Whew! It’s Wednesday already! This weekend I decided To go and spend a little time with my daddy! Much needed! I wish I could have stayed longer! It always seems too short! While I was there I had lots of yummy fruit smoothies from Jamba Juice that are 100% fruit ! Yum! We made a brisket and some pulled pork for some yummy meat and I bought stuff to make salads and some sweet potatoes to stuff! All so good! Since I got home so late I haven’t had time to post or even cook. Yesterday I went grocery shopping after work and just made a quick chicken salad. Tonight I had time to cook! Yay! So we had paleo shepherds pie! Soo yummy you have to try it!
1 head cauliflower
4 cloves garlic
2 pounds venison or other ground meat
1 tablespoon Thyme
2 teaspoons coconut aminos or Worcestershire
Salt pepper and garlic to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can muir glen tomatoes with green chiles
What to do
Put your cauliflower in a pot of boiling water and boil till tender then put it in a blender or good processor with a tablespoon of olive oil , 1/2 teaspoon onion and garlic and blend till smooth ( these are your “potatoes” for the top)
In one skillet hear olive oil and add all your veggies , coconut aminos, thyme, salt, pepper, and garlic to taste and cook until soft
In another skillet brown your meat season with salt pepper and garlic to taste
Mix all of your cooked goodies together add your tomatoes then place in a roasting pan top with your “potatoes”
Then place in the oven at 375 for 20 minutes or until the top browns or just consume like me because I was soo hungry!!
Happy Valentines Day Everyone! This morning I decided when I woke up that I would make my mom and step dad breakfast in bed. I normally make them a smoothie in the mornings and have it ready for them when they get up and ready to go to work since I am always up and gone before they are even out of bed (how unfair! lol), but this morning I thought I’d do something a little bit different. I made them some Scrambled eggs (organic and cage free) with a slice of bacon, and one of my strawberries dipped in “chocolate” that I posted yesterday! I really wanted to do something different than that, but I hadn’t been to the store yet to get all the ingredients that I had originally wanted to do. It’s okay I will get over it, it still turned out really good! I hope everyone has a great day filled with love and laughter!!
Eggs Shaped into a heart with bacon and a chocolate covered strawberry! YUM!
So Valentines Day is coming up on Thursday and I wanted to make mom her favorite chocolate covered strawberries! But I wanted to be able to enjoy them too! So I went to the store and bought some delicious plump red strawberries and some enjoy life chocolate chips.
wash the strawberries and then melt the chocolate in a bowl in the microwave stirring frequently.
then dip the strawberries in the chocolate. place them on a parchment paper and then in the fridge to harden and then enjoy!!
They are so scrumptious and so easy to make! They are dairy, nut, and gluten free! What more could you need!
Happy Early Valentines Day everyone!!
I originally heard about this recipe from my boyfriends sister. She eats a paleo lifestyle about 95% of the time, mainly because she is a workoutaholic and likes to feel good and eat super clean, not because she has too, but she is one of the most beautiful people I know and I would kill to have her body. So I decided to give this recipe a try once I had heard all of the rave about it! It really was delicious! I would definitely make this again! It is so colorful, nutritious, and delicious!
What you will need for this delicious concoction!
1 bunch of kale
1 butternut squash cubed and peeled
1/2 pound chicken cubed
1/2 pound venison
3-4 strips bacon diced
1 head cauliflower riced
1/2 cup broth
1 tablespoon coconut oil or other fat
2 tablespoons balsamic vinegar
2 tablespoons rosemary
2 tablespoons garlic powder
salt and pepper to taste
preheat the oven to 375 F
then get a large skillet and place over medium heat, add your coconut oil, then place your butternut squash in the skillet and drizzle 1 tablespoon of balsamic vinegar over the squash. glaze on each side for 5-6 minutes
meanwhile rice your cauliflower when the squash is glazed top with cauliflower, 1 tablespoon garlic, 1 tablespoon of rosemary, 1/2 cup broth cover and cook down
in a separate pan over medium heat add your chopped bacon, after it has rendered some fat add your venison or other ground meat and chicken , cook until browned
while the meat is cooking add the chopped kale to the cauliflower pan and recover to cook down
now add the other tablespoon of garlic, rosemary to the meat mixture and stir to combine
then combine all into a baking dish and mix thoroughly, then add salt and pepper to taste
Bake for 15-20 minutes!
Enjoy on a cold winters night or for a good boost of nutrients! You are sure to love it!This is where I go it!
