April 16, 2017

Making Homemade Ghee

Making your own ghee is easy! And a great fat to have on hand if you are doing a Whole30.... or not!
Start with at least 2 sticks of good quality unsalted butter. (Butter from grass fed cows is best)
Place butter into a heavy bottomed saucepan.
Heat the butter over medium heat until completely melted.
Cook for about 30-45 minutes on low heat (this will vary based on how hot your stove is). It should be at a very low simmer.
Do not stray far from your stove. It can go past the "done" point easily and burn.***
After the butter stops foaming you should see some little brown bits fall to the bottom of the pan. It's now ready!
Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.
Store on counter or in the fridge!

***Update! You can easily make ghee in a slow cooker. Simply drop in your butter, set the cooker at low heat for 2-3 hours. Vent the lid so the water that naturally occurs in butter can evaporate. I did this today and it is so easy!

Follow this link to read why ghee is good for you.


April 3, 2017

My Paleo Friendly Meatloaf

This even satisfied my old-fashioned husband who usually backs away from my paleo eating!
2 lbs grass-fed ground beef
2 eggs
1/2 cup almond flour
1 onion, chopped
1 clove garlic, minced
1 Tbsp dried parsley
1 Tbsp dried oregano
1 tsp sea salt
1 tsp black pepper
2 Tbls organic yellow mustard
1 Tbsp ghee or olive oil
Preheat oven to 375F.
Grease a glass or metal loaf pan and set aside.
Add the ghee or olive oil to a sauté pan and cook onions and garlic on medium heat until golden brown.
Remove from heat and set aside to cool.
In a large bowl, combine all remaining ingredients. Add the onions and combine well with meat.
Press meat mixture into your loaf pan.
Bake for about 45 minutes til done!
I like to serve this with oven roasted mushrooms and mashed cauliflower.

April 1, 2017

Pumpkin Banana and Egg Custard

What a nice paleo treat. It tastes like pumpkin pie to me! The original recipe I found called for a can of full fat coconut milk but I didn't have any, and decided to improvise using a little almond milk instead. It turned out great!
2 very ripe bananas, mashed
3 Tbls almond meal
4 eggs
1/2 cup almond milk
15 oz can pumpkin puree
Cinnamon or pumpkin pie spice to taste.
Optional: chopped nuts to sprinkle on top.
Preheat over to 350F.
Mix together all ingredients using either a blender, hand mixer or immersion blender.
Pour into a lightly greased 8"x 8" pan.
Bake for about 40 minutes until custard is firm.

March 25, 2017

Dump Ranch Dressing

Best dressing ever.... everyone says that but if you are following a Whole30/clean eating/keto/lchf plan it's true! I have used this on salad, scrambled eggs, cooked and raw vegetables.... even some meats and poultry. A great way to get in your fat requirement.
Dump Ranch via The Whole Sisters

1 egg (room temperature)
1 cup "light" olive oil (although I've used regular evoo and I love it)
1 tablespoon lemon juice
2 tablespoons red wine vinegar (I've used Bragg's apple cider vinegar, it's great)
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat coconut milk
1 handful cilantro, dill or parsley (or herb of choice)

Blend with an immersion blender for approximately one minute! Lasts in fridge up to one week, if you still have any left!

March 22, 2017

Strawberry Chia Sauce

Strawberry Chia Sauce..... so simple! The chia seeds help it gel and they're good for you!
3-4 cups frozen strawberries
1 Tbls raw honey
2 tsps lemon juice
2 Tbls chia seeds
Put the berries, honey and lemon juice in a sauce pan and gently heat for about 10 minutes. (Just to a slow simmer)
Mash with a fork or potato masher while heating.
Add the chia seeds and heat for about 5 more minutes.
Cool and store in fridge.
You can sub other berries or use fresh berries if you like.

March 8, 2017

Dairy-Free Lemon Basil Pesto

4 cups basil leaves, packed
1/4 cup (or more) extra virgin olive oil
1/3 cup raw walnuts
4-5 cloves garlic, chopped
Juice of one lemon
salt and pepper to taste
Combine everything except the olive oil in a food processor. Pulse until all the basil is roughly chopped. Drizzle in the oil and pulse until you get a consistency you like. You may need to add a little more olive oil. Taste and adjust seasoning as necessary.
Store covered in the refrigerator for up to one week.

February 26, 2017

Lemon Dijon Vinaigrette

1/4 cup olive oil
2-3 Tbls fresh squeezed lemon juice; add all 3 Tbls if you like this really tart
1 Tbl dijon mustard (I use Annie's brand, it's  Whole30 compliant)
Fresh ground black pepper
Pink Himalayan salt to taste

This couldn't be easier!
Put all ingredients in a small bowl and whisk together until smooth and emulsified.
Great on your favorite salad, vegetable dish, or fish.

February 15, 2017

Zucchini Fritters

This recipe comes from Stupid Easy Paleo and they are so good!!

2 medium zucchini, shredded (about 5 cups)
1 tsp sea salt
¼ cup coconut flour
1 egg, beaten
1 tsp black pepper
¼ tsp cayenne pepper, optional
Coconut oil or ghee for cooking

Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes. Rinse thoroughly under water. Really move the shredded zucchini around under the water to remove the salt. If you skip this step, the fritters will be very salty…but if you don’t use salt, the fritters will become extremely soggy and fall apart.
Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
Add the coconut flour, egg and pepper. Stir to combine.
Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
Cool on a cooling rack so they don’t get soggy.

