February 27, 2012
Yummy salad idea
I made a delicious salad last week that I'm dying to repeat. I cooked up about 6 slices of bacon and crumbled it into a head of chopped romaine. Then I cooked a package of sliced baby bello mushrooms in the bacon grease. I threw in some sprouts and dug in. It was amazing. Didn't even require dressing! :)
Almond banana pancakes
These were a surprisingly delicious treat. They're a bit tricky to make, you need to make sure you have a thin enough spatula that it can get under the pancake as they're not as stable as regular pancakes. (I haven't yet tried making it with more almond butter so I'm not sure if that would help.) It takes some practice (I burned quite a few my first time making them) but once you get the hang of it they taste like banana bread! Yummy!
Ingredients:
*2 ripe bananas
*1 egg
*1 heaping T almond butter
Directions:
*Mash the banana, add the egg and mix well. Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.
*Warm some butter in a pan and pour batter into small cakes. Brown on each side and serve warm.
Ingredients:
*2 ripe bananas
*1 egg
*1 heaping T almond butter
Directions:
*Mash the banana, add the egg and mix well. Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.
*Warm some butter in a pan and pour batter into small cakes. Brown on each side and serve warm.
Noatmeal! (No oats, get it? :)
This breakfast dish was much more delicious than I was expecting. The additional of several spices certainly helps, but make sure you have enough almond milk because once it was cooked I used probably about 1/2-2/3 more to get it to the consistency I wanted. Also, it makes a ton and I haven't tried saving and reheating it so you might want to have someone to share it with. :)
Ingredients:
*1 small handful of pecans
*1 small handful of walnuts
*2 T ground flax seed
*1/2-1 tsp ground cinnamon (I used 1, if you aren't a huge cinnamon fan go with 1/2)
*1 pinch ground nutmeg
*1 pinch ground ginger
*1 T almond butter
*1 banana, mashed
*3 eggs
*1/4 unsweetened almond milk
*2 tsp pumpkin seeds (I didn't use these)
*1 handful fresh berries (Didn't use these either. Would be a delicious option once berries are in season.)
Directions:
*Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it's totally ground into a powder. Set aside.
*Whisk together eggs and almond milk (you can use a blender bottle for this if you'd like) until the consistency thickens a little into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.
*Stir in the nut mixture. Microwave or gently warm on the stove until the noatmeal reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.
**I microwaved about a minute and a half, stirred and then microwaved another minute. It has an interesting texture once it's done cooking, kind of like soggy bread that's baked, but if you add almond milk you can get it down to an oatmeal consistency.**
Enjoy!!! A very satisfying, filling breakfast.
Ingredients:
*1 small handful of pecans
*1 small handful of walnuts
*2 T ground flax seed
*1/2-1 tsp ground cinnamon (I used 1, if you aren't a huge cinnamon fan go with 1/2)
*1 pinch ground nutmeg
*1 pinch ground ginger
*1 T almond butter
*1 banana, mashed
*3 eggs
*1/4 unsweetened almond milk
*2 tsp pumpkin seeds (I didn't use these)
*1 handful fresh berries (Didn't use these either. Would be a delicious option once berries are in season.)
Directions:
*Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it's totally ground into a powder. Set aside.
*Whisk together eggs and almond milk (you can use a blender bottle for this if you'd like) until the consistency thickens a little into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.
*Stir in the nut mixture. Microwave or gently warm on the stove until the noatmeal reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.
**I microwaved about a minute and a half, stirred and then microwaved another minute. It has an interesting texture once it's done cooking, kind of like soggy bread that's baked, but if you add almond milk you can get it down to an oatmeal consistency.**
Enjoy!!! A very satisfying, filling breakfast.
Shepherd's Pie
Ok, this recipe is DELICIOUS!!!!!! Even my non-primal family members were quick to applaud this tasty dish. The only thing I'd do differently is next time I might use a head and a half of cauliflower. There just wasn't enough for my taste. Enjoy!
Ingredients:
*1 head of cauliflower
*4 tablespoons butter
*1-3 tablespoons cream (optional but so worth it)
*S&P to taste
*3 T olive oil
*1 medium onion, chopped
*1 cup frozen organic peas and carrots, thawed (I only used green beans and it was still delicious)
*3/4 cup frozen organic green beans, thawed
*1 lb grass-fed organic ground beef or bison
*1 T coconut flour or almond meal (I used almond meal)
*3/4 cup beef stock or broth
*1 T chopped fresh thyme or 1 tsp dried
*1 T chopped fresh rosemary or 1 tsp dried (I used dried on both)
Directions:
*Preheat oven to 400 degrees. Break the cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 T butter and process until smooth. Add S&P to taste. Optional: Add cream 1 tablespoon at a time until smooth but still fairly thick. Set aside.
*Heat oil in a skillet over medium-low heat. Add onion and saute several minutes until soft. Add beef and cook for about 5 minutes, (I just cooked it till the meat was brown) stirring to break up meat so it browns evenly. Add peas, carrots and green beans and cook for another 5 minutes. Stir in the flour/meal. Add broth and herbs and reduce the heat to low/simmer, stirring occasionally, for about 5 minutes. Add S&P to taste. Remove from skillet and put into a 9-inch deep dish pie pan. Spread the cauliflower on top. Scatter 2 T butter cut into small pieces on top of the cauliflower. Bake 30-35 minutes.
Ingredients:
*1 head of cauliflower
*4 tablespoons butter
*1-3 tablespoons cream (optional but so worth it)
*S&P to taste
*3 T olive oil
*1 medium onion, chopped
*1 cup frozen organic peas and carrots, thawed (I only used green beans and it was still delicious)
*3/4 cup frozen organic green beans, thawed
*1 lb grass-fed organic ground beef or bison
*1 T coconut flour or almond meal (I used almond meal)
*3/4 cup beef stock or broth
*1 T chopped fresh thyme or 1 tsp dried
*1 T chopped fresh rosemary or 1 tsp dried (I used dried on both)
Directions:
*Preheat oven to 400 degrees. Break the cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 T butter and process until smooth. Add S&P to taste. Optional: Add cream 1 tablespoon at a time until smooth but still fairly thick. Set aside.
*Heat oil in a skillet over medium-low heat. Add onion and saute several minutes until soft. Add beef and cook for about 5 minutes, (I just cooked it till the meat was brown) stirring to break up meat so it browns evenly. Add peas, carrots and green beans and cook for another 5 minutes. Stir in the flour/meal. Add broth and herbs and reduce the heat to low/simmer, stirring occasionally, for about 5 minutes. Add S&P to taste. Remove from skillet and put into a 9-inch deep dish pie pan. Spread the cauliflower on top. Scatter 2 T butter cut into small pieces on top of the cauliflower. Bake 30-35 minutes.
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