Sunday, June 30, 2013

Paleo Banana Pancakes

Ingredients:

1 ripe banana

1 egg

pinch of sea salt

1/2 tsp cinnamon or to taste

Directions:

1. Smash banana in a bowl and add the egg and mix well. Mix in salt and cinnamon.

2. Heat a small skillet over medium low heat with coconut oil. Once oil is hot pour a small circle of banana batter and let brown for about 2-3 minutes and flip and brown the other side.

3. Top with sliced bananas and maple. So simple yet so delicious!


Paleo Chicken Tostada

Ingredients:

2 boneless, skinless chicken breast halves chopped into chunks

1 onion, minced

1 clove garlic, minced

6 tomatoes

1 avocado, chopped

butter leaf lettuce, shredded

salt and pepper to taste

1 tbsp homemade taco seasoning found below

Cauliflower Tortillas

Directions:

1. Boil chicken for about 25 minutes. Saute onions and garlic in coconut oil. Drain chicken and coat with salt, pepper and taco seasoning.

2. Chop 3 tomatoes and set aside, take the remaining 3 and puree in a food processor till smooth.

Top tortillas with the pureed tomatoes, lettuce, chicken, chopped tomatoes, onions and avocado.


Taco Seasoning Mix

Ingredients:

2 tbsp chili powder

5 tsp paprika

4 ½ tsp cumin

3 tsp onion powder

2 tsp salt

2 ½ tsp garlic powder

1/8 tsp cayenne pepper


Directions:

1. In a bowl, combine first seven ingredients. Store in an air tight container for up to 6 months.


Paleo Chicken Fajitas

Ingredients:

2 boneless, skinless chicken breast halves, chopped into chunks

1 small onion, sliced

1 bell pepper, sliced

1 1/2 tsp seasoned salt

1/2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp chili powder

2 garlic cloves, minced

Juice of 1 lemon

1 head of butter leaf lettuce, root removed, washed and dried

Directions:

1. In a bowl combine all ingredients. If you have the time, let the chicken marinate in fridge for up to 4 hours.

2. Heat a large skillet with coconut oil and cook everything until the chicken is no longer pink and the juices run clear and the veggies are tender. Serve it on top of butter leaf lettuce and top with whatever you desire.


Saturday, June 29, 2013

Paleo Cauliflower Torillas

Ingredients:

1 small head of cauliflower, cut into florets

2 eggs

sea salt and pepper to taste

Directions:

1. Preheat oven to 375 F. and line a baking sheet with parchment paper. Microwave cauliflower florets in a microwave safe bowl bowl and cook for 4 minutes.

2. Once steamed place cauliflower into a food processor and process till you have cauliflower snow. Place the cauliflower snow on a tea towel or flour sack and fold in the sides. Squeeze as much liquid as you can from the cauliflower, careful it's hot.

3. Once the liquid has been squeezed out dump the ringed out cauliflower into a bowl and season with salt and pepper and crack two eggs into the bowl and mix it all with your hands till well combined.

4. Spread mixture onto the prepared baking sheet into about 6 fairly flat circles. Place in the oven for 10 minutes, then take them out and flip them carefully and bake them another 5-7 minutes.

5. Once they're done place them on a wire rack to cool some. Heat a medium skillet over medium heat with coconut oil and place the tortillas in the pan and press lightly and brown them to your liking. This gives them slightly crispy edges and a nutty flavor!


Monday, June 24, 2013

Paleo Curried Coconut Chicken

Ingredients:

2 boneless, skinless chicken breast halves, cut into 1/2 inch chunks

1 tsp sea salt and pepper or to taste

1 1/2 tbsp coconut oil

2 tbsp curry powder

1 onion, thinly sliced

2 garlic cloves, crushed

1 (13.5 ounce) can full fat coconut milk

4-5 large tomatoes, diced

1 (8 ounce) can tomato paste

Directions:

1. Season chicken with salt and pepper.

2. Heat oil over medium-high heat and saute onions for 10 minutes, add garlic and curry and cook for another minute. Add chicken, tossing lightly to coat with curry. Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and the juices run clear.

3. Pour coconut milk, tomatoes and tomato paste into the pan and stir to combine. Reduce heat to low and leave to simmer uncovered, stirring occasionally for 30-40 minutes and add more salt and pepper to taste. Serve over rice or eat as is.



