To announce my new web site! What do you think? Take a look around! It’s still not perfect, but hopefully it will make searching for recipes much easier. In fact, when I used it today, I went under “treats”, to “chocolate chip cookies”, and there was the recipe. It was so cool! You can even use the search function on your phone. This will come in handy for the grocery store! Anyway, I still have a long way to go on it. I want to make it a little more aesthetically pleasing to the eye, tie up the loose ends on certain functions, etc. but I’d rather you be able to find your recipes than have you wait for it to be perfect. That might take awhile…
Oh, and to celebrate, we made this wonderful grain free Apple Crisp! Here’s what you need:
For the apples, I used about 7 small apples from the honeycrisp bag at Trader Joe’s. We peeled them….
and then cut them in half, again and again length-wise. Place them on a 8×8 pyrex baking dish, or a 7×11 dish and spread them out.
Then, to make the “crisp”,
In a large bowl, combine almond flour, salt, cinnamon, nutmeg, coconut palm sugar
In a small bowl, combine oil, honey and vanilla
Stir wet ingredients into dry
Crumble topping over the apples
Cover and bake at 350 for 50-60 minues on a low rack
When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp.
Enjoy the apples, and the new site!!! Oh and by the way, if anyone has any constructive criticism, I’d love to hear from you since I’m still working out the kinks. Do the pictures look like the right size, is the font hard to read, is it easy to post a comment 🙂 or is there anything you think the site needs? Thanks!
Joan -Love you recipes!! We have recently gone grain-free and are always looking for new recipes. I would suggest you add a print option to your site. It would save a lot of time copying ouit. you recipes by hand. Thanks and keep up the great work!ReplyCancel
Well, at least for today in Atlanta. Yesterday was the coldest day of the year, and I’m loving it! Time for more soup! I made this Chicken (not tortilla) Soup from leftover pulled chicken, which you can easily make, or use a rotisserie chicken if you don’t have the time.
Here is what you need:
4 skinless, boneless chicken breasts or rotissie or whole chicken cooked
2 tsp minced garlic
1 tsp ground cumin
1/2 tsp celtic sea salt (if you use low sodium chicken broth. otherwise might need 2 tsp)
1 large box chicken broth or bone broth (Pacific)
1 large chopped onion or onion powder
1 teaspoon chili powder
2 lemons (or about 3-4 tbsp lemon juice)
2 cups chunky salsa
lots of fresh cilantro (we use about 1/2 cup or more!)
1 can black bean (strained) and 1 can of corn, if desired
1-2 tbsp of avocado oil
blue corn tortilla chips, cheese, and sour cream for optional garnishes
Start by setting up your crockpot in the morning on low. Put in 4 large chicken breasts (you could also add extra chicken to use for tacos another night), a can of chicken broth, and 1 cup salsa. Let cook about 6 hours or until you can tear the meat apart with a fork. Be sure not to overcook it since it’s going to be simmer in the soup for a bit. Once the meat is done, use fork and knife to shred.
In a large soup bowl, add chicken broth, finely chopped cilantro, chopped onion, a can of diced tomatoes, 2 more cups of salsa, celtic sea salt, garlic, cumin, chili powder and lemon juice. You could also add black beans and corn if desired. Trader Joe’s has a great ‘roasted corn’ in the frozen section that looks like it came fresh off the grill. Then add the chicken, cook on low for about 30 minutes, and let the flavors soak in. Garnish with blue corn tortilla chips, cheese, and sour cream, if you prefer, and enjoy!
Look at him….he’s totally trying to figure it out. He’s not even going to try it. And well, as always, the rule in our house is you have to at least try it, and with a good attitude, or it doesn’t count. I’m fortunate enough that he’s not afraid to admit when he’s loves something he didn’t think he would. But, this was not the case today, and fortunately for my daughter, this just meant more for her.
She’s been asking for this snack but lately, and we’ve just been so busy we haven’t had the time. Anyway, she was very happy when she got home today and this was waiting for her.
Here’s how to steam your artichoke:
Fill pan with just enough water to cover the bottom. Add lemon juice, garlic, and celtic sea salt to the water and bring to a simmer. In the meantime prepare the artichokes.
Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Then, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 25-40 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in melted kerrygold butter (and lemon juice, if desired). When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
I just can’t get enough broccoli lately! And of course, it doesn’t take me but a minute to prepare and only a few to cook. I’ve been buying the prepackaged Trader Joe’s Organic broccoli.
I love it because not only do you not have to chop it up, but you can even leave it in the bag to cook. Throw it in the microwave for 3 minutes, then let it sit for a few. Carefully open the bag and put in mixing bowl. Stir in:
chopped garlic, 1 tsp
pinenuts, almonds or sunflower seeds, 1-2 tbsp
Trade Joe’s raw parmasean cheese, 1/2 cup
coconut oil or avocado oil, 3 tbsp
Celtic sea salt, 1 tsp or to taste
Set oven to broil. Lay evenly on parchment paper on cookie sheet and let cook for about 8-10 minutes or until broccoli and cheese starts to brown. Be sure to watch it so it doesn’t burn. When it’s ready, take it out of the oven, let it cool for a few minutes and enjoy!
I’m telling you, I can easily eat the whole thing myself. Hey, I said I eat healthy, I never said anything about moderation!
One last thing — I’m sorry I haven’t had a chance to post anything thing besides recipes lately. I’m dying to write some posts on ‘food dyes and it’s effects on our kids’, ‘ADHD and allergies’, ‘celtic/himalayan sea salt versus table salt’, ‘an acidic body versus alkaline’, ‘how to really eat clean’, to name just a few. But, with work, I only have time lately to post what we are eating. I promise, as soon as things slow down, I will do my best to make this blog a little different, a little more educational, and hopefully, a little more interesting. And, as always, if you have any good posting ideas, please send them my way. I love hearing from everyone! Thanks for being patient, and thank you for taking the time to read!
Until today. Oh my gosh! This was the most amazing thing ever. The kids loved it. I loved it. My husband loved it (even though I wouldn’t let him cook it on the Big Green Egg). And it was so easy and went great with the cauliflower mash and some roasted brocolli. It was a little dry, since I did get the sirloin which is really lean, but next time, I’ll try the chuck and hopefully it will be a little more moist. But, it was still really good nonetheless!
This is a grass fed sirloin roast that I got at our local Farmer’s Market, but when we don’t have time to hit a farmer’s market, I’ll get our meat from Whole Foods.
Here is what you need:
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (2 pounds) sirloin tip roast
1 can organic beef stock
Preheat oven to 250 degrees F. In a small bowl, mix the all the dry spices. Stir in the olive oil, and allow the mixture to sit about 15 minutes. Line a baking sheet with large piece of aluminum foil. Cover the roast on all sides with the spice mixture. Next, place foil on baking sheet and place roast on top. Pour about 1.5 cups of beef or chicken stock around the roast. I use a thin baking sheet so the stock won’t saturate the meat or wash off any of that spice. Let cook about 5-6 hours or until you reach a minimum internal temperature of 145 degrees F (I took it out at 140 since the temp kept going up for a few minutes and didn’t want to overcook it). Let sit 15 minutes before slicing.
It was nice to have around. We have been munching on it for most of the day. Too bad we don’t have much left for dinner!
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Lara Hall - Love the new site!
landriav - Thanks so much Lara!
Karen Patten - This looks fabulous!
landriav - Thanks Karen! We LOVE it!!
Joan - Love you recipes!! We have recently gone grain-free and are always looking for new recipes. I would suggest you add a print option to your site. It would save a lot of time copying ouit. you recipes by hand. Thanks and keep up the great work!