Tag Archives: recipe

Paleo Mini Bagels

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Oh. my. goodness. I am hardly able to contain my joy to share this with you!

I loved bagels as a child, whether covered in cream cheese and honey, cream cheese and slivers of salmon, pizza toppings, or any other number of fun and delicious condiments.

Before I went Paleo, I tried several premade gluten-free “bagels” from the store. I longed to find a gluten-free variety, but found none ready-made that had the taste or texture of a real bagel. All of the recipes I found online were either simple but flopped or were extremely time-consuming and detailed so I didn’t bother.

While grocery shopping with Daryl yesterday, I began *craving* bagels and cream cheese when I spotted Daiya’s strawberry cream “cheese” spread. I purchased the spread and became determined to find a Paleo-friendly version of my beloved bagel.

I tried Elana’s recipe, but none of us Baggins’ liked them. I followed the recipe and there was too much baking soda. The texture, also, was nothing like a bagel. It was more like a savory muffin in taste and texture. No pull, no chew.

Suddenly, it dawned on me that my favorite and VERY simple Paleo pizza crust recipe had that pull and chew. I already use it as pizza crust with spices added, as communion bread, and as funnel cake. I felt certain that if I poured it, much thicker than pizza crust, into my donut mold, I would have bagels. And I was RIGHT!

The best part for me is the ease of every aspect of this recipe. You don’t even need to cut the bagel in half – it cooks “in halves!”

So, here is an easy-peasy, Paleo bagels recipe:

Ingredients:
2 cups arrowroot powder
2 tablespoons olive oil
2 eggs
1/2 – 1 teaspoon Celtic sea salt
1/2-1 cup water, to consistency (I always look for “drippy gook” that clings just a little bit to the spoon as it drips off quite easily, than wet sand that is harder to work with)

Directions:
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients until thoroughly combined. Scoop about 1/8 cup into each donut mold cavity. Bake for 12-15 minutes. Let cool for 5 minutes in mold, remove to cooling rack. Enjoy with your favorite toppings!
(Makes 18  mini half-bagels.)

Natural Dishwasher Liquid

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I hunted and hunted. I tried tweaking my dishwasher powder recipe to make it liquid, as leaving it dry sometimes resulted in a brick, if in just the wrong conditions (any moisture near the container). It took me years, and then a friend pinned a simple little recipe for very natural dishwasher liquid. This is from Mann’s Mooring.

I tried it the first time as it is written – it works! The next time, I decided I wanted to see if I could go even cheaper. I bought a bottle of lemon juice and iodized salt from the cheapest grocery store in town. I modified the recipe to account for lemon juice rather than whole lemons. It doesn’t gel up like the original recipe, but it works beautifully in the dishwasher. As a bonus, since I don’t have a vitamix, there are no little chunks in this that were occasionally found in the first batch (I just picked them off the freshly washed dishes and everything was fine and sparkly).
It’s also a dump-and-cook recipe, so it’s a little simpler, too!

Here’s my adapted recipe (I’ll add a picture later, when I make a fresh batch)!

  • 24 ounces lemon juice
  • 4 ounces vinegar (I have used white and apple cider vinegar, each with good success)
  • 1 cup salt

Put all ingredients in a  pot. Cook just below boiling for 10-15 minutes. Allow to cool slightly and store in glass bottle. Use 1 tablespoon per load; may need to shake before each use.

I am going to start sharing a few more of my homemade cleaning recipes in the next few weeks. I hope you enjoyed this one!

Pear Curd

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With late summer/early autumn, comes harvest time for our family. Pears, pecans, and many other things. A few years ago, we were blessed with two and a half bushels of free pears, a bushel of free pecans, a peck of free elderberries, and a couple of bushels of apples.

Here is one of the recipes I made to make use of our bountiful fruit supply. It is delicious. Buttery and sweet. It is smooth with a slight grit. It is perfect to serve with scones or as a condiment to a roast. I’m going to tinker with it this year and try to ferment it. 🙂

Ingredients:
peels from 4 average-size pears
1 1/2 cups Sucanat
1/4 pound butter, or coconut oil
6 tablespoons arrowroot powder
1/4 cup water
1/2 cup pear juice
1 tablespoon lemon juice
1/8 teaspoon Celtic sea salt

Directions:
Put peels and brown sugar in food processor, pulse until peel is finely minced into sugar. Cream butter and beat into sugar and pear mixture.
Add the tapioca starch one tablespoon at a time while food processor is going, then add water. Then add the pear juice, lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The pear curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Cultured Ranch Dressing

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Ingredients:
1/4 cup mayonnaise, optional
1/2 cup sour cream
1/4-1/2 cup buttermilk, or kefir
1 teaspoon lemon juice
1/2 teaspoon dried parsley
1/2 teaspoon dill
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/8 teaspoon sea salt
1/8 teaspoon pepper

Directions:
Blend all together thoroughly. Enjoy!

