Ultimate Grain-Free Cookbook

BEANS/LEGUMES/PULSES: A funny thing happened to me on the way to writing this book. I woke up one morning and thought to myself, Why do I consume animals? Okay, I get it, there’s a long list of “whys”; like, short ribs, hamburgers, or slow-roasted anything. However, once I started really looking into their little faces and getting to know them as the incredible creatures they are, I decided that unless I’m in dire need, there’s really not a good enough reason for meat to be a large part of my diet. So, I really upped my hearty, plant-sourced meals and cut meat waaay back. This is why you will notice there’s not a lot of meat dishes in this book. I still eat some fish (sorry, fishies!) and I may have mentioned that bacon might pass my lips on occasion (and if it does, I never tell Chuckles, my pig).

Now, where was I? Ah, yes, legumes. Some of the longest-lived societies in the world consume legumes/beans on a regular basis. I’ve included a few of my favorite bean recipes because beans are nice and filling and anything yummy and filling that’s linked to living longer seems like a good thing to me. Eating beans with fermented veggies can help with digesting them. These recipes call for jarred or canned beans, quicker and easier for the typical household, but by all means feel free to double the recipes and make a big batch using dried beans. Soaking dry beans in salt water prior to cooking helps them stay intact, which makes lovely looking beans.

Baked BBQ Beans

The easy, homemade BBQ sauce on page 68 really give these beans a great depth of flavor. Don’t be lazy and use store-bought, please (pick another day for laziness because we all need balance in life!). These recipes are so good they don’t even need bacon; however, I know how many of you feel about bacon, and if you just can’t live without, go ahead and cook it up and use the drippings instead of the butter.

Serves 4–6

Ingredients

2 (14-ounce) jars or cans of navy or pink beans

4 tablespoons butter

1 medium yellow onion, chopped

½ medium bell pepper, any color, chopped

2 garlic cloves, minced

2½ cups BBQ sauce (page 68)

1 tablespoon mustard, or 1 teaspoon turmeric

Splash of hot sauce or pinch of cayenne, if desired

1 teaspoon sea salt

1. Rinse and drain the beans.

2. In a cast-iron skillet, sauté the vegetables in the butter until soft.

3. Stir in the beans and the rest of the ingredients. If the BBQ sauce is thick, add ½ cup (or more, if necessary) of broth, coffee, or water.

4. Transfer skillet to the oven and bake at 350˚F until bubbling, about 50 minutes.

Drunken Cowboy Beans with Meat (or, No-Meat) Balls

I usually toss everything in my slow-cooker and let it do its job for a few hours on low. But you can also toss these in the oven or just make them right on the stove top if you prefer. Again, don’t let me stop you from adding bacon if you must, just sauté it with the onions and garlic and cut the amount of butter in half. Use my homemade ketchup recipe on page 72 because it’s so easy to make. You should never be without!

Serves 6–8

Ingredients

½ cup (1 stick) butter, divided

1–2 diced or sliced jalapeños (depending on the heat you like)

About 10–12 diced scallions

3 garlic cloves, minced

1 rounded tablespoon chili powder

2 teaspoons smoked paprika

1 teaspoon cumin

1 teaspoon thyme

2 teaspoons sea salt and black pepper to taste

1/3 cup whiskey (optional, but you need to change the name of this recipe if you don’t use it)

1 (14-ounce) can each navy beans, black beans, pinto beans, kidney/adzuki beans

1 (14-ounce) can of fire-roasted tomatoes with juices

1 cup ketchup (page 72)

½ cup molasses

1/3 cup maple syrup

3 tablespoons balsamic or apple cider vinegar

1. In a Dutch oven, or large pot, add half the butter and sauté the jalapeños and scallions until limp.

2. Add the garlic and spices and cook another 30 seconds.

3. Add the whiskey and stir until it deglazes the pan.

4. Add the rest of the ingredients and combine well.

5. Cook uncovered over medium-low heat until some of the liquid has evaporated and the beans are tender. This can be done in the slow-cooker, oven, or on the stove top.

6. Stir in the rest of the butter, adjust seasoning, and serve to your cow people.

For Meatballs

Add 1 cup of bread crumbs, an egg, and ¼ cup heavy cream to 1 pound of seasoned ground beef and roll into meatballs. Or, make balls with the Ground No-Meat recipe on page 86 and bake at 350˚F for about 20–25 minutes.

White Beans or Black-eyed Peas and Greens

While I’m a big proponent of eating raw foods, some veggies are just plain better eaten cooked. That’s why smoothies, soups, and condiments are great when salads become tiresome. Heartier greens like kale, collards, chard, or beet greens can be difficult on some people with tummy flora not quite diverse enough to break them down properly. They’re also higher in oxalates than other veggies, which can bind with calcium in the blood and form crystals, causing kidney stones as well as other issues. However, we shouldn’t have calcium floating around in our blood either, and if we get enough vitamin K₂ from fermented veggies, it will escort the calcium into our cells where it belongs (don’t forget that sauerkraut and other fermented veggies go great alongside beans). No matter, I like well-cooked greens and I toss the cooking water along with most of the oxalic acid before serving, so everyone can enjoy them. Feel free to toss in a ham hock or turkey leg, but this easy dish is really delicious without.

Ingredients

About 4 bunches of mixed greens such as kale, chard, beet tops, or collards

Water to cover the greens

1–2 tablespoon sea salt

1 onion (optional)

2 garlic cloves (optional)

4 tablespoons butter, divided

4 cups broth (bone or veggie)

2 (14-ounce) cans/jars of white beans or black-eyed peas, rinsed and drained

Red pepper flakes and cracked black pepper to taste

1. Rinse and remove tough stems from the greens, roughly chop them, and add to a large pot.

2. Cover the greens with enough water to submerse them, add 1–2 tablespoons of sea salt, so the water tastes like the sea.

3. Cook until desired tenderness, 10–30 minutes, depending upon your preference.

4. Strain the cooking water (use it to water your plants).

5. If using onion and garlic, chop and sauté in half of the butter, until limp.

6. Add the broth and the greens back into the pot.

7. Stir in the beans or peas, remaining butter, and pepper.

Lentil & Mushroom Ragout with Roasted Vegetables & Spaghetti Squash

Blame it on my lack of knife skills, but I find no joy in cutting a squash in half to bake it. Sometimes I’ll buy the bags of pre-peeled and chopped butternut squash, but when I see a recipe that tells me to peel and chop a squash, I usually run. These types of squash are amazing baked whole, thank goodness, so that’s what we do here in my kitchen.