Friday, June 21, 2013

Paleo Thick, Creamy Roasted Cauliflower Soup

Ingredients:

1 large head of cauliflower, chopped

1 small head of garlic or 5 to 6 cloves in their skins

1 coarsely chopped onion

3 cups bone broth or vegetable broth

3-4 tbsp coconut oil

sea salt and pepper to taste


Directions:

1. Preheat oven to 400 F. Chop cauliflower and onion. Remove outer part of garlic head, but keep the individual skins in place. Use a knife to cut off the tips of the garlic.

2. Place garlic, onion and cauliflower on a baking sheet coated with coconut oil and coat cauliflower with oil, salt and pepper. Bake for 30-40 minutes or until cauliflower is fork tender and lightly browned on top.

3. Place cauliflower, onion and garlic, now you can peel the garlic, in a blender or food processor and puree till smooth, and add broth as needed. Pour it all into a pot and heat through, add more salt and pepper at this time if needed. Depending on how thick or thin you want your soup add more broth to the blender.




Paleo Melt In Your Mouth Marinated Steaks

Ingredients:

2-4 12 ounce New York Steaks or whatever steaks you prefer, well marbled.

1/2 cup ghee or butter

1/4 cup homemade Worcestershire sauce

1/4 cup homemade Barbecue Sauce

2 big cloves of garlic or 3 small ones

1 onion

2 tbsp homemade steak seasoning spice

1 tsp pepper

coconut oil or ghee  for searing

Sea Salt to coat steaks

Directions:

1. In a food processor mix all ingredients except coconut oil and the 1/2 cup of ghee/butter, and the steaks of course! Puree till smooth.

2. Place Steaks in a shallow glass dish and coat both sides with salt and pour marinade over steaks turning them over to coat both sides. Let marinate 24 hours cover in the fridge, turning them 2-3 times while they marinate.

3. Once steaks are done marinating, preheat your oven to 450 F. on roast or if you don't have a roast feature then regular is fine. Now heat a large skillet on high heat and add oil or ghee, enough to coat the pan. Let it get hot and had the steaks, use a oven proof pan if possible, if you don't have one then just transfer the steaks and their juices to a baking dish. Let steaks sear on one side for 90 seconds then flip and let sear another 90 seconds. Don't Skip This Step! This locks in the juices and this is the secret that restaurants use to get a melt in your mouth tender steak. This and roasting in the oven vs. grilling!

4. Once steaks have finished searing, pour on your 1/2 cup of ghee or butter, really makes them juicier and tastier, and move the pan to the oven uncovered and roast/bake for about 15 minutes. I like to take some of the marinade sauce and put it over the steaks before roasting them!


Now enjoy a juicy tender steak topped with caramelized onions, so tender you can cut it with a fork! Add a side of Mashed Rutabaga and you have yourself a steak and Faux potato dinner!







Paleo Mashed Rutabaga

Ingredients:

2 rutabagas, peeled and cut into chunks

1 onion, sliced in half and then sliced into 1/4 inch slices

2-3 tbsp coconut oil, or ghee

sea salt and pepper to taste

bone broth or apple cider vinegar *Optional*

Directions:

1. Place rutabagas in a large pot of boiling water and cook until tender, 10-15 minutes.

2. While they boil, put some coconut oil in a skillet and saute onions until tender and golden brown.

3. When rutabagas are done, drain and place in a large bowl. Mash with a fork or a potato masher. Work them till they're fluffy. Add a little ACV or bone broth to moisten if needed. Add onions and coconut oil/ghee and mix till combined well.

4. Season with salt and pepper and enjoy!




Thursday, June 20, 2013

Paleo Coconut Almond Buttercups

For Almond Buttercups:

Ingredients:

1 cup homemade almond butter

1/4 cup coconut oil, melted

1 1/2 tbsp honey* or can omit it's tasty as is

1/2 tsp sea salt-If you have already added salt to your almond butter then omit this.

Directions:

1. Simply mix all ingredients together and pour into molds or cupcake liners and freeze till solid and store in the fridge.







For Coconut Almond Buttercups:

Ingredients:

1 cup + 2 tbsp coconut oil, melted

1/4 cup homemade almond butter

1 1/2 tbsp raw honey* or can omit it's tasty as is

1/2 tsp sea salt-If you have already added salt to your almond butter then omit this.

