Gluten Free Mezze Platter

Here's a neat little collection of recipes to try the next time you're looking for an alternative to a regular Paleo dinner of steak and two veg. The hubby and I really enjoyed it as we'd been missing middle-eastern mezze plates since we started our modified Paleo diets.

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Ecco una piccola raccolta di ricette da provare la prossima volta che siete alla ricerca di un'alternativa a una cena Paleo di bistecca e due veg. Abbiamo davvero apprezzato questi piatti mediorientali sicome li abbiamo evitati da quando iniziamo la dieta Paleo modificata.


1)LambKofta - StupidEasyPaleo

2)Gluten-Free Paleo Pita Bread by We Are Gluten Free

3) Cucumber Salad via Ra Cha Chow

4)Paleo Falafel via PaleoLeap

5)Paleo Zucchini Hummus via PaleoCupboard

A happy side effect of me no longer eating grains is that I get to find amazing new recipes and fall in love with food all over again. I'm still not eating nightshades and so the only substitution I made was Kalamata Olives and radishes for the tomatoes in the cucumber salad.  I'm so happy there are other cooks out there experimenting with healthy foods and posting their recipes online! I'm not a food photographer, but here's a shot of my meal, ready to serve!

Un effetto collaterale di non mangiando più i cereali è che mi capita di trovare nuove fantastiche ricette e inamorarmi del cibo di nuovo. Non sto ancora mangiando Solanacee quindi l'unica sostituzione che ho fatto erano kalamata olive e ravanelli per i pomodori nell'insalata di cetrioli. 

Sono così felice che ci sono altri cuochi là fuori sperimentando con cibi sani senza glutine e che postano le loro ricette on-line!

♥ Jess

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Maple Banana Bacon Muffins - Muffins con Banana, Sciroppo D'Acero e Pancetta - Paleo, AIP e GlutenFree

From the title of this post you may think I've lost my mind. What kind of a crazy combination in THAT?
A fabulous kind of crazy that's what!

I've been struggling to find a breakfast food that's quick and easy to prepare and these have become my new favourite. It takes about 15 minutes to put them together and another 15 to cook, but since you make 12 at a time they are sure to cover breakfast everyday for a week or more.

I've always loved the flavours of bacon and maple syrup together... I'm from French Canada... What can I say, it's in my québécois blood! Add French-toast on thick white bread to the mix and it's a chalet breakfast dream sequence.

Of course since I'm no longer eating bread I thought the dream was over until I came upon this recipe for the muffins. Although the recipe was complete and probably delicious, I can't find almond butter here in Italy and so needed to experiment to create my own version... And luckily I happened to have all the necessary ingredients in the house this morning.

Here's what you'll need:


1tbs coconut oil melted
3 slices bacon cooked until crisp and diced
Grease from the bacon slices
1 ripe banana
3 tablespoons Canadian maple syrup
1 tsp baking soda
1/2 tsp cinnamon
1 cup coconut flour
3 eggs

Blend the eggs, coconut oil, maple syrup, bacon grease, and banana until smooth... I used a hand-held blender. Add in the coconut flour cinnamon and baking soda and blend again. Mix in the chopped up bacon. Pour into muffin molds.

Cook in a preheated oven at 160celcius/325 farenheight for 15-20 minuted or until a toothpick comes out clean. Keeps well in the fridge for up to 7 days and can also be frozen.

Enjoy!

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Dal titolo di questo post si potrebbe pensare che ho perso la mia mente. Che tipo di follia è questo combinazione di sapori?
Un favoloso sorta di follia!

Faccio fatica trovare alimeni di prima colazione che sono veloce e facile da preparare e questi sono diventati il mio nuovo preferito. Ci vogliono circa 15 minuti per farli e un altro 15 per cucinare, ma siccome si fanno 12 alla volta sono sicura di mangiare la prima colazione tutti i giorni per una settimana o più.

Ho sempre amato i sapori della pancetta e sciroppo d'acero insieme ... Sono da Canada Francese ... Cosa posso dire, è nel mio sangue Québécois!