Ingredients

1 spaghetti squash (optional)

1 or 2 medium sized beets

1 or 2 medium sized yams

4 tablespoons olive oil, divided

8 ounces sliced mixed or wild mushrooms

1 small onion or leek, roughly chopped

5 garlic cloves, roughly chopped

4 cups broth

1 cup dry white wine

1 cup lentils, preferably sprouted

2 teaspoons rosemary

2 teaspoons thyme

Sea salt and pepper to taste

¼ cup butter

1. Roast the squash whole in a 350˚F oven until a knife pierces through tender flesh, about an hour.

2. Roughly chop the beet and yam, toss in 2 tablespoons of the olive oil, and bake alongside the squash until tender, about 20 minutes.

3. In a large pot, sauté the mushrooms, onion, and garlic in the remaining olive oil, until tender.

4. Add the broth, wine, lentils, and seasoning, cover and simmer until lentils are tender to your liking, 20–40 minutes.

5. Remove lid and stir in the butter.

6. Once the squash is cool enough to handle, slice in half, remove the seeds, and use a fork to fluff up the noodley strands of squash.

7. Serve the lentils over the spaghetti squash and top with the roasted vegetables.

Split Peas and Carrots

Hearty dishes are one sure way to avoid the old starchy, grainy standbys you’ve been used to. A thick split pea soup or stew is one of my family’s favorite stick-to-the ribs dishes, especially my oldest son, Josh. The spices and butter keep the soup super flavorful, even if you opt to keep it meatless and forgo the traditional ham hock. If you’re a pig mama (like me), you can respect the ham and toss in a smoked turkey leg, if you’re feeding meat lovers. And the lazy gal in me usually uses a bag of the little carrots, saving me the peeling and chopping time. I always have them in the fridge because they’re one of my dogs’ favorite crunchy treats.

Ingredients

2 cups split, green peas (sorted and rinsed)

6 cups bone or veggie broth

4–5 peeled and roughly chopped carrots

1 cup chopped onion or leek

1 cup chopped celery

1 tablespoon dried tarragon

2 teaspoons dried oregano

2 teaspoons dried sage

1 teaspoon dried dill

⅛ teaspoon red pepper flakes

1 teaspoon sea salt

1–2 tablespoons fresh lemon juice

4 tablespoons butter

Smoked ham shank or turkey leg (optional)

1. Put everything in a big pot, cover, and cook on the stove top for about 45 minutes or in your slow cooker on low for 8–10 hours, or on high 5–7 hours.

2. Remove the meat, if using, shred, and return to pot. Adjust seasonings and serve.

Chicken & Bone Broth or Veggie Broth & Dumplings

Sometimes we need flexible options for comforting dishes that usually call for meat, because many of us have vegetarians in the family or we may be squelching our carnivorous tendencies a bit ourselves. And, we simply must treat ourselves to grain-free dumplings no matter our meat-eating preferences. If you have a pressure cooker, this recipe can be made in a fraction of the time it takes in a slow cooker, a Dutch oven, or on the stove for that matter. I like how slow cooking wafts that amazing soup aroma throughout the house. Topped with these dumplings, this makes for a perfect Sunday-kind-of-dinner. Using the bones of free-range chickens instead of tossing them in the trash supplies your body with a hefty dose of minerals and collagen. I often make the bone broth and veggie broth recipes just for sipping on during the day as well as for during a fasting period.

Makes 8–10 servings

Ingredients for chicken and bone broth

1 whole chicken

10–12 cups water, divided

1½ tablespoons sea salt

¼ cup apple cider vinegar

1. Place the chicken, whole or cut up, into your slow cooker with the sea salt and add enough water so that it is halfway up the sides of the chicken, about 5–6 cups.

2. Cover and cook on the low setting overnight until the chicken is very tender (about 8–10 hours).

3. In the morning, remove the chicken to cool on a platter.

4. Remove the meat from the bones and return the bones to the broth in the slow cooker. Add the apple cider vinegar and the remaining 5–6 cups of water.

5. Place the chicken meat in a sealed container and refrigerate while you let the bones continue to cook in the broth (12 - 24 hours). Periodically, you may need to add a little more water to keep the bones submerged.

6. About one hour or two prior to your dinner, remove the bones from the slow cooker. They should be soft enough that your dogs can enjoy them (once cooled) without concerns of splintering.

7. At this point you should have approximately 10 cups of liquid. Strain the broth into a large stock pot to remove any remaining small bones or cartilage pieces.

For Veggie Broth

Many vegetables promote collagen production, so I consider this veggie broth a vegetarian’s equivalent to consuming bone broth. This is a delicious, healing broth, but feel free to experiment, and if you don’t have everything on hand, use what you have—it’s hard to go wrong. If you prefer, strain it for pure broth and puree the veggies into a dip or cracker spread.

Veggie Broth Ingredients

10 cups salted water

6 celery stalks, with leaves

6 whole carrots (with whole tops, remove before serving)

1 whole yellow onion, unpeeled and cut in half

3 cups of any of your favorite roughly chopped vegetables such as yams, parsnips, chard, kale, spinach, asparagus, green beans, mushrooms, leeks, golden beets, etc.

2 teaspoons each of dried dill, tarragon, or thyme

1 handful of freshly chopped cilantro and parsley

Handful seaweed like kombu, nori, or dulse, if desired

1 tablespoon of spirulina or smashed garlic, if desired

1 tablespoon turmeric

A good pinch of ground cloves

½ cup butter, macadamia nut oil, or olive oil

Sea salt, pepper, and lemon juice, to taste

Dumpling Ingredients

2 cups roughly chopped white or yellow sweet potato or cauliflower (approximately 10 ounces)

1 cup almond flour

2 eggs

1 rounded tablespoon psyllium husk powder

2 tablespoons coconut flour

1 teaspoon sea salt

⅛ teaspoon garlic powder

¼ teaspoon baking powder

1/3 cup minced, fresh parsley

¼ cup minced onion or leek (optional)

1. Roughly chop the onion, celery, and carrots, and any other veggies, and add to the broth.

2. Stir in the herbs, seaweed, and any other ingredients.

3. Bring to a simmer and cook uncovered for an hour or more on the stove top, or covered all day in your slow cooker. Cover if the water gets too low.

