Merigian Studios

Recipe Board

Page 2 of 2

Roasted Brussels

Adapted from http://www.primalpalate.com Ingredients 1 Tbsp oil of choice 3 cloves Garlic, minced 4 cup Brussels Sprouts 1 tsp Salt and Pepper, to taste Process Preheat 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
Share |

Pumpkin Pie

Adapted from http://www.primalpalate.com/blog/bills-chiffon-pumpkin-pie/ Ingredients: 1 tablespoon unflavored Knox Gelatin 16 oz pure pumpkin puree 3 eggs, separated 1/2 cup unsweetened almond milk (we used Almond Breeze) 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon salt Liquid stevia extract Process: 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.... Read More
Posted by Katie Reed at Monday, November 18, 2013
Share |

Chestnut Stuffing

Adapted from http://thingsmybellylikes.com Chestnut & Rosemary Stuffing (serves 2-3) 16 chestnuts (or 1.5 cup’s worth once peeled) 1/2 small, white onion, finely chopped 3 tbsps butter 1 tbsp fresh rosemary leaves 1/2 tsp sage Carefully 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... Read More
Posted by Katie Reed at Monday, November 18, 2013
Share |

Pie Crust

Adapted from elanaspantry.com Paleo Pie Crust: 2 cups blanched almond flour ¼ teaspoon celtic sea salt 2 tablespoons oil of choice or butter 1 egg Place flour and salt in food processor and pulse briefly Add coconut oil and egg and pulse until mixture forms a ball Press dough into a 9-inch pie dish Bake at 350° for 8-12 minutes Makes 1 pie crust Read More
Posted by Katie Reed at Monday, November 18, 2013
Share |

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 extract 1/2 to 1 tsp Stevia (according to your taste) 1 tsp... Read More
Posted by Katie Reed at Monday, October 28, 2013
Share |

Pork and Pumpkin Chili

Adapted from http://www.primallyinspired.com/ 10-12 or more servings Ingredients: 3 lbs pork roast 2 onions, diced 2 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 sauce 4 cloves garlic, minced ¼ cup cilantro 2 cups free-range chicken stock salt and pepper ¼ cup chili... Read More
Posted by Katie Reed at Monday, October 28, 2013
Share |

Pumpkin Souffle

Adapted from http://www.primallyinspired.com/ Ingredients 4 eggs, whites and yolks separated 1 cup roasted pumpkin or canned pumpkin 1/2-1 Tsp Stevia to taste 1 teaspoon pure vanilla extract 1 tablespoon pumpkin pie spice 1-2 teaspoons coconut oil or butter for greasing Instructions Preheat 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... Read More
Posted by Katie Reed at Monday, October 28, 2013
Share |

Butternut Squash Soup

Adapted from  http://www.primalprimos.com/ Ingredients 1 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 salt 1 teaspoon nutmeg (freshly ground) 2 tablespoons coconut oil 2oz pecans (finely chopped) Directions Step 1 In a large pot over medium heat, add your coconut oil and onion, sautéing until onion is translucent. Step 2 Next, add butternut... Read More
Posted by Katie Reed at Monday, October 21, 2013
Share |

Beet Vegetable with Spare Ribs

Adapted from  marksdailyapple.com 3 pounds of beef short ribs Olive oil for browning meat 1/4 cup apple cider vinegar and more for flavoring at the end 1 onion, finely chopped 4 garlic cloves, finely chopped 4 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 chunks 1 14.5 ounce can diced tomatoes in juice 2 stalks of celery, chopped 1/4 –1/2 cup roughly chopped fresh dill 1/2 a head of cabbage, shredded... Read More
Posted by Katie Reed at Monday, October 21, 2013
Share |

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, peeled 2 small yellow onions, sliced 1/2 cup heat-safe oil, like coconut or grapeseed Salt and freshly ground black pepper 1 quart chicken or vegetable stock 2 bay leaves 4 tablespoons grass-fed butter (optional) 1/2 tsp salt directions: Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape... Read More
Posted by Katie Reed at Monday, October 21, 2013
Share |

Beef and Baby Bok Choy

Adapted from  http://civilizedcavemancooking.com/ Ingredients 1/2 large zucchini, peeled, spiralized 2 tsp minced garlic 3 oz NY strip steak, cut into 1? cubes 1/4 tsp crushed red pepper flakes 1.5 tbsp olive oil 1/4 cup of water 1 cups chicken broth, homemade 1 tbsp coconut aminos 1 head of baby bok choy, roughly chopped (about 3? pieces) 1/2 cup shitake mushrooms (about 6 mushrooms) 1/4 heaping cup chopped green onions salt and pepper, to taste Instructions Season the beef cubes with... Read More
Posted by Katie Reed at Monday, October 21, 2013
Share |

Do you have a favorite recipe using Doc's Modified Food Plan?  Share it here and encourage other Stone Family members!