Rosemary and Sage Chicken

Blend together the leaves of 2 bunches of rosemary and 1 handful of sage with the juice of 1 lemon and 1/4 cup olive oil. Put in a sandwich bag.

Put chicken breasts into bag to coat with the marinade mixture, put in an aluminum house, pour extra marinade on top, and bake in oven at 350 degrees for 30 minutes.

Lebanese Bulgur

1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomato, seeded and chopped
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
1 tablespoon tomato paste
salt and pepper
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley

Directions:

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and cook until lightly browned, about 3 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the tomatos and basil, cooking 2 more minutes.
5. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
6. Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
7. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
8. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
9. Turn off the heat and let sit for 10 minutes.
10. Sprinkle the parsley over the top.

Farro Pilaf with Mushrooms and Sage

Ingredients:

• 3 cups of dried gourmet mushrooms, rinsed
• 2 tablespoons unsalted organic butter
• 2 tablespoons minced garlic
• 1/2 cup fresh sage leaves, loosely packed
• 2 cups farro, rinsed
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 cups grated parmesan

Directions:

1. Steep dried mushrooms in boiling water for 45 minutes.  Do not discard soaking liquid.
2. Meanwhile, heat butter.  Add garlic and sage.  Stir constantly for 30 seconds.  Add farro, salt and pepper.  Stir constantly for 2 minutes to lightly toast the farro in the sage and garlic over medium low heat.  Add the mushroom soaking liquid and enough water to equal 2 cups.  Add red pepper flakes and thyme.  Stir and bring to a boil.  Cover and let simmer for 15 minutes or until all liquid is absorbed and farro is al dente. (Add more water if needed).
3. Stir in mushrooms off heat and top with parmesan.  Enjoy!

Lemon olive oil dressing

1 tablespoon sea salt
3 garlic cloves, minced
1/2 cup fresh lemon juice
1/2 cup high-quality extra virgin olive oil
1/2 cup freshly grated parmesan cheese (optional)

Delicious!!

Bean quiche

7 eggs
1.5 cups pulled pork
1 cup kale
1 cup cheddar cheese
1 cup black beans (cooked) or 1 can strained
1/3 can salsa

beat eggs and throw everything else in and mix

bake in preheated oven (350 degrees) for 1 hour

Chili stuffed acorn squash

Preheat oven to 350
Halve and remove seeds from acorn squash
Rinse with water and place cut side down on baking sheet.
Bake for 30 minutes

Add Chili and top with Cheese
Bake for 20 minutes

Bacon, kale, and cheddar quiche

Cut and fry up 6 slices of bacon
Pour out onto paper towels to get rid of the grease
use same pan to fry up 1 small onion
Beat 6 eggs together

Add all ingredients plus:
1 cup shredded cheese (I like cheddar)
1 cup frozen kale/spinach

Pour into one frozen pie crust.

bake at 400 degrees for 45 minutes or until done

Butternut Squash Dessert

• 1 large butternut squash, about 3 to 4 pounds
• 2 apples
• 1/2 cup applesauce
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon

Cover and cook on LOW for 6 to 8 hours, or until squash is tender

Crockpot BBQ Drumsticks

I defrosted a bunch of drumsticks to make stew but then realized that I had no veggies. Sadness. Decided to try making just drumsticks in the slow cooker. We'll see how this goes:

12 chicken drumsticks



1/2 cup soy sauce
1/4 cup packed brown sugar/honey

8 cloves garlic, minced
1 (8 ounce) can tomato sauce

In a large bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Add drumsticks and stir to cover chicken with sauce. 

Cook on low 6 hours.

