Paleo Breads

Cheddar Dill Biscuits (Gluten-Free)

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This recipe for Cheddar Dill Biscuits (Gluten-Free) combines eggs, cream cheese, cheddar cheese, and almond flour into a delicious, Paleo, low-carb addition to any meal of the day. This is my adaptation of Kyndra Holley’s recipe, Cheddar Dill Biscuits from, The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook.

Cheddar Dill Biscuits are savory with sharp cheddar cheese, Italian seasoning, garlic, and dill weed.
Photo: Cynthia Dalton

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The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook.

Author: Kyndra Holley

Last time, I shared my adaptation of Ms. Holley’s,  Almond Parmesan Zucchini Fries (Grain-Free), from her cookbook, The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook.

Here, I’m sharing my adaptation of Ms. Holley’s Cheddar Dill Biscuits. The texture of these is somewhere between a biscuit and a bread. These are pleasingly savory and although they’re herbed, the herbs blend nicely together with no one herb becoming overwhelming.

My favorite way to enjoy these is per Ms. Holley’s recommendation, “… they make for excellent breakfast sandwiches, too! I like to split one open and slap a gooey, yolky fried egg, fresh tomato slice and avocado on it. Yum!” I can vouch for this, oh my, it is good!

They also make a nice snack, split, toasted, buttered and slathered with your favorite topping, such as cream cheese, or a meat spread.

Two things I added to the recipe — a small amount of nutritional yeast and a tiny amount of honey.  The results are an extra buttery quality to these  already delicious treats.

I find these freeze well, too. Wrap the cooled biscuits individually, store in a freezer bag and either defrost at room temperature for a while, or nuke briefly (maybe 20-30 seconds, depending on your microwave oven), split them using a serrated knife, toast the slices, and have your way with ’em!

Cheddar Dill Biscuits (Grain-Free) are high in protein, gluten-free, grain-free, and low-carb, making them perfect to pair with primal meals any time of the day.

You’ll find something for just about everyone in Kindra Holley’s cookbook, The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook.

Please share your thoughts in the Comments section below.

The cookbooks featured on this site are personal picks and my opinions are unsolicited, and entirely my own.

Recipe adapted from, The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook by, Kyndra Holley

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 Cheddar Dill Biscuits (Gluten-Free)
Be sure to use the correct pan (size matters here). You want a muffin top pan, the wells of which measure about 4" across at the top, not a whoopie pie pan, the wells of which measure about 3" across at the top. If you use too small a pan, the interior of these biscuits will be gummy instead of fluffy.© Paleo In Print
Cheddar Dill Biscuits are savory with sharp cheddar cheese, Italian seasoning, garlic, and dill weed.
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Course Breakfast, Brunch, Dinner, Lunch, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Breakfast, Brunch, Dinner, Lunch, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Cheddar Dill Biscuits are savory with sharp cheddar cheese, Italian seasoning, garlic, and dill weed.
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Instructions
  1. Preheat the oven to 350°.
  2. Grease 8 wells of a muffin top pan. Set aside.
  3. In a medium bowl, using a hand mixer on a low setting, cream together the softened cream cheese and egg.
  4. Add the next 5 ingredients (dried dill weed through nutritional yeast) to the cream cheese mixture and blend to combine.
  5. Add the next 5 ingredients (sharp cheddar cheese through honey) to the herb and cream cheese mixture and mix on low speed until all the ingredients are nicely incorporated. Dough will be moist and sticky.
  6. Spoon the dough evenly into the 8 greased wells of the muffin top pan. Bake for approximately 20 minutes or until lightly golden and firm to the touch.
  7. Serve immediately or cool, wrap, and store in the refrigerator for several days or freeze for several weeks.
Recipe Notes

Nutritional facts:

264 calories

23 fat

289mg sodium

6g carbs

2g fiber

10g protein

Recipe adapted from, The Primal Low-Carb Kitchen - Comfort Food Recipes for the Carb Conscious Cook by, Kyndra Holley

The cookbooks featured on this site are personal picks and my opinions are unsolicited, and entirely my own.

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Vegetables

Almond Parmesan Zucchini Fries (Grain-Free)

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This recipe for Almond Parmesan Zucchini Fries (Grain-Free) combines Italian herbs and seasonings, Parmesan cheese, and almond flour into a delicious, hot appetizer. This is my adaptation of Kyndra Holley’s recipe, Almond Parmesan Zucchini Fries from, The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook.

Almond Parmesan Zucchini Fries, is a delicious, hot appetizer with Italian seasonings.
Photo: Cynthia Dalton

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The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook.

Author: Kyndra Holley

In The Primal Low-Carb Kitchen – Comfort Food Recipes for the Carb Conscious Cook author Kyndra Holley, of the blog Peace, Love, and Low Carb, presents homey favorites she invented as she transformed her own health and wellbeing in order to lose weight and get healthy. As she tells it in the Introduction:

I was determined to change my life without  sacrificing all the foods I so dearly loved, and so began my mission to re-create all of my favorite comfort foods into primal low-carb versions! I started with mac and cheese, the same “mac” and cheese recipe that you will find in this book. From there I moved on to pizza, chips, potatoes, biscuits and so forth … and it just spread like wildfire from there. I started taking pictures of my cooking adventures and thus my blog was born.

Chapter 1 is devoted to resources. As Ms. Holley writes:

The theme of this book is comfort. That extends beyond just the recipes. I want you to feel comfortable in your primal low-carb lifestyle. This opening chapter is full of great resources to help you do just that. From uncovering hidden sources of gluten to simple swaps. this chapter has you covered.

In the first chapter Ms. Holley also provides seasoning blends, including a homemade version of the old, store-bought standby, Dry Onion Soup Mix.

Subsequent chapters are as follows:

  • Chapter 2: Starters
  • Chapter 3: Main Dishes
  • Chapter 4: Soups and Salads
  • Chapter 5: Sides and Snacks
  • Chapter 6: Breakfast
  • Chapter 7: Dressings and Sauces

In these chapters you’ll find recipes such as:

  • Roasted Red Pepper and Sun-Dried Tomato Hummus
  • Caramelized Onion and Prosciutto “Mac” and Cheese
  • Buffalo Chicken Wedge Salad
  • Loaded Cauliflower Casserole
  • Coffee-Cocoa Roasted Nuts
  • Lemon Chia Pancakes
  • Creamy Avacado Citrus Dressing

Each recipe is clearly presented, easy to follow, and accompanied with a header note, an appetizing color photograph, and nutritional information (although, sodium counts aren’t provided).

