This recipe is from Nom Nom Paleo. Very few ingredients, easy to prepare and delicious! We serve this tasty meat over sauteed cabbage noodles and then use the left overs for tacos or quesadillas!
What you need:
5 pound pork butt roast (If my store doesn't have that, I just ask the butcher what cut of meat would work for pulled pork.)
4-5 sliced bacon
3 1/2 to 4 teaspoons Real Salt or Celtic Sea Salt (3/4 tsp. per pound of meat)
Garlic powder
What you do:
Place the bacon strips on the bottom of your slow cooker
Salt the pork on all sides
Sprinkle garlic powder on all sides and place on top of bacon
Cook in slow cooker on low for up to 24 hours
Remove meat from slow cooker, pull apart with two forks and add liquid from slow cooker to desired consistency
Serve over cabbage noodles with a BIG dollop of sour cream
Enjoy!
Cabbage noodles:
Cut large head of cabbage into quarters
Cut out core
Slice each quarter into thin, noodle-like pieces
Saute in LOTS of butter
Add salt, pepper, garlic powder
Enjoy alone or in place of grain-based noodles!
Saturday, November 15, 2014
Parmesan Crisps
These tasty crisps are a great alternative to chips for those of us who do not eat grains!
What you need:
Grated Parmesan cheese
What you do:
Preheat oven to 350º
Line cookie sheet with parchment paper
Drop small mounds of Parmesan cheese on cookie sheet
Cook for about seven minutes
Let cool
Dip into guacamole or salsa!
What you need:
Grated Parmesan cheese
What you do:
Preheat oven to 350º
Line cookie sheet with parchment paper
Drop small mounds of Parmesan cheese on cookie sheet
Cook for about seven minutes
Let cool
Dip into guacamole or salsa!
Simple Guacamole
Over the years, I've tried many guacamole recipes. Ali shared this simple, delicious recipe with me. Love it!
What you need:
2 to 4 ripe avocados, pit removed and peeled
Juice of one lemon or lime
Garlic powder, salt and pepper to taste
What you do:
Put all ingredients in a bowl
Mash together and adjust salt and pepper
Enjoy!
What you need:
2 to 4 ripe avocados, pit removed and peeled
Juice of one lemon or lime
Garlic powder, salt and pepper to taste
What you do:
Put all ingredients in a bowl
Mash together and adjust salt and pepper
Enjoy!
Tuesday, July 29, 2014
Energy Bars
My daughter, Ali, is the master at creating tasty, nutritious energy balls. She won't give away her recipe (because she doesn't have one), so I experimented to come up with my own!
What you need:
1 cup coconut oil
2 cups properly prepared nuts (almonds, walnuts, cashews, macadamia nuts)
6-8 pitted dates
1 cup sprouted sunflower seeds
1 cup sprouted pumpkin seeds
1/4 cup chia seed
1 cup shredded coconut
1/4 cup raw cacao powder
1/4 cup cacao nibs
2 tsp. cinnamon
2 tsp. vanilla
Maple syrup or raw honey to taste (very little, about 1-2 Tbs.)
Celtic sea salt to taste
What you do:
Melt coconut oil (I melt it in a glass Pyrex measuring cup, placed in a pan with about an inch of water so the oil does not get hot)
Place melted coconut oil, nuts and dates in Vita-Mix and blend
Pour this mixture into large bowl
Add the remaining ingredients and mix together with large spoon
Adjust syrup and salt to taste (not too sweet)
Spread mixture out on parchment lined baking sheet
Put this in the refrigerator until set
Slice into desired bar size
Enjoy!
Properly prepared nuts: the WHYS and HOWS
What you need:
1 cup coconut oil
2 cups properly prepared nuts (almonds, walnuts, cashews, macadamia nuts)
6-8 pitted dates
1 cup sprouted sunflower seeds
1 cup sprouted pumpkin seeds
1/4 cup chia seed
1 cup shredded coconut
1/4 cup raw cacao powder
1/4 cup cacao nibs
2 tsp. cinnamon
2 tsp. vanilla
Maple syrup or raw honey to taste (very little, about 1-2 Tbs.)
Celtic sea salt to taste
What you do:
Melt coconut oil (I melt it in a glass Pyrex measuring cup, placed in a pan with about an inch of water so the oil does not get hot)
Place melted coconut oil, nuts and dates in Vita-Mix and blend
Pour this mixture into large bowl
Add the remaining ingredients and mix together with large spoon
Adjust syrup and salt to taste (not too sweet)
Spread mixture out on parchment lined baking sheet
Put this in the refrigerator until set
Slice into desired bar size
Enjoy!
Properly prepared nuts: the WHYS and HOWS
Thursday, April 17, 2014
Seedy Crackers
I have been on the hunt for a healthy cracker for some time. The rice crackers from TJs contain soy. (And since it is not organic soy, it is probably genetically modified.) Annie's Crackers are made from organic rice, but the rice is not properly prepared. I found an organic sprouted seed cracker at Jimbo's that I like, only too expensive and the crackers are very thick. My thoughts on crackers....They are just transportation to my mouth of some delicious fat, such as grass-fed butter or raw cheese! After several attempts, I found and adjusted a very simple recipe I like from Angela at Oh She Glows.
What you need:
1/2 cup chia seeds
3/4 to 1 cup filtered water
1/2 tsp sea salt
1 cup sprouted sunflower seeds
1 cup pumpkin seeds
1/8 small onion, grated on a zester
3-4 garlic cloves, grated on a zester
What you do:
Place the chia seeds, 3/4 cup water and salt in medium glass bowl
Cover and let soak overnight or for at least 8 hours
Preheat oven to 350º
Add the rest of the ingredients to the bowl of soaked chia seeds. Mix well. If the mixture seems too dry, add water to get a moist, but not too wet, consistency
Spread mixture out on parchment lined baking sheet, spreading with spatula to a consistent 1/4 inch
Bake for 30 minutes
Flip over to another parment lined baking sheet
Using large knife, cut into bite size pieces
Bake for another 20 minutes and check for doneness (Should be slightly browned)
Cook longer if needed
Separate and enjoy!
These crackers are delicious right out of the oven, topped with grass-fed butter!
What you need:
1/2 cup chia seeds
3/4 to 1 cup filtered water
1/2 tsp sea salt
1 cup sprouted sunflower seeds
1 cup pumpkin seeds
1/8 small onion, grated on a zester
3-4 garlic cloves, grated on a zester
What you do:
Place the chia seeds, 3/4 cup water and salt in medium glass bowl
Cover and let soak overnight or for at least 8 hours
Preheat oven to 350º
Add the rest of the ingredients to the bowl of soaked chia seeds. Mix well. If the mixture seems too dry, add water to get a moist, but not too wet, consistency
Spread mixture out on parchment lined baking sheet, spreading with spatula to a consistent 1/4 inch
Bake for 30 minutes
Flip over to another parment lined baking sheet
Using large knife, cut into bite size pieces
Bake for another 20 minutes and check for doneness (Should be slightly browned)
Cook longer if needed
Separate and enjoy!
These crackers are delicious right out of the oven, topped with grass-fed butter!
Friday, March 28, 2014
Chocolate
This recipe for healthy, nutrient dense chocolate is an adaptation of a recipe from Lindsey at homemademommy.net. We store ours in the freezer, but it doesn't last too long there.
What you need:
1/2 cup coconut oil
1/2 cup ghee (you can use all coconut oil or all ghee)
1 cup raw cacao powder
1/4 cup raw honey or maple syrup
1 cup peanut butter or 1 cup organic sprouted pumpkin seeds
1 tsp. vanilla
pinch of salt (if using unsalted peanut butter)
What you do:
Place coconut oil in glass bowl (I use a 2 cup measuring cup)
Place in pan filled with an inch of water
Over medium heat, melt coconut oil
When melted, remove from heat, add ghee and let come to room temperature
Place oil and ghee in VitaMix
Add remaining ingredients and blend until smooth
Pour out on parchment lined cookie sheet
Place in freezer until solid
Break into pieces
Enjoy!
What you need:
1/2 cup coconut oil
1/2 cup ghee (you can use all coconut oil or all ghee)
1 cup raw cacao powder
1/4 cup raw honey or maple syrup
1 cup peanut butter or 1 cup organic sprouted pumpkin seeds
1 tsp. vanilla
pinch of salt (if using unsalted peanut butter)
What you do:
Place coconut oil in glass bowl (I use a 2 cup measuring cup)
Place in pan filled with an inch of water
Over medium heat, melt coconut oil
When melted, remove from heat, add ghee and let come to room temperature
Place oil and ghee in VitaMix
Add remaining ingredients and blend until smooth
Pour out on parchment lined cookie sheet
Place in freezer until solid
Break into pieces
Enjoy!
Sunday, February 23, 2014
Spicy Ground Beef
This recipe is similar to the spicy chicken, except it is cooked on the stove top and not the slow cooker. We use to put it over rice, but now we just eat it topped with cheese, salsa, sour cream, guacamole. Yum!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
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