Archive for the ‘Recipes’ Category

Home Made Farmer’s Cheese


We’ve been getting wonderful local fresh, organic milk. I’ve been making a lot of yogurt and kefir but also have started making cheese. If you put salt in with the herbs, this makes a hard style herb/garlic cheese, wonderful for slicing and serving to company – if it lasts that long!


1 gallon whole milk, preferably fresh and organic

¼ to ½  cup Organic White Vinegar



1 Tablespoon Celtic Sea Salt

2 tablespoons fresh basil, sliced thinly

1-2 tablespoons minced garlic



Pour the milk into a large pot, and stir. Bring milk to 190 degrees (best to use a thermometer) over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.

When the milk comes to temperature (small bubbles will first appear at the edges), turn off the heat. Stir vinegar into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.

Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer’s Cheese. The liquid is the whey.  If you want herb cheese, add the salt, basil and garlic now (or anything else you’d like to try).

Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container in the refrigerator.

You can keep the whey and drink it, and I also soak oats in the whey for my chickens

NOTE: Make sure you don’t use Ultra High Pastured Milk – it won’t work to make cheese with.

Store in the refrigerator and enjoy!


Pumpkin Muffins – Gluten Free


Pumpkin Muffins – Gluten Free

I took a break from using pumpkin in our baking after Thanksgiving as I baked a lot of pies. I was looking for a nice muffin to make and adapted this recipe.  You could use Butternut Squash as well. They’re delicious and are even better the next day. You can freeze some for later, although they don’t last that long around here!

Makes 24 Muffins


Paper liners or oil or butter for greasing muffin tins

8 organic, pastured eggs

1 15 oz. can organic pumpkin puree (not pumpkin pie mix)

1 stick organic butter, melted and cooled or 1/2 cup organic coconut oil

¾  cup organic coconut flour

2 cups almond flour or meal, preferably soaked organic almonds and home ground

4 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons organic cinnamon

2 teaspoons organic pumpkin pie spice

1 – 1 1/4 cups organic sugar, or stevia or non-GMO erythritol equivalent

2 teaspoons organic vanilla extract


Put 24 liners in muffin tins or grease with butter or oil.

Preheat oven to 350°.

Batter may be mixed by hand, with an electric mixer, or a standing mixer.

Put eggs in a large bowl and beat. Add pumpkin and blend in.

Add all other ingredients and mix well.

Taste for sweetness and add more sweetener if necessary.

Divide batter evenly between 24 muffin cups. Batter should come just about to the top of the muffin tin but under

the top of the liner.

Bake for 20-25 minutes or until muffins feel a little firm to the touch and a toothpick inserted in the center comes out clean.  Muffins may be cooled and frozen in a plastic bag for about a month.  Enjoy!


Our Favorite Pumpkin Pie – Gluten & Sugar Free

Our Favorite Pumpkin Pie – Gluten & Sugar Free

I’ve been making this pie for many years. Recently updated it to gluten free because I’ve missed having it the last few years!  It’s still great!

Every fall we make pumpkin pies from fresh pumpkin. This year I grew sugar pie pumpkins in my garden. We roast the pumpkin – cut in half, take out the seeds and put face down on a baking sheet – bake at 350º until fork tender.

Once they cool, scoop out the flesh and puree it to use in pies and other baking. This recipe also works great with canned pumpkin.

If you have a food processor, you can use it to make the crusts, and then make the pie filling. All I do is wipe out any crumbs after making the crust.

For the Gluten Free Crust – you’ll need to make two of these for the filling below:

2 cups blanched almond flour

¼ tsp Celtic Salt

2 tlbs. Organic Coconut oil or Pastured Lard

1 organic/pastured egg

Put flour and salt in your food processor and pulse briefly, until mixed.

Add Coconut Oil or Lard and pulse until mixture forms a ball or looks like nice crumbs

Press into a 9-inch pie  plate – fill will pumpkin puree and bake according to the directions below.

For the pies – this is enough filling for two pies:

3 cups organic pumpkin puree (you can, of course, use canned pumpkin – but roasted is SO much better)

¾ cup Swerve or equivalent. I’ve used also stevia, erythritol, honey or org. sugar

2 tsp. Pumpkin pie spice

1 tsp. Celtic Salt

4  pastured/organic eggs, slightly beaten

1 cup organic cream, raw milk or you could even use coconut milk.

