Category: recipe

It’s probably clear by now that my recipe development process is purely motivated by my cravings. This time, it was egg rolls.

While the coconut wrappers didn’t crisp up to the degree of flaky magic I was hoping for, it could have been because I was using a shallow fry method, or needed to reduce the ratio of filling to wrapper (the part that was doubled over got quite crispy). Either way, I invite to you experiment. I used the “Pure Wraps” coconut wraps, and “Nuco” also makes Celiac safe ones. If you tolerate such things, rice or tapioca wrappers would probably be better. The filling is also delicious eaten on it’s own as a Paleo stir fry, and would pair well with white rice (if you tolerate it/aren’t following AIP).

When time allows, my foodiefriend Jody and I like to get together and cook something epic! This time, wetook on tacos! And oh my goodness, I’m so glad we did! The results were betterthan I could have ever imagined! This is quite an involved recipe, with manyparts, so I would suggest making it on a day when you have lots of time, and/or help to make it happen. Batch cooking and freezing Cassava Flour Tortillas ahead of time would significantly reduce preparation time (or use other prepared gluten-free tortillas that work for you). It’s also the sort of thing you could prep ahead of time by cutting and marinating the chicken in the fridge, and/or making the salsa and guacamole ahead of time (there’s enough lime juice in these recipes to prevent them from going brown). If you have a partner who enjoys cooking together, this would make for a fun date night 😉

I absolutely adore butter chicken! Discovering that I could no longer eat dairy, grains, tomatoes, or curry powder (thanks to additional allergies beyond gluten issues) definitely threw a wrench into this dish! A few weeks ago, the cravings got the better of me and inspired me to create something that would scratch that itch. I’ll admit it’s not the same, but it’s delicious, and close enough to be very satisfying. Note the additional ingredient options indicated for those who can tolerate ingredients that don’t work for me, but could enhance the flavour. It’s also worth noting that this sauce could be made in a larger quantity and frozen for faster meals. Unfortunately, this dish is not AIP, but is reintroduction friendly.

The chillier it gets, the more I just want to eat warm things… and the more I crave cinnamon! So, I’m sharing a muffin recipe I’ve adapted for you. The original muffin recipe that inspired the base for this one comes from another blogger called Recipes to Nourish – you can see the original blueberry lemon muffin recipe here. This time, I’ve created a little bit of Apple Cinnamon magic that I hope you’ll enjoy as much I have!

Stir fry has always been a frequent meal found on my family’s table. There were phases where it was served with tofu, or chicken, or chow mein, or rice… these days I just eat the stir fry and don’t bother with starchy sides. Recently I was experimenting with the Coconut Secret coconut aminos sauce – which makes an excellent replacement for soy sauce which frequently contains wheat – and was so impressed with the results that I decided I needed to share it with you. Continue reading “Stir Fry with Chicken and Cashews”

There is something intrinsically autumnal about roasted, stuffed squash. It’s cozy and comforting and nourishing all at once. There are about a million recipes floating around on the internet, but I’ll add this tasty rendition for good measure. Continue reading “Stuffed Acorn Squash”

Fall seems to revolve around all things pumpkin spice, so I’m embracing it, and sharing a recipe I’ve adapted with you. The original muffin recipe that inspired the base for this one comes from another blogger called Recipes to Nourish – you can see the whole blueberry lemon muffin recipe here. Part of what makes me so happy about this pumpkin version is that it tastes a lot like Czech gingerbread (perník), probably even more so if you added the chopped nuts, dried fruit, and topped it with melted chocolate and shredded coconut. Continue reading “Pumpkin Spice Muffins”

I am completely in love with Otto’s Cassava Flour! It is definitely grain free magic for Celiac friendly baking. In my opinion, it behaves the most like wheat flour, and has pretty neutral flavour – though in some recipes there’s a flavour that comes through that reminds me of the basic ice cream cones we would get as kids (think McDonalds or Dairy Queen soft serve cones), but I didn’t find it noticeable in this recipe. I tried a different pie crust recipe this time, adapting it a bit to make sense for my purposes, and I’m super impressed with the results! Continue reading “Pumpkin Chiffon Pie”

There’s a crispness in the air, and this hearty soup recipe is perfect for chilly days. It’s an easy one to batch cook and freeze, and would work well in a school or work lunch packed in a thermos, or warmed with a HotLogic. I’ve made a few variations on this soup over the years, so I’ll share my current favourite with you, with a few optional ingredients. Continue reading “Butternut Squash Soup Recipe”

I used to LOVE Thai peanut sauce! It was a constant staple in my kitchen pre-diagnosis, and one of the foods I grieved when I adopted the Autoimmune Paleo protocol. Four years into that journey, I seem to now be able to tolerate (carefully sourced) cashews, and it dawned on me that I could use cashew butter to recreate a similar sauce. Huzzah! Unfortunately that means this is not an AIP compliant recipe, but it’s still most definitely Paleo.

I personally do not tolerate nightshades or garlic and onions well, so I’ve left them out of my recipe. I will include them as optional add ins for those who tolerate them, and want to incorporate those flavours. This is a recipe that could easily be made Vegan/Vegetarian, or would pair well with chicken, wild caught white fish, or shrimp. Continue reading “Spicy Thai Cashew Noodles”