Baked bagels

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire!

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire! #bagels #cookathome #paleo #glutenfree #dairyfree #keto

I’m gradually going through all the typical bread-y type things and converting them into things that my special snowflake stomach can deal with, such as bread, pizza crust and English muffins.  Well, now my friends, let me introduce you to some bagels.  Baked in the oven, rather than fried.  And with no added sugar at all, these low carb bagels are perfect for most special diets, including the ketogenic diet that I experimented with making cookies for recently!

The recipe for these bagels originally came from another site at My PCOS kitchen and it seemed like these were one of the only keto bagel recipes that didn’t include some sort of dairy ingredients, so I leaped at the opportunity to give them a go.  Following the recipe (mostly) came up with some really nice savory bagels, due to some onion and garlic powder I added in there.  And then I wanted to experiment a little more.  So I took out all the savory bits and just left them as is.  And also tried some with adding some cinnamon and raisins in there – also without any additional sugar – but I liked them too!

So this recipe is pretty forgiving in terms of ingredients.  Now, in terms of shaping – well, you can try to shape them by hand (which I did on the first go around), or you can use a donut-shaped pan (like I did for the photo).  The donut pan gives more, smaller bagels, while the free-form ones are as big as you want them to be.  Just a tip for the unwary – if you want to cut them in half, make sure you shape them taller, rather than wider.

But please feel free to give these baked bagels a go – I love them and hope you do too!

Baked bagels

(Paleo, keto, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 1 1/2 cup blanched almond flour 205g
  • 1/4 cup coconut flour 30g
  • 2 tbsp psyllium husk powder
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 3 egg whites
  • 2 eggs
  • 4 tbsp refined coconut oil
  • 3 tbsp unsweetened almond milk
  • 1 tbsp apple cider vinegar

Instructions

  1. Preheat oven to 375F and prepare donut pan with cooking spray or baking sheet with parchment paper.

  2. Combine the wet ingredients in a small bowl with a whisk and set aside for a few moments.

  3. Combine the dry ingredients in a medium bowl with a whisk.

  4. Pour the wet ingredients into the dry ingredients and mix until combined.  Add 5 tbs of boiling water to the thick batter and continue mixing until completely combined.

  5. Divide mixture into 8 equal balls and either roll out by hand into logs, joining the ends to make a circle, or fill into donut pan.

  6. Place the trays into the oven and bake for 23 minutes or until golden brown.  Allow to cool slightly prior to removing from pan.

  7. Bagels keep well in the fridge, or freezer for up to 7 days.

Recipe Notes

Adapted from https://www.mypcoskitchen.com/dairy-free-keto-bagels-2/

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire! #bagels #cookathome #paleo #glutenfree #dairyfree #keto

Bagels, baked in the oven, low-carb and dairy-free.  Totally awesome for any toppings you desire! #bagels #cookathome #paleo #glutenfree #dairyfree #keto

Tahini swirl tea cake

A nutty, seedy taste for this tahini swirl tea cake – the perfect accompaniment to any cuppa, hot or cold!

A nutty, seedy taste for this tahini swirl tea cake - the perfect accompaniment to any cuppa, hot or cold! #tahini #teacake #paleo #cookathome #glutenfree #dairyfree

Since I found out what tahini is (sesame seed butter) a few years ago, I have been incorporating it into so many things – like these cookies, this slice and these energy balls – as well as slathering it on my omelettatas with salsa and with the classic chicken shawarma for that added flavor!  So when I found this recipe for a swirled sesame tea cake in a magazine I was flicking through one day, I knew I had to try it, and adapt to all my dietary requirements.

And hence this recipe for a tahini swirl tea cake was born.  The original recipe actually used black sesame seeds ground up into a paste for the contrasting swirl, but I couldn’t go past the idea of having chocolate instead.  Now, it’s a little bit more complicated a recipe than what I usually post, but it’s worth it.  Trust me.  Grant mentioned that it may need some additional crunch in the bread, but I was going for a (mostly) nut-free option as well.  I haven’t tried this with any other gluten-free flour blend combinations, so let me know if you do.  Of course, if you don’t need the gluten and dairy-free options, feel free to use general all-purpose flour and whole-milk yogurt in the same proportions as I’ve got the gluten and dairy-free ingredients.

