Who doesn't love mayonnaise! And I don't mean Hellman's, man. I mean the real deal. Here's the recipe I use plus a fool-proof tip that I owe to an unknown, internet source that I heard 2nd-hand. Whoever you are, props and kudos to your genius!
Mayonnaise
1 egg + 1 yolk (raw)
1/2 C olive oil
juice of 1-2 lemons
1t mustard, dijon or yellow
salt to taste
Add all ingredients, in this order, to a wide-mouth pint jar. Put immersion blender at the bottom, and turn on while slowly pulling up. Voila! that's it! Your perfect mayonnaise!
Lazy Daisy Coconut Flour Cake
This is a celebration staple for us. Its small size--9x9--means it gets eaten quickly and we don't have leftovers sitting around. The original recipe is from the Fannie Farmer cookbook. I've made it with 1-for-1 substituting GF flour, but it's absolutely delicious with coconut flour.
The key to any coconut flour baking is that no matter what the recipe is, you start with a ration of 1/2C coconut flour to 4 eggs, and usually 1/2C liquid. For a Lazy Daisy cake, the magic is that it heats the milk, which then reacts with the baking soda, resulting in a marvelously light, fluffy texture. If you are substituting coconut milk, then separate the milk and the cream. Do not mix them together. Save the cream, though--you'll need it!
Here's the basic recipe:
Coconut Flour Lazy Daisy Cake
350' oven, 9x9" cake pan
4 eggs
1t vanilla
1/2-1C sweetner*
1/2C coconut flour
1t baking soda
1/4t salt
1/2C milk**
1T ghee/coconut oil/raw butter
Mix eggs and vanilla until light and fluffy. Slowly add in sweetner until blended. Mix baking soda, flour and salt; add to eggs. Heat the milk and 1T oil until oil has melted completely. Now this is tricky for two reasons: with coconut oil's lower melting point, you'll want to heat it a little longer, but not until it's smoking or boiling. When you add it to the rest of the batter, it needs to be more than warm so it will react with the baking soda, but not so hot that it cooks the eggs (I'm not a very careful baker, and I've never had this happen, so it's not hard; just a caution). So mix in your hot milk, then pour the batter immediately into the cake pan and pop it immediately into the oven. If you don't, the baking soda will do its thing before it cooks, and you will lose all your light and fluffy! (Also never had this happen; don't set it down and chase after a kid or a cat or change your music or whatever and you'll be just fine.) Bake ~20 to 25 minutes, then if desired add the topping:
Topping
4-5T ghee/coconut oil/raw butter
3T sweetner*
Melt these together while the cake is cooking. After it is done, pour the topping over the cake, then put it in the broiler for just 1 or 2 minutes--really! Then pull it out and enjoy.
*Note on Sweetner: I have used honey or maple, but reduce to 1/2 C. If you're not being too much of a stickler, sucanat works wonderfully, as well.
**Note on Milk: If you're using coconut milk, separate and save the cream for the other recipe ingredients. Combine the milk for the cake with an extra tablespoon (T) of the cream to thicken it.
The key to any coconut flour baking is that no matter what the recipe is, you start with a ration of 1/2C coconut flour to 4 eggs, and usually 1/2C liquid. For a Lazy Daisy cake, the magic is that it heats the milk, which then reacts with the baking soda, resulting in a marvelously light, fluffy texture. If you are substituting coconut milk, then separate the milk and the cream. Do not mix them together. Save the cream, though--you'll need it!
