Easy Sweet Potato Savory Pudding

IMG_1561

Ack! It’s been another month! Forgive me🙂

So I’m not entirely sure what you call an unsweetened baked pudding. it’s not really a souffle, a pudding, or a custard….it’s a little of everything. Regardless, it’s beyond easy and has a wonderful comforting texture.

Ingredients:

  • 4 Eggs
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Can Sweet Potato Puree
  • Cinnamon, Nutmeg, Allspice, Clove, Ginger [Heavy on the Cinnamon, maybe a Tbsp or 2, and a tsp or a little less or everything else]whisk or stir all the ingredients together until well combined. Pour into custard cups or ramekins, and place in a larger baking pan. Fill half way with water (but don’t get water into the ramekins!) and bake at 350 until a toothpick comes out clean. Enjoy!!

Note: I’ve also made these with added fillings, such as spinach and chicken, skipped the water bath, and baked like a creamy Quiche. Equally as awesome, and worth experimenting with! 


The Best Winter Comfort – Crock Pot Pulled Beef Recipe!

IMG_1581
Ah it’s been too long! Seriously though, things got busy for awhile, and the holidays, and I didn’t do much to re-invent the world of food. I went to a lot of staples, and simple un-blog-worthy dinners (They were still yummy, just not exciting enough for the pages…A girl has to draw the line right? Anyway, I was stressing out about posting things, and rule #1 is “if it starts causing too much negative energy and stress, take a step back and breath” – Stress management is part of this whole thing, so I took a little hiatus, and didn’t sweat it. Hope you all had plenty of recipes to tide you over!

But I’m back! Today anyway, I just bought a new crock pot, since I realized that my 4.5 quart one was waaaay too small, and I bought a whopping 8.5 quart one to replace it! The exciting thing is now, even with the large amount of food that the two of us go through, I’ll actually have leftovers!! After much review scanning, I went with the 8.5 quart model from Elite Platinum, and so far I am thrilled with it!

So my first recipe that I tried out in my new “big guy” crockpot, was some pulled beef. I wanted something that was tasty as a stand alone food, but something that could be versatile to eat throughout the week. Instead of keeping it SUPER simple. I totally made it weird and special, and it was utter magic let me tell you. I ate this stuff almost every day, and not only did it last all week (YAY FOOD!) but it was just as awesome tasting each time! I put it in Paleo Wraps, I put it over salad, I ate it straight from a bowl, I ate it as a side to eggs….seriously, it did not get old.

Ultimate Pulled Beef!

  • 3 lbs* beef round (String Removed if Present)
  • 1 lbs* flank steak
  • 2 lbs* chuck steak
  • 1 Granny Smith Apple, cut into small cubes
  • 2 cups butternut squash, cut into small cubes
  • 1/2 cup raisins*
  • 1 Tbsp chipotle pepper
  • 1 Tbsp Java salt (Sub 1/2 Tbsp Salt, 1/2 Tbsp ground coffee
  • 1/4 cup coconut aminos*
  • 1/8 cup coconut vinegar*
  • 2 tbsp smoked paprika*
  • 1 tbsp black pepper*
  • 1 tspn ginger*
  • 1/2 tsp cumin*
  • 1 tbsp turmeric*
  • 2 cups vegetable broth
  • 1 small Spanish onion
  • *Aprox. measurement

    Place all ingredients into the Crock Pot and cook on Low for 10-12 Hours, then shred and mix all ingredients with two forks.

    Sorry, I have not gotten any better with ensuring that I actually measure anything, but I think my approximations are good🙂


    Crock Pot Beef with Pearl Onions and Leeks

    IMG_1474.JPGCubes of beef chuck are perfect for stews and crock pot meals in general. Leeks, parsnips, and pearl onions compliment the meat well, and coconut milk adds some nice fat and creaminess. Chop everything up and cook on low for 8-12 hours, and enjoy a warm, comforting, hearty meal at the end of the day.

