Category Archives: dinner

Buffalo Chicken Wing Pizza- Cauliflower Crust

Buffalo Chicken Wing Pizza- Cauliflower Crust

buffalo chix wing pizza3

We LOVE to make buffalo chicken wings, and this buffalo chicken wing pizza was a much enjoyed addition to our dinner list!  This grain-free crust is from my “Easiest Cauliflower Pizza EVER” recipe. Franks Red Hot Sauce is one condiments we actually still use, as the ingredient list is short and clean.  Good thing, as Franks Red Hot Sauce brings great flavor! There are two options to make this crust, either with yogurt or with almond flour.  They both turn out great…..with no pre-cooking, squeezing craziness!  Just shred, mix and bake!

 

Crust:

2 eggs

1 large cauliflower-riced/shredded in food processor

1/2 C. plain yogurt (or for dairy-free, omit and do 3 T. almond flour)

1 t. basil, 1/2 t. oregano, 1 t. real salt and pepper

 

  1. Put cauliflower through ‘grating’ attachment on your food processor. Put riced cauliflower into a big bowl.
  2. Beat eggs, throw into bowl with the rest of the ingredients. Mix well.
  3. Preheat oven to 400 degrees.
  4. Cover large cookie sheet with parchment paper and lightly brush it with lard/butter.
  5. Pour mix onto cookie sheet and pat down evenly into corners and throughout sheet.
  6. Bake for approx. 45 minutes until starting to brown, drying and staying together well.

 

Toppings:

1 C. cooked shredded chicken-chopped

1 C. cheddar cheese-shredded

1/2 C. crumbly blue cheese

1/4 C. franks red hot sauce

2 T. bacon fat/butter

1/2 C. diced celery

fresh parsley

 

  1. Melt butter with red hot sauce on stove top.
  2. Once crust is cooked, spread sauce over surface of crust.
  3. Top with chicken and cheese and bake/broil for a couple more minutes until starting to turn golden.
  4. Slice into squares, garnish with chopped celery and fresh parsley.

 

 

buffalo chix wing pizza

Chili Makeover: Italian Style

Chili Makeover: Italian Style

 

If you have been around my site for anytime now you may notice that I have this strange compulsion to turn every recipe Italian.  I can’t help it, it’s in my blood (well, 50% of my blood.)  If I could eat foods with an Italian flare for the rest of my life, I would be a happy girl. I suppose I would miss Asian flavors, and Indian…then there’s Mexican cuisine…well nevermind, I don’t want to eat only Italian food, but the point is—Italian food contains some of the best flavor combinations ON EARTH. Tomatoes and basil? Are you kidding me.  Garlic and juicy meat?  Unbelievable.

Here, in my great love and tribute to incredible Italian flavor, is a chili makeover you won’t want to pass up. I was inspired by this recipe from The Freckled Foodie.  This is a GAPS-friendly chili and Paleo if you omit the beans (which it really doesn’t need).

 

italian style chili

 

 

RECIPE:

1 lb. ground pork

1 lb. ground beef

10-12 cups of crushed tomatoes

2 bell peppers (red and green)- chopped

1 onion- chopped

2 T. bacon fat

1/4 C. sun-dried tomatoes

1.5 C soaked/cooked white beans (optional)

4 garlic cloves- minced

1 t.oregano, 2 bay leaves, 2 t. basil, 1 t. thyme, dash cayenne pepper

3 T. fresh parsley

(opitional 1/2 c. broth for thinner chili)

 

 italian style chili3

 

 

 

 INSTRUCTIONS:

 

  1. Brown pork and beef together in pan. Set aside.
  2. Saute garlic and onions in bacon fat in large pot until fragrant.
  3. Add in all of the ingredients and simmer on low for 2 hours. until fabulously delicious.
  4. Top with fresh parsley/basil and fresh parmesan.

