grain-free

The Zenbelly Cookbook Sneak Peek: Paleo Breadsticks

Posted by on Jul 9, 2014 in Appetizers, breads & muffins, grain-free, holiday, Snacks | 15 comments

The Zenbelly Cookbook Sneak Peek: Paleo Breadsticks

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. You’re likely to get a lower price if you preorder, and it will be on your doorstep on AUGUST 12TH! What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s The beginning pages of The Zenbelly...

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The Zenbelly Cookbook Sneak Peek: blueberry muffins

Posted by on Jun 11, 2014 in Breakfast, grain-free, Paleo, Vegetarian | 6 comments

The Zenbelly Cookbook Sneak Peek: blueberry muffins

To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to...

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Apple Pie

Posted by on Oct 4, 2013 in Dessert, grain-free | 37 comments

Apple Pie

Guess who makes the best apple pie? My mom. You might think it’s actually your mom, but you’re wrong. It’s mine. Just ask anybody. So when I decided that I had to recreate the iconic dessert paleo-style, it was of course hers that I was trying to emulate. The result? It’s not exactly the same, but it’s pretty damn close. It’s buttery and flaky and has some bite to it. The crust is good enough to be eaten on it’s own, and the apples inside taste like fall itself. They’re barely sweeter than a fresh apple, and have just a hint of cinnamon. To me,...

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super chocolatey brownies (nut-free)

Posted by on Sep 5, 2013 in Dessert, grain-free, nut-free, primal | 28 comments

super chocolatey brownies (nut-free)

Every time I post a baked goods recipe, I get asked about how to adapt it to be nut-free. My answer, sadly, is pretty much always “I really have no idea”. I’m not being snarky here, it’s just the nature of recipe development. I can only attest to the version that I tried, adjusted,  tried again, tested, and then posted. But all of these nut-free inquiries have made it abundantly clear that a lot of people are nut-free, and I have been promising for a while now that I would step it up with compliant recipes. So when I decided that I needed a perfectly fudgey, rich,...

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NY style paleo pizza crust. Yes, really.

Posted by on Aug 20, 2013 in Dinner, grain-free, Paleo, potluck | 208 comments

NY style paleo pizza crust. Yes, really.

  I was raised by two New Yorkers, and if they taught me anything, they taught me how to be a serious pizza snob. Pizza crust, done right, is not just a vehicle for the toppings and sauce and cheese. It IS the pizza. If the crust isn’t right, the pizza is not worth eating. What was one the first thoughts I had when I realized I could no longer eat gluten? “Thank God I live in San Francisco, and not in New York” Seriously. The thought of resisting pizza there sounded way more like torture than resisting it here. I’ll be fine, I thought. Now that I’m mostly paleo...

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Plantain Tortillas

Posted by on Aug 17, 2013 in Dinner, grain-free, Lunch, Paleo, potluck, Vegetarian | 146 comments

Plantain Tortillas

A while back, my friend Johnny from Eating For Idiots and I had a cooking day and came up with a recipe for cilantro-lime chicken with ranchero sauce on plantain tostadas.  Long story short, the tostadas were pretty much an accident, due to the ripeness of the plantains I had: Green plantains are great for making chips or tostones, and ripe plantains are great for mashed plantains or used for baking. The ones I had were yellow; not quite ripe, not quite green. But it turns out they were perfect for this accident invention: Plantain tostadas! When I decided to make fajitas with the grassfed...

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