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If you want to know how to make the best paleo keto bread recipe, this is it! It’s quick & easy to make with just 5 basic ingredients. ------------ ↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓ ------------
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Wholesome Yum creates natural, gluten-free, low carb recipes with 10 ingredients or less. If you are looking for healthy easy recipes that don't require a lot of time, this channel is for you. You'll find all low carb and keto recipes, as well as lots of paleo, LCHF, sugar-free, diabetic friendly, THM, and more.
This easy paleo almond flax keto bread recipe stands on it's own with a wonderfully dynamic flavor and texture. The crunchy crust and soft savory inside pair perfectly with a nice slab of salty butter.
hi again this is this is s from snack free today we're going to work on a jello salad um the jello salad is going to be made with gelatin here from the store you can purchase and fruit that you can also purchase from the store and organic fruits no sugar added we have peaches pineapple pears we have cherries and organic juice so these are the items that we will be using so first of all we need to cut the fruit to bite size pieces so it doesn't make any difference if they're large bite size small bite size just so they're bite-sized pieces and then we're going to set them off to the side hi everyone i'm back again um just to show you how we're going to put this jello dish together this is a dish that my kids loved when they were little but we can't eat it now so i have made it so that it is a dish that they're able to eat first of all we're going to take the liquid two cups of juice and put it into a pan we'll get that on the stove to heat up you want that to start simmering but do not let it boil second we'll take the kombucha we're using white soda lemon um flavored kombucha take that put it into a bowl grass-fed gelatin not uh collagen but gelatin actual gelatin you sprinkle that on the top and that will all soak up the moisture and it will bloom i said i don't know if you can see it but it's rising it's getting bigger okay now that the juice is hot you want it to be hot but you don't want it to be oily you will take that juice pour it in over everything you just want to stir it to make sure all the gelatin is dissolved you add your fruit okay and so for filming purposes we've already had one set and we're going to do this so you see all the fruit is suspended in the gelatin so now what we need to do is take this and break up all the justice want to break it up very well you want to break it up into small pieces and small as you can okay now that we've broken up all the gelatin and fruit and it's all sitting in this nice pan our again whip it's kind of like cold wet but it's made from coconut milk you can add as much or as little as you like i am highlighting a lot and then just stir together now that the dish is done we'll plate it up and we'll try it now let's see how it tastes you get the taste of the fruit take some jello and a little bit of sparkle from the kombucha it's a wonderful .
Video Description:
Enjoy our paleo Jello Salad with your family during warm summer days. This is a great recipe for BBQs and large get togethers. Get the full recipe on our website at www.snackinfree.com/
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Ingredients: 2 cups 100 % Fruit Juice. (I like Knudsens 100% Cranberry Pomegranate juice). 2 cups Kombucha or sparkling water, soda (I like Live sugar free probiotic soda) 2 1/2 Tbsp. 100 % Grass-Fed Gelatin 1/4 - 3/4 tsp. (or to taste) 100% Monk fruit or Stevia powder (I've used monk fruit and stevia so its whichever you prefer) 1 can organic sliced Pears in their own juices, chopped 1 can organic sliced Peaches in their own juices, chopped** 1 can organic pineapple in their own juices 10 or so Maraschino Cherries, halved If you prefer you can use 3 cups of chopped fresh fruit of your choice. 1 container of whipped topping (I used cocowhip) ___________________________________________
This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it's paleo, Whole30, and keto-friendly! Find the full recipe:
hi I'm Dana with Whole Health Dana calm and today I'm going to teach you how to make super easy raw brownies in less than five minutes so the first thing that you're going to need is one cup of walnuts and you're just going to put them in your food processor try to look for organic and raw walnuts if you have them available to you in them we're just going to put them on our food processor and write them if up into like a flower it's only going to take about 15 or 20 seconds and it'll look something like that when you are finished okay so next we're going to want to add in dates you're going to need eight to ten fairly decent sized medjool dates and if your dates are hard Michael might often get hard because once I open the package I put them in the refrigerator what you're going to do is you're going to heat up some hot water and you're going to put them in the bowl with your dates I've already done that that's why mine are so soft and you're going to let them sit for about five minutes and that'll make your dates moist and soft again and so you're just going to take out the pit and throw them in your food processor and you're going to do that for all eight to ten make sure you get the pits out after you have all of your dates in and I use ten you need half of a cup of cacao powder this is the one that I usually purchase and I prefer to use kakao / coco just force nutritional value it has some good dietary fiber plus iron and magnesium and then you're going to need just a pinch of salt now to me a pinch of salt means about an eighth of a teaspoon so now once we have all of that in our food processor we're just going to pulse it until it is completely combined and makes a sticky brownie like substance okay so I post that for about 20 times and I guess I should be more clear what I mean when I say that it should be a sticky substance it's not going to be sticky right now like you can see it's crumbly and comes apart there but what you are going to be able to see is when you dip your hand in there and you squeeze it together it will pull together you can form it into a ball okay so once you have the proper consistency you have a couple of options first off you can add some stuff to it you could add some almond slivers if you would like almonds in it you can also add some cacao nibs they are the same cacao that you put in there but they are in a little form that's more like a chocolate chip now and so you can add those in stir them in in them what you're going to do is you you can form them into balls if you want like little brownie bites you could press them into like a silicone mold if you wanted something that was perfectly shaped or in our case today what we're going to do is we are going to press them in to a a tray I just say you're going to pour it on to whatever your surface is and then you're just going to press it flat you can use your hands you can use the backside of a spatula okay so once you have it all Preston it looks something like that and now you can just put it in the refrigerator even the freezer if you wanted to speed it up they're great they're easy they're raw they're gluten-free their paleo they're fabulous so I hope you have enjoyed this episode of whole health data and how to make raw brownies if you would like a printable copy of this recipe visit my website at wwlp.com and if you would like to follow me on social media check out the links that are below I thank you for joining me today and we'll see you next time .
Video Description:
These brownies are a great healthy alternative to an unhealthy dessert. There are raw, vegan, paleo, grain free, gluten free and fabulous!
