IF FRIED "Fill in the blank"...(fried fish? fried chicken? fried onion rings?...use this batter for whatever you want!)

(fried fish?  fried chicken? fried onion rings?...use this batter for whatever you want!)

Ingredients:

1 cup of full fat Greek Yogurt (I like 2% FAGE)
2 eggs
2 cups White Rice Flour
Himalayan Salt
Organic Parsley, Organic Seasoning Salt (both optional)

2 Organic yellow onions (or whatever you want to fry!)

3/4 cup coconut oil
1/4 cup of butter


INSTRUCTIONS:

As you prep, go ahead and get the oils going.  In a deep pot or skillet, (deep so it doesn't splash everywhere)...heat up the oil and butter on medium heat.  Keep an eye on it so you don't start an oil fire!

1. in a medium bowl, combine the yogurt and the eggs.
2.  in a large bowl with a lid or a large gallon ziplock, add the white rice flour and seasonings.
3. Slice your onions...thick, thin, whatever you like!  If using fish or chicken, cut into strips or bite sized nuggets.
4. IMMERSE onions (or ?) in the yogurt mixture.
5.  Place onions (or ?) in the large bowl or ziplock, seal shut and SHAKE until well coated.
6.  Fry in oil/butter until golden brown.  Place on paper towel lined plate and sprinkle a little himalayan salt on it.  YUM!

Homestead Cinnamon Rolls

These rolls are a Christmas and Easter morning tradition.  We also LOVE making them as gifts for neighbors and teachers for Christmas (instead of cookies).  This is a cleaned up version of The Pioneer Woman.  To view her recipe, click HERE.  YOU CAN MAKE THESE AS CLEAN-or as naughty-AS YOU WANT.  Easy to adapt to your needs.

**FREEZER FRIENDLY!

LIGHTLY GREASE 2 8x8 or 1 9x13 pan of your choice.  

INGREDIENTS:

• 2 cups Raw Milk, Goat Milk or Milk Alternative
• 1/2 cup Olive Oil
• 1/2 cup Organic Sugar or Coconut Sugar
• 1 package Active Dry Yeast (2 1/4 tsp)
• 4-5 cups (Plus 1 Cup Extra, Reserved) Organic White Spelt OR ancient grain of your choice **see notes at bottom of recipe on my stand with this particular flour and gluten.  
• 1 teaspoon (heaping) ALUMINUM Baking Powder
• 1 teaspoon (scant) ALUMINUM FREE Baking Soda
• 1 Teaspoon (heaping) Sea Salt
•  Plenty Of Melted Organic Butter (I love Organic Valley brand)
• 2 cups Organic Sugar, Organic Sucanat and/or Organic Coconut Sugar (LOW GLYCEMIC OPTION:  Coconut Sugar or you can also drizzle Organic Agave Nectar)
•  Generous Sprinkling Of Cinnamon
• OPTIONAL:  Organic/pure extract of choice.  I LOVE using Almond Extract.
• OPTIONAL:  ground flax

GLAZE INGREDIENTS

• 2 cups Sugar of Choice (organic sugar, organic coconut, organic sucanat)
• 2 tsp of tapioca starch
• 1 tsp of organic extract of choice (I use organic almond) *Optional
• 1/4 cup raw milk or milk alternative
• 2 tbsp of melted organic butter
• 2 tbsp of organic room temperature brewed coffee
• pinch of salt

1.  In a medium glass bowl, pour in milk, olive oil, and sugar and stir.  Put in microwave around 1 1/2 min-2 minutes...JUST ENOUGH TO BE A LITTLE WARMER THAN LUKE WARM.  You do NOT want it too hot yet needs to be warm enough.  

2.  Sprinkle yeast on top of milk mixture and with a fork, gently stir in.  LET SIT UNTIL NICE AND BUBBLY ON TOP!  This can take 5-10 minutes.  While its resting, move on to step 3. 

3.  In Kitchen Aid Mixer bowl (w/ HOOK attachment) add:  4 CUPS FLOUR, BAKING POWDER, BAKING SODA, SALT.  Use a fork to mix.  

