Recipes and Food Tips

Healthy Hidden Surprise Meatloaf

3/29/2016

Hidden Healthy Surprise Meatloaf

By Wendy Diddy

1 ½ pounds grass fed ground beef or a 1½ lb. mixture including Farm Fresh Market fresh pork sausage, Olympia Local Foods
4 oz. grass fed liver, chopped in the food possessor – nobody will know it’s in there!
2 pastured eggs beaten
¾ cup old fashioned oats or 1/3 cup almond meal/flour
1-cup organic tomato sauce

4 oz. sliced mushrooms, sautéed in butter and set aside
½ - ¾ cup chopped onion, depending on how much onion you like
1 tsp. quality sea salt
1 tsp. fresh round pepper
2 Tbsp. Coconut Secret coconut aminos garlic sauce or Bragg liquid aminos
3 cloves minced garlic
Any additional spices or herbs you enjoy and want to add

Preheat oven 350 degrees.

Combine all ingredients and mix well, adding mushrooms last.

Press firmly into your favorite baking dish and leave one inch of top space to prevent juices from spilling into your clean oven.

Bake about 1 hour.

Let stand 10 minutes before slicing/serving.

Enjoy!

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Lamb or Beef Tagine

3/26/2016

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Lamb or Beef Tagine with Green Olives and Lemon

By Wendy Diddy

½ cup organic extra virgin olive oil, red palm, or avocado oil
5 large garlic cloves
2 (2-½ inch) strips of lemon zest
2 tsp. ground ginger
2 tsp. sweet paprika
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground black pepper
¼ tsp. cayenne pepper
¼ tsp. ground cloves
Pinch of saffron threads, crumbled
1 cinnamon stick

1 Tbsp. quality sea salt
3 ½ pounds grass fed boneless lamb or beef shoulder (or pot roast meat) cut into 1-inch pieces
4 cups bone broth or water
6 large carrots thinly sliced
1 large onion chopped
2 cups quality pitted green olives, rinsed
1-cup parsley, chopped
1-cup cilantro, chopped
3 - 4 Tbsp. fresh lemon juice

In a large bowl, mix the oil, garlic, lemon zest, ginger, paprika, coriander, cumin, pepper, cayenne, cloves, saffron, cinnamon stick and salt. Add the meat and toss to coat. Marinate 2 -4 hours.
Put the meat and spices into a tagine, Le Creuset® type or medium enameled cast-iron casserole; discard the lemon zest. Add the broth/water, carrots and onion, and bring to a simmer. Cover and cook over low heat until the meat is very tender, 1 ½ to 2 hours.
Spoon off extra fat (if desired) from the broth. Stir in the olives, season with sea salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro, and lemon juice. Serve over warm couscous, sweet or colored baked potatoes, rice or any healthy grain you prefer (organic if possible).

Facts

Lemons are powerhouses when we want to bring out the flavor.

Lemons are used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods.

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Chicken Thighs +

3/20/2016

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photo © Juli Bauer of paleomg.com

Crispy Chicken Thighs with Pineapple Honey Mustard Sauce

By Juli Bauer – PaleOMG

Prep time: 10 minutes
Cook time: 33 minutes
Total time: 43 minutes
Serves: 3-4

Ingredients

2 pounds skin-on chicken thighs, deboned (about 6 chicken thighs)
Fine sea salt, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, to taste
For the mustard sauce
2 tablespoons ghee, butter or coconut oil
1 cup pineapple chunks
¼ cup Dijon mustard
2 tablespoons whole grain mustard
2-3 heaping tablespoons raw honey (depending how sweet you want it)

Instructions
Preheat oven to 450 degrees F.

Place a large cast iron skillet over medium-high heat. Once pan is very hot, place deboned chicken thighs skin side down on the skillet. Feel free to crowd the pan because they will shrink up a good amount. Sprinkle each chicken thigh with salt, garlic powder, onion powder, and paprika. Once the skin has browned and become crispy, about 7-8 minutes, flip and cook for 5 more minutes. Then place in the oven to cook for 15-20 minutes, until no pink remains.

While chicken is in the oven, place a medium sauté pan over medium heat and add ghee and pineapple chunks and cook until pineapple has caramelized on all sides, about 5 minutes.

Place pineapple, mustards, and honey to a food processor and puree until smooth.

Top each chicken thigh with pineapple honey mustard. Boom. Done.

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