Today’s recipe is a Tzatziki Sauce courtesy of Jenni!
- 1 medium-sized cucumber
- 1 large clove of garlic, finely minced
- 3 tbsp parsley, finely minced
- 1 cup full-fat Greek yogurt
- 2 tbsp olive oil
- juice from 1 lime
- sea salt & pepper
- Clean, peel, and dice the cucumber. Place in a bowl and sprinkle generously with sea salt. Allow the cucumber to sweat the excess water out. Drain and put it aside.
- Combine all ingredients and season to taste. Done!
Today’s recipe is a Beef Kidney in Red Wine Sauce courtesy of Jenni!
- 1 lb beef kidney
- 1/8 cup apple cider vinegar
- 1/8 cup wine vinegar
- 2 tbsp grass-fed butter (Kerrygold is a favorite)
- 2 tbsp olive oil
- 1/2 medium onion, diced
- 1 cup mushrooms, cleaned and sliced
- 1/4 cup red wine
- 1/8 tbsp garlic powder
- Salt & pepper to taste
- Rinse and dry the kidney. Using a paring knife, cut the membrane and remove the fat and tubes from each cube. Place the cubes in a medium-sized bowl and cover with cold water and the two vinegars. Allow to soak for at least 30 minutes. This helps remove the beefy odor.
- During the soaking time, prepare the onions and mushrooms.
- In a skillet over medium-high heat, melt the butter and olive oil. Throw in the kidney cubes and allow them to brown, tossing them every now and then.
- Remove the kidney from the pan and set aside.
- Add the onions and mushrooms to the pan and allow them to cook. Allow the onions to become translucent. Add your seasoning.
- At this time, include the red wine and allow to cook for a minute.
- Add the kidney cubes and stir around. Allow the flavors to meld together.
- Serve on a plate with cauliflower rice, zucchini noodles, or spaghetti squash!
The following recipe, courtesy of Elizabeth, is adapted from the PB&J cookie recipe from Elana’s Pantry.
- 1/2 cup creamy almond butter
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 large egg
- 1 cup almond meal
- 1/4 cup flax meal
- 1 teaspoon sea salt
- jam/jelly/preserve of your choice (I use a local blackberry preserve)
- Blend together the almond butter, coconut oil, honey, and egg.
- Add in the almond meal, flax meal, and sea salt until you have a homogeneous consistency.
- Preheat your over to 350, and line a cookie sheet with parchment.
- Drop a heaping tablespoon of the batter on the cookie sheet about 2″ apart.
- Using your thumb, make a small depression in the center of each dough ball. Place about 1 teaspoon of jam/jelly/preserve there.
- Bake for 10 minutes (bottom edges should be a darker color than the rest of the cookie).
- Allow to cool, and then eat! Warning: these don’t last long.
This week’s recipe is a Skillet Cinnamon Apple Clafouti courtesy of Kim!
- 1 medium sweet apple (pink lady, fuji, etc.), peeled and chopped
- 1 TBS coconut oil
- 2 large eggs
- 3 TBS canned coconut milk (full-fat)
- Splash vanilla extract
- 1.5 TBS coconut flour
- 1.5 tsp cinnamon, or more to taste
- Pinch of salt
- Optional: pure maple syrup for topping
- Preheat oven to 400 degrees.
- Preheat small oven-safe skillet over medium-low heat (I use an 8″ cast iron one).
- While skillet heats up whisk together eggs, coconut milk, and vanilla extract.
- Add coconut flour, cinnamon, and salt, and whisk thoroughly again and set aside.
- Once skillet is hot, add coconut oil, let melt, then add chopped apple.
- Saute apple for approximately 5-6 minutes or until softened.
- Pour egg/coconut mixture over apple pieces, making sure its evenly distributed. Let sit undisturbed for about 2 minutes.
- Remove skillet to pre-heated oven and bake for 18-20 minutes, until puffy and top is golden brown.
- Remove from oven, let cool slightly in skillet, then plate and drizzle with optional maple syrup.
- Serve. Makes 1-2 servings depending if you feel like sharing or not.
- If you do not have cast iron or are using different material, adjust baking time by a couple minutes (give or take); just watch for the top to puff up and turn golden brown.
- You can also make this in a comparable sized baking dish. Just saute apples as written, then place in a greased baking dish, pour egg/coconut mixture over top, place in oven, and bake for at least 25 minutes; if not done then watch in 5 minute increments until top is golden and puffy.
This week’s recipe is a Shaved Brussels Sprout Salad courtesy of Meg!
