Monday, December 14th, 2015
Pumpkin Spice Creamy Buttered Latte – GOOD!
Tis the season to enjoy some fabulous holiday drinks and food. :) Mmmmmm yummmm.
I started my season a bit early … before Thanksgiving because I like it to last as long as possible. (We also had our tree up the week before Thanksgiving.) So, when I saw pumpkin pie pumpkins at Whole Foods early in the season I had to buy.
I’ve been making pumpkin by cooking it myself now that I’m a pro at using a slow cooker (you all know I have them coming out the wazoo). I used homemade pumpkin in my pumpkin pie for Thanksgiving and I’m using it again here in my Pumpkin Spice Creamy Buttered Latte.
It’s really easy to do.
Basically, you pierce the pumpkin a few times, put it in the slow cooker, cook on High for up to 6 hours depending on the size of the pumpkin, scoop out the flesh and do something else with the seeds (if desired), and voila… pumpkin puree!
Or, scoop it out of a can or box. I’ve done both but there’s something about making it myself that makes it taste better to me.
Recipe: Pumpkin Spice Creamy Buttered Latte
Yield 1 to 2 servings (let’s be honest, I make this as one serving)
- 2 cups freshly brewed hot coffee
- 2 tablespoons grass-fed unsalted butter
- 1/2 cup canned or freshly cooked pumpkin puree
- 1/2 teaspoon ground pumpkin spice powder
- 1/4 to 1/2 teaspoon ground turmeric powder
- 2 raw pasture-raised egg yolks
- Pinch freshly ground black pepper
- 3 to 5 drops liquid vanilla stevia (or sweetener of choice)
Blend everything together until creamy. Enjoy.
Wednesday, January 28th, 2015
Dinner is done before my morning coffee is finished.
I really love “all” of my slow cookers because they make healthy living much easier. Throw a bunch of healthy stuff in a pot and cook. See? Healthy and easy.
Here I am showing you that I had the day’s dinner essentially “done” (and cooking) before I even finished my morning cup of coffee. It’s that easy. (Ok, so I had drank about 1/3 of the mug and then refilled it for the picture, not realizing it would look like I hadn’t had any. Um that’s crazy, of course I had a few sips as I prepared the food for the slow cooker.)
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Sunday, January 25th, 2015
My slow cooker collection.
I wouldn’t have felt compelled to share my slow cooker collection with the world except that the last two people who came to our home exclaimed, “Wow why do you have so many slow cookers?”
Doesn’t everybody? Just kidding. I know most people don’t have a stash of slow cookers.
I asked Kamea the other day, “Kamea, if someone asked you about your mom, like, what does your mom do? What would you say?”
Her response… “I’d say you like pots.”
Me: “Ha – cute and funny but make sure you emphasize the “s” on the end of pot.”
It is what it is. I love the kitchen and cooking and everything that comes with it – pots and all.
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Orange Chicken & Yams Slow Cooker Gluten Free
The easier and simpler a recipe is, the more attracted I am to it these days. Being a mom to a 3.5 year old is busy, but with easy recipes like this, then it’s a breeze.
Enter Orange Chicken & Yams. And, of course… ENTER: SLOW COOKER. I think my slow cooker will go from being my best friend to my bestest best friend. With a recipe as easy, delicious, and nutritious as this, I have so much time on my hands that I can read a book. ;) Speaking of books, I just finished Chris Kressers’ The Paleo Code, which is a good book detailing a Paleo diet with a Real Food spin which I like. I’m about to dive into Eat the Yolks (by funny gal Liz Wolfe) between chapters of one of my favorite authors, Diana Gabaldon. I’m on her 5th book in The Outlander Series, The Fiery Cross. The Outlander Series is soooooo fantastic and very popular (so popular that I believe a TV series is being made of it). I love to read. It’s one of my favorite things.
On to the recipe:
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Thursday, January 16th, 2014
Grass fed beef tongue with Cherry BBQ Sauce
Enter the world of grass fed organ meats with me, if you dare.
Though, if you’ve been reading my blog recently, then you came into this unusual world of organ meats when I shared my delicious and “heart healthy” (hehe) Heart Stew recipe with you.
Heart? Liver? Tongue? What’s next? Not sure… kidneys are in my freezer but would you believe I’m freaked out about those the most?
Grass fed organic beef tongue. Are you ready? It’s so weird.
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Monday, December 9th, 2013
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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Saturday, November 2nd, 2013
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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Monday, September 30th, 2013
Slow cooker caramelized onions.
I looooove caramelized onions and so does Kamea.
The proper way to cook them on the stove takes time at the stove for about a half hour, cooking them on low, and stirring them every so often. That’s easy and all… But I think I love this way even more. Using my slow cooker allows me to just toss them in the mini slow cooker for a few hours or so and they’re ready. No watching the stove required, no “timing” of meal parts because they’re just waiting for me, and my big enameled cast iron pan isn’t being used so I can use it for other things if needed. Oh, and they store quite well for a couple of days in the refrigerator if needed.
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Tuesday, September 17th, 2013
Dear beloved slow cooker, I hope every home has at least one of you.
Organic acorn squash ready to be cooked in my slow cooker.
It doesn’t get any easier than this, except for maybe slow cooking sweet potatoes or yams taught here.
Easy Acorn Squash in the Slow Cooker
Yield 3 to 4
- Trim off the ends of the acorn squash.
- Split your acorn squash in half. You need a sharp knife for this.
- Scoop out the seeds.
- Put your acorn squash inside the slow cooker with the skin side down. They can be stacked if needed.
- Add 1/2 cup filtered water to the bottom of your slow cooker, but don’t get it in the squash.
- Cook on HIGH for 3-4 hours.
- Scoop out the cooked flesh and transfer to a bowl where you can smash it up with grass fed butter, organic coconut oil, sea salt, and any other seasoning you want. It’s especially yummy with a little homemade broth mashed in. Or, make a soup out of it by adding coconut milk (or broth) and seasonings.
Saturday, August 17th, 2013
Kristen Suzanne in coconut aminos
, gluten free
, grass fed bison
, grass fed butter
, MAC knife
, slow cooker
I have ventured into unknown territory for me… into a land I never thought I’d enter. I made a stew that had heart in it. Yes, actual heart. It was grass fed bison heart to be exact (though you can make this recipe with either bison or beef heart). And, of course, I used my trusty ol’ slow cooker.
Grass Fed Bison Heart Stew
I bought the grass fed bison heart many months ago and it sat in my freezer. Of course, it scared the dickens out of me as I had images flashing before my eyes of Indiana Jones and the Temple of Doom – pictured below. But, as my repertoire of recipes increased to include other unusual things for me (grass fed tongue and grass fed liver), the heart didn’t seem as crazy as when I originally ordered it.
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