Mad Kat in the Kitchen – Our Recipes

Mad Kat loves good food <3.  Through our search for better heath and the optimal diet for our fitness needs, we have explored various diets and experimented with recipes.  We’re not good at following instructions, lol, so we tend to change things here and there and create our own kind of genius in the kitchen ;).

Here, we will be sharing a recipe a week.  All recipes will be clearly labeled as vegan, gluten free, Paleo, SCD and IBD-AID friendly (two diets used to treat and manage autoimmune disorders).  Because we believe and have experienced food matters.  What we put in our mouths affects us on every level…from the soil to the ocean, from our cells to our brain waves to our soul’s bliss.  Let’s let go of the bs that is holding us all back and treasure what nature has given us.  Enjoy.

❤

Mad Kat

This Week’s Featured Recipe:

Gluten Free Pancakes

I love starting my day with some warm, homemade pancakes.  These are light, fluffy, and satisfying.  Slightly sweet, and necessarily hearty.  One of my favs ❤  These are vegan, gluten free, and IBD-AID friendly.  A note at the bottom helps you adapt them, so they’ll be SCD and Paleo friendly.

Ingredients:

  • 1 cup rice flour
  • 1 cup almond flour
  • 1 teaspoon gluten-free baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup almond milk (or water)
  • 2 Tablespoons honey or maple syrup
  • 2 teaspoons vanilla extract (optional)
  • 1 Tablespoon sunflower or coconut oil
  • 1 ripe banana

In a medium sized bowl, combine dry ingredients and mix well.

Add in the wet ingredients.  If you don’t want really sweet pancakes, leave out the honey or maple syrup and adapt your liquids so you have a good consistency.  Your pancake batter should be thin, but not runny.

Optional: add in some berries or some diced up fresh peach for a new flavor.

Warm your frying pan or skillet.

Add 1 – 2 Tablespoons of your favorite cooking oil.

Scoop in about 1/4 cup of batter for each pancake.  Let cook until bubbles on top disappear, and then flip.  Cook until browned on both sides.

Serve warm with a drizzle of honey, maple syrup, or sugar free fruit spread.

*You may adjust your flours.  If you prefer using coconut flour, take out the rice flour and use 1 1/2 c almond flour and 1/2 c coconut flour.  Use a little less almond milk (or water), and a little less oil because almond flour adds moisture 😉 This would make this recipe SCD friendly, as long as you use the honey instead of maple syrup.

 

Thumbprint Cookies

thumbprintcookies_pic

Tiny bites of nature’s heaven, these cookies are made with very little sweetener.  Much like a shortbread with the rich flavor of toasted almond, these are vegan, gluten free, refined sugar free, and IBD-AID friendly.

Preheat your oven to 375 degrees F

Cover a baking sheet with parchment paper

Ingredients:

  • 1 1/4 cup gluten free flour (I break this down as 3/4 cup rice flour & 1/2 cup super fine almond flour)
  • 1/4 cup sunflower or coconut oil (If you like drier cookies with the coconut flavor and a bit of a crumbly texture, choose coconut oil.  If you’d rather let the nutty almond flour stand out, use sunflower oil – my favorite is the latter)
  • 3 Tablespoons honey (SCD friendly) or maple syrup (for the vegans who don’t do honey)
  • 1/4 c refined sugar free fruit jam or preserves

In medium-sized bowl, combine all ingredients, except the jam.  Dough will be slightly moist and crumbling.  Put in fridge for 30 minutes, covered.

Take out your cookie dough and form into small balls.  Place on parchment paper.  Press thumb into the center of each ball, forming your cookie shape.  Place neat dollops of jam in the center of each cookie.  I like to alternate between two flavors, such as marmalade and berry.

Place your cookie sheet in the oven and cook for approximately 10 minutes, or until cookies are slightly browned on the edges.  Let the cookies cool, and serve at room temperature.

*Use coconut flour instead of rice flour, or all almond flour, to make them SCD friendly, grain free, and Paleo.  I suggest a 50/50, or 75/25 ratio of almond flour to coconut flour, depending on what flour you prefer and the texture you’d like.

*Add a dash of cinnamon and vanilla to vary the flavor slightly.

A colorful sampling of what’s to come:

Our Spinach Pesto

Butternut Squash Pasta

bsquashpasta_pesto

Vegan, gluten and grain free, as well as SCD, Paleo, and IBD-AID friendly dish.  This one is forgivingly rich.

Maia’s Seasoned Quinoa

with Mixed Veggies and Beans

quinoabeansveggies_thyme_maia

Packed with protein and nutrient dense veggies, this dish is vegan, gluten and grain free, as well as Paleo.  Deliciously inspired by the life of a high level athlete or dancer, it satisfies every nutritive need.

*For the SCD friendly recipe: substitute the quinoa with zucchini noodles or cauliflower “rice”.  Be sure to follow instructions for soaking the beans (in the book, Breaking the Vicious Cycle).

Personal chef services and meal preparation: We are available to make food catered to your individual dietary needs.  Email us for more information and to set up a tasting.

Recipe development: if you have allergies and would like help adapting a recipe, send us an email with your request, and we’ll send you an estimate for your personalized recipe.

With love,

Mad Kat

madkatpublishing@gmail.com