tag:blogger.com,1999:blog-51651831415642172432024-03-05T05:54:07.305-06:00Primal BitesGoing against the grain to find health and wellness one recipe at a timeLiz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.comBlogger354125tag:blogger.com,1999:blog-5165183141564217243.post-90510786604750442002016-09-02T09:19:00.000-05:002016-09-27T08:34:14.222-05:00Broccoli Crunch Salad So I went to Whole Foods with my good friends over at <a href="http://www.markettopconsulting.com/">Markettop</a> and I discovered the most INCREDIBLE salad. It's called the broccoli crunch salad (if you ever stop by the counter there, you have to try it - they sample for free). So I bought a large container of it and ate it. Then the next week, I did the same thing. Then I found myself craving it! So, I decided to recreate it at home. It's a Whole Foods salad on a budget. I hope you enjoy it too.<br />
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<b>Ingredients:</b></div>
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2 large heads broccoli </div>
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1/2c mayonaisse (feel free to use homemade)</div>
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2tbs apple cider vinegar</div>
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1tbs coconut sugar (substitute granulated sugar if needed)</div>
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1/4c diced prunes (or raisins/craisins/golden raisins)</div>
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1/2c dry roasted cashews, chopped</div>
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3 slices cooked nitrate free bacon, crumbled</div>
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2tbs red onion, finely minced</div>
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<b>Directions:</b></div>
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1. Steam broccoli in a big pot for 2 minutes. Then dunk in an ice water bath and drain.</div>
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2. In a separate bowl, mix mayo, vinegar and sugar.</div>
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3. In a large bowl toss broccoli, dressing, prunes, cashews, bacon and red onion.</div>
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4. Eat immediately or let it sit in the fridge for the flavors to melt together. Delish!</div>
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Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-36114724074651521252016-07-29T22:48:00.001-05:002016-09-27T08:33:15.999-05:00Check Out My New BlogHey Friends,<br />
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I haven't updated Primal Bites much since my daughter was born, however, I have a new blog I am working on and I would love for you guys to check it out and let me know what you think:<br />
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<a href="http://www.extrahappi.com/">Extra Happi Blog </a><br />
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I'm really putting my heart and soul into this one.<br />
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Feel free to keep using this blog for your recipes. It's not going anywhere :)<br />
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XOXO,<br />
<br />
Liz Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-37307981025956366022014-12-03T06:55:00.000-06:002016-08-29T17:46:51.855-05:00Paleo Swedish Meatballs with Sweet Potato Mash & Roasted CarrotsThose of your who have been to IKEA know what I am talking about: The meatballs!! If you have no idea what I am talking about, here's a clue: Swedish meatballs are traditionally a blend of meats in a gravy sauce and they are sooooo good. I simplified mine and used all beef but feel free to mix beef and pork or something similar. I sent leftovers of this ridiculously delicious meal with my husband to work one day and he came home later that night and said, "My friends at <a href="http://www.tucsonpestcontrolservices.com/">Pest Control Tucson</a> think these are the best meatballs they have ever eaten in their lives." Yup. They are that good. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Hell yea!</i></td></tr>
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<b>Ingredients:</b><br />
2lb grass fed ground beef<br />
2 egg yolk<br />
1tbs fresh parsley<br />
1tsp sea salt<br />
1tsp black pepper<br />
1/4tsp cinnamon<br />
1/2tsp allspice<br />
1 small onion, finely diced<br />
2 garlic cloves, finely minced<br />
2tbs butter<br />
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<b>Gravy: </b><br />
1/2 small onion, finely diced<br />
1 garlic clove, finely minced<br />
1 can (14oz) full fat coconut milk - first pressed is best<br />
2c beef broth<br />
2tbs butter<br />
1tsp black pepper<br />
3tbs tapioca flour (alternative recipe uses 2-3tbs brown rice flour)<br />
salt to taste <br />
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<b>Mashed Sweet Potatoes:</b><br />
6 sweet potatoes (or however many you choose)<br />
6tbs butter<br />
salt to taste<br />
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<b>Carrots:</b><br />
2c baby carrots, quartered<br />
1tbs olive or avocado oil<br />
salt <br />
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<b>Directions:</b><br />
1. Heat oven to 350. Scrub your potatoes and throw them in the over for at least an hour. When you can pierce them easily with a fork they are done. Peel them and mash with some butter and salt. Viola! Mashed sweet potatoes. Easy right?! <br />
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If you are doing roasted carrots, I put the potatoes in foil and let them set. I toss the carrots in some oil, sprinkle with salt, and throw in the oven at 425 for about 25-30 minutes stirring about every 10 minutes. They are done when they start to caramelize, brown, and even blacken a bit. <br />
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2. Meanwhile, while your potatoes are cooking, in a pan over medium high heat, cook onion in a tablespoons of butter until soft and translucent. Add 3 cloves garlic and cook a minute or 2 longer until fragrant and soft (stir frequently, you don't want your garlic to burn). Remove some for the gravy (about 1/3).<br />
3. Combine beef, egg yolk, and spices in a bowl. Add slightly cooled onion. Mix well but don't over mix.<br />
4. Form into meatballs (between 1-2 inches is fine). Whatever size you pick, stick with it so they cook evenly.<br />
5. Heat a skillet over medium-high and add another tablespoon of butter. Add your meatballs until the pan is full but not overcrowded (do this in batches - it will turn out better). Cook about 10 minutes, or until they are browned on all sides (watch them and turn them after each side has browned). Place in a large stock pot after they are browned and start with the next batch.<br />
6. Now for the gravy: Add onion and garlic to the skillet (the 1/3 your set aside earlier). Add coconut milk, beef broth, butter, and pepper. Cook a few minutes.<br />
7. In a small bowl, mix tapioca flour with a bit of water (you are using this like cornstarch). Add to the gravy and bring to a boil. Whisk and cook about 5 minutes. Season with salt. Blend in a blender if lumpy.<br />
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ALTERNATIVE GRAVY: This one takes a little more time: In a pan, cook 2tbs brown rice flour and 2tbs butter until browned (stir constantly) over medium heat. Add beef broth and wisk. Bring to a boil. Add coconut milk and continue to whisk. Boil gently until reduced and season with salt and pepper.<br />
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8. Whatever gravy method you used (the tapioca recipe comes out a little sticky and gooey - tastes great but not my favorite texture. the brown rice recipe comes out a little grainy sometimes but resembles more like traditional gravy) pour the gravy over the meatballs and give it a gentle stir. Cook on medium, or gently simmer until flavors are combined and meatballs are cooked through (5-10 minutes more). Serve over warm mashed sweet potatoes. OMG die. So good. <br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-58815214290391553542014-10-11T06:55:00.000-05:002014-10-11T06:56:48.284-05:00Product Review: New York Baking Company's Silicone Baking CupsYes, 1 more review on an inventive product: silicone cupcake baking cups. I received these in the mail about a week ago and I waited until my husband's birthday yesterday to try them out. Prior to using them, my 1 year old daughter LOVED playing with them. In fact, she plays with them almost every day:<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Penelope approved!</i></td></tr>
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So, yesterday I made gluten free yellow cake with dark chocolate frosting (my husband's favorite). They turned out delicious. Sorry, no recipe today because I cheated and used Pamela's Gluten Free Yellow Cake Mix and Pamela's Gluten Free Dark Chocolate Frosting Mix. Not quite as good as the cupcakes I make from scratch but still delicious in a pinch. Okay, back to the baking cups.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Happy Birthday Anthony!</i></td></tr>
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<b>Pros:</b><br />
Easy to use. Just use them like regular paper liners. Easy to peel. They didn't stick to the cupcake and I love the fun bright colors. Plus, you don't have to worry about buying disposable liners all the time. I can definitely remember trying to make cupcakes or muffins and running out of liners. With 24 of these dudes in a pack, I definitely won't have that happen to me again.<br />
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<b>Cons: </b><br />
You have to clean each one when you are done (obviously). I thought they were pretty easy to clean but my niece told me if you don't clean them right away they can be tough to clean. I didn't have a problem with these particular baking cups so maybe it depends on the brand.<br />
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My friend Alexis told me that she used them for a birthday party at her house and everyone threw the liners away so she had to go digging in the trash after the party to retrieve them. She said it happened a few times actually. So they are good for home use but I wouldn't take them to a party. Also, if you try to remove the liners before serving them, the cupcakes really aren't very pretty at that point.<br />
