Sunday, December 13, 2015

Fritatta

My sweet baby sister, Debbi, is an amazing cook! We were heading to a dear friend's daughter's wedding, and Debbi wanted to bring a frittata for the family. We didn't head to the store. We just combined what we already had. One bridesmaid commented that it was the best frittata she had ever tasted!

What you need:
 3 sweet potatoes or russet potatoes, cleaned and thinly sliced
 Butter
 1 pound bacon, chopped
 1 diced onion
 8 ounces chopped mushrooms
 8 ounces chopped spinach
 4 finely chopped garlic cloves
 8 ounces grated cheese
 12 pastured eggs
 1/2 cup whipping cream
 Salt and pepper to taste

What you do:
 Heat oven to 350º
 While oven is heating, place large slab of butter in 9" X 13" baking glass and melt in oven
 Once butter is melted, remove baking dish and layer potatoes on bottom of dish
 Put baking dish back in oven and bake until potatoes are tender to touch with fork, about 10-15 mins.
 While potatoes are cooking, put bacon in large pot and cook on medium heat
 Once bacon is almost cooked crisply, add onions and mushrooms
 When onions and mushrooms are tender, add spinach and garlic
 In large bowl beat the eggs and add cream, salt (about 2 tsp.) and pepper
 Spoon out bacon/spinach/mushrooms over the potatoes
 Sprinkle grated cheese on top
 Pour egg/cream mixture over everything
 Place in pre-heated oven and check at 30 minutes
 Cool, slice and serve with a dollop of creme fraiche (sour cream), sliced avocado and a scoop of salsa
 Enjoy hot or cold!

I wrap leftovers in parchment paper (individual servings), then in plastic bags and store in the freezer. Then I heat up just what we need for a meal in our toaster oven. Quick, nutrient-rich, yummy meal!

Sunday, September 27, 2015

Whey & Yogurt Cheese

This is so simple, I wasn't sure it needed its own post. 

I use whey for fermenting veggies, condiments and salsa, for making beet kavass and for soaking almond flour.

And, I add a little raw honey to the yogurt cheese to make a delicious honey yogurt spread. Fabulous on banana bread!

What you need:
 1 quart organic plain yogurt
 Sieve
 Light dish towel
 Bowl

What you do:
 Place sieve over bowl
 Place dish towel in sieve
 Pour yogurt into the towel lined sieve 
 Lightly fold corners of dish towel over yogurt 
 Let sit for 12 hours or more
 Store the whey in a glass jar and the yogurt cheese in a glass storage containers
 (The liquid in the bowl is whey
 The solid in the sieve is the yogurt cheese)
 Both the whey and the yogurt cheese stay fresh in the refrigerator for several weeks

Banana Bread

My husband, Greg, found this recipe from Dr. Axe. Wow! Good job, my love!

What you need:
 5" X 9" glass baking dish
 4 eggs
 3 medium very ripe bananas
 1/4 cup honey
 1/4 cup coconut milk
 1 tsp. vanilla
 2 tsp. baking soda
 2 1/4 cup almond flour
 1/2 tsp. sea salt
 1/2 tsp. cinnamon

What you do:
 Preheat oven to 350º (While oven is heating, place a good amount of butter in baking dish and place     in oven to melt, but be careful to not burn)
 Mash bananas in bowl, then add eggs, honey, coconut milk and vanilla
 In separate bowl, combine remaining ingredients
 Combine both mixtures and stir until well incorporated
 Place in baking dish and bake for 35 to 50 minutes
 Serve with LOTS of butter from grass fed cows or honey/yogurt cheese
 Enjoy!

Saturday, August 1, 2015

Veggie Salsa

Greg and I have a new favorite salsa to put on top of our spicy chicken!

I'm leaving for our family cabin in Wisconsin tomorrow and had some veggies I knew would be thrown out if I didn't use them. So, I came up with this:

What you need:
 1 red pepper
 1 yellow pepper
 1 orange pepper
 3 small cucumbers
 1/2 red onion
 4-8 cloves garlic
 1 bunch cilantro
 1 serrano chile
 1-2 avocados
 Juice of 1 lemon
 Juice of 1 lime
 Salt and pepper to taste

What you do:
 Finely chop all the veggies
 Mix in bowl with lemon and lime juice and salt and pepper
 Enjoy!

The coolness and crunchiness of this salsa was fabulous on spicy chicken with grated cheddar cheese and cultured cream! Yum!

Sunday, July 12, 2015

Margaritas

I am not a fan of mixed drinks. Too much sugar. Too many ingredients I can't pronounce (not that that really means anything, as I have a hard time with pronunciations in general).  Usually, I'd take a glass of organic chardonnay any day. But, I do love an occasional margarita! I've been working on a refined-sugar-free/only-real-ingredients margarita for awhile. With my precious new daughter, Maryann, coming to our home for dinner, I wanted to find a recipe that she would like. Well, I think she liked this one!

What you need:
 One part fresh squeezed organic lime (or lemon)
 One part fresh squeezed organic orange
 Two parts tequila
 Raw, untreated honey, to taste
 Four parts plain Kombucha

What you do:
 Combine lime juice, orange juice, tequila and honey in a Mason jar
 Shake until honey is dissolved
 Salt rims of glasses (if desired)
 Pour equal amounts mixture and Kombucha over ice
 Enjoy!

Wednesday, May 20, 2015

Sangria!

We've had a hard time finding really good organic wines. TJs sells a few very reasonably priced wines made with organic grapes that, though not too good alone, are great to use in Sangria!

What you need:
 1 bottle organic red or white wine
 1/2 cup organic vodka
 1 orange
 2 lemons
 2 limes
 A handful of organic frozen fruit, such as raspberries, cherries, strawberries
 1 apple peeled and cut into chunks
 Organic pomegranate or tart cherry juice
 Simple syrup (made by shaking raw, untreated honey and filtered water in a jar)
 Sparkling water

What you do:
 Pour wine and vodka into large pitcher
 Juice orange, one lemon and one lime and add to pitcher
 Thinly slice one lemon and one lime and add to pitcher
 Add frozen fruit, chunks of apple, pomegranate or cherry juice
 Add simple honey syrup to taste
 Let sit in refrigerator overnight or several hours
 Serve over ice with sparkling water
 Enjoy!










Tuesday, May 12, 2015

Pizza! (and it happens to be on a cauliflower crust)

One thing Greg and I miss since we have removed gluten from our diet is pizza. What normal American doesn't like pizza?! About once every other month or so, we would go out to have gluten free pizza at a restaurant, not knowing what ingredients were used. Yikes! So, I was thrilled to find a recipe that is made with all real food, easy to make and very tasty!

What you need:
 1 head of organic cauliflower, washed and broken into large pieces
 1 cup shredded Parmesan cheese
 1 pastured egg
 1/2 tsp basil
 1/2 tsp oregano
 3 cloves garlic
 1/2 tsp sea salt
 1 Tbs. melted butter
 1 1/2 cup grated mozzarella cheese
 3/4 cup homemade spaghetti sauce
 1/4 lb. bacon, sliced and cooked
 Crushed red pepper flakes
 Handful of organic black Kalamata olives
 Handful of grated Parmesan cheese
 Handful of organic arugula
 Organic extra virgin olive oil

What you do:
 Preheat oven to 475º
 Pulse cauliflower chunks and garlic in food processor
 Place in large mixing bowl
 Add Parmesan cheese, egg, basil, oregano, and sea salt.
 Mix together with large spoon or hands until well blended
 Place mixture on thin dish towel and squeeze to remove most of the liquid
 Melt butter and spread on parchment lined baking sheet
 Place cauliflower mixture on baking sheet and flatten out to an even 12 inch circle
 Bake until outer edges are lightly browned, about 15 minutes
 Remove from oven and let settle for about 2 minutes
 Add grated mozzarella to crust
 Then add sauce, bacon, olives and sprinkle with red pepper flakes
 Cover with handful of Parmesan cheese
 Bake for another 5 minutes (Broil briefly if desired)
 Add arugula and drizzle with olive oil
 Enjoy!

Wednesday, April 1, 2015

Lemon Garlic Shrimp with Root Veggie Mash

One thing I like about cooking, versus baking, it that measurements are more suggestions than something to be followed to the t. With this recipe, I didn't measure anything. :-)


What you need:

For the shrimp:
 1 pound Wild Red Argentinian Shrimp (from TJs)
 Lots of butter
 4-8 cloves finely chopped garlic
 Zest of one lemon
 Juice of two lemons
 Several thin slices of lemon
 Salt, pepper, basil and red pepper flakes to taste

For the veggie mash:
 A variety of root vegetables
 4-8 cloves garlic
 1/2 cup bone broth
 Lots of butter
 Salt and pepper to taste

What you do:
 Use carrot peeler to peel root vegetables, then cut into large chunks
 Place in pan with whole garlic and broth
 Heat on medium until veggies are tender when pierced with a fork (about 20 minutes)
 Add LOTS of butter, salt and pepper
 Blend in Vita-Mix until smooth

 In shallow pan, melt LOTS of butter
 Add thawed shrimp
 After several minutes, turn shrimp and add garlic, salt, pepper and basil
 Right before shrimp is finished cooking (and it cooks quickly...don't overcook) add red pepper flakes, lemon juice, zest and slices

 In shallow individual dishes, scoop a mound of veggie mash and shrimp with the juices. Top with grated Parmesan cheese.

Enjoy!

Friday, January 9, 2015

What's for dinner?

Our dinners on the Autoimmune Protocol:

Sauteed scallops 
Sauteed zucchini noodles
Steamed broccoli and carrots

Roasted chicken
Cauliflower mash
Sauteed Brussels sprouts with bacon

100% grass fed, organic hamburger patties on a bed of mixed greens and arugula
Toppings: Guacamole, bacon and sauteed mushrooms

Salad (mixed greens, arugula, Romaine lettuce, chopped carrots, diced cucumbers)
Avocado chunks
Olives
A bit of sauerkraut
Extra virgin olive oil and vinegar (or sauerkraut juice or lemon juice)

Seared Ahi tuna steaks
Roasted acorn squash
Chopped salad (Romaine, arugula, spring mix, radishes, cucumber, carrots, topped with avocado slices and olives, drizzled with extra virgin olive oil and raw apple cider vinegar)


Healthy Eating in 2015

As the number of people affected by autoimmunity rises, Greg and I have been looking into nutritional protocols that have had positive impacts on people struggling with these diseases. And, when my husband recommends a nutritional protocol for his patients, he likes us to have tried it first! Yay! We enlisted the support of some of our friends and families and encouraged them to follow the Whole30 guidelines while we follow the Autoimmune Protocol (AIP).

Autoimmune Protocol: Infoshopping guide

Thank you, dear friends and family, for taking this journey with us! And, here's to a health and healing in 2015!