Directions:

1. Pour 1 cup melted coconut oil in molds or cupcake liners, make sure you keep the layer thin, just enough to cover the bottom of the mold. Set in the freezer about 5 minutes.
2. If using honey or salt add that to your almond butter and mix well and add about 2 tbsp coconut oil, melted and mix again to combine. Take frozen coconut oil from the freezer and dollop the almond butter into each liner or mold and place back in the freezer to set.
3. Once set pour the rest of the melted coconut oil over the almond butter and freeze again till hard and enjoy!








You can also put coconut oil in the middle and the almond butter on the outside, out of all three these ones are the best!

For Double Almond Coconut Buttercups:

Ingredients:

1 cup homemade almond butter

1/4 cup coconut oil, melted

1 1/2 tbsp honey* or can omit it's tasty as is

1/2 tsp sea salt-If you have already added salt to your almond butter then omit this.

Directions:

1. Pour 1 cup melted coconut oil in molds or cupcake liners, make sure you keep the layer thin, just enough to cover the bottom of the mold. Set in the freezer about 5 minutes.
2. If using honey or salt add that to your almond butter and mix well and add about 2 tbsp coconut oil, melted and mix again to combine. Take frozen coconut oil from the freezer and dollop the almond butter into each liner or mold and place back in the freezer to set.
3. Once set pour the rest of the melted coconut oil over the almond butter and freeze again till hard and enjoy!



Wednesday, June 19, 2013

Paleo Barbecue Sauce

Ingredients:

1 small onion, minced

1 clove garlic, minced

1 (6 ounce) can tomato paste

1/2 cup Apple Cider Vinegar

1/2 cup water

1/4 cup homemade worcestershire sauce

1/4 cup homemade ketchup

3 tbsp homemade mustard

1 pinch cloves

1 pinch cinnamon

smoked paprika to taste

In a large frying pan saute onions in coconut oil for about 5 minutes. Add garlic and cook another minute. Add all remaining ingredients and simmer for 30 minutes. Taste the sauce and adjust with more smoked paprika or vinegar to desired taste. Cool and store in fridge. I recommend letting it sit over night so flavors blend and I highly recommend pureeing the mixture once its cooled some, it enhances the flavors, and I personally don't like chunky BBQ Sauce! I also must say it's best to have all the homemade condiments on hand before making this. Much easier!


Paleo Triple Layer Candy Cups

Ingredients:

Melted Coconut Oil

1 Chocolate bar 85% Cocoa

homemade almond butter


Directions:

1. Heat coconut oil until melted. Melt the chocolate bar in the microwave and add a couple tbsp coconut oil.

2. Warm the almond butter to make it more liquid if needed and set aside. Fill cup cake liners with one layer of chocolate or whatever order you want your layers to be in. Set them in the freezer for about 5-7 minutes to set. Once set pour on another layer, almond butter and place back in the freezer to set.

3. Once the second layer is set, you guessed it! The last layer, coconut oil goes on and gets put back in the freezer to set up. Now enjoy!






Creamy Roasted Almond Butter




Ingredients:

4 cups raw almonds, soaked in 1 tbsp Sea Salt for 12 hours.

Sea Salt to taste

Optional* 1/4 Cup Coconut Oil

Food Processor


Make sure to soak the almonds only in a glass container. Plastic and metal bowls will leach toxins into your food over time!

You don't have to soak the almonds prior to making the butter, but I recommend it. Why soak and blanch almonds? One reason is that it makes them tastier. But the main reason is that the brown skin contains various nutrient blockers. Once soaked and blanched you can get more nutritional benefit from the almonds. They're high in healthy fats, protein, Riboflavin, Magnesium, Maganese, Vitamin E and L-Arginine.

After soaking the almonds now it's time to blanch them. The butter turns out much creamier and better tasting when they're blanched, but again you can skip this step as well. Put a pot of hot water on the stove and bring it close to boiling and shut it off and pour in your strained almonds. Let them sit in the hot water for about a minute. Strain them grab the almonds by the bottom and squeeze them right out of their skins into a bowl! It's that easy!
             Using your thumb and index finger a gentle squeeze and they pop right out of their skins.
Careful as they like to fly like pumpkin seeds!
Quite fun! 

