Friday, November 15, 2019

Shaved Brussels Sprout, Carrot + Cabbage Soba Noodles

Serves 4
For the soba salad

  • ¼ head green cabbage
  • ¼ head red cabbage
  • about 8 Brussels sprouts, bruised, outer layers removed
  • 1 large carrot, sliced into matchsticks
  • 8 oz buckwheat soba noodles
  • 1 scallion, sliced
  • handful sesame seeds, toasted
For the dressing
  • 1 1-inch piece of ginger, peeled and very finely minced
  • 1 tablespoon sesame oil
  • 2 teaspoons olive oil
  • 4 tablespoons tamari
  • 1 tablespoon rice vinegar
  • juice of half a lime
  • 1 teaspoon of honey
  • pinch of red pepper flakes
1. Using a mandolin (if you have one) slice the cabbages and Brussels sprouts thin (or do it manually). Place in a large mixing bowl, add carrots and set aside.
2. To make the dressing: Add all the ingredients aside from the oils and mix to combine. Slowly drizzle in the oils until incorporated.
3. To make the soba: Bring a large pot of water to a boil. Add a few pinches of salt and place soba in the water. Cook for 4-6 minutes (or according to package instructions) until tender. Drain and rinse under cold water.
4. Bring it all together: Place the noodles in the bowl with the veggies, pour the dressing over and mix to combine. Season with sea salt if needed and top with scallions and sesame seeds.

Thursday, November 7, 2019

Banana Blueberry Bread

Banana Blueberry Bread (GAPS, grain free, gluten free, dairy free)
via Gutsy 

3 medium very brown bananas
1.5 cups blueberries
3 egg yolks
3 TBS melted coconut oil or ghee
1/4 cup real maple syrup or honey or vanilla honey
2 tsp Apple Cider Vinegar (ACV)
10-20 drops of stevia (optional if you like your bread a little sweeter)
2 tsp if vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups of almond flour
2 TBS of coconut flour
2 tsp of cinnamon
3 egg whites

Monday, November 4, 2019

Onion Biscuits

French Onion Biscuits

These biscuits make great dunkers for a steaming bowl of hearty soup or stew.                                            


2 cups (500 mL) Bisquick* mix

1/4 cup (50 mL) milk

1 container (250 mL) French onion dip


•Heat oven to 450ºF. In medium bowl, stir all ingredients until soft dough forms.

•On ungreased baking sheet, drop dough into 6 mounds.

•Bake 10 to 12 minutes or until light golden brown. Serve warm.

Add a tempting topper by brushing warm biscuits lightly with melted butter or margarine and sprinkling with dried herbs or a pinch of garlic salt.