Sunday, December 29th, 2013

Recipe Easiest French Toast Ever (Gluten Free)

Here’s a simple french toast recipe that my kid (and husband) love. It’s just toasted paleo bread with grass fed organic ghee, and organic maple syrup… But, surprisingly it tastes quite a bit like french toast, because the bread has both an eggy flavor and texture. It’s so easy that your kiddos can make it all by themselves, supervised while using the toaster.

*I consider this a paleo recipe (though perhaps not super strict paleo) because of the use of ghee or high vitamin butter oil.

Kid loving goodness

Easiest French Toast (gluten free)

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Saturday, December 21st, 2013

Recipe Tuna Carrot Salad Sandwich (Paleo Gluten Free)

by Kristen Suzanne in gluten free, paleo, recipe, tuna
Tuna Carrot Salad Sandwich

Tuna Carrot Salad Sandwich (Paleo Gluten Free)

Quality canned fish can be a real time saver; therefore, it’s good for your sanity. I was low on food in the house and we needed something for lunch so this is what I threw together… Tuna Carrot Salad Sandwich. The bread is paleo, gluten free, and homemade.

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Monday, December 16th, 2013

Recipe Rudolph Cherry Cobbler (Paleo Gluten Free Raw Vegan)

Rudolph Cherry Cobbler (Gluten Free. Paleo. Raw Vegan.)

I asked my husband, who has a birthday around the holidays, what he wanted to eat for his birthday dessert. He said without thinking twice, Rudolph Cherry Cobbler. It’s a raw vegan, paleo, and gluten free recipe from my Holidays Recipe Book that he’s been a raving fan of for the past five or so years. I said to him, “Really? That’s what you want for your birthday?” He said, “YES! It’s the best and I can’t eat just one serving, I keep going back for more.” I can’t say I blame him… it is friggin’ delish. The squishy and delicious cherries explode with flavor in your mouth.

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Monday, December 9th, 2013

Recipe Tomato Beef (or Bison) Slow Cooker Stew

Hhmmm all done and ready to eat.

Hhmmm all done and ready to eat.

Here’s another easy recipe that uses the slow cooker. I continue to sing the praises of using a slow cooker because it cooks the food at low-ish temperatures, it is so fracking easy to use, and using a slow cooker saves tons of time. This recipe, like many of mine lately, is slim on ingredients because I really love letting the fresh ingredients speak for themselves. I didn’t add garlic or anything (although the jar of sauce I use includes some lovely flavors with basil, onion, etc).

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Monday, December 2nd, 2013

Almond Butter Coleslaw: Raw Vegan Paleo Gluten Free Recipe

by Kristen Suzanne in almond milk, cabbage, gluten free, paleo, recipe, vegan

 

Cabbage

Cabbage

Crunchy organic cabbage + sweet oranges + creamy dressing —–> a unique and delicious salad.

Almond Butter Coleslaw

Yields 4 to 6 servings

Dressing ingredients:

Salad ingredients:

  • 1 head purple cabbage, cored and chopped (or shredded)
  • 2 tomatoes, chopped
  • 4 oranges, peeled, seeded, and chopped
  • 1 handful raisins
  • 7 olives, pitted and chopped

Dressing instructions:

In a blender, combine the raw almond milk, raw almond butter, vinegar, salt, and pepper. Blend until smooth.

Salad instructions:

In a large bowl, combine the cabbage, tomatoes, oranges, raisins, and olives and toss to mix.

Add the dressing and toss until the dressing coats the salad ingredients.

Flickr photo credit

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Friday, November 22nd, 2013

Recipe Bison (or Beef) Mexican Stew Slow Cooker Paleo Gluten Free

by Kristen Suzanne in gluten free, grass fed bison, paleo

 

Mexican Stew

Mexican Stew

When we buy grass fed red meat, we opt for both grass fed bison and grass fed beef. Bison is reputed to have lower fat and cholesterol than beef (not that I’m concerned about that though – we just appreciate variety). So, when cooking with bison, I’ll often increase the fat in my dish by adding avocado, grass fed butter, or coconut oil.

Here’s another easy recipe using a slow cooker (one of my favorite kitchen appliances, you all must know that by now though, right?) that delights my entire family. It’s just a handful of ingredients because that’s all you really need for delicious home cooked food.

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Sunday, November 17th, 2013

Recipe Glory Muffins (Paleo, Gluten Free)

 

Glory Muffins in Hartstone Pottery

Glory Muffins in Hartstone Pottery

This delicious, healthy, and gluten-free recipe was adapted from Dr. Weil’s Carrot-Banana Muffins in his True Food cookbook. If you want it paleo style, then use the coconut oil option over the butter oil options.

