Maple Pecan Sweet Potatoes

I love these. I've made then the last 2 Thanksgivings and they do not dissappoint.

Maple Pecan Sweet Potatoes

 Serves 10

What you’ll need:

2 1/2 pounds sweet potatoes cut into 1-inch cubes

2 oz. pecans, chopped 1/3 cup

100% pure maple syrup

1 tablespoon butter or ghee (clarified butter without the milk solids)

1/2 teaspoon salt

Juice of 1/2 lemon

Pepper to taste

How to make it:

1.  Preheat oven to 400 degrees F.

2.  Arrange sweet potatoes in a single layer in 9×13 inch glass dish.

3.  Combine maple syrup, butter, salt, pepper and lemon juice in a bowl, and pour over potatoes.

4.  Toss to coat and sprinkle pecans over top.

5.  Cover potatoes with foil bake 15 minutes.

6.  Uncover, stir and bake again, stirring every 15 minutes, until tender and starting to brown for 45-50 minutes longer.

Cleaner Pumpkin Pie

1 TBS vanilla
1 C Stevia in the Raw
1/2 tsp salt
2 tsp cinnamon
1/2 tsp pumpin spice
shake of nutmeg
4 eggs whites
1 cup almond milk
2 Cups pumpin (can do 2 1/2)

Mix well, pour in pie pan or square casserole dish

Bake 350 45-50 minutes

Evidently it's NATIONAL DONUT DAY!

Who comes up with all these crazy days anyway??

My youngest child LOOOVES DONUTS! He is obsessed with donuts...something we need to work on..haha. But, these sound yummy to try and so much healthier than regular donuts!

I saw this recipe on Super Sister Fitness instagram today. 

Try making these Healthy Pumpkin Spice donuts 🎃🍩 

INGREDIENTS 

1 cup pumpkin puree 
2 tbs coconut oil
1 large egg
1/2 teaspoon vanilla extract
1 tsp pumpkin spice
3/4 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup oat flour (blend regular oats and measure after)
1/3 cup lightly packed brown sugar (I may try and substitute this with coconut sugar)

For the cinnamon sugar topping:
1/4 cup butter
1/4 cup coconut or cane sugar (pure maple sugar is great to bake with too)
1 tsp cinnamon

INSTRUCTIONS 
Preheat the oven to 350 degrees. Spray a donut pan (oooo...I need one quick :D) very well with nonstick spray.
In a large bowl, stir together the pumpkin, coconut oil (measured when completely melted), large egg, and vanilla extract until completely combined.

Add in the baking soda, cinnamon, baking powder, salt, and pumpkin pie spice. Stir until completely combined. If you really like spice, you can add a little more pumpkin spice.
Stir in the brown sugar and oat flour (blend regular old fashioned oats or quick oats in a blender or food processor until they resemble flour. Measure AFTER blending, not before).

Place thick batter in a large ziploc bag. Seal the bag well and cut the tip off of one bottom corner.
Pipe the batter into your prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.
Once donuts are baked, remove from the oven and melt butter. In a small bowl, combine sugar with cinnamon.
Dip donuts in the butter and quick roll into your cinnamon sugar mixture. Set aside and let cool.

Don't they look and sound delish?? Let me know if you try them!

White Chicken Chilli

I love soup weather! It's finally starting to feel like Fall here! (sort of) I live in the dessert...so sometimes we get a little tease of chill in the air and the next day it's hot! I'm hoping for a "real" Fall real soon! :)

This soup is so easy and so good!

