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Coconut Pancakes, low carb, and free of gluten, starch, grains, or sugars. 1/2 cup (56g) coconut flour 1 tsp baking soda 1/8-1/4 tsp uncut stevia or monkfruit powder 4 beaten eggs 1 cup (240ml) Coconut milk 1 tsp vanilla or maple extract Optional 10-20 drops oooflavors pancake flavor drops 1. Beat the eggs, extract, drops, milk in a bowl or 4cup measure cup. 2. In another bowl whisk flour, baking soda, sweeteners. 3. Mix the flours into egg mix and let set a few mins to thicken while you preheat skillet/griddle on low heat 4. Grease skillet with a Tbsp of coconut oil or a spits of spray between batches, and pour forming 3" pancakes cooking 2 mins a side flipping til brown. These are thick and a bit dry, I love using a bit of butter flavored coconut oil and Lakanto or oooflavors Sugar Free syrups on them. Seriously try with the cookies one from oooflavors NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/pancake-flavored-liquid-concentrate https://www.oooflavors.com/collections/zero-syrups

I found a tasty treat in the clearance section of Price Chopper today. Cans of macaroons. The were marked down to $3.47 a can. They are certified gluten-free and says so on the front of the can, but I also do not see soy, corn, or xanthan gum in the ingredients. (I also noticed online they have a sugar-free one, but not sure what all the ingredients in that are). I tried the chocolate, which are chewy and yummy, like the texture and flavor of a brownie with coconut in it. Then I also tried the hazelnut chocolate. Those didn't have much chocolate flavor at all to me, but I loved them. They have a very nice hazelnut flavor. It seems like a nice substitute for a biscotti. I am going to go back to the store tomorrow and pick up a few more cans since they are marked down. They seem to have a good seal on the cans and a plastic lid on top of that, so I am hoping they will store well. I looked up the brand online and found they have several flavors. I'd like to try the almond, and also the carrot cake sometime. Other flavors are cappuccino chip, mint chocolate, and more. Here is the link - http://www.manischewitz.com/ It says you can buy them online at a few places, but amazon has some crazy, ridiculous prices for them. A better place to order seems to be : https://www.aviglatt.com/manischewitz But you can also look in your local grocery stores. I wouldn't be surprised if they are more common to buy in town during Passover or other Jewish holidays and if they are not in the gluten-free section of the store would probably be in the aisle with the other kosher, Jewish holiday items. (Then be sure to check after the holidays too, for clearance prices! ) I found the ingredients for the SUGAR FREE ones....click on the "food allergen and nutrition info" here - http://www.manischewitz.com/product/sugar-free-coconut-macaroons/

Creamy Broccoli Mushroom Casserole This is gluten, corn, and dairy free and can be made vegan by subbing vegetable stock for the chicken 1 medium Onion 1-2 tbsp oil 2 cloves of garlic 12oz of mushrooms 2 tbsp flour (I've used Nutiva Coconut and garfava [blend of garbanzo and fava] before you can probably sub bobs gluten-free flour found in most stores) 1 cup chicken stock (can sub vegetable for vegan) 1 cup almond milk 1/2 cup nutritional yeast KAL or Brags 2 packages of 10-12oz broccoli florets Steamed 2 bags miracle rice or 4 cups of cooked rice of choice 1. Preheat oven to 350F 2. Chop garlic and onions and give the mushrooms a medium chop in a food processor. 3. Cook the broccoli and give a rough chop so no large chunks and rice set aside 4. Saute the garlic and onions in the oil til soft over medium high heat 5. Add the mushrooms and cook til liquid had cooked off and they start browning stir constantly (6mins) 6. Sprinkle the flour over the vegetables and add the broth stir until thick 7. Remove from heat and add the milk and 1/4 cup of the nutritional yeast and stir in the broccoli seasoning to taste with salt and pepper 8. Put the rice in the pan spreading it out and pressing a bit, proceed to to p with the broccoli mix spreading evenly, sprinkle pepper, and the other 1/4 of the nutritional yeast over the top evenly 9. Cover with foil and bake for 15-25mins, remove the foil and cook for another 5-15 mins til desired moist level for your casserole.

Hi there! I am looking for insight from anyone that may have insight on what is going on in my body. I have had 6 years of fuzzy head and GI issues (bloating, constipation, nausea, pain, discomfort). I cut out gluten 3 years ago. Then did a IgG mediated food allergy test with a holistic doctor and did a food elimination diet based on those results. So I now avoid dairy and gluten and tomato. I notice i have flare ups when I consume corn so I am trying to be more strict about it lately but I get a week long of nausea/heartburn/acid reflux when i do eat it. I also started following a low fodmap diet a few months ago due to still not feeling great and when I follow all of these things (gluten free, dairy free, corn free, low fodmap) I feel the best I ever have, although it is very hard to sustain. Also, i still have random spouts of horrible heart burn and nausea occasionally and cannot pinpoint it. I also am on a PPI for this. I have had a hydrogen breath test in 2015 and it was negative. I also have had multiple EGD's and Colonoscopies that have been unrevealing besides a stomach ulcer which is now healed and some esophagus irritation most recently. I am now scared of eating so many foods because I have had so many days of not feeling right. I have considered getting more strict on the corn restriction or maybe considering nightshade free because I am not sure what to do/if Fodmap is really helping since it isnt all the time and I am stressed about what I can even eat anymore. Any suggestions or thoughts are appreciated! Thanks in advanced, Sara

