I juice carrots a few times a week, and the pulp really adds up. Finding a good use for all that excess carrot-y goodness is always a challenge, and it’s just too nutritious to just throw in the compost.
So this week, I decided to make Carrot Halwa. Read More
Holidays can be tough for people with food allergies or sensitivities. Most traditional dishes seem to be loaded up with wheat, corn, butter, milk, and more, making it hard to enjoy your Thanksgiving meal.
Here are 21 delicious, healthy, dairy free and gluten free Thanksgiving recipes to complete your main dish (turkey, ham, etc.). Each is a twist on a traditional favorite that will make your holiday dinner safe and satisfying for everyone. Read More
At the end of the summer, it seems there is no end to the amount of zucchini to use up. Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. And this coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too! Read More
Apricots are always the earliest stone fruit to come into season, and for many people, their arrival signifies the beginning of summer.
This weekend the farmer’s market had lovely, sweet organic ones for just $1.50 a pound, so I bought a crate of them. I plan to eat them fresh, dry some, and make the rest into fruit leather. Read More
My daughter is approaching school age (OMG, already!), and consequently she is more frequently encountering kids who don’t have food sensitivities and who don’t eat the way that we do. Read More
I’ve made my fair share of banana bread recipes since going grain and dairy free, and, honestly, none of them have been anywhere close to as good as my grandmother’s old recipe using wheat flour. In fact most of them have been either soggy and dense or dry and bland.
Since winter has me indoors more and in the mood to bake, I decided it was high time to figure out how to make a grain free banana bread as light, sweet and rich as the one Grandma taught me how to make. And so I did… Read More
I have always had an incorrigible sweet tooth. Baking was my favorite hobby as a teen, and was even briefly my vocation during college, when I worked for a fancy French chocolatier and pastry shop in Washington, D.C.
But when I had Babyzilla five years ago, I had to give up dairy, grains, cane sugar and a couple dozen other foods because of food sensitivities. I despaired that I’d never get to make a scrumptious dessert again, much less share the joy of baking with my daughter. Read More
We love a grain free treat around here, but due to health problems, are also trying to reduce all added sugars from our diet—even the wholesome ones, like raw honey. These grain free chocolate muffins can be sweetened mostly with stevia, so they help you get your chocolate fix with a bare minimum of added sugar. Read More
I’ve spent many years baking with wheat, rice, spelt, oat and other grain-based flours, and I can tell you it’s tough to make a baked treat that has the right texture and taste without using them. So, I was particularly excited to adapt a few recipes from Cooking with Coconut Flour to meet our dietary and allergy needs (and to see if they passed the “kid test”). Read More
I am always on the hunt for easy, nutrient-dense, grain and dairy free recipes for my food sensitive family. How could you go wrong with a low-sugar, grain free version of the Pecan Sandie? Read More
Figs are coming into season here in Southern California, and trees all over the neighborhood are absolutely loaded with them. Here are two fresh fig recipes to help you enjoy the bounty of these special fruits. Read More
Despite using coconut water, milk, meat and oil in many of my recipes, I have a love/hate relationship with coconut. My love affair with coconut began as a toddler when a nice Mexican man gave me a hunk of fresh coconut meat to teethe on during my parents’ vacation in Acapulco. I have lovingly done the same for my daughter. Read More
On the rare occasion when I make a sweet treat, I really like brownies. But lately we have been having bad reactions to almond flour, and I often find that I can’t spare the extra eggs to make a treat from coconut flour.
So I thought I’d try one of the many black bean brownie recipes out there on the Interwebs, and adapt it to be gluten free, casein free, grain-free, GAPS/SCD legal (advanced level), and just plain yummy! Read More
My daughter turned four this past weekend, and for the third year in a row, I made her a two-layer birthday cake with frosting and candles—just like you see in the story books.
But this is not just any birthday cake, you see, because my daughter is not just any little girl. For her sake, this cake (and its frosting) are grain-free, nut-free, soy-free, dairy-free, cane sugar-free, GAPS / Paleo diet-friendly, and oh, so delicious! Read More
During the holidays, it is traditional to eat a lot of rich, cooked food: Turkey, ham or roast beef, mashed root vegetables with tons of butter, casseroles, soups, breads… By the time dessert comes, I am usually craving something sweet, but feeling far too full to indulge in another heavy dish.
So, this year I am lightening up the dessert course (and improving its nutrition!) by making raw sweet potato pie. Sweet and spicy like the Thanksgiving classic, but so much lighter and healthier after a decadent family meal—I think you will really enjoy this special holiday pie!
Happy Thanksgiving to all of you and your own small footprint families! Read More
May you have a safe and blessed holiday.