Rosemary Garlic Flatbread (also Pizza Crust alternative)

• 

  Ingredients

• • 1 cup tapioca flour (like this)
  • 1/4 cup coconut flour (like this)
  • 1/2 tsp unrefined sea salt (I use this one)
  • 1/2 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
  • 1/4 cup ghee (like this) or coconut oil (like this)
  • 1 egg, beaten
  • 1 tsp finely chopped fresh rosemary
  • 1-2 cloves of garlic, chopped fine
  • olive oil and extra sea salt for garnish

  Instructions

  1. Preheat oven to 450’F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
  2. Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
  3. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
  4. Add beaten egg and mix again until full combined.
  5. CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about 1/4 inch thick. Sprinkle on rosemary and garlic.
  6. Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!

Homemade Sweet Potato Gnocchi with Brown Butter Basil Sauce

 

GNOCCHI

• 1 1-pound sweet potato peeled and cut into 4-5 chunks
• 1 large egg omega-3 or pastured
• 1.5 cups cassava flour
• 1/2 teaspoon sea salt

SAUCE

• 3 tablespoons butter French or Italian, unsalted
• 1 clove garlic crushed
• 1/2 small lemon zested and juiced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1.5 cups fresh basil torn and divided
• 1/4 cup parmigiano reggiano grated

Instructions

GNOCCHI

1. PLACE sweet potato in a large pot and cover with water. Bring to a boil, then simmer, partially covered, for 15 minutes. Drain and let cool. Mash with a potato masher in a large bowl.
2. ADD the egg and salt, and, using your hands, slowly add the flour, working it into the dough. Add enough flour so the dough no longer sticks to your fingers, but isn't crumbly.
3. BRING a large pot of lightly salted water to a boil.
4. MEANWHILE, roll chunks of dough into long, thin snakes, about the width of your thumb. Cut each snake into 1-inch pieces and, gripping each piece with one hand, use your other thumb to put a shallow indentation in each piece.
5. DROP the gnocchi pieces into the boiling water using a slotted spoon. When they float to the surface, remove them with the slotted spoon and store in a covered dish to keep warm. Work in 2 or more batches.

SAUCE

1. MELT butter in a large skillet over medium heat. Add the garlic and cook, stirring often, until butter begins to brown, about 4 minutes. Add gnocchi and all but 1/4 cup of basil, tossing, until gnocchi is lightly browned and basil is wilted, about 2 minutes.
2. STIR in the lemon zest, lemon juice, salt, and pepper. Serve topped with the remaining basil and cheese.

Sautéed Chicken Breasts with Fennel and Rosemary

Ingredients

• 2 tablespoons olive oil
• 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
• 2 teaspoons dried rosemary, crumbled
• 1/2 teaspoon salt
• 1/2 cup canned low-sodium chicken broth or homemade stock
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 1/4 teaspoon fresh-ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons chopped flat-leaf parsley

How to Make It

Step 1    

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.

Step 2    

Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.

Chocolate–Almond Butter Cake

Prep time: 10 minutes
Cook time: 1 minute / Yield: 1 serving

• 2 tablespoons unsweetened cocoa powder (non-alkalized)
• 2 tablespoons Just Like Sugar, Swerve, or xylitol
• 1⁄4 teaspoon aluminum-free baking powder
• 1 large pastured or omega-3 egg
• 1 tablespoon heavy cow cream
• 1⁄2 teaspoon pure vanilla extract
• 1 teaspoon salted French or Italian butter, goat butter, or ghee
• 1 tablespoon organic smooth or crunchy almond butter

Instructions:

1. 1. Put the cocoa powder, sweetener, and baking powder in a small mixing bowl. Using a fork, whisk to combine, and mash up any clumps of baking powder.
   2. Put the egg, heavy cream, and vanilla extract in another small bowl, and whisk to combine. (Because cream is 100 percent fat, the breed of cow does not matter as it does with milk – it’s the protein portion of the milk that is impacted by the casein A-1 mutation in most cows).
   3. Pour the wet ingredients into the dry ingrts and mix until all ingredients are well incorporated.
   4. Grease the bottom and sides of a 4H-inch-diameter ramekin with the butter. Pour in the batter.
   5. Microwave on high for 1 minute 20 seconds and remove. Soften the almond butter in the microwave oven, drizzle over the top of the cake, and serve.

video: http://gundrymd.com/lectin-free-chocolate-cake/

Marinated Grilled Cauliflower "Steaks"

Serves 4

Prep time: 15 minutes
Cook time: 10–15 minutes

What you need –

1⁄2 cup extra-virgin olive oil, plus additional for serving 2 teaspoons minced onion
1⁄2 teaspoon garlic powder
2 teaspoons Italian seasoning
1⁄4 teaspoon cayenne pepper Sea salt, preferably iodized Cracked black pepper
Juice of 1 lemon
2 heads cauliflower

What to do –

1. Place the 1/2 cup olive oil, the onion, garlic powder, Italian seasoning, and cayenne pepper in a medium bowl. Add salt and black pepper to taste and the lemon juice. Whisk to combine. Transfer to a shallow pan.
2. Using a large chef’s knife, cut off the caulifower stems flush with the head. Place the stem ends down on a cutting board. Slice each cauliflower in half. Then cut into slices ½ to 1 inch thick (steaks).
3. Turn on the exhaust fan if cooking indoors. Heat the grill to medium, or place a grill pan over medium-high heat on the stove top. Using tongs, dip the cauliflower steaks in the marinade.
4. Place on the grill or grill pan and cook 5 to 8 minutes per side, until browned on the outside and tender inside. Transfer to a serving platter. Adjust the seasonings and serve with as much olive oil as you like.

Multibean Salad with Fresh Herbs

1 C green beans, trimmed
1 C cooked black beans
1 C cooked chickpeas
1 C cooked kidney beans

Vinaigrette:
1/2 small read onion, finely chopped
1/2 C EVVO
1 T red wine vinegar
1 tsp lemon juice
1 tsp chopped fresh rosemary
1 T chopped fresh basil
1 T chopped fresh parsley
1 T prepared mustard
Ground black pepper

Combine beans. Bring 4 cups water to boil, pour over beans and let sit 1 minute. Drain, rinse under cold running water and drain completely.

In separate bowl, whisk together all vinaigrette ingredients. Pour over beans, toss to coat and serve.

Traditional Hummus

1 garlic clove
2 C cooked chickpeas
3 T EVVO
2 T lemon juice
1/4 tsp sea salt
water

With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides and all ingredients. Restart processor and slowly add water, making hummus slightly thinner than desired, as it will thicken when refrigerated. Chill to combine flavors before serving.