Ho trovato online questa ricetta per i muffin . Anche se la ricetta è probabilmente delizioso, non riesco a trovare il burro di mandorle qui in Italia e così dovevo sperimentare per creare la mia versione ... per fortuna mi è capitato di avere tutti gli ingredienti necessari in casa questa mattina .

Ecco quello che vi serve :

1 cucchiaio olio di cocco fuso
3 fette di pancetta cotta fino croccante e tagliato in dadini
Grasso dalle fette di pancetta
1 banana matura
3 cucchiai di sciroppo d'acero canadese
1 cucchiaino di bicarbonato di sodio
1/2 cucchiaino di cannella
1 tazza di farina di cocco
3 uova

Frullare le uova, olio di cocco, sciroppo d'acero, grasso di pancetta, e banane fino al liscio. Aggiungere la farina di cocco, cannella, e bicarbonatoe mescolate di nuovo. Aggiungere la pancetta. Versare in stampi da muffin.

Cuocere in forno preriscaldato a 160°c/325°fper 15-20  o fino a quando uno stuzzicadenti esce pulito. Rimangono buoni in frigorifero fino a 7 giorni e possono anche essere congelati.

Buon apetito!

♥ Jess

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Chestnut Gluten Dairy Free Pancakes

Ever since I started the AIP/Paleo diet I've been at a loss for what to eat for breakfast. I've had a load of smoked salmon and roasted vegetables in the past four months. Luckily I've recently been successful with reintroducing both eggs and nuts to my diet (which are restricted on the AIP) and the world of pancakes has reopened to me due to nut-flours available on the market.

These pancakes are a cinch to mix up and are really naturally delicious. They have no added sugar and are completely dairy free as well!  Protein never tasted so bready!  I served mine with pomegranate-raspberry jam (cause I'm pomegranate obsessed!)

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Da quando ho iniziato la dieta Paleo/AIP ho problemi decidere cosa mangiare a colazione. Ho mangiato tanto salmone affumicato e verdure arrosto negli ultimi quattro mesi. Per fortuna ho avuto successo con la reintroduzione sia delle uova che i noci (che sono limitate sul AIP) e il mondo di pancakes è tornato sul piatto.

Queste pancake sono semplicissimo e sono davvero deliziosi, naturalmente. Non hanno zuccheri aggiunti e sono completamente privo di latticini.  Ho accompagnato i pancackes con la marmellata di melograno e lamponi (perchè sono ossesionata di melograno!)

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Ingredients........................................................ 2 eggs 2 tablespoons of almond flour 2 tablespoons of grated coconut 1 teaspoon baking soda 1 cup almond milk 1 cup chestnut flour pinch of salt coconut oil

...............................................................Ingredienti   2 uova 2 cucchiai di farina di mandorle 2 cucchiai di cocco grattugiato 1 cucchiaino di bicarbonato di sodio 1 tazza di latte di mandorla   Farina di castagne 1 tazza pizzico di sale olio di cocco

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Preparation.................................................
Beat together the eggs and almond milk. In a seperate bowl mix together the dry ingredients.  Carefully mix the dry ingredients into the egg mixture being careful to avoid lumps. Heat up a large frypan and grease slightly with coconut oil. Spoon the mixture into the pan forming small pancakes. Flip as soon as small holes appear on the surface of the pancake in 40 or so seconds. Serve with your favorite jam, maple syrup, honey or fruit.... or make them into fun little bears with bananas and raisins!  Delicious!  Makes roughly 22 small pancakes.

Come si fa?.......................................................
Sbattete insieme le uova e il latte di mandorla. In una ciotola separata mescolare gli ingredienti secchi. Mescolare accuratamente gli ingredienti secchi nella miscela dell'uovo facendo attenzione ad evitare grumi. Riscaldare una padella grande sciogliere un noce di olio di cocco. Con l'aiuto di un cucchiao versare il composto nella teglia formando piccole pancake. Capovolgere ogni pancake appena piccoli fori appaiono sulla superficie, dopo circa 40 secondi. Servire con il tuo marmellata preferita, sciroppo d'acero, miele o la frutta .... o trasformarli in simpatici orsi con banane e uvette! Delizioso! Rende circa 22 piccole frittelle.

