vegetarian vegetarianCategoriesAll Categories*Pegan (Paleo and Vegan)dairy-freedessertsdinneregg-freefishGAPS-friendlygluten-freegrain-freeketokids friendlylow carblow fatlow glycemicno added starches or sugarsnut-freePaleosidesvegan vegetarianWhole30Wolf-Subzero blenderNewest firstOldest firstAlphabetical (A-Z)Alphabetical (Z-A)Paleo Cherry Pie: A Decadent Treat with Easy IngredientsBy foodjoyaI invented this dessert on a rainy wintry day, craving summer fruit. When I was growing up, one of my favorite summer fruits was cherries. When they were in season, I would gobble fresh cherries by the pound. But we also concocted a medley of desserts out of this versatile fruit. We boiled black cherry preserves, wild cherry jams and compotes, layered jellos, and blended smoothies! And so, on a cold murky day, this pie pays homage to my fruit-filled memories of childhood summer. Because it is overloaded with fruit (as most of my desserts are), the paleo cherry pie is quite light. And the ingredients are simple and easy to find: frozen cherries, almond flour, pecans, cinnamon, cardamom, honey and eggs. If you are not into spices, let me explain why I am using them. Cinnamon is probably the perfect companion to cherries (its flavor is even similar to cherry pit), and cardamom gives depth to cinnamon. (This fact I learned from the experts at Cook's Science.) With an extra egg yolk, the crust turns out juicy and flaky. You will also notice that the crust is of a perfect golden color, not burned. The recipe below will tell you how to accomplish the crust of a perfect color. Every time I bake this pie, the delicious sweet smell of the summer fills up my entire home. That alone makes baking worthwhile. And a slice of this decadent paleo cherry pie is a cherry on top! Paleo Kabocha Pie: How to Make a Healthier PieBy foodjoyaMy favorite part of a holiday dinner is dessert. Sweet aroma of spices and pumpkin are, of course, synonymous with Thanksgiving. But for our holiday dessert, in place of pumpkin, I chose flavorful (and very nutritious) kabocha squash. The result - honey-sweetened, flourless Paleo Kabocha Pie - is indulgent. Because kabocha squash is sweeter and fluffier than pumpkin, the pie has an unbeatable chestnut-like texture and a complex sweetness. (To assure you, according to Wikipedia, Kabocha has an exceptional sweet flavor, even sweeter than butternut squash.) And unlike more common versions of the dessert, Paleo Kabocha Pie is overloaded with luscious custard. But these are not the only reasons to love this heavenly dessert. Bite after bite into the pie, you will savor the remarkable flavors of the fall: pumpkin, cinnamon, nutmeg, ginger, cloves. Now let me give you a few serving tips. I would recommend decorating the Paleo Kabocha Pie with walnuts or pecans. And if you wish to go over the top (and end in heaven!), drop a dollop of fresh, lightly sweetened whipped cream. But if you are still skeptical that kabocha squash is the perfect "pumpkin" for your festive dessert, just give it a try. I surmise you will forever replace your holiday pumpkins with this scrumptious squash. Kale White Bean Stew: Infused with Herbs, ParmesanBy foodjoyaEver since I tried a kale white bean stew, I'd wanted to recreate one at home. Unlike the common versions, the soup for my family had to be tomato-free but still flavorful. (Tomato sauce and tomatoes are used too frequently in legume soups.) In my initial attempts, I used leeks instead of onions, and that helped create a creamier and more refined flavor. I then turned to my favorite cookbooks for inspiration and found a perfect fix of parmesan rind and rosemary. For sure, a generous amount of parmesan rind, rosemary and thyme infused the stew with a rich creamy flavor. Try this hearty Kale White Bean Stew! It's easy, budget-friendly and nutritious and may become your cold weather staple! (My favorite inspiration sources were The New York Times and Eating From the