Ingredients:

2 cups ground flax meal
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs + water = 2 cups

Instructions:

Mix dry ingredients together in a bowl. Beat eggs, then add enough water to total 2 cups of liquid ingredients. mix wet and dry ingredients and pour immediately into a greased cookie sheet or jelly roll pan. Bake at 350 for 20 minutes.

Additional flavors can be explored by adding garlic powder or other spices. Vanilla extract is also a pleasant addition if using the flax bread to make a french toast style baked dish.

Ingredients:
2 tablespoons butter
2 cups sliced mushrooms
4 cups baby spinach or regular leaves
7 eggs, beaten
1 cup water
1/2 cup shredded parmesan and cheddar cheese mix (optional)
1 garlic clove, minced
1 tablespoon lemon, fresh squeezes
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Preparation:

1. Preheat oven to 370°

2. Heat tablespoon of butter in a large nonstick skillet over medium-high heat. Add mushrooms; cook 2 minutes; cook, stirring frequently, 4 minutes or until the mushrooms are tender. While mushrooms cooking, cook spinach in the pot with cup of water until the leaf color become bright green. About 2 minutes. Than drain it well from water. Chop it in small pieces. Add spinach, minced garlic and lemon juice to mushrooms; cover and cook 1 minute or just until spinach is wilted.

3. In a medium bowl, combine eggs, 1/4 cup cheese, garlic salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with butter. Sprinkle remaining 1/4 cup cheese over Frittata. Bake 20 minutes or until eggs are set in center and cheese has melted. Cut in slices and serve!

Bon Appetite!
http://marinasprimalcooking.wordpress.com/2011/02/03/spinach-and-mushroom-frittata/

Ingredients

8 chicken legs (or organic, air chilled)
dried rosemary (from fresh if you can)
sea salt
black pepper
garlic powder
paprika
(optional) melted butter or coconut oil

Preparation

Pat the chicken legs dry. Brush with either melted butter or coconut oil (optional, I don’t always do this) and sprinkle with ample amounts of each spice. You may vary them depending on your taste preferences.

STOVETOP METHOD:
Over medium low heat, place chicken legs in skillet for 20-30 minutes. Turn half way through cooking.

OVEN METHOD:
Preheat your oven to 375 degrees.
Bake the chicken in a shallow baking dish and when you notice liquid flowing from it, baste the drippings back over the top of the chicken.

The chicken is ready when the internal temperature reaches 165 degrees.
Variations

Change up your spices to your preferences. Try sage instead of rosemary or onion powder instead of garlic… or combine whatever sounds good to you!
http://balancedbites.com/2010/09/easy-recipe-baked-chicken-legs.html

10-12 whole unpeeled carrots, split lengthwise

2 tbsp. thyme (or other herb)

2-3 tbsp. butter

1 tsp. kosher salt

1/4 tsp. ground black pepper



Directions



Preheat oven to 350F degrees.



Allow butter to melt in hot cookie sheet in over (2 min).  Roll carrots on cookie sheet until evenly coated with butter. Season with kosher salt , herbs and ground black pepper.



Roast in oven for 30 minutes, until golden and tender.

INGREDIENTS
1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
1 Tbsp garlic powder
2 T butter
Salt and freshly ground black pepper

METHOD
Preheat oven to 350°F. Melt the butter on the cookie sheet in the hot oven (2 min). Remove cookie sheet. Rub zucchini pieces on a cookie sheet then place skin side down. Sprinkle with salt, pepper, and garlic powder. Check after 15 minutes
Serves 4-6.

2 diced carrots
2 diced celery
1 cup chopped green beans
1 cup chopped spinach

add spinach after first 3 ingredients have softened in stock.

Bone Broth: Our MethodYou may have noticed already that our primary method tends to be “whatever is working at the time.” There is no hard-and-fast way to make broth. We believe that whatever your method, it should be cheap and efficient.

