Unprocessed Living

A Healthy Living Recipe Box

Sweet Potato Cottage Pie November 28, 2016

Filed under: Beef,Gluten Free,Main dish,Miscellany — Crista @ 8:18 pm

So apparently I’ve been calling this dish the wrong thing my entire life…since I use beef and not lamb, my original Shepherd’s Pie was misnamed, and should be called Cottage Pie. Who knew?? (https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0)

At any rate, I will admit this new version came up as a result of Thanksgiving leftovers, and my desire to get back on the healthy wagon since I’ve put on over 20 lbs in the last year or so. This version still isn’t quite paleo since I used corn, but still lower on the glycemic index than the original, and though rather ugly, it was really good! (Removing the skins on the sweet potatoes would help it look a little less ugly, but to me the skins are the best part, plus I was aiming for a quick sweet potato mash from the leftover baked sweet potatoes I had in the fridge.)

Ingredients
1 lbs (about 3 large) organic sweet potatoes, cleaned and quartered
2 tbsp grass-fed butter
1 tpsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
1 lb grass-fed ground beef
1/4 cup organic beef (or chicken) broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place sweet potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Alternatively, cut into halves or quarters and bake in the oven at 375 degrees for 60 minutes.

Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 8 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed sweet potatoes potatoes over the top and smooth out, or create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

sweet-potato-shepherds-pie

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Blueberry Lemonade November 13, 2016

Filed under: Beverage,Gluten Free,Miscellany,My Favorites,Recipe — Crista @ 10:33 pm

Found here: http://www.foodnetwork.com/recipes/ree-drummond/blueberry-lemonade.html

The 11-year-old has been asking to make lemonade and somehow blueberries got thrown into the mix, so I googled recipes and found this one. It’s a fair amount of work for a beverage, but kind of worth it when you can get the kids involved. We quartered the original recipe, so this makes just one pitcher, but I might make more next time. It’s pretty tasty…and makes a darn good sangria if you just add some red wine! I’m thinking vodka would be pretty great adult additive as well…

Ingredients
1 cup fresh organic blueberries
1 1/2 plus 1/8 cup organic sugar
7 organic lemons (separate juice from first 1/2 lemon for blueberry syrup)
4 cups water

First, to make a blueberry syrup, heat the blueberries, 1/8 cup sugar, and juice from 1/2 lemon in a small saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.

Meanwhile, mix the remaining 1 1/2 cups sugar with 1 1/2 cups water and stir to dissolve the sugar and create a simple syrup. (If the organic sugar crystals are brown, this will be a dark brown syrup, but the color will lighten when mixed with the other ingredients.)

Once the blueberry syrup has thickened, strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill more quickly).

Pour the lemon juice through a mesh strainer into a pitcher. Add the simple syrup and 2 – 2 1/2 cups water. Add the blueberry syrup, stir it around and then give it a taste. Add more water if it it’s too sweet. Serve over ice.

 

Cottage (Shepherd’s) Pie November 7, 2016

Filed under: Beef,Miscellany,Recipe — Crista @ 8:23 pm

Modified from: http://www.simplyrecipes.com/recipes/easy_shepherds_pie/

Edited to add: apparently I’ve been calling this the wrong name my entire life! Since it’s made with beef and not lamb, it should be called Cottage Pie rather than Shepherd’s Pie. Who knew?? https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0

This is decidedly un-paleo (but could be paleo-fied by subbing a green veggie for the corn and cauliflower mash for the potato) but gluten free and essentially clean/unprocessed. I subbed steak sauce for Worcestershire sauce, but I actually think it would be just as good without either. I made it by special request and the males of the house devoured it! It also smelled amazing while cooking.

Ingredients
2 lbs (about 6 large) organic potatoes, cleaned and quartered
8 tbsp (1 stick) grass-fed butter
1 tbsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
2 lbs grass-fed ground beef
1/4 cup organic beef broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 6 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher, and season with salt and pepper to taste. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed potatoes over the top and create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

shepherds-pie

 

Paleo Pumpkin Bread November 6, 2016

Filed under: Breakfast,Miscellany,Paleo,Recipe,Snack — Crista @ 7:11 pm

Modified from: http://robbwolf.com/2011/04/21/recipe-paleo-banana-bread/

Needed a new and delicious pumpkin bread recipe without having to worry about stevia or no honey or blah blah blah. So, I went to one of my favorite banana bread recipes and made it pumpkin chocolate chip. Smells great! 

Ingredients:
2 cups almond flour
1/4 cup flaxseed meal
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/3 cup Enjoy Life dark chocolate chips
1 can organic pumpkin
2 tbsp local honey
4 eggs
1 tsp vanilla extract

Preheat oven to 375 degrees F. Mix the dry ingredients together in a large bowl. In a separate bowl, whisk the eggs, pumpkin, honey, and vanilla together. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and add chocolate chips. Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 20-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.

 

Simple Chicken Stir-Fry November 2, 2016

Filed under: Chicken,Gluten Free,Main dish,Miscellany,Paleo,Recipe — Crista @ 8:24 pm

I’m all about simple and quick prep these days, for so many reasons, so I combined my chicken stir-fry recipe with that of a good friend (whose cooking my daughter raves about), and it was a hit with the man and the 11-year-old!

Ingredients:
2-3 tbsp organic coconut oil
1 tbsp organic tamari or coconut aminos
1 tsp grated ginger
2-3 cloves garlic, minced
2 chicken breasts, cubed
1 pkg broccoli and cabbage cold slaw
2 cups chopped broccoli
1 cup baby corn (omit for strict paleo)
1 cup chopped mushrooms

Marinate chicken in tamari or coconut aminos with 1 tbsp minced garlic for at least 30 minutes (overnight works too). Heat approximately 1 tablespoon coconut oil in wok at medium-high heat. Add the garlic and ginger, cooking for around 30 seconds before adding the chicken. Stir-fry for 5-10 minutes, until chicken is cooked thoroughly but not over cooked. To check, cut into the biggest piece to make sure it isn’t pink in the middle. Add more coconut oil if needed, and then add the broccoli slaw, broccoli heads, and baby corn. Sprinkle a small amount of tamari to taste and continue to stir fry for 2-3 minutes (longer if you like softer veggies), and then add mushrooms. Sprinkle with a small amount of tamari, mix together, serve, and enjoy!

 

Crockpot Beef & Broccoli November 1, 2016

Filed under: Gluten Free,Main dish,Miscellany,Paleo,Recipe — Crista @ 7:44 pm

Modifed from http://www.stockpilingmoms.com/2016/05/crockpot-chinese-beef-and-broccoli/

Trying to change up the usual crockpot fare and meet the 11-year-old’s endless hankering for Chinese food, I found a new crockpot recipe to try. Per usual, I tweaked it to make it “clean” and unprocessed. It smelled amazing but was a tad bland and the meat was overcooked due to the crockpot being on for over 10 hours. I really need to invest in one with a timer! Still, will probably make this again and tweak it a bit more as noted below. As noted in the original recipe, this can also be prepared ahead of time and kept in the freezer (minus the broccoli and broth) for even quicker prep.

Ingredients
2 lb grass-fed round steak
½ cup Tamari or coconut aminos
½ cup organic coconut palm sugar
2 tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 tbsp sesame oil
15 oz organic beef broth
2-3 cups fresh cut broccoli heads
2 tbsp arrowroot

Place all ingredients except broccoli and arrowroot in the crockpot. Cook on low for 5-6 hours. Remove sauce from crockpot and whisk in arrowroot to thicken, then return sauce to crockpot. Stir and add broccoli. Cook for another 30-45 minutes, depending on how well cooked you prefer the broccoli. Serve over rice, of the cauliflower variety if you’re going grain-free!

 

 
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