Grain Free + Paleo Archives - Amie Valpone

Honeynut Squash Tart with Hazelnut Crust

Amie — Mon, 15 Nov 2021 19:15:51 +0000

This was my first time roasting (and eating) honeynut squash. I must say, it’s divine. If you’re not familiar with honeynut squash, they look like baby butternut squash but much smaller. They are so tiny and so adorable you’ll want to buy a few of them. I opted for two at my farmer’s market here in Tribeca because I couldn’t resist. Because of their petite size, they’re much easier to prepare versus larger varieties of squash. That said, if you can’t find honeynut squash in your food store, you can easily use any other variety of winter squash for this recipe such as butternut squash or acorn squash, however, you’ll most likely only need one of the larger varieties since they’re double the size of honeynut.

This recipe is unique in that it doubles as a main dish and also a dessert. There’s no added sugar of any kind here however the squash is so incredibly sweet that this recipe tastes as though there is honey or some type of sugar swirled inside. I’m making this recipe at my family’s home next week for Thanksgiving as a main dish but you can serve it however you’d like.

I’m using hazelnut flour in this recipe but don’t be intimidated by it because you can surely use almond flour, if it’s more convenient. I happen to love the taste of hazelnut flour so I prefer it over almond flour any day. This is the 10-inch tart baking dish I’m using, as well, in case you’re curious as to the best way to present this tart on your holiday table.

Lastly, I’m using fresh sage leaves and fresh thyme for the garnish to add a pop of beautiful color. You can also use fresh rosemary or any other hearty winter herb. Enjoy.

Honeynut Squash Tart with Hazelnut Crust

This tart is a spin on the classic pumpkin pie without any added sugar, gluten or dairy. It's one of the easiest recipes you'll ever make with less than five ingredients. The result is a naturally sweet and delicious tart that can be served as a main meal or as a dessert.

Course Dinner

Cuisine American

Keyword tart, squash

Prep Time 20

Cook Time 1 10

Total Time 1 20

Servings people

Calories 74kcal

Author Amie

Ingredients

Tart Crust

2 3/4 cups hazelnut (or almond) flour
1/2 tsp. sea salt
4 Tbsp. extra-virgin olive oil
1 large egg well beaten
pinch cumin

Squash Filling

2 honeynut squash
sea salt to taste
fresh sage or thyme for garnish

Instructions

Tart Crust

Preheat the oven to 350 degrees F. Prepare a 10 inch tart baking dish (see above for the one I use for my tarts) with olive oil. Transfer to a rimmed baking sheet.
In a large bowl, combine the flour with the sea salt. Mix well, then add the oil and mix well until clumps form. Add in the beaten egg and continue to mix well until it resembles a dough consistency. Transfer the dough to the prepared pie dish. Press the dough into the base of the pie dish and up the sides using your fingers until it is evenly distributed. Sprinkle ground cumin on top.
Use a fork to poke holes in the dough on the base and up the sides to allow for air flow. Transfer to the oven on the rimmed baking sheet for 20 minutes or until golden brown. You will see some of the olive oil bubbling up but don't worry because this crust will be baked once again with the filling inside (I tried baking the crust with less oil and the sides crumbled so the amount of oil called for in this recipe is needed).

Squash Filling

While the crust is baking, prepare the squash. Slice each squash in half lengthwise with a sharp knife and remove any seeds and discard. Place the four halves on a rimmed baking sheet lined with parchment paper face up and drizzle the squash and cavity with olive oil, sprinkle with salt.
When the crust is finished remove it from the oven and let it sit on the counter to completely cool and harden. Raise the temperature of the oven to 425 degrees F and roast the squash until very tender, about 25-30 minutes. It is important that the squash is very tender and not hard because this is the tart "filling".
Remove the squash from the oven and set aside to cool for 5 minutes. Scoop out the flesh using a large spoon and transfer to a small food processor. Purée until smooth and season to taste with salt, if needed. Spoon the squash puree into the pie crust and sprinkle with sea salt. Bake for another 25 minutes at 400 F or until the crust is a deep golden brown and the squash is set.
Remove from the oven and set aside to cool for at least 30 minutes before serving with fresh sage and/or fresh thyme. Season to taste with salt and serve.
Store leftover tart slices stacked on top of each other in the refrigerator for up to 4 days or in the freezer for up to 1 month in a sealed glass container.

