Looking for a healthier alternative to chicken nuggets? Grab your favorite dipping sauce and enjoy!
Pat chicken tenders dry.
In a bowl, whisk eggs until frothy. In a separate bowl, combine coconut flour and flakes to create a mix.
Season chicken with salt and pepper. Dip into egg mixture, then coat with coconut mixture.
Bake 375*F for 20-25 minutes until crispy. May be turned half way through cooking, though not necessary.
Enjoy with ketchup or a homemade honey mustard sauce (1 part honey, 1 part mustard). Great for an instant dinner!
TO FREEZE: wrap prepared (but uncooked) chicken nuggets in plastic wrap. Store in a ziplock bag. Defrost and bake.
This recipe feeds my family of five for two meals and makes awesome left overs. It also freezes well and travels well. I serve it on toasted pancakes, usually open-faced. It is the perfect meal to serve those lacto-fermented pickles or sauerkraut with!
Heat a large skillet over medium high heat. Melt the butter and spread the meat around the pan and begin to break it up. When the meat has browned, add onion and peppers to the skillet. Cook for five minutes and add zucchini. Reduce heat to medium low and cook vegetables. Add garlic, vinegar, tomato sauce, paste and honey to pan. Stir to combine. Reduce heat to simmer and cook mixture 5-10 minutes longer or until desired consistency.
Easy, homemade bacon without the long curing time or hard to pronounce chemicals. A simple overnight marinade is all that it takes!
Your pork belly may come as one whole piece, or for convenience, you can ask your butcher to slice it for you. Slip the whole piece of belly into a large zip-lock bag, or a shallow glass container.
In a small bowl, combine all the the ingredients together. It will have a paste-like consistency.
Smear the paste all over the pork belly or slices with your hands, or if using the bag, dump the paste into the bag, and use the bag to help smear the paste all over the meat.
Place the pork belly into the fridge and let sit overnight. By morning, your bacon will be ready to enjoy for breakfast. If your pork belly was not pre-sliced for you, use a sharp knife to slice pieces off as thick as you like.
Fry bacon slices slowly in a cast iron pan over low-medium heat. Be careful not to use high heat because the sugar in the bacon may burn.
Description: Using quinoa and chicken already prepared, cuts down on the prep time for this recipe. Packed full of vegetables, this main dish covers the entire meal. Batch cooking of quinoa and shredded chicken in advance also saves time.
The night before place quinoa into a bowl and cover with warm filtered water plus a couple tablespoons of lemon juice, vinegar or whey. Allow to soak at least 8 hours. Drain and cook quinoa in water or bone broth.
Mix well using blender or whisk the following ingredients: peanut butter, coconut milk, soy sauce, 1 tablespoon sesame oil, ginger, chicken broth, and red pepper (leave out if you like mild flavorings). Set aside.
In large saute or stir-fry pan, heat sesame oil on medium high heat. Add vegetables and cook until tender. Add chicken and quinoa, stirring until heated through. Add peanut sauce, stirring quickly until warm and mixed throughout.
Simple ingredients and preparation make this a good dinner option. Baking brings out the sweetness of the peppers. I especially love this with orange, yellow and red peppers, but green peppers will work as well. A great way to use bell peppers that you don’t know what to do with.
Preheat oven to 350 degrees.
Cut the peppers in half, remove any white and the stem (if desired). Arrange in two 9×13 pans.
In a large skillet, heat the olive oil over medium heat. Add in the onion and garlic. Cook, stirring occasionally, until onions are soft, about 10 minutes.
Add in the ground beef and cook, breaking up into small pieces with a spoon, until thoroughly cooked, about 15 minutes.
Turn off the heat and add in the rice. Mix thoroughly.
Salt and pepper to taste.
Fill each pepper half with the meat/rice mixture.
Cover each pan with foil and bake for 45 minutes or until peppers are soft.
Sprinkle with Parmesan cheese and let cheese melt before serving.
Our family loves eating this pink pasta for dinner every February the 14th. I love special dinners that don’t require more-than-usual prep. Everybody wins!
