(816)768-1308
Delicious Roasted Cauliflower

Delicious Roasted Cauliflower

by | Apr 5, 2016 | Side Dishes

Roasted cauliflower has become one of my husbands favorite side dishes.  I know this sounds crazy, but the last time we had this, he told me several times that he thought it tasted like steak to him. (Probably because I use the same seasonings).  I laughed and told him I could stop serving steak and just buy more cauliflower.  The price savings would be wonderful! He also comments that this dish looks and tastes very gourmet. (Who knew?) This yummy side dish is incredibly easy and fast.  A big key to saving time is to wash and cut your cauliflower into large florets as soon as you bring it home and store it in a large container or Ziploc bag.  That way it is fast and ready to use raw or prepped to cook in a variety of ways. (I chop and use all veggie scraps to put in my composting barrels which is also a plus).

Delicious Roasted Cauliflower
 
Save Print
This recipe is incredibly easy and yummy. I never have any leftovers!
Author:
Course: Side dish
Ingredients
  • 1 large head cauliflower (washed and cut into large florets)
  • 3 Tbsp. healthy oil of choice (I use avocado oil) Link here.
  • Sea salt and pepper to taste.
  • 2 tsp. Trader Joe’s 21 Salute seasoning.
  • Garlic and onion powder to taste.
Instructions
  1. Place cauliflower florets in large Ziploc bag.
  2. Add oil and seasoning.
  3. Shake bag until seasonings are well incorporated.
  4. Place on parchment lined cookie sheet.
  5. Bake at 350° until lightly browned on edges. (About 15-20 minutes)
  6. Serve.

 

Spring Life Update

Spring Life Update

by | Apr 1, 2016 | Auquaponic, Garden, Nutrition

I know this is going out on April Fool’s Day, but I don’t have any fun way to play a joke on you all, so you’ll have to be creative on your own. (One year my kid’s placed a small rubber band around the sprayer on the sink so that I got sprayed when I turned the water on.  It was very surprising!)

Garden Update

I love springtime, so through May I wanted to follow the same type of garden themes as last month with new information.  With this in mind, I wanted to give some update photos on our greenhouse plants/hydroponics and our little Tilapia.  All are growing nicely.

Hydroponics 2hydroponics fish 2

We have had such crazy weather (we had cold weather and a little snow on Easter), that I’m glad we had our plants inside the greenhouse.

greenhouse seed plants 1

greenhouse container gardening

In addition to our greenhouse growing, we are re-configuring our raised bed square foot gardens, so while we are waiting to re-construct, my neighbor brought me over some wonderful large containers that he had from minerals he gets for his cattle. (Bill and Tarey Shipley are the BEST neighbors ever!)  He drilled five holes in the bottom of each one and we placed a couple of inches of gravel in the bottom for drainage.  We filled them with dirt we have had in a pile composting.  They are wonderfully deep and they are planted so far with asparagus(green and purple), garlic and purple potatoes.  These are all first time attempts, so we’ll see what happens.

perspiration garden can 2

 

 

Local and Organic

Gardening is fun, but it is also a lot of work.  We are all about encouraging and inspiring people to grow your own, but we also understand there are many who want the healthy produce (and meats) without all the work.  For those who are in this category (and who are local), I have an invitation for you.  Tomorrow (April 2) there is an Eat Local and Organic Expo Eat local and organicsponsored by the Kansas City Food Circle.  It will be at Johnson County Community College from 9-2.

kcfoodcircle

 

 

I will be at the table with Casa Somerset.  I plan to have some fliers as well as a few organic herbs and some cute seed planting kits for kids.  I was there last year and all the vendors were wonderful.  This event is totally worth your time to come to.  Please stop by and talk, I would love to see you!  Be sure to get outside, breath deep and enjoy the beauty of Spring!

bluebirdslandingbluebird on finialbluebirds greenhousebluebirdonoblisque

Versatile Paleo Stir-Fry

Versatile Paleo Stir-Fry

by | Mar 30, 2016 | Dinner, Lunch

Time, money and taste are the three main factors when most of us are preparing meals for our families. (Health is a given factor for all food we consume.  Remember “Food is Medicine”).  I have gone through several seasons in my life and I still look for ways to improve all three of these factors in any meal.  When working on a recipe, especially those under the main dish category, I also look for versatility.  Dealing with the area of time, prepping the proteins ahead is the key.  This is one of my foundational recipes, because you can build it like Lego pieces and move those pieces around any way you want.  When using a stir-fry method, I prefer a large, stainless steel wok. I also choose a light healthy oil with a higher smoke point (One of my favorites is avocado oil).

The beauty of stir-fry is that it works great with almost any leftover proteins.  I have even used leftover meatloaf.  If you’re not using leftovers, then make sure you always have cooked ground beef and cooked shredded or diced chicken in your freezer as fast go-to proteins to throw into stir-fry or soups.  I also keep chopped onions, and peppers, spinach and kale frozen as well.

