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FoxNews.com: 5 Pumpkin Spiced Creations That Aren’t Coffee (and MY recipe is #5!)

Originally posted on The Goodie-Goodie Foodie:

I am star-struck and thrilled to have been included in this list!

From FoxNews.com:

5 pumpkin-spiced creations that aren’t coffee

  • Epic Meal Time/YouTube

Unless you’ve been in hiding under a rock for the past month, you know that pumpkin spice latte season is in full swing.

But Starbucks and Dunkin Donuts don’t have a lock on pumpkin spiced lattes.

Now the flavor comes in all shapes and sizes, from cookies and ice cream to the more unbelievable burgers and pizzas. If you haven’t hopped on the pumpkin spice bandwagon quite yet, perhaps these creations will change your mind.

  • 1. Pumpkin spice pizza cake – Epic Meal Time

    Epic Meal Time/YouTube

    The Pumpkin Spice Pizza Cake from the guys on Epic Meal Time is pretty much exactly what it sounds like, a cake made entirely out of layers of pizzas. Each…

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Meat Bagel BLTs

This is based on the Meat Bagel recipe by Ditch the Wheat.

I’m meal planning and stumbled upon this old photo of mine…just Meat Bagel BLTs. No biggie. I’m so making these this week. Get in my belly!

Here’s my version:

Meat Bagels

Ingredients
1 white onion, finely diced
1/4 c finely chopped mushrooms
1 tbsp @omgheebutter
1 lb Grassfed Bison (or lamb)
1 lb Grassfed beef chorizo
6 slices bacon, diced
2 large eggs
1/3 c thick hot sauce
1/4 cup finely ground pecans
1 tsp paprika and cayenne
1 tsp salt
½ tsp ground pepper

1. Preheat the oven to 400 degrees F. 2. Spray doughnut pan (I use coconut oil spray)
3. Sauté the onions and mushrooms over medium heat with some cooking fat, like omghee etc. Sauté until translucent. Allow the onions to cool before adding them to the meat.
4.In a bowl, mix all of the ingredients including the cooked onions/mushrooms. Mix well enough to evenly distribute the spices.
5. Divide the meat into 6 portions.
6. Using your hands, roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
7. Place the bagel looking meat in the donut pan and repeat with each of the portions of meat.
8. Bake for 35-45 minutes or until the meat is fully cooked.
9. Allow the meat bagels to cool. Slice the meat bagel just like a regular bagel. Fill the meat bagel with topping such as tomato slices, lettuce, fried egg, runny egg, onions etc. I prefer to make mine into BLTAs.

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Super Bowl Supper

We’re not much for crazy Super Bowl eats around here, and we were really busy yesterday, so our focus was elsewhere.

Translation: I was exhausted. Which basically means I wasn’t up for cooking much last night.

I threw this platter together and we had a side of added fruits. That’s it. World’s easiest dinner and everyone just grazed, added with mini chili dogs and some hot wings. My family is easy to please.

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Good Morning Fuel

It’s Monday, so I needed an extra boost. Today, I made myself a great upgraded version of Bulletproof Coffee. I added whey powder and maca powder to the blender and it added a depth of flavor and power-packed punch of added benefits.

Power Packed Bulletproof Coffee

8ozs. Hot coffee
1 tbsp omghee (or Kerrygold butter)
1 tbsp Mct Lean Mct oil
1 tsp Sprinkle-A-Whey whey powder
1 tsp Earth Circle Raw Maca Powder

Add to blender and blend thoroughly. Enjoy hot.

What are whey and maca?

Whey: unflavored protein powder, easy to digest and simple way to add more protein to your diet. Dairy-based. It’s delicious in smoothies, on salads, cereal, soup and more. Unflavored makes it easy to add to anything.

Maca powder: from the indigenous Andean culture, it grows above 10,000 feet where little else can grow. It’s a root vegetable believed to increase energy, reduce fatigue and increase libido. Use in smoothies, shakes, cakes, pastries, homemade chocolate, energy bars, and, of course, bulletproof coffee, like me.

