Tags: anti-inflammatory, dairy free, gluten intolerance, gluten sensitivity, gluten-free, healthy recipe, nutrition, paleo
- By Lena Ferrara
- June 27, 2017
My mother made the most delicious meals and one of my favourite was cabbage rolls. You know how gardeners have green thumbs, well that’s my mom in the kitchen. It didn’t matter how many times my siblings and I tried to recreate those dishes…they just never turned out the same. We always joked (but not really) that she would leave out an ingredient or two by accident of course when telling us the recipe….
Since changing my diet, I’ve decided to recreate those mouth watering dishes using different ingredients that mimic the same awesome flavours. In my opinion, this recipe does just that! Hope you enjoy it as much as my family and I do.
Paleo Cabbage Rolls
- 2 lbs ground turkey
- ½ a large onion (reserve the other half for the tomato sauce)
- 2 tablespoons of olive oil
- 2 garlic cloves
- ½ head of cauliflower
- Handful of fresh parsley
- 2 jars of pureed tomato
- 2 organic yeast free chicken bouillon cubes
- One head of cabbage
- 2-3 basil leaves
- Salt/pepper to taste
- 2 eggs
- 1 ½ tablespoon of nutritional yeast
- 2 tablespoons of Buckwheat flour or your choice of gluten free flour
For the meat mixture:
- In a food processor add the ½ head of cauliflower in small florets and pulse until a rice consistency is achieved.
- In a large sauce pan, add 1 tablespoon of oil, saute half a chopped onion and one crushed clove of garlic until translucent. Add the turkey, cauliflower, salt/pepper until half way cooked, then add ½ of one jar of the pureed tomatoes, parsley and one of the bouillon cubes and finish cooking until meat is done. Remove from heat and allow to completely cool.
- While meat is cooling, bring a large pot of water to boil, carefully peel the cabbage leaves one at a time and place in boiling water just until softened and pliable. Remove with tongs and place in a bowl of cold water to stop the cooking process.
For the basic tomato sauce:
In a small sauce pan add 1 tablespoon of oliveoil and sautee the reserved ½ onion chopped and the garlic crushed until translucent. Add the rest one and a half jars of tomato puree, basil leaves, salt/pepper, bouillon cube, fill one of the tomato jars half way with water and add to sauce. Let simmer for 20 minutes, it will finish cooking in the oven.
- Once the meat mixture has cooled, add eggs, nutritional yeast and buckwheat flour, combine well.
- In a large baking pan, add some of the tomato sauce, to evenly coat the pan and for the cabbage rolls to sit on.
- Take the cabbage leaves out of the water and pat dry, place on a flat surface and fill the center of the cabbage with the meat mixture, roll the cabbage securing the meat in place. Add to the baking pan and continue until all the cabbage is filled and rolled.
- Pour the rest of the tomato sauce over the cabbage and bake for 45 minutes to 1 hour at 400F.
Tags: allergen-free, anti-inflammatory, dairy free, digestion, gluten-free, healthy recipe, paleo, soy free, sugar-free
- By Lena Ferrara
- April 22, 2017
It’s amazing how many dishes you can make with cauliflower, all you need is a little imagination. Not only is it versatile but it’s full of nutrients. A member of the cancer-fighting cruciferous family of vegetables, cauliflower provides your body with impressive amounts of Vitamin C, Vitamin K, beta-carotene, supports healthy digestion and detoxification. Cauliflower is anti-inflammatory and is rich in antioxidants. Has nutrients that help boost both heart and brain health.
This Shrimp and Grits recipe– Paleo style of course, is full of flavour and makes a hearty and satisfying dish!
Cajun Shrimp and “Grits”
Start by making the Cajun seasoning:
- 1 teaspoon unrefined salt
- 1 ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ¼ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
Combine together and set aside. Left overs can be stored in a mason jar for later use.
*NOTE: This is not very spicy, just enough of a kick. If you prefer it spicier, increase your cayenne pepper to 1 ½ teaspoon and chili flakes.
For the “Grits”:
- 2 small or 1 large head of cauliflower, washed and cut into florets
- ½ cup of water to steam cauliflower
- 1 tablespoon of coconut or almond milk
- 2 tablespoon Ghee/butter or coconut/olive oil (the Ghee or Butter if you can tolerate it gives it a creamy and delicious texture.
- 1 teaspoon of unrefined salt/and pepper to taste
- 3 tablespoon of coconut flour
For the Shrimp:
- 1 pound of shrimp, peeled and deveined
- Cajun seasoning blend
- 1 heaping tablespoon of coconut oil or Ghee
- long green onions chopped for garnish and more flavour.
For the Grits:
- Place the cauliflower in a large pot with ½ cup of water and steam on medium heat until
the cauliflower is fork tender. Drain well and place in food processor with the rest of the ingredients. Pulse until smooth and silky, set aside.
For the Shrimp:
- Dry the shrimp and season with the Cajun spice blend you made earlier.
- In a pan over medium/high
heat add 1 heaping tablespoon of coconut oil or Ghee.
- Cook shrimp until they pink in colour, careful not to over cook.
Portion “grits” into each bowl, add the shrimp and garnish with green onion!
Tags: cashews, dairy free, easy recipe, egg free, gluten-free, natural, paleo, refined sugar free, soy free
- By Lena Ferrara
- April 6, 2017
CASHEW BUTTER COOKIES
If you follow me on social media then you know that I take tremendous pleasure in taking classic dishes and re-creating them for the sake of my health, without sacrificing on flavour. These cashew butter cookies are free from most common allergens: soy, wheat, gluten, dairy, refined sugar, eggs and peanuts. They are unbelievably delicious, quick and easy to make. 15 minutes from start to finish.
- ¾ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon aluminum free baking soda
- ¼ teaspoon unrefined salt
- ½ cup cashew butter
- ¼ cup coconut nectar or (honey/maple syrup/medjool dates)
- 2 tablespoons coconut oil or Ghee
- 1 teaspoon vanilla extract
- ¼ cup pecan pieces
- Preheat oven to 350F, line a baking sheet with parchment paper and set aside.
- In a food processor place almond flour, coconut flour, baking soda and salt. Pulse to combine.
- Add the rest of ingredients and pulse until dough is formed.
- Place half a tablespoon of dough onto parchment paper and press slightly.
Bake for 8-9 minutes and cool completely.
Makes a baker’s dozen – 13