February 12, 2017

Egg-Free Dump Ranch Dressing

I got this terrific recipe from Planks Love and Guacamole. I love my traditional Dump Ranch Dressing but many have shared their concerns with me about the raw egg. Personally I am not afraid of raw egg in a dressing but if it's just not for you please try this one - it's really good!
1/2 cup light olive oil
1/2 cup full-fat unsweetened coconut milk
1 Tbsp vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 Tbsp dried herbs or handful chopped fresh herbs (my first choice is cilantro)

Method: Blend it all in blender or use an immersion blender and then refrigerate it overnight to thicken.

February 2, 2017

Chunky Avocado Tomatillo Dip

The smoothness of the avocado and little crunchy bits of tomatillo make a nice texture contrast.
1 ripe avocado, rough chopped
1 med/lg tomatillo, diced
1 small garlic clove, minced
1/2 small jalepeno pepper, seeded and diced
1 Tbls fresh lemon juice
Fresh cilantro leaves, chopped, to taste
Salt and pepper to taste
Place all ingredients in a shallow bowl and mash with a fork until desired consistency.
I made this just for me. Feel free to make a larger quantities. The acidity from the  lemon juice and tomatillos will keep it from turning brown.
I love this on rice cakes.... enjoy!

January 31, 2017

Homemade Taco Seasoning

I love this homemade taco seasoning! It smells wonderful and is really delicious. I tripled the recipe and I'm keeping it in a small mason jar. My recommendation  would be about 1 - 2 tablespoons per pound of ground meat for tacos.
I used to used a popular brand sold in a yellow packet.... but seriously, do we need ALL of those ingredients? Better to make it at home!! This is what's in the store bought packet (Old El Paso):
"Chili pepper, salt, maltodextrin, spice, onion powder, corn starch, yellow corn flour. Contains less than 2% of: partially hydrogenated soybean oil, silicon dioxide (anticaking agent), sunflower and/or cottonseed oil, natural flavor, ethoxyquin (preservative)."
😨Sorry, but no thanks....

January 30, 2017

Turkey Breakfast Sausage Crumbles

I like to prepare this at the beginning of the week to have on hand. It's good plain, mixed into an omelette or as a lettuce wrap.

1 lb ground turkey
2 Tbsp coconut oil
1 tsp fennel
1 tsp garlic
1 tsp paprika
1/2 tsp black pepper
1/2 tsp sage
1/2 tsp sea salt
1/8 tsp cayenne pepper

Melt coconut oil in a sauté pan.
Add ground turkey and all seasonings.
Crumble, stir until cooked through.
Store in fridge!

Good to have on hand so I'm not tempted to eat non-compliant food while on Whole30!

January 23, 2017

Sugar Free Barbecue Sauce

As a rule, I don't like bbq sauce, but the mister LOVES it. I created this recipe from a few different ones found online. It's so easy to put together! The mister likes it, and I'm a convert now. And the best thing? Whole30 compliant.
(Just make sure the tomato products you use have no added sugar).
1 6oz can tomato paste
1/4 cup tomato sauce
1/4 cup balsamic vinegar
1/4 cup unsweetened apple sauce
1 tbsp coconut aminos
1 1/2 tsp chili powder
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp all spice
1/4 tsp cayenne powder - optional
A few dashes hot sauce to taste - optional
Whisk all ingredients together really well and store in the fridge. Should keep for about one month.

January 19, 2017

Creamy Pumpkin Soup

Delicious, creamy and quickly put together. Paleo/Whole30 compliant!
1 medium yellow onion, rough chopped
2 Tbls ghee, avocado oil or coconut oil
3 cups chicken bone broth or stock
1 (15 ounce) can pumpkin puree
1 tsp sea salt (I use Redmond Real Salt)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/4 teaspoon cayenne pepper
1 cup full fat coconut milk
Saute onion in your fat of choice in a large saucepan until slightly caramelized.
Add the chicken broth and pumpkin.
Combine well and bring to a good simmer; cover, and continue the simmer for 15 minutes.
Process the mixture with a stick blender until smooth right in the pan. Or you may use a regular blender but careful, it's hot!
Return soup to saucepan and add the seasonings.
Gently whisk in the coconut milk and make sure it's heated through but not boiling.
Adjust seasonings if needed!
Garnish with chopped pecans, bacon bits or some caramelized onions!
About 6 servings.

January 13, 2017

Indian Saag

My favorite homemade Indian dish to date! Easy to put together and can be changed to suit a Whole30 or dairy-free diet. I subbed chicken and it's wonderful.
From My Natural Family.
16 oz Fresh Spinach Leaves (1 lb.)
3/4 Cup Water
4 Tbl Olive Oil
1 Large Yellow Onion, diced
2 Cloves Garlic, Minced
1/2 tsp Ginger, ground
1 1/2 tsp Garam Marsala
1 tsp Cumin
2 tsp Real Salt
2 Fresh Tomatoes, pureed
6 oz Paneer Cheese, cubed (or cooked chicken or lamb for Paleo/Whole30/Dairy-Free)
2 Tbl Coconut Milk
Place spinach leaves and water in a saucepan and cover with a lid. Bring to a simmer and cook until leaves are tender. Transfer spinach and remaining water to a blender. Puree spinach until smooth and set aside in a small bowl.
Puree the fresh tomato until smooth. Set aside in a small bowl.
Heat the olive oil in a large saute pan over medium high heat. Add the onion and saute for 2-3 minutes, or until soft and translucent. Add the garlic, ginger, garam masala, cumin, and salt, and saute for another minute.