♥ Jess

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Paleo-AIP progress, four months on

Bacon wrapped apricots with sage

Back in September I started a pretty restrictive Paleo-AIP diet in the hopes to find some relief from several autoimmune diseases I suffer from. That meant I could no longer eat any grains (gluten or gluten-free), dairy, legumes, nightshades (tomato, potato, eggplant and peppers), eggs, seeds or nuts. In theory I should have also excluded alcohol, chocolate and coffee, but never did. (I'm a bit of a coffee drinking chocolate indulged wino it seems)

The main concern I heard from friends and family was that I would lose too much weight on the new diet. I'm thin as it is and have, when I've been unwell, come to look quite sickly when I lose a kilo or two.  They were worried that by excluding carbohydrates from my diet (something that happens quite naturally when you remove grain) that I wouldn't have any energy and would not maintain any fats.  I do have to admit that I have lost a few kilos since starting the diet, but my energy levels are an all-time high (just have a look at my other posts!) and even though I weigh a bit less I'm not looking sickly because of it. It's as if my body has found its ideal state.  I am also careful to make sure I'm eating enough healthy fruit and vegetables so I can maintain some kind of carbohydrate intake as well as fibre.

SCD & Paleo Vanilla Granola

Four months on and I'm still very very happy with the changes I've seen in my health.  I have more energy and less pain and swelling. I'm sticking to it!

I did fall off the waggon a few times, only to be reminded by my body, quite aggressively, that this diet is the best thing for me right now.

At Halloween I ate a load of Sera's candies and ended up with the worst pre-period acne I've had in years. That month the amount of refined, processed sugar I had consumed really messed with my hormone levels and triggered a big PCOS flare up. No more candies for me!

Then a few weeks back I made a spinach sformatino (eggs in the oven essentially) and ended up with terrible terrible stomach cramps from the cheese I added. Since I had experimented with hard cheeses and didn't have adverse reactions I decided to try out softer cheeses and it was a fail.

BLT Zucchini 'Pasta'

I'm still playing around with figuring out what I can and can't eat without getting sick.  This morning I had yogurt and haven't felt unwell but will have to wait to see if it triggers inflammation in my joints in the next few days.  It's a super-interesting process and I'm pleased to say I've reintroduced eggs and nuts without much trouble.

I've been cooking loads as well and would love to direct you to some of the best recipes I've been using over the past 4 months and some I've just discovered!

-Cauliflower Fried Rice from Mickey Prescott's cookbook Autoimmune-Paleo
I eat this at least 5 times a week. I like this version because of the turmeric and ginger but you can search for other versions on line. There are loads of options!

-SCD & Paleo Vanilla Granola from Danielle Against All Grain
I've only just recently whipped up my first batch of this stuff but breakfast tomorrow is going to be heavenly! Yum!

-Taco Lettuce Boats

-BLT Zucchini pasta from Ali at Inspiralized
This stuff is heaven sent and really sticks to your insides... I just leave out the tomato!

-Bacon wrapped apricots with sage

These are lovely appetisers for a party! You can do the same thing with prunes or perhaps figs wrapped with prosciutto!

-Lebanese Kebabs from A Clean Plate

Yum yummy Yum!

Since starting this foodventure I've been lucky to find how many foods I enjoy that I'd never even tasted in the past!  I can't believe I went 34 years without discovering pomegranate! I'm now in love with the fruit and eating it 3 times a week (while it's in season). 

I have a lot to be thankful to this diet for. If you're reading this and you also suffer from any sort of an autoimmune disease I suggest you run out right now and try it!  Oh, and get well soon!

♥ Jess

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THEWONDERFUL Ali : Amazing Spiralized Meals

It's Not Pasta!

Ever since starting an AIP-Paleo diet I've had to be more creative about my menu planning. With the lack of grains, legumes and starchy carbohydrates like potatoes to lean on I've had more than my fair share of eating salads and grilled chicken breast. While delicious at times, 5 nights in a row can only lead you to boredom.