4. Stir in the fat, salt, pepper, and lemon juice at the end of cooking.

Note: Unless I’m fasting I don’t strain the broth because I love the soft vegetables. When I strain it, I usually use the veggies to make a dip or creamy vegetable soup for anyone in my household that’s not fasting.

While the soup simmers, make the dumplings.

1. Fill a medium-sized pot ⅔ full of lightly salted water and let come to a boil.

2. In the food processor, fitted with the S blade, puree the potato, almond flour, and eggs for 2–3 minutes, until the dough resembles fluffy oatmeal.

3. In a small bowl, stir together the psyllium, coconut flour, sea salt, garlic powder, and baking powder. Add this mixture to the top of the food processor, while it’s running.

4. Blend 30 seconds, until it becomes dough-like. Scrape the sides and blend another 30 seconds.

5. Pulse in the parsley and onion or leek, if using.

6. Remove the blade and pile the dough onto a surface. Use your fingers to knead the dough for about a minute, as it will get tighter and slightly stickier.

7. Use an ice cream scoop to measure approximately 2 tablespoons of dough into your hands. Smooth and shape them into dumpling balls.

8. Drop the dumplings into simmering water and continue to simmer, uncovered, for about 6 minutes. You may notice the dumplings “oozing” a bit. This is just the psyllium (which binds like gluten) and is normal.

9. With a slotted spoon, remove the dumplings and add directly to your soup.

10. Serve with more chopped fresh herbs like parsley.

Notes and Tips:

• The bone broth can also be made in a stock pot on your stove top if you start it in the morning and let it cook through the day.

• The dumplings can be cooked directly in the soup also, the old-fashioned way. I’ve found that simmering them in water first (or baking, covered for about 30 minutes) keeps a prettier, clearer soup broth.

• All slow cookers are not created equal, so whether you cook on a low or high setting will be based on your cooker.

Eggplant Carbonara

Like potatoes, eggplant is one of those vegetables that just doesn’t quite work raw. If you ever invite me for dinner and you ask what I’d like, I would suggest you make eggplant, and as long as it’s cooked, I’ll be in heaven! I’ll even eat it battered and fried (and you know I try not to fry much)! Our local Indian restaurant even cooks it into a baby food-like mush and I still think it’s amazing. For the eggplant lover or not, this dish is killer, with or without the traditional bacon or pancetta. As you may remember, my pig Chuckles has greatly contributed to reforming my bacon-eating habits, so this is pictured without the bacon.

Makes 4–6 servings

Ingredients

2 medium eggplants

Juice of one lemon

1–2 teaspoons sea salt

½ pound bacon or pancetta (optional)

1–2 tablespoons butter or olive oil (if you use pancetta)

3 egg yolks

½ cup heavy cream

½ cup blanched almond flour or freshly grated Parmesan cheese

Salt and pepper to taste

1. Peel each eggplant and slice them thinly, lengthwise (about ⅛–¼-inch thick).

2. Stack three or four of them and slice into fettuccini noodle shape (about ¼–½-inch width).

3. Place the eggplant “noodles”’ into a colander and squeeze the lemon juice over them.

4. Sprinkle generously with salt and toss with your hands to evenly coat. Set aside.

5. If using, cut the bacon into bite-sized pieces and sauté over medium heat, until starting to crisp. Reserve drippings. If using pancetta, sauté with olive oil or butter. Turn off heat.

6. In a large bowl, beat the egg yolks with the cream and almond flour (or Parmesan).

7. Add bacon and drippings and salt and pepper to taste. Set this aside while you cook the “noodles.”

8. Rinse the eggplant “noodles” with water and gently roll them in a clean kitchen towel to remove excess water.

9. Toss the “noodles” into the pan the bacon was cooked in, add a couple teaspoons of olive oil or butter, and stir-fry the eggplant over medium heat for about 5 minutes or until limp. You can also cover and steam them a bit.

10. Add the eggplant to the bacon and egg mixture and toss to coat evenly. Serve with additional Parmesan or almond flour and lots of fresh cracked pepper.

Tip: If your eggs don’t come from your own clean chickens, wash the eggs before you crack them to remove possible contaminants.

Quick Farmhouse Stuffing

Hubby’s favorite holiday is Thanksgiving, and this stuffing is always on the table in mass quantities, so you’ll want to double this recipe for a crowd. If we’re lucky enough to have leftovers, I like to use it in my Thanksgiving pot-pie recipe—that is, if somebody hasn’t already eaten it for breakfast. One year, as I sat on the couch de-boning the turkey in the early-morning-after-Thanksgiving and while others slept, I sipped coffee and had my eye between the turkey and the morning news channel (gotta watch that hogwash sometimes, right?). Suddenly, a little furry paw swiped a chunk of turkey off the platter that rested on my lap! Startled, I looked up to see a mama raccoon rush out the open French doors. With me still blurry-eyed, only one cup of coffee down, she pulled that off so easily I couldn’t believe it! She was the same mama that enjoyed the contents of our trash cans on a regular basis and also destroyed our laundry room (like a heavy metal band at the Hilton), which housed the cat food. Oh well, she was a good mama, I suppose.

Serves 6–8

Ingredients

2 large carrots

2 celery stalks

1 yellow onion (optional)

2 cups broth (veggie, chicken, bone, etc.)

½ cup each: dried cranberries, gold raisins, and chopped pecans

1 teaspoon each dried parsley, sage, and thyme (or 1 tablespoon each of fresh)

1 teaspoon black pepper

6 cups crumbled grain free cornbread and/or bread (use food processor to pulse into large crumbs)

Sea salt to taste

2 large eggs

¼ cup broth or nut milk

1. Roughly chop the vegetables.

2. Add the vegetables and the broth to your blender and blend on the lowest setting, until vegetables are chopped into small pieces.

