I know I have seemingly a million tahini recipes on my blog, but this one is the kids favorite so I thought I would share. It is made with tigernut instead of coconut flour, which grants it increased sweetness… and a mixture of allulose and …
This is a recipe that has been in flux for a few years now… and this version boasts higher protein, fewer carbs & more dietary fiber. I beefed up the psyllium husk in this so it’s not quite as heavy as past iterations. The more …
My mom and I have been listening to some podcasts on Blood Sugar and GLP-1 agonists lately… GLP-1 (glucagon-like peptide-1) if you don’t know, is a hormone that helps regulate blood sugar, appetite and digestion. Recently, metabolism experts have been touting Allulose as a tasty, GLP-1 agonist and there are studies to prove it.
The other day she showed up with some amazing coconut ice cream for me made with egg whites for extra protein… and unlike most of my other coconut ice creams, it stayed soft enough to scoop after frozen! We both attributed it to the use of egg whites instead of yolks, but after trying this recipe again and subbing the whites with whole eggs, it still worked… so I will be forever using whole eggs instead of just the regular yolk ice creams I have made in the past. Extra protein, soft to scoop… cheers and celebration all around. 😉
Notes: I highly recommend powdering the allulose granules in a blender or food processor before incorporating. I have tried other brands, but they taste metallic. RxSugar is tested for purity. You can add extra protein in the form of the NOW Egg White Protein or Myers Way Paleo Proteins listed below (Myer’s Way Chocolate Protein is what we use for hot chocolate around here!)
As for the ice cream maker, we use this Cuisinart one. I also have a Kitchen Aid Bowl Attachment but the Ice Cream Machine works far better with fewer failures.
I often make this bread for same day eating, but if you want that sour sourdough flavor, it is best left to cure overnight and baked the next day. It is dark and sweet as a bread due to the tigernut (sweet) and psyllium (dark). …
Years ago when I was forced to learn about the dire state of our food in America because my body was shutting down… one of the 4 foods I could consume without pain was lemons, either preserved lemons or these Instant Pot lemons, other wise …
A friend gave me the idea recently to make a breakfast friendly cobbler. She sent me a recipe from @reallifenutritionist but as I can’t do oats or flour or sugar because of gluten-cross reactivity and fructose intolerance, this one is grain-free & sugar-free. You can sub maple syrup or maple sugar if you prefer more natural sugars. To say it went over well would be an understatement, but I will say I am not personally a fan of very sweet things and it satisfied me as well. That being said, you can always sweeten it up a bit, but as I’m going for the protein and easy breakfast for kids or when family is in town… I let the berries work their magic.
If you want to make it paleo, cut in cold coconut oil in place of butter. You can add a dab of ghee too to get back some of that buttery flavor. You can also sub in plums, apples, peaches or whatever is in season that you enjoy!
This is a paleo adaptation of my mom’s carrot cake, which was my favorite cake growing up. It can be adapted for keto cycling too by increasing the hazelnuts and subbing part of the figs or dates with allulose. This is usually the way I …
Ghee is one of those kitchen staples I have taken for granted for years. Other than using it in Indian cooking I used it frequently when I was eating Paleo to heal. I still mostly eat Paleo because I found it to work so well …
Because I like to put myself through a special kind of torture, I needed to come up with a Paleo version of rough puff pastry. As if it isn’t difficult enough to make it gluten-free. 😂 This is adapted from Nicole Powers’ recipe, but is …