Maybe you’ve heard of cakes that you make in a microwave? Can't lie, the first time I saw a recipe for a mug cake I dismissed it immediately. How can you make anything with the taste and consistency of cake in just a few minutes? But I have quite the culinary curiosity, so I set out to test the theory. Results? You can make a grain-free cake in a mug in minutes in the[...]
Yes, I’m adding my own version to the many, many (crustless) mini quiche recipes already out there because the concept works so well, yet begs for adaptation and substitution. I love playing with mini quiche variations (I also have a mushroom onion mini quiche recipe) and in this version I used bell peppers and spinach in this instance, but really you could replace[...]
Avocados are just one of my favorite food on the planet, no big deal. It's always the right time to eat avocados, they can hold my interest meal after meal. Equally delicious as guacamole loaded onto plantain chips, sprinkled over baked eggs for breakfast or eaten plain with a spoon as a pre-workout snack, the possibilities are endless! I love discovering new avocado reci[...]
I may be grain-free most of the time, but sometimes I get a craving for something crumbly and savory to break into a soup. That's where this Almond Thyme Skillet Bread recipe came from (plus I wanted another excuse to use my mini cast iron skillet)! This recipe is so easy, and a great use for leftover bacon fat. I served the Almond Thyme Skillet Bread with a soup made from ground beef and[...]
I'm 1/4 Greek, you know. My great-grandfather immigrated to the United States in 1909 and my great-grandmother arrived in 1923, both passing through Ellis Island. I credit my Greek heritage with my love of bold flavors, especially in olives of all kinds. So I created this pie as a cold appetizer in which Greek Kalamata olives are the stars of the show. I added citrus to the crust and as a garni[...]
Pâté makes for a nice autumnal spread, doesn't it? Root vegetables to serve it with (instead of the usual bread), herbs, and mushrooms combine for a festive seasonal look. In addition to being pretty, pâté keeps well and wins convenience points: just slice it when you get home from work and voilà! You've pretty much got a chic, extremely nutrient-dense version of meatloaf. r[...]
Superfoods and raw energy bars make me happy. So why not make a raw superfood energy bar? This is the red version of my green Raw Hemp Algae Bars, because playing with color in food is fun! These get their amazing reddish hue from a combination of red palm oil--which I've been using in everything these days--and sea-buckthorn powder. "Sea what?" Yes, sea-buckthorn powder, which was gifted to m[...]
Turmeric and I are having a moment. Well, it's considerably longer than a moment. After reading Grassfed Girl's post on the benefits of turmeric, I've been incorporating the colorful spice into everything for months. You probably already eat it regularly if you're a fan of Indian food, but with recipes like this, you can eat it for breakfast and a snack! When I was turning the idea of t[...]
Just dropping in to share a quick recipe. A vegan recipe, actually. I've had a large spaghetti squash hanging out on my counter for the past . . . three weeks? Month? But when I finally got around to slamming it into the microwave, scraping it down and dousing it with spices, it still performed beautifully. That's it. Enjoy! Simple Spiced Spaghetti Squash Recipe Type: S[...]
This coleslaw comes together so quickly, provided you have a food processor. The result is crunchy, tart, a bit creamy and very fresh! One thing: this recipe calls for mayonnaise, but commercial mayo is made with industrial seed oils, the highly processed oils extracted from soybeans, corn, rapeseed (the source of canola oil), cottonseed, and safflower seeds. How are industrial seed oils[...]
Hello, World! Just kidding, but this IS the inaugural post here on Grok Grub... let's get right down to it: I created a recipe for homemade Paleo protein bars. read more[...]