Tag Archives: Recipe

HaVabar recipe. Date, hemp, pumpkin seed, cranberry.

The recipe for the HaVa bar was a long time coming. My girls really like the bars that I make and I have been trying many variations. This recipe came out of trial and error.

I am assuming that you will be using the best ingredients that you can, for your family. I choose to use mostly organic for all my recipes.

It is simple and tasty. Not too expensive, but chock-full of healthy things. This is the first time putting this recipe out, so I may update as it evolves.

Ingredients:

2 cups of good quality dates

1/3 cup of pumpkin seeds

1/4 cup of hemp seeds

1/3 cup shredded unsweetened coconut

1/4 cup chia seeds

1/4 cup of unsweetened cranberries

3 tablespoons of almond butter

1 tablespoon of honey

1/2 teaspoon of cinnamon

Proccess:

Put the dates and pumpkin seeds in food processor and pulse until they are a paste like consistancy.

Add in hemp, coconut, chia and mix together. It should start to ball up. Now add in honey, almond butter, cinnamon and cranberries and pulse until well mixed. You may have to use a scraper or spoon to get mixture back into the blades and continue until well mixed.

Place in something like a 9X9 pan and then store in freezer. Cut up and keep in freezer.

These are excellent snack items and keep well. They don’t last long in my house and are fairly easy to make.

 

 

 

 

IMG_7607.JPG

IMG_7608.JPG

IMG_7614.JPG

Best McFree Chicken Nuggets. GF, DF

You know that if you are limited to eating healthy, home made meals, you will do anything to help make life tastier and happier for your kids!

When I saw this recipe from Danielle Walker, I knew right then, that I was “all in”! The next day I hit the grocery store(like I do everyday)but I was on a mission to get these made. I wanted to be that amazing Dad that recreated McNuggets at home!

I picked up the best chicken thighs that I could get and headed for my kitchen. Little did I realize that this recipe would put my Vitamix to the ultimate test as well as the chef. Woops!

I didn’t think that I needed to get ground chicken and I was already “all in”, so I had to McGyver this into submission. I am that guy!

Naive and excited to make, I threw all 2 lbs of thighs right into the ‘ol Vitamix and hit the ON switch. It chewed up pretty good for about 30 seconds and then just stopped. (I thought these things were indestructible??) After calling the company and getting put on hold, I realized it just needed a rest during the GRINDING OF THE CHICKEN! (It turns out that you might need to grind the chicken in smaller batches)

Well, I was so excited to make these and I thought, if I’m going to go the trouble of making these, I should just make a bunch.  I had at least a double batch, cause I made close to 80 nuggets.

When I do a recipe, I use it as a guide for the most part and wing it from there.(makes life a little exciting)

I only used dark meat and it turned out great. I also only used the flours that I had on hand. I used almond and coconut flour for the batter. My batter was a lot thicker than I thought it would be, but it worked out really well even though it didn’t look like it was going to.

This is a bit of work, but totally worth it. My whole family, nearly gave me a standing ovation at supper! They all loved them, so much! Both girls wanted them for lunch the next day.

I hope you give it a go. It really is nice to have an old favorite, but in a healthy way:)

Stay healthy!

20140923_142132 20140923_142140 20140923_142151  20140923_145013 20140923_14263620140923_151515 20140923_165920FB_IMG_1411513346261

AUTHOR: Danielle Walker – AgainstAllGrain.com

SERVES: 20 nuggets

CUISINE: Kids

PREP TIME: 25 mins

COOK TIME: 20 mins TOTAL TIME: 45 mins

Ingredients:

  • 2 cups organic palm shortening, lard, tallow or duck fat for frying
  • 1/2 pound ground dark meat chicken (preferably organic and if possible pastured)
  • 1/2 pound ground white meat chicken
  • 2 tablespoons unsalted chicken stock
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon garlic powder

Batter

*note these will likely work without the egg for egg-free, but will probably be less crispy. 

Instructions:

  1. Heat the oil in a deep pot over medium high heat. Bring the oil to 350°F then reduce the heat on the stove to keep a constant temperature. The oil should be about 2-inches high in the pot.
  2. Combine the chicken, chicken stock, 3/4 teaspoon salt, ground mustard, and garlic powder in a bowl.
  3. In a shallow and wide dish, whisk together the bean flour, arrowroot, 1/2 teaspoon salt and baking powder. Add the egg and sparking water and stir until just combined and smooth.
  4. Roll small portions of the meat mixture between your palms to create a nugget shape, then dip them in the batter. Shake off the excess batter and place them in the hot oil, working in batches of 6-8 nuggets. Cook on each side 3 to 4 minutes, until the batter has puffed up and is golden brown.
  5. Remove the nuggets with a mesh skimmer and place them on a rack lined with a paper towel to cool. Continue working in batches until you have finished the meat and batter.

Alternatively – these nuggets can be baked all at once, but they do not get nearly as crispy as they do when fried. After dipping the chicken in the batter and shaking off the excess liquid, place them on a baking sheet and baked for 16 minutes at 400°F.

To Freeze and Reheat

Cool the nuggets completely then freeze them in a single layer on a baking sheet. Transfer them to an airtight container and store for up to 3 months. To reheat, place the nuggets on a baking sheet and cook at 400°F for or 12 minutes or 8 minutes on convection.

Best Chicken Nuggets, Danielle Walker

Review of Blueberry-Chia pudding

I was looking for another recipe for breakfast type things and found this the other day.

Well, I was so excited to try this recipe, I made a batch right away. I really was hoping that I could use some of these lovely ingredients to create something that my children may have another option. With cutting out all grains and sugar, I really thought they would like it. Well as you can imagine, they didn’t even want to really try it:(
I took some to work with me and my co-workers loved it and so did I! I am looking forward to making it again and this time I will relax and not expect the children to even try it again. If you are so inclined, my guess is that you will love it as well. Happy cooking:)

Ingredients
2 cups frozen blueberries
⅔ cup unsweetened non-dairy milk (I used plain almond milk)
5 large dates (soak in hot water beforehand if they are tough)
½ of a frozen banana
½ cup chia seeds
Instructions
Combine the blueberries, milk, dates and banana in a blender; process until smooth.
Transfer blueberry mixture to a medium bowl and stir in the chia seeds. Refrigerate for 30 minutes or up to overnight (stir every 5 minutes during first 30 minutes) until thickened.
Eat!

http://powerhungry.com/2013/07/1862/

NomnomPaleo, Lava Flow Ice Pops review

It is hot and the kids are out of school. Great time to have some “popsicles” around for all the fun in the sun!

As you all know it is a challenge to make everyone(kids)happy with any of your food choices, so this is no different. I have tried a few different recipes, but this is MY favorite.

I found, like most things, “you get what you pay for”. So, if you are going to make these or anything like these on a regular basis, buy the best popsicle molds that you can find. You will be thankful that you did and your kids will love you.

For this recipe, I found that the strawberry component was a little watery and I may use it in smaller portions for each of the pops, but once you try it you will find what works for you.

By the way, the adults that tried these said they were very good as well.

I choose to use very ripe bananas, as they give you extra sweetness.  It is difficult to convert some hard-core sugar lovers, but I think these hit the mark.

Here’s what you need to make approximately 8 ice pops (about 3 cups of frozen yumminess)

  • 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
  • 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey (optional)

Here’s how you make ‘em:

Blitz the strawberries in a blender, and transfer the purée to a measuring cup.

Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)

Blitz until smooth.

(If you’re using frozen fruit, you’ll end up with a virgin piña colada!)

Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.20140708-194715-71235428.jpg

Add the piña colada mixture until it reaches ⅔ of the way to the top.

Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.20140708-194811-71291616.jpg

Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.

When the ice pops are frozen solid…

…quickly run them under hot water to loosen them from the molds.

Voila!

 

Lava Flow Ice Pops

 

 

 

Steak Bites and Mixed Vegetables

This is a quick and easy solution to the “what to make tonight” question. I picked up a couple of nice steaks but since our BBQ is out of commission I had to find another solution for yummy steak.
Ingredients:
3/4 cups of almond flour
2 good steaks(I like rib)(you can use cheaper cuts for this)
1 medium onion
2 cloves of garlic
1 cup sliced carrots
1 cup broccoli stems and florets

1/2 red pepper & yellow pepper
1/2 cup of diced kale

1-2 tbsp of healthy cooking oil

1 tsp garlic powder

1 tsp dry mustard
1 tsp sea salt
1 tsp ground pepper
1/2 tsp paprika

Preparation:

Dice onion and cook on medium in your choice of healthy fat.
Slice and chop vegetables into small pieces. When onions are soft add crushed garlic and vegetables and cook until almost soft. Set aside and use same skillet for steak bites.

Combine almond flour and spices to make coating for steak bites.
Cut steak into smallish pieces( my kids really eat it when smaller pieces)
Make sure to trim off any unwanted pieces.
Coat in almond flour and spices.
Cook in healthy oil on high to get meat seared.
Cook in smallish batches.
Once all finished, serve on mound of vegetables.
Enjoy!

20140618-180352-65032896.jpg

20140618-180355-65035460.jpg

20140618-180430-65070510.jpg

20140618-180433-65073612.jpg

 

Review of Meat Bagels

When my daughter asked me to find a recipe for bagels, I really didn’t think this would be one that I might try. After stumbling across this recipe and seeing the pictures, I envisioned how tasty it might be with a big slice of those Shirley’s Greenhouse tomatoes! Yum!

20140618-122958-44998122.jpg

20140618-122955-44995614.jpg

20140618-123040-45040544.jpg

20140618-123037-45037252.jpg

20140618-123109-45069761.jpg

20140618-123105-45065160.jpg

20140618-123214-45134632.jpg

20140618-123217-45137317.jpg

I thought this sounded so good and my mouth was watering while I read through the recipe.
This worked out really well. I think that cutting the bagel works better when it has been cooled, so it might be weird to eat it cold, but so worth it.
We loved it and I hope my kids love it too.

Paleo Trail Mix Bar, by Danielle Walker

This is an amazing recipe. I made it for the first time 2 weeks ago and I have had to make 3 batches so far. They are literally eating it up!

Danielle'sbar

Ingredients:

1/2 cup of honey

1/2 cup almond butter

2 tablespoons of coconut oil

1 tsp of vanilla extract

3/4 cup of pecan halves

3/4 cup of cashews

1/2 cup of raw almonds

8-12 smallish pitted dates soaked in hot water for 15 minutes

1/4 cup shredded, unsweetened coconut

1/4 cup of raisins(I used apricots for the latest batch)

2 tablespoons dried, unsweetened cranberries

1/2 cup dark chocolate pieces(optional)

Method:

  1. Line a 9X13 in. baking dish with parchment paper
  2. Place the honey, almond butter, oil and vanilla in a medium saucepan over medium heat. Bring to a boil and then turn down to simmer for 10 minutes.
  3. Meanwhile, place the pecans, almonds, cashews and dates in the food processor and process until the mixture resembles coarse sand. Add the coconut and pulse a bit to combine.
  4. Remove the honey mixture from the stove and stir in the nut mixture. Add the fruit  and chocolate(if desired)of your choice. I will change this depending on what is trending in the house when I am making or what I have on hand.
  5. Spoon this mixture into the baking dish, spreading it out with a spatula.
  6. Place a piece of parchment paper on top and press mixture so it is spread evenly into the baking dish. Pack it down and place in freezer for 2 hours. Remove top parchment paper.
  7. You should be able to cut into 12-16 lovely little snack bars, ready to fill the hungry bellies of your healthy family.

dates

processormixturehoneyalmondbuttersand mixture

http://bit.ly/1l73BVu

This is a very healthy, but tasty recipe that is a nice treat as well.

I always change recipes to suit my situation. So for this one I use apricots, almond butter and no chocolate. It is plenty sweet already and a favorite snack.

I hope that you enjoy these as much as my children do.

Damn healthy smoothie recipe

After seeing Joe Cross in Fat, Sick and Nearly Dead,  I have decided that I need to add alot more vegetables to my diet. Since I have a very sedentary job(12 hours in one spot), I figured it would help there as well.  I will have smoothie for 2 meals per day and a good paleo meal for the other one. I have been doing this for over a month so far and I feel great. smoothie

Anyway, I wanted to share the basis of my smoothie that I make everyday for the whole family.

I also find that my children love this and I try to give them 2 serving of the smoothie everyday, but in addition to their meals not as a replacement.

The first thing that has made this process, so much better, is that I got a Vitamix a few months ago and it makes smoothies actually smooth, compared to the blender that I used to use. There is no comparison.  Whatever you use, just use the best one that you can afford.

148010

Remember that the ingredients are always changing and I experiment, but stick to some basics. I change it up so that we don’t get sick of having them so often.

Ingredients of today’s smoothie:

2 ripe bananas

2-3 stalks of swiss chard

1 good handful of fresh spinach

1 cup of carrot juice

1 cup of orange juice

a splash of pineapple juice

a few micro greens(right now I have lentil sprouts)

6 mini organic carrots

1/4 cup cantaloupe

1/2 cup of frozen blueberries

1/4 cup of frozen mango

1/4 cup of frozen peaches

1/4 cup of frozen strawberries

Blend until super smooth and then enjoy for as long as it lasts!

As I mentioned, I switch things up all the time to keep it fresh.

Things that you can consider:

Kale, apples, coconut milk, broccoli, oranges, celery, ginger…

Explore, experiment and enjoy!

 

 

Gf, grain free, dairy free pizza :)

It has been so long since we have pizza and when I found this recipe, I was so excited to try it. Well the majority of this recipe calls for cauliflower. I was skeptical at first but it really worked out good. This recipe will make 2 small pizzas, so if you want more than enough for 2 kids than double the recipe.

20140328-002444.jpg

After steaming the cauliflower, put it in the food processor to chop up into fine mixture. Place mixture onto a clean cloth or cheesecloth to squeeze out all the water. This creates a paste like substance.

20140328-002432.jpg

20140328-002417.jpg

Spreading the “dough” into the crusts is a little hard, because it is sticky. I found it best to work from the centre and work my way out. 20140328-002402.jpg

20140328-002348.jpg

20140328-002338.jpg

20140328-002328.jpg

I used an herb and spice, tomato paste, but I might suggest that you use something a little more tasty. The crust was quite flexible and “normal” like. It is a lot of work, but if you have gluten and dairy restrictions, highly worth the time! My kids were so happy to have pizza again:)

20140328-002311.jpg

 

http://smallsweetpotatofry.tumblr.com/post/37273839474/can-i-have-one-more-slice-paleo-pizza-pie

Ginger honey chicken wings!

Eager to try my Sunworks Farm chicken wings, that I picked up a couple of days ago and in between the other recipes I had on the go today, I fired up this awesome recipe! You might already know that I only make GF food, but I have also cut out dairy and grains from our diet.

Try this if you want your family to love you and expect to have to make more.

This recipe is for about 15-30 wings. I like free range, steroid, hormone free chickens, but that part is up to you.

Chicken Wings

15-30 Chicken wings

salt, pepper, garlic powder to taste

Ginger, honey, soy, lemon glaze

1 tsp of lemon juice

3 tablespoons of GF non-GMO, soy sauce

2 tablespoons of honey

Start by taking the wings and cooking them in a medium-large pot with half water and a good chicken stock(homemade or organic). Cook on medium for about 10-15 minutes. Drain and let dry off for a few minutes. Cooking in stock gives them great flavour and cooks off some of the fat.

Once they are cooked and drained, season with salt, pepper and garlic powder. Parchment paper covered cookie sheet, bake for 25 minutes on 375 degrees, turn and bake for another 35 minutes.

While the wings are cooking, get glaze items into small pot. Put on low heat and let it slowly cook down. Once it has thickened a bit, take it off the stove and wait for wings to finish.

Put the wings in a bowl and pour the glaze for the wings and serve.

Once they cool a bit these are sticky, sweet and amazing. Enjoy!