More than 150 easy favorites to start your day, gluten and grain-free
by Jane Barthelemy
125 Delicious Everyday Favorites, Gluten and Grain-free
by Jane Barthelemy
"Paleo Desserts " is the first comprehensive cookbook of its kind: everyone’s favorite desserts now made Paleo friendly, lower carb, and gluten free. Providing 125 mouthwatering, easy-to-follow recipes from brownies to milkshakes, Jane Barthelemy serves up treats to satiate even the biggest caveman sweet tooth.
Someone recently asked what is my favorite sauce. Well, this is it! I call it Gong Fu Chicken. In English that means Achievement of Man, which describes this sauce perfectly. You’ll never find anything this yummy in Chinatown. The closest thing is sweet & sour chicken. This amazing sauce is served over chicken and zoodles, however it tastes equally delicious on Buffalo Chicken Wings or Sweet Potato Tots. “Zoodles” are easy to make with an inexpensive Kuhn Rikon julienne peeler or mandoline slicer, and my favorite way to make them is with the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral […]
This is the creamiest gravy I’ve ever tasted. And the quickest. The secret to rich gravy is turkey drippings, coconut milk, and arrowroot to thicken instantly. Turkey gravy doesn’t have to be hard. We don’t have to wait while mom stirs over a hot stove for an hour and everyone’s ready to dig in. There’s no need for a roux, butter, grains, refined flour, or gmo cornstarch. Because we have blenders, something our great-grandmothers never knew! I use turkey that’s either non-gmo or organic, to avoid headaches and joint swelling. Adjust the quantities to your taste, since turkey drippings vary […]
I remember a traditional black bean soup in my favorite Cuban cafe on West 72nd street. The deep, dark flavor was indescribably delicious, but oh boy it gave me gas. Well, this recipe resolves that! Sprouted beans are easy to make and digestible. When I learned this simple home technique, my digestive issues disappeared. Hooray! Even better, sprouting boosts protein content and reduces carbs. All types of sprouted beans are a potent source of vitamins, minerals, and enzymes, especially important in fall and winter. Sprouting is so easy! See the 2-Step instructions below. A few words of advice on beans. […]
I’m in the mood for a new stuffing this holiday. Something with rich exotic spices! And crunchy textures. This Paleo stuffing is based on a Moroccan stew, slow-cooked in a Tagine clay-pot. That’s similar to baking inside a bird, right? This turkey stuffing is nothing like my mom’s. It is gluten-free and grain-free, made with pure unrefined ingredients – onions, celery, squash, mushrooms, and toasted almonds, plus an enticing blend of Moroccan spices. The spice paste has a deep, mellow flavor, tantalizingly sexy, and a bit sweet! It is similar to a traditional harissa sauce, however it is Nightshade-free, so it contains no peppers, tomato, paprika, etc. […]
Nutritious and deep green, I created this bread as an appetizer for an herbalist friend’s birthday. While the color is surprising, the flavor is wonderful, it slices perfectly, and tastes absolutely divine with grass-fed butter or Vegan Cream Cheese. Chia seeds replace gluten to give the bread a perfect traditional texture like wheat. Coconut butter and almond meal replace flour, so it is gluten-free, grain-free, and Paleo. I used white chia seeds to enhance the green color, however black chia seeds will work perfectly as well. This recipe is related to the amazing Irish Soda Bread, with the addition of […]
Quote of the Day
THE one and only authentic Paleo dessert cookbook. This meticulously researched and marvelously executed book will delight extreme and moderate Paleo connoisseurs alike. Thank you Ms. Barthelemy. What a gift!” Peter Gold
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