I particularly liked this by itself, but also tried it crumbled up in a yogurt bowl with some blueberries and some additional tahini on top.  Gee, that was a good combination.  Just excuse me while I go and make this again …!

Tahini swirl tea cake

(Paleo, gluten-free, dairy-free, no refined sugar)

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tbs tapioca flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp ground cardamom
  • 1/4 tsp baking soda
  • 1/2 cup plain coconut yogurt
  • 1/2 cup tahini
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup avocado oil
  • 1/4 cup cocoa powder
  • 2 tbs sesame seeds plus more for sprinkling
  • 1 cup coconut sugar plus more for sprinkling

Instructions

  1. Preheat oven to 350F.  Prepare a 8x5" loaf pan with parchment paper and lightly coat with nonstick spray.  Sprinkle sides and bottom of pan with some sesame seeds and coconut sugar and shake around to coat.

  2. Whisk flours, baking powder, cardamom and baking soda in a medium bowl to combine.

  3. In a separate bowl, whisk yogurt and tahini until smooth.

  4. Using an electric mixer on medium-high speed, beat eggs, vanilla and 1 cup coconut sugar in a large bowl until eggs are pale and thick.  

  5. Reduce speed to medium and gradually stream in the avocado oil.

  6. Reduce speed further to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions.  Beat after each addition until fully incorporated.

  7. Scrape half the batter into a bowl and set aside.  Add the 2tbs sesame seeds and cocoa powder to the other half and mix until well combined.  

  8. Alternating between batters, spoon large dollops into the prepared pan, then drag the tip of a knife through the batter to swirl.  Sprinkle with more sesame seeds and a little more coconut sugar.

  9. Bake for 30-40 minutes until a toothpick comes out clean.  Transfer to a wire rack and let cool in pan for about 10 minutes.  Then remove from the pan and place onto the rack to cool completely.

A nutty, seedy taste for this tahini swirl tea cake - the perfect accompaniment to any cuppa, hot or cold! #tahini #teacake #paleo #cookathome #glutenfree #dairyfree

Sunbutter chocolate chip cookies

These sunbutter chocolate chip cookies are nut-free, and vegan, but you’d never know it from the awesome texture and flavor!

These sunbutter chocolate chip cookies are nut-free, and vegan, but you'd never know it from the awesome texture and flavor! #sunbutter #cookies #glutenfree #dairyfree #vegan #norefinedsugar #paleo

Who else loves procrasti-baking?  Or is it just me?  You know, when you have some time on your hands, and you don’t quite know what to do with yourself?  Now personally, I head into the kitchen and wonder what I can make with whatever ingredients I have lying around in the pantry and fridge.  Usually with some sort of nut butter and chocolate combination.  Who’s with me?

We recently changed churches and are in the process of getting to know a whole new group of people.  Fortunately for me, there are a significant number of ladies that have expressed their preference for gluten and dairy-free foods, so I’m in my element of serving them with my love language – baking treats for them!  And I started thinking about what I could make for them.

Combining my wanting to make cookies for my new group of friends, and having a few hours to myself in the kitchen, helped these sunbutter chocolate chip cookies to be born.  I’d like to provide a link for you to see what this recipe was adapted from, but to be honest, it was just using my experience to see what needed to be added in terms of taste (because you know I’m the Cookie Dough Monster!), and texture.

But, everyone who had a taste of these cookies fell in love with them.  It’s just a unique texture and flavor, but so suitable for so many people with special dietary issues.  I hope you love these sunbutter chocolate chip cookies as much as we did!

