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Paleo Ginger Crinkles

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My Grandmother has been making Molasses Crinkles for years! She uses a recipe from my Great Grandmother and my dad has always LOVED them!

We lovingly refer to my dad as “the cookie monster” – He. Loves. Cookies. LOL! For the man to go through 6 or 7 cookies on any given day is par for the course! Lucky for him, he’s tall and thin and his genetics allow for this – well, as far as aesthetics go, anyway. He’s the guy that will eat half or less of his meal and then plow through dessert! 🙂 Now we know where MY sweet-tooth comes from!

He’s been having some trouble with his back over the last few years and something I’ve really tried to drive home is how much of an impact sugar will have on his level of back pain. The less sugar and the more anti-inflammatory he can eat, the less pain he’ll have and the better he’ll feel overall.

So, would you believe, the man stopped eating cookies? Well, not entirely – but now he’s having maybe a few a week?

All of that to say, I re-did his favorite cookie recipe to make it much cleaner so that he could have something during the holidays to look forward to and that would not cause his back to get so inflamed! He LOVES them! And for my cookie connoisseur of a father to love them – I know everyone else will too!

I usually make a couple of batches – one for my dad and one to keep around our house during the holidays when we want something festive but not something that we’ll feel bad after eating! They’re a great snack and a great “something sweet” after dinner! Hope you enjoy!

Paleo Ginger Crinkles

Makes 30 small cookies…

Ingredients

  • 1 cage free egg
  • 1/3 cup palm shortening
  • ¼ cup organic blackstrap molasses
  • ¼ cup coconut sugar + more for rolling the cookies in
  • 1 tsp vanilla extract
  • 2 cups Paleo baking flour
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp cloves

Instructions

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  • In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  • In a separate bowl, combine the flour, baking soda, salt and spices.
  • Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  • Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  • Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  • Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
  • Cool completely and enjoy!
  • These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

 

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Instructions
  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
  3. In a separate bowl, combine the flour, baking soda, salt and spices.
  4. Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
  5. Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
  6. Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
  7. Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.
  8. Cool completely and enjoy!
  9. These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.
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Primal Zucchini Gratin with Goat Cheese and Rosemary

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Tis the season for comfort food.

I think the typical notion is that comfort food leaves you feeling heavy and full. Not my Goat Cheese Zucchini Gratin. It is warm and creamy and bubbly and the perfect side-dish to any meal. It will give you all the feels of comfort — satisfied, warm, a little decadent and rich – but it won’t leave you feeling heavy and full.

If you’re not a fan of tomatoes, you can leave them off — I add them because, well, we LOVE roasted tomatoes with just about anything! But also because they add a beautiful pop of color and acidity that cuts through the goat cheese.

This is a SUPER easy dish to prepare. But if you have a Japanese Mandolin, it is even easier! If you don’t have one – BUY ONE NOW! You will use it a ton once you realize how easy it makes your life!

This would be a great new-addition to your traditional Christmas dinner or something easy to make for the family or just yourself 🙂 on a busy weeknight! The leftovers are great for lunch the next day!

Hope you enjoy this as much as we do!

Primal Zucchini Gratin with Goat Cheese and Rosemary

Serves 4-6

Ingredients:

  • 4 medium zucchini, cut into approx. ¼” slices
  • sea salt and black pepper
  • 2 tbsp arrowroot flour
  • 1 cup canned coconut milk (light or full fat)
  • 1 tbsp grass fed butter
  • 4oz spreadable goat cheese or goat cheese log, room temp
  • ½ tsp garlic powder
  • 2 sprigs fresh rosemary, finely chopped
  • ¼ – ½ cup low sodium chicken/vegetable stock or filtered water
  • 10-12 cherry tomatoes
  • 4oz raw goat cheddar, or manchego, grated
  • ½ cup chickpea breadcrumbs or almond flour
  • fresh chives, finely chopped, for garnish

Directions:

  • Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  • Preheat the oven to 400 degrees F.
  • Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  • Spray an 8×8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  • Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  • Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  • Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  • Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  • Garnish with chives and serve.
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Instructions
  1. Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  4. Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  5. Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  6. Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  7. Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  8. Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  9. Garnish with chives and serve.
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Grain Free Cinnamon Apple Bread with Sea Salt Caramel

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HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!

IT’S FINALLY HERE!!!!!!!

To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!

This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!

This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!

