Saturday, October 15, 2011

Thanksgiving 2011

I think I am ready to do thanksgiving this year. Last year I was very sad....very very sad and I couldn't even get out of bed. On the actual day I got a horrible flu as well as basically crying every moment I was awake. I have had a LONG year of growth and healing. Still working thru a lot but I think I can take on Thanksgiving.

I LOVE LOVE LOVE thanksgiving. I love everything about it....fall, apples, pumpkins, cranberry, turkey....all the favorite things in my life.

So...the plans are beginning....deep in my head. I started a Pinterest board and will use this post to make notes as I come up with ideas.

Menu Ideas

Deviled Eggs - of course!!
Cheese Ball and Crackers
Crab Stuffed Mushrooms - cause I LOVE them.
Shrimp Cocktail cause everyone loves shrimp

Maple Ginger Turkey w/Riesling Gravy

Side Dishes
Creamy Mashed Potatoes
Creamy Cauliflower Mash
Honey Roasted Carrots & Parsnips
Broccoli Cheese Casserole
Cranberry sauce

Paleo Apple Crisp
Pumpkin Creme Brulee

Sunday, August 7, 2011

Coconut Peanut Butter Balls


2 cups peanut butter
2 1/2 cups crushed graham crackers or brown rice krispies
2 cups coconut milk powder
1 1/2 cups raisins (or other dried fruit)
3/4 cup raw honey

Mix everything together in one bowl until well combined.

Shape into walnut size balls and refrigerate until serving.

Freezes well if you flash freeze on a cookie sheet and then bag up once frozen.

Wednesday, July 27, 2011

Kielbasa & Cabbage w/ Roasted Potatoes

Wonderful dinner. Everyone enjoyed it. The kids called the potatoes "french fries" just because they said they tasted so good. They loved the sausage and thought the cabbage was "ok" as long as it was eaten with a bite of sausage.

The adults loved everything. It is one of my favorite meals.


6 slices bacon
1/4 cup water
2 tablespoons sucanat (sugar/alternative sweetener)
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon Spicy Trocomare (season salt)
3 teaspoons caraway seed
1 large head green cabbage, shredded
2 pound Polish kielbasa (natural/grassfed if you can find it)
1 tbs bacon grease, optional (if needed)


In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.

Stir water, sucanat, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add more from your own reserve if needed. Cook until onions are translucent.

Add cabbage and gently stir. Cover, cook over medium heat for 10 to 15 minutes.

Add kielbasa to the pan with additional Spicy Trocomare. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Roasted Potatoes

2-3lbs Small Red Potatoes, quartered
2 Tbs Bacon grease
1 Tbs Coconut Oil
Sea Salt

Preheat oven 425 degrees

Cut Potatoes and toss in melted grease/oils. Sprinkle generously with sea salt.

Roast skin side down on stoneware bar pan for 30-40 min until slightly browned and cooked through.

Monday, June 27, 2011

Frugal French Toast Casserole

I was in search of a frugal version of my french toast casserole. I didn't have any cream cheese on hand so I came up with a plain version. The kids LOVED it even more than before.

Quick and easy to throw together, can feed a large! Easy to make variations on based on your own tastes and what you have on hand.

Overnight French Toast Casserole

1/2 C Butter

12 slices Bread

1 C Brown Sugar

1 tsp Cinnamon or Baking Spice (apple or pumpkin pie spice works great)

1 tsp Vanilla Extract

6 eggs

1 1/2 c Milk (raw/sour is the best)

-Melt butter & pour in a 9X13 pan

-Wisk eggs, milk & vanilla together

-Layer bottom of pan with half the bread

-Sprinkle half brown sugar mix & some spice

-Layer second half of bread

-Pour egg mixture over all then sprinkle remaining brown sugar

-Cover & refrigerate overnight

-In the morning, cover with tinfoil and bake at 350 for 30 minutes

-Uncover and bake 15 more minutes - Done when set and slightly brown


TONS of possible variations....use any type of old bread you have on hand....hotdog buns, challah, white, name will work.

Use any type of milk.....raw, almond, coconut, all works fine. to use beautiful yellow pastured eggs but I have in a pinch used reconstituted whole eggs. No one ever knows the difference.

Of creative and add in any kind of frozen, dried, fresh fruit. Serve with syrup, jelly, honey, butter, powdered sugar. What ever suits your fancy!.

This can easily be frozen uncooked and baked later. No need to even thaw....just increase the covered baking time until almost set.