This homemade gluten free bread is made with almond flour. It’s soft, fragrant, and makes a great canvas for sweet or savory toppings.
When making homemade gluten free bread, it is important however to adjust our expectations. The yeasty aroma and gluten-induced fluffiness that we love about traditional bread cannot be achieved without, well, yeast and gluten, so this is more of a quick bread that fills the need (if you still have it) to make a sandwich or to have a slice of bread for breakfast.
For this purpose, this gluten-free bread works very well, and since it’s low in carbs and relatively high in fat, it will fill you up better and will spare you the blood sugar roller coaster normally associated with flour bread.
Click for the recipe
Chicken liver mousse is a delicacy, but it’s also very healthy. Take a look at how nutritionally dense a single serving of this chicken liver mousse is (nutrition info via fitday.com):
It’s also surprisingly easy to make. If you prefer not to spread your chicken liver mousse on toast, I can tell you from personal experience that it’s excellent as is, eaten with a spoon. It’s also good on celery or carrot sticks, or you can serve it with these excellent gluten-free crackers. Click for the recipe
Chilled, flavorful and incredibly fresh, this Asian-style cucumber salad is the perfect summer side dish. Click for the recipe
These frozen treats are creamy, delicious, very healthy and easy to make. They contain berries, vanilla, ripe banana (for sweetness and creaminess) and coconut oil (for creaminess and a faint coconutty flavor). No added sugar whatsoever, although you could add 2 tablespoons honey if you wish. These frozen treats make a great dessert, but since they are so wholesome, I often serve them as an afternoon snack. Click for the recipe
Delicious chocolate cupcakes with peanut butter frosting – a classic combination for sure. The cupcakes are gluten free and made with coconut flour; the frosting is creamy and fluffy and made with cream cheese and powdered peanut butter. It’s not very sweet, but when combined with the cupcakes, it’s perfect. Click for the recipe
Tasty, fluffy ricotta pancakes, made with coconut flour and pleasantly flavored with vanilla and lemon zest. I don’t sweeten the batter at all, so I serve these lemon ricotta pancakes with a tablespoon of honey per serving. Click for the recipe
I love teriyaki salmon – well, I love teriyaki sauce on anything! But I used to be afraid of using it because it has so much sugar. I am very proud to say that this teriyaki salmon recipe, despite being very low in sugar, is AMAZING. It’s savory/sweet, intensely flavored, easy and quick (no marinating needed) – I can’t wait to use the same glaze on chicken and beef! Click for the recipe