Tuesday, August 25, 2015

Lemon Supreme Cookies

1 box Duncan Hines Lemon Supreme cake mix
1 lg egg
1 stick of slightly melted butter (cooled)
2 T of water, add each spoonful at a time until mix is moist but firm

Preheat oven to 350 degrees 
In a large mixing bowl, combine egg and butter to cake mix 
Add one to two tablespoons of water to the mix, just until the cake mix is moist 
It should be firm (cookie dough)
Use a teaspoon to spoon dough onto the cookie sheet (drop)
Bake 7-10 minutes (10 mins worked best - made 32 cookies)

Servings: 3-4 dozen 

Monday, April 27, 2015

Paleo Italian Meatballs

(Adapted from Meatball Nirvana at Allrecipes.com)

1 pound grass fed beef (ground pork would probably be awesome!)
1/2 teaspoon sea salt
1/4 cup onion minced (I grate mine!)
1 small garlic cloved minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
1 beaten egg
1/2 cup almond flour

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Mix all of the ingredients together in a large bowl.  I form the mixture into two inch meatballs but you can make smaller ones or bigger ones.  Just adjust the bake time.  Put the little guys on the baking sheet and bake for about 20 minutes.

Source: http://www.changeofpaceforme.com/2013/01/paleo-italian-meatballs.html

Sunday, March 22, 2015

Overnight Chai Steel Cut Oats

C1 c steel cut oats
1 c almond milk
2 tblsp ground flax
1/4 tsp cardamon
1/4 tsp cinnamon 
1/4 tsp vanilla extract 
1/4 tsp ground ginger 
1/4 tsp nutmeg 
1 tbl maple syrup

Optional toppings: shredded coconut, pecans, almonds, toasted hazelnuts 

In a medium bowl combine all ingredients except toppings. Pour into two 8 oz jars. Close the lid and refrigerate overnight. 

Own lid, stir and sprinkle with desired toppings. 

Source: thishomemadelife.com

Saturday, March 21, 2015

Chicken Cheese Casserole

1 deboned chicken
1 pkg Taco Chips
2 cans cream of chicken soup
2 T onions
1 can corn - drained
1 can Rotel
Slices of velveeta 

Mix all ingredients together except cheese. Put slices of velveeta on top to cover. 

Bake for at least 30 mins at 350*F until hot and cheese melts. 

Monday, February 9, 2015

Paleo & Gluten-Free Tortillas Recipe

  • 2 eggs whisked
  • 1 cup of full fat coconut milk (or you can use unsweetened almond milk)
  • 1 tbs of olive oil
  • 3/4 cup of tapioca flour
  • 3 tbs of coconut flour
  • 1/4 tsp sea salt
  1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
  2. In a separate bowl, combine all dry ingredients together (salt and flours)
  3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined
  4. Season your pan with olive oil (we used a 10" non-stick pan)
  5. Heat pan on medium to medium-low heat
  6. Pour 1/3 cup of batter into center of pan to form about a 6" circle
  7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom
  8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
  9. Place tortillas on a paper towel-lined plate
  10. Makes about 6 tortillas about 6-inches in diameter

Source: http://paleonewbie.com/paleo-gluten-free-tortillas-recipe/

paleo and gluten-free tortillas

This recipe is based on the coconut flour tortilla recipe from Paleo Comfort Foods. The ingredients form a thin batter and yield about 8 pliable soft tacos.

  • 1/4 cup coconut flour (40 g)
  • 1/4 teaspoon baking pwoder
  • 8 egg whites (240 g or 1 cup)
  • 1/2 cup water
  • pinch of salt
  • coconut oil (as needed, for greasing the press or pan)
  1. In a bowl mix all ingredients. Set aside for five minutes. The batter takes about that long to hydrate and thicken.
  2. If necessary greese your tortilla press or pan with coconut oil.
  3. Make the tortillas:
    • In a preheated electric tortilla press: Pour about a little less than 1/4 cup of batter onto the tortilla press. Quickly smooth out using a heat resistant spoon, and press the top of the press down to distribute the rest of the batter. Cook until the indicator on the press goes off.
    • In a pan over medium heat: Pour a little less than 1/4 cup of batter onto the pan. Quickly smooth out using a heat resistant spoon. Cook for 1 to 2 minutes or until the edges of the tortilla start to turn golden brown. Then flip and cook for an additional minute or two.
  4. Transfer tortillas to a plate and cover with a paper towel to keep warm.
  5. Serve with desired toppings and do your best to keep away from within hungry doggy mouths. :)
Source: http://zestbakery.com/blog/paleo-grain-free-and-gluten-free-tortillas

Beef with Broccoli

  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • 1/4 cup Coconut Aminos
  • 1/4 cup Green Onionthinly sliced
  • 2 Tbsp Ginger Rootminced
  • 2 Tbsp Sesame Oil
  • 4 cup Broccoliflorets
  • 5 cloves Garlicminced
  • 1 lb Beef Chuck Shoulder Roastcubed
  1. Heat sesame oil in a wok or skillet over high heat.
  2. Add garlic and ginger to wok, and sauté for 2 minutes to infuse the sesame oil with their flavor.
  3. Add steak, stirring frequently, until browned on all sides.
  4. Once the steak has seared, add in the broccoli and continue to sauté over high heat.
  5. Add green onion, and an extra tablespoon of oil if necessary.
  6. Pour in coconut aminos, and season with salt, pepper, and red pepper flakes.
  7. Continue to sauté for another 2–3 minutes, until all flavors have combined.
  8. Garnish with a sprinkling of sesame seeds and serve.
To complete this dish, serve over cauliflower rice or baked spaghetti squash.

Source: http://www.primalpalate.com/paleo-recipe/beef-with-broccoli/