Long ago during the holidays, I made huge batches of these cookies with wheat flour, sugar, and who knows what else. I gave them up for many years because I just couldn’t replicate that same flavor in a gluten-free cookie. Until now! I’m over the moon for these…
Ahh, I love a recipe that has no hard-and-fast rules. As the name implies, you can throw whatever you’d like into these bad boys . . . well, anything but the kitchen sink! My favorite combo is shown here: chocolate chips, pecans, coconut flakes, and raisins. But we…
There’s a great company out there called Hail Merry that makes amazingly delicious gluten-free, grain-free, dairy-free, and refined sugar-free treats like macaroons and mini-tarts. And let me tell you, they are wondrous! They’ve inspired me to create my own versions….
When you start eating Paleo, you think that you’ll never bake again, let alone make eye-catching treats because the ingredients, and therefore the doughs, are so different from traditional baking. But after playing with ingredients and dry-to-liquid ratios, you find…
Shortbread is essentially flour and butter. That’s it! Yet, it’s amazing. Well, I used to think so before going Paleo. Nowadays, I make this version with heart-healthy coconut oil and almond flour, creating an amazingly decadent, melt-in-your-mouth shortbread that…
Don’t let the name of this dish fool you. Red curry doesn’t taste anything like its yellow and green counterparts, so if you tend to shy away from anything called “curry,” you might want to give this one a try! Red curry paste can be very spicy depending on the brand,…
Sure, this recipe probably wouldn’t pass muster with Paula Deen, but I’m okay with that. The good news is that this recipe uses coconut milk instead of cow’s milk. Coconut is pretty awesome and somewhat unique (compared to other fat sources) in that it is comprised…
We absolutely love frittatas. This is one of our go-to recipes and is great for when a crowd is coming over. Feel free to mix up ingredients if this one starts to bore you. One thing we always do is make a few different sauces to pour over them. Look no further than…