White Chicken Chili

1 lb chicken, shredded (Sometimes I'll use Kroger premium canned chicken, 16 oz which is 1 1/3 can, sometimes we need easy! OR you can crockpot some chicken with garlic powder, salt/pepper, a little bit of chicken broth, let it cook all day until it's easy to shred, so yummy and easy, throw extra in the freezer or keep for fast meals in the fridge)
1 TBS olive oil
Add 1 chopped medium onion and cook in oil until transparent (or 1 cup frozen already chopped onion-my fave way!)
Add 2 tsp garlic powder and mix together

Then add:
2, 15 oz cans organic great northern beans
14 oz organic chicken broth
1, 4 oz can diced chillies (if you like a little spice, I never add these, I'm a wimp when it comes to spice)
1 tsp salt
1 tsp cumin
1 tsp oregano (I'm allergic so I don't add this either...bummer!)
½ tsp pepper

Cook and simmer for about 30 minutes then eat (or you can throw everything in a crockpot and cook for a few hours)

After it has simmered:
If you like it a little creamy, add ½-1 cup Coconut Milk (or regular milk).
Can add tortillas chips, avacado, cheese...etc, to garnish.

Yummy!  Yummy! Happy Fall!

Macros per 1 cup servings w/ out toppings. Makes about 6, 1 cup servings.
1 cup =
243 calories
Total Fat= 8 g
Total Carbs=25 g
Total Protein=17 g
Total fiber= 9 g

Pumpkin Chocolate Pie {Gluten free & Dairy free}

Chocolate Crust directions:

1 cup almond flour

1/4 cup unsweetened cocoa or cacao powder

2 TBS coconut oil or unsalted butter

1 egg or egg replacement 

(EnerG egg replacer or mix 1 TBS chia seeds or ground chia seeds with 3 TBS water, let sit for about 5 minutes until it gels up, flaxseed and water works ok too) 

2 TBS milk of your choice (I use unsweeted almond or coconut milk)

1/2 cup dark chocolate (I use "enjoy life" dark chocolate chips- nut free, soy free, gluten free, dairy free)

Preheat oven to 325 degrees. Spray 9 inch pie pan or tart dish. Mix almond flour and cocoa in a bowl. Add the coconut oil/butter and work it into the mixture with a fork until there are no more clumps. Add the egg (or egg replacement prepared) and mix everything together well. Then press this mixture evenly onto the bottom only of the pan. Pierce all over with a fork and Bake on a cookie sheet for 12-15 minutes. Cool on a rack.

While it is cooling, slowly melt the chocolate and 2 TBS milk in a sauce pan on the stove. Stir constantly until creamy and smooth. Then, spread melted chocolate over the prepared crust across the bottom. Put into the freezer for 10-15 minutes while preparing the filling.

For the Filling:

1 can pumpkin (15 oz)

2/3-3/4 cup coconut sugar or maple sugar (more or less depending on the sweetness you prefer)

2 tsp pumpkin spice

2 TBS arrowroot, tapioca flour or gluten free cornstarch

1/2 tsp baking soda

1/8 tsp sea salt

1/4 cup canned coconut milk (Native Forest brand is what I use)

*3/4-1 cup dark chocolate chips ("Enjoy Life" brand) to make the drizzle for the top. 

Measure and mix (by hand or standard mixer) the filling ingredients: Pumpkin, coconut sugar, pumpkin spice, arrowroot, baking soda, sea salt and coconut milk. Mix well and then pour over the top of the chocolate bottomed crust, smooth and bake for 50 minutes on cookie sheet. (325 degrees). Allow to cool. 

*If you'd like the drizzle on top- Slowly melt the chocolate and 2-5 TBS almond or coconut milk, stirring constantly until melted and thin enough to drizzle all over. 

Refrigerate pie atleast 1 hour before serving. 

So yummy! 

Hot Chocolate Pudding Pie {Gluten Free/Dairy Free}

Sorry, I didn't make it look that pretty but it really is delicious!!! :)

For the sweet coconut crust:

(or try Pillsbury copy cat Gluten free regular pie crust)

3/4 cup blanched almond flour

1/4 tsp salt

3/4 cup unsweetened shredded coconut

1/4 cup coconut oil, melted

1 TBS honey

1 tsp vanilla extract

Directions:

Preheat oven to 350. In a large bowl combine almond flour, salt, coconut. In another bowl combine coconut oil, honey and vanilla. Then add the wet ingredients to the dry and thourougly stir together. I actually usually just add all ingredients into a food processor or blender. (my husband doesn't love coconut and blending it all together ensures there are no chunky pieces of coconut. :))

Once mixed, press the dough into a 9 1/2 inch pie pan on the bottom and sides and bake for 7-12 minutes until golden. Set aside and let cool.