Mix all ingredients, in your food processor or by hand, in the order given. Pour into two 9” pie crusts, either homemade or store bought and bake:

10 minutes at 450º, then 30 -40 minutes at 350º, or until set. (Honey will take longer, other sweeteners will be done sooner so keep an eye on it)

Makes Two –  9” pies.

Serve plain, or with whipped cream or vanilla ice cream.


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Almond Flour Pound Cake


Almond Flour Pound Cake

This was a very easy to make recipe and absolutely delicious. I usually use lemon and not extract, but the extract really gave it a nice lemony flavor. It would be wonderful with berries and cream as well.  This recipe is a keeper, enjoy!


· 1/2 cup organic, pastured butter (1 stick) softened at room temperature

· 1/2 cup organic full fat cream cheese

· 3/4 cup organic sugar or stevia equivalent.

· 5 large organic/pastured eggs, at room temperature

· 2 cups almond flour

· 1 teaspoon baking powder

· 1 teaspoon organic lemon extract

· 1 teaspoon organic vanilla extract

Cream butter, cream cheese and sugar or stevia together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9″-10″ springform pan, bundt pan, or 9″ round cake pan and bake at 350°F for 50-55 minutes until toothpick comes out clean.

You can change flavors for this cake by using different extract flavors.

Makes 12 servings.

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Ground Beef Asian Slaw – GF


Ground Beef Asian Slaw

I’ve made this a number of times as my husband told me it’s his favorite ground beef recipe. We serve it with a mango habanero hot sauce and it’s really good. It’s a quick recipe as well and you can use any veggies, and brown rice is good on the side too, if you eat it. Not the prettiest dish, but really delicious.

1 lb. grass fed ground beef

1 tlb. toasted sesame oil

1 tlb. garlic flavored or plain olive oil
2 cloves organic garlic, minced
3 cups sliced organic cabbage

1 cup finely sliced organic onion
1 Tlb. organic gluten free soy sauce
Crushed red pepper flakes or hot sauce of your choice, to taste

In a medium skillet or wok, brown the ground beef over medium heat until no longer pink. Remove the beef from the skillet, drain and set aside.

Heat olive oil in the skillet over med-high heat. Add garlic; stir-fry for 2 min. Add the onions andnd cabbage; stir-fry for until lightly cooked.
Return the cooked ground beef to skillet with vegetable mixture and pour on soy sauce and toasted sesame oil. Stir until ingredients are well combined and heated through, about 2 minutes.  Enjoy!

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Blueberry Streusel Muffins – GF

Blueberry Streusel Muffins – GF

These really remind me of the blueberry streusel cake I used to make based on Ina Garten’s recipe. My sprouted flour version (not GF) is here:

I’m going to try these as a cake next, baking 40-50 minutes, although I like the muffins cause I only eat one at a time. J  These are based on muffins by Maria Emmerich, from one of my favorite cookbooks, Low Carbing Among Friends, Volume 2 – link below.

Muffin Ingredients:

2 cups organic almond flour. (blanched if you want a lighter muffin)

1 tsp. aluminum-free baking powder

¼ tsp Celtic sea salt

3 organic, pastured eggs

½ cup organic pastured butter, melted – you can also use coconut oil

½ cup organic sugar, swerve or stevia equalivent (usually ½ tsp)

2 tlbs. organic fresh lemon juice

2 tlbs. organic unsweetened almond milk

1 tsp. organic vanilla extract

½ tsp. stevia or ½ cup equivalent of organic sugar, swerve or sweetener of your choice

½ cup frozen or fresh blueberries


Struesel Topping Ingredients:

½ cup organic almond flour

2 tlbs. coconut flour

2 tlbs sucanat or stevia equal

1 tsp. cinnamon

2 tlbs. pastured butter, melted

2 tlbs. unsweetened almond milk

¼ tsp stevia or ¼ cup equivalent

Preheat over to 325° F. Grease or line your muffin tins.

In a large bowl, mix almond flour, baking powder and salt. In another bowl mix eggs, butter, sweetener, lemon juice, almond milk, vanilla and stevia. Add the wet ingredients to the dry and stir until just combined. Fold in the berries gently. And split batter among the 12 muffin tins.

For the topping: In a small bowl, mix first four ingredients together. Then add the melted butter, almond milk and stevia. Stir, to form a crumb like topping. Sprinkle over muffins.

Bake 30 minutes or until light brown. Enjoy!

Click the image to take you to the Amazon page for the book. I have all the volumes of these books and love them!