Here's the basic recipe:
Coconut Flour Lazy Daisy Cake
350' oven, 9x9" cake pan
4 eggs
1t vanilla
1/2-1C sweetner*
1/2C coconut flour
1t baking soda
1/4t salt
1/2C milk**
1T ghee/coconut oil/raw butter
Mix eggs and vanilla until light and fluffy. Slowly add in sweetner until blended. Mix baking soda, flour and salt; add to eggs. Heat the milk and 1T oil until oil has melted completely. Now this is tricky for two reasons: with coconut oil's lower melting point, you'll want to heat it a little longer, but not until it's smoking or boiling. When you add it to the rest of the batter, it needs to be more than warm so it will react with the baking soda, but not so hot that it cooks the eggs (I'm not a very careful baker, and I've never had this happen, so it's not hard; just a caution). So mix in your hot milk, then pour the batter immediately into the cake pan and pop it immediately into the oven. If you don't, the baking soda will do its thing before it cooks, and you will lose all your light and fluffy! (Also never had this happen; don't set it down and chase after a kid or a cat or change your music or whatever and you'll be just fine.) Bake ~20 to 25 minutes, then if desired add the topping:
Topping
4-5T ghee/coconut oil/raw butter
3T sweetner*
Melt these together while the cake is cooking. After it is done, pour the topping over the cake, then put it in the broiler for just 1 or 2 minutes--really! Then pull it out and enjoy.
*Note on Sweetner: I have used honey or maple, but reduce to 1/2 C. If you're not being too much of a stickler, sucanat works wonderfully, as well.
**Note on Milk: If you're using coconut milk, separate and save the cream for the other recipe ingredients. Combine the milk for the cake with an extra tablespoon (T) of the cream to thicken it.
Salad!
I don't each much green during the winter, except for the few brave stalks of kale that have escaped the groundhog ravages, but as soon as it starts to get warm I start eating salad and cannot stop. Yay for salad! For real. Some brief ideas on how to make Paleo-GAPS friendly salads that are still tasty:
Meat--(duh): it's a great way to use up meat from bone broth. Whether beef or chicken, chop very fine. Add
Onions: red, white, sweet, whatever floats your boat. For red onion, I like to slice them very fine; sweeter onions I dice or even cut with scissors. Green onions and chives are also great.
Fresh Herbs: they've got to be fresh on salads. It should be a no-brainer, but trust me if you have doubts. :P
Eggs: Who doesn't get sick of eggs on GAPS? But adding them hard-boiled or even scrambled (just added my daughter's breakfast leftovers: great extra protein boost to make it more filling).
Veggies: Here's where you get to add color, too! Try colored carrots sliced thin, celery, celeriac, fennel, fresh baby artichokes (cooked, of course), peppers, purple cabbage--whatever vegs make your tummy happy.
Dressing: here's the clincher, right?! and here's what I recommend for your delectation:
Olive oil + sea salt
Olive oil + tarragon vinegar
Olive oil + sea salt + fresh squeezed lemon
Olive oil + sea salt + fresh squeezed lemon + fresh minced garlic
Enjoy!
Meat--(duh): it's a great way to use up meat from bone broth. Whether beef or chicken, chop very fine. Add
Onions: red, white, sweet, whatever floats your boat. For red onion, I like to slice them very fine; sweeter onions I dice or even cut with scissors. Green onions and chives are also great.
Fresh Herbs: they've got to be fresh on salads. It should be a no-brainer, but trust me if you have doubts. :P
Eggs: Who doesn't get sick of eggs on GAPS? But adding them hard-boiled or even scrambled (just added my daughter's breakfast leftovers: great extra protein boost to make it more filling).
Veggies: Here's where you get to add color, too! Try colored carrots sliced thin, celery, celeriac, fennel, fresh baby artichokes (cooked, of course), peppers, purple cabbage--whatever vegs make your tummy happy.
Dressing: here's the clincher, right?! and here's what I recommend for your delectation:
Olive oil + sea salt
Olive oil + tarragon vinegar
Olive oil + sea salt + fresh squeezed lemon
Olive oil + sea salt + fresh squeezed lemon + fresh minced garlic
Enjoy!
Eggs & Broth
These have become a staple of ours, particularly on days when we really need to eat up some eggs. (Good job, hens!). It's super, super simple, as well:
Heat up some broth. For just myself, I do about 1 to 1-1/2 cups.
Scramble two eggs in a bowl. (NB: I normally eat 3, but find two sufficient with this recipe.)
Whisk eggs into broth; stir until cooked to desired done-ness.
You can dress this up with parsley, onion, garlic, or whatever else tickles your fancy. I like to add raw cultured sour cream to mine with a splash of ACV.
bon appetite!
