Yellow Curry

 Olive Oil

1 onion

1 cup carrots

2 cups sweet potatoes

2 cups potatoes

1 cup peas

1/2 cup water

2-3 tsp yellow curry powder

3 cans (44oz) coconut milk

2 tsp corn starch

-Mix 1 can coconut milk with cornstarch and set aside.

-Sauté onion in olive oil for 3-5 mins minutes, stirring regularly.

-Add water and vegetables, and let simmer for 10 mins, again stirring every few minutes.

-Add 2 leftover cans of coconut milk and let summer until vegetables are soft.

-Whisk in coconut and corn starch mixture. Let simmer for a couple minutes, stirring.

-Serve over rice

Beef Barley Soup--Slow Cooker

 Original recipe found here

•   2 pounds stew meat (nicely marbled beef chunks) 
•   salt and pepper 
•   2 tablespoons oil 
•   8 cups water 
•   2 cups beef broth  
•   2 cups celery, chopped 
•   2 onions, chopped 
•   5 cloves garlic, minced 
•   1 large potato, peeled and shredded, about 2 cups 
•   3-4 large carrots, peeled and shredded, about 2 cups 
•   1 cup pearl barley, rinsed

1. Generously salt and pepper the beef. In frying pan, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove the browned meat to a large slow cooker.
3. Repeat with remaining meat in 2 more batches (if you add it all at once it will steam the meat instead of browning it--not what you want).
4. Add 2 cups of beef broth to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
5. Add celery, onions, and garlic to the slow cooker and stir.
6. Cook on low for about 6 hours, or 3 hours on high. Add the potatoes and carrots and cook for another hour.
7. 
   
   Add the barley and simmer for another hour or so.

Creamy Maple Dijon Chicken with Bacon

Original recipes found here

•  
• 4 slices of thick bacon
• 1.5 lbs chicken breast cut into cite size pieces
• 1 TBSP olive oil
• 1 cup sliced leeks
• 12 oz sliced mushrooms
• 14 oz can coconut milk
• 1 TBSP maple syrup
• 3 TBSP dijon mustard
• 1/2 tsp salt

1. Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
2. Bring skillet back to your burner, add chicken to the pan. Cook until no longer pink. Remove chicken from pan, but keep pan hot.
3. Add olive oil to the pan if it's dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
4. Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
5. In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
6. Simmer for 8-10 minutes. Serve over zoodles, spaghetti squash, or brown rice.

Apple Crisp

Apple filling:
3 cups of chopped apple
1/3 cup brown sugar
1 tsp cinnamon

Topping:
1 cup oat flour
1/2-3/4 cup chopped toasted pecans
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup melted butter (or butter substitute; we use Earth Balance)

-Mix apple filling ingredients in a bowl, then dump into a sprayed 8x8 pan
-Combine topping ingredients into the same bowl the apple filling was in (it gets all the leftover yumminess that may have been left!), and mix until well combined.
-Bake at 400* for 35-40 minutes (or more if the topping hasn't browned)
-Cool for 10 minutes before eating

Paleo Toasted Coconut Sweet Bread with Lime Glaze

Original recipe found here

Bread:

1/2 cup coconut flour
1/4 cup almond flour/tigernut flour
1/2 cup shredded coconut
1/2 cup granulated sweetener (I used coconut sugar)
1/2 tsp baking soda
1/4 tsp salt
3 eggs
3/4 cup full fat canned coconut milk
1 1/2 tsp coconut extract
1/2 tsp apple cider vinegar

Glaze:

1/2 cup powdered sugar

1 tsp lime zest

2-3 TBSP fresh lime juice

1/3 cup toasted coconut

Directions:

Preheat oven to 350*. Combine all the ingredients in a large mixing bowl and stir until well combined and smooth. Pour the batter into a greased bread pan. Bake at 350 for 45 minutes, or until baked all the way through. Let bread cool in pan for 10 minutes, loosen the edges with a spatula, and then carefully place on cooling rack. Pour lime glaze over top on the loaf, allowing it to drip down the sides (I put a piece of parchment/wax paper/foil underneath the cooling rack to catch any drippings). Immediately sprinkle toasted coconut over the top. Let glaze harden and then eat the entire loaf in one sitting. ;)

Bacon and Brussels Sprouts Soup

Original recipe found here

Ingredients

• 3 slices smoked bacon
• 1/2 onion small/medium
• 9 oz potatoes
• 9 oz Brussels sprouts
• 1 1/2 cups chicken or vegetable stock, possibly a little more
• salt and pepper to taste

To top

• 4 slices smoked bacon bacon, in small slices

Instructions

1. Cut the bacon into slices and put into a pan over a medium heat. Dice the onion and once the fat starts to render from the bacon, add the onion to the pan. Cook, stirring regularly for 2-3 minutes.
2. Meanwhile peel the potatoes and dice. Take the outer layer and ends off the Brussel sprouts and cut in half. Add both to the pan, stir, then cover and reduce heat slightly.
3. Allow the vegetables to sweat for around 10 minutes until the potato is tender to a knifepoint, stirring occasionally. Don't worry if things stick to the bottom of the pan and color a bit, it all adds to the flavor, just don't let them burn.
4. Add the stock, and some salt and pepper to taste to the pan (bear in mind you have bacon in there so you won't need much salt). Cover and bring to a boil then simmer for around 10 minutes.
5. Meanwhile, put the bacon for the topping in a small skillet/frying pan and cook over a medium heat. Continue to cook until crispy, stirring now and then.
6. Remove the soup pan from the heat and puree the soup in a blender/with an immersion blender.
7. Serve the soup with the crispy bacon on top.

