Be My Valentine Paleo Rosemary Flatbread

Oh, Clean Eaters. It's that magical time of year again.

The one day in Febuary that causes all CVS and grocery stores around the world to shove brightly colored cards into shopper's faces. Heck, even Walmart falls victim, lining their deceptively addicting boxes of sweets oh-so cleverly in your realm of reach as you enter their doors. Yes, it's that holiday...

Valentines Day.


Image via google images

Now I don't know about you, but Valentines day has always been more of a depressing holiday to me than a happy one.

The only thing it does is cause rukus...

Single women looking in awe at all the presents their dating friends are getting (and those dating friends secretly wishing all that candy wasn't in their possesion!). Not to mention the stress it puts on couples! How many poor men have to rush and buy their darling a teddy bear each season, just because it's the madatory "thing to do?"

So this Febuary 14th, I say poo poo to all the processed sweets, all the heart shaped boxes, all the fluffy toys and roses.

And you know what I say YES to? I say hello, yes, PLEASE, to bread.

(However, if you are down for sweets, might I suggest these DELICIOUS looking Dark Chocolate Fig Brownies from Abby at Yes toYummy. Seriously, they look gooey enough to lick the computer screen..!)

Now that I am avoiding gluten, and grains and legumes that are not properly prepared, I have not been making the Whole Wheat bread that I was during summer.

Instead, I have been experiementing in some non grain based, "Paleo" type breads. I was wary at first because most are really bland, most flavor wise and nutritionally. However, I recently came across a recipe from The Saffron Girl that changed my mind...

Paleo Rosemary Flatbread
(I used a medium sized brownie pan)

4 eggs
1 TSP baking soda
3/4 cup coconut flour
1/3 cup ground flaxseed
2 TBSP coconut oil, melted
1/3 cup almond milk (more or less as needed)
1 twig fresh rosemary
Sea salt and black pepper to taste

1) Preheat the oven to 400


2) Mix all ingredients together in a large mixing bowl. At first I thought I needed more dry ingredients, but I didn't! Keep mixing and it will all blend.



3) Spread the mixture (it should be thick and hold its shape, not runny) into a brownie pan. Mine was about 1/2 inch thick.

Bonus points if your bread is heart shaped.

4) Place in your oven and bake 15-20 minutes, checking at the 15 minute mark to see its progress. You know it is done when the top is firm and the edges are SLIGHTLY brown.

And there you have it ladies and gentlemen! I suggest storing it in the fridge... if it lasts that long./

I hope you have a happy, healthy Valentines day!!

What do you usually eat and do on Valentines day?
Have you tried Paleo bread before?

Natalie 

Grain Free Sweet Potato Zucchini Lasagna: Paleo, Low Carb

Howdy guys! Today I wanted to share with you a yummy lunch I made for my mom's birthday Sunday.

I have been wanting to try this for a while now. I have seen noodle-free lasagna recipes all over Pinterest...

Anyways, I guess it has been my final elimination of grains and gluten recently that has motivated me to make a more Paleo centered dish. Woo hoo!

I omitted cheese because I am lactose intolerant. I guess it isn't really a "lasagna", with no dairy... but all the flavors were there! Feel free to use a non dairy cheese (I will do this next time I have some on hand), or a high quality, organic cheese made with milk from happy, non GMO cows. :D

Grain Free Sweet Potato Zucchini Lasagna
1 lb lean ground turkey or beef, preferably organic
2 small/medium zucchinis, sliced very thin
2 small sweet potato, sliced very thin
1 5oz small can tomato paste, unsalted
1 large tomato, sliced
1 medium onion, diced
2 garlic cloves, crushed
Handful baby spinach
1/3 cup diced bell pepper
TSP garlic powder
TSP red pepper flakes
TSP oregano, dried
TSP sweet basil, dried
1/2 TBSP herb de province
TBSP coconut oil
1/3-1/2 cup water
Non dairy or dairy cheese of choice, if using


1) Melt your coconut oil over meat high heat, and begin cooking your meat with all the seasonings.

2) When the turkey has been cooking about 5 minutes, toss in the onion, garlic, and bell pepper. Saute for a few minutes more.


3) Add in your water and tomato paste. Mix together, and let the pan come to a boil. Immediately lower the heat, cover, and let simmer for 15-20 minutes.


4) In the mean time, prep your layering devices! Slice the zucchini and sweet potato very thin.



5)Begin to layer you lasagna (I used a casserole dish but you can use whatever container you are most comfortable) once to meat is done. You can put both zucchini and sweet potato on each layer, or alternate between the two. Don't forget to add in your spinach and tomato slices in too!



6) Cook uncovered at 450 for 10 minutes. Then, put the cover on, reduce the heat to 300, and cook for another 25.

Let the dish cool off, and you're done!

Others might be picky and find the textures odd, but I actually REALLY liked the savory flavors of the turkey and veggies, paired with the rather sweet, smooth sweet potato.

What have you been eating lately? 
What are your favorite ways to modify an unhealthy recipe?

Natalie