Category: Dairy-free

Asian flavors · Dairy-free · Gluten Free · Whole30 compliant

Shrimp and Asparagus Stir fry

Belinda

A lovely, super healthy, super tasty and super low calorie meal

Screen Shot 2019-01-29 at 7.40.16 AM

Serves 4

4 tbsp olive oil
1 lb raw shrimp
1 lb asparagus, cut into 3″ pieces
1 tsp salt
1/4 tsp crushed red pepper, or more if you like it spicy
1 heaped tsp garlic, minced
1 heaped tsp fresh ginger, minced
2 tbsp coconut aminos or low sodium soy sauce
2 tbsp lemon juice
6 scallions, chopped

In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
Add shrimp to the pan, then season with 1/2 teaspoon of salt and 1/4 teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
In the same pan, heat 2 tablespoons olive oil and add asparagus.
Add ginger and garlic, then season with 1/2 teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp, adding in the chopped scallions halfway.
Return the shrimp to the pan then add the soy sauce/coconut aminos. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.

Dairy-free · Gluten Free · Salad · Whole30 compliant

Orange and date salad

Belinda

Ottolenghi’s clean and super-tasty salad, also perfect for a Whole 30 or Paleo way of living.

Screen Shot 2019-01-12 at 3.31.09 PM

Dressing:
2 tbsp lemon juice
2 cloves of garlic, minced
1 tsp orange blossom water
1/2 tsp cinnamon
2 tsp fennel seeds, toasted and crushed
5 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Salad:
6 cups mixed salad greens
2 cups arugula
1 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh Italian parsley, chopped
3 large Medjool Dates, pitted and sliced lengthwise
4 ounces radishes, sliced paper thin
1/2 medium red onion, sliced thinly into rings
5 oranges (2 pounds), peeled and cut in slices (as seen in the picture)

Start with making the dressing:
Whisk all dressing ingredients in a small bowl.

To assemble:
Mix all salad greens, arugula, radish and red onion slices, dates, and fresh herbs in a bowl. Pour half of the dressing over it and give it a toss.
Place the oranges on top and pour the rest of the dressing over the oranges. Serve.

Baking · Dairy-free · Do-ahead · Gluten Free · Whole30 compliant

Paleo/Whole 30 fudgy three ingredient cookies

Belinda2 Comments

These wonderful 3-ingredient cookies have NO gluten, grains, dairy, eggs, or added sugar!
They come together in a snap and only require a bowl and spoon to make.
From the Food Blog “A Clean Bake”

*I use creamy almond butter as I’m on the Whole 30, but you can use peanut butter if you prefer.

The salt is what pulls the whole cookie together, making the cocoa taste more robust and bringing out the sweetness of the bananas. The salt is actually pretty important, even though it doesn’t technically go in the cookie.

Screen Shot 2019-01-12 at 12.37.44 PM

Servings: 24 cookies

3 ripe bananas about 1 1/2 cups puree, mashed or pureed until smooth
1/2 cup natural unsweetened creamy almond butter(or creamy peanut butter if you prefer)
1/2 cup good quality unsweetened cocoa powder. (I like Scharffen Berger)
handful coarse sea salt for garnish

Preheat the oven to 350F.
In a large mixing bowl, use a fork to thoroughly combine the first three ingredients until it reaches a smooth and uniform consistency.
Scoop heaping tablespoons of dough onto a greased or lined cookie sheet, about 1 inch apart.
Sprinkle the tops of the cookies with a pinch of sea salt.
Bake for 8-15 minutes (see note) until cookies lose their sheen.
Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

NOTES
Store in an airtight container at room temperature for up to 5 days.
Yield: About 2 dozen cookies.
Troubleshooting tips:
If your cookies are too lumpy, try running the dough in the food processor for 30-60 seconds.
The moisture content of the dough may vary (for example if your large banana is bigger than they ones I used). If the batter is too thin and watery, you can try two things: add more cocoa to absorb the moisture, and/or bake for longer.
Make sure you thoroughly stir your almond/peanut butter. If it is too oily (such as from the top of a new jar), that might be another reason why your batter could be too runny.
On the other hand, if your PB is the right consistency, it can be tough to stir into the batter. Try microwaving it for 15-20 seconds until it’s smooth and easier to work with.
Depending on the moisture content of your bananas, your baking time could vary from 8 minutes to 15 minutes.
If your dough is more like a thick batter, just plop the portions of dough on the cookie sheet and they will spread out by themselves. No need to flatten with a fork.
If you don’t want to garnish your cookies with salt, add a pinch to the batter.

Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Whole 30/Paleo brownie balls

Belinda

When you’re off sugar, grains and dairy, sometimes you really want something sweet and it can be hard to find. These little gems are chocolatey and rich, but really healthy with lots of protein, fiber and healthy fats.. Thank you to “Paleo Grubs” blog.
You simply blend everything together, and then roll the ‘dough’ into bite-size brownie balls.
Sometimes it’s nice to roll the finished brownie bites in chopped nuts or dried coconut and they are definitely best served straight from the refrigerator.

Screen Shot 2019-01-11 at 3.01.38 PM

1 1/2 cups walnuts
Pinch of salt
1 cup pitted dates
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder. I love Scharffen Berger)

Add the walnuts and salt to a food processor. Mix until the walnuts are finely ground.
Add the dates, vanilla, and cocoa powder to the blender.
Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

Asian flavors · Dairy-free · Gluten Free · Meat · Whole30 compliant

Asian ground pork stir-fry

Belinda

This is very popular in the low carb, Paleo, and Whole 30 circles for several reasons: it’s quick, it’s easy, and it captures the delightful essence of an egg roll without all the garbage added. In fact, it’s so beloved in the low carb community, many people refer to it as “crack slaw”. That alone should tell you how addicting this meal is!

*One extra thing I do, is to add sliced pieces of omelette about 5 minutes before serving just to warm through and mix into the dish. It’s made with 3 eggs and 2 tsp sesame oil and is a great way to add more protein.

Screen Shot 2019-01-09 at 4.44.16 PM

Serves 4

1lb ground pork
1/2 large head of cabbage thinly sliced
1 onion medium, thinly sliced
2 tbsp sesame oil
¼ cup soy sauce, premium dark soy sauce or liquid aminos
4 cloves garlic minced
1 1/2 tsp ground ginger
2 tbsp chicken broth
Salt and pepper to taste
6 stalks of green onion

Brown the ground meat in a large pan or wok over medium heat.
Ensure the cabbage and onion is thinly sliced into long strands. (Use a spiralizer to cut the vegetables for quickest results.)
Add sesame oil and onion to the pan with the browned ground pork. Mix together and continue cooking over medium heat.
Mix the soy sauce, garlic, and ground ginger together in a small bowl. Once the onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients.
Add the chicken broth to the pan and mix.
Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.

Breakfast · Dairy-free · Dessert · Do-ahead · Fruit · Gluten Free · Whole30 compliant

Chai spiced Paleo chia seed pudding

Belinda

This fabulous chai spiced Paleo chia seed pudding is one of my favorite breakfast or dessert dishes. It’s Whole30, has a bit of spice, fall fruit and your favorite toppings!
Recipe from blog, “Real, SImple, Good”

Screen Shot 2019-01-08 at 3.09.52 PM

1/4 cup chia seeds
2 tbsp hempseed
1 cup full fat coconut milk (or sub nut milk of choice)
1 tsp real vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cardamom
1/8 tsp ground cloves
1/8 tsp all spice
1/8 tsp nutmeg
Pinch of sea salt
Optional toppings:
Chopped nuts or seeds (I love pecans and walnuts)
Almond butter
Honey (not for Whole 30)
Fresh or frozen berries
Banana slices

In a bowl, combine all of the ingredients except toppings with a whisk. Let everything settle, mix again and again until the chia seeds start to expand. You can eat right away or let it firm up a bit in the fridge.

When you’re ready to eat, layer on all the toppings and enjoy!
I like to heat mine up a little before adding all the toppings for an overnight oats kind of feel!

Asian flavors · Curry · Dairy-free · Gluten Free · Poultry · Whole30 compliant

Thai Coconut Curry

Belinda

This Paleo, Whole30 + Keto Thai coconut curry is dairy-free, made with gut healthy bone broth, curry paste, veggies and chicken. It’s easy comfort food!

Screen Shot 2019-01-08 at 3.01.56 PM

Serves 6

1 onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
2 bell peppers, sliced into thin strips
3 cups tuscan kale, roughly chopped
3 chicken breasts or thighs, if you prefer darker meat.
2 tbsp avocado oil (or coconut oil)
2.5 tbsp green or red curry paste
2 tbsp coconut vinegar (or sub white vinegar)
1/4 cup chicken broth
1.5 cups full fat coconut milk
Salt and pepper
For serving:
6 cups cauliflower rice (or white rice – cauli only for Whole30 – omit for Keto)
1 tbsp avocado oil
Salt and pepper

Prep onion, garlic, ginger, bell peppers and kale as noted above.
Place the chicken breasts/thighs between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more oil if needed and add the onion and bell peppers to the pan. Cook, stirring frequently, for 3-4 minutes, until they begin to soften.
While the onions and peppers cook, break the chicken into smaller chunks using forks or tongs.

