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Free Paleo Diet Recipes - Yahoo Recipe Search
Yummlylove this... mixing it up is going to be awesome... I'm not on a diet so some cheese and spinach or maybe coriander maybe... :DYummlycloud Bread~ Keto, Paleo, Gaps Diet {high Protein, Low-carb, Lactose-free!; Dairy-free Option!} With Eggs, Brie, Water, GelatinAllrecipesA fast, fool-proof, recipe for caramel sauce with two simple ingredients that just happens to be paleo, lactose-free, gluten-free and somewhat guilt-free (depending on your diet). Use immediately or put in a covered container and store in the refrigerator up to 3 days. This will harden in the fridge, just reheat to get it pourable again.YummlyEggnog Cheesecake {paleo/primal, No-bake, Gluten-free; With Keto/low Carb And Gaps Diet Options} With Farinha De Mandioca, Butter, Coconut Sugar, Baking Soda, Sea Salt, Cream Cheese, Sour Cream, Pure Maple Syrup, Egg Yolks, Water, Dark Rum, Gelatin, Nutmeg, Cinnamon, Sea Salt, Dates, Walnuts, Sea SaYummly## What is a frittata? The frittata is the Italian cousin to quiche - basically a big, veggie-packed omelet. The traditional cooking approach often involves stirring, broiling or (eek!) flipping the eggs to make sure it's fully cooked and golden brown. This easy spinach frittata recipe skips the tricky bits: Instead, the eggs cook all the way through in the oven. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn). ## What veggies can go into a frittata? The frittata is a very flexible dish: Making one from whatever veggies are in the fridge is a common approach. Asparagus, red bell pepper, green onions, and fresh spinach are all delicious. In this recipe, sun-dried tomatoes infuse flavor into the eggs and baby spinach rounds out the flavors. It’s a flavorful spin on the classic spinach frittata. Don't forget at least a pinch of salt and a few good grinds of black pepper. Frozen spinach works perfectly as long as you thaw it and squeeze out the extra water before adding it in. For good looks and a punch of bright flavor, you can “float” a few grape tomatoes on top of the egg mixture right before it goes into the oven. ## So...just veggies? Heavens no. Meat, cheese, and milk are all welcome additions. Parmesan cheese is the classic flavor booster, but anything you’d put in an omelet works: sausage, cheddar cheese, swiss cheese, ham, up to a 1/4 cup of cream or whole milk. If you add bacon, you can skip the salt. If you leave out meat and cheese entirely, you may need up to one teaspoon salt. Be sure to cook any meat ahead of time: A few minutes in a frying pan on medium heat will do it for bacon. Whatever your final mix, ground black pepper is a must-have. ## How to cook a frittata Remember to preheat the oven just as soon as you get into the kitchen - part of the secret to the gloriously quick cooking time (total time of 15 to 20 minutes) is high oven heat (425º F). You’ll need all of your sundried-tomato-cutting / egg-whisking time for the oven to preheat. Pan size is somewhat flexible: A 10- or 12-inch cast-iron skillet or non-stick frying pan is perfect for this. However, if you don’t have either, improvise: A pie pan, well coated with nonstick spray (or olive oil or butter), will also work. ## An easy make-ahead dish There are several different ways to create a make-ahead frittata. The simplest: Cook it the night before and serve it cold straight from the fridge. Frittata is one of those rare dishes that tastes good warm, cold, or at room temperature. Another make-ahead option is to combine the ingredients in a large bowl the day before. Store it sealed in the fridge, preheat oven in the morning and pour egg mixture straight into your pan to cook. If grating Parmesan before you’ve had your first (or fourth) cup of coffee is not for you, having everything prepped the night before can be a lifesaver. ## Is a frittata healthy? That depends on what “healthy” means to you - it’s gluten-free, high in protein and low carb. It’s perfect for a keto diet - and see below for a paleo frittata variation, if that’s your style. Frittata is also vegetarian (assuming you don’t add meat) and an easy way to get your veggies (if you fill it with veggies). It’s also high-fat, because it’s chock-full of eggs. But you knew that, right? A frittata can be made with egg whites (or some egg whites and some whole eggs) to reduce the fat content. ## Side dishes to serve with frittata What goes well with a frittata? Something bright and