Low Oxalate Baked Apple in the Apple Baker ****

1 organic Gala apple, peeled and cored

2 Tbsp monkfruit

1 1/2 tsp coconut flour

1/4 tsp cinnamon extract

1 Tbsp butter, melted

2 tsp chopped walnuts, if tolerated

1 tsp water

Peel and core apple.

Combine monkfruit sweetener, coconut flour, and cinnamon extract.

Roll apple in melted butter, then in monkfruit mixture.

Place on post of apple baker.

Pour remaining butter, monkfruit mixture over the apple, sprinkle nuts over top, then add water.

Bake at 350 for 35-40 minutes or microwave for 1 1/2-3 minutes.  [I microwaved it for 2 minutes.]

   

Adapted from https://www.applebaker.com/care-instructions-recipes

Low Carb Coconut Flour Pie Crust - To Try

 

Low Carb Coconut Flour Pie Crust

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 129 kcal

Author Brenda Bennett | Sugar-Free Mom

 

2 eggs

1 Tbsp extra virgin olive oil

1 tsp vanilla extract (eliminate for savory)

1/4 cup Swerve sweetener (eliminate for savory)

1/4 tsp sea salt

1 cup coconut flour

1/2 cup butter, cold, cut into cubes

 

Preheat oven to 400 degrees F

Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.

In another bowl whisk the remaining ingredients together until combined.

Pour the dry and wet mixture into a food processor.

Add the cubed butter.

Process by pulsing until it looks like crumbles.

Spray a pie plate with cooking spray and pour crumbles into pie plate. 

Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.

Using a fork randomly make holes into the bottom of the crust.

Bake the crust 10 minutes or until golden.

Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.

Once cooled out of the oven, add your filling.

 

Even coconut haters don't taste coconut in this recipe!

https://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/?fbclid=IwAR0J27OkqYWp8bs8NjHermmT4Pvsrfkxsn2OyWbxpT9b7S1_xLmiWPQeCTQ

 

Paleo Nacho Cheese Sauce

 

Paleo Nacho Cheese Sauce

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 3 cups

CUISINE: American

CATEGORY: Appetizer

PREP TIME: 5 mins

 

COOK TIME: 15 mins TOTAL TIME: 20 mins

INGREDIENTS:

• 6 ounces peeled and cubed Hannah sweet potato, or other white-fleshed sweet potato (about 1 cup)*
• 3 ounces peeled and diced carrots (about 1/2 cup)
• 1 1/4 cup chicken bone broth
• 3 tablespoons melted ghee
• 1 tablespoon nutritional yeast
• 2 1/2 teaspoons sea salt
• 2 cloves garlic, peeled
• 1/4 cup fresh store-bought roasted tomatillo salsa**
• 3 teaspoons arrowroot powder (or 2 teaspoons tapioca starch)
• For Serving: Chips of choice**, guacamole, red onions, cilantro, sliced black olives

*White potatoes will also work if you tolerate them. Orange fleshed sweet potatoes will also work but will make this a little more sweet.

**Read post above for tips

– To make this vegan – substitute veggie stock and use a dairy-free butter alternative of your choice in place of the ghee

– Tapioca starch will make this sauce more “stretchy” like real cheese, but we tolerate arrowroot better.

INSTRUCTIONS:

1. Put the potatoes, carrots, chicken stock, ghee, nutritional yeast, sea salt, garlic cloves, and salsa in the bowl of an electric pressure cooker. Secure the lid and turn the valve to seal. Cook on high pressure for 15 minutes.
2. Release the steam and remove the lid. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
3. Return the mixture to the pot in the pressure cooker and set the machine to sauté on high. Whisk constantly until bubbling and thickened, about 5 minutes. Turn off the machine and remove the bowl from the cooker.
4. Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.

For stovetop: Put the potatoes, carrots, chicken stock, ghee, nutritional yeast, sea salt, garlic cloves, and salsa in a skillet. Bring to a boil, then cover and reduce heat to medium-low. Cook for 15 minutes, until the vegetables are fork tender. Blend, then return to the skillet and cook over medium-high heat until thickened, whisking constantly.

https://againstallgrain.com/2018/04/28/paleo-dairy-free-nacho-cheese-sauce-recipe/

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Instant Pot Sesame-Orange Chicken

   

Instant Pot Sesame-Orange Chicken

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

CUISINE: Chinese

CATEGORY: Dinner

PREP TIME: 10 mins

 

