INGREDIENTS
1 egg
1 cup "light" olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat canned coconut milk, stirred
1 handful fresh herb of choice or 3 tablespoons dried parsley
INSTRUCTIONS
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!
NOTES
Monday, June 19, 2017
Sunday, June 18, 2017
All American 2017
Wednesday, June 14, 2017
Twice baked potatoes with spinach and artichoke
INGREDIENTS
4 small/medium russet potatoes
5 oz container fresh baby spinach
½ of a 14 oz can artichoke hearts
½ medium onion, diced
2 cloves garlic, minced
1 small can (5.3 oz) coconut cream
1.5 Tbsp fresh lemon juice
¾ tsp fine grain sea salt
2 Tbsp nutritional yeast
2 Tbsp ghee
INSTRUCTIONS
Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside
Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use
Heat a medium skillet over medium heat and add 1 tbsp ghee or coconut oil. Add the onions and cook until soft, then the garlic and cook until just softened.
Add the chopped spinach and saute, stirring until wilted, then add the chopped artichoke hearts and a sprinkle of salt and cook one more minute. Remove from heat and set aside.
Mash or blend together the insides from 3 potatoes with the coconut cream, lemon juice, nutritional yeast, ghee, plus ¾ tsp of salt
Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
Bake at 400 for about 15-20 minutes or until beginning to lightly brown.
4 small/medium russet potatoes
5 oz container fresh baby spinach
½ of a 14 oz can artichoke hearts
½ medium onion, diced
2 cloves garlic, minced
1 small can (5.3 oz) coconut cream
1.5 Tbsp fresh lemon juice
¾ tsp fine grain sea salt
2 Tbsp nutritional yeast
2 Tbsp ghee
INSTRUCTIONS
Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside
Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use
Heat a medium skillet over medium heat and add 1 tbsp ghee or coconut oil. Add the onions and cook until soft, then the garlic and cook until just softened.
Add the chopped spinach and saute, stirring until wilted, then add the chopped artichoke hearts and a sprinkle of salt and cook one more minute. Remove from heat and set aside.
Mash or blend together the insides from 3 potatoes with the coconut cream, lemon juice, nutritional yeast, ghee, plus ¾ tsp of salt
Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
Bake at 400 for about 15-20 minutes or until beginning to lightly brown.
Monday, June 12, 2017
Another buffalo chicken casserole recipe
Ingredients
4 cups riced cauliflower one medium head
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 sweet onion diced
1 lb shredded cooked chicken
1 cup homemade mayo
1 cup Franks Red Hot Original sauce
1 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°.
Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well.
In a separate bowl, combine the mayo and hot sauce and mix well.
Pour the sauce over the casserole, and stir to combine, coating everything well.
Bake covered for 45 minutes, then uncover and bake 15 minutes more.
Serve topped with homemade ranch, diced avocado, and a bit of bacon.
4 cups riced cauliflower one medium head
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 sweet onion diced
1 lb shredded cooked chicken
1 cup homemade mayo
1 cup Franks Red Hot Original sauce
1 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°.
Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well.
In a separate bowl, combine the mayo and hot sauce and mix well.
Pour the sauce over the casserole, and stir to combine, coating everything well.
Bake covered for 45 minutes, then uncover and bake 15 minutes more.
Serve topped with homemade ranch, diced avocado, and a bit of bacon.
Sunday, May 14, 2017
5 ingredient pizza pie recipe
Ingredients
1 large spaghetti squash (about 600 grams)
1 pound Italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
Once squash is done cooking, remove threads and place in an 8x8 greased baking dish.
Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.
1 large spaghetti squash (about 600 grams)
1 pound Italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
Once squash is done cooking, remove threads and place in an 8x8 greased baking dish.
Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.
Roast Chicken in the Instant Pot
Ingredients
1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil
1 tsp. paprika
1½ cups chicken broth
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled
Instructions
In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.
My first foray into using my Instant Pot. This came out so well, I wish I had bought one before!!!!!
1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil
1 tsp. paprika
1½ cups chicken broth
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled
Instructions
In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.
My first foray into using my Instant Pot. This came out so well, I wish I had bought one before!!!!!
Friday, May 12, 2017
Chicken Tikka Masala in Instant Pot
Ingredients
2 lbs boneless skinless chicken breast
1 small onion, chopped
1/2 yellow pepper, chopped
2 tablespoons butter or ghee
1 teaspoon cumin
1 teaspoon corainder
1-2 teaspoons garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon sea salt
15 oz can diced tomatoes
1/2 cup full fat coconut milk
3 cloves garlic, minced
1 teaspoon grated fresh ginger
Instructions
Set your Instant Pot to Saute. Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes.
Add tomatoes and coconut milk and stir well to combine. Place chicken on top of mixture. Close the lid and set to Poultry.
When cycle is complete, remove chicken and shred. Using an immersion hand blender, puree the sauce. Add the chicken back to the sauce and adjust seasoning to taste.
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