I am into savory sweet combinations, period. I’ve been racking my brains for sweet bacon dessert recipes. Bacon? Chocolate? Almond Butter? What is not to love? Why not put them together? Bring them together as one? Exactly! And so I have. Enjoy, enjoy, enjoy!
• 1/2 cup almond butter
• 1 1/2 tbsp coconut flour
• 2 pieces bacon
• 2 tbsp honey
• 1 1/2 tbsp coconut oil
• vanilla, cinnamon, salt Continue reading “Bacon Truffles”
Last pumpkin recipe of the week! I know, it’s not dairy-free, but it’s fun and it’s so,so tasty. What can I say, cheesecake is kind of amazing. More and better than your average pumpkin pie. Hmm….just thinking of this makes me sigh in taste-bud delight.
Again I’ve used my fancy little pumpkin-shaped pan. And I put a fancy little pepita brittle on the top. Cute and delicious.
Mini Pumpkin Cheesecakes
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 12 oz cream cheese
- 2 eggs
- 1/2 cup honey
Continue reading “Pumpkin Cheesecake”
I have finally caved! My friend Carl likes to jest with my roomies that they are ‘basic’. Part of being basic is jumping on the pumpkin spice fallmania band wagon. He actually blames Starbuck’s Pumpkin Spice Latte advertisements for the colder Indiana weather.
I will confess, Carl does not consider me basic, and I truly would replace pumpkin with butternut squash any moment I can, but I do have some pumpkin soft spots (and I’m a fan of seasonal recipes, embrace the gourds and squashes!). However, I realize pumpkin is a bit of a phenomena. And so I aim to please the pumpkin lovers of the world. I actually liked at last week’s market I joked with one market-goer purchasing pumpkin no-bakes, about basicness and her defense was brilliant: it’s called being American. Take that Carl.
So I have decided to openly accept the season and feature some of my favorite pumpkin recipes EVER! And today I’m going to start it off with my very favorite. As fall is just beginning and the weather is only going to get colder, I thought if I did ice cream early in the season, it would be safe. Yep, pumpkin ice cream, featuring actual pumpkin pie pieces.
Pumpkin Pie Ice Cream
- 2 cans coconut milk
- 3/4 cup coconut sugar
- 2 tsp pumpkin pie spice
- 4 egg yolks
- 1 cup pumpkin
Continue reading “Pumpkin Pie Ice Cream”
I have been picking up some chicken the last few weeks from one of my favorite pasture-raised farms, L & A. I normally go straight for the thighs. However, produce season is in full gear, so by the time I got around to doing my Saturday market shopping, they were fresh out of thighs. Andrea suggested drumsticks. Which is actually funny because I had a feeling before I went shopping around, that maybe today I would switch it up and go for drumsticks. Clearly I was meant to go with initial intuition, because that is exactly what I got.
It is funny because I can come up with recipes for days, but I personally like to eat really easy. Cook some meat or eggs, add some fat, load up on some veggies cooked on the stove top (which my friends are not a fan of the cuneiform smelling veggies). Typically I just take my chicken, crisp it up with a little coconut oil and season with salt. As easy as that. Today however, I noticed my slack in posts lately, so I decided to spice it up a tad bit, although I still think coconut oil and sea salt is the best (why change it if it’s busted? who says simple can’t be absolutely delicious?). This was some flavorful tasting legs, though. I always seem to adding rosemary to my chicken for some reason.
Honey and Rosemary Pasture-Raised Chicken Thighs
- Pasture-raised chicken drumsticks
- Raw local honey
- Sea Salt
- Bacon fat, lard, ghee, coconut oil, tallow
- Minced Garlic
- Chives (I wish I had added chives, so I’m doing it here)
Continue reading “Honey Rosemary Pasture-Raised Chicken Thighs”
Swiss Chard I feel is a left-out green. I include myself in the majority who overlook it. Maybe it’s because of its bitter qualities. Maybe it’s because kale and spinach often steal the stage. Regardless, today I decided to use it. Last week at work we talked about Jimmy John’s and I was reminded of their yummy unwhiches, which are any of their subs made on a lettuce wrap instead. I therefore decided to make my own impromptu wrap today, but I wanted to use chard instead. If you’ve never used it before, it’s the one with the pretty rainbow stalks (although it should be noted some are just white, this is obviously the Rainbow Swiss Chard that I am finding). Make sure you fill your wrap with your favorite meats!
Swiss Chard Wraps
- Swiss Chard
- this recipe for Paleo Mayo, plus I added 1/4 cup of buffalo sauce
- Chorizo and jamon
- grass-fed cheese
Continue reading “Swiss Chard Wraps”
Sometimes a fuck up can turn out light years better than the original intent. I had in my mind I was going to make these DELICIOUS apple cookies, that I was then going to smother in caramel. These cookies didn’t like my idea. I look at them halfway through and they have spread themselves out all along the bottom of the cookie sheet. Hmm….I am not going to let these cookies get out of becoming a delicious treat. What can I do? Boom, ideas and intuition kick in. Let them finish baking. Crumble them up. Toss and saute a fresh apple. Lovingly sprinkle the crumble over the top. My friend has been asking for a crumble and these cookies have manifested into one. It was perfect. So next time you feel discouraged because something didn’t turn out perfectly, dig deep. Let it be an opportunity to be creative. Let it be a chance to make something even better. Don’t give up just because something turns challenging. Turn apples into an apple crisp.
Accidental Apple Crisp
- 1/8 cup homemade apple sauce (I put a bunch of apples in the crock pot with a tablespoon of maple and cinnamon)
- 1/4 cup honey
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/4 cup almond meal
- 1 tsp vanilla Continue reading “Accidental Apple Crisp”
I had some dates stored in the frig for some reason, so I decided to do something about them. Naturally I just started mixing things and letting them happen. The results were these chewy, nutty balls. They were easy to make and pop in your mouth. Good for a trail!
If someone mentions that something sounds good, or that they are craving something, I am right on the case. Both mom and TAb talked about No Bakes cookies this last week, so I decided to make it happen. I discovered I needed more coconut, but a trip to the store produced no unsweetened coconut. Hmm…. I’m standing in the aisle pondering what to do and it hits me: Let’s make use nuts. This was the end result and I think they ended up better than original coconut dominate recipe. You know how I know they were the real deal? My sister has a sweet tooth, when my mom was pregnant with her, she caved some major sugar. I gave my mom 3 of these last week: one for her and one for each of my nephews Trenton and Gavin. Well she left them in my sister’s refrigerator. The next day Amanda had to know where those cookies came from. Did Brittany make these? I love my sister, but praise isn’t an everyday thing in our relationship. So if she dishes out some praise, I know it’s good. Plus if a 4 and 6 year-old tell me they are soooo goooood, then I know I’ve nailed it! The even proportions of nuts to coconut worked out beautifully.
Nutty for No Bakes
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 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!