paleo flatbread

This recipe for Paleo flatbread is super easy to make and tastes delicious!!!

When making flatbread, it is important to keep an eye on it in the pan, and remember that it does take time. This isn’t instant, and turning up the burner heat is not going to help move things along. Be patient, let it cook, and when it puffs up, flip it!

paleo-flatbread-poofedAh! My flatbread never got puffy! Now what?

No worries!!! This happens all the time. In a perfect world, each piece of flatbread would puff up when it’s time to flip it over, and every piece would always be absolute perfection. However, cooking is rarely perfect. Simply wait until the flatbread looks like it’s cooked through the center (not mushy anymore), then flip. You can always flip back if you need to 🙂 I have also had flatbread not puff up until it’s almost done. Sometimes there are also tiny holes in the bread, maybe from the batter not quite filling up that part of the pan, or from the batter sticking and tearing somehow. But these small holes and tears will cause your flatbread to stay flat while cooking, never puffing up.

paleo-flatbread-chicken-sandwichDoes this particular flatbread make good sandwiches?

Absolutely! We had some fantastic shredded chicken and lettuce flatbread sandwiches with our batch today. It was absolutely delicious! I also plan to use my Foreman Grill to make paninis with the leftover flatbread tomorrow for lunch.

This flatbread is also great ripped into bite sized pieces and dipped in a variety of sauces. A good guacamole or cream sauce is awesome with this bread!

Paleo Flatbread
An easy Paleo flatbread that is great for sandwiches, paninis, or just ripping apart and eating!
Write a review
Print
Ingredients
  1. 1 can organic coconut milk, unsweetened (13.66oz)
  2. 1 cup almond flour
  3. 1 cup tapioca flour
Instructions
  1. Whisk together all ingredients.
  2. Heat a pan over medium-high heat. You may need to use a little clarified butter (or ghee or olive oil) here if you aren't using a non-stick pan.
  3. Once the pan is heated, scoop batter into the center of the pan. You can make these thick, like pancakes, or thin, like crepes.
  4. Cooking time will vary based upon thickness of the batter. Once the batter puffs up or the batter in the center is no longer mushy (like watching a pancake cook), flip and cook the other side.
  5. Enjoy!
Homemade Health Food http://homemadehealthfood.com/

cucumber wrapped veggies

Much like our zucchini wrapped veggies, these cucumber wrapped veggies are fantastic for parties, barbecues, or just having at home for the family and kids.

The zucchini wrapped veggies aren’t all that fantastic when it comes to kids. The zucchini flavor just isn’t really what they’re into. These cucumber wraps are great with homemade ranch dressing!

food-prepThe prep work for cucumber wrapped veggies

The cucumber is a bit different than the zucchini when it comes to peeling. The center of a cucumber doesn’t hold together well when thinly peeled. What I do is peel one side of the cucumber almost to the center, then flip the cucumber and peel the other side, followed by the two remaining untouched sides. When I peel cucumbers this way, I end up with a rectangle of the inside leftover. I keep these to chop up and add to salads the next few days. No waste!

The prep work for this appetizer is not super clean. While I absolutely love all my pictures (and those I see on other cooking blogs), I also like to show some real prep pictures, with a little mess and the true looks of a used cutting board 🙂

cucumber wrapped veggies
A simple, yet beautiful appetizer for any occasion.
Write a review
Print
Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 2 medium sized zucchini
  2. 2 medium sized carrots
  3. 2 medium sized celery stalks
  4. 2 medium sized radishes
Instructions
  1. Peel the cucumber into thin strips (using a Y-peeler makes this easy).
  2. Peel and cut (or just chop) carrots, celery stalks, and radishes into matchstick sized pieces.
  3. Lay out cucumber strips, add vegetables (usually 3 sticks of each veggie is good), roll the cucumber and pop a toothpick through the zucchini to hold it all together.
  4. Enjoy with your favorite vegetable dipping sauce!
Homemade Health Food http://homemadehealthfood.com/
This recipe is Whole30, Paleo, vegan, vegetarian, and gluten free.

 

fruit summer rolls

fruit-summer-rolls-finished1A super fun way to eat fruit, these fruit summer rolls are not only cool looking, they’re also delicious and healthy!

Getting the kids to eat more fruits and veggies can be difficult, but when you hand them a cool looking snack like these fruit summer rolls, it becomes much less of a hassle. I just love that these are fairly simple to make and totally packed to the max with fruit!