Sunbutter chocolate chip cookies

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14

Ingredients

  • 1 cup sunflower seed butter
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened applesauce
  • 1 tsp baking soda
  • 2 tbs coconut flour
  • 1/4 cup tapioca flour
  • 3 oz dairy-free chocolate chunks

Instructions

  1. Preheat oven to 350F and prepare two baking pans with parchment paper.

  2. Combine the sunflower seed butter with the coconut sugar and applesauce until well mixed.

  3. Add in the baking soda and two types of flours and mix well.

  4. Fold in the chocolate chunks until well dispersed.

  5. Drop tablespoonfuls of dough onto the prepared baking pans, allowing 1" gap between balls.

  6. Bake for 12 minutes or until slightly brown.  Allow to cool on the tray before moving to a wire rack.

  7. Store for up to 5 days in a sealed container.

These sunbutter chocolate chip cookies are nut-free, and vegan, but you'd never know it from the awesome texture and flavor! #sunbutter #cookies #glutenfree #dairyfree #vegan #norefinedsugar #paleo

These sunbutter chocolate chip cookies are nut-free, and vegan, but you'd never know it from the awesome texture and flavor! #sunbutter #cookies #glutenfree #dairyfree #vegan #norefinedsugar #paleo

Matcha chocolate turmeric cups

These matcha chocolate turmeric cups (MCT cups) are a play on MCT oil, but give you a boost of superfoods in every bite!

These matcha chocolate turmeric cups (MCT cups) are a play on MCT oil, but give you a boost of superfoods in every bite! #mctoil #cookathome #glutenfree #dairyfree

Who has heard of the latest trend of MCT oil?  MCT’s are medium-chain triglycerides that are claimed to have numerous health benefits, such as helping to raise the metabolic function, making you feel more full, having more energy, thinking more clearly etc.  Coconut oil is a great source for these MCT’s but recently there has been an increase in use of concentrated MCT oil, especially in the ketogenic diet.  While I’m not on the ketogenic diet, I have experienced some assistance in my hormone levels and digestive functions when I include some of these oils in my diet.  Often I will have a teaspoon of MCT oil when I am having digestive issues (not to go into too much information) and find relief quite quickly afterwards.  A word of warning – don’t have too much MCT oil to begin with, or your stomach will hate you!

Anyway, lets get back to these yummy matcha chocolate turmeric cups.  Did you see what I did there with the name of the recipe (matcha chocolate turmeric = MCT)?  So I’ve called these MCT cups, but you can use either coconut oil or MCT oil in them – it’s your choice!

Now you’ve already discovered my fondness of matcha in this chocolate matcha slice, and in this matcha latte, so you shouldn’t be surprised that I continued to combine matcha with more baked goods … And you should also remember my love of Pranayums so really, this recipe shouldn’t surprise anyone.  Now, if you don’t have a stash of Pranayums on hand, just use turmeric, but I love the additional spices that the Pranayums shots give you as well!  I also have made this with some stock-standard honey, maple syrup and raw honey, and I gotta say that I much prefer the raw honey option, but all of these are great.

These cups went through a few different versions, with even my yoga instructor asked to taste test.  By the way, she was the one who suggested coconut in the turmeric layer and I totally loved it!

So really, these matcha chocolate turmeric cups are a superfood in a bite size.  So you should try them.  And let me know what you think!

Matcha chocolate turmeric cups

(Paleo, gluten-free, dairy-free,, vegan, no refined sugar)

Prep Time 10 minutes
Chilling time 30 minutes
Servings 6

Ingredients

For the chocolate layer

  • 3/4 cup raw cacao butter
  • 3 tbs cocoa powder or cacao powder
  • 2 tbs honey or maple syrup

For the turmeric layer

  • 4 tbs coconut butter
  • 1 tbs coconut oil or MCT oil
  • 1/4 tsp ground turmeric or 1 Pranayums spice shot
  • 3 tbs honey or maple syrup
  • 2 tbs unsweetened almond milk
  • 1 tbs shredded coconut

For the matcha layer

  • 1/4 cup coconut butter
  • 3 tbs honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbs matcha powder

Instructions

For the chocolate layer

  1. Prepare a muffin tin with muffin liners - either silicone or paper.  If using paper liners, spray with a non-stick spray.

  2. Melt the cacao butter, either on the stove top or in the microwave, until liquid.

  3. Add the cocoa powder and the 2 tbs honey and stir until smooth.

  4. Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each.  Chill in the freezer while making the next step.

For the turmeric layer

  1. Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.