Visit my website for a printable recipe: www.WholeHealthDana.com
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what's the word for that - that is not working - hi everybody welcome to health coach TV I'm Alex and this is the show where I show you how to cook healthy food that doesn't suck today we're going to be making some crispy chicken wings they are going to be spicy they are going to be delicious and they're also going to be paleo and whole 30 approved can it get better than that?
it is possible to have crispy chicken wings without breading and deep frying it i promise you're gonna see - the things you're going to need for this recipe are a pound of organic chicken wings salt baking powder Korean chili flakes or paprika hot sauces of your choice that's it it's really easy I promise so take your chicken and the first thing you want to do is like dry it off it was very moist when they took it out of the bag always make sure you buy organic please please please please please for so many reasons but I just think it tastes better too so our chickens is dry we're going to take our baking powder put two heaping table spoons into our Bowl the reason that we're using baking powder is that it has this weird chemical reaction with the skin of the chicken that's how it gets crispy - science so now I'm going to take my pepper flakes and I'm going to do one regular sized tablespoon of that we're going to be adding a little hot sauce at the end too so I don't want to overpower it before we even get started and salt and then we're just going to mix this up I got dust flying everywhere add your chicken this goes immediately to get cleaned and mix it up now the funny thing that you're going to notice is that when the chemical reaction starts to happen you'll actually hear it you can hear it's like a snap crackle pop you can actually hear it happening it's pretty cool it's like sizzling okay so now we have some really dry unappetizing looking wings you're welcome what do we need to do now now I need to line a baking sheet because the less cleaning we can do is always the best amount of cleaning zero amount of cleaning is the best amount of cleaning you want to take a rack and put it on top of your sheet if you have a rack and a pan that actually fit together use those mine is slightly makeshift pre-heat your oven to 425 degrees I'm going to toss these one more time there's definitely some extra breading left at the bottom which is fine but if I can get a little bit more on there's nothing wrong with that either just take your wings and lay them out on the baking sheet I don't think it really matters which side up which side down some are drumstick some are wings but you want to give them all a little bit of room some space to breathe so that the heat can get all the way around them make room for your friends they're coming to the party so we've got our wings all ready going to put it in the pr-heated oven for 20 minutes then we're going to flip it another 20 minutes flip it again and then keep cooking it that way until it's done it's been 20 minutes let's check on our wing always use protection okay these look really good so far they're starting to kind of crisp up on the bottom side so they're still pretty dry on both sides but what we want to do is flip them all over so that both sides get cook evenly you'll notice the side on the bottom looks a little bit less white and powdery and the side on the top still looks pretty much exactly the same as it did when we took it out of the bowl but that's okay we still got some time to cook so now everything has been flipped throw it back in the oven for another 20 minutes in ya go buddies we've got a couple minutes until the wings are ready so in the meantime we're going to get the sauce prepped that we can toss the wings in the sauce when they're ready duh the typical buffalo chicken wing sauce is a whole bunch of melted butter with just a bunch of hot sauce why add all the butter and extra calories and cholesterol go right for the flavor get that hot sauce on there in this bowl put a bunch of hot sauce I told you this recipe is dead easy so just for the sake of it I'm going to measure for the first time ever on health coach TV we're using measuring devices while cooking isn't this exciting ok so I put about half of a corner because Frank's and now i'm going to put the rest in just regular tobacco any vinegar based hot sauce is good both Frank's and Tabasco are paleo and while 30 approved really what that just means is that there's no sugar in either of these our incredibly complicated sauce has been assembled and now we just wait for the chicken wings to be ready what's the internal temperature of a cooked chicken wings thank you google 180 degrees Fahrenheit when those chicken wings come out of the oven we're going to test them if they're 180 degrees Fahrenheit then they're done if not we'll throw them back in the oven for a little bit I don't know where my thermometer I'm in 13 seconds hmm hello let's do this so as you can see these all have a really nice crispy skin on them which is amazing I'm going to get into the chicken wings whenever you're cooking meat you always want to check the internal temperature because that's really the only way that you're gonna know that they're done and these are definitely done coming in at like over 200 degrees way more than done perfect no food poisoning from me so we're just going to take our chicken and put it right into our souce maybe i should have greased this first some of them are coming out fine and some of them are a little bit sticky so all of the chicken into the cause bowl it's pronounced sauce not sauce like you might think then we're going to toss them up literally oh god I'm wearing a white shirt I can use utensils instead of flare even though my flare is mad strong these look pretty tasty I always woah saved the shirt saved the shirt okay I need a bigger bowl all right take 2 these look really good and they smell really good you could add more hot sauce if you want *cough* that's like potent check them out they look like awesome chicken wings don't they look amazing these paleo whole30 approved chicken wings are absolutely delicious they were dead easy this recipe it's got like no ingredients in it you're going to WoW everybody they're gonna be like wow did you order those from a store I made them from scratch no way way I totally made them from scratch no way they are too good to be made from scratch thanks guys I just whipped them up for the full recipe click on the links below if you like this video be sure to give it a thumbs up and subscribe I've got lots of other awesome the healthy recipes and you're gonna love it until next time I hope these chicken wings make you the star of your party whoo .
Video Description:
Crispy, juicy, flavorful, all amazing words to describe the best chicken wings. What's even better? These guys are Gluten Free, Paleo & Whole30. You're going to love these Baked Crispy Chicken Wings. Full recipe:
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Okay so obviously chicken wings are amazing and everyone loves a good crispy chicken wing. Even vegetarians want that chicken wing recipe flavor with crispy chicken wing style cauliflower. This fast dinner idea is a really easy recipe that anyone can make. You're going to be so impressed with your gluten free, paleo, whole30 crispy juicy chicken wings - and so will your friends!
If you love this healthy recipe/healthy recipes video, be sure to check out the rest of my channel for healthy snacks, cooking recipes, breakfast recipes, dinner recipes, healthy dessert recipes, healthy food. On top of all that amazing food learn how to lose weight fast the healthy way, with real food, a balanced diet, meal plan and tons of self-love.
Above all I want you to love yourself. This channel is about self improvement, self confidence, self worth, radical self love disguised as easy recipes. It’s about finding miracles every day. You don’t need weight loss pills, a low carb diet, or any other crazy weigh loss plan to love your body and your life. You just need a smile and a willingness to see the world and yourself differently.
