Archive for the ‘gluten free’ Category

Kerri’s Flourless Gluten Free Chocolate Raspberry Walnut Torte

March 26, 2014

This is what Kerri made for my birthday.

 

Ingredients:

Unsalted Butter at room temp.

1/4 cup unsweetened cocoa powder, plus a dusting for the pan

1/2 virgin coconut oil plus 1 teaspoon (available at office)

10 oz. 85% dark chocolate, chopped (available at Trader Joes)

1 1/4 cup coconut sugar (available at office)

4 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon coarse sea salt

1/2 cup ground toasted walnuts plus 2 tablespoons finely chopped  walnuts

12 raspberries

 

Directions:

1. Preheat oven to 350 degrees. Butter a 9 inch round cake pain, line bottom with parchment, than butter parchment and dust with cocoa

2. Melt 1/2 cup coconut oil and 8 oz. chocolate in a double boiler until smooth then whisk in coconut sugar.  Whisk in 1 egg at a time followed by cocoa, vanilla, salt, then fold in ground walnuts. Spread batter in pan.

3. Bake until set about 35 minutes. Let cool for several hours; then run a knife around the edge to loosen and remove from pan.

4. Melt remaining 2 oz. of chocolate and 1 teaspoon of oil in a double boiler and spread on cake.  Sprinkle chopped walnuts in center and raspberries around the edge.

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Gluten Free Dairy Free Irish Soda Bread

March 11, 2014

Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.

 

If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon honey OR 1 tablespoon sugar
  • 1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)
  • 1/2 cup currants OR raisins
  • 2 large, lightly beaten eggs
  • 1 cup minus 1 tablespoon light, canned coconut milk (see note)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gluten-free mayonnaise
  • 2 teaspoons baking soda
  • Extra gluten-free flour to shape dough
  • Extra coconut milk to brush on loaf before baking
  • Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.

Preparation:

Preheat oven to 375° F / 190° C

Line a small baking sheet with parchment paper or lightly grease.

Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!

  1. Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.
  2. Use hands to work cold butter substitute into flour mixture. Add currants.
  3. Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
  4. Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
  5. Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
  6. Use a sharp knife to cut an “X” on the top of loaf.
  7. Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
  8. Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
  9. Serve warm

Serves 6

Dr. Noah’s Gluten Free / Casein Free Pumpkin Pie Recipe – Happy Thanksgiving!

November 19, 2013

Dr. Noah’s Gluten Free / Casein Free Pumpkin Pie Recipe

Pumpkin Pie Filling

  • 15 ounces canned pumpkin / 1 can  (trader joes or just use the classic Libby’s)
  • 3/4 cup palm / coconut sugar (any sugar will work)
  • 2 ½ tsp. pumpkin pie spice
  • 3 eggs beaten
  • 1 cup coconut milk (I used the canned type)
  1. Preheat the oven to 350 degrees.
  2. Combine pumpkin, sugar, and pumpkin spice. Stir in eggs. Gradually add coconut milk. Stir ingredients until creamy and smooth.
  3. Pour pumpkin mixture into the *unbaked pie crust. Bake in the middle rack in the center of the oven for about 1 hour (or until knife inserted in the center comes out clean.) Cool for an hour on top of the stove then put in the fridge to chill.

*Full disclosure it is simply just to annoying for me to make my own pie crust – Wholefoods has a great gluten free / dairy free unbaked frozen pie crust that works great in this recipe and is perfect if you like quiches as well!

**I recommend using all organic ingredients if possible!

We are taking the show on the road……. Paleo Presentation at Crossfit Bayonne / Testimonial!

October 8, 2013

What's Paleo All About?

 

October 17th – 8:00PM – Crossfit Bayonne – 432 Broadway Bayonne

Check out this new Paleo Testimonial I just got today

My name is *****, I’m 38 and I’m three months in to my paleo lifestyle. In a very short amount of time I have become very passionate about this program and have seen so many wonderful effects of the discipline.

My fiancé and I moved to ****, ** from *** in March of 2012. Over the course of our first year here, I trained for and ran 6 half marathons. I biked, hiked, and walked regularly. I also gained 15 pounds and can’t remember a time when I felt physically worse.  I was exhausted, lethargic, bloated, not sleeping well (the list goes on). Things just weren’t adding up. I tried everything I could think of, nothing worked. And maybe the worst part, for the 1st time in my life exercise was not enjoyable because I felt weighed down and largely unmotivated. I was pretty sure it was due to my diet (which I didn’t think was that bad).