Preheat oven to 375º. Now cook pasta according to package. As pasta cooks, cut tops off beets and poke a couple holes through them with a fork. Place them top-down on a baking sheet or glass pan and bake smaller ones for about 25 minutes or larger ones for up to 1 hour. You will know they’re done when the peel easily slides off the beet using your fingers (be careful not to burn yourself!).
Carefully peel the beets and cut beets in cylinders. From the cylinders, use a butter knife to cut them into hearts. Set aside.
Once pasta is done cooking, drain and return to pot. Add butter, cream, and cheese & stir. Add heart-shaped beets to make the sauce pink, as well as the nutmeg & pepper. Stir gently. Sprinkle extra parmesan cheese on top of each serving if desired. Serve warm.
This vegetarian Egyptian red lentil soup will warm your heart on the coolest of winter days. The cumin, onions and garlic provide the authentic Egyptian taste, and the addition of potatoes, carrots and other spices makes it even more hearty and nutritious.
Soak lentils: Rinse lentils in warm water several times and soak overnight in filtered water with a tablespoon of something acidic like apple cider vinegar, fresh lemon/lime juice, or liquid whey. Soaking legumes overnight before cooking helps neutralize some of the phytic acid and other anti-nutrients that otherwise get in the way of nutrient absorption and digestion.
Dice and saute onions and garlic: Dice a medium yellow onion, and mince 3-4 cloves of garlic. Then, add a tablespoon and half of coconut oil, grass-fed ghee OR olive oil to a stainless steel pot, and saute the onions lightly until they’re fragrant and have turned into a golden translucent color. Then, add the garlic and stir for a couple of minutes.
Add lentils and water: Discard soaking water from lentils and rinse a few times. Add lentils to the pot, followed by three and half cups of filtered water. Bring to a boil and lower to medium heat.
Add potatoes and carrots: Wash and dice two potatoes and a cup of baby carrots. Add them to the pot and stir well. Add the whole bay leaves and leave to cook, covered and on medium heat, for about an hour.
Add the spices: When the carrots and potatoes have cooked, turn off the heat. Add 1-2 tablespoons of ground cumin, salt and pepper (to taste) and if you wish to make it spicy, add a few (5-10) particles of crushed red chili peppers (be aware that even a few extra pieces can make it unbearably spicy). Stir well and taste-test to see if the spices need to be adjusted.
Blend: Remove whole bay leaves and discard. Blend other other ingredients to a liquid soup using an immersion blender (better than transferring to another blender, but that certainly works if you don’t have a hand-held blender).
Serve: Serve soup warm. Add freshly squeezed lime/lemon juice and olive oil to season soup in individual plates. The soup can be served plain, with sprouted or sourdough bread, or with brown rice.
A great way to eat your liver.
Rinse and dry your chicken livers well. Lately I soak them in a brine for a few hours but I haven’t decided if it makes a big enough difference in the taste. Slice a couple of sweet onions. Heat up a skillet and add fat of your choice. I used chicken fat but have used olive oil in the past.
Fry the onions with salt and pepper until caramelized. Remove the fried onions from the pan and set aside. Add more fat if needed and fry the chicken livers until done. Don’t forget to season them and don’t overcook them! Toss the onions and livers together and top with a salad made from chopped parsley, minced garlic, lemon zest, lemon juice and olive oil. Or make these freezer gremolata balls instead.
Finish with some toasted chopped almonds and a squeeze of lemon juice. Wonderful served with a green salad dressed with lemon juice and olive oil.
Minute steak (or cube steak) from beef but even better game. Sadly, I don’t know where the recipe I have came from, and most likely I have changed it since I do it all from scratch.
This time we had the minute steaks with Spaetzle (German Egg noodles), along with a green salad and fried mushrooms.
Season the steaks with salt and pepper and leave them for about 15 minutes, or til you have prepared everything else.
