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

DAY ONE:

Breakfast
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.

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

Snacks
Nuts and Seeds Cookies
Raw almonds
Apple or banana

Dinner
Baked chicken
drop biscuits
salad
sauteed broccoli

DAY TWO:

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

Lunch
salad with feta cheese, toasted sunflower seeds
dried cherries

Dinner
Pork chops
sauerkraut (
salad
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.

Drop Biscuits

dropbiscuits

2 1/2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cups plain 2% Fage greek yogurt (best because has no added starches)
1/4 cups olive oil
2 large eggs
1 Tablespoon lemon juice
sesame seeds if desired

Mix all ingredients together (except sesame seeds until smooth.
Drop spoonfuls onto greased (olive oil is good to use) cookie sheet. I now use parchment paper and like it better than greasing the pan.

Bake at 350 degrees for 20 minutes or until lightly browned. To test, stick knife into center of one biscuit…it is done if the knife comes out clean.

Best when just slightly cooled from oven. Day old biscuits best sliced, warmed in oven and place cheese in center and heat until cheese just melted, or put butter and honey inside sliced warm biscuit.

Makes 20 small biscuits.
120 calories per biscuit

Meat Balls on Cabbage al Dente

Meat balls over Cabbage Al Dente

Mix together:
1.5 lb beef or mix of beef, pork, venison
2 eggs
2 medium size yellow onion
4 teaspoons balsamic vinegar
1 teaspoon (do not put too much) blackstrap molasses
1.5 teaspoon mustard seeds
3 cloves of garlic crushed, minced
0.5 teaspoon salt
1/4 teaspoon black pepper
1/8 tsp oregano
Optional: sprinkle of red pepper flakes or dash of hot sauce, horseradish, or paprika

Shape into 1.5 inch balls and cook in sauce pan in olive oil until well browned. You can brown and then put in the oven to bake until well done if you prefer. This is easier since they are somewhat delicate in comparison to meatballs made with breadcrumbs.

Cut about 1/2 of a green cabbage with mandolin or sharp knife into thin long pieces. Steam until it begins to be translucent but still a little crisp when you bite into it.

Serve meatballs on the cabbage with a drizzle of olive oil and parmesan or romano cheese grated on top.

This recipe is also good for making a meat loaf. Just mix ingredients above (except cabbage)  and press into loaf pan. Top with ketchup or similar sauce. Bake 350 degrees for about an hour until well done.