Rice-Free Sushi

healthy rice free homemade sushi Rice Free Sushi
Prep time
5 mins
Total time
5 mins
Delicious homemade sushi without the rice. There are endless variations to enjoy!
Author: Wellness Mama
Recipe type: Appetiser
Cuisine: Asian
Serves: 5
  • 5 sheets of Sushi Seaweed (That is what it was called on the package I bought. I found it in my regular grocery store in the deli section)
  • 1 large carrot, thinly sliced lengthwise
  • 1 medium cucumber, thinly sliced lengthwise
  • cream cheese
  • guacamole
  • protein of choice (fish, meat,etc)
  1. Put a piece of Sushi Seaweed on a piece of waxed paper (or sushi mat, if you have one).
  2. Carefully spread cream cheese along one end. This will be the outside end that you close when you roll it. The cream cheese helps it stick.
  3. Spread guacamole in the center of the seaweed.
  4. Place pieces of cucumber and carrot at the opposite end of the seaweed as the cream cheese. You want to make sure everything runs lengthwise.
  5. Add protein of choice in thin layer between veggies and cream cheese.
  6. Starting at the end with the veggies, carefully roll the waxed paper to begin rolling the sushi seaweed. This took a little trial and error, but you have to roll it and remove the waxed paper as you go. When you finish, you should have about a 1.5 inch diameter roll.
  7. Repeat the process with the other sheets of seaweed.
  8. Place all rolls together and slice into 1 inch pieces. Keeping them together helps protect the seaweed from breaking when cutting.
  9. Serve fresh! Yum!





Blender BBQ Sauce

Blender BBQ Sauce


  • 15oz can Tomato Sauce
  • 1/4 cup Raw Apple Cider Vinegar
  • 2 tablespoons Bragg Liquid Aminos or Coconut Aminos
  • 1 1/2 tablespoons Yellow Mustard
  • 1 tablespoon Hot Sauce
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Hickory Liquid Smoke
  • 2 teaspoons Unsulphered Molasses
  • 30 drops Liquid Stevia


  1. Put all the ingredients in your blender.
  2. If you have a Blendtec you’ll want to use the “Hot Soup” cycle. It will mix all the ingredients for you and heat up the sauce! If you don’t have a Blendtec just blend the ingredients 30-45 seconds and then heat the sauce up on the stove.

Read more: http://www.onegoodthingbyjillee.com/2014/08/blender-bbq-sauce-blendtec-giveaway.html#ixzz3A5IPx0nl

Honey-Garlic Chicken Wings

Honey-Garlic Chicken Wings

February 8, 2012 in Categories: Main Dishes, Meat and Poultry by ThePaleoMom
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These are ridiculously delicious wings and great for anyone avoiding nightshades.  If you cook them on the barbecue (which is the way we like them!), they end up as a “dry” wing (they are still moist and tasty though!).  You can also cook them in the marinade in the oven for a sticky, gooey wing (but these will also have more sugar this way).  They are delicious either way!


3 lbs chicken wings, separated
1/3 cup Honey
¼ cup Lemon Juice
¼ cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
¾ tsp Ground Ginger
1.    Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat.  Turn heat down to low once it starts to simmer and let simmer for 5 minutes.  Remove from heat and let cool.
2.    Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too).  Let marinade in the refrigerator for at least 2 hours (the more the better).
3.    Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is).  Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once.  Enjoy!