If you’re looking for additions to your repertoire that are, for the most part, budget-friendly, and provide familiar comfort with new twists, this cookbook is for you. Keep in mind that there is a heavy reliance on dairy products (not a problem for this cheese-aholic), but having been a vegan (for 6 months only) at one point during my checkered culinary adventures, I can always find nondairy substitutes for dairy ingredients. I’m sure you can too!

Here is my adaptation of one of Ms. Holley’s recipes. Perfect dipped in aïoli, mayonnaise, Homemade Low-Carb Ketchup, or marinara sauce, Almond Parmesan Zucchini Fries is a delicious, gluten-free, grain-free, hot appetizer to serve for a starter to any meal, and especially ahead of any Mediterranean-inspired feast.

I did adapt the recipe slightly. In the original recipe, salt is called for both to salt the fries (to help draw out excess moisture from the zucchini) and in the breading mixture. I feel that the Parmesan cheese in the breading mixture provides enough additional saltiness and so I omit adding salt to the breading. This of course is up to individual taste, but do take into consideration that any condiment one might use as a dipping sauce would likely also have plenty of salt.

I would also suggest scarfing down these morsels while still hot, that way you have both crunchy and creamy savory goodness to enjoy. Allowed to sit, these are still delicious, but the breading does soften.

I hope you’ll try this recipe for Almond Parmesan Zucchini Fries, and  share your thoughts in the Comments section below.

Print Recipe
 Almond Parmesan Zucchini Fries (Grain-Free)
Hot from the oven, these are truly enjoyable. Ms. Holley is right when she says, "Preparing zucchini this way really brings out a sweetness that you can't seem to find in other zucchini recipes."© Paleo In Print
Almond Parmesan Zucchini Fries, is a delicious, hot appetizer with Italian seasonings.
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Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Almond Parmesan Zucchini Fries, is a delicious, hot appetizer with Italian seasonings.
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Rating: 0
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Instructions
  1. Preheat oven to 425°F.
  2. Line a rimmed sheet pan with parchment paper.
  3. Wash, dry, and cut the zucchini into fry-sized sticks. You want squared-off sticks — this will make it easier to turn the fries during baking.
  4. Lay the zucchini sticks on a layer of paper towels and sprinkle evenly with the salt. Top with another layer of paper towels. Allow sticks to stand with the salt for 15 minutes. Pat the sticks with a paper towel to blot-up any excess moisture from the zucchini.
  5. Crack the eggs into a shallow bowl and whisk well to create an egg wash.
  6. In another, large, shallow bowl, combine the remaining ingredients (almond flour through garlic powder) until completely incorporated.
  7. To bread the zucchini sticks, dip them first in the egg wash and then dredge them in the breading mixture coating each well. Note: make sure the egg wash thinly coats the sticks and avoid dripping excess egg wash into the breading or you'll have a gummy mess.
  8. Arrange the sticks in a single layer on the prepared sheet pan. Bake for 15 minutes, then flip them over and bake an additional 15 minutes. Serve immediately.
Recipe Notes

Nutritional facts:

170 calories

11 fat

577mg sodium

10g carbs

4g fiber

10g protein

Recipe adapted from, The Primal Low-Carb Kitchen - Comfort Food Recipes for the Carb Conscious Cook by, Kyndra Holley

The cookbooks featured on this site are personal picks and my opinions are unsolicited, and entirely my own.

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Crackers And Chips

Seeded Almond Crackers

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This recipe for Seeded Almond Crackers is my adaptation of Carol Lovett’s recipe for “Whole-Grain” Crackers from her cookbook, Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle.

Seeded Almond Crackers combine almond flour, almonds, chia seeds, and sunflower seeds into a savory bite.
Photo: Cynthia Dalton

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Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle

Author: Carol Lovett

Recently I shared  my adaptation of Roasted Garlic & Sweet Red Pepper Soup from Carol Lovett’s cookbook, Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle  — Roasted Onion, Garlic, And Red Pepper Soup.

This recipe for Seeded Almond Crackers is my adaptation of Carol Lovett’s recipe for “Whole-Grain” Crackers from the same cookbook.

This adaptation is a really good example of how recipes evolve from one cook to another.

The first time I test a recipe, I test it verbatim — no additions, no subtractions. This is the only way to be fair and honest.

So, the first time I prepared these crackers my taste testers felt that the crackers were intriguing. One person even said that the crackers went a long way to satisfy a craving for the cooked pot pie dough of her youth.

But, all my taste testers wished that the crackers had a more, well,  cracker-like texture, in addition to the nubbly chew the crackers already had as a result of the addition of sliced almonds, chia seeds, and sunflower seeds.

The original, dairy and egg-free recipe calls for water and olive oil along with almond flour, arrowroot starch, nuts and seeds, etc. What it doesn’t call for is any sort of leavener.

To please my taste testers, I tweaked the recipe somewhat. I replaced the 2 1/2 tablespoons of water called for in the recipe with 1 large egg (beaten) and I also added a small amount of baking soda to the recipe. Additionally, for a well-rounded, buttery note, I added a smidge of honey, a tiny amount of onion powder (not enough to be pronounced), and some nutritional yeast.

My taste testers were very pleased with the results — a thin, but substantial cracker, still dairy-free (if not egg-free) with a more tender, albeit crumbly, “whole grain” bite. And, since there are two other cracker recipe variations in the cookbook that begin with the same basic formula, my substitutions will work for those recipes as well. In fact, you can really use your imagination here and come up with a lot of different variations to suit different occasions and desires.

Those who are looking for a low-carb cracker will, no doubt, snuffle at the use of arrowroot starch here. However, for those with a main priority to avoid gluten, these crackers will serve as a welcome addition to a gluten-free repertoire, even though it’s fair to say, as the texture is still coarser, you’ll never mistake these crackers for a clone of their refined, gluten-filled, commercial cousins.

As Ms. Lovett says, these crackers pair well with pâté or other spreads.

Seeded Almond Crackers will start with a dough with a crumbly texture, but not to worry, it will come together.
Photo: Cynthia Dalton

When you first stir together the dough it will seem like it won’t come together — it will.

Seeded Almond Crackers require that the dough be rolled to 1/8 inch for the proper, crisp, finished texture.
Photo: Cynthia Dalton

Bring  it together and flatten it with your hands on a piece of parchment paper. It will start to come together as you use a rolling-pin to flatten the dough to 1/8 inch. You’re looking for an 11-12 inch square that you can cut into 25 crackers (Ms. Lovett says this makes 22 crackers, but I always get 25). Be careful to roll from the center so that the crackers in the middle aren’t too thick – part of the right texture for these crackers relies on the crackers being thin.

By the way, I found I didn’t need a top piece of parchment paper for rolling out the dough (as per the original recipe). Also, should the edges dry out while you roll out the dough, water-moistened finger tips solve the problem quickly.