 

 

italian style chili2

Asian Pork and Rice Noodles

Asian Pork and Rice Noodles

rice noodles

 

 

RECIPE:

2 pork chops- cooked and chopped into small pieces

2-3 C. homemade chicken/fish stock

1 lb. wide rice noodles ( I used this brand)

1 bunch of bok choy

1 inch knob fresh ginger- minced

5 green onions-minced

1 T. pork fat

1 juiced lime

coconut aminos/fermented soy sauce

real salt & pepper

 

INSTRUCTIONS:

  1. Soak rice noodles in really hot water for 20 minutes.
  2. Saute pork fat, ginger and green onions  in large pan, adding 1 cup of stock to simmer.
  3. Add rice noodles and bok choy to simmer in liquid until al dente, about 8-10 minutes. S&P.
  4. Add more liquid as needed as the noodles will absorb it, creating a thick sauce.
  5. Take off heat and toss with coconut aminos, lime juice and sesame seeds.

 

rice noodles

Cheater Dill Pickles- Fermented

Cheater Dill Pickles- Fermented

cheater dill pickles

 

 

 

The popularity of fermented/cultured foods have made their way back to the spotlight for many modern families eating real-food nutrient dense diets.  The health benefits of fermented foods are well documented, and many modern people are missing out greatly from their vast benefits.  Fermented foods are teeming with probiotics (healthy bacteria), contain detoxifing agents, aid in digestion, and multiply the amount of nutrients in various foods. (Here is an article on probiotics and how lots of details on how to make a variety of kinds!)

 

You can take a oral probiotic to receive some of these benefits, but food sources of probiotics far surpass the amounts found in supplements and the freshness only available through food.

 

Fermented foods such as homemade yogurt, kombucha, kefir, and fermented veggies (such as pickles, sauerkraut, kimchi) should ideally be eaten on a daily basis.

 

Now when life is going *as planned* this is not a difficult thing to accomplish, but as we ALL know life gets crazy sometimes and the demands of a real-food kitchen can catch up to you quickly!  Here is a way I have found to continue getting cultured veggies into our diet, while cutting a few steps. What you are doing here is simply buying a jar of REAL cultured pickles (this will NOT work for plain store-bought pickles) from a local health food store or online…. eating the pickles and when you are done using the jar and liquid left in it to RE-DO another batch of cultured pickles. Hows that great bang-for-your-buck!?  They are tasty and a quick thing you can do to provide your family’s bodies with a really vital health food.

 

cucumbers

 

RECIPE:

5 baby cucumbers- sliced into rounds
1 T. liquid whey (optional, if you don’t use add 1 more tsp of salt)
1 t. real salt
dill- dried or fresh
Finished bottle of store-bought cultured pickles (like these ones)

 

INSTRUCTIONS:

After you finish your jar of store-bought cultured pickles, DON’T EMPTY the juices!

1. Slice your cucumbers and put them in the jar/juices.

2. Add liquid whey and salt and a little extra dill to top it off.

3. Leave on counter for 2-3 days until it tastes like a dill pickle. Don’t wait too long because they will get too soft.

 

 

Overwhelmed by your kitchen duties?  Read here for some helpful tips!

 

 

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

Easy Paleo Indian Chicken

In case you haven't noticed, I LOVE easy meals! With the pace of our life, I NEED quick and easy go-to meals, and I'm finding myself going to those favorites more and more, and leaving anything fancy for special occasions. Buy this rich and flavorful Indian spice and you can bang this chicken out any night of the week. The sweet undertones of cinnamon, will make your kids ask for more!

Ingredients

Instructions

  1. Sprinkle S&P and Indian spice blend over chicken, rubbing in with fingers. Place in 9X13 glass pan.
  2. Pour melted oil over seasoned chicken.
  3. Bake on 410 degrees for about 30 minutes.
  4. For the last couple of minutes, flip over to the side that is less done and place under high broiler for 2-3 minutes.
http://mindfulmama.org/2013/12/12/easy-paleo-indian-chicken/

Grain-Free Fall Soup Round-Up

Grain-Free Fall Soup Round-Up

 

Soup….nourishing, warming, filling and oh so satisfying.  Made for ages and ages in all kinds of flavors and varieties, soup is truly a timeless nutrient-dense staple in kitchens around the world.  As the weather gets chilly and the family stays inside the warmth of your home,nourish and fill them up with these 14 grain-free nutrient-dense fall soups.

