Skip to main content

Posts

Keto Pancakes.http://www.thetacticalkitchen.com/keto-pancakes/ Ingredients 1 cup almond flour2 tbsp coconut flour1 tsp baking powder1 tsp baking soda1/2 tsp sea salt4 eggs1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)1 tbsp coconut oil, melted (more for greasing your griddle or pan)1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl.Mix the wet ingredients together in a bowl.Add the wet to the dry and whisk well.Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.Heat your griddle to 350 degrees.Add some coconut oil to your griddle to keep the pancakes from sticking.Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.Keep warm in the oven until ready to serve.Top with…
Recent posts

Bulletproof Submarinos

AIP Submarinos This is like watching a lava lamp! Submarinos (submarines) are a familiar, comforting drink in Argentina where I lived as a Mormon missionary way back when. You just drop a long piece of chocolate into hot milk and watch the "submarine" melt. This is like that.
Put the kettle on and bring water to a boil. Fill a clear glass mug three-quarters full with the boiling water. Plop in a cube of Gee Fudge. After you stare at the melting stalagmites raising to the surface, stir and drink (add non-dairy milk if you want). OR pour into a blender, and blend until frothy. Original recipe comes from eat play crush (Mary, the Paleo Chef) . She calls it Phat Fudge.
This AIP friendly version comes from Real Food with Dana.com

HOW TO EAT IT: as is from fridge/freezer OR blend it into your morning hot drink (tea or coffee-substitute)

1/2 C ghee (or coconut oil)
1/2 C sunflower seed butter OR coconut butter
1-2 TBL raw honey
1 tsp cinnamon
1/2 TBL turmeric
1/2 TBL maca powder (n…

Around the World: Grandmothers and Their Food

Italian Photographer, Gabriele Galimberti, went on a photo journey to take photos of grandmothers around the world and the foods they make for their family table. Fifty-eight countries later he has created the project "Delicatessen With Love". Click here to see all of the grandmothers he met, and the food they make (after you read his essay click on "start" in the lower right corner).

Vivere la tavola di famiglia!
Long live the Family Table!



Credit due to Chocolate & Zucchini's, Clotilde Dusoulier, for referring to this project, which is where I first heard about Gabriele Galimberti.


How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Salmon with Sorrel & Lovage

Salmon with Sorrel & Lovage Serves 2
Sorrel and lovage shoot out of the ground practically screaming, "Spring!" I was in the mood for poached salmon today. Yesterday I harvested the last of the French sorrel, washed it and bagged it until I figured out more recipes to use it in, and then I saw that the lovage seemed to have sprouted 2-feet tall overnight. I realized the smokey, celery-like lovage would be a great flavor with the lemony sorrel. How could that not be a great thing with poached salmon? It turned out so well I ran to write down the recipe so I wouldn't forget. We buy frozen wild-salmon filets that come individually sealed. It only takes 20-30 minutes to thaw them after setting them in a sink full of cold water.

Don't forget to cut a few large lovage stems into 8-inch straws to put in your drinking glasses!

2 C broth, preferably homemade (chicken, beef or fish)
2 6-ounce salmon filets, thawed if frozen
1 tsp olive oil
1/2 onion, minced
2 garlic cloves, sli…

Sorrel Soup with Chicken and Leeks

Sorrel Soup with Chicken and Leeks
Sorrel makes for a wonderful soup in the spring. In Poland or Hungary they call it Shav Borscht, and often eat it at Passover. Traditionally it is thickened with a flour and butter roux, but not in my house.

1/2 pound sorrel leaves, stripped from stems and chopped
2 leeks, cleaned, and sliced including an inch of green
1 TBL olive oil
4 C chicken broth, preferably homemade
1 egg, optional (not for AIP diet)
2 C chicken, cooked or uncooked
salt and pepper to taste
Sour cream, coconut cream or cashew cream

Heat olive oil in a large pot over medium heat, then sauté leeks for a minute or so, and add the chopped sorrel. Cook until sorrel wilts and turns its own unique shade of brown (once you cook it, you'll see what I mean).Add the chicken stock to the sorrel and leeks. Bring to a simmer, and simmer for about 10 minutes. Taste for seasoning and add salt and pepper as needed. At this point you can either puree the soup (use an immersion blender) and add the be…