For the filling:

1 16 oz can full fat coconut milk (I like the Native Forest Brand, BPA free and organic, I can find it at my local Smiths/kroger. It's at most health food stores and also amazon)

3 tsp Gelatin (Great Lakes Gelatin, use the red label for gelling things, green label for smoothies)

1/4 cup hot water

3 TBS Cocoa powder

6 TBS raw honey or pure maple syrup

2 TBS vanilla

1/4 tsp salt

Directions:

In a small sauce pan, heat the coconut milk until warm, about 3 minutes. Turn off the stove but keep pan on warm burner. 

In a small bowl dissolve the gelatin in the hot water, whisk until dissolved. 

Add in the gelatin mixture to the coconut milk and whisk together. Add in the remaining ingredients and whisk until fully combined. 

Pour filling into prepared pie crust and chill in fridge overnight or at least for a few hours. 

Yummy Gluten Free, Dairy Free, Refined sugar free pudding pie!! 

Paleo Orange Chicken

Ingredients:- 1 lb. boneless, skinless chicken  thighs or breasts, chopped into bite-sized pieces
- Sea salt
- Ground black pepper
- 4 Tbsp.olive oil or coconut oil

SAUCE
- 1 cup water
- 1/2 cup fresh squeezed orange juice
- Zest of 1 large orange
- 3 Tbsp. raw honey
- 3 Tbsp. coconut aminos
- 1/2 tsp. ground ginger
- Dash red pepper flakes
- 2 Tbsp. arrowroot starch/flour

Directions:
1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat. Add the oil and allow to get hot. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour half the sauce into the skillet. Stir to coat the chicken in the sauce, remove from heat and serve. Pour the extra sauce over a side of steamed vegetables, brown rice (gluten free but not necessarily paleo) or make some caulifower rice!

(adapted from the Paleo Cupboard)

HERE is another similar recipe

HERE is a "normal" recipe for Orange chicken just swap out the soy sauce for coconut aminos, coconut oil instead of the regular oil, and replace cornstarch with tapioca starch.  

You can learn how to make your favorite recipes and swapping better ingredients for the bad ones!

Gluten Free Pie Crust- Pillsbury copycat

I absolutely love this pie crust. It turns out really great! Fill it with pudding or any other yummy filling options. I actually even love to roll this out flat, cut into fun shapes or just in rectangles and lay out on a parchment lined cookie sheet, sprinkle with cinnamon/coconut sugar mixture and bake until brown. A fun gluten free snack. Reminds me of my Grandma because she would do this with any left over from the pie crust dough.and with cinnamon sugar :)

Gluten Free Pie Crust

Ingredients:

3/4 packed cup of blanched almond flour
1 1/4 cup of Tapioca or Arrowroot starch
4 TBSP of salted butter (kerrygold grassfed butter or ghee is good)
4 TBSP of palm shortening (organic spectrum brand)
1/2 tsp of salt
1 tsp of xantham or guar gum
4 TBSP of unsweetened apple sauce

Reserve for later:
1/4 cup of extra tapioca or arrowfroot starch to roll dough out on (Optional)

1. In a food processor add the almond flour, starch, butter, shortening and xantham or guar gum. Process until the dough begins to come together. Add the applesauce and process until a smooth dough forms.
2. Place the dough into a sealed tupperware and place into the fridge 2 hours.
3. After the dough has chilled- mix in the last 1/4 cup of starch and roll out between two parchment papers (dusting with extra starch as needed to prevent sticking). If you chill the dough for 24 hours you will only need a little bit of starch to roll the dough out, you won't need the full 1/4 cup.
4. Quickly place the rolled out crust into the pie pan using the parchment as your guide to hold its shape without breaking.
5. At this point you can either fill the crust with filling of choice and follow the directions for the pie OR bake the crust in a 350 degree oven 16-20 minutes until lighly golden.

