coconut butter (can buy or make: link for recipe below)
• 3 tablespoons maple syrup, or agave syrup
• 1 tablespoon lemon zest
• 2 teaspoons lemon juice
• 3/4 cup oats
• 3/4 cup unsweetened shredded coconut
• 1/3 cup white chocolate chips

Directions

1. In a medium bowl, mix together the coconut butter, maple syrup, lemon zest and lemon juice. 
2. Stir in the oats and shredded coconut until well combined. 
3. Roll into 14 1" balls. 
4. In a microwave safe bowl at half power, melt the white chocolate in 30 second increments, stirring after each increment, until melted. 
5. Spoon or pipe the white chocolate over the balls.
6. Keep the coconut balls covered and store in the refrigerator for up to one week.

Notes

• Use certified gluten-free oats to guarantee the gluten free integrity of this recipe
• http://www.texanerin.com/2012/07/homemade-coconut-butter.html

Mediterranean Roasted Broccoli & Tomatoes

From: EatingWell

This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.

INGREDIENTS

12 ounces  broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)

1 cup  grape tomatoes

1 tablespoon  extra-virgin olive oil

2 cloves  garlic, minced

1/4 teaspoon  salt

1/2 teaspoon  freshly grated lemon zest

1 tablespoon  lemon juice

10   pitted black olives, sliced

1 teaspoon  dried oregano

2 teaspoons  capers, rinsed (optional)

DIRECTIONS

1. Preheat oven to 450 degrees F.

2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm

Lemon-Mint Snap Peas & Lima Beans

From: EatingWell

INGREDIENTS

1   small shallot, minced

2 tablespoons  extra-virgin olive oil

2 tablespoons  lemon juice

2 tablespoons  chopped fresh mint

1 teaspoon  Dijon mustard

1 teaspoon  sugar

1/4 teaspoon  salt

1/4 teaspoon  freshly ground pepper

1 pound  sugar snap peas, trimmed

10 ounces  frozen baby lima beans, thawed

DIRECTIONS

1. Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.

2. Bring 2 inches of water to a boil in a medium saucepan fitted with a steamer basket. Steam snap peas and lima beans until the snap peas are tender-crisp and the lima beans are heated through, 5 to 7 minutes. Toss with the vinaigrette.

Grilled Pepper Salad

From: EatingWell

INGREDIENTS

4   bell peppers, (mixed colors), halved, seeded and stemmed

1/4 cup  halved and pitted oil-cured black olives

1/4 cup  rinsed and chopped oil-packed sun-dried tomatoes

1 tablespoon  extra-virgin olive oil

1 tablespoon  balsamic vinegar

1/8 teaspoon  salt

DIRECTIONS

1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Italian Roasted Snap Peas

From: EatingWell

INGREDIENTS

1   large leek, white part only, halved lengthwise and thoroughly washed

1 pound  sugar snap peas, trimmed

2 teaspoons  extra-virgin olive oil

1/2 teaspoon  salt

1 cup  cherry tomatoes, halved

1 teaspoon  dried oregano

DIRECTIONS

1. Preheat oven to 425 degrees F.

2. Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.

3. Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.

Egg Drop Soup Paleo Style

http://www.paleocupboard.com/

Ingredients:- 5 cups chicken broth
- 1 1/2 Tbsp. arrowroot powder
- 4 eggs, whisked
- 3 green onions or chives, chopped
- 1/4 tsp. sea salt
- Dash ground pepper

Directions:1. Prepare the green onions or chives and set aside. Whisk the eggs in a medium sized bowl.
2. Set aside 1 cup of the chicken broth and pour the rest into a large saucepan. Bring to a boil over medium high heat and stir in the sea salt, chives and ground pepper.
3. Mix the arrowroot powder into the reserved chicken broth and pour into the large saucepan, stirring to combine with the rest of the soup. Lower heat to medium and boil lightly for 2 minutes. This will thicken the soup slightly.
4. Slowly pour the egg mixture into the soup. The eggs will cook immediately.
5. Ladle the soup into serving bowls and enjoy!

