Tag Archives: erin

Oven Cooked Bacon

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This is another one of those duh posts, but seriously people – if you eat bacon (which you should), then this is the best way to prepare it.  I’ve tried all kinds of bacon cooking methods, and for the last year or so, this is the only way I cook it.  I used to get so annoyed at the messy bacon splatter all over my cooktop, and this way is completely mess free… Anyways, hope this simple little method helps you guys out – I like to make a whole pack and then stick whatever we don’t eat in the fridge…. Just about 20 seconds in a fry pan on the stove over medium heat and it is hot and ready to go for the next time.  Clean up is so easy.  Throw away parchment paper, and put cookie sheet back in cupboard.  And lastly, this post is for my super awesome brother, whom I adore, but who has asked me no less than 100 times how to cook bacon in the oven.  Here you go, bro!

oven cooked bacon

INGREDIENTS:
  • Approx 10-12 slices of organic, pastured bacon
METHOD:
  1. Preheat oven to 360F.
  2. Line a cookie sheet with parchment paper.
  3. Spread out bacon on cookie sheet, taking care that none of the pieces overlap.
  4. Cook for 15-20 minutes, or until desired crispness is achieved.  Bacon preference is a very personal thing, you know.  
  5. Take out of the oven, pour off grease into mason jar to be kept in refrigerator for later use (See Fats + Oils for reasons why we cook with bacon fat on a regular basis). 
  6. Eat.  
*Use organic ingredients whenever possible.
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Granola Bars (grain, gluten, dairy free, paleo)

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These are for sure one of our favorite new snack items.  All four of us love them.  They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make.  They are crunchy and chewy at the same time, too… which really is the way a granola bar should be.  These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!

granola bars (grain, gluten, dairy free, paleo)

INGREDIENTS:
  • 1/2 cup almonds
  • 1/2 cup macadamia nuts
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 raisins
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons cocoa nibs
  • 1/4 cup shredded coconut
  • 1/2 cup coconut oil
  • 2/3 cup almond butter
  • 2/3 cup honey
  • 2 teaspoons 100% pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup mini chocolate chips (I like “Enjoy Life” brand)
METHOD:
  1. Combine nuts and seeds in food processor, and pulse until roughly chopped.  You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.
  2. Pour nut/seed mixture into a large bowl.
  3. Add shredded coconut and cocoa nibs and stir to combine.
  4. Add dried fruit, and stir again.  You can use any type of dried fruit as well, as long as it totals 1 cup.
  5. In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices.  Simmer for 3-5 minutes once combined, until thick and bubbly.
  6. Pour mixture into nuts / seeds and stir until everything is evenly coated.
  7. Pour into 8×8 baking dish, lined with parchment paper and press down firmly.
  8. Sprinkle mini chocolate chips on top, and press into bars.  If you mix these in, they will melt and creat a gooey mess.  Trust me, I’ve tried.  So just save them for the last step and press them on top.  
  9. Put in freezer for 1-2 hours to harden.
  10. Cut into desired size bars, store in refrigerator.
*Use organic ingredients whenever possible.
**Adapted from Seasonal Family.

Pulled Pork Tacos with Mexican Cauliflower “rice” (gluten / grain / dairy free, paleo)

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This has become one of our favorite meals.  One thing I’ve learned since taking on this Paleo challenge is how to be creative in the kitchen.  I’ve trashed all the ideas I used to have about the way food was “supposed to be” and am learning how to cook differently. Take these tacos for example.  The shell is lettuce, the rice is cauliflower, and there are no beans or cheese.  Ok fine, there is a little tiny bit of raw goat cheese.  Couldn’t resist it. But still. My point.  Thinking outside the box has resulted in the best food ever to come out of my kitchen. As long as my spice drawer is fully stocked, and my fridge is full of meat and veggies I’m good to go. And any meal that starts with sizzling garlic and onion is gonna be good. That is just simple truth.

