Grain free banana muffins

February 26, 2014, 7:30 pm

≪ Previous: Apple and Cinnamon Quinoa Porridge

3 medium very ripe bananas
3 large eggs
1 tablespoon honey, maple syrup or 10 drops liquid stevia
1 teaspoon vanilla extract
1/3 cup coconut flour
½ teaspoon baking soda
½ cup toasted pecans
¼ cup chopped 85% cocoa dark chocolate (optional)

Preheat oven to 350ºF.

Mash the bananas well with a fork. Beat the eggs lightly with a fork and then mix with the mashed bananas. Add sweetener of choice and vanilla extract.

Mix coconut flour with baking soda in a large bowl. Add banana mixture and mix well with a spoon. Once combined, stir in pecans and chopped chocolate.

Spoon mixture into greased or lined muffin tins and bake for approximately 30 minutes, or until a tooth pick comes out clean when tested.

The post Grain free banana muffins appeared first on Liver Doctor.

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Healthy ranch dressing

March 5, 2014, 9:46 pm

≫ Next: Healthy Meatloaf

≪ Previous: Grain free banana muffins

This is a delicious vegan and dairy free dressing you can use on your favourite salad.

½ cup raw, unsalted cashews, soaked overnight and drained
1 cup full fat coconut milk
Juice of one lemon
1 tablespoon finely chopped fresh chives
1 clove garlic, minced
1 tablespoon finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon pepper

Place the cashews into a food processor and grind them into a paste. Slowly add the coconut milk, a few tablespoons at a time and keep blending until you have a smooth mixture. Add all remaining ingredients and blend until smooth.

The post Healthy ranch dressing appeared first on Liver Doctor.

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Healthy Meatloaf

March 10, 2014, 8:44 pm

≫ Next: Strawberry and coconut smoothie

≪ Previous: Healthy ranch dressing

This recipe is ideal for those people who need to avoid grains and eggs in their diet.

1 pound ground lamb
1 ½ pounds ground pork
1 large carrot, finely grated
1 medium beet, finely grated
1 large zucchini, coarsely grated
1 medium brown onion, finely chopped
2 tablespoons finely chopped fresh parsley
Sea salt or Herbamare, to taste
1 teaspoon ground cumin
2 tablespoons coconut aminos (optional)
¼ cup almond flour
7 ounces tomato paste
1 tablespoon ghee, coconut oil or pastured lard

Preheat the oven to 350ºF.

Heat the ghee or other fat in a large pan and gently sauté all the vegetables until cooked.

Mix all ingredients together well with your hands but reserve 2 tablespoons of tomato paste.

Pour mixture into a loaf tin. Spread the remaining tomato paste over the top of the loaf. Bake in the oven for approximately 90 minutes. The cooking time will vary depending on your oven and the type of loaf tin you use.

The post Healthy Meatloaf appeared first on Liver Doctor.

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Strawberry and coconut smoothie

March 17, 2014, 9:10 pm

≫ Next: Spicy lime chicken wings

≪ Previous: Healthy Meatloaf

This smoothie makes a delicious, filling and quick breakfast option.

1.5 cups water
1 tablespoon coconut oil
2 tablespoons whey protein powder
½ cup fresh or frozen strawberries
1 tablespoon chia seeds
1 teaspoon almond butter

Place all ingredients into a blender and process until smooth.

The post Strawberry and coconut smoothie appeared first on Liver Doctor.

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Spicy lime chicken wings

March 26, 2014, 8:08 pm

≫ Next: Grain free strawberry muffins

≪ Previous: Strawberry and coconut smoothie

These are delicious when served as an appetiser when entertaining.

2 pounds chicken wings
1 jalapeno pepper, seeded and sliced
2 tablespoons coconut aminos
¼ cup coconut oil
1 teaspoon ground sweet paprika
½ teaspoon ground cumin
3 cloves garlic, crushed
Juice of 1 lime
1 teaspoon grated lime rind

Place all ingredients except chicken into a food processor and blend until smooth. Place the chicken wings into a glass bowl and cover with marinade. Make sure all parts of the chicken are well covered.

