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Sweet Braised Purple Cabbage

Sweet Braised Purple Cabbage

Prep Time5 mins
Cook Time50 mins
Servings: 4 people
Author: simplytiffstx

Ingredients

  • 2 tablespoons palm shortening or bacon grease
  • 1 medium onion halved and thinly sliced
  • 1 head purple cabbage cored, quartered, and thinly sliced
  • Coarse salt and ground pepper
  • 3 tablespoons cider vinegar
  • 3 tablespoons red wine
  • 1/4 cup maple sugar
  • 1/4 cup coconut sugar
  • 1/2 cup water

Instructions

  • In a large Dutch oven or heavy pot, melt palm shortening over medium. Add onion ; cook, stirring, until onion softens, 4 to 6 minutes. Stir in purple cabbage and season with salt and pepper. Add vinegar, red wine, sugars, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 45-50 minutes.
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Grain Free, Dairy Free Strawberry Cheesecake

Grain Free, Dairy Free Cheesecake

Prep Time15 mins
Cook Time1 hr
Cooling/Resting time4 hrs
Total Time5 hrs 15 mins
Author: simplytiffstx

Equipment

  • mini spring form pans
  • hand mixer
  • mixing bowl
  • food processor
  • baking sheet
  • saucepan

Ingredients

Cheesecake

  • 2 boxes Simple Mills Double Chocolate Cookies
  • 8 Tbsp Palm Oil Shortening
  • 8 oz Kite Hill "Cream Cheese" original
  • 1/3 cup Coconut Cream cream from a can of full fat coconut milk
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup Maple Sugar granulated
  • 1/4 tsp Lemon Juice preferably fresh
  • 1/8 tsp Himalayan Pink Salt
  • 2 Whole Fresh Eggs separated

Strawberry Sauce

  • 1 pint Strawberries hulled and quartered
  • 1/3 cup Water
  • 3 Tbsp Honey
  • 3 Tbsp maple Sugar or Coconut Sugar
  • 1 tsp Vanilla
  • 1/2 tsp Lemon Juice preferably fresh

Instructions

Cheesecake

  • Preheat your oven to 325 degrees.
  • In a mini chop food processor, pulse the chocolate cookies until they are in a fine meal.
  • Pour the chocolate cookie meal into a separate bowl, and add the palm shortening. Cut in shortening with the chocolate cookie meal until you have a crumbly dough.
  • Place 4 mini spring form cake pans on baking sheet.
  • Press the dough into the bottom of each bringing the dough up the sides.
  • Bake the crusts for 8 minutes at 32When the crust is finished, turn the oven temperature down to 250.
  • In a food processor, combine the cream cheese, coconut cream, vanilla, maple sugar, lemon zest and juice, salt, and egg yolks. Blend until smooth.
  • In a large mixing bowl, beat the egg whites with a hand mixer and whisk attachment until stiff peaks form.
  • Gently fold the cheesecake batter into the egg whites, until just combined.
  • Pour the cheesecake batter into the crust. Smooth the top.
  • Bake for 50 minutes at 250, then turn oven off an open oven door slightly to vent for 1hr.
  • Remove from the oven, and allow to cool. Once the cheesecake has cooled, place it in the refrigerator for at least 2 hours before serving.
  • Top with strawberry sauce, raspberry sauce, whipped coconut cream, or your desired topping.

Strawberry Sauce

  • Add all ingredients to a saucepan.
  • Simmer for approximately 10-15 minutes or until thickened and strawberries are soft.
  • Pour into food processor and process until smooth.
  • Refrigerate until ready to use.
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Dairy Free Paleo Turtle Brownies

Dairy Free, Paleo Turtle Brownies

Prep Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, paleo brownies, Paleo Recipes
Servings: 16 brownies

Ingredients

  • 2 cups almond flour sifted, fine
  • 1/2 cup unsweetened cacao powder
  • 2 tsp baking powder aluminum free
  • 1/2 tsp salt
  • 1/4 cup coconut oil melted and cooled
  • 1 cup coconut sugar
  • 2 large eggs
  • 1/2 cup almond milk
  • 2 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 1/4 cup caramel sauce full-fat coconut milk, coconut sugar, sea salt, coconut oil and vanilla extract(can be made from sweetened condensed coconut milk)

Instructions

  • Preheat oven to 350º.
  • Grease and line an 8×8 baking dish with parchment paper. 
  • Sift together the almond flour, cocoa powder, baking powder and salt.
  • Cream coconut sugar and eggs until “thick”.
  • Mix in coconut oil, almond milk and vanilla. 
  • Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix) 
  • Pour the batter into the baking dish and smooth. 
  • Stir in pecans.
  • Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter.
  • Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean. 
  • Remove from the oven and cool. 
  • Cut into 2″ squares and serve with caramel drizzled on top.

Notes

Preheat oven to 350º. Grease and line an 8×8 baking dish with parchment paper. Sift together the almond flour, cocoa powder, baking powder and salt. Cream coconut sugar and eggs until “thick”. Mix in coconut oil, almond milk and vanilla. Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix) Pour the batter into the baking dish and smooth. Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter. Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean. Remove from the oven and cool. Cut into 2″ squares and serve with caramel drizzled on top.
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Dairy Free, Grain Free Crustless Crab Quiche

Dairy Free, Grain Free Crustless Crab Quiche

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Author: simplytiffstx

Ingredients

  • 2 cans White Lump Crab Meat drained
  • 1 cup Shredded Cheddar Style Nut Cheese
  • 1 cup Onion chopped
  • 1 tsp Dill
  • 2 tsp Old Bay Seasoning 1/2tsp celery salt, 1tsp paprika, 3/4tsp black pepper, 1/2 tsp ground mustard, 1/8tsp ground allspice, pinch cinnamon, nutmeg and ginger
  • 5 Eggs
  • 3/4 cup Almond Milk
  • 1 tsp Salt
  • 1/2 tsp Ground Mustard
  • 1/4 tsp Pepper
  • 7 Sweet Cherub Tomatoes chopped
  • Paprika

Instructions

  • Preheat oven to 400ºF.
  • Spray 9″ pie dish with coconut oil or other non stick cooking spray.
  • Combine drained crab meat, chopped onion, and cheese.
  • Evenly spread crab mixture over the pie dish.
  • Combine dill and old bay seasoning and sprinkle evenly over crab mixture.
  • Combine egg, milk, dry mustard, salt, and pepper and pour over crab in pie dish.
  • Place chopped tomatoes on top and sprinkle with paprika.
  • Bake 45-50 minutes or until set (center no longer jiggles or juicy)
  • Enjoy!
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Dairy Free Grain Free Pumpkin “Cheese” Tortellini w/Sun Dried Tomatoes

Pumpkin“Cheese” Tortellini w/Sun Dried Tomatoes

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: simplytiffstx

Ingredients

  • 2 9-ounce packages almond milk cheese tortellini @kitehillfoods
  • 2 tablespoons palm shortening @nutiva
  • 3 cloves of garlic — minced
  • 1 cup canned organic pumpkin @farmersmarketfoods
  • 1 ½ cups coconut cream @natural.value
  • ½ cup grated mozzarella nut cheese @parmelacreamery
  • 3 tbsp sliced sun dried tomatoes
  • salt and ground black pepper

Instructions

  • Bring 4 quarts of salted water to a boil, and cook tortellini according to label directions. Drain it and set aside.
  • Heat palm shortening over medium heat in a large skillet, add minced garlic, and sauté for about 30 seconds.
  • Whisk in the pumpkin and coconut cream along with “mozzarella cheese” and sun dried tomatoes.
  • Salt and pepper to taste.
  • Let the sauce simmer for about 5 minutes.
  • Add the tortellini to the pumpkin sauce in the skillet and mix well.
  • Enjoy!