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<b>Overall:</b><br />
Great product. I will definitely use them again (and so will Penelope). If you are lazy or in a hurry and don't want liners to clean, buy disposable. If you are bringing them to a party, I would still buy disposable. But for home use? Great!<br />
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<b>Where to Purchase:</b><br />
http://www.amazon.com/Baking-Buddies-Reusable-Silicone-Guarantee/dp/B00EVQ167ALiz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-6434520678310907962014-10-11T06:05:00.003-05:002014-10-11T06:37:48.060-05:00Product Review: Foster Farms Gluten Free Corn Dogs First, let me start out by saying I love corn dogs. I'll say it again: I LOVE CORN DOGS! Being Paleo and gluten free, I haven't had one in years. The last time I had a corn dog was about 7 years ago at the Orange County Fair in California and it make me sick for a week. So I have to admit I was pretty excited when I was sent a box (okay 8 boxes) of Foster Farm's new gluten free corn dogs to sample and review on my blog. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Enough for an army</i></td></tr>
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So, should you go out and buy these? Here's the down and dirty.<br />
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<b>Taste:</b><br />
These little dudes taste AMAZING. I mean, to me they taste no different than a regular corn dog. I actually think they taste a little bit sweeter which I love. The outside is crunchy with a soft sweet corn breading and a hot chicken dog inside. I actually prefer 100% beef hotdogs, but the chicken dog wasn't too bad. Considering it's Foster Farms, I imagine they won't be making beef anytime soon. 1 caveat here though: I haven't had a corn dog in many years so I am not exactly a corn dog expert. But in my humble opinion, they are outstanding. <br />
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<b>Ease of Use: </b><br />
I threw these bad boys in the oven frozen for 20 minutes and they came out perfect. Super easy. Super convenient. <br />
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<b>Nutrition:</b><br />
Okay, here's the downside. They are junk food. I am a paleo advocate, so I cannot tell you to go run out and buy these as a healthy dinner. They are processed. The corn breading, although delicious, is crap. The chicken dogs are surely not free range or organic and therefore should be eaten OCCASIONALLY.<br />
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They are certified to be gluten free. This makes them leaps and bounds better than a regular corndog. However, take a peek at the ingredient list:<br />
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Soy flour, soybean oil, refinery syrup, "natural flavor", vegetable oil, "mechanically separated chicken", corn syrup, potassium lactate & acetate, sodium phosphate, sodium dacetate, "flavorings", sodium erythorbate, and sodium nitrate are some of the ingredients here. I mean, let's call this what it is: gluten free junk food.<br />
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<b>Overall Opinion:</b><br />
These are delicious. No doubt. I haven't had a corn dog in years so I thought I had died and went to heaven (and if I eat too many of these, I will die and go to heaven). I think they are okay to eat very occasionally. They are better than a regular corn dog but don't go eating too many of these because they are highly processed and full of awful and hidden ingredients. Also, I did notice a slight headache after I ate one. I am pretty sensitive to preservatives so this did not surprise me. I am overall happy to see more products being offered gluten free, however, keep in mind gluten free doesn't automatically mean healthy. <br />
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<b>For more product info</b> please check out the Foster Farms website: http://www.fosterfarms.com/products/glutenfree/<br />
<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-8218669279238225672014-05-18T06:30:00.003-05:002014-05-18T06:30:51.936-05:00Cod n' SproutsThis meal is SO delicious. OMG I mean heavenly. Wild caught cod topped with guac & paired with roasted brussels sprouts, smashed sweet potatoes, and a chipotle vinaigrette drizzle. Yum! It's an easy meal that is great year round, but especially in spring when burssels sprouts are in season. Enjoy.<br />
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<b>Ingredients (serves 2):</b><br />
2 filets of wild caught cod (or another mild white flaky fish)<br />
2tsp organic butter<br />
2tsp organic extra virgin olive oil<br />
salt & pepper<br />
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2 or 3 cups brussels sprouts (washed, trimmed, and quartered)<br />
1tbs garlic olive oil (alternatively use regular olive oil and a pinch of garlic salt)<br />
salt & pepper<br />
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1 avocado, cubed<br />
2tbs chopped cilantro<br />
small handful cherry tomatoes, quartered<br />
garlic salt to taste<br />
1-2 drops doTERRA lime essential oil (buy <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
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2 sweet potatoes<br />
2tbs organic butter<br />
salt<br />
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2tbs Chipotle Vinaigrette (recipe <a href="http://recipesbyelizabeth.blogspot.com/2014/04/mexican-fish-salad-w-chipotle-honey.html">here</a>) <br />
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<b>Directions:</b><br />
1. Preheat your oven to 350F. Scrub your potatoes, place them on a foil lined baking sheet and throw them in the oven for about an hour (or until tender when pierced with a fork). Remove and cover with foil to keep warm.<br />
2. Increase oven temp to 425F. Place your quartered brussels sprouts on a non-stick foil lined baking sheet. Toss with oil and a bit of salt. Place in the oven and roast 20-30 minutes, tossing occasionally, until sprouts are tender and the leaves are black and crispy (so good!)<br />
3. While the sprouts are cooking, time to prepare everything else! Toss your cubed avocado with cilantro, tomatoes, a drop or two of lime essential oil and salt and garlic to taste. Smash a bit so you get a nice chunky guac. Set aside.<br />
4. If you don't have a vinaigrette made up already, make some up and shake it in a closed jar or dressing container. Set aside.<br />
5. Peel your potatoes and hand mash them with some butter and salt. Done. <br />
6. Heat a nonstick pan over medium high heat with butter and olive oil. Add fish. Sprinkle with salt. Cover and cook until the bottom is browned (about 3 minutes). Flip and turn the heat down to medium low. Cook until it flakes easily with a fork (maybe 3 minutes more). <br />
7. On a large plate, put a scoop of potatoes. Top with fish and sprouts. Drizzle with vinaigrette. Top with guac. Serve. OMG SO GOOD!! <br />
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<span style="color: red;"><b>Where to learn about Lime Essential Oil:</b></span> <a href="http://aromanurse.blogspot.com/2014/04/doterra-essential-oil-spotlight-lime.html">Aroma Nurse blog post on Lime</a><br />
<span style="color: red;"><b>Where to purchase Lime Essential Oil:</b></span> <a href="http://www.mydoterra.com/aromanurse">My doTERRA Wellness Store</a><br />
Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-6201874632854733732014-04-20T06:04:00.000-05:002014-04-20T06:04:23.151-05:00Chipotle Chicken with Pineapple Avocado SalsaThis recipe is SO EASY you are going to love it! I throw it in the crock pot, turn it to high until it is done, shred the chicken and serve it with an amazing pineapple avocado salsa. Done. This meal is great for those days where you don't feel like making a big production. I made this on a Sunday so we would have leftovers for the rest of the week. Okay, it didn't last that long but I tried. To make this a lighter dish, serve as a salad. Otherwise try it with some organic basmati brown rice and fresh organic spinach. Either way, I like mine drizzled with Chipotle-Honey Vinaigrette (found <a href="http://recipesbyelizabeth.blogspot.com/2014/04/mexican-fish-salad-w-chipotle-honey.html">here</a>). Enjoy!<br />
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<b>Ingredients:</b><br />
4-5lb boneless skinless chicken thighs<br />
2-3c of your favorite salsa (make sure it's mild though because we are adding chipotle later and it's hot!)<br />
2-4 chipotle chiles in adobo, minced (For a lot of spice, keep the seeds. For less spice, remove the seeds)<br />
1tbs adobo sauce (from the same can)<br />
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<b>Pineapple Avocado Salsa:</b><br />
1 pineapple, diced<br />
2c cherry tomoatoes, diced<br />
2 avocado, diced<br />
1/4c cilantro, chopped<br />
A pinch of garlic powder<br />
Fresh ground sea salt to taste<br />
1 drop DoTerra Lime Essential Oil (Secret ingredient that really makes this recipe to DIE for! Buy <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
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<b>Optional:</b><br />
Salad Greens<br />
Organic Brown Rice (Basmati is my favorite)<br />
Chipotle-Honey Viniagrette (recipe found <a href="http://recipesbyelizabeth.blogspot.com/2014/04/mexican-fish-salad-w-chipotle-honey.html">here</a>)<br />
Corn Tortillas: You can make them gluten free tacos if you want too <br />
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<b>Directions:</b><br />
1. In a slow cooker, add your chicken, salsa, chipotles and adobo sauce. Mix well. Turn to high for about 4-5 hours or until meat is tender. Alternatively, turn it on low (it will take almost double the time so maybe 7-8 hours depending on your slow cooker).<br />
2. When the chicken is done, break it up into chunks or shred it with two forks depending on your preference.<br />
3. Put together the salsa: Mix pineapple, tomatoes, and cilantro. Add a sprinkle of garlic powder and sea salt and taste. Keep adjusting until you have the amount of garlic you like. Add 1 drop of lime essential oil (this will make your whole dish POP). Stir well.<br />
4. Serve chicken with salsa on top. Alternatively, make a brown rice burrito bowl drizzled with vinaigrette. Or turn it into a salad. They would also make delicious shredded chicken tacos. The possibilities are endless. Enjoy!<br />
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<span style="color: red;"><b><br /></b></span>
<span style="color: red;"><b>About Essential Oils:</b></span><br />
You can visit my sister blog <a href="http://www.aromanurse.blogspot.com/">Aroma Nurse</a> to learn about DoTerra Essential Oils or my <a href="http://www.mydoterra.com/aromanurse">DoTerra Wellness Store</a> to purchase them.Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-20715505944683828912014-04-14T06:53:00.000-05:002014-04-14T06:56:21.657-05:00Easy Coconut Milk CustardI have to admit, this recipe was originally intended for Baby P. I always make homemade baby food for her and I have been trying to add lots of healthy fat in her diet. I thought homemade coconut milk custard would be the perfect baby food dessert. I didn't want to mess with the hot water bath, baking it in the oven for an hour, blah blah blah so I created this recipe as a quick alternative to make on the stove. Although intended for Penelope, it was so delicious, my husband Anthony and I ate almost the whole thing. In one sitting. Don't worry, there's a (small) bowl left for the baby. Ha! This one really is good for the whole family! Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Not the best picture because I had to snap it from my phone really quick before it was gone!</i></td></tr>
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<b>Ingredients (should serve 4... but in our case it served 2 and 1/2)</b><br />
1 can full fat coconut milk (first cold pressed is best)<br />
1/2tsp cinnamon plus more for dusting<br />
4 egg yolks<br />
1/3c sugar<br />
2tsp vanilla extract<br />
3tbs cornstarch<br />
<br />
<b>Directions:</b><br />
1. In a large bowl, blend egg yolk, sugar, vanilla and corn starch until combined and thick.<br />
2. In a medium saucepan, heat coconut milk and cinnamon (stirring constantly) until just boiling (I had my heat on medium high but you can do it on medium or low if you are worried about not stirring it enough).<br />
3. While beating the eggs continuously (so they don't' curdle), slowly add the hot coconut milk to the bowl in one slow steady stream. <br />
4. Add the mixture back into the saucepan, turn to medium and cook whisking constantly until nice and thick.<br />
5. Pour into one large 8 inch container or individual ramekins to set. Sprinkle more cinnamon on top. Nutmeg would be good on top too but unfortunately my husband hates it so I hardly ever use it.<br />
6. Let set to room temp and serve. Alternatively, serve warm or cold. Yum!<br />
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<b>NOTE: </b> I am not as strict paleo as I used to be so this has some refined sugar and cornstarch. You could substitute some honey instead (I didn't because the baby can't have it yet). You could also try thickening it with a more paleo-friendly thickener like arrowroot, potato starch, or something of that sort. I haven't made it that way... but just a thought.Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-67735925682904968122014-04-10T06:57:00.000-05:002014-04-10T07:01:38.474-05:00Mexican Fish Salad w Chipotle Honey Vinaigrette I love Chipotle. No, I'm not talking about the chile (although I love that too). I'm talking about the take-out restaurant. We eat there at least a few times a month. I always order the same thing: Carnitas salad, with peppers, mild salsa, guacamole & their deliciously smokey vinaigrette. I also make my own version of these salads at home. This time I used wild-caught-cod and it was just delightful. Usually I do chicken or steak in these Mexican dishes but I think I just found my new favorite spring meal. Enjoy!<br />
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<b>Ingredients (serves 2):</b><br />
<br />
<b>Veggies: </b><br />
2 bowls of chopped greens (I used a mixture of Organic Red Lettuce & Romaine)<br />
1 yellow bell pepper, cut into strips<br />
1 red bell pepper, cut into strips<br />
1 orange bell pepper, cut into strips<br />
1tbs extra virgin olive oil<br />
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<b>Fish:</b><br />
2 filets mild and flaky wild-caught-fish (I used Alaskan Cod)<br />
1tbs extra virgin olive oil<br />
1tbs butter<br />
8 drops DoTERRA Lemon Essential Oil (<a href="http://www.mydoterra.com/aromanurse/"> buy here</a>)<br />
Sea salt and fresh cracked black pepper<br />
a pinch of garlic powder<br />
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<b>Guacamole Salsa:</b><br />
2 avocados, diced<br />
1 tomato, diced<br />
organic cilantro, chopped (to taste - I used about 1/4c)<br />
1 drop DoTERRA Lime Essential Oil (<a href="http://www.mydoterra.com/aromanurse/">buy here</a>)<br />
garlic powder and salt to taste<br />
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<b>Chipotle Vinaigrette: </b><br />
1/4 cup apple cider vinegar<br />
2tbs honey<br />
1tsp dijon mustard <br />
1/2 tsp ground <span class="il">chipotle</span> powder<br />
1 tsp adobo sauce from a can of chipotle's in adobo (if you have it)<br />
1 drop DoTERRA Lime Essential Oil (<a href="http://www.mydoterra.com/aromanurse">buy here</a>)<br />
1/4tsp paprika<br />
pinch garlic powder, onion powder and oregano<br />
1/4c extra virgin olive oil<br />
salt and pepper to taste <br />
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<b>Directions:</b><br />
1. Preheat your oven to 450F. Then prepare your viniagrette by whisking all of the ingredients in a glass bowl (or put them in a glass jar with a lit and shake well). Add salt and pepper to taste.<br />
Note: If you aren't used to cooking with essential oils, a little goes a long way. Lemon and Lime are my absolute FAVORTE to cook with because you only need a drop and it gives the dish SO MUCH fresh flavor! They are must-haves for your kitchen spice cupboard in my opinion.<br />
2. Prepare your guac-salsa. In a medium size bowl, mix your avocao, tomao, cilantro and lime essential oil. Add a sprinkle of salt and garlic powder then mix some more and taste. Keep adding garlic and salt until it's to your liking and keep mixing until the guacamole has some mushed pieces but some still cubed.<br />
3. Now cook up your peppers. Spread them in a single layer on a baking sheet (I use one lined with non-stick foil for super easy clean-up). Drizzle with 1tbs olive oil and toss well. Add a bit of salt. Throw them in the oven and cook about15 minutes or until they are softening and have some brown or black areas. Toss them after 10 minutes.<br />
4. While your peppers are cooking, heat a large skillet over medium high heat with 1tbs olive oil and 1tbs butter (this mixture tastes absolutely divine). Add a bit of salt, pepper, and garlic powder to your fillets and place them into the hot skillet. Cook on one side until seared a deep golden brown, then flip, add 4 drops lemon essential oil on the top of each fish, cover with a lid, turn to medium-low and cook until fully cooked through (mine took an additional 4 minutes). They are done when the fillet flakes easily with a fork.<br />
5. To serve: In a bowl, place some greens. Top with peppers, then a filet of fish, and a huge scoop of salsa guac. Drizzle the salad dressing over the whole thing and dig in. OMG so good!<br />
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<span style="color: red;"><b>About DoTERRA Essential Oils:</b></span><br />
See my Primal Bites Page <a href="http://recipesbyelizabeth.blogspot.com/p/cooking-w-essential-oils.html">Cooking w Essential Oils</a><br />
See my sister blog <a href="http://www.aromanurse.blogspot.com/">Aroma Nurse</a><br />
Purchase any oil at <a href="http://www.mydoterra.com/aromanurse/">My DoTERRA Wellness Store</a> or contact me directly at lizgracerendon@gmail.com for information on wholesale prices <br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-51834573068992455662014-04-07T06:59:00.002-05:002014-04-07T06:59:40.759-05:00Fresh Gluten Free Lemon Cupcakes with Lemon Cream Cheese Icing Stop right there. These are NOT paleo. But they are gluten free and if you are following the 80/20 rule then who cares? Also, these are great to bring to parties, the office, ect. One more confession: They are not made from scratch. Yes I used a box mix but then jazzed it up with some fresh ingredients. Easy for you, easy for me, tastes like homemade from scratch. Everyone wins. These would be a great addition to an Easter brunch or any springtime occasion.<br />
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<b>Ingredients:</b><br />
1 box Betty Crocker Gluten Free Yellow Cake Mix<br />
1 stick butter, softened<br />
3 large eggs<br />
2tsp vanilla extract<br />
1/3c fresh lemon juice<br />
The rind of 1 whole lemon, finely grated (lemon zest)<br />
1/3c coconut milk (From the refrigerated section not the can. Alternatively use almond milk, rice milk, or whole milk)<br />
5-6 drops DoTERRA Lemon Essential Oil (buy <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
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<b>Icing Ingredients:</b><br />
1 stock butter, stoftened<br />
8oz full fat cream cheese, softened<br />
2tsp vanilla extract<br />
4-5 drops DoTERRA Lemon Essential Oil (buy <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
4 cups powdered sugar<br />
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<b>Directions:</b><br />
1. Preheat oven to 350 degrees. In a large bowl, mix all cupcake ingredients on low for 30 seconds then on medium or high for 2 minutes. You want the batter to be light and fluffy.<br />
2. Scoop into a lined cupcake pan and bake for about 18 minutes or until a toothpick or knife inserted into the center of a cupcake comes out clean. Remove from oven and remove from pan immediately to let cool.<br />
3. Meanwhile, mix up your icing. Beat the butter and cream cheese until combined. Add vanilla, beat again. Add powdered sugar one cup at a time until fully mixed in. Add lemon essential oil and taste test to make sure it's as lemony as you like it. Beat until light and fluffy.<br />
4. When the cupcakes have cooled, ice them and enjoy. OMG SO GOOD!<br />