*To make this crust completely dairy free you can just double the shortening and leave out the butter.

Fluffy Gluten Free Rolls

Light and Fluffy Gluten Free rolls

Ingredients

2 tablespoons active dry yeast 2 cups warm water 1/3 cup oil (I use olive) 1/4 cup sugar (I use honey) 1 egg 1 teaspoon salt 2 tablespoons xanthan gum 3 1/3 cups King Arthurs gluten free flour

(OR to make your own gluten free flour blend 1 1/4 cups white rice flour 1 cup brown rice flour 3/4 cup potato starch 1/3 cup tapioca starch)

Cooking Directions

In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes. Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer. Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time. Scoop onto a greased cookie sheet. The dough is a wet dough, so I found that using a large ice cream scoop works best for this. This makes 12-15 rolls. Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours. Bake at 425 degrees for 8-10 minutes or until done. Enjoy!

These are really great rolls!! I even tried to make a loaf of bread with this recipe just put it in the bread pan instead. I cooked it at 350 for 60 minutes. It turned out pretty good. I may lower the heat a little next time because the outside cooked too fast and the inside was a tiny bit too doughy. But, overall I love this bread recipe!

Let me know if you try it!

Grilled Peaches!!

I am loving grilled Peaches lately!! Apples are super yummy too! Have you tried my "Almost Apple Pie" ?? Super yummy and even better grilled. I also tried a version of "Almost Peach pie" with grilled peaches instead. Yummy! Like Peach cobbler.

Here are a few other ways I have eaten grilled peaches.  I'm all about simple things!

Grilled peaches with cinnamon and nutmeg with Banana "icecream" and chopped pecans on top.

Banana "Icecream"

When my bananas are getting really ripe I slice them up, put them in a baggie and toss them in the freezer.  When I'm feeling like icecream I blend up the frozen banana with a little bit of unsweetened vanilla almond milk & vanilla powder. Blend until Icecream consistency. You can also add other fruit like strawberries or cacao powder and almond butter, etc.  

Grilled Peaches with coconut butter/coconut cream and coconut flakes is also delicious! 

Tropical Traditions coconut cream is divine!! I love their coconut oil, cream and coconut flakes. 

Also so yummy with a little bit of coconut milk poured over it.  Like Peaches and Cream! So good!

To grill the Peaches:

I like the big bags of frozen peaches from Costco.  

Simply put 1-2 cups of frozen peaches in a frying pan over medium heat with about a TBS of coconut oil. I cover them with cinnamon and nutmeg. Stir to cook and soon the outsides will sort of carmelize.  I like the outsides noticably grilled not just warmed through and soft peaches. Easy Peazy...it takes maybe 5 minutes or so. Then you can top them however you like or eat them just like that.

Almost Apple Pie!

This is so simple and so yummy! Really! It satisfies my sweet tooth.  My kids even love this and beg for it...they think they need dessert or some sort of treat every night after dinner and with this I am all for it.  Comptely healthy and no added sugar!! Yay!

Directions:

1 Tart Apple, peeled and sliced

Put in microwavable bowl with about 1 TBS water and microwave on high for about 3-4 minutes or until nice and tender. Drain any excess water and set aside.

In a seperate bowl melt 1 TBS coconut oil

Add ripe mashed banana. (If you have a small apple 1/2 banana will be enough) The riper the banana the better and sweeter....an easier to mash ;)

Mash banana and coconut oil together.

Add Vanilla extract or Vanilla Powder (my favorite!)

Add cinnamon to your little hearts desire, mix all together and pour banana mixture over your apple.

Add chopped pecans if desired and Enjoy!!

Really Yummy!

