Quiona Asia Breakfast
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Ingredients
  • 1½ c. Cooked Quinoa
  • 1 Pack Cooked Breakfast Sausage
  • 1 Package Organic Mixed Veggies of choice
  • 3 T. Liquid Amino Acids
  • 1 Large Onion- Diced
  • Sea Salt and Pepper to Taste
Instructions
  1. Cook Quinoa according to directions. Cook sausage, then remove from pan an dice into bite sized pieces. Put diced onion in pan and saute until tender, about 3 minutes. Add frozen veggies. Cook until warmed through. Add dieced sausage and liquid amino acids. Stir and warm until well heated!

 

Turkey Sausage Hash
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Ingredients
  • 1lb Ground Turkey
  • 1 tsp Sea Salt
  • ¼ tsp. Pepper (optional)
  • 1 Organic Egg
  • ½ tsp. Dried Oregano
  • 1 tsp. Dried Thyme
Instructions
  1. Directions:
  2. Put all ingredients into a large bowl and mix. Put in lightly oiled pan and sauté until fully cooked.
  3. Veggies:
  4. Place veggies of choice (broccoli, cauliflower, kale, potatoes, zuchinni, etc…) in a bowl, toss with grapeseed oil. Put on baking sheet and roast at 400 degrees until tender. When done (about 30-45 minutes) mix into meat. Add sea salt and pepper to taste!

 

burger soup

This recipe is just for Mike, he is our kids piano teacher and our dear friend!  He has been eating GF, DF, etc… and having amazing healing going on!  I had some extra dinner the other night so I sent some with him for a quick dinner for him and his wife on a cold MN night!  He then requested the recipe….so, here you go Mike, hope you and Midge enjoy it!

Mom's Homemade Hamburger Soup!
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Ingredients
  • 1 lb grass fed ground beef
  • 3 organic carrrots- chopped (into circles)
  • 3 sticks celery- chopped (large bite size, they will cook down)
  • 2 potatoes (or sweet potatoes)- diced in chunks
  • 1 onion diced
  • 2 cloves (or more) crushed garlic
  • 1 32 oz. jar/can diced tomatoes
  • 32 oz. of water
  • Sea salt and pepper to taste
Instructions
  1. Saute ground beef with onion and garlic. Add celery, potaotes, carrots, water, and tomatoes. Bring to a boil, simmer until veggies are tender. Season with salt and pepper. Enjoy! EVEN BETTER DAY 2! I always make this a day ahead and my kids eat so much more, than when we eat it the same day as I make it! Freezes very well!

 

We will not be meeting this Thursday evening.  However, get ready for Feb. when we will kick off this year with MENU PLANNING!  Come ready to create your own personalized menu plan to fit your families needs.  We will meet in Eden Prarie at Dunn Brothers on Feb. 20th, 7-9pm!   WATCH for more details to come!

These are great for dinner or a party!  We had them for New Years Eve this year!

hot wings

Hot Wings
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Ingredients
  • 2 T. Coconut Oil
  • Chicken Wings (as many as you want)
  • Hot Sauce (GF)
Instructions
  1. Melt coconut oil in a large fry pan. Brown chicken wings on each side. Place in 9X13 pan. Drizzle and coat wings with gf hot sauce. Place in oven at 350 degreesuntil cooked through, about 30 minutes!

This is a family favorite!

I have decided I am going to do a year of whole foods:  meat, fruit, veggies, nuts, coconut flour, healthy fats:  coconut oil/flax/olive, almond flour, garbanzo bean flour and honey!  I only focus on what I am eating not what I can’t.  This is a choice I am making for myself, no doctor told me to do it.  I am seeing how it impacts how I feel, it is takes care of a few minor health issues (back pain and rash on my face), and how my overall health is impacted over the next year (as in colds and such).

So, far it has been easy! I have been creatively making meals that are delicious and healthy.  Here is an example of what I had for lunch when my kids had Gluten Free Baked Ziti.  I had a greek salad with left over hot wings.  It was delicious and satisfied me until my afternoon snack of nuts which got me to dinner!

 

A satisfying lunch without grain!

A satisfying lunch without grain!

Greek Salad with Buffalo Wings
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Ingredients
  • For Salad:
  • Spinach
  • Olives
  • Red Onion
  • Pepperchini Peppers
  • Tomatoes
  • Drews Greek Salad Dressing
  • For Wings: See link to post on buffalo wings
Instructions
  1. Place lettuce or spinach on a plate. Toss on some olives, onions, tomaotes, peppers (and anything else you would like actually). Top with salad dressing!

Watch for more posts on my journey for delicious and simple healthfilled recipes!

Click here for wings recipe!

