Butter Coffee

Butter Coffee starts with good coffee…you can’t just use _____(insert random joe blend here). Yes, this sounds snobby BUT good coffee is where the flavor profile begins. After good coffee you want a high quality butter. I have used several different kinds and have found organic unsalted butter to be the best in flavor. Next you need coconut oil, salt, cinnamon, honey and vanilla. The salt, cinnamon, honey and vanilla are optional but trust me you want them.  I use an immersion blender to blend my coffee but you can just as easily put it into a blender.  WARNING: BE CAREFUL WHEN ADDING HOT LIQUID TO A BLENDER!

Ingredients:

1tsp butter per 6 oz of coffee
2 tsp coconut oil per 6 oz of coffee                                                                                                         Dash of salt and cinnamon- more or less to taste                                                                               Honey to taste

Method:

Brew Coffee and add all ingredients into a container- I use the mixing container that came with my immersion blender- Blend all until emulsified. Drink and be merry

This entry was posted in Recipes.

Lemon Pie (Old Fashioned)

I rarely follow recipes.  I’m the throw a little of this, add a little of that type of cook. It works for me. However, I love this little cookbook from the 50’s and I want to try and cook the food as the recipes are written (SO hard). This lemon Pie is delicate and soft. It combines the perfect amount of sweet and tart. Enjoy!

2013-04-15 08.50.18 2013-04-15 08.50.42

Homemade broth vs store bought

Homemade beef broth pictured left – Swanson beef broth right.

I enjoy a good hearty broth. It helps me feel better when I’m sick and adds a ton of flavor and nutrients in cooking.   I used to buy various broths on my weekly grocery trip. Buying a good brand with no MSG or yeast extracts can cost up to $3. I recently read an article from Marksdailyapple that got me thinking about the health benefits of homemade broth as well as the super low cost. So, I sought out a local farmer who sold marrow bones from his grass fed cows.  I bought 20lbs of bones for around $11 (I was spending this about every two weeks buying cartons). Buying from the local farmers is much cheaper and it makes me feel better knowing the source.  As you can see in the picture above the color is completely different and the store bought doesn’t come close to the amazing flavor of the homemade batch.  Its super easy to make…. So lets get to it!

Ingredients:

Large pot with lid or crock pot

Bones (Beef, Chicken, Turkey, etc)

Veggies (Carrots, Celery, Onions, Peppers, whatever you like)

Apple cider vinegar- this helps pull nutrients out of the bones

Salt and pepper to taste

Strainer

Method:

If you are using beef bones make sure to roast them in the oven first. It isnt necessary but the flavor of the broth will be richer.

Put everything in pot or crock pot, cover with water and let the cooking begin!

If using a pot on the stove, bring the broth to a rolling boil then reduce to simmer. If using a crockpot, turn on high for several hours then to low. Simmer until done. I simmer beef broth for about 48 hrs and chicken broth for around 24 hrs.

When broth is done strain the liquid.  This will ensure that any bone bits and unwanted vegetable pieces dont get in.

Its that easy!!! Enjoy!

 

 

Apple Cider

It’s that time of year, my favorite time of year….the Holidays!!!!! After stuffing our faces with turkey and pie, we put up our Christmas decorations. To celebrate we made some cider. This was super easy and honestly better than what I usually buy. Enjoy!

Ingredients
1. 64 oz of apple juice
2. 5 tangerines
3. Cinnamon
4. Allspice

Method
-Pour apple juice into pan
-Squeeze tangerines into juice
-Add as much or as little cinnamon and allspice as desired
-Cook mixture until it reduces by half

This entry was posted in Recipes.

Almond Butter Pancakes with Dark Chocolate

Breakfast is my favorite meal of the day.  I mean who doesn’t like breakfast?!  We used to have biscuits, french toast, oatmeal or some other grain for breakfast.  When we decided to eat a more primal diet I was thinking about all the delicious breakfast food I wouldn’t be able to eat.  It never occurred to me that breakfast is much more than grains and I am so glad I’ve been delivered from that school of thought.  I discovered a version of this recipe in Robb Wolf’s  The Paleo Solution.  I tweaked it a bit to make it my own. I promise you won’t miss the traditional version of a pancake and if you do your taste buds are missing out.

This entry was posted in Recipes.

Cajun Blackened Tilapia

 

I am not a big fish eater, I never have been.  That all changed when I was introduced to Veron’s Cajun Seasoning. It is hands down my favorite cajun seasoning. It is a perfect blend of sweet and spicy.  It comes in five flavors- original, hot, mesquite, lemon, and garlic. Veron’s Original is my favorite.

Ingredients:

1 stick of butter

4 medium tilapia fillets

1 can of Veron’s Orignal seasoning

Method:

Heat skillet to high heat

Melt 2 tablespoons of butter in skillet per fillet

Rub a generous amount of seasoning on both sides of fillet

Cook fish about 3 minutes on each side until flakey


 

This entry was posted in Recipes.

And…I’m Back

 

It has been about 1 year since my last post.  What kept me away? Pregnancy and the extreme sickness that came with it (http://www.helpher.org/). Now that I am free from being sick 24/7 and actually able to eat again, I want to share a new journey we are on.

We’re going primal!

What does that mean exactly?

We are cutting the junk out of our eating- sleeping more, or trying to anyway, and adding a whole lot of play.

Why are we going primal?

I am tired of being sick, bloated, obese, and having no energy. I want to be strong and healthy. I am not sure I have ever been completely healthy and I’m ready to give it a try.

SO courtesy of marksdailyapple.com here is The Primal Blueprint Food Pyramid to give you an idea of how we are eating…

http://www.marksdailyapple.com/how-to-succeed-with-the-primal-blueprint/

Each week I will be posting a new recipe.

To learn more about this awesome way of living you can check out these sites:

www.marksdailyapple.com

www.everydaypaleo.com

www.robbwolf.com

 

 

 

This entry was posted in Recipes.

Eight O’Clock Coffee

 

This is me with my favorite afternoon treat, whole bean Eight O’Clock Coffee in my favorite coffee mug.

Every coffee drinker has their favorite coffee.  As of right now this is my favorite brand.  Not only is it good, it’s affordable.  I like my coffee with a little creamer, sometimes a little sugar but always strong and very hot.  I would much rather brew a fresh cup of this than leave my house and pay Starbucks $4 to make me a cup of so so coffee- no stone throwing please.

Please share with me your favorite coffee brand and how you like it.

This entry was posted in Recipes.

Whole Grain Herb Bread

 

I must say that I am feeling rather English these days with my tea and slices of warm home baked bread. When I was in college my roomy, Lori, would bake bread that always smelled amazing and tasted delicious.  Making my own bread had crossed my mind but I just hadn’t mustered up the courage to do it.

So the next week we ran out of bread and I thought to myself you can do it- you can make the best bread you have ever had. With that I got a hold of Lori and she sent me the bread recipe I am sharing with you.

I will say that there is something quite rustic, homey even, about kneading the bread yourself instead of using a bread machine.

It’s pretty wonderful! Enjoy!

Ingredients:

2 1/4 tsp active dry yeast

2 1/4 cups warm water

1 tbs pure maple syrup

2 tbs olive oil

1 tbs salt

4 1/2 cups unbleached all purpose flour

2 cups whole wheat flour, plus more for kneading

2tbs minced fresh parsley

1 tsp minced fresh chives

1 tsp dried marjoram

1/2 tsp dried thyme

** your herbs can vary…use whatever you have on hand

Method:

1. In a large bowl, combine yeast and 1/4cup of the water. Add the maple syrup and stir to dissolve. Let the mixture stand for 10 min then stir in the remaining 2 cups of water, the olive oil, and salt.

2. In a separate large bowl, combine the flours and stir until well mixed.  Add about half of the flour mixture to the liquid mixture, stirring to blend, then work in the remaining flour mixture to form a stiff dough.  Transfer to a lightly floured board.

3.  Add the herbs and, with lightly floured hands, knead briefly to incorporate them.  Dust your work surface with whole wheat flour as needed to prevent the dough from sticking and continue to knead well until smooth and elastic, 8 to 10 minutes.

4.  Place in a lightly oiled large bowl and turn over once to coat with oil.  Cover with a clean kitchen towel or a piece of lightly oiled plastic wrap.  Let rise in a warm place until doubled in bulk, 1-2 hours.

5. Meanwhile lightly oil 2 small baking sheets and set aside. punch the dough down and turn out onto a lightly floured work surface. divide the dough in half, shape into 2 round or long loaves, and place on the prepared baking sheets.  Flatten the loaves slightly and cover with clean damp  towels or lightly oiled plastic wrap.  Set aside in a warm place and let rise again until doubled in bulk, about 1 hour.

6. Meanwhile, preheat the oven to 425 degrees f. Use a sharp knife to cut one to 3 1/4 inch deep diagonal slashes in each loaf. bake on the center oven rack for 10 min then reduce the oven temp to 350 degrees f and continue to bake until brown about 30 min more. Tap bottom of loaves, if they sounds hollow bread is done, remove from sheets and let cool on a wire rack.

From Vegan Planet by Robin Robertson.  Visit http://veganplanet.blogspot.com/ to learn more.

*** I used whole wheat flour for this bread instead of mixing white and wheat simply because I like the density of wheat flour.

I hope to soon conquer the world of sourdough and pumpernickel.  I’ll let you know how that goes!

This entry was posted in Recipes.

Roasted Butternut Squash

This recipe is a great side dish, easy, budget friendly, kid-friendly AND delicious! We usually eat this dish with some sort of animal protein. I have even used leftovers – on the rare occasion that we have any- in a breakfast hash.  My 3.5 year old loves it because “it’s sweet like cake.”

This entry was posted in Recipes.