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Banana Buckwheat Pancakes

Banana Buckwheat Pancakes

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Egg replacer keeps these breakfast treats tender without dairy or extra oil

  • divided
  • 2 tsp. fresh lemon juice
  • 1 cup buckwheat flour
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 tsp. egg replacer powder
  • 2 Tbs. canola oil
  • 1 Tbs. maple syrup, plus more for serving
  • 2 bananas, thinly sliced
0/5 (0 Votes)

Blueberry Dumplings

Blueberry Dumplings

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Directions Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl

  • 1 cup all-purpose flour
  • 1 tablespoon sugar, plus 1 1/2 cups
  • 1 teaspoon baking powder
  • Pinch salt
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup milk
  • 1 quart fresh or frozen blueberries
  • 2 cups water
  • Vanilla ice cream or fresh cream, for serving
0/5 (0 Votes)

Tender Pork and Green Chili Slow Cooker Stew

Tender Pork and Green Chili Slow Cooker Stew

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Chunks of lean pork, slow cooked in the crock pot with potatoes, green chiles and jalapeno for a delicious weeknigh...

  • 2 pounds boneless pork sirloin or shoulder roast
  • 1 tablespoon cooking oil
  • 2 medium chopped onions
  • 14 ounces of chicken broth
  • 1.5 lb of tiny new potatoes quartered
  • 3 Poblano chile peppers chopped
  • 4 cloves of garlic chopped
  • 1 jalapeno pepper chopped
  • 1 10 ounce bag of frozen corn
  • 3 medium zucchini halved and cut into 1/2 inch slices
  • 1/2 Teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon dried oregano, crushed
  • 1/4 cup cilantro
4.3/5 (8 Votes)

Gluten-Free Cauliflower Gnocchi Pomodoro

Gluten-Free Cauliflower Gnocchi Pomodoro

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Whether it’s ravioli, tortellini, or spaghetti, we’ve never been known to turn down a big plate of pasta

  • 1 large russet potato, peeled and diced
  • 1 head cauliflower, cut into florets (4 cups)
  • 3 1/2 cups gluten free all-purpose flour (such as Bob’s Red Mill)
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, whisked lightly until combined
  • Cornstarch
  • POMODORO
  • 2 tablespoon extra-virgin olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • One 28-ounce can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons unsalted butter
  • 1/3 cup grated Parmesan cheese
  • Basil, for serving
0/5 (0 Votes)

Paleo Berry Tart with Dairy-Free Vanilla Bean Custard

Paleo Berry Tart with Dairy-Free Vanilla Bean Custard

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Soften the gelatin by placing it in a bowl with the 1 tablespoon of water

  • Crust
  • 3/4 cup pecans
  • 1.5 cups blanched almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 3 tablespoons cold butter or coconut oil
  • 2 tablespoons honey
  • 1 egg
  • Custard
  • 1/2 tablespoon unflavored gelatin
  • 1 tablespoon water
  • 1 cup almond milk (or any other non-dairy milk)
  • 1/4 cup honey
  • 1 vanilla bean, seeds scraped and bean reserved
  • 3 egg yolks
  • 1 cup coconut cream (cream that has risen to the top from a cold can of coconut milk)
  • 3 cups mixed berries (I used strawberries, blackberries, blueberries, and raspberries
4.6/5 (20 Votes)

Paleo Cheesy Jalapeno "Cornbread" (Grain-Free, Gluten Free, Primal)

Paleo Cheesy Jalapeno Cornbread (Grain-Free, Gluten Free, Primal)

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Homemade grain-free “corn” bread, sautéed onions, celery, sausage, chicken stock, eggs and herbs make for a nu...

  • 1 pound pork sausage (pastured and organic preferred)
  • 2 tablespoons unsalted butter or ghee
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 10 fresh sage leaves, chopped
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 teaspoon Celtic sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 recipe grain-free cornbread (leave out the cheese and jalapeños when you make the bread), cut into cubes and left uncovered overnight to dry
  • 1 cup chicken stock (homemade preferred)
  • 3 large eggs
4/5 (5 Votes)

Rustic Blueberry and Peach Galette

Rustic Blueberry and Peach Galette

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A rustic pie filled with fresh peaches and juicy blueberries

  • FOR THE PIE CRUST:
  • 1-1/2 cup Unbleached All-purpose Flour
  • 1 Tablespoon Sugar
  • 1/2 teaspoons Kosher Salt
  • 1-1/2 stick Unsalted Butter, Cut Into Pieces And Chilled
  • 1 whole Egg Yolk
  • 3 Tablespoons Whole Milk
  • 3 Tablespoons Peach And Apricot Preserves, Warmed
  • FOR THE FILLING:
  • 5 whole Peaches, Peeled And Cut Into 1/2 Inch Slices
  • 1 cup Fresh Blueberries
  • 2 Tablespoons Flour
  • 1/4 cups Light Brown Sugar
  • 1 pinch Kosher Salt
  • 1/4 teaspoons Ground Cinnamon
  • 1/8 teaspoons Fresh Nutmeg, Grated
0/5 (0 Votes)

Paleo Loca's Pork Green Chile

Paleo Loca's Pork Green Chile

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Preheat a grill to medium heat (350° to 400°)

  • fresh New Mexico or Anaheim green chiles, or 1 lb. thawed frozen New Mexico green chiles
  • 5 poblano chiles
  • 2 jalapeño chiles
  • 6 medium tomatillos, husked and rinsed well in warm water, then dried
  • 1 large white onion, halved and peeled
  • 6 About 6 tbsp. canola oil, divided
  • 3 pounds pork shoulder, cut into 1/2-in. cubes
  • 6 garlic cloves, gently smashed and peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon coriander
  • 1 tablespoon minced fresh oregano leaves
  • 1 About 1 tbsp. kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 qts. low-sodium or homemade chicken stock
  • 1 bunch fresh cilantro with stems
  • 6 fresh epazote leaves* (optional)
  • For topping: 2/3 cup each crumbled fresh goat cheese or queso fresco;
  • very thinly sliced red radishes;
  • toasted salted pumpkin seeds (pepitas);
  • and chopped cilantro
  • Warm corn tortillas*
0/5 (0 Votes)

Peach Blueberry Cake

Peach Blueberry Cake

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Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap

  • For pastry
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla
  • For filling
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon quick-cooking tapioca
  • 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
  • 1 cup blueberries (1/2 pint)
  • 1 tablespoon fresh lemon juice
0/5 (0 Votes)

Ricotta Stuffed Squash Blossoms in Tomato Sauce

Ricotta Stuffed Squash Blossoms in Tomato Sauce

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Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of ...

  • TOMATO SAUCE:
  • 1 garlic clove, minced
  • 1/4 teaspoon hot red pepper flakes
  • 2 tablespoons olive oil
  • 1 1/2 pound plum tomatoes, finely chopped
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • SQUASH BLOSSOMS:
  • 1 cup fresh whole-milk ricotta
  • 1 large egg yolk
  • 1/4 cup mint, finely chopped
  • 2/3 cup grated Parmigiano-Reggiano, divided
  • 12 to 16 large zucchini squash blossoms
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 3/4 cup chilled seltzer or club soda
  • 3 About 3 cups vegetable oil for frying
4.5/5 (2 Votes)