Preparation: 10 min Cooking 20 min

I made this cassava banana muffins recipe to explore some more gluten and nuts free options and it was a big hit. My kids and everyone else in the family loved it. I even shared it at my school for one of my healthy recipes food demo and everyone loved there too. The gluten free baked goodies you see at the grocery store shelves are not necessary healthy. The list of ingredients are so big and usually filled with sugars, artificial colors and flavors.

What is Cassava Flour? It’s a type of gluten-free, wheat flour alternative that’s made by grating and drying the fibrous cassava root (yuca). It thought to have originated from the South-American forests. It’s sweet, and chewy underground tuber is one of the traditional edible root vegetables. Indigenous people of many parts of Africa, Asia, and South American continents used it as a staple food source for centuries

Benefits of Cassava Flour

• Can Be Used in Place of Wheat Flour
• Non-Allergenic (Gluten-Free, Grain-Free and Nut-Free)
• Low In Calories, Fat and Sugar
• Helps with weight-loss
• Good For Your Digestive System
• Inexpensive, Sustainable and Easy to Grow

Other Benefits according to StyleCraze:18

• Cassava made into a simple paste with water and used as a peel or scrub smoothes, brightens and hydrates your skin.
• As a mask, wash your face first with warm water, smooth on a paste using water and honey, dry completely and rinse well with cold water.
• Cassava roots and leaves can be made into a paste to nourish and soften your hair and remedy hair loss. Twice a week, apply coconut or olive oil, then cassava paste, wait one hour and rinse.
• Traditionally, the roots and leaves were used to boost immunity, energy and brain function, heal wounds, de-worm, soothe headaches and fevers, aid digestion and rheumatoid conditions, lower blood pressure and balance stress levels. ( Get it here )

Instructions

• 1 cup cassava flour ( get it here )
• 2 tbsp arrowroot Powder ( get it here )
• 4 eggs
• 2 bananas ( 1 extra for decoration )
• 1/2 cup melted butter
• 1/2 tsp baking soda ( get it here )
• 1/4 cup dark chocolate chips  ( get it here *these are stevia sweetened )
• 4 tbsp maple syrup ( get it here )

*Please chose organic when possible. The clickable links I provide in all my recipes are organic high grade quality foods.

Directions

1. In a bowl mix all the liquid ingredients
2. Add the dry ingredients and mix throughly
3. Put in baking cups
4. Decorate with fried bananas
5. Bake for 20 minutes

Decoration: 

• Cut one banana
• In a pan put 1 tbsp coconut oil and 1 tbsp maple syrup
• Cook on both sides for 1 minute

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Chicken and olive Tajine is one of the famous dishes in the Mediterranean food of north Africa. It ‘s mostly a special dish in Morocco and Algeria. I personally cook this dish at least once a week. The persevered lemon and olives add a special flavor to the chicken. This dish cooks best in a Tajine ( I have this one), but a stockpot is also good.

How to make chicken and olive Tajine

 Ingredients:

• 1 tbsp grass fed butter or ghee
• 4 chicken legs
• 1 onion, diced
• Sea salt and pepper to taste
• 1 pinch saffron (1 tsp turmeric can be substituted)
• 1 teaspoon fresh shredded ginger
• 2 cups of water or homemade chicken broth
• 1/2 pound kalamata olives
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1 preserved lemon (buy it here)
• 1 medium tomato

Directions:

1. Melt the fat in a large stockpot over medium heat
2. Add in chicken and onion with a pinch of salt and pepper
3. Sauté the chicken for 10 minutes until it starts to golden.
4. Add the the saffron, cilantro, parsley, ginger and blended tomato
5. Add in the water or chicken broth
6. Simmer the chicken in the broth for 30 minutes uncovered
7. Add the olives and lemon to the pot and cook for 15 more minutes.
8. Transfer the chicken to a baking dish and rost for 10minutes on medium broil.
9. Put the chicken in a serving plate and poor the sauce on top

Enjoy!

(always use organic produce and pasture raised animals for best taste and health!)