Note: Personally, everyone in my family but me does not like this with the mayo in it, so I omit it, but I enjoy it with the mayo, so am including it here!

Smashed-Eggs-in-a-Nest Dessert

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I had glorious, Pinterest-esque plans of making our own “Cadbury Cream Eggs” for Easter this year. I didn’t want to hunt down hollow chocolate eggs, spend a lot of money, only to find out the ingredients weren’t acceptable to me, so I decided to make our own, following these directions.

Investing a bit of money, Melody, Daryl and I all pitched in to get Leela some eco-friendly Easter eggs. None of us were disappointed! They are rich colors, are biodegradable, and are a decent size for toddlers to spot. That may be a draw-back for some people – they are bigger than standard Easter eggs!

I took a couple of these eggs and followed the directions for making hollow eggs. No matter how long I let them rest/cool for, they came apart. I could see a potential window for remaining intact, but I didn’t want to try 3,000 times. So, I used some silicone muffin cups and made a morbid-humor spring-time treat: Smashed Eggs-in-a-Nest. I actually think they are kind of cute and funny, so they’re not a fail to me, but they aren’t the gorgeous display I first imagined!

These were delicious, and far better (in health and in taste) than the name-brand we grew up with, so it was a win no matter how it went. I just wish I had made more.

Have you ever found yourself reclaiming a Pinterest-fail? What was it? Do you have pictures to share?

May Meal Plan 2015

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I am eating Paleo (Primal) by necessity, but I try to add in some grains each week for my family (while I omit). I can not handle unfermented animal dairy, even raw, though I can tolerate fermented dairy, so I will sneak some Primal action in. Like Pizza.

Daryl had sworn by his breakfast of oatmeal for a long time, stating it was the only thing that would fill him up. I made a few Paleo breakfasts for him one week and he converted quite easily, even saying that he didn’t realize that oatmeal was actually making him sluggish within an hour and he was hungry much sooner than the Paleo-friendly breakfasts. But, when you are comparing soaked oatmeal to a bowl of cereal and milk, of course you feel better with it!
He recently said something I didn’t think he would ever say, and that was that he was okay with limiting his bread take even more, “why not?”

I cook Monday-Friday and cook enough to have leftovers all weekend. This makes our days with Daryl easier and filled with more time together doing things we enjoy.
Monday-Friday, I also rotate the breakfasts and lunches each week for one month.
For dinners, Monday is some type of chicken dish, Tuesday is beef, Wednesday is a random choice, Thursday is seafood, and Friday is Make-In foods.
We also have a lacto-fermented (cultured) food, beverage, or condiment with every single meal. (Any linked fermented recipes that mention whey, I substitute with water kefir wonderfully.)

Breakfasts

Monday – N’OatmealCultured Berry Jam
Tuesday – Rustic Paleo Breakfast PizzaKombucha
Wednesday – Paleo Egg McMuffinscultured guacamole (all the ingredients, plus 2 tablespoons water kefir and then allowed to culture for 7 hours) cultured salsa
Thursday – Paleo Lemon Pound Cake, Cultured Berry Jam*
Friday – Paleo Cookie Crisp, coconut milk (I take a can of Thai brand coconut milk, add the same amount of water and 1/4 teaspoon dolomite – I don’t crave milk much anymore, but when I do, I plow through this pretty quickly… so it’s good on our wallet that I don’t crave milk too much) for me and raw cow’s milk for everyone else, cultured applesauce

Lunches

Monday – Almond Butter  and banana on Roti, veggies, ranch dip
Tuesday – Tuna Melts on apple slices, water kefir (1 tbsp. grains, 1 tbsp. Sucanat, 1 cup water, 20ish raisins, 1/2 cleaned and dried pastured egg shell; mix up and let culture for 1-2 days)
Wednesday – Spatchcock chickenFajita-style Quessadillas (I make mine in Roti*, the family’s in Nourishing Tortillas – reduce to 1 1/2 tsp baking powder and use coconut oil – and we add in some of the spatchcocked chicken), cultured guacamole*
Thursday – Paleo Swedish Meatballs with Zoodles (100% wheat pasta for the family), kombucha
Friday – Golden Cauliflower Soupcultured ginger carrots

