This pile of #snowpea leaves is about to get wilted! Love the taste of pea leaves, sweeter than baby spinach and very tender. It’s a cool weather crop so you should find it at the grocer during winter. Saute them with some chopped garlic and you have your #greens for the day. #veggies #realfood #madeinmykitchen #homemade #foodieeats #foodporn #tasty #yummy #healthychoices
Prepping #porkbelly for #filipino #adobo #foodporn #lchf #dontfearthefat #foodieeats #realfood #homemade #madeinmykitchen
Seasoned with #seasalt #fivespice #garlicchilioil #homemade #pho #beef #bonebroth #tendon #booktripe #offal #dontfeartheoffal #greens #onions #shiitake #mushrooms #soup #hot #foodieeats #foodporn #scratchmade #healthychoices #realfood #yummy #madeinmykitchen
Last night’s #beef #broth #dinner ingredients: take some green #onions, red onions, sliced book #tripe, #shiitake #mushrooms, about 12oz of broth, and cooked beef #tendon and place in a saucepan over medium heat. #foodporn #healthychoices #realfood #foodieeats #tasty #homemade #veggies #offal #eatoffal
I had leftover pumpkin from my blondie recipe so I had to find a creative use for it. A coworker previously mentioned adding pumpkin to spaghetti sauce for extra fiber, and it sounded like a great idea. The natural sweetness of the pumpkin will take the edge off the acidity, while adding a little volume to the sauce.
This recipe provided an opportunity for me to clear out some fridge space as well. We had ample leftovers of bbq sauce and spaghetti sauce that needed to be used. About the only thing that I needed to purchase was the ground protein and the cheese; I stocked everything else in my pantry.
You’ll also notice that these meatballs are grain-free…no breadcrumbs. In the cooking instructions, I explain how to keep the meatballs together while it slow cooks. It does take an extra cooking step, but the results are worth it!
- 8 oz(s), Canned Pumpkin
- 4 fluid ounce, Bbq Sauce
- 8 fluid ounce, chunky garden (tomato, onion &
Earlier this summer I experimented with a gluten-free dream bar/coconut bar recipe that used a homemade condensed coconut milk sweetened with stevia. Sadly, I didn’t consider it a success as it didn’t really have the sweet, rich, mouth-coating flavor that I associated with dream bars. I also mistakenly added baking chocolate to the bar which made it hard to eat.
In researching ways to tweak the dream bar recipe, I stumbled upon a paleo-friendly recipe for pumpkin blondie, using almond butter to achieve the moist chewy texture that I was looking for.
Before I embark on testing the concept with my cococonutty dream bar recipe, I recreated the pumpkin blondie to make it gluten free and with walnuts. I also went with coconut sugar instead of stevia to see how I would like it. And you know what, it turned out great!
- 0.50 Tsp, Cinnamon
I decided to make this recipe after picking up a jar of Primal Kitchen Mayo over at Thrive Market. I’ve been meaning to whip up some deviled eggs, based on the smoky version at Lockhart Smokehouse. But this egg salad gives you more bang for buck–minus the smokiness. The ghost pepper chili flakes that I got from Trader Joe’s really gives this egg salad bite. Despite that it’s paleo/primal, the egg salad passed the taste test at home.
- 4 Extra Large Grade A Eggs, hard boiled
- 8 Jumbo Grade A Eggs, hard boiled
- 1 oz., Greek Yogurt
- 5 Tablespoon, Primal Kitchen Mayonnaise Made W/avocado Oil
- 1 tbsp, Spices, garlic powder
- 2 tsp(s), Spices, chili powder
- 2 tsp, ground, Spices, pepper, black
- dash of sea salt
This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.
- 8 oz, Angus Ground Beef Chuck 80%/ 20%
- 8 oz., Ground Lamb
- 8 oz, Ground Pork – Fixed
- 9 oz(s), Onions, raw
- 56.00 g, Garlic, raw
- 4.50 oz(s), Peppers, jalapeno, raw
- 6oz can (10 tbsp ea.), Tomato Paste
- 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Garlic Tomato
- 6 fluid ounce, Water – Municipal
- 1 tbsp, Spices, chili powder
- 2 tbsp, Spices, cumin seed
- 2 tbsp, Spices, paprika
- 1 tbsp, Spices, cinnamon, ground
- 0.50 tbsp, Spices, pepper, black
- 1 tsp, Spices, pepper, red or cayenne
- 8 oz, Fresh Lean Ground Turkey With
I really needed to do something with a bag of frozen broccoli cuts (not the tasty florets kind) stashed away in my freezer. Here’s a protein-packed and Primal-friendly breakfast and snack that I made with those cuts, courtesy of SkinnyTaste by way of MyFitnessPal’s blog.
I originally projected 8 whole eggs for this recipe, but realized I didn’t have enough egg mix to fill all 12 cups to the brim. (This was before I realized that the mix would rise as it cooked.) I didn’t whip the mix enough to let air in so I anticipated that there would be very little rise.
It’s been awhile since I’ve posted a recipe, and I have a backlog of them to post. Last week, I needed to do something with some overripe apples that have been sitting in the fridge for a long while (DH’s forgotten snack pile). I really liked the apple cider vinaigrette I’ve tried at Saladworks (paired with my fave Farmhouse salad), so I decided to make my own homemade dressing. Were I to retry this recipe in the future, I would probably omit the cinnamon and increase the ground ginger to give the dressing more bite.
Ingredients (adapted fro