Browsing Category: whole30 recipes

Cinnamon grain-free granola or breakfast cereal

grain-free sugar-free paleo granola

I’ve been making this easy grain-free granola for ages! These days, I’m enjoying it as a low-carb substitute for breakfast cereal. Having it on hand makes it possible again to have a breakfast that’s as simple as pouring two things into a bowl!

It also makes a yummy whole-food snack: perfect for times when I want something portable, crunchy and munchy. (Hello, road trips and movie theaters!) And happily, this recipe also satisfies the requirements for whole food, real food, sugar-free, low-carb, and Paleo diets. Maybe also keto: see notes at the end.

It comes together quickly, and is made on the stove-top, so you don’t even need to heat the oven!

A few things about the ingredients…

The coconut used is large flake and unsweetened. For the best deal, look for it where bulk foods are sold.

grain-free granola, use large-flake coconut

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Sliced almonds will give a more delicate, crispy crunch than slivered — which will be better for cereal. But if slivered is all you’ve got, or you’re just making this for a snack, slivered almonds are fine.

sliced and slivered almonds

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stevia extract

 

 

Stevia extracts vary in sweetness. This is the brand and flavor I use.

 

Feel free to experiment with other brands and flavors, but just remember that it may need adjusting. If you’re unsure, try making a one-third batch first, to zone in on the perfect sweetener level for your taste.

 

Ready for the recipe?

 


Grain-free, sugar-free granola or breakfast cereal

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1.5 Tblsp coconut oil

6 drops liquid stevia extract, plain or flavored*

1.5 cups large, unsweetened, dried coconut flakes

optional: additional 1 teasp coconut oil

1 cup each:

  • sliced (or slivered) almonds
  • large pecan pieces (or small pecans)
  • large English walnut pieces

1/2 to 1 teasp cinnamon

optional: dash salt

*The sweetness level of this recipe as written is slightly sweet to someone who’s used to a sugar-free, sweetener-free life. If your taste runs sweeter, you may want to use more. If you’re unsure, try making a one-third batch first, to zone in on the perfect sweetener level for your taste.

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DIRECTIONS:

For a full batch, your skillet / frying pan should have a 9″ (23 cm) diameter bottom, at least. Larger is fine.

Place pan over medium-low heat. Add the 1.5 tablespoon of coconut oil and the stevia drops. Stir them together, then add the coconut flakes. Turn them over several times — gently, so as not to break too many flakes — so that the oil coats the flakes on both sides.

Then let it sit, but stay near, watching for it to begin turning brown on the bottom. (The first picture below shows it as it begins browning.) As it does, gently turn large spoonfuls over every few/several minutes till many of the pieces are lightly toasted; some will still be mostly white. (Second image below.)

coconut in two stages of toasting, for granola

If the bottom of the pan looks dry at this point,  add another teaspoon of coconut oil.

Add the almonds, pecans, and walnuts, and continue to stir for two or three minutes. Remove from the heat, and add the cinnamon and salt. Stir gently to distribute the cinnamon.

grain-free sugar-free granola, cooling in the pan

You may let it cool in the pan, stirring occasionally. This will probably be 30 minutes, at least. (I sometimes let it sit for several hours as I do other stuff around the house, just stirring it whenever I swing through the kitchen.)

When completely cooled, transfer to an airtight container. Keeps at room temp for a week or more.

For cereal, just top it with your favorite milk. I like coconut.  🙂

grain-free sugar-free granola or breakfast cereal

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Some questions you may have:

Is there a printable? – Sure: here ya go! Grain-free sugar-free granola/cereal recipe.

Can I add other ingredients, like flax seed, chia seed, or hemp hearts? – I wouldn’t add them to the mix, because this isn’t a sticky granola, and they’re so much smaller they’re going to sift quickly to the bottom of the container. But you could certainly sprinkle them on just before eating.

Wow! Isn’t this really high calorie? – Yep. Sure is. I don’t count calories. I find that when I eat all whole foods and keep carbs in check (oh, and address my emotional eating), my daily intake tends to correct itself without any counting.

Is it keto? – It’s certainly low carb, high fat. I haven’t run the macros, but I think you might need to add more coconut oil to make it high enough fat for serious keto. (I don’t have any experience with a keto calculator, but here’s wholesomeyum’s recommendation.)

How much is a serving? – That’s entirely up to you, but I’ll warn you: because it’s so low in carbs (carbs make you hungry) and high in fat (fat makes you full), you’re going to want a lot less of this than you would of cereal. And while I don’t count calories, they do count to some extent, and nuts can quickly get you outside of healthy bounds. To keep snack servings in check, you might want to portion it out into snack baggies or other small containers. I just put a small amount in a very small bowl at home, or in baggies when I’m out.