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Welcome to Health Coach TV! Thank you so much for watching and please subscribe because there's lots more where this came from. Looking forward to hearing from you in the comments below or over on my blog www.alexandranapoli.com
so we're gonna start by making the dipping sauce so in a blender or food processor you want to combine 1 tablespoon sesame oil 3 tablespoons orange juice a little chunk of ginger 2 tablespoons of coconut aminos the juice of one lime and then 3 tablespoons of OM butter or cashew butter so I blended it until completely smooth and all the gingers kind of broken down and then I'm just gonna pour it into a dish and I'm just gonna store this in the fridge until I'm ready to use it but I just tasted it and it tastes really good ok so this is a daikon radish it's a really mild flavored radish that's most commonly used in Asian cuisine to start with I am just going to use a vegetable peeler and peel off just the outer layer where all the dirt is you due to the fact that I will more likely than not cut off my finger with the mandolin I'm using a cheese slicer oh that was a not a good cut there we go as you can see get long thin slices like that so easy okay so I like to do a few slices on one side then flip it over just that has a flat bottom so won't move around as much and I'm just gonna use this cheese slicer to go all the way down like so see perfect in long slices so I would say I have enough wraps for I don't know maybe like 20 or 30 rolls so there's more than enough here so with the leftover daikon you can actually spiralize it and use it as noodles in an Asian soup and I'm actually gonna put a link at the end of this for a recipe for that so now I'm just getting all the filling ready for mangoes I find the easiest way to peel them is actually with a vegetable peeler versus a knife because this way you get just the skin and not all the good stuff do you want to eat okay guys here's a tip for picking avocados so you want to remove the stem from each and as you can see those are quite nice and green in there but if it's black or brown that generally means that the avocado is overripe and you'll probably find some brown spots when you cut it open my filling is ready I have shredded chicken mango avocado cucumber red onion cilantro and cashews but honestly feel free to use whatever you want you can use prawns you can use shredded carrot shredded apple there's loads of different off so if you have long wraps like this I would actually recommend cutting them in half because they don't actually need to be that long and then you have two smaller wraps which is perfect so let's assemble assemble you just want to put everything down the fatter end of the roll like so avocado cucumber sprinkle a little cilantro right onion and some cashews and then to roll it up you're just gonna go like this and voila so they're kind of like a um rice wrap rice paper wrapping away and perfect how cute are they okay so they're all wrapped and now it's time to dig in how cute are they so dip it in the Asian sauce hmm so crunchy they're delicious .
Video Description:
Thinly sliced daikon radish is the perfect wrap to use for a refreshing roll. In this recipe the rolls are filled with chicken, mango, avocado, cucumber and red onion and served with a delicious asian dipping sauce. These are great as a snack or light lunch and will last for a few days in the fridge. These rolls are Whole30, Paleo, Grain Free, Gluten Free, Dairy Free, SCD Legal
hey everyone welcome back to my channel nourished with love my name is Kathleen a love and after last week's video I really started thinking about how meal prep truly is the foundation of a healthy lifestyle at least in the beginning when you are new to whatever switches you're doing or new to whatever foods you're adding into your diet and and it just helps to be prepared like I said last time in order to succeed you need to be prepared and so I wanted to do another one this week but I wanted to focus on what really makes my life easier and that is my breakfasts and my lunches and maybe a snack so for me if I can have those two meals out of the way I don't have to think about it I know what I'm having for the next five days for those meals I can spend the time at the end of the day making a nice meal for myself and my family I don't I actually I really enjoy being in the kitchen if it's not all day it is so if I can have those two meals out of the way my life is so much easier so I'm gonna make a quiche with a hash brown crust so it's gluten free and this is delicious it lasts in the fridge you can microwave it you can put it in the oven the day of when you decide to eat it and it's so good it's hearty and again you don't have to think about it you know that it's good you know that it's healthy and it's ready for you in the fridge you can even eat it cold if you want but I like my warm and then I'm going to do a soup for lunch it's a cauliflower soup with bone broth and that's great because it's so nourishing as I said in the last video I'm really trying to work on my immunity and so I'm trying to add bone broth anywhere I can and soup is amazing for that so I'm gonna do a nice cauliflower blend it up soup with some bacon and then I'm going to do a sweet treat some almond butter some grain free almond butter cookies I have a gnarly sweet tooth and so if I can have those prepared and ready with some good healthy fats in them I am gonna be a happy person and then lastly and this was kind of an impulse add-on I'm gonna cook up some spaghetti squash and show you guys how I cooked my spaghetti squash I have it on hand it needs to get cooked so I might as well just do that and have it as a side later on in the week or just a snack because spaghetti squash is delicious so that's what I have in store for you guys this week please bear with me cooking videos are kind of difficult because my tripod doesn't like bend over at the right angles that I would like it to but I will do my best for you guys I hope that you enjoy and without further ado let's get into the video I first wanted to mention that if you want to make any of the upcoming recipes that you're about to watch that the exact recipes will be in the description below this week I began with a spaghetti squash to begin you're gonna want to pre-heat your oven to 400 degrees carefully slice your spaghetti squash into rounds and scoop out the seeds lay them on a parchment paper lined cookie sheet and brush each side with some olive oil and salt and pepper to taste cutting the spaghetti squash into rounds instead of in half provides you with longer more noodle like strands roast them in the oven for about 35 to 40 minutes flipping after about 25 minutes to peel take a fork and gently shred the strands away from the skin and from this point you can store it in an airtight container for up to 5 days you can eat it as is you can add a sauce to it I actually with these made hash browns out of them which were really really yummy so yeah the options are endless and I hope that you enjoy this one while the spaghetti squash cooked I moved on to the soup so in a large pot heat up three tablespoons of coconut oil and add your diced onions carrots and garlic saute for