Paleo/low carb no-dairy waffles...plus DINNER & dessert :)

[SASM]

Just thought that I'd share. I've noticed that sveral people have been trying to go low carb lately. I LOVED Brittone's waffles but have been tying to find a good recipe WITHOUT DAIRY. Just made these this morning and they were FANTASTIC! Threw everything in the food processor and mixed. From www.paleomg.com. TONS of GREAT paleo recipes!!

Almond Flour Coconut Waffles
4.7 from 15 reviews

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Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1-2


Ingredients

• 1.5 cup almond flour/meal
• 2 eggs, whisked
• 1/4 cup canned coconut milk
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon arrowroot powder or coconut flour
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon

Instructions

1. Plug in your waffle iron. You don’t have a waffle iron? Why? Because it’s the most pointless tool in the kitchen and is only useful for one kind of food. True. But buy one. Waffles are awesome.
2. Whisk your eggs in a medium-large sized bowl.
3. Add your coconut milk and whisk together with eggs.
4. Next add your almond flour and mix together.
5. Then add your shredded coconut, arrowroot powder, baking soda and mix together.
6. Lastly, add in your honey, vanilla, salt and cinnamon. Mix together thoroughly.
7. Pour into your waffle iron and cooking until cooked through. It took about 4 minutes for mine to cook through and crisp up.

Notes
This made 3 full waffles for me.


2.2.1

[SASM]

Chicken Coconut Curry Noodle Bowl
5.0 from 6 reviews

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Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6
Ingredients

• 1 medium spaghetti squash
• 1lb chicken, chopped into 1 inch cubes
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 3-4 cups of spinach or kale (I used kale)
• 1 (14oz) can coconut milk
• 2 cups vegetable broth (no sugar added)
• 2 tablespoons almond butter (optional)
• 2 tablespoons Coconut Cream Concentrate (optional-it makes an even creamier curry)
• 2 garlic cloves, minced
• 1 tablespoon Coconut Aminos
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• 3 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon garam marsala
• 1/2 teaspoon ginger
• 1/8 teaspoon ground cloves
• salt and pepper to taste
• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 limes, sliced
• cilantro, to garnish
• green onions, to garnish

Instructions

1. Preheat your oven to 425 degrees.
2. Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
3. While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
4. Add your garlic, once it becomes fragrant, add your onion and bell pepper.
5. Let that cook down for about 5 minutes until the veggies become slightly soft.
6. Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don’t worry if it’s not fully cooked)
7. Add your coconut milk, vegetable broth, spinach or kale, coconut aminos, sesame oil, fish sauce and all spices. Mix to incorporate.
8. Cover and let cook for around 5 minutes or until kale/spinach is wilted and flavors are deliciously mixed together.
9. When your spaghetti squash is done cooking, use a fork to remove all the thread.
10. Place threads in a large bowl, pour your coconut curry soup over the “noodles” then squeeze some lime juice on top and garnish with a bit of cilantro and green onions!

2.2.1



OR this...minus the cashews...

Pumpkin Cashew Coconut Curry over Coconut Rice
4.9 from 22 reviews

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Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4-5
Ingredients

• For the curry
• 1lb chicken, cut into cubes
• 2 garlic cloves, minced
• 1 red onion, sliced
• 2/3 cup canned coconut milk
• 1/2 cup pureed pumpkin
• 1/2 cup cashews
• 2-3 tablespoon curry powder
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• pinch of cinnamon
• salt and pepper, to taste
• cilantro, to garnish
• For the coconut rice
• 1 head cauliflower, stem removed, roughly chopped
• 1/3 cup canned coconut milk
• 1/4 cup Unsweetended Shredded Coconut
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 teaspoon raw honey
• pinch of salt

Instructions

1. First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
2. Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
3. Now pull out a large skillet and place under medium heat. Then add your coconut oil.
4. Add minced garlic then chicken as soon as the garlic becomes fragrant.
5. Once the chicken begins to become white on all sides, add your 2/3 cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
6. Now add your sliced onions and spices to cook down.
7. Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
8. Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
9. When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
10. Now place sticky rice in a bowl along with curry over top and cilantro to garnish!

2.2.1

[SASM]

Can you tell that it is chilly and wet day here? After activities, it is a cooking day!

Sweet Potato Brownies
4.9 from 58 reviews

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Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hour 5 mins
Serves: 5-8
Ingredients

• 1 sweet potato
• 3 eggs, whisked
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1/3 cup raw honey
• 1/2 cup Enjoy Life Chocolate Chips
• 3 tablespoons Coconut Flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• pinch of salt

Instructions

1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
3. Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
5. Mix well to incorporate all that goodness.
6. Pour into an 8×8 glass baking dish
7. Bake for 30-35 minutes.
8. Let rest to cool a bit.
9. Eat those b*tches. Try not to eat them all in one sitting. Like what may have happened in my kitchen….oops.

2.2.1

[brittone2]

Originally Posted by SASM

1. Eat those b*tches. Try not to eat them all in one sitting.

So funny!!!

GLad you found a waffle recipe that works for you! I think I'm going to try dialing back my dairy a bit again so I may have to try that one soon. Thanks for sharing!

[SASM]

Originally Posted by brittone2

So funny!!!

GLad you found a waffle recipe that works for you! I think I'm going to try dialing back my dairy a bit again so I may have to try that one soon. Thanks for sharing!

I couldn't Delete this part when copying. but it's true... . I am making her pumpkin waffles as we speak...my kids are stoked! I love their bfast enthusiasm, as they were getting tired of eggs. Also makIng the brownies now...yay! I think she has a chocolate pancake that sounds like an upcoming dessert! I love when inspiration hits!!

[specialp]

I'm trying that noodle bowl in the future. Looks great!

I don't have a waffle iron (yet) so in case anyone is like me and doesn't and wants a lowcarb pancake, these coconut flour pancakes are wonderful:
http://alldayidreamaboutfood.com/201...uten-free.html And the gingerbread cake on that site is wonderful, but I like it without the glaze.

[SASM]

Originally Posted by specialp

I'm trying that noodle bowl in the future. Looks great!

I don't have a waffle iron (yet) so in case anyone is like me and doesn't and wants a lowcarb pancake, these coconut flour pancakes are wonderful:
http://alldayidreamaboutfood.com/201...uten-free.html And the gingerbread cake on that site is wonderful, but I like it without the glaze.

I bought a super cheap waffle iron (non-Belgian style) from Walmart so I could use Brittone's waffles (unsweetened) as bread for my kids' lunches. I think it was $12.
FYI...For brittone's waffles it took about 8min but they still were not super crisp. For the above Almond Coconut waffles it took 4 minutes! Much better when making batches for 3 kids! The pumkin waffles from www.paleomg.com were great but still not as crisp as above. Made the almond/coconut ones again today and added some blueberries...SUPER HAPPY kids!!!!

Thanks for the pancake recipe!!

[echoesofspring]

Those curries look really yummy, thanks. I'm going to have to try them, I'm finding I'm doing better with veggies these days when they have a lot of seasoning on them.

And I may have to try those brownies, yum!