#Grainfree

[forkfulofflavor]

Cheesy Keto Cauliflower Au Gratin Casserole Ingredients: 1 head cauliflower (or 4 cups), cut into slices 2 cups Gruyere cheese, shredded (or Swiss cheese) 4 green onions, sliced Salt and black pepper, to taste 1 1/2 cups heavy cream Directions: Preheat oven to 375°F (190°C). Lightly spray a baking dish with cooking spray. Layer half of the cauliflower slices in the dish. Sprinkle half of the shredded Gruyere cheese over the cauliflower, followed by the green onions, and season with salt and pepper. Layer the remaining cauliflower slices on top. Pour heavy cream evenly over the cauliflower and top with the remaining cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 40 minutes until cauliflower is fork-tender and cheese is golden and bubbly. Let the casserole sit for 5 minutes before serving to allow it to thicken. Prep Time: 10 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes Kcal: 330 kcal per serving | Servings: 6 servings Indulge in the creamy richness of this Cheesy Keto Cauliflower Au Gratin! This dish combines tender slices of cauliflower with melted Gruyere cheese and a hint of green onion, all brought together by a luxurious cream sauce. It’s an ideal comfort food that’s low-carb and gluten-free, making it perfect for those on a keto diet or anyone who loves cheesy casseroles. This cauliflower gratin has a crisp, golden top and a creamy, decadent center. It’s a fantastic side for any meal or as a filling main course on its own. Serve it alongside roasted meats or on its own for a cozy, satisfying meal.

[easypeasypaleo-blog]

LOW CARB CHICKEN PARMA (crumb-less) This is a winner for the whole family and really doesn't take much time to whip up. It's a one pan wonder that tastes the bomb.

HERE'S WHAT YOU NEED:

Chicken Fillets Free Range x 4 (cut into halves lengthways)

Fresh Basil Leaves

Organic Tomato Passata

Pizza Cheese

Sliced Free Range Ham (optional)

S&P

Olive Oil

Dried Oregano

Ceramic Oven Dish

Baking Paper

HERE'S WHAT YOU DO:

Preheat oven to 180 degrees celsius fan forced.

Line baking dish with paper.

Cut your fillet lengthways and then top and tail them in the dish so they are nice and snug.

Drizzle with olive oil and then season with salt & pepper.

Layer on the ham (if you opt for ham).

Throw on your basil leaves.

Pour the passata over and spread evenly to cover the chook.

Cover with a generous layer of grated cheese. Don't be shy here.

Sprinkle dried oregano on top.

Cover dish with foil taking care not to press it down onto the cheese and bake in the oven for about 30 mins until chicken cooked.

Take the foil off and then return to the oven for a further 10 mins to brown up the cheese.

Serve with your fave leafy green salad.

[veganfrenchtoaste]

breakast, 12/06/2023

[apickypig]

AIP Chicken Pot Pie

THIS chicken pot pie recipe from Autoimmune Wellness is truly the best out there and I’m making it more and more with the changing weather. 

In addition to eliminating some ingredients (like mushrooms) I also have found that 2 tablespoon of tapioca starch act as a much better thickener than cassava. I also use half the amount of tarragon since it has such a strong flavor.

[emmaeatsandexplores]

BBQ Salmon with Salsa Verde

[grainfreeandhappykitchen]

Papaya for breakfast served with @coyo_organic Greek style yogurt, crushed pineapple in natural juice and strawberries ♥️ #fruit #berries #papaya #coconutyogurt #breakfast #easymeal #delicious #tropicalvibes #glutenfree #grainfree #dairyfree #refinedsugarfree #grainfreeandhappykitchen https://www.instagram.com/p/CnxzqhGvroU/?igshid=NGJjMDIxMWI=

[barbaragordan]

Indulge in a delightful grain-free raspberry cake that's perfect for paleo enthusiasts. This moist and tender cake is sweetened with natural honey or maple syrup and bursting with fresh raspberries for a delightful treat. It's a guilt-free dessert that everyone will love.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup honey or maple syrup. 1/4 cup coconut oil, melted. 4 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh raspberries.

Instructions: Set the oven temperature to 175C 350F. Line the bottom of a 9-inch 23 cm round cake pan with parchment paper and grease with coconut oil. Mix together almond flour, coconut flour, baking soda, and salt in a large mixing bowl. Mix honey or maple syrup, eggs, melted coconut oil, and vanilla extract thoroughly in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Mix the fresh raspberries into the batter gently. After the cake pan is ready, pour the batter into it and spread it evenly. A toothpick inserted in the center should come out clean after baking for 25 to 30 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. After the cake cools, you can choose to garnish it with extra raspberries or drizzle it with honey. Enjoy your delicious grain-free raspberry cake after slicing and serving!