about five minutes or until the vegetables soften I had it a bit of salt and pepper to soften veggies and then added the cauliflower you'll want to brown the cauliflower before adding your bone broth and water bring to a boil and then reduce heat to a simmer secure with a tight-fitting lid and allow the soup to simmer for about 35 minutes or until the cauliflower is well softened once the soup is done cooking you'll want to blend until smooth using a blender or an immersion blender like me once smooth go ahead and stir in your coconut milk and lots of pepper taste to the soup and add salt as needed from here you can serve as is but I chose to add some crispy bacon and topped with a little bit of shredded cheese and green onions and it kind of gave it like a baked potato feel so really really hearty and delicious while the soup cooked I moved on to the crust of the quiche you want to begin with thawed hash browns be sure to check the ingredient list because many brands tend to sneak in questionable ingredients using a clean kitchen cloth squeeze out all of the excess liquid and put it in a large bowl add 1 egg 2 tablespoons of melted butter a little onion and garlic powder plus some salt and pepper to taste place the hash brown mixture into a well greased baking dish and firmly press down to create a crust like consistency go ahead and pop that into a 400 degree oven for about 25 minutes or until it begins to brown for the filling of the quiche hook up some bacon and in the same pan saute the onions zucchini and garlic in a bit of the leftover bacon fat go ahead and pour some white wine vinegar into the pan this is called deglazing and my favorite way to add some serious flavor once the vegetables are done cooking go ahead and set them aside to allow them to cool while we work on the rest of the quiche Roland in a large bowl go ahead and add eight eggs and one cup of coconut milk beat the eggs until well combined and then stir in one cup of shredded cheese 1 tablespoon of Italian seasoning salt and pepper and mix to combine stir in the cooled veggies and pour the mixture into your hash brown crust put into a 400 degree oven and then immediately drop the heat to 350 degrees allow to cook for about 45 minutes or until your quiche is set [Laughter] the last thing I made this week were some grain free almond butter cookies these cookies are a delicious treat but they do have a ton of sugar so carry caution you'll want to start by making a flax egg to make this go ahead and mix 1 tablespoon of ground flax with 3 tablespoons of water and let sit for about 5 minutes in a bowl mix 1 cup of almond butter with 3/4 of a cup plus 2 tablespoons of coconut sugar to that you'll want to add 1 teaspoon of vanilla extract 1/2 a teaspoon of baking powder and mix until well combined and lastly you're going to want to mix in your flax egg [Laughter] roll your batter into small balls and place on a cookie sheet lined with parchment paper press each cookie to flatten and then bake for about 15 minutes at 350 degrees or until browned and crispy that's it for this week you guys I hope that you enjoy this video if you did please give it a thumbs up and subscribe and comment down below let me know if you tried any of these recipes or any recipes you'd like to see me make in the future .
Video Description:
In this video I show you some of my favorite paleo meals that are excellent for your weekly meal prep. This video includes a cauliflower soup, quiche with a hash brown crust, grain-free cookies, and simple spaghetti squash.
CAULIFLOWER SOUP 2 large heads of cauliflower 2-3 T coconut oil 2 small onions, diced 4 carrots, diced 2-3 cloves of garlic, diced 4 cups beef bone broth 2 cups of water S & P 1 cup coconut milk a bit of bacon, cooked until crispy
QUICHE W/ HASH BROWN CRUST 1 bag of hash browns 9 eggs 1 zucchini, diced 1/2 red onion, diced 1 clove of garlic, diced 1 cup coconut milk 1 t Italian seasoning S & P 1 cup cheddar cheese, shredded garlic & onion powder 2 T melted butter
GRAIN-FREE ALMOND BUTTER COOKIES 1 cup unsalted almond butter 3/4 cup + 2 T coconut sugar 1 T flaxseed meal 1/2 t vanilla extract 1/2 t baking powder 1/4 t salt
SPAGHETTI SQUASH 1 spaghetti squash olive oil S & P
Learn how to make paleo chicken tenders/nuggets. These are great for kids of all ages. Our recipe is completely gluten, grain, dairy,soy peanut and artificial ingredients free. A link to Snackin' Free Bread is below.
hi everyone its Adriana from living healthy with chocolate today I'm gonna be showing you how to make the most delicious and healthy banana granola let's get started by preheating our oven to 350 degrees and making our banana mixture we need a full cup of banana puree so peel your bananas and mash it with a fork here I'm using a type of bananas called apple bananas they are a common variety here in Hawaii they are small they have a tangy flavor yet they're really sweet they're really delicious and if you can find it where you are make sure to grab some okay so fill your measuring cup and then we turn the puree to the bowl now I the cinnamon vanilla powder melted coconut oil and salt now we need to coarsely chop the caches and the seeds and I'm using my food processor but you can use just a knife add the chopped cashews and seeds to a very large bowl and then mix in the shredded coconut chia seeds and coconut sugar now we just need to stir everything together until everything is well combined as always you can find this recipe on my blog and I'm leaving the link to the post in the description of this video top a few large dates and add it to the mixture the dates are one of my favorite things about this granola it adds a chewy texture and a delicious sweet taste now stir in the banana mixture until everything is combined now spread the mixture evenly in a cookie sheet that's lined with parchment paper here the pan am using is 11 by 17 inches cover the pan with aluminum foil and bake for 20 minutes then remove the foil and bake for another 15 minutes keep a close eye on it so that it doesn't burn let it cool in a cooling rack for five minutes and chop it into pieces I personally like leaving a few larger chunks but it's up to you this granola is crispy it's crunchy it's much better for you it's got a mild banana flavor and it's not too sweet if you do like your granola a little bit sweeter feel free to add more sweetener but the fact that it's not just sweet is what I love about it my personal favorite way to enjoy this granola is sprinkled over some acai you know I'm from Brazil and I love acai it's actually pronounced acai not acai I actually have a traditional acai recipe for you on my vlog and I can leave the link to that post below so try this recipe at home it's delicious sprinkled over some ice cream or your favorite yogurt let me know what you think if you have any questions or comments please leave them below and if you liked this video give it a thumbs up and don't forget to subscribe to my channel if you make this recipe or any of my recipes please post a photo on my blog so I can see thank you guys and I'll see you next time bye .
Video Description:
My healthy Banana Granola recipe is packed with real foods, has a great granola texture and a lovely mild banana flavor. Free of oats and grain-free.
