Saturday, July 26, 2014

mini {paleo} big boy/guy strawberry pie



This is the perfect, refreshing dessert after a heavy meal. Or eat it as a snack! Either way, this mini pie will have your strawberry craving satisfied.

 THE DELISH                                                                          
      for the crust:
1/2 c. almond meal
1/2 c. coconut flour
1/2 tsp. sea salt
1 tsp. vanilla
1/4 c. coconut oil
4 Tbsp. Truvia {or 12 packets}
      for the filling:
2/3 c. strawberries
1/2 c. water
4 tsp. Truvia {or 2 packets}
1/4 tsp. sea salt
1 tsp. vanilla
2 Tbsp. lemon juice
1/2 tsp. glucomannan

WHY IT'S DELISH                                                                   

1. To make the crust, mix all of the crust ingredients together until thoroughly combined. It will be sticky. In a mini muffin tin, drop a tablespoon or so into each muffin spot and shape against the sides. Bake at 350 degrees F for 7-10 minutes, or until light brown and set. Let cool in the tin.
2. In a small saucepan over medium-high heat, boil all of the filling ingredients together until the strawberries are soft. Add the glucomannan, a sprinkle at a time, until the filling is set. Pour about one tablespoon into each pie crust.
3. When the pies are cool, remove from the tin and store in a container, if the last that long!

To make fresh strawberry pie, simply omit the strawberries from the saucepan and place on or two into the mini pies. Halve the glucomannan and add a little more if the sauce needs to be thicker.

Ah . . . fresh strawberry pie. Big boy {or guy, however you say it} strawberry pie to be exact. It's total heaven. With strawberry season almost over {Okay, I'm late. It's over}, this is the perfect recipe for all of you paleo eaters.

Now this recipe took a few tries. Ah-hem. The first batch was a big failure {I'll use the word big for the sake of my humility.}, but then I made a second batch and it was beautiful. And delicious. You have better love me for it.

This post Mini {paleo} Big Boy/Guy Strawberry Pie was first seen on My Over-all Apron.

Thursday, July 24, 2014

Creamy Mushroom Sauce

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                          CREAMY MUSHROOM SAUCE                        
YIELD: ~2 cups

THE DELISH                                                                                                                
1 {16 oz.} package sliced mushrooms
3 Tbsp. butter
2 tsp. minced garlic
1/4 large red onion, diced
1/4 c. heavy whipping cream
1/4 tsp. glucomannan
1 tsp. parsley
WHY IT'S DELISH                                                                                                         
1. Sautee the sliced mushrooms in the butter in a skillet over medium-high heat. Add the garlic and onion and continue sauteeing until the onions are soft.
2. Add the cream, glucomannan, and parsley and continue heating until thick and creamy.
3. Serve hot on a steak, next to a salad, or with a big ole' fork. Literally.

 Do you love mushrooms? How about cream? Well then. This is the sauce for you. It could be served as a rich {and somewhat odd of a} side-dish, but I love it's best paired with a good meal. Do you have a favorite steak recipe? Perfect-o. You have a fancy-schmancy meal right at your finger tips.

Not only is this meal delicious and elegant, but also healthy. I mean, not zero-calorie healthy. It's more all-natural healthy. Instead of the unhealthy thickener known as corn starch, I use glucomannan {glue-coh-mon-in}. This thickener is made from a plant's root and has many health benefits when compared to corn starch.

Okay, I am now craving mushrooms and need to eat a big bowl of this right now. I'll be back later.

This post Creamy Mushroom Sauce was first seen on My Over-all Apron.

Tuesday, July 22, 2014

BUTTER {made two ways}

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YIELDS: ~ 1 lb.


1 quart heavy whipping cream {or about 4 c.}

1. Let the cream sit until it's room temperature. Butter at room temp. is easier and faster to churn.

2. To make BUTTER IN A JAR, place the cream in a large Mason jar and add a marble, if desired. Shake until clumps form and when about one pound of butter is churned. Separate the whey from the butter by draining.
2. To make BUTTER IN YOUR MIXER, pour the cream into your Kitchen Aid and place on low to medium speed. In only about a few minutes, the butter will have separated from the whey. Drain the whey.

3. Salt, if desired, and keep refrigerated.
4. VOILA! You've got home-churned butter topped on homemade bread. Easy peasy, right?

Wow. Homemade butter. Isn't that just music to your little ears?! Imagine being able to make raw, unpastuerized butter in a matter of ten minutes, right at home? Do you have this wonderful image in your mind? You might want to close your eyes. Imagine pressing the delicious whey {which, by the way, you can use in the place of milk in your baked goods and the results are FABULOUS!} out of the butter you shook/mixed by hand {Okay, if you made your butter in the mixer, just PRETEND you churned it by hand.}. Smear it on some bread, too.

