Hot Coconut Flaxseed Cereal

5:26 PM Posted In , , , Edit This 0 Comments »
I read this recipe on a Facebook group of which I am a part.  It sounds like a tasty addition to the breakfast rotation.


HOT COCONUT FLAXSEED CEREAL

1/2 cup coconut milk, whole dairy milk, full-fat soymilk, or unsweetened almond milk
1/2 cup ground flaxseeds
1/4 cup unsweetened coconut flakes
1/4 cup chopped walnuts, walnut halves or raw hulled sunflower seeds
ground cinnamon
1/4 cup sliced strawberries, blueberries or other berries (optional)

Combine the milk, ground flaxseeds, coconut flakes and walnuts or sunflower seeds in a microwaveable bowl and microwave for 1 minute. Serve topped with a sprinkle of cinnamon and a few berries if desired.

Bulk Taco Seasoning

9:34 AM Posted In , Edit This 1 Comment »
This is a newer, spicier, less-oniony version of taco seasoning.


1/2 cup + 2 Tbsp chili powder
2 1/2 tsp EACH garlic and onion powder, dried oregano and red pepper flakes
1 Tbsp + 2 tsp paprika
1/4 cup + 1 Tbsp cumin
3 Tbsp + 1 tsp sea salt AND black pepper


Mix well.  Use 1-2 Tbsp per 1 pound ground beef, as desired. 

Meyer Lemon Vinaigrette

11:34 PM Posted In , , , Edit This 1 Comment »
I found this tasty dressing at Pragmatic Paleo.  I have a huge supply of Meyer lemons, so this will come in handy.


Meyer Lemon Vinaigrette


2 1/2 Meyer lemons (about 1/2 cup juiced)

2 tablespoons red wine vinegar

2 garlic cloves

1 tablespoon whole grain mustard

1 tablespoon dried italian herbs 

2 tablespoons honey

1 1/2 cups extra virgin olive oil


Blend all ingredients but the oil together in the blender. 
Drizzle the oil in till smooth.  

Primal Patties

6:36 PM Posted In , , , Edit This 0 Comments »
I made this for dinner for myself and my husband.  It tasted really good!  I got the idea from the MDA forum, but adapted it a little.


Primal Patties


1 pound ground beef
1/2 Tbsp coconut oil or butter, melted
1 1/2 Tbsp ketchup
1 clove garlic, minced
1 egg, beaten
1/2 Tbsp coconut aminos
1/2 tsp salt 
1/2 tsp pepper
1/2 Tbsp A&D seasoning (or chili powder or other favorite seasoning blend)
a sprinkling of dried minced onion
3 oz cheddar cheese, shredded


Mix all ingredients together until well blended, being gentle with your mixing.  Form into patties and cook in a greased pan (cast iron is the best!) over medium heat until done.

2011 Canning Inventory

9:05 PM Posted In Edit This 3 Comments »
I canned a lot more this year! I know that I need more canned pintos, more chili, and I need to focus on getting some meat dishes canned.  I'm pretty happy with what I got done, though.


18 pints chili
7 quarts OJ (don't can OJ, it gets bitter...this was a waste)
42 pints strawberry jam
21 quarts pinto beans
15 pints Creamsicle jam
10 pints strawberry boysenberry jam
22 pints mixed fruit jam
6 pints boysenberry jam
9 pints gingered plum jam
4 quarts picante sauce
68 quarts green beans
3 quarts tomato juice
10 pints pizza sauce
12 pints mock pineapple
4 quarts elderberry syrup
3 pints elderberry syrup
7 quarts peaches
7 pint-and-a-half peaches
3 pints peaches
20 pints peach-blueberry jam
7 quarts pears
11 pints pear syrup
35 quarts applesauce
8 pints apple butter
4 pints pickled habenero and jalepenos

Primal Vanilla Pancakes

6:53 PM Posted In , , Edit This 3 Comments »
These are from The Food Lover's Primal Palate. SO good!   Keep the heat lower than you would with flour pancakes.


Primal Vanilla Pancakes


1 cup coconut flour
16 eggs
1/4 cup water
1/4 cup vanilla extract
1 tsp baking soda
1/4 tsp salt


Blend all ingredients EXCEPT coconut flour in a large bowl with a hand mixer. Eggs should be frothy.  Add the coconut flour and mix till well blended and smooth. Let stand a minute to thicken. Adjust consistency with additional water or flour as you prefer. Cook on a well buttered pan (seasoned cast iron is perfect!) till done. 

Almond Flour Pancakes

6:43 PM Posted In , , Edit This 0 Comments »
These were really good.  Cook them at a lower temperature than a wheat flour pancake and know that they will not get dry on the edges or bubbly across the top when they are ready to turn.  Watch carefully!


Almond Flour Pancakes


6 cups almond meal
4 eggs
1 cup water
1/2 cup melted butter or oil
1 tsp salt
1/4 cup honey or other sweetener


Mix all ingredients together and cook on med-low heat in buttered cast iron or on a griddle. Flip when browned and continue cooking till done.



