Paleo Cassava Flour Bread

For those of you who don’t know what cassava flour is, it’s basically the best thing of all time. It’s paleo, nut-free, grain-free, gluten-free, anti-inflammatory, and can be subbed 1:1 for regular wheat flour.

Okay. AMAZING.

So I’ve been very much enjoying experimenting with cassava flour recipes and it dawned on me this morning that I hadn’t even tried making bread with it yet?! What’s wrong with me! I really miss bread in my diet but I don’t miss how achy and gross it made me feel sooooo if I could have bread without the aches and pains, this could be life changing.

So since bread can be pretty tricky, I decided not to go out and waste a bunch of flour trying to make my own recipe from scratch right off the bat. Insteaddddd, I found this amazing recipe on Paleo Hacks and it came out PERFECT!!!!!!!

So no this isn’t my recipe, but bless you Jennafer Ashley for blessing us with your beautiful bread. You can get her recipe by clicking rightttttttt here.

Have a great Tuesday everybody!!

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Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

turkey pesto quesadilla 1

Napoleon, make yourself a dang quesadilla!!!

I don’t think Napoleon’s grandma had this quesadilla in mind when she said that, but she should’ve because this is basically the best quesadilla of all time andddd it’s cheeseless so all my dairy-free peeps out there can rejoice right now! The flavor combo in here is a party in yo mouth in every bite, not to mention all the nutrients you’re getting. You’ve got your complex carbs, grains, leafy greens, lean protein, healthy fats, and so much more. Talk about a complete meal, y’all.

I shall dub this the ultimate adult quesadilla.

So all the stuffings for this here quesadilla would taste delicious on their own in a bowl, but there’s just something magical about squishing it all between two delicious, crispy, warm tortillas that gives it that extra oomph, ya know? And who woulda thunk pesto would taste so good in a quesadilla!? But really pesto on anything tastes good so really not that surprised.

OK now I’m just rambling because hungry so I’m gonna go eat one of these right now. Who’s with me?

 

Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

  • Servings: 6 half or 3 whole quesadillas
  • Difficulty: easy
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Ingredients

Directions

  1. Heat a large skillet over medium heat. Once it’s hot, add your ground turkey and cook, while stirring occasionally, until it’s fully cooked throughout. Drain and set aside.
  2. Clean your skillet out and heat it again over medium heat. Add the coconut oil and sweet potato. Cook, while stirring occasionally, until the sweet potato is just about tender (about 5-7 minutes).
  3. Add the chopped kale to the sweet potato and cook while stirring until the kale is wilted and the sweet potato is tender (1-2 minutes more).
  4. Remove from heat and set aside.
  5. Decide whether you want to make half-quesadillas or whole quesadillas and divide your ingredients accordingly. Start by spreading the pesto on the tortilla then add the ground turkey, sweet potato, and kale. Fold over the other half of the tortilla (if you’re making halves) or place another tortilla on top and press down to make it stick.
  6. Clean out your skillet and heat it over medium-low heat.
  7. Add one quesadilla to the skillet and cook until slightly browned on one side (about 45 seconds), then flip and repeat on the other side.
  8. Repeat for the remaining quesadillas.
  9. Once all quesadillas have been cooked, slice them and serve. Enjoy!


Grain Free Chorizo Breakfast Tacos

Grain Free Chorizo breakfast tacos

Hey guys! Comin’ atcha from the Vancouver airport while I wait out a three and a half hour layover here.  TBH really wish airports had gyms for times like these. Seriously, who can I contact to make that happen because it would be such a game changer!!!

But before I go off on a tangent about the lack of airport gyms, let me get to the point. I’m sitting here eating some soggy oatmeal trying not to be too unhealthy during this day of travel, but all I can think about are these bomb grain-free chorizo breakfast tacos I made the other day for breakfast.

K DROOL.

I’ve been loving getting back to eating all my fave stuff that I used to indulge in all the time before I started avoiding processed grains since I discovered cassava flour, soooo since I’ve been making tons of cassava flour tortillas I knew I had to get the taco train rolling!

Also, I found this amazing little authentic Mexican grocery store (FINALLY) that sells little packages of the BEST ground chorizo with nothing but organic pork and spices in it. AMAZING.

Grain-free tortillas + delicious spicy chorizo = heaven.

No joke people. I love breakfast but sometimes I get stuck in the usual oatmeal, scrambled eggs, pancakes routine because they’re what first comes to mind. But THIS. Oh wow. This has been coming to mind first ever since I made it.

It’s so easy too! Just make sure you’re getting good quality chorizo that doesn’t have a bunch of crazy additives in it because that’s where this could turn from healthy to gut turmoil in a hurry. Anyways, I gotta run and go catch my flight! Enjoy!

 


Grain-Free Spicy Chorizo Breakfast Tacos

  • Servings: 2 tacos
  • Difficulty: easy
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Ingredients

  • 1 cup good quality organic ground chorizo
  • ½ tsp organic virgin coconut oil
  • 4 free-range organic eggs
  • 1 tomato, diced
  • ½ cup black beans
  • 2 Tbsp fresh guacamole
  • salt, pepper, and chopped green onions to garnish
  • 2 cassava flour tortillas

Directions

  1. Heat a pan or skillet over medium heat and add your ground chorizo. Stir while cooking until it’s fully cooked.
  2. Meanwhile, heat another pan over medium heat and add your coconut oil. Once the pan is hot, crack your eggs into the pan and scramble them, stirring until fully cooked.
  3. Add half the chorizo, beans, eggs, tomato, and guacamole to one of your cassava flour tortillas and then repeat for the second tortilla. Garnish with salt, pepper, and green onions and enjoy!