COOK TIME: 15 mins TOTAL TIME: 25 mins

INGREDIENTS:

• 2 pounds boneless, skinless chicken thighs
• 1/3 cup coconut aminos
• 1/3 cup honey
• zest of 1 orange
• 2 tablespoons orange juice
• 2 tablespoons tomato paste
• 1 tablespoon toasted sesame oil
• 2 teaspoons minced garlic
• 1/2 teaspoon ground ginger
• 3/4 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cracked black pepper
• 2 teaspoon arrowroot powder
• 2 tablespoons water
• Garnish: sesame seeds and chopped green onions

INSTRUCTIONS:

1. Trim any visible fat from the chicken, then place it in the bowl of an electric pressure cooker. Place the remaining ingredients, except sesame seeds, and toss to coat the chicken. Secure the lid and turn the valve to sealing. Turn the machine to manual high pressure for 10 minutes.
2. Meanwhile, whisk together 2 tablespoons of water with 2 teaspoons arrowroot powder. Set aside.
3. Quick release the pressure from the machine and carefully open the lid. Spoon any fat off the top of the sauce then turn the machine to sauté. Pour in the arrowroot slurry, and simmer for 5 to 10 minutes, until thickened.  Use two forks to roughly shred the chicken in the pot. Serve hot, over cauliflower rice if desired.
4. Garnish with a sprinkle of sesame seeds and green onions.

https://againstallgrain.com/2017/11/29/instantpot-orange-sesame-chicken-recipe/

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Instant Pot Apple Pie Applesauce

 

Instant Pot Apple Pie Applesauce

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

CUISINE: American

CATEGORY: Desserts

PREP TIME: 10 mins

 

COOK TIME: 15 mins TOTAL TIME: 25 mins

INGREDIENTS:

• 3 1/2 pounds apples (mix of gala, granny smith, and fuji)
• 3/4 cup water
• 2 teaspoons lemon juice
• 2 teaspoons ghee
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon sea salt
• full-fat coconut milk for serving, if desired

INSTRUCTIONS:

1. Peel, core, and slice the apples. This machine makes the process much easier, but of course you can use a vegetable peeler and apple corer as well.
2. Place all of the ingredients, except the coconut milk, into the bowl of an electric pressure cooker . Secure the lid and turn the valve to pressure.
3. Select the “manual” button and set it to high pressure for 5 minutes. The machine will take about 8 to 10 minutes to get up to pressure before it starts counting down the 5 minutes, so this whole process will take about 15 minutes.
4. Once the timer has sounded, let the machine release the pressure on it’s own by just ignoring it for 15 minutes. Alternatively, carefully place a towel over the pressure valve using an oven mitt and release the pressure. Remove the lid and use an immersion blender to puree the applesauce to your desired consistency. I love it a little chunky, but I puree it pretty smooth for the baby.
5. Serve warm with a teaspoon of coconut milk drizzled on top, or refrigerate and enjoy chilled.

The applesauce will keep in the refrigerator for about 10 days, or you can freeze it for 6 months. Allow it to thaw overnight in the refrigerator.

https://againstallgrain.com/2016/03/05/pressure-cooker-applesauce/

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

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Jicama Fries

 Jicama Fries 

Serves: 4 

Ready in: 45 minutes 

 Jicama is a non-starchy root vegetable commonly used in Mexico and Southeast Asia. it has a crisp, juicy texture and a slightly sweet flavor. Use it raw in salads and slaws, or cooked in place of starchier vegetables like potatoes. These fries will be a hit with the whole family! 

Ingredients: 

 • 1 large jicama, peeled and cut into 1⁄4-inch sticks 

• 1 tablespoon extra-virgin olive oil 

• 1⁄4 teaspoon sea salt 

• 1⁄4 teaspoon smoked paprika (optional) 

• 1⁄4 teaspoon ground cumin (optional) 

 Step 1: Preheat the oven to 400°F. place a large rimmed baking sheet in the oven to preheat. 

 Step 2: In a bowl, toss the jicama fries with the olive oil, salt, and spices, if desired. 

 Step 3: Carefully spread the jicama fries onto the hot baking sheet in a single layer. roast for 20 minutes; then, give them a stir and roast for another 15 minutes. Serve hot. 

Red Cabbage Salad (Dr. Hyman)

Red Cabbage Salad 

Prep time: 15 minutes 

Chill time: 60 minutes 

Serves: 2 

In this citrus-scented salad, the orange and coriander marry well together. Try this refreshing salad the next time you want to expand your repertoire of preparing cruciferous vegetables. 