You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

Makes 12 slices

Ingredients:

  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ cup canned LIGHT coconut milk
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp apple cider vinegar
  • 4 large eggs, room temp
  • 1 tsp coconut oil, softened
  • 1 small Honeycrisp apple

Sea Salt Caramel

This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)

  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  • In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  • In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  • Add the dry ingredients into the wet and stir well with a spatula to combine.
  • Peel and finely chop the apple and fold into the mixture.
  • Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the bread is baking, make the sea salt caramel.
  • Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  • Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  • Add the coconut oil and vanilla extract and stir to combine.
  • Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Sea Salt Caramel
Course Breakfast, Snack
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Sea Salt Caramel
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Instructions
  1. Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  2. In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  3. In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  4. Add the dry ingredients into the wet and stir well with a spatula to combine.
  5. Peel and finely chop the apple and fold into the mixture.
  6. Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, make the sea salt caramel.
  8. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  10. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  11. Add the coconut oil and vanilla extract and stir to combine.
  12. Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Primal Chicken Verde Enchiladas with Goat Cheese

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I’ve never made enchiladas – ever – well, until these. And I’ve always wanted to. I had some extra time a few weekends ago and literally woke up thinking about it on Saturday morning — THIS is why I cook, because all I think about is food!

I contemplated making a “Vegan Queso” to top these with but sometimes I just want the real thing, dammit. So, I decided to try goat cheese and WHOA – these turned out AWESOME, if I do say so myself.

If you choose to make your own tortillas and salsa verde, they can be a smidge time-consuming, but worth every second! The PERFECT Sunday dinner! That said, NO judgement if you choose to use store-bought items! In a pinch, you could also buy a rotisserie chicken and shred that up. End of the day, MAKE THE SAUCE in this recipe. You won’t be upset that you did! …and then, let us know how it turned out!

And by the way – whatever of these don’t get eaten on night one – they’ll be even better the next day for lunch!

Oh! And last thing – I served mine with a little greens salad – just wanted something fresh and light – but you could make a fresh cucumber and tomato salad with herbs or cilantro lime cauliflower rice or regular ‘ol white rice — oooooo – or black beans would be great too! Whatever sounds good to you and your family! Hope you enjoy!

Primal Chicken Verde Enchiladas with Goat Cheese

Serves 6-8

Ingredients:

  • 8-9 Paleo tortillas***
  • 5-6 pasture-raised chicken breasts
  • 2 tsp sea salt
  • ¼ tsp cayenne pepper
  • 1 tbsp red chili powder
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 2 cup salsa verde***
  • ½ – ¾ cup LIGHT canned coconut milk
  • 8oz goat cheese, room temp
  • 3 scallions (green and white parts), thinly sliced

Directions:

  • Preheat oven to 450 degrees F.
  • First, bake the chicken.
    • Line a large baking sheet with foil and spray with cooking spray. Set aside.
    • In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
    • Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
    • Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
  • While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
  • Once tortillas are made, wrap in foil and set aside.
  • Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
  • Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
  • Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
  • Now, assemble the enchiladas:
    • Spray a 9×13 casserole dish with cooking spray.
    • Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
  • Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
  • Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
  • Remove from the oven and top with scallions. Serve.

Notes:

  • If you choose to make your own tortillas and salsa verde, I suggest using my recipes below. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.

Paleo Tortillas

Makes 12, 4 inch tortillas

Ingredients

  • 2 large, cage free eggs
  • 1 cup LIGHT canned coconut milk
  • ½ cup tapioca flour/starch
  • 3 tbsp coconut flour
  • ½ tsp fine sea salt

Directions

  • In a small bowl, whisk together the eggs and coconut milk.
  • In a large bowl, whisk together the flours and salt.
  • Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  • Place a large nonstick sauté pan over medium heat.
  • Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  • Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.

Note:

  • If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

Roasted Tomatillo Salsa (Salsa Verde)

Ingredients:

  • 10-12 medium tomatillos (approximately 2lbs), halved
  • 1 jalapeño pepper, halved and quartered
  • 1 Serrano chile, halved and quartered
  • 1 Poblano pepper, seeds/rib removed and then halved and quartered
  • 4 cloves garlic, WITH peel
  • 1 small white onion, peeled and chopped into quarters
  • approx. ½ bunch cilantro, chopped
  • juice of ½ lime
  • 1 tsp sea salt

Directions:

  • Preheat oven to 450 degrees F.
  • Cover a large baking sheet with foil and spray with cooking spray.
  • Place tomatillos through onion onto the baking sheet, cut side down.
  • Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
  • Remove from the oven and allow to cool for approx. 5 minutes.
  • Place the cilantro, lime juice and salt into a food processor and pulse a few times.
  • If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.
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Primal Chicken Verde Enchiladas with Goat Cheese
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For the Enchiladas...
For the Paleo tortillas...
For the salsa verde...
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For the Enchiladas...
For the Paleo tortillas...
For the salsa verde...
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Instructions
For the Enchiladas...
  1. Preheat oven to 450 degrees F.
  2. First, bake the chicken.
  3. Line a large baking sheet with foil and spray with cooking spray. Set aside.
  4. In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
  5. Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
  6. Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
  7. While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
  8. Once tortillas are made, wrap in foil and set aside.
  9. Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
  10. Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
  11. Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
  12. Now, assemble the enchiladas:
  13. Spray a 9x13 casserole dish with cooking spray.
  14. Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
  15. Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
  16. Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
  17. Remove from the oven and top with scallions. Serve.
For the Paleo tortillas...
  1. In a small bowl, whisk together the eggs and coconut milk.
  2. In a large bowl, whisk together the flours and salt.
  3. Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  4. Place a large nonstick sauté pan over medium heat.
  5. Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  6. Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
For the salsa verde...
  1. Preheat oven to 450 degrees F.
  2. Cover a large baking sheet with foil and spray with cooking spray.
  3. Place tomatillos through onion onto the baking sheet, cut side down.
  4. Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
  5. Remove from the oven and allow to cool for approx. 5 minutes.
  6. Place the cilantro, lime juice and salt into a food processor and pulse a few times.
  7. If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.
Recipe Notes

If you choose to make your own tortillas and salsa verde, I suggest using my recipes below. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.

If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

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Paleo Italian Turkey Meatballs

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Paleo Italian Turkey Meatballs

Makes 8-10 medium-sized meatballs…

Ingredients:

  • 1 lb. ground turkey breast
  • ½ small onion, grated
  • 3 garlic cloves, minced
  • ¼ cup minced fresh basil
  • ¼ cup almond flour
  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp ground oregano
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tbsp olive oil
  • 1 jar (approx. 3 cups) THIS marinara sauce

Directions:

  • Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  • Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.

Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.

 

 

 

 

 

 

  • Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  • Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.

  • Season the sauce, to taste, with salt and pepper.
  • Serve over zucchini/squash noodles or cauliflower rice.

Notes:

  • I’ve only found this brand (The Vine) at Central Market – Dallas Whole Foods don’t carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don’t feel the need to salt it further. Most jarred sauces have anywhere from 210mg – 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one – higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

 

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Instructions
  1. Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  2. Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
  3. Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
  4. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  5. Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
  6. Season the sauce, to taste, with salt and pepper.
  7. Serve over zucchini/squash noodles or cauliflower rice.
Recipe Notes

I've only found this brand at Central Market - Dallas Whole Foods don't carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don't feel the need to salt it further. Most jarred sauces have anywhere from 210mg - 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one - higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

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Warm Shaved Brussels Sprouts Salad

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I am married to a carnivore. Any form of meat Mo can eat off of the bone and with his hands, he is grinning ear to ear! I, on the other hand, am the polar opposite! So, I decided to make something that would please us both! He could have MEAT and I could have VEGETABLES! …but not just vegetables – a hearty, full of flavor, refreshing salad that feels more like a meal than a salad! So, guys – don’t turn your head too fast!

I am also experimenting with cooking with different cuts of meat. This was my first pork chop to cook and Mo says it turned out really well! I brined it first with a pseudo-paleo brine – meaning, I used coconut sugar instead of granulated sugar and half the amount most brines call for! And then I just pan seared it. It was very easy, but best if you can plan ahead so you have time for the brine. I want to perfect this one before I post the recipe for it – Mo said it was good and juicy, but needed more flavor. Stay tuned!

So for now — this shaved brussels salad, which, frankly, I could eat the whole recipe by myself! I LOVE this salad! Anytime we go to Origin Kitchen and Bar in Dallas, this is what I get! It’s my favorite! It’s comforting but also refreshing because of the lemon zest and mustard/vinegar dressing! So, it’s great when the weather is hot, cold or anywhere in between!

