Monday, July 25, 2011

Grain Free Fruit Pizza

 I made this recipe for a recent family get together in honor of my sister's birthday.  Afterwards, my sister asked me for the recipe in the usual manner, "when are you going to put it on your blog?"  She is my constant inspiration in so many ways, and has been especially supportive of my efforts to document my recipes and experiences here.  When they were handing out sisters,  I won the lottery.  Here it is, Jules:


1 1/3 cup raw cashews
1 1/4 cup almond flour
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup honey (I use raw)
1/4 cup mild tasting oil plus extra for the pan
1 egg or 1 tbsp chia seed soaked in 3 tbsp water for 15 minutes
1 tbsp vanilla

1 cup raw cashews
1/4 cup honey
2 tbsp water
1 tsp vanilla

Fruit of your choice.  Any kind of berry works well.  Fruits that naturally brown should be dipped in lemon juice.


Preheat the oven to 350 degrees.  Grease a 12 inch diameter round pizza pan (I used nonstick).  In a food processor using the sharp blade, grind 1 1/3 cup cashews until a fine meal is formed.  Add the almond flour, baking soda and salt and mix well.  In a separate small bowl, mix the oil, honey, egg (or soaked chia) and vanilla.  Pour the wet mixture into the processor and mix.  Pour the dough onto center of pizza pan.  It will be wetter than normal cookie dough.  I find it is easiest to smooth out with wet fingers starting from the center working towards the edges. Smooth out dough until the entire pan is covered.  Bake for 7 to 8 minutes.  The crust should be lightly browned on top.  Remove from oven and let sit for 30 to 45 minutes until completely cooled.  Meanwhile add 1 cup cashews to food processor and grind into a fine meal.  Add honey, water and vanilla and mix well.  When the crust has cooled, gently spread frosting on the top.  Add sliced fruit.  Cover and refrigerate until ready to serve.  Source:

This post has been shared with Slightly Indulgent Tuesday and Pennywise Platter Thursday.

Sunday, July 17, 2011

Bison, Cabbage and Tomato One Skillet Meal

 Bison is one of my favorite comfort foods.  It's touted as a nutrient dense alternative to beef, with lower fat and cholesterol levels.  Most bison are raised on open grassland, which is much healthier for them (and you), than cattle raised in feedlots.   If you can't find it at your local natural food store, check for a local farmer through

Recipe adapted from The Nutrient Dense Eating Plan.


1 lb ground bison
5 cloves garlic, minced
1 Tbsp olive oil
1 small head green cabbage, thinly sliced
5 to 6 medium tomatoes, chopped
1 to 1 1/2 tsp sea salt
1 Tbsp oregano
Ground black pepper to taste


Heat oil in large heavy skillet over medium high heat and add minced garlic.  Let sizzle for 30 seconds, until aromatic.  Add ground buffalo and cook until almost all of the meat is brown.  Add salt and oregano and mix well.  Add tomatoes and cook for a minute or so, until some of the juices are released.  Mix in cabbage and cook for a couple of minutes, until wilted.  Add pepper, if desired, and adjust seasonings.  Serve grain free, or over brown rice, quinoa, or millet.  Serves 3.  Source: 

Friday, July 8, 2011

Grain Free Banana Strawberry Muffins

Lately I've been experimenting with grain free cooking.  Cutting almond flour with ground cashews produces unexpectedly good results for baked goods, and is much more nutrient dense than the starchy gluten free flours typically used in gluten free baking.

This recipe was inspired by Elana Amsterdam's recipe for Banana Blueberry Muffins in The Gluten Free Almond Flour Cookbook.  These muffins are loaded with protein and only sweetened with fruit.  I like to keep any extras sealed in a ziplock in the freezer.


