Primal Cinnamon Doughnuts with Maple Butter Cream Cheese Glaze

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So, who doesn’t love doughnuts and coffee on Saturday mornings?!  I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!

What you will need:

  • 1/4 c coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking soda
  • 3 eggs
  • 2 tsp Cinnamon
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk (almond works too)
  • 1/2 tsp vanilla extract
  • Doughnut pan

 How it’s Done:

  1. Pre-heat to 350
  2. In two, separate bowls, mix all dry ingredients together and then all wet together.
  3. Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
  4. Bake for 15-20 min

 For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)

While the doughnuts are baking… Use a small sauce pan and heat to a boil.

  • 1 tbsp Coconut Oil
  • 2 tbsp butter
  • 3 tbsp coconut sugar
  • a touch or maple syrup
  • pinch of salt

DO not heat, just set aside for now

  • 2 tbsp cream cheese
  1. Stir ingredients (except cream cheese) over heat and bring to a quick boil
  2. Then reduce heat and continue to stir until all ingredients incorporate well.
  3. Pour into heat safe bowl and mix with cream cheese until smooth.  Then set aside.
  4. Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!

Doughnut Recipe Concept from: slimplate.com

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Slow Cooker Venison (no bean) Chili

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This recipe was a product of whatever was in my pantry at the time, so modify it to your own liking and enjoy!

What you will need:

  • 3 lbs ground Venison
  • 8 oz of tomato sauce
  • 8 oz tomato paste
  • 2 (16oz) cans of roasted diced tomatoes
  • Chili Seasoning (see ingredients below)
  • salt
  • 1 onion (diced)
  • 2 stalks of celery (chopped)
  • Optional toppings (hot sauce, bacon, Full fat Greek yogurt, grass fed cheddar, chives, green onions)

Chili Seasoning:

  • 2 tbsp Coconut Flour (double if using wheat flour)
  • 1 tbsp crushed red pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp coconut sugar (same measurement for cane sugar)
  • 4 tsp chili powder
  • 2 tsp cumin
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp dried basil
  • 1 tsp fresh ground pepper

How it’s done:

Brown the venison in a large skillet with the onion.  Drain the meat (optional, venison is pretty lean) and add to the slow cooker with the rest of the ingredients.  Mix and cook on low for 6 hrs or high for 3 hrs (depends on your slowcooker)

Serve with Corn bread (mine was gluten free) and top with whatever goodies you like! 

May I suggest BACON!! 

Broccoli Rabe & Italian Sausage

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This is a “side dish” in my house, but could easily be a meal all by itself.  I understand, not everyone likes Broccoli Rabe, but think this combination is a great way to balance and enhance the flavors of both main ingredients!  …AND it’s easy!

What you will need:

  • 8-10 oz of Italian sausage
  • 4 cups Broccoli Rabe (chopped)
  • Olive oil
  • 2 cloves of garlic (sliced thin)
  • Parmesan (shredded or shaved)
  • Salt & Pepper

How it’s done:

  1. Bring a med/lg pot of heavily salted water to a boil, and blanch the broccoli rabe for 2 min, or until bright green.  Drain well, and set aside.
  2. In a large pan, cook sausage completely.  (If sausage is in casing, remove before cooking) 
  3. Add 1 tbsp of olive oil & garlic to the cooked sausage…cook for 2 more min
  4. Add the blanched broccoli rabe, cook for another 2 min OR until the stalk pieces are just tender.
  5. Remove from heat, add salt and pepper to taste, top with parmesan cheese…and serve!

Recipe Credit from: Ibreatheimhungry.com

Decadent Brownies – Grain & Gluten Free

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What You Will Need:

  • 5 ounces dark chocolate, chopped
  • 7 tbsp Coconut oil
  • 1/4 cup raw honey
  • 3 eggs at room temperature, beaten
  • 3/4 cup coconut sugar
  • 1/2 cup blanched almond flour
  • 1 tbsp coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

How it’s Done:

  1. Preheat your oven to 325°F.  Use a 8×8 pan and  line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.
  2. Place the chocolate and oil in a small, heat-safe bowl and use a Double Broil method.  Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
  3. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. IF YOU DO NOT blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
  4. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.

Recipe from: http://glutenfreeonashoestring.com/super-fudgy-paleo-brownies/

 

Lasagna 100% Noodle-Free

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I absolutely LOVE lasagna, at least I used to…I have tried to “cheat” and eat the traditional dish, but I pay for it dearly!  I had to figure out a way to capture the flavors of this much beloved dish.  There are many variations of this meal out there but I think this recipe has me pointed in the right direction, and I am thrilled!!  Unfortunately, this was not the MOST photogenic meal, but just had to share!

