Prosciutto-Wrapped Frittata Breakfast Muffins


This morning, I concocted a breakfast recipe (inspired by the lovely Nom Nom Paleo) that revived a part of me I thought was gone forever. The cheesy, savory, crispy, breakfast muffin part of me, to be exact. I’ve always been a huge sucker for frittatas and quiches, with the main attraction being the buttery, crunchy, addictive crust that holds the whole rodeo together. Cooking in a grain-free kitchen, I’ve only splurged on a few of these heavenly morning treats over the past few years, all in restaurants—since I never once thought to try making a grain-free version.

Thank goodness that’s over with. Now, we can all breathe a collective sigh of relief and pop these incredible Prosciutto-Wrapped Frittata Breakfast Muffins into the ole weekend morning routine.

These home-bakery delights are a true home run. (We just finished devouring 12 of them in one sitting, so I’m speaking from a place of finger-licking truth over here.) If you’re anything like me, the concept of the frittata is a bit daunting. It’s breakfast, but it’s also a baked good, so it seems natural to assume a high level of baking skill would be needed. I usually shy away from baking anything with eggs because I’m always afraid it will come out tasteless, overdone, and spongy—like the frittatas you get at a bad Holiday Inn breakfast, included with your room.

But these frittata muffins are simply divine. Crisp on the outside, thanks to a “crust” of crispy, mouth-watering proscuitto, and packed with flavor on the inside, thanks to perfectly seasoned mushrooms, onions, peppers, and baby spinach. The best part is the frittata itself, which gets a magical texture and consistency from the addition of whole milk and coconut flour. (Don’t worry, absolutely NO weird coconut flavor comes through.)

I have to say, one of my favorite ingredients in these muffins is the Gruyere cheese. The addition of freshly shredded Gruyere right before they hit the oven takes the flavor to another level, and gives the muffins that golden-brown crisp on top that we all crave in a savory frittata at breakfast time.

This might all sound a bit complicated, but this is actually one of the easiest—and quickest—recipes we’ve posted in a long time. And they only take a few minutes to cool, so you can chow down right after they come out of the oven, piping hot and ready to revive your muffin-eating habits. Just take a look at these muffins on the cooling rack, where they lasted for a whopping 2 minutes before we helped ourselves to all 12:


Prosciutto-Wrapped Frittata Breakfast Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 1 cup cremini mushrooms, thinly sliced
  • 3 handfuls fresh baby spinach
  • 8 eggs
  • 2 Tbs. coconut flour
  • ¼ cup whole milk
  • ¼ lb. Prosciutto di Parma, thinly sliced
  • ½ cup Gruyere cheese, shredded
  • Kosher salt
  • Freshly ground pepper
  • Garlic powder
  • Cayenne pepper
  • Olive oil
  1. Heat oven to 375 degrees.
  2. Set a large cast-iron skillet or saute pan over medium-high heat. Add a tablespoon of olive oil to the pan and heat for one minute.
  3. Add minced onion to the olive oil and cook until onion is translucent, about 4 minutes.
  4. Add mushrooms and red bell pepper to the onion, and season generously with salt, pepper, garlic powder, and a pinch of cayenne pepper.
  5. Cook vegetable mixture until mushrooms begin to evaporate their moisture, about 3 minutes.
  6. Transfer vegetables from the pan to a plate, and cool to room temperature. Set aside.
  7. In a large bowl, combine 8 eggs, 2 tablespoons coconut flour, and ¼ cup of whole milk. Whisk until combined.
  8. Combine vegetables with the egg mixture, and add 3 handfuls of fresh baby spinach. Stir until all ingredients are well incorporated.
  9. Spray a 12-cup muffin pan with cooking spray (we use Pam).
  10. Line each muffin cup with prosciutto, taking care to cover the sides and bottom of each cup.
  11. Spoon the frittata batter into the muffin pan.
  12. Top each muffin with a generous pinch of shredded Gruyere, and use a fork to incorporate the cheese into the middle of the muffin.
  13. Bake muffins for 20 minutes at 375 degrees.
  14. Finish muffins on broil for 2 minutes to lightly brown the tops of the muffins.
  15. Serve immediately—or not! They're delicious the next morning, too.


So, how did you like these Prosciutto-Wrapped Frittata Breakfast Muffins? Let us know in the comments :)


Tomato & Mozzarella Crispy Chicken Skillet Recipe


After a longer-than-intended hiatus that included the launching of a new business, a month-long travel stint, and several other beautiful life happenings, the Grain-Free Love kitchen is back in action! What better way to start off 2016 than with a recipe that includes the word “skillet”?

