Primal Pizza

http://www.grassfedgirl.com/

 For the Crust:
1 cup Organic Tapioca Starch
1/3 cup Parmesan cheese
4 Tbsp melted sustainable palm oil or grass fed butter
1 Tbsp water
1 organic pastured egg

Toppings and sauce of your choice. For their suggestions click on the link.

. ­Combine all crust ingredients into mixing bowl and stir/knead with spoon until consistency is doughy and can be kneaded by hand (adjust ingredients if necessary) ­Cut two pieces of parchment paper a length equal to its width ­Place one piece on the counter, apply some oil to the paper, and place the dough in the center. ­Push the dough out as flat and apply some more oil to surface of dough. ­Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it) ­Remove top parchment paper (save it for next time) ­Use your finger to push a crust up around the dough and round it out a bit ­Apply sauce and toppings. ­Slide pizza (parchment paper and all) onto the stone. ­Cook for about 20 minutes until golden brown. ­

Homemade Carpet Dedorizer

http://myfrugaladventures.com/2012/05/homemade-carpet-deodorizer-so-fast-easy/

Fill a container -like a pint size Ball jar- with baking soda and add a few drops of essential oils (I would probably use about 15-30 depending on the essential oil. Use your sniffer.) Mama hint : lavender is soothing for babies and peppermint helps with congestion.

– You take baking soda and add a few drops of your favorite essential oil or you can use cooking vanilla or cinnamon straight from your spice rack if you don’t have any oils on hand.  I really like Peppermint, Rosemary, Lavender or Lemon myself.  I find Peppermint has a very pronounced fragrance and citrus or lavender can be more subtle.

You can also get one of these little sprinkle jars from Target or Walmart for about $1.00.  Those make it a bit easier to sprinkle around the house.  You can find jars at the Dollar Store that are intended for powdered sugar and those work perfectly or just take a Mason Jar and use a piece of cardstock to replace the inside circle for the lid.  Puncture a few holes and that will work!

Fill it with baking soda and then add about 10 drops of fragrance and shake well.

Sprinkle this like crazy throughout the house- about an hour before you want to vacuum.  Sometimes I will sprinkle this in the morning before work and then vacuum when I get home- it is especially nice to give the fragrance a chance to take hold in the closets and such.

You can also use this in the car before you vacuum- I sprinkle it everywhere in the car.  On our children’s car seats, the upholstery, the carpet etc…

Grain Free Cream of Chicken Soup

Heartweed: I made it (see pic) topped with shredded chicken breast, parika and coarse black pepper. It was really good!


This is a quickie from a facegroup I am a member on so it is not in recipe format. The recipe sounded to easily good not to post, will work on recipe format later. She also does not give amounts.

Butternut squash and cauliflower, roasted. Chicken, cooked in some chicken stock (home made, natch).
 Blend the veggies and half the chicken and all the stock (or, however much you need to get it the consistency you want.) 
Add whatever seasonings you want. I'm partial to a little salt and cumin, or if I'm not using the squash, then some smoked paprika. 
Shred and/or chop the remaining chicken, and add it to the puree.
 NOM NOM NOM. 
I also add some cheese to the blender sometimes, right in with the veggies.

I used ( but it was really too much for my blender). 
The smallest organic whole fresh butternut squah I could find. weighed 2 lbs. Someone told me a neat trick: Place the whole butternut squash uncut, unpeeled (washed!) in a shallow pan (I actaully used a cast iron deep skillet -so whatever you ahve) I put about 1/2 cup of water in the bottom. Cooked the squash for about 45-1hr. just check with a fork for tenderness. Let it cool (I actually let it cool in the oven ) and the peeling just falls off. Cut in half lengthwise scoop out the seeds. So much easier then trying to cut it up and peel beforehand. 

Okay so:
2lb butternut squash
1 16 ounce package frozen cauliflower
2 chicken breast ( you can boil and use broth for soup) ( reserve some of the chicken for a topping -maybe
salt
paprika
black pepper
additonal chicken broth I used Pacific organic chicken broth (32 oz) jsut about the whole thing.

Coconut Caramel Homemade Coffee Creamer (Non-Dairy)

http://brendid.com/coconut-caramel-homemade-coffee-creamer-non-dairy/

Be warned, store-bought coffee “creamers” generally don’t contain much (or any) cream.  They DO contain a host of bad for you ingredients including (in order listed on label): partially hydrogenated soybean and/or cottonseed oil, sodium caseinate, artificial flavors, mono- and diglycerides, dipotassium phosphate, cellulose gel, color added*, cellulose gum, carrageenan.

Coconut Caramel Homemade Coffee Creamer (Non-Dairy)

Cook time

5 mins

Total time

15 mins

BrenDid.com: BrenDid.com

Recipe type: Beverage

Cuisine: American

Serves: 16

Ingredients

• 2 Tbsp Coconut oil (Spectrum Organic Coconut Oil, Unrefined)
• ¼ cup Brown sugar (Organic Dark or Light Brown Sugar) (HW: or coconut sugar)
• ¼ cup Coconut milk, full fat (Native Forest Organic Coconut Milk)
• 2 cups Coconut milk, reduced fat (Homemade, get the easy directions.)

Instructions

1. Melt the coconut oil, brown sugar and ¼ cup full fat coconut milk together over medium heat and bring to a boil. Stir constantly to keep the mixture from sticking or burning. A wooden spoon works well.
2. Bring the mixture to a rapid boil and allow to boil for 30 seconds. Stir constantly. Remove from heat. (You have just made a simple caramel sauce!) 
3. Slowly stir the coconut milk, about ⅛ of a cup at a time to the caramel.Allow the milk to fully incorporate before adding the next ⅛ cup. 
4. Replace the pan on the heat to warm the milk and help the caramel combine with the coconut milk. You may whisk once you have about 1 cup of milk stirred into the caramel.
5. Serve immediately or cool to room temperature and store  in the refrigerator, consume within 5-7 days.