Mix 1/3 cup of flour with 1/5 teaspoon of baking powder and sprinkle the steaks with it just before browning them. I sprinkle one side before putting them in the pan and then place it in the pan with the floury side down and sprinkle the other side.
Put about 6 tablespoons of butter in the frying pan and heat it on medium to high and fry the minute steaks for 2 minutes a side.
Slice an onion and put it in a baking pan, then put in the steaks in layers with sliced onions in between.
Make some gravy in the frying pan by adding the rest of the flour mixture and about 2 cups of boiled water.
Season with salt and pepper and bring the gravy to a boil. If you have real bone broth, add it too. But I am talking about the real thing, not a jar that has the name “Broth” and is really full of chemicals. Leave that one in the cabinet, it tastes very delicious without it (oh my, I said that). I make my own broth from bones and then freeze it (that is the little cup in the picture).
Pour the gravy over the layered minute steaks.
Cover the dish and bake for 35 minutes at 400F.
Yum-yum!
We tried eliminating the bread soaked in milk from our kofta (meatloaf) recipe and the result was a fabulous low-carb treat. Make this hearty but easy, four-ingredient dish when strapped for time!
Prepare ingredients: Thaw meat (if frozen), beat eggs, chop and puree onions, and chop parsley.
Mix ingredients: In a 9-inch bakeware container (I use Pyrex), mix all the ingredients with your hand really well, until all ingredients are well integrated and evenly distributed. Flatten it out with your hand.
Bake: Preheat oven to 375 F, then pop in the oven uncovered for about 40-45 minutes until cooked all the way through. You may wish to brown the top a little bit by switching to ‘broil’ but this depends on your oven, and if it’s already browned enough on the top. Don’t leave in the oven too long so it doesn’t dry out. Cut into squares and serve while hot. Enjoy!
I like to think of stuffed peppers as a leftover meal. I brown up some ground meat and then throw in some leftover rice along with anything else that I think would be good in there, some tomatoes, and there you have it. So here is my basic recipe for stuffed peppers. I normally make 4 peppers at a time and have enough leftover stuffing for another 3-4 peppers. You can either throw the stuffing in the freezer for a quick meal another day or sprinkle the stuffing around the peppers if you would like more with your meal.
Cut the tops off your peppers about 1/2 - 1 inch from top. You want to cut far enough down so that the stem comes off with the top but not so far down that you have no room left put stuffing in. Remove seeds and the white membrane from the inside.
Place the tomatoes, celery, onions, garlic, 1 t salt, and 1/2 t pepper in a 2 quart saucepan and “stew” for 10 min. ** Remove from pan and set aside for now.
Brown the meat with the rest of the salt and pepper.
When the meat is brown add the rice, tomatoes, and cinnamon. Taste and see if you need more salt or pepper, or if you would like any other spices. When it tastes right and everything is well mixed, it’s time to fill the peppers.
Place your peppers in an oven safe dish that will hold the peppers upright. If you need to, slice a little bit of the bottoms off to get the peppers to stand up, just don’t cut all the way through making a hole. Fill up the peppers with your filling and put tops back on. Don’t pack the meat in there real tight, but make sure there are not any big holes. Cover and bake at 350 degrees for 30 minutes. Pull out the rack take off tops and sprinkle the cheese on the meat. Bake uncovered for 5 minutes or until cheese is melted. Pull out of the oven and let rest for a few minutes before consuming.
**For an even quicker meal you can substitute 1-2 cans of stewed tomatoes for the veggies. If you do this just add the tomatoes after the beef is browned. I find that I normally have all the fresh veggies on had but not a can of tomatoes.
Needing some creativity for your grass-fed beef roasts? I was. So the other day, I decided to try some slow-cooker barbecue beef and it turned out to be a big hit!
Place roast in slow-cooker. Blend the rest of the ingredients in a blender. Pour over the roast, coating all sides. Cook on low for 12 hours. Remove meat from slow-cooker and slice into 3/4″ slices. Place back in slow-cooker, immersing each piece. Cook for another 4-6 hours. Meat should be tender and falling apart when ready.