I can’t be the only one who’s transported by the utterance of the word “skillet” to a warm, toasty kitchen with a crackling fire, sizzling succulent foods, and fantasies of cast-iron deliciousness keeping me warm from a roaring blizzard outside. (Am I?)

That’s why I’ve been perfecting this chicken skillet recipe for months now. It started off innocently enough. I want chicken parm tonight, Marc said. Let’s go ahead and make it, I said. But then things went awry. It turned into a skillet fest.

After our first love affair with chicken pan-seared and then baked in a skillet, I started experimenting with ways to innovate our old stand-by and devoted friend, the Grain-Free Chicken Parmigiana recipe. And while that recipe is much-loved and remains forever on our dinner rotation, the creation of this Tomato & Mozzarella Crispy Chicken Skillet recipe has really turned it up a notch as far as chicken-y cheese-y dishes go, in our humble skillety opinions.

First off, instead of using breaded chicken breast, we’ve thrown caution to the wind and gone for the tastiest chicken part there is: the thigh. By using bone-in, skin-on chicken thighs, the flavor is bursting through in this dish, complete with extra crispy skin (think KFC chicken skin, expect without the parts that shave 2 years off your life), juicy meat, and mouth-watering taste. The addition of pan-seared diced prosciutto (or pancetta, if you prefer), spicy red pepper flakes, savory onions, fresh garlic and basil, and a handful of capers—well, I needn’t say more.

Imagine all of this cooked down in a quick San Marzano tomato sauce and topped with bubbly Mozzarella cheese, and you’ve got a pretty good idea of what went down in our kitchen last night. Now make it go down in yours.




Tomato & Mozzarella Crispy Chicken Skillet Recipe
Prep time
Cook time
Total time
Serves: 2
  • 4 medium to large chicken thighs, bone-in and skin-on
  • ¼ cup diced prosciutto or pancetta
  • 1 Tbs. olive oil
  • 1 small onion, chopped
  • 1 garlic clove, diced
  • 1 Tbs. capers
  • 1 28 oz can of whole San Marzano tomatoes
  • 1 cup Mozzarella cheese, shredded or fresh
  • 1 bunch fresh basil leaves
  • Salt
  • Pepper
  • Red pepper flakes
  1. Preheat oven to 400 degrees.
  2. Generously salt and pepper the chicken thighs on all sides and let rest.
  3. In a cast-iron skillet or oven-safe sauté pan, heat olive oil over medium-high heat.
  4. Add diced prosciutto, cooking until nicely browned, about 5 minutes.
  5. Remove prosciutto from the pan and place on a paper towel-lined plate.
  6. Add chicken to the hot pan and cook for 15 minutes, about 7 minutes per side, until skin is crispy and the thighs have a nice golden-brown sear.
  7. Transfer chicken to a plate.
  8. Next, add the onion and garlic to the pan. Cook while stirring for about 2 minutes, or until onion begins to turn translucent.
  9. Add the capers and two large pinches of red pepper flakes to the pan. Fry for 3 minutes.
  10. Add tomatoes (with their juices) and 4 fresh basil leaves (roughly chopped) to the pan mixture.
  11. Let cook and stir until the sauce thickens, about 10 minutes. Break up the tomatoes with your spatula as you stir.
  12. Return chicken to the pan of sauce and place the pan in the oven, uncovered, for about 15 minutes, or until chicken cooks through.
  13. Remove skillet from oven and change oven setting to broil.
  14. Add Mozzarella cheese, as desired, in generous pinches around the top of the dish and return to the oven until cheese is bubbly and golden but not burned, about 3 minutes.
  15. Garnish the dish with prosciutto and torn basil leaves, and enjoy!


How’d you like this delectable grain-free chicken recipe? Let us know in the comments below!


Extra Hot & Crispy Baked Buffalo Wings Recipe

IMG_7165It’s finally that time of year again: BBQ parties, roof deck dinners, and—soon enough—weekends lounging at the beach with our toes in the sand. In the spirit of this long-awaited seasonal rebirth, we’ve been testing out some brand new, party-ready recipes in the Grain-Free Love kitchen. And what spring or summer party is complete without a piping hot tray of crowd-pleasing, finger-lickin’ good buffalo wings?

Certainly not any party we would host. That’s why we gave this recipe multiple go-arounds before we settled on what we think is the best baked, flour-free buffalo wings recipe ever.

The secret to these wings comes down to the three Bs: butter, basting, and baking. We all know that butter makes everything better, and it turns out that’s especially true for buffalo wings. Who knew?

To make these delectable, extra spicy, crispy baked wings, season some chicken wings generously with garlic powder, salt, and cayenne pepper before popping them in the oven for 20 minutes. In the meantime, melt down some butter and mix it together with your favorite buffalo sauce (we love to use this scrumptious, gluten-free Moore’s Buffalo Wing Sauce). Once the chicken’s baking time is up, you’ll baste each wing individually in the butter-buffalo sauce before returning the wings to the oven for another 20 minutes.