I'm sure this would be more of a great splurge if you wanted to add some pure maple syrup or honey or even a tiny bit of stevia or coconut sugar  But it really doesn't need it. 

Paleo Lemon Bars

I love anything Lemon!! These are pretty tasty! I really should have doubled the recipe, my family and I had them gone in about 2 minutes!! Seriously!

I just used this recipe as listed and used an 8x8 square baking dish.  If you doubled it use a 9x13 dish. 

Ingredients:

CRUST

 -1 1/2 cups blanched almond flour (I only had about 1 cup left of store bought almond flour, so I quickly ground up some raw almonds in my food processor to make some more almond flour.  It isn't quite as fine this way, but as a crust the cruchy, nuttiness was great!)

 -1/2 teaspoon sea salt

 -2 tablespoons grapeseed oil

 -1 tablespoons honey or pure maple syrup

 -1 tablespoons vanilla extract

FILLING

-1/4 cup grapeseed oil

-1/4 cup honey or pure maple syrup 

-3 large eggs

-1/2 cup freshly squeezed lemon juice

Directions:

-Preheat the over to 350 degrees. Grease an 8 inch baking dish with grapeseed oil.  

-To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the grapeseed oil, agave, and vanilla. Stir the wet ingredients into the dry until thoroughly combined. Press the dough into the prepared baking dish.

- Bake for about 15 minutes or until lightly golden.

-Meanwhile, mix the ingredients for the filling together in a blender:  Grapeseed oil, honey (I used honey this time but I bet it would be super yummy with pure maple syrup), eggs and lemon juice. Mix until smooth.  

-When crust is done, let cook slightly and then pour your filling over the top, bake for 15-20 more minutes.  Let cool 20 minutes then completely cool in the fridge, cut into bars and enjoy!

Delicious! ........And I'd like to leave you with just a little thought for the day!! Love yourself and your body! Always Treat yourself with kindess! :)

Paleo Chocolate Chip Cookies

I've tried quite a few Paleo Chocolate Chip cookie recipes and experimented with my own and I think this is probably my favorite!!

Ingredients:

1 cup Almond Flour

1/4 tsp Sea Salt

1/8 tsp baking powder

1/4 tsp Cinnamon

3 TBS Coconut oil or Butter, melted (I used Coconut Oil)

2 TBS Honey or Pure Maple syrup (I used Pure Maple Syrup)

1 1/2 tsp Vanilla (I used Vanilla Powder- love this stuff)

1-3 tsp water (I only used 1)

2-4 TBS "Enjoy" dark chocolate chips (or other dark chocolate chunks)

Directions:

Preheat oven to 350.  

Mix dry ingredients- almond flour, salt, baking powder, & cinnamon.

Add in Coconut oil/Butter, Honey/Syrup and vanilla. 

Add water to bring everything together. Then add your chocolate. 

Put on well oiled or parchment lined cookie sheet. Bake for 10-11 mintues. 

Let sit for 5-10 minutes so they can firm up...important step!

Enjoy!!

               

"Naked" Burger & Homemade Healthy Ketchup

Turkey Burger (or Lean Hamburger) seasoned with your favorite seasonings.  I like onion powder, garlic powder, salt & pepper.  Grill and lay on lettuce, with bacon, avocado, pickles, mustard and my homemade ketchup!! Put whatever you like on your burger.  I've also tried it with grilled pineapple....yummy!!

If  there is something that I want that doesn't have real healthy ingredients then I look at the label and see if I can make it myself. High Fructose Corn Syrup is one of the worst things for you and it's in almost every packaged food!! Look at your labels and see what you find. 

My Ketchup:

1 can 6 oz tomato paste

5 tsp distilled white vinegar

1 1/2 tsp sea salt

2 tsp onion powder

dash of chili powder

Mix well.  Add less or more seasonings to your liking.

Follow me on instagram for more healthy meals and stuff ;) ig: fitmamawannabe

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Zuchinni Spaghetti

I never would have tried anything like this over a year ago! Zuchinni!! Blah! What???!! I would have only wanted that in Zuchinni bread  But, it's one of my favorite meals now!!

