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10 Foods That Help Prevent Sunburn

11 Jun

Enjoy eating a lot of these foods this summer! 🙂

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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 Peppermint “Mocha”

16 Apr

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What? A mocha at home! Okay if you have not been doing a detox or Paleo eating you will probably not like this. But if your taste buds are free from “the garbage” of a SAD diet then you will probably really enjoy this!

Especially those on the 21 DSD. If you are not on a sugar detox add in maple syrup!

Paleo Peppermint “Mocha”

Ingredients:

1 Can Coconut milk

½ cup cocoa powder (more or less depending on your liking)

4-7 drops of doTerra Peppermint Essential Oil

Procedure:

Blend all ingredients. Pour into your piping hot coffee. Store the rest in fridge.

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.

Coconut Cake & Coconut Frosting

15 Apr

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Coconut Cake

Ingredients:

Ingredients

1 cup Coconut Oil, Organic, melted
1 cup Maple Syrup, Grade B
1 cup Shredded Coconut
1 Tbsp Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
10 Eggs, Pastured
¾ cup Coconut Flour, sifted

Procedure:
Preheat oven to 325°F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut.
Grease two 9-inch cake pans with coconut oil.
Pour batter into pans.
Bake for 35 minutes.
Test center of cake with a toothpick.
If the toothpick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Slice each cake in half to create 4 layers of cake.
Frost with coconut frosting in between each layer of cake.

Coconut Cream Cheese Frosting

Ingredients:

1 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
½ cup Maple Syrup, Grade B
16 oz Full Fat Cream Cheese

Procedure:
Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer.
Stir in shredded coconut.

*Thanks to Make it Paleo

7 Aug

15+ freezer meals made! BOOM! Shake, shake, shake the room!!!

 

 

 

 

 

 

 

I bought this ebook yesterday which inspired me. But today I didn’t feel like searching for the “right” ingredients so I just made them all up! (hopefully they will taste good!) They are all raw. Well except the caramelized onions. Most of them I can just toss into a crock-pot! Whoop! You should all try this!

Kabocha Squash and Spinach Soup

17 Feb

Kabocha Squash and Spinach Soup

Ingredients:

4 cups chicken broth
1 tsp garlic powder
1 large yellow onion, chopped
1 medium kabocha squash seeded, peeled and cut into 1-inch chunks
½ teaspoon salt
Ground black pepper to taste
1 teaspoon ground cumin
¼ teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 packed cups baby spinach (really stuff it in there)
Sour cream
Mozzarella

Procedure:

Peel, core and chop squash.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put broth, garlic, onions, and squash into a large pot and bring to a boil.

 

 

 

 

 

 

 

 

Reduce heat and simmer at a low boil until squash is completely soft, about 25-30 minutes. Mash contents of pot with a potato masher,

 

 

 

 

 

 

 

 

add seasonings, then add your two cups crammed packed spinach and cook for 2 to 3 more minutes.

 

 

 

 

 

 

 

Ladle soup into bowls and garnish with cheese and sour cream. Serve with bread.

Creme Brulee French Toast (Dairy Free)

25 Dec

Here is my dairy free version of this fabulous recipe! It has been a great Christmas morning tradition for a few years now. But recently we were told that dairy doesn’t sit so well with my sweet daughter. It turned out so yummy! No one even noticed a difference. (Well besides a hint of coconut). 

 

Creme Brulee French Toast

Ingredients:

* ½ cup coconut oil
* 1 cup packed brown sugar
* 2 tablespoons honey
* 6 French bread slices
* 5 eggs
* 1 ½ cups canned heavy coconut milk
* 1 teaspoon vanilla extract
* 1 teaspoon brandy-based orange liqueur (such as Grand Marnier)
* ¼ teaspoon salt

Procedure:

1. Melt coconut oil in a small saucepan over medium heat. Mix in brown sugar and honey, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, milk, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Christmas Fruit Platter

14 Dec

I was assigned a dessert to bring for one of our Christmas parties.  I just really wanted to be able to bring something healthier than the cookies I had in mind.  I threw together these fruits to make it look a little like Christmas. I think it turned out well (for fruit anyway).

Hoisin Chicken and Mango Skewers

24 Oct

Hoisin Chicken and Mango Skewers

Ingredients:

Mangoes
boneless skinless chicken breasts
Hoisin Sauce
salt
pepper

Procedure:

Cut up the mangoes into large chunks. Set aside. Cut up the chicken breasts into large chunks. Place into a mixing bowl so you can sprinkle with salt and pepper. Stir, and sprinkle again. ;o)


 

 

 

Thread skewers into a pattern (mango chicken, mango, chicken…) Place on hot grill. Coat one side with Hoisin.

 

 

 

 

 

 

Turn when one side is cooked and coat again. If you need to, turn again. Coat generously several times during cooking.