One of the most annoying thing about having so many food allergies is not being able to have dressing or being able to find a one that tastes good and still meets all your dietary needs. Well after years of searching and trying I have found the ULTIMATE dressings. I absolutely love them! There is a sweet family that has taken on the challenge to provide homemade dressing to people all over the USA! My personal favorites are the Hot wing dressing, I like to put this on turkey like a buffalo wing taste! so good and satisfies that wing craving! Then there is the cracked pepper, it has the best flavor, I love pepper, I put it on nearly everything so naturally its one of my favorites. Then the is the KING of them all, there is the Zesty Ranch, who doesn’t like ranch these days! I mean I know people that seriously put it on everything! There are many other flavors to choose from but these are my top three favorites. The great thing about it is you can also use them for marinades and sauces for other dishes as well! Be Creative!
Here is the Link to the Website!
Order some and and try them out! It’s worth it! I promise!
They will even write you a hand written note! How cool! Check it out!
Sorry I have not posted any new recipes since last week. It has been a crazy few days! This weekend I got to go watch my mom receive her 8th straight platinum club award for selling real estate!! She is such an amazing woman! I hope I grow up to be half of what she is to me! On Sunday we got to shop around the outlet malls in San Marcos. Talk about a ton of shops and a ton of people! Holy Cow! You could spend days there and still not see everything, and let me tell you. I am NOT the shopping type, but I had a few things on my agenda if I could get a good deal then I would buy it! Anyways yesterday was my birthday so I decided to cook some yummy lasagna! instead of noodles I chose to use butternut squash. It turned out really really good, and now I have left overs for the rest of the week I think! It made a ton! I am also going to post a recipe that I had made awhile back today too and also a post about Tessemae’s dressings! I hope everyone had a fun, memorable, and safe weekend and an even better Monday!
For the Lasagna
preheat the oven to 350 F
2 pounds of venison
1 pound of italian sausage ( I used a brand named mulays italian sausage! I cut the casing off and just use the meat! Yum!)
1 red onion
4 cloves of garlic minced
28ounces of drained diced tomatoes ( I used muir glen garlic and onion tomatoes, and italian tomatoes (2 small cans to make 28oz))
2 tablespoons basil
2 tablespoons oregano
1/2 teaspoon cayenne (if you want)
1/2 teaspoon salt
1 can tomato paste
2 Tablespoons olive oil
1 cup sliced black olives
1 butternut squash sliced into noodle like sheets (can also use zucchini here or gluten free noodles)
sauté the onion and garlic in olive oil until fragrant, then add the venison and sausage. brown the meat and add the basil,salt, cayenne(if using), and oregano, then add in your tomato paste and diced tomatoes and mix thoroughly.
Take a lasagna pan, put a layer of “noodles” a layer of meat mixture, then your olives, then a layer of “noodles”, then the rest of your meat. Take foil and cover the dish and bake at 350 for 30 minutes, remove and let sit for another 10 minutes, and ENJOY!
I found this recipe and adapted a few things from everydaypaleo!
I also had some left over ribs from Perini Ranch Steakhouse in Buffalo Gap this weekend, I slathered them in some of my favorite bbq sauce. I get it from Albertsons grocery store, it is called Dinosaur, if you like spicy it is called WangoTango, and the other really good one is called sensuous slather! Yum!
Yesterday was Michael’s 22nd birthday! So instead of going out to eat we decided to have a few friends and family over for dinner! It is so hard for me to go out to eat anywhere with all the cross contamination fears and the menu substitution that I have to do that it is just easier to have everyone over for my house, and let me do the cooking! We of course had to do all of Michael’s favorite menu items. So, We had spicy sweet potato fries, and some regular russet potatoes for those that are not picky about what they put in there bodies, fresh green beans, deer steak, deer bbq hamburgers all done on the grill, my special bean dip, homemade pico de gallo, and a fresh salad topped with all kinds of veggies, as well as home made real people snicker doodles that most everyone enjoyed except me and another celiac friend of mine 🙂 We enjoyed a small glass of wine. It was the perfect evening with friends and family and a great way to celebrate someone so special to all of us. We are so blessed to have in our lives. Happy Wednesday!