These fruit summer rolls go really well with our honey lime sauce. The honey lime sauce is fantastic with any fresh fruits!

Making fruit summer rolls is easy!

fruit-summer-rolls-filling-preppedFirst, cut your apples and peaches into matchstick sized pieces. They do not have to be perfect, they just need to all be similar in size. Wash your spinach and remove the stems, as they can break through the thin rice paper. Slice your strawberries into thin slices.

Second, wet your rice paper. To do this, I dip it quickly in a bowl of water, making sure to wet both sides, but not soak it. Allowing rice paper to sit in water will make it impossible to work with. Once it’s dipped in water, shake it off, make sure no excess water is left on the paper, and lay it on a flat work space.

fruit-summer-rolls-filling-on-paperThird, lay the spinach pieces (about 1 leaf, again minus the stems, per roll) on the rice paper, about 1 inch from one end of the paper. Place the peach and apple slices on the spinach.

fruit-summer-rolls-one-full-rollFourth, make one complete roll of the rice paper and place the strawberry slices, 3 to 4 slices per roll) on the rice paper.

fruit-summer-rolls-precutFifth, fold each side of the rice paper over, like a burrito. Finish rolling the rice paper. Repeat this process until you’ve used up all your fruit slices and lettuce!

That’s it! You’re done! These really are easy to make. The rice paper does take some getting used to, as it can be difficult to work with. But with time and practice, the process becomes a quick one! My silver lining when I was first learning to work with rice paper was that I got to eat any rolls that didn’t roll properly… yum!

fruit-summer-rolls-finished2If serving lots of people, cutting the rolls in half allows you to make fewer rolls while still being able to offer one to each of your guests. Half rolls are also perfect for younger children. If having this as a dessert, making some pudding to go with them is a great way to add some extra sweetness to them! These can either be dipped in the pudding, or (if cut in half) a spoonful of pudding can be drizzled down the open top. Pudding can also be added during the initial rollup process, but that could end up messier than one would like.

Fruit Summer Rolls
A refreshing fruit summer roll, great for any occasion!
Write a review
Print
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 peach
  2. 1 apple
  3. 4 strawberries
  4. 4 spinach leaves (or romain lettuce leaves)
  5. 1 mango (optional, but makes it sweeter)
  6. 1 kiwi (optional)
  7. rice paper (8 to 10 sheets)
Instructions
  1. Slice peach and apple into matchstick sized pieces.
  2. Slice strawberries (and kiwi if you're using it) into thin slices.
  3. Slice mango into thin strips (if you opt to add the mango)
  4. Remove stems from spinach leaves (the hard stems may break through the rice paper).
  5. Wet the rice paper and lay on flat work surface.
  6. Lay the spinach or lettuce pieces on the rice paper, centered and about 1 inch from one edge of the rice paper. Use about 1 spinach leaf per roll.
  7. Lay the mango slices across the spinach or lettuce (if you're adding mango)
  8. Lay the apple and peach slices on top of the spinach.
  9. Roll up the filling, one full roll.
  10. Place about 3 strawberry slices (and kiwi, if you opted to use it) on the rice paper, directly next to the current edge of the roll.
  11. Fold both sides over and finish rolling.
  12. Cut or don't, depending on your need.
  13. ENJOY!
Notes
  1. To keep the apple from browning, soak the slices in 1 cup water mixed with the juice of 1/2 a lime.
  2. These are best when put together within a few hours of serving, though the fruit can be prepped the night before.
  3. If serving in a dish, use lettuce or spinach leaves to keep the rolls separated so they don't stick together. Some people will also wrap the extra lettuce or spinach around the rolls when eating.
Homemade Health Food http://homemadehealthfood.com/

zucchini wrapped veggies

zucchini-wrapped-veggies-ranchZucchini wrapped veggies are a great finger food for any party or barbecue! They go great with our homemade ranch dressing or any other type of vegetable dip! And given the fact these are bite sized with a toothpick already in them, there’s no chance for double dipping! Super bonus! Of course, since these are made only from fresh veggies, they are Whole30 compliant, Paleo, and vegan!

These zucchini wrapped veggies look like they take forever!

