Welcome to our recipe blog! Here, we share some of our favorite family recipes with a healthy twist, so you can share it with yours. We hope you enjoy it as much as we do! - Dr. Chris Nunier
Grain-Free Holiday Sugar Cookies
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup tapioca starch (plus extra for dusting)
- ½ tsp baking soda
- ¼ teaspoon sea salt
- 1 egg
- 2 tsp pure vanilla extract
- ¼ tsp pure almond extract
- 2 tbsp coconut oil, melted
- ¼ cup pure maple syrup, room temperature
1) Preheat oven to 350.
2) In a medium bowl, whisk together the dry ingredients. Set aside.
3) In a separate bowl, blend together the egg, vanilla, almond extract, maple syrup and coconut oil.
4) Slowly add the dry ingredients to the wet and blend well. Let dough rest for 5 minutes.
For Soft Sugar Cookies: Scoop rounded tablespoonfuls of the dough onto a parchment-lined baking sheet. Bake 11-13 minutes or until the edges are golden brown.
For Crisp Cookies: Wrap the dough in plastic wrap and shape into a log. Place the log in the freezer for 2 hours, or until very firm. Remove and slice into ¼-inch slices. Place on a parchment-lined baking sheet and bake 13-15 minutes or until edges are golden brown.
For Cookie Cutouts: Place the dough on a piece of plastic wrap, shape into a disc, wrap completely, and refrigerate for 3 hours. Using a fine dusting of tapioca starch to prevent sticking, dust two sheets of parchment paper and the dough. Roll dough between the parchment paper sheets. (Tip: after a few passes with the rolling pin, peel one side of the parchment off the dough, replace, flip the whole thing over and roll again, repeating the process as necessary. This helps keep the dough from sticking to the paper. Use additional sprinkles of tapioca starch as well.) Remove top piece of parchment and cut out cookies. Bake 13-15 minutes or until edges are golden brown.
Dr. Pompa’s Grain-free Blueberry Muffins
- 3 pasture raised eggs
- 2 tablespoons raw/organic butter, melted
- 2 tablespoons unsweetened coconut milk
- ¼ teaspoon powdered stevia
- ¼ teaspoon sea salt
- ¼ teaspoon organic vanilla
- ¼ cup sifted coconut flour
- ¼ teaspoon baking powder
- ½ cup organic blueberries (pat dry after rinsing)
1) Blend together eggs, butter, coconut milk, stevia, salt, and vanilla.
2) Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3) Gently fold in blueberries.
4) Pour batter into greased muffin cups.
5) Bake at 400 degrees for 30 – 33 minutes.
Makes approximately 6 muffins.
Avocado and Watercress Salad
- ¼ cup rice vinegar
- 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
- ¼ cup finely grated peeled Gala apple (use small holes of box grater)
- 4 teaspoons of soy sauce
- 3 tablespoons vegetable oil
- 1 teaspoon of honey
- 6 cups Watercress (thin stems and leaves only; from 1 large bunch)
- 1 firm-ripe avocado
Stir together vinegar, onion, apple, soy sauce, and honey then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit and peel avocado, then cut crosswise into ¼ inch thick slices. Gently toss with watercress.
Always try to use organic whenever possible and local honey when possible.
Paleo Chocolate Brownies (nut free) (from Eat Drink Paleo)
- 1 medium sweet potato – 2-3 cups when grated
- 2 whole eggs (pasture raised)
- ½ cup melted coconut oil
- 1/3-cup local honey
- 2 teaspoons organic vanilla extract
- ½ cup raw organic cacao powder, sifted
- 1-teaspoon baking powder
- 1-teaspoon baking soda
- 2-½ tablespoon organic coconut flour
Preheat oven to 365°; make sure the oven is hot before you put in the brownies.
Combine grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. (Avoid adding too much coconut flour, as it will absorb too much moisture, which will result in drier brownies.)
Once combined, pour the mixture into a greased baking tray. I used a 9” square tin.
Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin. Cut them into squares and dust with a little cacao powder or drizzle with melted dark chocolate. Serve with raspberries and fresh cream or coconut yogurt. YUM!