Warm Shaved Brussels Sprouts Salad

Serves 4

Ingredients:

  • 1 pound Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  • 1/3 cup walnuts, toasted and broken into pieces
  • 2 handfuls baby spinach leaves
  • ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
  • zest of ½ large lemon
  • ground black pepper and sea salt, to taste
  • 3 tbsp Primal Kitchen avocado oil mayo
  • 1 tbsp honey mustard
  • 1 tbsp Dijon mustard
  • ½ tbsp grain mustard
  • 1-2 tbsp Bragg’s apple cider vinegar
  • 1 tsp raw/local honey
  • pinch of Sea Salt

Directions:

  • Preheat oven to 400 degrees F.
  • Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.
  • Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  • Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.
  • Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.
  • While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.
  • Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.
  • Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  • Season with sea salt and black pepper to taste. Serve immediately.
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.
  3. Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  4. Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.
  5. Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.
  6. While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.
  7. Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.
  8. Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  9. Season with sea salt and black pepper to taste. Serve immediately.
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Thai Chopped Salad with Chili Shrimp

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I can’t lie people — this Thai Chopped Salad with Chili Shrimp was amazing! It is a running joke in the Brossette household that we always have “a big salad” for dinner. I mean – I am probably the queen of salad – I like to make all kinds and spruce them up in different ways!

And while Mo would typically roll his eyes when I set this plate in front of him and it is in fact “a big salad” – this time, Mo wouldn’t stop talking about THIS “big salad.” In fact, had we not had other plans, I would’ve made it 2 nights in a row! Maybe 3! IT’S THAT GOOD! And, it makes A BUNCH of salad – so even if you’re cooking for one or two, make the whole recipe, portion it out and have it for lunch for a day or two! It makes great leftovers!

The chopping of the vegetables can get a little monotonous – but TRUST ME! Stick with it! It is worth every second!

Thai Chopped Salad with Chili Shrimp

Serves 4

Ingredients for the Salad:

  • 1 head napa cabbage, cut into quarters and julienned
  • 4 large handfuls baby spinach, chopped
  • 8-12 fresh basil leaves, julienned
  • ½ bunch cilantro, chopped
  • 1 bunch green onion, (green and white parts) thinly sliced
  • ½ red bell pepper, halved and julienned
  • 1 large carrot, peeled and grated
  • 1 cup shelled, pre-blanched non-gmo edamame, thawed
  • 1 large avocado
  • 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
  • ½ cup organic cashews, toasted and broken into pieces

Ingredients for the Salad Dressing:

  • 1 tbsp creamy, natural peanut butter
  • ½ tbsp raw/local honey
  • ¼ cup coconut aminos
  • ¼ cup rice vinegar
  • 1 tbsp toasted sesame oil
  • optional: 1 tbsp sriracha

Ingredients for the Chili-Lime Shrimp:

  • 1lb wild/gulf shrimp, peeled and deveined
  • zest and juice of 1 lime
  • 1 ½ tbsp raw/local honey
  • 1 tbsp Coconut Secrets garlic sauce
  • 1 clove garlic, minced OR ¼ tsp garlic powder
  • 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
  • ½ tsp sea salt
  • ½ tbsp ghee butter

Directions for the Salad:

  • First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  • When you’re read to put the salad together – place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  • Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  • Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  • Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  • Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  • Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  • Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.


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Instructions
  1. First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  2. When you’re read to put the salad together - place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  3. Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  4. Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  5. Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  6. Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  7. Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  8. Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.
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Coconut Milk Ice Cream

