Tag Archives: gluten free

rainbow wrap

Rainbow Wrap: Gluten Free, Paleo And Delicious!

Rainbow wrap snack time has become a new top request in my home! Either as a great little snack or an awesome lunch choice. They are so easy to make and incredibly versatile.

I know, when you hear ‘Rainbow Wrap’ your mind immediately sends you a picture of a typical wrap with some colorful insides or maybe even a roll from your favorite sushi restaurant.

Hopefully that will all change when you try this Rainbow Wrap because this wrap is made entirely from veggies with an option for protein and of course a few dipping sauces that I know you’ll love!

You start with ditching the conventional wrap and replacing it with a hearty Collard Greens Leaf!

That’s right… a collard leaf!

Now, I was a little hesitant at the thought of using a raw collard leaf. Don’t get me wrong. I love collard greens when they’re cooked, but a big old raw leaf? Absolutely! [Video Below of Both Original & Vegan Version]

Carrie’s Rainbow Wrap

Ingredients

  • Collard Leaves
  • Red Cabbage
  • Carrot
  • Rice / Quinoa
  • Cucumber
  • Red Pepper
  • Chicken
  • jalapeño (optional, but gives a nice kick and a great taste)

Directions

  1. Select collard leaves that are large without any holes. Using a paring knife, trim the spine of the leaf to make it about the thickness of the rest of the leaf. This takes some time and practice but it allows the leaf to bend without breaking.
  2. Cook your rice or quinoa and allow to cool.
  3. Cook your chicken the way you like. I used left over grilled chicken breast.
  4. Julienne the carrot, cucumber, red pepper and red cabbage.
  5. Lay your collard leaf, spine down and add a couple of teaspoons of rice / quinoa, your chicken and the vegetables.

Fold and roll.

Enjoy!

Sauces… I had three sauces for the video.
1) Sriracha & Garlic Aioli
2) Liquid Aminos & Sesame Oil with Green Onion
3) Thai Peanut Sauce

Go ahead and make these for yourself! They are a great recipe to add to your collection, especially with summer and fresh vegetables upon us!

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PS – Tomorrow I’ll be sharing the sauce recipes in my newsletter.

Rainbow Wrap

Vegetarian Rainbow Wrap

cobbler gluten free paleo vegan healthy

Cobbler: Gluten Free, Paleo, Vegan, HEALTHY!

Cobbler is a great dessert anytime at all but when summer rolls around it seems to be even better!  But if you’re trying to maintain a healthy eating plan it is never part of your diet.

Just a four ounce serving of one of the most popular recipes there is breakdown with:
250 calories
10 grams of fat
25 grams of sugar

That isn’t part of any healthy diet.

I love cobblers but you won’t catch me eating one with those kinds of nutritional breakdowns.

So the answer to a enjoying cobbler is to have a recipe that is healthier… and here it is!

cobbler gluten free paleo vegan healthy
Carrie’s Cobbler

Fruit Mixture

3 cups of fruit
3 tablespoons of sweetener  (coconut sugar, sugar free maple syrup, granulated sweetener)
1 tsp tapioca flour
1 tsp cinnamon (optional)
Cobbler Topping
1/3 cup almond flour
1/3 cup tapioca flour
1 1/2 tsp baking powder
3 tbsp melted coconut oil or grass fed butter (ghee or avocado oil)
1 tsp vanilla extract
2 tbsp of sweetener –  I used coconut sugar
Directions
  • Preheat the oven to 375
  • If you are using smaller dish servings like a mason jar or ramekin, grease them with coconut oil
  • In a bowl mix together your fruit, sweetener, tapioca flour.
  • In another bowl mix together your cobbler ingredients.
  • You want the cobbler ingredients to be clumpy. If you find it is too dry, you can add 1 tbsp of non dairy milk at a time to get to the right consistency.
  • Pour your fruit mixture into your baking dish or individual serving bowls and then top it with your cobbler mix.
  • You can sprinkle an additional tablespoon of sweetener and 1 tsp cinnamon over the top of the cobbler before baking. #extra
  • Bake for approx 20-25min for a larger baking dish.
  • Bake 17-19 min for smaller ramekin size dishes

cobbler gluten free paleo vegan healthy
Notes:

– for the fruit mixture you can swap out tapioca flour for Xanthan Gum – 1/2 tsp
– you can use a gluten free flour blend instead of almond flour if you have allergies
– you could add in some lemon zest for another layer of flavor
– a couple of drops of maple or butter extract could be added to the topping
– if you wanted more of a texture topping, you could add in some chia seeds, finely chopped pecans, etc
You could serve this with coconut milk whip cream or our version of healthy ice cream!
Here is the best part… this recipe is simple to make, fast and easy!
I made this Live on Facebook just so you can see how simple it is to have a great cobbler that is Vegan, Paleo and Gluten Free!
cobbler gluten free paleo vegan healthy
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Funnel Cakes: Gluten Free, Sugar Free, Paleo Funnel Cakes – AH.MAY.ZING

Funnel Cakes… Who doesn’t love  great funnel cakes?

Fried dough. ‘Nuff said.

But then, add some icing sugar, chocolate sauce, strawberries, vanilla ice cream and you have a great tasting 5 gazillion calorie dessert.

Hold on a minute….back the truck up. Who says it has to be like that. What if we could make a healthier version, that still tastes ah.may.zing!

Maybe we could make funnel cakes that are gluten free, sugar free and paleo. I wonder if this kind of magic actually exists?

Behold…
Funnel Cakes: A healthy version that is paleo friendly, gluten free and sugar free.
Healthy Funnel Cakes

Ingredients:
2 eggs
1 cup tapioca flour
2 tablespoons maple syrup (I used sugar free)
2 tablespoons avocado oil
Pinch of salt
Avocado oil or peanut oil for frying
1/4 cup sweetener

Directions:
Heat oil in a small sauce pan until it is about an inch deep (using a small sauce or fry pan will help conserve how much oil you pour in)

  • Mix 1 cup tapioca flour, eggs, syrup, 2 tablespoons avocado oil, and pinch of salt in a bowl
  • Stir until well combined
  • Next spoon the batter into a sandwich bag and once the oil is hot enough to fry, cut the tip of the sandwich bag – or use a small pitcher.
  • Drizzle the batter into the hot oil, overlapping, don’t keep it all in one spot. Make squiggles and curly cues as you drizzle)
  • Allow the underside to very lightly brown, around 1 minute, then use a fork or slotted spoon, flip the funnel cake over to brown the other side
  • Remove from the oil and place it on a paper towel lined plate
  • Take your 1/4 cup of sweetener and blend it under it turns into powder in your NutriBullet or blender.

Sprinkle with powdered sweetner, top with strawberries, blueberries….so good!

I did this on Facebook Live so you can see all the fun of me, hot oil, batter and magic white powder!
https://www.facebook.com/iamcarrieburrows/videos/10154151740557003/
Gluten Free Paleo Alfredo Sauce Meal

Gluten Free Paleo Alfredo Sauce

Gluten Free Paleo Alfredo Sauce is a dream come true for a lot of people that love the taste of a great Alfredo Sauce, but can’t take the dairy products that cause them problems.

Not only is this Alfredo Sauce Gluten Free, but I’ve also made it Paleo Friendly because this recipe is a complete hack that has nothing to do with the Alfredo Sauce you might be used to, except a very similar (I think better) taste and consistency.

You could use this on pasta like any Alfredo sauce, but I opted for Zucchini Noodles (Zoodles) and I also did some in Spaghetti Squash and made a really neat hash.

The Gluten Free Paleo Alfredo Sauce recipe is:

1 to 2 teaspoons of grass fed butter or oil (Avocado / Olive)
2-3 Cloves of minced garlic
12 ounces of riced cauliflower or cauliflower florets
1 Cup water
1 tablespoon garlic powder
1 teaspoon of salt
2 teaspoons of crushed black pepper

Directions:
Combine the butter / oil and garlic in a small or medium saucepan.
Heat over low heat for about 2 to 3 minutes to soften the garlic. Don’t let brown, just soften.
Add in the cauliflower and water and bring to a boil.
Reduce heat to simmer and cover. The more steam you let escape, the thicker the sauce will be.
Simmer for 10 to 121 minutes.