Full recipe here:
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Recipe for my traditional Brazilian Acai:
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hi everyone today I'm going to be making a turkey stock after Thanksgiving I take the turkey carcass legs and wings and I freeze them in about a month later I like to make my turkey soup so on the first day I make the stock and then tomorrow I'll make the soup so to make the stock I put in a large stock pan celery carrots onions and peppercorns I added all the turkey bombs and filled the pan with water it doesn't have to be completely immersed in water I'm now going to cover it bring it to a boil and then I'm gonna bring it down to a simmer for a couple of hours my turkey stock has been cooking for two hours it's got a nice golden color I'm now going to strain it into a large colander I placed a large colander in my kitchen sink and I use this large slotted spoon to remove all the vegetables meat and bones from the stock you have to let this cool off for a while it is way too hot you're gonna discard all the vegetables and then remove the meat from the bones so my stock is all done I still have a few peppercorns in here my husband likes peppercorns that's why I add them to my stock when I'm making soup if you don't like peppercorns by all means just leave them out and we'll be seasoning the soup later on with salt and pepper I took the stock and place it in the refrigerator in the pan I removed all the meat placed it in a ziploc bag and I'll place this in the refrigerator and we'll use this tomorrow to make our so today is a great day to make soup as you can tell it's snowing out there it's gonna pick up later on in the day there's a little bunny up there hello little bonbons you know lots of food you filled the feeder is for all my animal friends this is probably the main reason why I make my stock the day before and refrigerate it overnight it gives a chance for all the fat to come to the surface then I can just take a slotted spoon and discard it well there was chopping up my vegetables I started to heat up the turkey stock because it was very compelled I wanted to get it liquefied before I added the vegetables I'm going to be making a turkey vegetable soup pick any vegetables of your choice and put in any amount that you'd like so I'm using mushrooms baby carrots celery onions I'm also going to be adding some diced up plum tomatoes I'm going to just run my fingers through them to remove some of the seeds you don't have to do that it's just a personal preference then I'm going to dice it up into chunks like this and add that in with the rest of the vegetables all my chopped vegetables have been added to the turkey stock at this point I'm going to hold off on salt and pepper in my soup I want to give the vegetables a chance to flavor the broth then we'll come back and check someone will give us a good hour before I check it my vegetables have been cooking for about an hour look at that beautiful color of the broth I did not add any gravy master or any type of stock this is 100% pure homemade I adjusted by adding some ground pepper and salt and dried parsley flakes we like to have our turkey soup and chicken soup with cabbage if you don't like cabbage then by all means skip this and add another vegetable the cabbage shrinks down quite a bit so I want to add all that I'm gonna let this simmer until it's about done as you notice I do not have the meat put in here at this point the reason for that is turkey can dry up really quickly so I'm going to add the turkey at the very end I also do not put noodles or rice in my vegetable soup but if you do I would cook the pasta and rice separately and add that in right at the end make sure your pasta is not overcooked when you add it so now I'm going to continue cooking this until all the vegetables are done it sure smells good I just added the meat to the soup we're going to let that heat up for a little bit as you can tell this is a very very hearty soup if you would like more broth in it by all means add more to your soup so this is almost done I like to serve my soup with pepper Eno and parmesan grated cheese this is delicious soup I hope you give it a try for a fifth night first soup .
I save the Carcass, Bones and Meat left over from Thanksgiving or anytime I roast a Turkey. I Freeze them and about a month later I make Turkey Stock and Soup. You can also substitute Chicken.
I do not measure the ingredients,, depending on how many bones will help me determine how many vegetables to add. Add Vegetables to your choice. On the First Day I make the Stock: In a very Large Stock Pot put the amount of your choice: Celery Carrots Onions Peppercorns (Optional.. my Husband likes peppercorns.. later on in the recipe I will be seasoning the Soup with Salt and Pepper) Turkey Bones Fill pan with water. You do not have to completely cover the bones. Bring to a boil, then turn down to a simmer, keep covered with the lid slightly open for 2 Hours. The Stock will have a nice golden color. If you are using Raw Turkey you will have to cook the stock longer.
Place a large Colander in the Sink.. using a large slotted Spoon remove everything from the Stock Pot to the Colander. Let it cool for a while as it is very hot. Discard all the Vegetables. Remove the Meat from the Bones and place in a Ziplock bag and place in the Refrigerator. I place the Stock in the Refrigerator over night. This helps to separate the Fat.
On the Second Day I make the Soup: I skim off all the fat with a slotted spoon. The Stock will be a gelatin consistency. Warm it up slightly to liquify it.
Use any vegetables of your choice. I used: Sliced Mushrooms Baby Carrots Chopped Celery Chopped Onion Diced Plum Tomatoes, I removed the seed.. personal preference Add the Vegetables to the Stock and simmer for about 1 hour. This is when I test to see if I need to add Salt and Pepper along with some Parsley Flakes.
Add 1 Small sliced Green Cabbage. If you do not like Cabbage add any other Green vegetable of your choice.
When the Vegetables are done add the meat. I wait until the end to add the meat because Turkey can dry out very easily.
I do not add Pasta or Rice to my Soup. I use Cabbage instead. If you prefer to add Pasta or Rice,, I would cook them separately. Making sure to not over cook the Pasta. I would add the Rice or Pasta along with the Turkey. We like a hearty Soup,,, if you want extra Broth,,, add it to your liking.
I like my Soup sprinkled with Pecorino Romano and Parmesan Cheese. Enjoy!
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hi everyone its Adriana from living healthy with chocolate and in today's episode I'm going to teach you how to make my recipe for orange marble cake this is an amazing light and fluffy cake with beautiful chocolate and vanilla layers this cake is very easy to make and it tastes delicious it's made without gluten grains dairy or refined sugars let's get started by juicing and zesting and orange now in a large bowl mix the wet ingredients together the egg yolks orange juice and zest coconut oil honey and vanilla extract whisk to combine everything in a separate Bowl let's mix the dry ingredients the almond flour coconut flour baking soda and salt one thing that's important and I want to note is that you give your cake the right texture you should use blanched almond flour that has been finely ground not all brands work the same for baking so I'm leaving the link to the one I use in the description of this video okay so now let's mix the wet and dry ingredients together gently being careful not to over mix now using a stand mixer whip the egg whites in lemon juice until steep peaks form now fold in half the egg whites mixing gently and then the other half place half the batter in a bowl and mix in the cacao powder so now here I have an a by four inch pan and I've lined all four sides of the pan with parchment paper so that nothing sticks during baking begin by adding a spoon of the chocolate batter in the center of the fan followed by the vanilla batter repeat this process until all the batter is used I've written the recipe for you on my blog with all the measurements and detailed instructions and I'm leaving the link to the post in the description of this video tap the pan on a counter gently and bake in a preheated oven to 350 degrees until a toothpick inserted into the center comes out clean place the pan on a cooling rack to cool for at least 10 minutes before removing it from the pan to make my cake even prettier I like this thing to talk with some maple sugar warm right out of the oven this cake is delicious light and fluffy not too sweet I like it even more the next day after its cooled in the refrigerator after its chilled it becomes a little more dance and I love the cool flavor of the orange I hope you guys try this recipe at home and share with everyone if you have any questions or comments please leave them below and I'll answer them and if you like this video please support me and give me a thumbs up also please don't forget to subscribe to my channel thank you guys for all the love and support until next time .
