The Refresher

I have been on a smoothie kick lately and this one just has to be shared.  It was really wonderful!  This made enough for my son and me, so I would double or even triple it if the rest of the kids wanted some, too. 

The Refresher

4-inch piece cucumber, cut in half
1 ripe banana
1/2 cup fresh mango, pineapple and papaya chunks
1 cup spinach, kale and chard leaves
1/2 cup coconut water
1/2 unsweetened almond milk
1 scoop Orgain vanilla protein powder
1/2 tsp Great Lakes kosher gelatin
3 ice cubes

Makes about 4 cups

Amish Cinnamon Bread

Another Facebook recipe that sounds great for a cozy winter morning's breakfast...

AMISH CINNAMON BREAD

Batter:
2 cups butter, softened
4 cups sugar (I use much less)
4 eggs
4 cups buttermilk or 4 cups milk plus 1/4 cup vinegar or lemon juice
8 cups flour
4 teaspoons baking soda
Cinnamon/sugar mixture:
1 1/3 cups sugar
4 teaspoons cinnamon


Cream together butter, 4 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan. Yield 4 loaves

Smoothie Of The Good For You

I made this smoothie recipe, which I saw on my Facebook wall, today.  We tried it and liked it, despite the unusual spices. I asked the youngest kids what we should call it, and they decided it was "The Smoothie Of The Good For You".  Silly blokes.

The Smoothie Of The Good For You

1 cup yogurt
1 cup water
1/2 cup ice cubes
1 cup pineapple
1 banana
1 Tbsp coconut oil (I used expeller-pressed)
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp chia seed
1 tsp kelp granules

Blend well and serve.

Almond Flour Breakfast Muffins or Bread Base

I found this basic recipe on a low carb site, and played around with it until I liked it.

Almond Flour Breakfast Muffins or Bread Base

6 cups almond flour/almond meal

4 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, melted

8 eggs

2/3 cup water

2/3 cup honey

see note below for flavor variations

Preheat oven to 350 F.

Butter a 9 X 13 pan.

Mix dry ingredients together well.

Add wet ingredients and mix thoroughly.

Pour into the 9 X 13 pan.

Bake for 30 minutes, then drop the temperature to 325 and bake an additional 15 minutes or until done through.

Variations: 

Add 2 cup fresh or frozen blueberries for blueberry muffins. 

For fruit muffins, take a teaspoon of jam on each muffin and push it in slightly (it will sink more during baking). 

You can add a tsp of vanilla, some mashed bananas and nuts for a banana bread variation. 

I baked this plain, as-is and warmed home canned strawberries to pour over squares of the bread. It would be wonderful with fresh whipped cream and freshly sliced berries, too. 

Lemon Loaf

This is supposed to be just like the lemon loaf from Starbucks.  It came through my facebook feed today.

Lemon Loaf 

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Yield is 1 loaf

Georgia Peach Bread

Georgia Peach Bread

3 cups sugar
1 cup butter, room temperature
4 eggs
4 1/2 cups pureed peaches
4 cups flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla or almond extract
up to 2 cups finely chopped almonds or pecans, optional

Cream sugar and butter.  Add eggs and mix well.  Add peach puree and mix well again.  Add dry ingredients, then add extract and nuts, if you wish.  Pour into loaf pans or 2 9x13's that have been well greased and floured.  Bake at 325 for 55-60 minutes for bread or 30-40 minutes for 9x13's. Check and do the toothpick test.  Cook until done.  Let cool for five minutes, then remove bread from pans. Let bread or the 9x13's cool on a cooling rack until cold. Wrap bread or cover 9x13's and store until the next day.  Bread will freeze well for two months. 

Yield 4 loaves or 2 9x13 pans

Almond Flour Banana Muffins

I found this at Just a Pinch.  I'm always looking for new grain-free recipes.  I found a great deal on ripe bananas and needed to make banana bread.  My other Primal banana bread recipe uses coconut flour, which requires many eggs. Since I am low-ish on eggs and full on almond flour, this is the one I chose.

Almond Flour Banana Muffins

6 cups almond flour
2 tsp baking soda
1 tsp EACH sea salt and baking powder
6 eggs
4-6 overripe bananas
1 cup honey 
1/2 cup melted coconut oil or butter
2 tsp vanilla
1/2 cup nuts, if desired

Preheat oven to 350 degrees.  Grease muffin tins. Blend dry ingredients together. Mix wet ingredients in a smaller bowl. Add wets to drys and stir to combine.  Pour into prepared muffin pans. Sprinkle with nuts, if desired.  Bake about 20 minutes. 

Hot Coconut Flaxseed Cereal

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.

Primal Vanilla Pancakes

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

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 tsp vanilla, optional
1/4 cup honey or other sweetener
Additional almond milk or water to thin to desired consistency. 

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.

1:1 Breakfast Sausage Spices

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 red pepper flakes

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

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

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.

Homemade Chicken Sausage

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.

Cher's Breakfast Casserole

This is a recipe from a facebook group. I'm looking forward to this! I love making things in the evening and cooking them in the morning for an easy beginning of the day.

Cher's Breakfast Casserole

1 lb ground sausage

3-4 cups shredded cheddar cheese

1 large pepper, green, red or yellow

1/2 lb of ham chopped

1/2 med white onion ( chopped )

6-8 slices of Crisp Bacon chopped

16 eggs

1 cups heavy whipping cream

Preheat oven to 350 degrees F.

Grease 13 x 9 x 2 inch pan or dish with bacon grease, olive oil or coconut oil.

1. Cook ground sausage until done ( drain ).

2. Layer shredded cheese evenly. Layer sausage atop the cheese.

3. Layer the green, red, or yellow chopped pepper next.

4. Layer the ham next.

5. Layer the chopped onion next.

6. Layer the chopped cooked - bacon next.

7. Beat 16 eggs with 1 quart of heavy whipping cream and pour over the top of

the onions.

Bake 350 degrees F. 55-60 min. Sides and top should be golden brown.

Take out set on wire rack. Serve warm.

This can be prepared the night before. Cover with foil and set in the

refrigerator. The next morning set in oven uncovered, set oven to 350 add 10 min to cooking

time. Serve warm.

Nut Free Granola

This is a recipe from Lynn's Kitchen Adventure. I'm always on the lookout for new granolas for breakfast.

Nut Free Granola

2/3 cup brown sugar
2/3 cup oil
1 cup honey
4 teaspoons vanilla
6 cups old fashioned oats
8 cups quick oats
2 cup coconut
2 teaspoon cinnamon

In a small saucepan mix together brown sugar, oil, and honey. Bring to a boil. Remove from heat and add vanilla and cinnamon. In a large bowl combine oats, coconut, and sugar/oil mixture. Stir until oats are well coated and everything is combined.

Spread into 4 9x13 pans. Bake at 350 degrees for 10 minutes. Stir, turn off your oven, and put the granola back into the oven for 3-4 hrs. The heat left in the oven will finish cooking this. Remove from oven after 3-4 hours. Let cool and store in an air tight container.

Apple Granola

This is from Joy in the Kitchen. I like how very simple it is. It still doesn't beat Vanilla Granola, but it is a good change of taste, especially for autumn and it has much less sugar. I'm sure it will be in our rotation for quite a while.

Apple Granola

12 C oats
1/2 C applesauce
1 tsp. cinnamon
1 C brown sugar

Combine applesauce (do not use chunky applesauce), cinnamon and brown sugar in a saucepan and cook over medium heat until mixture boils. You may need to add 1/4-1/2 C water to thin the mixture.

Pour the mixture over the oats and stir to combine.

Place granola on a cookie sheet, and bake at 350 for 20 minutes, stirring after 10 minutes.

Turn off the oven, and allow the granola to crisp up in the oven. Be careful to crack open the oven door so the granola does not burn.

Store in an airtight container in your pantry.

Grain-Free Blueberry Muffins

This is from The Foodie and the Family. It makes but a dozen, but when I serve Primal muffins, since they are more expensive, I serve them alongside a couple of eggs, a fruit and a green smoothie for a complete meal.

Grain-Free Blueberry Muffins

2 1/2 cups almond meal
3 eggs
1/4 cup honey
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon vanilla
1 cup blueberries

Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).

In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.

Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.

Cinnamon Power Smoothie

This is from Primal Toad. He has a Smoothie e-book available with lots of other recipes, too. Just check his blog for the info.

Cinnamon Power Smoothie Recipe

3 Large Eggs (pastured only, please)
1/2 Cup Almond Milk
1 Pear, Chopped (can sub other fruit, if desired)
3 TBSP (1/2 Medium) Avocado
2 tsp Cinnamon
1/4 Cup Ice

Blend and enjoy!

Primal Banana Pancakes

I found this recipe at Primal Kitchen. Dairy-free, gluten-free, grain-free and sugar-free...it sounded intriguing, so I made it for breakfast right then and there. Two of my children really liked it and ate several cakes, three liked it so-so and ate one each and the others tried a bite and rejected it. The banana flavor comes through, and a couple of mine hate banana, so that explains that. It made 10 pancakes.

Primal Banana Pancakes

2 medium bananas
3 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
Dash vanilla extract
Pinch nutmeg
Pinch salt


Blend all the ingredients together in a blender on high for at least 2 minutes, until perfectly smooth and there are lots of air bubbles whipped into the batter.

Heat a couple of tablespoons of stable cooking fat such as butter, coconut oil, or macadamia oil in a large pan on medium heat. When the oil starts to shimmer, pour in the batter to make 2.5" cakes. Allow the cakes to cook in the pan until almost all the way done before flipping; you'll see bubbles pop and stay "popped" when they are ready to flip. Continue cooking the rest of the cakes, adding a little more cooking fat to the pan before each new set of pancakes.

Serve warm with fresh fruit and butter to top, if desired. I served it with creamy almond butter.