Grain-Free Tortillas

Grain-free tortillas can be hard to find and expensive. These on the other hand, are easy to make and very affordable! Plus they taste just like regular tortillas!

Ingredients:

1 cup tapioca flour

3/4 cup coconut flour

1/2 tsp. salt

1/2 tsp. xanthin gum

3/4-1 cup water

Directions:

Mix all the dry ingredients together.

Start adding water until you reach a thick paste consistency. Gradually add more water until the dough starts to form a consistency where you make balls. Get your hands in and mix the dough well. This can take 5 minutes.

Get your hands wet and form small balls, about the size of a golf ball, about 20g, or if you want large tortillas, opt for larger dough balls. Use a rolling pin, or for best results - a tortilla press, flatten your dough ball to form a tortilla.

Tip: Use plastic wrap under and on top of the dough balls when flattening to not stick.

Place on a griddle or nonstick dry pan and cook until both sides are golden.


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Banana Bread

Need to use up those over ripe bananas on the counter? Look no further! This grain-free, no sweetener added banana bread will not disappoint! 

Ingredients:

3 very ripe bananas

1 cup coconut flour

3 eggs

1/4 cup coconut oil, melted

1 tbsp. cinnamon

1 tbsp. vanilla extract

1 tsp. baking soda

1/3 cup chopped walnuts (optional)

Directions:

Mash the bananas in a large bowl. Add the rest of the ingredients and mix until well combined.

Pour bater in a bread pan lined with parchment paper.

Bake in a 300F oven for 1hr. 15 minutes. Allow to cool completely before slicing. 

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Low-Carb Cheese Biscuits

You know those cheese biscuits from Red Lobster that everyone loves? Well, what if I told you these taste very similar, but are much healthier and are grain-free? YASSSSSSS!

Ingredients:

1/3 cup coconut flour

1/4 cup butter, melted

4 eggs, separated

2 oz. sharp or aged cheddar, shredded

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

Directions:

Separate the eggs in two bowls. With an electric mixer, beat the egg whites until slightly fluffy. Add the egg yolks with the rest of the ingredients and mix until well combined. Pour bater on baking sheet lined with parchment paper. Bake in a 400f oven for 18-20 minutes or until golden.

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Waffles

Crispy on the outside, fluffy on the inside. That is the winning combination for the perfect waffle. These are gluten-free and can be made in large batches to freeze for a later date. 

Ingredients:

1 cup oat flour 

1 tsp. vanilla extract

1 tbsp. maple syrup or honey

1/2 tsp. cinnamon (optional)

1 tsp. baking powder

1/8 tsp. salt

1 tbsp. melted butter or coconut oil

1/2 cup milk of your choice

1 egg

Directions:

In a mixing bowl, whisk together the dry ingredients: oat flour baking soda, salt,and cinnamon. In another bowl, whisk together the wet ingredients: maple syrup, honey or stevia, milk, melted coconut oil or butter, and egg. Combine wet with dry ingredients and stir. Allow to rest for 10 minutes, then stir again all the ingredients. 

Pour batter onto the heated waffle iron. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or a baking sheet. Don’t stack waffles on top of each other, or they will lose the crispness. 



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Grain-Free Crackers

Crispy, light and nutritious. Everything you want a good snack to be! These grain-free and nut-free crackers are low-in-carbs, easy to make and addicting!

Ingredients:

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

1/2 cup raw sesame seeds

1/2 cup flax seeds

2 tbsp. physlium husk

1/4-1/2 tsp. salt

1 3/4 cups water

Directions :

Mix all the ingredients together and set aside for 10 minutes.

Spread the mixture thinly on 2 baking sheets lined with parchment paper.

bake in a a 300f oven wit the door slightly opened for 1 hour and 20 minutes. 

Every 20 minutes change the upper and lower batches so they get evenly baked.

Every oven is different, so after an hour your batch might be done.

Break crackers up and store in a airtight container for up to a week. 


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Best Brownies Ever

I have probably made over 20 different brownie recipes and this is BY FAR my favorite! These brownies are fudgy, chocolaty, and rich! It gets even better: They are grain-free and mostly made of avocados (which you can’t taste)! This recipe is a MUST if you like brownies!

Ingredients:

2 medium avocados

4 eggs

1 cup honey or maple syrup

1 cup unsweetened cocoa powder

1 cup almond flour

1 tsp. baking soda

Directions:

Blend all the ingredients in a food processor until smooth.