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My Chocolate Orange Marble Cake is a two-toned layered cake infused with chocolate and orange flavor. Baked into a soft and moist cake without using any gluten or grain flours. (Gluten-free, Paleo)
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INGREDIENTS USED: Almond flour - Himalayan salt - Coconut flour - Baking soda - Raw Cacao Powder - Coconut oil - Vanilla extract - Maple sugar - 8x4 cake pan -
hi there my name is Alec tunnel and I'm a gluten-free and paleo chef and this is an episode of simply paleo with me today we're gonna be learning how to make paleo focaccia bread and focaccia bread is the type of bread that is frequently in more Italian cultures you go to an Italian restaurant that a lot of times it's what they serve in the beginning it's just almost like a pizza crust that's pretty thick and has been seasoned with all types of herbs and spices and then sliced into bread portions and it's delicious and it's a perfect vehicle to soak up olive oil and balsamic vinegar and any other type of dip fit you have in mind so we're gonna be making focaccia bread today but we're gonna be making it the Paleo way which means no grain at all so let's get started so I like to use a KitchenAid mixer because it does a lot of a mixing work for me but you can definitely use a large bowl if it's your preference so we have our large bowl here and we're gonna be putting in all the dry ingredients and mixing them so they get incorporated and then separately we're gonna do the liquid mixture and the liquid ingredients and then we're gonna pour the liquid into the dry and mix it up so that it becomes a batter or dough for the pizza or foot talked about so in this bowl I have one and a half cups of cassava flour now for those of you that are new to the paleo lifestyle cassava flour is a flower that is grain free it's actually made from the cassava root some of you may be familiar with tapioca starch tapioca starch is actually the starch that's been extracted from the cassava root so cassava flour is the whole root that's made into a flour and it's perfect a perfect flour vehicle to make a lot of things most things you have to mix it with other types of alternative flours to get the right consistency but if you're making things like tortillas it's perfect on itself so we have a cup and a half cassava flour and then we have a cup of arrowroot starch which is also made from the arrowroot a root vegetable and so we're going to mix both of those in here and then we've got a couple of other dry ingredients in here I have one teaspoon of sea salt I typically use fine sea salt when I'm putting it into things and if I'm sprinkling something on top I might use more of a coarse Himalayan type so in here I have a teaspoon of fine sea salt and a teaspoon of cracked dried rosemary now rosemary is very easy to find in a dried form but it can be a little bit off-putting if you get a whole bit of it so a lot of times what I'll do is I'll take the rosemary and I'll put it in a mortar and pestle and I'll crush it a little bit not into a total powder but just enough so that they're not large chunks or large sort of Spears you can also do it in the palm of your hand just by crushing them with your fingers whatever works so got a teaspoon of that and then we've got a teaspoon of onion powder and today I mix it up a little bit there's a wonderful spice store called Penn ZZZ and their local toss in Connecticut but they also have a fantastic website in catalog and they're really good quality spices and spice blends and they're not exorbitant ly expensive and they have granulated air-dried shallots which are a little bit sweeter in this form than the typical onion powder but just the savoury also so I use the teaspoon of the shallot powder which you can also interchange it with onion powder and so what I'm gonna do is take those three ingredients and mix it into my dry mix and then I'm going to take the bowl and put it in the kitchen a sauce or stand and turn it on just to get everything incorporated but if you have a large bowl and a spatula that's fine too you can just we need to refine this in and we're just mixing it up so that all the ingredients are mixed well before we put our liquid ingredients right nice and mixed so now I want to do the liquid mixture so in this measuring cup I have a cup of water which ideally is filtered water or some type and then I have half a cup of extra-virgin olive oil that I've already mixed in here now in addition to this I want to add two eggs and then what I'm going to do is whisk this separately because I don't want to put all the individual ingredients into the dry batter I want to really make sure it's already mixed not to say that it doesn't work the other way but this definitely creates more of a consistent batter which is what you want so that when you're eating it it has more of a consistent texture okay so what we're going to do is we're going to whisk up the two eggs the 1/2 a cup of extra virgin olive oil and the cup of water until it's consistent and incorporate as well and what I'm going to do now is I'm going to take this and I'm gonna pour it into my dry mix and then as they start to get incorporated we'll go to the yep now if you're doing it in a bowl mix it up and pull it to blue now if you're using the KitchenAid mixer partway through what you want to do is scrape it down because sometimes there's bits of the dry mix that's stuck on to the paddle and kind of cover it up by selling the batter so it's helpful to scrape it down or you can just turn it off and just mix it some more with a spatula by hand so we're gonna just use the mixer now this batter is not a typical pizza dough batter in the sense that it's a little bit stickier than what someone would be used to with a more you know gluttonous pizza batter so we're just gonna take this off and I'll show you the consistency now wall-eyed before I did this I preheated the oven to 425 and while I preheated it I actually took the baking sheet or the half baking sheet that I was using and I put it in the oven before I turned it on and then I preheated the oven with a baking sheet inside and the idea is to try to get the baking sheet to be really hot so that the pizza crust can get a little crispy on the bottom it's kind of like using a pizza stone and you can certainly do this on a pizza stone just make sure you're using parchment paper because as I said this does get a little sticky so let's show you this batter we're gonna bring it closer to the video and you can see that it's a sticky batter but it's not wet it's not liquidy now what we're gonna do is we need to roll it out you can put it on to use oil or wet fingers to spread it out but what we're gonna do is we're gonna put another piece of parchment paper over it and we're gonna just use a rolling pin now it's a little bit of a awkward process sometimes because the parchment paper can get a little mobile so first we want to just get the batter onto the parchment paper so I have to pretty bit the equal size sheets of parchment paper before I put the baking sheet in the oven i measured the parchment paper to make sure that it was the right size okay all right so now we've got this ball of dough and I could use wet oils fingers to spread it out into the shape that