Cover the bowl with plastic wrap and place in the fridge for around 3 hours.

Preheat the oven to 400ºF.

Place the wings on a greased or lined baking tray and bake for approximately 30 minutes, or until cooked through.

The post Spicy lime chicken wings appeared first on Liver Doctor.

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Grain free strawberry muffins

March 31, 2014, 9:07 pm

≫ Next: Grain free granola

≪ Previous: Spicy lime chicken wings

These make a delicious and filling breakfast when you’re on the run.

1 cup almond meal
6 tablespoons arrowroot flour
1 large egg, lightly whisked
¼ cup melted coconut oil
½ cup chopped fresh strawberries
2 tablespoons honey or maple syrup, or 10 drops liquid stevia

Preheat the oven to 350ºF.

Combine the almond meal and arrowroot together in a large bowl. Add all other ingredients except the chopped strawberries and mix well with a spoon.

Stir in chopped strawberries.

Spoon the mixture into lined or greased muffin tins and bake for approximately 20 to 25 minutes, or until a toothpick comes out clean.

The post Grain free strawberry muffins appeared first on Liver Doctor.

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Grain free granola

April 2, 2014, 6:29 pm

≫ Next: Detoxifying beet salad

≪ Previous: Grain free strawberry muffins

This gluten and grain free granola is the perfect way to start your day – it will really help you power through the rest of your day (and no bloating!)

2 cups raw almonds
1 cup pecan halves
1 cup raw cashews
¼ cup coconut flakes
2 egg whites
1 tablespoon honey or maple syrup
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
2 tablespoons melted coconut oil

Chop the nuts into smaller pieces or put them in a food processor very briefly.

Preheat the oven to 350ºF.

Beat the egg whites with the honey and spices until frothy. Stir in all remaining ingredients.

Spread the mixture onto a greased or lined oven tray and bake for approximately 20 minutes, or until golden brown. You will need to stir the mixture a couple of times while it’s baking.

The post Grain free granola appeared first on Liver Doctor.

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Detoxifying beet salad

April 9, 2014, 10:22 pm

≫ Next: Alkalizing green juice

≪ Previous: Grain free granola

The beet and kale in this salad help to improve your liver’s detox abilities. Coriander helps with heavy metal removal.

Serves 4 as a side dish

2 medium beets, peeled and shredded
¼ red cabbage, finely shredded
1 small bunch kale, finely chopped
4 red radishes, finely sliced
½ cup cherry (baby) tomatoes
¼ cup finely chopped fresh cilantro leaves

Dressing ingredients

¼ cup lime juice
2 tablespoons apple cider vinegar
1 tablespoon finely grated raw ginger
¼ cup olive or macadamia nut oil

Mix all salad ingredients together well in a large bowl.

Whisk dressing ingredients together in a small bowl and then pour over salad.

Cover the bowl and leave it in the fridge for a few hours. This will soften the leaves and make the vegetables easier to digest.

The post Detoxifying beet salad appeared first on Liver Doctor.

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Alkalizing green juice

April 14, 2014, 10:15 pm

≫ Next: Spiced hazelnut butter

≪ Previous: Detoxifying beet salad

Drinking this juice regularly will help to make your body more alkaline. This is a great way of reducing inflammation, aches and pains.

1 large handful spinach leaves
2 red radishes
1 lime, peeled
1 green apple
1 large handful parsley
1 medium cucumber

Pass all through a juicer and drink.

The post Alkalizing green juice appeared first on Liver Doctor.

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Spiced hazelnut butter

April 16, 2014, 10:05 pm

≫ Next: Sweet potato salad

≪ Previous: Alkalizing green juice

This is a much healthier version than most peanut butter.

1 cup hazelnuts (filberts), roasted with skins removed
1 tablespoon melted coconut oil
1 tablespoon coconut sugar or maple syrup or a few drops of liquid stevia
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg

Add the hazelnuts to a food processor or high powered blender and blend until smooth. Add all remaining ingredients and blend until smooth.

