Parsnip pizza crust (paleo)

It’s been ages since I blogged but I have to write about this one because I have come up with The Perfect Paleo Pizza Crust. It tastes pretty much like “regular” pizza. It’s easy and quick to make. It’s pliable but crusty at the edges and holds it shape well. It involves only a few ingredients. In addition to being paleo (provided you don’t put cheese on the finished pizza), it’s low-FODMAP, gluten-free, dairy-free and vegetarian if you don’t use meat toppings. It’s even good cold. And it was born of desperation.

Beef borscht (paleo)

Borscht is reputed to be one of the world’s great soups. However, to be honest, I initially wasn’t so sure. I’ve only had borscht a few times and it hasn’t always been a memorable experience. For a long time, I thought of it as an Eastern European peasant soup, probably good if you didn’t have much more to eat than beets but pretty dull otherwise.

For me, what changed things was having a borscht with dill. I’d had chilled beet soup with dill before but dill in hot borscht was a new thing for me. I understand it’s not really traditional but dill takes borscht from plain to interesting without overshooting the mark and getting into the realm of weird. Also, using plenty of beef turns this from a side to a filling one-pot meal.

Low-FODMAP chicken musakhan (crock pot)

I usually try to write these blog posts the day I make the dish in question but sometimes I don’t manage to get around to it until some days after. Sadly, this is the case today. Sadly, because the leftovers are gone. Sadly, because I’m a bit hungry and I suddenly really want some more chicken musakhan. It was really good. The leftovers were even better. Sigh.

Paleo banana flax pancakes

This was breakfast this morning. It’s by far my kids’ favourite breakfast. It’s easy to make and I can eat it without guilt because it’s not only gluten-free, it’s grain-free, dairy-free (if you use coconut oil rather than ghee) and free of refined sugar. Personally, I eat them with almond butter rather than maple syrup, though my kids (of course) go for the maple syrup. Either way, they’re delicious.

Oven-baked root vegetable crisps (chips)

Since I came to the UK, I have all too often indulged in Tyrell’s veg crisps, made with beetroot, parsnips, and carrot. They are delicious – but they’re also very greasy, salty, and made with sunflower oil, which isn’t a very healthy oil. After some trial and error, I have come up with an alternative that’s even more delicious. My oven-baked root vegetable crisps are crunchy, satisfying, and because they’re a lot less greasy and salty, the real taste of the root vegetable shines through. And lest you think this means they’re yucky, let me tell you: my junk food-loving small children adore these.

Sweet potato raisin muffins (Paleo, no added sugar)

I’m almost afraid to admit this because it seems like such a trendy thing, but for many reasons I’ve been moving towards a more paleo/primal diet. Cutting down on grains has been a gradual process but for the last two and a half weeks I’ve been strictly following a grain-free, dairy-free, legume-free diet. I’m not sure if I always will be this strict – I’m doing this as an elimination diet and plan to later experiment with adding in various foods to determine what really does bother my gut – but for now I can report that I’ve been feeling better than I have in years.

I have, however, been craving a treat. For my elimination diet I’ve decided to give up all added sugar, even things like honey and maple syrup (which paleo people eat), so I thought I’d try to use naturally sweet ingredients to make muffins. That’s how I came up with these sweet potato muffins, which are studded with raisins and subtly spiced for a taste and smell somewhere between pumpkin pie and oatmeal raisin cookies.

Pollo al salmorejo (Chicken in spicy wine marinade)

I went to Tenerife at Christmas with my family, which is where I first heard of conejo (rabbit) al salmorejo, a traditional Canarian dish. To be honest, I never had it there. We rented self-catering apartments and didn’t eat out much, in part because of my dietary restrictions, but if I’d had the opportunity to try this dish in a restaurant, I would have, as it’s normally gluten-free. Also, I would have loved to have tried rabbit. Sadly, it didn’t happen, so I decided I’d have to try to make it on my own.

Unfortunately, it’s not all that easy to find rabbit in England, so since I heard rabbit tastes like chicken, I decided to make it with chicken instead. Apparently I’m not the only one who’s ever had this thought, as pollo al salmorejo is an easy enough recipe to find on the interwebs. However, all the recipes I found, both for rabbit and chicken, varied considerably. I’ve tried it a few different ways and have found it’s definitely a recipe you can modify to fit your own tastes. However, this is the version I like best.