delicious nourishment

Ingredient: olive oil

Paleo Shepherd’s Pie

Paleo Shepherd’s Pie

This paleo Shepherd’s pie always brings me back to England, where my husband and I went to graduate school, spending many a long night deep in the academic trenches of anthropology and biology. It was good fuel for our studious brains, especially on spring nights, when the weather […]

Lemon-Almond Cauliflower Couscous

This cauliflower couscous is a refreshing alternative to the wheat-based dish.* It still has all the elements of a Moroccan flavored side dish, while being light and delicate enough for spring. And its good for mopping up sauce of your lamb or chicken stew. This […]

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Now, I know that caveman didn’t really order take-out on Friday nights, which is why some people scoff at the idea of “paleo pizza.” But then again, he didn’t watch Amazon streaming videos on Friday nights, either (which go really well with pizza). What does it really matter if the end result is delicious, and still fits within your dietary principles? So if you tend to eat like a caveman, go ahead and have a little fun with your food! No need to feel guilty about chowing down on this wholesome, grain-free paleo pizza crust.

Most grain-free pizza crusts I’ve come across are either made with cauliflower (which I can’t eat because of the FODMAPs), are too eggy,  are too bready, or are too much like a cracker. I’m not saying this pizza crust is perfect. Its hard to reach perfection in a pizza crust without grains. But its definitely a good runner-up to the gluteny pizza crusts we used to know and love. This one is light without being too bready, it crisps on the edges nicely without being too dry and is not doughy in the middle. You can even pick up a slice with your hands (if you want) without it falling apart.

Of course, you can add whatever toppings you like to this crust, but one of my favorites is chicken sausage, red peppers and spinach. It makes for a complete meal (pictured above). Goat’s cheese is optional.

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Grain-free Paleo Pizza Crust. Low-FODMAP, too!
if you tend to eat like a caveman, you can still have a little fun with your food! No need to feel guilty about chowing down on this wholesome, grain-free paleo pizza crust.
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
10 inch crust
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
10 inch crust
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place shredded zucchini in a colander with 1 teaspoon of salt and toss to mix well. Place the colander in the sink and let drain for 30 minutes.
  3. Meanwhile, place almond flour, arrowroot, coconut flour, salt and baking soda in a large mixing bowl. Mix well.
  4. Add the eggs, apple cider vinegar, olive oil, garlic and oregano. Stir to combine.
  5. Squeeze excess water from the zucchini. You should have about 1/2 cup. Fold the zucchini into the pizza dough mixture until well distributed. Form into a ball.
  6. Drizzle a little olive oil in the center of the parchment paper, and using your fingers, spread out into a circle about 10 inches in diameter. Sprinkle a little almond flour over the oil.
  7. Place the dough into the center of the circle and using your hands, evenly spread into a 10-inch diameter, building the edges up a little. If the dough sticks to your hands too much, sprinkle your hands or the dough with extra almond flour.
  8. Bake the crust for 15 to 20 minutes before adding toppings. After you add the toppings, bake for another 10 to 15 minutes or until the edge just starts to brown.
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If you try this crust, please leave a comment in the suggestions. I want to know how it turned out for you!

Minted Peas

Minted Peas

Are peas paleo or not? Some say green legumes are ok on the paleo diet because the nutritional content outweighs the problems that lectins and phytates might cause. Personally, I’ve never really had a problem with peas. All I know is that when I was […]

Brazilian Fish Stew. Moqueca.

Brazilian Fish Stew. Moqueca.

This Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood. Even though its often referred to as a stew, there is no thickener added […]

Steak Salad with Fennel, Radish & Olives

Steak Salad with Fennel, Radish & Olives

By the time spring rolls around, salads start to look more appealing than cold greens on chilly winter nights did. This salad is one of my favorites to make this time of year. Pea shoots and asparagus herald the first few days of spring, while radish adds a nice bright color to match the season. Delicate fennel and tart olives complement each other nicely, all in a simple meal that can be put together in a matter of minutes.

