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I am taking a little lee-way with “g” and making egg nog (that is 3 g’s!!).
- 1/2 large avocado, pitted and frozen
- 1 large banana, peeled and frozen
- 1 can of full-fat coconut milk (400ml), chilled in fridge
- 1 tbsp fresh lemon juice (about 1/4 of a fresh lemon)
- 1.5 cups almond milk
- 1/2 cup pure maple syrup (I omitted)
- 1-3 tsp ground nutmeg (to taste, add gradually)
- 1/4 tsp cinnamon
- 1/8th tsp ground cloves
- 1 tsp pure vanilla extract
- Cinnamon stick, for garnish
- 1/4 cup-1/2 cup Bourbon (optional), to taste
Directions: Pit and freeze the 1/2 of an avocado and peel and freeze the large banana prior to making this recipe. Add the liquid ingredients into a blender and blend for about 10 seconds to mix. Now add in your frozen and dry ingredients and blend until smooth. Taste and adjust spices and liquids if necessary. You can adapt it to how you’d like it! Makes 6 cups. Serve with a cinnamon stick (optional). This will not keep long. Serve immediately after making.
Thank you to ohsheglows.com for the recipe.
This non-dairy girl who loves egg nog is so excited!!!!
I had so many ideas for “F” and time just passed me by, I know that Neve would never approve of baking pies this way but when crunched for time, this is what we do.
Fast & Easy Pumpkin Pie
- 1 can (30 oz.) LIBBY’S® Easy Pumpkin Pie Mix
- 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
- 2 large eggs, beaten
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
MIX pumpkin pie mix, evaporated milk and eggs in large bowl.
POUR into pie shell
BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350° F.; bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 minutes or until pies test done.
Photo to come as soon as they are out of the oven!
Here I am again….alone in the kitchen. Neve has an excuse — she has been traveling for work and is super busy. However, the other two…..really need to get in to this game.
For the letter “E” I made Elk Stew. We always try to stop at this great farm in Warner, NH when we travel up that way to visit friends or go camping. Yankee Farmer’s Market (http://yankeefarmersmarket.stores.yahoo.net/index.html) sells the best stuff. We decided on elk this time and made a yummy stew.
- 1 lb Elk Stew Meat
- Coconut Flour
- 3 red potatoes
- 2 – 4 carrots, sliced
- 1 onion, sliced
- 2 cloves garlic
- 3 stalks of celery
- 2-3 cups of water
- 2-3 cups Beef Broth
Coat elk with coconut flour and brown in a pan. Place elk roast in crock pot. Add cut onions, celery, and garlic. Add cut carrots and potatoes. Add 2-3 cans of water and beef broth.. Cook on low in crock pot for 8-10 hours.
The beautiful animal before it became a yummy stew…no after pictures…we ate it too fast.
Hello?!….hello?!….it seems that my sister’s have lost their way into the kitchen! I wonder where they went? Anyway, August was great and busy so this was the perfect recipe for me.
1 16-ounce package of bacon (regular thickness-not thick cut), cut in half
1 8-ounce package of pitted dates
- Preheat the oven to 350°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.
- Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downwards on the cookie sheet. Press firmly on the bacon wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.
- Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.
Makes 25-30 bacon wrapped dates.
- 4 cups cauliflower (riced)
- 1 cup almond meal
- 3 cups chicken stock
- salt and pepper to taste
- Combine all ingredients in a large pan over medium heat
- Cover and reduce heat for 20 minutes, stirring every 5 minutes or so, until all liquid is absorbed
- Season with salt and pepper to taste
Yummers and I am not a cauliflower person at all! Serve with bacon and eggs and you have a great meal!!
Thank you to Paleo Comfort Foods for this great recipe!
1/2 cup coconut flour
1/4 cup almond flour
1/2 tsp salt (I omitted)
1 tsp baking powder
1 tbsp coconut oil
6 egg whites
a little coconut oil
- Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin or cookie sheet with coconut oil.
- Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the coconut oil and pulse until the coconut oil is incorporated. The coconut oil pieces should be about the size of peas.
- In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
- Distribute the batter evenly into the 6 cups of your muffin tin (or onto a cookie sheet, that is how I made them.) It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
- Pour your gravy on top, and enjoy.
Paleo Sausage Gravy
16 oz. country style pork sausage (ground)
2 tbsp arrowroot powder
2 tbsp almond flour
1 can coconut milk (shake it up before you open it)
1/4 tsp fennel seeds (I omitted)
1 tsp fresh sage
1/4 tsp cayenne pepper (I omitted)
1/2 tsp pepper (I omitted)
1/4 tsp salt (I omitted)
- Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
- Turn the heat down to medium. Add the arrowroot and almond flour and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
- Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
- Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits
Thank you to Paleo Comfort Foods for the recipe!
- 1 cup coconut cream concentrate
- 3 eggs
- 1/2 cup raw organic honey
- 1/2 cup fresh apricots, diced
- 1/4 cup organic cocoa powder
- 1 tbsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 325 degrees
- Place all ingredients, except apricots in mixing bowl
- Use hand mixer to form batter
- Once mixed well, fold in apricots
- Pour batter into a greased 8×8 baking dish
- Bake for 30-35 minutes
- Let cool, cut and enjoy!
Thanks to civilizedcavemancooking.com for the great recipe.
Photos in a few!
Neve >> A is for aperitif
Many times I’ve found myself staring into the kitchen cupboard wondering what I could make for dinner with the odd bits that have been ignored for the better part of a year such as a tin of chopped tomatoes, brown rice and chicken broth. Recently I found myself in a similar situation, this time standing in the kitchen contemplating the booze on the counter (not ignored, ever), when a question crept into my mind and found its way across my lips. “Do you think passion fruit would be any good in a gin and tonic?”
A quick Google search and this blog post encouraged me to continue on my path of discovery.
Muddle the lime in your glass. Add gin, tonic and ice. Top with passion fruit. Enjoy!