If you are spending any real kitchen time tending to your broth, you should probably find a more efficient system. There are far too many tasks in the kitchen to let this bone broth task weigh you down. In any case, this is what we do in our kitchen:

1 lb soup bones
vegetable scraps - celery tops, onion skins, etc.
water to fill

1. Brown bones in the oven if you have time. (We almost never do this, but your flavor will be better.)
2. Place bones in a crock pot or soup pot.
3. Add vegetable scraps as they are available.
4. Cover bones and scraps with water: Set water level about one-inch above the bones.
5. Add two tablespoons of apple cider vinegar if you choose.
6. Cover the pot and set on low (crock pot) or simmer (stove top).
7. Keep the lid slightly ajar as the broth warms up to avoid boiling. (Or don’t worry about it, but do make sure your liquid does not boil out or you will be left wit burned bones.)
8. Strain the broth about 24 hours later.
9. Use the fresh broth for dinner. (Add the dinner vegetable scraps to the next batch of broth.)
10. Add water to the bones again and make a second batch of broth. (Keep doing this until you are tired of it or your bones have disintegrated.)

http://www.traditional-foods.com/bone-broth/

1 T butter
10 eggs (medium)
pinch of salt & pepper

Melt butter in skillet over medium heat. Beat eggs and add to pan. Scrap pan to move eggs. Done when no longer runny.

serves 4

1 c frozen fruit
1 c spinach (or other green)
1 banana
2 T coconut oil
1 c liquid (kombucha or water or almond milk or coconut milk, etc.)

Ingredients:
1 head of cabbage sliced
1 lb of you favorite kielbasa/sausage (beef, turkey etc...)
1 medium onion sliced
2 green chilies sliced (jalapeno or serrano)
1/2 Tbs of grated ginger
2-3 cloves of garlic grated
1 tsp of cumin seeds
1/2 tsp of fennugreek seeds
1/2 tsp of turmeric
1 small cinnamon stick
10-15 curry leaves
red chili flakes to taste
red chili powder (ground chilies) to taste if you want it extra spicy
1/2 Tbs of curry powder
1 cup of coconut milk
salt to taste
1/2 water (if needed)
2 Tbs of palm oil

Directions:

Heat oil in a large pan on high heat. Add sliced kielbasa sausage and brown well then remove out of pan. Add curry leaves to remaining hot oil. Then add cabbage, onion, green chili and cinnamon stick. Stir fry well for a few minutes.

Then add salt to taste, cumin seeds, chili flakes, ginger and garlic. Stir fry for another 2-3 minutes. Next add the turmeric, curry powder and chili powder (if you want it spicy) to the pan. Stir fry for another few minutes.

Add the cooked kielbasa back into the pan and one cup of coconut milk. If you need more liquid add 1/2 cup of water. Allow the ingredients to come to a boil and finish cooking the cabbage. Taste and re-season with salt if necessary. The dish is done. Enjoy.

http://curryandcomfort.blogspot.com/2012/03/cabbage-and-kielbasa-curry.html

6 hard boiled eggs
2 tablespoons homemade mayo
1 green onion, diced
2 teaspoons lemon juice
2 teaspoons dijon or yellow mustard
1 5oz can of tuna
Chopped pickles (optional)

Peel the eggs and slice them in half length wise from. Take the yolks out of each half and put them in a small bowl. Add mayo, lemon juice, salt, pepper, chopped green onion, and mustard to the yolks. Mix all the ingredients in the bowl well. Stir in a can of tuna. Spoon this mixture into the hollowed out egg halves and enjoy.

http://everydaypaleo.com/2012/02/05/tuna-stuffed-eggs/

Ingredients:

2lbs of lamb shanks (osso buco)
1- 32oz can crushed tomato
1 tsp each of dried basil and oregano or other seasonings you like.
Optional: 1/4 c of liquid from kalamata or green olives (I had some leftover sitting in a jar so I threw it in!)
1 yellow or white onion, roughly chopped
2 large carrots, peeled and roughly chopped
4 cloves of garlic, peeled and smashed
A few shakes of of salt
Black pepper to taste

Preparation:
Place onion, carrots,  then lamb (or beef on the bone), tomatoes, garlic, salt, and pepper into the crock pot on low for 8 hours (overnight or all day).
The dish is done when the meat is falling off of the bone.