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I scream, YOU scream, we ALL scream for Ice Cream!!! …I can hear my papa’s voice, singing that when I was tee-tiny (I wouldn’t put it past him to STILL belt this out!)
Ice cream is nostalgic for all of us. It brings back happy, childhood memories. It is one of my very favorite things in the middle of a hot summer day or piled on top of a warm piece of my Aunt Carolyn’s Sprouted Pecan Pie at Christmas!
There are SO many different ice creams out there now — coconut milk based, rice milk based, almond milk based, nonfat dairy, low fat dairy, cashew milk based… Shall I continue? And frankly, I’ve tried all of them. I’ve tried the – what’s it called again? Arctic Zone, something or other? The one that only has 35 calories per pint! Doesn’t that make you wonder what is actually in it? I am always on the hunt for something I can have that FEELS decadent and indulgent but won’t wreak havoc on my blood sugar and therefore my mood, my workouts, etc.
I think I’ve tried 14 different ways of making ice cream – all with coconut milk. Mo does not do well with dairy (ehhemm…) so I try to avoid cooking with it as much as possible – unless it’s raw – that he has no problem with. So, I went after making a coconut milk ice cream with gusto. But here’s the deal: what keeps ice cream from getting super-duper hard and frozen as a rock at Ice Cream Shops, is the fact that there is SO much sugar and SO much fat in it. Now, I’m not opposed to the fat – but the sugar, I am. And frankly, while fat is healthy, I, personally, try to eat a bit lower in fat, simply due to my ancestry/heritage and the way I was raised. My body simply doesn’t do well on a high-fat-low-carb diet. I hope the Paleo community is not huffing and puffing right now…
So, I wanted to come up with a GOOD coconut milk ice cream base that could be used to make ANY flavor of ice cream, that is very clean, completely dairy free, low in sugar and lower in fat than most – but more than ANY of those – that tasted freakin AWESOME. I’ve made several that end up freezing hard as a rock and are just annoying to eat. I end up having to stick it in the microwave for a minute or so just to get it soft enough to put a spoon into, much less scoop out. This one though — THIS is the winner! Please try it and let me know what you think! Variations will be introduced in my upcoming cookbook! Wish me luck! And stay tuned!

Coconut Milk Ice Cream

Ingredients:

  • 2, 16oz cans LIGHT coconut milk***
  • ¼ cup monk fruit sweetener
  • ¼ cup raw, local honey
  • ¼ tsp sea salt
  • 1 tbsp arrowroot starch
  • 1 ½ tsp vanilla extract

Directions:

  • Shake the cans of coconut milk well before opening. Measure ½ cup and set this aside.
  • Pour the remaining coconut milk into a 2-quart saucepan.
  • Add the monk fruit, honey and salt.
  • Warm the coconut milk over medium-low heat, whisking occasionally, until the monk fruit/honey have completely dissolved into the coconut milk, 1 to 2 minutes.

  • Add the arrowroot to the reserved ½ cup coconut milk and whisk until the starch is totally dissolved.
  • Pour the cornstarch mixture into the warm coconut milk while whisking gently.
  • Increase the heat to medium, stirring occasionally – continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
  • Remove the base from heat and stir in the vanilla.

  • Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the refrigerator. Cover the container and refrigerate for at least 4 hours, up to 3 days.
  • When chilled enough, the base should be slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.

  • Pour the base into your ice cream maker. Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it!
  • Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.

 

 

 

 

 

  • Freeze for at least 4 hours to harden the ice cream.
  • If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!

Notes:

  • I’ve tried Native Forest and Whole Foods (365) brands of coconut milk for this recipe – Native Forest wins every time. Texture is smoother, more consistent, etc. Both work. But when possible, go with Native Forest.
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Instructions
  1. Shake the cans of coconut milk well before opening. Measure ½ cup and set this aside.
  2. Pour the remaining coconut milk into a 2-quart saucepan.
  3. Add the monk fruit, honey and salt.
  4. Warm the coconut milk over medium-low heat, whisking occasionally, until the monk fruit/honey have completely dissolved into the coconut milk, 1 to 2 minutes.
  5. Add the arrowroot to the reserved ½ cup coconut milk and whisk until the starch is totally dissolved.
  6. Pour the cornstarch mixture into the warm coconut milk while whisking gently.
  7. Increase the heat to medium, stirring occasionally - continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
  8. Remove the base from heat and stir in the vanilla.
  9. Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the refrigerator. Cover the container and refrigerate for at least 4 hours, up to 3 days.
  10. When chilled enough, the base should be slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.
  11. Pour the base into your ice cream maker. Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it!
  12. Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.
  13. Freeze for at least 4 hours to harden the ice cream.
  14. If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!
Recipe Notes

I’ve tried Native Forest and Whole Foods (365) brands of coconut milk for this recipe – Native Forest wins every time. Texture is smoother, more consistent, etc. Both work. But when possible, go with Native Forest.

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Tuna Salad Lettuce Cups

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It’s summer — and hot food and standing over the stove just doesn’t sound appetizing in the least. ESPECIALLY when you live in TEXAS! So, I decided to make an indoor picnic of sorts, because an outdoor picnic this time of year is frankly, a sweat-fest.

I grew up on my Grandmothers’ (who I call Nina) tuna fish sandwiches on fresh sourdough bread. And to this day, I make tuna salad the EXACT same way she used to – can you guess the secret ingredient? Scroll down to see! And when you do, no “oooo that’s gross!” or “WHAT!?!? I’m not trying that!” Just add the ketchup (oops – gave it away!), mix it up and you’ll never know it’s in there – except that this is going to be the best tuna salad you’ve ever had. Seriously.