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Whole 30 Recipe- Spicy Mango Unhoney Honey Mustard

Originally posted on The Goodie-Goodie Foodie:

This is easy, I took my old Paleo Spicy Honey Mustard recipe and made it Whole 30 compliant by taking the honey out, but still managing to maintain its flavor. Then for my BBQ kebobs the other night, I jazzed it up a bit by adding a twist: mango!

Here’s how I did it:

Ingredients

  • 1/2 cup compliant mustard (I used a horseradish mustard for this version)
  • 2-3 Tbsp unsweetened mango applesauce (I used GogoSqueez)
  • 2 Tbsp olive oil (I used hot pepper EVOO tonight)
  • 1 Tbsp raw apple cider vinegar
  • 1/2 tsp coarse salt
  • 1/2 tsp black pepper
  • 4 dates
  • 1/4 tsp crushed red peppers
  • 4 dried cherries
  • 2 purple scallions
  • Generous dash of cayenne
  • Dash of Flavor God Spicy Everything

Throw everything into the food processor (or blender) and blend until smooth. That’s it!

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For more great Paleo-friendly sauce recipes, follow this link:

Simple Recipes to Make You…

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Whole 30- Compliant Unhoney Honey Mustard Recipe with BONUS Recipes!

Originally posted on The Goodie-Goodie Foodie:

Pictured here is my Paleo twist on sausage and peppers!

I am reposting this with additional pics and recipes of things I love to eat with mustard, which is basically everything!

Screen Shot 2014-08-01 at 5.58.16 PM

This is easy, I took my old Paleo Spicy Honey Mustard recipe and made it Whole 30 compliant by taking the honey out, but still managing to maintain its flavor.

Here’s how I did it:

Ingredients

  • 1/2 cup compliant mustard (I used a horseradish mustard for this version)
  • 2-3 Tbsp unsweetened applesauce (I used GogoSqueez Organic)
  • 2 Tbsp olive oil (I used hot pepper EVOO tonight)
  • 1 Tbsp raw apple cider vinegar
  • 1/2 tsp coarse salt
  • 1/2 tsp black pepper
  • 4 dates
  • 1/4 tsp crushed red peppers
  • 4 dried cherries
  • 2 purple scallions
  • Generous dash of cayenne

Throw everything into the food processor (or blender) and blend until smooth. That’s it!

It’s great on Paleofied chicken nuggets

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Recipe Coming Soon!

Grainfree, dairyfree Butternut Squash Ravioli! Made with Otto’s Cassava Flour!

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Birthday Giveaway!

I’m doing a giveaway on Instagram. Follow the link to enter. Click the pic!

I've never done a giveaway but thought that I'd celebrate my upcoming birthday by doing a GIVEAWAY for one of YOU and a FRIEND, as a thanks for your follow, support, and inspiration. Packing lunches is crucial to my family's #paleo success and Iove to pack great lunchboxes everyday. The winner will get a complete pink @bentgolunch kit with insulated carry bag, bento box, cup, and accessories, and their friend will get the blue bento box. 🍰🎈🎉BDAY GIVEAWAY🎉🎈🍰 Wanna know all you have to do? 1) Follow me and @lunchbox_mama. 2) Simply ❤️ (double-tap) this photo. 3)Tag the friend you want to win in the comments. 4) optional bonus entry: Repost this pic with the hashtag #birthdaylunchgiveaway That's it. Winner will be picked at random on my birthday, February 5th, at noon PST. Open to US addresses only, yours and your friend. You can enter as much as you like, but only tag one friend per comment. #giveaway #happybirthday #bento #paleolunch #paleoish #primal #whole30 #whole30homies #whole30recipes #packyourlunch #planetbox #bentgo

A photo posted by 👠The🍴GoodieGoodie🍴Foodie💄 (@the_goodie_goodie_foodie) on

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Oh Mama! Cauliflower Crust Quiche!