Glory Muffins is one of our favorite muffin recipes because the flavor is wonderful and the different textures make for a fun experience. You should definitely make these.

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Saturday, November 2nd, 2013

Spiced Bison or Beef Short Ribs (Slow Cooker, Paleo, Gluten Free)

 

Spiced Bison Short Ribs on Acorn Squash

Spiced Bison Short Ribs on Acorn Squash

I just had what must have been the easiest recipe in the world. As a result, I’m on the computer blogging about it because this easy recipe freed up so much time that I can share it with you.

Back story: I ordered grass fed bison short ribs a couple of months back, but they stayed in my freezer for so long because, frankly, I was intimidated by them. I’d never made ribs or short ribs, and I had no idea where to begin. Well, that’s not true. I did know where to begin. 1) My Slow Cooker  and 2) Google.

My new motto… when in doubt, slow cooker.

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Friday, October 25th, 2013

Recipe How to Make Bone Broth Stock (Slow Cooker, Sous Vide, Oven, Stove)

 

Beautiful clear bone broth made with the Sous Vide Supreme.

Beautiful organic grass fed beef bone broth made with the Sous Vide Supreme.

Bone broth (a.k.a. stock)… I love it.

One of the earlier foods I introduced into our diet after changing from vegan to omnivore was nourishing (and delicious) homemade grass fed bone broth (stock).

In culinary circles, stock (or as I’ll refer to it in my blog post, bone broth) is considered the foundation of cooking, and for good reason. A cup of broth seems so simple, and for the most part it is, but it can be used in so many ways. Bone broth really sets the foundational flavor for many recipes.

Michael Ruhlman writes about stock making, “It may be the most commonly avoided preparation in America’s kitchens, even though it’s the single preparation that might elevate a home cook’s food from decent to spectacular.” He also says, “If there’s one preparation that separates a great home cook’s food from a good home cook’s food, it’s stock.”

I hope those quotes inspire you to embrace stock (bone broth) making, and if you’re still on the fence, read on because I’ll show you how easy, fun, and wonderful it is to prepare.

*UPDATE – TODAY (10/25/13): Since writing this long post and scheduling it to appear, I’ve learned even more about making stock because I’m enrolled in a Classic Cooking school right now, and we actually learned about stock making today. I would say that my instructor would probably be intrigued with some of what I’ve written but he’d also probably be horrified. I had planned on adding to this post to reflect that, but I came home and saw that — oops — the post has gone live already. That being said… these are all still “pretty” legit and they make yummy bone broth. I will add to the bottom of this post what I’ve learned in school for the truly classical method, hopefully later today!

Warm broth going into a mug.

Warm bone broth going into a mug.

Making bone broth was something that really intrigued me once we ended our decade-long vegan journey. At the same time, I didn’t know much about it. If I remember correctly, we started our omnivore foodie life with organic, pastured-raised eggs, along with grass fed organic ghee and high vitamin butter oil, and then we added sardines (learn how you, too, can love sardines here).

Shortly after, I was mystically drawn to bone broth so I started playing around with it. Seemed weird, mostly because I was using the term “bone broth” yet I couldn’t help myself because it sounded wickedly fun. Bone broth is also referred to as stock (chicken stock, beef stock, fish stock), so when you’re talking to people outside the Paleo or Nourishing Traditions spheres, they might look at you like you have two heads if you say you make bone broth, which is really just good ol’ stock.

When I started the bone broth journey, I had no idea what to do or where to begin, but I quickly learned. It’s my hope to introduce this into your home if you’re new to it, with ease and excitement, because making bone broth (i.e., chicken or beef stock) is really fun and crazy easy. With a few simple tips, you will be well on your way.

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Sunday, October 20th, 2013

Recipes For Sardines (Paleo, Gluten Free)

by Kristen Suzanne in gluten free, paleo, recipe, sardines

 

Sardine Pate Recipe for Beginners

Sardine Pate Recipe for Beginners

Sardines were one of the first animal foods we introduced to our diet when we went from vegan to omnivore late in 2012. At the time we weren’t ready to have other fish because we wanted to research mercury, toxins, etc. But, we wanted some fish, and our best bet: sardines because of their low trophic level and super nutrition. Some in the paleo world call them a superfood.

Did I like them? Well, honestly they skeeved me out a bit. I used to love tuna fish back when I was young, but sardines were a whole new ball of wax, coming with skin, bones and all. Yeah, sardines were the kind of thing my step-dad ate and I used to think, “Ewww, dude, you’re gross.”

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