Even if you’re not allergic to gluten, you could have a gluten intolerance. Large quantities of gluten are likely very hard on most of us. These gluten free recipes were carefully crafted to ensure taste and texture are not sacrificed when removing gluten, especially from baked goods.
A delicate, creamy pumpkin mousse, flavored with vanilla and cinnamon. The perfect fall dessert! Click for the recipe
I’m not a saint. I love pizza – does anyone not love pizza? – but I don’t like the grains/gluten, and even gluten-free pizza crusts tend to be very high in carbs (and not very healthy carbs at that) and in calories. My cauliflower pizza crust is excellent, but now that I’ve fallen in love with zero-carb shirataki noodles and believe they have health benefits as well (similarly to resistant starch), I was curious to see if I could make a low-carb pizza crust using them.
It took a couple of tries, but I’m happy to report that shirataki noodles make a lovely zero-carb pizza crust. Just like cauliflower pizza crust, the crust you get here is different than regular pizza crust – it’s softer, although shirataki low carb pizza crust is sturdier than cauliflower pizza crust and is easier to hold. In terms of taste, it’s fairly neutral, allowing the toppings to take center stage, as they should. Click for the recipe
Pumpkin chili may sound suspicious, but it’s delicious. It’s not sweet, it does not taste like pumpkin pie and you actually can’t even taste the pumpkin as a separate flavor – just a thick, very flavorful stew. Click for the recipe
This super easy Paleo barbecue sauce is made with just a few simple ingredients and tastes just as good as sugar-laden store bought barbecue sauce. I used it last night with my pulled chicken recipe and it was amazing: very flavorful, with just the right balance of tangy and sweet. Click for the recipe
Chopped liver is the Jewish version of chicken liver mousse. It’s simpler, heartier, less refined, and kosher because it doesn’t contain butter or cream.
Chopped liver is delicious – and very healthy. A 163-calorie serving provides you with 12 grams of protein, 125% of your daily vitamin A requirement, 150% B-12, 80% folate, around half your daily requirement of riboflavin and selenium, and around a third of your daily requirement of iron, niacin and pantothenic acid.
I like to add garlic to my chopped liver, a departure from tradition, but I have yet to find a meat dish that isn’t enhanced by a little garlic. Click for the recipe
A delicious grilled cheese sandwich, made with gluten free flatbread. The flatbread is actually savory pancakes, made with coconut flour. So this is not exactly bread in terms of taste and texture, but still tasty and melty and highly pleasurable. Click for the recipe