  • 2 leeks sliced
  • 10-20 pearl onions
  • 2-3 lbs beef chuck cubes
  • 5-6 mushrooms, halved
  • 1 can light coconut milk
  • Salt, pepper, a dash of allspice and orange peel, mustard seed
  • 2 cups shredded cabbage
  • 3 parsnips

  • Holiday Banana Pumpkin Cake

    IMG_1386.JPGhere is a super simple, egg based “cake” thing that I made. Things like this never last very long in my house. You can adjust the sweetness to your liking, but it’s not meant to be super sweet, more like a pound cake or a banana bread. You could probably convert it to muffins, but I like using a pie pan or square glass pan.

  • 5 eggs
  • 1 Cup coconut flour
  • 2 tbsp pumpkin pie spice, or combo of cinnamon, allspice, nutmeg,ginger,and a dash of clove
  • 2 over ripe bananas
  • 1/3 can pumpkin
  • 1/8-1/4 cup Grade B Maple Syrup
  • Coconut Sugar to Top Before Baking
  • Pre-Heat oven to 375. Mix the ingredients together, either in a blender, or with a hand mixer. Pour into a greased/lined baking pan of some sort. Sprinkle some coconut sugar on top of the mix once you have it in the pan. Bake in the oven for 20-40 minutes, until a toothpick comes out clean. Cut into squares or wedges.


    Apple and Kale Salad

    IMG_1427.JPG

  • 1 Bunch Purple Kale
  • 1 Granny Smith Apple
  • 1 Red Delicious Apple
  • 1 Small Yellow Onion
  • 2 TBsp Apple Cider
  • 2 TBsp Lemon Juice
  • 4 TBsp olive oil
  • salt, Pepper, Cinnamons
  • 1/4 Cup raisins
  • Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)

    After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.


    Cocoa Coco-Cookies and Taddy Almond Roons

    These are SO EASY, and you can make them as sweet (Or not sweet) as you want. Great for parties or holidays. The cocoa ones could use the maple syrup to counter the bitterness of the unsweetened cocoa powder, I tried them without the sweetener, and they were bitter, and less of a cookie. These take minutes to prepare. and it’s easy to make a big batch.

    1. Mix the ingredients together.
    2. Scoop with an ice cream scoop onto a foil or parchment paper lined baking sheet
    3. Bake at 375 degrees (Pre-Heated) until coconut starts to get a nice golden brown on the edges and cookies are held together and set.
    4. You can keep them round like macaroons, or flatten them more like a cookie and garnish with a nut.

    Cocoa Coco-Cookies

     

    • 3 egg whites
    • 2 cups unsweetened shredded coconut
    • 1.5 teaspoons vanilla extract
    • 1 tablespoon unsweetened cocoa powder
    • A pinch of salt
    • 1 tablespoons maple syrup
    • 1 tablespoon coconut flour

    20140801-005353-3233856.jpg

    Taddy Almond Roons

    • 3 egg whites
    • 2 cups unsweetened shredded coconut
    • 1/2 tablespoon almond extract
    • 1-2 tablespoons maple syrup
    • 1 tablespoon coconut flour
    • Pinch of salt

    20140801-005353-3233321.jpg

     

     

     

     


    Simple (But Awesome) Flank Steak

    IMG_1301.JPG

    1/8+ Cup Maple Syrup (GradeB)
    1-2 Tablespoons Celtic Sea Salt
    1/4 cup+ Coconut Aminos
    Cinnamon, smoked paprika
    2-3 Tbsp melted Butter

    I put my steak (2.5-3 lbs of yummy Flank Steak) in a ziplock Baggie, added my ingredients, and rolled it around and rubbed it to coat. I only Marinated My Steak for 20-30 min but you can play around with leaving it longer. Then I just thew it on the griddle until the middle reached 135 and let it rest for 10 min. That was a nice rare-medium rare. As always with a cut like flank steak, be sure to cut against the grain.

    I swear I’ll update more frequently, or at least I’ll try. I’ve been extra busy lately, and unfortunately posting took the back burner first….sanity yay. I actually have 3-5 posts half written….so I really just need to bunker down and finish them. In the mean time…eat steak🙂


    Follow

    Get every new post delivered to your Inbox.

    Join 101 other followers

    %d bloggers like this: