These easy little treats are sugar-free, grain-free, gluten-free, egg-free, and dairy-free! Just throw a couple whole-food ingredients in a food processor with a few spices, run it a bit, and roll it into little balls — done!
What’s the secret ingredient that sweetens them?
They say if you have healthy food on hand, you’ll eat it. But that’s not necessarily true. Faced with nothing but “ingredients,” it’s often tempting to just order pizza or go out.
And let’s be real: we’ve all chosen that road more than once! But if you keep those ingredients in an easy-to-use form, it increases your odds of actually cooking at home! I’ve written before about 30 things I always keep on hand for easy healthy meals, but this post is going to focus on what I keep in the freezer, with some tips and how-to’s.
This started out just being a homemade stir-fry sauce, but I’ve found that the leftover stir-fry makes a great broth bowl (curry optional), and the sauce also works for egg roll in a bowl. (Sometimes also called “crack slaw” because it’s so addictive.) So it’s really an all-purpose Asian sauce: that’s what makes it amazin’!
You could, of course, also use it in a meatless main dish or veggie side dish. And made with tamari or coconut aminos, it’s gluten-free.
You might want to make a small batch, first, to figure out how you want to adapt it to your taste; feel free to improvise on my recipe! Then make a larger batch to keep on hand in the fridge for easy, throw-together meals.
Bahn Mi is a Vietnamese sandwich with French influence. Traditionally served on a baguette, spread with mayo and sometimes pate (those are the French parts), then topped with pork or other meats (I love to use leftover pork tenderloin), cucumber, jalapeno, cilantro, and pickled carrots and/or radish. It may be hard to imagine that all these varying flavors would come together in a harmonious whole, but trust me — they do!
This crustless quiche makes an easy primal/low-carb/gluten-free breakfast! It’s also a great way to use up leftover cooked meats and vegetables. And sneak some veggies into your diet. (It’s Paleo except for the sour cream/yogurt.)
It also reheats beautifully. One thing I don’t like about a lot of make-ahead-and-reheat egg dishes is they get kind of tough in the microwave. Not so with this recipe!
If you or someone in your circle is living grain-free, gluten-free, low-carb or Paleo, here are 10 tasty options for your Memorial Day or Fourth of July potluck table…
One of the biggest misconceptions people have about eating smart — be it whole foods, real food, gluten-free, Paleo, organic or the like — is that it just costs too much to eat that way.
But in truth, it all depends on how you go about it.
These coconut cookies are, maybe, a little too easy to whip up! We’ve been having them pretty much every night this week! :/
Made with unsweetened coconut, these are Paleo, AIP (if the vanilla is a problem, skip it), gluten-free, grain-free, dairy-free, and sugar-free.