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Gluten-free aromatic stir-fried wide rice noodles with apricot & beef


Yield: 4
250 gr wide rice noodles
2 medium Apricot sliced
250 gr Ground Beef or sliced
1 cup fresh greens
4 Green onion or scallions
1 tbsp Sesame oil
1 tbsp Peanut oil
2 cloves garlic
1 tbsp gluten-free soy sauce
salt and white pepper, to taste
Coriander if desired
Sesame seeds



  1. Cook the rice noodles according to packet instructions. Drain and put apart when ready.
  2. Meanwhile, cook the apricot slices over a skillet until tender, reserve.
  3. Mince the garlic and pour into the skillet or wok with the peanut oil at low-medium temperature. Be careful not to burn the garlic.
  4. When the oil is hot and the garlic is already infused, add the green onion, beef and salt. Stir fry until the beef is browned all over.
  5. Add the noodles, soy sauce and apricot. Fold gently. Stir fry for about 1 minute more.
  6. Drizzle the tablespoon of sesame oil all over.
  7. Serve immediatly.
  8. Decorate with some coriander and sesame seeds, if desired.

#glutenfreeliving #glutenfree #healthyfood #healthyeating #healthy #stirfry #in15minutes #quickdinner #quickmeal



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Gluten-free Paleo pita bread


Yield: 6

  • 2 teaspoons active dry yeast
  • 1.5 cups warm water
  • 1 tablespoon honey
  • 2 tablespoons avocado oil
  • 2 cups cassava flour
  • 2 pinch of sea salt

You can top your gluten-free pita bread with your preferred ingredients. Mine, are with a labneh spread (if you prefer a Paleo ingredient, olive oil will do), onion, chickpeas and baby spinach and a drizzle of lemon juice.


1.    Preheat oven to 450

2.    In a mixing bowl, combine water, yeast and honey and allow to sit for a couple of minutes

3.    Add in flour, salt, and oil

4.    Stir with a spoon and then kneed by hand until a large ball of dough is formed

5.    Divide into approximately 6 equal portions

6.    Take each portion, one at a time and make a ball

7.    Wet hands and dampen the ball of dough

8.    Next roll it out each ball of dough between two pieces of parchment paper (each pita should be about 5-6 inches in diameter), the water helps prevent the dough from having cracked edges. If it cracks, use your hands to seal it back together. Remove the top piece of parchment after rolling out before baking.

9.    Bake pitas (as many as will fit on a baking sheet)  for 5 minutes on each side or longer depending on preference of “pocket” or “dipping” pita.

10.    when pitas are ready you can top it with as many ingredients as desire.

Note: I’ll post the labneh recipe soon.

Source: http://predominantlypaleo.com/paleo-pita-bread-aip/


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Yield: 6

  • ½ cup (60 grams) coconut flour
  • ½ cup (65 grams) tapioca flour
  • 2 teaspoons  baking powder
  • Pinch of salt
  • 2 tablespoons butter
  • 2/3 cup + 3 tablespoons almond milk (even water will do, if preferred)
  • 1 tablespoon honey
  • 2 tablespoons pumpkin purée
  • Coconut oil, for greasing the frying pan
  • 1/4 cup pecans


  1. Sift all the dry ingredients together: flours, baking powder, and salt together into a mixing bowl.
  2. Melt a portion of the butter until melted in frying pan.
  3. Pour melted butter in a small bowl, add the liquids: milk, honey and pumpkin purée.
  4. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
  5. Stir in pecan and let rest for about 3 minutes.
  6. Meanwhile, turn on the stove, let frying pan to get hot over medium heat and grease it.
  7. Cook the pancakes over medium-high heat.
  8. Cook pancakes until the tops are bubbly and the bottoms browned then turn and cook for about 4 minutes more.
  9. Serve hot with fruits, unseewtened chocolate and a drizzle of maple syrup for taste and garnish.


fitnessdiet,paleo,protein,healthyeating,paleobreakfast, noeggs

#paleo #paleobreakfast #protein #healthyeating #fitnessdiet #noeggs


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