Rosemary Olive Crackers, Grain-Free


Those of you who know me, know that I love cheese!  Maybe it is my love of all things French or simply the wide range of salty, nutty, pungent, sharp, or creamy flavors that cheese offers.  As I do not eat grains, most carbohydrates, or any sugar, cheese has become my fall-back comfort food!  A slice of cheese is my go to quick snack or addition to any salad or breakfast eggs.

Although I have gotten used to eating cheese as a slice, there is something about cheese and crackers with olive tapenade, basil pesto, sun-dried tomatoes, or fresh berries.  Enjoy these buttery and salty grain-free crackers with a sharp cheddar, smoked gouda or soft goat cheese.

These crackers are now my excuse to go on a picnic with red wine, cheese, and fresh fruit!  I must add that the husband loves these grain-free snacks… :)  Healthy, grain-free snacks are hard to come by so these will definitely be made again in the future.


  • 1 3/4 cups finely ground almond flour
  • 3 tablespoons finely ground flaxseed
  • 1/2 cup shredded parmesan
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp kalamata olives, chopped
  • 1/2 tsp dried italian herbs
  • freshly ground pepper
  • 1 egg
  • 1 tbsp olive oil
  • sea salt (for sprinkling on top of crackers before baking)



  • Preheat oven to 350 degrees.
  • Combine all ingredients and mix thoroughly with clean hands or a fork.
  • Roll cracker dough into a ball.
  • Place dough in between 2 layers of parchment paper.
  • Using a rolling pin, spread dough into a thin layer (1/4-1/2 inch thick).
  • Remove the top layer of parchment paper and slice (knife or pizza cutter) into 2 inch squares.
  • Place dough, with bottom parchment paper, onto a cookie sheet.
  • Sprinkle sea salt onto pre-cut cracker dough before baking.
  • Bake for 16-18 minutes until the crackers are a light golden brown.



Creamy Celery Root Puree


Celery root, celeriac, is a turnip like root vegetable cultivated for its edible bulb.  Although it smells distinctly like celery, this Mediterranean vegetable is not the root of familiar green celery but rather a different variety of the same family.

It is a delicious low carbohydrate alternative to mashed potatoes.  Celeriac has a rich, nutty flavor and is a great dinner side topped with gouda cheese, green onions, meat drippings or parmesan crisps.


  • 4-5 celery roots, peeled & cubed
  • 4 tablespoons butter
  • 6 cloves garlic, crushed
  • 1/2 cup chicken broth
  • 1 cup milk, enough to cover roots
  • 1/2 cup sour cream
  • salt & pepper


  • Peel, cut off outer skin, of celery root.  Rinse peeled roots.
  • Cube the roots into 1 inch squares.
  • Melt butter in large sauté pan with garlic.
  • Sauté, over medium heat, for 5 minutes, until the outside of celery root turns a golden brown.
  • Add chicken broth and enough milk so that tops of roots are covered.
  • Simmer for 25 minutes.
  • Transfer to a blender and add sour cream.
  • Puree until smooth.

Parmesan crisps add a crunchy component and salty flavor to this dish.



Nutritionally celeriac is—

  • low in carbohydrate: only 5-6% starch
  • rich in phosphorous: helps absorb calcium and maintain bone health
  • key component in maintaining cell membrane along with cholesterol
  • high in vitamin K: neutralizes radiation & antibiotics