Delicious! Simple! This salad makes a great dinner.
What you need:
Wild caught Ahi tuna steak
Salt
Pepper
Garlic powder
Butter or ghee
Arugula and mixed greens
Cucumber, thinly sliced
Avocado, diced
Goat cheese, crumbled
Zest and juice from one lemon
Avocado oil to taste
Sprouted pumpkin or sunflower seeds
What you do:
Place big chunk of butter or ghee in pan, heated on medium high
Sprinkle salt, pepper and garlic powder on one side of Ahi steak
Place steak, seasoned side down in pan
Cook for 3 minutes
While cooking, sprinkle salt, pepper and garlic powder on other side
Flip steak and cook 2 to 3 minutes, then remove from heat
Coarsely chop arugula and mixed greens and place in large bowl
Add cucumber, avocado and goat cheese
Zest lemon and add juice from one lemon to salad
Drizzle avocado oil to taste
Arrange salad on two plates
Slice cooked Ahi and add to salad
Top with sprouted pumpkin or sunflower seeds
Enjoy!
Saturday, April 9, 2016
Bacon Brussels Sprouts
What you need:
1 package organic Brussels sprouts (TJs)
1/4 lb. bacon, sliced
Ghee
Garlic powder or finely chopped fresh garlic
Celtic sea salt
Pepper
What you do:
Preheat oven to º400
Line a baking sheet with parchment paper
While oven is preheating, spoon out a big blob of ghee onto baking sheet
Place in oven to melt ghee
Clean Brussels sprouts, slice off ends, and cut in half lengthwise
Toss Brussels sprouts in melted ghee
Add salt, pepper, garlic powder and toss some more
Add sliced bacon
Bake for 10 minutes, then toss
Continue to bake until Brussels sprouts have browned, about 10 to 15 more minutes
Enjoy!
1 package organic Brussels sprouts (TJs)
1/4 lb. bacon, sliced
Ghee
Garlic powder or finely chopped fresh garlic
Celtic sea salt
Pepper
What you do:
Preheat oven to º400
Line a baking sheet with parchment paper
While oven is preheating, spoon out a big blob of ghee onto baking sheet
Place in oven to melt ghee
Clean Brussels sprouts, slice off ends, and cut in half lengthwise
Toss Brussels sprouts in melted ghee
Add salt, pepper, garlic powder and toss some more
Add sliced bacon
Bake for 10 minutes, then toss
Continue to bake until Brussels sprouts have browned, about 10 to 15 more minutes
Enjoy!
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!
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!
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!
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!
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