Tag: Whole30 diet

PALEO & WHOLE30 BREAD PUDDING WITH VANILLA SAUCE

PALEO & WHOLE30 BREAD PUDDING WITH VANILLA SAUCE

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PALEO & WHOLE30 BREAD PUDDING WITH VANILLA SAUCE

PALEO & WHOLE30 BREAD PUDDING

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!

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.  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.  

https://freshdoh.com/fresh-doh-shop 

 

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.

 

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 60
  • Yield: 8 to 12 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free
Scale

Ingredients

Bread Pudding:

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

Vanilla Sauce:

2 cups coconut cream*

1/2 cup date paste

¼ cup avocado butter

1 teaspoon vanilla

*For date paste recipe click this link: 

PALEO & WHOLE30 DATE PASTE

Instructions

*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.

Notes

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.

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PALEO & WHOLE30 GREEN MANGO & BEEF SALAD

PALEO & WHOLE30 GREEN MANGO & BEEF SALAD

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PALEO & WHOLE30 GREEN MANGO & BEEF SALAD

PALEO & WHOLE30 MANGO & BEEF SALAD

In the summer my husband and I tend to eat more PALEO & WHOLE30 salads alongside our protein sources like chicken, pork, beef, or fish.  Sometimes we get to that point where the thought of another green salad seems unappetizing.  Because we both work out regularly and lift weights, we tend to rely on more protein sources for fuel and muscle growth within our PALEO & WHOLE30 lifestyle.   This salad offers loads of nutrition from the actual salad with a hefty source of beef protein.  

RECIPE NUTRITIONAL VALUE

The exciting aspect of using green mango in your culinary repertoire is that it has health benefits when under-ripe and/or green and when ripe and sweet.  Unripe or green mangoes increase the secretion of bile acids and clean the intestines of bacterial infections, thus helping the liver.  When underripe, mangos offer more antioxidants and vitamin C.  And let’s talk about vitamin C in mango.  A recent study shows that one green mango yields as much Vitamin C as 35 apples, 18 bananas, nine lemons and three oranges.  Now that’s impressive to me!  Its antioxidants also help to protect the body against cancer and cardiovascular diseases.  Green mango also boosts your metabolism and contain less sugar, making them perfect for your Paleo, Whole30 or diabetic diet. 

RECIPE TASTE PROFILE

The predominant taste sensation in this dish is sweetness due to the vinaigrette.  If you include homemade Paleo and Whole30 sriracha, then the additional flavour sensation is spiciness and heat.

DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY-PALEO & DIRTY-WHOLE30)

When including sweetness in a savoury dish always make sure the wine is sweeter than the sweetness in the dish.  The predominant taste and flavour sensations in this dish are sweetness from the jam and spiciness from the homemade sriracha.  This means that wine with sweetness is essential to create a bridge to the mango sweetness.  Mango is very sweet so think about a late harvest Riesling, Vidal, or Gewurztraminer.

 

 

 

  • Author: FRESHDOH
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 2 1x
  • Category: PALEO & WHOLE30
  • Method: BBQ or FRY
  • Cuisine: MAIN COURSE
  • Diet: Gluten Free
Scale

Ingredients

1 pound favourite steak cut (grass-fed)

1  mango, slightly under ripened or green julienned

1 red bell pepper julienned

1 carrot julienned

3 scallions, julienned

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh basil (Thai basil if possible)

Vinaigrette

1/2 cup Coconut Aminos

2 tablespoons no sugar added apricot jam

3 to 4 cloves garlic, minced

2 teaspoons fresh ginger, grated

1 teaspoon fish sauce

1/4 cup fresh lime juice

1 teaspoon sesame oil

1/4 cup unsalted cashew pieces (for garnish, optional)

*Paleo & Whole30 homemade sriracha (for garnish, optional)*

*Sriracha recipe below

Instructions

Place steak on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F (57 C); 5 to 7 minutes for medium at 140 degrees F (60 C); or 8 to 10 minutes for medium-well at 150 degrees F (65 C).

Meanwhile, in a small bowl add all salad ingredients.  Pour vinaigrette over ingredients and toss.  Divide between bowls. Garnish with nuts.  Serve with sliced, grilled beef. 

In a bowl combine mango, chicken and fresh herbs.  In another bowl combine all dressing ingredients.  Mix well.  Pour dressing over salad.  Mix together.

Garnish salad with cashew pieces.  Drizzle in homemade sriracha.