3. Pour the blender contents into a stock pot and cover; simmer until tender, about 5 minutes.

4. Add the dried fruit, nuts, and herbs to the broth.

5. Stir in the bread, cover, and allow the bread time to absorb the liquid, stirring occasionally, and adding more broth if necessary.

6. Taste, add salt, and adjust seasoning.

7. In a small bowl, whisk together the eggs and additional ¼ cup broth or nut milk and stir into the stuffing.

8. Enjoy as is, or turn into a large buttered casserole dish or cast-iron skillet and bake for about 40 minutes or until golden brown on the top.

Note: If using any bread recipe from this book, this stuffing is best without the addition of butter.

Tip: Cornbread crumbles well. If you use bread or a mixture of cornbread and bread, make sure you trim off the crusts (doggies love the crusts) and cut or crumble the sandwich bread up into small pieces to assure it softens in the broth. Also, you can freeze this for a couple months before baking it. Just increase your baking time and tent with foil, if necessary.

Gnocchi, Any Way You Want It: I first tasted gnocchi at an amazing Italian restaurant while living in New York City. It has always been my favorite pasta, so I’m thankful it translates into grain-free ingredients so well. Gnocchi is my go-to pasta now; it’s quick and easy to make and hits the pasta spot. I included a few variations to see if it doesn’t just become your favorite also. It boils up in a few minutes the traditional way, but I prefer to bake it because it comes out looking prettier, and that’s important, right? However, if looks just don’t matter to you, go ahead and toss them in a pot of water or some thin marinara sauce about 3–4 minutes. They’ll even thicken the sauce up for you too. And if your lazy heart just doesn’t want to peel the sweet potato, remember to taste the skin to make sure it’s not bitter. If it’s a good organic potato, there shouldn’t be a problem. I don’t use regular potatoes here because I’m not fond of the taste of a slightly under-cooked potato, whereas a slightly under-cooked sweet potato tastes great. Speaking of potatoes, it’s important we not limit the beloved gnocchi and think out of the box a bit to see its ultimate potential. Just imagine the color and taste possibilities when you think vegetables! Talk about a sneaky way to get more veggies down the family’s hatch. Broccoli, beet, carrot, and cauliflower are some of my gnocchi faves.

Each gnocchi recipe serves 6–8

Sweet Yam Gnocchi with Brown Butter & Sage

Ingredients

2 medium orange yams or 2½ cups roughly chopped

1 cup almond flour

1 egg

1 teaspoon sea salt

2 tablespoons psyllium husk powder

2 tablespoons coconut flour

Pinch of nutmeg (optional)

½ cup butter

2 tablespoons maple syrup (optional)

½ teaspoon ground sage + fresh sage leaves for garnish

1. Add yams to your food processor, along with almond flour, egg, and salt, and puree for a couple minutes, until well blended. Scrape the sides as needed.

2. Add psyllium, coconut flour, and nutmeg (if using) through the top. Blend another minute and scoop onto a smooth surface. Use your fingers to knead/massage the dough a minute.

3. Divide into four sections. If the dough seems too sticky, knead in a little coconut flour, 1 tablespoon at a time, just until you obtain a workable consistency.

4. With your hands, roll each section into a long rope, about an inch in width.

5. If desired, dip a fork in water and run the back of the tines down the length of the rope (this helps the gnocchi hold the sauce). I find it easier to do it this way rather than the traditional method of cutting first and running each cut piece over the fork.

6. Using a pastry cutter, a spatula, or fat knife, cut the rope into ½-inch gnocchi pieces.

7. Melt the butter in a large skillet, add the syrup, sage, and gnocchi, and roll them around a little.

8. Position the gnocchi in a single layer, cover, and bake at 350°F for 20 minutes.

Note: I use my food processor, but any of the gnocchis can also be made in the blender instead, by blending the vegetable with the egg, then stirring it into a bowl with the rest of the ingredients.

Gnocchi with Brussels & Squash

Ingredients

1 butternut squash

12 ounces yellow sweet or white sweet potato (about 2½ cups roughly chopped)

1 cup almond flour

1 egg

1 teaspoon sea salt + more to taste

2 tablespoons psyllium husk powder

2 tablespoons coconut flour

3–4 tablespoons olive oil

1 pound Brussels sprouts

Black pepper to taste

1. Place the whole squash on a baking sheet in a 350°F oven for about an hour, or until a knife easily pierces all the way through the dense part. Let cool a bit before slicing in half and removing the pith and seeds.

2. While the squash bakes, make the gnocchi: Use your food processor, fitted with the S blade, puree potatoes, almond flour, egg, and salt into a batter for a couple of minutes, until well blended (it will look similar to a fluffy, cooked oatmeal). Stop to scrape the sides 2–3 times or as needed.

3. Add the psyllium husk and coconut flour through the top while blending.

4. Blend another minute to a smooth batter and scoop out onto waxed or parchment paper.

5. Use your fingers to knead/massage the dough a minute.

6. Divide the dough into four sections. If the dough seems too sticky to work with, knead a little coconut flour in, 1 tablespoon at a time, just until you obtain a workable consistency.

7. With your hands, roll each section into a long rope, about an inch in width.

8. Dip a fork in olive oil and run the back of the tines down the length of the rope (this helps the gnocchi hold the sauce). I find it easier to do it this way rather than the traditional method of cutting first and running each cut piece over the fork.

9. Using a pastry cutter, a spatula, or fat knife, cut the rope into ½-inch gnocchi pieces.

10. Sprinkle with some olive oil and roll them around a little.

11. Add more olive oil to a large skillet with a cover. Toss in the gnocchi in a single layer, sprinkle a couple of tablespoons of water over the gnocchi, cover, and bake at 350°F for 20 minutes.

12. Turn the oven up to 400°F. Cut the stems off the Brussels sprouts, remove the outer leaves, and put them in a bowl. Cut the heart of the sprout in half, and place on a baking sheet. Toss in olive oil, salt, pepper, and roast them in the oven at for about 15 minutes. Toss the leaves in olive oil and add to the hearts, bake for a few minutes more, until the leaves begin to crisp.

13. To serve, toss the gnocchi, Brussels sprouts, and scoops of the squash in a big bowl. Top with more olive oil, cracked black pepper, and Parmesan, if desired.

