Wednesday, July 4, 2018

Clam dip

1-   6 oz cam minced clams
1-   8 oz package cream cheese
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2-  garlic cloves. Minced
1/4 cup chopped onions ( this depends on the sharpness on the onion- so the amount may vary.
1-  Tablespoon parsley
1/2. Teaspoon black pepper
Dash garlic salt

Cream room temperature cream cheese, sour cream, and remaining ingredients, refrigerate and serve with chips.

Story- Will made this often in the summer. It's very good!

Monday, January 1, 2018

Chunky Chicken and Vegetable Soup

1 Tbsp oil or ghee
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper

Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.

Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.

Makes 4 servings.

Paleo Buffalo Chicken Casserole (Or Salad!)

4 cups riced cauliflower
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 sweet onion diced
1 lb shredded cooked chicken
1.5 cup paleo mayo
1/2 cup Franks Red Hot sauce
1 tsp salt
1/4 tsp black pepper

If using this as salad: mix all ingredients, chill, and serve.

If using this as a hot casserole....

Preheat oven to 375. Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well. In a separate bowl, combine the mayo and hot sauce and mix well. Pour the sauce over the casserole, and stir to combine, coating everything well. Bake covered for 45 min, then uncover and bake 15 minutes more.

Spicy Dark Gingerbread

3 cups flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp allspice
2 Tbsp ground ginger
2 Tbsp peeled and grated fresh ginger
1 cup butter
1 cup firmly packed light brown sugar
1 large egg
1 cup light molasses
1 cup buttermilk
Cream Cheese frosting

Preheat oven to 350. Butter a 10 inch bundt pan. Dust lightly with flour and shake out any excess. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, allspice, ground ginger, and fresh ginger. In another large bowl, using an electric mixer, beat the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out of the pan, slipping a knife between the cake and pan to loosen any stuck edges. Turn the cake right side up and let cool for at least 15 minutes before serving. Serve slices with cream cheese frosting.

Made this for New Years 2018. Fantastic! Dense and flavorful.

Saturday, November 18, 2017

Beanless chili

1 1/2 to 2 pounds ground beef (browned) brown in oil if necessary
2 cloves garlic (chopped)
1 large onion (chopped)
1 stalk celery (chopped)
4 medium sized carrots (peeled and sliced)
2-3 medium zucchinis (washed and sliced in quarters)

1 - 15 ounce can tomato sauce
1 - 15 ounce can diced tomatoes
Add some water to make the consistency like chili

2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt

Brown ground beef, add onion and garlic and simmer, add carrots and zucchini.
Add tomato sauce and diced tomatoes. Add spices. Let simmer on stove until vegetables are the desired consistency.

This is great warmed up as a left over, we serve it with crusty bread, cheese, and a fruit.

Story: we like chili in the winter months, but-beans are higher carb so they don't really fit with paleo eating. Plus we want to have chili that all family can enjoy when they visit, too. This fits the bill!
We found this as we were looking through low carbohydrate recipes. We've made it several times and like the flavor and hidden nutrition 😊

Tuesday, November 14, 2017

Creamy Cauliflower Soup

1 can coconut cream (13.5 oz)
1 box chicken broth (32 oz)
2 lbs chopped or riced cauliflower
Salt and pepper to taste

Boil coconut cream, chicken broth, cauliflower, and salt and pepper for 20 min in large pot. Then blend in blender until smooth. So easy, healthy, and delicious!

I made this for Mom and Will when they came down for their doctor appointments in November.

Monday, June 12, 2017

Cocoa muffins

2 eggs
2 bananas
1/4 cup maple syrup
2 Tablespoons olive oil or avocado oil (I've used both and they've turned out fine)
1 teaspoon vanilla
1/4 teaspoon salt
1 cup peanut butter
1/2 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon baking soda
Chocolate chips (optional)

The above recipe credits go to get inspired every day- website

Mix all together in a blender, spoon into paper lined muffin tins, bake at 350 degrees for 20 minutes, makes about 14 muffins, Chelsey made a recipe and a half and they turned out great.

Story-Kristin talked about making healthy muffins for the boys. She shared this very good website.

We tried the muffins- they are so good