 

——————————————————————————————————————————————————————–

1. Beef and Mushroom Soup from Meatified

 

2. Bubis Beet Borscht from Homemade Mommy

beet borscht

 

3. Low-Carb Chicken Dijon Noodle Soup from Living Low Carb

dijon-chicken-noodle_6072_full_b1

 

4. Hearty Ham and Navy Bean Soup from Natural Family Today

hearty ham and navy bean

 

5. Italian Sausage, Clam and Veggie Soup from Mindful Mama

italian sausage and clam soup

 

6. Creamy Lobster Bisque from Mindful Mama

lobster bisque

 

7. Oyster Stew from They Call Me Oyster Girl

oysterstewN-620x455

 

8. Faux Pho from Fearless Eating

pho

 

8. Mexican Avocado Soup from Mindful Mama

mexican avocado soup

 

9. Potato Cheddar Broccoli Soup from Cheeseslave

potato cheddar broccoli soup

 

10. Red Curry Sweet Potato Soup from Mary Makes Dinner

red curry sweet potato soup

 

11. Roasted Carrot and Mushroom Soup from Homemade Mommy

roasted-carrot-and-mushroom-soup_6491_700px

 

12. Spicy Chorizo Soup from Attainable Sustainable

spicy chorizo soup

 

13. Tomato Basil Soup with fried cheese from Nourishing Herbalist

tomato basil soup

 

14. Tuscan Chicken Soup from Living Low Carb

Tuscan-Chicken-Soup

 

Featured on Simple Lives Thursday, Mostly Homemade Mondays, Homestead Barn Hope, Natural Family Friday, Foodie Friday

The BEST Steak You Will Ever Eat

The BEST Steak You Will Ever Eat

The BEST Steak You Will Ever Eat

The BEST Steak You Will Ever Eat

Ingredients

    Steak
  • 2 cuts of steaks
  • 2 T bacon grease
  • 2 t. dried thyme
  • 4 garlic cloves
  • S&P
  • Sauce
  • 2 T butter
  • 1/2 C. blue cheese crumbles
  • generous fresh black pepper

Instructions

    Steak
  1. Salt, pepper and sprinkle with thyme both sides of steaks.
  2. Chop or mince garlic and rub into steaks.
  3. Pour melted bacon grease over steaks, making small slits with a parring knife into steaks to help it sink deeper.
  4. Grill (searing first) to liking (we love medium rare!).
  5. Sauce
  6. Melt on low on stove top sauce ingredients for about 5 minutes until melted and thick.
  7. Pour this luscious and creamy blue cheese sauce over your juicy steak to create the BEST steak you will ever have.
http://mindfulmama.org/2013/09/17/the-best-steak-you-will-ever-eat/

Grilled Mahi Mahi

Grilled Mahi Mahi

Grilled Mahi Mahi with Basil-Butter Sauce

Grilled Mahi Mahi with Basil-Butter Sauce

Ingredients

  • 2 bags of frozen mahi mahi fillets (about 2 lbs)
  • S&P
  • paprika
  • Basil Sauce
  • 1 loose C. basil/parsley (any combo)
  • 1 t. vinegar
  • 2 cloves garlic
  • S&P
  • 2 T. butter

Instructions

  1. Thaw fish in bowl of warm water.
  2. Salt and pepper thoroughly, then sprinkle paprika on fillets.
  3. Grill until getting firmer, but still tender to touch and able to flake. About 3-4 minutes a side. Don't overcook.
  4. Melt butter on stovetop.
  5. Blend in small food processor basil sauce ingredients and stir into melted butter.
  6. Serve over grilled fish.
http://mindfulmama.org/2013/09/14/grilled-mahi-mahi/

Eggplant Roll-ups

Eggplant Roll-ups

Eggplant Roll-ups

Eggplant Roll-ups

Ingredients

  • 3 medium/large eggplants
  • bacon fat
  • 1 egg
  • 1 1/2 C. shredded cheddar/mozzarella cheese- divided
  • 1/2 C. plain yogurt
  • 1/2 C. Romano/Parmesan cheese
  • generous pepper
  • handful chopped basil (4 T. chopped), 1 T. fresh thyme (or 1 t. dried thyme)
  • 1 C.red sauce

