Wednesday, May 12, 2010 by Bennett
Thank you to Dave Colin for the Great Recipe!
Cinco De Mayo burgers
Ingredients:
1-2 lb grass fed ground beef
1 head of iceberg lettuce
3 multicolor peppers chopped
1 onion chopped
Olive oil or Coconut oil
Spices to taste (See Below)
Guacamole
Sweet potatoes
1) Chop Peppers
2) Saute in Olive Oil or Coconut Oil for 10-15 minutes
3) Mix spices into the ground beef (I used pepper, garlic powder, chili powder, cilantro, paprika, and almond flour) and form into burger patties.
4) Throw those on the pan and cook till done through.
5) Lay down on lettuce, add guacamole and put another piece of lettuce down
6) You can also add sweet potato fries, by adding them to frying pan
Sunday, April 25, 2010 by Bennett
Ingredients:
8 egg yolks
3 tsp vanilla extract
1/2 cup honey
3 cans full fat coconut milk (no light — you’re paying for water in the can)
Directions:
1. Separate eggs and put the yolks in a mixing bowl. (you can save the whites for breakfast)
2. Beat the yolks on high until they are lighter in color and thickened.
3. Open cans of coconut milk and put in a large pot on the stove along with 2 tsp of vanilla and the honey. Heat the pot to a simmer (little bubbles at the edge but not a boil) over medium low heat and then remove pot from the heat.
4. Add a cup and a half of the warm milk to the egg and beat to combine. (This will prevent the eggs from scrambling when you add them to the hot coconut milk).
5. Pour the egg mix into the coconut milk and return the pot to the stove on low heat. Use a whisk to combine all of the ingredients.
6. Whisk often while the custard cooks. It will thicken and will be able to coat the back of a spoon.
7. Pour the mixture into a freezer safe container and let it sit at room temperature for half an hour. Stir in final tsp of vanilla extract.
8. Lay a piece of plastic wrap directly on the surface of the custard (this will prevent the formation of a pudding skin while it chills).
9. Put the container in the fridge for 3-4 hours until it is cold.
10. Turn on the ice cream maker so that it is spinning THEN add the mixture. (If it isn’t already running, the cream can freeze to the sides and seize up the machine)
11. Spin for 25-30 minutes. You will end up with soft serve consistency.
12. Put ice cream back in freezer safe container and put in the freezer for about 2 hours to firm it up.
13. Scoop and enjoy! (I suggest you serve it with some fresh fruit on it.)
Sunday, April 18, 2010 by Craig
Ingredients
6 (280 g) fish fillets
1/2 lime
1 garlic clove or 1 teaspoon garlic powder
1 cup almond flour
2 eggs
2 (8 ounce) bags banana chips
salt and pepper
Directions
1. Heat oven to 350°.
2. Season fillets with salt, pepper, garlic and lime juice.
3. Let marinate for 20 minutes.
4. Meanwhile, grind banana chips in a blender, using the pulse button.
5. Dredge fillets in flour, egg and banana crumbs.
6. Place on a wire rack on a baking sheet and spray lightly with cooking spray on all sides.
7. Bake for 20 to 30 minutes, depending on thickness of fillet (I like my fillets thick 3/4″) make sure that you do not over bake.
Tuesday, April 13, 2010 by Craig
Ingredients:
2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon celtic sea salt
1 tablespoon cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
Directions:
1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
2. In a food processor, combine dates, bananas, eggs, vinegar and oil
3. Transfer mixture to a large bowl
4. Blend dry mixture into wet until thoroughly combined
5. Fold in carrots and walnuts
6. Spoon mixture into paper lined muffin tins
7. Bake at 350° for 25 minutes
Monday, April 12, 2010 by Craig
Ingredients
12 oz. Wild King Salmon (remove skin)
1 egg
1/4 cup Almond Meal
1/4 cup celery
1/4 cup onion
1/4 cup red peppers
1 Tsp Dill (may substitute other herbs)
Salt and Pepper to Taste
Directions
1.In a food processor, add salmon, eggs, almond meal, celery, onion, red pepper and spices
2.Pulsating food process 3-5 times for 1-2 seconds to mix ingredient
3.Form palm sized cakes and place on wax paper
4.Refrigerate for 1-2 hours
5.Heat skillet with olive oil or medium high oil (e.g. Canola oil)
6.Sear on both sides for 2-3 minutes
7.SERVE with Dijon Mustard
Makes 6-8 Cakes, Serves 3-4