Chocolate Crinkle Cookies

1 cup cocoa powder

2 cups white sugar

1/2 cup vegetable oil

4 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup powdered sugar

1) Combine all ingredients well, except powdered sugar. 

2) Cover dough and chill for 2-3 hours (or overnight)

3) Preheat oven to 350*

4) Use medium cookie scoop and drop dough into your hand. Roll into a smooth ball. Coat each bag in powdered sugar before placing on lined cookie sheet.

5) Bake for 10-12 minutes. Let stand on cookie sheet for a couple minutes before transferring them to wire racks to cool.


1 1/2 recipe:
1 1/2 cups cocoa powder
3 cups white sugar
3/4 cup vegetable oil
6 eggs
3 tsp vanilla
3 cups flour
3 tsp baking powder
3/4 tsp salt

1 cup powdered sugar

--yields 30 large cookies (large cookie scoop--3 TBSP)

Chicken Pot Pie

1 recipe perfect pit crust
16 oz. bag frozen mixed vegetables
2 cups cooked chicken, shredded or diced

Gravy Recipe:
1/3 cup butter (or dairy-free butter substitute)
1/3 cup flour
3 1/4 cup chicken stock
-Melt butter in pan, then add flour and whisk for 2-3 minutes until the flour is golden brown. Slowing whisk in broth, and heat to a boil. Cook and stir until the mixture boils and thickens.

1) Preheat oven to 400 degrees.
2) Use half of the pie crust to cover the bottom of the dish you're using (pie plate, 8x8, 9x13). Poke holes in the crust with a fork. Bake for 15 minutes.
3) While bottom crust is baking, make gravy.
4) Place frozen mixed vegetables in a colander and put in the sink. Run warm water over vegetables for about 2 minutes, using your hands to separate and move the vegetables around.
5) Combine gravy, vegetables, and cooked chicken. Pour into the baked bottom crust.
6) Place the second half of the pie crust over top, then bake for 30-40 minutes at 400 degrees.
7) Let it sit for about 10  minutes before serving.

Slow Cooker Peaches and Cream Steel-Cut Oatmeal

*recipe from thehealthymaven.com*

1 1/2 cups steel-cut oats

1/2 cup unsweetened coconut

6 cups (three 13.5 ounce cans) full fat coconut milk

6 peaches chopped

1/2 tsp cinnamon

1/4 cup brown sugar

-Add all ingredients to sprayed slow cooker

-Cook on low for 6 hours, then stir and serve.

**We let this cook overnight, and I turn off the slow cooker when I wake up to feed the baby. With the lid on, the oatmeal stays nice and warm until we're ready for breakfast a couple hours later**

Black Bean and Mango Salsa--Our Best Bites

15.5 oz. can black beans, rinsed and drained
1 medium mango, peeled and diced (about 1 cup)
1/2 cup red onion
1/2 cup chopped fresh cilantro
2 TBSP fresh lime juice
2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper (I always leave this out)
1 medium avocado, diced

1. In a large bowl, combine the black beans, mango, red onion and cilantro.

2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt, and pepper. Stir to dissolve sugar, then pour over black bean mixture. Cover and chill in the fridge for at least an hour.

3) When ready to serve, gently fold in the diced avocado. Season with additional salt and pepper to taste. Serve with tortilla chips.

Dressed Up Sloppy Joes--Our Best Bites

1 lb. lean ground beef

salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

Freshly ground black pepper to taste

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Strawberry Watermelon Slushy-Our Best Bites

2 cups seedless watermelon

1 pint of strawberries

1/3 cup sugar

1/3 cup lemon juice

5 ice cubes

-Cut watermelon into cubes, and take the stem off of each strawberry

-Put everything in a blender, and blend until everything is blended really well.

-Enjoy!

These are SOOOOOO awesome on a hot day!

Homemade Bagels

1 batch "Perfect Bread" (follow ingredients and directions)

optional: sesame seeds, dried minced onion, poppy seeds, sea salt, sunflower seeds, cinnamon and sugar, 

1) Punch dough down after it has risen and doubled in size.

2) Pull off pieces that are about the size of a lemon, and roll it into a ball (you can do bigger or smaller bagels).

3) Push a hole through the middle of the dough ball with your thumb and middle finger. Place shaped dough on parchment paper or foil.

4) Repeat steps 2 and 3 until all the dough has been shaped into bagels.

