chocolate Mousse

2 frozen bananas (sliced)
1/2 cup organic (canned) coconut milk
2-3 tsp of cocoa powder

put all in small mixer or blender and whip. you can eat as a mousse or put in freezer and every 30 min, take it ut and whip it with a wisk and that's it!! if you freeze it, it comes out like a choc ice cream!!

nice frozen treat!!

from Rocofit website
http://www.rocofit.com/2011/05/14/chocolate-mousse/

Grain-Free Everything Crackers

Haven't made these yet but plan to soon!! according to the website, "These crackers are very reminiscent of an everything bagel"...if anyone tries them, let me know how they turn out!

Grain-Free Everything Crackers

Preheat oven to 325.

1 3/4 C almond flour
1/4 C combined seeds (I used poppy, sesame, and caraway)
1t sea salt (use coarse if you like the occasional pop of salt like on an everything bagel)
dash garlic powder, optional
1 T melted butter
1 egg, well beaten

Combine all ingredients and mix / knead well.

Turn out onto a cookie sheet sized piece of parchment paper and flatten a bit. Top with another piece of parchment paper and roll out to about 1/8 inch thick. Remove the top sheet of parchment and cut into 1-2 inch squares with a sharp knife.

Bake for 14-20 minutes, or until The crackers are golden brown. The outside ones may cook first, and it’s OK to carefully remove them as they do, and cook the rest for a few minutes more.

Allow to cool, and store in an airtight container.

Maple-Curry Chicken

Yield 4 servings

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 cups cubed cooked chicken breast meat
• 3 cloves garlic
• 1/4 cup pure maple syrup
• 1 cup heavy cream  (milk/ greek yogurt or half and half OR coconut milk)
• 2 1/2 tablespoons hot curry paste

Directions

1.   Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.

2.     Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.

3.     Serve over rice, couscous, penne, grated cauliflower, julienned zuchinni

Strawberry Rhubarb Crisp

Ingredients:

2 cup Strawberries
2 cups Rhubarb (I was afraid this would be too sour so I added mash banana and mango with this when I used rhubarb) can also use apples, pears, peaches
2 TBS Splenda (or your choice of sweetener – brown, coconut palm sugar)

Cinnamon, nutmeg

-Topping-1/3 cup Flax meal
2/3 cup Almond Flour
1/2 cup or more shredded unsweetened Coconut

2 TBS Splenda (or brown sugar or coconut palm sugar)
1/2 tsp Cinnamon, nutmeg
3 TBS Butter

Heat oven to 375. In 9 x 9 greased pan, spread out fruit. Sprinkle with sweetener and cinnamon, nutmeg.

Melt butter, mix in the flax and almond and coconut. Add cinnamon and nutmeg. Spread mixture evenly on top of fruit. Bake about 45 min. serve warm or cold

Nutrition Facts per serving:
101 Calories, 9g Fat, 4.6g Carbs (2.5g Fiber),1.7g Protein


(IN this photo, the crisp is topped with my homemade ice cream - you can also used whipped coconut cream from the can)

Fennel and Dill Omelet

This is from Mark's Daily Apple site. i have yet to try it but plan to soon!.
Quoting Mark: "I decided to attempt to utilize own of my favorite vegetables for this recipe: fennel. I was hoping to encourage more variety with this delicious vegetable than the obvious, which is to grill it or sauté it, and serve it on a platter (also delicious). Cooking fennel in bacon fat was another twist. The fat added a delicious savory taste that olive oil or even butter just can’t. Dill was a wonderful component too, which should be used liberally in this recipe."

Ingredients:

1 tsp bacon fat
½ fennel bulb, cut into chunks
2-4 teaspoons fresh dill
4 eggs
capers (optional)

Directions:
Heat a cast iron skillet on medium heat and add a small scoop of (now cooled and solidified) bacon fat (about 1 tsp). When skillet surface is hot, add the sliced fennel and dill, and cover. Cook fennel and dill in bacon fat until fennel is soft, about 3-5 minutes.

In a small bowl, beat eggs until fluffy and pour into the skillet over the fennel, making sure to quickly spread the fennel throughout the egg before it becomes firm. Lift edges occasionally with a spatula to see when other side looks cooked. Flip, cook until at desired consistency and serve. Add capers and fresh dill for garnish. Makes one omelet big enough for two.

Crackers (2 versions)

I have made these (Primal crackers) and they really turned out well! try to get them fairly thin, they make a much nicer (and more natural) cracker. 

Primal Crackers:

1.5 cup almond flour (1/2 cup of dry roasted almonds makes 1 cup flour)
1/4 cup coconut flour
1/4 cup ground flax meal
1 egg (if the mix is too dry and not staying together at all, add one more egg)
1/8 cup of olive oil or coconut oil
salt and any other spices you would like

Preheat oven to 325 degrees.  Mix all together in large bowl then squish it together in a ball with your hands.Put between parchment paper and roll out to the thickness you desire. (we like them thinner) Use a pizza cutter to make them into cracker shapes.Bake on the parchment for 12-14 minutes (ovens vary, so watch them for the crispness you like)

Savory Herb Crackers

1 cup almond flour/meal

1 cup flax meal

1 – 1.5 teaspoon sea salt (I prefer mine saltier)

2 – 3 tablespoons 21 Seasoning Salute (or substitute any other dry herb)

1 tablespoon olive oil (or melted coconut oil or butter)


1 egg

2 tablespoons water

1.   Preheat oven to 325 degrees F.

2.   Mix all ingredients together until thoroughly combined.

3.   Roll dough to 1/8 to 1/4 inch thickness between 2 silicone baking sheet or pieces of parchment.

4.   Score dough into 2 inch squares using pizza cutter.

5.   Place baking sheet on cookie tray and bake for 10 – 12 minutes. 

6.   Let cool completely before breaking crackers apart.

Secret Liver Burgers

I haven't made these yet. but want to start eating more liver so this looks worth a try :) might 1/2 the recipe as there is only two of us

• 1lb ground Beef (grass fed, if you have it)
• 1lb ground Bison (also grass fed, if you have it)
• 6 slices of Bacon
• 8 ounces Calf Liver, sliced and frozen (preferably grass fed)
• 1 Small Yellow onion diced
• 1/2 Tablespoon Garlic powder
• 1/2 tablespoon Cumin
• Salt and Pepper

toppings (use whatever you like):

• Mustard
• Pickles
• Other ideas: like avocado, cheese, homemade mayo.

This is what you do:

• Fry the bacon strips, chop up and set aside 
• put liver in blender and blend it till there are no ore chunks, it will look kinda like ground beef.
• Take the chopped liver, and mix it with the bison, hamburger, bacon, onion , and spices.
• Form the patties depending on how thick you like them, then throw them on the grill  

Top with your toppings of choice!!