tag:blogger.com,1999:blog-12438288430946063312024-03-13T23:18:34.757-07:00The Primitive HomemakerTyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-1243828843094606331.post-83506626156754499742016-08-23T20:32:00.002-07:002022-10-13T20:30:13.432-07:00Keto Creamy Lime Cheesecake (paleo, gluten free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWl6UQuTauk9plDIqIqDxRQW_8bxTbCv4h4Vop0RMNa1moNkU2I3YOa2D5T4BlbyWHVm7rMGZdu7Y0QH5GvENl6tw6_N769KuEpTvOd8y5COmiWcHwzJ9OsSXJsPqztR_KCrX1ud3gLUd/s1600/IMGP3046-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWl6UQuTauk9plDIqIqDxRQW_8bxTbCv4h4Vop0RMNa1moNkU2I3YOa2D5T4BlbyWHVm7rMGZdu7Y0QH5GvENl6tw6_N769KuEpTvOd8y5COmiWcHwzJ9OsSXJsPqztR_KCrX1ud3gLUd/w426-h640/IMGP3046-2.jpg" width="426" /></a></div>
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<div style="text-align: justify;">I'm over a month and a half into <g class="gr_ gr_142 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-del replaceWithoutSep" data-gr-id="142" id="142">Keto,</g> and still trying to find my groove. I know that "treats" make me crave sweets like crazy, so I have to limit them heavily; they're a real trigger for me. I've gone through so many periods of eating low carb, low sugar, and various other super strict diets over the years-- but I might always consider myself a recovering sugar addict. I'm definitely making progress though, even if it's taken my 5 years to get where I am now. My birthday was yesterday though, and I have been so eager to create some new recipes. </div>
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<div style="text-align: justify;">I tinkered with this recipe again today to finesse it and even tried to add some vanilla protein powder to it to add some nutritional bang. That worked pretty well. If you're interested in that, I added 2 scoops of <a href="https://www.amazon.com/BlueBonnet-Natural-Protein-Isolate-Vanilla/dp/B00CQ7PW2G/ref=sr_1_1_a_it?ie=UTF8&qid=1472008690&sr=8-1&keywords=bluebonnet%2Bwhey%2Bprotein">Bluebonnet vanilla protein powder</a>. That added 6.5g of protein per slice (if you cut into 8-- 56g additional grams of protein for the entire pie), and .75g of carbs per slice (an additional 6g for the entire pie). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWlwZIBxKhsm4cgdjPnvs7mXQFZT78YlAyWoHd-oFzA97pf1ym6xsIKy3oxhIOtQ2mV5aWR6apvpc_euBt-KDlRicORepuVZ-72wI4OdigVDka2FU8tc00talCdjXoOZf_c3jBk9pdHLI/s1600/IMGP3052.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWlwZIBxKhsm4cgdjPnvs7mXQFZT78YlAyWoHd-oFzA97pf1ym6xsIKy3oxhIOtQ2mV5aWR6apvpc_euBt-KDlRicORepuVZ-72wI4OdigVDka2FU8tc00talCdjXoOZf_c3jBk9pdHLI/s1600/IMGP3052.JPG" /></a></div>
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<br />Here's what ya need:<br />
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<u>FILLING</u><br />8 oz mascarpone<br />4 oz cream cheese<br />2 tablespoons of fresh lime juice<br />1/2 t. lime zest (not including additional for <g class="gr_ gr_140 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" data-gr-id="140" id="140">top</g>-- optional)<br />2 tablespoons of <g class="gr_ gr_136 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del" data-gr-id="136" id="136">melter</g> coconut oil<br />10 drops of stevia (you may wish to add more-- I opted for a very light, creamy, not-too-sweet cheesecake)<br />
<br />1. Add to a blender or food processor and blend until light and whipped.<br />2. Pour into <g class="gr_ gr_151 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" data-gr-id="151" id="151">bowl</g> and set aside.<br />
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<u>CRUST</u><br />1/2 cup of roasted almond (mine were also salted-- optional)<br />1 + 1/4 cups of shredded coconut<br />2 tablespoons of softened coconut oil<br />
<br />1. process until finely shredded and no large pieces of almonds remain.<br />2. Press into a springform pan. It may not seem cohesive at first, but once the coconut oil starts to solidify in the refrigerator, it will stick together quite well. Press down firmly and evenly and cover <g class="gr_ gr_150 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" data-gr-id="150" id="150">entire</g> surface. I used an <g class="gr_ gr_152 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace" data-gr-id="152" id="152">8 inch</g> springform.<br />
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<br />Now, pour your cheesecake filling over the crust, and spread out evenly with a spoon. Refrigerate for at least two hours before removing and cutting. I garnished with lime zest. That's optional.<br />
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<br />Here are the macros for the entire pie:<br />309g fat<br />14.5g carbs<br />18g protein<br />
<br />I cut mine into 8 slices, so <g class="gr_ gr_141 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar multiReplace" data-gr-id="141" id="141">here's</g> the macros per slice for that serving size:<br />38g fat<br />1.81g carbs<br />2.25g protein<br />
<br />If you didn't read the intro, you can add protein powder for extra protein content and just about .75g extra carbs per slice. You may have a protein powder that you like that has even <g class="gr_ gr_145 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar multiReplace" data-gr-id="145" id="145">less</g> carbs than that!<br />
<br />Enjoy~Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com3tag:blogger.com,1999:blog-1243828843094606331.post-45511820796602861152016-08-04T15:04:00.003-07:002022-10-13T20:31:45.879-07:00Low-Carb Garlic Cheddar Biscuits (primal, keto, gluten free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mkcx6LBnHJuJPQGUiQ3QRXP7IaBBmmscTM2mY7I-xCjldY0zfnonkICWztDOFku3CfH0wYasEP1Rk8n-BNqVLHcMnEglrHpuOlnfYcQXWMXVSCqyxM27KsKNUqPiJ-rGhTqZ9g3PVSNt/s1600/IMGP2887-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mkcx6LBnHJuJPQGUiQ3QRXP7IaBBmmscTM2mY7I-xCjldY0zfnonkICWztDOFku3CfH0wYasEP1Rk8n-BNqVLHcMnEglrHpuOlnfYcQXWMXVSCqyxM27KsKNUqPiJ-rGhTqZ9g3PVSNt/s1600/IMGP2887-2.jpg" /></a></div>
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I pretty much thought I was done creating recipes for this blog, but a recent adventure into eating low-carb inspired me to create. I'm not sure, but I may have a few more recipes up my sleeve. </div>
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What you need:</div>
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1/2 cup organic coconut flour</div>
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1 cup of water</div>
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3 pastured eggs</div>
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6 tablespoons of coconut oil</div>
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1.25 teaspoons of sea salt</div>
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1 teaspoons of basil</div>
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2 cloves of minced garlic</div>
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1 teaspoon of granulated onion</div>
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3/4 cup of shredded cheddar cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD4D8N00EkBrui8yyeFVYt3lzLot_42TvKwcZBYNZ6ZSLABw6LI_Wt8ojoEEdEUZCdMpKL3PJRxV2MgJR9Zxn07yLh5f8ZHEvi49JOn_2GVvtWdU0BYbewmvtoAYLUDHPPcNbIghUzxov/s1600/IMGP2901-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD4D8N00EkBrui8yyeFVYt3lzLot_42TvKwcZBYNZ6ZSLABw6LI_Wt8ojoEEdEUZCdMpKL3PJRxV2MgJR9Zxn07yLh5f8ZHEvi49JOn_2GVvtWdU0BYbewmvtoAYLUDHPPcNbIghUzxov/s1600/IMGP2901-2.jpg" /></a></div>
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1. Preheat oven to 350</div>
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2. Mix all ingredients, aside from coconut oil in a box.</div>
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3. add coconut flour.</div>
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4. Mix well, until dough is thick and consistent</div>
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5. Form biscuits using about 1.5-2 tablespoons of dough</div>
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my mixture made 13 biscuits. I calculated the macros considering that. </div>
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If you make more, there will obviously be less carbs per serving.</div>
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6. Bake for about 35 minutes, or until edges just begin to turn golden brown.</div>
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Remove from over. Let cool for about 5 minutes before removing from</div>
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baking sheet or skillet. I stored mine in an airtight container, but we ate</div>
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them all within 2 days. I'm not sure how they'd taste afterwards. Today</div>
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I made a batch and vacuum sealed them and froze them for reheating later.</div>
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ENJOY!</div>
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(macro breakdown)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZye_TgXObTijhmAnGcvZqCc_ejbVRCiyi5bWf6nrgw8jffuxZJA4T8yNZz8VWHHfZu6MqE_qis73wKY91XESQaPrc-ieN3pfvd49ieNAfB5mEDRRp9ErVavHKxxbvzho1ftoE7e6eyUPL/s1600/Screen+Shot+2016-08-04+at+4.47.29+PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZye_TgXObTijhmAnGcvZqCc_ejbVRCiyi5bWf6nrgw8jffuxZJA4T8yNZz8VWHHfZu6MqE_qis73wKY91XESQaPrc-ieN3pfvd49ieNAfB5mEDRRp9ErVavHKxxbvzho1ftoE7e6eyUPL/s400/Screen+Shot+2016-08-04+at+4.47.29+PM.png" width="400" /></a></div>
<br />Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com0tag:blogger.com,1999:blog-1243828843094606331.post-1303323037734023582015-09-15T10:19:00.001-07:002022-10-13T20:34:06.248-07:005 Ingredient Carrot Apple Cake (AIP, 21DSD)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXYKL8N6uJBkd67TT7H-3KqdQq0GJ4NODQpyl_efZklJJXOA310Odl863WR3piGXaS-s6d2nTOCWFrjX6fXMsBT3wQd4aAm9xpvQObE-vQrJ5_-3g6-C6rCK8ZB_96WDOMJAp0cngB2Mq/s1600/cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXYKL8N6uJBkd67TT7H-3KqdQq0GJ4NODQpyl_efZklJJXOA310Odl863WR3piGXaS-s6d2nTOCWFrjX6fXMsBT3wQd4aAm9xpvQObE-vQrJ5_-3g6-C6rCK8ZB_96WDOMJAp0cngB2Mq/s640/cake.jpg" width="639" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">I'm currently almost 7 months postpartum with my second child, and have been trying diligently to get back to where I was (diet and exercise wise) pre pregnancy. Moderate carb makes me feel best, and I love coming up with "treats" that are sweetener free and low (ish) carb. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrBPux-6cS_dqt-R1fkeidKYdCdnE08zqOCHMbcUsZXv7eJQBz_09LkkceCtO5qyI2mBnhyi8zqbEgGW2KvSLIIFJY7RVoXFEy19UBT_YugavCIWkXaUWYECTXmQCdjvQqdWQ0Uzmg5ED/s1600/cake5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrBPux-6cS_dqt-R1fkeidKYdCdnE08zqOCHMbcUsZXv7eJQBz_09LkkceCtO5qyI2mBnhyi8zqbEgGW2KvSLIIFJY7RVoXFEy19UBT_YugavCIWkXaUWYECTXmQCdjvQqdWQ0Uzmg5ED/s640/cake5.jpg" width="639" /></a></div>
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<span style="font-size: x-large;">what you need:</span><br />
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<ul>
<li><span style="font-size: large;">very ripe plantain</span></li>
<li><span style="font-size: large;">3 cups of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic shredded coconut</a></span></li>
<li><span style="font-size: large;">3 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil</a></span></li>
<li><span style="font-size: large;">1 tablespoon of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic cinnamon</a></span></li>
<li><span style="font-size: large;">1 medium-large carrot, grated finely</span></li>
<li><span style="font-size: large;">1 apple, chopped (I used a granny smith apple)</span></li>
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<span style="font-size: large;">1. Preheat oven to 375. Peel and chop apple. I chose to just dice mine, but if you want to get "fancy" you could slice them like the ones pictured below. The apples will not be mixed into your "cake" mixture, just lining the bottom of the pan. You may end up needing an addition apple to do something like that. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMXPAASO5uzqEzgvhn4i8RTUBuvtXYLh_yprEx3H-AxQ6H28IqmKdW5INOoI-8yvWngnmwg2mI20nZj9Karjt0jTbHf3P5C8tJIroK64053P2kl08sYVKNy9TDHEgrRN76XyXLRiSbyhh/s1600/44.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMXPAASO5uzqEzgvhn4i8RTUBuvtXYLh_yprEx3H-AxQ6H28IqmKdW5INOoI-8yvWngnmwg2mI20nZj9Karjt0jTbHf3P5C8tJIroK64053P2kl08sYVKNy9TDHEgrRN76XyXLRiSbyhh/s200/44.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkGScmjGFhOi0cvGIDiOslhiXo-HRBqu80gupLqdU3STRVCHnK-nGuGj0LkdRQYvZ6fvb6E_teYRg94Qg9fredgFMR8vg5t-JHHxarCDHods4E9AV5mwEdHZoHTidLn0rjHAge9SkmhYG/s1600/IMG_4830.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkGScmjGFhOi0cvGIDiOslhiXo-HRBqu80gupLqdU3STRVCHnK-nGuGj0LkdRQYvZ6fvb6E_teYRg94Qg9fredgFMR8vg5t-JHHxarCDHods4E9AV5mwEdHZoHTidLn0rjHAge9SkmhYG/s200/IMG_4830.jpg" width="200" /></a></div>
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<span style="font-size: large;">2. Heat 1/2 tablespoon of coconut oil in a medium skillet. Add chopped apples and 1/2 of the cinnamon. Stir. Cook on medium for about 5 minutes, stirring frequently. Reduce to low/medium and cover. Cook for about 3-5 more minutes, or until apples are tender. Remove from heat. </span></div>
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<span style="font-size: large;">3. In a blender add shredded coconut, and 2 tablespoons of coconut oil. Blend until the coconut is thick, and somewhat oily, but a grainy/floury consistency still. You don't want to blend is into butter. </span></div>
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<span style="font-size: large;">4. Add ripe plantain and 1/2 tablespoon of cinnamon to the blender. Blend until you have a smooth, thick dough.</span></div>
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<span style="font-size: large;">5. Add dough to a bowl, and add shredded carrots. Mix.</span></div>
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<span style="font-size: large;">6. In a pie pan, 8" round dish, or a springform pan (what I used) pour your apples (with oil) into the bottom. Arrange them however you like. Once thats done, scoop your dough onto them by the spoonfuls, smoothing as you go. It will be very thick, so you can just pour it over the apples.</span></div>
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<span style="font-size: large;">7. Bake for about 30-35 minutes, or until it starts browning around the edges feels firm. Remove and let cool for atlas 7-10 minutes before cutting. </span></div>
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<span style="font-size: large;">SO good.</span></div>
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<span style="font-size: large;">Enjoy!</span></div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com7tag:blogger.com,1999:blog-1243828843094606331.post-12805077140375956092015-09-14T10:09:00.002-07:002022-10-13T20:35:27.447-07:00Paleo Baked N'Oatmeal <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb1sIz4ykpdEAJEY8L47mzgdNTmXNl45FVpzBBQ0TUerRSSaaAQR2L2MQCMXugVr3WA-HiDtgjrVyAjdvc5fQrXYF40maIeDU7DOAvsYAnU0mPiKzE-wAlqduZmOBQLUt-5KiCRiNNcSL/s1600/IMG_6942.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwb1sIz4ykpdEAJEY8L47mzgdNTmXNl45FVpzBBQ0TUerRSSaaAQR2L2MQCMXugVr3WA-HiDtgjrVyAjdvc5fQrXYF40maIeDU7DOAvsYAnU0mPiKzE-wAlqduZmOBQLUt-5KiCRiNNcSL/s640/IMG_6942.jpg" width="639" /></a></div>
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<div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;">What inspired this was a trip out to a coffee shop, where I remembered fondly the days where I'd go there and pick up a bowl of baked oatmeal to have with my coffee. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWliKz5nN8n6IQenDHqbjp6AENkwH76ZhblEg8EYn3dwxvnRPycV0ovHCea89ngui4bGw_Nr9DtHN1I7Sh6sLkYJHxqdC0RuzZlA4TF9x8HvPZ4BmNLvG2x2Luu34IkSb2wlEWN7pfb_4/s1600/IMG_6kh93JK9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWliKz5nN8n6IQenDHqbjp6AENkwH76ZhblEg8EYn3dwxvnRPycV0ovHCea89ngui4bGw_Nr9DtHN1I7Sh6sLkYJHxqdC0RuzZlA4TF9x8HvPZ4BmNLvG2x2Luu34IkSb2wlEWN7pfb_4/s640/IMG_6kh93JK9.jpg" width="639" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">What you need:</span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 free range eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut milk</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 cup <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut flour</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1.5 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut oil</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 cups <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut flakes</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic raisins</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tablespoon of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">cinnamon</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">ginger powder</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 small apple (I used granny smith), chopped </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1.5 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">baking soda</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 of a very ripe banana OR </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1-2 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">honey or maple syrup</a> (optional)</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1. Preheat oven to 375</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2. In a mixing bowl, combine coconut flour, coconut flakes, cinnamon, ginger, chopped apple, raisins, and baking soda. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3. In a separate mixing bowl mash the banana (if using), then stir in remaining ingredients and mix well. Combine wet and dry ingredients. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4. Add to baking dish (I used 8" circular baking dish), and bake for approximately 30 minutes-- OR until the edges begin to brown and the top feels firm.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">ENJOY~</span></div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com1tag:blogger.com,1999:blog-1243828843094606331.post-18218412783745426582015-05-14T10:32:00.001-07:002022-10-13T20:37:02.724-07:00Mini Chocolate Tartlets (Paleo, Sweetener FREE!)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdB9oB9eZWxE44bt4oMcxEVb5JF9VrJllgGUIkF5JHgzlkrA688F47OK3Mo0Xvy5hc-vpdfJTr92BHc7g43TUVv4XAyvEAe4uw2BQiCeSLuB5I_bUgC7qVAmH9h02O_F-3GTC9LVXpb8c/s1600/IMG_6863+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdB9oB9eZWxE44bt4oMcxEVb5JF9VrJllgGUIkF5JHgzlkrA688F47OK3Mo0Xvy5hc-vpdfJTr92BHc7g43TUVv4XAyvEAe4uw2BQiCeSLuB5I_bUgC7qVAmH9h02O_F-3GTC9LVXpb8c/s640/IMG_6863+copy.jpg" width="639" /></a></div>
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These are paleo, and have no added sweeteners. <u>You can even sub the cacao powder with carob to make them AIP! </u>The sweet potato is what lends sweetness to this recipe. Yes, I know sweet potatoes are fairly high carb, BUT it's divided into 12 servings. So, each tart IS low carb, with probably less than 5g (my estimate) of carbs per tartlet. You don't have to make tartlets with the recipe either. You could easily make a full sized pie with it, or even put the chocolate filling in bowls and refrigerate for a mousse/pudding type dessert. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2smirdV7XcV-e7oCP4CpGglLRZ1HhULIAVyorIhcoY5FnJkGmodMkmbmmPCKSnwstBjx4gE7pPUYT5EWq06c_SaZSj1gygYZlbfkFk4kVoIBIU7Tyc3kZ9UhBVhFJo4xJgj5P1t73K1_7/s1600/IMG_6865c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2smirdV7XcV-e7oCP4CpGglLRZ1HhULIAVyorIhcoY5FnJkGmodMkmbmmPCKSnwstBjx4gE7pPUYT5EWq06c_SaZSj1gygYZlbfkFk4kVoIBIU7Tyc3kZ9UhBVhFJo4xJgj5P1t73K1_7/s640/IMG_6865c.jpg" width="640" /></a></div>
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<span style="font-size: large;">BEFORE YOU START: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://thehealthyfoodie.com/toasted-coconut-butter/">TOASTED COCONUT BUTTER RECIPE</a></span><br />
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<span style="font-size: x-large;">You'll also want to bake the Japanese, or regular, sweet potato before getting started. </span><br />
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<span style="font-size: x-large;">What you need:</span><br />
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<ul>
<li><span style="font-size: large;">1/2 C <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">shredded coconut</a></span></li>
<li><span style="font-size: large;">1 + 1/4 C toasted coconut butter</span></li>
<li><span style="font-size: large;">1 medium-large baked japanese sweet potato</span></li>
<li><span style="font-size: large;">3/4 C <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut milk</a></span></li>
<li><span style="font-size: large;">2 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">cacao or carob powder</a></span></li>
<li><span style="font-size: large;">1 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">Great Lakes gelatin</a></span></li>
<li><span style="font-size: large;">1 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">cinnamon</a></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1P-14tZd8T_0W624Bk2j2vFUdeX2QxWbDg7DCWqpBXICnn7-W2Rm6NuQCJBmUG_SSSxzo4jNQgUecwekehl24PdVk7bSvY8EqDqW80hCNfR_BzPLqrc9FOQhEsB0tNW7OcB40s8f23OLA/s1600/choctart.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1P-14tZd8T_0W624Bk2j2vFUdeX2QxWbDg7DCWqpBXICnn7-W2Rm6NuQCJBmUG_SSSxzo4jNQgUecwekehl24PdVk7bSvY8EqDqW80hCNfR_BzPLqrc9FOQhEsB0tNW7OcB40s8f23OLA/s640/choctart.png" width="640" /></a></div>
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<span style="font-size: large;"><br /></span>Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com2tag:blogger.com,1999:blog-1243828843094606331.post-51923088728079154552015-04-24T14:12:00.002-07:002022-10-13T20:39:11.641-07:00Carrot Spice Bites (AIP, 21DSD) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Bu_ErbDqDvkbu20gBVLyhbEI-arTZEo2HBxgG2Qk5v_qI4epM4Ie3nb8v8ZMxqN9EVWcjHZjvOZKtQ7RyoozTbHTz4vPTM2kIXlWqz9CWuovw-jxIwM5gsVOLQeiLrPsMZVqOofLHgjA/s1600/carrottruf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Bu_ErbDqDvkbu20gBVLyhbEI-arTZEo2HBxgG2Qk5v_qI4epM4Ie3nb8v8ZMxqN9EVWcjHZjvOZKtQ7RyoozTbHTz4vPTM2kIXlWqz9CWuovw-jxIwM5gsVOLQeiLrPsMZVqOofLHgjA/s1600/carrottruf.jpg" width="639" /></a></div>
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<span style="font-size: large;">Recipe:</span><br /><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-large;">What you need:</span><br />
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<li><span style="font-size: large;">4 carrots (2 cups, chopped)</span></li>
<li><span style="font-size: large;">1 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut oil</a></span></li>
<li><span style="font-size: large;">1/2 C <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut butter</a></span></li>
<li><span style="font-size: large;">1 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut cream</a></span></li>
<li><span style="font-size: large;">1 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">cinnamon</a></span></li>
<li><span style="font-size: large;">1 t <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">ginger powder</a></span></li>