Cauliflower Gnocchi with Spicy Marinara

Believe it or not, the cauliflower flavor is barely detectable here. However, if you have a true cauliflower hater in your household, feel free to use white or yellow sweet potatoes here instead.

Ingredients

12 ounces roughly chopped cauliflower (about half a head) or russet potatoes, peeled (about two)

1¼ cups almond flour

1 egg

1 teaspoon sea salt

2 tablespoons psyllium husk powder

2 tablespoons coconut flour

2 tablespoons olive oil

Grated Parmesan (optional)

Sauce Ingredients

1 (28-ounce) can Roma tomatoes, or 8–10 fresh tomatoes

¼ cup chopped onion

1–2 garlic cloves

1 teaspoon sea salt

1–2 teaspoons dried oregano or Italian seasoning

A big pinch of red pepper flakes

Splash of wine vinegar

1. Put the cauliflower or potato in your food processor, fitted with the S blade, and puree to small pieces.

2. Add the almond flour, egg, and salt, and puree into a batter for a minute or two, until well blended. Stop to scrape the sides as needed.

3. Add the psyllium husk and coconut flour through the top while blending.

4. Blend another minute to a smooth batter and scoop out onto a smooth surface.

5. Use your fingers to knead/massage the dough a minute.

6. Divide the dough into four sections. If the dough seems too sticky to work with, knead in a little coconut flour, 1 tablespoon at a time, just until you obtain a workable consistency.

7. With your hands, roll each section into a long rope, about an inch in width.

8. If desired, dip a fork in water and run the back of the tines down the length of the rope (this helps the gnocchi hold the sauce). I find it easier to do it this way rather than the traditional method of cutting first and running each cut piece over the fork.

9. Using a pastry cutter, a spatula, or fat knife, cut the rope into ½-inch gnocchi pieces.

10. Add the olive oil to a large skillet with a lid, add the gnocchi in a single layer, cover, and bake at 350°F for 20 minutes.

While the gnocchi bakes, make the sauce:

1. Blend everything in your blender.

2. Pour into a pot and simmer for 10 minutes.

3. Serve with the gnocchi and grated Parmesan.

Tip: For a thicker sauce, toss the baked gnocchi into the pot for the last 2–3 minutes of simmering, the psyllium in the gnocchi will slightly thicken the sauce. Or, stir in a tablespoon of tomato paste.

Broccoli Gnocchi with Cheesy Pumpkin Sauce

Ingredients

12 ounces (or 2½ cups) roughly chopped broccoli

1 cup almond flour

1 egg

1 teaspoon sea salt

2 tablespoons psyllium husk powder

2 tablespoons coconut flour

2 tablespoons olive oil

Sauce Ingredients

½ cup nutritional yeast (optional)

½ cup grated white cheese, your choice (optional, definitely use if not using nutritional yeast)

1 teaspoon psyllium husk powder

1 teaspoon sea salt

1 teaspoon ground turmeric

½ teaspoon paprika

1 cup pumpkin puree

½ cup each heavy cream and broth or 1 cup nut milk

1 teaspoon apple cider vinegar

1. Put the broccoli into your food processor, fitted with the S blade, and puree to small pieces.

2. Add the almond flour, egg, and salt, and puree into a batter for a minute or two, until well blended. Stop to scrape the sides as needed.

3. Add the psyllium husk and coconut flour through the top while blending.

4. Blend another minute to a smooth batter and scoop out onto a smooth surface or onto waxed or parchment paper.

5. Use your fingers to knead/massage the dough a minute.

6. Divide the dough into four sections. If the dough seems too sticky to work with, knead in a little coconut flour, 1 tablespoon at a time, just until you obtain a workable consistency.

7. With your hands, roll each section into a long rope, about an inch in width.

9. Using a pastry cutter, a spatula, or fat knife, cut the rope into ½-inch gnocchi pieces.

10. Add the olive oil to a large skillet with a lid, add the gnocchi in a single layer, cover, and bake at 350°F for 20 minutes.

Make the sauce while the gnocchi bakes:

1. In a small bowl, combine nutritional yeast, cheese, psyllium husk, and seasonings, and set aside.

2. In a small sauce pan, stir and warm the pumpkin puree and cream/broth/nut milk with the vinegar.

3. When hot, whisk in the nutritional yeast/cheese mixture and stir until smooth.

4. Serve with or stir into the gnocchi.

Tip: This sauce is also great stirred into sweet potato fries or grain-free macaroni and baked till bubbly!

Gnocchi with Creamy Spinach Sauce

I love those thin-skinned red potatoes, but they have to be cooked first or their flavor profile doesn’t work in this type of cooking. This is why I always use the sweet potato. Did you know that the sweet potato isn’t even in the same family as the potato? It’s actually part of the morning glory family. If you choose not to peel it, make sure you taste the skin first. If it’s at all bitter, you’ll want to bust out the peeler.

Ingredients

12 ounces white or yellow sweet potato (or 2½ cups roughly chopped)

1 cup almond flour

1 egg

1 teaspoon sea salt

A sprig or about 1 tablespoon fresh, chopped rosemary (optional)

2 tablespoons psyllium husk powder

2 tablespoons coconut flour

½ teaspoon each sea salt and black pepper

2 tablespoons butter

Sauce Ingredients

2 tablespoons butter

1 cup cream or nut milk (optional)

5-ounce package of fresh spinach

Sea salt and cracked pepper to taste

⅛ teaspoon ground nutmeg

1. Put the potato in your food processor, fitted with the S blade, along with the almond flour, egg, and salt, and puree into a batter for a couple of minutes, until well blended. Stop to scrape the sides as needed.

2. Add the rosemary, psyllium husk, and coconut flour through the top while blending.

3. Blend another minute to a smooth batter and scoop out onto a smooth surface or onto parchment paper.

4. Use your fingers to knead/massage the dough a minute.

5. Divide the dough into four sections. If the dough seems too sticky to work with, knead in a little coconut flour, 1 tablespoon at a time, just until you obtain a workable consistency.