The post Spiced hazelnut butter appeared first on Liver Doctor.

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Sweet potato salad

April 21, 2014, 9:39 pm

≫ Next: Strawberry and lime popsicles

≪ Previous: Spiced hazelnut butter

Serves 2

2 large cooked sweet potatoes, diced
¼ cup finely chopped shallots (green onions)
¼ cup finely chopped fresh parsley
1 stalk celery, finely sliced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
8 oz preservative free bacon

Bake the bacon in the oven on a lined baking tray. Once cool slice it into small pieces.

Combine all ingredients except olive oil and vinegar in a bowl.

Whisk the oil and vinegar together in a small bowl and then pour over salad.

The post Sweet potato salad appeared first on Liver Doctor.

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Strawberry and lime popsicles

April 23, 2014, 6:12 pm

≫ Next: Avocado and tomato salad

≪ Previous: Sweet potato salad

Ingredients

1.5 cups coconut milk
½ cup finely sliced strawberries
2 teaspoons lime juice

Method

Combine the coconut milk and lime juice.
Place the chopped strawberries into 6 popsicle moulds. Pour the coconut and lime mixture over the strawberries and place the moulds in the freezer.

The post Strawberry and lime popsicles appeared first on Liver Doctor.

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Avocado and tomato salad

April 28, 2014, 9:21 pm

≫ Next: Healthy fish sticks

≪ Previous: Strawberry and lime popsicles

Who said salads have to be boring? This salad is delicious and filling. The good fats in avocado will help to keep you feeling full and reduce your tendency to snack on sugar or carbs. Serve it with some protein such as chicken or fish.

Serves 2

1 large avocado, diced
1 cup cherry or grape tomatoes, halved
1 handful of basil leaves, torn
2 stalks celery, sliced
1 small cucumber, sliced
¼ red onion, sliced finely

Dressing ingredients

4 tablespoons avocado oil (or olive oil)
4 tablespoons lemon juice
Herbamare, or salt and spices, to taste

Combine all salad ingredients together in a bowl. Whisk dressing ingredients together well in a small bowl and then pour over salad.

Serve.

The post Avocado and tomato salad appeared first on Liver Doctor.

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Healthy fish sticks

April 30, 2014, 10:58 pm

≫ Next: Easy basil pesto

≪ Previous: Avocado and tomato salad

If your kids aren’t keen on eating fish, this recipe may change their mind.

1 pound white flesh fresh fish, cut into finger sized portions
2 eggs
1.5 cups almond flour
½ cup arrowroot flour
¼ teaspoon chilli
1 teaspoon ground cumin
½ teaspoon salt

Preheat the oven to 400ºF.

Place the eggs into a small bowl and whisk them lightly with a fork. Combine all the dry ingredients together in a bowl.

Dip each fish stick into the egg mixture and then coat in flour mixture well on all sides. Arrange on a greased or lined baking tray.

Spray with olive oil spray and bake for approximately 15 minutes, depending on the type of fish you’re using and the size. You will need to flip the sticks over halfway through the baking process so that both sides are crispy.

Serve with a salad or cooked vegetables.

The post Healthy fish sticks appeared first on Liver Doctor.

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Easy basil pesto

May 5, 2014, 9:48 pm

≫ Next: Easy baked salmon

≪ Previous: Healthy fish sticks

This pesto adds an enormous amount of flavor and is free of cheese, therefore suitable for people with allergies and for vegans.

4 cups fresh basil leaves
½ cup toasted pine nuts
1/3 cup olive oil
1 clove garlic
½ teaspoon grated lemon rind
½ teaspoon salt

Place all ingredients except olive oil into a food processor. Blend until smooth. With the motor running, slowly drizzle the oil into the mixture until well combined.

The post Easy basil pesto appeared first on Liver Doctor.

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Easy baked salmon

May 7, 2014, 9:36 pm

≫ Next: Beet and goat cheese salad

≪ Previous: Easy basil pesto

This is a quick and simple dinner that’s filling and nutritious.