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You may also like these recipes

https://holisticseedlings.com/beef/stuffed-chicken-with-creme-fraiche/ 

https://holisticseedlings.com/beef/paleo-cauliflower-casserole-bechamel-sauce/

https://holisticseedlings.com/beef/paleo-thai-seafood-soup/

https://holisticseedlings.com/beef/three-minutes-tuna-salad/

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Cauliflower was not one of my favorite vegetable before discovering some really yummy recipes like the one I am sharing with you today. I love anything made with béchamel sauce. After going grain free I didn’t prepare any dishes that I use to make before . I just thought to myself why not try it with coconut flour. It worked really well and was happy to enjoy the texture of béchamel  with even a more flavorful taste. I actually really ended up loving it better than the one made with white flour.

Today’s recipes is very easy and I am certainly sure that you will love the taste.

You can also apply the same steps below for a broccoli Casserole or even better, a combination of both cauliflower and broccoli.

How to make this paleo Cauliflower casserole with béchamel sauce

  Ingredients

1. 1 big cauliflower head or 2 small
2. A pinch of salt. I buy this kind
3. A pinch pepper

For the béchamel sauce

1. 2 tablespoons butter. I buy this kind
2. 2 tablespoons coconut flour. I buy this kind
3. 1 tablespoon arrowroot powder. I buy this kind
4. 1 cup heavy whipping cream or coconut cream (for dairy free)
5. 1/2 cup water
6. salt and pepper
7. 1 tablespoon cream cheese (optional)
8. 1/2 cup gruyere cheese (for dairy free omit cheese)

Instructions

• In a double boiler, steam the cauliflower/broccoli sprinkled with salt and pepper until it’s it’s tender.
• Pour into a baking dish

 Preparation of the Béchamel sauce:

• Put butter in a pan and let it melt at low temperature
• Add coconut flour and mix really quick
• Add the whipping cream and keep steering
• Cook for about 10 mittens at low temperature
• Add  arrowroot  powder
• Add  water and salt and pepper
• Let cook 5 more minutes
• Add  cream cheese
• The sauce should not be too loose, nor too hard. If you see that there is few nibs that didn’t melt put it in a food processor for few seconds.
• Preheat the Oven at 350
• Pour the sauce on top of the cauliflower/broccoli
• Add the shredded Gruyere cheese on top
• Bake for 20 minutes or until the top starts to golden.

ENJOY!

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I am not sure about your own toddler, but mine hates anything green her plate. I usually hide stuff for her in smoothies, but for some reasons she loved this stuffed chicken with creme fraiche and for some reasons she did not care about the spinach. I am guessing the creme covered whatever taste she does not like in green leafy vegetables.

How to make stuffed chicken with creme fraiche

Ingredients

For the marinate

• 1 tablespoon ghee
• 4 chicken breasts ( choose organic if possible )
• 1 teaspoon curry powder. Get it here
• 1/2 teaspoon turmeric. Get it here
• Fine sea salt and pepper
• 1/2 teaspoon powdered ginger. Get it here
• 1/2 teaspoon fresh or powered mustard. Get it here
• 1/2 herbes de provence. Get it here
• 1/3 cup of heavy whipping cream

For the stuffing:

• 1 tablespoon of ghee
• 1/2 chopped onion
• 1 pound of organic frozen chopped spinach
• 1 cup creme fraiche or 2 tablespoons  sour cream.
• Real Sea salt and pepper
• 1/2 spoon of cumin. Get it here

Instructions:

1. Open the chicken breasts, place them in an oven dish and add all the ingredients in the marinate section.
2. Cover it with plastic wrap and place in the fridge to marinate for at least 12 hours
3. In a pan, sauté the onions in ghee for about 10 minutes and add the spinach
4. Sprinkle with salt and and pepper
5. Add the cumin and cook for another 20 minute at medium heat
6. Take off the heat and add Creme Fraiche or sour cream.
7. Open up the chicken breasts and put a spoonful and roll it to close it. ( you can use wooden skewers to kind of keep it closed)
8. Sprinkle the rest of the stuffing on to or in between the chicken breasts.
9. Preheat the oven at 350.
10. Place them in baking dish with a lid and bake for hone hour and half hours.
11. After it’s cooked remove the lid and put some butter on to of the breast and roast on medium for 5 minutes.

Note: You can follow the same steps  If you want to use the slow cooker. Enjoy!

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