  2. Mix in the turmeric/Pranayums and honey until smooth.  Add in the coconut and combine well.

  3. Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed.  Chill in the freezer while making the next step.

For the matcha layer

  1. Warm the coconut butter to enable stirring.

  2. Add in the honey, vanilla and matcha and stir to combine well.

  3. Remove the chocolate/turmeric cups from the freezer and top each with approximately 2 tbs of the matcha layer.  Chill in the freezer for at least 30 minutes to set.

These matcha chocolate turmeric cups (MCT cups) are a play on MCT oil, but give you a boost of superfoods in every bite! #mctoil #cookathome #glutenfree #dairyfree

Honey glaze marinade

This honey glaze marinade is so simple and so versatile on any meats – sure to be the star of any BBQ!

This honey glaze marinade is so simple and so versatile on any meats - sure to be the star of any BBQ! #honey #marinade #cookathome #glutenfree #dairyfree #paleo

I love this honey glaze marinade.  I’ve used it on pork.  I’ve used it on chicken.  I’ve used it on … sorry, I’ll stop before I start to sound too much like Dr Seuss!  But seriously, every time that I serve any type of meat with this marinade, it is hands down a winner.  A couple of times Grant and I have cooked the same meat, but one lot with this marinade, and and another lot with some sort of spice rub.  Now, I’m not sure that because the rub has been a bit heavy handed each time, but each time our dinner guests (and us) have always preferred this one.

It’s loosely based off a recipe from AllRecipes.com but made Paleo-friendly i.e. no refined sugar or soy sauce.  It’s also kind of an adaptation of my honey tamari sauce, which I also adapt to a more Whole30 compliant option sometimes.  See, this is where actually publishing recipes on a website is tough for me because I keep changing things!  Does anyone else have the same problems?

This honey glaze marinade is so simple – get your meat into a ziplock bag.  Combine all the ingredients together and pour into the bag.  Let sit in the refrigerator overnight (in a bowl just in case there’s a hole in the bag!) and then grill at your leisure.  Couldn’t be any easier, right?

Honey glaze marinade

(Paleo, gluten-free, dairy-free)

Prep Time 10 minutes
Chilling time 12 hours
Servings 8

Ingredients

  • 1/3 cup honey
  • 2 tbs coconut aminos
  • 1 tbs coconut sugar
  • 2 tbs avocado oil
  • 2 tbs balsamic vinegar

Instructions

  1. Combine all ingredients together in a small bowl.

  2. Add to meat of choice in a ziploc bag or container with a cover.  Chill overnight for best results prior to cooking.

Recipe Notes

This marinade is sufficient for 3-4 lb meat (pork tenderloin, chicken thighs, etc)

Adapted from Allrecipes.com

This honey glaze marinade is so simple and so versatile on any meats - sure to be the star of any BBQ! #honey #marinade #cookathome #glutenfree #dairyfree #paleo

Healthy chocolate dip

Ever wanted to dip fruit into chocolate – and be healthy?  Then this healthy chocolate dip (with a sneaky vegetable)  is for you!

Ever wanted to dip fruit into chocolate - and be healthy?  Then this healthy chocolate dip is for you! #healthy #chocolate #cookathome #glutenfree #dairyfree

Here’s another recipe that you may wonder what I was one when I dreamed it up.  But trust me, it works.  Totally.  With so many different options.

Think about it – Healthy.  Chocolate.  Dip.  With a vegetable in there too.  Oh, did I say that out loud?  Don’t let your kids know, that this rich, chocolate-y dip is actually healthy.  With no added sugar AT ALL.

It’s gluten free.  It’s dairy free.  It’s Paleo.  It’s vegan.  It could be nut free (if you use coconut milk instead of the almond milk).  It ticks all the boxes (for me, anyway!).

I’ve eaten this with apples.  I’ve eaten this with strawberries.  I’ve eaten this with kiwi fruit.  (I’m starting to sound like a Dr Seuss book here, aren’t I?).  And I’ve also used it as a spread on waffles, bread and English muffins.  It’s so versatile – but it is sweet, so I probably wouldn’t look at using it with any savory dishes.  But if you like the sweet and savory combo, give it a go and let me know what you think!