Herbed Pepper Rub

6:50 PM Posted In , , Edit This 0 Comments »
I found this at allrecipes.com. There, it was used on a pork loin and that's how I used it the first time. It's also good on other meats.

Herbed Pepper Rub

2 Tbsp freshly cracked black pepper
2 Tbsp freshly grated Parmesan cheese
2 tsp basil
2 tsp rosemary
2 tsp thyme
1/4 tsp garlic powder
1/4 tsp salt

Combine and rub generously on meat. Cook as desired.

Primal Cheesy Garlic Quick Bread

8:03 PM Posted In , , , , Edit This 0 Comments »
I am missing garlic bread, so searched out some internet recipes and came upon this one. It's from Tropical Traditions.

Primal Cheesy Garlic Quick Bread

6 eggs
1/2 cup butter, melted
2 Tbsp honey (optional)
1/2 tsp salt
3/4 cup coconut flour
black pepper to taste
flax seed meal if desired (about 1/4 cup)
1/2 -1 tsp garlic powder (to taste)
1/2-1 cup shredded cheese

Preheat the oven to 350 degrees.

Blend all ingredients except cheese with whisk until there are no lumps. If the batter is a little dry just add a tablespoon of water as needed. It should be a pretty moist, almost pourable batter. Stir in cheese. Pour into greased bread pan.

Bake in preheated oven for 40 minutes or until done (toothpick inserted in center comes out clean).


Cajun Sweet Potato Fries

6:25 PM Posted In , , , , Edit This 0 Comments »
Oh, these are so good! They are from The Food Lover's Primal Palate.

Cajun Sweet Potato Fries

3 large sweet potatoes
1 Tbsp EACH salt, pepper, garlic powder, onion powder, paprika and cayenne pepper
3 Tbsp olive oil

Preheat oven to 400. Wash and dry potatoes. Cut into spears. Combine spices in a bowl. Lightly coat with olive oil, then dust with spices. Place on baking sheets and bake for 30 minutes.

1:1 Breakfast Sausage Spices

5:06 PM Posted In , , , Edit This 0 Comments »
Here's a handy breakfast sausage recipe for one pound of meat. Use ground pork, beef, turkey or whatever other meat you'd like.

1 pound meat

Mix in:

1 tsp finely minced garlic
1 tsp paprika
1/2 tsp sage
1 tsp fennel
1/4 tsp cayenne
1/4 tsp white pepper
1/2 tsp salt
1/2 tsp black pepper

Chorizo Sausage

4:00 PM Posted In , , , Edit This 0 Comments »
I loved my father-in-law's chorizo and eggs on Saturday morning. One day I looked for chorizo in the store to make it myself. BLECH! Have you ever READ that ingredient list?! I haven't had chorizo for years now, but recently stumbled across this recipe from The Homesick Texan. Chorizo will be on my breakfast plate again soon! I like many, many recipe from The Texan's site. Make sure to go visit!

Homemade Chorizo

1 pound of ground pork
3 dried guajillos
1/4 cup apple cider vinegar
1/4 medium onion, diced
3 cloves of garlic, chopped
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
2 teaspoons salt

Rinse the dried guajillos, and then remove the stem and seeds. Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat. Let soak for half an hour in water.

After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It will look like ketchup.

Add the chile puree to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed.

You can let it sit for a few hours so the flavors will meld, but I find it’s delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely.

Fluffy Coconut Flour Pancakes

10:12 AM Posted In , , , Edit This 0 Comments »
These are an excellent, filling, nourishing breakfast. Even my coconut-haters will eat these and enjoy them. They are from Nourishing Days.

Fluffy Coconut Flour Pancakes

12 eggs, room temperature
3 cups milk, goat, cow or coconut can be used interchangeably
2 Tbsp. vanilla extract
3 Tbsp. honey
1 1/2 cups coconut flour
1 Tbsp baking soda
1 1/2 tsp sea salt or fine kosher salt

Preheat griddle to medium high. Beat eggs until frothy, about two minutes. Add in milk, vanilla and honey. In a separate bowl, combine coconut flour, baking soda and salt. Stir wet ingredients into dry just until moistened.

Grease your griddle with butter. Spoon out a couple of tablespoons of batter onto griddle. Keep pancakes small. When top is bubbled and edges are dry, carefully flip. Cook a few more minutes till done. Serve immediately with jam, honey, syrup or fruit.

The Best Homemade Cocoa

3:35 PM Posted In , Edit This 3 Comments »
This is my favorite-of-all-time hot cocoa, but tastes great cooled and served as chocolate milk as well. It has no powdered milk in it which I LOVE. It tastes rancid to me, so no mix using it tastes good.

The Best Homemade Cocoa

1/2 cup dutch cocoa powder
1 cup sugar
1 cup water
8 cups milk

Heat the cocoa, sugar and water together for 1-2 minutes, till cocoa and sugar are dissolved. Add milk and heat until warm as you desire. Add some vanilla extract if you wish. Serve hot or chilled.

Sweet Potato Chowder

1:37 PM Posted In , , , , , , Edit This 1 Comment »
This great soup idea is from Growing Up Paleo. I'll be making this as written to see the yield, then adjusting measurements to make it the size I need.

Sweet Potato Chowder

2-3 large sweet potatoes

2 cups of cut up chicken

2 cans of chicken stock or broth

1/2 cup of coconut milk or heavy cream

1 small onion chopped

2 celery stalks chopped

2 jalapenos chopped

2 TBS butter or olive oil

Bake sweet potatoes at 350 till soft. Remove the skin and place sweet potato in a food processor or blender and puree. Add chicken broth during the puree process to help smooth it out. Saute onion and celery in the butter or olive oil until tender. Add pureed sweet potatoes, remaining chicken broth and bring to a slow boil. Add the 1/2 cup of coconut milk, jalapenos, chicken, and a little salt. Reduce to a simmer for about 10 minutes.

Lasagna Casserole

11:48 PM Posted In , , , , Edit This 0 Comments »
I found this at Food.com, like many of the other meals we love! I also baked a spaghetti squash and made a smaller serving on the side for the gluten-free members of our family. It was just as good (better, imo) as the pasta version!

Lasagna Casserole

  • 1 lb ground beef, uncooked1 lb Italian sausage, hot or mild
  • 1/4 cup onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16 ounce) packages pasta shells, cooked
  • 6 cups mozzarella cheese
    • 24 ounces cottage cheese
    • 2 eggs
    • 1/3 cup parmesan cheese
    • 2 tablespoons parsley
    • 2 quarts spaghetti sauce
      Cook beef and sausage with onion, salt and half of the pepper. Add spaghetti sauce and store together.In bowl, combine 3 cups mozzarella cheese, cottage cheese, beaten eggs, parmesan cheese, parsley, remaining pepper and cooked pasta.Divide pasta mixture into two greased 9x13's, top with meat sauce. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350 for 30 minutes or until hot.

Slow Carb Tomato Soup

2:00 PM Posted In , , , , , Edit This 0 Comments »
I found this recipe on Slow Carb Foodie and adapted it to my tastes and needs. It's excellent!

Slow Carb Tomato Soup

  1. 2 Tbs red palm or olive oil

  1. 1 onion, peeled and chopped OR 1 tsp dried minced onion

  1. 2 carrots, peeled and chopped

  1. 1-3 cloves garlic, chopped

  1. 1 15-ounce can chickpeas, drained and rinsed

  1. 1 28-ounce can crushed tomatoes OR 1 quart home canned tomatoes

  1. 3 cups homemade chicken or veggie stock

  1. 1 bay leaf

  1. 1/2-1 teaspoon red pepper flakes
  1. 1 tsp salt
  1. 1/2 tsp freshly ground black pepper

  1. Put oil in a large soup pot over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes.
  2. Add the chickpeas, tomatoes, broth, bay leaf and red pepper flakes.
  3. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
  4. Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in a blender in batches, but be careful – it will be hot and messy!
  5. Return the soup to a soup pot and keep warm over low heat. Add a splash or two or heavy cream if desired. Season with salt and pepper to taste. Serve immediately or this will keep for a few days in the fridge.

The Perfect Primal Pumpkin Pie

7:36 PM Posted In , , Edit This 0 Comments »
These recipes are from The Nutty Kitchen. I can't wait to try them for fall desserts.

The Perfect Primal Pumpkin Pie

Crust:

  • 1/4 cup semi-melted butter, unsalted
  • 2 tablespoons Coconut Oil, soft
  • 1 cup coconut flour
  • 3 eggs
  • 1 tbsp honey
  • pinch of salt
  • 1/2 cup shredded coconut
  • 1 tablespoon water

Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan equally thick throughout.

Filling:

  • 1 can of pure pumpkin (29 oz)
  • 3 “real” cage free eggs if you can get them (if they are really small, add a fourth)
  • 1 cup coconut milk
  • 1/4-1/2 cup local honey, to taste
  • 1 tsp vanilla
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • pinch of sea salt

Beat eggs, honey, vanilla until frothy, then add all the other ingredients and carefully blend until even and smooth. Fill pie pan with crust and bake on convection at 350 F for about 50 minutes. Check it to make sure that it’s not burning and ultimately check with a toothpick to see if anything sticks, if not it’s done.

Sage Rice

8:49 PM Posted In , Edit This 1 Comment »
This simple side dish appears often on our table; my husband loves it!

Sage Rice

2 Tbsp butter
2 cups rice
1/2 Tbsp kosher salt
1 tsp black pepper
1 tsp rubbed sage
4 cups chicken broth

Melt butter over low heat. Add rice and saute 4-5 minutes. Add spices and chicken broth. Bring to a boil, then cover and simmer 20 minutes. Stir before serving.

Homemade Chicken Sausage

6:43 AM Posted In , , , , Edit This 0 Comments »
I found this at Lexie's Kitchen. She's got a great site....go over and check it out!

Homemade Chicken Sausage

12 ounces organic ground chicken
1 tablespoon grapeseed oil
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon Cholula hot sauce
1/2 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground allspice

Combine all ingredients. Form into patties using wet hands and fry in oil until browned and cooked through.

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