Thursday, January 23, 2014
Chop all and put into slow cooker on high for about 3 hours.2 small zucchini diced
2 Japanese sweet potatoes diced
1 red bell pepper diced
3 mahi mahi fillets diced
1 can coconut milk
3/4 cup water
20-30 twists of Hawaiian Salt
1 tbsp sprinkled Paprika
Dish onto a bed of spinach and cut up avocado to go on top.
Monday, January 20, 2014
1 carrot stick
6-7 celery sticks
1 squash diced
1 green bell pepper
3 salmon packets ( wild from )
1 can coconut milk
1 box gluten free pasta
1 cup coconut mik
Cook quinoa pasta gluten free according to directions. 6 minutes
Cut veggies into small bites. Cut salmon into small squares.
Put coconut milk, shredded coconut, paprika, salmon, veggies, 2 tbsp coconut oil, Hawaiian black and red salt, sea salt and pepper in crock pot and cook on high for 2-3 hours.
Tuesday, November 19, 2013
I forgot to take a picture of this one.
Steam collard greens and carrotts:
Steam 1 bag shredded collard greens and 1/2 bag of shredded carrotts for 6 min. Slice 2-3 slices of grain free organic raw cow butter into 4s and let melt over the steamed veggies. Sea Salt and pepper.
For oiling pans I dip napkin in coconut oil and use napkin to oil pans. FYI.
I buy a bag of organic butternut squash that is already cut into cubes. Then I use the whole bag in the dish.
Oil baking dish 9x12 with coconut oil and place 2-3 tbsp on butternut squash. Use hands to mix so all squash is coated. Drizzle with cinnamin and nutmeg heavily and mix. Cook 350 for 30-40 min.
Oil pan with coconut oil.
Place chicken tenders in pan.
Sprinkle with old bay spice salt and pepper.
Cook 350 for 20-30 min. I like my chicken super tender so take it out the second it seems done. I usually check it early and it is still pink and cook for 5 more min.
I always forget to take pictures until I'm almost done eating. So pictures don't do any justice!
Omg I loved this meal!
Steamed Kale and carrotts:
Steam Half bag cut organic kale with half bag shredded carrotts for 6 min. Then cut grain free cow organic raw butter and place on top with Himalayan salt and pepper. I use about 2 or 3 slices butter cut in fours.
Peel and slice 6 sweet potatoes into small cubes.
Use coconut oil to oil your baking dish. Large 9x12.
Use 2 tablespoons coconut oil and coat the sweet potatoes (I use my hands to mix good)
Sprinkle heavily nutmeg and cinnamon to coat the sweet potatoes.
Bake 400 for 30 min turn off oven and let sit in there to stay warm and finish cooking until ready to eat.
Paleo spinach tomatoe meatloaf:
One lb of organic grain free beef (the fatty beef not lean)
1/2 bag of spinach - chop up in food processor
1 cup sweet small red tomatoes
2-3 tbsp of arrow root
Heavy sprinkles cumin and paprika
Sea salt heavy sprinkled -1 tsp
Lemon pepper - 1 tsp
1 tbsp Dijon mustard
Mix all in a bowl with hands until all mixed into the meat and no liquid running out.
Bake 400 for 30 min turn off oven let sit until ready eat.
I always prep my food wen kids are napping or in late afternoon and then it's ready for dinner.
Friday, November 15, 2013
2 Beef top sirloins cut in small pieces
2 tbsp ghee
1 large can trader joes marinara sauce (green can)
1 large bag of diced sweet potatoes
1.5 while stalks of celery - diced
2.5 cups of water
2 squash diced
1 zucchini diced
Parsley heavily sprinkle
Cinnamon heavily sprinkle
1 tbsp coconut oil
Cook beef in ghee in crock pot with 1 cup water then add the remaining ingredients. Let cook all day. Enjoy!
Wednesday, October 23, 2013
Scrumptious bread with banana and flaxseed sun butter.
Recipe for bread:
Scrumptious Sandwich Bread3/4 cup creamy almond butter, at room temperature4 large eggs1/4 cup blanched almond flour1/4 cup arrowroot powder1/2 tsp sea salt1/2 tsp baking soda1 tablespoon ground flax mealPreheat oven to 350. Grease a 7 by 3-inch loaf pan with grapeseed oil or butter and dust with almond flour. Ina large bowl, mix the almond butter with a handheld mixer until smooth, then blend in the eggs. In a mediumbowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flourmixture into the wet ingredients until thoroughly combined. Pour the batter into the loaf pan. Bake for 40-45minutes on the bottom rack of the oven, until a knife inserted comes out clean. Let the bread cool in the panfor 1 hour, then serve. After bread cools, wrap bread in a paper towel, place in a resealable plastic bag, andrefrigerate. Bread will keep for up to six days.
Recipe for Pudding:
Raw Chocolate Mousse2 avocados2 cups dates (soaked 20 minutes); keep soaking water.1 cups cashews (soaked 20 minutes); drain and rinse.
Grandmas brand Hummus and steamed broc and carrotts