6. With your hands, roll each section into a long rope, about an inch in width.

7. If desired, dip a fork in water and run the back of the tines down the length of the rope (this helps the gnocchi hold the sauce). I find it easier to do it this way rather than the traditional method of cutting first and running each cut piece over the fork.

8. Using a pastry cutter, a spatula, or fat knife, cut the rope into ½-inch gnocchi pieces.

9. Melt the butter in a large skillet with a lid, add the gnocchi, and roll them around a little.

10. Position the gnocchi in a single layer, cover, and bake at 350°F for 20 minutes.

While the gnocchi bakes, make the sauce:

1. Add the butter and cream to a saucepan with a lid.

2. Add the spinach, cover, and let come to a simmer until the spinach is wilted, about 5 minutes. If you use nut milk, sprinkle a little coconut or almond or sweet potato flour in to help thicken the sauce.

3. Add the salt, pepper, and nutmeg, and stir.

4. Toss with the gnocchi and serve with fresh grated nutmeg, if desired.

Lasagna with Olives

This is a lengthy recipe, but once you read it over you’ll see how easy it is. Preparing any lasagna is a labor of love, especially making the fresh pasta. While we can purchase grain-free pasta these days, I prefer mine for several reasons: The ingredients are always on hand, it’s far more budget-friendly, and it has NO extracted starch. This brings to mind one last NYC Italian restaurant story. Did you know that Al Lewis, who played Grampa from the old TV show the Munsters opened an Italian restaurant on Bleeker Street a few years ago? Okay, quite a few years ago . . . hmm, never mind, let’s just say, back in the day. It was called, guess what? Grampa’s! I must say he made some killer meatballs and had some mean recipes for an old vampire guy.

Serves 6–8

Pasta Ingredients

Olive oil, for the pan

12 ounces white or yellow, sweet or new potato (about 2½ cups rough chopped)

1 cup almond flour

1 egg

3 tablespoons psyllium husk powder

2 tablespoons coconut flour

1 teaspoon sea salt

Sauce Ingredients

6–8 lovely, ripe, roughly chopped Roma tomatoes, or 1 (28-ounce) can with juices

¼ cup olive oil

1 carrot, peeled (optional)

1 garlic clove

1 tablespoon dried oregano or Italian seasoning

¼ teaspoon red pepper flakes

1 teaspoon sea salt

1. Lightly brush an 8 x 8 x 2-inch pan or 6 x 10 x 2-inch pan with olive oil and set aside.

2. In the food processor, fitted with the S blade, puree the potato, almond flour, and egg into a batter, scraping as needed. It will take 2–3 minutes and will look similar to fluffy oatmeal.

3. Mix together the psyllium husk powder, coconut flour, and salt.

4. Add to the food processor, and blend another minute.

5. Remove the dough to a piece of parchment paper and knead it into a ball, then cut into three equal sections.

6. Roll each section between two sheets of parchment or waxed paper that have been sprinkled with water. You can do this ahead or as you place each layer in the pan (see assembly instructions below).

7. For the sauce, toss everything in your blender or food processor and pulse/blend it to a chunky sauce consistency.

Cheese and Olive Filling

2 cups grated mozzarella cheese, divided

8 ounces cream cheese or strained ricotta

8–10 Kalamata olives, rough chopped

1 egg

2 tablespoons minced fresh parsley

½ teaspoon black pepper

1. Reserve 1 cup of the mozzarella cheese for topping.

2. Using a fork, blend the ingredients together in a medium bowl.

Meat Lasagna Ingredients

½ pound ground meat or Ground No-Meat (page 86), or 6–8 leftover meatballs or meatloaf

½ teaspoon sea salt

½ teaspoon pepper

½ teaspoon crushed fennel

½ teaspoon marjoram

½ teaspoon thyme

½ teaspoon sage

½ teaspoon allspice

1. If not using leftovers, sauté the meat just until it’s no longer pink.

2. Stir together the herbs and spices in a small bowl and sprinkle over the meat.

To Assemble:

1. Preheat your oven to 350°F.

2. Put a few tablespoons of sauce in the bottom of your lasagna pan.

3. Place your first layer of the pasta on top of the sauce.

4. Spread half of the cream cheese mixture over the pasta.

5. If using meat, top with a little more than half of the meat, then a few tablespoons of sauce drizzled over the meat.

6. Repeat this for each layer, finishing with the last layer of pasta.

7. Pour as much of the sauce over the top and sides as the pan will hold.

8. Bake until it is bubbling, about 40 minutes.

9. Remove from oven, top with the rest of the mozzarella, and return to the oven until it’s melted. If the cheese releases extra moisture on top, wait until the liquid evaporates and the cheese just begins to brown.

10. Remove from oven and let the lasagna cool and set up for 10–15 minutes before cutting.

11. Serve with the remaining raw sauce on the side, or, you may simmer it for a few minutes on your stove top, if you prefer it be cooked.

Meat (or No-Meat) & Mushroom Hand Pies

Put one of these in someone’s lunchbox and see what happens. If they’re as popular in your town as they are around these parts, you may just start yourself a thriving business. I don’t know if you’d make much money, but I’ll bet it would keep you busy! The spices are really fragrant and festive. I’ve made mini ones for holiday party hors d’oeuvres and they always disappear quickly. Grain-free pastry can be delicate to work with, so I admit that these are a bit of a labor of love, but worth every minute in my opinion.

Makes about 8 (2½ x 4-inch) pies

Dough Ingredients

Melted butter for brushing

1½ cups (about 7 ounces) roughly chopped yellow or white sweet potato

2 tablespoons butter

2 tablespoons gelatin powder

⅔ teaspoon sea salt

½ teaspoon baking soda

3 cups almond flour

1 egg for brushing

Filling Ingredients

½ pound Ground No-Meat (page 86), or ground meat (it’s best if your butcher will grind it fresh for you)

⅔ cup diced mushrooms

1 carrot, peeled and diced

½ cup diced onion

1 garlic clove, minced

2 teaspoons grated orange peel

½ teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

½ teaspoon sea salt

½ teaspoon pepper

2 teaspoons chia seed, or ½ teaspoon psyllium husk powder

1 tablespoon balsamic or apple cider vinegar

1 tablespoon honey

1. Preheat oven to 350°F.

2. Brush two sheets of waxed paper with melted butter.

3. Add the sweet potato to your food processor, and process to very small pieces.

4. Add the butter, gelatin, salt, and baking soda and process until smooth.

5. Add the almond flour and process until it comes together into a smooth ball. Stop to scrape the sides if necessary.

6. Whisk the egg and set aside.

7. For the filling, in a large skillet, add the meat, mushrooms, carrot, onion, garlic, and orange peel, and cook over medium heat.

