Keto Burger Sliders

Keto Burger Sliders

Make your summer grilling season healthier & low carb with these collard wrapped burgers! I love to use collard greens in this recipe but if you can’t find those you can just use raw boston or iceberg lettuce for the wraps!

GLUTEN FREE
Keto
GrainFree
AIP
DAIRY FREE
SUGAR FREE
EGG FREE
PALEO
WHOLE 30
CANDIDA-FRIENDLY

What you need:

  • 1 pound grassfed ground beef/turkey/bison
  • garlic powder/salt/pepper
  • avocado oil
  • 1 bunch collard greens
  • toothpicks
  • toppings: carmelized onion (highly recommend!), pickles, tomato, mustard, ketchup, etc

How you do it:

  1. Heat up the grill on high
  2. Form the ground meat into 5-6 burger patties
  3. Brush with some oil and season with garlic powder (~1 tsp total) and a few shakes of salt and pepper
  4. Once grill is hot, cook for 3-5 minutes on each side (shorter for beef, longer for turkey)
    • If you don’t have a grill; cook on a grill pan or cast iron for about the same amount of time as above!
  5. While waiting on the meat, heat up a large stockpot of water until boiling
  6. Holding the stem, dip the entire leaf of the collard green into the hot water and remove immediately, place on towels to dry (basically blanching without the ice bath)
  7. Once burgers are done, remove from the grill, let cool slightly, and place on the inside of a collard green
  8. Position the leaf on a cutting board so that the stem is facing your body and the leaf is opposite
  9. Find where the stem meats the start of the leaf and cut off about 3-4 inches into the stem (essentially where the stem is super thick, get rid of it); cut off in an upside down V shape
  10. Place desired toppings on burger, wrap up the sides of the leaf first and then wrap the part of the leaf closest to you over the burger, rolling the burger over itself (rolling away from your body) to wrap up the other end
  11. Slice in half, add a toothpick and serve immediately!

Makes ~ 5-6 servings

Goes well with my eggplant fries & tahini dipping sauce

GFG Enjoy! Signature

Blueberry Peach Breakfast Bars

Blueberry Peach Breakfast Bars

These bad boys are free of any added sugar whatsoever and this recipe features my fav grain free & gut friendly flour alternative of the moment-tigernut flour! Learn more about this nutty tasting, lightly sweet, fiber-rich root vegetable here. You can absolutely sub any fruit you like and make this a healthy dessert vs. a breakfast by adding a spoonful of coconut whipped cream or coconut milk icecream! Are you strict Autoimmune Paleo (AIP)? Sub a gelatin egg (see below) for the regular egg and leave out the flax and nut topping-add coconut flakes instead 🙂

GLUTEN FREE
GrainFree
AIP
EGG FREE
PALEO
WHOLE 30

What you need:

  • 1 and 1/4 cup tigernut flour-sifted!
  • pinch of pink salt
  • 1/2 tsp baking soda
  • heavy dash of cinnamon
  • 1/4 cup melted coconut oil
  • 1/4 cup + 1/8 cup full fat coconut milk (canned)
  • 1 tsp vanilla extract
  • 1/2 tsp raw apple cider vinegar
  • 1 pastured egg (room temp)
    • OR 1 gelatin egg-(1 T grass fed gelatin with 1 T lukewarm water until gelatin is wet; pour in 2 T hot boiling water and whisk vigorously until it thickens)
  • 1.5 T ground flaxseed (flaxmeal)
  • 1 small peach (chopped)
  • 1/4-1/3 cup blueberries
  • 2-3 T chopped pecans (optional)-leave out for strict AIP

How you do it:

  1. Preheat oven to 375, line 8×8 with parchment paper or grease well with coconut oil
  2. Combine dry ingredients
  3. Combine coconut oil. coconut milk, vanilla
  4. Whisk apple cider vinegar into wet ingredients, whisk in egg until well combined
  5. Add wet to dry until combined
  6. Pour into baking dish and top with fruit, press down lightly to make sure fruit is in the batter
  7. Top with chopped nuts
  8. Bake for 40-45 min or until edges look golden + knife comes out clean -should appear soft in texture like a muffin/scone
  9. Let cool & slice

Makes 9-12 bars depending on how you slice ’em

Store in the fridge for 2-3 days or freeze!

GFG Enjoy! Signature

Cauliflower Hummus (bean-free)

Cauliflower Hummus (bean-free)

Does anyone else have a baba ganoush obsession?!  This is my easier and nightshade-free version of that delicious dip! This recipe is also bean/nut free and low histamine compliant!  Make sure to use a high speed blender or food processor to get this extra creamy!

Low HistamineGLUTEN FREEDAIRY FREEPALEOGrainFreeWHOLE 30SUGAR FREEVEGANCANDIDA-FRIENDLY

What you need:

  • 1 head of organic cauliflower
  • 2-3 cloves garlic
  • 2 T tahini
  • 1/2 small lemon
  • 1.5 T olive oil
  • 1 tsp smoked paprika
  • ½ teaspoon sea salt
  • warm water
  • optional: extra olive oil for drizzling

How you do it:

  1. Preheat oven to 375 degrees
  2. Wash/dry/chop cauliflower into florets and layer onto a baking sheet with garlic cloves (unpeeled), toss in oil
  3. Roast for 25-30 min or until golden, let cool
  4. Remove garlic skin and add all ingredients above to a vitamix or high powered food processor; add water to thin as needed (you may need to scrape down and pulse multiple times)
  5. Store in the fridge for up to 5 days and serve with raw crudite or gluten free crackers of choice!