Or, if you’re more like me, just eat this by the spoonful!

Healthy chocolate dip

(Paleo, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes
Servings 8

Ingredients

  • 12 Medjool dates pitted
  • 1/2 cup tahini
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 cup almond milk
  • 100 g cauliflower cooked

Instructions

  1. Process all ingredients together in a high speed food processor until smooth.  You may need to add some more almond milk, depending on the texture you desire.

  2. Store in the refrigerator in a sealed container for up to 7 days (if it lasts that long!)

Ever wanted to dip fruit into chocolate - and be healthy?  Then this healthy chocolate dip is for you! #healthy #chocolate #cookathome #glutenfree #dairyfree

Kiwi pistachio smoothie

This kiwi pistachio smoothie is a unique combination of flavors, but so refreshing for those hot summer afternoons!

This kiwi pistachio smoothie is a unique combination of flavors, but so refreshing for those hot summer afternoons! #smoothie #cookathome #glutenfree #dairyfree #paleo

By now you may have realized that I don’t really have that many smoothie recipes on this website.  Except for this blueberry sweet potato smoothie and this apple cinnamon peanut butter smoothie, that’s about it!  For the sheer fact that I really don’t drink them.  But I do recognize that many of you love smoothies, so I am trying to give you another option to test out.

This month’s Recipe Swap I was paired with Sasmita at First Timer Cook blog.  She’s got a whole range of recipes there so I highly recommend that you go and check her out!  A lot of them look like they are Indian inspired, which I was really excited about, but wanted to give you all something that I could eat too (with my special snowflake stomach!).  I thought about remaking her gingerbread biscotti … and actually tried to make it.  But I think all of my Paleo substitutes made it into a serious baking fail.  It tasted good, but it would have required a number of tries to get it to where I could recommend it for you all to try.

And then I found this kiwi pistachio lassi, or a kiwi pistachio yogurt smoothie.  It’s so simple, and I’m guessing you can almost guess the ingredients in it.  Yep – kiwi fruit, pistachios, yogurt and a little bit of honey.  And a few ice cubes.  And that’s it.  I loved the unique flavor of this drink – and actually put some chia seeds in the second portion of it to have for breakfast the next morning (see, I’m really not a smoothie person, but I do love the concept of the ingredients!) and I think you will too!

Kiwi pistachio smoothie

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes
Servings 2

Ingredients

  • 3 medium kiwi fruit peeled and roughly chopped
  • 2 cups dairy-free plain unsweetened yogurt
  • 2 tbs raw honey
  • 8-10 pistachios shelled
  • 2-3 ice cubes

Instructions

  1. Combine all ingredients except the ice cubes in a blender until a puree forms.

  2. Add the ice cubes and blend for about 30 seconds, or until desired consistency is achieved.

  3. Serve immediately with optional additional pistachios sprinkled on top

Recipe Notes

Adapted from First Timer Cook

This kiwi pistachio smoothie is a unique combination of flavors, but so refreshing for those hot summer afternoons! #smoothie #cookathome #glutenfree #dairyfree #paleo

This kiwi pistachio smoothie is a unique combination of flavors, but so refreshing for those hot summer afternoons! #smoothie #cookathome #glutenfree #dairyfree #paleo

Paleo herb bread

This Paleo herb bread is a perfect side for any meal – so good to mop up those extra juicy sauces!

This Paleo herb bread is a perfect side for any meal - so good to mop up those extra juicy sauces! #bread #paleo #cookathome #glutenfree #dairyfree

By now you may have guessed that I really, really like recreating bread-type things for my special snowflake stomach.  Check out these recipes for Paleo bread, English muffins, and pizza crusts, all grain-free, gluten-free and dairy-free, with minimal to no sugar.  But you know when you have an awesome soup, or casserole, and you’ve got all that yummy sauce at the bottom of your plate?  And all you want to do is get a chunky piece of bread to mop it up?  Well, this Paleo herb bread recipe has you covered.