Heat up some broth. For just myself, I do about 1 to 1-1/2 cups.
Scramble two eggs in a bowl. (NB: I normally eat 3, but find two sufficient with this recipe.)
Whisk eggs into broth; stir until cooked to desired done-ness.
You can dress this up with parsley, onion, garlic, or whatever else tickles your fancy. I like to add raw cultured sour cream to mine with a splash of ACV.
bon appetite!
Lettuce Wraps
I label these as lunch because I have a hunch Ryan wouldn't be too keen to end his day with these, as they might not fill his manly belly. I found some horseradish mustard with no forbiddens that really perks these up as well.
Use chicken, either roasted or from stock (actually, from wherever you have it is fine), and line the center of a lettuce leaf with it (amount to your liking). You can then top them with whatever you like. I usually do sauerkraut, a little fresh onion, some olive oil, and I also put a little aged cheddar on as well. Avocado works nicely too; once more, just make sure you get enough! Two full size leaves work for me (romaine, red lead, or whatever), depending on how hungry I am. You could also do this loose as a super-salad, but I find that tends to be less filling.
Use chicken, either roasted or from stock (actually, from wherever you have it is fine), and line the center of a lettuce leaf with it (amount to your liking). You can then top them with whatever you like. I usually do sauerkraut, a little fresh onion, some olive oil, and I also put a little aged cheddar on as well. Avocado works nicely too; once more, just make sure you get enough! Two full size leaves work for me (romaine, red lead, or whatever), depending on how hungry I am. You could also do this loose as a super-salad, but I find that tends to be less filling.
Eggs over veggies
This is another good way to eat eggs and veggies while mixing up the form. Basically, what I do is fry two eggs (over very easy) and eat them over some veggies! Very ingenious, I know, but I wanted to provide some ideas with regards to the veggies. Two ways that I've done it so far are 1. over steamed broccoli and sliced avocado, and 2. sauteed spinach and zucchini (meant to add onion, but forgot). Over the vegetables I pour some olive oil and squeeze some lemon (if you're doing cheese, a little parmesan is nice here as well), top with the fried eggs, season to taste, and mix it all together (I eat it with a spoon in a bowl). It sounds complicated in terms of steps, but really doesn't take that much time.
This amount, I should note, generally does not fill me up all the way (I can't afford to be making myself three eggs a morning), so it still requires some supplementation with sides. Sometimes I do dried fruit or applesauce, maybe some nuts, one morning I did a leftover beet with butter. And stock always helps a bit. I also made ginger tea for the first time this morning, and holy cow! fresh ginger packs a punch!
Anyway, I'm going to make a loaf of some sort of bread using almond flour tomorrow, and am anticipating that that will help to round out breakfasts a bit. I also mixed up some sausages from ground pork (+ spices, an egg, and a little ground almond) that I froze individually, so can thaw and cook as needed. I also think I'll go British in a day or so and cook up some beans, though I will naturally eat them without toast!
This amount, I should note, generally does not fill me up all the way (I can't afford to be making myself three eggs a morning), so it still requires some supplementation with sides. Sometimes I do dried fruit or applesauce, maybe some nuts, one morning I did a leftover beet with butter. And stock always helps a bit. I also made ginger tea for the first time this morning, and holy cow! fresh ginger packs a punch!
Anyway, I'm going to make a loaf of some sort of bread using almond flour tomorrow, and am anticipating that that will help to round out breakfasts a bit. I also mixed up some sausages from ground pork (+ spices, an egg, and a little ground almond) that I froze individually, so can thaw and cook as needed. I also think I'll go British in a day or so and cook up some beans, though I will naturally eat them without toast!
Zucchini Pancakes
By which I mean something fried in a pan.
Ok, so this is one of my breakfast staples. Adjust as you need ingredient and amount wise. This makes enough for one person (4 3-4 in. mini omelets).