crunchy (like a salad), salty (like ham), or carby (toast or biscuits) are all good choices. Serve a frittata with bacon and crispy potatoes for a breakfast feast, or with a green salad for a classy weekend brunch. Another option is to reflect the veggies in the frittata: A Tex-Mex green chile and jack cheese frittata pairs well with sour cream, salsa, and sliced avocado. A feta frittata is perfect with a greek salad full of red onion and olives dressed with lemon and extra virgin olive oil.AllrecipesPumpkin muffins modified from another recipe I found so it is gluten free and pretty clean in terms of diet.AllrecipesPaleo coconut macaroons are one of the simplest treats to prepare when you need a sweet recipe that's easy to make and only requires a few simple ingredients. I enjoyed dipping these in a delicious cherry smoothie. I was gladly impressed with the result! As you can see from the list of ingredients, this recipe is absolutely grain free and suitable for all those who are following a grain-free paleo diet.Food.comWhether you are following an AIP diet, you’re intolerant to grains or you simply want to switch up the taste of your breakfast porridge with a great and creamy texture, this healthy grain free recipe is perfect for you!! This Vanilla-Maca Tapioca Porridge with a Rhubarb & Raspberry Sauce is definitely one of my favorite grain free porridge alternatives. And, as you probably saw on my Facebook andInstagram, I make it very often!!What I love about this recipe is that is suitable pretty for anybody as I worked very hard to make it compliant to basically every allergy in the world, so that even paleo, grain free and AIP eaters can enjoy a breakfast that’s traditionally not allowed. And besides, this porridge recipe takes another step forward: in fact sometimes even those who are already on a very strict AIP diet need to observe the further limitations of FODMAP containing foods, that can exacerbate problems such as IBS (Irritable Bowl Syndrome). Without getting too scientific, FODMAPs (the acronym for “Fermentable, Oligo-, Di-, Mono-saccharides and Polyols”) are short chain carbohydrates rich in fructose molecules which, even in healthy people are only partially absorbed in the small intestine (like bean for example, which create a “gassy” effect pretty much for anybody. *The whole list of FODMAP containing foods is at the end of the post).When this excess fructose enters the large intestine, they feed the beneficial bacteria that are naturally in there provoking their overgrowth and excessive production of gas. The presence of FODMAPs in the large intestine can causes a variety of digestive symptoms such as bloating, gas, cramps, diarrhea, constipation and indigestion. You can read more about the subject on The Paleo Mom, a blog that I absolutely love, filled with tons of info about anything paleo, AIP and FODMAP related. Now back to the AIP Breakfast Porridge Recipe. The ingredients are few and allergy friendly: Tapioca is the starch extracted from cassava, a tropical root that’s considered a staple by over half a billion people in the developing world and that’s the perfect grain free replacement for flour in any paleo baked goods.Vanilla extract and Maca powder allow you to give your dessert and amazing sweetness without using any refined sugar!And lastly, raspberries andrhubarbare the key to creating a delicious middle layer of extra sweetness still keeping the sugar content very low and respecting the FODMAP intolerances. What more do you want?!Food.comSometimes all you want is to fix a quick and easy soup for dinner without spending too much time in the kitchen, right? …Well, if this it’s one of those times, you ended up on the right page! This Carrot & Ginger Soup is the perfect easy comfort food, and the best thing is: it’s suitable for everybody as it’s absolutely dairy free and can be enjoyed also by people who are on a paleo or AIP diet. What I love about it is that, even though it’s super light (carrots have basically no calories), this soup tastes super indulgent thanks to the creaminess added by the yam and the coconut milk that keeps it dairy free… and that kick of ginger at the end adds just the perfect contrast to its sweetness! Another good thing about this paleo carrot & ginger soup recipe is that it’s very low in FODMAPs (those “Fermentable, Oligo-, Di-, Mono-saccharides and Polyols” I discussed in my last post),and if you just replace the yam with more carrots, the soup has no FODMAPs at all!
