Friday, November 11, 2016

Wesner Clan Chili

Brown together in large pan:
1 1/2 - 2lbs ground beef
2 tsp minced garlic
2 medium onions
Celery to taste (optional)

Add to meat mixture:
2 tsp chili powder
2 tsp cumin
2 tsp ground mustard
2 tsp ground ginger
2 tbsp cinnamon
2 tbsp cocoa powder
4 tbsp honey
4 tbsp apple cider vinegar
2 cans kidney beans thoroughly rinsed and drained
2 cans white beans thoroughly rinsed and drained
2 cans black beans thoroughly rinsed and drained
(Note that beans can be mixed and matched with any variety)
2 cans crushed or diced tomatoes
1 can tomato sauce
2 tsp baking soda
2 tsp salt

Stir thoroughly and simmer for 30 mins-hour.

Tuesday, May 3, 2016

Gluten-Free Oat Biscuit Breakfast Casserole


Sometimes it's hard to make a well-balanced breakfast every morning when you're rushing out the door for work.  A large bowl of oatmeal is too many carbs, and if you add sugar, not too healthy.  Fruit alone won't hold your energy through the morning, and sausages for protein probably aren't great nutrition on their own.  Eggs on the stove take time, and smoothies, besides their time consumption to put together all the ingredients, get boring. So, in an effort to create a nutritious, balanced breakfast that we can grab in a hurry, I put together a gluten-free casserole with an oat-based crust.  Add a side of fruit or a quick fruit smoothie, and you're good to go for hours!

Gluten-Free Oat Biscuit Breakfast Casserole

Ingredients

Oat-flour drop-biscuit batter (use gluten-free oat flour)
2-3 cups chopped kale or spinach (frozen or fresh), ideally organic
16 organic, free-roaming eggs
1 tsp thyme flakes
1 tsp onion powder
3/4 tsp Himalayan or sea salt (or to taste)
1 tsp chopped garlic
24 frozen Jones' all-natural sausage links (you can get them at Costco)

Directions

For the crust, put together the ingredients from this recipe, doubled:
http://wholelifestylenutrition.com/recipes/organic-oat-flour-drop-biscuits/

Spread the batter from the oat-biscuit recipe, into a deep, rectangular casserole dish.
Cover the oat-biscuit batter evenly with chopped kale or spinach.
Beat the eggs together with the thyme, onion powder, salt, and garlic.  Pour over the kale or spinach.
Using a sharp butcher knife, chop the frozen sausages into bite-sized pieces and spread evenly over top of egg batter.

Bake at 375 degrees about 55 minutes or until golden brown on top and the egg is solidified.  Cool at room temperature.

Refrigerate leftovers and reheat single-serving portions each morning for a fast, balanced breakfast!




Monday, October 19, 2015

Einkorn Buttermilk Oatmeal Pancakes



Place all ingredients in a high-power blender or food processor.

2 cups almond or coconut milk mixed with 1 tbsp apple cider vinegar
1 ½ cup gluten-free rolled oats (if you don't specifically buy gluten free, the oats can be mixed with wheat without your knowing it)
1 cup einkorn flour
½ cup almond meal
2 tsp aluminum-free baking powder
1 ½ tsp honey or maple syrup
½ tsp baking soda
½ - 1 tsp salt (to taste)
2 organic, cage-free/free-roaming eggs
¼ cup melted virgin coconut oil or butter (virgin coconut oil is very healthy)

After adding coconut oil, blend all ingredients together immediately before oil hardens.  Bake on preheated griddle by pouring small puddles of batter on griddle, about three-inch diameter.  May add blueberries, chocolate chips, nuts or other topping by sprinkling on top of pancakes while baking.  Bake until one side is golden brown; flip with spatula to brown the other side.  Eat immediately for best experience.  To re-heat, toast the pancakes to make them crispy; microwaving will leave them soft and limp.

Monday, October 27, 2014

Rachel's Best Waffles

Everyone who eats these waffles admits they are the best waffles they've had, and the best part is, they're healthy and paleo!  Enjoy!

Makes 4 Waffles

2 c almond meal
1 c tapioca flour
2 tsp baking powder
3/4 tsp salt
2 eggs
1 c almond milk with 2 tbsp vinegar (let sit in the milk for a minute)
2 tbsp maple syrup
1/4 c melted coconut oil (add last so it doesn't have time to harden in the batter)

Preheat waffle iron to med-high heat (or to your preference of how golden brown you want your waffles).  Put all ingredients in a Kitchen Aid bowl or a high-powered blender and mix together thoroughly.  Bake the batter about 3/4 cup at a time in the waffle iron.

Total calories per waffle: 640

Saturday, September 6, 2014

Aunt Rachel's Famous Peach Cobbler

CRUST:

2 cups almond meal
1 cup tapioca or potato starch
2 cups oatmeal
1/2 cup coconut sugar (this has a nice brown-sugar flavor; if you use a different sugar, the flavor will be different)
1/4 tsp salt
1 stick melted butter (use a little less if you want a more crumbly crust)

Mix together with a pastry blender and press into a large, greased rectangular baking pan.  Reserve 1/2 to 1 cup of the mixture to sprinkle on top of the peaches, as a crumble.

FILLING:

Cut up about 6-8 large peaches and place in a large bowl.  Mix in the following ingredients:

1 tbsp cinnamon
2 tsp nutmeg
1/2 cup coconut sugar (if the peaches are not very sweet, you may need a little more)
1 cup oatmeal
1/4 tsp salt

Pour into the pan with the crust and sprinkle the reserved "crumble" on top.  If there is no reserved crumble, that is fine too, as I have made it both ways which have both turned out very well.

Bake at 350 degrees for about 35 minutes.  It should be bubbling and the crumble should be golden brown.

Note that this recipe could probably be used with apples as well, and the crust is very versatile for many different desserts.

This is an unofficial recipe; I have written it down as I remember it, since I have used inexact measurements in making this dessert and my own creativity.  I never used a recipe.  I plan to tweak this written recipe in the future if I see that measurements need to be adjusted.  If you use this recipe and like it, please leave me a comment, and if you make any adjustments which make it better, please let me know!


Friday, October 4, 2013

Harvest Casserole

Approx. 6 cups of sliced apples (you can leave on skins; I use a food processor)
1 medium-large squash, baked or microwaved and scooped out of skin
1 package of bacon, fried in pan until crispy
4 medium carrots, scrubbed and chopped
2 tbsp minced garlic
Pecan halves
Cinnamon
Nutmeg
Salt
Honey

Using a rectangular casserole dish, place a layer of apple slices on the bottom, enough to cover the bottom well.  Sprinkle with a thin layer of cinnamon and nutmeg.  Spread the cooked squash over the apples.  Sprinkle with thin layer of salt.  Crumble the bacon evenly over top of squash layer.  Add one more layer of apples and sprinkle with cinnamon and nutmeg.  Saute in olive oil or coconut oil on medium heat the minced garlic and chopped carrots until carrots are just done.  Then spread over the layer of apples in the casserole dish.  Sprinkle with salt.  Scatter pecans on top.  Drizzle honey lightly over top layer.

Bake uncovered at 350 degree for 45 minutes.

Iced Peanut Butter, Nutmeg Almond Milk

Blend together:
-2 tbsp natural peanut butter
-2 cups almond milk
-3-4 large ice cubes
-1/8 tsp nutmeg
-coconut sugar or other sweetener to taste

Enjoy!