Prep Time: 15 minutes

Cook Time: 30 minutes

Kaleb Stone

[pup-sleeves]

This paleo-friendly version of cinnamon toast crunch cereal will bring back those nostalgic memories. These crispy cereal bites are made with almond flour, coconut flour, and coconut sugar, making them ideal for a gluten-free, grain-free breakfast or snack.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1 tsp ground cinnamon. 1/4 tsp salt. 1/4 cup coconut oil, melted. 2 tbsp maple syrup.

Instructions: Preheat oven to 325F 160C. In a large bowl, mix together almond flour, coconut flour, coconut sugar, cinnamon, and salt. Add melted coconut oil and maple syrup to the dry ingredients, stirring until well combined and a dough forms. Place the dough between two sheets of parchment paper and roll out thinly about 1/8 inch thick. Using a pizza cutter or sharp knife, cut the dough into small squares or rectangles resembling cereal pieces. Transfer the cut dough to a baking sheet lined with parchment paper, spacing them apart. Bake in the preheated oven for 10-12 minutes or until golden brown and crispy, checking frequently to prevent burning. Once baked, remove from the oven and let cool completely before serving or storing in an airtight container.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dana

[p0kegifs]

A delicious low carb, gluten-free, and grain-free pie featuring a blend of three cheeses atop a keto-friendly crust.

Ingredients: 1 cup almond flour. 2 tbsp coconut flour. 4 tbsp butter, melted. 3 large eggs. 1/2 cup heavy cream. 1/2 cup shredded mozzarella cheese. 1/2 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Put almond flour, coconut flour, and melted butter in a bowl and mix them together well. For the crust, press the mix into a pie dish. Mix the eggs and heavy cream together in a different bowl. Add pepper and salt. Put half of each cheese on top of the crust. Put the egg mix on top of the cheese. Add the rest of the cheese on top. Place in the oven and bake for 25 to 30 minutes, or until the cheese is golden brown and the filling is set. Let it cool a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Howard L

[d4vecomic]

Indulge in these delicious grain-free chocolate crepes that are perfect for a special breakfast or dessert. They're gluten-free and packed with chocolatey goodness!

Ingredients: 1/2 cup coconut flour. 1/4 cup cocoa powder. 4 large eggs. 1 cup unsweetened almond milk. 2 tablespoons melted coconut oil. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Coconut oil or cooking spray for the pan.

Instructions: Whisk cocoa powder and coconut flour together in a bowl. Add the eggs, almond milk, melted coconut oil, maple syrup, vanilla extract, and salt to a different bowl and mix them together using a whisk. Slowly add the wet ingredients to the dry ones while whisking all the time until a smooth batter forms. Put a nonstick skillet on medium-low heat and use cooking spray or coconut oil to coat it. Put a little batter into the pan and swirl it around to cover the bottom evenly. This will make a thin crepe. The crepe is done when the edges begin to lift and the center is firm. Flip the crepe carefully and cook the other side for another minute or two. If you need to, add more cooking spray or coconut oil to the pan and do it again with the rest of the batter. You can put fresh berries, whipped cream, melted chocolate, or anything else you like on top of the chocolate crepes. Enjoy the crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Eva Little

[puelhathnofury]

This Paleo Carb-Free Cloud Bread is a gluten-free, grain-free, and low-carb alternative to traditional bread. It's light, airy, and perfect for those following a paleo or carb-free diet.

Ingredients: 3 large eggs, separated. 3 tablespoons coconut flour. 3 tablespoons almond flour. 3 tablespoons full-fat coconut milk. 1/2 teaspoon baking powder. 1/4 teaspoon cream of tartar. Pinch of salt.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a mixing bowl, whisk together the egg yolks, coconut flour, almond flour, coconut milk, and baking powder until smooth. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. This may take a few minutes. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the egg whites. Season with a pinch of salt and mix gently. Scoop the cloud bread mixture onto the prepared baking sheet, forming 6 even rounds. Use the back of a spoon to spread them out a bit. Bake in the preheated oven for 25-30 minutes, or until the cloud bread is golden and firm to the touch. Remove from the oven and let them cool on a wire rack. Enjoy your Paleo Carb-Free Cloud Bread as a low-carb bread alternative or use it for sandwiches or as a base for various toppings!

Prep Time: 15 minutes

Cook Time: 25 minutes

Theresa C

[bakedbk]

This recipe for Paleo Italian Meatballs is a tasty and grain-free take on a traditional favorite. These flavor-filled meatballs, which are ideal for a Paleo diet, are made with a combination of ground meats and almond and coconut flour.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 lb ground veal or use more beef if unavailable. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/4 cup fresh oregano, chopped. 1/4 cup grated Paleo-friendly Parmesan cheese. 1 large egg. 1/2 tsp salt. 1/2 tsp black pepper. 1/4 tsp crushed red pepper flakes optional. 1/4 cup olive oil for frying.