And yep, you guessed it: Once the wings have baked for another 20 minutes, you’re going to baste them again. This time, you’ll use straight buffalo sauce to slather your wings with spicy goodness, before crisping them up for another 5 minutes in an extra hot oven.

The end result is a tray full of crispy, spicy wings. The butter crisps the skin to perfection, while the act of twice-bastings the wings infuses the chicken with that extra burst of buffalo flavor we all love so much. Enjoy! (And don’t forget the napkins…)


Extra Hot & Crispy Baked Buffalo Wings Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 lbs. of chicken wings (about 25-30 wings)
  • ⅓ cup butter
  • 1½ cups buffalo sauce (we love this gluten-free Moore's Buffalo Wing Sauce)
  • Salt
  • Garlic Powder
  • Cayenne pepper
  1. Preheat oven to 425 degrees.
  2. Line two baking sheets with parchment paper.
  3. Place chicken wings on the parchment paper, lining them up in rows. It's not a problem if they touch one another.
  4. Generously season the wings with salt, then garlic powder, and then with a sprinkle of cayenne pepper. I like to give each wing a good couple of shakes of the cayenne pepper, but I'm just crazy like that.
  5. Flip the wings over and season again, just as you did before.
  6. Place wings in the oven and bake for 20 minutes.
  7. While wings bake, make your buffalo mixture. Melt ⅓ cup butter and mix it together in a large bowl with 1 cup of buffalo sauce. Set aside.
  8. Once wings have baked for 20 minutes, remove them from the oven, but keep the oven temperature at 425 degrees.
  9. Let the wings cool slightly for a few minutes. Then, using tongs, take each wing separately and dip it into the bowl of buffalo/butter mixture, coating the chicken thoroughly. Return coated wing to the baking sheet. Repeat until all chicken wings are coated in the sauce.
  10. Set aside the leftover buffalo sauce—you'll be using this later!
  11. Return chicken to the oven and bake for another 20 minutes at 425 degrees.
  12. After the 20 minutes is up, remove the trays of chicken from the oven. Take the remaining buffalo sauce and add another ½ cup of buffalo sauce to it. Repeat the process from before, taking the wings out with tongs and dipping them into the mixture.
  13. Return dipped wings to the oven and bake for another 5 minutes, until skin is crispy.
  14. Serve immediately with your favorite wing accompaniments, and enjoy!

How’d you like this baked buffalo wings recipe? Let us know!


Honey-Glazed Roasted Carrots Recipe

Honey-Glazed Roasted Carrots
As a kid, I used to beg my mother to buy me whole carrots—the ones with lush wild greens still waving from the ends, freshly plucked from the ground, and unpeeled. Whenever she’d bring them home, I’d squeal with glee, quickly rinsing the dirt off the largest carrot of the bunch. I’d set myself carefully at the table, clear my throat, and say, “What’s up, Doc?” before taking a huge bite. Then I’d sit there until it was all gone, happily crunching away, wholeheartedly pretending to be Bugs Bunny.

It’s not the strangest thing I did as a child, but it’s probably not my most shining example of normal behavior, either. The only way I can defend it is to say this: For a kid who would only eat pasta for several years of her life, this play-acting bunny routine must have done a lot of good for my health.

Whole Carrots

Fast-forward a couple of decades, and carrots are still one of my favorite vegetables. I don’t pretend to be a cartoon character when I’m eating them anymore, but they still make me feel like a kid when I’m crunching away. It’s somewhat of a miracle that I love carrots so much, since I’m actually a pretty hard sell when it comes to veggies—they’ve got to be crisp, fresh, and perfectly cooked if I’m not snacking on them raw. But carrots always have a way of getting me to my happy place.

So I was genuinely shocked to realize last week that I’ve never lugged home a bunch of whole, freshly picked carrots and tried to incorporate them into a meal. Baby carrots dipped in hummus have been my jam for the past few years, but it’s as if I lost that once-magical enchantment I had with the whole, uncut vegetable itself, leafy greens and all.

First time was a sweet, sweet charm with my foray into carrot-cooking, so I’m sharing this recipe with you right away: honey-glazed whole carrots, smothered in olive oil and then dusted with sea salt and black pepper, are my new go-to weeknight side dish. Simply chop the leafy tops off of your whole carrots, lightly peel them (no perfectionism needed—some skin texture is great!), coat them in olive oil, and then drizzle each carrot in honey before sprinkling on some fresh black pepper and sea salt.