These make a great quick and easy lunch or easy dinner like the one below with roasted green beans and new potatoes with basil aioli and more ketchup, of course!

Tuna Salad Lettuce Cups

Makes approx. 12 Lettuce Cups…

Ingredients:

  • 3 cans WILD caught albacore tuna in water
  • ¼ cup Primal Kitchen avocado oil mayo
  • 1 ½ tbsp ketchup
  • 10-12 pickles, cut into small cubes
  • sea salt and black pepper, to taste
  • 12 medium/large butter lettuce leaves
  • ¼ cup fresh cilantro leaves
  • 1 small jalapeno (remove rib and seeds if you prefer not spicy…), thinly sliced

Directions:

  • Rinse and drain the tuna and place into a large mixing bowl.
  • Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
  • Mix in the mayo, ketchup, pickles, sea salt and black pepper.
  • Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!

 

 

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  1. Rinse and drain the tuna and place into a large mixing bowl.
  2. Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
  3. Mix in the mayo, ketchup, pickles, sea salt and black pepper.
  4. Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!
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Coconut Rice

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This recipe makes the perfect white rice and then adds that creamy, coconutty (is that a word?) mouthfeel and flavor to it and oh my goodness — It. Is. AWESOME.

Mo and I LOVE Thai food – there is a little place close to our house that we like to grab Thai take-out every now and then. But I will always make this rice to have with it vs just the steamed white rice they give us with the take-out. ‘

This recipe is incredibly easy to make and if you don’t like coconut but want to make the perfect white rice, just replace the coconut milk with water or low sodium broth, omit the coconut sugar and follow the same cooking instructions. You will get fluffy, perfect rice every time!

The soaking portion of this recipe is important for a couple of reasons:

1- nutritional purposes — all grains, nuts and seeds grow naturally with an outer layer called phytic acid, which for humans, is an anti-nutrient. What that means is, that when we ingest it, it inhibits the nutrients of what we’re eating from digesting properly. When grains, nuts and seeds are eaten in this form (with the phytic acid/un-soaked) this can begin to wreak havoc on the digestive system and can cause certain food allergies, etc. By soaking grains, nuts and seeds prior to eating them, we get rid of the phytic acid and in turn absorb the nutrition of the food we’re eating!

2- texture — by soaking the rice prior to cooking, it will be creamier and have an almost richer texture when cooked.

This recipe can be used as a side for so many different dishes, but also makes a GREAT breakfast with 1 or 2 over easy eggs on top!

Hope you enjoy!

Coconut Rice
Serves: 4

Ingredients:

  • 1 cup white jasmine or basmati rice
  • 1, 15oz can coconut milk (light or full fat)
  • ½ cup filtered water
  • ½ tsp sea salt
  • 1 ½ tsp coconut sugar

Directions:

  • Pour the rice into a bowl and fill with water until rice is completely covered. Gently stir, cover with a dish towel and set to the side on the counter – let it soak for at least 30 minutes, up to 4-6 hours.

  • When you’re ready to cook the rice, pour the rice/water into a fine-mesh strainer and rinse with cold water until the water runs clear/is no longer white/clouded…

  • Place the rice into a 2 quart saucepan with coconut milk, water, sea salt and coconut sugar. Stir well to combine.

  • Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with a lid. Continue cooking for 15 minutes. DON’T PEAK!

  • Remove the pot from the heat and let stand, covered, for 10 minutes.
  • Fluff with a fork, taste and season with additional salt, if needed.


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Instructions
  1. Pour the rice into a bowl and fill with water until rice is completely covered. Gently stir, cover with a dish towel and set to the side on the counter – let it soak for at least 30 minutes, up to 4-6 hours.
  2. When you’re ready to cook the rice, pour the rice/water into a fine-mesh strainer and rinse with cold water until the water runs clear/is no longer white/clouded...
  3. Place the rice into a 2 quart saucepan with coconut milk, water, sea salt and coconut sugar. Stir well to combine.
  4. Place the pot over high heat and bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with a lid. Continue cooking for 15 minutes. DON’T PEAK!
  5. Remove the pot from the heat and let stand, covered, for 10 minutes.
  6. Fluff with a fork, taste and season with additional salt, if needed.
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