Beautiful image, huh? Well, guess what?! That dream just came true. Yep, this handy-dandy recipe is so dreamy that you can get this image slapped on the table in just a matter of ten glorious minutes. Both butter-making ways are easy and fast. The funnest one is shaking it in a jar, but that is also the more time consuming. But, hey! At least you get your arm work-out for the day, right?

What are you waiting for? Let's make some butter!
This post BUTTER {made two ways} was first seen on My Over-all Apron.

Monday, July 21, 2014

Every Morning

Every morning I have to wake up early {ahem . . . 7:30. Remember, it's summer.} to feed her. Every evening I have to feed her. Every day I clean her up, play with her, train her, and everything in between. She thinks I'm her mama and look at her as my baby.

Every morning I get to wake up to this face . . .

Her name is Charlotte. She's no baby and I'm not her mama. But I still love her.

Saturday, July 19, 2014

Healthy & Creamy Tomato Soup

I love soup. A good bowl of soup and a sandwich is perfection. A creamy bowl of tomato soup and a grilled cheese sandwich is even more perfect. And I can't think of anything that's most perfect.

This creamy soup is tops. It tops it all. It tops all of those stinkin' tomato soup recipes. It tops those healthy soup recipes and brings on the best tomato soup of both the healthy and unhealthy worlds. Enjoy to your heart's and health's desire.


The Yummies

1/2 yellow onion, diced
1 c. chopped carrots
2 tsp. chopped garlic
2 Tbsp. olive oil
1 {28 oz.} can tomato puree
1 {28 oz.} can diced tomatoes
2 c. chicken or vegetable broth
1/2 Greek yogurt
1/4 c. cream
1/2 c. parmesan cheese
1 Tbsp. basil
2 tsp. Italian seasoning
2 Tbsp. honey
Salt and pepper, to taste

Why It's Yummy

1. In a large saucepan over medium heat, sautee the onion, carrot, garlic, and olive oil until tender.
2. Add all of the ingredients together and then transfer to a blender, blending until smooth.
3. Add the soup back to the pot and bring to a boil.
4. Serve in a pretty bowl, an extra drizzle of cream, and some fresh basil.


Thursday, July 17, 2014

Herb & Garlic Potatoes

This pretty salad is perfect for grilling. It's great cold or warm, straight from the oven. No matter how you like it, it certainly won't disappoint you! Not only is this salad extremely yummy, but it's also very pretty. Bring this dish to your next gathering and it will be the star of the table!

These potatoes are also reasonably healthy. The sweet potatoes add more than just some sweetness, but also many nutrition benifits. For those extreme health people as well as paleo, substitute the white potatoes for a salad with all sweet potatoes. Both ways are delicious!


The Yummies:

5 large sweet potatoes
5 large white potatoes
2 Tbsp. olive oil
1 Tbsp. garlic
3 Tbsp. Italian seasoning {or one tablespoonful each: parsley, basil, and oregano}

Why It's Yummy:

1. Peel and dice the potatoes and place in a Ziploc bag. Coat with the olive oil, garlic, and seasoning. Close the bag and shake until the potatoes are fully covered with the ingredients.
2. Place on a baking sheet and bake at 425 degrees for 20-25 minutes.
3. Serve on your grilling table and absolutely devour!

Wednesday, July 16, 2014

Coconut Porridge {It's healthy!!!!}

I know this porridge looks more . . . umm . . . let's just say un-appetizing, but it's really good! Trust me! It tastes warm and refreshing on a cold winter day, but is light enough to be eaten in the summer. I love it and eat it.

Now that you believe me that it's yummy, take this in: it's healthy. I know; it looks that way, too! And the ingredients sound that way. It doesn't taste that way. Bare with me, will you?!


The Yummies {YES! It's yummy!}

4 Tbsp. dried, unsweetened coconut flakes or almond meal
1 Tbsp. flaxseed
1 egg
1 c. water
2 Tbsp. honey {or a zero-calorie sugar sub}
1 tsp. cinnamon {less if you like it less cinnamon-y or omit if you don't like cinnamon at all}
1 tsp. vanilla
Dash salt

Berries, for garnish
Greek yogurt, for garnish

Why It's Yummy:

1. Blend all of the ingredients together in a blender until smooth, omitting the berries. Pour into a saucepan and heat over medium heat until boiled and thickened, whisking the whole time.
2. Garnish with the Greek yogurt and berries and an extra drizzle of honey.

Now this is the life! Don't you dare stick your nose up at this gorgeous piece of art!
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