Dinners

Friday (May 1) –  Faux Carb Pizza crust for Supreme Pizza, ranch dip*

Week 1 (May 4-8)

Monday – Chicken Bacon Alfredo (I sub with coconut milk – yep, this is a Primal recipe) with zoodles* (100% wheat pasta for family),cultured fruit chutney
Tuesday – Liver Pate (sometimes we add 8 ounces of cream cheese to it!!), Crackers, veggies, ranch dip*
Wednesday – Chicken, Yam and Chard SoupLF zuchhini
Thursday – Fish stickstater totsketchuptartar sauce
Friday – Hot dogs with ketchup* & mustardmacaroni and cheese (good alternative that doesn’t taste like mac n cheese, but is DEFINITELY a similar comfort food – Paleo Mac ‘n Cheese), Vanilla Bavarian Cream with berry sauce (we love this as leftovers!!)

Week 2 (May 11-15)

Monday – Italian Chicken Casserole, LF carrots*
Tuesday – Pastured Beef Stroganoff with cauli-rice (brown rice for family), water kefir
Wednesday – Sausage (Beeler’s breakfast), eggs (local pastured), root veggie hash (I fry this in butter and coconut oil; oven cooking takes much longer than the recipe conveys for us), cultured apple sauce
Thursday – Coconut Shrimp, salad, apple-kefir dressing (made with coconut kefir), cocktail sauce without horseradish
Friday – Jambalyafrog legs (sub. flour with arrowroot powder), Paleo “corn” breadred beans and rice (I completely omit for myself), kombucha*

Week 3 (May 18-22)

Monday – Spatchcock chicken*, sweet potato dollars, green beans, ranch dip*
Tuesday – Roast Beefpotato pancakesSpinach salad, kombucha*
Wednesday – Cocoa Spiced Rubbed Pork with Crimini Berry Sauceblue cheese potatoes (sub with coconut milk), broccoli, cultured smoothie
Thursday – Fermented SalmonSourdough pita bread, LF zucchini*, Kvasscultured garlic
Friday – Better Than Take-Out General Tso’s, water kefir*

Week 4 (May 25-29)

Monday – One-Pot Paprika Chicken, water kefir*
Tuesday – Butternut Squash Shepherd’s Pie, kombucha*
Wednesday – Salmon Chowder, LF carrots*
Thursday – Paleo Fish Tacos, fruit chutney*
Friday – Chimichangas in Roti* or nourishing tortillas*, cultured salsa, salad

* = repeated recipe

Water Kefir Gummy Candies

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I love making water kefir. In the interim, waiting to make kombucha while kahm yeast died out in my house, water kefir had been a quick little lifesaver!

One amazing thing about bacterial yeast colonies is that the reproduce quickly, and in the case of my water kefir, the grains reproduce quicker than SCOBY mushrooms and milk kefir grains – by about 4 times as fast!

Within four 2 gallon batches of water kefir, I went from 1 cup of grains to almost a gallon. I needed to think of something to do with the grains aside from throwing them out – and while I am kind of a go-to in town for cultures (the local health food store sends people to me for them all. the. time.), I still can’t keep up with them.

Thus I began brainstorming for making gummy candies. I’d read about them a few years ago, but couldn’t find directions anywhere. I am sure that they are out there, but I thought I would share my experiments with you here.

I tried merely letting them set out after I had drained them. I put them on a clean cloth and waited a few days. Exactly as you probably foresaw – nothing special happened to them. Except, they attracted fruit flies!

I gave it another go, but that next time I broke out my food dehydrator, some unbleached parchment paper, and a couple more ingredients to hopefully knock these things out of the park. What resulted is Melody’s new “junk food” – though we all enjoy the slight gummy chew these offer.

I’m going to work on various flavor options as I get more overflow. I may try mint or citrus this next time.

Water Kefir Warming Gummy Candies

3 cups water kefir grains, drained well

1/4 cup Sucanat

1 teaspoon cinnamon

Mix all together. Layer on to parchment paper-lined dehydrator sheets, being careful to create small layers. Test after about 2 hours to see if you enjoy the consistency. The gummies will harden a little bit more than what you test at, but not a lot. May want to dehydrate for up to 3 hours.

This recipe is formatted to be easily entered into a fantastic meal planning app, MealBoard. It’s my most used and very well-loved iPhone app. I make no profit from promoting it – I just love it so much and want to share about the great app!