Tag Archives: gluten-free

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whipped

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It’s probably more delicious than the non-paleo stuff, and perfect for a guilt-free breakfast when topped with fresh nuts and berries, or alongside a paleo/gluten-free dessert. I even put the stuff in my coffee (a paleo approach to cafe con panna).

What to do:

Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night.

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Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

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Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. Option to add a paleo sweetener such as Stevia, raw honey or maple syrup.

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Step 4: Enjoy every bite, anyway you like!

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oz

I finally went to Oz Cafe on Wednesday, with my amazing mother. I was impressed with their menu selection, especially the amount of local, farm-raised beef. Both of us ordered the Korean beef lettuce wraps, served with homemade Kimchi, hot sauce and carrot and cabbage “Korean coleslaw”.

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The wraps were served with boston lettuce, rather than the traditional romaine or iceberg, and I found them to be many times better at holding the filling while adding a subtle sweet and buttery texture.

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The beef was cooked medium rare and was absolutely succulent combined with the sweet and spicy kimchee.  I highly recommend a visit. I think I might go again tomorrow!

kale

Kale

Ingredients:

  • 1 bunch kale
  • 1 tsp olive oil
  • 1/4 tsp sea salt (optional)

Preheat oven to 350°F. Wash kale and remove tough stems. Cut kale into 2″-3″ sections and place on baking sheet. Drizzle with olive oil and sprinkle with sea salt, if desired. Toss kale to fully coat with oil. Bake for 10-15 minutes, or until kale is crispy. Serve hot.

kale

Recipe courtesy of Paleo Plan
Photo top by Liz Mc
Photo bottom by Kasey Shuler