I want but instead I'm going to I'm just trying to get all this good stuff off there we go I'm gonna just take another sheet of parchment paper my finger wants achacha to be the focaccia dough to be a little bit more thicker than a typical pizza crust just gonna take my rolling pin and I'm just going to gently create a smoother consistency okay and try to give it the shape that I want which is somewhat rectangular I'm not being a perfectionist here but I'm gonna try to get it to be the shape of the baking sheet essentially you don't have to worry about having extra crust because the whole thing is across right that's the idea and if you get a little bit that comes off the parchment paper it's not a big deal we can fix it after okay so now we've got the parchment paper that's spread over and everything's rolled out - the next step is to get is to get the hot baking sheet so wait right here here's the parchment paper then you can get it to be a little bit smoother you can spread down the side that might have been rolled up too far away either way is fine but just be careful because that baking sheet is a little bit hot right and I'm just gonna spread it out now if you have a little bowl of water or oil you can wet your fingers or wet your spatula which is a good way to do it too and that's it and now what we're gonna do is take the remaining teaspoon of crushed rosemary that's been dried and also a half a teaspoon of more coarse sea salt or if all you have is fine that's fine too but I have the Himalayan coarse sea salt and I'm gonna take this and I'm gonna sprinkle it on top and this is what gives it that incredibly flavorful taste it's all that salt on top it's so good for you the sea salt has so many wonderful minerals and then you really don't have to worry about the sodium issue because when you're eating sea salt there's such a balance of minerals and sodium is not the overpowering mineral in the mix and then you've got the rosemary that's so flavorful and there you go and now what we're gonna do is we're gonna take this and we're gonna put it in the oven so I'm gonna do that after we talk because I made focaccia bread beforehand rosemary and salt it's so fragrant so we are going to cut it into slices and see what it tastes like so let's see it just came out of the oven and you can see how it's slightly thick and let's see here all right you can see how it's thick and it's got the wonderful seasoning on top and it is so fragrant mmm so delicious it's crispy on all the surfaces and inside it's a little bit of that doughy delicious soft warm texture did you take a bite you get some of that Himalayan sea salt for the rosemary which is so so wonderfully flavorful in your mouth and then of course you get some of that onion powder flavor with a rosemary inside it's so delicious mm-hmm really yummy this is a perfect accompaniment to so many different meals so good my kids were very excited to hear that I was doing focaccia bread for the video today because of course that means we're having two layers of focaccia bread was our dinner they were very excited because it's so delicious and if you make it in advance you can just put it in the oven to heat on 325 350 and just heat it up again they'll get a little crispy on the outside but it'll get nice and warm again on the inside and then just cover it up until you're ready to serve and you can slice it in any way that you want Pizza wedges squares anything so I'm glad you watched I hope you make this recipe at home it's pretty simple recipe everything goes into the bowl and then you lay out left the dome we're gonna get this delicious focaccia bread and as always I'd love to hear from you and you wish list you have any cravings and questions you can check me out on my blog at wwlp.com and I hope to hear from you and stay tuned for more episodes of simply paleo and you can see lots of wonderful recipes and cooking demonstration videos on my blog as well so take care .
Video Description:
Welcome to Simply Paleo with Ayelet Connell PhD! During this episode, watch Ayelet demonstrate how to make Paleo Rosemary Focaccia bread. For more episodes of Simply Paleo, visit www.SimplyPaleo.com.
This low carb paleo almond flour pie crust recipe is so easy to make. Just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, and keto. ------------ ↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓ ------------ * FULL RECIPE HERE: * FREE LOW CARB COOKBOOK:
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Wholesome Yum creates natural, gluten-free, low carb recipes with 10 ingredients or less. If you are looking for healthy easy recipes that don't require a lot of time, this channel is for you. You'll find all low carb and keto recipes, as well as lots of paleo, LCHF, sugar-free, diabetic friendly, THM, and more.
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Insanely delicious Mexican-style salad with chicken, avocado, pico, tomatoes, green onions, cherry tomatoes, and a dreamy cilantro vinaigrette. Just 30 minutes required for this paleo, gluten free and dairy free meal!
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PRODUCTS: Pepper and salt mill - Olive oil - Salt - Black peppercorns - Cumin powder - Garlic powder - Cayenne pepper - Dried oregano -
hi everybody it's Adriana from living healthy with chocolate today we're going to show you how to make one of the most delicious zucchini muffins they're made with healthy and nutritious ingredients and that the whole family will love this recipe contains no gluten wheat flours refined sugars or dairy and this is by far one of my favorite muffin recipe because the texture is perfect it's soft and moist and even though we're adding a vegetable here you can say that we're adding the zucchini so before we get started you can find this recipe on my website and living healthy with chocolate comm and if you haven't yet subscribe to my channel be sure to tap the subscription button below so you never miss my upcoming video now the first thing we need to do is preheat our oven to 350 degrees and finally shred half a zucchini edible Keeney to a large bowl along with an egg fresh orange juice melted coconut oil raw honey vanilla extract and mix to combine ingredients in a separate Bowl we're going to mix the dry ingredients so add your flour cinnamon baking soda and salt to keep this recipe grain free I'm using finely ground almond flour that also has the skin removed and this is important to give your muffins the best texture but in case you have nut allergies you can substitute the almond flour for pumpkin or sunflower seed flour gently mix the flour with the wet ingredients just until combined line your muffin tin with paper cups and fill each one two thirds of the way hole bake for 20 minutes or until a toothpick inserted into the center comes out clean I love the tasting section of these muffins they're so soft light and moist look at this texture if you like this recipe give this video a thumbs up and be sure you have subscribe to get to my channel thank you so much for watching enjoy these muffins and I'll see you very soon with a new recipe bye .
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Need a Zucchini Muffin recipe that the entire family will like? Mine are soft, moist, light, healthy and delicious! You can't taste the vegetable.
