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Roasted Kohlrabi

July 9, 2015

Kohlrabi is a vegetable that we were introduced to with our food share! At first, it was one of those vegetables that sat in our fridge and spoiled and then found its way into the trash… I was unsure what to do with it or how to prepare it… I’m so sad that I wasted it in the past years because I am big fan now!

There are many ways to prepare Kohlrabi. Our Amish farmer and his family enjoy it raw and sometimes with a dip or pan sauteed.  We love to roast the Kohlrabi. Here is our quick recipe!

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The Ingredients:

2-3 kohlrabi
1-2 Tablespoons olive oil
1-2 cloves of crushed or minced garlic
1 teaspoon of salt (+ more, to taste)
1 teaspoon freshly ground black pepper

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The Directions:

Preheat oven to 450 degrees

Trim the tops and bottoms of the kohlrabi bulbs, then peel the tough outer layers with a sharp knife. Dice kohlrabi.

In a large bowl, toss kohlrabi with olive oil, garlic, salt and pepper. Pour onto baking sheet or roasting pan.

Roast for 20 minutes, stir, and continue to roast until lightly browned, stirring every 5 minutes.

Taste and adjust seasoning.

Roasted Beets

July 8, 2015

The past several weeks our CSA has had beets in our shares! We got red, gold and chioggia beets! I am a huge fan of beets!!! Our favorite way is simple, ROASTED BEETS!

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The Directions:

Pre heat oven – 400 degrees.

Peel and chopped the beets! Place them into a mixing bowl. Melt coconut oil and pour on top of the beets. Mix around until all the beets have coconut oil. Pour the beets out onto a cookie sheet. Add Pink Himalayan Salt.

Bake the beets for 20 – 30 minutes, depending on the size of the beets.  I check on them around 15 minutes and try and flip the beets.

ENJOY!

Sloppy joes

April 2, 2015

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These Sloppy Joe’s taste just like I remember them tasting as a kid. The flavor is spot on but full of real ingredients! :) Our three boys all asked for seconds and have already asked to have them for lunch today!

The Ingredients:

2 lb ground beef
1/2 cup green bell pepper, chopped (small)
1/2 cup celery, chopped (small)
8oz tomato sauce
6oz tomato paste
1 TBSP (or more) Dijon mustard
a few splashes of Worcestershire sauce
1 cup water
1 tsp chili powder
1 tsp sea salt
1 tsp maple syrup

The Directions:

Brown the ground beef and drain when finished. Mix in the green bell peppers and celery. After a couple of minutes add the wet ingredients, except for the maple syrup and the dry seasonings. Once the bell peppers and celery are tender, add in the maple syrup. Let the Sloppy Joe’s settle for a few minutes. Then ENJOY!

We served ours with baked Sweet Potatoes and a Brussel Sprout and Kale salad!

Sweet Potato Nachos

March 25, 2015

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These nachos are quickly becoming a family favorite! There are countless ways to make/top the sweet potatoes to make your perfect nachos.

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First the Sweet Potato Chips.

For 5 of us, I use 2 – 3 sweet potatoes, depending on size.

I use the mandolin to cut mine really thin. Then melt about 1/4 cup coconut oil. This will depend on the amount of sweet potatoes you are doing! Put the cut up slices in a big baggie or bowl and poured the oil over them along with 1/2 teaspoon of salt. Then tossed it all together so they were coated. Line them up on parchment paper covered cookie sheets.

Bake at 400 degrees for about 25 minutes.

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The Toppings are endless!
I like to do ground beef and bacon with Taco seasoning, a little lettuce, tomatoes and topped with a guac!

If you consume black beans, those would be great! My boys add black beans to theirs!

Any shredded meat would be perfect for this too!

ENJOY!!!

Bone broth with Chicken feet

March 23, 2015

I am back! Sorry for the lack of posts over the past several months. I spent time focusing on my health (healing and living with Hashimotos) and raising my family! But I am back and excited to share some great recipes with you! Just bare with me as I get back into the habit of blogging!

Today let me share with you my recipe for Bone Broth.

I know, I am not the first to blog about bone broth. It has been in the news the past several weeks, even months from celebrities coming out that they consume it to the walk up shop in New York that only sells broth! It has been all the rave!

