Larabars (AAAAAMAZING) Each recipe makes about 3 bars I made 36 bars total...
Chocolate Coconut Macaroon
·
1/3 cup salted cashews
·
1/4 cup
Seedless/Pitted whole Dates
·
3 tbsp 100% Cacao Coco
·
1/4 cup shredded
coconut
Blueberry
Muffin
·
1/4 cup dried unsweetened blueberries
·
1/4 cup
Seedless/Pitted whole Dates
·
½ cup cashews
·
1/2 tsp finely grated
lemon zest
·
1/4 tsp cinnamon
Banana Bread
·
1/4 cup dried
unsweetened bananas
·
1/4 cup
Seedless/Pitted whole Dates
·
½ cup cashews
·
1/2 tsp finely grated
lemon zest
·
1/4 tsp cinnamon
Breakfast Muffins
Crust
Cauliflower
½ Cup of Coconut Flour
2 Eggs
Salt
Pepper
Muffins:
Bacon
Spinach
Peppers
Eggs
Salt
Pepper
For Cauliflower Crust:
Process one head of cauliflower in food processor until
finely ground.
Mix Cauliflower, ½ cup of coconut flour, two eggs, salt and
pepper. Combine/kneed until dough like
texture. Spray muffin tin with coconut
oil spray. Press dough into bottom of muffin tin cups.
Bake at 350 for 8-12 minutes until firm, but not thoroughly
cooked.
Partially cook bacon.
Wrap one slice of bacon around the sides of each muffin tin
On top of crust, layer shredded spinach, peppers, crack an
egg on top
Salt and pepper to taste
Bake at 350 for 15-20 min until cooked
Favorite Breakfast
1 Lb of Compliant Breakfast Sausage
8 Eggs
Spinach
Kale
Peppers
Sauté Veggies in bacon grease. Add cooked sausage. While cooking beat 8 eggs. I used my kitchen-aid to get them really full
of air. Pour eggs into pan, and scramble
together.
This is by far the family favorite. And, probably the
easiest breakfast to make.
Sweet Potato Hash
Sweet Potatoes
Spinach
Onion
Peppers
Avocado Oil
Salt
Pepper
Fried Eggs
Sauté Veggies
in oil, Fry Egg and Serve on top
Balsamic Cucumber
Tomato Salad
English Cucumber
Tomato
Red Onion
Balsamic vinegar
Sea Salt
Use spiralizer to make cucumber “noodles”. Dice Tomato and red onion. Toss with Balsamic Vinegar and salt to taste.
Cilantro Lime Chicken, Shrimp
1 Lb. Peeled
Shrimp
2 Lbs Chicken
1/4
plus 1/8 t ground cumin
Kosher salt
2t evoo,
5 garlic
cloves crushed
2 T lime juice
3 to 4 T fresh
chopped cilantro
Season shrimp
with cumin, salt, pepper to taste, heat non stick skillet over medium, add t of
oil and 1/2 of shrimp, cook them until opaque throughout, and then turn, add
remaining 1t of oil and shrimp, cook throughout, add first batch of shrimp and
garlic, mix well, sauté another 2 min and remove from heat, squeeze lime juice
over shrimp, add cilantro, toss well and serve over zucchini noodles.
Garam Masala Chicken
2 lbs boneless,
skinless chicken breasts cut to pieces
1 T garam
masala (I got this on amazon, I couldn't find it anywhere else, but check the labels to make sure there isn't any added sugar)
1/2 t curry powder
1 t cumin
1/2 t ground
coriander
2 t salt
1/4 cup olive
oil /avocado oil
14 oz crushed
tomatoes
2/3 cup
coconut cream 2-3 T oil for skillet
In a large
Ziploc add everything except cream, toss to coat and let sit for 10 min. Heat
oil in skillet, add chicken and cook for a few min. Add Tomatoes and cream and
cook for 5-10 min till chicken is done, serve over rice.
*I thought
this was bland. So I dumped in a bunch
more cumin, curry and garam masala.
Which resulted in a delightful spicy Indian flavor. Which my kids said
put their mouth on fire. It took Noah 1
½ hour to finish it, and there were tears so many tears. Whoops.. too much cumin!
Balsamic Pot Roast
3-4 lb Roast
1 Med. Onion Diced,
six cloves
garlic minced,
1/2 cup beef broth,
1/2 cup balsamic vinegar,
2 T coconut
aminos,
pinch red
pepper,
sea salt
Pepper
Place roast in
crock pot fat side down, add remaining ingredients over top of roast, cover and
cook on low for 8 hours, remove from crock pot, blend remaining juices and
onion/garlic in an immersion blender to desired consistency, serve with gravy. I served this with garlic mashed potatoes and a side of cucumber and tomatoes.
Slow Cooker Beef Stew
2-3 lbs.
beef chuck, cut into pieces
1 lb. carrots, cut into 1" pieces
8-10oz button mushrooms, halved
1 large sweet onion, or 1 lb. pearl onions, peeled
1 T balsamic vinegar
2 t Dijon mustard
2 cups beef broth (I prefer bone broth, or you can use water + 4-6 t Beef Base)
2-3 sprigs fresh rosemary
salt and pepper, to taste
olive or avocado oil
To thicken: 2 T arrowroot powder
Put all but
broth into freezer bag. Freeze Stew. Add frozen freezer bag to slow cooker with
broth. Cook stew in slow cooker on LOW
for 8 h.
Shred beef, use
Arrowroot and 2 T of water to thicken.
Cook stew in
slow cooker on LOW for 8 h. Serve when you're ready!
Cauliflower Rice (Pictured with Steak and bacon):
1 Head Cauliflower
Ghee
Process/Pulse Cauliflower in food processor until it
resembles a rice like texture.
Sauté for 5 minutes in non-stick pan with ghee.
Barbeque Chicken
1 (14.5oz) can no-sugar added fired roasted
diced tomatoes \½ cup no-sugar added tomato sauce
½ cup raw apple cider vinegar (we use
Bragg’s)
1 cup water
10 medjool dates, pitted
½-¾ tsp red pepper flakes (depending on how
spicy you like things)
1 ½ tsp onion powder
1 ½ tsp ground mustard (yellow mustard will
work fine too)
3 cloves garlic, roughly diced
1 lemon, juiced
1 tbsp coconut aminos
Salt & Pepper, to taste
1 lb boneless chicken breasts
1 lb boneless chicken thighs
In a blender, blend the water and pitted dates
until smooth (looks a little weird but don’t worry, when you mix the sauce
together it looks and smells just like regular BBQ). Combine the date purée in
slow cooker with all remaining ingredients except chicken. Stir well. Add
chicken breasts and thighs and cook on low 6-8 hours. Shred chicken with a fork
just before serving.
* This wasn't our favorite.... I'll be looking for a different BBQ recipe! However, I served it with bacon wrapped green beans and baked sweet potatoes with cinnamon. Delish!
Steak
I seasoned the steak with coconut aminos, garlic, sea salt, and pepper. My family acted like it was the best steak they'd ever had. I cut it up and served it with fried bacon over cilantro lime cauliflower rice. Yum.
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