I’ve taken the labor out of this recipe, which traditionally requires forcing the meat mixture into casings, then smoking it. Yes it’s worth it if you want to take the extra steps, but this adapted version comes together quickly and gives you all of the flavors.

The spices complement the sweetness of the carrots, and the cassava provides a crispy exterior. Slow roasting caramelizes and tenderizes the texture.

The dressing alone makes an excellent dipping sauce too. Perfect for zucchini fries or crudité. Double the dressing and keep it in the fridge for topping almost anything.

These mini zucchini have next to no seeds, and the flesh gets so soft and creamy when they’re air-fried in the coating. The cassava flour keeps them grain-free, light and crispy. They come together in a flash.

Taking an extra moment to arrange the fruit in a beautiful configuration makes this chia pudding extra appetizing, after all, we eat with our eyes first!

Recreating this dish as a grain-free option was not too challenging because, as long as the ingredients are fresh, you can’t mess it up. To give the cauliflower rice a similar texture to the bulgur wheat, I “dry” it in a skillet.

Some times in the mornings I just miss yogurt, berries and granola. I don’t eat yogurt these days because, well, dairy, and granola because it typically contains oats and other grains I have sworn off for good. This grain-free chunky chocolatey granola is so satisfying that you’ll probably find yourself snacking on it. Don’t feel bad, it’s full of protein, healthy fats and so many nutrients from the nuts.

Sideritis, or Ironwort herb, has been tea of choice for generations in Greece. This iced version is cool and refreshing, filled with medicinal properties.

Chilling the ghee and shortening are key to a flakier finish. I think you’ll get it right on the first try, this recipe can be forgiving, too! Serving these with some organic honey, or delicious fresh fruit marmalade reminds me of when I ate “the real thing”.

Pronounced fee-NEE-kya, these cookies are part of the classic Greek repertoire in most households. This grain and dairy free version has all the flavors and textures of the original, and is lower glycemic with two additions of heart-healthy walnuts.

I hope you try this grain and dairy free “twist” on a Greek classic, Koulouria!

Carrot Cake was one of the first cakes I ever baked as an aspiring pastry chef. My first recipe was from Nick Malgieri, who published the carrot cake recipe from Michelle Tampakis, It had a perfectly dense crumb, flavorfully filled with carrots and spices. This grain-free version, with dairy-free cream cheese buttercream, satisfies with the same flavors as the original.

This updated version of Greek Pastitsio gives you all the traditional feels without the gluten or dairy. My family—and they’re picky—loves this version and says it tastes the same as the original. That makes my Greek mama heart do a little syrto (Greek dance!) As a bonus, I’ve included a few clean-up shortcuts.

I’ve recreated the crust, filling and meringue with paleo ingredients from my classic key lime recipe.

Use your imagination to create different inclusions and toppings on your frittata waffles

If you don’t think you’re a fan of dates, this will change your mind. I love how they are naturally sweet without being sugary. The nuts give them a nice balance and the vanilla perfumes them perfectly.

Don’t skimp on the seasonings which add a smoky component to the creamy texture of the eggplant.

Recently, I decided to start experimenting with paleo baking again, and I think I got this one just right.

This recipe is based on my Pumpkin Porridge recipe that I posted a couple of years ago, along with my Cinnamon Apple Overnight N’Oats. I didn’t feel like cooking it and so, I just let the nuts and seeds absorb the liquid overnight in the fridge and it worked beautifully

Updated to use cassava pasta as an alternate to spaghetti squash!
This simple sauce is fresher, more velvety in texture and the flavor of the mushrooms stands out and lends a nice umami flavor to the dish. The additional of nutritional yeast gives it a light cheesy, nutty flavor.