Once you have them out of their skins you have to dry them, using a dehydrator or setting your oven to 150 F. for 6-12 hours. Toaster ovens work too! If you don't dry the almonds they will mold within a few days if not consumed and I can't say how well making almond butter from them would be. You don't need to add anything to your almond butter except salt. All you need is patience. But I love adding coconut oil to mine, the flavor is so awesome and it really makes for a smooth almond butter. I dry my almonds using my toaster oven and find they are good and dry in 6 hours.
 Slow drying them like this makes them taste sooooo goood! Another thing to help with the butter making process, if the almonds are still hot when you put them in your food processor they turn into butter a lot faster and it turns creamy quicker! About 10-15 minutes of processing gets you this! You may need to stop and scrape down the sides as you go but keep going! And i using coconut oil add now. Add Sea Salt to taste!


Now you just pour your almond butter into a container and store it in the fridge for longer shelf life or leave it on the counter if you're going to use it up within a couple weeks! YUMMY!


Delicious! 




Tuesday, June 18, 2013

Paleo Steak Seasoning Spice

Ingredients:

2 tsp garlic powder

4 tsp coarsely ground coriander seed

2 tbsp pink sea salt

4 tsp dill weed

4 tsp paprika

4 tsp pepper

4 tsp cayenne pepper

Directions:

1. Place all ingredients into a container and put the lid on and shake to mix or stir to mix. Will last up to 6 months in an airtight container.


Paleo Simple Mustard

Ingredients:

3 tbsp ground mustard

3 tbsp water or apple cider vinegar

sea salt to taste

Directions:

1. Combine mustard powder and water, or ACV in a bowl and mix well. Let mustard stand at least 15 minutes before eating or putting in the fridge to let the heat settle some. To make more at one time use 1 part water or ACV and 1 part mustard powder. This mustard is a thinner consistency than store bought but, thickens more once placed in the fridge and much better for you. Feel free to add spices such as, Cinnamon, Cloves, Ginger etc... And add some natural sweetness like honey or maple is desired.


Paleo Simple Ketchup

Ingredients:

1 (6 ounce) can tomato paste

2 tbsp Apple Cider Vinegar or Fresh Lemon Juice (I recommend using ACV, it makes the ketchup taste better and real close to ketchup! But Better!)

1/4 tsp ground mustard

1/3 cup water

1/4 tsp cinnamon

1/4 tsp sea salt

1 pinch cloves

1 pinch ground allspice

Directions:

1. Simply mix all ingredients together and refrigerate overnight to let flavors blend.


Sunday, June 16, 2013

Paleo Turnip Fries/Chips

Ingredients:

2 turnips, peeled and sliced into fries

chili powder, sea salt and pepper to taste

1 tsp paprika

1 tbsp coconut oil

Directions:

1. Heat oven to 450 F.

2. Peel and slice 2 turnips and coat with coconut oil and season. Bake for 20 minutes and flip and cook another 10-15 minutes more.

Try the Paleo Simple Ketchup for your fries!

For Chips:

1. Peel and slice 2 turnips into thin slices. Coat with coconut oil and season as above.

2. Bake for 20 minutes and flip and cook another 10-15 minutes more, until crispy.



Paleo Rutabaga Hash Browns

Ingredients:

1 Large Rutabaga

onion powder

garlic powder

sea salt

pepper

Directions:

1. Peel rutabaga and grate with hand grater or use grater attachment on your food processor. Season to taste, sea salt, pepper, garlic powder and onion powder.

2. Grease a large skillet with coconut oil or ghee and brown rutabaga on one side to your liking, then flipping and browning the other to your liking.

That's it! They have the texture of hash browns and a similar taste! Kind of a cross between sweet potato and regular potato! Very Yummy!

Saturday, June 15, 2013

Paleo Stuffed Cabbage Rolls

Ingredients:

2/3 cup of water

1/3 cup of properly prepared brown rice *Optional* Can also use Cauliflower Rice

8 cabbage leaves

1 pound grass fed ground beef

1 small onion or half a big onion, chopped

1 egg, slightly beaten

1 tsp sea salt

1/4 tsp pepper

1 can tomato sauce

Directions:

1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes. Or follow instructions for cauliflower rice.

2. Preheat oven to 350F. Place cabbage in a microwave safe dish with about an inch of water to cover the the bottom of the dish. Place cabbage in the microwave and steam for about 13 minutes. This makes the leaves very easy to remove without tearing them. Once steamed pull the out layers off and line a 9 x 13 inch baking dish with cabbage leaves, this ensures your cabbage rolls will not burn on the bottom.

3. Carefully peel 8 leaves from the cabbage and set aside. In a large mixing bowl combine, ground beef, 1 cup cooked brown rice, or rice cauliflower, onion, egg, salt and pepper along with 2 tbsp of tomato sauce. Mix well.