For the Brittany Bean dip
2 cans black beans rinsed and drained
1 can corn rinsed and drained
4 Roma tomatoes diced
2 jalopenos diced with seeds for spice! (you can take those out if you wish)
a bundle of cilantro chopped
1 red onion diced
1 green bell pepper diced
1 red bell pepper diced
1 yellow bell pepper diced
2 Tablespoons honey mustard
4 Tablespoons Tessemae’s Italian dressing (I will make a post on this soon I promise, or other italian dressing will work too!)
salt, pepper, and garlic powder to taste
Put into a big bowl and mix all the ingredients together, through some veggies on a plate to dip it in or some corn tortilla chips….it is soo good, really pretty to take to a party or potluck, and well you just need to try it!!
I also made homemade pico de gallo
4 Roma tomatoes diced
2 jalopenos diced (again with or without seeds for spice! )
1 red onion diced
2 Tablespoons lime juice (fresh if possible)
1 bunch of cilantro chopped
mix all ingredients in a bowl and enjoy with veggies, chips, or use it as your salad dressing!
Last week I decided that apple pie sounded delicious! So I set out for some yummy recipes to look at and try and come up with my own yummy concoction that fits all of my dietary needs. It turned out pretty dang yummy but I don’t think this is a recipe for just anyone. I mean lets get real if you can have the real thing this just doesn’t compare!! But for those that have restrictions this little beauty turned out perfect!
For the crust
A pinch of salt
1 cup coconut flour
2 Tablespoons shredded coconut
1 tablespoon honey
1/4 cup butter ( i used coconut butter)
pinch of salt
put into a bowl and combine, then line your baking pan with the crust
For the Filling
5 apples cut into bite sized pieces
2/3 cup coconut sugar
2 Tablespoons lemon juice
1/4 teaspoon clove ground
1/4 teaspoon nutmeg ( I didn’t have any so I left it out, but it still came out great!)
2 teaspoons cinnamon
2 Tablespoons coconut oil
Mix in a bowl and put directly on top of the crust then bake at for 350 for 50 minutes
I hope everyone had a great, fun, safe weekend! Today has been a great day! Work, rehab (hopefully not too much longer), grocery store, 2 mile walk with the dogs and my favorite boy, and of course cooking dinner!! Busy busy! It’s someone specials birthday tomorrow so a long night of planning ahead! Tonight is blackened chicken with spicy spaghetti squash! Yum!
4 boneless chicken breasts
2 T paprika
2 t chili powder
1 t cayenne
1 t coriander
1/2 t salt
1 t oregano
1 t garlic powder
Mix spices together and cover chicken
Bake at 375 for 20-25 minutes
Cut in half length wise place each half face down in a pan filled with an inch of water and bake for 45 minutes at 375
Then use and fork and shred Into noodles
Place noodles in a heated sauté pan with 2 T o olive oil add 1 T dried basil, 1 t oregano dried, 1 t red pepper flakes, and pepper toss
Then place noodles in a bowl and top with slices of blackened chicken!
Happy Saturday Everyone! I am posting last nights dinner today! It is one of my families all time favorite dishes that I make. Venison Sweet Potato Chili! It is the perfect comfort meal. This recipe does not take all day to make either! All you need is about an hour and then you and everyone can indulge in one of Texas best dishes! I will not be posting any other recipes this weekend because I have a family affair Tonight out of town, and then tomorrow is Super Bowl sunday and I will not be home to cook, but don’t worry I will be eating left overs from this week and definitely plan on having Chili for my Super Bowl Sunday Dinner! Yummy! I can’t wait to see who wins the game! I hope everyone has a fun, blessed, and safe weekend!!
What you will need
2 sauté pans
1 large soup pot
2 pounds venison or grass fed beef
2 small sweet potatoes
2 jalopenos diced with or without the seeds (we use the seeds!)
2 cans muir glen fire roasted tomatoes (one with green chilies one with garlic)
1 can hot diced green chilies (mild if you wish)
3 T cumin
2 T chili powder
2 t white pepper
1 t smoked paprika
1 t cayenne pepper (can omit this step if you want)
4 garlic cloves
2 T coconut oil
1/4 t salt
fresh cilantro chopped
in one sauté pan put your 2 T coconut oil, diced jalopeno, diced onion, cubed sweet potatoes, diced garlic and sauté until fork tender
in the other pan brown your meat with the seasoning. If you are only making the chili for a small family and you are only using 1 pound of meat just cut all of the seasoning in half as well as the potato and use one can instead of two for the tomatoes.
after you have browned the meat and seasoned it place it in the soup pot, pour in the two cans of tomatoes, green chilies, and your sweet potato mixture, cook on low for 10 minutes to let all the flavors meld together, chop your cilantro and mix in once done
scoop into a bowl and enjoy the yummy goodness!! 🙂 Enjoy!