<b><br /></b>
<span style="color: red;"><b>What's up with the essential oils?</b></span><br />
Learn more at my sister blog <a href="http://www.aromanurse.blogspot.com/">Aroma Nurse</a> or purchase any essential oil at my <a href="http://www.mydoterra.com/aromanurse">DoTERRA Wellness Store</a><br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-23450084832422712392014-04-07T06:31:00.002-05:002014-04-07T06:31:48.904-05:00Organic Lemon Basil Roasted ChickenThis is an easy meal that is great for the whole family. If you think buying organic chicken is too expensive for your family, try buying the whole bird. It's usually much cheaper and just as healthy and delicious. While I was pregnant, my family and I made a full commitment to only buy organic chicken, wild caught fish and grass-fed beef. Not only is it better for the animals themselves, but it is also MUCH better for our health. There are definitely ways to make it cheaper. I buy frozen wild caught salmon from Costco, whole organic chickens from Costco, and purchased a 1/2 cow from a local farmer who raises non-gmo 100% grass fed and finished beef. I highly suggest checking out your local farmers market for other less expensive organic options. No, you do not need to buy everything at Whole Foods.<br />
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<b>Ingredients: </b><br />
1 whole Organic Chicken, giblets removed<br />
1/4c chopped or sliced fresh basil (organic if you can find it)<br />
1/4c organic extra virgin olive oil<br />
2 garlic cloves, minced<br />
1tbs dijon mustard <br />
5 drops DoTerra Lemon Essential Oil (buy <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
1 drop DoTerra Basil Essential Oil (buy <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
Fresh ground sea salt & cracked black pepper <br />
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<b>Directions:</b><br />
1. Preheat the oven to 450 degrees. Line a roasting pan with foil for easy clean up. Rinse your bird and pat dry. Place on the pan.<br />
2. In a small bowl, mix olive oil, garlic, dijon, fresh basil, lemon oil and basil oil. Add a bit of salt and pepper and mix well.<br />
3. Using your hands, rub the oil mixture all over the bird (on top of the skin and underneath the skin directly on the meat). Add extra salt and pepper to the top of the skin and inside the cavity of the bird.<br />
4. Place in the oven and let roast 25 minutes or until the skin is nice and crispy brown.<br />
5. Reduce the heat to 375 degrees and cook another 20-30 minutes or until the breast reaches 165 degrees and the thigh reaches 180 degrees. <br />
6. Remove from the oven, slice and serve. Delicious with a baked sweet potato and a simple green salad. Done.<br />
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<b>What's up with the Essential Oils?</b><br />
Check out my sister blog <a href="http://www.aromanurse.blogspot.com/">Aroma Nurse</a> for more information on the therapeutic power of essential oils and other crazy hippie crap that works.<br />
<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-13562787840843320752014-04-04T06:08:00.000-05:002014-04-04T06:08:02.330-05:00My Secret Kombucha Recipe RevealedMy husband and I started making kombucha back in October about a week after baby Penelope was born. We were stuck in the house anyway and were looking for a new hobby. After reading and studying the importance of fermented foods, we decided to try our hand at homemade kombucha. For those of you who aren't familiar with this lovely fermented drink, kombucha is a simple fermented tea. It can be made plain for flavored, carbonated or flat. It is full of bacteria (probiotics) to keep your gut healthy. They sell them at Whole Foods for $4 a drink. But the secret is they are SO CHEAP to make yourself! At first is seems intimidating but I promise it's a really simple process.<br />
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Supplies:<br />
1 gallon jug (glass)<br />
Paper coffee filters (2)<br />
Large rubber band<br />
12 glass bottles w/ air tight seals (not metal): I found mine at Hobby Lobby <br />
White vinegar for cleaning<br />
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Ingredients:<br />
1 gallon distilled water (or reverse osmosis)<br />
8 black tea bags (Organic preferred)<br />
1c organic granulated sugar<br />
Organic juice of your choice (I love cranberry) or fresh mixed berries blended: Both optional!<br />
1 SCOBY (this is a bacteria disk - you can buy your first one online and save it for future batches)<br />
1c starter tea (yes, sorry, for your first batch you have to go out and buy a $4 kombucha)<br />
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Directions:<br />
1. Clean your supplies in a vinegar rinse and then rinse well. Use vinegar to avoid leaving soap residue which may hinder bacteria growth (yes, this is a good thing!)<br />
2. In a large stock pot, bring water almost to a boil. Turn off heat and add 8 organic black tea bags and 1c sugar. Stir until sugar is dissolved. Let set until room temp (you can take out the tea bags after 15 minutes or so depending how strong you like your tea). <br />
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<b>NOTE: </b> Yes, this is sweetened tea but the bacteria SCOBY will eat most of the sugar leaving a slightly sweet slightly tangy tea with very little sugar left at the end.<br />
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3. Once your tea is cool, pour it into your gallon glass jug. Add your 1c starter tea and SCOBY on top. Cover with a double lined paper coffee filter and secure with a rubber band (you want your kombucha to breathe but don't want any creepy bugs or dirt getting inside).<br />
4. Set it somewhere warm and preferable by sunlight to ferment. This usually takes about 7 days depending how warm and light the area is (the warmer the faster it ferments). Check it by tasting your tea. If it tastes like kombucha then it's done. (I sure hope you tasted the $4 one you just bought so you know what it's supposed to taste like!) If it tastes like sweet tea, it needs more time and keep checking it daily until it's done.<br />
5. When it's done, remove the SCOBY. <br />
6. Flavoring: Add 2-4tbs organic juice or mashed fruit to the bottom of your individual jars. Experiment with different flavors to find your favorite! (I can't wait to try mashed peaches this summer when they are in season) Pour your kombucha on top, leaving some room. Seal them so they carbonate as they double ferment. If you want regular tea, just skip the flavoring and pour it straight into the jar & seal.<br />
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<b>NOTE: </b> Save at least 1c of this tea for your next batch of starter tea and to keep the SCOBY alive. See directions below.<br />
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6. Set your individual jars out by some light in a warm area (the picture is my jars double fermenting on my kitchen table). They need about 3 days (longer if it's cold). Move them to the refrigerator so they stop fermenting and can be enjoyed once chilled. Keep them stored in the refrigerator until cold. <br />
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<b>NOTE: </b> Be careful opening these guys. If you ferment them too long, they will have a tendency to explode. I recommend opening them with a towel on top over the sink to be on the safe side with the first one you try.<br />
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<b> NOTE: </b>Each jar may form an individual baby SCOBY. This is normal. You can remove it before drinking, save it and try to grow a large SCOBY out of it or just Enjoy! Enjoy! Enjoy! The SCOBY is healthy even though it looks nasty :)<br />
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<span style="color: red;"><b>How to save your SCOBY</b></span>: Be sure you keep about a cup of starter tea in a glass jar and place your SCOBY on top. Your scoby will get bigger as times goes on and that's okay. It needs a bit of sugar to stay alive so this should be fine. Keep it in a cool dark area so that it doesn't overly ferment while you are saving it for your next batch.<br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-88786176038351460662014-03-28T07:44:00.001-05:002014-03-28T07:44:26.875-05:00Paleo Breakfast Smoothie: Weight Loss EditionI pretty much drink a smoothie every morning for breakfast when the weather gets warmer. Why? Because they are light, refreshing, energizing, healthy & don't weigh you down. I make all kinds of smoothies but this one in particular I make when I am trying to shed a few pounds. It doesn't contain any fruit so it has less sugar to spike your blood sugar. But just because it isn't as sweet doesn't mean it's not jam packed with flavor. In fact, it tastes like a lemon meringue pie. Pretty good for a filling low calorie breakfast, right? I think so too.<br />
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<b>Ingredients</b>:</div>
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1 scoop vanilla protein powder </div>
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<i>Note: For weight loss I recommend the DoTerra Trim Shake in Vanilla found <a href="http://nettrax.myvoffice.com/doterra/ShoppingCart/Shop.cfm?CurrPage=FrontPage&NextPage=CategoryDetail&CategoryID=96&pid=18796875925943233">here</a> because it has EssentialTrim which manages appetite & carb cravings, Solathin to increase feelings of satiety, and no artificial favors or sweeteners. Otherwise choose your favorite vanilla protein powder.</i></div>
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1c unsweetened vanilla almond milk</div>
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A handful spinach or arugula</div>
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4 drops Lemon DoTerra Essential Oil (buy <a href="http://www.mydoterra.com/aromanurse/">here</a> under "Single Oils")</div>
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A few ice cubes</div>
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<b>Directions</b>:</div>
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1. In a high quality blender add almond milk, greens, protein powder, essential oil and ice. Trust me the Lemon essential oil makes ALL the difference in the taste of this shake OMG so good!!!</div>