Nutrition

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Sweet Potato + Red Onion Gratin

Amie — Wed, 03 Nov 2021 19:16:48 +0000

I’ve had this deep desire to start making cozy recipes for the holidays the last few weeks and this was the first one that came to mind. I’ve seen gratin recipes over and over again in cookbooks and on restaurant menus however they always seem to include some sort of cheese and breadcrumbs, which makes them out of my league, if you know what I mean.

The better I feel, the more I want to shift out of my comfort zone of cooking and start exploring recipes that would have otherwise intimidated me – and which I did not even have the slightest bit of energy to make or explore. That said, this gratin was a huge step for me and it makes me so happy to see that my creative spark is reemerging in the kitchen.

This recipe is perfect for a holiday dinner party or as one of the side dishes on your holiday table. It’s easy to make and requires a mandoline, which I highly suggest – otherwise you’ll end up slicing the sweet potatoes and onions with a sharp knife and the slices will be too thick (and they will not bake consistently) to make this gratin just perfect.

All you need to do is slice the sweet potatoes and the red onion with the mandoline and layer them on top of each other in a baking dish then drizzle olive oil on top with some sea salt, pepper and cinnamon for a touch of sweetness. It really doesn’t get any easier than this for such a beautiful and delicious meal. It’s cozy, light and easy to digest and it’s comforting without the cheese and breadcrumbs. It’s also fantastic when served with the dairy-free cheese recipes in my cookbook, Eating Clean, for a dose of protein on top.

Sweet Potato + Red Onion gratin

This is an easy side dish that can be served during the holidays or during the colder months as a hearty main dish with your choice of protein on the side.

Course Dinner

Cuisine American

Keyword sweet potato

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 154kcal

Author Amie

Ingredients

4 medium sweet potatoes
3 large red onions
drizzle extra-virgin olive oil plus more for coating baking dish
1 tsp. ground cinnamon
sea salt to taste
freshly ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F. Prepare a baking dish with olive oil using your hands to ensure the base and the sides are coated.
With a sharp knife, remove and discard the top of each onion as well as one end of each sweet potato before you start using the mandoline to ensure you are slicing with a flat vegetable surface. Using a mandoline (link above to the brand I recommend), slice the sweet potatoes and red onion into thin slices.
Layer the sweet potato and red onion slices in the prepared baking dish (10.5" x 7.5") ensuring that the sweet potato layer is the top and final layer. Drizzle the top of the grain with olive oil, sprinkle with cinnamon, sea salt and pepper. Bake for 35 minutes covered with parchment paper then bake uncovered for another 10 minutes or until golden brown and the sweet potatoes and onions are very tender.
Remove from the oven and set aside to cool for 5 minutes before serving. Serve warm.
Store leftovers in a sealed glass container for up to 3 days in the refrigerator or up to 1 month in the freezer.

Nutrition

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Peach and Heirloom Tomato Salad

Amie — Mon, 27 Sep 2021 20:26:57 +0000

As the summer turns into fall here in Manhattan, I couldn’t help but want to walk to my farmers market and find a few heirloom tomatoes that were bursting with flavor. Alongside of them were the most beautiful peaches so I thought I’d toss them together for an end-of-summer salad with a creamy avocado dressing that adds a savory touch to the sweet peaches and tomatoes.

I’ve topped this salad off with a sprinkling of fresh chives and a few fresh basil leaves but feel free to use whichever fresh herbs intuitively feel best to you. This salad is sure to become a staple when you’re in a pinch for a quick meal or when you’re entertaining.

You can add any protein you desire such as organic chicken, grass fed beef, organic eggs, a drizzle of tahini or any nuts and seeds of choice.

SHOP the RECIPE

Peach and Heirloom Tomato Salad

It's prime season for ripe peaches and heirloom tomatoes, which is what makes this recipe so simple to toss together because you don't need many ingredients when you're reaping the benefits of in-season fruits that are bursting with flavor.

Course Salad

Cuisine American

Keyword avocado, peach

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 28kcal

Author Amie

Ingredients

1 ripe avocado peeled and pitted
1/4 cup filtered water
1/4 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. sea salt plus more to taste
1/4 tsp. freshly ground pepper
2 medium heirloom tomatoes cut into wedges or thinly sliced
1 ripe peach thinly sliced
5 chives thinly sliced
3-4 basil leaves

Instructions

In a small food processor, add all ingredients except the tomatoes and peach. Puree until very creamy, about 2 minutes.
Dollop the avocado mixture onto a serving plate and use the back of the spoon to spread the creamy mixture in a circular motion, leaving about 1 inch on the perimeter of the plate.
Add the tomato and peach slices, chives and basil. Serve chilled or at room temperature.
Store leftovers in a sealed glass container for up to 2 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

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Carrot Grapefruit Salad with Avocado

Amie — Tue, 31 Aug 2021 12:48:24 +0000

I haven’t eaten a grapefruit since I was a kid. For many reasons. One being that I couldn’t eat fruit for the last two decades because of yeast overgrowth in my gut (candida) and another being that I pretty much lost my appetite for anything sweet during my 12-year health journey.

That said, I’ve finally started to get my sweet tooth back, which feels like I’m living again – learning how to bite into juicy apples and tart cherries and sweet grapefruits. It’s been divine to say the least.

Grapefruit has a special place in my heart. It was the “dessert” my parents served my sister and I growing up. My father would peel the grapefruit, and my sister and I would wait with anticipation for who would get the next peeled segment. It was pure joy and so much fun. It also made me appreciate the natural sweetness for desserts and, hence, why I really don’t have a sweet tooth.

This recipe is the perfect end-of-summer escape for you to dive into in your kitchen. It’s literally a garden in a bowl and I think you’re going to love it.

Put on our Kitchen Playlist, turn on the air conditioning or your fan, and have fun. That’s what all of this is about. Enjoy yourself and enjoy these last few weeks of the summer heatwave.

SHOP the RECIPE

Carrot Grapefruit Salad with Avocado

This easy salad is the perfect end-of-summer escape. It's literally a garden in a bowl, featuring greens, carrot ribbons, and grapefruit of course.

Course Salad

Cuisine American

Keyword salad, carrot

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 177kcal

Author Amie

Ingredients

4 cups baby kale
4 small radishes
3 large carrots peeled lengthwise
1 large ruby red grapefruit peeled and segmented
1 large ripe avocado peeled, pitted, and diced
2 Tbsp. extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
1 handful torn fresh parsley
1/4 tsp. crushed red pepper flakes

Instructions

In a large shallow serving bowl, combine the kale, radishes, carrots, grapefruit and avocado. Drizzle with the olive oil and season to taste with sea salt and pepper.
Garnish with fresh parsley and crushed red pepper flakes. Serve at room temperature.
Store leftovers in a sealed container for up to 2 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

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Heirloom Tomato Salad with Tahini Drizzle

Amie — Fri, 27 Aug 2021 00:47:44 +0000

I made this delicious summer salad a few weeks ago on our Instagram stories and so many of you loved it, which is why I decided to share the full recipe right here for you.

This heirloom tomato salad is quite simple to toss together. I’m a fan of the orange heirlooms because they are so sweet, but you can use any color tomato you desire. I’ve also used pecans to give this salad a touch of sweetness; however, feel free to use walnuts or sunflower seeds if you’d like more of a savory salad.

Lastly, the tahini drizzle is quite simple and so delicious. I love adding a dose of healthy fats to my recipes to keep me satisfied and to add a nice touch of robust flavor. Here is the brand of tahini I suggest using, although you can make your own tahini by toasting sesame seeds and then placing them in a food processor until they form a creamy paste.

SHOP the RECIPE

Heirloom Tomato Salad with Tahini Drizzle

A simple, warm salad made with fresh heirloom tomatoes, sauteed dandelion greens, and a creamy tahini dressing - all naturally gluten- and dairy-free, of course!

Course Salad

Cuisine American

Keyword salad, tahini, dressing

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 154kcal

Author Amie Valpone

Ingredients

1 head dandelion greens thinly sliced and ends trimmed
1 drizzle extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
2 large heirloom tomatoes sliced
1 large yellow summer squash diced
1 handful fresh parsley torn
2 Tbsp. tahini well stirred
1/4 tsp. ground cumin

Instructions

Sautee the dandelion greens in a large skillet with the olive oil, stirring often, over medium heat for about 5 minutes or until wilted and tender. Season to taste with sea salt and pepper. Remove from the heat and transfer to a serving platter.
Add tomatoes, squash and parsley on top of the dandelion greens.
In a small bowl, combine the tahini and cumin with sea salt and pepper to taste, and drizzle over the tomato salad. Add another pinch of sea salt and a few twists of freshly ground pepper. Serve warm or at room temperature.
Store leftovers in a sealed glass container for up to 2 days in the refrigerator.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

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