Wednesday, October 2nd, 2013

Simply Vinaigrette and Salad (Raw Vegan Paleo Gluten Free Recipe)

Vibrant and satisfying salad ready to be tossed.

Vibrant and satisfying salad ready to be tossed.

Here’s another delicious recipe to be shared by raw vegans and paleo peeps alike… a salad :)

This Simply Vinaigrette dressing is a staple recipe in our house, because I always have fresh lemons and raw olive oil on hand (high quality raw organic olive oil, of course). It’s perfect for gently cooked vegetables like broccoli, cauliflower, or bok choy. Today, I’m showing it off here as a fresh, healthy, and easy salad dressing.

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Monday, September 30th, 2013

Recipe Slow Cooker Caramelized Onions

by Kristen Suzanne in ghee, gluten free, paleo, recipe, slow cooker
Slow cooker caramelized onions.

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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Wednesday, September 25th, 2013

Recipe: Coffee Shake

 

Morning Mocha Protein - looks like a lot of stuff, and I guess it is, but it still only takes a couple of minutes to make.

Coffee Shake – looks like a lot of stuff, but it still only takes a couple of minutes to make.

I get asked a lot about the things my family eats. Here’s the breakfast Greg usually has. Lucky for me, he’s happy to have the same thing day in and day out. On occasion, I rotate other things into his breakfast options, but I’d say the one he gets most often is his Coffee Shake, and he LOOOOOVES it. I love it because (it’s easy and) I can make this hours before he wakes up and it’s sitting in the refrigerator for him.

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Friday, September 20th, 2013

Recipe Cashew Butter Chocolate Drop Cookies

 

Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)

Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)

Here’s a delightful recipe. Cashew Butter Chocolate Drop Cookies are simple to make, rich in texture, and delicious. Oh, and they’re paleo and gluten free. I Love Love Love these cookies!

Cashew Butter Chocolate Drop Cookies (Paleo Gluten Free)

Yield 10 cookies

  • 1 pasture-raised organic egg, room temperature
  • 1 cup cashew butter (I make my own)
  • 1/4 cup + 2 tablespoons xylitol (or sweetener of choice)
  • 1/2 teaspoon vanilla powder (I use this one)
  • 2 pinches sea salt
  • 1 dark chocolate bar, cut into squares (this bar has the perfect size squares, only 10 squares are needed for the 10 cookies so the whole bar is not used)
  1. Preheat the oven to 350 degrees F. (I use a Breville Smart Oven and heat it to about 325 because it’s convection.)
  2. Line a cookie sheet with parchment paper.
  3. Beat the egg, cashew butter, xylitol, vanilla, and sea salt together. Use a tablespoon sized ice cream scoop to scoop cookie dough onto the cookie sheet.
  4. Bake for 10 to 15 minutes.
  5. Let the cookies cool a bit, and then push a square of dark chocolate onto the top of each one.

I like to store these in the refrigerator to harden the chocolate square on top, making for a nice crunch-like texture from the chocolate while keeping the cookie base soft.

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Tuesday, September 17th, 2013

Easy Acorn Squash in the Slow Cooker

by Kristen Suzanne in recipe, slow cooker

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.

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

  1. Trim off the ends of the acorn squash.
  2. Split your acorn squash in half. You need a sharp knife for this.
  3. Scoop out the seeds.
  4. Put your acorn squash inside the slow cooker with the skin side down. They can be stacked if needed.
  5. Add 1/2 cup filtered water to the bottom of your slow cooker, but don’t get it in the squash.
  6. Cook on HIGH for 3-4 hours.
  7. 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.

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Saturday, September 14th, 2013

Recipe Basil Tomatoes Provencal (Vegan Gluten Free Paleo)

by Kristen Suzanne in gluten free, recipe, vegan

I’ve always had a thing for cooked tomatoes. Raw tomatoes? Not so much… but cooked tomatoes I enjoy. The thing is that I usually serve them (cooked) in some sort of sauce where they share center stage with a protein and / or other vegetables.