Honey-Glazed Carrots

Stick it in the oven and just 30 minutes later, the deed is done.

Now, that’s what’s up, Doc.

5.0 from 1 reviews
Honey-Glazed Roasted Carrots Recipe
Prep time
Cook time
Total time
Serves: 3
  • One bunch of whole carrots, about 6 large or 8 medium carrots
  • ¼ cup of honey
  • Sea salt
  • Black pepper
  • Olive oil
  1. Preheat oven to 350 degrees.
  2. Rinse the carrots under cold water, and then cut the leafy tops off of the carrots.
  3. Lightly peel the carrots using a veggie peeler. You don't have to take every bit of carrot skin off; just give it a cursory peel.
  4. Pat the carrots dry with a paper towel.
  5. Line a baking sheet with parchment paper. Place carrots on the paper.
  6. Coat the carrots thoroughly in olive oil, drizzling the oil on top of the carrots until all sides of the carrots are covered. Use your hands to massage the olive oil into the carrots, so you don't miss any spot.
  7. Next, take your honey and drizzle it generously over each seasoned carrot. Flip the carrots and drizzle honey over the other side.
  8. Season the carrots generously with sea salt and black pepper, taking care to turn carrots over so that all sides get the seasoning.
  9. Pop carrots in the oven for 30 minutes. Check with a fork for desired tenderness, and return to the oven for another 5 minutes if carrots need to soften just a bit more.
  10. Serve immediately for a delicious side dish for virtually any meal!

Whole Carrots

How’d you like this honey-glazed roasted carrots recipe? Let us know!


How to Make the Perfect Paleo Banana Bread

When you first decide to go grain-free, you might experience a phenomenon where all your favorite breads pass before your eyes, one by one, as if you’re saying goodbye to them forever. “Farewell!” you’ll cry out. “Thank you for your bready goodness all these years—I’ll never forget you!”

This reaction is only partially based in reality: No, you’re not saying goodbye to breads forever; but yes, you’re right that you won’t ever forget the breads you loved before you made the grain-free leap. In fact, if you’re anything like us, you’ll spend a good chunk of your time trying to replicate your favorite breads in a grain-free kitchen, over and over, until you get it just right.

We’re still working on a few of these (English muffins, anyone?) but here’s one we recently got down to a science: the perfect paleo banana bread. And I’m here to tell you how to make it.


It’s easy as pie…er, bread…to make this delicious, moist, sweet, banana-filled loaf, and you probably have most of the required ingredients just hangin’ out in your pantry already. But the first and most important step here is the main squeeze: the banana.

While most paleo banana bread recipes only call for a couple of bananas, I’ve found that the best paleo banana bread actually calls for double what you’d expect. Four large bananas do the trick, kicking up the banana flavor several notches while giving the bread that dense, doughy quality that paleo baked goods so often lack.

Once you have your bananas (yellow or brown, any variety of ripeness will do!) just raid your cupboard for those staples any home cook should always have on hand: nutmeg, cinnamon, baking powder, baking soda, and sea salt. The sweetness of this bread comes from the pure maple syrup and honey, while the consistency of the bread depends on coconut flour, so make sure you have those on hand, too. (Our favorite coconut flour is this kind by Let’s Do Organic—it *does* matter which kind you use, and I highly encourage you to use this! Other coconut flours are grainy, brown, and sometimes bland. This one ain’t.)

With the scrumptious batter made, the key to baking the perfect paleo banana bread is not to overcook it. A burned banana bread is a very, very sad sight indeed. Done right, this recipe will give you just what you’ve been craving: that golden-brown banana bread top that flashed before your eyes when you first decided to go grain-free…

Perfect Paleo Banana Bread
Prep time
Cook time
Total time
Serves: 4
  • 4 large bananas
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 4 Tbs. butter, softened
  • ½ Tbs. honey
  • 1 Tbs. pure maple syrup
  • ½ cup coconut flour (use this kind by Let’s Do Organic)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • One pinch of sea salt
  1. Preheat oven to 350 degrees.
  2. Combine bananas, eggs, vanilla, butter, maple syrup, and honey in a food processor and pulse until smooth. If you don't have a food processor, combine ingredients in a large mixing bowl and use a hand-held mixer to beat until smooth.
  3. In a separate bowl, combine dry ingredients: cinnamon, nutmeg, coconut flour, baking soda, baking powder, and sea salt. Stir with a wooden spoon until combined.
  4. Pour dry ingredients into the wet ingredients. If using a food processor, pulse until wet and dry ingredients are thoroughly combined and mixture is smooth. If using a hand-held mixer, beat ingredients together until mixture is smooth.
  5. Grease a bread loaf pan with butter or cooking spray, and pour banana bread batter into the pan.
  6. Bake banana bread at 350 degrees for 55-60 minutes, or until the top of the bread is golden-brown and a toothpick inserted in the center comes out mostly clean.
  7. Let the cooked banana bread rest for about 5 minutes. Then transfer the bread to a cooling rack, and let it cool for another 5 minutes.
  8. Enjoy this perfect paleo banana bread with a slab of melted butter and a drizzle of maple syrup on top!

