Oven Roasted Potatoes

Oven Roasted Potatoes

2 large potatoes, sliced thinly
3 tablespoons olive oil
1 tablespoon Italian Seasoning (oregano, parsley and basil)
1 teaspoon salt

4 tablespoons of Parmesan Cheese

Preheat oven to 450 degrees

Place all items except the cheese into a large bag. Shake until coated and place in a single layer on a baking sheet.  Bake for about 20 minutes or until potatoes are soft. Top with cheese, heat until the cheese is melted, about 5 minutes.

Cheese Steaks (Gluten-Free)

Cheese Steaks (Gluten-Free)

2 lbs of steak, thinly sliced
6 baked potatoes
1 onion
Cooking oil (we use bacon grease or coconut oil)
Salt and pepper

Other Toppings:
Cheese (Cheddar or Provolone)
Mushrooms
Red or yellow bell peppers

Bake the potatoes in the oven for about 1 hour or until they are soft.

Cook the onions, mushrooms and peppers in oil until they are soft. Remove from pan.
Cook the steak in the same pan until it is brown, using oil if needed.

Mix your steak and veggies together and place them on top of a split baked potato. Cover with the cheese of your choice.

We used the leftover steak and veggie mixture for a stir fry. Just place the mixture in a pan with white rice and some butter. 

Madras Beef

Madras Beef

Spice Paste:
2 tablespoons coriander, ground
1 tablespoon cumin, ground
1 teaspoon turmeric
½ teaspoon pepper
1 teaspoon chili powder
4 cloves garlic, crushed
2 teaspoons ginger, grated
2 ½ teaspoons lemon juice

2 tablespoons bacon grease or coconut oil
2 large steaks, cubed
2 tablespoons tomato paste
1 cup beef stock
cooked rice

Mix the spices into a paste.

Fry the steak in oil until it is brown. Remove from pan.

Heat the spice paste in the pan for 1 minute at medium heat. Add the steak and mix well. Add the tomato paste and beef stock. Reduce the heat and cook for 1 hour and 15 minutes. Serve with rice.

We usually can’t wait an hour and end up eating it after about a half hour.  

Chocolate Syrup

Chocolate Syrup

1½ cups coconut sugar or maple syrup
¾ cup cocoa powder
1 cup water
dash of salt
1 teaspoon of vanilla.

Heat all the ingredients together.

You can serve it warm or refrigerate it until cool.

Chocolate Milk

Place about two tablespoons of syrup into an 8oz cup of cold milk.

It is great for topping ice cream or dipping fruit in it as a chocolate fondue.

You could also make hot chocolate. 

London Fog Tea

London Fog Tea

A friend just introduced Chris and I to this recipe and we love it. It is nice to have a warm beverage before going to sleep. You can use different types of tea. So far I like Earl Gray the best.

8 oz water, boiled
2 teabags (Earl Gray, Green Tea, Peppermint or Chamomile)
3 tablespoons maple syrup
4 oz of milk
a drop of vanilla extract

Place boiled water into two teacups. Add a teabag to each cup and let it steep while you prepare the other ingredients.

Add the maple syrup and vanilla extract, dividing it evenly between the two cups.

Heat the milk in a sauce pan. If you want to make it foamy use an immersion / stick blender or whisk while heating. Make sure you are stirring it at all times so that the milk does not burn.

Place 2 oz of milk in each cup. 

Gluten Free Pizza Crust

Gluten Free Pizza Crust

1½ cups almond flour

¼ teaspoon salt

¼ teaspoon baking soda

1 tablespoon olive oil

1 egg

1 teaspoon Italian Seasoning (oregano, parsley and basil)

2 tablespoons Parmesan Cheese

Mix all ingredients together.  Press into the bottom of a baking sheet. If the dough sticks to your hands, moisten your fingertips with water.

Bake the crust for 15 to 20 minutes. Then add you favorite toppings and bake for another 10 or 15 minutes, until the cheese is melted. We like our pizza with spaghetti sauce, mushrooms, onions, and sausage, covered in Cheddar or Provolone cheese. 

Hint: To reheat left over pizza put it in a frying pan and cover with a lid, heat on low until the cheese it melted. The crust will come out crunchy and delicious   

Bacon, Chicken, and Green Beans

Bacon, Chicken, and Green Beans

1 lb. bacon, cut into pieces and cooked

2 pounds boneless, skinless, chicken thighs, chopped

4 cloves garlic, minced

1 large onion, chopped

24 ounces frozen green beans

1 cup grated Parmesan cheese

1 cup full fat coconut milk

Cook chicken pieces in bacon grease. Add garlic and onion. Cook on medium heat until the onions are clear and the chicken cooked through. Add the bacon and frozen green beans. Let simmer for 5 minutes. Add the cheese and cup of coconut milk. Mix well, and then serve.  