Instructions: In a large mixing bowl, combine the ground beef, pork, and veal. Add almond flour, coconut flour, chopped onion, minced garlic, parsley, basil, oregano, grated Parmesan cheese, egg, salt, black pepper, and optional crushed red pepper flakes. Mix all the ingredients thoroughly until well combined. Form the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Heat olive oil in a large skillet over medium heat. Carefully add the meatballs to the hot skillet and brown them on all sides until cooked through, about 10-12 minutes. Once cooked, transfer the meatballs to a paper towel-lined plate to drain excess oil. Serve the Paleo Italian Meatballs with your favorite Paleo-friendly marinara sauce or over zucchini noodles for a grain-free meal.

Prep Time: 20 minutes

Cook Time: 15 minutes

Gianna T

[lynseygrosfield]

To satisfy your cravings for pumpkin spice, try these delicious and nutritious Paleo Pumpkin Spice Donuts. They are suitable for a paleo lifestyle because they are made with coconut flour and sweetened with maple syrup; they are also free of grains, dairy, and refined sugar.

Ingredients: 1 cup pumpkin puree. 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup coconut flour. 1 teaspoon baking soda. 1 tablespoon pumpkin pie spice. Pinch of salt. 1/4 cup shredded coconut unsweetened, for topping optional.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a donut pan with coconut oil. Mix the eggs, melted coconut oil, maple syrup, vanilla extract, and pumpkin puree thoroughly in a big bowl. To the wet ingredients, add the coconut flour, baking soda, pumpkin pie spice, and salt. Blend until thickened and smooth. Pour the batter into each of the donut pan's cavities, filling them about 3/4 of the way. A toothpick inserted into the center of the donuts should come out clean after 18 to 20 minutes of baking in a preheated oven. Take out of the oven and allow to cool in the pan for a few minutes, then move to a wire rack to finish cooling. Before serving, top the donuts with shredded coconut if you'd like.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mariam

[heitormagno]

These gluten-free and low carb sandwich buns are perfect for those following a grain-free or keto diet. They're easy to make and can be used for a variety of sandwiches.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup psyllium husk powder. 1 tsp baking powder. 1/2 tsp salt. 3 large eggs. 1/4 cup olive oil. 1/4 cup warm water. 1 tsp apple cider vinegar. Sesame seeds optional, for topping.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt. In a separate bowl, whisk together eggs, olive oil, warm water, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Divide the dough into 4 equal portions and shape them into bun-sized rounds on the prepared baking sheet. If desired, sprinkle sesame seeds on top of the buns. Bake in the preheated oven for 25-30 minutes or until the buns are firm and lightly golden brown. Remove from the oven and let cool before slicing and using for sandwiches. Enjoy your low carb, grain-free sandwich buns!

Prep Time: 15 minutes

Cook Time: 30 minutes

Whitney Decker

[grainfreeandhappykitchen]

Cream of zucchini soup with Greek basil 💚💚 #dinner #zucchini #courgettes #homegrown #homegrownveggies #greekbasil #delicious #grainfree #glutenfree #dairyfree #vegan #plantbased #grainfreeandhappykitchen https://www.instagram.com/p/Cntk7oCvAvF/?igshid=NGJjMDIxMWI=

[shuumatsudesu]

This recipe for vegan eggplant cannelloni is a tasty take on a traditional Italian dish. Fill thin slices of eggplant with a tasty vegan ricotta mixture. Roll them up and bake them in marinara sauce until they are done. It doesn't have any grains or gluten and is full of healthy plant-based foods.

Ingredients: 2 large eggplants. 1 cup of vegan ricotta cheese. 1 cup of marinara sauce. 1/2 cup of chopped fresh basil. 2 cloves of garlic, minced. Salt and pepper to taste. Olive oil for cooking.

Instructions: Preheat the oven to 375F 190C. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Heat olive oil in a large skillet over medium heat. Cook the eggplant slices for 2-3 minutes on each side until they are soft and pliable. Remove from the skillet and set aside. In a mixing bowl, combine the vegan ricotta cheese, minced garlic, chopped basil, salt, and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each eggplant slice and place a spoonful of the ricotta mixture at one end. Roll up the eggplant slice to enclose the filling and place it seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling until all the ingredients are used. Once all the eggplant rolls are in the baking dish, pour the remaining marinara sauce over the top. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the eggplant is tender. Serve hot, garnished with additional chopped basil if desired.

Prep Time: 20 minutes

Cook Time: 25 minutes

Elise D