<li><span style="font-size: large;">1/2 t <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">clove powder</a></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkM-oasKepi19DACRuHrgg-5uVSI23qcoiRNGcksIELtE8FYkJfAYydiEH01SGHyWc4-covEL0XjVaVmZ9vHjxHjkaB7IUDCWHWmS9jPjO1Z0zSqe7zHLPvw4gZ4E0NIqBPAGSEoA7qx-b/s1600/carrotbite.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkM-oasKepi19DACRuHrgg-5uVSI23qcoiRNGcksIELtE8FYkJfAYydiEH01SGHyWc4-covEL0XjVaVmZ9vHjxHjkaB7IUDCWHWmS9jPjO1Z0zSqe7zHLPvw4gZ4E0NIqBPAGSEoA7qx-b/s640/carrotbite.jpg" width="640" /></a></div>
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<span style="font-size: large;"><br /></span>Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com10tag:blogger.com,1999:blog-1243828843094606331.post-65164334176265210462015-04-15T15:33:00.001-07:002022-10-13T20:39:50.794-07:00Carrot Cake Cookies (21DSD, Paleo)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w2uIXmKzLnHhXkfIs1kGKmYR-zwkVAFRKGCf0RTCTseaOfAHTbBA7RfWGXQICkMDCg26H3HMRBa5WX8CjfWLGFLksQEEMZ6xvYoYxHW3sYASn-Lno4jMxxCpFpUNKCf4se1NG4T5XQOA/s1600/cook.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w2uIXmKzLnHhXkfIs1kGKmYR-zwkVAFRKGCf0RTCTseaOfAHTbBA7RfWGXQICkMDCg26H3HMRBa5WX8CjfWLGFLksQEEMZ6xvYoYxHW3sYASn-Lno4jMxxCpFpUNKCf4se1NG4T5XQOA/s1600/cook.jpg" width="639" /></a></div>
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<span style="font-size: large;">What you need: </span></div>
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<ul>
<li><span style="font-size: large;">1 C <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">walnuts or almonds</a></span></li>
<li><span style="font-size: large;">3 medium carrots (chopped, about 1 + 1/3 C)</span></li>
<li><span style="font-size: large;">1 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">coconut butter</a></span></li>
<li><span style="font-size: large;">1 egg</span></li>
<li><span style="font-size: large;">1 T <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">cinnamon</a></span></li>
<li><span style="font-size: large;">1/4 t <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">clove powder</a></span></li>
<li><span style="font-size: large;">1/2 t <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">ginger powder</a></span></li>
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<br />Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com0tag:blogger.com,1999:blog-1243828843094606331.post-1656726981097725772015-01-23T16:54:00.001-08:002022-10-13T20:40:53.525-07:00Double Dark Chocolate Chip Banana Bread (Paleo)<div class="separator" style="clear: both; text-align: center;">
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After a long hiatus (and I don't anticipate it ending here) I come back with this. My explanation: I went through some <b>really</b> rough morning sickness, moved (Twice! Yes, it was the worst.), began working more hours at my job, and began delving more into personal hobbies/passions. I still love food, and creating.. I just haven't had time to share. The reason I randomly came up with this one and decided to share it, is: 1) I got a new lens for Christmas, and this was one the first times I got to experiment with it. 2) This recipe came on a whim, and turned out really good.. I needed to document it! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnabLPAAY-Ws9c2Fn__6ihOwQKgpc69U3h5fpXRL1pSHig0GtGf4j-ymTbNHzzW0YB-j-7HdH5rqrjObgv0CQLEEYDQjKESUE_Zi-kQZ5bgQYOnuTP4T7XdDXALU9rYfdwBMYhaBd0GC9/s1600/IMG_6712-2+copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnabLPAAY-Ws9c2Fn__6ihOwQKgpc69U3h5fpXRL1pSHig0GtGf4j-ymTbNHzzW0YB-j-7HdH5rqrjObgv0CQLEEYDQjKESUE_Zi-kQZ5bgQYOnuTP4T7XdDXALU9rYfdwBMYhaBd0GC9/s1600/IMG_6712-2+copy.jpg" width="640" /></a></div>
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<b>(grain free, gluten free, dairy free, sugar free, soy free)</b></div>
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<span style="font-size: large;"> Ingredients</span></div>
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<li>3 very ripe organic bananas</li>
<li>1/2 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil</a></li>
<li>1/4 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic honey </a></li>
<li>2 heaping tablespoons of pure <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic cocoa powder</a></li>
<li>2-3 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">Enjoy Life chocolate chips</a> (optional)</li>
<li>3/4 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut flour</a></li>
<li>2 organic eggs</li>
<li>1 teaspoon <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">baking soda</a></li>
<li>1/4 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic pecans or walnut pieces</a>, for topping (optional) </li>
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1. Preheat oven to 350.</div>
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2. Add coconut flour to a mixing bowl, and mix until no clumps remain. You could, alternatively, use a flour sifter. </div>
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Then, add cocoa flour, chocolate chips (if you're feeling wild!), and baking soda. </div>
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3. In a separate mixing bowl, combine softened coconut oil, eggs, bananas and honey. Mash bananas, mix well. </div>
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4. Combine wet and dry ingredients, and combine. </div>
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5. Pour mixture into a silicon (or stainless steel, coated with a think layer of coconut oil or lard) 8 by 4, or 9 by 5 loaf pan. Spread evenly. Sprinkle with pecans or walnuts if desired. </div>
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6. Bake for one hour, or until edges begin to brown and loaf starts getting firm.</div>
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7. Remove from oven, let cool for approximately 1 hour before removing from loaf and cutting. </div>
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Enjoy! </div>
Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com0tag:blogger.com,1999:blog-1243828843094606331.post-41990460121903056892014-06-27T09:34:00.001-07:002022-10-13T20:41:48.286-07:00Simple Sandwich Rounds (AIP)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6h4X2GOK1deZeQGu-tkVi1hKvDSGf32EdL0WNSPJSKU2ySs2hWLvE2ACgOUQSmt3O8FO4m_Yccdqj75uneJ80CQhzwJEYpP6xMGYyy6RxrRpTfOifLD7IzdYBeyKIYkkDjCZNUJZzK1k/s1600/IMG_5846.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6h4X2GOK1deZeQGu-tkVi1hKvDSGf32EdL0WNSPJSKU2ySs2hWLvE2ACgOUQSmt3O8FO4m_Yccdqj75uneJ80CQhzwJEYpP6xMGYyy6RxrRpTfOifLD7IzdYBeyKIYkkDjCZNUJZzK1k/s640/IMG_5846.jpg" width="426" /></a></div>
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Plantains have allowed to me to create so many things, while still following a "restricted' diet. So far, these sandwich round have been one of my favorite. This is probably one of the most simple recipes I've came up with. They're versatile, and even taste nice all by themselves. I can't wait to hear what you all decide to make with them! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLmoAH9bi_To_S65mKKrWCOao9yBPwmxUIbfX1LXq1Vg4lDUmDYda6gS33q2B2utYFRpxth6OtxCdhe9cC5yXDR0fa0ncMPvzjHdnd9B5ChTZqZABhnq-i5WA4gcoCOqi91PJ5TxIG7Mg/s1600/IMG_584559.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLmoAH9bi_To_S65mKKrWCOao9yBPwmxUIbfX1LXq1Vg4lDUmDYda6gS33q2B2utYFRpxth6OtxCdhe9cC5yXDR0fa0ncMPvzjHdnd9B5ChTZqZABhnq-i5WA4gcoCOqi91PJ5TxIG7Mg/s1600/IMG_584559.jpg" width="640" /></a></div>
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<b>I shared this recipe over at Delicious Obsessions, so hop over there to <a href="http://www.deliciousobsessions.com/2014/06/plantain-sandwich-rounds/">see it</a>!</b><br />
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<span style="font-size: large;"><b><a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777&file_id=50" target="_blank"><img border="0" height="90" src="https://media.go2speed.org/brand/files/thrivemarket/6/728x90_BannerPaleo.jpg" width="728" /></a></b></span><br />
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com16tag:blogger.com,1999:blog-1243828843094606331.post-66064404936839772292014-06-25T10:25:00.001-07:002022-10-13T20:43:27.460-07:00Chewy Lemon Ginger Cookies {AIP}<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3-gVLBVjS13OUxeF5FKqO7vKABxvBoqCfWzAvZrRxuZOzRyEH9tkIQhhWppPHqwT1bdh_EGcN6CRarV4NWMbzUy9jBqTJNZa-nSH8Pjb6WAVDoQWCVdOqg0xWH8PgT_uypB3LtEbATdM/s1600/hhh.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3-gVLBVjS13OUxeF5FKqO7vKABxvBoqCfWzAvZrRxuZOzRyEH9tkIQhhWppPHqwT1bdh_EGcN6CRarV4NWMbzUy9jBqTJNZa-nSH8Pjb6WAVDoQWCVdOqg0xWH8PgT_uypB3LtEbATdM/s640/hhh.JPG" width="426" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you follow me on Facebook, you are probably already tired of hearing me talk about my awful morning sickness. Guys, I am quite ill. Severe food aversions, fatigue, headaches. Food aversions have made it near impossible to eat the nourishing diet that I know any pregnant woman should be eating. So, I'm just doing the best I can. For the time being, that's gluten free and as much AIP food as I can manage. I'm also doing just about everything I can to reduce nausea- ginger, b-vitamins, magnesium, essential oils, Sea-Bands, etc. I made these cookies right after my morning sickness began in an effort to get some AIP friendly calories in me, while also trying to reduce the nausea. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I've made a <a href="http://theprimitivehomemaker.blogspot.com/2014/02/chewy-ginger-thin-cookies-autoimmune.html">ginger snap similar to this</a>, and have gotten lots of positive feedback for it. However, with this recipe I changed it up a bit for a softer texture and a more colorful flavor. It's still simple and easy to prepare, and most importantly- AIP. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Ingredients</span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 green (or slightly yellow) plantain</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">dates</a> (soaked overnight, or steamed until softened)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic shredded coconut</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2.5 tablespoons of fresh, organic ginger {finely grated)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1.5 tablespoons of organic lemon zest (finely grated)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">sea salt</a></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Preheat oven to 375 degrees. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Begin with softened dates. You can achieve this by either soaking them over-night, or steaming them for 5-7 minutes. Set aside. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Puree plantain. You'll only need 1/2 cup of the puree. Store the rest of the puree in an airtight container in the refrigerator; you can use this amount as an "egg" in another appropriate recipe (like <a href="http://theprimitivehomemaker.blogspot.com/2014/05/autoimmune-paleo-salmon-cakes.html">this one</a>). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4. In a blender or food processor, combine coconut, dates, plantain (only 1/2 cup of the puree!), ginger, salt, and lemon zest. Blend until you have a thick, sticky, cohesive dough.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5. Roll the "dough" out on parchment paper, until it is about 1/3" thick. Using a cookie cutter, or similar, cut out 3" in diameter cookies. Place on a parchment paper lined baking sheet. I came out with about 20 cookies. Bake for 25 minutes, or until the cookies begin to lightly brown around the edges.</span></div>
Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com6tag:blogger.com,1999:blog-1243828843094606331.post-5627582369389141262014-06-22T15:00:00.002-07:002022-10-13T20:44:29.945-07:00{New & Improved!} AIP Bacon & Kale Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoEn2D1BTyit3Bnuw6QtjOOf7oMUNikVkQcnyaiPT6gdTewdnmOqJb5MIkZZ4S8Kzd53YK9eRLnhwmfomFNA4YH0GlJCCvrYzyb9hNB_iXQw-1pt54wxizYs2TBvGSkiBjE04kYklu4Qq/s1600/IMG_5853.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoEn2D1BTyit3Bnuw6QtjOOf7oMUNikVkQcnyaiPT6gdTewdnmOqJb5MIkZZ4S8Kzd53YK9eRLnhwmfomFNA4YH0GlJCCvrYzyb9hNB_iXQw-1pt54wxizYs2TBvGSkiBjE04kYklu4Qq/s640/IMG_5853.jpg" width="640" /></a></div>
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I hope you all enjoy the AIP pizza recipe I shared a while back; I have gotten lots of comments about the crust. Shortly after I came up with the original crust recipe, I started experimenting with tapioca. Really happy with how it turned out, Icant wait for you all to try it, and see what types of toppings your creative minds come up with! I shared this recipe on The Paleo Mom, so hop over there to <a href="http://www.thepaleomom.com/2014/06/guest-post-tyler-evelyn-bacon-kale-pizza-autoimmune-protocol-friendly.html">see the full recipe</a>!<br />
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<a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777&file_id=50" target="_blank"><img border="0" height="90" src="https://media.go2speed.org/brand/files/thrivemarket/6/728x90_BannerPaleo.jpg" width="728" /></a>Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com8tag:blogger.com,1999:blog-1243828843094606331.post-37069188422388314562014-06-06T12:05:00.003-07:002022-10-13T20:45:56.265-07:00Sweet Potato Tots (AIP) <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnK0KSyNvTMHhAtYX1tCyZVEw6e3Akxifvey9WYUqBd_5V48ph3shpKu1QLzTzjyHe1NlNi1Td6R2FEdDpQdv-bojG90dlxZnGnU3dAVfPzPlO2tsYnhvYGqh-7iqi9Uywp4YAwd3_x4k/s1600/IMG_5933.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnK0KSyNvTMHhAtYX1tCyZVEw6e3Akxifvey9WYUqBd_5V48ph3shpKu1QLzTzjyHe1NlNi1Td6R2FEdDpQdv-bojG90dlxZnGnU3dAVfPzPlO2tsYnhvYGqh-7iqi9Uywp4YAwd3_x4k/s640/IMG_5933.JPG" width="426" /></a></div>
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Isn't it amazing when you find a restaurant that will cater to your complicated requests? There's a lovely little restaurant just down the street from my house that serves local grass-fed beef, pork, and lamb that has been so helpful in accommodating my special diet. My toddler asks to go there just for their "sweet-ta-tato-tots." Rightfully so, because they are the bomb. This recipe came about when my toddler asked for "sweet-ta-tato-tots" and the restaurant was closed. These we're a delicious little treat, and were extremely easy to put together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEime1RVpYMzoGK9_3Id6ZOZel7SB1sINPfX2AdJVYXra8rmilKvQrBso3phioOGMTAXaOHGn6K9wWVTV2VWtKmEE-GQVhWFchE4jQIORVjHX54jUAoZmWRXCKk9iQw0LFxV_uWWuqpJ14_g/s1600/IMG_5924.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEime1RVpYMzoGK9_3Id6ZOZel7SB1sINPfX2AdJVYXra8rmilKvQrBso3phioOGMTAXaOHGn6K9wWVTV2VWtKmEE-GQVhWFchE4jQIORVjHX54jUAoZmWRXCKk9iQw0LFxV_uWWuqpJ14_g/s1600/IMG_5924.jpg" width="640" /></a></div>
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<span style="font-size: large;"> Ingredients</span></div>
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<ul>
<li>1 medium organic sweet potato (or yam)</li>
<li>1/4 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil, tallow, or lard</a></li>
<li>1/2 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">tapioca flour</a></li>
<li>1/2 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic shredded coconut</a></li>
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1. Preheat oven to 375. </div>
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2. Peel and chop sweet potato into 1/2" cubes. Toss with 1.5 tablespoons of fat of choice. You'll only need 3 cups (uncooked, they will shrink) of the cubes for your recipes. </div>
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3. Bake for 25-30 minutes, or until fork tender.</div>
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4. Remove from oven, and place in a large mixing bowl. Allow them to cool for 10 minutes before adding additional ingredients. </div>
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5. Once they have cooled for 10 minutes, begin mashing them. Mash until there are no whole cubes remaining. </div>
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6. Add tapioca, and use a fork to incorporate it completely. </div>
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7. Form small 1-1.5 tablespoon balls with the mixture. Roll in shredded coconut and set aside. </div>
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8. Heat 2 tablespoons of oil on medium-high heat. Once oil is thoroughly heated, add the 'tots. </div>
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9. Cook for 5-6 minutes on each side, or until they are golden brown and crispy.<br />
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10. Remove from skillet and allow to cool for at least 5 minutes.<br />
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Serves 4</div>
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Enjoy! </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com7tag:blogger.com,1999:blog-1243828843094606331.post-66024379612615040352014-05-29T16:19:00.001-07:002022-10-13T20:47:33.310-07:00Autoimmune Paleo Salmon Cakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">After nearly two weeks without internet, I am excited to get back to sharing recipes with you guys! Coincidentally, I heard Chris Kresser's "digital detox" podcast just before we began our move, and was starting the feel like I desperately needed one. Even though 2 weeks without internet was hard at times, I'm actually grateful for it. My time with the internet really put my technology usage in check, and now I feel like I will use it more responsibly. Also, since I was in the middle of moving, I didn't have time to work on any recipes- so I'm excited to start creating again as well!</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /><br /></span></div><div style="background-color: white; color: #333333; font-size: 13px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span><a name='more'></a></span>You also might be wondering why the recipe only uses a small amount of plantain. Well, I've discovered that plantain works just like an egg in holding a recipe together. For a recipe this size, you only need a small amount of "egg" to keep these ingredients together. </span></div>
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<li style="margin-left: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">1 yellow plantain</span></li>
<li style="margin-left: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">1.5 teaspoon of<a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777"> sea salt</a></span></li>
<li style="margin-left: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tablespoon of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">dried organic basil</a></span></li>
<li style="margin-left: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil, olive oil, tallow, or lard</a></span></li>
<li style="margin-left: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">14.75 oz. can of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">wild caught salmon</a></span></li>
<li style="margin-left: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup of fresh spinach (or 1/2 cup of frozen)</span></li>
<li style="margin-left: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup + 2 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">tapioca flour</a></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Blend plantain with 1 tablespoon of oil.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Scoop out 1/4 cup of the plantain mixture, and add it to a large mixing bowl. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Add sea salt, basil, any other desired spices, and drained salmon to the plantain. Mash salmon into plantain mixture with a fork until it is almost completely broken up. Mix well.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4. Chop or cup your spinach into smaller pieces so that they will combine more easily into the mixture. Add spinach and mix. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5. Add tapioca flour to mixture, using a fork to completely incorporate it. You should have a thick cohesive dough. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6. Heat a large skillet on medium heat, and add 1 tablespoon of oil to the pan. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">7. Scoop out large spoonfuls of the salmon mixture and begin forming patties in your hand. You can also put the mixture on a plate, press it into a round patty, and then use a spatula to transfer it to the skillet. <span style="font-size: 1em;">My patties were about 4" in diameter, and about 1/4" thick. I wouldn't make these patties too thick though, because it's more difficult to get them to cook through.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8. Cook for 5-7 minutes on each side, or until desired crispy-ness. Makes about 7 cakes! </span></div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com15tag:blogger.com,1999:blog-1243828843094606331.post-30763658231668473672014-04-26T07:10:00.001-07:002022-10-13T20:50:57.950-07:00Primal Salmon Patties <div class="separator" style="clear: both; text-align: center;">
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I use to be cautious about the fish I bought, because of concerns about mercury. Recently, I stumbled upon <a href="http://chriskresser.com/is-eating-fish-safe-a-lot-safer-than-not-eating-fish">this</a> great article by Chris Kresser. Basically, he says that it's worse to not eat fish, than to eat fish that might be slightly contaminated with mercury or radiation. Omega 3 oils are critical for so many important functions in our body, that fish is just a necessity of a well rounded diet. This is one of the first recipes I made with the bulk order of canned salmon I bought, and it's been a family favorite. It's super simple to prepare, and most of the ingredients are pantry staples that most of us always have on hand.<br />
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I really like this recipe because it's great for breakfast, lunch or dinner. Before I began following the Autoimmune Paleo protocol, I even packed them in my back-pack for snack between classes! I'm sure there are some really great recipes out there for paleo condiments that would go great with these!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SCYPoJzbC0KFnLSZKvHcHmVKsS4FT89Q7lGoyaTJDGCVHNnp13HhC1IfTFdBgKDvgzyKhgLfHQoZ6QNBRRt3HTSx3M5DHNIzLgSE8EwB6mzJkKr99mhrjixY58v7U2xCfQX5E_8dv8Id/s1600/IMG_5138.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SCYPoJzbC0KFnLSZKvHcHmVKsS4FT89Q7lGoyaTJDGCVHNnp13HhC1IfTFdBgKDvgzyKhgLfHQoZ6QNBRRt3HTSx3M5DHNIzLgSE8EwB6mzJkKr99mhrjixY58v7U2xCfQX5E_8dv8Id/s1600/IMG_5138.JPG" width="640" /></a></div>
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<span style="font-size: large;">Ingredients</span><br />
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<li>2 free range eggs</li>
<li>2 six oz. cans of <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FBear-Wolf-Salmon-Alaskan-6-Count%2Fdp%2FB003XP5ZEA%2Fref%3Dsr_1_1%3Fie%3DUTF8%26qid%3D1398600487%26sr%3D8-1%26keywords%3Dbear%2Band%2Bwolf%2Bsalmon">wild caught salmon</a></li>
<li>1 teaspoon of sea salt</li>
<li>1.5 teaspoons of organic garlic granules</li>
<li>1.5 teaspoons of organic onion powder</li>
<li>2 teaspoons of organic dried parsley</li>
<li>2 teaspoons of organic dried basil</li>
<li>1/2 teaspoon of black pepper</li>
<li>1.5 teaspoons of organic thyme powder</li>
<li>1 + 1/3 cup of <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FBobs-Red-Mill-Arrowroot-Starch%2Fdp%2FB00FTCE63G%2Fref%3Dsr_1_1%3Fie%3DUTF8%26qid%3D1398600544%26sr%3D8-1%26keywords%3Dbobs%2Bred%2Bmill%2Barrowroot">arrowroot flour</a></li>
<li>1 tablespoon of lard, tallow, or coconut oil</li>
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1. Whisk eggs until they are completely mixed. </div>
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2. Add salt, garlic, onion, pepper, parsley, basil, and thyme to the egg mixture and mix well.</div>
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3. Drain both cans of salmon, then add fish to egg mixture. Using a fork mash the salmon until there are no large chunks remaining.</div>
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4. Add arrowroot to mixture, and combine completely. </div>
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5. Heat chosen fat in a large skillet on medium. Using a large spoon, scoop salmon out onto skillet. Press down to form a 1/4' thick, and 3" in diameter patty. Cook for about 5 minutes on each side, or until patty begins to turn golden brown. </div>
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Makes about 9 patties. </div>
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Enjoy!<br />
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com4tag:blogger.com,1999:blog-1243828843094606331.post-44092976260592453762014-04-22T10:04:00.001-07:002022-10-13T20:51:51.016-07:00Easiest Ever Primal Pizza {AIP} <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">I am so sorry to keep bombarding you all with plantain recipes, but I just can't help it. I just discovered plantains a few months ago, and it's versatility is still blowing my mind. So far I've made taco shells, cookies, pizza crust, and banana bread (recipe up soon!). The first recipe I experimented with was the taco shells. After posting the taco shell recipe, one of my readers asked if the mixture could be used to make pizza crusts. Great idea.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This pizza came together in less than 45 minutes, and was extremely easy to make. I always have a batch of <a href="http://theprimitivehomemaker.blogspot.com/2014/04/easy-no-mato-sauce-aip.html">"no-mato"</a> sauce made up, so that's what I used for the sauce on this pizza. If you're not following the Autoimmune protocol, feel free to use traditional organic tomato sauce. And use whatever toppings you like; this is just an idea to get you started. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">What you'll need: </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 large green plantain</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1.5 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">sea salt</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup of <a href="http://theprimitivehomemaker.blogspot.com/2014/04/easy-no-mato-sauce-aip.html">"no-mato" sauce</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 small organic red onion- sliced thinly</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 - 3/4 cup of organic spinach</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup of cooked <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=173514">organic ground beef</a></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Preheat oven to 350 degrees.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Peel plantain. Blend with sea salt and coconut oil until you have a thick, smooth, dough. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Line a large baking sheet with parchment paper. Spread the plantain dough onto the sheet. Use the back of a spoon to spread it evenly. Spread into a circle that is about 8-10" in diameter, and place in oven. <!--1--></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">4. Cook ground beef in large skillet, and set aside to top pizza with. Chop onion, and prepare other toppings for pizza. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">5. Flip crust after it has baked for 15-20 minutes. Bake an additional 15-20 minutes, or it becomes firm. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">6. Remove crust from oven. Add toppings, and bake for an additional 7 minutes. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Enjoy! </span><br />
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<br />Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com6tag:blogger.com,1999:blog-1243828843094606331.post-69366658434644005782014-04-16T11:12:00.003-07:002022-10-13T21:00:23.727-07:00Kombucha for Beginners<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Kombucha. Yes, it's a strange word. The name alone has turned some people I know off to drinking it. For others, it's the stringy goop floating around in the bottle. I had never heard about it until 3 or 4 years ago. It was an acquired taste for me. I acclimated to the fizzy-fermented flavor, and it soon became my favorite beverage. </span><br />
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">So, what is kombucha?</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Kombucha is a naturally effervescent, fermented tea made with a scoby (the culture), green tea, and sugar. Despite it seeming like a new health food fad, kombucha has been around for centuries. We don't know the exact time and place kombucha came about, but it is thought that it originated in Asia in 212 BC. We know that kombucha was brought to Russia in 1910, and spread to other countries from there. Families have been brewing it in their homes since the 1950s. </span><span style="font-family: "georgia" , "times new roman" , serif;">Starter cultures like kombucha scobies and kefir grains are extremely mysterious because you need a culture to make more cultures. So where did the original culture come from? Many people in Russia, where kefir is a wildly popular drink, say that the grains were a gift from God; because we still haven't figure out how or where they originated. It's a bit like the chicken or the egg question. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">As early as we have evidence of it's existence, we can tell that it was revered as a health tonic. Our ancestors knew this before they were able to look at the substance under a microscope, and before they new exactly how our bodies function. We now know that kombucha is full of enzymes and probiotics- making it a super elixir for our digestive tract. Because we live in the year 2014, most of us have taken an antibiotic at some point in our life. Antibiotics are great, and I'm not quite sure I'd be here if it weren't for them. However, I'm sure you're aware that they are often overused. We have over 400 different types of bacteria residing in our guts alone, and they amount to billions. When we take an antibiotic, it not only kills off the bacteria that is causing us to be ill- it also kills off our good flora. The flora in our gut, and entire body, make up a large portion of our immune system. They are responsible for many functions, and one of those is to fight off "bad" bacteria that enters our body. So, when we've taken an antibiotic, our immune system is a bit compromised. And not only do antibiotics kill off our good flora, so do environmental toxins. So, whether you've taken antibiotics or not, your beneficial flora may need some support. There is a growing body of research on the human biome, and how changes in it can manifest as mental / physical health conditions. We're learning how antibiotics usage affects us, and how we can recover from it's use. While there are conflicting opinions, I think that fermented foods <i>can</i> help.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The beneficial bacteria found in kombucha, yogurt, kefir, and fermented food can inhabit our digestive tract and help fight off the bad bacteria. Having lots of beneficial bacteria in your digestive tract also helps to regulate digestion and bowel movements- since lack of can often cause constipation and digestive issues. Kombucha also offers digestive enzymes that promote healthy digestion. Enzymes help us to properly break down food so that they can be fully digested and utilized. For more about the benefits, read <a href="http://www.cheeseslave.com/kombucha-health-benefits/">this article</a>. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Essentially, kombucha is made like this: Over the course of 7+ days, the scoby (culture) consumes the sugar from the tea. What you get is a virtually sugar-less, tart, tangy, fizzy, soda-like beverage. You can add fruits and spices to it, or whatever you desire. It's versatile, and a nice treat. Kombucha is a functional food that is both delicious and incredibly nutritious and healing. </span><br />
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">How to make it</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">First things first, you've got to get yourself a starter culture. There are multiple ways to do this, and all are fairly simple. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Get one from a friend. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you have a friend that brews their own kombucha, I'm sure they would be happy to give you a "layer". Each time you brew kombucha, it forms a new layer on top. They can be easily peeled off and given to a friend to start their own. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Grow your own from a bottle of kombucha.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you're not sure what kombucha looks like, you can ask someone when you visit a health food store next. Most health food stores offer an array of brands and flavors. If you're using this method, I recommend <a href="http://bit.ly/1eRoVuQ">GT's Original</a>. You don't want to start your kombucha with fruits and herbs. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Buy a freeze-dried scoby. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">There are several different places to buy one of these online, but I recommend using <a href="http://bit.ly/1hM0Z1W">this one</a>. Cultures for Health is a very high quality and reputable company. They also offer a lot of support and information for all of your fermenting needs. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>What you need</b></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>6-8 bags of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic green, white, or oolong tea</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic sugar</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>1 gallon of spring water</b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Large, <a href="http://bit.ly/1eRsbXe">one gallon glass jar</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Fabric or dish cloth, for covering the jar</b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Rubber-band or string</b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>a funnel, for bottling</b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://bit.ly/1hM9dal">hermetic bottles</a>, for bottling </b></span></li>
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1. If using a dehydrated scoby, follow the instructions that came with it to "rehydrate" it. If you are using a culture from a bottle you bought, only make <b>half</b> of this recipe (1/2 cup of sugar, and 3-4 bags of tea), and add the entire bottle of kombucha to the tea- instead of a scoby. If you are using a scoby that a friend gave to you, simple add it to the tea once it's cooled.</div>