8. Cook until the mushrooms and onion are soft, and the meat loses its color, breaking the meat up with a fork as it simmers. While the meat simmers, stir together the spices and chia/psyllium, and sprinkle over the meat mixture.

9. Stir together the vinegar and honey and drizzle over the meat, stirring to incorporate.

10. Turn off the heat. The mixture should be very moist, but not runny. If it seems too moist, sprinkle on a tablespoon of coconut or sweet potato flour and stir. Set aside to cool.

To assemble:

1. Preheat your oven to 350°F.

2. Separate the pie dough into 8–10 sections, rolling each into a ball.

3. Roll each ball of dough between two sheets of buttered parchment paper.

4. Place a few tablespoons of the meat mixture on one side and use a spatula or the parchment paper to help fold the other side over the top.

5. Press down the edges with your fingers and seal with fork tines.

6. Repeat until the crust and meat mixture is all used. Place pies on a parchment-lined cookie sheet and brush all over the tops with whisked egg.

7. Bake in a 350°F oven for about 30 minutes, until they’re a nice golden brown.

Tip: These are easier to make if you keep them on the smaller side and they’re great served with whole grain mustard and cultured vegetables.

My Mother’s Spanish Rice

My mom had a handful of dishes she rotated throughout the month. Dad wasn’t always easy to please, so she learned early on how to keep dinnertime less stressful, and that was to serve what he liked. Usually it had something to do with meat and potatoes, so this was one of the rare dishes that only used a modest amount of bacon in it. Even though I still eat white rice sometimes, I prefer to use sweet potatoes in this recipe and rarely use bacon in it these days. but I must say, this is every bit as delicious as the one Mom served, and I know she’d agree.

Serves 4–5

Ingredients

1 large white or yellow sweet potato (about 2 pounds), or 1 smallish head of cauliflower

2 tablespoons butter, ghee, red palm oil, or olive oil, + 2–3 tablespoons (unless using bacon)

½ medium bell pepper, any color

1 celery stalk, chopped

½ medium yellow onion, chopped

3–4 garlic cloves, minced

1 (14-ounce) can chopped or stewed tomatoes, drained (or 4 fresh, chopped)

2 teaspoons Italian seasoning or oregano

½ teaspoon smoked paprika (optional)

½ teaspoon turmeric

1 teaspoon sea salt

½ teaspoon ground black pepper

Additional Optional Ingredients

¼ pound bacon or large link sausage, cut into 1–inch pieces and sautéed, reserving its fat in the pan

½ pound shrimp or other (shell) fish

2 cups cooked, roughly chopped vegetables such as cubed butternut squash or broccoli

1. Peel and roughly chop the sweet potato or cauliflower (sometimes I use half of each).

2. Add to your food processor, fitted with the S blade. Pulse several times until it is finely chopped and resembles rice. If your food processor is smaller you will have to do this in 2–3 batches.

3. Add the butter, bell pepper, celery, onion, and garlic to the pan and sauté the vegetables until soft.

4. If not using bacon, add the additional 3 tablespoons of butter or oil to the pan; when it’s hot add the “rice” and toss/stir until coated in the oil.

5. Add the seasonings and tomatoes and sauté a few minutes, tossing and stirring until al dente.

6. Cook about 1 minute more, cover, and turn off the heat. Let rest until the “rice” is to your desired tenderness.

Tip: When I double this recipe for a crowd, I use my wok for the extra room it provides.

Pizza, California Country-Style

Years ago, a “new” restaurant opened near our home in the suburbs of San Diego. It was called California Pizza Kitchen, and it was there that I first had a chopped salad on top of pizza crust. So many years later, I still think that was true genius. It’s also quick, healthy, easy, and delicious, my favorite adjectives. You can toss your favorite salad on this crust, or make this tasty version of a BLT with avocado.

Makes 1 (12-inch round) pizza

Crust Dry Ingredients

1¼ cups blanched almond flour, or other nut flour

¼ cup coconut flour

1½ tablespoons gelatin, or agar powder

¾ teaspoon sea salt

Blender Ingredients

1½ cups (about 7–8 ounces) chopped summer squash *

2 large eggs

2 tablespoons olive oil

1. Position your oven rack to the lowest setting and preheat the oven to 350°F.

2. Liberally brush your pizza pan and two sheets of waxed paper with olive oil and set aside.

3. Measure the dry ingredients into a large bowl and set aside.

4. Blend the squash, eggs, and olive oil in your blender until smooth.

5. Stir the contents of the blender into the flour blend until it becomes a dough.

6. Roll the dough out between the waxed paper, allowing it to be thicker around the edges for a crust and invert it into the pan.

7. Bake until it’s a light, golden brown, about 25 minutes.

8. Top with the “salad” topping below.

*If you want to use another other favorite veggie, please do—however you may need to adjust the amount of coconut flour you use according to the juiciness of the vegetable you choose. Also, sometimes I omit the gelatin and add 1 cup of grated mozzarella to the crust.

Tip: If you eat organic cornmeal, a sprinkling of it on the oiled pan or on the crust before inverting it onto the pan gives a nice texture and crunch. I even like to press it into the crust a bit.

Salad Topping Ingredients

6 ounces uncured bacon (optional)

¼ cup homemade mayo (page 70)

2 large Roma tomatoes

2 medium Haas avocados

2 small or 1 large head of romaine hearts

1 cup fresh basil leaves torn into pieces

1 handful arugula

½ cup shredded Parmesan cheese or nutritional yeast

Sea salt and pepper to taste

1½ teaspoons dried oregano and ½ teaspoon garlic powder (both optional)

1. Cut the bacon into bite-sized pieces and sauté in a cast-iron skillet until crisp. Add the bacon and drippings to a large bowl.

