This was yummy–and could be vegan! I ate it without cheese and found it quite satisfying. Served it with Beanitos.  Ingredients: -1 large sweet potato/yam – 3 cups chicken broth (vegetable broth would work to make the dish vegan) – 1 tbsp onion powder – 1/2 tsp garlic powder – 1 tsp paprika – 1 1/2 tsp cumin – 1/4 tsp red pepper flakes – 1/2 tsp oregano – 1 tsp salt – 1/4 tsp pepper  – 1 can tomato paste – 1 can chili beans – 1 cup frozen corn – avocado (optional) – sliced black olives (optional) Directions: … Continue reading Mexican Sweet Potato Soup

Made this recipe tonight, but I omitted the mushrooms because they’re not my favorite. I didn’t have  the tomatoes I needed either, so I made do with some sundried tomato and pine nut pesto I found in the fridge of the people I’m housesitting for. Yum! I think that was a serendipitous substitute. The one other difference I had was sprinkling fresh basil on top because I didn’t have fresh parsley. And it’s basil! How can you go wrong with that? At first I thought it would be an okay recipe, just something to make every once in awhile so … Continue reading Mediterranean Quinoa-Stuffed Eggplant

I’m so happy!! Usually when I make paleo-esque brownies, they turn out rather underwhelming, and they’re often dry. These ones are MOIST and GOOEY and CHOCOLATEY, everything a brownie should be. Success!! Ingredients: -2 medium sweet potatoes, baked and cooled  -1/2 c melted butter -1/4 c grapeseed oil -3 tbsp coconut sugar (a little splurge that cancels out some of the bitterness of the cocoa powder)  -12 packets of Truvia or stevia in the raw -3/4 c monkfruit -1 tsp vanilla -4 eggs -1/2 c cocoa powder -1/4 c coconut flour -1/4 c garbanzo flour -1 tsp baking soda Directions:  … Continue reading Best Paleo Brownies Ever

Made this salad with a few alterations. I omitted the grapes, added apple-sweetened cranberries, and mixed in baby kale with the spinach. For the dressing, I committed the sour cream and salt, and added a pinch of stevia. I also discovered that I prefer this salad without the avocado. It was really good and I’ll make it again! Continue reading Spinach Apple Salad with Coconut Lemon Poppy Seed Dressing

I saw these adorable little eggplants, 8 for $1, at Sprouts and couldn’t pass them up! I concocted my own eggplant parmesan recipe that is low-carb and tasty and dippable. Yum! Ingredients: -6 mini eggplants -2 egg whites -1 c. parmesan cheese from container -1/2 tsp. Italian seasonings -marinara sauce Directions: Preheat oven to 325 degrees (I used a convection oven). Slice eggplants into medallions. Beat two egg whites until their foamy. Combine the parmesan cheese and herbs in a shallow dish. Dip each medallion in the egg whites, then into the parmesan cheese on both sides, then place on … Continue reading Eggplant Parm Bites

My dad won an award once for his chili recipe, and I basically copycatted it with two major alterations. First, I used lentils instead of ground beef and sausage, and second, I added a secret ingredient–sweet potato! The idea was to reduce the amount of tomato sauce needed so the chili would be less acidic, but it also has the added benefit of giving a subtle sweetness to this chili that complements really well with the smokey paprika and the warmth of the cumin. This recipe was fantastic! And except for the cheese on top, it’s vegan. Ingredient: -2 c. … Continue reading Sweet and Smokey Lentil Chili

I keep walking this tight rope of trying to eat enough carbs to give me the fuel I need to burn throughout the day and avoiding enough carbs that this yeast imbalance I have doesn’t go completely berzerk. One thing I really miss in my diet is bread! The gluten-free breads on the market all have too much rice flour and tapioca starch and cane sugar, but the bread recipes I’ve found that don’t have those ingredients are all protein-packed no-carb paleo breads. I want something in between, so I’ve decided I have to make my own! This is what … Continue reading Finding a Bread for Me