How to make coconut milk and coconut flour

http://brendid.com/coconut-milk-recipe-free-coconut-flour/

I like to use coconut milk in my smoothies and Coconut Caramel Homemade Coffee Creamer recipe. Unfortunately I hate buying it at the store. Commercially produced, organic coconut milk costs around $2.00-4.00 for 32 ounces (or 4 cups). It also contains additives to make it last longer in a retail setting. 

Coconut Milk Ingredients

• Unsweetened shredded coconut  (I use Bob’s Red Mill organic coconut flakes)
• Water

How to Make Coconut Milk

1. Combine 1 cup unsweetened shredded coconut and 4 cups hot water (nearly boiling) in a large Mason jar  or blender. I use a Mason jar and then I store my milk in it…. it’s also easy to blend in a Mason jar with myeasy blender trick.

3. Blend the coconut and water until the flakes are pureed. You can blend immediately, but for best results you should soak for at least 20 minutes. The longer the flakes soak the “richer” the milk produced.  I usually fill the jar with hot tap water and then put it in the fridge overnight and blend in the morning.

3. Strain the milk through a colander lined with cheesecloth or a clean flour sac towel (the towel should be washed without scented laundry detergent or fabric softener). Squeeze and press on the towel to get the most water possible out of the puree.

You now have coconut milk! Store in the refrigerator and use within 5 days.

*Since there are no preservatives or emulsifiers added to your milk you might see the fat rising to the top of your container, simple stir or shake it to re-combine. 

How to Make Coconut Flourhttp://brendid.com/coconut-milk-recipe-free-coconut-flour/

1. Place the puree on a parchment lined baking sheet. spread it into a thin, even layer.

2. Bake at 200° F for 30 minutes. Check to see if there is any moisture left in the puree. If still damp bake for a few more minutes, repeat until the flakes are dry. Cool to room temperature.

3. Grind the flakes in a food processor until you have a finely ground, flour-like powder.

You now have coconut flour! Store it in the freezer and use within 3 months. You can use your homemade coconut flour in place of coconut flour in your favorite recipes or replace a few tablespoons of the flour in baked goods (you may have to increase the liquid, find out more at BakingBites.com). It’s high in fiber and adds a nice flavor to banana bread, muffins and other recipes.

Grain Free Primal Cheddar Wafers

from grass fed girl

2 cups almond flour (hw: can use ground sunflower seeds)
 1/2 cup tapioca flour (or arrowroot)
1/4 cup coconut flour
 16 oz organic and grass fed sharp cheddar cheese (such as Kerrygold)
3/4 cup egg white
1/4 tsp cayenne pepper
 1/2 cup grass fed butter, room temperature

 Directions: Preheat the oven to 300. Sift the flours into a large bowl and combine well. Make sure the cheese is grated and softened to room temperature. Add the all the other ingredients to the bowl and mix thoroughly. The dough will be stiff. Roll the dough into 1 inch balls. Place on the balls parchment paper on a cookie sheet, evenly spaced. Mash down with a fork into wafers (it will look like a peanut butter cookie). Bake the cheese wafers 40­45 min, may take longer

Caramelized Apple Pie Balls

 

from camillemacres

2/3 cup coconut oil, melted

2 1/2 cups Fuji or other tart/sweet apple, shredded (#2 cone on Saladmaster, with a box grater, or a food processor attachment)

3 cups pecans, soaked in water 6-8 hours

1 1/4 cup pitted dates

1 1/4 cups dried apple rings (not fried)

1 cup shredded unsweetened coconut

1 cup flax seeds

1 tablespoon cinnamon

2 teaspoons ground ginger

1 teaspoon salt

Melt coconut oil in a large oven-proof skillet over medium heat. Add shredded raw apples. Cook down for about 30 minutes, or until apples are a rich caramel color and much of the moisture has been absorbed. The longer it goes (dont let burn though!), the richer the apple flavor will be, so dont skip this step!

In the meantime, strain, rinse, and pulse pecans in food processor in 2-3 batches, adding chopped nuts to a large mixing bowl as you finish. Pulse dates and dried apples and add to bowl with remaining ingredients. Add finished (cooled) caramelized apples and combine well with hands. Taste for desired sweetness and spice, adding more as you like. Pack about 2 tablespoons with your hands like a little snowball and lay on a rimmed baking sheet lined with parchment (not necessary, but will prevent sticking). Allow to chill in refrigerator for a couple hours. These will keep well for at least 2 weeks, maybe longer!

Ultimate Gluten (grain free) Brownie

• 
• 
  
• 2 oz unsweetened chocolate, chopped
• 1/2 cup coconut oil, melted
• 1/4 cup honey
• 3/4 cup coconut sugar (or brown sugar)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup almond flour
• 1 tablespoon coconut flour
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup semisweet chocolate chips (optional)

Instructions

1. Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
2. In a double-boiler over medium heat, melt unsweetened chocolate and coconut oil, stirring occasionally until smooth. Remove from heat and cool slightly.
3. Place melted chocolate mixture in a food processor (or blender) Add honey, sugar, eggs, vanilla, flours, cocoa powder, salt, and baking soda. Pulse several times until mixture is smooth, scraping down sides if necessary.
4. Evenly spread batter into prepared pan and smooth top. Sprinkle with chocolate chips if desired.
5. Bake brownies at 350F 20-23 minutes or until a toothpick comes out with moist crumbs sticking to it. Brownies will still appear very soft in the middle. This is ok.
6. Cool brownies on a wire cooling rack completely before cutting into squares.

Notes

Store brownies in an airtight container at room temperature up to 3 days.