Mexican Summer Supper Loaf

• This tangy take on meatloaf is the perfect main course to pair with sides for a two person summer supper. It takes no time to prepare, and without the addition of eggs it is much lighter than traditional meatloaf. Additionally, the lime zest is high in healthy bioflavenoids and really gives the dish a kick... so don't omit it! 
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• Ingredients
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• 1 lb grass fed beef (higher fat content is best)
• 1/2 of a medium red onion, diced
• 2 cloves garlic, diced
• zest and juice of one lime 
• 2 tsp coconut flour
• 1/2 tsp sea salt
• 1 heaping tsp cumin
• 1 heaping tsp chile powder
• 1 tsp coconut aminos
• 2 tbls black coffee
• 1 tbls + 1 tsp olive oil
• OPTIONAL: 3 tbls sour cream for garnish (raw if you can get it!)
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• You will need

• 1 loaf pan or baking sheet
• mixing bowl
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Directions

Preheat your oven to bake at 350 degrees. Saute garlic and onion together with 1 tsp olive oil until onion is transparent. Mix remaining tbls olive oil and all remaining ingredients by hand in mixing bowl until evenly blended. Mix in olive and garlic mixture. Remove to loaf pan and shape into square loaf against one half, leaving the other half empty unless you've doubled your recipe. If you're using a baking sheet mold your loaf shape by hand. 

Bake for 1 hour on the top rack of your oven. Employ Ina Gartens trick here and place an additional loaf pan or other oven safe dish filled with hot water on the rack below your supper loaf. The steam will allow the loaf to bind together and retain its moistness!  Allow to rest outside the oven for five minutes before slicing and serving!

Baked egg cradles

• These little sweeties are the perfect breakfast for two, and far more impressive looking than labor intensive. They also take about two minutes to prepare and pop into the oven, which isn't too shabby.
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• Ingredients
• 4 whole eggs
• 2 large avocados 
• 1/2 cup grated aged Parmesan (optional)
• cayenne pepper or smoked paprika for garnish (optional)

NOTE: If you opt to omit cheese, add sea salt to taste after cooking.

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• You will need

• 1 cupcake tin
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Directions

Preheat your oven to bake at 200 degrees. Split avocados length wise and remove pit. spoon out a bit of the avocado meat (and put it in your mouth) so that the wells are a bit deeper than the pit made them. Place each half inside of a cupcake well, hole up. Crack each egg into each avocado. You may have to hsprinkle with parmesan and cayenne pepper or smoked paprika. bake approximately fifteen minutes, or until yoke is just slightly firm. 

simple garlic cauliflower mashers

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• This recipe is easy as pie and holds up well in comparison to the starchy mashed potatoes I used to whip up. If you don't eat cheese then feel free to omit it, and add an additional two tablespoons of grass-fed butter in its place. If you eat neither cheese or butter, this recipe is still tasty with the second ingredient list. 
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• Ingredients
• 1 head white cauliflower (or a comparable amount of purple for an alien-like mash)
• 4 tbls butter (grass-fed is best!)
• 1/2 cup aged Parmesan cheese, roughly cubed
• 1 tsp crushed garlic (grinding 2 cloves with mortar and pestle will make you feel extra cool.)
• sea salt and course ground pepper to taste

DAIRY FREE ALTERNATIVE

1 head white cauliflower

2 tbls garden fresh herbs

2 tsp crushed garlic

1 1/2 tbls olive oil

1 tsp sesame oil

sea salt and pepper to taste

Directions

Separate cauliflower into flowerettes and submerge into boiling water. cover and boil until cauliflower is easy pierced with a fork. Approximately ten minutes. Drain cauliflower thoroughly, taking care to empty the strainer of all excess water. Add half of each ingredient to food processor or blender, and pulse until  the mixture is smooth. Remove to serving bowl and blend the remaining half together in the same fashion. Remove last half to serving bowl. Mix lightly and serve while hot.

NOTE: If you don't have a blender or FP, you can easily hand mash your ingredients. Just grate your Parmesan first, so that it will evenly distribute itself. 

Iced Cocoa Cooler

Sugar free. 

ONE net carbohydrate count in the whole thing. 

Creamy, icy, satisfying, caffeinated goodness.

YOU WILL NEED 


-1 pint glass 
-1 blender (or electric hand mixer, but not a hand-powered spoon)


INGREDIENTS 

-3/4 pint room temperature black coffee (I make this in the afternoon with that mornings leftovers) 
-1 1/2 TBLS grass fed unsalted butter 
-1 TBLS unsweetened cocoa 
-1/2 TSP vanilla extract (if you've got it) 


DIRECTIONS 
Microwave black coffee for 20 seconds, or until lukewarm. 
Add to blender along with remaining ingredients.(If you're using an electric mixer add all ingredients to mixing bowl.) Blend together on high speed for twenty seconds, until you have a caramel hued liquid topped with creamy white foam. Serve in pint glass poured over ice.