Have fun learning how to make the perfect paleo banana bread? We’d love to hear your thoughts!


Delicious Paleo Apple Crisp Recipe

Apple Crisp

A funny thing happens when you’re living through Snowmaggedon, sometime around the eighth blizzard in a row: You start to forget what colors, tastes, and aromas occur naturally in the world. Earth becomes a barren wasteland of muddy snow banks, black ice, and grey skies. “Do plants exist anymore?” you begin to wonder, in all seriousness. “Will I ever see fruit again?”

The answer is, of course you will. At the grocery store. When you go there to buy ingredients for this delicious paleo apple crisp, braving the bleak, frigid outdoors…

FullSizeRender (2)…to bring a little warmth and comfort home to your toasty kitchen.

As a girl without much of a sweet tooth, I’m constantly surprised by how much comfort I take in apple-based desserts. I never felt so warm this winter as I did on the night I first baked this recipe, with the sweet scents of cinnamon and nutmeg filling the kitchen, and the oven warming the entire apartment as ripe apples bubbled and crisped inside.

The secret to this paleo apple crisp is letting the fresh ingredients stand on their own, with just enough natural spice and sweetness added to bring out the best in what Mother Earth already cooked up on her own. Lemon juice, cinnamon, natural honey, and pure maple syrup coax a tangy-sweet taste from the red apples as they bake, while the topping—made of crushed pecans, tapioca flour, nutmeg, cinnamon, and a dash of honey and maple syrup—crisps up to a perfect golden-brown.

There’s something so therapeutic about a sizzling plate of apple crisp, just waiting to be devoured. In fact, simply bringing home a bounty of fresh red apples is deeply cathartic for the sun-starved soul.

Red Apples

Delicious Paleo Apple Crisp Recipe
Prep time
Cook time
Total time
Serves: 4
  • For topping:
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 11/2 cups pecans, finely crushed
  • 1 tsp. honey
  • 1 tsp. pure maple syrup
  • ¾ cup tapioca flour
  • 4 Tbs. butter
  • For filling:
  • 6 large apples, peeled and thinly sliced (any variety of red apple will do)
  • 1 tsp. cinnamon
  • Juice of 1 lemon
  • 1 Tbs. honey
  • ¼ cup maple syrup
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, combine thinly sliced apples, 1 tsp. cinnamon, 1 Tbs. honey, ¼ cup maple syrup, and the juice of 1 lemon. Mix thoroughly.
  3. Lightly grease a 9x12-inch baking pan with butter. Pour apple mixture into the pan, spreading mixture out evenly across the bottom of the pan.
  4. Next, make the topping for your apple crisp. In a large mixing bowl, combine 1 tsp. cinnamon, 1 tsp. nutmeg, 1.5 cups finely crushed pecans, 1 tsp. honey, 1 tsp. maple syrup, and ¾ cup tapioca flour. Mix well.
  5. Cut in 4 Tbs. butter using a pastry cutter, your fingers, or two sharp knives.
  6. Once butter is completely incorporated, sprinkle the topping evenly over the apple mixture, using your fingers to crumble it up as you go.
  7. Bake apple crisp for 35-40 minutes, or until the apple filling is bubbling and the topping begins to turn golden-brown.
  8. Remove crisp from the oven and drizzle some maple syrup evenly over the top, to taste, about 1 Tbs.
  9. Return crisp to the oven for 5 more minutes.
  10. Serve immediately, with a side of your favorite coconut ice cream!

Paleo Apple Crisp


How’d you like this delicious paleo apple crisp recipe? Let us know, and stay warm and toasty out there!



Sweet Potato & Scallion Paleo Latkes Recipe

Sweet Potato Latke


Latkes: who doesn’t love them? The nice Jewish cousin of the all-American diner hash brown, these potato pancakes are fried up in your choice of fat, and served alongside a hefty portion of hungry relatives in town to celebrate the Miracle of Lights.

But let’s be honest. If you’ve ever had latkes, you certainly don’t wait around for Hanukkah each year until you can eat them. When done right, these Jewish treats are some of the best food my tribe has to offer (excluding bagels and lox, of course). My own grandmother used to fry up truly magical latkes that were crispy as potato chips outside, and silky-smooth inside.

