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Train Bake! Paleo Meatloaf

5 Jun

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Train Bake! Paleo Meatloaf

Ingredients:

2 pounds Ground Beef
2 Eggs
Salt and Ground Pepper to your liking
Oregano to your liking
basil to your liking
garlic powder to your liking
1 red pepper chopped (optional)
1 zucchini chopped (optional)

1 small can tomato paste
black olives
cucumbers

Procedure:

Preheat oven to 400 degrees. In a large bowl, combine beef, egg, salt, pepper, dried basil, dried oregano and garlic powder. Add chopped peppers and zucchini if you want.
Pat meat mixture into a train cake pan.
Bake until done. About 20 ish minutes. Drain. Flip onto a cookie sheet or flat stoneware.

Decorate train with sliced olives and tomato paste. You can use a cake decorator for the paste. Slice cucumbers to make trees and bushes. Enjoy!

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Kids Patriotic Breakfast

27 May

BLSH_XPCYAAxzWCKids Patriotic Breakfast

Ingredients:

Greek Yogurt
100% Pure Maple Syrup
strawberries
raspberries
apples
bacon
eggs

Procedure:

Mix a little syrup in with the Greek yogurt to your liking. Slice strawberries thin. Design a flag with yogurt, strawberries and blueberries. I used a cookie cutter to cut the apples into star shapes. Cook bacon and eggs. Serve.

Paleo “Milk” Shake

15 Apr

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Paleo “Milk” Shake

Ingredients:

2 cups canned coconut milk
1 banana
frozen organic berries
shredded coconut and pomegranate arils for crunch

Procedure:

Blend 1st three ingredients. Top with shredded coconut and pomegranate arils for crunch.

Paleo Raspberry Torte

15 Apr

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Paleo Raspberry Torte

Ingredients:
½ cup Coconut Flour
½ cup Coconut Oil, Organic, melted
½ cup Maple Syrup, Grade B
½ tsp Pure Vanilla Extract
¼ tsp Baking Soda
¼ tsp Salt
¾ cup Raspberries, Organic
6 Eggs, Pastured
1 carton organic heavy cream

Procedure:
Preheat oven to bake at 350°F.
In a large mixing bowl, combine coconut flour, eggs, coconut oil, maple syrup, vanilla, salt, and baking soda.
Blend batter with a hand mixer until smooth.
Once batter is combined, fold in 2/3 cup raspberries.
Pour into a 9-inch springform cake pan.
For easy removal, line the bottom of the pan with parchment paper.
Bake @ 300 for 35 minutes.
Remove from oven and let cool.

Paleo Tomato Basil Soup

15 Apr

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Paleo Tomato Basil Soup

Ingredients:

2 Tbsp Coconut Oil, Organic
2 Tbsp Extra Virgin Olive Oil
1 cup Fresh Basil, sliced, loosely packed
3 tsp Salt and Pepper
5 cloves Garlic, minced
6 cups Chicken Stock (Free Range, Organic)
10 Tomatos, Vine-ripened
12 oz Tomato Paste
1 can coconut milk

Procedure:
Preheat oven to roast at 350°F.
Clean and quarter tomatoes.
Toss with olive oil, salt, and pepper.
Roast on a baking sheet for 30 minutes.
In a large soup pot, heat coconut oil over medium heat.
Saute garlic for a few moments.
Add in the roasted tomatoes, and continue to saute for 1 minute.
Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
Season with 2 teaspoons each of salt and pepper.
Bring to a low boil, reduce heat to low.
Cover pot and simmer for 30 minutes.
Pour soup into a food processor or high-speed blender, and puree until smooth. Or use your hand mixer and stick it straight into the pot. Mix in 1 can coconut milk.
Serve hot, garnished with chopped basil.

Breakfast Cereal (Paleo)

30 Jan

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Breakfast Cereal (Paleo)

Ingredients:
1 cup dried bananas
1 cup dried strawberries
1 cup raisins
1 cup coconut flakes
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup walnuts

Procedure:
This is so good and so easy!
Just mix all these together and store in an airtight cereal container.
Measurements can be changed. And really you can pour into the mix whatever your heart desires.
Pour almond milk or coconut milk down overtop of it. Yum! Yum!

Lime Poppy Seed Muffins

8 Jun

OK! So I had my doubts about this whole Coconut Flour thing. To my surprise these healthy little suckers are quite good. And they better be. Eating good is not cheap. Hahahahaha!!!! ;op The kiddos loved them. I even had to tell them; no more for now. Keep in mind though, that if you are just getting started using different flours it is NOT the same as eating a regular flour muffin. Also these little guys are only lime because it wasn’t until half way into it I realized I only had fresh limes and not lemons. So really you could use lemon if that is what you have. But the lime was awesome!