Grain-free Coconut Flour Tortillas or Lasagne noodles(paleo and scd)

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 1/2 cup coconut flour
• 1/4 teaspoon baking soda 
•  1/4 teaspoon lemon juice 
• 1/4 teaspoon sea salt
• 1 1/2 cup egg whites (or 16 egg whites)* you can also use whole eggs with success-this is what I will do
• 3/4 cup almond milk I can't do almond milk so I will have to sub with something else

  

Instructions:

1. Mix all of the ingredients in a non-reactive bowl.
2. Let sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter.
3. Heat a non-stick skillet over medium high heat and spray with oil or melt enough butter to coat the bottom and sides of pan.
4. Pour 1/4 cup of the batter into the pan, swirling the pan while you pour to ensure the bottom is coated and the tortilla is thin.
5. Once the bottom looks set (about 1 minute), carefully release the sides of the tortilla with a rubber spatula and turn over.Alternatively, you could use a frittata pan, or turn the tortilla into another hot and greased pan or greased griddle. This may help the tortilla to stay in one piece. If your first couple break, don’t fret and don’t throw them away. Add a little more coconut flour and try again, but keep the broken ones to use as filling if you’re making enchiladas.
6. Spray the pan again, and repeat above steps until all the batter is used. Layer the tortillas on a plate and set aside until you’re read to fill them and bake.

For lasagna noodles: after cooked cut into 2" strips and use as you would lasagna noodles.

I have used a well seasoned cast iron fry pan for making tortillas with success. Experiment....

Game-day Sweet & Sour Meatballs

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 3 dozen

Ingredients:

• 2 pounds ground beef, chicken, or pork
• 2 large eggs
• 2 small vidalia sweet onions, about 1 cup minced
• ¼ cup almond meal (with the skins) or 2 tablespoons coconut flour
• 1 tablespoon sesame oil
• 1.5 teaspoons ground ginger
• 2 teaspoon sea salt

Sauce

• 3 cups tomato puree
• ¾ cup unsweetened pineapple juice
• ⅓ cup honey
• ⅓ cup coconut aminos
• ¼ cup tomato paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1.5 teaspoons sea salt
• ½ teaspoon ground ginger
• ½ teaspoon onion powder

Instructions:

1. Preheat oven to 350 degrees.
2. Make the sauce first by combining all of the ingredients in a wide pot. Bring to a low boil then reduce the heat to medium-low and let it simmer uncovered for 45 minutes, until thickened.
3. Meanwhile, make the meatballs.
4. Place the onion in a food processor and pulse until finely minced.
5. Add the egg, almond meal, beef, oil, ginger, and sea salt. Pulse until fully combined.
6. Roll the mixture into small bite-sized meatballs.
7. Space them evenly on two rimmed baking sheets and bake for 12 minutes, turning once.
8. Once the sauce has thickened, transfer it and the meatballs to a slow cooker set to low. Cover until ready to enjoy.

After looking through milk after milk at the store and finding none that did not contain carrageenan I found this recipe form a lady who was having the same problem.

Easy Homemade Coconut Milk Using Shredded Coconut

by LEANNE VOGEL (HEALTHFUL PURSUIT) on SEPTEMBER 26, 2013

Ingredients

• 4 cups filtered water
• 2 cups shredded unsweetened coconut

Instructions

1. Add ingredients to the bowl of your high powered blender. Blend on high for 1-2 minutes.
2. Strain mixture using a nut milk bag or a new, never-been-used seamless nylon sock.
3. Once you’ve made your milk and squeezed all of the liquid through your nut milk bag, you’ll be left with highly fiberous crumbles of coconut .You can add the crumbles to cereal, in smoothies, or dehydrate to make your very own coconut flour.

Green Bread?????? 


http://againstallgrain.com/

.......sunbutter baked goods have the tendency to turn green once they’ve cooled. This is due to a reaction between the baking soda and the chlorophyll that lingeres in the seeds once they’ve been extracted from the flower. It’s not harmful, actually quite the opposite. It can increase the efficiency and the quantity of your red blood cells, although there’s probably not enough chlorophyll in these cookies to make much of a difference. The lemon juice in this recipe should help do the trick to keep your cookies brown and not turning bright green inside, but I assume it probably depends on what kind of sunbutter you use and how much chlorogenic acid is left in the seeds.  Keeping them in the refrigerator will also help the color and the texture.

she used 3/4 tsp pf lemon juice.to 1/4 cup sunbutter. 

Grain-free Sandwich Bread (Paleo and SCD)

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: makes 1 8.5×4.5 loaf

The pic to the right is what it looks like when you use sunflower seed butter instead of cashew. The chemical reaction in the sunflowers seeds and the baking soda turns the bread a nice shade a shamrock green. Actually the greener the healthier--more chlorophyll.

Ingredients:

• 1 cup smooth raw cashew butter at room temperature (sunbutter-see note)
• 4 large eggs, separated 
• ½ to 2 tablespoons honey (use 2 tbl if you plan to use if for sweeter dishes like french toast)
• 2.5 teaspoons apple cider vinegar
• ¼ cup almond milk (or any non dairy milk) I have made it with milk and just water -to tell the truth with water I could not tell the difference. At least I know I am not sensitive to water ;)
• ¼ cup coconut flour
• 1 teaspoon baking soda 
• ½ teaspoon sea salt

Aug 2015 update: I have been using Native Forest canned full fat coconut milk (shake well do not drain off the water) for the almond milk. This bread is the best I have ever had in my grain free experience. you can also add some spices. We like cinnamon (like 2 T) 

Instructions:

1. Preheat your oven to 300 degrees. For a white colored loaf as in the photo, place a small dish of water on the bottom rack.
2. Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
3. Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. I’ve done this with both electric hand beaters and a stand mixer and both seem to work equally as well. I would not try to make this by hand due to the stickiness of the butter.
4. Beat the egg whites in a separate bowl until peaks form. I used an electric hand mixer, but if you want a bicep workout, you can also do it by hand.
5. Combine the dry ingredients in another small bowl. Sorry for all of the dishes!
6. Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
7. Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.
8. Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.
9. Pour the batter into the prepared loaf pan, then immediately put it into the oven.
10. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
11. Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.
12. Wrap the loaf up tightly and store in the fridge for 1 week. I actually think the loaf gets better as the days go on.

If you sub sunbutter your bread will turn shamrock green, a harmless chemical reaction between the baking soda and sunbutter. 

add 3/4 tsp of lemon juice to help the greeness.

LUSCIOUS LEMON BARS (NUT-FREE)
http://againstallgrain.com/

Ingredients:

• ½ cup finely ground raw sunflower seeds, sifted (60g)
• ⅔ cup coconut flour, sifted (90g)
• ½ teaspoon baking soda
• 2 tablespoons unsalted butter or coconut oil, plus more for greasing dish
• 2 tablespoons honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ teaspoon fresh lemon juice

Filling

• 3 large eggs plus 1 yolk, lightly beaten
• ½ cup honey
• ¾ cup fresh lemon juice, strained
• 3 tablespoons coconut flour, sifted
• 1 teaspoon lemon zest, finely grated

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine all of the crust ingredients in a food processor. Process for 15 seconds to combine. Scrape down sides if necessary and pulse once or twice more until a dough forms.
3. Lightly grease a 9×9 square baking dish with butter. Press the dough into the bottom and slightly up the sides of the dish.
4. Prick the dough a few times all over with a fork then bake for 10 minutes. Remove from the oven and cool on a wire rack while you prepare the filling.
5. Whisk together all of the filling ingredients. Allow the coconut flour to absorb for 10 minutes, then whisk again until the filling is smooth. If there are any lumps of coconut flour, pass it through a mesh strainer.
6. Pour the filling on top of the baked crust, and bake again for 15-20 minutes or until the center is set but slightly jiggly.
7. Cool on a wire rack for 20 minutes then refrigerate until chilled.

Lemon Bars (Paleo)

Lemon Bars (Paleo)

http://www.delightedmomma.com/

What you will need for the crust:

• 2 cups of raw almonds I haven't tried yet but cashews, walnuts,pecans? 
• 1/4 cup of honey
• 1/2 cup of melted coconut oil
• 2 tbs of coconut flour
• 2 eggs

What you will need for the topping:

• 6 eggs
• 1 cup of fresh lemon juice
• 1/2 cup of honey
• 1/2 cup of coconut oil
• a dash of sea salt
• Unsweetened coconut flakes for topping (optional)

Directions for crust:

1. Preheat oven to 350 degrees.
2. Place your almonds in a food processor and pulse until you have small chucks.  Do not over pulse or you will end up with almond flour or almond butter. 
3. In a medium bowl mix together the almonds with the honey, coconut oil. coconut flour and eggs. 
4. Line a 8x12 baking dish with parchment paper and and spread your mixture evenly on the bottom of the dish, pressing it down with the back of the spoon to make it nice and compact. 
5. Bake for 15 minutes or until the edges are lightly brown. 
6. After your crust is done put it aside and let it cool. 