GFG Enjoy! Signature

How to eat your gluten free cake and keep your friends too

How to eat your gluten free cake and keep your friends too

Worried about going gluten free and being that person at the party or that friend at dinner who seems like they have to ask all the questions and need ALL the things!!??  How do you go gluten free in a way that serves you and doesn’t impose on your relationships with friends, family, and significant others around you?!

In the spirit of national Celiac awareness month, I wanted to take things beyond the (gluten free) food.  If you’ve ever had to go on a restrictive diet or give up any of your favorite foods you understand that going gluten free goes far beyond just the food itself.  Because food is such an integral part of our quality of life and we MUST eat to survive, changes in diet can ultimately change our social lives and the community around us. It’s easy to let yourself BECOME your diagnosis and let it own you in a way.  Say no to being jail-bound by your gluten free lifestyle and say yes to it providing the opportunity to help you feel your best and live your best life! How to do that?

 I’m here to share the scoop as someone who has gone through the ups and downs and ultimately found some of the secret sauce.  

How to go gluten free & still maintain a happy body, mind & social life!

Always come prepared

If you’ve been diagnosed with Celiac or gluten just simply doesn’t love you back in the way you wish it did-introduce yourself to your kitchen appliances.  Bringing my own gluten free dishes and/or baked goods has become a regular part of my attendance to a social gathering. This way, I always know I’ll have something to eat at that summer bbq or get together.  Never expect your friends/family to be completely on board with having food for you-especially when this is a new diagnosis or lifestyle for you. If they happen to cook things for you-hooray! That’s a huge win!

Do your dirty work behind the scenes

Whenever going to a restaurant, ALWAYS call ahead and ask that they can accommodate you-specifically asking if they can avoid cross-contamination with gluten if you have Celiac disease.  Using a script as follows has been very helpful to me: “Are you able to provide a safely gluten free meal for an allergy that will avoid any cross contamination?  Can you share with me what items on your menu would accommodate that so I can plan ahead? Do I need to ask to speak with anyone in particular like a manager?”  This way, you will get to the restaurant armed with an order in mind and you don’t have to be “that person” asking a million questions at the table in front of your friends. Always remind your server of your allergy when you get there.

Verbalize gratitude

There is no need to apologize for your allergy or food preferences-but ALWAYS be grateful for those around you who help support, accept and accommodate for you. Gratitude puts out good energy into the world and brings that positivity back your way.  Those around you will be that much more likely to support and help (and maybe even make you some gluten free treats) when you genuinely thank them for going out of their way. If family/friends aren’t supportive or don’t seem to get it, have patience and be kind to them. Stay present to this fact: Those who have never had to personally deal with a food allergy on their own will never fully understand eating gluten free like you do-and that’s ok!

Laugh it off

Some of the best advice I have ever been given was: “Stop taking yourself so seriously”.  This may seem silly and somewhat counterintuitive being that Celiac is a serious thing but sometimes we need to be reminded to laugh it off and that life is never perfect!  Remembering to laugh when the going gets tough and making fun of ourselves can be so healing! Surround yourself with those who enjoy laughing and joking around like you do and remember that mistakes and screw ups are part of what make us human.

Looking for a tasty and crowd pleasing gluten free recipe to bring to your next get together?  Try my Mediterranean Seven Layer dip here!

With Love, GFG

Green Basil Chicken

Green Basil Chicken

This instant/crock pot recipe is super simple and great for those of you who want to ‘throw it all in a pot’ and be done!  This happens to be Autoimmune Paleo (AIP) friendly-this is an anti-inflammatory elimination diet used for reactive autoimmune conditions-you can find out more about it here (PS I call it “AIP friendly” as a strict AIP diet would exclude the jalapeno, curry, chili powder)  This goes great over cauliflower rice and I love it served with roasted baby bok choy for a calcium boost! Oh, and I forgot to mention-this is insanely detoxing as a meal thanks to the huge dose of fresh herbs, garlic and pungent spices; so eat up!

GLUTEN FREEKetoGrainFreeAIPDAIRY FREESUGAR FREE EGG FREE PALEOWHOLE 30CANDIDA-FRIENDLY

What you need:

  • 3 organic chicken breasts
  • 1 can full fat coconut milk
  • 1 large handful organic fresh basil; save some for garnishing!
  • 1 large handful organic fresh cilantro
  • 1 jalapeno (deseeded unless you like a lot of spice)
  • 1 heaping T yellow curry powder
  • ½ tsp chili powder
  • 1 small red onion-roughly chopped
  • 1.5 tsp fresh grated ginger root
  • 1 T avocado oil
  • 4 cloves garlic
  • 1.5 tsp salt

How you do it:

  1. Add all sauce ingredients (everything but the chicken) to a vitamix or high powered blender/food processor (should make a thick sauce)
  2. Add raw chicken to instant or crock pot and pour sauce completely over top
  3. Cook in instant pot on low pressure for 10 minutes (make sure valve is switched to closed, then manually release pressure) or 3 hours on low for crock pot
  4. Shred chicken once done

greensbasil.jpg

Makes ~ 6 servings

GFG Enjoy! Signature