4. Make a well and add the bubbly yeast mixture.  With a spatula, "fold" in the yeast just a little bit...about 4 times.  TURN ON MIXER W/ HOOK ATTACHMENT AND LET KNEAD 5 MINUTES.

5.  Check dough.  Is it too sticky?  Add more flour, about 1/4 cup at a time.  Knead several minutes more.  Continue this process until a dough ball begins to form but it should err on the sticky side.  Ok, I know this sounds hilarious...but I know my dough is perfect when it feels like a boob.  HA!  Or a baby's bottom.  Kind of mushy, soft and slightly sticky yet can maintain a ball shape.   You can lightly flour your hands to make it easier to work with as you turn it out.  Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)  IF YOU ARE MAKING ROLLS NOW, MOVE ON. 

6.  Turn dough out into a lightly greased bowl and cover w/ tea towel for 1-2 hours or until its a little less than double in size.  

TIME TO ROLL IT OUT!

1.  Generously flour your rolling surface and flour your rolling pin.  There is an "art" to rolling out dough.  Place your dough in middle of surface area.  Using your hands, smash it down to a rectangle shape.  Now, take your rolling pin and always work CENTER-OUT.  In other words, you never roll all the way across.  As you roll, you are trying to maintain a long rectangle shape.  It won't be perfect...so be ok with that!  Roll it out VERY THIN.  

2.  I LOVE gooey rolls.  And around here we don't say know to good fats like real, organic, grass fed butter!  Melt 1 stick of butter (you can always melt more if you feel you need it!  I think I usually end up melting 1 1/2 sticks) 

3. In a separate bowl, combine 2 cups of whatever sugar you are using (I use a combo of organic sugar and organic sucanat/coconut), 1 HEAPING tbsp of cinnamon, and 2 tsp of extract of choice.  (optional)  **You can also add some ground flax for a nutritional boost!

4.  Pour the melted butter all over the rolled out dough and use a brush or spatula to gently spread it. 

5.  Sprinkle Cinnamon/Sugar mixture all over.  Don't hold back!  

6.  Beginning at one of the SIDES of the rectangle (the short side, not the long side) gently start rolling it up.  I kind of pull it towards me and then roll, pull towards me then roll.  And yes, the butter and sugar will ooze out the sides...don't worry!  

7.  Once you get the end, pinch the ends onto roll to kind of "seal" it.  

8. Cut rolls about 1/2 inch thick and place cut side up in LIGHTLY GREASED pan.  

9.  YOU CAN NOW FREEZE (up to 3 months) OR REFRIGERATE ROLLS (up to 3 days).  When we give these as gifts, I always freeze in disposable pans and baking instructions so the receiver can bake when they are ready.  

HOMEMADE GLAZE:

1.  In a magic bullet or food processor, combine 2 cups of ORGANIC SUGAR of your choice and 2 tsp of TAPIOCA STARCH.  Turn on high until it is a very FINE consistency.  Ta-Da!  You just made homemade powdered sugar!  

2.  Dump powdered sugar in kitchen aid w/ MIXER attachment.  Add the remaining ingredients.

3.  MIX ON HIGH for several minutes.  The consistency should be slightly "runny"...if it is too thick add a small splash of milk.  

4.  Once fully incorporated, pour your glaze into a ziplock bag (or multiple if you are giving away).  You can freeze along with rolls at this point!  

BAKING INSTRUCTIONS:

Thaw overnight in the frog if frozen. (MAKE SURE ICING IS W/ THE ROLLS) If pulled from the refrigerator, let sit on counter for 20 minutes and preheat oven to 400 degrees. Bake uncovered for 15-20 minutes. Take out AND INSERT A FINGER TOWARDS THE CENTER TO TEST THE DOUGH. If it feels raw, continue to bake in 2 MINUTE INCREMENTS UNTIL DOUGH FEELS DONE.

GLAZE: Open the thawed bag of icing just enough for air to escape. Squeeze all the icing into the corner and cut off 1/4 inch. Squeeze icing onto rolls. Glaze can be applied fresh out of the oven.