Basic Zucchini "Pancakes"
2 eggs
1 small zucchini, grated (you can salt and squeeze out excess water, but I don't find that it makes much difference unless you salt the mixture before cooking)
Other add-ins that I enjoy: green onion, chicken (from stock- you don't notice any dryness), parsley, haven't tried but I bet grated carrot would be good, and same with red pepper
Mix all ingredients together, add salt and pepper if desired (I usually wait on the salt). Pour dollops of mixture onto hot buttered/greased pan, cook several minutes on each side. The cakes can tend to spread a little, but can be contained easily with a spatula. I also generally try to even out the distribution of toppings for more even cooking. Remove from heat and serve- I usually eat mine with a dollop of yoghurt and some of the Nourishing Traditions fermented salsa (adds a nice tang).
Also, I frequently make this sauce with my eggs to get the easily assimilated raw yolk:
Simply separate one yolk from the eggs you're cooking (works well with the zucchini pancakes or an omelet) and mix with a couple teaspoons of yoghurt. Squeeze a little lemon juice in, salt and pepper to taste. Pour over egg dish- the sauce is somewhat runny, but I usually end up eating my eggs with a spoon anyway since starches are out.
I supplement my breakfast with sides to make sure I get enough, both nutrient and amount-wise. Recently it's been a little dish of homemade applesauce or some dried fruit, and yesterday I sauteed an apple in butter and put cinnamon on it. It was delicious. With regards to the butter/dairy thing, I have been using ghee for my cooking, but will switch to butter after it's gone, as I have been able to tolerate small amounts of hard cheeses (aged Parmesan and cheddar) without any problem. I will post more side ideas as I add in more to my diet, but with money and the fact that I'm still learning, my meals are pretty basic in scope! I also do weird things like eat leftover beets on the side, because they're healthy, cheap, and I'm trying to pay attention to what my body wants (within reason and moderation) since I've detoxed. Ok, hope this works for you! DON'T be afraid to eat as much as you need to be satisfied, or else you will be miserable as well as gypping your body (something I've had to learn).
Ok, so this is one of my breakfast staples. Adjust as you need ingredient and amount wise. This makes enough for one person (4 3-4 in. mini omelets).
Basic Zucchini "Pancakes"
2 eggs
1 small zucchini, grated (you can salt and squeeze out excess water, but I don't find that it makes much difference unless you salt the mixture before cooking)
Other add-ins that I enjoy: green onion, chicken (from stock- you don't notice any dryness), parsley, haven't tried but I bet grated carrot would be good, and same with red pepper
Mix all ingredients together, add salt and pepper if desired (I usually wait on the salt). Pour dollops of mixture onto hot buttered/greased pan, cook several minutes on each side. The cakes can tend to spread a little, but can be contained easily with a spatula. I also generally try to even out the distribution of toppings for more even cooking. Remove from heat and serve- I usually eat mine with a dollop of yoghurt and some of the Nourishing Traditions fermented salsa (adds a nice tang).
Also, I frequently make this sauce with my eggs to get the easily assimilated raw yolk:
Simply separate one yolk from the eggs you're cooking (works well with the zucchini pancakes or an omelet) and mix with a couple teaspoons of yoghurt. Squeeze a little lemon juice in, salt and pepper to taste. Pour over egg dish- the sauce is somewhat runny, but I usually end up eating my eggs with a spoon anyway since starches are out.
I supplement my breakfast with sides to make sure I get enough, both nutrient and amount-wise. Recently it's been a little dish of homemade applesauce or some dried fruit, and yesterday I sauteed an apple in butter and put cinnamon on it. It was delicious. With regards to the butter/dairy thing, I have been using ghee for my cooking, but will switch to butter after it's gone, as I have been able to tolerate small amounts of hard cheeses (aged Parmesan and cheddar) without any problem. I will post more side ideas as I add in more to my diet, but with money and the fact that I'm still learning, my meals are pretty basic in scope! I also do weird things like eat leftover beets on the side, because they're healthy, cheap, and I'm trying to pay attention to what my body wants (within reason and moderation) since I've detoxed. Ok, hope this works for you! DON'T be afraid to eat as much as you need to be satisfied, or else you will be miserable as well as gypping your body (something I've had to learn).
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