I started making my own {mineral rich} bone broth which is not the same as my stock in December and have been drinking it ever since. I drink a small amount, 3 times a day and am working on internal healing, which I feel the broth has begun to help!  A friend gave me a connection with a local farmer to purchase Chicken Feet {I know, may be gross to some!} but chicken feet help the broth gel.

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Check out Wellness Mamas post on bone broth, here, for benefits and uses!

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The Ingredients:

Carcasses from 2-3 chickens (I also add in a small pouch of chicken feet)
1 Tbsp apple cider vinegar
4-5 carrots, washed and cut in half
6-8 celery stalks, washed and cut into thirds
6-8 cloves of garlic
1 package of mixed herds (parsley, thyme, basil, etc)
3 bay leaves
1 tsp salt
1 gallon cold water (enough to cover the ingredients)

The Directions:

1.    Place chicken carcasses {and feet!} into a crockpot.  Add enough water to cover the bones and the apple cider vinegar. Add the vegetables, garlic, salt and bay leaves to the pot.
2.    Cover and set on high and stir once or twice in the first few hours, and then turn crockpot down to low and stir at least a couple of times over the next 12-24 hours.
3.    Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer. Let cool for 20 minutes before transferring into ice cube trays or into a mason jar for storage.

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I add about 1/2-3/4 cup of broth into my mug. Sometimes it is necessary to add more salt before consuming. I try to not over salt while making the broth, since salt can always be added :)

ENJOY!!!

Weekly Menu

March 31, 2014

Good Morning and Happy Monday!

Hubby and I started a 60 day clean eating Paleo Challenge. We have completed week 1 and I am feeling great!

Here was our last week Menu.

PREP – I cooked seasoned ground beef, seasoned ground pork and Jerk Chicken breasts for lunches and easy grabs!

Monday  – Sloppy Joes (new recipe!) Boys enjoyed English Muffins from Against All Grains book and Adam and I had sweet potatoes topped with Sloppy Joes
Tuesday – Chicken Soup (Chicken, Carrots, Onion, Celery, Chicken Broth, herbs)
Wednesday – Breakfast for dinner (Eggs, Avocado and Bacon) *I had sautéed vegetables with mine
Thursday – Coconut Chicken and Butternut Squash Hash
Friday – Hash, fried eggs, Avocado
Saturday – OUT
Sunday – Steak and baked vegetables (broccoli, zucchini, asparagus, carrots)

Menu for this week:

PREP: Hard Boil Eggs and Grilled Chicken for lunches and easy grabs!

Monday – Sweet Potato pizzas
Tuesday – Steak, green beans and I am thinking about trying Plantain Mash
Wednesday – Tilapia wrapped in bacon and Brussels
Thursday – Taco night
Friday – Sunday – Hubby and I will be out of town. So we will just have to see! :)

Spinach Lasagna

February 20, 2014

Last week, my family and I enjoyed Spinach Lasagna. Usually, I make the lasagna with zucchini or with eggplant but this time I used Against All Grains tortillas. Which I am obsessed with!!! IMG_8900The Ingredients:

1 batch of tortillas from Against All Grains. 
1lb ground beef
1 jar of tomato sauce
Italian seasonings (I used garlic powder, onion powder, oregano, thyme, basil)
Raw Spinach (use as much or as little as you want)
If you can handle dairy use raw cheese or ricatta cheese

The Directions:

1 – Make the tortillas

2 – Make the meat sauce.

Brown meat. You can add onion and garlic, if you choose. I was just out this time! After the meat is browned, strain and add seasonings and sauce.

3 – Build that lasagna.

In a glass 9X13 dish, add a TBSP of sauce and spread around. Lay down your first row of tortillas. (I kept my in the circle shape but feel free to cut into more of a noodle shape!). Row 2 – add some meat sauce. Row 3 – add a layer of raw Spinach. If you are adding dairy, not necessary but if you are, that would be row 4. Sprinkle a little cheese or ricotta.  Repeat until you are all out of tortillas.  I had three full rows and topped my lasagna with very little raw cheese.

Bake at 375 degrees for 30 – 45 minutes.

Enjoy!

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