Pour into a high speed blender…don’t use a magic or nutri bullet. You need to be able to let the heat escape.

Blend until smooth.

I made the Zoodles using a spiralizer. One zucchini is what is in the video.

Combine the sauce and the Zooodles. You can use the heat of the sauce to cook the Zoodles or sauté in a pan or microwave.

The chicken was skinless, boneless breast that I cut in half and grilled on my George Foreman grill using McCormick Rotisserie Chicken Seasoning,…it is the real deal!

That makes an awesome meal all by itself.

I cooked a Spaghetti Squash in the microwave then added some of the Gluten Free Paleo Alfredo Sauce to it, formed it into a hash brown and put it in a frying pan on medium heat. Flip after five minutes and repeat heating for 2 more minutes to make a Spaghetti Squash Hash brown.

The last piece was a Paleo Drop Biscuit.

Ingredients:
4 eggs
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup grass fed butter
2 tablespoons tapioca starch 1 teaspoon baking powder
1 teaspoon salt

Directions:
Combine all the ingredients and drop onto parchment lined cookie sheet in a 375 degree oven for 20 minutes.

Need a high speed blender? I love my Vitamix…I’ve had it going on 10 years now and it is an absolute workhorse. I use it pretty much daily at least once.
http://amzn.to/2lQ6wf3 (AF)

Please leave a comment below and let me know what you think about this when you make it!

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Paleo gluten free taco recipe

Paleo Gluten Free Shrimp Tacos

 

This is my new favorite meal that is paleo gluten-free and ridiculously good!!!Paleo Gluten Free Shrimp Tacos

I did a Facebook Live showing exactly how easy and fast it is to make this awesome meal.

You can watch the video HERE
Cracker Shrimp Tacos with Guacamole

 

 

 

 

I am going to break this down into sections.

Tortillas

1 cup of tapioca flour
1/4 cup of coconut flour
2 eggs
2/3 cup of water (more might be needed)
1/2 tsp salt

Slaw

1.5 cups of shredded cabbage ( I used the pre-shredded)
A mix of red and Nappa shredded would be nice
2 tbsp oil (olive or avocado)
1 tbsp white wine vinegar
1/2 tbsp honey
pinch of salt
optional add ins : 1/4 cup chopped cilantro

Sweet Chili Sauce

3.5 tbsp white wine vinegar
2 tbsp water
1/2 tsp minced ginger
1.5 tbsp honey
1 clove of garlic chopped
1/8 tsp cayenne (optional)
1 tsp chili flakes

Bang Bang Sauce

1/3 cup mayo
2 tbsp of the sweet chili sauce above
2 tbsp Sriracha
(you can drop the sweet chili and the sriracha down to 1tbsp)

Shrimp

I buy my shrimp by the bag in the frozen seafood section, the small or medium tail off pre-cooked.
2 tbsp avocado oil or grass-fed butter
1 tbsp garlic powder

Directions:

To make the tortillas – whisk all of the ingredients in a bowl. It should be a thinner mixture. If it gets thick, add 1 tbsp of water at a time. You can use a skillet or frying pan. Heat up 1 tbsp of oil or butter. Use 1/2 cup and spread it on your pan. Let it cook for 1-2 minutes, then flip. The edges will become golden and start to turn up.

To make the sweet chili sauce – add all of the ingredients into a small saucepan, bring to a boil. Reduce the heat to a simmer or until the sauce thickens a little. Let it completely cool.

To make the slaw – toss the cabbage with the other ingredients and set aside.

Mix the mayo and sriracha together. Add in 2 tbsp of the sweet chili sauce (optional) taste and add more if you like.

Assemble your tacos, how you like!

You can add in onion and top with some guacamole.

Make sure to tag me when you make them!!!!

The next time someone complains that paleo gluten-free eating is boring give them one of these so they taste just how awesome great healthy food really is!

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