I am extremely grateful to have found work within my passion. Through this journey, I have been lucky enough to find amazing like minded people. People who share the same passion, work in the same field and who have helped and inspired me in different ways; Truly a great collaboration. Every so often we get together and have incredible pot lucks. We share recipes, try different dishes and of course— nerd out about health and nutrition.
This past weekend we had incredible weather in San Francisco and got together for a delicious dinner, Paleo style! With 4th of July just around the corner, I want to share some easy recipes that will help you stick to your grain and/or dairy free diet, if this is something you are currently avoiding.
Here are 3 simple tips to keep in mind when selecting your favorite dishes for the 4th:
1. Load Up On Salads Of All Kinds!
With the warm weather, go light. Focus on having a variety of salads as your side dishes: fruits salad, coleslaw, egg salads, sweet potato salads, and of course a variety of veggie salads…what more do you need!
4th of July is an easy holiday to do Paleo. Anything you BBQ is pretty much going to be grain and dairy free, whether it’s veggies or meat. Just make sure you’re not eating conventional hot dogs and burgers. Do your taste buds and body a favor and pick up some grass fed beef. Pastured ground beef is one of the most inexpensive types of grass fed meat you can afford to splurge on when buying for a large group.
3. No Need To Skip Dessert
I love to bake with almond and coconut flour. I don’t even like white flour anymore, it tastes bland to me; no texture, no flavor, just plain sugar…no thanks. I also appreciate the fact that baking grain free is SO MUCH easier than real baking. It’s not exactly a science when it comes to exact measurements, so it’s hard to mess up. This last weekend I made carrot cake muffins, which turned out quite good. Considering I take carrot cake pretty seriously, I have to make sure that certain traditional ingredients are in the recipe, or else it doesn’t do it for me. I made sure to include the checklist in mine. I’ve made these before for family and friends and they had no idea what they were actually made of. I love telling them after the fact so they find it harder to dismiss them.
Carrot Cake Muffins
- 6 large carrots, shredded
- 2 cup almond flour
- 1/2 cup shredded coconut
- 4 eggs, whisked
- 1/2 cup virgin coconut oil, melted
- 2 tablespoons grade B maple syrup AND/ OR 1/2 cup crushed pineapple and juice (Use both if you want them sweeter, or only one for less sweetness)
- 2 tablespoons cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons nutmeg
- 1 teaspoon fresh ginger (use more if you like them “gingery”)
- 1 teaspoon baking soda
- 1 teaspoon aluminum free baking powder
- pinch of salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins
If you want to turn them into cupcakes, this is a great recipe adapted from OurPaleoKitchen for coconut frosting. Just be sure not to leave them in the sun, or the frosting will melt!
- In a medium saucepan bring the coconut milk, honey and salt to a boil, stirring to combine
- Whisk the ingredients together, then decrease the heat to a simmer for 8-10 minutes, stirring frequently
- In a small bowl dissolve the arrowroot powder with the water, stirring to make a paste
- Raise the heat under the saucepan to medium-high. Add the arrowroot to the coconut mixture (a little at a time) whisking constantly until the mixture starts to thicken, about 1 minute
- Remove the pan from the heat and very gradually blend in the coconut oil until smooth
- Place in the freezer for 30-35 minutes until the frosting solidifies and turns opaque white
- Remove from freezer and whip until thick and fluffy
Want more yummy grain free dessert ideas? Check out Indulge, over 70 Grain Free Desserts!