32 oz piece of salmon
1 lemon, thinly spiced
½ brown onion, sliced very thinly
1 tablespoon fresh thyme leaves
½ teaspoon salt
1 tablespoon olive oil

Preheat the oven to 400ºF.

Place the salmon, skin side down onto a greased or lined baking tray. Arrange the sliced onion and lemon over the salmon, then sprinkle with thyme and salt, then drizzle with olive oil.

Bake approximately 20 minutes, or until done to your liking.

Serve with a salad or steamed vegetables.

The post Easy baked salmon appeared first on Liver Doctor.

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Beet and goat cheese salad

May 12, 2014, 10:18 pm

≫ Next: Grain free porridge

≪ Previous: Easy baked salmon

Goat cheese is easier to digest and less allergenic than cow’s milk products and provides a lovely taste and texture in salads.

Serves 4 as a side dish

4 medium beets, roasted until soft
1/3 cup toasted pecans, roughly chopped
1 handful fresh parsley, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive or macadamia nut oil
¼ cup roughly crumbled goat cheese
1 large handful arugula leaves
Salt and pepper, to taste

Chop the beets.

Arrange all ingredients except oil and vinegar in a serving bowl and toss gently.

Whisk the vinegar with the oil in a small bowl and then pour over salad.

Serve.

The post Beet and goat cheese salad appeared first on Liver Doctor.

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Grain free porridge

May 14, 2014, 10:21 pm

≫ Next: Low carb salmon cakes

≪ Previous: Beet and goat cheese salad

Many people on a grain free diet miss eating porridge. The ground seeds in this recipe replicate the texture of porridge. This recipe is also free of eggs, therefore suitable for those looking for a grain and egg free breakfast.

Serves 1

2 tablespoons unsweetened shredded coconut
1 tablespoon raw sunflower seeds
1 tablespoon flaxseeds (linseeds)
1 teaspoon chia seeds
2 tablespoons raw hazelnuts
½ cup boiling water
¼ cup milk of your choice – eg. Coconut, almond, hemp

Place all ingredients except the water and milk into a coffee grinder or food processor and process until ground into a powder. It’s best to leave some larger chunks rather than grinding it into a completely smooth powder.

Pour porridge mixture into a serving bowl. Pour hot water over the dry mixture and stir well. Leave the mixture to thicken for around 5 to 10 minutes and stir again a few more times.

Pour milk on top and enjoy.

The post Grain free porridge appeared first on Liver Doctor.

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Low carb salmon cakes

May 19, 2014, 10:14 pm

≫ Next: Grain free sweet potato bread

≪ Previous: Grain free porridge

These make a tasty and convenient lunch for work or school.

Serves 4

Two 7.5 ounce cans salmon, drained
½ cup cooked, mashed sweet potato
1/3 cup almond flour
½ cup shredded carrot
¼ cup finely chopped fresh parsley
1 egg, lightly whisked
Herbamare, or salt and pepper, to taste

Preheat the oven to 425ºF.

Combine all ingredients well in a bowl with your hands. Shape mixture into patties and arrange on a lined baking tray.

Bake for approximately 20 minutes, flip the cakes over and bake for another 10 minutes.

Serve with a salad.

The post Low carb salmon cakes appeared first on Liver Doctor.

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Grain free sweet potato bread

May 28, 2014, 10:35 pm

≫ Next: Creamy cauliflower soup

≪ Previous: Low carb salmon cakes

This is a delicious sugar free bread recipe that everyone can enjoy

1 medium sweet potato, cooked and mashed
½ cup coconut flour
3 large eggs
4 tablespoons almond milk
1 teaspoon bicarb soda
2 tablespoons fresh lemon juice
2 tablespoons fresh finely chopped chives
1 teaspoon dried oregano
Salt and pepper, to taste

Preheat the oven to 350ºF.

Combine all ingredients well in a large mixing bowl. Beat with electric beaters for approximately 2 minutes, until well combined.

Pour mixture into a lined loaf tin and bake for approximately 40 minutes. Baking time will vary depending on your oven and your choice of baking pan.

The post Grain free sweet potato bread appeared first on Liver Doctor.

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