Add the garlic and cook for 1-2 minutes, stirring constantly.
Add the curry paste and stir for 1 minute to mix well.
Add vinegar, chicken broth, coconut milk and ginger to the pan. Stir to mix, scraping up any browned bits remaining in the pan.
Add the chicken chunks back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 3-5 minutes, or until the chicken is fully cooked.

While the chicken is simmering, prepare the cauliflower rice.
Heat a large skillet over medium heat and add avocado oil. Once hot, add cauliflower rice and simmer, stirring frequently, for 4-5 minutes or until tender. Season with salt and pepper to taste.
Add in the kale with the chicken just before serving and cook for another 1-2 minutes, until wilted.
Serve chicken over cauliflower rice and spoon some sauce over everything for serving.

Dairy-free · Gluten Free · Poultry · Whole30 compliant

Creamy garlic chicken skillet

Belinda

This Paleo, Whole30 + Keto friendly creamy garlic chicken skillet is heaven. It’s sure to be one of your new favorite dairy-free creamy chicken recipes!
Recipe from blog, “Real, Good, Simple”

Screen Shot 2019-01-08 at 2.33.35 PM

Serves 4

6 pieces bacon, diced
1.5 lbs chicken thighs
1 tbsp Italian seasoning
For the creamy sauce:
1/2 onion, diced
8 oz mushrooms, sliced
6 cloves garlic, minced
1 cup full fat coconut milk
1/4 cup nutritional yeast
1/2 tsp sea salt
1/4 tsp ground black pepper
2 tbsp fresh parsley, chopped (optional for garnish)
6 cups spinach
2 cups cooked rice (optional – omit for Whole30 & Keto or sub cauliflower rice)

In a large skillet over medium heat, cook diced bacon until crispy. Once crispy, place on a paper towel lined plate and set aside.

Place chicken thighs in the hot skillet with bacon grease and season with half of the Italian seasoning. Cook for 5-6 minutes, flip and season with the rest of the Italian seasoning. Cook for another 5-6 more minutes, until the thighs are cooked through.

While the chicken is cooking, prep onions, mushrooms, garlic and parsley (optional) as noted above. Set aside.

When chicken is done, remove it from the skillet and place it on the plate with bacon.

Now, make the creamy sauce by placing onions and mushrooms in pan. Cook until both soften, about 4-5 minutes.

Add coconut milk, minced garlic, nutritional yeast, salt and pepper. Stir to combine everything. Then turn to low and add chicken and bacon back to the pan. Simmer for 3-5 minutes to marry all the flavors. Garnish with chopped parsley (optional)

Plate with a bed of spinach, optional rice and creamy chicken mixture. Enjoy.

Dairy-free · Gluten Free · Meat · Whole30 compliant

Sausage and cabbage skillet

Belinda

A super-easy Paleo/Whole 3o friendly recipe from the blog “Real, Simple, Good”.
I happen to adore sausages and if you’re doing the Whole 30, just make sure you have W30-compliant sausages. (No added gluten or sugar)

Screen Shot 2019-01-08 at 12.52.03 PM

Serves 4

4 large sausage links or bratwurst, uncooked (check ingredients for Paleo/Whole30 compliance.
8 pieces bacon, diced
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
8 cups shredded cabbage (pre-bagged mix with carrots, etc. is ok)
2 tbsp apple cider vinegar
2 tbsp spicy brown mustard
1 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp ground pepper

(Skip this step if you’re using pre-cooked sausages)
Add enough water to submerge the sausages to a medium pot. Bring the water to a boil and then turn it down to a gentle simmer. Add sausages to the water and boil for 15 minutes.

Prep the bacon, onion, bell pepper, garlic and cabbage as noted.
In the pan over medium heat add the bacon to cook. Cook, stirring occasionally until the bacon is just getting crispy, about 7-8 minutes. Remove bacon and set aside on a plate.

(Also skip this step if you’re using pre-cooked sausages)
When the sausages are done, remove the sausages and pat them dry with a paper towel.

In the same pan as you cooked the bacon in over medium heat, add in the sausages. Cook sausages to brown on the sides, 3-4 minutes per side. Remove sausages and place on the plate with the bacon.

Add in the onion, bell pepper and garlic to the same pan. Scrape up any brown bits from the bottom of the pan and cook for 4-5 minutes, stirring frequently, until the onions and peppers start to soften.

Add the shredded cabbage/slaw mix to the pan. Cook and stir frequently, until everything is combined and slaw is wilted, about 3-4 minutes. Turn down heat to low.

Add in the mustard, apple cider vinegar, paprika, salt and pepper. Stir to mix.
Finally, add the sausages and bacon back to the pan, stirring everything to mix. Serve and enjoy.