I found this recipe through one of the awesome bloggers I follow on Instagram – Charlotte at Press-start Nutrition has some amazing recipes and ideas across the board, so you should go and check her out, after making this recipe though!  This recipe is adapted from her magic bread which I have to admit I made first and loved.  But then I thought to myself, with some gentle promptings from Grant, that I really should look at having a more garlic/herb bread recipe on this website as well.  So I made this herb bread and I loved it.

Originally it was going to be called a garlic and herb bread, but you don’t really get the garlic flavor coming through to my satisfaction.  It could be because I’m not that great at crushing garlic cloves into finer portions (because I always get chunky garlic through this bread) so you can either leave it out, or maybe actually buy minced garlic.  Or be so much better at crushing garlic than I am!

Whatever you call this bread, enjoy it as a side dish, with a dollop of ghee on top.  I even tried it with some nut butter … but I probably wouldn’t recommend that option!  Just try it and let me know what you think in the comments below!

 

Herb bread

(Paleo, gluten-free, dairy-free, no added sugar)

Cook Time 35 minutes
Servings 12 slices

Ingredients

  • 1 1/2 cups almond flour
  • 1 tbs coconut flour
  • 1/4 cup flaxseed meal
  • 5 eggs
  • 2 tbs apple cider vinegar
  • 1 tsp baking soda
  • 3 cloves garlic, finely crushed
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 1 tbs dried parsley

Instructions

  1. Preheat oven to 350F and prepare a 8x5" loaf pan with parchment paper.

  2. Combine all ingredients together until a dough forms.

  3. Spoon the dough into the prepared loaf pan and smooth surface.

  4. Bake for 35 minutes or until the top feels firm and a toothpick comes out clean.

Recipe Notes

Adapted from press-start.nutrition.com

This Paleo herb bread is a perfect side for any meal - so good to mop up those extra juicy sauces! #bread #paleo #cookathome #glutenfree #dairyfree

Lomo saltado

It’s the classic Peruvian dish of steak and fries – but this lomo saltado is actually Whole30 compliant!

It's the classic Peruvian dish of steak and fries - but this lomo saltado is actually Whole30 compliant! #lomosaltado #peruvian #cookathome #paleo #whole30 #glutenfree #dairyfree

As some of you know, we lived in Chile for 2 years.  And found the adage of ‘eat in Peru, drink in Chile’ to be quite accurate.  Because the food in Peru is, to be honest, AMAZING!  There is such a good mix of cultures there, with the Chaufa (combination of Chinese and Peruvian) being especially prevalent.  And you should be aware of our absolute love of aji de gallina – a yellow chicken curry – that is totally different to anything else in the Western world.  But also, our fondness of arroz con leche, or rice pudding.  I’m still working on the arroz con leche to be grain-free and refined sugar free to suit other dietary special snowflakes like myself, so stay tuned for that!

Now when we lived in Chile, we would often go to Peruvian restaurants.  And when we visited Peru, between the four of us in the family, would always order at least one dish of each aji de gallina and lomo saltado to share between us all.  But, one day, after having some lomo saltado, I looked up the recipe, and realized it contained soy sauce.  Which often contains gluten.  No wonder I wasn’t always feeling so good in my tummy after the deliciousness slid down …

Fast forward a number of years, to where I’m acutely aware of how many foods affect me, and how eating the Whole30 way actually makes me feel better on the inside.  Note, I do not eat Whole30 ALL the time, because (a) that’s not what it’s meant for and (b) I am quite fond of my baked goods!  But if I can adapt a recipe to be Whole30 compliant, I know I’m going to enjoy both the taste, and feel good inside after eating it too.

Thanks to my friend, Chef Freyka, I recently attended a cooking class with her, where she showed us how she makes lomo saltado.  Now, she’s Peruvian, so I knew it was going to be authentic.  I came home after that class, and immediately told the family I was cooking lomo saltado that weekend.  With a few modifications.  And the verdict – well, there was none left … and the sighs of delight from all members of the family showed I was on a winner!

So if you’re interested in trying this all-time classic Peruvian meal – check out the recipe below.  And if you do try it, let me know what you think in the comments!

PS – this dish is traditionally served with rice as well as the french fries, but if you’re wanting to stay Whole30 compliant, I’d recommend cauliflower rice!

