All posts tagged: dairy free

Nut Free Chewy Keto “Granola”

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Now, I know this does not look delicious. Let’s be honest, if I were to judge this book by it’s cover, I would declare it burnt and decidedly un-granola like. However, I’m going to ask you to trust me because it is so good! It tastes great on its own as a snack and even better as a topping for your favorite keto friendly yogurt or ice cream. I think I’m going to try making a savory version that will be something in between a bread and a cracker for spreading delicious soft cheese, like brie, on. But I digress…getting back to this recipe, I have been craving something crunchy and “nutty” that won’t kill me. I recently discovered sunflower butter (Trader Joe’s has an unsweetened version which is what I use) and that got me thinking about making a granola-ish snack with pumpkin seeds and sunflower seeds. I have not yet been able to find sunflower seeds that are not processed on equipment that also processes tree nuts, so that was out. I did, …

Cilantro Lime Dressing

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1 cup cilantro, chopped 1 1/2 tsp pink Himalayan salt 1 tsp ground black pepper juice of 2 limes 1 green onion, chopped in large pieces 1/4 tsp garlic powder 3/4 cups avocado oil DIRECTIONS: Add cilantro, salt, pepper, lime juice, green onion and garlic to the blender. Pulse a few times then SLOWLY dribble in olive oil while blender is running. Adjust salt and lime to taste. This salad dressing is tasty AND allergen free. No nuts, no dairy, no gluten…so all my allergic friends could partake. For best results, you really do need to make it in a blender or food processor so that the oil emulsifies and the dressing becomes thicker and “creamier” (without adding cream or mayo, etc.) The key is to add it very slowly with the blender running. It will still taste good if you mess this part up…it will just look and have the consistency of an oil and vinegar salad dressing. I served it on a green salad with chopped grilled chicken, queso fresco (on the side …

Spicy California Chili

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Ingredients: 1/2 lb sirloin steak, cut into small cubes 1/2 lb ground beef (80/20) 1/2 white onion, chopped 2 cloves garlic, minced 1 Tbl tomato paste 1 medium carrot, chopped 1 pasilla chile, chopped 1 medium tomato, chopped 2 Tbl avocado oil (or butter, ghee, bacon fat, etc.) 1 Tbl ground ancho child powder (or smoked paprika) 1 Tbl ground Hungarian paprika (or regular paprika) 1 Tbl ground chile powder 1 tsp ground cumin 1 tsp red pepper flakes 1 tsp ground black pepper 2 tsp ground pink Himalayan salt 1/2 tsp ground cinnamon 1 tsp dried Mexican oregano (or regular oregano) 3/4 to 2 cups water 1 sliced green onion (optional; for garnish) 1 Tbl sour cream (optional; for garnish) 1/4 c shredded cheddar or jack cheese (optional; for garnish) Directions: Brown steak in the oil for 3 minutes; add onions and saute for an additional 5 minutes; add carrots and chopped pasilla chile, then add garlic and tomato paste and stir for another minute. Move contents of the pan to one side and …