Basil Tomatoes Provecal

Basil Tomatoes Provecal

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Thursday, September 12th, 2013

Omnivore Food Journal

by Kristen Suzanne in food journal

Omnivore Foodie Journal

Cinnamon Sugar Paleo Bread. Mint Avocado Cucumber Salad. Slow Cooker Buttered Cabbage. Sous Vide Eggs.

Dinner: Cinnamon Sugar Paleo Bread. Mint Avocado Cucumber Salad. Slow Cooker Buttered Cabbage. Sous Vide Eggs.

Mini Breakfast #1

  • Pint Norwalk Pressed Organic Green Juice (cucumbers, romaine, cilantro, mint, celery)
  • Raw Organic Macadamia nuts (I now consume fat with my green juice to better absorb some nutrients from the juice. I used to drink it on an empty stomach and I think I was wrong doing that.)
  • Kamea had organic dried blueberries, raw organic cashews, Cinnamon Sugar Paleo Bread, and she nursed.

Mini Breakfast #2

Lunch

Fresh Norwalk Pressed Juice

Fresh Norwalk Pressed Juice

Snack

  • 1 cup Norwalk Pressed Organic Green Juice (same as above)
  • a few macadamia nuts
  • Kamea scarfed down a bunch of dried organic blueberries and raw organic cashews along with a few bites of grass fed braunschweiger

Dinner

  • Sous Vide Eggs
  • Slow Cooker purple cabbage (serving the eggs on the cabbage pictured above like my Carrot Nested Poached Eggs)
  • Cucumber Avocado Salad
  • Kamea shared this

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Sunday, September 8th, 2013

Recipe Rosemary Lime Wild Caught Salmon

by Kristen Suzanne in fish, ghee, gluten free

Wild caught salmon is a staple in our diet now, and it is soooo good. As most of you know, salmon provides anti-inflammatory omega-3 fatty acids as well as a number of other key nutrients for a healthy body (protein, phosphorous, vitamins D, B12, B3, and selenium). If you missed my last post on how to thaw and properly store fish, check it out.

Wild Caught King Salmon

Wild Caught King Salmon

When we were vegan, the one thing Greg really missed was fish, so as you can imagine… when we went to a high quality omnivore diet, he was stoked to eat fish again. However, we don’t eat just any salmon. It must be wild caught or we’ll have nothing to do with it. Wild caught fish is healthier for the environment and for us. Oh, Kamea loves when I make wild caught salmon, too.

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Thursday, September 5th, 2013

How To Thaw And Store Fish

by Kristen Suzanne in fish, wild caught salmon

I buy my fish from two sources in most cases: 1) the farmer market and 2) online through Vital Choice. In either case, it means that my fish arrives frozen.

Vital Choice Wild Caught Sockeye Salmon

Vital Choice Wild Caught Sockeye Salmon

I was watching Alton Brown one night and he was doing a whole show on the importance of “wild caught” fish like salmon (better for the environment, better for the fish, and better for you). During the show he demonstrated a great way to thaw fish (or store your fresh fish). Here’s the gist of it…

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Monday, September 2nd, 2013

Recipe Nourishing Chocolate Pudding (Gluten Free)

 

Nourishing Chocolate Pudding

Nourishing Chocolate Pudding

I’m fond of chocolate, and I’m sure my long time readers know that. It’s not often that a day goes by where I don’t have some rich, super dark, organic (and fair trade, of course) chocolate. My chocolate-loving sista, Lauren, is my kindred spirit in all things chocolate.

I’ve made a number of raw vegan chocolate recipes in the past, but it was time to change it. Nowadays, I find myself looking for ways to get pastured organic eggs in my diet as well as grass fed butter (I’ve come a long way). I figured chocolate pudding would be the ideal way to add them.

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