4. Divide beef mixture evenly among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in the prepared dish and cover with foil. Bake for 1 hour. Take cabbage rolls from the oven and pour tomato sauce over all of them and serve.

What to do with all that left over cabbage? Well try my Curried Cabbage!

                                                                  Ready for the oven

                                                                       Ready to eat!

Paleo Curried Cabbage

Ingredients:

1 head of cabbage, finely sliced

2 tbsp coconut oil or ghee

1 onion, chopped

3 cloves of garlic, minced

1 tsp turmeric

1 tsp cayenne

1 tsp pepper

1 tbsp curry powder

1 small cinnamon stick

1 (13.5 ounce) can full fat coconut milk

sea salt to taste

Directions:

1. Heat oil in a large saucepan over medium heat. Add onions and garlic and cook until the onions have softened. Add turmeric, cayenne, pepper, curry powder and cinnamon stick and cook, stirring frequently for five minutes.

2. Add shredded cabbage and stir to coat. Add coconut milk and bring to a boil. Reduce heat to a simmer and salt to taste and stir well. Let simmer uncovered for about 15-20 minutes, until cabbage is tender.


Thursday, June 13, 2013

Paleo Cauliflower Fried Rice

Ingredients:

2 eggs

coconut oil

1 small onion, chopped

1 head of cauliflower

1 clove garlic, minced

1 cup or more of finely chopped carrots

coconut aminos

sea salt and pepper to taste

precooked meat of choice if desired

Directions:

1. Cut the cauliflower into florets and place them in your food processor and process till you have rice like consistency. Set aside. Use a hand grater if you don't have a food processor. Heat oil in a saute pan and add onions and carrots. Saute till tender about 10 minutes.

2. While vegetables saute heat more coconut oil in a small skillet and add your eggs and scramble. Once vegetables are tender add garlic and cook for 1 minute and add your riced cauliflower and scrambled eggs and meat if desired and mix well.

3. If desired splash in some coconut aminos and salt and pepper to taste. Saute cauliflower for about 5 minutes, until tender but not mushy and serve.


                                            It's so delicious! Better than rice in my opinion! And Low Carb!

Simple Paleo Cauliflower Rice

Ingredients:

1 head of cauliflower

3 tbsp coconut oil

1 clove garlic, minced

1/2 tsp sea salt

pepper to taste

Directions:

1. Cut cauliflower into florets and place into your food processor and process till you get a rice like consistency. If you don't have a food processor you can grate the cauliflower by hand using the fine grate.

2. Place the riced cauliflower in a bowl and set aside. Heat oil in a large skillet and add garlic and saute for about 30 seconds. Add cauliflower and stir fry for about 5-7 minutes, until tender but not mushy. Add salt and pepper to taste and serve warm.




Wednesday, June 12, 2013

Paleo Dairy Free Creamy Clam Chowder

Ingredients:

2 cans of clams, un-drained

1 (13.5 ounce) can full fat coconut milk

2 tbsp coconut oil

2 stalks of celery

1 small onion

1 cup chopped carrots

2 large potatoes

2 cups bone broth or vegetable broth

sea salt and pepper to taste

1 tbsp thyme

juice of 1/2 lemon *Optional*

1/2 cauliflower head or 1 small head

1 minced garlic clove

Directions:

1. Chop all vegetables into small pieces. Heat oil in a large saucepan and cook onion and celery first then add carrots and garlic. Cover with broth and bring to a boil for 5 minutes.

2. While it boils take your chopped cauliflower and place it in a bowl and cover with parchment paper and place in the microwave for 4 minutes. Take steamed cauliflower and place it in your food processor with some coconut milk to help get things moving and puree the cauliflower till smooth and set aside.

3. Now add potatoes and clams with their liquid to the pan. Season with salt and pepper and add thyme. Now add in your pureed cauliflower and the rest of the coconut milk in the pan and stir well.

4. Simmer covered for 20 minutes. Add lemon juice if desired and serve.




Monday, June 10, 2013

Paleo Spicy Cauliflower Chili


Ingredients:

2 pounds Grass Fed Beef.

1 onion, chopped

2 (15 ounce) cans tomato sauce

1 (8 ounce) jar salsa or 1 pinch of cayenne if you don't want salsa or omit completely 

4 tbsp homemade chili seasoning (Found Below)

1 Head of Cauliflower chopped into small bite size pieces. These take the place of beans, but if you want beans use 1 Cup properly prepared and soaked, black beans or kidney beans, cooked (Read my post for proper soaked beans)

Directions:

  1. In a large saucepan over medium heat, combine ground beef and onion and sauté for 10 minutes, or until meat is browned and onion is tender.
  2. Add tomato sauce, salsa, chili seasoning mix and beans if using. Mix well, reduce heat to low and simmer covered for 1 hour. If using cauliflower add the florets in the 30 minutes before chili is done. 

Homemade Chili Seasoning Mix:

In a glass bowl mix:

 2 tbsp chili powder

1 tbsp seasoned salt

1 tbsp parsley

2 tsp basil

2 tsp cumin

1 tsp oregano

2 tsp sea salt

1 tbsp onion powder

2 tsp black pepper

1 tbsp paprika

Mix well and store in airtight container for up to 6 months. Makes enough for about 3 batches of chili.


                                                     Chili with Cauliflower! Very Tasty!

Paleo Dairy Free Grain Free Cauliflower Pizza Crust

Ingredients:

1 medium head of cauliflower, should yield close to 3 cups once processed.

1/4 tsp sea salt

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp garlic powder

1-2 tbsp almond meal (Optional I didn't use it)

1 tbsp or more if desired nutritional yeast, Optional

1 tbsp coconut oil

2 eggs

Directions:

1. Place Pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 F.

2. On a cutting board, place a large piece of parchment paper and grease with oil. Wash and dry the cauliflower. Don't get one as big as your head unless you want two pizzas. Cut off the florets, you don't need much stem, just stick with the florets. Pulse in your food processor for 30 seconds, until you get powdery snow like cauliflower. You should end up with about 3 cups cauliflower "snow."

3. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a tea towel or flour sack and allow to cool a bit. Once cauliflower is cool enough to handle, wrap it up in the towel and ring the water out of it. You want to squeeze out as much as you possibly can. This will ensure a chewy crust instead of a crumbly mess.

4. Dump ringed out cauliflower into a bow. Now add your spices, almond meal and nutritional yeast if using and add eggs and mix with your hands very well.

5. Once mixed use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thin or thick either.

6. Using a cutting board, slide parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven. Add your toppings (I recommend already cooked toppings, like shredded meat or sauteed veggies) and slide parchment paper with topped pizza  back in the hot oven and cook for another 5 minutes until toppings are warm. If you're using cheese you can pop the pizza under the broiler to get the cheese melted fast without burning the crust. Allow to cool for 2 minutes at least. Then using a pizza cutter and a spatula serve up your delicious grain and dairy free cauliflower crust pizza!

To top pizza you can make my awesome pizza sauce (found below) or make your own, and top the pizza with caramelized onions, grilled zucchini and bell pepper, with shredded meat, or like I have done use farm fresh pork bratwurst sliced into pieces. Makes 10-12 inch pizza.

                                                                       My Toppings!
                                                                      Cooked Crust!
                                                                            Topped Pizza!
                                                                              YUMMY!


Pizza Sauce:

6 ounce can of tomato sauce

1 tsp minced garlic

1/2 tsp onion powder

1/4 tsp oregano

1/4 tsp marjoram

1/4 tsp basil

1/4 tsp pepper

sea salt to taste

Mix everything in a mixing bowl and let set in the fridge 30 minutes before using!

Sunday, June 9, 2013

Baked Eggplant Chips

Ingredients:

1-2 Eggplants

Coconut Oil or Ghee

Sea Salt

Directions:

1. Slice Eggplant into 1/4 inch slices

2. Brush lightly both sides with oil. Place a piece of parchment paper on a baking sheet and place eggplant slices on sheet.

3. Sprinkle with salt to taste, these don't shrink much like zucchini so feel free to use a little extra salt. Bake at 400 F for about 20 minutes.

4. About 10 minutes in, flip slices over and continue to bake until browned.

Store in an airtight container for no more than 3-5 days.


Friday, June 7, 2013

Dairy Free Paleo Curried Cream of Broccoli Soup

Ingredients:

1 1/2 pounds of broccoli florets

1 large onion or 2 small onions

2 tbsp coconut oil

1 quart of bone broth or vegetable broth

1 tbsp curry powder

sea salt and pepper to taste

1 cup full fat coconut milk

Directions:

1. Chop broccoli into uniform pieces. Chop up your onions.

2. Melt oil over medium heat in a large stock pot.

3. Add chopped onions and saute for 10 minutes.

4. Throw in broccoli and add broth. Top with water if everything isn't submerged.

5. Bring heat up to high and bring soup to a boil. Lower to a simmer and season with salt and pepper to taste.

6. Turn the stove off and let soup cool a bit. Now pour your soup into a blender or food processor and puree everything. You may need to do a few batches at a time. You want a smooth soup. Now add the coconut milk and stir to mix.