Ingredients: 

 • 1 cup shredded red cabbage 

• 1 tablespoon extra-virgin olive oil 

• 1 tablespoon balsamic vinegar 

• 1 tablespoon apple cider vinegar 

• zest of 1/2 large orange 

• 1/2 teaspoon ground coriander 

• sea salt and freshly ground black pepper, to taste 

• 1/4 cup chopped fresh cilantro 

Step 1: Combine the cabbage, olive oil, vinegars and orange zest in a large bowl. 

Step 2: Add the coriander and season to taste with salt and black pepper. Toss until well mixed. 

Step 3: Refrigerate for 1 hour. To serve, divide onto two plates, sprinkle the cilantro on top and serve chilled.

Dairy-Free Creamy Butternut Squash Soup

Dairy-Free Creamy Butternut Squash Soup 

It’s still pretty chilly around here, which means lots of warm, comforting meals with the family. This butternut squash soup from my friend Amie Valpone (The Healthy Apple) is one of my favorites. It’s nourishing, delicious, and creamy without any dairy. 

Ready in: 1 hour 

Serves: 2- 4 

Ingredients 

· 1 large butternut squash, sliced in half lengthwise and seeds discarded 

· 1 tablespoon extra-virgin olive oil 

· Sea salt and freshly ground pepper, to taste 

· 2 ¾ cups unsweetened dairy-free milk, plus more if needed 

· Large pinch of ground cinnamon 

Step 1: Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper. 

Step 2: Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper. 

Step 3: Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes. 

Step 4: Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the milk, sea salt and pepper to taste. Add a large pinch of cinnamon and puree the mixture until it reaches your desired consistency. Add more dairy-free milk if needed. Season to taste with salt and pepper and serve immediately. 

Step 5: Store leftovers in a sealed glass container in the refrigerator for up to three days.

Mark’s Kitchen

drhyman.com 

Asian Cabbage Salad

Mark’s Kitchen 

drhyman.com 

This simple Asian Cabbage Salad comes from Liana Werner-Gray’s book, 10-Minute Recipes: Fast Food, Clean Ingredients, Natural Health. It’s packed with nourishing ingredients like carrots and sesame seeds that make up a crunchy, refreshing bite. This salad will really fill you up thanks to all the fiber in the cabbage and healthy monounsaturated fats from olive oil; it’s a healthy lunch or dinner option and also really easy to make! 

Asian Cabbage Salad 

Ready in: 10 minutes 

Serves: 4 

INGREDIENTS: 

For the salad: 

● 4 cups cabbage, shredded 

● 2 carrots, grated or shredded 

For the dressing: 

● ¼ cup olive oil 

● ½ teaspoon sesame oil 

● 1 tablespoon rice vinegar 

● 1 teaspoon amino acids, like Bragg Liquid Aminos or Coconut Aminos

● ½ teaspoon sea salt 

DIRECTIONS: 

Step 1: Mix the cabbage and carrots in a large bowl and toss. 

Step 2: Mix the dressing ingredients well in a separate bowl. Pour on the salad and toss until well coated. 

Grain-Free Apple Cinnamon Breakfast Porridge - to try

Mark’s Kitchen drhyman.com This week’s recipe is from Nutritional Therapy Practitioner and Paleo chef, Kelsey Ale. This Apple Cinnamon Breakfast Porridge is a comforting grain-free alternative to oatmeal, packed with anti-inflammatory and high-fiber flaxseeds, tart green apple, and coconut milk for some energy-boosting healthy fats to power up your day. Kelsey also incorporated collagen protein into this porridge, which adds a complete source of protein without changing the flavor or texture. I love that this recipe has no added sweeteners; apples and vanilla extract provide just the right amount of sweet flavor on their own. Warm and spicy cinnamon brings it all together for the perfect morning meal. 

Grain-Free Apple Cinnamon Breakfast Porridge 

Ready in: 6 minutes Serves: 1 

• 2 tablespoons flax meal 

• ½ cup coconut milk 

• ½ a green apple, peeled, cored, and diced 

• 1 scoop collagen protein powder 

• 2 tablespoons coconut butter 

• ½ teaspoon cinnamon 

• Dash of sea salt 

• ¼ teaspoon vanilla, optional 

 

Step 1: Combine all ingredients in a blender and blend until smooth. 

Step 2: Transfer the mixture to a small saucepan and heat over medium-low, about 3-5 minutes, until the mixture begins to thicken.