January 26, 2012
- 1 6oz can tomato paste
- 1 to 1.5 cups of beef stock
- 3 Cloves Garlic
- .5 of an onion or 2/3 cup frozen diced onion
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon sea salt
- 2 tablespoons chili powder
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey (optional- only add if you want a sweeter sauce)
Combine all ingredients in slow cooker or saucepan (I recommend a small slow cooker or THIS so it can simmer a while away from the stovetop). Simmer on low setting for a couple of hours (or at least 30 minutes if you are in a hurry). Enjoy!
I usually make triple batches of this and freeze some. I especially like this sauce for BBQ Pork in the Crockpot.
This recipe is based in part or in whole on this fantastic recipe .
January 24, 2012
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/4 cup grade b maple syrup
1/4 cup cocoa powder
1 cup heavy cream, chilled
1 teaspoon vanilla extract
Sprinkle gelatin over cold water and mix with fork. Let stand a couple of minutes to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Allow to gelatin to cool while stirring together maple syrup and cocoa; add whipping cream and vanilla. Beat with electric mixer until mixture is stiff. Pour in gelatin mixture and beat until well blended. Refrigerate in large bowl or spoon into serving dishes, then refrigerate for at least 30 minutes before serving. I can never wait more than 15, and it’s still mousse-like! Enjoy!
This recipe is based in part or in whole on this recipe by Hershey’s.
January 12, 2012
If you are the type to gag at the thought of using frozen vegetables, or think it’s a terrible alternative to fresh vegetables, or whatever this probably isn’t a recipe for you (this blog might not be either? lol), If, however, you are the type that appreciates the finer points of frozen veggies, read on!)
Recipe: Super Simple Paleo Cauliflower Rice
One Bag Frozen Cauliflower
Butter or Coconut Oil for Sauteing
1. Place frozen cauliflower in colander and run warm water over it until semi-defrosted.
2. Take out handfuls of defrosted cauliflower and dump into this awesome Food Chopper, and pull the handle 10-15 times.
3. Pour the “rice” into a saute pan, and cook using butter or coconut oil, and maybe even some garlic if you feel fancy Enjoy!
January 10, 2012
Recipe: Sweet Potato Spinach Curry
1 lb ground beef (you could also use cubed chicken breast/thigh- it is delicious either way)
2-3 cups fresh spinach or kale
1/2 bag of frozen chopped spinach or kale
1 bag frozen stir fry vegetables
3 cups of your favorite fresh stir fry veggies
1 tbs curry powder
2 large sweet potatoes, peeled and cubed
2 cups cooked, mashed sweet potato
Balsamic Vinegar to taste
Brown meat in skillet over medium high heat. Remove meat from skillet; reserve fat if using grass fed, or drain pan and add two tbs coconut oil. Add fresh or frozen vegetables to skillet and sauté vegetables in fat until soft.
If using fresh sweet potato (not mashed), reduce heat to medium low, cover pan, and cook until potato is desired level of tenderness.
If using mashed sweet potato, add to vegetables an reduce heat to medium low.
Pour meat back into skillet and stir to combine. Add curry powder (1tbs more or less to taste) and let flavors combine for 5-10 minutes.
When ready to serve, drizzle balsamic over individual servings and add salt and pepper to taste. Enjoy!
This recipe was inspired in part by this recipe.
January 8, 2012
Recipe: Grain-Free Gluten-Free Paleo Drop Biscuit
1/4 cup coconut oil or grassfed butter, softened
2/3 Cup Coconut Flour
1 tsp Baking Powder
1/4 tsp of salt
1 tsp garlic powder
Preheat oven to 400•f. If using coconut oil, wait for eggs to reach room temperature before combining with eggs. Mix eggs and softened coconut oil or butter. Add dry ingredients and mix well. The dough will be very thick. Using two large spoons or a cookie dough scoop, drop heaping spoonfuls of dough onto parchment lined baking sheet. Bake for 12-15 minutes at 400•f. Makes approximately 18 drop biscuits. Serve with Easy Paleo Butternut Squash Soup. Enjoy!
January 8, 2012
Recipe: Easy Paleo Butternut Squash Soup
- 2 packages defrosted frozen cooked butternut squash (looks like frozen rectangular/square package)
- 1 to 2 Tbs grade B Maple Syrup
- 1 can full-fat coconut milk -or- 1.5 cups unsweetened coconut milk plus 1 Tbs Coconut Oil or Grassfed Butter
- Dash of Allspice
- Salt and pepper to taste (optional)
Combine all ingredients in medium saucepan over low to medium heat and simmer until warm and well combined (20 minutes or more). Serve with Gluten-Free Grain-Free Coconut Flour Drop Biscuits and salad. Enjoy!