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!
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
- Put cauliflower through ‘grating’ attachment on your food processor. Put riced cauliflower into a big bowl.
- Beat eggs, throw into bowl with the rest of the ingredients. Mix well.
- Preheat oven to 400 degrees.
- Cover large cookie sheet with parchment paper and lightly brush it with lard/butter.
- Pour mix onto cookie sheet and pat down evenly into corners and throughout sheet.
- Bake for approx. 45 minutes until starting to brown, drying and staying together well.
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
- Melt butter with red hot sauce on stove top.
- Once crust is cooked, spread sauce over surface of crust.
- Top with chicken and cheese and bake/broil for a couple more minutes until starting to turn golden.
- Slice into squares, garnish with chopped celery and fresh parsley.
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).
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)
- Brown pork and beef together in pan. Set aside.
- Saute garlic and onions in bacon fat in large pot until fragrant.
- Add in all of the ingredients and simmer on low for 2 hours. until fabulously delicious.
- Top with fresh parsley/basil and fresh parmesan.
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
- Soak rice noodles in really hot water for 20 minutes.
- Saute pork fat, ginger and green onions in large pan, adding 1 cup of stock to simmer.
- Add rice noodles and bok choy to simmer in liquid until al dente, about 8-10 minutes. S&P.
- Add more liquid as needed as the noodles will absorb it, creating a thick sauce.
- Take off heat and toss with coconut aminos, lime juice and sesame seeds.
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.
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)
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!
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
3. Low-Carb Chicken Dijon Noodle Soup from Living Low Carb
4. Hearty Ham and Navy Bean Soup from Natural Family Today
5. Italian Sausage, Clam and Veggie Soup from Mindful Mama
6. Creamy Lobster Bisque from Mindful Mama
7. Oyster Stew from They Call Me Oyster Girl
8. Faux Pho from Fearless Eating
8. Mexican Avocado Soup from Mindful Mama
9. Potato Cheddar Broccoli Soup from Cheeseslave
10. Red Curry Sweet Potato Soup from Mary Makes Dinner
11. Roasted Carrot and Mushroom Soup from Homemade Mommy
12. Spicy Chorizo Soup from Attainable Sustainable
13. Tomato Basil Soup with fried cheese from Nourishing Herbalist
14. Tuscan Chicken Soup from Living Low Carb
Featured on Simple Lives Thursday, Mostly Homemade Mondays, Homestead Barn Hope, Natural Family Friday, Foodie Friday
- 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
- Saute peppers in a little bacon fat, adding a dash of salt.
- Saute sausage and ground beef together with 2 t. salt. (Strain fat for later use)
- For the grain-free version, while meat is still moist, add 4 beaten eggs.
- Add peppers, rice, romano and marinara to meat, mixing well.
- Grease glass baking dishes and place prepared zucchini boats inside.
- Scoop filling into boats, add a little water to the bottom of the dish and cover with foil.
- Bake at 350 degrees for about 45 minutes.
- Remove from oven and spoon some extra marinara on top of each boat along with 1/2 or so of shredded mozzarella/cheddar cheese.
- Return to oven without cover and continue to cook 15 or more minutes until zucchini is tender and cheese is golden.
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
3 small yellow summer squash, cubed
1 bunch baby bok- choy, chopped roughly
5 carrots, sliced very thin
2-3 cloves fresh garlic-minced
- 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.
- Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
- Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
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!
1.5 C dried jasmine rice
2 C water
4 T butter
2 inches grated ginger
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
- Cook rice according to package until al dente.
- While rice is cooking, sauté ground meat, peppers, ginger and salt together.
- Once rice is al dente, add in coconut milk, butter and meat mixture.
- Let simmer until it thickens (maybe 5 minutes), adding lime juice and green onions towards the end.
- Serve warm, with sesame seeds and green onions as garnish.
So0o0o creamy and delicious!