ARE YOU CELIAC OR GLUTEN-INTOLERANT?  You might want to read THIS article!  As a Certified Loomis Digestive Health Specialist, I have worked with CLINICALLY DIAGNOSED CELIAC's who absolutely can tolerate WHOLE GRAINS...some of them even SPELT!  This article can help "clear the air".  

Beef or Deer Quinoa Stroganoff (gluten free)

INGREDIENTS

¼ cup organic extra virgin olive oil

8 ounce package portabella mushrooms, cleaned, trimmed and quartered

1 pound sirloin or deer steak, sliced across the grain 1 inch thick

1/3 cup dry red wine (or whatever wine you have on hand)

1 tbsp organic unsalted butter

1 small onion, thinly sliced

1 small clove of garlic minced

1 ½ cups organic beef  or chicken stock (see last ingredient...you'll need more to cook quinoa in)

1 tsp. Dijon mustard

1 tbsp. Worcestershire sauce (OPTIONAL...I left out)

¼ cup FAGE 0% Greek Yogurt

1 tbsp. chopped flat leaf parsley

Kosher salt to taste

Freshly ground black pepper to taste

1 cup of quinoa + 2 cups of organic chicken or beef broth

Arrowroot or tapioca starch IF NEEDED.

DIRECTIONS

• In small sauce pan, bring 2 cups of organic broth to boil.  Add 1 cup of rinsed quinoa.  Turn down heat, cover and simmer for 15-20 min, (while you prepare the stroganoff).  

In a large skillet (I love using our large cast iron skillet) heat 2 tbsp. of the olive oil until shimmering. Add the mushrooms and cook over medium high heat until softened about 3 minutes, season with salt and pepper and cook one minute longer. Transfer mushrooms to a medium bowl.

Season steak with salt and pepper. Heat the remaining 2 tbsp. of oil in the same skillet. Add the steak and spread evenly in pan; cook until browned on all sides (leave center a little pink), about 4 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the pan; add to the mushrooms and steak.

In the same skillet, melt the butter until bubbling. Add the onion and cook until softened about 3 minutes. Season with salt and pepper. Add the garlic and cook one more minute. Add the steak and mushroom mixture back to the pan with the beef stock, Worcestershire sauce and mustard; simmer over medium heat until the pan juices thicken slightly, about 5 minutes.  NOTE: if need to thicken, add a little sprinkle of arrowroot or tapioca starch.  Remove from the heat and stir in the FAGE and parsley. Season the stroganoff with salt and pepper and serve over Quinoa.

Yields 4 main course servings

HOLIDAY Dinners made CLEAN!

CRANBERRY APPLE-SAUCE:  click HERE for recipe.

FRESH GREEN BEAN CASSEROLE:  Click HERE for recipe

SWEET POTATO CASSEROLE (courtesy of thegraciouspantry.com)  Click HERE for recipe.

PUMPKIN BARS:  click HERE for recipe.

FALL HARVEST PUMPKIN PIE SPICE BROWNIES:  click HERE for recipe

GLUTEN FREE CORNBREAD STUFFING: click HERE for recipe

CLEANED UP TRADER JOES SWEET POTATO PIE:  for recipe click HERE

PUMPKIN BUTTER:  Click HERE for recipe.

RAW CHEESECAKE W/ ALMOND COCONUT CRUST:  Click HERE for recipe

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BITES:  Click HERE for recipe

EASY COCONUT WHIPPED CREAM:  Click HERE for recipe

HOMEMADE (EASY!) NATURALLY SWEETENED CONDENSED MILK:  Click HERE for recipe

DELLA'S DELICIOUS APPLE CAKE:  Click HERE for recipe

CORNLESS Cornbread

Someone recently asked me, "Why don't you use corn flour/corn meal?"

Corn = Inflammation (in most people)

Corn = GMO (unless you specifically buy non-GMO corn)

Inflammation + GMO's = a sick person

I LOVE chili, white, red, anything between...and I LOVE a good cornbread with it.  WARNING:  I like my bread sweet, so cut back on the honey if you don't.

INGREDIENTS:

1/2 cup of butter or EVOO (or use a little of both)
1/2 cup honey or agave
2 eggs
1 cup milk or milk alternative + 1 tsp of vinegar or lemon juice (combine and set aside)
1/2 tsp baking soda
2 cups NAMASTE Perfect Flour Blend
1/2 tsp of salt

DIRECTIONS:

1.  PREHEAT OVEN 375.  Grease an 8x8 pan.
2.  If you haven't already done so, combine milk and vinegar/lemon and set aside.  This is our "buttermilk".
2.  Melt butter.  Stir in honey, mix to incorporate.  Add eggs, mix again.
3.  Add baking soda to the milk mixture.  Pour into the butter/eggs/honey.
4.  Stir in flour and salt.  Mix well.  Pour into greased pan.
5.  Bake 30-40 min or until center is "set".
6.  Drizzle honey on top once it comes out of oven.

SERVE W/ YOUR FAVORITE CHILI RECIPE.  Want to know my favorite white chili recipe?  Pioneer Woman's recipe is HERE.  (I use arrowroot powder instead of corn/masa)

Gluten Free Fried Fish 'N Chips (OR USE CHICKEN INSTEAD!)

What a GREAT WAY to get in some good healthy fats.  Who knew FRIED FOODS could be GOOD FOR YOU?

This is one of my families favorite meals...and easy!  I LOVE how this recipe adds some awesome healthy fats through the EVOO and the flax.
INGREDIENTS:

4 Frozen Mahi-Mahi or fish of choice (WILD CAUGHT!)...or you can use chicken!
Organic Brown Rice Flour and/or Whole Spelt Flour
Ground Flax
Sea Salt/Pepper
Organic Milk or Milk Alternative, like almond milk or hemp milk...or you could use eggs.
Lemon juice or vinegar (ONLY if using milk)
Organic Potatoes
EVOO (extra virgin Olive Oil)


DIRECTIONS:

CHIPS:

PREHEAT OVEN TO 375.

1.  Scrub your potatoes well and rinse off.
2. Starting at the narrow end, slice potato into round circles.  (yes, leave skin on!)
3. Place all slices in large bowl.
4. Drizzle on some EVOO, salt and pepper.  Stir around until all slices are coated.
5.  Place on a cooling rack and bake 30.  (prepare your meat while they bake)
6. Change oven to "BROIL" setting and broil another 5 minutes or so until they brown on the top.  Remove and let cool.



FISH/CHICKEN PREP STEPS:

1.  Cut your fish or chicken into nugget sized bites...or you could do strips.
2.  Get a medium sized skillet on the stove and pour in about 1/4 inch of EVOO into the pan.  Turn on medium (around 4).
3.  Line a large dinner plate w/ a paper towel.

ASSEMBLY:

1.  In small bowl pour in 1 cup of milk or milk alternative.  If using eggs, use about 4.  Add 1 tsp of lemon oil to milk.  (omit lemon if using eggs).

2.  In a large bowl w/ lid or ziplock bag toss in 1 cup of flour.  I use about 3/4 cup of brown rice and 1/4 cup of whole spelt...but feel free to change it up!  I love frying w/ brown rice b/c its a nice light texture.

3.  Add 2 tsp of sea salt and 1/4 tsp of pepper to flour mix.

4.  Grab a generous handful of ground flax and toss it in w/ the flour mix.  Give the bag or bowl a good shake to incorporate all ingredients.

5.  Place raw nuggets in milk/egg and let get totally drenched.  Use a slotted spoon to scoop it out and then place directly into flour mix.  Close up lid/bag and shake until well coated.  If you run out of flour mixture, just whip up some more until all your meat is coated.

6.  Place meat in hot oil. (you can sprinkle in a little drop of water...if it bubbles, its ready)

7.  Fry for 2-4 minutes, turn over, fry another 2-4 minutes and then lift out and place on paper towel plate.  (flip/remove when it is a light golden brown)

8.  Taste 1 bite and see if salty enough.  I like to add a little salt after frying.

Serve your Fish 'N Chips with some raw carrots and fresh fruit and a side of  20 second HOMEMADE HONEY MUSTARD!

MAKE EXTRA AND FREEZE.  That way you can take out however many you need and reheat in oven.

Homemade Honey Mustard in 20 seconds!

Ingredients:

2 tbsp of dijon mustard
2 tsp of honey (or more for added sweetness) or Wholesome Sweetener Agave Nectar

MIX IN SMALL BOWL AND SERVE!

Fall Harvest Pumpkin Spice Brownies

Ingredients:

• 1 cup of spelt or GF flour (GF: gluten-free)
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup honey or maple syrup (or you could use coconut sugar/sucanat)
• 1 cup canned pumpkin purree (I like Trader Joes Organic Pumpkin)
• 2 tbsp fat-free milk (or almond milk)
• 1/4 cup (1/2 stick) butter, melted (or melted coconut oil)
• 1 teaspoon vanilla extract

OPTIONAL ADD-IN'S:  Top with white chocolate chips or mix in some Enjoy Life Soy-Free Chocolate chips for a touch of sweetness.   Drizzle honey on top after baking to add a little extra sweetness.  

Directions:

1. Preheat oven to 325F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
2. In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, honey/maple, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
3. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

BE SURE AND VISIT OUR TOXIN-FREE PRODUCTS HERE!

Cinnamon Toast: Think outside the box

If you're anything like me, sometimes I just need help THINKING OUTSIDE THE BOX.

For example:  CINNAMON TOAST.  Typically the bread is slathered w/ butter, refined sugar, and cinnamon.  But what about changing it up just a bit to make it a healthier version?

In my version, I use oven-toasted Gluten Free bread, coconut oil, raw honey, cinnamon, and either chia seeds or flax.  Simple and yummy.

Start with some bread.  This is UDI'S GLUTEN FREE SANDWICH BREAD

Instead of butter, spread on some coconut oil and then TOAST it in the oven.  (you can also toast it BEFORE spreading on your coconut oil)

Find some local raw honey.  Not sure where to start?  Best thing is to just start asking around and look at your local whole food stores.  Remember:  no raw honey for kids under 1 year.

This is my oven-toasted bread, now w/ a layer of coconut oil, honey, cinnamon and chia.   Use a knife to spread.

A simple, healthier alternative for my kids...and sometimes their mommy!  

IF Paleo Meatballs

My beautiful and talented sister in law (who is an AMAZING cook) sent this my way.  She got the recipe from a friend who got it from a gym...so friend at the gym, THANK YOU!  (and if you come across this and can help me give credit to where credit is due I'd sure appreciate it!)  

Paleo Meatball

2 lbs. grass fed beef 
1/2 cup almond flour (I used Trader Joes almond meal)
3 garlic cloves/chopped
1/4 cup onion
handful fresh oregano chopped
2 eggs (Although tonight I will use ground flax mixed w/ water as egg substitute)
pinch of kosher salt
1/2 tsp. black pepper
10 baby bella mushrooms, chopped finely OPTIONAL

combine all ingredients and form into balls (I use a cookie scoop)... recipe calls for pan frying in EVOO or butter , but I scooped mine onto parchment paper and popped them in the oven until cooked through.  (Pictures to come!)

Serve w/ your favorite CLEAN marinara sauce over quinoa pasta or spaghetti squash.


EGG ALLERGY SUBSTITUTE DIRECTIONS:  I do this ALL the time.  It really does work in just about anything.

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)

Stir together and let sit for about 5 mintues until thick and gelatinous.

MISTY'S FAVORITE 5 MINUTE ICE-CREAM RECIPES (1 original, 1 lite)

 First of all, if you want an ice-cream that freezes as hard as a rock, THESE RECIPES ARE NOT FOR YOU. But if you want an ice-cream that tastes delicious and even after frozen scoops out like soft-serve ice-cream every time, then these are right up your alley.  You'll never want to buy ice-cream again.

 If you do not have an ice-cream maker, may I suggest you start shopping for a good deal TODAY!  We have a Cuisinart and LOVE it.

RECIPE #1:

MISTY'S LITE VANILLA-HONEY ICE-CREAM:  

lite and tasty with no refined sugar and just enough cream to make it melt in your mouth! 