5) Bring 8 cups of water to a boil. Drop 4 "bagels" into the water at a time for 1 minute. When they float to the top of the water, which will happen fairly quickly, flip the bagel.

6) Remove each bagel with a slotted spoon, and place on a lined cookie sheet 2 inches apart.

7) At this point, while the bagels are still a little bit wet, sprinkle any of the optional seeds/toppings on each bagel.

8) Bake at 475 degrees for 15 minutes. Remove immediately and cool.

Perfect Rolls

1 batch "Perfect Bread"

1/2 cup butter, melted

1) After the dough has risen for 1 hour, punch it down and let it rest in the bowl for about 5 minutes.

2) Spray large cookie sheet with cooking spray.

3) Form the dough into a long "snake" like shape. Squeeze pieces of dough off and roll each piece into a ball (I usually make mine the size of a baseball). Place on cookie sheet, about an inch apart.

4) Brush melted butter over the top and sides of each roll.

5) Bake at 350 degrees for 23 minutes, or until the tops of the rolls start to brown.

6) As soon as you remove the rolls from the oven, brush each one with the remaining melted butter. Move onto a cooling rack.

7) Serve warm!!

Perfect Bread

3 cups flour

1 TBSP yeast

2 TBSP sugar

1 tsp salt

2 TBSP vegetable oil

1 cup warm water

1) Add yeast, sugar and water in mixing bowl and give it a little mix. Let it sit for 5-10 minutes until yeast is bubbly. Add flour, oil & salt to mixing bowl.

2) Pre-heat oven to LOWEST setting (my oven's lowest is 170 degrees). After it is pre-heated, turn the oven off.

3) Using the dough hook attachment, mix dough on low speed for 7 minutes.

4) Spray a large metal or glass bowl with cooking spray, and place dough in the bowl. Cover the bowl with a towel, and place in warm oven to rise for 30-45 minutes. The dough will double in size. After you remove the dough from the oven, punch it down and let it rest for about 5 minutes.

5) Shape the dough however you want; braid, peasant bread, baguette loaf...whatever floats your boat for the day.

6) Place shaped bread on sprayed cookie sheet or in a sprayed loaf pan, and bake at 350 degrees for 30 minutes.

7) After the bread is done, immediately place on a cooling rack.

**I have also added Italian herbs, cheeses, and minced garlic in with the ingredients before mixing, and it is awesome! Be creative!!**

Pork Fried Rice

1 cup frozen carrots
1 cup frozen broccoli
1 cup frozen peas
1 small can mushrooms, sliced
3 eggs
2 cups warm rice
Soy sauce
Canned pork/leftover pork (optional)

1) Cook rice in rice maker or pot.

2) Cut frozen carrots and broccoli into smaller pieces.

3) Warm ¼ cup of olive oil in a wok or large frying pan. Pour in veggies, and let them sauté until soft.

4) After veggies are soft, push veggies to the outer parts of the wok/pan, and crack the eggs into the middle of the pan. Scramble eggs with whisk or wooden spoon.

5) Add warm rice and canned pork and mix everything together. Add in soy sauce to taste, usually about 1/8-1/4 cup.

Salsa Chicken

2 chicken breasts
1 can of corn
1 can black beans
24 oz. jar salsa

1) Put all ingredients in crock pot on low.

2) After 3 hours, shred chicken, and put it back into the crock. Let it cook on low for 1 more hour.

3) Serve with a little cheddar cheese, dollop of sour cream, guacamole, olives, tomatoes...whatever your pleasure! Dipping tortilla chips isn't a MUST, but who wouldn't want chips for dipping?!

Grandma Edie's Cole Slaw

1 bag prepared cole slaw mix

1/2 cup sugar

1/3 cup apple cider vinegar

2/3 cup mayo

1) Mix sugar, vinegar, and mayo until blended. Pour over cole slaw mix in a bowl and mix well.

2) Let it sit, covered, in the fridge for at least 2 hours before serving. Stir before serving.

Moist Chocolate Cake

1 box chocolate cake mix

1 tsp cinnamon (optional)

1 cup mayo (not salad dressing or miracle whip)

1 cup water

3 eggs

1) Preheat oven to 350. Spray and flour 2 nine inch round pans.

2) Combine cake mix and cinnamon. Add mayo, water, and eggs. Mix on low for 30 seconds or until combined.

3)Pour evenly between two pans.

4) Bake 30-35 minutes. Cool IN pans on wire racks for 10 minutes. Remove and cool completely before frosting.

**I've made this cake with a number of different frostings, and all of them taste great!**

Mindy's Zucchini Bread

3 eggs
1 c vegetable oil

2 c sugar

2 c grated zucchini

2 tsp vanilla

2 ½ c flour

1 tsp baking soda

½ tsp baking powder

1 tsp salt

1 tsp cinnamon

-Beat eggs; add oil, sugar, zucchini and vanilla.

-Sift in flour, baking soda, baking powder, salt, and cinnamon.

-Pour into 2 sprayed and floured loaf pans. Bake for 1 hour at 325.