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grain-free sugar-free granola or cereal

Shrimp and sausage skillet – quick, easy, Paleo meal

shrimp and sausage skillet

This one-pan meal comes together in 20-minutes or less, and has protein, lots of veggies, and healthy fats — what’s not to love?! Plus it’s flexible – change out the veggies, use a different sausage, experiment with spices, leave out the shrimp — it’ll still come out great. And it’s Paleo, too! No processed food here.

The recipe is by Paleo Newbie, so I’ll just link to her recipe at the end. Here’s her photo; a little sexier than mine, eh?

shrimp and sausage skillet by Paleo Newbie

It’s pretty quick and easy as-is, but I like to do a little ingredient prep earlier in the day, so at dinner time, everything just goes into the pan without any measuring or chopping.

As you can see in my prep (photo below), I did the following:

  • Chopped the shrimp in half, for more bite-sized pieces.
  • Added some of the spices to the shrimp for a dry marinade.
  • Used a different kind of sausage — cooked and crumbled. (Check out my homemade sausage recipes.)
  • Used only one color of bell pepper, and added mushrooms.

I group together the ingredients that go into the pan at the same time. I just cover all these and stick them in the fridge till it’s go-time.

shrimp + sausage skillet meal prep tips

This is a recipe I turn to again and again. My hubs and I both love the flavor, and I love how easy it is to cook up and put on the table!

Original recipe on Paleo Newbie

Taco hash – get your grain-free, dairy-free taco fix!

grain-free dairy-free taco hash

When you’re craving tacos, but you know you feel better if you skip the tortilla and/or the cheese, this Paleo-friendly way to get your taco fix is quick and simple when you’ve got prepped ingredients ready to go.

This isn’t a recipe: it’s an assemblage of several things I keep on hand, thrown together. If you have all the ingredients ready, this will cook up in about 15 minutes, maybe less. It’s super easy! I’ll walk you through it…

diced sweet potato and onion

I’ve always got cooked diced sweet potato and diced onion on hand in the fridge. (Check out my sweet potato post for tips and a how-to video.) On this happy day, I also had cooked, seasoned, crumbled hamburger in the freezer. I don’t always have it on hand, but when I’m cooking hamburger for a recipe or immediate meal, I try to cook extra. It’s cooked with onions and maybe garlic, and seasoned with a little salt and pepper (not too much, since it’s usually added to other things that may already have salt and heat). Then I divide it into single-serving baggies, and stash those in a gallon baggie in the freezer. The small baggies are quick and easy to thaw, making meals like this much quicker.

I rarely cook dishes like this by recipe anymore. But for those who aren’t so comfortable winging it, here’s my guess, per serving:

  • onion – about half a small onion, or a quarter of a large one
  • hamburger – about 4 oz. or 1/2 cup
  • sweet potato – equal to or a little less than the hamburger

On this particular day, I added some diced bell pepper, cherry tomatoes, and kale, but those are quite optional. Another no-chop option would be to just stir in some salsa.

Then I add a generous sprinkling of homemade taco seasoning (1/4 to 1/2 teaspoon; start small, taste, and add till it suits you), stir it in, and boom! – it’s done!

(Here’s my gluten-free, sugar-free taco seasoning mix recipe.)

Toppings are optional. If I’d had avocado or guacamole on hand, I would’ve used one of those. But I didn’t, so I topped it with dairy-free “sour cream” (coconut milk yogurt with a splash of lemon juice stirred in). You could use real sour cream, if you do dairy.

Yum! Tons of flavor. You won’t miss the taco shells or the cheese at all!

Taco Hash - Ready in 15 minutes, if you have some simple ingredient prep done. Paleo + Whole30 friendly, too!

Sriracha cream sauce or dip

Sriracha cream sauce recipe

A couple weeks ago, we had a delicious dinner at Lemongrass: Taste of Vietnam in Old Town. We ordered a couple appetizers, one of which was “Crabocado” – a perfect avocado stuffed with lump crab and drizzled with a Sriracha cream sauce. All four of us — two of us spice wimps, two not — devoured it! Later, my husband’s side dish of green beans came drizzled with what looked to be the same sauce. This man is not a fan of green beans: he sort of likes them when I add carmelized onions and plenty of bacon. But drizzled with that sauce? He ate ’em all up!

So I’ve been trying to recreate that sauce. I doubt my ingredients are the same, but I think I got close in flavor.

What can you do with this stuff?

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