Ground Up.) Finally, if finding cannellini beans at your grocer's has been challenging, you can purchase organic grown from this vendor, and conventionally grown on Amazon.Easy Ratatouille Recipe: Delightful Vegetable MedleyBy foodjoyaOur easy ratatouille recipe uses diced tomatoes and a delicious tomato sauce. This dish is perfect for the vegetables from your prolific summer garden. Do you know what "ratatouille" means? According to one source, this vegetable stew likely originates from Provence and has become most popular in Nice. Dating back to 18th century, it means "stir up." Ratatouille usually consists of various vegetables, such as eggplant, onion, zucchini, pepper, tomatoes and garlic, cut in bite sizes. Some chefs cook all ingredients together, while others separately sauté each vegetable. A similar dish exists in other countries in Southern Europe and Mediterranean. Thus, for example, a close relative of ratatouille in Moldova (where we were born) is a "ghiveci," often made with cauliflower. Our easy ratatouille recipe can be used for making a side dish or main dish with grains or, better yet, with grain-free, flourless Simple Mills crackers. Parmesan Roasted Zucchini: How to Make Them Juicier, SweeterBy foodjoyaVery often, cooked zucchini turn out soupy and bland. And that is no wonder, since this vegetable is about 96% water. The secret to a better tasting zucchini, then, is to eliminate excess water while concentrating the juices. And that's exactly what this recipe is about. By cooking the vegetable at a high temperature, our recipe for Parmesan Roasted Zucchini helps avoid this undesirable result. Much of the water evaporates at high temperature, and the remaining juices pleasantly caramelize and release the signature floral flavor. In addition, browned savory Parmesan creates a beautiful contrast to naturally sweet zucchini. As always, we are roasting in a convection oven. If you are using a non-convection oven, be sure to increase the temperature by about 20 to 25F. Paleo Cherry Clafoutis: How to Perfect the Tender TextureBy foodjoyaWhen cherries are in season, a tender, fruit-studded custard, like our Paleo Cherry Clafoutis, is perfect. Sweetened only with honey and made with almond flour, this dessert is undeniably healthy and nourishing. It is also irresistibly delicious. Because our recipe incorporates techniques (like baking temperature and use of cast-iron) from America's Test Kitchen, it results in a perfectly rich and tender custard. 1 2 3 4 … 8
Paleo Cherry Pie: A Decadent Treat with Easy IngredientsBy foodjoyaI invented this dessert on a rainy wintry day, craving summer fruit. When I was growing up, one of my favorite summer fruits was cherries. When they were in season, I would gobble fresh cherries by the pound. But we also concocted a medley of desserts out of this versatile fruit. We boiled black cherry preserves, wild cherry jams and compotes, layered jellos, and blended smoothies! And so, on a cold murky day, this pie pays homage to my fruit-filled memories of childhood summer. Because it is overloaded with fruit (as most of my desserts are), the paleo cherry pie is quite light. And the ingredients are simple and easy to find: frozen cherries, almond flour, pecans, cinnamon, cardamom, honey and eggs. If you are not into spices, let me explain why I am using them. Cinnamon is probably the perfect companion to cherries (its flavor is even similar to cherry pit), and cardamom gives depth to cinnamon. (This fact I learned from the experts at Cook's Science.) With an extra egg yolk, the crust turns out juicy and flaky. You will also notice that the crust is of a perfect golden color, not burned. The recipe below will tell you how to accomplish the crust of a perfect color. Every time I bake this pie, the delicious sweet smell of the summer fills up my entire home. That alone makes baking worthwhile. And a slice of this decadent paleo cherry pie is a cherry on top!
