Sunday, June 20, 2010 by Bennett
Paleo Scrambled Eggs with Pine Nuts and Mushrooms
Ingredients
3 eggs
2tbs chives, finely chopped
1cup sliced mushrooms
1tbs oil
1tbs pine nuts
Salt and pepper
Directions
1) Place oil in a frying pan on medium heat, fry onions for 3-4min or until slightly browned, remove from pan.
2) Whisk eggs in a bowl then place in the frying pan, stirring continuously.
3) When eggs have almost cooked through, add the chives and continue cooking for a further 1 min, or until eggs are cooked through.
4) Add salt and pepper to taste.
5) Remove from heat and stir in mushrooms before serving.
Saturday, June 12, 2010 by Craig
Ingredients:
4-8 Lamb Chops
Pepper
2 tbs Olive Oil
1 Onion, finely chopped
1 Garlic Clove, finely chopped
14 oz Canned Tomatoes, diced
9 oz Zucchini, sliced
2 Tbs Chopped Fresh Thyme
Salt
Directions:
1. Season the lamb chops with pepper. Heat the oil in a large flame proof casserole dish or dutch oven, add the onion and garlic and fry for 5 minutes or until softened.
2. Add the lamb chops and fry until brown on both sides.
3. Add tomatoes with zucchini thyme and salt.
4. Bring to a boil and then simmer for 30-45 minutes, stirring occasionally and turning the chops once during cooking, until the lamb and zucchini are tender. If necessary, add a little water during cooking if the sauce becomes too thick.
5. Serve hot.
“Serves 4″
recipe taken from “Steaks, Chops, Ribs and Roasts”
Sunday, June 6, 2010 by Bennett
Ingredients:
1 Cup Smooth Almond Butter
2 Whole Egg
1/2 Cup Honey
1/2 Cup Coconut Oil
1 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 Cup Dried Cranberries
1/4 Cup Cocoa Powder
1/2 Cup Carob Nips
1/2 Cup Unsweetened Coconut
1/2 Cup Dark Chocolate Chips (Optional)
Directions
1) Preheat Oven to 350 degrees and Greased 13″x9″ Pan (grease with coconut oil)
2) Mix Almond Butter, Eggs, Honey, and Oil first
3) Mix in flour, cocoa powder, fruit, and coconut
4) Pour Mixture into pan
5) Bake for 9-11 minutes
These are the same bars that we have made for the Saturday Morning Classes. Please not that I usually don’t use measuring cups when I make this recipe. Add dry ingredients as needed if the mixture appears to runny!
Sunday, May 30, 2010 by Bennett
Wow! This is an incredible recipe, well worth the time.
Ingredients
8 – Grass Fed Bone-In Short Ribs
1 – 28oz Can Crushed Tomatoes
1 – 16oz Can Beer (Guinness does the trick)
1 – Large Yellow Onion (Coarsely Chopped)
6 – Cloves Garlics (Finely Chopped)
6 – Slices of Bacon (never optional)
1/4 – Cup Olive Oil
1/4 – Cup Almond Meal
1 – Tsp Thyme
1 – Tsp Oregano
1 – Tsp Rosemary
1 – Tsp Granulated Garlic
1 – Tsp Granulated Onion
Salt and Pepper to Taste
Directions
1) Preheat Oven to 300 degrees. Combine Olive Oil, Bacon, Onions and Garlic in large pot (use a casserole pot that can also be used in the oven)
2) Cook on Medium Heat for 5-10 minutes (or until the onions are translucent)
3) While waiting for broth to cook, sear short ribs 1-2 minutes aside to lock in the flavor. Set aside and complete broth
4) Add Beer and Tomatoes to the broth and simmer for 10 minutes
5) Add Spices and Almond Meal to Broth
6) Add Short Ribs to the Broth
7) Place foil over the casserole pot and place lid on pot.
Bake between 275 and 325 degrees for 2-3 hours.
ENJOY!!!!!!!
Saturday, May 15, 2010 by Craig
Ingredients:
2 lb. brussels sprouts
3 pieces bacon, diced
4 shallots, finely chopped
2 tsp finely chopped fresh thyme
1 1/4 to 1 1/3 c. chicken
2 Tsp Rosemary
3 Tbsp olive oil
3 tsp salt
Directions:
-Cut or pull off any dry outer leaves from the brussels sprouts.
-Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters and set aside.
-Heat a large sauté pan over medium heat.
-Cook the bacon until golden brown, about 7 minutes.
-Using a slotted spoon, transfer the bacon to a bowl. Leave grease behind..
-Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes.
-Transfer the shallot mixture to the bowl with the bacon.
-Using paper towels, wipe out the pan and place over medium-high heat.
-Add the olive oil, Rosemary and brussels sprouts and salt/pepper and stir to coat evenly.
-Cook until the brussels sprouts begin to brown, 5 to 7 minutes.
-Add the bacon/shallot mixture and stir again, then cook for 5 to 10 minutes more.