Instructions

  1. Peel eggplant and slice 1/4 inch thickness long-ways.
  2. Brush with melted bacon fat.
  3. Grill (or saute) until mostly done.
  4. To form filling, stir together the rest of the ingredients and 1 C shredded cheese (except sauce).
  5. Put a small amount of filling down middle of eggplant vertically, and roll up.
  6. Place in 8x8 glass pan with small amount of red sauce on bottom. Sprinkle with remaining cheddar cheese.
  7. Bake on 350 degrees for 10-15 minutes until cheese is bubbling and turning golden.
  8. Top with more fresh basil. Great served with homemade meatballs or sausage and a salad.
http://mindfulmama.org/2013/09/11/eggplant-roll-ups/

Easiest Cauliflower Pizza EVER!

Easiest Cauliflower Pizza EVER!

 

When I was first introduced to cauliflower pizza I was, like everyone else, a SKEPTIC.  How in this world could cauliflower make pizza, and even if it could, how it the world could it even be edible?  Well, like the other skeptics who have gone before me, I was proved way wrong and we adopted the ‘cauliflower pizza’ idea into our recipe repertoire.  The only problem is, the popular recipes I kept finding TOOK WAY TO LONG and HAD WAY TOO MANY STEPS. Ugh. I avoid that much chaos in my life, if possible at all possible.

 

Much to our delight, after trying several different cauliflower pizza recipes (including this one that inspired me to make it easier), I finally perfected THE EASIEST CAULIFLOWER PIZZA EVER.

Look below and you will see how I can say this is
the EASIEST cauliflower pizza you could ever make.
In fact, because I have narrowed it down to this easy few-step process,
I’m making it weekly now! Hooray!

EASIEST Cauliflower Pizza EVER!

EASIEST Cauliflower Pizza EVER!

Ingredients

  • 1 large head cauliflower- grated in food processor
  • 1/2 C plain yogurt (the thicker the better) (or 3 T. almond flour for dairy free)
  • 1 t. real salt
  • Generous pepper
  • 1 t. Basil, ½ t oregano, ½ t. garlic powder
  • 2 eggs

Instructions

  1. Cut cauliflower into small florets and put through grating attachment on food processor.
  2. Beat other ingredients together in large bowl, adding cauliflower in until mixed well.
  3. Spread mixture flat onto large cookie sheet lined with parchment paper, pushing into all 4 corners.
  4. Bake on 400°F for approximately 45-50 minutes, until pizza is browning, drying out and stays together well when gently lifted with spatula. (don't do less than 40 minutes)
  5. Put sauce, toppings and cheese and bake for another 10 minutes until cheese is melted and golden.
http://mindfulmama.org/2013/09/05/easiest-cauliflower-pizza-ever/

Don’t be Afraid to Make Your Own Red Sauce

Don’t be Afraid to Make Your Own Red Sauce

dont be afraid to make your own red sauce

Making homemade sauce can be intimidating, even to the more experienced real foodie cook….but be afraid no longer….here is our family’s classic homemade marinara recipe from a long line of Italian cooks.  It is quicker than our traditional red sauce with meatballs and sausage, but you will find the flavor is truly wonderful. We use this often to whip up a quick red sauce when we aren’t making planning on making a batch of red sauce with meat anytime soon.  You would be amazed how many meals sauce can enhance flavor in even when you are grain-free.  We serve it with these zucchini boats,  cauliflower pizza, chicken and peppers italiano, chicken and zucchini lasagna, pasta or rice (if not grain-free) and many other instances when we want an Italian meal.

Homemade Marinara Sauce

Homemade Marinara Sauce

Ingredients

  • 5-8 T. minced garlic
  • 3 T.olive oil
  • 5-6 C crushes tomatoes (good brand matters!)
  • 1/4 C fresh basil
  • 1/2 C fresh parsley
  • 1-2 T. dried oregano
  • ground pepper
  • shake of crushed red pepper

Instructions

  1. Sauté garlic in oil on low until fragrant but not brown.
  2. Add crushed tomatoes. (peeled romas can be crushed in blender)
  3. Add herbs and peppers.Simmer on low for 10 to 15 minutes.
http://mindfulmama.org/2013/08/28/dont-be-afraid-to-make-your-own-red-sauce/

Zucchini Boats

Zucchini Boats

Zucchini Boats

Zucchini Boats

Ingredients

  • 3 very large zucchini (cut in half, then long ways, scooping out center to make a shell)
  • 2 lbs. ground beef
  • 1/2 lb. ground hot Italian sausage
  • 1 c. colored peppers- diced
  • 2 c. cooked white rice (or GF variation: 4 eggs)
  • 1-1/2 c. marinara sauce (plus more for topping)
  • 1/3 c. grated romano or parmesan
  • 2 c. shredded mozzarella or cheddar cheese

Instructions

  1. Saute peppers in a little bacon fat, adding a dash of salt.
  2. Saute sausage and ground beef together with 2 t. salt. (Strain fat for later use)
  3. For the grain-free version, while meat is still moist, add 4 beaten eggs.
  4. Add peppers, rice, romano and marinara to meat, mixing well.
  5. Grease glass baking dishes and place prepared zucchini boats inside.
  6. Scoop filling into boats, add a little water to the bottom of the dish and cover with foil.
  7. Bake at 350 degrees for about 45 minutes.
  8. Remove from oven and spoon some extra marinara on top of each boat along with 1/2 or so of shredded mozzarella/cheddar cheese.
  9. Return to oven without cover and continue to cook 15 or more minutes until zucchini is tender and cheese is golden.
http://mindfulmama.org/2013/08/28/zucchini-boats/

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Shared with Fat Tuesday on Real Food Forager, Trim Healthy Tuesdays on Stacy Makes Cents, Wellness Wednesdays on Richly Rooted, Natural Family Friday on Natural Family Today, Foodie Friday on Growing up Triplets

 

Summer Veggie Sauté

Summer Veggie Sauté

 

RECIPE:

3 small yellow summer squash, cubed

1 bunch baby bok- choy, chopped roughly

5 carrots, sliced very thin

2-3 cloves fresh garlic-minced

Fresh herbs

Coconut oil

S&P

 

  1. Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
  2. Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
  3. Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
  4. Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.

     

    Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!

 

Color Burst Zucchini Pasta

Color Burst Zucchini Pasta

This easy-peasy delicious dish is a great way to have the feel of pasta, without the problems associated with it for some people!  It takes several zucchini to make this dish serve several people, but it’s still relatively cheap. This new dish has few ingredients, but fabulous flavor!  The spiral slicer is a super helpful for grain-free folks or those that don’t want to rely on grains as heavily as they used to.   

RECIPE:

2 red/yellow bell peppers-chopped very small

1 small onion- chopped

4 garlic cloves-minced

1 lb full fat ground beef

6 medium zucchini

¼ C butter

Romano cheese

Fresh parsley

S&P

 –

  1. Cut zucchini with spiral slicer and set aside on a large cookie sheet.

  2. Chop peppers and onions very small.

  3. Cook ground beef with peppers/onions, set aside.

  4. Sauté salted zucchini in butter on medium for 3-5 minutes until al dente (don’t over cook to mushy- you want them slightly crunchy). Stirring regularly.

  5. Serve meat mixture over cooked zucchini pasta, top with fresh parsley and romano cheese.

Creamy Coconut Ginger Rice

Creamy Coconut Ginger Rice

 

RECIPE:

1.5 C dried jasmine rice

2 C water

4 T butter

2 inches grated ginger

Green onions

1 red pepper-diced

1 lb ground pork/chicken/turkey (don’t need butter if you use pork)

1 can full-fat coconut milk

2 lime’s juice

2 t+ real salt

 

Serves 4

  1. Cook rice according to package until al dente.
  2. While rice is cooking, sauté ground meat, peppers, ginger and salt together.
  3. Once rice is al dente, add in coconut milk, butter and meat mixture.
  4. Let simmer until it thickens (maybe 5 minutes), adding lime juice and green onions towards the end.
  5. Serve warm, with sesame seeds and green onions as garnish.

 

So0o0o creamy and delicious!

So0o0o creamy and delicious!

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