Directions: 
Brown some Ground Turkey (or Hamburger)
season with salt, pepper, minced garlic, garlic powder, onion powder, onion flakes or onions while cooking. Drain fat then add 3 or 4 cans of plain tomato sauce. Then to your taste again add salt, pepper, garlic powder, onion powder, minced garlic...also add Italian seasoning. Heat on low, Stir to mix well and taste to make sure it's just right 

Meanwhile- peel 1 or 2 zuchinni (I use 1 zuchinni per serving and I always want 2 servings to myself) :) Peel with a potato peeler, then continue to peel to make long "noodles" (or better yet use a veggie noodle maker thingy)  Saute in a pan with a little butter or coconut oil and all the same seasonings you used in the sauce. Saute until tender but not soggy! Top with sauce....yummy!! Easy!

My family will usually eat this on gluten free noodles and I'll have the zuchinni :)
What is your first impression of this meal?? Would you try it?

Healthy Cookie Dough Soft Serve "Ice Cream"

I made this yesterday it was pretty yummy! I have made Banana "ice cream" quite a few times. But, this "Cookie Dough Soft serve" recipe is pretty yummy! Since I am loving this Cookie dough almond/coconut butter from You Fresh Naturals I decided to give it a try.

What you need:
*1 frozen banana- when my bananas start to go brown I un peel them, slice them and put them in a baggie in the freezer. Great to use for smoothies or banana ice cream.
*Put a can of Coconut milk in the fridge overnight. This "Native Forest" is the best brand. It's organic and the can is BPA free. (I found this at my local grocer). When it sits in the fridge the cream on top will get thick. I only like to use about 1/2 of that thick part in my "ice cream." Can use the rest of the milk in smoothies or other recipes.
*2 TBS of Cookie Dough Almond Coconut butter from "You fresh Naturals." (You can also add any other ingredients that you like or just use what you have on hand. Natural Almond butter or other nut butter, other frozen fruits, etc. This Cookie dough nut butter just makes it "Cookie dough soft serve");) it's dreamy!

Put all ingredients in a food processor and blend until smooth and creamy! That's it. I ate some of it and then put the rest in a bowl in the fridge.  It kept its creamy texture fine in the fridge all day.  It's like a creamy yogurt. Yummy and Healthy!!

Do you make Banana "Ice cream." What's your favorite mixture?

Turkey Meatballs

These turkey meatballs and boiled eggs are just a couple of the things I like to make while food prepping at the beginning of the week. My kids like these turkey meatballs for dinner and I also love to have the leftovers to throw on salad or just for a quick grab of protein anytime. This is the recipe that I have made up and what my family loves.
(You can also add seasonings like Italian seasonings or whatever you like, have them with spahetti sauce on zuchinni noodles etc. Be creative! )

Turkey Meatballs
this recipe makes about 55 1 1/2 inch meatballs so you can have plenty leftover or you can just divide the recipe in half if you don't want that many.

3 lbs ground turkey (I use Jenni-O Lean)
2 TBS onion flakes (can also use 1/4 cup or so of chopped onion)
2-3 celery stalks finely chopped
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp onion powder
2 eggs
1/4 cup chicken broth

Mix all ingredients together in a bowl. May have to use your hands to get it mixed well. Eeeek! ;) Roll into 1 1/2 to 2 inch balls and put on greased cookie sheet. I used 2 cookie sheets. Cook each cookie sheet at 350 for 35 minutes. Enjoy! Store leftovers in air tight container in the fridge.

Gluten Free Grains & Preparing Perfect Brown Rice

If you are going to eat grains to add some carbohydrates to your diet there are a few that are recommended over others. You can get so many nutrients, vitamins and minerals from fruits and veggies, much more nutrients than you can with grains. Fruits & veggies should should be your first carb choice, veggies 1st, fruits 2nd.  Make sure you are getting plenty of those.  Fill up your plate!! I recommend anybody willing, to do atleast 30 days of Paleo or Whole30 type diet to clean and detoxify your body. Then you can start adding things back in (add things one at a time then wait 4 days to see what effect it has on you) to see what you tolerate including full fat and raw dairy, gluten grains (I wouldn't recommend anybody add gluten back in there diet), gluten free grains & legumes.