7. Pour soup back into pot and turn the heat to high and bring the soup back up to a boil. Ladle into bowls and serve.


Thursday, June 6, 2013

Lacto-Fermented Onions

Ingredients:

2-3 large onions or 4-5 small onions, yellow or red, or both!

1 quart mason jar

3 tbsp sea salt

Distilled Water

Directions:

1. Slice onions as thin as possible. Place them into your jar and sprinkle salt as you go until the jar is full.

2. Pour distilled water up to 1-2 inches from the top and top with airlock and shake the bottle to dissolve the salt and let ferment in a cool place (50 F.) for one month.



Paleo French Onion Soup

Ingredients:

3 large onions or 5 small ones, cut in 1/4 inch half moon slices

1/8 Cup of coconut oil or ghee. I used coconut oil, If you don't want the flavor of coconut you can use refined coconut oil. I find however the coconut adds a nice flavor. 

3/4 tsp dried thyme

pepper and sea salt to taste

5 cups bone broth or vegetable broth. I highly recommend using bone broth, its so much more delicious and  nutritious than vegetable broth. 

1/2 lime or lemon juiced. This is optional but I recommend keeping it in, I used lemon.


Directions:

1. Add oil, onions and thyme to a pan over low heat and cover with lid; steam for about 20-30 minutes or until onions reduce down. 

2. Remove pan lid and continue to cook for approximately 90 minutes; check every 30 minutes or so, until the last 30 minutes when the onions will need stirring more often to avoid black bits or burning.

3. When the onions are a deep all over butterscotch color, add lime or lemon juice.

4. Use a splash of broth to deglaze the pan then add the rest of the broth and season with salt and pepper to your tastes, before simmering over low heat for an hour with lid on. Yes this hour simmer is a must. My soup went from "good" after I poured the broth in and seasoned it with salt and pepper to WOW after it simmered for 1 hour.


 



Tuesday, June 4, 2013

Paleo Simple Worcestershire Sauce

Ingredients:

1/2 cup Apple Cider Vinegar

2 tbsp water

2 tbsp coconut aminos

1/4 tsp ground ginger

1/4 tsp mustard powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp ground cinnamon

1/8 tsp pepper

Directions:

1. Combine all ingredients in a saucepan and slowly bring to a boil while stirring frequently. Let simmer for about a minute for flavors to develop. Cool and store in fridge.



Sunday, June 2, 2013

Curry with Coconut Milk

Ingredients:

2 garlic cloves, minced

1 1/2 tbsp curry powder

1 (13.5 ounce) can full fat coconut milk

2 tbsp coconut aminos

1 tsp sea salt

1 onion, chopped

Directions:

1. In a bowl mix milk, coconut aminos and salt. Heat coconut oil in a large skillet and add onion and saute for 10 minutes. Add garlic and curry powder. Add milk mixture and let it come to a boil.

2. Cook till sauce thickens some, 1 1/2 minutes. Serve over your choice of meat or vegetables.

This sauce is so good I wanted to eat the whole thing in one sitting! Eat it like soup! It's that good!








Lacto-Fermented Purple Eggs

Ingredients:

One 1/2 gallon mason jar

20 hard boiled eggs

5 tbsp sea salt

distilled water to fill jar

Directions:

1. To boil eggs get out a big stock pot and fill with warm water and place all the eggs in and turn the heat to high. Once the eggs boil shut the heat off and put the lid on the pot and leave it for 10 minutes. Once done rinse in cold water and peel.

2. Make your brine by dissolving salt in 1 quart of water. Place all the peeled eggs into the jar and pour brine over it all up to 1-2 inches from the top adding more water if needed and make sure the eggs stay under the brine and place your airlock on and let ferment in a cool place (50 F.) for 1-2 weeks.

If you want to make your eggs purple use a cup of lacto-fermented Beet Kvass Juice. Just pour it into the jar with your eggs. The more you use the deeper the color.


My eggs turned out Pale Pink! And oh so DELICIOUS!