I’m sharing my husband’s favorite meal! He would eat pork belly daily if I made it. This is a meal he constantly ask for; however, I limit it to once a month. This recipe is easy to make and always has our guests always amazed at how good pork belly tastes. Let’s not forget…it is in the bacon family!!
Tomorrow is the day we give thanks. And I’ll be thankful when all my cooking is done! We host Thanksgiving every year and that means lots of cooking my kitchen! We do a traditional meal gone Paleo style. Let me break down what I’ll be doing in the next 24 hours in prepping for Thanksgiving…
I will be honest, I’m not a huge fan of coffee drinks at a coffee shop. For some reason they always taste burnt. Not to mention, I can not dairy without a stomach ache and coffee doesn’t taste right without ‘cream’. At home I can create the perfect drinks with coconut cream and cold brew coffee. I use to buy my cold brew coffee, until I realized how easy it is to make my own!
Why do I love cold brew coffee? It has an amazing taste and you can truly taste different hints from the coffee beans. I love making it with Wood-Fire Roasted Coffee. They truly believe in giving their customers the best coffee. I love the taste their decaffeinated Guatemala roast. The cold brew emphasizes the caramel hint.
Cold brew does take time, I’m talking 24 hours to brew. This is the only downfall to making it. One must plan when they want cold brew coffee.
Cold Brew CoffeeIngredients 1 cup coffee beans 5 cups distilled water Directions 1. Fill a jar with 5 cups water. 2. Grind your coffee beans down to a powder (I use my VitaMix). 3. Transfer coffee grounds to jar and place a lid on the jar. 4. Let the jar sit on the counter for 24 hours. 5. Separate the coffee grounds from the water with a cheese cloth. 6. Store your cold brew coffee in the refrigerator.
First, I was very excited this morning when I woke up to discover I had a snow day! (insert a picture of a girl who has her pajamas on inside out, sleeping with a potato at the end of her bed, a spoon under her pillow and a melted iced cube in her septic system from flushing it the night before…) This meant I could spend the day in the kitchen finishing up some creations I’ve started. For lunch today I made a batch of Paleo tomato soup, but I knew I would want something to go with it. Then my mind got thinking, what would go well with it…and then something cheesy came to mind and next thing I knew I was creating the recipe for Copycat Red Lobster Biscuits done Paleo style!
This recipe is missing the traditional shredded cheese, but have no fear! I have replaced the cheese with nutritional yeast. I promise you not miss the taste, the nutritional yeast (not to be confused with bread yeast) provides the taste, just not the gooey appearance.
What makes this recipe? The gold brick of heaven, known as Kerrygold butter! Let me the first to admit it, I get cravings for…butter. Yup, just butter…hold the muffin!
Copycat Red Lobster Biscuits (Paleo Style)
Serving: 7 Biscuits
I have had some odd visions for cookies lately. I think partially it is because I like to think outside the box for holiday cookies. I love cookie exchanges and having unique cookies to share. This vision came around a sweet potato and trying to decide what to mix together with it. I decided to create a molasses cookie and use the sweet potato as the ingredient which provides moisture (instead of oil). These are great cookies for a holiday exchange because the sweet potato gives them a soft chewy texture with a sweet taste!
When baking cookies I always line my cookie sheet with parchment paper for two reasons. First, my cookies always come right off the pan without any extra oils. And then the real reason is EASY CLEAN UP. Once all cookies are off the pan, I throw the parchment paper away and place the pan back into the cupboard (assuming it’s spotless).
Sweet Potato Molasses CookiesServing Size: 3 dozen cookies
Yep, it’s that time of year….SOUP SEASON! I find once summer disappears all I want is soup. Soup warms me up from the inside out. I grew up loving tomato soup from a can. Yes, a can. I would get very excited when I saw the can with the red label come out of the cupboard. Needless to say, this recipe is all natural and I know all the ingredients I’m putting into my mouth. I now can not say the same about my childhood favorite.