What you will need:

  • 3-4 zucchini (depending on size) skin on, sliced thin (I used a mandolin)
  • Salt
  • 2 Lbs Ground Beef(I used 85/15, 100% grass fed)
  • 2 tbsp ground pepper
  • 6 cloves of garlic crushed or chopped very fine
  • 2 roasted red peppers, diced
  • 1 onion, diced fine
  • 1.5 c. tomato paste
  • 8 oz tomato sauce
  • 1/4 c red wine
  • 4 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano
  • 1 egg
  • 15 oz of Ricotta cheese
  • 4-5 tbs fresh parsley
  • 16 oz of frozen (organic) Spinach, thawed and drained well
  • 1 lb fresh mushrooms, I like them chopped fine
  • 16 oz fresh mozzarella cheese
  • 10 oz fresh grated parmesan cheese

Cook Temp 350 degrees

How it’s done:

  1. Line a 9×13 baking pan with parchment paper
  2. Slice zucchini (length wise) very thin with mandolin.  Sprinkle slices lightly with salt, set aside and let drain (this allows them to lose some of their water before cooking)
  3. Prepare meat sauce:  In a large pan cook beef and pepper for about 5 min.  Add in red pepper, garlic, and onion; cook and stir until meat is no longer pink.  Stir in tomato paste, sauce, wine, basil and oregano.  Bring to a boil, then reduce and let simmer for about 20 min.
  4. Preheat Oven now
  5. In a med bowl, mix together Ricotta, egg and parsley…combine well, and set aside.
  6. Slice mushrooms
  7. To assemble Lasagna:  Spread 1/2 of meat sauce on the bottom of baking pan.  Then layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, ALL of the spinach and ALL of the mushrooms; Then 1/2 the mozzarella.  Repeat by layering the meat sauce, zucchini, ricotta, and mozzarella.  Spread parmesan evenly over the top and cover with more parchment paper.
  8. Bake for 45min to an hour (depending on thickness), then remove parchment paper cover and bake for an additional 15 min.  (I ended up turning on my broiler near the end of the 20 min to get desired color on cheese)
  9. Let stand for at least 5 min before serving

Roasted Kale, Broccolini and Chickpea Salad

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So I’ve been making this for the past few weeks….fine tuning the flavors each time.  Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!

What you will Need:

  • 1 bunch broccolini, or broccoli, cut into long florets
  • 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
  • 1½ cups/240 g cooked chickpeas (see below) or canned, drained
  • 1 clove garlic,chrushed
  • ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
  • sea salt and freshly ground black pepper
  • red pepper flakes
  • thinly sliced green onions
  • 1 lemon, cut into wedges
  • Chili Powder
  • 4 slices of bacon, cooked and chopped
  • A few VERY thin slices of Black radish
    • OPTIONAL: fresh ricotta cheese

How it’s Done:

Preheat the broiler to high.

place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.

Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet.  Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes.  Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.

 Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.

 

Orginal idea from: http://edibleliving.blogspot.com

Salted Carmel Chocolate Rice Krispie Treats

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Attention: All of my “Real Food” friends need to look away for this one! 

I spoke at a local High School recently and wanted to bring some sort of “sweet treat” that the kids could identify, but still be visually interesting for them to photograph.  This is what came out of my kitchen…and while I can’t really recommend making this again.  I can say that it was everything a rice krispie treat should be AND more!  

Recipe from: http://www.thecomfortofcooking.com/2014/01/salted-caramel-chocolate-rice-krispie-treats.html

What you will need:

Salted Carmel

  • 1/2 c sugar
  • 2 tbsp water
  • 2.5 tbsp butter
  • 1/4 c heavy cream
  • Coarse salt for topping

Rice Krispie Treats

  • 10 oz marshmallows
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 6 c Rice Krispies

Chocolate Ganache Topping

  • 3/4 c heavy cream
  • 2 c chocolate chips

 

How it’s done:

  • For Salted Caramel: In a medium sauce pan set to medium-high heat, combine sugar and water. Do not stir. Watch carefully until mixture turns a deep amber color. Remove from heat and whisk in butter, cream and salt. Set aside.
  • For Rice Krispie Treats: In a large pot set to medium heat, melt marshmallows, butter and vanilla. Stir until smooth and add salted caramel. Stir in Rice Krispies until well combined. Pour mixture into a lined and greased 13×9 (or 8×8 for thicker treats) pan. Flatten using a buttered rubber spatula. Chill pan in refrigerator while you make the ganache.
  • For Chocolate Ganache Topping: In a small pot over medium heat, heat cream until almost boiling. Remove from heat and whisk in chocolate until smooth. Let ganache cool for 10 minutes then pour over Rice Krispies, tilting the pan to distribute evenly. Let set for 5 minutes then sprinkle with coarse salt.
  • Refrigerate to set before cutting, at least 2 hours. Slice into squares and refrigerate until ready to serve.