2. Add the mayo to a medium-sized bowl and stir in the oregano and garlic powder, if using.

3. Chop the tomatoes, avocados, and romaine hearts into bite-sized pieces and add to the bowl.

4. Add the basil, arugula, and Parmesan.

5. Add salt and pepper to taste and toss to coat.

6. Pour this salad mixture on top of the pizza crust and serve.

Note: Substitute 3 tablespoons virgin olive oil and 2 tablespoons fresh lemon juice for the mayo if necessary.

Pizza, Deep Dish-Style

To me, this is a cold-weather meal, but my family loves it anytime of the year. There’s just something about guys and pizza, at least around my house. When my husband and I were first married, we lived in the Los Angeles area for a short time. We used to get deep dish pizza at a nearby place called Numero Uno. We often had the same waiter, a real tall guy with an outgoing, humorous personality who would occasionally tell us that we’d see him on TV someday. He was right! Brad Garrett went on to play Robert in the sitcom Everybody Loves Raymond, and many other roles. Before he became the well-known actor, he was just a funny guy who served a great pizza. Personally, I think that was a pretty important job.

Serves 8

Ingredients

Oil for the pan

8 ounces yellow or white sweet potato (about 1⅔ cups rough chopped)

2 eggs

1⅔ cups almond flour

2 tablespoons coconut flour

2 tablespoons gelatin powder, or agar powder

1 teaspoon sea salt

2–3 tablespoons cornmeal (optional)

Filling Ingredients

2 tablespoons olive oil

1 pound Italian sausage or leftover meatballs/meatloaf made from the Ground No-Meat on page 86

8 ounces sliced mushrooms

1 medium onion, chopped (approximately ⅔ cup)

3 garlic cloves, or ½ teaspoon garlic powder

6–8 fresh Roma tomatoes, or 1 (28-ounce) can diced tomatoes, drained

1 (2-ounce) jar sliced black olives, drained

1 tablespoon dried oregano or Italian seasoning

1½ teaspoons sea salt

½ teaspoon ground fennel seed

¼ teaspoon red pepper flakes

2 tablespoons tomato paste

2 cups shredded mozzarella cheese, divided

½ cup fresh grated Parmesan cheese

1. Adjust the oven rack to the lowest setting and preheat the oven to 350˚F.

2. Liberally brush the bottom and sides of a cast-iron skillet, approximately 10 × 10 × 2 inches, or a similar sized casserole dish, with olive oil and set aside.

3. Puree the potato to small pieces in your food processor.

4. Add the eggs and almond flour and blend a couple of minutes until it resembles fluffy oatmeal.

5. Add the coconut flour, gelatin, and salt and blend a few seconds more.

6. The dough will roll out between two sheets of parchment paper, but I prefer to just press it into the pan. About half the dough should fit the bottom and the other half should be pressed up the sides.

7. Sprinkle the cornmeal (if using) onto the bottom of the crust and press it into the crust. (I like this for a little interesting texture). Bake on the lower rack for about 20 minutes, until starting to turn golden.

8. While the crust par-bakes, make the filling: Sauté the sausage, mushrooms, onion, and garlic in the olive oil. Add the tomatoes and cook until the tomatoes break down and release some of their water.

9. Add the herbs and olives and cook a few minutes more to let some of the liquid evaporate. Stir in the tomato paste.

10. Sprinkle half of the mozzarella cheese on the bottom of the crust. Add the meat filling and bake on the lowest rack for about 30 minutes, until filling is bubbly and crust is golden brown.

11. Remove from oven, top with the remaining cheese and return to the oven for a few minutes until melted.

Note: I used my No-Meat Meatloaf for this pizza. If you use ground meat or sausage and want it to stay more compact like the picture, sprinkle in a couple of teaspoons of psyllium or whisk an egg and stir into cooled mixture before filling the crust.

Tip: I find it easier to make the crust in my food processor, but you can also blend the potato with the eggs in the blender, pour into a bowl, and stir in the rest of the ingredients. Of course you can shorten the time and ingredient list and open a jar of ready-made marinara sauce instead of the tomatoes and herbs!

Pizza with Pepperoni Sauce

The guys absolutely love this pizza. So do the kids. Funny how alike they can be. I’m just kidding, but don’t pretend you don’t know what I’m talking about (unless you’re a guy). If you’re a guy, just calm down a minute (where’s your sense of humor?). I can say this stuff because I’ve spent most of my life being very outnumbered when it came to expressing my “woman’s point of view.” However, that’s never stopped me from expressing it.

Makes 1 (11 x 15-inch) pizza

Olive oil for the pan

Crust

Dry Ingredients

2 cups almond or cashew flour

¼ cup coconut flour

1 cup grated mozzarella, or 2 tablespoons gelatin

1¼ teaspoons sea salt

Garlic powder and other seasonings (optional)

Blender Ingredients

10 ounces (or about 2 cups) rough chopped white or yellow sweet potato

3 large eggs

3 tablespoons olive oil

1. Position your oven rack to the lowest setting and preheat the oven to 375°F.

2. Liberally brush a cookie sheet or pizza pan with olive oil and set aside.

3. Measure the dry ingredients into a large bowl and set aside.

4. Blend the sweet potatoes, eggs, and olive oil in your blender until smooth.

5. Stir this mixture into the dry ingredients until it becomes a smooth a dough. Add more coconut flour if necessary.

6. Roll or press the dough out between two sheets of parchment or waxed paper. Allow it to be thicker around the edges to form a nice crust edge.

7. Bake until light and golden brown, about 20 minutes.

8. Remove from the oven and turn up the heat to 375°F.

9. Top with sauce and toppings and pop back in the until they’re heated through, about 5–10 minutes.

Sauce

Raw Dipping Sauce from page 82 or:

3 ounces sliced pepperoni

½ can crushed tomatoes

1 tablespoon red wine vinegar

1 tablespoon olive oil

1 tablespoon Italian seasoning

¼ teaspoon crushed fennel seed

¼ cup grated Parmesan cheese

Toppings

2 cups shredded mozzarella cheese

3 ounces sliced pepperoni

1. Chop the pepperoni into small pieces and stir into the rest of the ingredients.

Tip: I like to brush the crust with a whisked egg right before it comes out of the oven to create a barrier between the crust and sauce.