Lomo saltado

(Paleo, Whole30, gluten-free, dairy-free)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 lb flank steak sliced into stir-fry strips
  • 1/2 yellow onion cut into wedges
  • 1/2 red onion cut into wedges
  • 2 Roma tomatoes seeded and cut into wedges
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 1/2 tbs balsamic vinegar divided
  • 1 tbs aji amarillo paste
  • 1 tbs tomato paste
  • 1 tbs coconut aminos

Instructions

  1. Preheat a large frying pan and add cooking oil of choice.  

  2. Add the beef, allowing room for the pieces to not overlap each other. Season with salt, pepper, cumin, oregano and paprika. Allow to sit on the pan for about a minute, then toss the meat until the color caramelizes with a little red remaining.  Remove from the pan and set aside, keeping warm.

  3. Add some more oil to the frying pan, then add the onions with a pinch of salt.  Saute the onions until they display a golden color.  

  4. Stir in the garlic powder, aji amarillo paste and vinegar and allow to braise until most of the vinegar has evaporated.

  5. Add the tomato paste, coconut aminos, tomato wedges and 1/2 tbs vinegar.  Cook the vinegar off.  Add a little water if needed to keep the mixture moist.

  6. Return the beef to the frying pan, mix well and turn the heat off.

  7. Serve over french fries (either homemade or bought) and with optional rice (whole-grain or cauliflower).  Garnish with parsley and add some of the cooking juices as a sauce.

Recipe Notes

Recipe adapted from Chef Freyka Nunez del Prado

It's the classic Peruvian dish of steak and fries - but this lomo saltado is actually Whole30 compliant! #lomosaltado #peruvian #cookathome #paleo #whole30 #glutenfree #dairyfree

Matcha latte

Enjoy all the benefits of matcha in this warm and cozy matcha latte – made dairy-free and with no refined sugar!

Enjoy all the benefits of matcha in this warm and cozy matcha latte - made dairy-free and with no refined sugar! #matcha #cookathome #glutenfree #dairyfree

Matcha is basically powdered green tea.  We’ve all heard the benefits of green tea (loaded with antioxidants and nutrients) that include improved brain function, fat loss, lower risk of cancer and many other good things.  So, being powdered, means you get all of these benefits in a really concentrated form.

Matcha lattes have become all the rage on social media recently.  I love having green tea, but didn’t really get into the whole latte thing because I really don’t like coffee.  But I did find some matcha powder on special at the local grocery store and started experimenting with it.  Namely by adding chocolate to it, because that’s what I do!  

And then I thought I’d give this matcha latte a go.  So I looked up a few recipes for dairy-free, refined sugar free options and found that they were all pretty similar to my dairy-free hot chocolate recipe.  Just using matcha powder instead of cocoa.  And I experimented a little, but found that it was pretty much exactly the same as the hot chocolate proportions.  And yummy.

A note to the unwary – make sure you dissolve ALL the matcha powder in the hot water/maple syrup mixture before adding to the milk.  Having clumps of matcha powder come down your throat is not a pleasant experience.  Take this from someone who’s done it.  Several times.

But this is a great drink for me in the mornings – a way to get some caffeine in, with all the health benefits listed above – and warming me from the inside out.  Let me know if you give it a go!

 

Matcha latte

(Paleo, gluten-free, dairy-free)

Servings 1

Ingredients

  • 1 tsp matcha powder
  • 1 tbs maple syrup
  • 1 tbs hot water
  • 1 cup almond milk, unsweetened

Instructions

  1. Combine the matcha powder, maple syrup and hot water in a small bowl until all matcha powder is dissolved.

  2. Heat the almond milk until close to boiling, either on the stove or in the microwave in your cup of choice.

  3. Add the matcha mixture to the warm milk and stir completely.  And enjoy!

  Enjoy all the benefits of matcha in this warm and cozy matcha latte - made dairy-free and with no refined sugar! #matcha #cookathome #glutenfree #dairyfreeEnjoy all the benefits of matcha in this warm and cozy matcha latte - made dairy-free and with no refined sugar! #matcha #cookathome #glutenfree #dairyfree