1 1/4 cup almond flour
1 1/4 cup raw cashews
1 tsp baking soda
1/4 tsp sea salt
2 cups mashed bananas
2 large eggs
2 tbsp oil (I prefer using coconut oil in my baking, but lately have been using sunflower to lower phenols)
12 small strawberries or pieces of strawberry


Preheat oven to 350 degrees.  Process cashews in food processor with sharp blade until ground into meal.  Add almond flour, soda and salt and process well.  Add mashed bananas, eggs and oil and process until fully mixed.  Pour into greased or lined muffin pan.  Place one strawberry (or piece of) in the middle of each muffin and press slightly until it's submerged in the middle.  Bake for 20 minutes or until a toothpick comes out clean.  Makes 12 muffins.  Source:

This post has been shared with Slightly Indulgent Tuesday and Monday Mania.

Monday, July 4, 2011

Traveling with Food Sensitivities and New Recipe for Grilled Salmon with Dairy Free Pesto

I just got home from a week at Belknap Hot Springs Resort, tucked away in the Oregon Cascades on the upper McKenzie River.  This is the third trip my family has taken in our new Freedom Machine - a 19 foot, 2400 lb kitchen, bedroom and living area - all conveniently towed by our SUV.  The trailer has given us a new found sense of freedom, guaranteeing we will always have fresh gluten and dairy free food, with stove and kitchen nearby.

To get ready for our trip, I spent hours baking like a mad woman, and ended up with bags of frozen biscuits and muffins to round out breakfast and snacks.  Here's the complete run down of what I packed:

bacon, eggs, grain free biscuits, banana strawberry muffins (recipe coming soon), buckwheat cereal, strawberry syrup

A fully stocked fridge for a 4 night stay
Leftovers from dinner served as lunch for the following day.  I brought some lunch meat just in case we didn't have enough food.

Night 1:  Burrito bowls with precooked black beans, homemade guacamole, salsa, lettuce and grilled steak with spice rub.

Night 2:  Hamburgers with slaw and sauerkraut.

Night 3:  Grilled chicken and salad.

Night 4:  Grilled salmon with pesto sauce and corn on the cob.

Carrots and celery with almond butter
Almonds, cashews, walnuts and dried cranberry mix
Peanut and raisin mix
Homemade raw goat milk yogurt
Smoothies with frozen fruit

The Secret Garden at Belknap Springs Resort
Since most of my meal preparation was done before I left, we had plenty of time to get lost on the meandering trails of the resort.  Interrupted by ponds and gardens, this is a place I didn't mind getting lost in.  We stumbled upon a beautiful place, the "secret garden", hidden from view by a wall, and accessible by a small trail.  I could've lingered here for a day or two, but my group had plans for other sightseeing, including rafting with Charlie of High Country Expeditions .  The company and scenery were amazing, but the frigid 42 degree water was a little much for some of my companions on an overcast Oregon day that may not have broken the 70 degree mark.  Thank goodness for hot springs!
McKenzie River on Sahalie Falls Trail

The most breathtaking part of the trip was our hike to Sahalie Falls.  An easy 2 mile jaunt with little elevation gain, the trail offered incredible views of blue rushing water coming down multiple falls.

The last night of our trip, I broke out the homemade pesto and grilled up some salmon.  While all food tastes better in the great outdoors, this dish tastes fantastic anywhere.
Grilled Salmon with Pesto


1 large wild salmon fillet, skin on (mine was 1.5 lbs. sockeye)
1 cup fresh basil leaves
3 medium garlic cloves, peeled
1/2 cup raw macadamia nuts
1/3 cup plus 1-2 tbsp olive oil
1/8 tsp sea salt


Place the macadamia nuts in a food processor with sharp blade and process until fine.  Add garlic cloves and process until chopped.  Add basil, 1/3 cup olive oil and salt and process until mixed well.  Add 1 to 2 tbsp additional olive oil until pesto is creamy.

Preheat grill.  Wash salmon fillet and pat dry.  Spread pesto evenly over flesh side of salmon.  Place fillet skin side down on grill over high heat and cover.  Grill until salmon flakes with a fork.  Cooking time will vary with thickness of the fillet.  Mine took about 10 minutes.  Serves 4.  Source:

This post has been shared with Slightly Indulgent Tuesday.

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