Paleo Kabocha Pie: How to Make a Healthier PieBy foodjoyaMy favorite part of a holiday dinner is dessert. Sweet aroma of spices and pumpkin are, of course, synonymous with Thanksgiving. But for our holiday dessert, in place of pumpkin, I chose flavorful (and very nutritious) kabocha squash. The result - honey-sweetened, flourless Paleo Kabocha Pie - is indulgent. Because kabocha squash is sweeter and fluffier than pumpkin, the pie has an unbeatable chestnut-like texture and a complex sweetness. (To assure you, according to Wikipedia, Kabocha has an exceptional sweet flavor, even sweeter than butternut squash.) And unlike more common versions of the dessert, Paleo Kabocha Pie is overloaded with luscious custard. But these are not the only reasons to love this heavenly dessert. Bite after bite into the pie, you will savor the remarkable flavors of the fall: pumpkin, cinnamon, nutmeg, ginger, cloves. Now let me give you a few serving tips. I would recommend decorating the Paleo Kabocha Pie with walnuts or pecans. And if you wish to go over the top (and end in heaven!), drop a dollop of fresh, lightly sweetened whipped cream. But if you are still skeptical that kabocha squash is the perfect "pumpkin" for your festive dessert, just give it a try. I surmise you will forever replace your holiday pumpkins with this scrumptious squash.
Kale White Bean Stew: Infused with Herbs, ParmesanBy foodjoyaEver since I tried a kale white bean stew, I'd wanted to recreate one at home. Unlike the common versions, the soup for my family had to be tomato-free but still flavorful. (Tomato sauce and tomatoes are used too frequently in legume soups.) In my initial attempts, I used leeks instead of onions, and that helped create a creamier and more refined flavor. I then turned to my favorite cookbooks for inspiration and found a perfect fix of parmesan rind and rosemary. For sure, a generous amount of parmesan rind, rosemary and thyme infused the stew with a rich creamy flavor. Try this hearty Kale White Bean Stew! It's easy, budget-friendly and nutritious and may become your cold weather staple! (My favorite inspiration sources were The New York Times and Eating From the Ground Up.) Finally, if finding cannellini beans at your grocer's has been challenging, you can purchase organic grown from this vendor, and conventionally grown on Amazon.
Easy Ratatouille Recipe: Delightful Vegetable MedleyBy foodjoyaOur easy ratatouille recipe uses diced tomatoes and a delicious tomato sauce. This dish is perfect for the vegetables from your prolific summer garden. Do you know what "ratatouille" means? According to one source, this vegetable stew likely originates from Provence and has become most popular in Nice. Dating back to 18th century, it means "stir up." Ratatouille usually consists of various vegetables, such as eggplant, onion, zucchini, pepper, tomatoes and garlic, cut in bite sizes. Some chefs cook all ingredients together, while others separately sauté each vegetable. A similar dish exists in other countries in Southern Europe and Mediterranean. Thus, for example, a close relative of ratatouille in Moldova (where we were born) is a "ghiveci," often made with cauliflower. Our easy ratatouille recipe can be used for making a side dish or main dish with grains or, better yet, with grain-free, flourless Simple Mills crackers.
Parmesan Roasted Zucchini: How to Make Them Juicier, SweeterBy foodjoyaVery often, cooked zucchini turn out soupy and bland. And that is no wonder, since this vegetable is about 96% water. The secret to a better tasting zucchini, then, is to eliminate excess water while concentrating the juices. And that's exactly what this recipe is about. By cooking the vegetable at a high temperature, our recipe for Parmesan Roasted Zucchini helps avoid this undesirable result. Much of the water evaporates at high temperature, and the remaining juices pleasantly caramelize and release the signature floral flavor. In addition, browned savory Parmesan creates a beautiful contrast to naturally sweet zucchini. As always, we are roasting in a convection oven. If you are using a non-convection oven, be sure to increase the temperature by about 20 to 25F.
Paleo Cherry Clafoutis: How to Perfect the Tender TextureBy foodjoyaWhen cherries are in season, a tender, fruit-studded custard, like our Paleo Cherry Clafoutis, is perfect. Sweetened only with honey and made with almond flour, this dessert is undeniably healthy and nourishing. It is also irresistibly delicious. Because our recipe incorporates techniques (like baking temperature and use of cast-iron) from America's Test Kitchen, it results in a perfectly rich and tender custard.
