Archive for December, 2011

I had a craving for PB cups but wanted a simpler version. This has the wonderful flavor without taking the time to layer the ingredients. It was delicious!  I am wishing you a very Happy and healthy New Year.  Mom

1 cup organic coconut oil

1 cup organic cocoa powder

Stevia equal to ¾ cup sugar or 3/4 cup swerve

1/4 cup peanut butter

1/2 tsp vanilla extract

Dash of Celtic sea salt

Gently melt oil. Mix with the rest of ingredients until well combined. You can use a whisk or a stand mixer.

You can add various mix in’s, if you’d like. Nuts, shredded coconut raisins.

Either pour into chocolate molds, or cover bottom of square baking pan with plastic wrap and pour bark in. Freeze until firm. Cut or break into squares.

Enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-12262011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12282011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/28/simple-lives-thursday-76/

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OWS – Farmers March – Jim Gerritsen

Support our Farmer’s and support our Food!  xoxo  Mom

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-12192011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-20-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12212011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/21/simple-lives-thursday-75/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-23rd/

Lamb Sausage Patties

I had a pound of ground lamb that I wanted to try something different with. I found a recipe I changed around to make this. They were easy to make and delicious.

Yield: Makes 6 sausages

Ingredients:

1 pound ground lamb, preferably grassfed and pasture raised

2 large organic garlic cloves, pressed

1 1/2 teaspoons coarse Celtic or kosher salt

1/3 cup crumbled organic feta cheese

1 tablespoon finely chopped fresh organic mint

1 tablespoon organic extra-virgin olive oil

Directions:

Place lamb in large bowl. Sprinkle garlic and salt over.

Gently toss lamb with garlic, salt, feta and mint to blend.

Divide lamb into 6 equal patties.

Heat olive oil in heavy large skillet over medium heat.

Cook lamb sausages until browned on both sides and cooked to desired doneness, about 6 minutes per side for medium. Serve hot and enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-12122011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-13-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12142011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/15/simple-lives-thursday-74/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-16th/

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Wonderful Pumpkin Cheesecake – Gluten Free and Sugar Free

I made this for Thanksgiving and it was wonderful. My husband keeps asking when I’ll make it again. (I’m waiting for the holidays). It seemed a little complicated, as they’re three steps but the crust and topping are really easy to make – as is the filling. Make it the day ahead if you can and enjoy! It’s Gluten free and sugar free as well, but you could substitute Rapadura for the Stevia if you’d like. It was even prettier before we cut it. Great for a special dinner.

Ingredients:

Crust:

1 ½  Tablespoons organic, pastured butter, softened

¼ ground almonds (you could also use hazelnuts or pecans)

Filling:

1 15-ounce can organic Pumpkin (just pumpkin not pie filling)

8 ounces organic Cream Cheese

Stevia equal to just over ½ cup of sugar (my brand is one tablespoon)

1 tsp. Cinnamon

½ tsp. Pumpkin Pie spice

1 tsp. Organic Vanilla (my recipe is here:

1 tsp. zest from an organic Orange

3, extra large, pastured organic eggs

Topping – mix together well:

1 cup organic Sour Cream

Stevia equal to 2 teaspoons sugar

½ tsp. organic vanilla

Directions:

Preheat oven to 350° F

Coat a 9” springform pam with the softened butter. Pour the ground almonds into the pan and shake it to distribute the crumbs over the sides and bottom. This is the ‘crust’.

In a mixer, with the paddle attachment, mix together the cream cheese and stevia. Add in the pumpkin and spices, then add the vanilla and orange zest.  Add in the eggs, one at a time, mixing only enough to incorporate. Pour into the springform pan and bake for 55 minutes.

Once it’s out of the oven, top immediately with the sour cream mixture.

Let cool and refrigerate for a least 4 hours – it’s better if you can make it the day before you serve it and refrigerate overnight.  Enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-1252011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12072011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/07/simple-lives-thursday-73/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-9th/

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