Pizza Pie WrapBy Jill PlaceI absolutely LOVE pizza ... but it's hard to do gluten- and dairy-free. Here's a GREAT option using gluten-free tortillas and dairy-free cheese. Eat it up ... FOR REAL!Paleo Cornbread Chili PieBy Jill PlaceI don't know about you, but I absolutely ADORE cornbread. Unfortunately, if you go Paleo, wafting whiffs of gingery-grainy goodness are no more. So when I found this recipe on jaysbakingmecrazy.com, it soon became another cooking go-to basic. It's definitely a crowd-pleaser ... especially with kids. And so easy even they can make it.Paleo Spaghetti Sauce with Ground BeefBy Jill PlaceHere's a super-simple but simply-superb (and naturally Paleo) Spaghetti Sauce with Ground Beef recipe! Dietitian Jill also varies it according to your food sensitivities.Mexican Spicy Meat (or Beyond Meat) FillingBy Jill PlaceThis is my absolute versatile go-to base for quick Mexican (I LOOOVVVE Them!) meals, whether they be tostadas (my fave), tacos, chimis, or ... you name it! And I've made it even more food-sensitive with "Beyond Meat" ... a Non-GMO and Gluten Free pea-protein DELICIOUS meat alternative.The BEST Paleo GranolaBy Jill PlaceThis TERRIFIC paleo granola from theroastedroot.com is great for breakfast (now that I'm doing intermittent fasting I have no use for it) or a snack (I'm AT it!). You can even make it vegan. And it's infinitely cheaper (and much fresher) than what you can buy. Eat it up FOR REAL!Chicken with Quick Mole SauceBy Jill PlaceMole, a signature sauce in Mexican cooking, is made lower-calorie and even food-sensitive with this knockout recipe from Eating Well magazine.
I just LOVE cooking with herbs (the leaves of the plant) and spices (the roots, bark, and seeds, or essentially any part of the plant that isn't a leaf) as many of them have been used for healing for eons. And wellness gurus now tout their benefits for healing leaky gut.Paleo Chocolate Cupcakes with PecansBy Jill PlaceYou can make these crunchy (due to the surprise of the cacao nibs), moist Paleo gems with the pecans on top as written. Or frost them with your favorite Paleo frosting. Either way, you'll have a hard time keeping them in the house!Lemon-Ginger Electrolyte DrinkBy Jill PlaceHere's an electrolyte drink made from real food and other ingredients ... perfect for the food sensitive. Drink it UP!Paleo Chocolate No-Bake “Cheesecake”By Jill PlaceThis recipe is almost verbatim from Kelsey Ale's cookbook, Paleo Sweets, and is dairy- and gluten-free. I took it to my Qigong teacher's farewell practice (Boo Hoo ... she's moving to Portland) in the park near the Rose Bowl (yes, I live near there!). It was devoured! Can you guess what the filling is (besides the tons of chocolate)? Bet you can't ...Slow Cooker Pork RoastBy Jill PlaceI love, love LOVE Chinese barbecued pork. I will drive 30 miles for really good stuff at a restaurant. I love it so much I even make it myself. But it's a bit of a hassle, a tad drippy, ad I have to scrub my roasting rack of sticky goo afterwards. YUCK! So I was beyond happy when I found this simple recipe using my favorite kitchen utensil ... the crock pot. Dairy Free Cream of Chicken Soup MixBy Jill PlaceMissing cream soup? This gut-healing soup mix is gluten- and dairy-free and leaning on Paleo. Just add water and your own ingredients and eat it up FOR REAL! Makes great gravy too!Steak and Black Bean BurritosBy Jill PlaceSteak and Black Bean Burritos is my take on a September 2018 Better Homes and Gardens recipe ... with the Refried Black Beans (see here) made previously and this incredibly easy pan-fried spice-rubbed steak.Refried Black BeansBy Jill PlaceI LOVE black beans … especially refried black beans. And I know they’re not traditional Mexican … but they taste a lot more earthy and flavorful than their pinto bean counterparts.
And rather than grabbing yet another can at Whole Foods, I decided this time to make my own beans from dried. They're obviously a bit more labor-intensive, but worth every bit of prep.Slow Cooker Spaghetti and MeatballsBy Jill PlaceWho doesn't love and often crave comfort-food spaghetti and meatballs on a regular basis. This terrific recipe is almost verbatim from one of my all-time fave online Gluten-Free resources, Nicole Hunn of glutenfreeonashoestring.com. Who adapted it from Fine Cooking. Southwestern Pork and Bean SoupBy Jill PlaceI couldn't believe how easy and fast this Southwestern Pork and Bean Soup came together. And it was delicious too! This recipe, adapted from one from the National Pork Board, is a veritable nutritional powerhouse.Jill’s Slow Cooker Split Pea SoupBy Jill PlaceModified from a yellowing, falling-apart 1976 Mike Roy cookbook (remember him ... one of the very first of TV chefs?), this recipe for Slow Cooker Spit Pea Soup is a total go-to in my recipe repertoire. Not only for its ease of preparation but for its downright deliciousness. MWAH!Rice Pudding with Agave SyrupBy Jill PlaceMy father LOVED rice pudding so I've probably been loving it too since I could eat solid food. A brief online search revealed this simple recipe which I'm sharing with you today.
I'm sensitive to cane sugar. So I've been using alternatives like agave and coconut nectars and stevia for ages!
But agave syrup is even much higher in fructose than plain sugar. So it has a higher potential for causing adverse health effects, such as increased belly fat and fatty liver disease
So I'd recommend using coconut nectar or maple syrup ... or even Lakanto ... a BRAND-NEW monkfruit sweetener I found (actually ... it's not that new ... I recently spotted it on my regular supermarket shelf).
Any way you sweeten it, this recipe is not only simple ... it's scrumptious, especially when you steam up a bunch of different kinds of rice together. My fave ... brown jasmine and red rices.
You could also vary the dried fruit ... try currants or diced apricots instead of the raisins. Any way you make it ... Eat it up!Arugula PestoBy Jill PlacePesto is an ancient Italian pasta condiment that gets an update with arugula. Add Gluten Free and Dairy Free substitutes for pasta and cheese and you're in food-sensitive heaven!Low-Fat GLUTEN-FREE Pumpkin PuddingBy Jill PlaceThis is the easiest pudding I've ever made and one of the tastiest! I LOVE, LOVE, LOVE pumpkin all year round. Not for only for it distinctiion as pie ... it's also chock full of good nutrients like Vitamins A, C, E, and most B's. Magnesium, Iron, and Fiber. And makes this five-minute pudding so tantalizing. Not only that, I found this great and HEALTHY (mostly just starch, xylitol, and stevia ... two healthy ... and low glycemic index sweeteners) fat-free sugar-free GLUTEN-FREE (check out the label below) instant pudding.
This will become a stable in my kitchen as I'm always on the lookout for healthy low-cal sweetness. I'm also sensitive to cane sugar so it PERFECTLY suits my dietary restrictions. And is so easy even the most fledgling cook can make it.
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