Plantain is by far one of my favorite ingredients. It’s the perfect replacement for white potatoes (and those who are intolerant to nightshades or on the AIP know how important it is to find good subs), it makes for amazing chips and it can easily be turned into a grain free flour too.
When I started thinking about how to make sugar free icing for cookies, I thought it was pretty impossible. Honey doesn’t solidify like that, and with stevia you can’t make a crunchy icing for sure.
Answering the question “Why switch to a healthy diet?” is apparently easy. We all know unhealthy food is bad for us. It’s simply a matter of fact.But, even though we are firmly committed to not letting nasty foods in our belly… we can’t help but craving tiramisu… and gelato… and pastries… and the list goes on and on!
When approaching paleo baking the challenges are many, and the first reaction to the grain free baking world is “Is that even a thing”? If you are ready to go a step above gluten free cakes & pies and leave all grains on the side, here are the dos & don’ts of paleo baking.
Going grain free is one of those dietary shocks that’s pretty hard to recoup from. After a life spent thriving on gluten and grains in general, thinking that we’ll have to say goodbye to cakes and baguettes is quite overwhelming to say the least.
For all of those looking for grain free breakfast ideas, the new Tigernut Smoothie Mix launched by Organic Gemini is a great add on for your breakfast protein smoothie.
I am often amazed at how versatile coconut products are. Can you believe how many wonderful ingredients you can get from only ONE, delicious fruit? But what is the difference between coconut butter and coconut oil?
I got acquainted with pomelos when I was living in Macao, a beautiful small country which is an hour ferry ride away from Hong Kong. …And during that time, I used to eat aloooot of them!