Please share your thoughts about these crackers in the Comments section below.

Print Recipe
 Seeded Almond Crackers
As these bake, check the ounter crackers — if they appear light brown before the crackers toward the middle do, remove the ounter crackers from the baking sheet and continue baking the rest of the crackers until light brown. Recipe adapted from, Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle, by Carol Lovett © Paleo In Print
Seeded Almond Crackers combine almond flour, almonds, chia seeds, and sunflower seeds into a savory bite.
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Course Appetizer, Snacks
Cuisine American
Prep Time 15-20 minutes
Cook Time 10 minutes
Servings
crackers - Yield
Ingredients
Course Appetizer, Snacks
Cuisine American
Prep Time 15-20 minutes
Cook Time 10 minutes
Servings
crackers - Yield
Ingredients
Seeded Almond Crackers combine almond flour, almonds, chia seeds, and sunflower seeds into a savory bite.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400°F.
  2. In a medium bowl, combine the first 10 ingredients (almond flour through sunflower seeds) and stir with a fork to break-up any lumps in the almond flour.
  3. Make a well in the center of the almond flour mixture and add the beaten egg and the extra-virgin olive oil to the well. Stir with a large spoon to evenly moisten mixture. Mixture will appear crumbly.
  4. Turn mixture out onto parchment paper measured to fit a baking sheet and using your hands, bring mixture together to form a dough and pat the dough into a flat square in the middle of the piece of parchment.
  5. Using a rolling pin, from the center outward, roll the cracker dough into an 11 to 12 inch square, 1/8 inch thick.
  6. Using a pizza cutter, cut the dough into 25 crackers but don't separate the pieces, just make the cuts.
  7. Slide the parchment paper with the dough onto the baking sheet and bake for 10 minutes or until light brown. Note: if the ounter crackers begin to lightly brown before the crackers toward the center, remove the ounter crackers and continue to bake the rest until light brown and firm to the touch.
  8. Allow the crackers to cool on the baking sheet (they will separate more as they cool) and store at room temperature, in an airtight container, for up to two days.
Recipe Notes

Nutritional facts per cracker:

62 calories

5 fat

82mg sodium

4g carbs

1g fiber

2g protein

Recipe adapted from, Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle, by Carol Lovett

The cookbooks featured on this site are personal picks and my opinions are unsolicited, and entirely my own.

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Soup

Roasted Onion, Garlic, And Red Pepper Soup

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This recipe for Roasted Onion, Garlic, And Red Pepper Soup, is my adaptation of Roasted Garlic & Sweet Red Pepper Soup from Carol Lovett’s cookbook, Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle.

Roasted Onion, Garlic, And Red Pepper Soup,is an earthy blend of aromatic vegetables and herbs.
Photo: Cynthia Dalton

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Product Details

Ditch the Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle

Author: Carol Lovett

As Carol Lovett tells it, her journey to a Paleo lifestyle began with health problems she thought might be related to a gluten intolerance. She asked her doctor if this might be so and he said to her, “Maybe. Try ditching the wheat and see how you feel.”

She did:

After a short period of detox symptoms, I felt incredible. Brain fog, which I wasn’t even aware that I had, disappeared. I woke up headache-free. Thirty pounds dropped off of me without much effort. I discovered that I had abs. My anxiety dissipated. My inner joy made a comeback. I felt free within my body and mind. I felt that I had become the person I was  always meant to be.

For health reasons, the next step was to ditch dairy as well. Ms. Lovett began searching for both gluten-free and dairy-free recipes for inspiration and found Paleo blogs. As she describes it:

Searching for gluten-free and dairy-free recipe inspiration on the Internet led me to Paleo blogs. Yet I resisted anything Paleo at the time because I thought it was a ridiculous-sounding diet. In fact, I thought it was the stupidest idea ever. Nonetheless, my blog quickly became a place to find gluten-free and dairy-free recipes. Eventually people started calling my blog “Paleo.”

To her surprise, even when she added back to her low-carb diet moderate amounts of natural sugar and carbohydrates allowed on a Paleo diet, she still continued to lose weight. Soon, all resistance to Paleo was a thing of the past (pun intended) and she officially started referring to her own blog as a Paleo-focused blog.

Enter Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle.  As Ms. Potter writes, the main goal of her cookbook is:

…to empower people who are sensitive or allergic to gluten and who are seeking practical recipes for a Paleo lifestyle. If you fall into either of these groups, you will benefit from the advice and guidance given throughout this book. The lucid breakdown of the Paleo diet, step-by-step cooking tutorials, on-the-go breakfast and lunch ideas, and 120 recipes, ranging from naturally fermented sauerkraut to meat bagels, sweet potato drop biscuits, pulled pork, caramel chocolate nut bars, and much, much more, are all meant to make your life easier as you transition to a healthier way of living and a new way of thinking about food.

Further she writes:

… my goal is not to copy the exact diet of a caveman, and I have used some healthy grain-free ingredients that for sure no caveman ate, like finely ground almond flour, to help you enjoy your Paleo lifestyle in a modern world.

Each recipe is accompanied by a full-color-full page photo showing the reader exactly how each finished recipe should look and I dare you to not get hungry just browsing the photographs alone.

Recipes are nicely formatted with header notes, a clearly defined list of ingredients, and well-organized instructions, although some readers may wish the font sizes for all of this were a little bit larger.

Some readers may also be disappointed by the lack of nutritional information, although it should be noted here that the emphasis in this cookbook is on healthy foods that don’t trigger allergic reactions for those with food sensitivities. In fact, in the back of the book there is a very helpful Allergen Index for each recipe for those sensitive to  dairy, nuts, and eggs in addition to gluten.

Here you’ll find recipes for basics such as homemade: ghee, salad dressings, aioli, salsa, apple butter, bone broths, barbecue sauces, dessert sauces, a nut free dough (made with coconut flour) that can be used as a crust for bars and pies, cupcake icing, and fermented items.