Then came Paleo. In 3 months I’ve lost 15 pounds (10 in the first 30 days) without even trying. I’m sleeping thru the night for the first time in about 6 years, my workouts are amazing and efficient, my cravings for sweets (which were severe) are all but gone and I feel better than I can ever remember. My body is also more lean and fit. I had no idea how poorly I was eating and how much processed junk I was putting in my system. I was uneducated around what was actually good for me as I subscribed to the low fat/low cal way of eating and because of that, was pumping my body full of processed junk. It was a huge departure from what I was used to. But the fact is it worked. Perhaps the most amazing part of my experience is I’ve gone off the Lexapro I’ve been on for the past 2 years to treat anxiety. The benefits of this have not been just physical, as I find myself feeling more confident and clear headed. It’s a difficult thing to articulate but I feel in control and sure of what I’m doing. That has far exceeded my expectations around this program. Put simply, I feel good. Really good.

I would highly recommend reading as much as you can find on the subject. It’s satisfying and with the right material is actually fun. The recipes are endless and I learned a whole new way of cooking. One that is far easier than I’m use to. I look at food completely different and am eating far less and going much further on what I put into my system. Don’t get me wrong, there are times when I’ll cheat but I do my best to stick with it most of the time because the results are impossible to dispute. So much so, that I don’t see myself going off this anytime soon. If ever.

One very important detail for me to note is none of this was possible without the guidance and support from Dr. Noah. He recommends an amazing variety of books and subject matter that made this easy and enjoyable. Big shout out to him. Anyone who is thinking about going Paleo, DO IT!! It’s one of best decisions I’ve made for my health. You will not be sorry!!

Just some recent testimonials (names deleted) I received that I had to share………….

June 14, 2013

1. Morbidly obese, suffering from arthritis with further concerns regarding cancer and diabetes and without a plan or direction regarding supplementation and healthier eating…..NO MORE!  Dr. Noah De Koyer provides chiropractic adjustments to deal with my subluxations (misaligned spine), structured and informative FREE lectures ( with subjects from ADD/ADHD,   arthritis, fermentation, organic foods, recipes, smoothies,  super foods,  supplements, to wildly held myths regarding health) & the literature and sites for further follow-up; arranges super outings for walks &  visits to cheese, wine, honey and meat farms and apple orchards; and most importantly takes the time to listen, evaluate and propose suggestions and courses of action for wellness, nutrition and lifestyle strategies.  Dr Noah is all about helping to create the well balanced plan for a healthier self.  My successes to date:  a 34 lb weight loss, a more educated self making healthier food & supplement choices and a spring to my step.  I still have a way to go however the  journey is that much less painful and full of smiles.  Thank you Dr. Noah & Family Chiropractic  Center of Bayonne.

2. I came across the Family Chiropractic Center of Bayonne through a desperate Google search trying to deal with my back pain. What I found was a group of people who care about the health and happiness of my family. Outside of helping me with my back pain and teaching me the importance of chiropractic care, Dr. Noah has become a partner in my path to wellness. When I got to my wits end with my back pain I was also fed up with my digestive health, it just so happened that Dr. Noah was on the same journey. He is extremely knowledgeable and passionate about making everyone that walks into the practice healthier than they were before. At 30 I feel happier and healthier than ever have and I can attribute a lot of that to Dr. Noah. I trust his advice and appreciate all that he has done for me and my family.

3. Two and a half months ago I was 265 lbs taking blood pressure and cholesterol medication, suffering from lung disease that prevented me from walking up a flight of stairs without losing my breath let alone working out to get in shape.  My seasonal allergies were killing me.  Then I visited Dr. Noah and he told me about The Paleo Diet.  I read the books and it seemed to make sense to me.  In the ensuing months I have lost 28 pounds, been taken off blood pressure and cholesterol medications due to my great blood work and I am jogging again, my allergies are all but gone.  In general for the first time in years I can say I feel great.  To say Paleo and Dr. Noah have changed my life is an understatement.

30 Day Chiropractic Lifestyle / Paleo Challenge

May 9, 2013
30 Day Paleo Challenge

30 Day Paleo Challenge

 

A recent study from the University of California San Francisco School of Medicine proved that a Paleo Diet can

Balanced blood pressure

Improved arterial function

Insulin improvements

More balanced cholesterol levels

If you are interested in participating please fill out this contact form.

The initial weigh in, Core Score, and manual pick up is May 15th from 10:00 am to 8:00 pm.

The Contest runs from May 15th to June 15th.

YOU HAVE SO MUCH TO GAIN!

 

 

 

Golden Berries (Incan Berries) Superfood of the Month – 15% Off – Check these recipes out……

April 1, 2013

Golden Berry Smoothie

An antioxidant and protein rich blend.