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Whole Roasted Bacon Wrapped Chicken



Whole Roasted Chicken with Bacon

I saw this made on a cooking show and it looked delicious. I found a number of recipes online and blended them together to make this one.  It looks beautiful when it comes out, would be lovely served to company and makes great leftovers as well.

Serves 4-6

  • 1 whole organic pastured chicken
  • Celtic Salt
  • Freshly ground black pepper
  • 4 sprigs fresh thyme (I didn’t have any so used Tarragon, it was delicious)
  • 2 organic lemons, cut into 8 wedges each
  • 8 strips organic bacon
  • 1 tablespoon Dijon mustard

1. Preheat oven to 400 degrees F

2. Season the outside of the chicken with salt and pepper. Fill the cavity with the tarragon and lemon slices. Arrange the strips of bacon, slightly overlapping, over the chicken.

3. Transfer the chicken to a pan with a fitted roasting rack and place in the center of the oven. Cook for 90 minutes. Remove the chicken from the oven and allow it to rest for 10 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a share knife when carving so the bacon stays on top of the white meat.  (Or, pull off the pieces and serve it along side the chicken).

4. Make a sauce by pouring the juices from inside the cavity (along with the lemon wedges) into the roasting pan. Put the pan on the burner and whisk in the mustard. Stir to enable it to come together. Strain, pressing down on the lemon wedges to get the juice into the sauce, and serve with the chicken.  We also made it a second time, with chopped cabbage and veggies under the chicken and they had a great bacon flavor, but I did prefer the first version so you can make the mustard sauce.  Enjoy!

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Grassfed Meatloaf

Grassfed Meatloaf


I don’t normally like meatloaf, but this recipe changed my mind.  I’ve made it a few times already and everyone loves it. Makes great leftovers too.

1 lb organic grassfed ground beef

1 lb organic pastured ground pork
2 large organic pastured eggs
½ c grated parmesan cheese
¼ c diced organic red onion
¼ c diced organic red bell pepper
2 Tbs. organic parsley (I like Italian parsley)
2 cloves organic garlic, minced
½ tsp. fresh or dried oregano
½  tsp. fresh or dried basil
1 tsp. Celtic sea salt
½  tsp. organic pepper
4 organic hard boiled eggs, peeled

Preheat oven to 350.
Mix meat, raw eggs, Parmesan cheese, vegetables and seasoning in a bowl.
Place 1/2 the meat mixture in a 9-by-5 loaf pan. Place hard boiled eggs, in a row, on top of mixture in pan.
Place rest of meat mixture on top of hard-boiled eggs and press lightly to seal and cover eggs.

Bake 1 hour 15 minutes or until temperature reads 165. Drain fat off and let rest 10 minutes.

Cut into 6 or 8 equal slices.   Enjoy!

The original recipe is from “Eating Stella Style” By George Stella

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No Noodle Lasagna

No Noodle Lasagna


This recipe comes from George Stellas Livin’ Low Carb, which is a great cookbook. Every recipe I’ve tried has been terrific.  I changed it up a little bit, adding basil to the ricotta filling and if I have zucchini on hand, I slice it very thinly and put a layer between the meat and the cheese.  This will totally satisfy your pizza/lasagna craving!


13X9 in pan


2 Tlbs. olive oil

2 cups diced organic celery

½  cup diced organic red onion

2 lbs. organic, grassfed ground beef

15 oz. organic tomato sauce

1 tsp. minced fresh organic garlic

1 tsp.  organic garlic powder

½  tsp. Celtic sea salt

½  tsp. organic black pepper


Cheese filling:

15 oz. organic ricotta cheese

16 oz. organic mozzarella cheese, shredded

½ cup grated organic Parmesan cheese

1 large pastured egg

1 tsp. minced fresh organic garlic

2 tsp. dried Italian seasoning (I use Emeril’s brand)

1 tsp. organic garlic powder

¼  tsp. black pepper



Preheat oven to 350 degrees.

Heat oil in a large skillet over medium-high heat. Add celery and onion and cook until slightly tender.

Add ground beef and cook until browned. Drain excess fat.

Add tomato sauce, garlic, garlic powder, salt, and pepper and simmer for 2 more minutes, stirring constantly. Remove from the heat.

Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.

Fill the bottom of the baking dish with the meat filling and top with the cheese filling.

Cover the top with the remaining 8 oz of mozzarella.

Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.

Let cool for 10 minutes before slicing.  Makes 8 servings.  Enjoy!

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