Breakfast, lunch, dinner, soups, salads, and sides are all well-represented in this cookbook. In just a second I’ll get to my adaptation of Ms. Lovett’s Roasted Garlic & Sweet Red Pepper Soup, which I renamed for this post, Roasted Onion, Garlic, And Red Pepper Soup. But first, I want to share a sampling of the recipes you’ll find in Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle:

  • “Everything Bagel” – Inspired Crackers (made with almond flour)
  • Banana Muffins (coconut flour is a main ingredient)
  • Paleo Bread (almond butter is a main ingredient)
  • Sandwich Buns (almond butter is a main ingredient)
  • Sweet Potato Drop Biscuits
  • Pizza Breakfast Sausage
  • Spicy Brunch Casserole (which does feature white potatoes — an ingredient many in the Paleo community are beginning to embrace)
  • Yuca Hash Browns
  • Spicy Nori Chips
  • Sun-dried Tomato & Basil Hummus (cauliflower subs for chickpeas)
  • Onion Fries
  • Salted Mexican Chocolate Clusters
  • Hearty Beef Stew
  • Dairy-Free Shrimp Bisque
  • Chicken Enchilada Soup
  • Curry Shrimp Dish
  • Kale Citrus Salad
  • Dijon & Herb Almond-Crusted Snapper
  • Meatloaf with Maple Balsamic Glaze
  • Swedish Meatballs
  • Dairy-Free Butter Chicken
  • Thyme Mushroom Pork Chops
  • Garlic Roasted Cabbage
  • Roasted Leeks
  • Carrot Cake Cupcakes
  • Caramel Chocolate Nut Bars
  • Chocolate Chip Cookies (this has become  my favorite chocolate chip cookie — it does have a lovely coconut background note, so you do have to enjoy the combination of chocolate and coconut or use unsalted butter — I won’t tell)

Ms. Lovett also provides a Resource Guide and Further Reading — both helpful.

Here’s my adaptation of Ms. Lovett’s recipe for  Roasted Garlic & Sweet Red Pepper Soup from Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle.  I’ve renamed it, Roasted Onion, Garlic, And Red Pepper Soup. It has a fresh, vibrant quality, for red bell pepper fanatics like me!

Please try this recipe and share your thoughts in the Comments section below.

 

Print Recipe
 Roasted Onion, Garlic, And Red Pepper Soup
In Ditch The Wheat, Carol Lovett provides a recipe for bone broth to use in this recipe (and others) but I've called for chicken broth here to save some time. However, to bring out the best in this soup, be sure to use a flavorful, well-seasoned chicken broth — a 'weak tea' will not do! Also, once the vegetables are roasted, try to get every bit of browned drippings off the parchment paper — I find that positioning the hot peppers over any stubborn areas and letting it sit/steam for a minute or so, helps tremendously. Recipe adapted from, Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle, by Carol Lovett © Paleo In Print
Roasted Onion, Garlic, And Red Pepper Soup,is an earthy blend of aromatic vegetables and herbs.
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Course Soup
Cuisine Spanish
Prep Time 15 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Course Soup
Cuisine Spanish
Prep Time 15 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Roasted Onion, Garlic, And Red Pepper Soup,is an earthy blend of aromatic vegetables and herbs.
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 450°F.
  2. Prepare two rimmed baking sheets by lining them with parchment paper.
  3. Place half the pepper quarters, onion quarters, and whole peeled garlic on each prepared baking sheet. Evenly pour half the ghee over each tray and season each tray with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to evenly coat the vegetable mixture.
  4. Roast the 2 trays of vegetables in the preheated oven approximately 40 - 60 minutes, turning the vegetables occasionally, until the vegetables are soft and have large patches of browned goodness.
  5. Remove trays from oven and using the parchment as an aid, place the vegetables from one sheet pan into the bowl of a food processor. Add 1 cup of the chicken stock, cover, and pulse until creamy.
  6. Transfer vegetable puree to a soup pot.
  7. In the bowl of the same food processor, puree the second tray of roasted vegetables and 1 cup of the chicken broth.
  8. Transfer second batch of pureed vegetables to the soup pot containing the first batch of pureed vegetables.
  9. Add the remaining 2 cups of chicken stock to the soup pot with the pureed vegetables. Season to taste with as much of the remaining teaspoon of salt, and the remaining 1/4 teaspoon of pepper as you prefer.
  10. At this point, if you feel it needs it to balance the acidity from the tomato paste, add as much of the honey as you like. This isn't in the original recipe — this is my addition.
  11. Add the dried herbs to the pot (this too, isn't in the original recipe, but I like to layer flavors in soups by using both fresh and dried herbs), along with the bay leaf, and the smoked paprika (again, my additions) if using, and simmer 30 minutes, uncovered, until the soup is thick and creamy.
  12. Add the fresh herbs and turn off the heat. Serve right away or allow to cool, and store in the refrigerator for another time. This reheats well. Enjoy within a few days.
Recipe Notes

Nutritional facts per serving:

229 calories

9 fat

2484mg sodium

37g carbs

8g fiber

7g protein

Recipe adapted from, Ditch The Wheat — 120 Paleo Recipes for a Gluten-Free Lifestyle, by Carol Lovett

The cookbooks featured on this site are personal picks and my opinions are unsolicited, and entirely my own.

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Salad Dressings

Low-Carb Thousand Island Salad Dressing

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Low-Carb Thousand Island Salad Dressing combines my recipe for Homemade Low-Carb Ketchup with tomato paste, paprika, dill pickle relish, capers, freshly squeezed lemon juice and other seasonings into a quick to prepare,tangy sweet treat.

Low-Carb Thousand Island Salad Dressing is tangy and sweet, perfect on a wedge of iceberg lettuce.
Photo: Cynthia Dalton

Some things just belong in one’s culinary repetoire and a good Thousand Island dressing is certainly right up there in necessity.

This recipe, Low-Carb Thousand Island Salad Dressing, hits all the same taste notes as its high-carb cousin — creamy and savory with paprika, onion, and garlic — tart with lemon, capers, and dill pickle — sweet with tomato ketchup.

This is one of those recipes that pairs well with all sorts of meats, seafood, vegetables, and lettuces — the combinations are endless. In fact, in addition to its flavor, its versatility is the key reason to have a batch of this stuff ready in the fridge at all times.

Ever wonder how Thousand Island dressing got its name? Well, according to the irreverent, culinarylore.com:

… it supposedly get [sic] its name from the Thousand Islands region, which is a group of 1,864 small islands in the Saint Lawrence River, where it comes of Lake Ontario. These islands are situated along the Canada-US border and are seen for about 50 miles. The islands that are in the US are located in upstate New York, and the ones in Canada are in Ontario. The largest islands are over 40 miles but the smallest of them are nothing more than tiny outcroppings of rock.

There are other theories, so check out culinarylore.com for more.

I especially like having a variety of salad dressing stashed in the fridge for weekday lunches. Somehow the rest of the meal just comes together easily when one has some salad dressings from which to choose, and I choose Low-Carb Thousand Island Salad Dressing often!

Give this recipe a try and please use the Comments section below to share your thoughts.

