Let’s do another bacon recipe! This is actually inspired by my father and is more of a breakfast lasagna. I’ve done so many vegetable lasagnas, from zucchini to cabbage, but I really wanted something tasty and meaty. Thus today I bring you bacon lasagna.
Of course I can’t just make any old apple pie, I’ve got to put something in it. Maybe in part of my deep yearning to have back the Fall-like weather of two weeks ago, I decided to do a caramel apple themed pie. Kids love them. They blend beautifully together. Why not? This is GOOOOOD!
Caramel Apple Pie
1 1/2 cup Almond Flour
1/2 cup Coconut Flour + more for dusting the board
1 tsp Raw Honey
1/2 tsp salt Continue reading “Caramel Apple Pie”
I am couch surfing at my friend Tab’s for the next month. That means group grocery shopping and shared meals. Up first is this mouth-watering, fall-off-the-bone chicken. She mentioned a fellow crossfitter cooking chicken legs in the crock pot. Great idea, but why not make it better? Let’s wrap it in bacon! Oh man this sealed in the flavor and made it juicy. Tab’s verdict? You knocked it out of the park with that chicken Brittany. There you have it, this chicken rocks.
Bacon Crock Pot Chicken
I had never heard of kefir before I began studying the Weston Price. I ride the fence on dairy. I think everything is listening to your body, what you can tolerate. On the occasion that I include dairy I use a raw grass-fed option. My local dairy farmer sales kefir. It’s probiotic. It also can be easier to digest than regular dairy. I felt an urge Saturday at the farmer’s market to get some. This led to the urge to make ice cream (again). Here are the results. My favorite source to find grass-fed farmers is Eat Wild. Also check state laws on raw dairy. Indiana for instance has farmers sale raw dairy as a pet food.
Almond Butter Kefir Ice Cream
- 1 cup raw grass-fed kefir
- 1/4 cup raw honey
- 1/2 cup almond butter
Let’s Make It Happen: Blend all the ingredients. Freeze in a glass bowl. Process again so it is creamy. Enjoy!
This delicious recipe comes from my dear friend Dr. Tank. Not that long ago he brought this dish over for mom and I to try while we watched The Secret. I was surprised how much I liked it. It had a wonderful heat and kick to it. A savory cake is right up my alley, give it a go, what does it hurt?
Here is peach number 2 recipe of the week. When I finished slices my peaches for the crumble, I was left staring at two more peaches. What to do? What to do? What to do? Well, since it is heating back up outside, let’s make ice cream! Amazing! Great combination and layering of flavors. Here we go, no preamble and banter today, we’re just going to launch straight into the recipe.
Balsamic Peach Ice Cream
What do you do when someone gives you a load of peaches? Well you feature a week’s worth of peach recipes of course! Let’s begin with a crumble. I took a recipes which called for oats and decided to swap them for chopped almonds and coconut. While we’re at it let’s put an almond butter cheesecake bottom since you have the ingredients and since we’re making this is in celebration of an anniversary (note this part is optional, feel free to cut it out and just make a Peach Crumble). Why not, it could be an interesting combination.
PB Cheesecake Peach Crumble
- 1/3 cup almond butter
- 4 oz. cream cheese (ideally I would love to either make my own or buy it from a grass-fed farmer)
- 1/8 cup raw honey
- 1/4 cup coconut milk
- 1/2 cup coconut oil
- 1 cup chopped almonds Continue reading “PB Cheesecake Peach Crumble”
I’m a big fan of farmer’s markets. I enjoy meeting the provider and nurturer of what I’m going to use to fuel and nourish my body. I also love visiting a farm. I’ve been to all of the grass-fed farmers in our area. Talk about good people. Earlier this year I even experienced my first ever cattle drive at one of farms. I gathered with a community of like-minded individuals. I can’t tell you how happy and blissful I am in these moments. I feel at home.
A few weeks ago I posted a blog about honey that my cousin Beth had so graciously gifted me. Fast forward to this weekend when I visited Beth in Michigan. While there I took a closer look at my sourced honey. I felt the weight. I watched the bees swarm. I sampled it in my morning beverage. I was captivated and I must confess I have a new prickling gut feeling that bees will be in my future (although its been on my mind for a few months now, this made it so its stamped to my mind). I enjoyed every moment of connecting with my bee source. Find where your food comes. Get to know your source. Be your own source.
As some may know, I have recently switched my commute style. Rather than sporting my pink-striped car, I’ve been hitting the pedal of my 1970’s purple slick chick banana seat. This lovely little change means a change in how and what I can transport. I have had to consider for instance what kinds of foods I can take on my bike, especially in the heat. I don’t want something that needs cooled. I could take whole fruit, but most of the time I prefer vegetables, but I don’t usually eat raw veggies. My new addiction then has become Green chips. It started with your usual victims: kale. But I am not a kale girl. Cabbage on the other hand is another story. Cabbage slut I am. I could eat it all day everyday. So I discovered the cabbage chip (click the link for the original). But then I decided maybe I should add in some different greens. Mix in some other vegetables. I like variety. Let’s add some vegetables. Now I have a constant supply of veggie chips on hand when I’m out on my bike or to munch on at home. I can’t get enough of them. So tasty. I highly encourage you to play around with flavor profiles too. Add and subtract different vegetables at will.
Here is yet another cauliflower recipe! There are so many you can do! This one was super tasty. If you don’t do dairy, just wait, I have all kinds of dairy-free recipes, but today we are going to explore this gratin.