Sunday, March 22, 2015
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.
Saturday, March 21, 2015
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
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)
- In a bowl mix all ingredients. Set aside for five minutes. The batter takes about that long to hydrate and thicken.
- If necessary greese your tortilla press or pan with coconut oil.
- 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.
- Transfer tortillas to a plate and cover with a paper towel to keep warm.
- Serve with desired toppings and do your best to keep away from within hungry doggy mouths. :)
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
- 1/4 cup Coconut Aminos
- 1/4 cup Green Onion, thinly sliced
- 2 Tbsp Ginger Root, minced
- 2 Tbsp Sesame Oil
- 4 cup Broccoli, florets
- 5 cloves Garlic, minced
- 1 lb Beef Chuck Shoulder Roast, cubed
- Heat sesame oil in a wok or skillet over high heat.
- Add garlic and ginger to wok, and sauté for 2 minutes to infuse the sesame oil with their flavor.
- Add steak, stirring frequently, until browned on all sides.
- Once the steak has seared, add in the broccoli and continue to sauté over high heat.
- Add green onion, and an extra tablespoon of oil if necessary.
- Pour in coconut aminos, and season with salt, pepper, and red pepper flakes.
- Continue to sauté for another 2–3 minutes, until all flavors have combined.
- Garnish with a sprinkling of sesame seeds and serve.
To complete this dish, serve over cauliflower rice or baked spaghetti squash.
Sunday, February 8, 2015
Friday, February 6, 2015
- 3-4 lb Chicken Wings
- 1 cup Bourbon
- 1/4 cup Dark Brown Sugar
- 1/2 cup Ketchup
- 3 tbsp Worcestershire Sauce
- 1 cup Orange Preserves
- Salt & Pepper
- Preheat oven to 450 F.
- Partially cook chicken for five minutes in a large pot of bubbling water.
- Drain and dry chicken.
- Combine remaining ingredients in a saucepan with a whisk, over high heat.
- Reduce by half and take off heat.
- Bake wings for 15-20 minutes, until crispy.
- Transfer wings to a large bowl and pour sauce over them, tossing to coat.