Impressive(ly easy) Thai Chicken

• This slow cooker recipe is one of my favorites. It makes a ton, is impossible to screw up, makes your house smell delicious, and is thoroughly impressive to any dinner guests without requiring any talent or work on your part whatsoever.  
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• Ingredients
• 1 pound skinless chicken thighs (I like bone in best because they're cheap and come out looking more fancy so I just pull the chicken skin off after purchasing, but you can use boneless if you like)
• 1 cup chicken broth
• 4 tbls of this curry powder (because its ridiculously good.) or any yellow curry powder you have on hand
• 1 tsp sea salt
• 1 tbls minced garlic (you can reduce by half if you are garliphobic)
• 2 tsp fresh grated ginger (seriously go buy some ginger!)
• 1 cup diced white onion (or yellow or red)
• zest & juice of one lime (lime rind meet cheese grater)
• 1 1/2 cans full fat coconut milk
• 4 sprigs dried lemongrass (its okay if you don't have it, but a whole lot cooler if you do)

Garnish

• 1 bunch cilantro
• 2 limes, divided into wedges
• additional sea salt and pepper to taste

Directions

Add all ingredients into slow cooker and set on low for 6.5 hours. Once it's done, discard lemongrass sprigs if you used them. Garnish with a pile of cilantro leaves and, if you're me, a bath of fresh lime juice.  You can pull it out early if you are so hungry you can't wait that long, just make sure it goes for at least five hours. Seriously though, leave the lid on the whole time. Chicken isn't very fatty, and the steam really keeps it's juiciness intact

Best Deviled Eggs!

Oh my hell these are so easy and delicious. I'm serious you guys. Everyone thinks their recipe is the best, but people fucking love my deviled eggs.This recipe started out as an attempt to develop an easier almond mayonnaise recipe, only I overpoured the vinegar and it came out too bitter. I was left with a food processor full of inedible olive oil and almond paste so I had to come up with a recipe that would make the bitterness of it work. I decided to try it as a platform for deviled egg filling... that was the best idea ever.  Your deviled eggs will now come out the same, every single time, and they will beat the shit out of everyone else deviled eggs. They also won't kill anyone if you leave them sitting out unrefrigerated at a barbecue, which is always nice. Best of all, you get the delectable creamy taste without the unnecessary sugar and processed junk running rampant in commercially produced mayonnaise. READYSETMAKEIT!

Ingredients
3 tbls almonds (any kind but honey roasted, skin on or off is fine)
3/4 cup olive oil
1 tbls water
1/4 cup apple cider vinegar (or white will work)
1/4 tsp sea salt (or any kind you've got!)
1/2 tsp black pepper
6 eggs
2 tbls yellow mustard
food processor (I've also made these with a strong ass blender)

(that is seriously all you need)

Directions
Set your eggs on the stove to hard boil. While you wait for them to finish add the vinegar to the food processor and begin running it. While it's running open the hole in the top (be careful if you went the blender route) and slowly drizzle the olive oil into the vinegar. Once the oil is added, add the almonds,water,salt and pepper. Blend the shit out of it all until it is thick and pastelike (approximately one minute)
Peel your boiled eggs and slice them in half along their longest side. Scoop their yolks into a mixing bowl, reserving the egg white bowls on a platter to the side. Add the mustard and paste from your food processor to the mixing bowl, and hand mash ingredients together until creamy and yellow. Refrigerate for one hour.
That's it! I garnish them with smoked paprika, bacon crumbles, or cayenne pepper.

Basil Rosemary Scramble

Easy like Sunday morning! A whole food breakfast in three minutes, with one bowl and no pans, what could be better?

Ingredients
2 eggs
3/4 cups fresh basil leaves(tightly packed)
1 tbls fresh rosemary (or you can sub 1 tsp dried)
1 tsp turmeric
1 tsp grass fed butter
1 tsp olive oil
2 tsp water
1 wedge lemon
sea salt and course ground pepper to taste



Directions
Beat both eggs well with water in microwave safe bowl. Finely chop together the basil and rosemary and add to bowl along with turmeric, salt, pepper, and butter. Microwave on high, uncovered, stopping to beat ingredients together every one minute until desired egg texture is reached. drizzle with olive oil and squeeze of  lemon. Enjoy.