Print Recipe
 Low-Carb Thousand Island Salad Dressing
This tangy-sweet recipe makes 1 to 2 servings depending upon whether you want to use this for a large dinner salad or 2 side salads. You can also easily double this recipe. © Paleo In Print
Low-Carb Thousand Island Salad Dressing is tangy and sweet, perfect on a wedge of iceberg lettuce.
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Course Dinner, Lunch, Main Dish
Cuisine American
Prep Time 5 minutes
Passive Time 1 hour
Servings
servings (a generous serving for one, if using for a dinner salad)
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine American
Prep Time 5 minutes
Passive Time 1 hour
Servings
servings (a generous serving for one, if using for a dinner salad)
Ingredients
Low-Carb Thousand Island Salad Dressing is tangy and sweet, perfect on a wedge of iceberg lettuce.
Votes: 0
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Instructions
  1. In a small, non-reactive bowl, whish together all ingredients. Cover and chill for 1 hour to allow flavors to blend. Use within 1 week.
Recipe Notes

Nutritional facts per serving:

377 calories

40 fat

947mg sodium

4g carbs

1g fiber

1g protein

*Homemade Low-Carb Ketchup

Procurements:

* Mutti Double Concentrated Tomato Paste (this is a goodly supply, for kitchens that use a lot of tomato paste)

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Sauces and Condiments

Homemade Low-Carb Ketchup

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Homemade Low-Carb Ketchup, combines tomato sauce, tomato paste, cider vinegar, molasses, honey, herbs and spices into a quick-cooking, albeit flavorful, low-sugar, condiment.

Homemade Low-Carb Ketchup, combines tomato sauce, tomato paste, cider vinegar, herbs and spices as well as a small amount of molasses and honey, to create a tangy-sweet low-carb condiment.
Photo: Cynthia Dalton

I love ketchup. It’s non-negotiable, I must have my ketchup.

However, for those times when I’m flying exclusively low-carb and/or Paleo, I need a condiment that will hit all the notes that are familiar to me in my sugar-laden, long-time,  love.

Homemade Low-Carb Ketchup is sweet, tangy, and mildly spicy, with just enough of a hint of molasses and clove to evoke all those comfort-food notes from childhood. A small amount of honey creates just the right unctious effect on the tongue, something equally a part of the proper ketchup experience.

The inspiration for many of the seasonings in this low-carb version comes from Flavia Del Monte’s recipe for Home-Made Healthy Ketchup on her site Flavilicious Fitness. Her recipe is uncooked, and you can leave my recipe uncooked if you’re pressed for time, but I’ve found I prefer a quick, 10 minute simmer to deepen the flavors.

One favorite way that I like to enjoy this, is to plop a juicy beef burger on top of crispy greens and generously slather-up the burger with this ketchup, chopped white onion and chopped dill pickle. As a bonus, the ketchup and beef juices combine to create the salad dressing for the greens.

Home-made Low-Carb Ketchup makes a great, low-carb condiment topping a beef burger on crisp greens, with onion and pickles.
Photo: Cynthia Dalton

Homemade Low-Carb Ketchup also becomes a great ingredient in other recipes, from meatloaf to salad dressing.

In fact, in my next recipe post, I’ll share with you one use for Homemade Low-Carb Ketchup. It’s my recipe for Low-Carb Thousand Island Salad Dressing. It’s a salad dressing recipe that makes a hefty, greedy portion for one (perfect for a dinner salad) of piquant deliciousness that tastes almost too good to possibly be low-carb. It would also serve two people for a side salad.

In the meantime, enjoy, and please do use the Comments section below to share your thoughts about this recipe.

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 Homemade Low-Carb Ketchup
As far as the salt in this recipe goes, start with the smaller amount, because it will depend on the amount of salt in the brands of tomato sauce and tomato paste you use. Variation: you can replace the molasses and honey with 2 tablespoons coconut sugar and 1/2 teaspoon Worcestershire sauce and proceed with the rest of the recipe as written.© Paleo In Print
Homemade Low-Carb Ketchup, combines tomato sauce, tomato paste, cider vinegar, herbs and spices as well as a small amount of molasses and honey, to create a tangy-sweet low-carb condiment.
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Course Dinner, Lunch, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings (2 Tablespoons each)
Ingredients
Course Dinner, Lunch, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings (2 Tablespoons each)
Ingredients
Homemade Low-Carb Ketchup, combines tomato sauce, tomato paste, cider vinegar, herbs and spices as well as a small amount of molasses and honey, to create a tangy-sweet low-carb condiment.
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Instructions
  1. In a small bowl, combine the first 7 ingredients (dry mustard powder through seasoned salt). Set aside. Note: start with the smaller amount of seasoned salt and see if you want more salt.
  2. In a small saucepan, combine the last 5 ingredients (tomato sauce through honey). Add the dry seasonings to the wet ingredients in the saucepan and bring to a simmer.
  3. Simmer the tomato mixture over medium-low heat, partially covered (to limit splattering),10 minutes. Cool to room temperature.
  4. Transfer ketchup to a glass jar with a screw-top and store in refrigerator up to 2 weeks.
Recipe Notes

Nutritional facts per serving:

23 calories

0 fat

276mg sodium

5g carbs

1g fiber

0g protein

 

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Pork, Slow Cooker

Pulled Pork

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This recipe, Pulled Pork, is adapted from Karen Frazier’s cookbook, The Complete Paleo Slow Cooker and satisfies a craving for Southern-style barbecue. Its tangy balance of tomato, cider vinegar, maple syrup, chili powders, garlic, onion, and liquid smoke, gently simmers in a slow cooker into tender, fall-apart pork, perfect for your favorite Paleo put-togethers.

Pulled Pork is a recipe that is sweet and tangy and is cooked in a slow cooker.
Photo: Cynthia Dalton

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Product Details

The Complete Paleo Slow Cooker

Author: Karen Frazier

One way that I love to eat this Pulled Pork recipe adapted from Karen Frazier’s cookbook, The Complete Paleo Slow Cooker is on crispy romaine lettuce with sliced radish, chopped green onion, cilantro leaves,and slivered purple cabbage, sluiced with an oregano infused vinaigrette (dried Mexican oregano rubbed between the fingers into a mixture of freahly squeezed lime juice, red wine vinegar, olive oil and a little bit of garlic and onion powders, to taste).

Pulled Pork atop lettuce with crispy vegetables and a Mexican oregano vinaigrette.
Photo: Cynthia Dalton

It is, however, equally at home on your favorite Paleo bread substitute (especially a good cornbread substitute), toasted and buttered, of course.

It is also excellent with your favorite recipe for cauliflower rice.

As I stated in my previous post for Chicken Mole, Karen Frazier’s, The Complete Paleo Slow Cooker, has something in it to appeal to a wide range of tastes. In fact, this is a cookbook that Paleo enthusiasts can turn to often to find dishes that will please their non-Paleo friends and family.

On a practical note, Ms. Frazier recommends a six-quart slow cooker because it can handle large cuts of meat and a larger slow cooker also allows for doubling recipes. Hey, why not cook some meals ahead while you’re at it? Slow cooking is, in part, about maximizing time and minimizing stress in our daily lives.