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2. Blend until smooth. </div>
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3. Drink up! </div>
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<b><span style="color: red;">More Information</span></b>:</div>
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To purchase any DoTerra products visit <a href="http://www.mydoterra.com/aromanurse/">My Wellness Store</a> or contact me at lizgracerendon@gmail.com for more information on how to blend primal eating with a comprehensive DoTerra weight loss plan. </div>
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Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-57413875691832107892014-03-25T13:45:00.000-05:002014-03-25T13:45:29.194-05:00Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash MashNow that it is officially Spring, it's back to the grill for this quick go-to recipe. I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from <a href="http://recipesbyelizabeth.blogspot.com/2014/03/sauteed-lemon-butter-wild-caught-cod.html">this recipe</a> then grilled them up and placed them on top of a delicious apple salad. Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it). I hope you do too.<br />
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<b>Ingredients (Serves 4):</b><br />
8 Organic Boneless Skinless Chicken Thighs<br />
1/2c Basil Balsamic Dressing (see below)<br />
1/4c Organic Chicken Stock <br />
1 Butternut Squash, halved and seeded<br />
2tbs Organic Butter<br />
8c Organic Mixed Greens (I used Spinach & Arugula)<br />
2 Organic Apples, diced<br />
2 Avocado, seeded & diced<br />
1/2c pinenuts<br />
1/2c Pear Walnut Dressing (see below)<br />
Salt & Pepper to taste<br />
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<b>Basil Balsamic Vinaigrette: (Recipe also found <a href="http://recipesbyelizabeth.blogspot.com/2014/03/sauteed-lemon-butter-wild-caught-cod.html">here</a>)</b><br />
1/4c organic extra virgin olive oil<br />
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)<br />
1-2 drops DoTerra Basil Essential Oil (can be purchased <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
Fresh ground sea salt & cracked black pepper<br />
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Directions: Place in a jar and shake. Add salt and pepper to taste. <br />
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<b>Pear Walnut Vinaigrette:</b><br />
1/4c Toasted Walnut Oil<br />
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)<br />
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Directions: Place in a jar and shake. Add salt and pepper if needed to taste.<br />
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<b>Directions:</b><br />
1. In a large gallon size ziploc bag, place chicken thighs. Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock. Let marinate in the refrigerator at least a few hours or up to a day. Let chicken come to room temperature about 20-30 minutes prior to cooking.<br />
2. To make the sqaush, line a baking sheet with nonstick foil. Preheat the oven to 350F. Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine. Remove from the oven. Using a spoon, scoop out the flesh into a bowl. Add a few tbs of butter and mash with a potato masher. Add a bit of salt if needed. Keep warm. <br />
3. When ready to cook chicken, heat grill to medium-high heat. Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).<br />
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like). Scoop out a serving onto each plate. Top with pinenuts. <br />
5. When chicken is done cooking, slice on a cutting board and place on top of each salad. Serve alongside a hearty scoop of butternut squash. Oh yea!Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-11733925826403874132014-03-23T10:20:00.000-05:002014-03-23T10:23:03.730-05:00Simple Pasture Raised Pork Sausage & KaleOkay, I am obsessed (and by obsessed I mean OBSESSED) with Whole Foods Pasture Raised Pork Sausage. They make it there at the store and it is DELICIOUS. When they have a sale, I buy a ton of it (both mild & spicy) and freeze it for later use. I also love kale. It is probably my favorite dark green leafy vegetable. Usually I roast it with a little olive oil and salt for a healthy "chip" but it is also delicious sauteed with sausage because all of the rich flavors of the sausage end up absorbing in the kale. Plus it's super easy to make... think 20 minutes.<br />
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<b>Ingredients</b> (makes 2 generous servings):<br />
2lb pasture raised pork sausage (mild or spicy take your pick), casing removed<br />
1 bunch organic kale, washed and cut into long thin strips<br />
That's it!!<br />
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<b>Directions:</b><br />
1. In a large skillet over medium high heat, brown your sausage breaking it up with a spatula or spoon as it cooks.<br />
2. When it is completely brown, add your kale on top (it will be overfull but I promise it cooks down quickly). Add a bit of water (maybe 1/3 or 1/2c) and cover it with a lid.<br />
3. Let it steam a few minutes. When the kale begins to wilt, open the lid and stir it around. Cover and cook until tender, stirring occasionally.<br />
4. Open the lid and continue to cook until all the liquid has absorbed and everything has the wonderful aroma and taste of pork sausage. Split it up between 2 plates and dig in! <br />
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<b>NOTE: </b>Do not salt this dish! The sausage is already salted so your whole dish will be flavored like the pork sausage that you choose. If at the very end it needs salt, fine, add salt. But I doubt it will because sausage is pretty darn salty :)Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-8464680568591168092014-03-23T07:24:00.001-05:002014-03-23T07:26:12.537-05:00Sautéed Lemon Butter Wild-Caught-Cod & Basil Balsamic GreensThis a simple 20 minute dish that is perfect for lunch or dinner any day of the week. I love Cod because of it's light taste and meaty flakes but feel free to substitute any Wild Caught fish (note that the cooking times may vary). Using just a few drops of <a href="http://www.mydoterra.com/aromanurse">DoTerra</a> Lemon & Basil essential oils, I was able to flavor the entire dish! Cooking with essential oils is like cooking with fresh fruits and vegetables but they last longer and cost less (in the long run). Paired with a light Basil Balsamic Vinaigrette, this dish is the perfect spring meal. Enjoy!<br />
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<b>Ingredients</b> (Serves 1, feel free to double or triple the recipe ect):<br />
1 fillet wild caught fish, I used cod<br />
1 tbs olive oil<br />
2tsp organic butter<br />
2-3 drops DoTerra Lemon Essential Oil (can be purchased <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
Fresh ground sea salt & cracked black pepper<br />
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1 handful organic spinach<br />
1 handful organic kale<br />
1 handful organic arugula<br />
1/2 avocado salted and diced<br />
1/2c Campari or cherry tomatoes, quartered<br />
2tbs pine nuts (optional)<br />
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<b>Basil Balsamic Vinaigrette </b>(this makes a big batch you can save):<br />
1/4c organic extra virgin olive oil<br />
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)<br />
1-2 drops DoTerra Basil Essential Oil (can be purchased <a href="http://www.mydoterra.com/aromanurse">here</a>)<br />
Fresh ground sea salt & cracked black pepper<br />
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<b>Note</b>: Only purchase DoTerra essential oils for cooking because they are Certified Pure Therapeutic Grade oils made organically without pesticides or additives. If you aren't interested in the wonderful world of essential oils, you can use fresh organic lemon juice/rind & fresh basil leaves. Note that the vinaigrette will need to be stored in the refrigerator & will not keep fresh as long.<br />
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<b>Directions</b>:<br />
1. Make your vinaigrette: In a jar, pour in oil, vinegar & essential oil. Close with a lid & shake. Add salt & pepper to taste.<br />
2. Put together your salad: greens topped with tomatoes, avocado & pine nuts. Set aside.<br />
3. Head a skillet over medium high heat with 1tbs olive oil. When hot add your fish. Melt butter and add essential oils in a small glass dish. Add a bit of salt and pepper. Stir well. When fish has turned a<br />
deep golden brown on one side (2-3min), flip and pour the lemon butter over the top of the fish. Cover with a lid, turn the heat down to medium low and cook until done (fish will flake with a fork). The time will depend on the thickness of your fish... For a 1 inch fillet, maybe 2-4 more minutes.<br />
4. Place fish over salad and drizzle with vinaigrette. Alternatively, toss your salad with the dressing and then place fish on top. Yum!!<br />
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<b>Where to learn about essential oils:</b><br />
Check out my new blog <a href="http://www.aromanurse.blogspot.com/">Aroma Nurse</a> or purchase the oils at <a href="http://www.mydoterra.com/aromanurse">My DoTerra Wellness Store</a> or contact me at lizgracerendon@gmail.com<br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-75492259627739917022014-03-20T07:42:00.001-05:002014-03-20T07:42:30.504-05:00Lemon Roasted Asparagus & PeppersI'm Back! Thanks to pregnancy & being a new mom this blog has been on the back burner for over a year. Since my last post, I have had a beautiful baby girl Penelope, have been so sleep deprived I thought I might be going crazy, found a passion for natural remedies & aromatherapy (check out my other blog <a href="http://www.aromanurse.blogspot.com/">Aroma Nurse</a> ) & have discovered Costco. Yup, that about sums it up. But seriously, Costco is amazing! A big thanks to everyone who uses & enjoys my many recipes. I have been contacted by wonderful people all over the WORLD telling me how much they enjoy my food & how Paleo has changed their lives. It is so rewarding & inspiring to speak with each & every one of you! Well I have great news:,I am ready to pick back up where I left off starting with this simple spring side dish. It is officially the first day of spring after all! Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Perfect to accompany any meal this spring!!!</td></tr>
