Gluten Free

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.

Gluten Free Pumpkin Muffins

These gluten free pumpkin muffins are fluffy and delicious. Made with coconut flour, eggs, pumpkin and spices, they are very low in calories and very filling. They make the best autumn breakfast or snack! Click for the recipe

Eggplant Bake

In this eggplant bake recipe, a well-seasoned mixture of eggplants and onions is baked until everything is browned, roasted and very flavorful. I’m sure tomatoes would be a welcome addition here, by the way – I just didn’t have any on hand tonight! Click for the recipe

Paleo Pumpkin Pancakes

These delicious pumpkin pancakes are Paleo, gluten free, and “just as good as regular pumpkin pancakes,” report my two teenage testers (and I agree). The batter is basically pumpkin, eggs and spices – the coconut flour is added purely as a thickener and you cannot taste it in the cooked pancakes. I don’t sweeten the batter at all, so I serve these pumpkin pancakes with maple syrup – a tablespoon per serving is plenty. Click for the recipe

spicy meatballs

These delicious, middle-eastern-style spicy meatballs are boldly flavored with garlic, cumin, paprika and cayenne. Serve this saucy dish over cooked brown rice, cauliflower rice, or shirataki noodles. Click for the recipe

pumpkin-mousse1

A delicate, creamy pumpkin mousse, flavored with vanilla and cinnamon. The perfect fall dessert! Click for the recipe

Low Carb Pizza Crust Made from Shirataki Noodles

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

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