The iconic sandwich of New Orleans, deconstructed: this grain-free salad looses the bread and keeps all the good stuff. If you miss the bread, toss in some torn croutons, ideally made from seeded Italian bread. Other swaps: we got rid of the meat, upped the beans, […]
Roasted kale leaves are a fast, appealing way to serve kale; these have a cheese-like coating that adds protein and healthy fats. These use curly kale, but Tuscan kale is also nice, since the leaves are flat and cook more evenly; serve them upright in a squat, […]
Question: what do you eat instead of breakfast breads on grain-free diet? Um….this! Roasting the bananas before making the bread caramelizes the natural sugars and adds loads of flavor. I used chocolate chunks, but you can easily swap raw cacao nibs. You can also use a regular 9×5 loaf pan instead of the mini versions; if so, increase the cooking time by 8 to 10 minutes.
Makes 4 mini loaves
3 medium, very ripe bananas
1/4 cup golden flax seeds, ground
1/4 cup almond milk
1 1/2 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate chunks
- Preheat oven to 400F. Lightly grease 4 mini loaf pans with coconut oil. Set aside.
- Peel bananas and arrange on a baking dish. Roast for 20 minutes, until browned. Remove from oven and turn temperature down to 350F.
- In a small mixing bowl, combine flax, almond milk and eggs. Mix well, until smooth. Let stand for 5 minutes, until mixture begins to thicken. Beat in bananas by hand until smooth.
- In a large mixing bowl, combine almond flour, baking powder and salt. Mix well. Stir wet ingredients into flour mixture. If mixture is very dry, add additional almond milk, 1 tablespoon at a time. Fold in chocolate chunks.
- Transfer batter into greased loaf pans. Bake for 20 to 25 minutes, until a toothpick inserted into center of each loaf comes out clean. Let cool for 10 minutes, then remove from pans, slice and serve.
Best breakfast ever: high-protein muffins that make great use of macadamias, almonds and chia seeds. We used tart, unsweetened cherries for ours, or use fruit-sweetened varieties. Add chopped pistachios for texture and a burst of vibrant color. Makes 12 muffins 1 1/4 cups almond flour […]
I left the skins on, since they add nutrients and a beautiful color—and I’m lazy like that. But peel yours if you’d like. Dunk whole peaches in boiling water for 30 seconds, then drop them in a bowl of ice water. The skins will slip […]
Brown-bag lunch that’s not a sandwich? Easy. Protein- and fiber-rich chickpeas pair with olives, arugula and a bright lemony dressing for a fresh, simple mid-day meal.
Makes 2 servings
1 15-ounce can chickpeas, rinsed and drained
1 6-ounce jar artichoke hearts, drained and chopped
1/3 cup chopped pitted Kalamata olives
1/4 cup finely chopped fresh parsley
1/2 cup small pear or grape tomatoes, halved or quartered
2 cups baby arugula
2 teaspoons Dijon mustard
1/4 cup lemon juice
1 garlic clove, pressed
1/4 cup olive oil
1/4 cup fresh basil leaves, minced
1 to 2 ounces crumbled feta cheese (optional)
- In a medium bowl, combine chickpeas, artichoke hearts, olives, parsley, tomatoes and arugula.
- In a small bowl, combine mustard, lemon juice and garlic. Whisk in olive oil. Whisk in basil.
- Drizzle dressing over vegetables and gently mix. Top with cheese, if desired. Season with sea salt and pepper, and serve.
Two years ago, our plum trees produced so many fruits we were reaching up into the branches and pulling them down by the handful. Plump, juicy, as purple-black as a midnight sky, they were heavenly. I made tarts, pies, jam, butter; I grilled them and ate them […]
Last week, after many weekends of travel and play, I (finally) started hacking at some of the weeds in my unruly and frequently neglected herb garden. Along the side of the house, where echinacea and lemon balm and comfrey flourish in a civilized and graceful manner, […]
Harissa, a fiery Middle Eastern spice paste, adds volumes of flavor to this vibrant soup. For texture and crunch, save the seeds when you gut the pumpkin; rinse and dry them, toss with olive oil and cumin, spread on a baking sheet, and roast for 10 minutes while you’re cooking the pumpkin. Scatter them on top piping hot.
Serves 4 to 6
1 3-pound pie pumpkin
4 tablespoons coconut oil, divided
1 small yellow onion
4 garlic cloves, minced
4 cups vegetable broth
1 cup cream or coconut milk
2 to 3 tablespoons harissa paste
½ cup whole sage leaves
Crème fraiche (optional)
- Preheat oven to 400. Line a baking sheet with parchment.
- Halve pumpkin and scoop out seeds. Place pumpkin, cut side down, on parchment and roast for 45 minutes, till tender.
- Remove pumpkin from oven and let cool just until cool enough to handle. While pumpkin cools, heat 2 tablespoons of coconut oil in a large skillet and saute onion for 5 minutes, until golden. Add garlic and cook for 1 minute.
- Transfer pumpkin (skin and flesh) to a high-powered blender or food processor. Reserve skillet. Add onions, broth, cream and harissa, and puree until very smooth. Transfer to a pot and rewarm. Season to taste with salt and pepper.
- While soup rewarms, using the same skillet used to saute onions, heat remaining coconut oil. Fry sage leaves for 1 minute per side, until just lightly golden.
- To serve, divide soup between bowls. Crumble sage leaves over top (or use them whole). Drizzle with crème fraiche and serve immediately.
This light, creamy soup makes a simple, elegant lunch or first course for dinner; it”s topped with bright green pistou (like pesto, but without the pine nuts). Some pistou versions add finely grated mimolette, gruyere, or other hard cheese—I’m keeping this one vegan. I also […]