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2. Bring water to a boil. Add tea bags. Turn heat off. Steep for 10 minutes. Remove tea bags.<br />
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3. Add sugar, and stir well. Let tea cool completely before adding it to one gallon jar with kombucha.</div>
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4. Once you've added the tea and kombucha to the jar, cover the top with cloth or a dish towel. Use a rubber-band or string to secure the fabric on top of the jar. </div>
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5. Leave to ferment in a well lit area that gets sunlight. Allow the tea to ferment for 7-30 days, or until the taste is to your liking. The longer you let it brew, the more sugar that will have been consumed, and the more "sour" it will be. You can dip a straw in it as frequently as you wish to taste it, to see how much of the sugar has been consumed. I like to leave mine to ferment until there is little to no sugar left, and it is quite tart- usually 10-12 days.</div>
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6. Once the tea has finished fermenting, you can either pour it in a large pitcher and refrigerate, or do a second fermentation. Whichever you choose to do, be sure to reserve one cup of the tea to start your next batch with.</div>
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7. For a second fermentation, simply pour the kombucha into hermetic bottles or empty glass bottles with lids. You can get creative and add fruits and herbs at this point. After you've added your chosen flavors, seal the bottle and leave out at room temperature for an additional 2 days. After 2 days, add them to the refrigerator. Leaving them at room temperature for two days allow the beverage to keep fermenting, and for the culture to consume sugar from the fruits you've added. How sweet the fruit you've added is will determine how fizzy your end product is.<br />
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Some flavor ideas:<br />
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<ul>
<li>lemon ginger: 2 teaspoons of minced ginger, and 2 tablespoons of lemon juice</li>
<li>minty pineapple- 1/8 cup of chopped pineapple, 5 fresh mint leaves</li>
<li>strawberry lemonade: 2 strawberries (finely chopped), 2 tablespoons of lemon juice</li>
<li>grapefruit ginger: 1 slice of grapefruit (finely chopped), 2 teaspoons of minced ginger</li>
</ul>
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Enjoy! </div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com6tag:blogger.com,1999:blog-1243828843094606331.post-53103701002436726812014-04-09T12:09:00.001-07:002022-10-13T21:01:23.402-07:00Easy "No-mato" Sauce (AIP)<div class="separator" style="clear: both; text-align: center;">
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I know that there a million variations of this recipe around the web, but I thought I'd share mine with you. A few weeks ago I decided to make meat loaf, and made this recipe up on a whim. So, I'm not exactly how similar it might be to others out there, This sauce is incredibly handy to have in the fridge, and I have been using it in just about everything. Not to mention that it's packed with nutrients and antioxidants. No, it doesn't really taste like tomatoes, but it has an awesome texture and is really versatile! I've used it in <a href="http://theprimitivehomemaker.blogspot.com/2014/04/simple-paleo-meatloaf-with-no-mato.html">meatloaf</a>, on zucchini noodles, on <a href="http://theprimitivehomemaker.blogspot.com/2014/04/tex-mex-plantain-taco-bowls-aip.html">tacos</a>, and even as a pizza sauce.<br />
<a name='more'></a>This recipe will make about 2.5-3 cups of "no-mato" sauce, and can be stored in a sealed container in your refrigerator for around 10 days. Let me know in the comments what you decide to use your sauce for!<br />
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<span style="font-size: large;"> Ingredients</span><br />
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<ul>
<li>2 medium-large organic beets, peeled</li>
<li>4 medium-large organic carrots, peeled</li>
<li>2 tablespoons of organic dried basil</li>
<li>2 tablespoons of organic <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">dried oregano</a></li>
<li>2 teaspoons of organic garlic granules</li>
<li>2 teaspoons of organic <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">onion powder</a></li>
<li>1.5 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">seal salt</a> </li>
<li>1/2 cup of<a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777"> lard, tallow, coconut or olive oil</a></li>
<li>1/4 spring water</li>
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1. Preheat oven to 375. </div>
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2.Cut carrots and beets into 1/2" cubes. Place into large baking dish.</div>
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3. Toss with 1-2 tablespoons of fat of choice, spring with sea salt. Bake for approximately 35 minutes or until vegetables are "fork tender." </div>
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4. Remove vegetables from oven. Allow to cool for about 10 minutes. Add to blender with remaining ingredients and puree. </div>
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5. Store in airtight container in refrigerator.</div>
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Enjoy! </div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com9tag:blogger.com,1999:blog-1243828843094606331.post-66274735751444318382014-04-07T17:28:00.001-07:002022-10-13T21:03:39.841-07:00Tex-Mex Plantain Taco Bowls (AIP) <div class="separator" style="clear: both; text-align: center;">
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Last month I shared with you an autoimmune paleo recipe for <a href="http://theprimitivehomemaker.blogspot.com/2014/03/autoimmune-paleo-plantain-taco-shells.html">plantain taco shells</a>. They were a big hit with my family, and I hope that you've had the opportunity to try them out. If you've tried the recipe, you know that it might take a little finesse to get the shells draped just right on your oven rack. The dripping oil can also be quite messy. I enjoyed the end product, but have been disappointed that I can't find anything else to help mold the shell. However, while I was shopping at a local discount store a few weeks ago, I found <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2F4-5-PETITE-TORTILLA-BOWL-MAKERS%2Fdp%2FB000MMQ61S%2Fref%3Dsr_1_7%3Fie%3DUTF8%26qid%3D1396845934%26sr%3D8-7%26keywords%3Dtaco%2Bmold">these</a>. Yep, they're coated in teflon, but they were only 1 dollar a piece- couldn't pass 'em up. I really do try to be well rounded in my health consciousness. But yes, I own these teflon things. The shells only cook in the mold for about ten minutes. I've also seen <a href="http://www.eatingwell.com/recipes/taco_bowls.html">this idea</a>, and I think it would work just fine. <br />
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<span style="font-size: large;">Ingredients</span><br />
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For the Taco Bowl<br />
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<ul>
<li>3 green plantains </li>
<li>1/3 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">lard, tallow, or coconut oil</a></li>
<li>1.5 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">sea salt</a></li>
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For the Filling<br />
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<ul>
<li>1 pounds of grass-fed <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=173514">beef</a>, <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=173514">lamb</a>, or <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=173514">bison</a></li>
<li>2 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic garlic granules</a></li>
<li>1 large white onion, diced</li>
<li>1.5 cups of chopped organic lettuce</li>
<li>1-2 avocados, cut into long strips</li>
<li>1/3 cup of <a href="http://theprimitivehomemaker.blogspot.com/2014/04/easy-no-mato-sauce-aip.html">"no-mato" sauce</a></li>
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Are you good at multi-tasking? If so, you can have both of these things going at the same time! I recommend reading over the recipe first, so you can figure out how you will manage these tasks. </div>
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1. Preheat oven to 325. </div>
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2. Peel plantains. Add plantains, salt and oil to blender. Puree. On a large baking sheet that is lined with parchment paper, spread plantain mixture into large flattened circle. They should be relatively thin, and about 5-6" inches in diameter. Bake for about 30-35 minutes, or until the tortilla is cohesive and pliable. Remove baking sheet from oven, remove tortillas and press into bowl mold. Place back in over, and bake for an additional 10 minutes. </div>
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3. Add 1 pound of beef to a large skillet with a pinch of sea salt and garlic. When beef is nearly cooked, add finely chopped onion and cook until they are soft and translucent. </div>
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4. Remove shell from mold. Fill bowl 3/4 of the way with beef and onion mixture. Layer on lettuce, avocado, and a dollop of "no-mato" sauce. </div>
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Enjoy! </div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com6tag:blogger.com,1999:blog-1243828843094606331.post-12493154603804275842014-04-05T20:24:00.001-07:002022-10-13T21:04:39.581-07:00Double Dark Chocolate Tart (Paleo) <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2IpT7fnb7FFbs8UYpuo4o1vRpg2FZ8J1_uQLSKyf2IHQ5SX8X1V9cgYkqGGjb23gtZAIG3D4LwJzPlK5CFPVfI_GrzkY4MMZw006SaN5-l68Ywc8ePnK6fjB1zBOKg8ih0mFLO7xKdhb/s1600/IMG_5352.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2IpT7fnb7FFbs8UYpuo4o1vRpg2FZ8J1_uQLSKyf2IHQ5SX8X1V9cgYkqGGjb23gtZAIG3D4LwJzPlK5CFPVfI_GrzkY4MMZw006SaN5-l68Ywc8ePnK6fjB1zBOKg8ih0mFLO7xKdhb/s640/IMG_5352.JPG" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you're just getting started on your [a;ep journey and struggling with sweets, I recommend this. It's simple, quick, and inexpensive to make. I actually think that preparing this tart was far simpler than any "conventional" cake or tart I made pre-paleo. I made this crust recipe a few months ago, and it's essentially the same as the one used in <a href="http://theprimitivehomemaker.blogspot.com/2014/02/best-ever-lemon-tart-autoimmune-paleo.html">The Best Ever Lemon Tart</a> (<< AIP).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-size: large;">Ingredients</span></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 + 1/3 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic shredded coconut</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">dried, pitted dates</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic cacao powder</a></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">For the Filling</span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 medium-large sized organic yam, peeled</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 + 1/3 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">dried, pitted dates</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic cacao powder</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 + 1/4 cup <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut milk</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup of<a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777"> Great Lakes Gelatin</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil</a></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Crust </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Preheat oven to 325. Start by softening your dates- for both the crust and filling. If you're short on time, just steam them for 5-7 minutes. If not, you may soak them in water overnight. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. In a food processor, or high speed blender (I used the <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FOster-1400-watt-Professional-Performance-BLSTVB-RV0-000%2Fdp%2FB00EO1AQUU%2Fref%3Dsr_1_1%3Fie%3DUTF8%26qid%3D1396753980%26sr%3D8-1%26keywords%3Doster%2Bversa">Oster Versa</a>), blend the shredded coconut for the crust. Continue blending until you have an oily paste. To achieve this, you may have to stop and scrape the sides of your blender a few times. Now, add your softened dates to the blended coconut. The oil content of shredded coconut can vary, so if you find that your mixture is too oily, you can add shredded coconut or coconut flour in increments of 1 tablespoon until the consistency is right. Press this mixture into a pie dish, or spring form. Bake for approximately 20-25 minutes, or until crust starts to brown on the edges. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Start by preheating oven to 325. Peel the yam, and cut into 1/4" - 1/2" cubes. Toss the cubes with 1 tablespoon of softened coconut oil, and roast in the oven for about 30 minutes </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">(or until fork tender). <b>You may complete this step while your crust is baking. </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Once the yam has been cooked, add it and the remaining ingredients to a <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FOster-1400-watt-Professional-Performance-BLSTVB-RV0-000%2Fdp%2FB00EO1AQUU%2Fref%3Dsr_1_1%3Fie%3DUTF8%26qid%3D1396753980%26sr%3D8-1%26keywords%3Doster%2Bversa">blender</a> or food processor. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Pour chocolate filling into your dish on top of your crust, and refrigerate. Refrigerate for 3-4 hours to allow the filling to thicken and "set". </span></div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com3tag:blogger.com,1999:blog-1243828843094606331.post-39303729414321400142014-04-02T16:13:00.002-07:002022-10-13T21:06:07.593-07:00Cilantro and Ginger Spice Carrot Salad (AIP)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VWIn91zflDucHZsxNIftoFSijYh8A2UsiQ-mcT5eDRr1pUPCjbKNfli6-UbSh4JQ_gSBrlGCh_RY6sPJ3f1qIK-D4fdxTifLdohCPJfLJE12FiIj2LCFWykVVcd-5Ne3AAKsRB_843OA/s1600/IMG_5242.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VWIn91zflDucHZsxNIftoFSijYh8A2UsiQ-mcT5eDRr1pUPCjbKNfli6-UbSh4JQ_gSBrlGCh_RY6sPJ3f1qIK-D4fdxTifLdohCPJfLJE12FiIj2LCFWykVVcd-5Ne3AAKsRB_843OA/s640/IMG_5242.JPG" width="640" /></a></div>
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Sometimes the simplest things are the best. I got a <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FProfreshionals-Julienne-Stainless-Uniform-Zucchini%2Fdp%2FB003A5BH7M%2Fref%3Dsr_1_16%3Fie%3DUTF8%26qid%3D1396479840%26sr%3D8-16%26keywords%3Djulienne%2Bpeeler">julienne peeler</a> last week, and this was the first thing I made with it. (Then I had this with my lunch for the next 3 days!) It's light, crispy, tangy, and incredibly refreshing. <br />
<a name='more'></a> <span style="font-size: large;">Ingredients</span><br />
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<li>1 large organic carrot</li>
<li>2 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic apple cider vinegar</a></li>
<li>1 tablespoon of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic olive oil</a></li>
<li>1.5 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic ginger powder</a></li>
<li>1.5 tablespoons of organic lemon juice</li>
<li>3-4 sprigs of fresh cilantro, finely chopped</li>
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1. Cut carrot in half. Then peel each half using a julienne peeler. Add peelings to a large mixing bowl. </div>
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2. Add remaining ingredients and combine completely. </div>
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3. Garnish with cilantro, and serve immediately. </div>
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This recipe serves 1-2. You may want to double the ingredients. </div>
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Enjoy! </div>
Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com0tag:blogger.com,1999:blog-1243828843094606331.post-43783328448704137122014-03-09T20:20:00.001-07:002022-10-13T21:07:12.942-07:00Herb & Coconut Crusted Chicken Breasts (AIP)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjoguHLmSKZbydDM-B3YMX5-wN8_rMZoFxpiF2MJ1o4pxne0Ll0RS37jAR_j5xSBgb-QyQfzEOZADPOZbGoTtz12sheU44xzjvB5L771YsKNd46S7VWTdR7Ox34WK1pCwzl1DAaM8sYFW/s1600/IMG_4828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjoguHLmSKZbydDM-B3YMX5-wN8_rMZoFxpiF2MJ1o4pxne0Ll0RS37jAR_j5xSBgb-QyQfzEOZADPOZbGoTtz12sheU44xzjvB5L771YsKNd46S7VWTdR7Ox34WK1pCwzl1DAaM8sYFW/s640/IMG_4828.JPG" width="640" /></a></div>
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<span style="font-size: large;">Ingredients</span><br />
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<li>3/4 cups of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic shredded coconut </a></li>
<li>5-7 small, <a href="http://www.grasslandbeef.com/StoreFront.bok?affId=173514">free-range chicken breast tenders</a></li>
<li>1.5 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut flour</a></li>
<li>1/2 cup of <a href="http://theprimitivehomemaker.blogspot.com/2014/03/coconut-milk-and-coconut-flour-recipe.html">organic coconut milk</a></li>
<li>1/5 tablespoons of organic dried parsley</li>
<li>1.5 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">sea salt</a></li>
<li>1 tablespoon of <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FFrontier-Powder-Certified-Organic-16-Ounce%2Fdp%2FB001VNEHXG%2Fref%3Dsr_1_2%3Fie%3DUTF8%26qid%3D1396630110%26sr%3D8-2%26keywords%3Dorganic%2Bonion%2Bpowder">organic onion powder </a></li>
<li>1-2 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">lard, tallow, or coconut oil</a> (for cooking) </li>
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1. Thaw 5-7 chicken breast- either over night in the refrigerator, or in cool water on your counter. </div>
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2. Combine dry ingredients (shredded coconut, coconut flour, salt, parsley, onion powder) in a small bowl. Pour coconut milk in seperate small bowl. </div>
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3. Individually dip breasts in coconut milk, and then in shredded coconut mixture. Use your hands to completely coat the breast in breading. </div>
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4. Add breasts to skillet, and cook in your choice of fat on medium heat. Cook for about 6 minutes on each side, or until breading turns golden brown. </div>
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I served mine with pan fried asparagus, that was seasoned with fresh garlic. Serve with fresh lemon juice for a fresh, tangy flavor! </div>
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Enjoy!<br />
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<br />Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com9tag:blogger.com,1999:blog-1243828843094606331.post-77450796578885481462014-03-07T07:52:00.000-08:002016-06-26T17:12:32.213-07:00AIP Strawberries & Cream Tart <div class="separator" style="clear: both; text-align: center;">
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Hey guys! You have to try this. It isn't overly sweet, and the crust is to die for. I contributed this recipe to <a href="http://deliciousobsessions.com/">Delicious Obsessions</a> this month, so head on over there to see it. You can see the recipe <a href="http://www.deliciousobsessions.com/2014/03/strawberries-cream-tart/">here</a>.<br />
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<br />Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com5tag:blogger.com,1999:blog-1243828843094606331.post-29969130570018815322014-03-05T14:35:00.001-08:002022-10-13T21:08:49.479-07:00Coconut Milk and Coconut Flour Recipe (AIP)<div class="separator" style="clear: both; text-align: center;">
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<br />I'm following the Autoimmune Paleo protocol, coconut provides one of the only flours and oils that I can have. In this recipe, I will be showing you how to make coconut milk using only two ingredients- shredded coconut and water. You can use this to add to your coffee or tea, to make ice-cream or yogurt, for salad dressings, <a href="http://theprimitivehomemaker.blogspot.com/2014/02/avocado-lime-vegetable-dip-autoimmune.html">vegetable dips</a>, and whatever else you would normally use milk for. It's also delicious all by it's self, unsweetened. I will also be showing you how to make coconut flour with the pulp you have left from making coconut milk!<br />
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For the past 8 months or so, I had been buying organic canned coconut milk from our local health food store. It was expensive, and I couldn't seem to find any without guar gum. I started noticing that every time I consumed the milk, I would get nauseous about 15 minutes after. After a bit of research, I learned that guar gum can be a gut irritant- especially to those of us with SIBO, leaky gut, or food sensitives. Since it was such a staple in my kitchen, I knew that I had to figure out how to make it. To make coconut milk, you'll need one of two things: a <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB001UEPGFY%2Fref%3Doh_details_o02_s00_i00%3Fie%3DUTF8%26psc%3D1">nut milk bag</a>, or a <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FRsvp-5-Ss-Conical-Strainer%2Fdp%2FB0000VLZXU%2Fref%3Dsr_1_5%3Fs%3Dhome-garden%26ie%3DUTF8%26qid%3D1394056741%26sr%3D1-5%26keywords%3Dfine%2Bmesh%2Bstrainer">fine strainer</a>. I used a fine strainer up until a few weeks ago, when I finally ordered a nut milk bag. The nut milk bag makes the process much quicker and easier; I highly recommend it. When you use a strainer, you may end up with some pulp in your milk. To make the coconut flour with your left over pulp, you can use either a <a href="http://redirect.viglink.com/?key=a4090ee46f53602275db6b47b8d27c5f&u=http%3A%2F%2Fwww.amazon.com%2FExcalibur-3900B-Deluxe-Dehydrator-Black%2Fdp%2FB004Z915M4%2Fref%3Dsr_1_2%3Fs%3Dhome-garden%26ie%3DUTF8%26qid%3D1394057243%26sr%3D1-2%26keywords%3Dexcalibur%2Bdehydrator">dehydrator</a> or an oven. You may double, or even triple this recipe if want more coconut milk.<br />
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<span style="font-size: large;"> Ingredients </span><br />
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<li>1+1/2 cups of purified water</li>
<li>3/4 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic shredded coconut</a></li>
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1. You have two options for the first step. 1) Soak your shredded coconut in the water for 2 hours, to allow it to soften. OR 2) Boil your water before adding it to the coconut. Either option will work fine, but the second obviously takes less time. </div>
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2. Depending on which option you chose- add ingredients to blender. Blend for about 5 minutes, or until you have a thick, white milk. </div>
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3. Place nut milk bag, or strainer, over larger bowl or in large mason jar. Pour milk through strainer, using your hands to wring the milk out of the bag- or a spoon to push the milk through the strainer. </div>
