This blog contains information and recipes about a family's diet change to eating meat, vegetables, nuts,seeds,low starch and sugar. We have chosen this diet to help our fitness abilities, energy, physique, long term health and our son with autism,
1 6- 8 oz ham steak cubed (or pre cubed ham in package)
2 Tsp coconut oil
4 TBS grassfed butter
Pre-heat the oven to 375 degrees.
Put the cubed sweet potatoes and apples in a baking dish where the potatoes and apples can spread out and not be piled too deep. Cut the grass fed butter into small chunks on top of the potatoes and apples. Sprinkle with cinnamon (to taste).
Bake for 20 min and check to see if the apples and potatoes are getting soft. If not, bake another 10-15 minutes until they are soft and a fork can be pushed into them very easily.
Remove the mixture from the oven and set aside.
Heat the coconut oil in a large saute pan and stir fry the ham chunks, and cooked apples and sweet potatoes for about 5 minutes on medium heat until ham is browned.
Serve warm for breakfast, reovery meal, lunch or a quick dinner.
My friend Jon Bostic owns/runs East of Eden farm in Huntersville NC. I have ordered one of these Heritage birds for our Thanksgiving turkey. I can't wait. The birds arrive Monday. They are free range (as you can see), non GMO, no soy. I have the brine ready to go. I will post how I am cooking this bird and all the steps I am using to make an incredible turkey this year.
I saw this recipe in Southern Living and altered it slightly. Enjoy! It was delicious.
1 Tbs. chopped fresh rosemary
2 cloves organic garlic, chopped very fine
kosher sea salt
3 Tbs olive oil
1 1.25lb flank steak
3 c chopped fresh figs
1 green onion
2 Tbs white wine vinegar
3 oz. Gorgonzola cheese crumbled
Stir together rosemary, garlic, salt,pepper and 1Tbs olive oil. Rub onto steak. Preheat grill to 400 or use broiler oven. Toss figs, green onion and vinegar in a bowl. Add remaining 2 Tbs olive oil. Grill or broil steak to desired doneness. Let stand 5 minutes then slice on a diagonal across steak into thin strips. Arrange on a platter and and spoon fig salsa over steak and sprinkle with cheese.
4 leaves of fresh basil (grow your own in a pot, it's so easy and so good)
1/4 c Mozarella cheese optional
Oil 6 muffin cups of a large cupcake baking pan. Fold in 1 slice of proscuitto to make a "cup" or liner into each of the 6 holes. Sprinkle a little mozarella cheese into each hole. Crack one whole egg into each "cup" and tear basil leaves into small pieces and add to the top. Sprinkle with salt and pepper. Bake at 350 degrees for about 10- 12 minutes or until done. Yellow of egg should be cooked. Great the next day too.
2 14.5 oz cans Hunts Seasoned Dices Tomato Sauce for Chili
Mexican Chili Powder
1 small Onion, sliced and chopped
1 half of a butternut squash peeled and cut into 1/2 inch cubes
1/2 c cabernet wine
Brown the ground meat in a large stockpot over medium heat until done. Add 2 Tbs (or more if you like it spicier) of chili powder. Add 2 tsp of ground Cumin. Add the two cans of tomatoes and then the raw onion. Stir. Once mixture gets hot and bubbly add the butternut squash cube and simmer about 20 min or until squash has softened. Serve hot with a wonderful salad!
4 chicken cutlets ( or a breast sliced in half to be thin)
1/2 tsp dried rosemary
1/4 c dry white wine
3/4 c organic chicken broth
1/4 c raisins
2 tsp red wine vinegar
Fine chop 1 tbs of fennel fronds. Thinly slice the bulb into 2 inch long thin strips not including the core.Slice 1 small apple into small pieces.( I leave the skin on)
Heat about 2 tbs of oil in a large skillet over medium high heat. Add the chicken cutlets and sprinkle with salt pepper and rosemary. Cook 4 minutes on each side until done. Remove from the pan and keep warm in foil. Add fennel bulb to pan and saute 1 min. Stir in wine. Add a pinch of salt, chicken broth, raisins , apple and vinegar; cover and cook 4 to 5 minute until fennell softens. Return chicken to pan and stir. Serve hot.
This is still a favorite breakfast of mine. I wanted to post it to give everyone an easy Paleo breakfast to start off the new year with.
2 to 3 oz lower fat breakfast sausage not in casing
2 big handfuls of fresh organic baby spinach
2 omega 3 eggs
Fry the sausage in a large skillet over medium heat until browned. I like to break it apart into "scrambles". Turn the heat to low. In a separate skillet fry the eggs in coconut oil to the desired temperature. Add the spinach on top of the sausage and just as it starts to wilt remove everything onto a plate and add eggs on top. Serve hot.