Coconut flax bread

Gluten free, dairy free, grain free bread? I’m sure there are many more trendy labels for this humble loaf. Easy to make in the vitamix. Bring on the butter. Or coconut oil. Or guacamole. Sometimes all three. Who says I’m not ambitious?

Coconut flax bread:
 1/4 c whole organic flax seeds (I use brown)
 6 tablespoons organic coconut flour
 1 tsp pink salt
 1 tablespoon baking powder (I use bob red mill gluten free no aluminum)
 6 eggs, large
 2 tsp organic apple cider vinegar
 ~ 2/3 c boiling water

Spray oil on Pyrex. Preheat oven to 350 degrees. For this bread I use the vitamix.
Add the whole flaxseeds first and blend on high until ground (a few seconds). Add salt, baking powder, and coconut flour. Blend until mixed (a few seconds).  Crack eggs in a separate bowl and set aside (I skipped this once in a rush and ground eggshells into the bread. Crunchy. Yucky). Add boiling water and then vinegar while mixing on low. Then add eggs. Cover top and turn speed to high. Blend about 1 minute until completely mixed. Pour into Pyrex and bake 1 hour or until firm and bouncy to touch.  Sliced thin makes 15 slices.

Coconut flax bread. In all it’s half eaten glory

Tastes much better than my pictures look. I’m not into food photography and food porn. I like quick easy and healthy food.  As a note my mother in law has made this with two less eggs and added ground pumpkin seeds with great results.


Organic Keto Meatloaf with mashed cauliflower and green beans

A comfort food meal on a chilly day the whole family will like. Well at least my picky boys (husband and toddler) like! A thank you to Mark Sisson at Marks Daily Apple for the base for this meal. We’re not all Keto, but we like variations on simple healthy food. The meatloaf uses my own version of tomato topping with stevia rather than ketchup or primal kitchen commercial sauces.

 2.5 lbs organic beef (85/15)
 3 eggs, large
 3 tablespoons organic coconut flour
 1.5 tablespoons Worcestershire sauce low sodium
 Pink salt, dash
 Black pepper, dash
 2 tsp garlic powder, 1 tsp onion powder
 1 tablespoon dried parsley, 1 tsp dried oregano

 6 oz organic tomato paste
 ~1/2 c water
 1 tsp organic apple cider vinegar
Dried parsley dash
 4 packets organic stevia powder (I used NOW brand organic stevia)

Mix beef, Worcestershire sauce, eggs, coconut flour and spices. Mash until well blended. Press into oiled loaf pans or Pyrex. Mix tomato sauce topping until it is the consistency of ketchup. You can substitute organic ketchup or add blackstrap molasses or dates to your homade sauce. I only used stevia since I had extra packets on hand. Pour tomato sauce over meatloaf. Bake at 350 for 1.5-2 hours or until finished (our oven doesn’t work well so your cooking time may be much less than ours. Check after an hour). I cut thin slices so about 16 slices total.

Mashed cauliflower (my lazy way):
 10oz frozen organic riced cauliflower
 Pink salt and pepper to taste
 1 tablespoon organic butter
 Pinch dried parsley (or dried dill)
 ~ 2 tablespoons water to steam cauliflower (reserve liquid)
Makes 2 1/2 c servings

Steam cauliflower. Once very tender add butter (or buttery coconut oil if non dairy), salt, and pepper. Mash. I used the cooking water rather than cream or milk.

Greens beans are just steamed with olive oil.

I hope you enjoy. There are a lot of similar recipes out there. I don’t generally keep things like almond flour or specialty sauces on hand. Personally I’d just eat plain cooked beef and steamed cauliflower. The whole mashing and baking in shapes with sauces seems like too much effort to me. Food is fuel. But when feeding a toddler ....


Turnip Green Soup

Frigid winter weather here up on our mountaintop hillside brings chills, ice, and cravings for some nice warm soup.  Of course me being me, I crave greens.  Already through my winter rotation of collards, kale, and mustards my body says "TURNIPS!" I mean it, in all capitals- seriously. 

It sure helps that the  turnip greens are packed with calcium and iron as well as many B vitamins and vitamin C.  Turnips themselves make lovely low carb options for soup, stews and puree dishes either replacing potatoes or used in conjunction with potatoes.  (Hence the common cauliflower or turnip switcharoo for mashed potatoes).

January being the new year resolution and diet bonanzzana that it is, low carb diets and primal type diets are all the rage.   I am not a fan of fad diets or even the notion of dieting.  Thus keeping with the "real food" mantra and eating what I have poking up between mounds of dirty snow and mulch, here's to turnips.  Ode to my mother as well for cooking greens for me (she loves kale now!) and calling my dad a "turnip head" (but not because he eats turnips).  

To me, bowl of green goodness.  To Jon, something rotting and wayy past its prime.

2 large turnips, washed
1 large bunch fresh turnip greens, washed and pat dry
2 jalapenos, seeded (optional)
2 slices nitrate free turkey (or pork if desired) bacon
1 cup dry white wine
1 cup water or gluten free chicken broth (homemade or I also use Kitchen Basics)
pink sea salt, to taste
fresh ground white pepper
Italian seasoning and parsley to taste
1 t. (gluten free) dijon mustard (Koops brand is gluten free)
2 T. virgin coconut oil (or bacon fat if desired)

This soup is a no brainer- start with not eating all the greens as you wash them (this is a clever tip I need to give myself often).  Wash and pat dry the greens and cut off the turnips and wash them.  I do not peel my turnips but peel away if you desire.  Start melting the coconut oil (or fat back) in a pot and place in the turkey bacon to brown.  Add the salt, pepper, and spices.

Wash and seed the jalapenos and set aside.  Chop the turnips into quarters or rough chunks.

Meanwhile, puree the greens in your Vitamix (or blender) with the water or stock.  Once the bacon is brown add the peppers and turnips and saute until the peppers are soft.  If you are short on time (or lazy like me) just add the wine to the peppers, bacon, and turnips and steam until the turnips are soft.  Be sure to cover the pot so you retain as much vitamin C as possible.  Once the vegetables are tender pour over the greens puree and add the dijon mustard and any other spices you want.  Let simmer until warm.  If you eat dairy I would recommend some raw cheese such as Beyond Organics's raw cheddar or your basic Parmesan cheese. Otherwise add a dollop of full fat coconut milk or creme fraiche to top the soup.   I ate it with a bow of fresh spinach, mushroom and raw apple ginger sauerkraut salad.  Now slurp away!

Notes: Jon thinks it has too much spice with 2 peppers (he's a wuss :)) and he says otherwise it tastes remarkably like split pea soup.  So there you go- a paleo low carb fake pea soup.  Exactly what I was thinking when I pureed turnip greens (sigh).  Sneak a bowl to your kids or spouse and see if they notice and comment below.