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
Moist, fluffy and coconutty, this gluten free coconut cake is a real treat and one of those happy instances where you sacrifice nothing in terms of a baked good’s texture by avoiding wheat flour. Click for the recipe
A flavorful, easy to make and very filling Chinese chicken salad. Perfect for lunch, it also makes an easy summertime dinner. The best part? You can make it in advance and refrigerate – in fact, it tastes better when you allow the flavors to meld. Click for the recipe
Delicious Paleo muffins that taste like little honey cakes. Lovely for breakfast and great for the kids’ lunchboxes. Click for the recipe
These grilled shrimp are easy and delicious. Simply coat the shrimp with sauce, and grill 2-3 minutes per side. Whenever I make these grilled shrimp, I’m reminded that “fast food” does not have to equal “junk food!” Click for the recipe
Just so you know, I’ve been working on making the perfect chocolate mug cake for six months now. I wanted it to be just right – rich, chocolaty, gooey, and I also wanted it to be free of flour, not just to keep it gluten free but also because wheat flour is just not the most nutritious thing to put into one’s body.
I tried maybe 20 recipe, I kid you not, and besides gaining 5 pounds (OK, I don’t know exactly how much I gained but my jeans were definitely tighter for a while), I was sorely disappointed in all of them, mostly the texture – it was either very dry, or too crumbly and not cake-like.
Then it dawned on me – this wonderful gluten free chocolate cake, one of the culinary creations I am most proud of, deeply chocolaty and moist and so so good – why not try to microwave it? So I did, and OH MY GOD. This is chocolate heaven, ready in five minutes (including mixing the ingredients), and my only complaint is that it makes two servings (and difficult to halve because it uses one egg for the two servings), and it’s so good that unless you have someone to consume the second serving immediately, you WILL eat the second one, I guarantee it, from shameful personal experience.
The good news is that without wheat flour or white sugar, and with the goodness of almond butter, eggs and cocoa powder, even two servings will likely not result in the same blood sugar catastrophe that two servings of a regular chocolate cake would have caused (I actually measured my blood sugar to make sure).
OK, here’s the recipe. Click for the recipe
It’s really easy to make coconut haystacks at home, and if you use dark chocolate and unsweetened coconut, it’s a very healthy treat, too! Click for the recipe