This salad can work with any cut of steak. Find the one that matches your budget. Obviously, the more expensive you go, the more tender your steak. The cheaper ones tend to be fattier (which is ok! Fat is actually healthy for us, we are all learning), but  you will then have to plan in advance and marinate for several hours. It only takes a few extra minutes of actual prep time. Since I’m feeding a hungry family of four, those are the cuts I usually go with. Cutting the steak in thin strips (and against the grain) also makes it more delectable.

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Steak Salad with Fennel, Asparagus, Radish & Olives
Pea shoots and asparagus herald the first few days of spring, while radish adds a nice bright color to match the season. Delicate fennel and tart olives complement each other nicely, all in a simple meal that can be put together in a matter of minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
Ingredients
Marinade
Salad
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
Ingredients
Marinade
Salad
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Paleo Turkey Meatloaf

Paleo Turkey Meatloaf

This paleo turkey meatloaf is one of my son’s favorite “comfort foods.” Its best to use ground turkey thighs, or find ground turkey meat with a higher fat percentage if you can find it. I try to cook a variety of meats throughout the week, so as not […]

Paleo Pot Pie

Paleo Pot Pie

Chicken pot pies are the ultimate comfort food, but of course, the traditional way of making them includes a lot of gluten, dairy and often an unnecessary amount of sugar. This paleo pot pie recipe uses pureed parsnip as the “cream.” The crust uses a […]

Paleo New England Clam Chowder

Paleo New England Clam Chowder

This paleo New England Clam Chowder is a gluten-free, dairy-free, healthier version of the traditional soup.

When my husband and I first met, we experienced one of the coldest winters on record in Washington, DC. We had the romantic idea of going to New York City to watch the New Year’s Eve ball drop but quickly changed our minds when we realized just how cold it was going to be, and no amount of people huddled together could change that. So we took the train back to DC, got in our pajamas and watched the ball drop from the comfort of our couch, under a warm blanket. That same weekend, I made a huge batch of New England clam chowder. The bacon, the heavy cream, the potatoes…. warming comfort food, that lasted for much of the deep cold spell. Even though fat was considered unhealthy back then in the late 90’s, we didn’t care. We were young and not worried about our waistlines, especially because the soup was so satisfying. My husband still talks about that soup today, twenty years later.

These days I cannot consume cream or potatoes, so I went many years before I had that gastronomic, soul-warming experience again. However, I have now found away to get around those two obstacles. The celeriac acts as both the “cream” as well as the potatoes. The bacon still remains. 🙂 In fact, I use a little extra, to make up for the loss of fat from the cream.

While that first soup might have been heady, gushing, heart-swelling love in a pot, this new soup is a wiser, more sustainable, life-fulfilling love.

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Paleo New England Clam Chowder
Prep Time 30 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425 Fahrenheit.
  2. Strain the clam juice from the cans and reserve. Cube the celeriac into 1-inch pieces. Place in a couple of baking dishes, drizzle with olive oil and salt and pepper, and toss to coat. Bake for 40 minutes, stirring halfway through, until they are fork tender.
  3. In a Dutch oven or large stock pot, cook bacon over medium heat until crisp. Remove to a plate and set aside. Saute celery and garlic in the bacon drippings until tender. Stir in chicken stock, clam juice (from the bottles as well as the reserved juice from the cans), bay leaves and salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 5-10 minutes, allowing the flavors to meld.
  4. If you'd like a few potato-like chunks in your soup, then reserve a handful of the cubed celeriac. Place the rest of the celeriac in pot, and with a stick blender, blend until smooth. Add the remaining celeriac cubes, the clams and the thyme, stirring to heat through. Taste the soup and adjust for seasonings. Crumble the bacon and garnish each soup bowl, reserving any remaining bacon to place on salad another day.
Recipe Notes
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Paleo Chicken Cacciatore

Paleo Chicken Cacciatore

This paleo chicken cacciatore is a gluten-free, version of the Italian ‘hunter’s stew.’ It should be naturally gluten-free, but these days people put all kinds of things in their stews to thicken it up. I just use tomato paste. Traditionally, this stew is made up […]