Spice Cake

3/4 Cup olive oil
2/3 Cup turbinado sugar
4 eggs
1/2 Cup Fage 2% plain yogurt
1 1/2 Cups Almond meal
1/2 Cup coconut flour
1 Teaspoon baking powder (aluminum free)
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 1/2 Teaspoons ground ginger powder
1 Teaspoons ground cinnamon
1/4 Teaspoon ground clove

Preheat oven to 350 degrees. Mix all ingredients together until smooth. Grease bundt pan with olive oil and pour batter into it.

Bake for 30-50 minutes or until knife inserted comes out clean. Time range accounts for shape and size of pan used. I have baked this cake in a large bundt pan in 30 minutes. I bought a small angle food cake pan and it took 50 minutes for the cake to bake. Testing with a knife is key. Cool uncovered before serving for best flavor. Serve with vanilla bean natural ice cream (some ice cream has starch).

Sauteed Vegetables

Anything is good sauteed in olive oil and garlic

Steam vegetables until soft then add olive oil to fry pan and brown lightly. Add minced garlic and a sprinkle of salt.

Broccoli, cauliflower, asparagus, zucchini, peppers, cabbage, brussel sprouts and more can be used.

If you want the dish to be starch free do not include any root vegetables (carrots, beets, parsnips, potatoes, or corn)

Menu Plan: A Starchfree Week

Here is a suggestion menu for a week without starch


2 fried or scrambled eggs with feta, fruit, kefir, coffee or tea with real cream

Make sure the kefir is starchfree. Some add thickeners that are starches, Pectin is okay – I like Lifeway but there are more natural ones.

cabbage salad with turkey, cheese, olives, toasted sunflower seeds
apple or grapes

Nuts and Seeds Cookies
Raw almonds
Apple or banana

Baked chicken
drop biscuits
sauteed broccoli


2 fried or scrambled eggs, fruit, kefir, scones, coffee or tea with real cream

salad with feta cheese, toasted sunflower seeds
dried cherries

Pork chops
sauerkraut (
sauteed zucchini and summer squash sprinkled with parmesan cheese

Curry Soup

1 head of cauliflower
1 1/2 cup homemade chicken, beef, pork, or vegetable stock
1 medium yellow cooking onion
3 tablespoons olive oil
3 cloves of garlic
2 tablespoon curry powder
1 teaspoon salt
2 teaspoons mustard seed
3 tablespoons fresh lemon juice
1/8 teaspoon sweet paprika

serve with plain yogurt

Cook cauliflower in steamer or small amount of water with cover until very tender.  Remove the lid to let water evaporate, then put in blender with 1 cup stock and blend until smooth. Mince onion and saute in olive oil.  Put blended cauliflower and stock into sauce pan on medium and add sauteed onions and olive oil. Crush garlic and let sit for at least 10 minutes before adding to sauce pan. Add curry powder, mustard seed and salt to the sauce pan and simmer about 20 minutes or more. Serve with plain greek yogurt dollop – I prefer Fage 2% plain.

You can use zucchini or a mix of cauliflower and zucchini. Adjust the spices to taste.