This week we had a few days off due to the subzero weather. I also had to get creative as I did not want to go out in the cold to restock our cupboards, so I just cooked with what I could find. For lunch I found some GF penne noodles, goat gouda, and spaghetti sauce. Perfect- baked ziti! I was thinking this is a huge lunch however I can use the leftovers for lunch boxes tomorrow! Well…you will see what happend with that idea in a bit.

Gluten Free Baked Ziti with Dairy Free Option
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Ingredients
  • 1 bag or box of gluten free ziti noodles
  • 1 jar of your favorite GF spaghetti sauce
  • Grated goat gouda cheese split in 2 parts
  • (I use ½ a block from Costco or 1 block from Trader Joes which I would guess is about 2c. total)
  • Dried: orageno, basil, thyme
Instructions
  1. Cook noodles according to directions on the box. In a 9x13 pan dump the spaghetti sauce and stir in the ½ the cheese. When the noodles are done strain and dump into the sauce mixture. Stir until well coated. Sprinkle remaining cheese on top and bake for about ½ hour in a 350 degree oven!

I made the ziti with salad and everyone loved it!  Here is what happened to my leftovers however….

Busted eating the leftover Gluten Free Baked Ziti!

Busted eating the leftover Gluten Free Baked Ziti!

ziti 2

 Click here to see what Benj had to say about the Gluten Free Ziti!

*NOTE:  To make this recipe dairy free substitute the goat gouda for Diaya Mozerella.

Enjoy!

I just have to share this Thyme Crusted Roast recipe that I found on  paleodietlifestyle.com.  It is amazing!  With the new year beginning I have decided to eat Whole Foods with only honey as a sweetener!  I have cut out all grains, sugars, and dairy.  (We have been dairy free for a long time- cow dairy I still use goat cheese in some dishes and Diaya in others, now I am not eating the fake stuff or goat cheese).

Palio Gluten Free Thyme Roast

I am actually doing a science experiement.  I have a few minor health issues:  back pain that flares up here and there and a rash on my face that nothing seems to be working to get rid of.  So, I am going to see if this WHOLE FOODs only diet helps.  Basically meat, veggies, fruits, fermeted foods, and nuts.  I am also going to track my own overall health as I want to see if I miss my two annual colds I usually get!  Will keep you posted!

Gluten Free Thyme Roast

The reason I tell you that is I am inspired to find new tasty recipes that fit my new style of eating!  Thus, YOU will benefit.  I will only put tried and ture on my blog for your enjoyment.  First on the list Thyme Crusted Gluten Free Roast.

Palio Thyme Crusted Roast Gluten Free and Delicious
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Recipe type: Dinner
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Ingredients
  • 1 4lbs top sirloin roast;
  • ½ cup clarified butter or beef tallow;
  • 3 tbsp homemade Worcestershire sauce optional;
  • 3 cloves garlic minced;
  • 3 sprigs fresh thyme;
  • ¾ cup red wine;
  • Sea salt and freshly ground black pepper to taste;
Instructions
  1. Preheat your oven to 350 F.
  2. In a large skillet over high heat, melt 1 tbsp of the cooking fat. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.
  3. Place the roast in a large roasting dish, along with the cooking fat used to sear it. Scatter generous knobs of the cooking fat on top of the roast, followed by the Worcestershire sauce, if using, and red wine. Sprinkle the garlic over the meat and season to taste with salt and pepper. Top with the thyme sprigs.
  4. Allow to cook for 50-60 minutes, or until the meat is cooked, but still slightly pink in the middle. You can baste the meat with the cooking juices from time to time during the cooking process to ensure that the meat stays really moist.
  5. Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.
  6. Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.

 
Enjoy!
 
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‘Tis the season of yummy cookies and to tell you the truth the last few years the cookies have been far from delicious!  But, slowly year by year they have become better and better!  This is the first year I feel that my cookie platter would be suitable to serve anyone and they would enjoy them.  So, here are some of my traditional favorite that you can serve up this season- all Gluten Free with Dairy Free Options!

Stay tuned, tomorrow my hubby and I are doing our first video adventure together, I am hopeful by tomorrow night you will all be able to watch Kelli’s Kitchen and get 1 on 1 insturctions on how to make my grandmas sugar cookies (gluten free/diary free) and our favorite sprits cookies as well.  I will post it as soon as we get it done.  It will be a youtube video!

Dark Chocolate Covered  Mint Pretzels

Ingredients:

1 Large Bag GF Pretzels

1 Bag GF/DF Dark Chocolate Chips or 10oz. Dark Chocolate Bar

1 Candycane free from food coloring and corn syrup- crushed

Parchment paper lined cookie sheet

Melt chocolate in a double broiler or crockpot on low. Dip pretzels in chocolate and place on parchment paper, sprinkle with crushed candy cane pieces.  Put in fridge to set.