Variations:
You may also braise the lamb in a dutch oven pot like this one at around 250 degrees for 6+ hours.

Try this dish with beef instead of lamb. Great served with Cauliflower Mash or on top of spinach.

Note: This dish will make anywhere from 2-4 servings depending on how much meat vs bone is in your lamb, who you are feeding, and how much they eat. I’ll probably enjoy it at 3 meals.

Ingredients-
1 head cauliflower, leaves removed, stem and florets chopped into similar sized pieces
- 1 cup chicken stock or broth (more for a particularly large head of cauliflower)
- 1/4 teaspoon black pepper
- 2 cloves garlic, smashed
- 1-2 teaspoons fresh rosemary leaves
- 3 Tablespoons butter
- salt to taste (~1 teaspoon)
Instructions1. Place first 5 ingredients in a medium sized saucepan or Dutch oven and bring to a boil.
2. Reduce heat to medium and cover, allowing to cook for 15-20 minutes or so, or until the cauliflower is very tender and easily mashed with a fork.**
**You may need to add more stock if everything dries up and your cauliflower is not yet cooked through. Keep an eye on things as it cooks to see if you need to add some more.
3. Once cauliflower is tender and cooked through, pour off any excess stock that remains and reserve.
4. Pour all contents into a food processor, add salt and butter and mix. If the cauliflower seems too dry, add in some of the reserved stock.

adapted from: http://paleocomfortfoods.com/recipes/cauliflower-mash/

2 T butter (or other fat)
10 medium eggs

crack eggs into hot pan over medium heat. Cook to desired doneness.

serves 4

1 lb beef (80/20)
1 large eggplant, cubed
1 onion, choped
2 cloves garlic
1 T palm oil
2 T cumin
2 t salt
1 t pepper
1 t chili powder (more for spicy)
1 t oregano
1 14oz can diced tomato
1 c chicken stock

Over medium heat, add first 5 ingredients to pot. As the beef cooks, the fat it releases is absorbed by the eggplant. Once the eggplant is translucent and meat is cooked (~10min), add seasoning. Cook until the aroma develops. Add tomato and stock and bring to a boil. Reduce to a simmer. The longer it cooks, the thicker and richer it will become. Add water if it is too thick.

Serve over spinach.

1 cup coffee
2 T fat - i.e., unsalted butter, coconut oil, walnut oil
cream if you like (or almond milk, coconut milk, etc)

INGREDIENTS
1 lb fish cubed
3 T coconut oil
1 eggplant cubed
3 carrots sliced
1 c. green beans (frzn or fresh)
1 onion diced
1/2 c chicken stock (or water, but stock is better)
1 can coconut milk
1 T curry paste - green or red (found in a small jar in asian section of grocery store)
Zest of 1 lime
1 bunch cilantro
1 t fish sauce (this is the "salt" of the dish)

In a wok (or large skillet) over medium-high heat, put in cocoanut oil and all vegetables. Cook until onion starts to go translucent and eggplant softens. Add lime zest and distribute through dish. Pour in chicken stock, bring to a boil. Add fish, coconut milk and curry paste (more than 1T for spicier curries), and bring to a boil. (Fish should be done by the time the mixture boils for 2 min). Turn off heat, add fish sauce to taste. Serve with cilantro and lime wedge.