As Ms. Frazier puts it:

In fact, if you’re living a Paleo lifestyle and have other things going on in your life (and who doesn’t?), then a slow cooker is a must. You’ll be glad to know you’ve got a hot meal on the way when you’re in the midst of your crazy day, and preparing the food will only require a minimal time commitment. A slow cooker is also an excellent way to keep you on plan. You can prepare extra meals in the slow cooker to freeze, so that when you don’t have the time or energy to cook, you can pop a premade meal out of the freezer and heat it up — instead of heading for your nearest fast food joint.

Please try this recipe, Pulled Pork, and let me know what you think in the Comments section below.

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 Pulled Pork
With its balance of sweet, salty, vinegary, flavors, this recipe is everything you could hope for in Southern pork barbecue. One serving suggestion from the cookbook is to serve this as a filling for grilled portabella mushrooms. I haven't tried that yet, but it sure does sound interesting, especially with some coleslaw on the side. Adapted from, The Complete Paleo Slow Cooker, by Karen Frazier. © Paleo In Print
Pulled Pork is a recipe that is sweet and tangy and is cooked in a slow cooker.
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Course Dinner, Lunch, Main Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 10 hours
Servings
servings
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 10 hours
Servings
servings
Ingredients
Pulled Pork is a recipe that is sweet and tangy and is cooked in a slow cooker.
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Instructions
  1. In the liner of a slow cooker, combine all ingredients and mix well.
  2. Cover the slow cooker and cook on low for 8 - 10 hours (I went 10 hours).
  3. With two forks, shred the pork, mixing it into the sauce as you go. Serve right away if desired, but it tastes even better if you let it rest overnight in the fridge. Enjoy within a few days or freeze.
Recipe Notes

Nutritional facts per serving:

480 calories

31 fat

663mg sodium

12g carbs

1g fiber

33g protein

Recipe adapted from:  The Complete Paleo Slow Cooker, by Karen Frazier

The cookbooks featured on this site are personal picks and my opinions are unsolicited and entirely my own.

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Chicken, Slow Cooker

Chicken Mole

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This Paleo slow cooker recipe for Chicken Mole blends simple, budget-friendly ingredients into a deeply flavored meat-rich sauce, perfect on Paleo cauliflower rice or Cheesy Cauliflower Grits.

Chicken Mole combines simple, budget-friendly ingredients into a deeply seasoned and flavored slow-cooker entree.
Photo: Cynthia Dalton

FEATURED COOKBOOK

Product Details

The Complete Paleo Slow Cooker

Author: Karen Frazier

The first thing I want to say about Karen Frazier’s cookbook, The Complete Paleo Slow Cooker is that it lives up to its billing. Right there on the cover is the promise that it is, “A Paleo Cookbook for Everyday Meals That Prep Fast & Cook Slow.” The recipes do indeed prep fast, except if you take the extra time to brown ingredients for certain recipes (which I prefer for some recipes) but even that doesn’t take too much longer. Given the rewards in extra flavor, I don’t even mind an additional pot to clean, especially if I can get everything finished early in the day and be done with it.

In fact, one of the enjoyable things about slow cooker cooking is the psychological boost of feeling that you’ve taken care of the end of your day, at the beginning of your day. It just gives busy people a much-needed lift!

I have many slow cooker cookbooks and they all have some great things to offer, but I confess to getting frustrated by too many prepackaged ingredients (a few and I’ll cheat a little bit on occasion) as well as recipes that seem almost ‘forced’ into existence just for the sake of filling up a cookbook.

This is certainly not the case here. Every recipe is carefully considered in terms of availability of ingredients, variety (as in, something for every taste), and ease of preparation.

Forgive a slight digression but it’s to make a point. Not long ago I asked myself, “What makes me like one TV chef more than another?” My response was that first, I like more of his/her recipes than not. And of course, I respond well to a playful, calm, enthusiastic, sharing delivery. But the thing I most respond to is a hands-on cook who never creates and offers to others a recipe that they themselves don’t relish. This is key to long-term credibility and it allows me to intuitively understand that individual’s “filter.” In other words, when I enjoy a dish or devise a dish, I can say with confidence, “Martha would love this” or “This is an Emeril dish for sure.”

This is what’s so good about Ms. Frazier’s cookbook — it has its own internal logic, balancing sweet and savory, spicy and soothing. After you’ve tried a few recipes, you feel like you know which of your own recipes Ms. Fazier would enjoy.

And, there’s a lot for you to enjoy here. You’ll find lots of comfort foods inspired by many different cuisines including: French, Asian, Italian, Hungarian, Mexican, German, Greek, Russian, and American. Recipes include:

Basics such as:

  • Gravy (to serve with a variety of meats)
  • Marinara Sauce (I like that dried herbs are added at the beginning of cooking for depth of flavor and the flavors are topped-off with fresh basil at the end of cooking)
  • Meat Sauce (Bolognese)
  • Vegetable, Mushroom, Fish, Ginger-Poultry, and Bone Broth
  • Caramelized Onions

Morning food such as:

  • Slow Cooker Breakfast Meatloaf
  • Almond Meal with Dried Fruit Porridge
  • Smoked Salmon, Shiitake, and Spinach Frittata

Sides such as:

  • Sweet and Spicy Kale
  • Garlic and Herb Mushrooms
  • Braised Fennel and Artichokes

Soups and Stews such as:

  • Avgolemono Soup with Lamb Meatballs
  • Pork Chili Colorado
  • Beef Stroganoff

Vegetables such as:

  • German-Style Celeriac
  • Asian Mushroom Lettuce Wraps

Separate chapters are reserved for:

  • Seafood and Poultry
  • Pork
  • Beef and Lamb
  • Sweets and Treats

The organization of The Complete Paleo Slow Cooker is straightforward, with a clean layout, simple TOC, a helpful recipe index, a well-organized second index, as well as useful tips and advice, references, and resources.

Each recipe includes prep times, cook times, yields, additional tidbits of information (such as a nutritional highlight or precooking suggestions), nutritional information, and header notes (something I appreciate a lot in cookbooks)

Color photographs aren’t provided for each recipe but an attractive, illustrative photograph appears at the beginning of each chapter. This may bum-out novice cooks, but to me, it just leaves room for more recipes.

The first recipe from this cookbook that I decided to try is Chicken Mole, chicken thighs cooked in a savory blend of tomatoes, almond butter, various chili powders (to which I added ancho chili powder — I love the stuff), dark cocoa powder, onions, garlic, and a touch of cayenne. Simple ingredients that yield an amazingly complex and deep flavor for so few ingredients. Browning the chicken is optional, but I’ve written the recipe below to include this step because it really does build upon the flavor profile of the dish.