Note you cook these in a Muffin tin or they will spread out to much. These are SUPER SOFT and MOIST and fall apart easy, depending on your almond butter you might have to adjust the flour. I use my artisan blends in this myself. 1/2 cup Almond Butter (120g) 3 tbsp applesauce (45g) 1 tsp pure vanilla extract 1/3 cup xylitol (85g) 3 tbsp coconut flour (24-26g) 1 1/2 tsp Ener-G baking soda sub 1/8 tsp salt 1.Preheat oven to 350F 2. Combine the Almond Butter, Apple Sauce and extract 3. In Separate bowl combine all other ingredients and mix well 4. Mix the two together and portion into the muffin tin filling the bottom of each just just enough to be a cookie. 5. Bake for 12mins then let set for another 20-30mins, These then can be removed and set on a wire rack to set up,will be super soft and have a wonderful flavor. I have also subbed other extracts for the vanilla, Egg Nog, Irish Cream, etc. for some of the best in my life. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-28214-xlear-xylosweet-all-natural-low-carb-xylitol-sweetener-5-lbs

Vegan Bacon Brussels 1lb fresh Brussels (not frozen) 4tbsp coconut secret aminos 2-4tbsp water 3tbsp liquid smoke 5tsp apple cider vinegar 4tsp maple or lakanto sugar free maple 8tsp coconut oil (I used nutiva butter flavored) 1tsp smoked paprika spray oil (I used Nuco butter flavored coconut spray) Couple of tbsp of coconut chips (optional but adds a bacon crunch) salt to taste 1. Preheat your oven to 350F and foil line a baking sheet 2. Cut the bottoms off your Brussels and peel the leafs off placing them on the baking sheet cut a bit more if needed a few times to peel them apart. 3. Take your sheet of sprouts (you might have to do 2 batches) spray with the spray oil and sprinkle with salt bake this for 10mins then dump into a 12" skillet or wok 4. Mix up your other ingredients to make your sauce heat briefly in the microwave to melt you coconut oil and stir well pour this mix over your Brussels and heat over medium-high heat stirring constantly to coat evenly til you thin off the sauce and have them evenly coated and soft. now throw in your coconut chips (these add crunch)Remove from pan and serve. I have done a variation of this with coconut secret teriyaki sauce and a few cracks of szechuan peppers for a epic asian take. Another good blend is adding 1tsp poultry seasoning and 1/4-1/2 tsp crushed red pepper to the original recipe for sausage version. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/thrive-market-organic-apple-cider-vinegar-32-oz-bottle https://thrivemarket.com/lets-do-organic-toasted-coconut-flakes-unsweetened https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke

Flat Bread/Pancake/Pizza base 120g egg whites (about 4 large/jumbo whites) 14g coconut flour (about 2 tbsp) 1. Preheat pan on low heat and oil it 2. Whisk ingredients well add seasonings like sweetener for a sweet version, or herbs for what ever flavor you want (comment on what works and give ideas) 3. Pour in pan coating the bottom of the pan, cook covered for 4mins then flip it and cook another 2-3 mins. Very versatile recipe, I find pizza seasons and herbs make a pizza crust, a garlic/parsley/chive version makes a good flat bread, add a tbsp or 2 of sweetener like maple and a 1 tsp of baking powder for a bit of a pancake mix. Adding a 1/2-1tsp of psyllium husk can make it hold up better if you want something firmer also adjusting the flour up. Updates with testing, it works also with hemp flour/protein powder and makes firmer more grainy bread. I have been experimenting with different sized eggs, with the whites weight going from 120-160g the more whites in it the softer, fluffier the end product and more eggy. I have also experimenting with different seasonings. Flavor god seasonings or seasonings with salt will cause a bit of rise, but 1-2tsp gives great flavor I loved the pizza seasoning, Honey BBQ seasonings in it and using Spicely organics I have used Churichuri for a spicy herb, italian herb is alright, 1 tsp each of freeze dried chive, parsley and 1/4tsp garlic powder made a great one that pairs well with butter flavored coconut oil, Other ideas I have on my line up to try in them and have not yet, Just plain crushed red pepper, bit of adobe seasoning I think could be good, and I imagine using taco seasoning would be awesome. TIP to seasoning this put your egg whites and seasoning together whisk and leave in the fridge for 15-20 min to let it infuse, then add your flour whisk well to combine then cook. Also cooking the first side 4-5 mins til firm enough to flip, then 2-3mins just to finish it up, I then dump these on a plate. I cut them into 4ths or freeze whole, they reheat great on a pizza stone like a frozen pizza or in a toaster, I love putting toppings on, or dipping them in things. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour