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, December 13, 2015
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!
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!
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!
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!
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:
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)
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: Info, shopping guide
Thank you, dear friends and family, for taking this journey with us! And, here's to a health and healing in 2015!