Even if you are “the worst cook ever” you can’t f*** Gazpacho up! I wasn’t really satisfied with any of the Gazpacho recipes that I found, so I thought I would add what I usually put in my mixture:

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Spaghetti 2.0

There is a short list of items that every grain-free person years to have back on the menu.Β  For me, it’s pizza and spaghetti. I’m still searching for the perfect grain-free, dairy-free pizza, but at least I have spaghetti back in my repertoire. And dare I say, this spaghetti dish tastes better than the old gluteny pasta noodles of my past! Everyone I serve this dish to goes gaga for the zucchini noodles. Paired with a glass of red wine, I almost feel like a regular Italian diner again.

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Mom’s SUPER SECRET Spinach Balls (Now with Kale!)

In honor of mother’s day, I’m going to give out my ma’s secret spinach ball recipe.

…just kidding, mom, your secret ingredient is safe with me.

Spinach balls are my mother’s go-to party snack for big family get togethers, and they are quite popular.Β  She kept the recipe a secret for years, but recently her brothers and sisters harassed her into sending the following email to our family.

The recipe is pretty easy to replicate, except for the crucial brand-name ingredient blurred out.

I can’t make her exact recipe, but I took all the good parts and made it paleo. Substituting bread crumbs and Parmesan cheese with riced cauliflower and sweet potato.

Get your white sauce on!
It’s important to make sure your onions are finely minced, or you’ll end up with unsightly but delicious chunks in your balls.

Mom’s (Not So) Secret Spinach Balls

  • 2 10 oz frozen chopped spinach and kale, cooked and drained well (de-thawed, microwaved 6 minutes and squeezed)
  • 3/4 C butter or ghee
  • 1 large onion, minced
  • 1 cup grated sweet potato (bake 30 minutes at 350 degrees for easier grating)
  • 1 cup grated cauliflower
  • 1/4 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon garlic
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon parsley
  • 1/4 teaspoon turmeric
  • pinch of paprika
  • 4 eggs, beaten
  1. Mix all ingredients in a large bowl and refrigerate until it ‘sets up’, meaning it’s cold enough to form into balls.
  2. On a greased sheet, make 1” balls with your hands or a fancy kitchen scooping device of choice
  3. Bake 350 degrees for 20 minutes

This recipe makes a couple dozen balls, so be ready to throw some in the freezer – they freeze very well!

I topped mine with home-made mayo, found here. There is also a recipe for baconayse, which sounds interesting and sends my body into a simultaneous state of desire and repulsion.