Bear with me a little on this recipe.  Or at least use your own creative cooking freedom. There are a lot of components to this.  They are all hard to mess up – so just go with it. Add a little more of this, a little less of that.  It will be good.  Promise.

pulled pork tacos with mexican cauliflower %22rice%22

INGREDIENTS: (pulled pork)
METHOD: (pulled pork)
  1. Put onion in the bottom of slow cooker.  Add pork roast.  Top with garlic and spices.  Fill with water until pork is submerged about half way.  Cover, turn on high, and let cook for 4-6 hours until pork is fork tender and pulls apart easily.
INGREDIENTS: (mexican cauliflower “rice”)
METHOD: (mexican cauliflower “rice”)
  1. Grate raw cauliflower either in food processor, or with handheld cheese grater.  It should be coarsely grated, like long grain rice, and not overly fine – like couscous.  If you grate it too small, it will be soggy.
  2. Heat olive oil in large sautée pan.  Throw in onion and garlic and sautée until golden and fragrant.
  3. Add cauliflower “rice” and ssautée over high heat for 3-5 minutes, stirring constantly.
  4. Add in remaining ingredients.  Sautée on high for another 2 minutes until fully incorporated.  You may have to pour off a little extra moisture from cauliflower and tomato.
  5. Done!  Make sure not to over cook, will become too mushy rather quick.  High heat, short period of time is the way to go.  Almost like flash frying it real fast.
PUTTING IT ALL TOGETHER:
  1. Set up assembly line with all your fixin’s – some options:  lettuce for shells, sautéed onions and peppers, guacamole or sliced avocado, salsa, fresh cilantro, lime slices… and don’t forget your “rice” and pork.
  2. Assemble tacos.  Consume.  I like my “rice” on the side.  Husband and bro-in-law prefer it inside the taco lettuce shell.  Doesn’t matter what you do as long as you like it.
*Use organic ingredients whenever possible.
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Waffles (grain / dairy / gluten / sugar free, paleo)

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I’ve finally found it!  Seriously, I think maybe I’ve tried 50 recipes for grain-free waffles (or pancakes) and they all suck.  One time, I tried out a new recipe when my mother-in-law was in town.  Poor thing.  They were so bad.  She of course, graciously ate them anyways, but man.  Some recipes are just bad.  Untilllllllll, these.  They taste so good, the texture is identical to their traditional counterpart, and there is literally zero added sugar.  The ingredients might surprise you a little bit, but give em a shot.  I promise they won’t disappoint. My kids have not enjoyed any of my Paleo waffle attempts until this one – they both gobbled them up! Also, they freeze beautifully, so double the batch and stick extras in freezer for a quick breakfast or on the go snack.  We just pop them in the toaster frozen, and in a couple of minutes they are ready to go.

waffles, grain, dairy, sugar, gluten free, paleo

INGREDIENTS:
  • 1 banana
  • 1 apple, peeled and cored
  • 1 cup almond butter
  • 2 eggs
  • 1 tablespoon arrowroot powder
  • 1 tablespoon 100% pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Oil for greasing waffle iron (we use ghee or bacon fat – coconut oil would be good choice too) 
METHOD:
1.  Puree banana and apple in food processor.
2.  With whisk attachment in place on electric mixer, whisk almond butter on high for 2-3 minutes until smooth and fluffy.
3.  Add apple/banana puree and the remaining ingredients to the bowl with the almond butter.  Whip on medium speed until fully combined.
4.  Grease hot waffle iron (do this in between each waffle to ensure they don’t stick to iron)
5.  Ladle batter into waffle iron until about 60% full, so as not to overfill the iron.  Cook approximately 4-5 minutes or until waffle is golden brown and crispy on the outside, and soft on the inside.  Enjoy!
NOTE:  Makes about 6 waffles, depending on the size of your waffle iron.

 

*Use organic ingredients whenever possible.
**Adapted from Eat Like a Dinosaur.

Lemon Bars (grain / gluten / dairy / sugar free, paleo)

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Soooooo… my awesome girl Noelle (yes, the same one who introduced me to the most amazing dessert ever), challenged me to create the best lemon bars of life.  I think the text went something like “if I know you at all, you won’t stop until you find it – I challenge you to create for me the best paleo lemon bars ever”.  And she does know me – it is crazy what you can learn about someone by the way they CrossFit. Because I texted back “challenge accepted” (duh), and immediately starting thinking, researching, preparing.  And now, behold. The best (paleo) lemon bars of life.
lemon bars (grain gluten dairy free, paleo)