Just as I was about to start pulling out my hair from missing pasta Ali and her fabulous blog Inspiralized came to my rescue!  Her blog is packed to the brim with dish after dish of gorgeous looking and absolutely delicious recipes which are either already Paleo-AIP or with teeny tiny modifications can be!

The concept is easy... spiralize vegetables and use them in place of pasta in your recipes.  What's spiralizing? Ali can tell you. How can you do it? Ali can tell you. What's for dinner? Ali can tell you!!

I haven't bought my own spiralizer, but I am using a food processor with a julienne function and it's working out great! I had Ali's BLT Zucchini pasta for lunch without the tomato and it was just gorgeous!

Ali herself is also an inspiration to me as a blogger. She quit her job in June to follow her dream of being a food blogger and in these few short months she's taken both the blogging and food world by storm!  Everyday there are fantastic new posts on her blog and her photography is wonderful (and self-taught!) Her e-cookbook is being released this month and will surely be on my holiday gift-list!  She's a real wonder-woman!

Head on over to her blog or more recipes, inspiration, and inspiralization!
Buon Apetit!

Paleo-AIP 'Taco' Lettuce Boats

Now that I've been on this diet for quite some time I'm getting more confident in experimenting.  Today I had a delicious lunch experiment go well and I thought I would share.

This recipe is AIP-Paleo and gluten free

What you'l Need:

-450g minced beef -1 iceberg lettuce -1 yellow onion -1 large carrot -1 medium zucchini -1 stalk celery -1/2 head of cauliflower - lemon juice

- 2 cloves garlic -1inch cube fresh ginger -powdered turmeric -salt -dried oregano -5 radishes (optional, adds a bit of heat) -coconut oil

In a food processor* chop the onions, garlic and ginger cube until very very fine but not so much that they're a sauce.

In a large pan fry the onions, garlic and ginger for around 10 minutes being very careful not to burn them... just until they're transparent.

Add your beef and brown it while breaking it up with a wooden spoon. As it's cooking add 1/2 teaspoon oregano, a dash of turmeric, a spritz of lemon juice (about a teaspoon) and a bit of salt.

Back in the food processor chop the carrot, zucchini, radishes (if using) and celery until about the size of a coarse rice and add that to the pan making sure to stir regularly as if it were a stir-fry.

Lastly, in the food processor, chop your cauliflower until the chunks are the size of grains of rice and add that to the pan. Cook for 3-4 minutes and taste to make sure you enjoy the consistency (the less you cook, the crisper) and add a bit more salt if needed.

Serve hot on large leaves of iceberg lettuce.  You can wrap the iceberg around the mixture for a crunchy taco-like meal but make sure you have a spoon on hand to scoop up anything that falls out right into your mouth.

This would also go great with a nice AIP-Paleo guacamole or even just fresh slices of avocado if you're looking for more of the good fats in your diet.

Enjoy!

*I don't bother to rinse or wash the food processor between the various vegetables to save time.

Hot-Stuff stuffed red peppers

--This recipe is Gluten Free and Paleo friendly--

Here's what you'll need:

500g spicy round peppers
2 cloves of garlic
large pinch of sea salt

250ml white wine
250ml white wine vinegar
2 Bay leaves
extra virgin olive oil
Black pepper
1 tablespoon capers
1 tablespoon chopped black olives
200g canned tuna
Oregano

Wash the peppers.  It's best to prepare hot peppers with protected hands so I put on some household gloves at this point. With a small, sharp knife cut around the stem and empty out the insides, making sure to remove any seeds with the help of a teaspoon.

Place the wine, vinegar, spices, salt and pepper in a large pot and bring it to the boil.  As soon as it does throw int he cleaned peppers and cook for 5-6 minutes until relatively softened but still holding their shape and crunch. Drian the pepper and place on kitchen towles with the top down for several hours until completely dry... you can even leave them like this overnight.

To prepare the filling place the tuna, capers, black olives, garlic and a dash of olive oil in a blender and blend it all up for a few seconds until the mix seems uniform and almost a paste, but stop before the tuna loses all of its fibers.

With a small spoon fill each pepper one by one and place them, filling side up, in your sterilized mason canning jars. Fill the jars until just under the lid with the peppers and then with olive oil until there is no air in the jars and the peppers are completely submirged. Seal the jars.

These jars can keep up to one year in a cool dark place... but I challenge you to resist them for that long!

Buon appetito!

Bindi Cafe -

the bar/cafè

I recently had the pleasure of discoving the Bindi shop/cafe in San Giuliano Milanese.

Aunt Jemima syrup, YUM!... but 9€ is too expensive!
I should import it!

You may know San Giuliano only because you've passed by the exit while on the Tangienziale on the way to somewhere interesting or because you had to stop there to pick up something from IKEA, but the area, previously entirely rural or industrial, is now having a growth-spurt and many new shops are opening up. One of them is the Bindi shop and cafe.

It's a huge space with the shop half offering cakes and frozen foods, housewares such as teapots, cake decoration tools and books, candies, gourmet applejuice and even wines!  The cafe side boasts a huge array of pastries, cakes, sweets, danish, cheesecakes, cookies, coffee and gourmet coffees as well as bagels (a rarity in Italy, and impossible to find), salads and sandwiches at lunch.

We were there for the Sunday brunch where we were presented with a huge platter of dishes, including bacon and eggs, as well as various other savry treats and followed up by the sweet table.  The price is a bit on the high side at 17€ per platter, but they are happy for you to share and there's more than enough food to do so! I ate so much I didn't even have dinner that night!

I hope you enjoy this hidden spot as much as I did. Maybe I'll see you there sometime for lunch!

the shop

Bindi is a brand of cake, coffee and deserts which can be found in supermarkets, restaurants and bars throughout Italy and the world. The cafe and shop are open daily from 6:30am to 8pm.  They are located in Via dela Liberazione 1, San Giuliano Milanese.

For more info visit their site here.

Wine, cheese and Salumi party

I entertain at home quite a bit. I've thrown more than a few dinner parties and am always on the lookout for new recipes or presentation ideas for my next event.  Every few years though I decide to have a bigger affair and throw myself a birthday party. My most recent was this past Saturday evening.

First off we went to do the grocery shopping. Do you think we bought enough wine?

I decided to put all of our saved wood wine crates to use and use them to present the food instead of using plates and bowls. Here's an example of some of the crackers on display:

We chose to use real wine glasses instead of plastic ones and so I needed a system to be able to have each guest remember which glass was theirs. I have recently been playing around with recycling plastics by shrinking it in the oven and then turning it into jewellery so I thought that the same technique could be put to good use with the wine 'charms'.

I wrote out 30 words of characteristics that somellier's use when describing wines which can also be used to describe people, cut them all out and shrank them.  I then attached each to the base of a wine glass with 'patafix/funtack' which is a gum-like reusable sticking compound easily found in any office supply store. 

When the guests arrived I had each of them choose a glass with a characteristic that they thought best described them. It was fun because everyone remembered which glass was theirs and not all of the characteristics were entirely flattering. .  I guess if you turn up late to one of my events you deserve some gentle teasing... how does one choose between shallow and vicious?

We had a baby buffet for the 4 kids who attended and some outdoor toys set up. It was fun that they could choose what to eat all by themselves and kept them quite busy for a while.

 Everyone seemed to have a wonderful time, all of the food was eaten and people even asked me for the recipe for my dip - the only thing I actually had to prepare for the evening. The rest of the food was salumi, cheeses or raw (fruit and veg).  Since I also put out a lot of different types of crackers and breads to be eaten with caponata, patè or cheeses I made sure to lay out some brown paper on the table and handwrite the names of the different sauces and salsas so people would know what they were eating.

It really was a super easy and fun event to host and really a hit.  I love that there were only a few plates to clean up (but of course, all those wine glasses needed hand washing) and that we could use the space outside our house.  I could have never had the same 30 people in my tiny loft.

Special thanks go out to my hubby for being the best wine -server and DJ, to my friend Stefy who although couldn't be there lent me 18 wine glasses and didn't flinch when I only returned 16 and my special surprise guest and fantastic helper - my mom - who flew all the way to Milan from Montreal Canada just to help celebrate!