Directions for topping:

1. In a small saucepan, whisk together your eggs, lemon juice, honey and sea salt over medium heat. 
2. Slowly stir in the coconut oil and keep stirring it up until it is fully melted.
3. Now whisk whisk whisk until the mixture starts to thicken.  If you start to feel like you are a failure and your mixture is still liquid just know you did NOT fail and you just need to stir longer.
4. Once your mixture starts to thicken it should resemble pudding.  When it is nice and thick,  remove it from heat and and let it cool.
5. Once cool pour the topping over the crust and sprinkle the unsweetened coconut on top.  Place in the freezer to let it set and harden.  Once it has set you can place it in the fridge. 
6. Enjoy! 

Paleo Egg Drop Soup http://www.paleocupboard.com/ Prep time:  5 mins                Cook time: 5 mins              Servings: 4

Ingredients:- 5 cups chicken broth or vegetable broth 
- 1 1/2 Tbsp. arrowroot powder
- 4 eggs, whisked
- 3 green onions or chives, chopped
- 1/4 tsp. sea salt
- Dash ground pepper

Equipment:- Large saucepan
- Medium bowl
- Whisk
- Kitchen knife
- Cutting board
- Stirring spoon

Directions:1. Prepare the green onions or chives and set aside. Whisk the eggs in a medium sized bowl.
2. Set aside 1 cup of the chicken broth and pour the rest into a large saucepan. Bring to a boil over medium high heat and stir in the sea salt, chives and ground pepper.
3. Mix the arrowroot powder into the reserved chicken broth and pour into the large saucepan, stirring to combine with the rest of the soup. Lower heat to medium and boil lightly for 2 minutes. This will thicken the soup slightly.
4. Slowly pour the egg mixture into the soup. The eggs will cook immediately.
5. Ladle the soup into serving bowls and enjoy!

---

Paleo Dinner Rolls

• 1 cup of tapioca starch/flour I used arrowroot starch/flour
• 1/4 – 1/3 cup coconut flour
• 1 teaspoon sea salt
• 1/2 cup warm water (try 1/4 cup and add as needed to make the dough "doughy and not runny)
• 1/2 cup olive oil I cut this in half- the inside seemed to doughy at this amount
• 1 large egg, whisked

Instructions

1. Preheat oven to 350 degrees F.
2. Combine the tapioca flour (you can substitute arrowroot flour/starch) with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well. 
3. Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
4. If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough. wait a 1 minute before adding more to let the coconut absorb the liquid too much can make rolls hard and dry
5. Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
6. Place each roll of dough onto a greased baking pan, parchment paper

She says bake 35 minutes but my gas oven cooks them nicely at around 20 minutes. 350/300 so it all depends on your oven . 

Eden Foods, Organic, Crushed Tomatoes, with Sweet Basil, 25 oz 

Description

• Good Food Good Reason Health & Happiness
• Creation & Maintenance of Purity in Food
• No Salt Added
• Unpeeled
• Amber Glass Protected
• OCIA Certified Organic
• Kosher Pareve

Eden Organic Crushed Tomatoes with Basil are Midwestern family farm organic agriculture better. Red ripe harvested, cooked, and packed within hours capturing maximum flavor, aroma, and nutrients. Superior tasting and far more satisfying unpeeled, unsalted Romas. Big sweet basil taste in a thick rich sauce. Perfect for soups & stews and your own special creation.

Other Ingredients

Organic roma tomatoes, organic dried sweet basil

Supplement Facts
Serving Size: 1/4 cup (60 g)
Servings Per Container: about 12
	Amount Per Serving	% Daily Value*
Calories	20
Calories from Fat	0
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Trans Fat	0 g
Cholesterol	0 mg	0%
Sodium	0 mg	0%
Potassium	170 mg	4%
Total Carbohydrate	3 g	1%
Dietary Fiber	1 g	5%
Sugars	2 g
Protein	1 g	2%
Vitamin A		15%
Calcium		2%
Thiamin (B1)		4%
Niacin (B3)		4%
Vitamin C		15%
Iron		4%
Riboflavin (B2)		4%
Magnesium