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<u><b>Ingredients:</b></u><br />
1 bunch asparagus, washed, trimmed and cut into 2 inch pieces<br />
2 large red bell peppers, washed, cored, and cut into thin strips<br />
1-2tbs organic extra virgin olive oil<br />
3-4 drops DoTerra lemon essential oil (To read about the benefits of lemon oil see my blog post <a href="http://www.aromanurse.blogspot.com/2014/03/doterra-essential-oil-spotlight-lemon.html">here</a>. To purchase go to <a href="http://www.mydoterra.com/aromanurse">My DoTerra Wellness Store</a>)<br />
1/4c parmesan cheese (optional) <br />
Sea salt & fresh cracked black pepper to taste<br />
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<u><b>Directions:</b></u><br />
1. Preheat oven to 450 degrees. Line a baking sheet with nonstick foil. Spread veggies evenly over the baking sheet.<br />
2. In a small bowl mix lemon essential oil and olive oil. Pour over veggies and toss. Sprinkle salt and pepper over the top.<br />
3. Throw them in the oven, check in 10 minutes and stir. Mine took 15-20. You want them to begin to brown on the bottoms and be fully cooked. If using parmesan, sprinkle over the top, turn the oven to broil and broil a few minutes longer until cheese melts. Enjoy! Enjoy! Enjoy! I've made these 3 times already.<br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-11540178461594788692012-12-31T08:51:00.000-06:002012-12-31T08:51:16.618-06:00Cinnamon Beef Stew w Roasted Butternut SquashWell, this is the last recipe of 2012 and I have to say it has been a pretty good year :) Elevate your stew to the next level by making this fragrant unexpected tagine with roasted butternut squash. I added cinnamon and allspice because that is how my Grandmother Dee always made hers. Using seasonal butternut squash, roasted to bring out the unique sweetness of the vegetable, this stew is one of my all time favorites. I also added some artichoke hearts because that is what I had on hand, but feel free to omit them if you don't have any. They aren't needed. Or replace them with another veggie of your choice. Using seasonal veggies and an inexpensive cut of beef, this stew not only satisfies your stomach but also your wallet. It is the perfect winter stew with a rich fragrance, a natural sweetness from the butternut squash, and a bit of spice. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Rich, spicy and sweet: This healthy stew is sure to satisfy on a cold winter's day!</i></td></tr>
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<u><b>Ingredients (makes a large crock pot full of stew... probably 8-10 servings):</b></u><br />
5lb round roast, cut into 1" cubes (I used 2 - 2 1/2lb roasts)<br />
3tbs butter (use grass fed butter for extra health benefits) <br />
Salt & pepper<br />
1 white onion, chopped<br />
1 red onion, chopped<br />
1tbs paprika<br />
1tsp cinnamon<br />
1tsp corriander<br />
1tsp garlic powder<br />
1/2tsp allspice<br />
2 bay leaves<br />
1tsp ground ginger<br />
2tsp crushed red pepper (less if you don't like spice)<br />
4 garlic cloves, minced<br />
2c beef stock (check to make sure it's MSG and gluten free: I use Rachael Ray brand)<br />
1 large butternut squash, peeled, cored, and cut into 1" cubes<br />
3tbs extra virgin olive oil<br />
12oz frozen artichoke hearts (optional)<br />
<br />
<u><b>Directions:</b></u><br />
1. In a large saute pan, heat 1tbs butter over high heat. Season beef generously with salt and pepper. Add beef to the pan (I had to do this in 2 batches using about a tablespoon of butter each batch. Make sure you only add enough beef to cover the pan in a single layer). Cook until the outside of the meat is a deep rich brown color, stirring/tossing occasionally. This will probably take about 10 minutes per batch. Just before the beef is done, stir/toss in all of the ground spices (paprika, cinnamon, garlic powder, allspice, ginger, and red pepper flakes). I tossed half of the spices in with the first batch of meat and half in with the second. You want to make sure some of the spice sticks to the meat and becomes fragrant. Place beef in a large crock pot (alternatively you could boil it over the stove but I slow cooked mine).<br />
2. Once all of the beef is browned and removed from the pan, add another tablespoon of butter. Once hot, add the chopped onion and 4 cloves of garlic. Cook, stirring occasionally and scrape up all the brown bits from the bottom of the pan. You don't want to leave them behind! Once the onion is soft and browning, add the beef stock and bring to a boil. Pour over the meat in the slow cooker and cook on high for about 5 hours (or until beef is nice and tender). Alternatively, you could simmer over the stove for a few hours to get a similar result. <br />
3. About an hour before the beef is done, warm the artichokes in the microwave (if using and if frozen). Then add them to the stew.<br />
4. Once the artichokes are in, preheat the oven to 450F. Toss your butternut squash with 2 or 3 tbs of olive oil and lightly sprinkle with salt. Place on a baking sheet lined with nonstick foil and place in the oven. Roast, tossing occasionally, until the butternut squash is easily pierced with a fork and the outside is browning.<br />
5. Before serving, gently toss the butternut squash in the stew. Serve hot.<br />
<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-25909302932619651352012-12-30T08:55:00.000-06:002012-12-30T09:08:42.187-06:00Pumpkin Gingerbread w Cream Cheese FrostingI made this on the fly yesterday while I was waiting for my husband Anthony to get home and it was fabulous. And we're talking best-dessert-of-the-year fabulous. I have this gingerbread recipe that I love so much but I haven't been able to make anything come close to it since going Paleo. This finally does it some justice. With the perfect blend of spices and some added crystallized ginger for an extra bite, this bread almost has the consistency of a brownie. With or without the added creamy sweetness of a traditional cream cheese frosting, everyone is sure to love this little cake! <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Anthony's new favorite. Better hurry up and make it before your New Year's diet starts</i></td></tr>
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<u><b>Ingredients:</b></u><br />
1c pumpkin puree (I used Trader Joe's Organic Canned Pumpkin)<br />
1 + 3/4c almond flour<br />
2 large eggs<br />
1 + 1/2tsp baking powder<br />
1/2tsp baking soda<br />
1tsp pure vanilla extract<br />
1tsp ground cinnamon<br />
1 + 1/2tsp ground ginger<br />
1/4tsp ground cloves<br />
1/4tsp salt<br />
1/2c pure molasses<br />
1/4c pure maple syrup<br />
1/4c crystalized ginger, chopped finely<br />
<br />
<u><b>For Frosting:</b></u><br />
1/2c butter at room temperature or softened<br />
8oz full fat cream cheese at room temperature or softened<br />
2tsp pure vanilla extract<br />
2tbs heavy cream or full fat coconut milk<br />
3c confectioners sugar<br />
1/2c toasted chopped walnuts (optional)<br />
<br />
<u><b>Directions:</b></u><br />
1. Preheat your oven to 350F. Line an 8x8" baking pan with nonstick foil or parchment and butter it. Set aside.<br />
2. In a small saucepan, boil molasses and maple syrup. Remove from heat and cool slightly.<br />
3. In a large bowl, mix pumpkin, almond flour, baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt. Pour in molasses mixture and mix well.<br />
4. Make sure it's not too hot (you don't want to cook the egg) then add 2 eggs and beat by hand until well incorporated. Stir in crystallized ginger. <br />
5. Pour evenly into the prepared pan and bake at the center of a preheated oven for about 25-35 mintues or until it looks similar to a cooked brownie... more firm on the outside and firm but softer in the center. A toothpick should come out clean and the center shouldn't be too wet. Cut it a bit with a knife if you have to... this doesn't cook like a cake but more like a brownie.<br />
6. Cool completely before frosting.<br />
7. To make the frosting, beat cream cheese and butter with an electric mixer. Add vanilla and cream and beat again. Finally, beat in sugar until combined then turn to high and beat until smooth and creamy.<br />
8. Spread evenly over the cake with a knife or a spatula and sprinkle with walnuts if desired. Serve at room temp or chilled. Enjoy!<br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-90436143469589630992012-12-29T08:37:00.000-06:002012-12-29T08:37:32.296-06:00Sausage & Egg Casserole w Apple Cider Braised BaconThis is what I made for my family visiting from out of town on Christmas morning. It is rich and decadent; perfect for a special occasion. It does take a bit of time to prepare so I don't imagine you would want to make this on a Monday morning (but perhaps I'm wrong). But it is an impressive breakfast for company or just a relaxing weekend morning at home. This recipe makes a large 9x13" casserole and my family ate the entire thing Christmas morning... some going back for second and third helpings. The bacon, well, let's face it: It tastes like candy. That didn't' last past the first serving. I served the whole thing with a large bowl of fresh cut pineapple and freshly brewed coffee. The perfect celebration meal. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>My favorite breakfast</i></td></tr>
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<u><b>Egg Casserole Ingredients:</b></u><br />
<i><b>(Total Time to Make: about 45 minutes</b>)</i><br />
2lb Italian sausage (I used my favorite "healthy" sausage: Trader Joe's Tomato Basil Chicken Sausage with No Antibiotics No Preservatives and No Nitrates: See this <a href="http://recipesbyelizabeth.blogspot.com/2011/10/zucchini-pasta-with-tomato-basil.html">post</a> for a picture)<br />
1 yellow onion, diced<br />
2 garlic cloves, minced<br />
2tsp butter or oil <br />
1/2c oil-packed sun dried tomatoes, drained and chopped<br />
6 large eggs, preferably organic or omega-3 enriched<br />
3 large egg yolks <br />
1c heavy whipping cream (omit if you are sensitive to cream or butter)<br />
1/2tsp salt<br />
<br />