This was superb served atop Cheesy Cauliflower Grits              (pictured) which I happened to have on hand from a previous recipe testing/adapting from another cookbook.

Please try this recipe and let me know what you think in the Comments section below.

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 Chicken Mole
Adapted from, The Complete Paleo Slow Cooker, by Karen Frazier, this recipe for Chicken Mole, with its richly savory sauce, is really worth the mimimal effort involved. It can be prepared a day or two in advance (actually, it's even better the next day) and any leftovers freeze well. What more can one ask? © Paleo In Print
Chicken Mole combines simple, budget-friendly ingredients into a deeply seasoned and flavored slow-cooker entree.
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Course Dinner, Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Chicken Mole combines simple, budget-friendly ingredients into a deeply seasoned and flavored slow-cooker entree.
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Instructions
  1. In a large pan over medium-high heat, add the olive oil and brown half the chicken thighs, skin side down. Be sure to let the skin brown well or you won't be able to turn the thighs without the skin sticking to the bottom of the pan.
  2. When well browned and you can turn the thighs over easily, briefly allow the thighs to brown bone side down — just until this side is no longer raw looking. Remove browned thighs to the slow cooker.
  3. Repeat with remaing 6 thighs, except you shouldn't find any need to add additional olive oil because additional fat will have rendered from the chicken skin.
  4. Turn off heat. Pour accumulated fat from the pan (either discard or, preferably, store in freezer to flavor other dishes).
  5. Pour chicken broth into pan to deglaze, scrapping up any brown bits from the bottom of the pan. Pour resulting juices into the slow cooker along with the thighs.
  6. Add all of the remaining ingredients to the slow cooker and combine everything in the slow cooker thoroughly.
  7. Cover and cook on low for eight hours.
  8. Allow to cool until you can touch the meat without burning yourself (I lift the thighs out of the slow cooker with a slotted spoon and spread out on a large platter to speed this up) and with your impeccably clean hands, separate the skin and bones from the sauce and meat. The meat will fall away from the bones easily, like really tender pulled pork. NOTE: this step is not called for in the original recipe, but I for one, don't care for fishing through bones and skin in a finished dish on my plate.
  9. Reheat the sauce and serve, or, as I prefer, plan on this being a dish you make a day ahead of time, because although delicious right away, it's even better if it mellows overnight. Store in refrigerator and serve or freeze within a few days.
Recipe Notes

Nutritional facts per serving:

304 calories

16 fat

588mg sodium

13g carbs

5g fiber

31g protein

Recipe adapted from, The Complete Paleo Slow Cooker by, Karen Frazier

The cookbooks featured on this site are personal picks and my opinions are unsolicited and entirely my own.

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Paleo Breads

Paleo Irish Soda Bread

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Fragrant with caraway seeds and lightly sweet from honey and Zante currants, this Paleo Irish Soda Bread recipe is a welcome addition to a traditional boiled dinner.

A Paleo Irish soda bread with caraway seeds and Zante raisins.
Photo: Cynthia Dalton

I have to admit it, I don’t like  short winter days. I need lots of daylight to have a true sense of well-being — this is why I keep the house cozy and well lit in the late fall and winter.

So, I always feel happy when March rolls around. And, I think St. Patrick’s day may just be my favorite holiday. Probably, this is because I know it will be a long time before the days will again be short and cold, and the nights will again be long and colder.

For this St. Patrick’s day I was inspired to create this gluten-free recipe, Paleo Irish Soda Bread, from two separate websites. From Paleo Plan I got the idea to add cream of tartar and tapioca flour (I also decided to add a small amount of coconut flour for a semi-cakey crumb) and from Jane’s Healthy Kitchen I was inspired to add a little fat to the recipe for a better flavor and tender crumb, although not the coconut oil suggested. I decided to use melted unsalted butter (if you do use coconut oil here instead of butter, try Jane Barthelemy’s suggestion to add 2 teaspoons of nutritional yeast for a buttery flavor).

My biggest challenge was to decide upon the correct amount of baking soda. One recipe calls for 2 1/2 teaspoons of baking soda and one recipe calls for 1/2 teaspoon of baking soda. I knew from past experience that too much baking soda can leave a bitter aftertaste on the palate. It’s a matter of splitting the difference between a beautiful rise that’s photogenic, albeit less toothsome, and a slightly less risen loaf with an enticing, warm, buttery flavor and a slightly moister consistency. I decided to go with 1 1/2 teaspoons, which provides enough rise without creating a metallic taste in the final product.

The only other challenge was to figure out how to handle forming the resulting dough. Forming this dough into a smooth ball as directed didn’t work for me because the dough is a sticky blob and adding more of the flours can easily result in too dry a loaf. I decided to turn the dough out onto the prepared baking sheet and with clean hands, lightly moistened with water, gently mold the bread dough into a 6 inch rounded disk, about 3/4 inch thick. A dusting of tapioca flour for its ‘stage makeup’ and I was in business.

Paleo Irish Soda Bread dough disk ready for the oven.
Photo: Cynthia Dalton

This bread is best served while still warm, but it does reheat well with a few seconds in the microwave. Note: the picture below is a version I baked without the caraway seeds and Zante currants. I like it both ways, and really, in terms of flavoring this bread, it’s a canvas for experimentation.

Three pieces of Paleo Irish soda bread showing a golden, fine, tender crumb.
Photo: Cynthia Dalton

You don’t have to wait for St. Patrick’s Day to enjoy this bread. It goes beautifully with soups, stews, and boiled dinners year round. It’s also delicious to accompany breakfast, brunch, lunch, dinner, or for a snack.

Tell me what you think of this recipe in the Comments Section below. In the meantime, please do enjoy!