THE BEST Grain, Nut, and Dairy Free Tortillas

Cassava Flour Tortillas

Okay. So I recently made a discovery in the food world and I’m absolutely OBSESSED. If you read my post about cauliflower gnocchi, you already know BUT just in case you missed that one I’ll tell ya again:

CASSAVA FLOUR PEOPLE.

It’s truly life changing. It’s grain, nut, and gluten free, totally plant based, can be subbed in a 1:1 ratio for wheat flour, AND (the best part) it has the same consistency as actual flour! So it’s perfect for pretty much everything from breads to cakes to pasta and so much more which I will for sure be posting many recipes for.

I’ve been using Otto’s Naturals Cassava Flour which is certified gluten-free and non-GMO anddddd it’s super easy to order online (free shipping on errythang 🙌🏻) because cassava flour is actually lowkey so hard to find in stores here in Canada. So very thankful for Otto’s Naturals.

Okay, now for these tortillas. All I have to say is….

SO FREAKIN GOOD HOLY SWEET MAMA JAMA.

Literally I fed them to my boyfriend and he likes them even more than corn and flour tortillas ANDDD they’re so easy to make. Sound good? Okay now get to the tortilla making! Personally I’m about to make about 100 of these bad boys and freeze them so I always have them on hand.

Have an amazing day my peeps!

THE BEST Grain, Nut, and Dairy Free Tortillas

  • Servings: 6 medium-sized tortillas
  • Difficulty: easy
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Ingredients

  • 1 cup Otto’s Naturals Cassava Flour
  • ½ tsp cumin
  • ½ tsp salt
  • 2 Tbsp organic avocado oil
  • 2/3 cup cold water
  • I HIGHLY recommend parchment paper for rolling the tortillas
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Directions

  1. In a food processor, add the cassava flour, salt, and cumin and pulse a few times to combine.
  2. Turn the food processor on and drizzle in the avocado oil. The batter will still be fairly grainy at this point, don’t worry.
  3. Turn the food processor on again and drizzle in the cold water.
  4. Turn off the food processor and scrape down the sides to ensure everything is fully mixed.
  5. Transfer the batter to a clean surface, roll into a ball, and cut into 6 equal pieces.
  6. Using parchment paper and a little sprinkle of extra cassava flour, roll out your tortillas until they’re about 6 inches in diameter. Meanwhile, heat up a skillet on about med-high heat.
  7. Once the skillet is hot, flip a tortilla onto it and allow it to cook for about 30-45 seconds per side. Transfer to a plate and allow it to cool in the open before covering.
  8. Repeat step 7 until each tortilla is cooked and enjoy! I store my tortillas in the fridge for up to 5 days. You can also freeze them.
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Grain Free Cauliflower Sage Gnocchi

Grain Free Sage Cauliflower Gnocchi

OKAY. So in Canada we don’t have Trader Joes (which is absolutely devastating, Trader Joe’s is honestly one of my favorite places on this planet Earth), which means I don’t have access to Trader Joe’s new cauliflower gnocchi which I have been seeing EVERYWHERE on the Instagram. Talk about a bummer. So I decided to take matters into my own hands.

The main thing that attracted me to the cauliflower gnocchi was the fact that it was grain free (made with the ever so elusive cassava flour) which is great because I try my best to eat processed-grain free as it can lead to increased inflammation levels in the body.

Side note- I am currently working on a sourdough starter to make my own sourdough bread because I’ve read of the numerous health benefits of it (and cuz boyfriend needs more carbs during hockey season) so I will be eating more grains in the near future and will document how I’m feeling during that time compared to now.

ANYWAYS. Enter me on the hunt for cassava flour, which is very, very difficult to find in Edmonton turns out. So I ordered some off Amazon (thank GOD for Amazon) and as soon as I got it, I got to work. Cassava flour is super great because it’s grain, gluten, and nut free but you can substitute it in a 1:1 ration for normal wheat flour which makes things a whole heck of a lot easier when baking. Booyahhhhhhh! And these lil cauli  gnocchis are SO easy to make and even more DELICIOUS.

Honestly I might just end up making like a million batches of these guys and freezing them like my own Trader Joe’s gnocchi because they’re absolutely 100% my new addiction. Grain free. Dairy free. Gluten free. Nut free. AND they’re made with just cauliflower, cassava flour, egg, and salt. That’s it people!!! That’s all that’s standing in your way of a tasty healthy “pasta” dish! What are you waiting for?!

 

Grain Free Cauliflower Sage Gnocchi

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 3 cups raw cauliflower florets
  • 1 egg
  • 1 cup cassava flour
  • pinch of salt
  • 2 Tbsp ghee or your favorite oil
  • 1 Tbsp fresh chopped sage
  • 2 Tbsp pine nuts
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Directions

  1. Put a large pot of water on the stove over high heat to boil.
  2. Steam your cauliflower either in the microwave using a steamer or in a pot on the stove until its very tender.
  3. Drain your cauliflower and place in a high-powered blender. Blend until it has turned into a puree.
  4. Dump your cauliflower puree onto a cutting board and form a hole in the center. Crack your egg into the hole, beat it, then knead it into the cauliflower puree.
  5. Form another hole in the centre and add the cassava flour and salt. Knead it in until a dough forms.
  6. Roll the dough into a ball and cut it into four equal parts. Roll out those parts into a long snake, about ½ inch in diameter. Cut them into bite-sized gnocchi pieces (about ½ inch long).
  7. Once your water has boiled, gently place your gnocchi in and wait. Remove them once they float to the top (about 2 minutes) and drain.
  8. Meanwhile, heat up your ghee or oil over medium heat in a pan and add the sage. Add the gnocchi and fry until they start to brown. Remove to a bowl.
  9. Add the pine nuts and quickly give them a couple stirs, then pour over top of the gnocchi. Enjoy!
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