- 3 dozen brussels sprouts, shaved thin
- 2 scallions, diced
- 1 tbsp chopped basil
- juice of 1 lemon
- 1/2 tsp black pepper
- 2 tbsp grated pecorino cheese
- 2 tbsp chopped hazelnuts
- salt to taste
- 1/2 tsp red seed pepper (optional)
- Put shaved brussels sprouts in a large bowl, add scallions, basil, salt, pepper, red seed pepper, and nuts.
- In a small bowl put lemon juice and pecorino. Stir to mix together.
- Add the lemon-pecorino dressing to the sprouts, stir, and serve.
This week’s recipe is a Brussels Hash courtesy of Elizabeth!
- 1 small sweet potato, peeled & diced
- 1/2 cup brussels sprouts, quartered
- 1/4 red onion, diced
- 2 T duck fat
- 2 eggs
- sea salt
- cracked black pepper
- In a large skillet, heat the duck fat until hot.
- Add the brussels sprouts and sweet potato and onion. Make sure all is well coated with grease.
- Sprinkle with salt and pepper to taste.
- Stir until all is well cooked and slightly browned.
- Remove from pan and add the eggs. Cook to preference then place on top of hash (I prefer over easy).
- (Fry up bacon — or sardines or kippers or protein of choice — as a tasty side.)
This week’s recipe is a Chicken Soup courtesy of Martha!
- 3/4 of one whole organic chicken (including neck and things)
- 2 bay leaves
- 2 onions, chopped
- 4 garlic cloves
- Vegetables of choice (celery, carrots, turnips, potato, winter squash)
- Seasonings of choice (curry, tumeric, chopped ginger, parsley, cilantro)
- 1/2 can coconut milk
- salt and pepper to taste
- In a large pot, cover the chicken with water and bay leaves. Bring to boil. Simmer one hour.
- Remove chicken. Add onions, garlic, vegetables, and seasonings.
- Simmer about 30 minutes until vegetables are soft.
- Add the chicken meat back, without bones and skin, plus the coconut milk.
- When hot, add salt and pepper to taste. Done! (When re-serving you can skim off excess fat.)
This week’s recipe is a Chicken Stir Fry courtesy of Elizabeth (and Jason Glaw)!
- 1 chicken breast, pre-baked
- 1/4 head green cabbage, chopped
- 1 cup broccoli pieces
- 4 green onions, diced
- coconut aminos
- sesame oil
- fresh minced garlic (about 1 T)
- fresh minced ginger (about 1″ square cube, grated/minced)
- crushed red pepper (OR, even better, red chile paste made by the same people who make sriracha)
- In a large skillet (or wok) heat the oil.
- Add the ginger and garlic until fragrant.
- Add the cabbage and broccoli and cook a few minutes.
- Add the chicken and the green onions, then the red pepper (or chile paste) and coconut aminos.
- Stir all together until cooked through and fragrant. Serve warm, eat well.
This week’s recipe is a Ground Beef and Sweet Potato Hash courtesy of Elizabeth!
- 1/4 medium sweet potato, diced
- 1/2 lb ground beef
- 1/2 yellow onion, diced
- 3 cloves garlic
- big handful spinach
- 2 eggs
- fresh rosemary (to taste)
- sage (to taste)
- nutmeg (a dash)
- sea salt
- black pepper
- Dump all the ingredients EXCEPT the eggs and spinach into a large skillet on medium/high heat.
- Continue to stir and break the beef apart until the potatoes are fork tender (about 10 minutes, maybe more*).
- Then add the spinach until slightly wilted, then crack the eggs over and continue to stir it all up for another minute or two.
- Serve and enjoy!
- If you want a faster cooking time, grate the sweet potato instead of dicing it.
This week’s recipe is a Sweet Potato and Apple Salad courtesy of Meg!
- 2 Tablespoons lemon juice
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons extra-virgin olive oil
- 1 small raw sweet potato, peeled and finely julienned
- 1 tart apple, peeled and finely julienned
- 3-4 stalks celery, very thinly sliced
- 5 small radishes, very thinly sliced
- 5 scallions, very thinly sliced
- 3 Tablespoons toasted sesame seeds (we used black)
- 1 handful cilantro leaves, coarsely chopped
- In a small bowl or food processor, combine lemon juice, olive oil, and ginger. Mix until throughly combined and the consistency of a vinaigrette.
- In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
- Drizzle dressing over salad and season with salt and pepper.
- The key to this recipe is to be sure the sweet potato and apple are finely julienned.