 

WHOLE30 SRIRACHA 

1 1/2 pound red jalapeno peppers, stem cut off

6 cloves garlic peeled

1/4 cup Coconut Aminos  

1 tablespoon kosher salt

1/2 cup distilled white vinegar

This condiment tastes better if left to ferment for a few days before using.  Place all ingredients except vinegar in a high-speed blender. Pulse a few times to chop, and then turn the blender on fast and blend until smooth and liquified. Pour mixture into a sterilized, large glass jar. Cover the jar with a kitchen towel.  Wrap an elastic around the mouth to secure the towel.  Place the jar in a dark closet away from the kitchen heat for between 3 to 5 days.  Stir the mixture once per day.  It will begin to bubble, which means it is fermenting.  When it bubbles add the vinegar to halt the fermentation. Transfer the mixture back to the blender and puree again until very smooth.  Pour the mixture into sterilized jars and refrigerate.  Use as needed.  Will last in the refrigerator for up to 4 months.

 

 

Notes

This salad can be made with any protein you choose like chicken or salmon.

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PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN

PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN

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PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN

PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN

When it comes to PALEO & WHOLE30 BBQing, in the summer I get tired of the same ketchup-based BBQ sauces.  South-Carolina Gold BBQ sauce is a pleasant change.

Carolina BBQ sauce is traditionally made of yellow mustard, vinegar, molasses, honey, sugar, Worcestershire, and hot sauce.  This Paleo and Whole30 version, however, replaces some of the classic ingredients like molasses, honey, and sugar and yellow mustard.  Instead, this recipe uses no sugar added apricot jam to replace the molasses, honey, or sugar.  I also use grainy and pungent Dijon mustard for pungency and crunchiness, instead of the traditional turmeric-heavy yellow stuff.   Coconut Aminos has also replaced the soy sauce for added nutrition and less sodium. This sauce is just as yummy, in my opinion.  

RECIPE TASTE PROFILE 

Southern Carolina Gold BBQ sauces classically have a taste profile of sweet and tangy.  Normally yellow mustard is used as the base ingredient.  In this recipe, however, I’ve used Dijon mustard for a different twist.  The predominant taste profile is sweet, tangy, salty, and spicy.  I also used white balsamic vinegar instead of white vinegar to soften the sharpness of the acidity to make the sauce more wine savvy.  

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

When dining outside or enjoying BBQ foods in the summer, it’s appropriate to enjoy a glass of chilled wine to cool the body and the palate.  This dish combines the predominant taste and flavour sensations of sweet (apricot jam), spicy (Dijon mustard and chilies), salty (Coconut Aminos), and tangy (vinegar).    While the sauce embodies all these sensations, the sweetness is the one that must be seriously considered first.  As I always say sweetness in a dish can transform delicious acidity in wine to paint thinner.  So choose a wine with some sweetness to harmonize with the sweetness in the sauce.  Make sure the wine is sweeter than the sauce as well.  When you’ve accomplished this partnership, you’ll see that the wine’s acidity also matches the tanginess of the sauce and nicely offsets the saltiness.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 6 1x
  • Category: PALEO & WHOLE30
  • Method: BBQ
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

6 chicken legs

1 cup grainy Dijon mustard (or yellow mustard for more classic taste)

1/2 cup no sugar added apricot jam

1/4 cup white balsamic vinegar 

1 tablespoon Coconut Aminos

1 teaspoon chili powder

1 teaspoon dried chilies

1 tablespoon garlic powder

1 teaspoon onion powder 

Instructions

Combine all ingredients.  Mix together.  Transfer to a small pot.  On low heat simmer sauce for a half hour.  Remove from heat.  Cool.   Simmering for 30 minutes brings all the flavours together.

Place chicken legs on a roasting pan with rack.  Coat each leg with 2 tablespoons of bbq sauce.  BBQ chicken at 350 F (170 C) for 50 to 60 minutes.  After about 45 minutes, test the chicken with a thermometer.  The internal temperature of the chicken should reach 165°F when tested before taking it off the BBQ.  Continue cooking until the temperature is reached.

Notes

 

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 dinner recipes, paleo dinner, whole30 dinner recipes, whole30 dinner, grain-free dinner, gluten-free dinner, paleo, paleo recipes, paleo dinner, Whole30, Whole30 recipes, gluten free, gluten free recipes, gluten free dinner, anti inflammatory diet, grain free, grain free diet, grain free recipes, paleo and wine, gluten free and wine


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