Gloria’s Gluten Free Goat Cheese Pizza
- Udi’s Gluten free Pizza crust
- 4 tablespoons Organic tomato paste
- 4 tablespoons Basil Pesto
- Chevre style goat cheese
- Midnight Moon Cypress Grove hard goat cheese. (Whole Foods)
- Thin sliced Green peppers
- Thin sliced sweet onions (optional)
- Fresh spinach (optional)
- Sliced Pepperoni
Preheat oven to 350*
Combine tomato paste and Pesto. Spread thin layer on Pizza crust. Crumble goat cheese evenly over the top. Slightly cook green peppers and onions and spinach in 1 tsp olive oil (still crispy). Spread evenly over pizza crust. Evenly place pepperoni over pizza crust. Lightly Shred midnight moon cypress Grove goat cheese over the top. Cook until corners of crust are med brown. Approx. 12 min.
GLORIA'S TORTILLA SOUP
All ingredients should be organic if possible!
- 1-2 pkgs chicken tenders
- 1 zucchini
- 1 green pepper
- 1 small hot jalapeno pepper
- Sour cream (optional)
- 1 cup frozen corn or more (optional)
- 2 cans organic black beans
- 1 ½ Tablespoon Marion-Kay Mexican seasoning (look in spice isle at Kroger)
- 2 garlic cloves
- 1-2 Tablespoons chopped fresh cilantro
- 2 Tablespoons lime juice
- 1 large sweet onion (Valdia onion)
- 2 Carrots
- Shredded cheddar cheese (optional)
- 1 can organic diced tomatoes
- Organic tortilla chips (optional)
- Better than Bouillon Chicken base (found at whole foods)
Boil chicken in 6 cups of water just until tender. Turn off heat. Remove chicken and cut into cubes and place back into pot. (Keep the water that the chicken was boiled in)
While the chicken is cooking, place the following ingredients into the blender: ½ zucchini, 1 carrot, ½ green pepper, jalapeno pepper, cilantro, ½ onion, ½ can of diced tomatoes, Marion-Kay Mexican seasoning, lime juice, garlic cloves, and ¼ cup of water. Puree on high for a full 1.5 minutes or until completely pureed.
Add to Pot: finely chop ½ cup of onion and remaining vegetables (except cilantro) and add to the pot. Add: remaining ½ can of diced tomatoes, frozen corn, 2 cans of black beans (drained). Heat to just a simmer (do not boil). Pour in pureed vegetables. Turn off heat.
Add Better than Bouillon Chicken base 1 tablespoon at a time until the soup taste salty enough to you liking.
When serving, top with a dollop of sour cream, cheese and crushed tortilla chips. Enjoy!
By: Gloria Nunier
GRAIN FREE CRACKERS
Grain Free Dill & Sesame Crackers
By: Dan Pompa, DC
1 3/4 cups almond flour
1/2 teaspoon sea salt
2 tablespoons fresh dill, finely chopped
1 tablespoon olive oil
1. Combine almond flour, sea salt and dill.
2. In a seperate bowl, whisk together olive oil and egg.
3. Stir wet ingredients into almond flour mixture until thoroughly combined, then roll the dough into a ball and press between 2 to 3 sheets of parchment thickness.
4. Remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheetes.
5. Cut dough into 2 inch squares with a knife or pizza cutter.
6. Bake at 350 for 12-15 minutes until lightly golden and let crackers cool on baking sheet for 30 minutes, then save.
Makes approximately 24 crackers.
Altered from Elana Amsterdam's 'Gluten Free Almond Flour Cookbook'
GLORIA'S SALAD DRESSING RECIPES
10 – 12 Raspberries (organic)
½ cup White Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
1 tsp Fresh Oregano
3 Large Leaves of Basil
1 Small Clove of Garlic - Crushed
Puree ingredients in blender – salt & pepper to taste.
2 Cloves Crushed Garlic
½ cup Extra Virgin Olive Oil
¾ cup Balsamic Vinegar (add more to taste)
½ Tbls Fresh Oregano
½ Tbls Fresh Basil
1 Tbls Chopped Onion
1 Tsp Lemon Juice
Puree ingredients in blender – salt & pepper to taste
2 cups (or more) Fresh Chopped Basil
1 Tbls Crushed Garlic
2/3 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar or White Balsamic Vinegar
¾ Tsp Salt
¼ Tsp Pepper
2 Toasted Walnuts
1 Tbls Chopped Onion (finely chopped)
In food processor pulse Basil, Salt & Pepper, Vinegar & Garlic (4 – 5 X’s)
Add Walnuts, Olive Oil and Onion – Pulse until finely chopped but not pureed.