Ingredients

• 3 cups coconut milk (I like to use the SILK brand, vanilla flavored)
• 1cup ORGANIC HEAVY WHIPPING CREAM (Costco's is AWESOME and cheap)...
• 3/4 cup organic honey
• 1/2 teaspoon sea salt
•  2 teaspoons pure vanilla extract  (NOT imitation)

Mix it up w/ a hand mixer to combine all ingredients.  Pour into ice-cream maker.
Press "on" button and stay busy for about 20 minutes or until ice-cream is "set".  Your number 1 goal is to refrain from sticking your finger in the churning bowl every time you walk by.

YUM!

Top w/ my favorite 60 second magic shell recipe (2 ingredients)!!!

VARIATIONS:

This is the "base"...have fun and play around w/ this by adding fresh fruit, chopped chocolate, cinnamon, peppermint extract,...You can also use even less cream if you want to lighten this up even more.  (Try using 3 1/2 cups of coconut milk and only 1/2 cup of cream.) 

 

RECIPE #2:

HUBBY'S & KIDS FAVORITE VANILLA ICE-CREAM

Ingredients

• 2 cups milk (we like using our raw milk)
• 2 cups heavy cream
• 1 cup organic sugar
• 1/2 teaspoon salt
•   2teaspoon vanilla extract

Mix it up w/ a hand mixer to combine all ingredients. (mix until the sugar is dissolved as much as possible) Pour into ice-cream maker and churn for about 20 minutes or until ice-cream is "set"...it will resemble soft serve. 

Top w/ my favorite 60 second magic shell recipe (2 ingredients).

**FYI:  my hubby has been known to change the ratio of Milk:Cream.  His favorite is 3 CUPS OF CREAM and 1 cup of MILK.  It's ok to experiment w/ different ratio's as long as you end up w/ 4 cups.

VARIATIONS:  

 This is the "base"...have fun and play around w/ this by adding fresh fruit, chopped chocolate, cinnamon, peppermint extract, etc...

KID FRIENDLY CLEAN GRILLED CHEESE (w/ spinach)

INGREDIENTS;

Jack cheese slices  (colby, monterrey, or mix)
1 cup of raw spinach
wheat bread

DIRECTIONS: 

In a shallow pan over medium heat, add a little water...about  2 tbsp or so.  Toss in raw spinach and cook until tender.  Puree in a food processor.

Lightly butter (or use EVOO) your sliced bread.  Put on the cheese slices and spread spinach on it.  (spinach has a mild taste and the kids won't even be able to taste it!)

Cook on med-low heat until cheese is melted and bread is toasted.

SMOOTHIES...meal replacement or snack, packed w/ nutrition

Here's why I love smoothies:  FLEXIBILITY.  KID FRIENDLY.  NUTRITIOUS.  FILLING.  TASTY.  FAST.  FRESH.  (just to name a few)

I use all kinds of stuff when I make a smoothie.  Kale, Kefir, Cucumbers, spinach, all kinds of berries, fresh mint from the herb garden, apples, banana's, pineapple, peaches, chia seeds...see what I mean?  The possibilities are endless!

BASE:

Kefir, Almond Milk, or water + protein shake mix,
 ice  (I ONLY RECOMMEND 1 PROTEIN SHAKE:  ISAGENIX.  Why?  It's loaded w/ goodness, organic, Non-Gmo, Gluten/Soy Free, and the best part?  The whey protein comes from GRASS FED COWS!...you can email me at:  happyhearthomeproducts@gmail.com for more info on how to order)

Put your BASE in first to allow your blender to mix it up easier.  I use about 1/2-1 cup.  Then add some ice.  Next add all the fun stuff.  Today (see picture) I used 1/2 an apple, 1 cucumber, chia seeds, 1 cup of fresh spinach, and blackberries.

BASE:  1 cup of water, 1/2 a scoop of protein shake, ice.  GOOD STUFF: 1 cup of spinach, 1 cucumber, 1/2 apple, chia seeds (a handful), blackberries

My 2 year old drank 3 small glasses today!

Here is my "picky" eater...she only had a few sips but said it was "Purplicious good!"

Homestead's Favorite Chocolate Chip Cookie in the WORLD! (our own original recipe)

Perfection on a plate?  YES!

MAKE SURE YOUR BUTTER AND/OR COCONUT OIL ARE AT ROOM TEMP.  If they are too soft, you cookies will be very flat. (I speak from experience) You should be able to cut a butter knife through it but it still maintains its shape.

Ingredients:


2 1/2 cups of NAMASTE Perfect Flour Blend OR flour of your choice (please, avoid white!)  Homestead pick:  NAMASTE Gluten Free Perfect Flour blend (purchased at our local Costco or health food store)  Your choice of flours will vary the consistency of your cookies so if you are trying some "new" flour blends like spelt, amaranth, buckwheat, etc it takes some trial and error.  I recommend looking up flour blends with a higher protein content.  
1 1/2 tsp of baking soda
1 tsp of sea salt
1/4 tsp of cinnamon *Optional.  I LOVE cinnamon w/ chocolate, but if you aren't a fan leave out.
2 Tbsp of milled flax seed
1/2 cup of  real organic butter, softened to room temp (1 stick)
1/2 cup of coconut oil TIP: use all butter if you wanna.
3/4 cup of coconut sugar
3/4 cup of organic sugar OR you can use ALL coconut sugar!
1 1/2 tsp of pure vanilla extract
1/2 tsp of organic lemon juice
2 farm fresh eggs
3 handfuls or so of Enjoy Life choc chips (or use dried cherries or raisins)

DIRECTIONS: Preheat oven to 350.

Toss all the dry in kitchen aid mixer or large mixing bowl.  Stir w/ fork.  Add everything else except eggs and chocolate chips.  Mix well w/ mixer or handheld mixer on low.  Scrape down into bowl and add eggs.  Mix well again, scrape down and fold in chocolate chips.  Enjoy!

Melt in your Mouth Goodness, baby!

Clean Peanut Butter Playdough

do your kids like to eat playdough like mine do?  Well, here's a recipe where you can let them eat away! :)

1/2 cup of peanut butter (we love Kirkland brand organic peanut butter)
1/4 cup honey
less than 1 cup of corn meal and/or non-fat dry milk

Mix PB and honey.  pour in 1/2 cup of corn meal or dry milk, mix w/ hands, and continue adding corn/milk until you reach desired consistency.

Enjoy! :)

Sam's Chicken Nuggets

Today, my 18 mo old son fell head-first OFF of our swingset/treehouse...and both of us survived to tell the tale!  These chicken fingers/nuggets are named after my son because tonight, I fell head-over heels in love w/ these chicken fingers.  Forgive my disorganized recipe...I just kinda threw it all together...so all I can say is good luck. :)

This amount was enough to serve 4.


Ingredients:

3 boneless, skinless chicken breasts (or more if you want leftovers), cut into nuggets or strips
1 1/2 cups almond meal, cashew meal, or GF flour blend
paprika
garlic powder
sea salt
freshly ground black pepper
ground cayenne pepper
paprika
dry oregano
milk
a little vinegar

Ok.  This is super easy but it's done in STEPS.  So stay w/ me.

1.  Make some buttermilk.  About 2 cups of milk and 2 tsp of vinegar in a large bowl.  stir and let sit while we fix everything else.

2.  In a medium bowl, combine almond meal (or flour) w/ whatever spices you want.  I used APPROXIMATELY 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp oregano, 1/4 tsp cayenne pepper, 1 tsp salt and a little pepper.   I didn't measure anything...just tossed it all in, so this is a guess. :)


OK...let's make an assembly line and bake these babies!

ORDER OF BOWLS:  1. Chicken Fingers 2.  Buttermilk 3. Almond meal/Flour/spices  4. Cookie sheet WITH WIRE RACK SETTING INSIDE.

Dredge chicken in buttermilk, roll in Almond meal/flour, place on wire rack/cookie sheet.

Bake 20-25 minutes at 400 degrees.



**We didn't have any left over chicken fingers, but if you did, I would suggest freezing them and you could reheat.
**make some honey mustard...take out your spicy brown mustard from frig and add a little honey until desired sweetness.
**check your bbq sauce for High Fructose Corn Syrup.