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I made a double batch of grain-free protein waffles to send with my daughter when she heads home today. ☺ I'm also sending her a care package of canned tuna, Primal Kitchens mayonnaise (her fave mayo), macadamia nuts, canned coconut milk, almond flour breading mix (my recipe) for chicken fingers or fish, some precooked tiny taters, and a handful of other stuff for the pantry and fridge. Yep, I take the job of mum-feeds-daughter very seriously even though she lives 450 miles away. 󾌳 #foodprep #forthewin #notforme #organic #eattherainbow #glutenfree #grainfree #paleo #primal #fitlife #fitgirls #fitfam #fitchicks #fitdiva
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Looking for something to do with all the leftover hardboiled eggs from Easter? Try this delish spread that is gluten-free, grain-free, primal and ketogenic. You can make it Paleo or Whole30 friendly by replacing the cheese with compliant mayo (4 oz instead of 8 oz if using mayo). Spread on gluten-free bread or crackers, or try it on cucumber slices, depending on your nutrition plan! The original recipe calls for serving it with sliced sourdough baguettes, so if that fits your plan, go for it. It's yummy no matter what you smear it on. 󾮗 Easter Egg Spread 8 hardboiled eggs 8 slices bacon 8oz garlic and herb cheese spread 3 green onions Salt and pepper to taste Peel and chop eggs (I use an egg slicer 3 ways for each egg but you can chop roughly in a food processor). Crumble bacon. Slice green onions down to the white part. Toss these 3 ingredients together. Add cheese spread and mix thoroughly. I mix this by hand, but if you use a food processor, mix the eggs and cheese first pulsing until roughly mixed, then mix in the bacon and onions by hand so you don't puree it.
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⚠Recipe alert⚠ Gorgonzola-stuffed mini meatloafs 1 lb ground beef 2T dried minced onion 1/2 cup almond meal 1 egg 2T tomato sauce 1T coconut aminos 1/2 tsp salt 1/2 tsp pepper 1/2 tsp thyme Filling: 2 oz gorgonzola cheese (Bleu cheese will also work) Topping: 4T catsup or tomato sauce Preheat oven to 350F while you prepare the recipe. Spray oil in a 12-muffin tin. Mush all the meatloaf ingredients together with your hands until thoroughly mixed. Divide in half. With the first half, separate out evenly (or as close as you can get) into the 12 muffin cups, mashing it down to the bottom of the tin. Sprinkle the cheese evenly over all 12 cups (approx 1 tsp of cheese per). Then take remaining half of the meatloaf mix and divide evenly between all 12 tins, mashing down firmly to pack each mini loaf. Top each with 1 tsp tomato sauce/catsup (I make my own sugar-free catsup) and spread around the tops. Bake for 20 minutes. Eat. Enjoy. 󾌵 I also sometimes call these meat muffins, although that sounds a little dirty 󾍕 so mini-meatloaf works too. 󾌳 You can make this as one regular sized meatloaf using a 9x5 bread pan, but why spoil the fun? 󾍇 Egg-free version: substitute the egg for 2T flaxseed meal + 2T water. You can also leave out the cheese for dairy-free, but I wouldn't recommend it...the combo of the gorgonzola and tomato sauce/catsup is truly amazing. 󾌧 These freeze and reheat really well.
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