I can tolerate minimal amounts of gluten free grains and legumes.  When I say gluten free that doesn't mean go buy any item that is labeled "gluten free."  I know you see a lot of that these days.  But, just because it says "Gluten Free" DOES NOT mean it's healthy.  The most natural and least processed sources the better. Read the labels!! The least processed and safest choice of carbohydrate souce other than fruits and veggies are listed here. These are all naturally gluten free, but it's always safest to buy "Gluten-free" if you can because there is also chance of cross contamination.

Best Whole Grain carbs: (organic if possible)- Amaranth, Barley, Beans (pinto, black, kidney), Buckwheat, Bulgar, Lentils, Millet, Oatmeal (Steel Cut-best, rolled/old fashioned-second best, quick oats- 3rd choice), Organic Popcorn, Potatoes (Baking, New, Red, Sweet Potato, Yam), Quinoa, Rice (Basmati, Brown, Wild, there are also Brown rice pasta choices), Rye, & Spelt.
Corn tortillas and corn may be ok to try.  Not the most nutritious at all but an option.

Ezekial bread by "food for life" may be tolerated, they do have gluten free options. It is sprouted whole grain bread which is the safest form to digest. It is usually found in the the freezer section at the store.

If you haven't had grains in a while when you start adding them you will probably bloat.  This is because they absorb more water than other foods.  If the bloat is painful and uncomfortable and does not go away after trying these grains a few different times then it may not be worth it for you. A lot of people have success with soaking and sprouting other grains as well because it makes them easier for the body to digest. May be worth a try.

I like to keep most of my carbohydrate choices in the beginning of the day and keep it leaner and cleaner with lots of veggies towards the last part of the day and night.  Once in a while I may have some starchier carb choice like sweet potato, quinoa or brown rice at night.  I only do maybe 1/4 cup, 1/2 cup at the most anytime I do have gluten free grains. They do still cause me to bloat but not pain or other symptoms from them if I keep it small amounts.  I am slowly trying to balance some of these other carb sources that I tolerate into my diet. Just a little here and a little there to see if my body adjusts.  If it doesn't eventually adjust and continues to bloat it may not be worth it to me.  I feel super good with out them, just trying to get some more carb choices for life you know. My favorite choices are Gluten free & organic steel cut oats, Quinoa, brown rice & Black beans. With a diet full of lean proteins, veggies & fruits as your main carb source, nuts, seeds and other Healthy Fats, adding in some gluten free grains may round out a nice clean eating lifestyle for you as long as you tolerate them!

Perfectly Cooked Brown Rice

Now on to the best way to cook Brown Rice! My family use to hate brown rice.  I tried using my rice cooker....um...no good.  It came out hard and crunchy like. When I started cooking it like this it turns out so good every time.  My family now prefers this rice over white rice. Yay! Success!

Directions
Bring a pot of water to boil like you would for pasta.  Add your rice 2 cups or so, give a little stir.  Then set your heat to medium, let rice continue to cook at a constant slow boil for 30 minutes.  Stir every 5 minutes or so.  Do not cover. After 30 minutes, turn off heat, drain your water, add rice back to the pot & put on stove top, stir to fluff and cook out the rest of the water.  Can add a small amount of grass-fed butter, salt & pepper. That's it! Perfect Brown Rice! Brown Rice is a great thing to cook in bulk at the beginning of the week or on the weekend in your food prep.  Then you can grab a portion out when you need it.

Do you tolerate grains?? Have you tried this method to cook Brown Rice?

Have you gone Paleo and then had any success adding grains or other carb sources back into your diet? I'm still on the fence about it....