This recipe was adapted from NourishedKitchen.com

Chicken Nuggets

Chicken Nuggets

½ cup white rice flour or almond flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan Cheese

4 chicken thighs (or chicken pieces of your choice), cut up into bite size chunks

1 egg, slightly beaten (optional)

Preheat oven to 400 degrees.

In a gallon size bag (or a large bowl) mix all dry ingredients.

Dip the chicken pieces into the egg mixture and then place them in the bag.  When all the chicken pieces are in the bag, shake it until the flour mixture is evenly distributed.

Place chicken pieces onto a cookie sheet and bake for about 20 minutes until the chicken is done.

This recipe is great with Coconut French Fries

This recipe was adapted from Kitchenstewardship.com

Yogurt

Homemade Yogurt

Homemade Yogurt with Blueberry Sauce

4 cups of milk
2 tablespoons yogurt

Turn your crockpot on hot to warm it up, add a cup of water.

Set out your yogurt so it can get to room temp

Heat milk until slightly bubbly, not boiling, about  185 degrees. Stir constantly.

Cool heated milk by placing the pan into a larger pan or sink full of cold water. Cool until you can stick your finger in it comfortably without burning, about 110 degrees.

Measure out one cup of milk. Remove water from crockpot and place the rest of the milk into it.

Mix the cup of milk with the yogurt. Pour into the crockpot.

Turn off the crockpot. Wrap it in a large bath towel.

Let sit untouched for 8 to 24 hours.

Place in fridge to cool for at least 1 hour. (Do not stir)

Serve with honey and/or fruit.

Set aside 2 tablespoons of yogurt in a separate container to use as a starter for your next batch. Once you have a starter, you do not need to buy store bought yogurt. 

If you don't have a crockpot you can use anything (Such as a cooler that has been warmed) to keep the yogurt slightly warm. 

Homemade Yogurt

Food Journal October 14 -20, 2012

For my birthing class homework I was asked to write a food journal. I thought others might be interested in what someone who is almost 8 months pregnant, gluten free, only eats natural foods, and lives in South Korea eats. Believe it or not we do not feel deprived of food (Just the time it takes to make it). So here is my food journal for the week. I will try to add links to recipes where they are available.

Sunday, October 14, 2012

½ banana

2 ½ Crepes with Raspberry and Cream Cheese filling

2 pieces of bacon

1 cup milk

1 banana

Chicken Nuggets

Mashed Potatoes

Lacto Fermented Ketchup (My recipe coming soon)

1 apple

½ cup chocolate milk

Chicken, Bacon and Green Beans

1 cup Chris' Peppermint Hot Chocolate

7 cups of water

Monday, October 15, 2012

1 ½ Egg Baskets w/ avacado
1 cup chocolate milk

1 banana

Madras Beef with white rice

1 banana
½ gluten free dark chocolate candy bar

Chicken, Bacon and Green Beans

1 cup chocolate milk

½ cup pear juice

8 cups of water

Tuesday, October 16, 2012

2 Crepes with Raspberry and Cream Cheese filling
2 ½ pieces of bacon
1 cup Grape Juice

Cheese Steaks on baked potatoes topped with provolone cheese

1 cup milk

Chicken Nuggets and Oven Roasted Potatoes

1 banana
¼ gluten free dark chocolate candy bar

4 cups of water (maybe more)

Wednesday, October 17, 2012

1 banana
1 cup chocolate milk

scrambled eggs with cheddar cheese

Pork chops 

Avacado
Cream of Zucchini Soup w/ Yogurt (I don't use anything that is Fat Free)

½ cup Raspberry Yogurt
1 banana

Chicken, Bacon and Green Beans

1 banana

4 cups of water

Thursday, October 18, 2012

2 scrambled eggs with cheddar cheese
2 pieces of bacon
1 cup grape juice
1 banana

1/8^th gluten free dark chocolate candy bar

Cheese Steaks on baked potatoes topped with provolone cheese

1 banana

1 pork chop
Cream of Zucchini Soup

1 cup chocolate milk

2 cups of water (maybe more)

Friday October 19, 2012

1 banana
1 cup chocolate milk

2 scrambled eggs with cheddar cheese
2 pieces of bacon
1 cup grape juice

1/8^th gluten free dark chocolate candy bar

2 pieces of Gluten Free Pizza (mushrooms, onions, cheddar cheese, spaghetti sauce)

London Fog Tea

Stir Fry (left over Cheese Steaks mixture and left over white rice w/ butter)

Some J Chocolate Chip cookies with cinnamon and coconut flakes

6 cups of water

Saturday, October 20, 2012

1 Egg Basket
1 cup of milk

Some Chocolate Chip cookies
1 cup orange juice

2 Egg Baskets

On Monday, October 22, 2012 I went to the doctor and found out that I had not gained any weight in 2 weeks. Oops I tried. I ate full fat food, cookies, a chocolate bar, 2 whole avocados that week, lots of bacon and several fried pork chops.