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Monday, November 18, 2013

Roasted Brussels

Adapted from http://www.primalpalate.comIngredients1 Tbsp oil of choice3 cloves Garlic, minced4 cup Brussels Sprouts1 tsp Salt and Pepper, to tasteProcessPreheat oven to roast at 400°F.Rinse Brussels sprouts and cut off ends.Place in glass baking dish and toss with 1 tablespoon melted coconut oil and salt and pepper to taste.Roast at 400°F for 20 minutes, stirring once after 10 minutes.Add minced garlic, give a final stir, and roast sprouts for 10 more minutes. Read More
Posted by Katie Reed at Monday, November 18, 2013

Monday, November 18, 2013

Pumpkin Pie

Adapted from http://www.primalpalate.com/blog/bills-chiffon-pumpkin-pie/Ingredients:1 tablespoon unflavored Knox Gelatin16 oz pure pumpkin puree3 eggs, separated1/2 cup unsweetened almond milk (we used Almond Breeze)3/4 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon ginger1/2 teaspoon saltLiquid stevia extractProcess:In a saucepan combine gelatin, a few drops of stevia based on your taste, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly.Cook over med... Read More
Posted by Katie Reed at Monday, November 18, 2013

Monday, November 18, 2013

Chestnut Stuffing

Adapted from http://thingsmybellylikes.comChestnut & Rosemary Stuffing (serves 2-3)16 chestnuts (or 1.5 cup’s worth once peeled)1/2 small, white onion, finely chopped3 tbsps butter1 tbsp fresh rosemary leaves1/2 tsp sageCarefully score an ‘x’ in the chestnuts. Bake them at 400 for 25 minutes. Remove and let cool. Once cool, peel the chestnuts then grind them until they are the consistency of breadcrumbs.Melt the butter in a saucepan. Add the onion and saute for a few minutes.Stir the... Read More
Posted by Katie Reed at Monday, November 18, 2013

Monday, November 18, 2013

Pie Crust

Adapted from elanaspantry.comPaleo Pie Crust:2 cups blanched almond flour¼ teaspoon celtic sea salt2 tablespoons oil of choice or butter1 eggPlace flour and salt in food processor and pulse brieflyAdd coconut oil and egg and pulse until mixture forms a ballPress dough into a 9-inch pie dishBake at 350° for 8-12 minutesMakes 1 pie crust Read More
Posted by Katie Reed at Monday, November 18, 2013

Monday, October 28, 2013

Pumpkin Pie Smoothie

Use these directions as a guide in order to experiment with the ingredients to create a smoothie suited to your personal taste!Feel free to share your success with the smoothie in the comments below!  Photos also welcomed! Combine in a blender until smooth:1/4-1/3 cup canned pumpkin or fresh roasted pumpkin.  (if you are using canned, make sure there are no ingredients other than pumpkin!)1 tsp vanilla extract1/2 to 1 tsp Stevia (according to your taste)1 tsp Pumpkin Pie Spice1... Read More
Posted by Katie Reed at Monday, October 28, 2013
breakfast pumpkin smoothie snack

Monday, October 28, 2013

Pork and Pumpkin Chili

Adapted from http://www.primallyinspired.com/10-12 or more servingsIngredients:3 lbs pork roast2 onions, diced2 14.5 oz cans fire roasted diced tomatoes 7 oz can diced green chilies 2 chipotle peppers in adobo sauce, chopped (you can find these in the International aisle of your supermarket, usually next to the cans of diced green chilies)1 heaping tablespoon adobo sauce4 cloves garlic, minced¼ cup cilantro2 cups free-range chicken stocksalt and pepper¼ cup chili powder2 tablespoons cumi... Read More
Posted by Katie Reed at Monday, October 28, 2013
crockpot dinner lunch pork pumpkin

Monday, October 28, 2013

Pumpkin Souffle

Adapted from http://www.primallyinspired.com/Ingredients4 eggs, whites and yolks separated1 cup roasted pumpkin or canned pumpkin1/2-1 Tsp Stevia to taste1 teaspoon pure vanilla extract1 tablespoon pumpkin pie spice1-2 teaspoons coconut oil or butter for greasingInstructionsPreheat oven to 350 degrees F.Whip egg whites only until peaks form. Using a stand mixer makes this very easy!Mix together the yolks, pumpkin, Stevia, vanilla and pumpkin pie spice until well mixed.Once peaks form wit... Read More
Posted by Katie Reed at Monday, October 28, 2013
breakfast pumpkin treat

Monday, October 21, 2013

Butternut Squash Soup

Adapted from http://www.primalprimos.com/Ingredients1 large butternut squash (peeled, chopped)1 medium onion (chopped)1 usa liquid quart chicken stock (substitute vegetable stock for vegetarian version)1 teaspoon cinnamon (ground)1 teaspoon salt1 teaspoon nutmeg (freshly ground)2 tablespoons coconut oil2oz pecans (finely chopped)DirectionsStep 1 In a large pot over medium heat, add your coconut oil and onion, sautéing until onion is translucent.Step 2 Next, add butternut squash, broth, c... Read More
Posted by Katie Reed at Monday, October 21, 2013

Monday, October 21, 2013

Beet Vegetable with Spare Ribs

Adapted from marksdailyapple.com3 pounds of beef short ribsOlive oil for browning meat1/4 cup apple cider vinegar and more for flavoring at the end1 onion, finely chopped4 garlic cloves, finely chopped4 beets, peeled and cut into 1-inch chunks. Cut off the beet greens and save on the side.1 large turnip, peeled and cut into 1-inch chunks1 14.5 ounce can diced tomatoes in juice2 stalks of celery, chopped1/4 –1/2 cup roughly chopped fresh dill1/2 a head of cabbage, shreddedInstructions:Lig... Read More
Posted by Katie Reed at Monday, October 21, 2013
dinner soup

Monday, October 21, 2013

Simple Roasted Tomato

Adapted from http://www.perrysplate.com/ingredients:2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)6 cloves garlic, peeled2 small yellow onions, sliced1/2 cup heat-safe oil, like coconut or grapeseedSalt and freshly ground black pepper1 quart chicken or vegetable stock2 bay leaves4 tablespoons grass-fed butter (optional)1/2 tsp saltdirections:Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape tomatoes. Just ro... Read More
Posted by Katie Reed at Monday, October 21, 2013
dinner soup

Monday, October 21, 2013

Beef and Baby Bok Choy

Adapted from http://civilizedcavemancooking.com/Ingredients1/2 large zucchini, peeled, spiralized2 tsp minced garlic3 oz NY strip steak, cut into 1? cubes1/4 tsp crushed red pepper flakes1.5 tbsp olive oil1/4 cup of water1 cups chicken broth, homemade1 tbsp coconut aminos1 head of baby bok choy, roughly chopped (about 3? pieces)1/2 cup shitake mushrooms (about 6 mushrooms)1/4 heaping cup chopped green onionssalt and pepper, to tasteInstructionsSeason the beef cubes with salt, pepper and ... Read More
Posted by Katie Reed at Monday, October 21, 2013
beef bok choy dinner soup
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