By contributing writer Tessa Bread without grains? Seems unlikely, but this Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have if you ever cut grains from your diet! Even if you CAN eat grains, this simple quick bread is ...
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Paleo Sweet Almond Bread

By contributing writer Tessa

Bread without grains? Seems unlikely, but this Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have if you ever cut grains from your diet! Even if you CAN eat grains, this simple quick bread is delicious in its own right and worthy of a slather of butter and homemade jam!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

This bread toasts beautifully, and the almond flour is subtly sweet all by itself. If you prefer things even more sweet, another tablespoon or two of honey will do the trick! I have also grilled this up as a toasted cheese sandwich – yum!

Whatever you decide to do with it, bake a loaf today. You won’t be sorry!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

Paleo Sweet Almond Bread
Serves: 16
 
Ingredients
Dry
  • 2 cups almond flour
  • ½ cup cassava flour
  • ½ cup tapioca flour
  • ⅓ cup flax meal (I used golden)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
Wet
  • 1 cup milk of choice (I like to use at least half kefir, buttermilk, or yogurt)
  • 3 eggs
  • ¼ cup coconut oil, melted (palm shortening or butter would work too)
  • 2 tablespoons honey or a few drops of stevia
  • 1 teaspoon apple cider vinegar or lemon juice ((helps with lift)
Instructions
  1. Preheat oven to 350°F and grease a loaf pan or 4 mini loaf pans.
  2. In the bowl of a mixer, mix the dry ingredients to incorporate.
  3. Mix in the wet ingredients and beat on high speed for 2 - 3 minutes to blend well.
  4. Pour the batter into the prepared pan(s) and bake for about 45
  5. - 50 minutes until a toothpick inserted in the center comes out clean. If the top is browning too much, place a piece of foil lightly over the top.
Notes
White rice flour could be used in place of the cassava flour, but it would no longer be grain-free.

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Mexican Street Corn Dip

This Mexican Street Corn Dip is a delicious appetizer that is served with tortilla chips.

This Mexican Street Corn Dip is a delicious appetizer that is served with tortilla chips.

Mexican Street Corn Dip
Serves: 3 - 4
 
Ingredients
  • 2 cups corn
  • Drizzle of olive oil
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • ½ cup sour cream
  • ¼ cup chopped parsley
  • ¼ cup chopped green onions
  • 1 tablespoon chili powder
Instructions
  1. In a skillet over medium heat, add the corn, olive oil, garlic powder, salt, and pepper. Cook for 10 minutes and stir occasionally.
  2. Remove from heat and add the sour cream, parsley, green onions, and chili powder. Mix well.
  3. Serve with tortilla chips and enjoy.
Notes
Add some chopped chilies to take it to the next spicy level.

This Mexican Street Corn Dip is a delicious appetizer that is served with tortilla chips.

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Lasagna Soup with Gluten-Free Option

By contributing writer Tessa

This lasagna soup is filled with delicious lasagna flavors but doesn’t require all the assembly time that the casserole does. And it can easily be made gluten free.

This lasagna soup is filled with delicious lasagna flavors but doesn't require all the assembly time that the casserole does. It can easily be made gluten free.

My mom’s lasagna was always a huge hit growing up. Years ago I saw a picture for a lasagna soup and thought it was totally brilliant. What a creative idea! When I recreated it using my mom’s recipe as a base, I was not disappointed.

It really does taste just like lasagna in soup form and comes together in under 30 minutes. With most kids adoring noodles and cheese, you have an added bonus of a totally family-friendly recipe.

So get cooking and make a warming, comforting bowl of lasagna soup!

