Tag: Whole30 diet
PALEO & WHOLE30 BREAD PUDDING WITH VANILLA SAUCE
This PALEO & WHOLE30 Bread Pudding with Vanilla sauce will enhance the ending of any festive meal…or after any meal!
Bread pudding, also known as poor man’s pudding, has a history that dates back to the 11th and 12th centuries when frugal cooks looked for ways to use stale and leftover bread, not letting it go to waste. When I was developing the bundt cake recipe using my FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix, I realized the cake has a bread pudding texture. I decided to develop an actual bread pudding recipe using the DOH mix, knowing the texture would be scrumptious.
Many bread pudding warm sauces exist, such as those made with rum and butter, bourbon, caramel, and vanilla. Since you are following a Paleo and/or Whole30 diet, I’ve included a vanilla sauce. If you are maintaining a Paleo or Whole30 lifestyle, you may want to add a little alcohol to the sauce for that umami flavour bonus!
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. This recipe also calls for unsweetened apple sauce and fresh apples. Apple sauce is low in saturated fat, cholesterol, and sodium. It is also a decent source of fiber and vitamin C. While the date paste and apple sauce are natural sugars, the bread pudding is unlikely to spike blood sugar levels. The reason is that the DOH, primarily made with almond flour and the fiber in the dates and apples helps to slow the digestion of the sugar in the dates and apples.
RECIPE TASTE PROFILE
Date paste is a great alternative to brown sugar in recipes. The predominant taste sensation of this dessert is sweetness from the date paste, apple sauce, apples, coconut cream, and raisins. The texture is dense and chewy like bread pudding!
DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING PALEO, WHOLE30 NOT-SO-STRICT LIFESTYLE)
With the predominant taste profile being sweet, this dessert needs a wine with more sweetness, such as Tawny Port. Always make sure the wine is sweeter than the dessert.
USING FRESH DOH GRAIN & GLUTEN FREE. FRESH PASTA DOUGH MIX
I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix for making scrumptious, homemade bread pudding. The DOH mix is available on Amazon in North America.
MAKING BREAD PUDDING
Pour FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix into mixer. Add date paste and apple sauce and mix until DOH is gooey. Fold in apple chunks and nuts.
Transfer mixture to an 8” X 8” baking pan sprayed with non-stick avocado cooking spray.
Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf, comes out clean.
Place all sauce ingredients into a blender. Blend until smooth. Transfer to a saucepan and heat on low. Keep warm.
Slice bread pudding. Transfer to plates.
Serve warm with sauce.
- Prep Time: 10
- Cook Time: 50
- Total Time: 60
- Yield: 8 to 12 1x
- Category: PALEO & WHOLE30
- Method: BAKING
- Cuisine: DESSERT
- Diet: Gluten Free
1 package FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix
1 tablespoon gluten-free baking powder
2 cups unsweetened apple sauce
1 cup date paste*
1 teaspoon vanilla
2 cups chopped apple (1 large or 2 small apples peeled and cut into ¼-inch chunks
1/3 cup pecans (or favourite nut)
1/3 cup raisins
2 cups coconut cream*
1/2 cup date paste
¼ cup avocado butter
1 teaspoon vanilla
*For date paste recipe click this link:
*To make coconut cream open can of coconut milk. The coconut fat will have separated from coconut water. Remove fat from can and transfer to a bowl. Feed water to your cat!
Preheat oven to 350 F (170 C). Transfer DOH mix to food processor or mixer. With the mixer going add baking powder and apple sauce and date paste. Add vanilla. Mx until DOH is goowey. Remove from the mixer stand. Fold in apple, pecans, and raisins. Transfer mixture to an 8” X 8” baking pan sprayed with non-stick avocado cooking spray. Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf, comes out clean.
Meanwhile, make the vanilla sauce. In a food processor or blender add coconut cream, date paste, butter, and vanilla. Puree until smooth. Transfer to a saucepan. On low heat, heat sauce. Keep warm.
You’ll have lots of Vanilla Sauce leftover. Use this to make another dessert.
The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
Keywords: PALEO DESSERT, WHOLE30 DESSERT, GLUTEN-FREE DESSERT, GRAIN-FREE DESSERT, PALEO DIET, WHOLE30 DIET, GRAIN-FREE DIET, GLUTEN-FREE DIET, PALEO RECIPES, PALEO DESSERT, WHOLE30 RECIPES, WHOLE30 DESSERT, GLUTEN-FREE RECIPES, GLUTEN-FREE DESSERT, GRAIN-FREE RECIPES, GRAIN-FREE DESSERT
PALEO & WHOLE30 CAESAR SALAD WITH GNOCCHETTI SARDI
On this PALEO & WHOLE30 journey, I can say that I try to eat more plant-based dishes than meat. Moving toward flexitarian! I do eat a lot of Ceaser salad, often with a piece of protein like chicken. But I decided to develop this recipe for a Ceaser salad with gnocchi, specifically gnocchetti sardi. This grain-free version of gnocchi is very dense and chewy. I love the gnocchi this way as it gives me that feeling of satisfaction. I can chew on something substantial in my salad.