Lime Poppy Seed Muffins

Ingredients:

½ cup coconut flour
6 eggs
1/3 cup coconut oil
½ cup pure maple syrup
½ tbsp vanilla extract
¼ tsp baking soda
¼ tsp salt
2 tbsp fresh lime juice
zest of 1 lime
1 tbsp poppy seeds

Procedure:

Preheat oven 350 F

With hand mixer mix coconut flour, eggs, coconut oil, maple syrup, vanilla, baking soda, salt & lime juice. If your oil is hard when you pour it in just make sure you blend it well.

Stir in zest and poppy seeds.

Fill each cup ½ way full. If in high altitude go ahead and fill it up! ;o)

Bake at 350 F for 35 minutes.

For the teeny tiny cups bake for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*Inspired by the Make it Paleo Cookbook.

Pancake Puff with Fresh Berries

26 Feb

Pancake Puff with Fresh Berries

Ingredients:

Berry Topping:

2 cups to 3 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries

sprinkle of powdered sugar

Pancake:

3 tablespoons butter melted, divided

1 cup milk

6 eggs

1 cup all-purpose flour

½ teaspoon salt

2 tablespoons powder sugar

Procedure:

Preheat oven to 450° F. For berry topping, gently stir together berries and sprinkle on some powdered sugar and mix; set aside. For pancake, use a pastry brush to coat a pie pan with butter.

In a bowl, combine milk, eggs and remaining 2 tablespoons butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker.

Bake 13 minutes. Reduce over temperature to 350° F. and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar.

 

 

 

 

 

 

 

 

Fill center with berry topping.

 

 

 

 

 

 

 

 

Cut into wedges and serve immediately.

~Inspired by Pampered Chef

Silly French Toast -Dairy Free

3 Feb

Silly French Toast – Dairy Free

A healthier spin on this long time favorite breakfast toast. The kids loved it! They didn’t care that there was no added sugar into the batter or that it was a healthy tasting bread.  They still really enjoyed it! I mean, after all you will be adding pure maple syrup! ;o) If you do not like Ezekiel bread you could use any kind.

Ingredients:

4 eggs
2/3 cup almond milk
1/2 tsp vanilla extract
2 teaspoons of cinnamon
8 slices of Ezekiel bread
coconut oil

Maple syrup
blueberries
watermelon
cantaloupe
fresh mint
organic chocolate syrup

Procedure:

Beat eggs, almond milk, vanilla and cinnamon together. Pour into a shallow bowl.

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture, (until it gets a bit soggy). Melt some coconut oil on your griddle on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

 

 

 

 

 

 

 

 

Decorate the toast! I cutout little flowers and “hair” from watermelon and cantaloupe slices. Now I probably could have spent more than 2 minutes putting the faces on, but??? Who has time for that? LOL! The kids don’t care! The toasts are not perfectly shaped faces but the kids were giggling and laughing! They thought it was the coolest breakfast!

Gluten-Free Valentine’s Day Breakfast

26 Jan

Gluten-Free Valentine’s Day Breakfast

I know this is no original idea or anything and you have probably seen this before (or something like it), but I thought I would post it and let you know where you can find the items.

Ingredients:

1 batch of Bob’s Red Mill Gluten-Free Pancake Mix
made with almond milk and coconut oil

You can find the Mix here:
http://www.amazon.com/Norpro-Nonstick-Heart-Pancake-Rings/dp/B0000DDVWK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1327614888&sr=1-1

eggs
salt
pepper
strawberries

You can find the heart molds here:
http://www.amazon.com/gp/product/B0000DDVWK/ref=oh_o03_s00_i01_details

Procedure:

Heat your griddle and spray with your oil of choice.
Spray the heart molds also.

Pour your batter into the hot molds that are on the griddle while firmly pressing down on the mold so nothing seeps out. If some batter seeps out just use a spoon to gently remove whatever escaped the mold. ;o) You can flip it when you see it starting to get real hot. A good sign is a small bubble or two. Just remove the mold and flip! ;o)

 

 

 

 

 

 

 

 

Same for the eggs. Do the same thing as the pancakes but sprinkle with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice up some berries.

This is not hard at all. The girls loved making these with me this morning.

Here is Evie’s:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is Lottie’s: