Craving oatmeal, but you know your body won’t be happy if you indulge? Me, too! But I’ve found that this delicious “muesli” recipe fulfills the “need to feed” using no grains, thereby making my joints happy!
This recipe makes one very hearty-sized serving. Prep time: 6 minutes.
1 apple, chopped
1 Tbls. raisins or dried cranberries
1/4 C dried coconut
1/8 tsp. apple pie spice OR cinnamon
1/4 C water
1 tsp. coconut oil
1/4 C pecans or sliced almonds (or both!!) If you toast them in a dry frying pan first, they’re extra tasty!
A few fresh berries (optional)
1/2 tsp. vanilla extract
Coconut milk (optional)
- Stir together the first six ingredients in a cereal bowl. Pop in the microwave for four minutes. Check the apples, if they’re cooked enough for your tastes, great! If not, cook a bit longer.
- Remove bowl from microwave. Stir in the vanilla extract.
- Add the nuts and berries.
- Top with a splash of coconut milk.
- Enjoy with a cup of your favorite coffee or tea!
Paleo Muesli has all the goodness of the traditional muesli, but without the grains. Delicious and nutritious, plus it’s easy and quick to make. Eat it warm on cool mornings, or chow down late in the day for a great, quick supper!
Birthday party. When you are following the Whole30 the words can invoke feelings of dread and anxiety instead of the usual joy and excitement. OK, maybe I exaggerate, but I do usually get a little anxious when I know there will be tempting sugary treats at a gathering. So, instead of focusing on what I was choosing not to eat I emptied out my veggie drawer and made this fabulous dish to pass! Everyone loved it and I’m pretty sure no one would have guessed the “couscous” was made from everyone’s paleo friend, the cauliflower.
Mediterranean Fresh Salad with Cauli-couscous
1 head cauliflower
1T coconut oil
2t salt- divided
1t cracked black pepper
1 red bell pepper- chopped
1/2 small red onion- diced
1 large english cucumber- peeled and chopped into bite-size pieces
3 radishes- cut in half and thinly sliced
1/2 jar sundried tomatoes- diced
15 cloves roasted garlic
juice of 1 lemon
1/4c olive oil
2T balsamic vinegar
1. Chop up the cauliflower and process in food processor in small batches
until the size of cous cous. Add 1t salt and 1t pepper.
2. Heat coconut oil in large skillet, add cauliflower and saute for 5
minutes. Do not overcook. Turn off heat and leave cauliflower in pan.
3. Combine bell pepper, onion, cucumber, radish, sun-dried tomato, and
garlic in a large bowl.
4. Add olive oil, lemon juice, balsamic vinegar, and 1t salt to veggies.
Stir to combine.
5. Add cauliflower to bowl and stir to combine.
**To make this even more Mediterranean you could add fresh flat leaf parsley and some chopped up olives. I did not have any, so I wrote the recipe as I made it.**