Cinnaberry74 Posted May 9, 2014 Share Posted May 9, 2014 I decided since I just started Whole30 that I wanted to stay in for Mother's Day. Which means making food for my mom, who reluctantly agreed to come over (I really think she wanted pancakes in a restaurant, because she asked me if I could cheat since it was a holiday. Seriously. But I've also been paleo for a year, and she still bakes me sugary stuff and gluten). You should've seen when I hosted Thanksgiving at my house.... I don't think she ate much...lol. Paleo seems like a dirty word . ANYWAYS.... I'm racking my brain as to what I can make for her (and MY special day, but my kids are too young to cook and my hubby would burn the house down. Or give us food poisoning). She's resistant to the Whole30 thing... don't ask. I'm planning so far with paleo crab cakes (although they use almond flour to bind... is that ok?). http://everydaypaleo.com/everyday-paleo-crab-cakes/ I also chose a quiche: (I'd use coconut milk). http://thesaffrongirl.com/asparagus-quiche-with-spaghetti-squash-crust/ Are my choices compliant? I'm trying not to do SWYPO. Apparently, that doesn't sound as fun as the real thing.... Thanks in advance! Link to comment Share on other sites More sharing options...
GlennR Posted May 9, 2014 Share Posted May 9, 2014 If salmon cakes and frittatas are fine, then crab cakes and quiche should be as well. I think you're on solid ground. Link to comment Share on other sites More sharing options...
GFChris Posted May 9, 2014 Share Posted May 9, 2014 Almond or coconut flour used as a binder in something like crab cakes is fine. What's not ok is using it to make Paleo muffins, cookies, and other treats of that ilk. Quiche is fine too. For the recipe you linked, substitute the butter with ghee or clarified butter, and use compliant coconut or almond milk to make it Whole30 compliant. Looks delicious! Link to comment Share on other sites More sharing options...
Cinnaberry74 Posted May 9, 2014 Author Share Posted May 9, 2014 Awesome! Thanks ; I wasn't sure if the quiche modifications (a spaghetti squash crust?) was a SWYPO. Otherwise, my coconut milk and ghee are on deck and ready to bake! Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted May 12, 2014 Moderators Share Posted May 12, 2014 As Melissa & Dallas say in the SWYPO post, "if you're subbing something unhealthy with vegetables or high-quality meat, that's almost certainly a thumbs-up." That definitely applies to a spaghetti squash crust. Another good read is Robin Strathdee's "Don't Overthink This" thread. Rock on, Kariann! Link to comment Share on other sites More sharing options...
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