 Peanutbutter Kisses

(*Xylitol if consumed in large quantities can cause loose stools so, don’t over do this one!  Sorry for the TMI but no one told me and it was an issue, you need to know!)

Ingredients:

1 Egg

¾ c. Xylitol or Raw Sugar

1 tsp. Baking Soda

1c. Creamy Organic Peanutbutter

1 tsp. GF Vanilla

Mix egg and xylitol until frothy.  Blend in peanutbutter and vanilla.  Lastly add baking soda and mix well!  Form into disk shapes and bake at 350 for about 10 minutes.  Remove from oven place “kisses” chocolate pieces in middle of each cookie and press firmly.  Place in fridge to set chocolate.

 Gingerbread Cut Out Cookies

Ingredients:

1 c. Brown Rice Flour

1 1/8 c. Cornstarch (extra for rolling out)

1 T. Cocoa

½ tsp. Sea Salt

¼ tsp. Xanthan Gum

½ tsp. Baking Soda

1 tsp.  Ground Ginger

1 tsp. Ground Cloves

½ c. Dark Molasses

¼ c. Raw Sugar

3T. Grass fed Butter

Few drops of water if needed.

Combine dry ingredients in a bowl and mix well.  Heat molasses to boiling, stir in sugar and butter.  Remove from heat.  Stir in flour mixture 1/3 at a time, add drop of water if needed to turn into workable dough.  Knead on dusted cupboard until smooth and silky…1 or 2 minutes.  Cut dough in ½ and let rest 15 minutes at room temp.  Roll dough to about 1/8th inch, cut figures. Bake 6-8 minutes at 350, cool on baking sheet 2 minutes before placing on wire rack.  Soften upon sitting or put in airtight container to remain crunchy!

Snowballs

From The Real Foods Diet Cookbook

Ingredients:

1 c. Almond Butter

2 T. Raw Honey

½ c. Carob or Cocoa Powder

2 tsp. Cinnamon

1 tsp. Nutmeg

2 pinches Sea Salt

½ c. Dried Coconut

Combine all ingredients except coconut in large bowl and mix thoroughly.  Form into balls and roll in dried coconut.

Raw Fudge

Recipe from www.detoxinista.com

Ingredients:

1 c. Cashew Butter

1/3 c. Coconut Oil

¼ c. Cocoa Powder

¼ c. Maple Syrup

½ tsp. Sea Salt

1 tsp. Vanilla

Mix coconut oil and cashew butter until smooth.  Add other ingredients and mix until smooth.  Place in plastic lined 8 x 8 baking dish.  Place in freezer for at least 1 hour.

 Almond Roca

Recipe from www.allergyfreemenuplanners.com

Ingredients:

2/3 c. Grass fed Butter

½ c. Honey

1 c. Almond Slices

1 Bag GF/DF Dark Chocolate Chips

Boil butter and honey to 300 degrees.  Add almonds cook 1 more minute.  Pour on buttered cookie sheet.  Sprinkle as many chocolate chips on top as desired and spread.  Put in fridge to set.  Crack by hitting with large spoon.  Store in fridge.

 Cut Out Sugar Cookies

Ingredients:

½ c. Grass fed Butter

½ c. Non-hydro Shortening

2/3 c. Powder Sugar

1 Egg plus 1 Yolk

1 tsp. Almond Extract

1 tsp. Xanthan Gum

1 tsp. Baking Powder

2 ½ c. GF Flour (Jules)

Cream butter, shortening, sugar, extract, eggs.  Mix dry ingredients, stir in.  Chill.  Roll out or use a spritz machine to make shaped cookies!  Bake at 400 degrees for 7-10 minutes.

 

Frosting:

2 C. Powder Sugar

2 T. Milk (Almond, Rice, etc…fine)

2 T. Grass fed Butter

1 tsp. Almond Extract or Vanilla Extract (Optional)

 

Happy Baking!

Kelli-Signature

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Gluten Free/Dairy Free/Egg Free Pumpkin Pie
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Ingredients
  • 1-9 inch pie crust (pre-made or make home made with Bob's Red Mill Brisket Mix- follow recipe on side but use coconut oil instead of butter)
  • 2 flax eggs (2 T. flax meal with 6 T. water- allow to sit and "gel" then add to pumpkin)
  • ¼ c. maple syrup
  • 1- 15oz. can of pumpkin
  • ½ tsp. sea salt
  • 8oz of coconut milk creamer original (if looks to dry add a bit more- a creamy texture like cake batter is desired)
  • 2 tsp. pumpkin pie spice
Instructions
  1. Prepare pie crust per directions on package. Whip all the pie ingredients together and pour into baked pie crust. Put in 425 degree oven for 15 minutes, then reduce to 350 degrees for about an hour or until knife inserted comes out clean. Let sit at room temp 2 hours then serve or refrigerate until serving. (Does not freeze well)
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