The only problem with latkes is that their main ingredient is white potatoes, which are severely lacking in the nutrient department. In the Grain-Free Love kitchen, we like to use wholesome vegetables and produce that boost energy, leave our tummies feeling light, and pack a huge punch of flavor. What’s a latke-loving girl to do?

The answer: sweet potatoes.

Sweet Potato LatkeWe’ve been cooking up mashed sweet potato (recipe coming soon!) and sweet potato home fries for years, but about six months ago we finally decided to perfect the paleo sweet potato latke. Reminiscent of my grandmother’s latkes, these sweet potato alternatives—chock-full of onion—fry to a beautiful, crunchy golden-brown over a thick slab of butter.

But my favorite part of this recipe has to be the scallions, an addition Marc made on a whim several weeks ago. They add a snap of earthy spice to the onion-sweet potato mixture, and the scallion flavor permeates the dish as the latkes fry slowly over medium heat. Your apartment (or house, if you’re one of those people who actually has storage—can we use some?) will smell like my kind of heaven as soon as you toss these on the stove.

Sweet Potato & Scallion Paleo Latkes
Prep time
Cook time
Total time
Serves: 2
  • 1 medium sweet potato, peeled and shredded (We use a Cuisinart to shred the sweet potato, but you can also use a handheld cheese grater.)
  • 1 medium onion, chopped
  • 1 large scallion, green parts only, chopped
  • 1 egg
  • 1 Tbs. tapioca flour
  • 1 Tbs. butter
  • Salt
  • Black pepper
  1. Place shredded sweet potato in a medium-sized mixing bowl. Fill bowl with hot water, just until sweet potato is covered. Add a generous pinch of salt and let the sweet potato soak until step 3.
  2. While sweet potato soaks in salt water, place chopped onion in a mesh colander. Holding the colander over the sink, use a spatula to press the moisture out of the onion. Do this for about 30 seconds, or until moisture is gone. Remove onions from the colander and set aside.
  3. Next, place the shredded sweet potato into the mesh colander, and use the spatula to press out the moisture from the sweet potato. It's important to get the sweet potato as dry as possible during this step, so that your latkes are easier to shape later on.
  4. Now that the sweet potato and onion are dry, combine them in a large mixing bowl with the chopped scallion greens, egg, tapioca flour, ½ tsp. of salt, and ½ tsp. of black pepper. Mix well.
  5. Place a large sauté pan over medium heat. Add the butter to the pan.
  6. Once butter is almost melted, it's time to start cooking your sweet potato latkes. For each latke, grab a handful of latke mixture and roll it into a ball. Add the ball directly to the hot buttered pan and press it flat with a spatula. Repeat until latke mixture is gone.
  7. NOTE: Make sure that you frequently stir your latke mixture, so that the egg and moisture don't sink to the bottom of the mixture.
  8. Once latkes are all cooking on the pan, turn heat down to medium or medium-low, depending on your burner. (You don't want the heat to be so high that the latkes burn as they cook, or the butter starts to smoke.) Cook for 20-25 minutes, about 10-15 minutes per side, or until golden-brown and crisp at the edges. Don't fiddle with the latkes while they cook, and be sure to flip them carefully and swiftly to prevent breakage.
  9. Serve latkes alone with applesauce or Greek yogurt for dipping, or use them as a delicious side dish for breakfast, lunch, or dinner.


How’d you like this paleo sweet potato latke recipe? Let us know!


Paleo Blueberry Pancakes Recipe with Fresh Blackberry Maple Syrup

Paleo Pancakes

This recipe for paleo blueberry pancakes needs no introduction…but here I go, giving it one anyway.

I made these for Marc this morning as a Valentine’s Day breakfast surprise, since it’s his absolute favorite meal. The best part about these pancakes is the fact that they’re golden, fluffy, crisp, and delicious—all without an ounce of grains.

Or maybe the best part is the tartly sweet addition of fresh blueberries caramelized in sugar over high heat.

BlueberriesOr maybe it’s the juicy, plump blackberries combined with pure maple syrup to blanket the whole dish in a layer of succulent, syrupy delight.

As it turns out, the hardest part of this recipe is figuring out which ingredient makes your tummy happiest. Not a bad way to start the National Day of Love…or any day at all!

Paleo Blueberry Pancakes with Fresh Blackberry Maple Syrup
Prep time
Cook time
Total time
Serves: 2 to 3
  • 3 ripe bananas, mashed
  • 3 eggs
  • 1 cup fresh blueberries
  • ½ cup almond butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 cup fresh blackberries
  • ¼ cup pure maple syrup
  • 1 tsp. butter
  • ½ tsp. sugar (we like to use Truvia instead)
  1. Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
  2. Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
  3. Place a large sauté pan over medium-high heat. Add butter to the pan, and then add fresh blueberries. Sprinkle the sugar on top of blueberries and sauté, stirring frequently, for 3-4 minutes. You're done when the blueberries start to release their purple juices, and their skins take on a deep purple-blue color.
  4. Remove blueberries from heat and set aside.
  5. Grease skillet with cooking spray and pour batter to make 3- to 4-inch pancakes. Just after pouring batter, drop 5-10 blueberries onto the surface of each pancake.
  6. Let each side get nice and golden-brown before flipping pancakes, about 4 minutes per side.
  7. While your blueberry pancakes are cooking, place blackberries and pure maple syrup in a food processor. Pulse until smooth.
  8. Note: We like the blackberry seeds, but if you prefer your syrup without seeds, simply strain it through a mesh colander before serving.
  9. To serve, stack pancakes, top with any leftover blueberries or blackberries, and smother with fresh blackberry maple syrup.


How’d you like this paleo blueberry pancakes recipe? Let us know!


P.S. Not a huge fan of blueberries in your pancakes? Hope on over to Grain-Free Love’s recipe of regular Golden Paleo Pancakes, then!

Maple Soy-Glazed Cod Recipe with Crispy Asian Vegetables

Soy-Glazed Cod

When Marc and I first met five years ago, I knew as much about cooking as I knew about physics. (That is, enough to earn me an extremely generous D in college.) As a result, Marc cooked for us constantly. He was somewhat of a one-trick pony whose one trick happened to be a gloriously delicious Asian stir-fry. Using whatever we had on hand, Marc could whip up the most tantalizing Japanese- and Chinese-inspired one-pan wonders every night of the week.

I was amazed. Other than the occasional sushi or pad Thai, the only Asian food I had ever tasted growing up was of the Jewish-neighborhood Chinese restaurant variety; I don’t think I had ever experienced a home-cooked Asian dinner in my life before meeting Marc. So I did what any sane person would do: I feigned disinterest in the kitchen so he would keep cooking me stir-fry after stir-fry after stir-fry.


But alas, all good things must come to an end, and thus did the era of Marc’s stir-fry dinners. Here’s what happened: we stopped eating noodles and rice when we decided to go grain-free. And in our minds, there was simply no having an Asian stir-fry dinner without noodles or rice. What was the point? At the time, I’d rather have done a physics problem than find out. (Well, not really.)

Anyway, we did eventually find out what stir-fry without noodles and rice is like—that’s why you’re reading this post! It turned out to be better than anything we could’ve imagined five years ago.

This ginger soy-glazed cod recipe I’m sharing with you is our favorite rendition. Part stir-fry, part elegant fish dinner, it’s like the supreme reincarnation of Marc’s stir-fry…4.0. It’s healthy, chock-full of Asian flavors and produce, and elevated to the point that we’d serve it to you if you came over for a fancy dinner party.

The key to this dish is quite simple: it’s fresh. Fresh fish, fresh scallions, fresh ginger, fresh baby bok choy, and fresh garlic make this an aromatic and clean-tasting explosion of flavor. Sweet, salty, umami, earthy, spicy—this dish has it all. Top it off with a glaze made of pure maple syrup and soy sauce, and there’s not much you can do but wonder: when can I make this again?!

Maple Soy-Glazed Cod Recipe with Crispy Shiitakes
Prep time
Cook time
Total time
Serves: 2
  • 2 cod fillets
  • 1 garlic clove, minced
  • 1 small piece of fresh ginger, about 1 Tbs., peeled and minced
  • 2 baby bok choy, sliced in half lengthwise
  • 2 scallions, green and white parts, chopped and separated
  • ½ cup soy sauce
  • 4 Tbs. pure maple syrup
  • 1 cup Shiitake mushrooms
  • ½ can baby corn, drained and rinsed
  • Olive oil
  • Salt
  • Garlic salt
  • Pepper
  1. Season cod fillets generously with salt and pepper on both sides. Set aside.
  2. In a mixing bowl, combine the minced ginger, minced garlic, white parts of the scallions, soy sauce, and maple syrup. Stir and set aside.
  3. Place a large pan over medium-high heat. Add a couple of teaspoons of olive oil. Once oil is hot, add baby bok choy, searing for about 1 minute per side until slightly browned. Remove seared baby bok choy from pan and set aside.
  4. In the same pan, add another teaspoon of olive oil. Add Shiitakes to the pan and let them cook down for about 3 minutes, seasoning to taste with garlic salt and pepper. (A few light shakes of each should do.)
  5. Next, add baby corn to the Shiitakes, and pour about 1 Tbs. of maple-soy mixture into the pan. Turn heat down to medium-low, stirring occasionally.
  6. In another large pan, heat about 2 Tbs. of olive oil over medium-high heat. Once oil is hot, add cod fillets to the pan.
  7. Cook the cod 3 to 4 minutes per side, or until golden brown and cooked through.
  8. While cod cooks, add your baby bok choy to the hot pan with Shiitakes and baby corn. Turn heat up to medium and add a dash of the maple-soy glaze. Stir.
  9. Once cod is cooked through, add the remainder of the maple-soy glaze to the fish in the pan and cook for 1 to 2 minutes more.
  10. Serve glazed fish over stir-fried veggies and top with green scallions. Enjoy!

Ginger-Soy Glaze

How’d you like this ginger soy-glazed cod recipe? Let us know!


Shakshuka Recipe with Feta and Roasted Chickpeas

Note: The following is a guest post by my brilliant, beautiful friend Kathryn Trappey, whose incredible cooking has inspired me over the years to become a better cook myself. Without her, I doubt there would be a Grain-Free Love! Her delicious recipe for shakshuka, which I implore her to cook for me every time we’re together, follows.



I honestly can’t remember whether it was Stephanie who introduced me, or I who introduced her to Smitten Kitchen several years ago, but since then I know that Deb Perelman has been a major influence for both of us (see Stephanie’s reverence for her short ribs here). I have taken and adapted countless of Deb’s recipes over the years. However, my favorite and by far most highly rotated of her dishes is shakshuka, a dish of Tunisian origin that then migrated to Libya, Morocco, Egypt, and Israel.

The first time I made this dish I was trying to show off my knowledge of worldly cooking to my then-boyfriend Greg. I described the dish I was about to make, and to say the least he was unimpressed. “Eggs in tomato sauce? You’re making eggs in tomato sauce—for breakfast?”

Now people, this dish is not just eggs in tomato sauce. It’s onions and peppers caramelized in intensely aromatic Middle Eastern spices, topped with slow-stewed tomatoes, in which eggs are then softly poached. It quickly became Greg’s favorite dish of all time. Yes, a guy who loves eating leftover pizza for breakfast and who participates in Burger Friday every Friday, suddenly wanted nothing other than shakshuka on our lazy weekend mornings. And I have to agree—it’s absolutely the most delicious healthful dish I’ve ever had.


And, I’m not lying when I say that the prospect of eating this dish every weekend for the rest of his life just might have played a role in Greg’s asking me to marry him.

The dish is normally served with pita or crusty bread, but luckily shakshuka is so flexible that you could even eat it alone. However, if you’re trying to stay away from grains, I highly recommend that you serve your shakshuka over Grain-Free Love’s Crunchy, Spicy Roasted Chickpeas. Enjoy!

- Kathryn

Shakshuka Recipe with Feta and Roasted Chickpeas
Prep time
Cook time
Total time
Serves: 4-6
  • 1 medium onion, chopped
  • 2-3 jalapeno peppers (or your favorite type of pepper, I like this dish spicy), some or all seeds removed, chopped
  • 4 cloves garlic, diced
  • 1 Tbs. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 Tbs. smoked paprika (regular paprika is also fine)
  • 1 tsp. cayenne pepper (optional)
  • 2 (28 oz) cans of whole peeled tomatoes, poured into a separate bowl and crushed by hand
  • 4-6 eggs (1 or 2 per person)
  • Salt and black pepper to taste
  • 6 ounces feta cheese, crumbled
  • ¼ cup chopped parsley
  1. Get started on the roasted chickpeas first: recipe here. You can cook the rest of the dish while the chickpeas roast!
  2. Heat a large sauté pan (I use one that’s straight-sided, but anything large enough to fit the contents of both your tomato cans with plenty of room works) over medium-high heat for 1 minute, add your olive oil, wait another 15 seconds, and then dump in the onion, peppers, and garlic.
  3. Sauté, stirring often, until vegetables are brown and caramelized, about 7 minutes.
  4. Add in the cumin, turmeric, coriander, paprika, and cayenne pepper, and sauté another 2 minutes.
  5. Pour in crushed tomatoes. Once the contents of the pot come to a boil, turn down the heat and let simmer, uncovered, for about 20 minutes
  6. Once the 20 minutes is up and the sauce has thickened, taste and add salt and pepper accordingly
  7. Carefully break the eggs into the sauce, spacing them out evenly over the sauce. Cover the pot and let the eggs poach in the sauce for about 6 minutes.
  8. Once the whites of the eggs are opaque, turn off the heat and carefully ladle the eggs with sauce over your roasted chickpeas.
  9. Sprinkle each dish with a healthy amount of feta and parsley.

How did you like this delicious shakshuka recipe? Let us know!