An old post from my other blog. Written on August 29, 2013 by writefromthefarm

I’m currently in the midst of the Whole 30 challenge. In short, for thirty days I am avoiding all dairy, grains, sugar, alcohol, legumes, sweeteners, processed foods, carrageenan, MSG, sulfites, and white potatoes. Whew! I think that’s it, but I’m sure there’s more. I am now on Week 3, Day 16 and I’m doing just fine. I’ve had to dig deep to get creative enough to feed myself and my family meals that we will want to eat.

Armed with a massive amount of vegetables from a local CSA and a fridge full of fresh organic eggs, I really wanted a quiche, but the real challenge was making it grain-free and dairy-free. My family was doubtful. “How in the world are you going to make a crust free and cheese free quiche?!” was the question of the day. All it takes is a little ingenuity and some recipe tweaking.

FOR THE CAULIFLOWER CRUST: Cauliflower pizza crust is all the rage now. I adapted an old recipe I have been using for a couple of years, and it was so incredibly easy:

INGREDIENTS (makes 2 pie crusts)

4 cups riced cauliflower
4 eggs
salt and pepper to taste (I also added cayenne and crushed red pepper)
THE METHOD Mix together and divide into two well greased pie pans (I used coconut oil). Bake at 375 degrees for 20 minutes.

Here’s the finished product. Two golden brown “pie crusts.”

EGG MIXTURE: The egg mixture was 10 eggs and a cup of full fat, unsweetened coconut milk, and a little more salt, pepper and cayenne.

I think of quiche as an “everything but the kitchen sink” kind of meal. Whatever’s in the fridge that needs to go, goes in the quiche!

VEGGIE QUICHE: I personally prefer a veggie quiche, while my family prefers bacon, which means I always make two quiches. Today I had cactus, bell peppers in assorted colors, a white spring onion, summer squash, and heirloom tomatoes, all local to Central California. I chopped it all up and put in inside one of the quiche crusts.

BACON QUICHE: Then in the other crust, I added about 8 pieces of bacon cut into bits.

VARIATIONS: You can alter this in many ways for Paleo. You can add raw milk, raw cream, or raw cheese, heavy cream, almond milk, or water, to the eggs. For fillings, it really boils down to what you love and what you have on hand. I’m a big believer in using everything I have, so please do the same. Don’t just run out to get an ingredient. Get creative. Try something new. Lunch meat, new seasonings, spices, spicier veggies, leftovers, etc. Leftover spare ribs? Throw them in. Steak? Try it! Chicken? Sure, why not? For veggies, I love cactus, eggplant, and fennel in my quiche, but I just had to take a risk and try it to find out. If you’ve got it, use it. And if you don’t, and you are at a farm stand or farmer’s market, if something makes you curious, try it anyway. Buy local, buy new things, get creative. Dishes like this, are excellent vessels for creativity. And that is how genius is born.

Then the egg mixture is divided and poured into the quiche crusts, on top of the fillings. (Notice there is no cheese in this quiche, you don’t even need it. Try it sans cheese!) They went back into the 375 degree oven for 35 minutes and cooked until golden brown. And here are the results:

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Creamy Tomato-Red Pepper Basil Soup

cavegirlkindra:

This is my 12 year old’s favorite thing and now his favorite thing for school lunches. It’s on the menu again for tomorrow.

Originally posted on The Goodie-Goodie Foodie:

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Creamy Tomato-Red Pepper Basil Soup

6 Simple Ingredients. Makes 16c soup.

5lbs ripe tomatoes, cored
8 red bell peppers, destemmed
2 tbsp MCTLean mct oil
1 tbsp crushed red pepper
1 cup full fat coconut milk
1/2 cup fresh basil leaves

Salt, pepper, as desired

In a large roasting pan, place tomatoes and peppers in one large pan, drizzle with mct oil and sprinkle with crushed red peppers. Roast at 400F for 60 minutes.

Remove from oven, drain, carefully transfer to large crock pot, add basil and coconut milk. Slow cook on low for 6 hours. Use immersion blender to purée before serving. Garnish with fresh basil and crumbled bacon.

Season with salt and pepper, as desired. I, however, prefer not to season mine.

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I buy mine on clearance weekly, about .99cents per 2lb bag.

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