If you want, you can also evaporate away the leftover sauce over the stovetop and pour the thickened sauce over the drumsticks. I didn't have soy sauce at the house yesterday, so instead I used 1/2 cup of teriyaki (Trader Joe's Soyaki) and didn't put in any sugar. Also, I make one batch of drumsticks and removed the drumsticks and put in another batch of drumsticks and added carrots, celery, and potatoes - both the chicken and the vegetables came out AMAZING!!!

simple carrots, celery, and mushrooms

cover 1/2 inch of pot in chicken stock
cut up 5 carrots, 5 stalks of celery, and a package of mushrooms
boil for 10 minutes and serve.

Curry Cauliflower an veggie slow cooker stew

Mix into crock pot:

1 head cauliflower
6 cups peppers (I used different colors)
2 cups carrots
1 cup broccoli
1 carton chicken soup
curry to taste

Bacon wrapped cod

For this recipe you are going to need:

2 white fish fillets
Leaves from 2 sprigs of rosemary finely diced
zest and juice of 1 lemon
8 slices of bacon
Black pepper (for once we are not going to use salt because the bacon is going to bring a lot of saltiness)

Preheat oven broiler.

Season the fish with the rosemary, lemon zest, and black pepper.

Wrap bacon around the cod so only the ends of the cod are showing.

Brown the bacon in a cast iron pan pan and then put in the oven for about 10 minutes until fish is flaky and top with parsley.

Lightly breaded cod (paleo friendly)

1 lb cod fish fillet
1/4 cup coconut oil
2 tablespoons lemon juice
1/4 cup almond or flax flour
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika

• If fish fillets are large, cut into serving pieces.
• Mix butter and lemon juice.
• In another bowl, mix flour, salt and white pepper.
• Dip fish into butter mixture; coat fish with flour mixture.
• Place fish in ungreased square baking dish, 8x8x2 inches.
• Sprinkle with paprika.
• Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes.

Beans and Rice

Wash and strain 1 lb bag of beans.

Cook in slow cooker for 2 hours with:
1/4 cup goya tomato sauce
1 tsp salt
1/2 tsp ground pepper
1/4 tsp oregano

Add into a skillet and brown:
1/2 pound ham
1 green pepper (I used an orange one, since that's what was on sale)
2 clove of garlic
2 tbsp olive oil

Add all ingredients and cook until beans are tender. Add more water if needed (i added 2 more cups of water and 1/2 tablespoon of adobo). Serve over rice.

Inspired by 30 days (the episode where two people had to live on minimum wage - both of them working, paying rent, etc on minimum wage), I decided to see how much this dish costs (main ingredients only):

1 pound bag of beans - $1.07 (dollar store has beans? Cool!)
1 green pepper $0.99
1/2 pound ham $4.50
2 cloves of garlic $0.25

Grand total of $6.81. That's pretty cheap, and there looks like there will be enough to feed 2 people 3 meals a day for 2/3 days!

Kale with Walnuts

Brown 5 cloves of garlic in olive oil
Stir in 1 pound of kale and stir till tender
Stir in 1.5 cup walnuts when kale is done
Add parmesan cheese to taste if desired or salt and pepper to taste.

Tasty and healthy quinoa

One package quinoa

32 oz chicken broth (one carton)

one 8 oz container of olive tapenade

Put all ingredients into rice cooker and cook under white rice setting. When done, add parmesan cheese to taste.

Other fun things to add to this recipe are:

2 cups bell peppers (I use Trader Joe's tri color mix from the frozen section)

1 can tuna

sun dried tomatoes

Photo is with half a container of tapenade (oops - forgot to check pantry before I started making it!) and frozen peppers.

Sancocho

We had this delicious soup in Puerto Rico (and if you happen to be in Philly, Sazon in northern liberties makes a delicious version of it) so I decided to try to make it myself in the slow cooker.


Ingredients

2 1/2 quarts water
1 tablespoon salt
1/4 cup chopped fresh cilantro
4 cloves garlic, crushed
6 chicken leg quarters
1 large onion, chopped
2 pounds potatoes, peeled
2 pounds carrots (or 2 large plantains, peeled and cut into thick slices)
1 teaspoon ground cumin, or to taste
1/2 teaspoon mild paprika, or to taste
1 pound tomatoes, chopped

Throw everything into the slow cooker for 4 hours

Slow-Cooker White Bean and Kielbasa Stew

1 pound (1 bag) of beans
1 package (a little under a pound) of keilbasa
1 carton (4 cups or 1 quart) of chicken soup
1.5 cups chopped tomatoes (or one 14.5-ounce can diced tomatoes)
1 large onion, chopped
6 cloves of chopped garlic
7 large carrots, sliced
Rosemary to taste
3 cups frozen kale (or 6 cups of baby spinach)

Directions
In a 4- to 6-quart slow cooker, combine all ingredients except for the kale or spinach.

Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

Just before serving, stir in the spinach. Serve with the bread.

Good website that explains the paleo diet

http://www.livingpaleo.com/10-things-you-should-know-about-paleo/


The paleo diet has not only provided millions of people with great health results, but it’s also become a lifestyle. Whether you’ve already begun following the paleo diet, or are just looking for more information before you take the leap to the change in lifestyle, there are some basics that are great to know.

1. You don’t have to count calories when you go paleo. The paleo diet isn’t like a typical fad or crash diet, because you’re not constantly obsessing or measuring every bite of food you eat. If you’re eating high-quality, nutrient-filled foods, and filling your diet with lean proteins and vegetables, you’re not going to have to worry over every morsel of food you eat.  Also, it’s important to note that all calories are not created equally, meaning 500 calories coming from a package of cookies is not the same as 500 calories of lean protein and vegetables.
2. The paleo diet didn’t come about as the result of scientists, nutritionists, celebrities or authors. It is actually based on the diet of our paleolithic ancestors, which is the diet that are bodies are genetically designed to best digest.
3. Most practitioners of the paleo diet believe about 65% of food energy should come from animal sources and the remaining amount should come from plant source. This balance of animal and plant food sources is optimal to keep your body functioning at its best.
4. Two of the most common food sensitivities among humans are sensitivity to gluten and lactose-intolerance. With this being said, it makes sense that the paleo diet is the diet that is genetically ideal for humans, since it excludes all foods with gluten and lactose.
5. The paleo diet eliminates refined carbohydrates, and focuses on lean protein. A diet that is rich in protein is more likely to make you feel fuller for longer, and also more energized, because your blood sugar isn’t spiking and dipping rapidly, as it would with the consumption of sugar and refined carbohydrate food sources.
6. Most beans, legumes and grains are actually toxic to humans when consumed raw, therefore they would not have been part of the diet of our paleolithic ancestors and are not included in the modern paleo diet.
7. Unlike other diets that limit or eliminate carbohydrates, the paleo diet calls for the consumption of high quality meats. Other low-carb diets don’t differentiate between types and quality of meat. For example, the paleo diet encourages the consumption of grass fed beef when possible, whereas low-carb diets don’t specify, and only encourage the consumption of meat in general.
8. Whereas humans have eaten a paleo diet for over 2 million years, the advent of processed and packaged foods only came about less than 200 years ago, with the onset of the industrial revolution.
9. A paleo diet is very high in fiber. Many people may think of the paleo diet as only consisting of meat and protein, but it is actually based on a large consumption of fruits and vegetables as well, so in general people who follow the paleo diet are actually getting more fiber than many people who follow a standard, modern diet.
10. Research has shown that our hunter-gatherer ancestors were not plagued with modern diseases, including obesity, cardiovascular disease, cancer and diabetes. These are diseases that didn’t begin appearing until agriculture and the industrialization of food sources.

Chia Pudding

BASIC CHIA PUDDING (yields 3-4 servings)

3/4 cup chia seeds
2 cups almond milk
Stevia and vanilla extract to taste - I used sweetened condensed milk or honey

Simply mix the ingredients together, and let them rest for a few moments. Stir the mix well with a fork every five minutes or so. At first, it’ll seem far too liquidy, but over the course of thirty minutes the chia seeds will plump up, till the pudding resembles tapioca pudding (I put in the fridge overnight)

Came out pretty yummy, like tapioca pudding, but with a crunch to it. The guys liked it as well, and added a bit more milk to it, and one of them added cinnamon for a nice touch as well.

CHOCOLATE CHIA PUDDING

2 cups almond milk
1/3 cups chia seeds
3 tablespoons hot chocolate mix

In blender bottle, mix hot chocolate powder with almond milk, then pour over chia seeds. Stir till blended, wait 5 minutes, stir again, and put in fridge overnight.

COCONUT MILK CHIA PUDDING

1 can coconut milk
1/4 cut chia seeds
1/3 cup honey
dash of cardamom

Mix all ingredients and let sit in fridge overnight.

THAI TAPIOCA PUDDING

So my idea is to put this recipe with the chia seeds to make a tasty version of this, but without the tapioca pearls and substituting the chia seeds instead.

1 cup small Thai tapioca pearls (see note) - will substitute with 3 cups chia seeds
8 cups cool water, divided use
3 cups coconut milk (Mae Ploy brand recommended)
1 cup sugar
1/2 teaspoon salt

Rinse tapioca in cool tap water. Drain.

Place in saucepan with 6 cups water. Bring to a boil over medium heat and cook 5 minutes, stirring constantly. Drain and rinse.

Combine coconut milk and 2 cups water in a clean saucepan. Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly. Add sugar and salt, stirring until sugar is dissolved. Remove from heat.

Taste and add more sugar or salt as needed. Let mixture sit in saucepan for 30 minutes. Pour into dessert glasses and serve warm. Serves 8.

Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.

Approximate nutritional analysis, per serving: 330 calories, 18 g total fat, 16 g saturated fat, no cholesterol, 150 mg sodium.*

Hearty Miso

While I was down in DC this past week, I had some delicious miso, and I found out that Trader Joe's now has frozen kale (what?) so I figured why not make miso tonight, but with some yummy extras to make it a more hearty broth:

3 packets of Trader Joe's Miso soup mix
1/2 an onion, chopped
2 cups frozen kale (or probably 3 cups chopped fresh kale)
1 cup of chopped tomatoes
rice noodles
flakes of seaweed to put on top as garnish

Mix everything together (except tomatoes, seaweed, and noodles) and boil till it starts to boil. Add noodles and boil for recommended time (mine were fresh so only a few minutes) and serve!

Basil and tomato scramble

3 cloves garlic
handful of grape/cherry tomatoes
4 eggs
8 basil leaves
Parmesan cheese

Brown (only light brown) garlic in olive oil (used 3 cloves)
Add in tomatoes and cook till tomatoes just start to shrivel
Add in 4 eggs and scramble till nearly done
Turn off heat and add in chopped basil and let sit
Add cheese to taste and serve!

Garlic brussel sprouts with pine nuts

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts


put olive oil in bottom of pan
brown garlic
add brussels sprouts and cook till tender

Eggplant and Tomato Saute

Ingredients

2 tablespoons olive oil $
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1) $
1 cup chopped red bell pepper (about 1) $
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound) $
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper $
1 (14 1/2-ounce) can organic diced tomatoes, undrained $
Preparation

Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.

Eggs with Eggplant

INGREDIENTS:

1 pound of eggplant
6 eggs
1 large onion
6 cloves of garlic, mashed with a dash of salt
mint
1/2 cup of olive oil
pita bread
METHOD:

Cut  the eggplant in small dice  and place on a sieve over a bowl. Sprinkle with salt.
Chop the onion.
Preheat the oven to 400F.
Mash the garlic with a dash of salt.
Heat the olive oil in a large saucepan and when it is hot, add the onion.
Let the onion get golden, which will take about 15 minutes.
Drain the eggplant, squeeze the extra moisture with some paper towels and drop in the pot with the onions.
Brown the eggplants about 15 minutes on medium high heat.
Add the mashed garlic and saute with the eggplant and onion a few more minutes.
Form craters in the pan and drop in each one an egg (do so delicately )
Place the pan in the oven for about 8 minutes until the whites are firm.
Remove, sprinkle with mint, and serve with pita bread on the side. Sahteyn!



Christy's Lazy Way:

Brown onions
Cut up grilled eggplant leftovers (grilled with garlic and olive oil) while onions are browning
Mix in eggplant to onions and reheat
While reheating, poach eggs
Put poached eggs on top of individual servings of eggplant mix and serve.

Mustard Summer Squash

Normally, I just grill with EVOO garlic, and salt and pepper to taste, but I decided to try something new out today. .we'll see how we like it:



6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard


Read More http://www.epicurious.com/recipes/food/views/Grilled-Summer-Squash-and-Zucchini-238688#ixzz1zmYpOC2Y

Grilled Portobello mushrooms

Ingredients

• 3 portobello mushrooms
• 1/4 cup canola oil
• 3 tablespoons chopped onion
• 4 cloves garlic, minced
• 4 tablespoons balsamic vinegar

Directions

1. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately.

Spiced Mint Tea

This sounds yummy!!


Ingredients
3 cups water
1 cinnamon stick
2 whole cloves
2 whole allspice
1 cup fresh mint leaves
Honey, optional

Directions
Place the water, cinnamon, cloves and allspice in a large saucepan. Bring to a boil. Boil for 1 minute. Stir in mint leaves. Remove from the heat; cover and steep for 5 minutes. Strain tea. Serve with honey if desired. Yield: 2 servings.

Eggplant Curry

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Grilled Summer Squash with Basil & Pasta

a few T olive oil

2 lb summer squash, sliced 1/4” thick

1 small yellow onion, sliced 1/4” thick

1 small red onion

1/4 cup basil, chopped

1 cup cherry tomatoes, halved

1/2 lb mini farfalle pasta, cooked and drained*

1/4 cup white balsamic vinegar

1/4 cup olive oil

1 T lemon zest

kosher salt & cracked black pepper

parmesan cheese (optional)

Preheat grill to medium high heat. Drizzle olive oil over the sliced squash and sliced onions. Season with salt and pepper. Place on the grill and cook until tender. Allow vegetables to cool, then dice. In a bowl combine the diced squash, diced onion, basil, cherry tomatoes and pasta. Next add the balsamic vinegar, olive oil and lemon zest and toss to combine. Season with salt and pepper. Top with parmesan cheese.

* Cook the pasta in salted water.

I can't wait to try this tomorrow with the squash I grilled today!

Grilled eggplant with basil, tomato, and cheese

Grill eggplant (marinated in olive oil, garlic, salt, and pepper)

Slice tomatoes.

When Eggplant is done, layer it: eggplant, tomato, cheese (ricotta, goat cheese, or I used garlic and red pepper boursin), and basil.

Snapper a la veracruz

1/4 cup pitted chopped green olives
2 tbsp capers
1 pint cherry tomatoes
1 handfull fresh parsley or cilantro, roughly chopped
juice of 1 lime
1/4 cup olive oil
fresh or pickled jalapenos copped (optional)
4 fillets of snapper (or other white fish, like cod or halibut),  to 6 oz each
salt to taste

Prepare the salsa - combine olives, capers, cherry tomatoes, parsley or cilantro, lime juice, olive oil, and jalapenos

Assemble packets - put each piece of fish in its own aluminum foil boat, season with salt and top with the salsa. Fold the foil over so it covers the fish completely and then roll edges to tightly seal the pakcage

Cook fish on the grill at around 450 degrees for 8-10 minutes

I was super lazy, so just put each piece of fish in its own packet, drizzled salt and olive oil on top and then put premade salsa, capers, and sliced olives on top and grilled. Turned out really well!!

Two awesome paleo books avialable for free on Kindle - I think it might be time to get some new recipes on this site! :-)

http://www.diningdownloads.com/2-free-breakfast-kindle-cookbooks-superfoods-and-paleo-recipes/

Garlic Miso Chicken

Made this the other night, and making it in a broiler was awesome and quick, and the drumsticks came out super tasty!!!

10 chicken drumsticks
1.5 tsp of crushed garlic
3 teaspoons of trader joe's instant miso soup powder
1/3 cup soy sauce/korean BBQ sauce (Bulgogi)


Mix everything up in a ziplock bag and add drumsticks.
Marinate 4-6 hours or overnight
preheat broiler and cast iron pan
broil for 10 minutes

Broiled Swordfish with Bacon

Ingredients:

One large potato or equivalent

One red pepper (or green pepper)

1/4 red onion

8 oz swordfish steak

6 slices of bacon

• Cook one large potato (or 3 small red tomatoes) - I cook them in the microwave so that they're done in a few minutes.
• In a dish (I use a cast iron skillet), brush on a small layer of olive oil so the potatoes don't stick to the bottom of the pan.
• Slice the potatoes and layer on the bottom
• Dice a red peppers and put on top of the potatoes
• Slice up 1/4 of a red onon and layer with the red peppers
• Put the swordfish on top of the layers and cover with a layer of bacon (maybe 6 pieces)
• Broil for 10 minutes

Cubed Mahi Mahi

Heat in a pan:

• 2 tablespoons butter
• 4 garlic cloves (minced)
• small bit of chinese hot pepper sauce

Cube 10 oz piece of mahi mahi while that is simmering and then add to the sauce.

Near the end, add one chopped up tomato and a chopped green onion.

Teriyaki Salmon and Portobello Mushrooms

1. Cook 1 container (maybe 2 large mushrooms) sliced portobello mushrooms in 1/4 cup teriyaki sauce covered until tender
2. Fish out the mushrooms and move to serving dish
3. Cook salmon (two 6 oz servings) uncovered in the juices from the mushrooms and teriyaki sauce (it will reduce to a nice sauce) flipping once
4. Place salmon on top of the mushrooms and pour rest of the sauce on top of the salmon

Sweet Potato Casserole

3 large sweet potatoes (2.5 pounds)

2 eggs

2 tablespoons honey

1 teaspoon ground cinnamon

1/2 teaspoon cloves

1/2 cup of nuts (I like walnuts, but pecans are also nice in this)

1. peel and cut pototes into squares and boil till soft
2. strain water and mash potatoes
3. mix in other ingredients
4. bake in 350 degree oven for 30 minutes

Almond Flax Pancakes

We've decided to do a juice fast for the next few days with only one meal a day with actual food - a partial fast, if you will. . . the one meal a day will be healthy, though, and mostly pretty paleo. Here are some pancakes that I made the other day that I think I'll have to make again later. They were delicious:

1 cup almond flour

3/4 cup flaxseed meal

1 tablespoon ground sinnamon

1/2 teaspoon bakigsoda

dash of salt

3 eggs, separated

1/4 cup non fat plain greek yogurt

1/4 cup skim milk

1/4 cup honey

1/3 cup coconut oil (I used Almond oil because I couldn't find coconut oil at my store)

1 teaspoon vanilla extract

1. mix dry ingredients
2. mix egg yolks and wet ingredients
3. wisk egg whites until they have stiff peaks (or not, it tastes good either way)
4. fold in egg whites
5. make pancakes! I find that they're sweet enough with the honey, but maybe a little cinnamon sugar/syrup to taste.

Watermelon lemonade

2 lemons
Watermelon to the top of the tube
1/2 cucumber
Honey to taste
*really crisp and refreshing! We didn't even need the honey!

Some new yummy ones and some more to try

Watermelon Punch

1/2 watermelon without rind

1 lemon

5 oranges

1/2 pineapple, peeled

Cocktail Delicious

2 apples

3 carrots

1 stalk celery

*this was yummy, and the apples plus carrots definitely took away a bit of the carrot taste that I'm not too much a fan of

Sunset Cocktail

2 apples

1 beet

1 orange

3 carrots

*made a really pretty colored juice, but I didn't actually taste this one because there was a beet in it so I figured that I wouldn't like this one very much anyway

Cocktail vigorous

6 carrots

2 oranges

1 apple

1 stalk celery

1 slice lemon

*yummy, and the lemon and oranges took a bit of the edge off of the carrot taste, but still could taste the carrots, although the flavor was much better balanced I think the more different flavors you added to the carrots.

Carrot Apple Orange

3 carrots

1 apple

1 orange

1 inch piece of fresh ginger

*this is my favorite carrot juice. I think that the orange and ginger give it a really nice flavor, and you can hardly taste the carrot in this one. Definite winner in my book.

Sparkling pear aple

2 pears

3 apples

sparkling water to taste

*yummy, but the color is gross looking. Plus, the pears make for a really pulpy juice, so maybe not the best. It was very tasty though

Pineapple kiwi

1/2 pineapple

2 kiwi

*tasted really good and was a very acidic fruit juice. Everyone seemed to like it

Pineapple Juice

1/2 pineapple

*very sweet juice but it pretty much tastes like canned pineapple juice, so was a bit disappointing

Revised Green Juice

1 bunch of kale

1 cucumber

4 apples

*very sweet tasting and almost just tastes like fruit juice that's green. My favorite version of green juice.

Sour Blueberry

Pack blueberries
3 nectarines
1 Lemon
1 carrot

*I don't really like the taste of carrot juice, so this is a nice way to sneak a carrot into sweet juice :-) Tastes very yummy and sour.

Green Peace

1 handful spinach leaves

1 handful fresh parsley

1/2 cup swiss chard

1 celery stalk

1 apple

*I substituted 2 leaves of Kale/Collard Greens for the spinach. The juice came out a really rich green color (deeper green than the normal green mix that we make) so I'm guessing that it had more phytochemicals in it, which is good. I thought that it tasted mostly like celery, but not bad.

C-Blend

2 oranges

1 grapefruit

1 lime

1/2 cup whole cranberries

*Recipe said you can also add honey to sweeten this up, but I drank it plain. It was delicious and tart and the cranberries gave it a little more zing while making the sour not just from the grapefruit. I loved it, and I think this is my new favorite. Although, the guys tried it and said that it was too sour for them.

Vidalia Vigor

1/4 cabbage

1/2 red bell pepper

1/2 vidalia onion

1/3 fresh fennel bulb

*We didn't have onions, so we made it without onions, and the fennel smelled really yummy - like licorice. The juice tasted pretty bland, which to me was a good thing - I was expecting something gross. The strongest flavor in this was the bell pepper. Pretty good, and since it's one of the only reddish juices I think I can handle, might be a good one for me.

Slippery Beet

2 beets

1 clove garlic

1 apple

*Of all the beet recipes that I've tried, I find the beet taste to be the most disguised in this one. I actually can trick myself into drinking this one. :-) You mostly taste garlic. I actually did put in the right amount of garlic this time!

Spiced Carrot

3 carrots

1 spear broccoli

1/2 inch gingerroot

1/2 tsp ground cinnamon

*I think I've made this before, but without the broccoli. This time, I thin the gingerroot was fresher (from Reading Terminal Market) so it was more spicy. I'm not sure that I could taste the difference between the broccoli vs the kale/collard greens that I used last time.

Apple Fresh

3 apples

1 cup grapes

1/2 lemon

*SO YUMMY!!!! Reminds me of a summer day. This would probably be a great post-workout juice.

Some more juice

Green Lime Aid

bunch of kale

bunch of collard greens

two apples

one lime

cucumber

2 stalks of celery

*this was pretty good. Very full flavored and you could taste the lime more than anything.

Grape Fruit

2 cups of grapes

1 grapefruit

*pretty good. The grapes really do a good job of cutting the tartness from the grapefruit - great for people who want to drink grapefruit juice but don't like the sour in it.

Carrot Allium

3 carrots

3 leaves of collard greens

1 clove garlic

1/2 lemon

1 teaspoon of crushed red pepper

*this tastes like salsa. I put in a bulb (oops) of garlic when I made it last time instead of a clove so it was too spicy. I'll have to try to make this again, only with the proper amounts of stuff.

5 yummy recipies

Orange Zinger

1 orange

3 carrots

1/2 inch ginger root

1 apple

*This is pretty tasty, and the orange, apple, and ginger really blend together to reduce the taste of the carrots. The first day, I made it with only a little ginger, and the second day with more ginger to give it more spice. both ways were really good, but I think that leaving the recipe as is was a better flavor combination.

Hot Spice Carrots

4 carrots

1 handful spinach leaves

1 apple

1/2 inch ginger root

1/2 tsp ground cinnamon

*THIS IS DELICIOUS!! It actually tastes like chai. The original recipe had cardamom seeds in it, but I don't have those just lying around, so skipped it. Also, the second time I made it, the spinach wasn't very juicy, so I switched it out for 3-4 leaves of kale/collard greens. Still tastes delicious!

Grapefruit

1 orange

2 grapefruits

1 lemon

*My favorite so far - it tastes like a warhead - sour and delicious! The recipe says you can also add some honey to sweeten it up a bit if needed, but I like it sour!

Orange Sunrise

2 oranges

2 kiwifruits

1 papaya, seeded

1 carrot

*I haven't actually tried this yet. I was distracted with making my own variation (below)

Orange-Kiwi

2 oranges

3 kiwifruits

*Really yummy and reminded me of that pink Snapple flavor with kiwi in it. Citrus-ey but with a bit of a kick at the end from the Kiwi.

Beet

2 beets

2 carrots

2 apples

*Well, you can tell that there are beets in there, since I can taste the "dirt" taste of beets, but the apples and carrots certainly go a long way to mask the taste of the beets.

Also, after reading a forum yesterday about what to do with the pulp from the juicer (I would really like to compost it, but it's way too cold out right now - I'll start doing that in the spring) I saved some from the carrots and Kale I juiced and mixed it in with some ground beef and rice for the dogs and they loved it!

Background

I should start out by saying that my mom had a brief stint with juicing about 10 years ago, and after hearing about her rant and rave about how great it was, I tried some, and it was DISGUSTING!!!!! I decided that no nutritional value was good enough for me to subject myself to such torture. I'd rather take vitamins or die of a nutrient deficiency instead.

Fast forward 10 years, and my housemate has been juicing for a while and raving about the benefits. I refused to try it, but a few months later, relented and had a shot of this green juice that he was making. . . it was not the best thing ever, but palatable (I had already tried wheatgrass juice and it tasted like that) so the following week, I did a 3 oz serving, and then the week after, I tried a full glass.

I had about a glass of the green juice every day for a week and was really surprised that my energy level seemed to go up (apparently because of the B vitamins in the kale and collard greens) and my skin started clearing up! As a 30 year old, I was wondering when my acne would go away - I feel like I'm way too old for acne anyway!

That was last week - this week, he got "The Juicing Bible" which can be purchased on overstock for $15 (http://www.overstock.com/Books-Movies-Music-Games/The-Juicing-Bible/2874908/product.html?cid=202290&kid=9553000357392&track=pspla&kw={keyword}&adtype=pla) and we tried out a few recipes! I figured I'll chronicle our experiments here for my personal notes as well as for the benefit of anyone who is interested in trying out new juice experiments!