Giving Up Grains
This blog is about a family's diet change to eating meat, vegetables, fruit, nuts, seeds, little starch and sugar. I am happily married, the mother of two boys, a Strength, Olympic Lift and CrossFit Trainer, and a mommy warrior against the disorder called autism that has affected my famaily.
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- almond flour
- almond meal
- autism. cooking
- autism. gfcf
- autoimmune disease
- casein free
- casien free
- coconut flour
- Dairy free
- Dining Out
- Eating out
- Fish oil
- Gluten Free
- gluten free snack
- Grain free
- grass fed dairy
- muscle building
- Omega 3's
- Omega 6's
- raw milk
- Rob Wolf
- travel. diet
- vegetable oil
- wheat free. celiac
1 tablespoon olive oil
1 cup chopped sweet onion
3 tablespoons of garlic
2 tablespoons chopped fresh rosemary
2 1/2 cups or about 1 lb of peeled diced sweet potatoes
2 1/4 cups or 3/4 lb peeled diced rutabaga
2 cups diced peeled turnip
2 peeled sliced (1/2 inch thick) parsnips
4 cups organic vegetable broth
1 cup water
1 to 1 1/2 pound ham steak, cubed
Heat oil in a large stock pot over medium heat. Add onion to pan. Cook 3 to 5 minutes until clear then add garlic and rosemary. Stir and cook one minute. Stir in sweet potatoes and all ingredients up through vegetable broth. Bring to a simmer and cover and cook 20 minutes until vegetables are tender. Place 3 cups of vegetable mixture in a blender. Remove the center piece of the lid to allow steam to escape. Cover with dish towel to prevent splatter and blend. Add water as needed to blend vegetables to a smooth consistency. Once blended, add back to the stock pot and stir. Add cubes of ham and simmer 5 minutes or until warm.
This is a great starchy, fill your tummy kind of stew and a great post work out meal due to the sweet potatoes and other roots. FYI, if you do not love the strong taste of parsnips just leave the out or you may try carrots. My family does not LOVE parsnips but they like the small amount in this stew.
This was very easy and uses what you probably have in your kitchen.
1 to 1.5 lbs boneless skinless chicken breast
2 to 4 garlic cloves, pressed
1 14.5 can diced tomatoes with juice
1 small onion, chopped
1 can artichokes, chopped
Cut the chicken into 1 inch bite sized pieces.
Brown in a large skillet with EVOO on medium heat. Add a pinch of salt and pepper,
Add one chopped onion and cook until onion is clear.
Simmer about 12 to 15 minutes.
Add about 1/2 tsp parsley.
Cover and cook on med low for about 5 minutes.
Add as much or as little garlic and parsley as you like to taste.
I made these for the kids this morning. They are one of Collin’s favorites. This recipe is from Elana Amsterdam’s Gluten Free and Almond Flour Cookbook. I have enjoyed some of the recipes from this great little cookbook. I altered it slightly by substituting honey for agave’ and adding a couple of dashes of cinnamon. Delicious.
Elana’s cookbook and many free recipes are available at her blog at http://www.Elanaspantry.com
Kale chips are popping up on many of the blogs I read and get recipes from. Elana’s Pantry has a lemon Kale Chip recipe and Gluten-Free Girl has a salt and vinegar one just to name a few. I decided to put garlic on my Kale “chips” for the first try. I would say this turned out more like Kale snacks than chips. I chose the thinner more leafy kale. It was delicious. I ate the whole tray in one sitting.
Preheat oven to 350 degrees,
Take an entire bunch of Kale and chop into 1 inch pieces.
Put it in a large bowl and add 2 tbs of olive oil.Rub each leaf with olive oil using your hands.
Spread on a cookie sheet lined with parchment paper.
Sprinkle with 1/4 tsp salt and 1/4 tsp garlic powder.
Bake for 12 minutes. DO NOT LET IT BROWN!
Next time I am going to try the heavier flat leaf Kale.
I used to cook this long before we ever ate Paleo. It is very good. I got the recipe from a book titled The Ultra-Metabolism by Mark Hyman, M.D.
2 small sweet potatoes
1 small onion
2 tablespoons EVOO
Pinch sea salt
1 clove garlic pressed ( I used two)
2 tsp dry mustard
1 tbsp lemon juice
1 tablespoon chopped fresh rosemary
1/2 lb. fresh asparagus, trimmed
Grated zest of 1 lemon
8oz wild salmon filet cut into two portions
Preheat the oven to 424 degrees.
Cut a piece of parchment paper to fit a shallow baking pan.
Wash the sweet potatoes.
Slice the potatoes and the onions 1/4 inch thickness.
Put the sweet potatoes and onions on the baking sheet in a single layer and drizzle with EVOO. Sprinkle with salt.
Bake 15 minutes.
While the veggies are baking mix the garlic, mustard, lemon juice and rosemary to make a paste.
Remove the sweet potatoes and onions from the oven and place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the asparagus with the lemon zest.
Lay the salmon on top of the veggies and cover with the mustard paste. Return the dish to the oven and bake another 12 to 15 minutes until done. Fish will be flakey when it is done.
2 tsp Olive Oil or Coconut Oil
1 1/2 lbs of lean steak ( I had top sirloin filet so that is what I used last night)
3 mixed colored large bell peppers or two bags of frozen peppers and onions. (I love Trader Joe’s Frozen Fire Roasted Peppers and Onions)
1 large onion
Gluten Free Steak Seasoning
2 tbs tapioca or arrowroot flour
Chili Pepper Sauce
Slice the steak into thin strips on a diagonal.
Add steak to a hot sauté pan with 2 tsp. olive oil. (If you wait and let the pan get hot then the meat will brown nicely on the outside.)
Once the steak is cooked to about medium well (slightly pink in the middle) add in the peppers and onions and sprinkle with gluten free steak seasoning.
Saute for 2 to 3 min and there will be liquid in the bottom of the pan from the veggies and steak.
Add 2 tbs arrowroot flour to thicken up this liquid.
Add Chili Pepper Sauce to taste.
Serve hot with salsa on top.