- Iced decaf Bulletproof Coffee (my version this day was with 2 cups brewed Upgraded coffee, 1 teaspoon Dandy Blend, 1 teaspoon high vitamin butter oil, 2 raw “pastured” egg yolks, 1 tablespoon MCT oil, 1 tablespoon organic coconut oil, 2.5 tablespoons Straus European grass fed butter, Upgraded vanilla).
- Large Cucumber Ice Smoothie
- Square dark organic chocolate
- 2 Strawberry Muffins (gluten free)
- Grass Fed Beef and Bison Heart Stew (yep, heart. pretty groovy prepping it and it was delicious)
- Chocolate Ice Cream (homemade with lots of goodness)
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.
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.
Ok, this is the easiest thing ever.
Use your slow cooker to cook sweet potatoes or yams. Have I mentioned how much I love my slow cooker(s)? They’re simply awesome. Everyone needs at least one.
Wash the sweet potatoes (or yams or any potatoes) and pile them into your slow cooker (I’m using my 6-quart here). That’s it. No poking or water needed. Cook on LOW for up to around 6 hours (depending on their size, mine are usually medium sized) or they might be done around 4 hours if you cook them on HIGH.
Enjoy as is, save for later, mash with grass fed butter, or any other fun idea.
I love little tips that make big differences for me in the kitchen. Here are three great ones that have dramatically improved my time in the kitchen. Simple as they seem, they rock.
1) Wear a kitchen towel on your hip.
Having a towel nearby at all times while you’re in the kitchen is important because it helps keep things clean (namely your hands) and speeds things along.
I know some of you might wear a towel over your shoulder, for similar reasons… so it’s easily accessible. I used to do that, too. However, I never felt like it was totally right, ya know? I mean, it kind of felt weird having something draped over my shoulder, messing with my hair at times or sliding around. It wasn’t ideal, but I needed my towel nearby so that’s where it usually was.
For those of you who don’t know, my dad is a classically trained chef and restaurant owner (actually he just retired). I was visiting him in Michigan back in June, and when we went to his house for dinner I noticed he was wearing a kitchen towel tucked into his waist band (or pocket sometimes). I took note and later tried it at home. Result? Awesome. Having it on my waist keeps it accessible without getting in the way of anything. Thanks, Dad!
Oftentimes my lunch consists of either a big salad or some kind of blended drink / smoothie. I usually load it up with fat and veggies so it’s highly nutritious (fat helps many nutrients get absorbed from foods) and satiating, not to mention easy and fast.
Cucumber Ice Smoothie (Vegan. Paleo.)
Yield 2 servings
- 1 large organic cucumber, chopped
- handful of fresh cilantro
- 1 tablespoon fresh dill
- 2 stalks celery, chopped
- 1 avocado, pitted and peeled
- 1 tablespoon MCT oil
- pinch fleur de sel salt
- juice 1/2 lemon
- 1 cup ice
Blend everything until smooth. I used my Vitamix and the accompanying plunger. If you don’t have one of these beauties, then you might need to add a bit of water to help get it blended.
We plan on homeschooling Kamea so we’re starting to get involved with local homeschooling groups. Greg went to our first meeting recently, and I sent these Sticky Chocolate Coconut Squares with him to share with the group. I don’t normally use as much sweetener as I used in these, when I make desserts like this for home, but since I didn’t know the group, I thought I’d bump up the sweetness a bit. ;)
They took me 5 minutes to make. Gotta love that about raw foods!
Omnivore Food Journal…
A snapshot like this into my day doesn’t tell the whole picture, because I try to eat with “a week in mind” (though you’ve seen that I’ve had many days started with Decaf Bulletproof Coffee, it’s not always the case). Here’s a day from my journal for Kamea (my 3 yo) and myself.
- Kamea had Cinnamon Paleo Bread spread with organic grass fed High Vitamin Butter Oil as well as a dish of frozen organic cherries and a scoop of grass fed bison braunschweiger. She’s a fan of braunschweiger and liver. Personally, one way I find it easier to get down is by eating a small bite of it with something else. Most people would use crackers but since we don’t eat crackers often, I have it with sliced cucumber or a berry or olive. Kamea’s vitamins for the day: Vitamins (d3/k2) pill.
- My breakfast was: Bulletproof iced coffee. This version was using the upgraded beans (mix of both decaf and regular) blended with 1 teaspoon high vitamin butter oil, 1 tablespoon organic coconut oil, 1 tablespoon MCT oil, 2 tablespoons Straus European grass fed butter, and the upgraded vanilla. I then pour it over ice (during the summer). Delicious. This is a common (first) breakfast for me because it’s so easy to do and keeps me satiated until I have more time to figure out a meal. Sometimes I crack in 1 to 2 pastured organic raw egg yolks. If I’m not having Bulletproof coffee, I’d say the usual for me is cooking pastured eggs using my Sous Vide Supreme and veggies. Or, I’ll join Kamea in some Paleo -style bread, organic fruit, and organic raw nuts. A very easy breakfast too.
Baking is one of my favorite things to do. Well, truth be told, I love all cooking and food prep. It’s my “me time” and a chance to be creative. When I’m in the kitchen, I’m relaxed and enjoying myself.
Today, I’m sharing some delightful homemade muffins we like, especially during the summer when organic strawberries are in season. They are simple and delicious. I enjoy them (smothered in grass fed butter, of course) with a nice cup of organic hibiscus tea as part of my breakfast or for an afternoon snack.
Here’s another recipe that we can all enjoy whether we’re raw, vegan, or paleo, and it’s perfect during the summer because of strawberries being in season.
This recipe’s gorgeous pink color, creamy texture, and bright flavor take fruit to the next level. Serve this salad for breakfast, as a side to lunch, or as your next dessert. And, although I often make it with apples and bananas, you’ll love the cream with any fresh fruit, especially if it’s in season.
The other day I was hungry for lunch but my house was pretty empty of food. Gasp! I have no idea how that happened. So, I looked in the refrigerator and saw cucumber, pastured eggs, and a few other things. So, it was time to get somewhat creative and it worked out well. I gently scrambled the eggs in organic grass fed ghee, and made the following side dish salad.
I’m so pleased with it that I plan on making it for a quickie appetizer salad for future dinners.