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4. Refrigerate, and consume within 1 week. </div>
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NOTE: If you wish to add sweetener, add the strained milk back to the blender and add honey, dates, maple syrup, etc. </div>
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<span style="font-size: large;">Now, what to do with all that pulp!</span></div>
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The only ingredient you need to make coconut flour, is the pulp you have left over from making coconut milk.<br />
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1. If using a dehydrator: spread pulp thinly onto dehydrator sheets. Dehydrate at about 155 for 2-3 hours, or until flour is completely dry. You may have to open the dehydrator a few times, and break up the clumps.<br />
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If using the oven: preheat oven to about 170 degrees, and bake coconut for 30-45 minutes, or until flour is completely dry.<br />
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2. Put dried coconut into food processor or blender, and blend until you have a fine flour.<br />
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3. Store in the refrigerator in a sealed container. Flour should keep fresh for several months.<br />
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Enjoy!Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com2tag:blogger.com,1999:blog-1243828843094606331.post-50421602598697812612014-03-02T12:33:00.001-08:002022-10-13T21:12:26.063-07:00Autoimmune Paleo Plantain Taco Shells<div class="separator" style="clear: both; text-align: center;">
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So, this recipe is for an Autoimmune Paleo plantain taco shell. These taco shells are, in my opinion, just as good as traditional corn tortillas. They're nice and crispy, and will go well with any fillings. I stuffed my taco with ground grass-fed beef, romaine lettuce, chives, and avocado. I made them on a whim, so I didn't get too creative with what I put inside them. If I wasn't following the AIP protocol, I would've definitely thrown in some peppers and tomatoes! Let me know what you decide to put in your taco. I got the idea for the taco shell from Mickey Trescott, over at <a href="http://autoimmune-paleo.com./">Autoimmune-Paleo.com.</a> The recipe that inspired me was her recipe for plantain crackers, see it <a href="http://autoimmune-paleo.com/garlic-rosemary-plantain-crackers/">here</a>. Essentially, I realized that the mixture would harden into whatever shape you molded it into. So, if you can make crackers out of plantains, then why can't I mold it into taco shells! Before I get started on the recipe I would like to make a note about how I shaped the tacos. I brainstormed all morning trying to come up with an idea on how to shape the tacos in the oven. I literally asked every one I knew for their ideas! I couldn't come up with anything. After browsing the internet for a while, I started seeing pictures of people hanging the shells on the their oven racks, so I decided to give it a try. Needless to say, it worked. I will include this method in the instructions, but if you have a better idea, I encourage you to try it. I found <a href="http://www.amazon.com/Chicago-Metallic-Baked-Taco-Rack/dp/B00004R90X/ref=sr_1_1?ie=UTF8&qid=1393792062&sr=8-1&keywords=taco+mold">this</a> on Amazon, and will probably order one to use until I come up with a better idea. If you have any ideas- let me know!<br />
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<span style="font-size: large;"> Ingredients</span><br />
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<li>3 green plantains</li>
<li>1/3 cup of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil</a></li>
<li>1.5 teaspoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic sea salt</a></li>
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1. Preheat oven to 325 degrees. </div>
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2. Line 1-2 baking sheets with parchment paper. </div>
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3. Peel plantains. Add plantains, sea salt, and softened coconut oil to a blender. Puree completely. You should have a thick, mushy dough.</div>
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4. Take a large scoop, about 1/4 cup, out. Put it onto the parchment paper, and press into a thin round circle. I came out with about 10 shells. </div>
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5. Bake for about 25-35 minutes, or until the dough is well formed and can be folded over. </div>
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6. Now, here is where the recipe gets a little.. "ghetto". Remove the baking sheet from the oven. (Ignore my dirty oven..). One by one, slowly drape the tortillas over your oven rack. Depending on how close the bars are, you may want to drape it over every two. Please, be extremely careful not to burn yourself! (IMPORTANT NOTE: Place a baking sheet UNDER the tortillas, so that the oil from them doesn't drip in the bottom of the oven. A small baking dish or sheet should catch any oil that drips from them. I didn't do this, and the next thing I baked after this caught my oven on fire and I had to use a fire extinguisher to put it out. Scary. )<br />
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7. Bake for another 25-30 minutes, or until the shells are holding their bent form and are beginning to turn golden brown.</div>
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8. Remove from over. I simply placed a spatula under them, and pushed them upward-grabbing each one with an oven mit. Add your fillings. I added grass-fed beef, chives, romaine lettuce, and avocado.<br />
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Enjoy!<br />
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This recipe was featured on <a href="http://www.phoenixhelix.com/">Phoenix Helix's</a> Weekly Recipe Roundtable. </div>
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Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com30tag:blogger.com,1999:blog-1243828843094606331.post-68572850143614766532014-02-28T10:05:00.001-08:002022-10-13T21:16:36.877-07:00Autoimmune Paleo Cauliflower Sushi<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;"> This was another one of my kitchen experiments that turned out better than I imagined. Before going Paleo, I <b>loved</b> going out for sushi. And right before I went Paleo, I had pretty much mastered the art of making sushi at home. A few days ago while I was grocery shopping the idea to use cauliflower instead of rice came to me, so I instantly rushed home to try it. When I got home my partner asked what I was going to make for lunch- when I told him what I planning to try, they said "well, I guess I'll go put a steak on the grill." God knows they have eaten some terrible things that were products of unsuccessful kitchen experiments. After I was finished making them, I was happy that they were eating steak though- because I didn't have to share! :)</div>
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So, before I get started on the recipe, let's do a little sushi making 101. Check out <a href="http://www.youtube.com/watch?v=3TGkpUj5AX4">this</a> video to learn some basics. Basically, you cook some rice, add some rice vinegar, and let it cool. This makes the rice sticky so that it forms a cohesive layer in the roll. Then you cut up your vegetables into long, thin pieces. After that, you press a thin layer of rice onto the nori sheet, add your filling, roll it up, voila! There are obviously a few techniques that will make your roll more attractive, but these are the basics. Be sure to watch the video above to get a better idea. It will also give you an idea of how to slice your fillings. I personally like to slice mine a bit thinner, because it's easier to cut the roll. If your vegetables are too thick in the center, you will have a hard time cutting through the roll without smashing it. I actually don't use a sushi rolling mat, but that's up to you. Instead, I just use a small square piece of parchment paper.</div>
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<span style="font-size: large;">Ingredients</span><br />
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<li>1 package of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic toasted nori sheets</a></li>
<li>1 large, or 2 medium, heads or organic cauliflower</li>
<li>organic ginger root</li>
<li>2 medium organic carrot</li>
<li>1 medium organic avocado</li>
<li>4 tablespoons of <a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut oil</a></li>
<li>2 teaspoons of<a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777"> sea salt</a></li>
<li><a href="http://go.thrv.me/aff_c?offer_id=6&aff_id=6777">organic coconut aminos</a> (for dipping)</li>
<li>A small cup of water</li>
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1. Begin my "ricing" your cauliflower. It sounds difficult, but don't worry- it's a breeze. If you have a food processor, watch this <a href="http://www.youtube.com/watch?v=H7bklD-3tDk">video</a>. If you don't have a food processor, you can simply grate the cauliflower. I use a grater, and it works fine- but a food processor makes the task much quicker. </div>
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2. Now, add your cauliflower rice, coconut oil, and sea salt to a large pan on medium hear. Cook for 7-9 minutes, or until the "rice" is thoroughly warmed, and very moist. It won't be cohesive like a sticky rice, but it certainly works to make sushi.<br />
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3. While your rice is cooking, you can begin cutting up your carrot, avocado, and ginger. Cut the carrot into long thin strips. One medium size carrot should be enough to fill at least 3 rolls. Cut the avocado in half, and then cut each half into long strips. Last, grate the ginger into very fine shreds.<br />
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4. With the shiny side of your nori sheet facing down, add your rice. Add a layer that is about 1/4 inch thick or less. Press down evenly with your hands. Leave a 1 inch space empty at the top. This will help seal the roll off, so that it's holds together better.<br />
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5. Now add your filling about 2/3 of the way down the nori sheet. Again, if you add too much, your roll will be difficult to cut through. For the grated ginger, I just spread about 1-2 teaspoons on the cauliflower- beneath the other fillings.<br />
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6. Now, starting from the bottom, begin rolling your sushi upwards. Again, you may wish to use a rolling mat, but I just used both of my hands. Roll the bottom over the vegetable tightly, tucking it under and rolling upwards. Roll slowly, and make sure that the roll is even and tight- but not too tight. When you get near the end, where your 1" allowance is, dip your fingers in your cup of water and gently spread a small amount of water down the edge. Now, finish rolling your sushi. Check out your "seal" and much sure that it is completely sealed. If you see loose spots, simple add a few drops of water by hand.<br />
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7. Using a very sharp knife, begin cutting your sushi into 1/2" thick slices. Serve with coconut aminos, pickled ginger, or sauce of your choice.<br />
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Enjoy!<br />
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<br />Tyler Evelynhttp://www.blogger.com/profile/05105525331741822519noreply@blogger.com2