Adapted from: http://everydaypaleo.com/2011/04/20/red-or-green-thai-curry/

http://everydaypaleo.com/2011/02/15/chocolate-custard/

Chocolate Custard

1 can coconut milk
1 cup dark chocolate chips
1 teaspoon cinnamon
A splash of rum (optional)

In a sauce pan, melt the chocolate chips into the coconut milk over medium low heat while stirring with a whisk. Add the cinnamon and the splash of rum.
Pour the custard into small serving dishes and place in the fridge for at least 2 hours.
Top with homemade whipped cream. (1 can cold coconut milk, splash vanilla, dash of cinnamon. Do NOT shake can to keep the water separate from the cream.)
If you do not want your kids to acquire a taste for liquor just yet, you can always pour half of the custard into serving dishes before you add the rum to the remaining half for grown ups! I am sure you can make this a million different ways so get creative and enjoy!
Makes seven 1/4 cup servings – less if you serve in larger serving

dishes.http://everydaypaleo.com/2011/02/15/chocolate-custard/

1 Jicama - julienned
1/4 c mint - chopped
1/2 lime
1 T honey
1 t chili powder

Mix all together. Allow to sit 30m - 1 hour.

Ingredients:

2 cups broccoli,
1 cup mushrooms,
2 cup zucchinii
1/3 cooking onion, chopped
2 T coconut oil

STIR-FRY SAUCE:
2 Tbsp. soy sauce
2 Tbsp. fish sauce
2 Tbsp. lime
2 Tbsp. honey
6-8 cloves garlic, OR 1 Tbsp. bottled pureed garlic
1 tsp. cayenne pepper (adjust according to how spicy you want it)

Preparation:

Place all stir-fry sauce ingredients together in a cup and stir well. (Note: this may seem like a lot of garlic, but you need every clove to create this rich-tasting sauce). Set aside.
Place oil in a wok or large frying pan over medium-high heat.
Add the onion and stir-fry 1-2 minutes until onion has softened.
Cook firmest vegetables (this would include carrots, any type of mushroom except button or brown mushrooms, green beans, eggplant, asparagus, etc..). Stir-fry 2 minutes, or until these vegetables have softened (eggplant should turn translucent). Add more coconut oil whenever wok becomes dry.
Add the rest of the vegetables, plus the sauce. Stir-fry until the vegetables are bright green, but still retain much of their crispness (1-2 minutes).
Remove wok from heat and do a taste-test. If your stir-fry needs more salt, add a little more fish sauce. If it tastes too salty, add a squeeze of lemon juice. If too sour, add a little more sugar. Add more cayenne pepper if you prefer it spicier.

A dozen eggs
2 cups "fillings" (turkey, beef, onions, zucchini, peppers, tomatoes..., use what you have on hand or make up new combinations of your own)
1 t salt
1 t seasoning of choice

Preheat your oven to 375F. Butter a regular 12 cup muffin tin or use liners.
Chop all your fillings. Beat eggs and season to your liking. Combine fillings and egg mixture and pour into each cup, 1/2 full.
Bake 25-30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.

2 medium yams, cubed into 1/2" pieces
1/2 white onion, chopped coarsely
2 Tbsp butter
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 red pepper, seeded and diced
1 bunch spinach leaves, chopped

In a large skillet over medium high heat, add palm oil and onion and saute ~3 minutes. Add cubed yams and allow to cook for 15-20 minutes, flipping frequently to prevent cubes from sticking or burning. Stir in salt, pepper, red pepper and baby spinach leaves and saute until leaves are wilted, 4-5 minutes. Serve.

3 zucchinis
2 celery stalks
1 bunch spinach
1/2 onion
2 cloves garlic
1 lb beef
1 T italian seasoning
1 t salt
1/2 t pepper

Small dice the first 4 ingredients. Mince the garlic. Mix all ingredients together (with meat) until well combined. Form into a loaf or meatballs. Put in a loaf pan or cookie sheet (or whatever you've got). Bake at 350F for 30 minutes. (Check meatballs after 20min).