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okay well here we are again guess what we have two microphones now fancy so here's the deal we both just got home from work we're both tired we both don't want to do this but guess what we're gonna eat so this is a video of us just making dinner so tonight we are gonna have roasted vegetables the best roasted vegetables any recipe actually but it combines a whole bunch of vegetables it'll be a sheet pan has broccoli cauliflower Brussels sprouts sweet potatoes beets a bubble garlic awesome and chicken thighs yes they are paleo honey glazed chicken thighs sweet and I get to use my Gigantor new skillet again so let's make dinner so here's a protip a biohacking tip if you will that's for you Eric Richards my fellow biohacker did you know that broccoli in particular and I can't think of a name of the nutrient that does it but there is a nutrient in broccoli that up regulates a pathway in your body called the nrf2 pathway why is that important you asked so for years and years and years we have thought that antioxidants were the way to go to decrease inflammation and we're starting to understand this nrf2 pathway better that basically stimulates your body to produce its own antioxidants so rather than taking grams of vitamin C you might be able to get away with the vitamin C from an orange and eating something like broccoli to help upregulate this nrf2 pathway so your liver can make more of this lovely stuff called glutathione and that can help with a lot of different chronic conditions here that when I talk nerd it turns her wrong plan on more nerd videos tonight on Kevin Brady OHS Paleo kitchen we chop vegetables and talk like dorks and talk like monster truck announcers did you see Jenny's comment so Jenny my sister loved you says it says that Billy says her pro tip is when we scrape the cutting board he's great with the back of the knife so dull the front of a knife that is true I did my mom really genius but I just forgot thank you thank you I can't guess what I just got back from Schrute farms beets two plates of veggies you know what that means leftovers kind of make myself more excited about leftovers I don't like it I am grumpy about them even though they're so good they are very good for you and they save you a ton of money because you know who doesn't want to save money I guess what I've had zero carbs today hey do you need to wear safety goggles and gloves apparently I do I need some safety Bueller dadgum I did it again oh my goodness please refer to the sign in the back window says homemade with love in other words I lick the spoon and keep using it so yeah I just looked myself awesome glad this isn't a restaurant did you just see that garlic applying that what's epic it would have only been better if it had actually hit you in the face [Laughter] turns out peeling these garlic I'm sure there's a pro tip for these I've never known it that yeah so if you have a pro tip for peeling garlic would you please let us know we'll feature you with all of our 31 followers these artists don't know what they're missing they really don't they're just eating their McDonald's and not knowing why they don't feel good we should talk about that for a second okay just because you don't have a food allergy to Dairy does it mean you should consume it correct now that was a question to you it wasn't a question yeah does it mean you should consume it no you should not let's get a little nerd taco my turn you on again alright so here's the deal this is not my doctor platform so I can say whatever I want right just that person the two biggest lies in the medical community that we're being fed are number one that cholesterol is bad that is false fact I will interject this little state now if your cholesterol is below 150 Cameron goes really bad I'm just kind of sitting here on my own but anyway if you if your cholesterol drops 150 your chances of chronic disease triples your great book that you should read it's called the great cholesterol myth and then you can join me because I am a redneck and a conspiracy theorist no really cholesterol is not bad for you you need to eat it you need to consume it and we'll talk about that later the second one is that milk does a body good milk does not do a body good and here is why back in the eighteen hundred's this guy named Louie Pasteur discovered that if he heat milk up they keep killing the bacteria but it kills the bacteria it would last longer unfortunately what he didn't plan on was when you cook milk to pasteurize it you kill the enzymes that your body needs to digest it so you can't digest it and your body recognizes those proteins as undigestible proteins and stimulates an autoimmune react can stimulate an autoimmune reaction and what might that look like no it could be anything from headaches to vision problems to weight gain to diabetes to upset stomach upset stomach is gonna be more of the lactose intolerant lactose intolerant people lack the enzyme called lactate them break it down lactose and that will cause them I want to know we're gonna see people because we're doing strict paleo right now and if his gas is diminished then I'm right farting is good for you when you have healthy gut bacteria they make gas hmm it's a gift you can I quote one of my favorite movies I don't know Canyon is it Hopkins a quote is appropriate but the movies not this is the most beautiful thing I have ever seen it's beavis and butt-head I don't need to admit high intelligence with high brow low class that's how I roll say that all again it's gonna be a little different way to roast veggies babe typically we do garlic or we do some maple but guess what just salt and pepper there is garlic fresh garlic on here though it's bound to be delicious into the oven they go at 400 degrees for woosh good thing we're gonna do those smoothie appetizers so here's a personal moment I quite enjoy fishing I used to be a guide I go quite regularly and Justin my oldest stepson went fishing today went fly-fishing that's the only way I know how to fish and he went with his grandfather and my dear friend for the first time for the first time I'm granted my dear friend is a guide and this was a guided trip for Justin but look at this a clown mask and a very sweet trout no I won't cook it I don't like trout by the way we're not using the highest quality olive oil right now why because when I went to buy olive oil this was the only thing that was available because people were panic buying shockingly they probably didn't buy the extra for novel I don't know why it wasn't there it's gone vegetable oil cleaned out well duh we know why that was what I'm Mitch did you just wake up one of our little adult humans heard that we're having smoothies so he woke up okay the vinegars in did you have any a teaspoon out of there of course one teaspoon that matches the kitchen sorta these actually look like they're gonna have a good amount of glaze I hate when you do a recipe that's like this doesn't work for this amount of me it's like dry did you start I'm a saucy person saucy and sassy I just like to have a lot like to taste they think hey hey you look beat that's a good sign how was it please note gradients so excited about it is the new pan look at the size of that thing chicken middle rack we have named her birthday dinner is served it is ready and the Wolves have lined themselves up to eat I've tasted all the veggies they're good haven't ya all right delicious oh babe you got to get an arch to it you're thrown to flat I'm not Oh [Laughter] .
Video Description:
Day 3 of the COMPLETELY PALEO challenge: Paleo Honey Glazed Chicken Thighs, The Best Roasted Vegetables, and some sciency, biohackey, nerdy stuff about the NRF2 pathway that helps your body make it's own anti-oxidants!
These meal was just as good as leftovers as it was the night we ate it!