Gnocchetti Sardi takes us back to Sardinia, where old traditions have changed little. Traditionally, in this region, the dumplings were made in the late fall and winter, after the annual pig slaughter. Today they are prepared all year long.
Gnocchetti Sardi is known as “malloreddus.” The word means “small bulls.” This gnocchi is considered special because of its tiny size. In the old days, the dumplings were made by pressing tiny pieces of dough with the thumb against the bottom of a wicker basket called “ciurili. ” Today Italian chefs and cooks use a grooved board.
Gnocchetti Sardi works with meat sauces or sauces with the consistency of ricotta. The resulting pasta dish tastes at its best when sprinkled with Parmigiano-Reggiano or Pecorino Romano. Its most famous dish is Gnocchetti Sardi Alla Campidanese, made with tomato, sausage, wild fennel, saffron, and the ever-present Sardinian pecorino. Delicious.
This dish is packed with nutrition. The avocado is a good source of monounsaturated fat, which can reduce your risk of heart disease. This fruit also helps to ward off some cancers (colon, stomach, pancreatic, cervical), helps to lower the risk of depression, improves digestion, and helps to protect your body from chronic diseases. The gnocchi in this recipe is made from mostly almond flour. Almond flour is rich in vitamin E, a group of fat-soluble compounds that act as antioxidants in the body. They help to prevent the damage caused by free radicals. Free radicals can accelerate aging and increase your risk of heart disease and cancer and may help to lower the risk of Alzheimer’s. Magnesium is another nutrient abundant in almond flour. It helps to improve blood sugar control, reduced insulin resistance, and lower blood pressure.
This dish has lots of chemo-sensory sensations going on, which is why I love this dish. The lettuce and bacon provide some crunchiness, set against the very dense and chewy gnocchi. The avocado is creamy. The dish also has saltiness from the Parma, bacon, and Coconut Aminos. The hint of lemon adds some tanginess. The mustard adds some bite. Garlic is both a taste sensation (pleasant bitterness) and flavour sensation (the flavour of garlic).
DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:
With all the big tastes, flavours and textures in this dish, you need a wine with some complexity and weight to match. A light, fruity white would get dominated by the dish. Choose a big white like barrel-fermented Chardonnay or Fume Blanc or light, fruity red like Pinot Noir.
MAKING GNOCCHETTI SARDI
The grain-free gnocchetti sardi is made with FRESH DOH.
Our FRESH DOH Grain & Gluten Free Fesh Pasta Dough Mix is available on Amazon in Canada and the USA.
Here is a video to show you how to make these little nuggets of joy.
NEEDED EQUIPMENT AND UTENSILS
Food processor or mixer
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.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 4 1x
- Category: PALEO & WHOLE30
- Method: BOILING
- Cuisine: DINNER
- Diet: Gluten Free
1 teaspoon olive oil (for boiling water)
1 package of FRESH DOH Fresh Pasta Dough Mix
½ cup water plus 1 tablespoon at a time (as needed)
8 slices Paleo/Whole30 compliant bacon
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
2 avocados sliced
3 cloves garlic, minced
1 teaspoon of sea salt
4 anchovy fillets
1 tablespoon freshly squeezed lemon juice
1 teaspoon Coconut Aminos
½ teaspoon Dijon mustard (optional)
2 large egg yolks
½ cup extra-virgin olive oil
1/2 cup homemade Paleo & Whole30 Vegan Parmesan*
Freshly ground black pepper (optional for seasoning)
*Check out this blog for the Paleo & Whole30 Vegan Parmesan recipe:
In a large pot bring 16 cups of water and 1 teaspoon of olive oil to a boil. Meanwhile, in the bowl of a mixer add FRESH DOH mix and water. Mix together to form a sticky DOH ball. Place DOH in a bowl, cover, and refrigerate for at least one hour. The DOH should not be too sticky once cooled.
Place a small piece of parchment on a plate (to keep DOH from sticking.)
Transfer DOH to a larger piece of parchment paper on a work surface. Cut DOH into 4 balls and then into 8 balls. Gently roll each ball of dough into a log, roughly the thickness of your thumb. Cut the log into ¾ inch pieces. (You will be cutting the gnocchi from the DOH smaller than traditional pasta, as the DOH expands in boiling water.)
Cut each log into pieces diagonally. Or for a true gnocchi shape, hold a fork in one hand and place a gnocchi piece against the tines of the fork. Use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight “C” shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce). Set each piece of gnocchi on the small plate lined with parchment. Repeat, using all the DOH.
Boil gnocchi for 4 minutes or until gnocchi float to the water’s surface. Remove gnocchi from the boiling water with slotted spoon. Place drained gnocchi in a bowl. Add 1 teaspoon of olive oil to coat. Set aside.
