Primal/Paleo Sandwich Bread – Grain free!

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So bread is something I don’t miss too much – sandwiches, on the other hand, I missed.  This bread tastes nutty, and is more the consistency of a dense sweet bread, but it works well for sandwich making.  My 2 year old eats peanut butter and jelly on this bread and my husband likes grilled cheese or egg-in-a-hole using this bread.

Sandwich Bread

3 cups of almond flour

4 T of coconut flour

1/2 cup of flaxseed meal

1/2 t of salt

3 t of baking soda

10 eggs (wowza, I know)

1/2 cup of coconut oil

4 T of honey

2 T of apple cider vinegar

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Mix together all the dry ingredients in a large bowl (almond flour, coconut flour, flaxseed meal, salt, and baking soda).  Add the wet ingredients (eggs, coconut oil, honey, & cider) to the dry and mix well with a hand mixer, scraping the sides to combine everything.

Pour the batter into a standard loaf pan (9×5).  Bake at 350 degrees for 1 hour – check the middle at that point to make sure it’s cooked through.  Cook longer if necessary.

Cool in the pan for 10 minutes.  Then cook completely on a cookie rack.

Slice and enjoy!

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Lunch Ideas for Kids (& Adults!)

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We often get stuck in a lunch-rut, eating the same 2 or 3 things for lunch all month long.  It’s hard enough to find time for new ideas for dinner, much less lunch!  Since I only have an 18 month old, she doesn’t mind almond butter and honey sandwiches frequently, but I’ve been trying to be more creative and at the same time expand her pallet.

Here’s a list of ideas for lunches:

Fruits:  bing cherries, blueberries, peaches, raspberries, grapes, strawberries, plums, apricots, bananas, apples, etc…

Vegetables (can be served with ranch or hummus for dipping):  carrots, bell peppers, grape tomatoes, broccoli, cauliflower, cucumber, radishes, etc….

Nuts:  almonds, cashews, macadamias, pecans, walnuts, etc..

Turkey, cheese, lettuce wraps

Applesauce, cottage cheese, olives, ants on a log (nut butter, raisins, and celery)

Full fat Greek yogurt, topped with berries.  Or mix a little honey in to sweeten.

String cheese, cubed cheese, sliced cheese, etc…

Hard boiled eggs, deviled eggs, pickle rolls (deli ham, with cream cheese spread on it, and a small dill pickle, all wrapped up. yum!)

Banana Muffins, Blueberry muffins, muffins…, corn dog muffins

LEFTOVERS!! (can a girl get an “Amen”?)

Sandwiches (using grain free breads):  Almond butter & honey or fruit jelly, turkey or ham, grilled cheese, etc..

Soups:  Tomato Basil, Vegetable, Chili, etc…

Avocado or Guacamole, beef jerky, Luna bars, Kind bars, dark chocolate, homemade nut butter cups

Grain free graham crackers, grain free cheese-its

Tuna salad, chicken salad, egg salad, etc… slathered on a cucumber slice with a bit of cheese

A couple cool lunch containers that I have on my “to buy” list:

PlanetBox

Lunchskins

As I have time, I’ll post of more lunch recipes and link them here.

Enjoy!

Tomato, Basil, & Cheddar Soup

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On a cold spring day, there’s nothing better than a bowl of homemade tomato soup with a grilled cheese sandwich to dip into it.  Seriously – it’s great comfort food!  I’ll post the recipe for my primal bread later, but for now, trust me, this bread makes one heck of a grilled cheese to this tomato soup recipe.

Tomato, Basil, & Cheddar Soup

2 14.5 oz cans of diced tomatoes

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1 tsp of olive oil

1 cup of vegetable (or chicken) broth

1/2 cup of full fat plain Greek yogurt

1 cup of cheddar cheese, shredded

1 tsp of dried basil (or 1/4 cup of finely chopped fresh basil)

1 tsp of dried oregano

1/2 tsp of salt

1/4 tsp of black pepper

Over medium heat in a medium saucepan, add olive oil and chopped onion.  Sauté onion until tender; add in garlic and cook another minute.  Pour in 2 cans of tomatoes, juice and all, into pan, along with the broth.  Stir in seasonings.  Simmer, covered, about 30 minutes.

Right before you are ready to serve the soup, mix in by hand your yogurt and cheese, until well blended.  Then use this handy dandy immersion blender and blend until smooth:

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Serve this soup by itself or with grilled cheese (yum).

Enjoy!

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Vegetable Soup

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Winter time seems to drag on once we hit March.  I want butterflies and sunny days, but I get snow, gray mornings, and cold.  So to cheer myself up, I make soups – this is one of my favorites.

Vegetable Soup

1 lb ground beef

1 medium onion, chopped

a few garlic cloves, minced

1 medium sweet potato, chopped

1 cup of sweet peas

1 cup of green beans

1 cup of lima beans

1 cup of carrots

1/2 cup of corn (optional)

1 can of petite diced tomatoes

4-5 cups of cabbage, shredded

3 beef bouillon cubes

4 16 oz cans of beef broth

1/2 tsp of basil

1/2 tsp of oregano

1/2 tsp of salt

1/2 tsp of pepper

1 – 2 tsp of worcestershire sauce

Brown the ground beef.  Drain off the excess fat.  Add your onions and cook about 10 minutes, or until the onion is soft.  Then add all your veggies, spices, broth, etc..  Pretty much dump every else on the ingredient list.

Cook on medium heat for about an hour, until potatoes are soft.

Enjoy!

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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

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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!