Fried "Rice"

1 head of organic cauliflower
1 medium onion, chopped
3 medium/large cloves of garlic, minced
2 tbs organic butter (claified/ghee if paleo)
2 carrot sticks, peeled and cut or chopped
liquid aminos to taste
2 vegetarian fed eggs
salt & pepper to taste

Pulse cauliflower in a food processor or shred with a cheese grater until it resembles grains of rice. Saute onion and garlic in butter until onions begin to brown. Add in carrots and saute on medium to low heat until softened. Crack two eggs into frying pan and mix in with a spatula until cooked then chop up with a spatula. Add "rice" into pan and mix until heated. Add liquid aminos to taste and  salt and pepper to taste if desired.

Loaded MashNOtatoes :)

YUUUUUUMMOOOO! :)

1 head organic cauliflower
butter or olive oil
sea salt
organic sour cream
raw cheddar cheese, shredded (Trader Joe's NY Raw Yellow!)
nitrate free uncured turkey bacon (cooked well and crumbled or chopped)
green onion, chopped


Bring a large pot of salted water to a boil. Trim cauliflower into small florets, add and cook until very tender, about 10 minutes. Drain & transfer to a food processor. Add softened butter or olive oil a little at a time until you get desired taste. May add salt, pepper or other desired spices, I just added sea salt. You may top no-tatoes with chopped "bacon" bits, sour cream, shredded cheese and green onion. Best if blended together by hand then served, or can do it as above for presentation :)

Garlic Butter Biscuits

1 cup almond flour
1/4 tsp Celtic sea salt
1 tsp aluminum free baking powder
4 egg whites
2 TBS chilled butter (cut into pieces)
1 tsp of garlic powder
1 tsp of onion powder


Preheat oven to 400 degrees F. Grease a muffin pan with coconut oil spray. Whip egg whites until very fluffy. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt. Gently fold in the dry mixture into the whites. Dollop the dough into the muffin tin and bake for 11-15 minutes. Makes 8 servings.

Home Made Pickles!

I LOVE pickles. So after having some random allergic reaction to something, I was advised to do a veggie cleanse for a few days... that didn't work out too well haha, my will power isn't great. That being said, I had a bunch of cucumbers to use up. I had never pickled anything before, I didn't really know what I was doing but that's usually how I make the best stuff. This was a complete experiment so these are rough measurements... I probably didn't do it the typical pickling way but they came out reallllly yummy.. ask Dan & Asha :) Best part? No yellow #5 dye!

what you'll need:

a big ball jar

organic cucumbers (i used 4)

garlic cloves (i used 4)

dill (fresh or dried, I used dried)

sea salt

Clean and slice cucumbers into spears, stuff tightly into the jar. In a ball jar (I had a 1/2 gallon one, but you can use whatever size.) fill up about 1/3 of the way with white vinegar, fill the rest with water (to about where it shows in the picture). Stuff down 3-4 large cloves of garlic, a bunch of dill probably 1/3 a cup or so, and a bunch of sea salt. Seal and shake up. Allow to sit for at least a day, wouldn't hurt to keep shaking it up every now and then.

Fried Cinnamon "Sugar" Apples

what you'll need:
organic granny smith apples
coconut oil (or organic butter)
cinnamon
xylitol
(optional: almond flour)

Wash and slice up desired amount of apples. Place apples in a frying pan, put a dash or two of purified water (depending on how many apples you're "frying", the goal is to first steam the apples to soften them so just enough to evaporate, not too much) cover with a lid and place heat on high til the apples are steamed and slightly softened, not to the point of mush. Add coconut oil allow to melt on the bottom of the pan. Sprinkle with cinnamon and xylitol, to taste, (sometimes I sprinkle in some almond flour too to make coating thicker) and cook until it begins to crisp a bit, or you can eat as is... your choice!

Green Bean Casserole

Typically, not a fan of casseroles... or green beans very much, but I was assigned to make this for a thanksgiving get together with my friends and I was surprised I liked it. I made two of them and they both got wiped out. Ever have those times when you're surprised you like something healthy, so then you binge it?  My experience with this. Definitely beats the typical MSG cream of mushroom soup version with fried "onion" crisps on top, which lets be honest, defeats the purpose of eating vegetables. ( And 99% of canned soups should be avoided all together anyway) Personally, anything with alleged dairy in it that wasn't refrigerated always creeped me out. This might be a bit of a tangent, but what is up with people taking vegetables and demolishing their nutrients by adding all of these rancid fats, sugars, ingredients that aren't even food and other chemicals that all cause major imbalances and disease in your body? When did that become a good idea? I assume their aim is to eat more vegetables or make vegetables taste good but by that time all of that is added, the nutritional purpose of eating vegetables its not only counteracted, but further damage is piled on. Strange logic if you ask me, but good news is, you don't have to compromise taste for healthy dishes. Simple rule to live by, if it's not real food, don't eat it :)

2 tbs natural butter, raw if possible
1 tbs coconut flour
1 tsp sea salt
1/4 cup onion, diced
1 cup sour cream
3 cans French style green beans, drained
2-2.5 cups cheddar cheese, freshly shredded, raw if possible
ONION TOPPING:
1 large onion
1/2 cup sour cream
1/2 cup organic chicken broth (no sugar added)
1 cup blanched almond flour
1 tsp sea salt
Grapeseed Oil

CASSEROLE BASE:
(See onion ring recipe below, they have to sit for an hour in the batter) Preheat oven to 350. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in coconut flour until smooth, and cook for one minute. Stir in the salt, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese generously over the top. Top with fried onions. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. Makes 12 servings.
ONION TOPPING:
Slice onion into thinnest possible rings, then cut rings in half to make strips. Place in a shallow dish. Combine sour cream and broth until smooth and pour over onions. Cover and refrigerate at least 1 hour. In a medium to large size bowl, combine almond flour and salt. In a frying pan, grease with grapeseed oil. Remove a small handful of onion rings from cream mixture and shake off excess. Batter in almond flour and transfer to frying pan until crispy. Top across casserole.

+ inspired by marianutrition.com