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 Paleo Irish Soda Bread
This bread is perfect for dunking in everything from tea to wine and is especially good for soaking up the last drop of liquid goodness in a stew or soup. It can also take a swim in the pot liquor leftover from boiled dinners and/or vegetables. I enjoy this equally well with or without the caraway seeds and Zante currants, but they do provide an authentic take on Irish soda bread. © Paleo In Print
A Paleo Irish soda bread with caraway seeds and Zante raisins.
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Course Breakfast, Brunch, Dinner, Lunch, Snacks
Cuisine Irish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Breakfast, Brunch, Dinner, Lunch, Snacks
Cuisine Irish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
A Paleo Irish soda bread with caraway seeds and Zante raisins.
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Instructions
  1. Have all ingredients at room temperature.
  2. Preheat oven to 350° F.
  3. Line a baking sheet with parchment paper or a silicone baking mat.
  4. In a large bowl, combine first 6 ingredients (blanched almond flour through salt), making sure to break up any lumps in the blanched almond flour. Set aside.
  5. In a medium bowl, combine the next 6 ingredients (eggs through Zante currants). Allow this to sit for 10 minutes to allow the seeds and raisins to soften.
  6. Add the wet ingredients to the dry ingredients and stir until just combined.
  7. Turn dough out onto middle of prepared baking sheet (this dough will be like a thick blob of cooked oatmeal) and with lightly water-moistened hands, gently mold the bread dough into a 6 inch rounded disk, about 3/4 inch thick.
  8. Put the 1 tablespoon of tapioca flour in a fine mesh sieve. Tapping the side of the seive, gently and evenly sprinkle tapioca flour over the top of the bread (you may or may not use the full tablespoon - just create a light, even 'snowfall' effect).
  9. Bake for 15 - 20 minutes. You want a hard outside crust, a brown bottom, and a golden top peeking through the crackled tapioca dusting. To be surethe loaf is done, insert the tip of a sharp knife in the center of the loaf — it is done when the knife comes out clean. During the last few minutes of baking, hover over this — it is easy to overcook this — it is meant to be on the dry side to begin with, so watch it like a hawk. I never get to 20 minutes; more like 17 or 18 minutes.
Recipe Notes

Nutritional facts per serving:

314 calories

16 fat

359mg sodium

37g carbs

4g fiber

8g protein

 

 

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Side-Dish

Cheesy Cauliflower Grits

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This recipe for cheesy  cauliflower grits turns cauliflower, sharp cheddar cheese, Parmesan cheese, cream, and a few seasonings into a soul-satisfying, rich, creamy bowl of budget-friendly Southern comfort food. This recipe is adapted from, All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective by Caroline Potter, and was originally entitled, Breakfast For Dinner Cheesy “Grits.”

Cheesy cauliflower grits are delicious served for breakfast, brunch, lunch, or dinner.
Photo: Cynthia Dalton

FEATURED COOKBOOK

Product Details

All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective

Author: Caroline Potter, NTP

In my previous post I shared my adaptation of  Caramelized Onion, Sausage And Bacon Frittata (To Share) from Caroline Potter’s, All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective, which I renamed, Caramelized Onion, Sausage and Bacon Frittata.

This time I’m sharing with you my adaptation of  Ms. Potter’s recipe, Breakfast For Dinner Cheesy “Grits.” I renamed this recipe, Cheesy Cauliflower Grits. As with the first recipe I shared, this dish is perfect to serve for breakfast, brunch, lunch, or dinner. And, unlike its grain-containing cousin, which firms up and loses its creamy quality upon cooling, this reheats nicely with a quick stint in the microwave. This makes for a welcome leftover for busy-day lunches or even a soothing midnight snack.

By the way, this really isn’t overwhelmingly veggie in taste.  The combination of ingredients here work perfectly to replicate the comfort factor of corn grits. Add bacon to my plate (I do love my pork products), and I’m transported to my childhood (my Dad was born and raised in New Orleans). This dish  really does check-off all those Southern boxes I so often crave. Don’t forget a liberal grinding of black pepper at the table — grits really scream for lots of pepper!

Ms. Potter does provide ideas for preparing this dish as a dairy-free option using bacon grease instead of butter and nutritional yeast for a “cheesy” flavor.

As I mentioned in my last post, in Caroline Potter’s, All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective, you’ll find recipes that are flavorful, satisfying, and reassuringly familiar. Veterans of traditional “healthy eating” advice, who are new to Paleo cuisine may be surprised to see the use of butter, cream, and cheese, although these ingredients are used judiciously.

As Ms. Potter states:

Healthy eating can sometimes be a controversial topic, since everyone has their own opinions about what “healthy” means. But rather than focusing on these differences, create a space that is welcoming, a table where all people can come to eat, be nourished and leave satisfied. For many celebrations, such as a birthday party or a Thanksgiving feast, food is usually the common language spoken. So how do you satisfy all tastes and preferences?

Create options for everyone so that no matter who comes to your table, they feel welcomed!

Ms. Potter certainly does deliver variety in the recipes contained in this cookbook. There really is something for everyone here!

Please use the Comments section below to tell me how you liked Cheesy Cauliflower Grits. I look forward to hearing from you.

Shop: All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective, by Caroline Potter 

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 Cheesy Cauliflower Grits
Whether you enjoy these cheesy cauliflower grits as a perfect creamy side-dish (really good with baked ham), or you turn them into a main-dish by topping them with a stew or a poached or fried egg, you'll find savory comfort worthy of some serious plate-licking. I haven't tried it yet, but I'm pretty sure these would also be great in a grits breakfast bowl with sauteed greens and other goodies. © Paleo In Print
Cheesy cauliflower grits are delicious served for breakfast, brunch, lunch, or dinner.
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Course Breakfast, Brunch, Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20-40 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Breakfast, Brunch, Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20-40 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Cheesy cauliflower grits are delicious served for breakfast, brunch, lunch, or dinner.
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Instructions
  1. Trim away leaves from the head of cauliflower, cut into florets, and discard hard core.
  2. Using your favorite grating option (food processor or box grater — if you're the athletic sort), grate the florets. I wound up with 7 cups of "riced" cauliflower.
  3. In a large deep pan, over low heat, melt the butter, add salt and/or seasoned salt (because salty cheese will be added later, you may want to start with less salt, adding more to taste, later.), the onion and garlic powders, and saute the garlic in the butter-seasoning mixture until its aroma fills the air.
  4. Add cauliflower, and cream to the butter-garlic mixture in the pan. Note: as far as the cream goes, I used 8 tablespoons of cream — I like it really rich and creamy — you may wish to start with less (the original recipe called for 2 tablespoons) and add cream until you find your "sweet spot." You could also try 2 tablespoons of cream and if more moisture is needed, add water until you have your desired creaminess.
  5. Maintaining low heat, partially cover the pan, and stirring occasionally, cook the cauliflower mixture until it is softened and begins to mash together when stirred, about 20 - 40 minutes (this timing will vary depending on the moisture content in the cauliflower). Note: you're essentially steaming this, you definitely don't want it to brown, so be patient with it and let it take the time it needs.
  6. Turn heat off, add the sharp cheddar cheese, and the parmesan cheese, stir until combined, cover tightly with the lid, and allow to sit for 5 minutes.
  7. Serve hot and enjoy!
Recipe Notes

Nutritional facts per serving:

357 calories

31 fat

852mg sodium

11g carbs

4g fiber

11g protein

Recipe adapted from, All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective, by Caroline Potter, NTP

The cookbooks featured on this site are personal picks and my opinions are unsolicited, and entirely my own.

 

 

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