Lasagna Soup (with Gluten-Free Option)
Serves: 6
 
Ingredients
  • 10 ounces lasagna noodles (gluten-free noodles can be used)
  • 2 tablespoons coconut oil or other fat for sauteing
  • 1 pound ground beef
  • 1 large onion finely chopped
  • 4 cloves minced garlic
  • 3 teaspoons Italian seasoning or 1 teaspoon each oregano, thyme, and basil
  • 1 teaspoon sea salt, or to taste
  • 6 - 8 cups homemade chicken or beef stock (amount depends on how brothy you like it)
  • 24 ounces favorite spaghetti sauce (could use a full can of pureed stewed tomatoes in a pinch)
  • 8 ounces shredded mozzarella
  • 8 ounces cottage cheese or ricotta cheese
  • 4 ounces grated Parmesan cheese
Instructions
  1. Cook the lasagna noodles until al dente (still firm when bitten) and set aside.
  2. In a large stock pot over medium heat, saute the onion, garlic, and ground beef until meat is cooked through.
  3. Stir in the spices and sea salt.
  4. Stir in the broth and spaghetti sauce until combined.
  5. Bring to a slow boil, reduce heat, cover and simmer for 15 minutes to let flavors blend.
  6. Meanwhile, mix together the three cheeses in a bowl and set aside with the cooked noodles.
  7. To serve, place some noodles in a bowl, top with the hot soup, then dollop preferred amount of cheese mixture on top, mixing to melt.
Notes
Any pasta shape can work in this recipe

I have a dairy-free "cheese" sauce that could be used too. You can find it as part of my mom's lasagna recipe here.

This lasagna soup is filled with delicious lasagna flavors but doesn't require all the assembly time that the casserole does. It can easily be made gluten free.

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Baked Parmesan Potato Fries

Your family will love these Baked Parmesan Potato Fries. They’re easy to make and are healthier than regular fries because they’re baked. Try switching up the seasoning to use flavors that your family enjoys (Old Bay would be good!).

Baked Parmesan Potato Fries
Serves: 6
 
Ingredients
  • 6 large russet potatoes
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1½ tablespoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
Instructions
  1. Preheat oven to 400° F and lightly coat a baking dish with non-stick spray.
  2. Slice all potatoes lengthwise into 6 wedges and place them in the baking dish.
  3. Add Parmesan cheese, oil, and spices to the potatoes and gently mix.
  4. Cover with foil and bake for 30 minutes then toss fries and bake for another 30 minutes.
  5. Serve and enjoy.
Notes
Add ½ piece of crushed garlic for a light pungent and spicy taste.

Your family will love these Baked Parmesan Potato Fries. They're easy to make and are healthier than regular fries because they're baked.

More potato recipes…

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Bacon Wrapped Jalepeño Poppers

By contributing writer Tessa

We have loved jalapeño poppers in our household for years!  They make a great appetizer or a fun football snack.  Everyone always loves these – it’s just an added bonus they are free of gluten and all grains!

Jalapeño poppers make a great appetizer or a fun football snack. Everyone always loves these. They just happen to be gluten free and grain free.

There is a lot of room for creativity with this recipe.  I have shared our most frequently used recipe, but if your family is not huge on spice, then make this a bubbly hot dip to be served with fresh vegetables, crackers, or bread chunks!  The bacon can be wrapped around the poppers or cooked and chopped and then mixed into the cheese filling.

And if you are dairy free, I have even made these with a cashew cream cheese and Daiya cheese shreds!

However you make them, enjoy some popper amazingness!

Jalapeño poppers make a great appetizer or a fun football snack. Everyone always loves these. They just happen to be gluten free and grain free.

Bacon Wrapped Jalepeño Poppers
Serves: 6
 
Ingredients
  • 12 jalapeños, seeded and halved lengthwise
  • 8 ounces cream cheese (low fat is fine, not fat free)
  • 4 ounces grated sharp flavored cheese (play with the varieties)
  • 2 tablespoons chopped pickled jalapeños (optional)
  • 2 cloves garlic, minced (optional)
  • 12 thin slices favorite bacon, cut in half lengthwise*
Instructions
  1. Preheat oven to 400° F.
  2. In the bowl of your mixer, mix the cream cheese, cheese, jalapenos, and garlic until well blended.
  3. Take approximately 2 teaspoons of filling and stuff the jalapeno halves.
  4. If you are wrapping the bacon, take a half strip and wrap around each pepper. I often do not need the whole slice and will tear off the extra to use on the next.
  5. Place poppers on a cookie sheet and bake for about 25 minutes until bacon is crispy.
Notes
*If your slices are too thick, they will not crisp up in the oven in the allotted time. You can try par-cooking them first, or just crisp them up, chop them, and mix into the cheese mixture.

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