<u><b>Apple Cider Braised Bacon Ingredients:</b></u><br />
<i><b>(Total Time to Make: about 2 hours)</b></i><br />
1lb package bacon (I buy Preservative and Nitrate free <a href="http://www.kraftbrands.com/oscarmayer/bacon/selects-smoked-uncured-bacon.html">Oscer Myer Uncured Bacon</a> at Walmart or the Commissary)<br />
1c apple cider<br />
2tbs pure maple syrup<br />
<br />
<u><b>Directions:</b></u><br />
1. First get that bacon started. It has to braise in the oven for over an hour. Preheat your oven to 325F. Place bacon on an 8" square baking dish covered with nonstick foil (for easier cleanup). Then bring cider and maple syrup to a boil in a saucepan over medium high heat. Pour over bacon, cover with foil, and bake in the oven for about 45 minutes. Turn the bacon over and bake another 45 minutes. Remove foil, and let bacon cool in liquid.<br />
2. To finish bacon, drain the liquid back into a saucepan and bring to a boil. Boil until the liquid is reduced to a glaze (about 1/3c). Toss bacon in the glaze gently and cook in a nonstick skillet over medium heat until deep brown and caramelize (about 3-5 minutes per side). The bacon will tear easily but don't worry about it. No one will care much. It's that delicious.<br />
3. While your bacon is braising in the oven but just about done, make your casserole. First, heat a large skillet over medium high heat with a bit of butter or oil. Add garlic and onion and saute, stirring frequently, until onion is soft. <br />
4. Then squeeze the meat out of the sausage casings into the pan. Cook, breaking up the meat with a spatula or wooden spoon, until all of the sausage is brown. Add the chopped sun dried tomatoes and cook a bit more (maybe 3 more minutes to get everything incorporated).<br />
5. Pour the sausage mixture into the bottom of a 9x13" glass casserole dish. Spread evenly along the bottom. Preheat your oven to 375F.<br />
6. In a large bowl, beat 6 eggs plus 3 egg yolks. Whisk in heavy cream and salt. Pour the egg mixture over the sausage casserole evenly. Place in the center of a preheated oven and bake until the top is golden brown and a knife inserted into the center comes out clean, about 20-30 minutes. Let stand 5 minutes before serving.<br />
7. Serve the sausage egg casserole with cider braised bacon, some fruit, and coffee or tea. Enjoy!Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-80118553113695193462012-12-28T09:37:00.002-06:002012-12-28T09:39:07.864-06:00Red Wine Braised MushroomsFor Christmas, I made these mushrooms to go along side my famous <a href="http://recipesbyelizabeth.blogspot.com/2011/11/bourguignon-style-pot-roast.html">Bourguignon Style Pot Roast</a>. I used one of my favorite Cabernet Savignons' and I suggest you do the same. The rich red wine paired with a lot of butter and a bit of beef stock reduces into a ridiculously delicious dark glaze. Even guests who stated they "hate" mushrooms gave these babies a try and loved them. They are hands down the most delicious mushrooms I have ever eaten. These would also be wonderful piled on top of a steak or other large hunk of beef. Yes, they do take a long time to prepare but they are oh-so-worth-it. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The most rich and delicious mushrooms I have ever eaten</i></td></tr>
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<u><b>Ingredients:</b></u><br />
4.b whole white button mushrooms<br />
1 bottle dry red wine<br />
2c beef stock<br />
2 sticks butter<br />
1tsp worcestershire sauce<br />
1tsp dill<br />
1tsp black pepper<br />
4 cloves garlic, peeled and minced<br />
salt, if needed<br />
<br />
<u><b>Directions:</b></u><br />
1. Wash the mushrooms and throw them in a large stock pot. Add the wine, beef stock, butter, worchestershire sauce, dill, garlic and black pepper. Stir.<br />
2. Bring to a boil over medium high heat. Cover and simmer on low for about 3 hours. Remove the lid and continue to boil, uncovered, for another 3 hours or until all liquid is absorbed and mushrooms are saturated in flavor (you may need to stir occasionally to keep garlic from burning but I pretty much left them alone).<br />
3. Salt if needed (mine didn't need any). Serve straight from the pot or spoon into a serving bowl. These won't last long but if they do they are even better the next day!<br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-57884465122434938962012-12-28T09:15:00.000-06:002012-12-28T09:15:40.200-06:00Coconut Pineapple Sponge CakeMy inlaws came out to visit for Christmas this year and I know my father in law loves anything with coconut and pineapple. For him, I made this amazing cake. It is a delicious grain-free cake recipe using fresh pineapple as a filling and topping for this moist coconut sponge cake. Originally I served this chilled which was a mistake. The cake is much tastier at room temperature. You could store it in the refrigerator and them bring to room temperature before serving, but of course mine didn't last that long. It was gone within 24 hours. So tasty. Enjoy! <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Fresh coconut and pineapple makes all the difference in the world in this moist tender cake</i></td></tr>
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<u><b><br /></b></u>
<u><b>Ingredients:</b></u><br />
3/4c coconut flour<br />
1tsp baking powder<br />
1/4tsp ground sea salt<br />
6 eggs, yolks and whites separated<br />
1c extra fine baking sugar<br />
1tbs vanilla extract (do not use imitation vanilla)<br />
1 large pineapple, cored and finely chopped<br />
3/4c extra fine baking sugar<br />
1/2c water<br />
1/2tsp unflavored gelatin <br />
<u><b><br /></b></u>
<u><b>Frosting:</b></u><br />
1c butter at room temperature<br />
2 1/2c confectioner's sugar<br />
2tsp vanilla extract<br />
2tbs full fat coconut milk<br />
1c shredded sweetened coconut<br />
<br />
<u><b>Directions:</b></u><br />
1. Preheat oven to 375F. Line 2 - 8 inch cake pans with greased parchment or nonstick foil.<br />
2. In a large bowl, mix together coconut flour, baking powder and salt. Set aside. <br />
3. Whisk yolks in a small bowl with vanilla. Set aside.<br />
4. Use an electric mixer and beat the egg whites in a large bowl until frothy. Add 1c sugar and continue to beat until whites are shiny and hold stiff peaks (this could take a while, be patient and check them by turning off the mixer and pulling it straight up. If the peaks hold the whites are done).<br />
5. Fold in yolks gently into the whites. Then gradually sift the flour mixture into the egg mixture and fold gently until completely combined. Divide batter into the 2 pans and evenly spread with a spatula.<br />
6. Bake 10-20 minutes or until the tops are golden and a toothpick comes out clean. Allow to cool completely and then remove from pans.<br />
7. Meanwhile, make the pineapple filling: In a large saucepan, bring pineapple, 3/4c sugar, and water to a boil over medium high heat. Reduce heat to a steady simmer and cook for 20-30 minutes or until the liquid is reduced and looks like syrup. Stir in 1/2tsp gelatin. Boil a few more minutes until dissolved. Remove from heat and cool a bit. Then place mixture into a food processor and blend until it is thick and pulpy but not completely smooth. Transfer to a bowl and chill until at room temperature or a bit cold.<br />
8. To make the frosting: Use an electric mixer to beat butter and powdered sugar until grainy. Stir in vanilla and coconut milk. Beat again on high until thick, creamy, and a bit fluffy.<br />
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<tr><td class="tr-caption" style="text-align: center;">Finished product; yum!</td></tr>
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9. To make cake: Place the first layer of cake on a cake stand or serving plate (place it upside-down). Spread with about 3/4c pineapple mixture leaving a 1/2 inch border around the cake. Top with the second layer turned upside-down so that the bottom of the cake faces up. Press down gently. Start at the top and spread a thin even layer of frosting over the top of the cake and then move to the sides. Go through and put a second thicker layer over the entire cake. Make a wide shallow indention on the top of the cake so that a ridge forms all along the top edge. Press the shredded coconut onto the top and sides of the cake and spread about 1/2c of pineapple filling into the top indention. See picture for what final result should look like.<br />
10. Serve at room temp for best result. Enjoy!<br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com2tag:blogger.com,1999:blog-5165183141564217243.post-58913559727973647392012-12-24T09:02:00.000-06:002012-12-24T09:03:13.587-06:00Individual Paleo Cran-Apple TartsThese little tarts are a wonderful dessert for a holiday party or a treat at home. Because they are made individually in cupcake liners, you don't have to worry about cutting slices from a tart. A great grab-and-go snack or dessert, they certainly got the approval from my family this holiday season and I think they will get the approval from yours. I made a cran-apple cinnamon topping for them, but you could do cran-orange or straight cranberry (just add orange juice or water plus sugar in place of the apple juice). A hint of cinnamon gives them a warm flavor and a splash of lemon juice makes them taste extra fresh. To turn this treat into a special breakfast, add a bit more sea salt to the crust mix before baking and they end up tasting like toast and jam. However you make them, they are sure to be a hit. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>A salty-tangy-sweet dessert</i></td></tr>
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<u><b>Ingredients:</b></u><br />
2 + 1/3c almond flour<br />
1/3c butter, melted<br />
2tbs maple syrup<br />
1/4tsp ground sea salt (more if desired)<br />
1-12oz package fresh cranberries<br />
1c apple juice or fresh apple cider<br />
1/2c sugar (optional) ... you could also use 1/4c agave syrup or pure maple syrup<br />
2 cinnamon sticks<br />
2 tsp fresh lemon juice<br />
<br />
<u><b>Directions:</b></u><br />
1. Preheat oven to 350F. In a medium sized bowl, mix melted butter with almond flour, maple syrup and sea salt.<br />