The vegetables can be prepped ahead, but not essential.  I keep my favorite “C” foods on hand at all times (carrots, celery, cabbage and cauliflower).

Versatile Paleo Stir-Fry
 
Save Print
Author:
Course: Main Dish
Ingredients
  • Choose your protein – cooked; cubed, shredded or ground (chicken, beef, pork, turkey, seafood). The amount depends on your personal preference.
  • Choose your vegetables – chopped, cubed or shredded (cabbage; green and red, carrots, celery, onions; green, yellow, red, garlic, leeks, jicama, beets, sweet potatoes, asparagus, peppers, spinach, kale, turnips, zucchini, squash, Brussels sprouts, broccoli, cauliflower). The amounts and combinations depend on your personal preferences.
  • 2-3 Tbsp. healthy oil (I like avocado oil)
  • ¼ cup coconut aminos (I buy Coconut Secret by the gallon)
  • 2 Tbsp. herbs and/or seasonings (I use Trader Joe’s 21 Salute)
  • 1 Tbsp. balsamic vinegar (I like Alessi 20 year old)
  • Salt and pepper to taste
  • Sesame or hemp seeds to taste (optional)
Instructions
  1. Prep and cook all protein being used. (If already prepped, cooked and frozen, be sure to thaw).
  2. Wash, peel, chop, cube or shred all vegetables to be used (This can also be done ahead).
  3. Heat oil in wok.
  4. Place prepared veggies in pan, starting with those with longer cook times and adding others as larger vegetables become fork tender; others can be tender crisp or wilted. Stir consistently.
  5. After all veggies are cooked, add cooked meat and heat through.
  6. Add seasonings, coconut aminos and balsamic vinegar.
  7. Heat until liquids are well absorbed, but not dry, stirring consistently.
  8. Sprinkle with sesame or hemp seeds to taste.

 

Paleo Coconut Cream Topping

Paleo Coconut Cream Topping

by | Mar 24, 2016 | Desserts, Recipes

Coconut whipped cream is dairy free and delicious.  I use this on everything from apple crisp to crepes.  It just takes a couple of minutes to mix together and keeps in the refrigerator for a couple of days if needed.  Feel free to add you own favorite flavors into the recipe.  I love adding melted dark chocolate to make a tasty chocolate mousse.

Paleo Coconut Cream Topping
 
Save Print
Deliciously dairy free and easy to make.
Author:
Course: Sweet Treats
Ingredients
  • 1 14 oz. can heavy coconut cream (I use Trader Joe’s)
  • 1 tsp. vanilla
  • 1 Tbsp. raw honey or maple syrup
  • ½ tsp. cinnamon (I use Ceylon)
Instructions
  1. Place all ingredients into a medium mixing bowl. Whisk ingredients until well blended. Pour into a small bowl with a lid and place in the refrigerator until cream is solid.

 

Upside Down Banana Bread Coffee Cake

Upside Down Banana Bread Coffee Cake

by | Mar 23, 2016 | Breakfast, Desserts

I created this recipe when I had a hankering for something sweet after a Sunday afternoon nap.  I understand that the title is a little long, but I wasn’t sure how else to describe it.  My husband is always my “guinea pig” taste tester.  This recipe received two thumbs up and is listed as a keeper.  I wanted to post this before Easter Sunday because it would be perfect to make ahead and have for breakfast, brunch or dessert.  Enjoy!

 

~Pair with coconut cream whipped cream topping~

Upside Down Banana Bread Coffee Cake
 
Save Print
This recipe is fast and easy to make and satisfies that sweet craving. This is versatile and can be served with breakfast, brunch or as a dessert.
Author:
Course: Sweet Treat
Ingredients
  • 2 cups almond flour (I used Honeyville)
  • 3 Tbsp. coconut flour
  • 2 eggs
  • 1 cup heavy coconut cream (I use Trader Joe’s)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon (I use Ceylon)
  • 2 tsp. vanilla
  • 3 Tbsp. raw honey or organic maple syrup
  • ½ tsp. sea salt
  • 2 small bananas
  • ½ cup dark chocolate chips – optional (I use Lily’s)
  • 3 Tbsp. ghee or organic butter (melted)
  • 4 Tbsp. chopped pecans
  • 3 Tbsp. coconut sugar
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease an 8x8 pan (I use coconut oil).
  3. Place melted ghee, chopped pecans and coconut sugar in bottom of pan.
  4. Mix all other ingredients in a food processor until well combined.
  5. Pour into pan on top of pecan mixture.
  6. Bake at 350° t 45-50 minutes until toothpick comes out clean from center.
  7. Flip cake over onto plate immediately and allow to cool.
  8. (Can top with coconut cream recipe)