In a skillet over medium heat, cook bacon until the fat has rendered, about 7 minutes. Drain bacon on paper towel.
Meanwhile to make Caesar salad, in a large bowl combine bacon, lettuce and avocado. Set aside.
In a small bowl combine garlic, anchovy fillets, and salt. Mash garlic and anchovies into a paste. Using a fork, whisk in the lemon juice, Coconut Aminos, mustard, and egg yolk. Whisk in the olive oil. Add vegan parmesan. Mix well. Reserve.
Chop the romaine leaves into 1 1/2-inch piece. Add to a large bowl. Add gnocchi, bacon, avocado, and Parma. Add dressing and toss. Divide between bowls. Garnish with more Parma if desired. Season with black pepper.
Keywords: paleo, paleo recipes, paleo dinner, Whole30, Whole30 recipes, gluten free, gluten free recipes, gluten free recipes ford dinner, anti inflammatory diet, grain free, grain free diet, grain free recipes, paleo and wine gluten free and wine, paleo pasta, whole30 pasta, paleo noodles, whole30 noodles, grain free noodles, grain free pasta, gluten free noodles, gluten free pasta
PALEO & WHOLE30 COLD PASTA SALAD WITH HAM
Cold pasta salad is so enjoyable in the summer, especially for barbecues or lakeside dining. When following PALEO & WHOLE30 lifestyle, we almost must concede to the fact that pasta — with that al dente nature — is forbidden. But that’s not the case. I loved developing my FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix just to keep me sane while living a grain-free lifestyle. I cannot live without pasta! These grain-free, Paleo, Whole30 friendly noodles are thicker and not like wheat pasta, but have their own lovely taste profile. Dense, chewy, al dente! The grain-free pasta is ideal for both hot and cold pasta dishes.
RECIPE TASTE PROFILE
This salad has lots of taste and flavours taking place. There are two main tastes, that natural Dijon mustard bite and the tanginess (fresh lemon) found in the mustard dressing. Mustard and ham naturally harmonize. This hint of lemon tanginess sings alongside the light saltiness of the sodium-reduced ham. The onion and red pepper add crunchiness. The noodles are dense and chewy and satisfying. So there are lots of tastes and flavours hanging out in this cold pasta salad.
DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY-PALEO AND DIRTY-WHOLE30)
If you are not so strict on your Paleo or Whole30 diet, you may want to include a glass of wine. Summer dining demands a chilled wine. You can go with a white or light, fruity red meant to be chilled for an hour in the refrigerator before serving. The tastes and flavours of this salad requires a wine with a hint of sweetness to offset the bite of Dijon and saltiness of the ham. Choose an off-dry rose. The hint of sweetness in the wine will also add some viscosity, and therefore weight, to the wine to pair nicely with the density of the grain-free pasta.
MAKING GRAIN-FREE NOODLES FOR THIS COLD SALAD
*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh pasta. FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix requires water only and a few minutes to roll out the DOH and boil the noodles for 3 minutes. Roll by hand, not with a pasta machine. Remember, the noodles don’t have gluten elasticity! Don’t roll them too thin or narrow. They will break. But if they do, no worries. Broken noodles taste just as delicious. The noodles are thick and chewy and ideal for this Japanese noodle cold salad. The noodles have their very own taste profile. They resemble udon noodles and have that wonderful chewy density.
I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.
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.
Homemade mayo should last in the refrigerator for up to 2 weeks. It’s so easy to make it is worth making fresh smaller batches as needed.
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!
Here is a video to show you how to make the noodles:
- Prep Time: 30
- Cook Time: 3
- Total Time: 33
- Yield: 4 1x
- Category: PALEO & WHOLE30
- Method: BOILING
- Cuisine: DINNER
- Diet: Gluten Free
1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix 1 teaspoon vegetable oil*
2 cups cubed cooked fresh ham
1/2 red pepper, diced
3 scallions, chopped
1/2 cup homemade Paleo & Whole30 mayo*
*See home-made mayonnaise recipe below.
Make noodles as per FRESH DOUGH Fresh Pasta Dough Mix package directions. Boil for 3 minutes. Cut each noodle into 4 to 5 pieces to make smaller noodles. Set on a plate. Repeat the process until all noodles are made. In a large pot of boiling water + a dash of olive oil, add noodles. Boil for 3 minutes. When noodles float to the water’s surface, drain and rinse under cool water. Set in a bowl. Drizzle about a tablespoon of the homemade mayo over noodles to keep them from sticking together. Add the ham, pepper, and scallions. Cover and refrigerate. Just before serving fold in the mayo. Serve chilled.
Add to noodles diced ham, red pepper and scallions. Set in the refrigerator to cool. Before serving add XX cup of homemade mayo. Serve.
Here is a video showing you how to make Paleo and Whole30 homemade mayonnaise 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.
Taste mayonnaise. Add more lemon juice or vinegar is you like a tangy version.
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