2. Line a 12-cup cupcake pan with cupcake liners. Using about 2tbs of crust dough, press down into the cupcake liners until you have a firm crust along the bottom and around the edges (you want a large indent so that the filling fits nicely into the middle).<br />
3. Bake in the oven until the crust is deep golden-brown, about 10-15 minutes. Check on them every 5 minutes and if they start to puff up, use a small spoon to press them back down.<br />
4. When golden and toasted, take them out of the oven and out of the pan completely. Let them cool to room temp.<br />
5. Meanwhile, make your filling. Place 1 package cranberries, 1c apple juice, 2 cinnamon sticks, 2tsp lemon juice and sweetener of your choice (sugar, maple syrup, or agave) into a medium sauce pan. Turn to high heat and bring to a boil, stirring occasionally. Turn down heat to medium and simmer until all the cranberries have popped and the sauce has thickened (it will thicken even more when it cools). This takes about 15-20 minutes. Let cool about 15 minutes, stirring occasionally, until its thick like jam.<br />
6. Using a spoon, scoop about 2tbs of cranberry mixture in the center of each tart. Place the tarts on a tray and refrigerate until cold. Serve cold or at room temp. These will store in the fridge for a week. Enjoy!<br />
<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-28080288842886264592012-12-24T08:35:00.000-06:002012-12-24T08:35:23.926-06:00Paleo Gingerbread SticksYum! Yum! Yum! These are the most amazing little cookie sticks I have ever eaten. I made these for my family as a Christmas treat and everyone wanted extra to take home with them. These little guys are perfectly crunchy-chewy with warm ginger-cinnamon flavors and a hint of extra crunch from the raw sugar sprinkled on top. Making paleo gingerbread has been a challenge (I have had many failed attempts) but I assure you this recipe, if followed exactly, is the ultimate paleo gingerbread cookie. Two pieces of advice: make sure you boil the molasses as it does something to caramelize the flavors in the cookie and make sure you refrigerate the dough for at least an hour so that it's very cold and hard (this makes it easier to roll out and keeps it from getting sticky). If you are having a hard time working with the dough, use about a teaspoon or two of rice flour and dust it on the parchment paper or over the ball of dough before pressing it out. This will make it a bit easier to work with. Enjoy! Enjoy! Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The perfect holiday treat!</i></td></tr>
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<b><u>Ingredients:</u></b><br />
1/2c molasses<br />
1/4c pure maple syrup<br />
3tbs hydrogenated palm shortening (try <a href="http://www.amazon.com/Spectrum-Naturals-Shortening-Vegetable-Containers/dp/B001FA1DG4">Spectrum Organic</a> brand)<br />
1tbs full fat coconut milk<br />
3c almond flour<br />
1/2tsp ground cinnamon<br />
1/2tsp ground ginger<br />
1/2tsp ground cloves<br />
1/2tsp salt<br />
1/2tsp baking soda<br />
2-3tbs natural <a href="http://www.swansonvitamins.com/woodstock-farms-organic-turbinado-sugar-16-oz-pkg?SourceCode=INTL405&CAWELAID=1601893449&cagpspn=pla&gclid=CPLYqIids7QCFXCmPAodbFoAVw">turbinado sugar</a><br />
1-2tsp white or brown rice flour (optional) <br />
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<b><u>Directions:</u></b><br />
1. In a small saucepan, heat molasses, pure maple syrup and palm shortening until boiling. Remove from heat and stir in coconut milk.<br />
2. In a large bowl, mix almond flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda. Pour in the hot molasses mixture. Stir well.<br />
3. Place bowl of dough in the refrigerator until very cold and hard, about an hour or two. (If you don't chill it properly, the dough will be too sticky to work with and you will have a big mess on your hands. I know this from experience)<br />
4. When the dough is about chilled, preheat your oven to 350F. Take out the dough. Place a large piece of parchment paper on a cutting board. Sprinkle with brown or white rice flour if desired (this makes it a little easier to work with but isn't completely necessary). Place the dough on the parchment sheet. If the dough seems sticky, add another tsp of rice flour sprinkled over the top of the dough. Add another parchment sheet on top. With a rolling pin, roll out the dough until it's about 1/4" thick (try to roll it into a rectangle the best you can. Cut the edges and save them for later in the fridge). You want the dough and parchment sheet to fit on a baking sheet.<br />
5. Using a pizza cutter (or sharp knife if you don't have one), cut the rectangle into thin strips. Don't worry if they aren't all exactly the same (if you want to be more exact, you could use a ruler with a pizza cutter to make sure they are perfectly straight). Then slide the rectangle and parchment onto a baking sheet. Sprinkle with a few tablespoons of turbinado natural cane sugar.<br />
6. Bake for about 10-13 minutes, or until the edges are brown the the middle seems to be firming up. Immediately remove from oven and slide the parchment sheet onto a cutting board. Working very quickly, before the cookies cool and harden, use a clean pizza cutter to retrace the cuts of strips of gingerbread. When cool enough to handle, gently break them into sticks.<br />
7. Reduce the oven heat to 200F. Place gingerbread sticks back on a parchment lined baking sheet, sprinkle with a bit more turbinado sugar if desired, and bake for another 5-10 minutes. Remove from heat and cool completely (this second baking makes them a bit more crunchy so they will stand up in a cup. If you want yours softer you do not need to put them back in the oven). Remove and cool completely before serving. You can store these at room temp for about a week (if they last that long).<br />
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Gift Idea: Take a handful of sticks and tie them with a ribbon or twine for holiday gift-treats<br />
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<br />Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0tag:blogger.com,1999:blog-5165183141564217243.post-64047337846369247572012-12-17T11:32:00.000-06:002012-12-17T11:32:03.624-06:00Dark Chocolate Peppermint Flourless CakeThis flourless dark chocolate cake has a rich peppermint-chocolate icing that is absolutely irresistible. I added crushed candy canes and sprinkled them on top for the holidays, but the decoration is optional of course. You could also dust the top with powdered sugar and arrange an assortment of berries on top and serve with fresh whipped cream. Rich, moist, and surprisingly light, this cake is sure to make any chocolate lover's dreams come true. This cake is perfect for the holidays because it is so decadent, but is also gluten free, grain free, and guilt free. Hey, it is the holidays after all! Live a little!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>So good Anthony snuck a piece before I could even get a picture!</i></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<u><b>Ingredients:</b></u><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>A little slice of chocolate heaven</i></td></tr>
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1 1/2c almond flour<br />
1c semisweet chocolate chips (I used Ghirardelli 60% cocoa)<br />
3/4c fine granulated bakers sugar<br />
6oz butter (1 1/2 sticks), room temp or softened<br />
6 large eggs, whites separated<br />
1/8tsp salt<br />
1tsp lemon juice<br />
1/2c heavy cream<br />
1tsp pure peppermint extract<br />
1c semisweet or dark chocolate chips<br />
3 or 4 candy canes, crushed (optional)<br />
Berries & Whipped Cream for serving (optional) <br />
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<u><b>Directions:</b></u><br />
1. Preheat oven to 375F. Adjust a rack to the upper third. Line the bottom of a 9" spring form pan with nonstick foil. <br />
2. Place 1c chocolate chips in the top of a small double boiler over simmering water (I used a glass bowl over a small saute pan filled with 2" of water). Stir until almost melted. Remove from heat and continue to stir until completely melted and smooth. Set aside until just barely warm.<br />
3. In a large bowl, warm butter slightly in the microwave if it's cold. Add 1/2c sugar and beat using and eclectic mixer until the butter and sugar is soft and smooth. Add egg yolks and beat until smooth (scrape the sides of the bowl to ensure it's all mixed in well). <br />
4. On low speed, add the melted chocolate until mixed. Then add the almonds and beat until fully mixed.<br />
5. Place the whites in a large separate bowl. Add the salt and lemon juice. Beat with the electric mixer (with clean beaters), starting on low and increasing gradually. When the whites barely hold a soft shape, add in the last 1/4c sugar. Then, on high, continue to beat until stiff peaks form (lift the beaters and if a straight point stays where the beaters are raised, they are done). Try not to overbeat.<br />
6. Stir 1 large spoonful of the egg whites into the mix. Then in 3 parts, fold in the remaining egg whites. Do not thoroughly mix until the last addition to keep from handling more than necessary (you don't want the egg whites to fall or the cake will be too dense).<br />
7. Pour into prepared pan. Level the batter and bake in the top third of the oven for 20 minutes. Then reduce temperature to 350F and bake an additional 30-45 minutes. The cake should come out clean when a toothpick is inserted. The top of it may be cracked or sunk in a bit, this is all fine.<br />
8. Remove and loosen pan. Take out of pan completely and let cool on a plate. Line the bottom of the cake with strips of parchment or foil so it's easy to frost.<br />
9. To make the frosting, heat cram in a medium sized saucepan over medium high heat. When it starts to bubble, stir in 1c chocoalte chips and 1tsp peppermint until smooth. Turn off heat and stir occasionally until slightly thick.<br />
10. When the icing is barely warm (about 10 minutes later), pour over the cake and spread with a spatula. Spread a bit over the sides. Remove the foil. Sprinke the top and sides with crushed candy canes if desired. Store in the fridge. Enjoy with berries and whipped cream or all by itself.<br />
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Liz Rendon, RNhttp://www.blogger.com/profile/14491112033604515023noreply@blogger.com0