Tag: gluten free diet

PALEO & WHOLE30 DATE PASTE

PALEO & WHOLE30 DATE PASTE

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PALEO & WHOLE30 DATE PASTE

PALEO & WHOLE30 PUMPKIN PIE FILLING

When I began living a PALEO & WHOLE30 lifestyle, I craved dessert recipes using brown sugar.  I really felt like I was missing out.  Sometimes I would compromise and buy a brown sugar substitute sweetener.  But these sweeteners are unnatural and often very expensive.  I remember the day I discovered date paste.  I was so thrilled to know I could utilize a fruit that is so nutritious and use it to replace brown sugar and maple syrup.  I love date paste on grain-free toast! 

NUTRITIONAL VALUE

This recipe calls for homemade date paste which is allowable on both a Paleo and Whole30 diet.  The paste is super easy to make and nutritious.  Did you know that dates are higher in polyphenols than any of the most commonly consumed fruits and vegetables?  Polyphenols neutralize free radicals, helping to reduce the damage caused by inflammation.   Inflammation is directly associated with heart disease, diabetes, arthritis, Alzheimer’s, and a list of autoimmune diseases.  Dates are also a good source of various vitamins and minerals, and fiber and contain calcium, iron, phosphorus, potassium, magnesium, and zinc?

RECIPE TASTE PROFILE

Date paste is sweet.  That’s its best quality!  So any dessert or dish you create using date paste will require a wine with sweetness to match.  If the dish or dessert is just slightly sweet, you can include an off-dry white wine with dinner.  If making a dessert, stick to wines with more sweetness like Tawny Port, late-harvest whites, and even Canadian Icewine!

RECIPES USING DATE PASTE

PALEO & WHOLE30 BREAD PUDDING

PALEO & WHOLE30 BREAD PUDDING WITH VANILLA SAUCE

MAKING DATE PASTE

Place pitted dates in food processor or blender and add water.

Puree until smooth.

Transfer to a sterilized jar until needed or use right away.

 

  • Author: FRESHDOH
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1.5 cups 1x
Scale

Ingredients

2 cups tightly packed pitted dates

½ cup of water (more if needed)

Instructions

In the bowl of a large food processor fitted with an “S” blade or in a blender, combine the pitted dates and water.  Process until very smooth, scraping down the bowl to make sure all of the dates are incorporated.  Use as required for recipe.

 

Notes

This recipe is so simple to prepare and can give your desserts that brown sugar sweetness.

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PALEO & WHOLE30 SPICY CHICKEN PAD THAI

PALEO & WHOLE30 SPICY CHICKEN PAD THAI

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PALEO & WHOLE30 SPICY CHICKEN PAD THAI

PALEO & WHOLE30 PAD THAI

It is so exciting to transform some of my favourite dishes into PALEO & WHOLE30 versions!

While I lived in Toronto for most of my life and was exposed to foods from around the world, I actually didn’t taste Pad Thai for the first time until age 34.   This was a hip cool joint with a fabulous menu.  I tried Pad Thai for the first time and loved it.   When I started to live a grain-free lifestyle, Pad Thai was one of the foods I had to give up in order to be faithful to my health and culinary commitment.  When I created FRESH DOH, Pad Thai was one of the first dishes I prepared with the grain-free noodles.  

Pad Thai, also called “Phad Thai, is a stir-fried rice noodle dish.  Because the noodles are made from rice, it is typically gluten-free.  But it’s not Paleo, Whole30, or grain-free.  Known as street food in Thailand, Pad thai is typically made with rice noodles, spuds, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables.   Our FRESH DOH gluten and grain-free version is Paleo and Whole30 friendly, making it ideal for your lifestyle.

This recipe uses Coconut Aminos instead of soy sauce as it is soy-free, gluten-free, and far lower in sodium.  Coconut Aminos is made from coconut tree sap, which comes right out of the tree.  It is loaded with nutrients, such as 17 amino acids, potassium, vitamin C and vitamin B.  It’s also a low glycemic condiment.   

RECIPE TASTE PROFILE:

This dish sings with perfect balance, celebrating all 5 taste and flavour sensations, including our chemo-sensory perception.  The sauce is spicy (red chilies), tangy (lime juice), salty and high in umami (Coconut Aminos and fish sauce), and sweet (marmalade).  The grain-free noodles in this dish also offer lovely texture or chemo-sensory perception.  They are dense and chewy and fulfilling.

DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:

While this Pad Thai is balanced in its taste sensations, the most predominant one that must be considered is sweetness if you are sipping wine.  That’s because any sweetness in a dish will clash even with the most lovely acidity, turning it into paint thinner.  The acidity becomes offensive.  So it’s important with this dish that you choose a wine partner with a hint of sweetness to match.  And make sure the wine is sweeter than the sweetness in this dish or the acid will change in flavour.  An off-dry rose or late harvest wine like Riesling or Gewurztraminer is ideal.   

MAKING GRAIN-FREE FRESH  NOODLES 

*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh noodles. 

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop

Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with a splash of oil. Set aside.    

SECRETS TO MAKING PERFECT DOH:

Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.

Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.

Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.  

The noodles expand in boiling water so cut them thinner than usual.

Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.

Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster, and better incorporated.

Be gentle in working with both raw and boiled noodles as they can easily break.

Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles!

  • Author: FRESHDOH
  • Prep Time: 20
  • Cook Time: 3
  • Total Time: 25
  • Yield: 4 1x
  • Category: PALEO & WHOLE30
  • Method: BOIL
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

1 package FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix

1 teaspoon coconut oil

Sauce:

2 garlic cloves, crushed

2 small red chilies, thinly sliced

1 tablespoon no sugar added marmalade

2½ tablespoons fresh lime juice

1 tablespoon gluten-free fish sauce

2 tablespoon Coconut Aminos

3 tablespoons water

1 tablespoon coconut oil

4 chicken thigh, cut into 1-inch cubes (preferably free-range)

2 egg, lightly beaten with a drop of water

4 scallions chopped

1 cup bean sprouts (optional for garnish)

Chopped roasted peanuts (or cashews, or almonds optional for garnish)

4 lime wedges (optional for garnish)

Instructions

Make noodles as per FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes.  When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil.  Set aside.

To make the sauce, in a sauté pan over medium heat, heat oil. Add the garlic and chili, and cook, stirring, for 1 minute or until fragrant.  Add marmalade, lime juice, fish sauce, Coconut Aminos, and water, and cook, stirring, until erythritol dissolves. Bring to a simmer and cook for 2-3 minutes or until reduced slightly. Remove from heat.  Transfer to a small bowl and set aside.

Wipe sauté pan clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through.  Add egg and scramble. Add chives and pad Thai sauce to skillet with chicken.  Mix well.  Turn off heat and add noodles. Gently toss (so as to not break noodles) until well coated and heated through. Divide noodles between bowls.  Garnish each with bean sprouts, roasted peanuts, and lime wedges.

 

Notes

You can add any protein to this dish like salmon, ground pork or turkey or beef.

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PALEO & WHOLE30 TUNA MELT ON INDIAN FRY BREAD

PALEO & WHOLE30 TUNA MELT ON INDIAN FRY BREAD

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PALEO & WHOLE30 TUNA MELT ON INDIAN FRY BREAD

PALEO & WHOLE30 TUNA MELT ON INDIAN FRY BREAD

Because of ongoing concern for mercury in our fish, canned tuna is often put into a bad category.  Canned tuna, however, is one of the healthiest foods to eat if you’re on a PALEO & WHOLE30 diet.  Just eat it in moderation.  According to the FDA and EPA canned light tuna is the better, lower-mercury choice.  Stay away from canned white and yellowfin tuna, as they are believed to be higher in mercury.  Also, look for “pole-in-line caught” or “troll-caught” on the label.  This means that the tuna was caught one fish at a time, not swept up en masse with other marine life.  Look for cans that have the MSC certified seal.  The Marine Stewardship Council assesses specific fish populations and catch methods. They also assess how well fisheries are managed.  MSC is considered the most reputable in terms of certification.

NUTRITIONAL VALUE:

Tuna is a source of high-quality protein.  It possesses all essential amino acids for our bodies to grow and maintain lean muscle tissue.  A can of tuna is also a great source of omega-3 fatty acids and contains 42 grams of protein.

TUNA MELT:

This sandwich can be made like a grilled cheese sandwich on the stove in an iron skillet or in the panini press.  Because the fry bread is ‘fried’ you need not add butter to the outside when grilling it in either the skillet or press.  I personally enjoy using my panini press.  I purchased this item at Walmart and have used it countless times for making grilled sandwiches and even mini hors d’oeuvres for when I was hosting food and wine events in peoples’ homes.

The terms panini grill and panini press are often used interchangeably.  This unit is also called an indoor grill or panini maker.   Despite the name, the unit is constructed the same with two plates and a raised grill.   

RECIPE TASTE PROFILE:

This sandwich has lots of flavours and textures going on.  You taste the tuna with a hint of the lemon, followed by some crunch from the celery, carrots, and onion.

DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:

The predominant taste and flavour sensations in this sandwich are tuna, hint of lemon, and fattiness from the homemade mayo and fry bread.  The fattiness should be considered first as it provides the weight of the dish to be paired with the weight of the wine.  Choose a big, fat white wine to match, such as barrel fermented and aged Chardonnay.  The wine’s backbone of acidity will also bring out the tanginess in the lemon.  If you prefer red, go for a light, fruity red, such as Pinot Noir or Gamay.

GRAIN FREE FRY BREAD RECIPE:

Now you can enjoy authentic fry bread using our FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix.  In a food processor or mixer just add the DOH mix and 1 tablespoon of gluten-free baking powder.  Add 1/2 cup of water and then one tablespoon of water at a time until firm DOH forms to the mix. 