INGREDIENTS: (crust)
  • 2 1/2 tablespoons coconut oil
  • 1 1/2 tablespoons 100% pure maple syrup
  • 1/2 cup almond flour
  • 1 cups unsweetened, finely shredded coconut
  • 1 egg white (save yolk for lemon filling)
  • Pinch sea salt
INGREDIENTS: (filling)
  • 3 eggs, plus 2 egg yolks (you are going to have one extra egg white – just save it, and throw it in your next batch of scrambled eggs)
  • 6 tablespoons 100% pure maple syrup
  • 1/3 cup lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest
  • 1/3 cup almond flour
METHOD:
1.  Turn oven on to 350F.
2.  Melt coconut oil over low heat on the stove.  Add maple, coconut, almond flour, and sea salt.  Stir until combined.  Remove from heat.
3.  Add 1 egg white, and stir vigorously for 1 minute.  Crust dough will be very sticky.
4.  Line a 9×9 baking dish with parchment paper, and pour crust dough into dish.  Using hands, press dough down in dish until compact, and evenly spread throughout.
5.  Poke a few holes in the crust using a toothpick.  Maybe 10.  To prevent it from bubbling up when cooking.  This step is important.  Don’t skip it.
6.  Bake crust for 10 minutes, remove from oven.
7.  While crust is cooking, whisk the eggs plus the egg yolks in electric mixer until light and frothy.
8.  Add the rest of the filling ingredients, and whisk for 2 minutes.  Set your timer.  2 minutes, people.
9.  Pour the mixture over the crust, which you already baked for 10 minutes.
10.  Bake for 15-20 minutes, or until edges are slightly brown and center is set.
11.  Let it cool.  No really, don’t eat it yet.  Let it cool.  It is important for it to set.  Give it 30 minutes.
12.  Dust with coconut flour – looks just as beautiful as powdered sugar, and nobody will be able to tell the difference.  Promise.
13.  Cut, and consume.

 

*Use organic ingredients whenever possible.
**Adapted from Green Kitchen Stories.

Greek Lamb Burgers

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I was at PCC a few weeks ago, and noticed 100% Grass Fed Lamb.  I’ve never cooked with lamb before, but I remembered seeing a recipe in Everyday Paleo for lamb burgers. Thank goodness for smart phones, I looked up the ingredients, dreamed up some sides to accompany the lamb, and headed home to start cooking.  These are so good.  I’ve now made them 4 times, served them to company 3 times, and generally just love them.  The fresh mint pairs with the lamb perfectly.  And the spices mixed in do not disappoint.  They are so flavorful!  And any meat that can be grilled is my fav way to go – less dishes, more delicious.  I also recently learned of an amazing Greek salad dressing, which I will share soon.  These patties are perfect with a salad and some grilled mushrooms and olives.  Oh, and we eat these without a bun, and don’t make any dipping sauces for them – but a tzatziki sauce would be perfect with them!

greek lamb burgers, grain free, paleo, dairy free, primal

INGREDIENTS:
  • 1 pound 100% grass-fed ground lamb (this is a great one for leftovers – I usually double everything!) 
  • 1/2 cup red onion, minced
  • 3 garlic cloves, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh mint, chopped
  • 1 egg
METHOD:
1.  Combine everything in a large bowl and mix until combined.
2.  Form into patties.  I usually get about 10 burgers, but prefer them on the smaller side.
3.  Grill over medium heat for 3-4 minutes, then flip and allow to cook for 3-4 minutes longer.  They cook quick, especially if you make them as small as I do.
4.  If you want a great side to go with these, throw some mushrooms and olives in your grill basket (you could skewer them, too) and set that on the BBQ alongside the lamb.  Something about grilling those makes them even more delicious than they already are.

 

*Use organic ingredients whenever possible.
**Adapted from Everyday Paleo.

Carrot Cake Muffins (dairy-free, grain-free, gluten-free, paleo, processed sugar-free)

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So two nights ago husband asked me to make 24 muffins for him to bring to work the next day. Which normally is no problem. But this time, he asked at 9pm, just after I got the kitchen all cleaned up and was headed toward bed. I wasn’t about to go to the store, so I had to think quick and whip up something with ingredients on hand. As I was scrolling through my muffin recipes, I remembered these gems. And miraculously had all the ingredients.  I’ve probably made these 15 times in the past, and am not sure why I haven’t posted them yet. They are one of my very favorite, if not my absolute favorite grain-free baked item. Actually, that’s a lie.  This chocolate lava cake surpasses all, but these carrot guys are a distant close second.  They are slightly time-consuming. Not difficult, but just lots of steps. I think it will be worth your efforts however – they are delicious. Allegedly, husband’s coworkers scarfed those muffins down and had no idea they didn’t contain flour, sugar, or vegetable oil.  Gross.   PS, if you are wondering why we use the ingredients we do, read here. And lastly, I think I’ve finally found the best white frosting recipe on the earth without using powdered sugar or dairy. So while you are at it, make this (dairy-free, processed sugar-free, vegan) frosting too and spread it on your muffins!  Enjoy!