Bake in a 350f oven for 25 minutes. Allow to cool completely before cutting.

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Eggplant Lasagna

This low carb take on a classic recipe will satisfy even the pickiest of eaters! It not only taste like the real deal, with layers of meat and cheese, you won’t miss the pasta at all! 

Ingredients:

Mock Noodles

2 small/medium eggplants, sliced about 1/4 inch thick and preferably peeled

Meat Sauce

1 lbs ground beef 

1 large onion, chopped

2 garlic cloves, minced

1 16 oz. package of mushrooms, chopped

1 tbsp. Italian seasoning

1 1/2 cup marinara sauce

Cheese Mixture

1 cup ricotta

1 cup mozzarella 

1/4 cup parmesan 

1 egg

1/4 tsp. salt

Directions:

Preheat oven to 425f.

Arrange eggplant on a baking tray. Season with salt and pepper.

Cook eggplant slices, 5 minutes per side. 

Lower oven temp to 375f.

Cook meat in a large pan. Season with salt. Strain the meat and place it in a bowl, but leave a little of the fat from the beef in the pan. 

Saute’ the onions in the fat that remains in the pan from the beef. Saute’ on medium heat for 10 minutes, until slightly caramelized and translucent. 

Add mushrooms and cook for 3-4 more minutes. Add marinara sauce and stir to combine. 

Mix all the ingredients for the cheese mixture in a large bowl. 

Place a couple of the cooked eggplant on the bottom of a 9x9 baking dish. Spread the cheese mixture on top, then add the meat mixture.

Repeat, eggplant, cheese mixture, meat mixture, then one last layer of eggplant. Spread a little marinara sauce on top of the eggplant. 

Cover and cook for an hour. 

Allow to rest for 10 minutes before slicing. 

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Juicy Turkey Burgers

Turkey burgers, using ground turkey breast can be very dry and boring. My trick to making the juiciest turkey burger is grated carrots! These burgers are moist, and full of flavor!  Serve in lettuce cups with your favorite toppings for a meal the whole family will love!


Ingredients:

1 lbs. ground turkey breast 

1 large carrot, grated 

1 tbsp. liquid aminos 

1/3 cup cilantro, chopped

1 tbsp. fresh ginger, grated

1 large garlic clove, minced

1 red pepper, chopped

2 green onions, chopped

2 oz. goat cheese, crumbled, optional


Directions:

Mix all the ingredients together in a large bowl. Form 4 patties. Cook 3-4 minutes per side on medium-high heat. 


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Loaded Cauliflower Soup

If you like the flavors of a loaded baked potato-think cheddar cheese, crisp bacon-and the bright bight of chives, then this low-carb soup is for you!

Ingredients:

6 bacon slices

1 cup leeks, chopped

1/2 cup celery, chopped

4 garlic cloves

8 cup cauliflower florets and steams, about 2 1/2 lbs.

3 cups chicken bone broth or regular chicken broth

1 tsp. salt

3/4 cup full fat canned coconut milk

2 oz. cheddar cheese, shredded

4 tbsp. fresh chives, chopped

Directions:

Cook bacon in a large soup pot medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Remove 1 cup vegetables with a slotted spoon; finely chop.

Pour remaining mixture into a blender; add coconut milk. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with crumbled bacon, cheese, and chives.

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Spanakopita Egg Bake

Have you ever had Spanakopita before? It’s a phyllo pastry stuffed with spinach and cheese, also known as spinach pie and it’s DELICIOUS! 

I’ve taken the filling to create this tasty egg bake that will become a staple in your home! 


Ingredients:

4 eggs

1 medium onion, chopped

1 tbsp. butter

1 9oz. package of frozen spinach, defrosted and the water squeezed out

2 oz. feta cheese, crumbled

1/2 tsp. dill, dried

1/8 tsp. nutmeg (optional)

1/2 tsp. salt


Directions:

Preheat oven to 375f

Grease a 8-inch square baking pan.

Place butter in a pan on medium heat. Add onions and reduce the heat to medium-low and cook for 15 minutes or so until caramelized and golden. Add spinach, dill and nutmeg. Allow to cool.

Whisk the eggs in a large bowl. Add feta, salt, and cooled spinach mixture.

Pour into prepared baking dish. Bake for 40-45 minutes, or until cooked through and golden.


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