December 3, 2013

Holiday Breakfasts

Posted in breakfast, child-friendly, special meals tagged , , , , , , at 2:30 pm by riahjoy

Recently I’ve been playing around with making yummy breakfasts that are fun for the Holiday season!
Here are some Christmas themed breakfast that you can enjoy!

Christmas Breakfast Burrito 1

Christmas Breakfast Burrito

This one is easy:

1. Scramble eggs with leftover quinoa and chicken

2. Serve in a tortilla (or alone) with cilantro and salsa for that holiday touch!

Christmas Breakfasts 5

Christmas Breakfast Burrito 2 Christmas Breakfast Burrito 3 Christmas Breakfast Burrito 4 Christmas Tree Omelet 1

Christmas Tree Omelet:

1. Pour whisked eggs into oiled frypan

2. Throw chopped greens on top

3. Flip when bottom side is done

4. Serve with “green side” facing up

5. Trim into tree shape

Christmas Tree Omelet 2

Decorate!

We used salsa and cheese, but you could easily add red and green peppers and other creative natural red and green foods.

Christmas Tree Omelet 3 Christmas Tree Omelet 4 Christmas Tree Omelet 5

ENJOY!

March 1, 2013

Shepherd’s pie {GAPS}

Posted in GAPS friendly, main dish tagged , , , , , , , , , at 9:17 pm by riahjoy

Shepherd’s pie is something that the whole family loves and has enjoyed many different ways; we’ve never done the same recipe twice!

The basic idea is to brown some ground meat in meat stock. Mix in with a vegetable (green beans, peas, zucchini, broccoli, etc.,.) in a casserole dish. Smooth some faux-tatoes on top. Add a little ghee and cook!

Below are some pictures of our past variations:

Browning the meat

Browning the meat

Mixing in the green beans

Mixing in the green beans

Faux-tatoes (processed with cilantro giving it the green color) for the top!

Faux-tatoes (processed with cilantro giving it the green color) for the top!

Yummy gee

Yummy ghee for added richness 😀

Peas and chicken

Faux-tatoes, peas, and chicken

Meat w/squash

Zucchini, yellow squash, and ground beef

Faux-tatoes top

Delicious pie right out of the oven and ready to be enjoyed!

February 23, 2013

Stuffed Peppers

Posted in child-friendly, GAPS friendly, main dish tagged , , , , , , , , , at 10:20 pm by riahjoy

(This is Mom posting because the girls are out on a date with their dad :))  Tonight we had something we’ve never had before and we LOVED it. That’s a great side benefit of this diet–we’re forced to try new things and expand our palates and cooking abilities! Jordan found a wonderful recipe then tweaked it to fit what we happened to have on hand.

stuffed peppers

The filling was
a pound of “cal blend” frozen veggies (cauliflower, broccoli, and carrots) chopped up in the food processor
2 egg whites (we add raw egg yolk to our soups so we have a lot of whites to use up!)
a 6 oz can of tomato paste
1 tsp grey celtic sea salt
1/4 c fresh cilantro
2 pounds ground beef

I was glad I had found nice big red peppers at the farmer’s market yesterday because they worked perfectly in the crock pot. After stuffing them with the mixture, we put some stock in the bottom of the pot, cooked them on high for an hour and then low for another 4. It smelled like pizza in the kitchen and everyone loved the special meal!

February 17, 2013

Ways we make Sabbath special {GAPS}

Posted in GAPS friendly, main dish, special meals tagged , , , at 8:35 pm by Jordan

Sabbath table setSince the first Saturday of this month, we’ve been trying to set the table in some special way for Sabbath dinner, in preparation for Sunday worship. Last night, Bethany prepared the table for our meal. The china is a family heirloom, and the chicken decor she collected from an exchange at our church a while ago (she kept it a surprise until tonight!)

dressed for Sabbath dinnerWe try to dress nicely – Sunday best.

Sabbath meal on chinaLast night everyone ate on china, even the little boys (age 5 and 7).

Sabbath meal

Peas are Bethany’s favorite, so she prepared Shepherd’s Pie with peas for us. Topping the pie is cilantro.

After dinner, we read about and sang a hymn from Hymns for a Kid’s Heart by Joni Eareckson Tada (with Bobbie Wolgemuth). Then put on the movie about her that we haven’t seen in a very long time. Mom sat down for a whole hour with the family and did no work!

January 31, 2011

Vita-mix pesto

Posted in appetizers, sauces tagged , , , , , , , , , , , , at 11:30 pm by Jordan

I originally learned to make pesto using the recipe in the Vita-mix cookbook (a Vita-mix is I high-power blender, seen in the picture above). I read more about it in a book titled Pesto, and found that it’s not a science in the least. So now I make it like this…

1-2 cups of herbs – whatever is available! Basil is thought of first, parsley is a good filler, use about 1/4 cup with basil. I’ve used a mixture of Cilantro and Parsley, and my sister’s favorite is basil with a couple Tablespoons of Rosemary. You can also add other greens (lettuce, chard, etc) as filler, particularly when using very strong tasting herbs that need to be mellowed (cilantro, Rosemary, etc.) Oregano is a wonderful addition to Basil pesto.

1 cup of nuts. Pine nuts are traditional, and work best because of their high oil content. Walnuts (my personal favorite) are a close second for the same reason. You can also use pecans, almonds, or any other nuts, really. Just be aware that ‘crispy nuts’ (roasted or Nourishing Traditions recipe) will be chunky, rather than adding to the creaminess of the sauce.

1/2 cup Parmesan cheese or sesame seeds. The seeds are a great substitute for Parmesan cheese (ground in a coffee grinder, you can use it just like the powdered cheese – for pesto, you can use whole seeds). The only difference we’ve noticed in the pesto is that when we use real cheese, we don’t add as much salt as we do with the seeds.

Garlic to taste! The batch pictured above uses 3-4 cloves of a native variety. It was SO good!

A couple Tablespoons of lemon juice (optional because I often forget!)

Place all of the above ingredients into the Vita-mix, roughly in order (greens first, nuts next, everything else after that). Pour olive oil over that until you can see that it’s made it way to the bottom (about 1/2 cup, maybe?). Put the black part of the lid on, leaving off the clear part so you can continue to add oil. Start the Vita-mix on Variable 1 and slowly turn up to about five. Add olive oil as needed to keep things moving. When it’s moving nicely, you can stop adding for a thicker consistency, but I usually add more if we’re not planning on using it as a spread (thinner is better for uses like pasta sauce). Continue blending on a medium Variable speed until it looks good to you! (some people like it creamier than others).