They don’t, I promise! Simply peeling the vegetables and then chopping them into the right sizes makes the process go fairly quickly. I generally peel my zucchinis first to determine just how many I need to feed the amount of people I’m aiming for. Since the zucchini is the wrapper for all of these, it’s best to get all those done first. I then peel and chop as many veggies as I think I need to fill all my zucchini wrappers, knowing I have more of all of them in the fridge and can prep more later if I need to. I try not waste anything, but if I end up with leftover veggies for the inside (which I often do), I simply throw them in a stir fry within a day or two.

carrot-wrapped-radishes-celeryOh no! I ran out of zucchini!

NO PROBLEM! Though they will be smaller, thinly peeled carrots can replace the zucchini at the drop of a hat! Simply do the exact same thing but use carrots as the wrapper instead of zucchini.

When I run out of zucchini part way through, or just want to add more color to the overall veggie display, I use carrots as the wrapper. I generally only fill the carrots with one other vegetable. Maybe a few slices of radish or celery. I don’t usually fill the carrots with more carrots… as that seems a little redundant!

Lets go through all the steps!

zucchini-peeledFirst, peel your zucchini. I use a Y-peeler for mine. I go from one end to the other, and the Y-peeler slices my zucchini in perfectly thin strips, exactly what I need for these zucchini wrapped veggies.

zucchini-and-veggies-preppedSecond, chop your veggies. Sometimes I peel them and then cut them down to size, sometimes I simply chop them into match-sized pieces. Either way works, I usually tell people to do it whichever way they can do faster.

zucchini-with-veggies-before-rollingThird, lay out your zucchini strips and put some veggies on them. For these particular rolls, I did 3 pieces of carrot, 3 pieces of celery, and 3 pieces of radish. You can leave any of those vegetables out, add in different ones, it’s entirely up to you. Just remember that you need to watch how much you put o your zucchini strip. It still needs to be able to roll up and take a toothpick.

zucchini-wrapped-veggies-finishedFourth, roll your zucchini, add a toothpick, and enjoy! My family likes these veggie wraps dipped in ranch, but they are fantastic dipped in just about any type of dressing or sauce. I like them in cucumber sauce, and they’re even good in some sweeter sauces! Have fun with the dipping sauce and enjoy this awesome little dish!

Zucchini Wrapped Veggies
Simple side dish that looks awesome and is super healthy!
Write a review
Print
Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 2 medium sized zucchini
  2. 2 medium sized carrots
  3. 2 medium sized celery stalks
  4. 2 medium sized radishes
Instructions
  1. Peel the zucchini into thin strips (using a Y-peeler makes this easy).
  2. Peel and cut (or just chop) carrots, celery stalks, and radishes into matchstick sized pieces.
  3. Lay out zucchini strips, add vegetables (usually 3 stick of each veggie is good), roll the zucchini and pop a toothpick through the zucchini to hold it all together.
  4. Enjoy with your favorite vegetable dipping sauce!
Homemade Health Food http://homemadehealthfood.com/

nicely spicy salsa

spicy-salsaA very nicely spicy salsa that adds a fantastic kick to any Taco Tuesday!

We don’t always do Taco Tuesdays at our house, but when we do, we have nicely spicy salsa!

This salsa is the perfect blend of spicy hot and awesome flavor.The flavors truly do mix well, and the kick they provide is like fireworks for you taste buds! When making this salsa for our youngest child, I generally leave out the chipotle chili and cut the jalapeño in half. This is simply because our youngest son isn’t a fan of spicy, though I’m hoping he will be one day!

This recipe takes minimal prep time, as everything is put into a food processor, meaning fine chopping or dicing is completely eliminated from the process. I’ve said it before and I will say it again… minimizing prep time is a huge bonus! It allows us all to spend more time doing what we love and less time chopping things!

This recipe is absolutely Whole30 and Paleo compliant. We use all fresh ingredients and we love eating as healthy as possible!

Nicely Spicy Salsa
A fantastically spicy blend of flavors to give a kick to your cuisine!
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 can diced tomatoes (14.5 oz)
  2. 1/4 medium red onion
  3. 1 jalepeno
  4. 1/2 bell pepper
  5. 2 Tablespoons fresh cilantro
  6. 2 cloves garlic (or 1 teaspoon garlic powder)
  7. 1/2 teaspoon chipotle chili powder (use 1/4 teaspoon or do not add to make less spicy)
Instructions
  1. Drain diced tomatoes.
  2. Add all ingredients to food processor and process. NOTE: ingredients do not need to be diced or chopped up small because they are all going into the food processor!
  3. Pour into a bowl and ENJOY!
Homemade Health Food http://homemadehealthfood.com/