Ingredients

½ Cup Navitas Naturals Goldenberries
¼ Cup Navitas Naturals Cashew Whole Nuts
2 Tbsp Navitas Naturals Hemp Seeds
1 Cup Frozen Mango
¾ Cup Orange Juice
1 ½ Cup Filtered Water (more if needed)
2 Tbsp Lime Juice
1 Tsp Vanilla Extract
2 Cups Ice

1 Tbsp Raw Local Honey

Directions

Blend and Serve

Yield: 2 plus servings

 

 

Golden Berry Tea

This is a delicious flavorful low calorie drink.

Ingredients

2 oz. of Golden Berries
1 Large Lemon
1 Tbsp. Raw Local Honey

2 Sprigs of Fresh Rosemary

1 Gallon Filtered Water

Directions

Thinly slice the lemon and add all the ingredients in a large 1 gallon plus container. Put on your counter for 12 to 24 hours and then place in the fridge.

Enjoy with ice or mixed half and half with sparkling water.

When your drink all the water be sure to eat all the goldern berries they will remain sweet, soft, and extremely delicious.

You can subsititure Goji berries with Golden berries if you choose.

Will keep for several days refrigerated.

Gluten and Casein Free Irish Soda Bread Recipe

March 11, 2013

Found this recipe online and thought I would share this with you all.  It is not Paleo but it is Gluten and Casein Free.  I intend to make this bread on Thursday and will blog again about how it came out.  I had to find a recipe that worked as I loved my mothers Irish Soda Bread.  I hope this one works!

Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.

 

If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon honey OR 1 tablespoon sugar
  • 1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)
  • 1/2 cup currants OR raisins
  • 2 large, lightly beaten eggs
  • 1 cup minus 1 tablespoon light, canned coconut milk (see note)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gluten-free mayonnaise
  • 2 teaspoons baking soda
  • Extra gluten-free flour to shape dough
  • Extra coconut milk to brush on loaf before baking
  • Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.

Preparation:

Preheat oven to 375° F / 190° C

Line a small baking sheet with parchment paper or lightly grease.

Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!

  1. Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.
  2. Use hands to work cold butter substitute into flour mixture. Add currants.
  3. Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
  4. Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
  5. Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
  6. Use a sharp knife to cut an “X” on the top of loaf.
  7. Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
  8. Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
  9. Serve warm

Serves 6

Split Pea Soup with Hemp Seeds / 15% off Hemp Seeds this month at the office / Check out our new SUPERFOOD Line

March 5, 2013

 

split pea soup

with hemp seeds

This high-protein soup is packed with benefits, thanks to the addition of hemp seeds! Served with a salad it easily makes a satisfying, balanced meal.

ingredients

2 Tbsp Coconut Oil (can substitute olive oil)
2 Cups yellow Onion, diced
4 large cloves Garlic, finely minced
1 Cup Carrots, diced
1 Cup Celery, diced
2 Bay Leaves
1½ Cups dry Split Peas
3 Tbsp yellow Miso Paste (can remove if allergic to soy)
8 Cups Water
⅓ Cup raw Walnuts, chopped finely
½ Cup Navitas Naturals Hemp Seeds
Sea Salt and freshly ground Black Pepper, to taste

 

directions

In a large soup pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, carrots and celery, and cook for 3-4 minutes longer, to soften the vegetables. Add the bay leaves, peas, miso paste, and water, and stir to combine. Cover, bring to a simmer, then reduce heat to medium-low. Cook for 50-60 minutes, stirring occasionally, until peas have broken down – add additional water if needed. Add the walnuts and the hemp seeds, and adjust seasonings if desired. Serve warm, with plenty of freshly ground black pepper.

Will keep for several days refrigerated.

yield: 6 servings

submitted to Navitas Naturals by Julie Morris

Dr. Noah’s Gluten Free / Casein Free Pumpkin Pie Recipe

November 14, 2012

 

Pumpkin Pie Filling

  • 15 ounces canned pumpkin / 1 can  (trader joes or just use the classic Libby’s)
  • 3/4 cup palm / coconut sugar (any sugar will work)
  • 2 ½ tsp. pumpkin pie spice
  • 3 eggs beaten
  • 1 cup coconut milk (I used the canned type)

 

 

  1. Preheat the oven to 350 degrees.
  2. Combine pumpkin, sugar, and pumpkin spice. Stir in eggs. Gradually add coconut milk. Stir ingredients until creamy and smooth.
  3. Pour pumpkin mixture into the *unbaked pie crust. Bake in the middle rack in the center of the oven for about 1 hour (or until knife inserted in the center comes out clean.) Cool for an hour on top of the stove then put in the fridge to chill.

 

*Full disclosure it is simply just to annoying for me to make my own pie crust – Wholefoods has a great gluten free / dairy free unbaked frozen pie crust that works great in this recipe and is perfect if you like quiches as well!

 

**I recommend using all organic ingredients if possible!