Our FRESH DOH Bannock can serve as the foundation of a variety of Bannock recipes.  Bannock can also be the foundation of a variety of recipes, such as:

Bannock https://freshdoh.com/blogs/glutenandgrainfreelifestyle/bannock-indian-fry-bread

Indian Tacos https://freshdoh.com/blogs/glutenandgrainfreelifestyle/indian-tacos-paleo-whole30

Chicken Salad on Indian Fry Bread: https://freshdoh.com/blogs/glutenandgrainfreelifestyle/chicken-salad-on-indian-fry-bread-panini-paleo-and-whole30

Our FRESH DOH Grain & Gluten Free Fesh Pasta Dough Mix is available on Amazon in Canada and the USA.

HTTPS://FRESHDOH.COM/FRESH-DOH-SHOP

NEEDED EQUIPMENT AND UTENSILS

Panini Press or Iron Skillet

Parchment paper

Rolling pin

Food processor or mixer

Spatula

MAKING THE BANNOCK DOH

Place DOH mix in a food processor or mixer.  Add one tablespoon of gluten-free baking powder.  Add half a cup of room temperature water and mix.  Add an additional one tablespoon of water at a time until DOH is mixed.  

Pull the DOH together into a ball and place it on a piece of parchment paper.

Cut dough into 4 pieces.

Roll into 4 balls, and then 8 smaller balls.

Roll each ball, one at a time between 2 pieces of Parchment paper into a 5″ or 6″ in diameter circle.

Repeat process, making 4 large Bannock pancakes.

Add enough oil to the bottom of an iron skillet.  Heat until almost smoking.  Fry one pancake at a time, about 1 minute per side until golden.   Set fried bread on piece of paper towel.  Repeat process for remaining 3 balls of DOH.

Pan-fry each pancake separately in fry-pan, about 1 minute per side.  

 

  • Author: FRESHDOH
  • Prep Time: 40
  • Cook Time: 5
  • Total Time: 45
  • Yield: 8 1x
  • Category: PALEO & WHOLE30
  • Method: FRY
  • Cuisine: BRUNCH, LUNCH, DINNER
  • Diet: Gluten Free
Scale

Ingredients

1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix

1 tablespoon gluten-free baking powder

Olive oil (as needed for pan-frying)

To make Indian Fry Bread, pour contents of FRESH DOH mix into a food processor or mixer.  Add baking powder.  With motor running add ½ cup cool water.  Add an additional one tablespoon of water at a time to mix until dough is mixed and moist but not wet.  Divide dough into 8 small balls.  Set balls on greased plate or parchment, cover with parchment and refrigerate DOH for about a half-hour.   

When ready, place parchment on a clean work surface.  Take one ball out of the refrigerator.  Place ball on parchment.  With the palm of your hand press the ball into a small disc.  Place another sheet of parchment on top of the disc.  Roll out the disc to about 4 inches in diameter, making a small taco.  Carefully remove taco and set on another greased plate (so it doesn’t stick).  Repeat process for the remaining 7 balls. 

Place enough oil in the bottom of the iron skillet to cover.  Heat oil on high until almost smoking.  Add pancake.  Fry about 1 minute per side until the edges are golden.  Repeat profess for all pancakes.  Drain pancakes on paper towels. Set aside.  Or transfer to a freezer bag, separated by paper towels.  Refrigerator until needed.

HOMEMADE MAYO

Here is a video to show you how to make Paleo and Whole30 homemade mayo from scratch. 

 

HOMEMADE MAYO RECIPE:

Yolks from 2 to 3 eggs

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

1 cup olive oil or avocado oil 

1 teaspoon fresh lemon juice (optional)

Make sure eggs and oil are at room temperature.   n the small bowl add yolks, mustard, lemon juice, and season with freshly ground black pepper.  Use an immersion blender or balloon whisk for 30 seconds until the yolks are thick.  Whisk or blend for another 20 seconds.  While whisking or blending, add tiny drops of the oil into the mixture.  Just drops.  Keep whisking or blending.  Do this until you’ve added 1/4 cup of the oil.  This is important for proper emulsification.  Otherwise, the oil will split from the other ingredients.  When the mixture begins to thicken and emulsify, continue to add the rest of the oil now at a steady pace in a stream.  When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.  Cover and set in the refrigerator until needed.

TUNA MELT

Two (6-ounce cans) light tuna packed in water, drained

2 tablespoons minced celery

2 tablespoons minced carrot

2 tablespoons minced scallions

1 teaspoon minced flat-leaf parsley

1/3 cup Paleo & Whole30 homemade mayonnaise

1/2 cup of Daiya Cheddar (vegan cheese) (optional)

Instructions

Heat panini press.  Divide tuna salad between 4 slices of Indian fry bread.  Top each mixture with vegan cheese if desired.  Top with other 4 slices of fry bread.  Grill 2 sandwiches at a time for about 4 minutes or until heated through.  If grilling in an iron skillet, add a little oil to the skillet.  When hot, but not smoking, add 2 sandwiches and grill each side for about 2 minutes or until tuna salad is heated through.

 

Keywords: paleo, paleo recipes, paleo dinner, Whole30, Whole30 recipes, Whole30 dinner, gluten free, gluten free recipes, anti-inflammatory diet, grain free, grain free diet, grain free recipes, paleo and wine, gluten free and wine, grain free and wine


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