Tag Archive | dairyfree

Recipe Review: Real Deal Cookies (Against All Grain)

Coooooooooooookiiieeeeeeeeeeeeeeeeeeeeeeeeeeeeees.

Something tells me that the Cookie Monster wasn’t thinkin’ “paleo” when he said that. But these days? I sure am.

While never positively diagnosed with celiac disease, a gluten intolerance has frequently made itself very well known to me. I used to be able to cheat on the weekends and have a bite of gluten… a bite? Sorry, a plate! I would have some Chick Fil-a nuggets, a bbq sandwich (on a REAL bun!), a cupcake, etc. Only the weekends though! The biggest side effect I’d feel was sluggishness and sometimes body aches. Was it wise to do that? No, but old habits can die hard until they have to be put to death.

Some weeks ago, my husband and I went to get some BBQ with some friends. I know that a lot of BBQ sausages contain gluten, but I thought I’d be okay. I wasn’t. Not to mention, the previous night, I’d added some jalapeno crisps to my salad and had IBS-like symptoms the next morning. After this situation, I knew that I couldn’t even cheat with gluten anymore! One of the catalysts to pursing paleo, I decided that I needed to learn more methods of making gluten free treats. I usually replace the all purpose flour in a recipe with gluten free flour, but those gluten free flour blends often contain potato and rice flours. I also wanted to use alternative sweeteners. I like coconut sugar and would sub that cup for cup as well, but I really wanted a new method of doing things. More about that later.

I discovered this cookie recipe in Danielle Walker’s “Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great”. The first time I made them, I added some leftover pecan pieces. The cookies were different than the textures I was used to. They were really light, so much so that my husband jokingly called them ‘air cookies’. I only wished they were a little more moist & chewy. The second time I made them, I added a little more palm shortening and omitted the pecans. I also used a mix of dark chocolate & mini chips from Enjoy Life. Baking time was decreased by 30 seconds as well. This was a better batch! I love how the coconut sugar mimics the smell and taste of brown sugar.

I think this recipe is a great base to play with. Maybe some cocoa powder for some chocolate cookies? Peppermint extract for mint chocolate cookies? Macadamia nuts and white chocolate? Unsweetened coconut? Definitely something I am planning to get creative with!

All in all, I do recommend this recipe and look forward to manipulating it. She does have a 2.0 version of this recipe in her “Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime” bookΒ that includes tahini (not sure how I feel about that!) and only uses egg whites. Her notes state that she wanted to create a nut free, coconut free alternative that everyone can enjoy. As I do have friends with more severe allergies and intolerances than myself, I will try my hand at these in the future.

Recipe Review: Paleo Paprika Garlic Shrimp (Per Chance to Cook)

I came across this recipe a few weeks ago on Pinterest while looking for some paleo dinner ideas. It looked pretty yummy – shrimp, garlic, coconut milk, paprika… how could it NOT taste good?

A few months ago, during a visit, my mom had given me some shrimp that she’d frozen. I’d been looking for a good recipe that would make me actually WANT to peel and devein (a*k*a remove the yuck!) them and so I came across Per Chance to Cook.

Now, I always always ALWAYS have paprika. Not just one kind either! I usually have Spanish smoked paprika and regular paprika. Of course this is the one time that I have barely 1/2 a teaspoon of either one in my cupboard. How does that happen!? And I wasn’t about to make a run to the store! I just added that to my grocery list and kept it moving! But, let me say – this recipe was so good that I cannot imagine how much better it would have been with that right amount of paprika! I was concerned initially that using a whole head of garlic would be overwhelming, but it was perfect. I added a little ghee to the mixture and added extra coconut milk because my husband and I both enjoy sauciness in our foods. To keep it paleo, I used some arrowroot (instead of cornstarch) to thicken up the sauce a bit.

I served it over some cauli-rice that was sauteed in coconut oil. I added granulated garlic, ghee, kosher salt, fresh cracked black pepper, and light coconut milk to the cauliflower and let it soak it all up in the pan. Perfect compliment to the shrimp! I think that I will add some spinach next time for color and for nutrition and to round it out. Our home is never lacking in spinach (of all the things, right?) so I know I’ll have some on hand for that.

It was a delicious dish! My husband gave it the eyebrow of approval as he ate. I couldn’t help but smile as I watched this man eat cauliflower! The same man who turned his nose up at the thought of it now eats cauli rice regularly. I love it! The flavors were not overpowering and everything tasted great together.

Note: This recipe is clean as well as grain free, gluten free, dairy free, and paleo & contains healthy fats from the coconut oil and milk as well as great nutrition from the cauliflower. Adding broccoli or spinach adds to the nutrition and ensures you have a well rounded meal!