I was so inspired by my friend Ashley at My Heart Beets and her Paleo Naan Bread recipe – After making it several times I came up with my own seasoned Grain Free Flat bread recipe. 21DSD, Paleo, Gluten Free, Grain Free and Dairy Free – and totally AMAZING! This recipe is easily increased or decreased depending on how many breads you would like to make.
Making these Grain Free Flat Breads are as easy as making pancakes! Just shake everything up together and pour into your skillet!
1/2cuphoneyville blanched almond flour
1/2cuporganic tapioca starch
1/2teaspoonorganic garlic powder
1/2teaspoonsea salt (real salt)
Preheat oven to 350 degrees F
Line a cookie sheet with parchment paper
In a jar (with lid) combine all ingredients and shake well to make a thin batter
Heat your seasoned cast iron skillet over medium
Add a little healthy cooking fat to your hot pan
Pour your batter into your skillet (approximately 1/4 cup) – move your skillet around to spread the batter out thinner if desired
Cook for 1-2 minutes per side, just until it’s getting a few brown spots.. your breads will be firm on the outside but uncooked in the center
Transfer your bread to your parchment lined cookie sheet
Repeat until your batter is all used up and all breads are on your cookie sheet
On Tuesday night, when Alex gave this meal two thumbs up, I explained that it was actually pretty healthy and he responded: “If this is healthy, we should eat it every night.” So there you go folks, this one was a winner.
The reason it doesn’t taste healthy is because cheese is sort of the star of the show here. But the squash helps bulk up the serving size so you feel like you’re eating a big bowl of cheesy goodness, when it’s really full of vegetables. See what I did there?
1 medium spaghetti squash (about 3 cups cooked)
2 cups of marinara sauce
½ cup part skim ricotta cheese
1½ cups part skim shredded mozzarella
Handful of fresh basil
Preheat the oven to 400.
Carefully slice your spaghetti squash in half. (Be careful!)
Scoop out the seeds and flip them cut side down on a large microwave safe plate.
Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
Combine the rest of the tomato sauce with the ricotta cheese.
Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
Then layer in spaghetti squash over the sauce.
Top with sauce and repeat with spaghetti squash.
Cover the whole pan with mozzarella cheese and cover with aluminum foil.
Bake at 400 for about 20 minutes.
Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
Roughly chop the fresh basil and sprinkle over top!
Baked potatoes can be a wonder to behold, all soft and snowy-white. They can also be bland as bland as bland can be. Here’s how to get the crispest skin and the creamiest, fluffiest flesh, and how to work the very best flavor into every last bite.
4 (12-ounce; 340g) potatoes, preferably russets
Canola, vegetable, or olive oil, for rubbing
1 stick unsalted butter (4 ounces; 114g), diced
Kosher salt and freshly ground black pepper
Toppings of your choice, such as grated cheddar cheese, crispy diced bacon bits, minced chives, sliced scallions, and/or sour cream
If Using Only the Oven (see note above): Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
If Using the Microwave and Oven (see note above):
Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
Let potatoes rest 5 minutes. Slice each open lengthwise and scoop flesh into a mixing bowl. Add butter, season with salt and pepper, and roughly mash, just until butter is incorporated but potatoes are still chunky.
Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller potatoes, or use all the mashed potato to refill only half the skins, making 2 overstuffed potatoes.) Using your hands, reshape each stuffed potato back into a classic baked-potato shape.
Top with toppings of your choice. To melt cheese, add it first, then return potatoes to oven until cheese melts, about 1 minute; alternatively, use a torch to melt cheese. Serve right away. Source