Cinnamon Bread

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It’s been awhile since my last recipe – our family came down with the stomach virus going around.  Not the nice, little 24 hour bug, but the 6-10 day bug that knocks you off your feet until you are promising never to eat again.  So it’s taken me awhile to want to think about food and post a new recipe.

But this recipe, Cinnamon Bread, is a good one!  I would have totally added raisins to it to make it even more yummy, but my husband won’t eat raisins.  But you can add them and tell me how amazing it was.  In the future, I plan to save a loaf of this and make french toast out of it.  I’ll bet that will be wonderful.

Cinnamon Bread

1/2 cup of butter, melted

1/4 cup of honey

5 eggs

1/4 tsp of salt

1/4 tsp of baking soda

1 tsp of vanilla

1 tsp of cinnamon

1/3 cup of coconut flour

1/4 cup of almond flour

If using, 1/2 cup of raisins

Preheat the oven to 325.

Melt the butter and then add honey and stir until combined.  In another medium bowl, combine eggs & vanilla.  Add the butter/honey and blend well.

Mix together the coconut flour, almond flour, salt, cinnamon, and baking soda.  Add to your wet mixture and blend well (I used a hand mixer).

Fold in your raisins, if using.

Grease 2 small loaf pans and split the batter between the 2 pans.  Bake the loaves for about 25-30 minutes, or until they are nice and golden brown on top.  Remove from oven, cool in the pans for about 10 minutes, and the take the bread out and cool on a wire rack until completely cooled off.

Enjoy with lots of butter!!

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Boeuf Bourguignon

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I recently watched the movie Julie & Julia and felt inspired to use my new dutch oven to make the classic French dish Boeuf Bourguignon.  I can’t pronounce it but I can eat it.  This dish turned out yummy – there’s a lot of wine in it (so much that it almost makes the meat purple tinted) so if you aren’t a fan of wine, substitute it with beef broth.

Boeuf Bourguignon

3 -4 lbs of beef (I used boneless ribs, and cut them into 1 in pieces)

4 – 6 large carrots (depends on how many veggies you like)

1 onion

2 garlic cloves

1 package of mushrooms

4 TBSP of butter

1/2 tsp of basil

1/2 tsp of salt

1/2 tsp of pepper

1/2 – 1 tsp of parsley

1 cup of beef broth

3 cups of dry red wine

  1. Preheat oven to 325
  2. Place 2 T butter in a large pan.
  3. Cut beef into 1 inch chunks and brown beef evenly.
  4. Put into large baking or casserole dish with cover
  5. Chop carrot and onions and brown slightly in the same pan and then put in baking/casserole dish with beef.  Add mushrooms.
  6. Mince garlic and sprinkle over beef
  7. Sprinkle mixture with spices
  8. Pour broth and wine over mixture and cover baking pan or casserole dish- can also use foil if you don’t have a covered casserole dish
  9. Cook in oven 3 hours until beef is fork tender and breaks apart easily.
  10. Remove from oven, let sit 10 minutes before serving and serve with salad of choice.

Enjoy!

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Almond Flour Blueberry Muffins (Primal)

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These muffins aren’t as good as my banana muffins (found here) but they are still very tasty!  There’s just something about a blueberry muffin for breakfast – yum.

Blueberry Muffins

2 cups of almond flour

1 tsp of baking powder

2 eggs

1/2 cup of softened butter

4 T of honey

1 generous teaspoon of vanilla

3 T of milk

1 cup of mini-blueberries (if you can find them.  I couldn’t so I used big ones)

 

Preheat the oven to 350.  Line a 12 muffin tin pan with paper liners.

In a large bowl beat together butter, honey, vanilla, and milk.  Add the eggs and beat together.  Add the almond flour and baking powder – beat until combined.  Gently fold in the blueberries.

Fill each muffin tin and cook for about 20-25 minutes or until they are golden brown on top and a toothpick comes out clean.

Enjoy!

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Mexican Pork Carnitas (little meats)

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This pork meat recipe is simple and flavorful.  Easy to make and you can serve it lots of different ways – on a grain-free tortilla, on a salad, with sides of sour cream, salsa, and avocado.

Pork Carnitas

6-7 bone in Pork chops

4 medium limes, halved

Sea salt

5 garlic cloves

1/2 teaspoon of cumin

1 teaspoon of chili powder

5-7 T of leftover bacon grease

Put pork chops in a large glass dish, seasoning each side generously with salt.  Squeeze the lime juice over the top and put them in the fridge, covered, overnight.

In the morning dump the pork chops and all the juices in a crock pot.  Sprinkle the pork with cumin and chili powder and garlic.  Add your bacon grease on top – plops at a time.  Don’t be shy on the grease – carnitas are typically cooked in lard.

Cook on low for 8-10 hours.

30-ish minutes before dinner, take the chops out of the crock pot and place on a cutting board.  Shred the meat with a fork and discard the bones.  Place the shredded meat back in the crock pot for 30 minutes on warm.

Enjoy!

Shrimp Quesadillas

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I use low carb tortillas for this recipe.  To make them primal, you can make your own tortillas, but I don’t have time for all those steps!  Easy is my favorite 🙂

Shrimp Quesadillas

1 bag of raw, frozen shrimp

1 green bell pepper, chopped

1 yellow onion, chopped

shredded cheese (I use colby jack)

1 can of Mexican tomato sauce

10 low carb tortillas

butter

olive oil

 

Pour your red mexican sauce onto the thawed, raw shrimp and let soak for awhile.

Heat up the olive oil in your pan.  Saute the green peppers and onions until translucent.  Set aside in a bowl.

Then dump your sauce & shrimp into the pan and cook.  Drain off the excess sauce from the cooked shrimp.  Chop the shrimp up and set aside in another bowl.

In a large, flat pan over med/high heat, melt some butter.  Place a tortilla in the pan, then add cheese, peppers/onions, shrimp, cheese, and another tortilla.  While the quesadilla cooks on the first side, spread some butter on the 2nd tortilla.  Flip quesadilla.  Cook until both sides are gold brown.

Serve with salsa, sour cream, guacamole, etc…

Enjoy!