Carrot Cake Muffins (dairy-free, grain-free, gluten-free, paleo, processed sugar-free)

INGREDIENTS:
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 2 tablespoons coconut oil
  • 1 1/2 cups shredded carrots
  • 1/2 cup pureed dates (if your dates are too dry to puree on their own, let them soak in hot water for 10 minutes, drain off water, and then puree in food processor)
  • 1 cup chopped pecans
METHOD:
1.  Preheat oven to 325F.
2.  Get all your ingredients ready – shred carrots (in food processor or with a cheese grater), puree dates, and chop pecans.
3.  Combine dry ingredients (almond flour, coconut sugar, salt, baking soda and spices) in a large bowl and set aside.
4.  In a smaller bowl, whisk together eggs and melted coconut oil.
5.  Add wet ingredients to dry, and stir to combine.
6.  Mix in pureed dates and carrots.
7.  Fold in pecans.
8.  Divide evenly among 12 muffin liners, and bake for 20-25 minutes, or until toothpick inserted into middle of muffin comes out clean.
9.  Allow to cool completely, then top with this frosting!

 

*Use organic ingredients whenever possible.
**Adapted from The Cupcake Project.

Coconut Cream Frosting (dairy-free, gluten-free, processed sugar-free, paleo, vegan)

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Oh man.  Been on the hunt for a white frosting that doesn’t use powdered sugar.  Finally found the best one.  Tried so many.  Failed at so many.  This one wins.  It is creamy, the texture is perfect, and the taste is incredible.  This will for sure be my go-to frosting recipe. Most recently I made it to put on carrot cake muffins, but it would be good on pretty much anything you wanted to frost.  I may have even consumed a few spoonfuls straight out of the fridge.  Don’t judge.  You would have too if there was a tub of this in your fridge.  Let us know what you think of this when you make it!  This frosting would also be real good on pumpkin muffins, chocolate cupcakes, blackberry bars, or spread on grahams!

Coconut Cream Frosting (dairy-free, processed sugar-free, paleo, vegan)

INGREDIENTS:
  • 1 cup full fat coconut milk (canned)
  • 1 cup maple syrup
  • Pinch sea salt
  • 5 teaspoons arrowroot powder
  • 1 tablespoon water
  • 1 1/4 cup coconut oil, melted 
METHOD:
1.  Combine coconut milk, syrup, and sea salt in a saucepan over medium heat on the stove and simmer for 10 minutes.
2.  While the mixture is simmering, combine arrowroot and water in a small bowl to make a paste.
3.  After 10 minutes, pour arrowroot mixture into saucepan and whisk enthusiastically to combine.
4.  Quickly bring to a boil, until bubbly and shiny.  Then remove from heat.
5.  Very gradually add coconut oil to mixture, blending either with hand blender, or in stand mixer with whisk attachment in place.
6.  Allow to cool for 10 minutes, then transfer to refrigerator for a minimum of 2 hours (I left mine in overnight).
7.  Remove from refrigerator, and blend again until light and fluffy.  Serve immediately.
NOTE:  Due to the coconut oil in this recipe, this frosting does not hold up well in high temperatures.  If you are making this ahead of time, I would spread it on cupcakes or cake immediately after whipping, store in refrigerator, and remove cupcakes or cake about and hour before serving.  This will allow frosting to soften up a bit, but not become overly warm and melt.

 

*Use organic ingredients whenever possible.
**Adapted from Elana’s Pantry.

Jalapeno Dijon Grilled Chicken

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I’m always on the lookout for easy marinades for chicken.  I love eating it, but sometimes get stuck in my same boring chicken routines.  This recipe is easy, and freakishly good.  You combine everything, throw in the chicken, let it sit for a few hours, and then grill it up.  It is spicy, a bit tangy, and the chicken was so moist.  Give it a try!

jalapeno dijon grilled chicken

INGREDIENTS:
  • 2 lbs organic chicken breasts (or thighs, whichever you prefer)
  • 4 jalapenos, diced (no need to seed, unless you want less spice)
  • 3 garlic cloves, crushed
  • 4 tablespoons extra virgin olive oil
  • 6 tablespoons dijon mustard
  • 2 teaspoons sea salt
  • 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons freshly ground pepper
  • Juice of one lemon
METHOD:
1.  Combine all the above ingredients, except for the lemon juice, cover, and place in refrigerator to marinate for a minimum of 4 hours and up to 24 hours.
2.  Preheat barbecue to medium-high.
3.  Grill chicken for 7-10 minutes per side, or until meat thermometer inserted into middle of chicken registers 175 degrees F.
4.  Remove chicken from grill and place on plate.  Squeeze lemon juice over chicken, cover with aluminum foil, and allow to sit for 10 more minutes.
5.  Serve, alongside side of your choice, and enjoy!  We ate it with heaping piles of roasted broccoli.

 

*Use organic ingredients whenever possible.
**Adapted from Civilized Caveman Cooking.

Homemade Mayonnaise (made with olive oil)

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Mayo.  This is another one of those things I never considered making in my own kitchen until recently, but the result is fantastic and the process isn’t hard.  I have yet to find a truly “clean” store-bought mayo.  All the common brands contain terrible ingredients…. high fructose corn syrup, modified corn starch, sugar, soybean oil, and canola oil.  By the way, every single one of those ingredients I just listed come from genetically modified crops…. when you see those ingredients listed, put it back on the shelf and learn to make it yourself.  Seriously. That stuff freaks me out.  Ok, so homemade mayo is made with just 6 ingredients, all of them good.  Olive oil (good fat, non-GMO), eggs (organic and pastured is best…. amazing nutrients and protein, not to mention full of those beneficial Omega-3’s), vinegar, mustard, and some spices.  That’s it.  Now, while the texture is quite “mayonnaise-like” this doesn’t taste like an exact replica of that gross stuff I used to eat.  It is so much better.  You can spread this on sandwiches to be sure, and mix it into tuna or egg salad, but you can also do so much more.  One time, I folded in fresh basil, roasted peppers, and garlic to make more of an aoili that we dipped veggies in and spooned onto our fish.  Another time, I added some dried spices and a little bit of coconut milk, and got something that tasted freakishly like ranch dressing.  The possibilities are endless, really. This morning I added in chipotle seasoning, and smoke paprika and dipped homemade sweet potato fries in it.  See?  Endless.  I would love to hear what some of you lovely people create!!

Additionally, I know that some of you will freak about consuming raw eggs.  I would freak too if I didn’t trust my farmer… There is such peace of mind in knowing where your food comes from, what conditions the animals are raised in, the foods they consume, and the freshness of the product.  I get my eggs from this amazing woman named Eiko, with Skagit River Ranch.  The eggs are organic, pastured, and the freshest eggs ever.  I have to wait in line to get these eggs, and pay a pretty penny for them, but to our family it is worth it.  Personally, I would be fearful of eating raw eggs from almost any other source.  AND, if you are pregnant or nursing, don’t eat raw eggs.  But you already knew that.

This recipe fills up one mason jar to the brim, plus about 1/4 cup or so extra…. I’ve kept it with success for about a week in the refrigerator.  Haven’t tried to see if it lasts longer, mostly because we eat it too fast.

Also, see all those red specks in my mayo?  Got a little pour happy with the cayenne.  T’was a mistake I didn’t regret, although this batch did have some serious kick.

homemade mayonnaise with olive oil, paleo

INGREDIENTS:
  • 2 large organic, pasture-raised eggs
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon yellow mustard
  • 2 cups light olive oil (the “light” is important here, if you use extra virgin, the olive taste will be very over powering)
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
METHOD:
1.  In a liquid measuring glass, measure 2 cups of light olive oil.  Set aside.
2.  Combine eggs, vinegar, and mustard in food processor with the metal blade attachment.  A blender will work too if you don’t have food processor.
3.  Pulse food processor 5 times so the eggs mix with the other ingredients.
4.  Turn food processor on, and SLOWLY, and I mean SLOWLY pour olive oil into food processor while it is running.  SLOW guys.  Like painfully slow.  It takes at least 2 minutes, maybe longer to pour olive oil in slowly.  Slow.  Got it?
5.  You will begin to see the eggs and olive oil thickening, also called emulsifying, but keep going slow until olive oil is fully incorporated and desired thickness is achieved.
6.  Turn food processor off, add in salt and cayenne, and pulse again 5 times to combine.
7.  If you are going to add in various other spices and flavors, I recommend folding them into the mayo base with a spoon rather than adding them to food processor.  The mayonnaise looses its thickness unless you are careful with add-ins.

 

*Use organic ingredients whenever possible.
**Adapted from Everyday Paleo.